2 cartons natural yogurt
1 large onion
About 8 oz mushrooms – field mushrooms are fine, or shii take, or a
mixture.

Make yogurt cheese by draining the yogurt through a hanky for 24
hours in the fridge. Next day, chop onion and saute in a little water.
Add mushrooms, which will eventually give off some liquid – simmer until
this has evaporated, stirring all the time.

Season to taste, then place in food processor, add yogurt cheese, and blend.
You could use low-fat cream cheese, if you preferred, or drained fromage
frais. My mother would add about 2 tsp melted butter to this, to make
it set, but I didn’t bother – it is quite spreadable as it is. Keep in
the fridge.

My mother makes an infinite variety of pates with low-fat cream cheese
as a base – trout (she adds a squirt of tomato paste for colour),
pheasant, liver, you name it – she basically adds whatever the main
ingredient is to cream cheese – obviously if it’s meat or fish it has
already been cooked in some way – processes it, seasons to taste, and she
always adds melted butter to help it set, but you really don’t have to,
if you don’t mind it a little runny.

Title: BAKED APPLE ZAPATA
Categories: Mexican, Appetizers
Yield: 12 servings

2/3 lb Flour tortilla dough
Flour
3 Granny Smith apples,
Peeled and sliced
2 tb Lemon juice
1/2 c Brown sugar
1/2 ts Cloves
1/2 ts Ground cinnamon
1/2 c Walnuts, chopped
2 tb Cornstarch dissolved
3 tb Water
Water

Use your favorite recipe for flour tortillas, or make
dough from the recipe on the Tortilla mix package.
Divide the dough into 4, 2-inch balls. Roll each into
a 6-inch tortilla. Dust with flour, cover with plastic
wrap and set aside. In a saucepan, place apples with
enough water to cover. Add lemon juice. Cook over high
heat until boiling 5 minutes. Add sugar, cloves,
cinnamon, and walnuts; continue cooking over low heat
until slightly thickened. Combine cornstarch and
water and add to mixture, stirring until thick.
Remove from heat. Lay out tortillas; dust off excess
flour. Spoon on 2 tablespoons of the apple mixture
down the middle of each tortilla. Fold one side of
the tortilla over the mixture; then fold the remaining
side over. Fold in the ends and seal by moisting the
tortillas with a little water. Bake in a preheated,
400 degree F oven until lightly browned. Remove and
sprinkle with cinnamon and sugar. Serve with whipped
cream (at Cafe Noche, it is served with Tequila
Sabayon sauce made with tequila, egg yolks, and sugar.
NOTE: Tortillas and apple mixture may be made ahead
several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd,
Houston, Texas — 1-(713)-529-2409

—–

Title: Tuna Rice Salad
Categories: Salads, Main dish, Seafood, Economical
Yield: 6 servings

3 c Cooked rice
8 1/2 oz Canned green peas; drained
6 3/4 oz Canned tuna, packed in water
— drained and flaked
3/4 c Chopped celery
1/4 c Sliced green onions
1/4 c Lemon juice
2 tb Vegetable oil
1/4 ts Hot pepper sauce

Combine rice and peas in large bowl; toss lightly. Add tuna, celery and
onions. Combine lemon juice, oil and pepper sauce in small jar with lid.
Pour over rice mixture; toss lightly. Cover and chill 30 minutes.

Each serving provides:
* 195 calories
* 12 g. protein
* 5 g. fat
* 25 g. carbohydrate
* 1 g. dietary fiber
* 10 mg. cholesterol
* 125 mg. sodium

Source: Stretching Your Budget With Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: CRANBERRY-RASPBERRY PRESERVES
Categories: Fruits, Preserves
Yield: 4 servings

6 c Raspberries (3 pints)
2 1/2 c Sugar
3 c Cranberries (12 oz. bag)
1/4 c Fresh orange juice
Grated zest of 1 orange

Stir together the raspberries and 1 cup of the sugar
in a medium bowl and let stand for 1 hour. Stir the
cranberries and the remaining sugar together in a
nonreactive shallow preserving pan and place over high
heat. Stir constantly so the sugar does not burn until
the cranberries begin to release juice, about 5
minutes. Continue cooking until all the cranberries
have popped and the mixture is syrupy and comes to a
boil. Skim off any foam that forms on top and continue
to cook and stir until the mixture thickens, about 10
minutes more. Add the raspberries and all their juice
and cook for 10 minutes more. Stir in the orange juice
and zest. Remove a small amount of the jam to a saucer
and place in the freezer for 5 minutes. If the mixture
wrinkles when pused to one side, it is ready. If not,
continue cooking for 5 minutes and retest. When the
preserves are the right consistency, turn down the
heat to a simmer and ladle into hot sterilized jars.
Wipe the rims clean with a damp towel and seal with
new lids and metal rings. Process in a hot-water bath
for 5 minutes. Remove, cook, check seals, label, and
store. Makes 4 one pint jars.

—–

Title: PICANTE CON QUESO (CHEESE DIP)
Categories: Texmex, Appetizers
Yield: 1 servings

1 Jar chunky style picante>>>
Sauce.
1 lb Velveeta
Condensed or sweet milk

Cut Velveeta into cubes or chunks and melt in double
boiler over low heat. Add picante sauce. Stir until
cheese is melted and sauce is well blended. Add sweet
milk or condensed milk as desired to obtain proper
“dipping” consistency. If necessary, add more
velveeta BEFORE adding milk.

Use any cheese dips for nachos, tostadas, topping for
‘burgers, spoon over prepared french fries.

Yield: abt. 3 cups

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Title: Melon Grape Salad
Categories: Salads, Southern
Servings: 6

1 c Canteloupe; cubed
1 c Watermelon; cubed seeded
2 c Grapes; green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard; dijon

Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.

Source: Southern Cooking – Lee Bailey
posted by Anne MacLellan

—–

Title: Americana Key Lime Pie
Categories: Desserts Pies
Servings: 6

1 T Unflavored gelatin (1 env.)
1/2 c Sugar
1/4 t Salt
4 ea Egg yolks
1/2 c Lime juice
1/4 c Water
1 t Grated lime peel
1 x Few drops green food color
4 ea Egg whites
1/2 c Sugar
1 c Heavy cream, whipped
1 ea 9-in baked pastry shell
1 x Pistachio nuts, chopped
1 x Lime slices for garnish
1 x Heavy cream, whipped, to top

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
over medium heat just till mixture comes to boiling. Remove from heat;
stir in grated peel. Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when
dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
chopped pistachio nuts in center. Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.
Source: Better Homes Gardens Dessert Cookbook. “A spectacular from the
famous Miami hotel!”

—————————————————————————–

Title: Roasted Vegetable Soup
Categories: Soup, Vegetables
Yield: 1 servings

: Stock:
4 carrots — washed
3 ribs celery — cut in half
2 tomatoes — quartered
2 turnips, cleaned, — trimmed
: quartered
2 lg onions — peeled
: quartered
1 leek — trimmed quartered
3 garlic cloves — peeled
2 ts dried thyme
1/4 c olive oil
1 bay leaf
8 c water
: SOUP
2 TB olive oil
1 c onion — chopped
1 c celery — chopped
1 c carrots — peeled and
: chopped
1 Idaho potato peeled and
: diced
1 c zucchini — chopped
1 c chopped canned tomatoes
6 c roasted vegetable stock —
: (see above recipe)
1/2 c tiny pasta (alphabet, etc.)
1 c frozen peas

Preheat oven to 400 degrees. Spread all the vegetables
out on a baking sheet. Sprinkle with the thyme and
drizzle with oil. Roast for 1 hour or until well
browned. Transfer vegetables to a large pot, cover
with water and add bay leaf. Bring to a simmer and
cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and
cook until tender. Stir in carrots and potatoes and
toss to coat. Stir in zucchini. Add chopped tomatoes
and stock and bring to a boil. Reduce heat so that
soup simmers until the potatoes and carrots are tender
about 15 – 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve
hot.

Recipe By : TVFN How to Boil Water

Date: 09/26/96

—–

Creamy Vegetable Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
1/4 cup butter or margarine — melted
3 medium sweet potatoes — peeled and chopped
3 zucchini — chopped
1 cup chopped broccoli (up to 2 c)
3 14.5 oz cans chicken broth
2 m potatoes — peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon black pepper
2 cups milk

In Crock-Pot, stir together, onion, margarine, sweet potatoes, zucchini, and br
occoli. Pour in chicken broth and stir. Add potatoes, and seasonings. Stir.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add milk and coo
k 30 minutes to 1 hour. Serve.

Serves 12.

– – – – – – – – – – – – – – – – – –

MEE KROB (CRISP-FRIED NOODLES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 tb Fish sauce
2 tb Dark soy sauce
2 Limes, juice only
3 tb Vinegar
1/4 c Brown sugar or half brown
-and half palm sugar
Oil, for deep-frying
6 oz Rice sticks
4 Eggs, lightly beaten
1 md Onion, finely diced
3 Cloves garlic, minced
1 sm Red or green chile, seeds
-removed, finely minced
3/4 lb Minced pork, diced chicken,
-or peeled shrimp, or a
-mixture
2 Green onions, sliced, for
-garnish

This special occasion noodle dish is a favorite in many Thai restaurants.
Some versions are extremely sweet and sticky; this version is less so, but
the important flavors are still sweet, sour, and salty in that order. Be
sure to use a large enough pan for saucing the noodles (step 5); a 14-inch
wok is ideal.

1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and
sugar and set aside.

2. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately
an ounce of rice sticks into the oil; they will puff up and rise to the top
of the oil in only a few seconds. Turn them over once and fry until crisp,
about 15 seconds in all. Transfer finished noodles to a pan lined with
paper towels and continue frying the batter in small batches. Keep noodles
warm in a low oven.

3. Dip a hand in the beaten egg and, holding your hand approximately 8
inches above the hot oil, drizzle egg over the surface in a random pattern.
Continue with about half the egg mixture, forming a lacy network of egg.
Fry until golden brown on underside, turn over once, and brown other side.
Transfer to a plate and drain on paper towels. Repeat with remaining egg.

4. Heat a second wok over medium high heat and add approximately 2
tablespoons oil from the first wok. Add onion, garlic, and chile and cook
until they are fragrant. Add meats or shrimp and stir-fry just until done.

5. Stir sugar mixture and add to wok. Bring to a boil and cook until
slightly thickened. Reduce heat to low and add about a quarter of the fried
noodles and eggs. Stir together and toss to break up noodle clumps and coat
with sauce. Continue adding noodles and eggs in batches until all are
coated with sauce. Transfer to serving platter and garnish with sliced
green onion.

Serves 4 with other dishes.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

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