Fireside Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Chili meat
1 pound Ground beef
2 tablespoons Bacon drippings
1 pint Hot water
1 can Tomato puree (10 1/2 oz)
1 teaspoon Tabasco
1 Chili pepper pod or more to
2 Large onions — finely chopped
2 Cloves garlic — finely choppe
3 tablespoons Chili powder (heaping)
1 tablespoon Oregano
1 tablespoon Cumin
1 teaspoon Paprika
1 teaspoon Ground mustard
1/4 teaspoon Cayenne pepper
1 teaspoon Salt

Brown meats; add bacon drippings and cook 5 minutes.
Add hot water, tomato puree, Tabasco, pepper, onion and garlic; simmer 30
minutes. Add rest of the ingredients and simmer slowly for 1 to 2 hours. Serve
with crackers, raw onion, grated sharp Cheddar cheese and plenty of cold beer.

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Vegetable Terrine

Recipe By : James Beard Celebration Cookbook/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable All Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 whole egg
1 cup milk
1/2 cup flour
2 teaspoons salt
2 tablespoons butter
2 tablespoons onion — chopped
20 ounces frozen spinach (2 packs) — squeezed dry
12 ounces carrot — peeled
12 ounces cauliflower
butter for greasing loaf pan

Preheat oven to 400F

In a blender or processor, combine eggs, milk flour, and salt and process
until smooth. Reserve. Melt butter in a medium skillet over moderate heat.
Add onion and cook, stirring, until softened. Remove from heat, and stir in
spinach and about a third of the reserved batter. Reserve. Bring a medium pan
of water to a boil and cook whole carrots for about 6 minutes, depending on
thier thickness, until tender but still crisp. With a slotted spoon, remove to
a plate and allow to cool. Add cauliflower florets to the water and cook for
about 3 minutes. Remove with a slotted spoon and allow to cool slightly.
Butter a 2 quart loaf pan, then butter a piece of aluminum foil large enouigh
to line it with a slight overhang. Line the pan with the foil, fitting it inot
the corners and allowing it to hang over the edges. Place half the
cauliflower in the base of the pan and pour over half of the remaining batter.
Next, spread half of spincach mixture over the cauliflower in an even layer.
Lay the carrots next to each other lengthwise in the pan. Spread the remaining
spinach over the carrots, then the remaining cauliflower, and press down
gently. Pour over the remaining batter. Butter a piece of aluminum foil large
enough to cover the pan. Place over the vegetables, seal with the overhanging
foil, and gently press down the foil. Place pan in a larger roasting pan and
place in oven. Pour enough boiling water into the larger pan so that it
reaches about halfway up the sides of the loaf pan. Bake for 1 hour. Remove
from the oven and remove loaf pan from the water. Allow to cool for at least
an hour. Remove foil from the top and invert on a plate. Carefully peel off
the foil and cut across into 1 inch slices.

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Per serving: 117 Calories; 6g Fat (43% calories from fat); 5g Protein; 12g
Carbohydrate; 80mg Cholesterol; 624mg Sodium

Title: FIG SALAD WITH GREENS AND WALNUTS
Categories: Salads
Yield: 3 servings

6 Perfectly ripe figs
– beginning to show milky
– at the seams
2 Handfuls of green
– such as tender Arugula
– Leaves and their Blossoms,
– Red Oak Lettuce Leaves,
– tendrils of Frizzy Endive
– or a Buttery Limestone
– Lettuce, some Chervil
– sprigs
3 Rounds of mild goat cheese
6 Fresh walnuts, shelled
– and left in large pieces
Freshly ground pepper

——————————THE VINAIGRETTE——————————
1 sm Shallot; finely diced
2 ts Champagne vinegar
1 pn Salt
2 tb Extra-virgin olive oil
-=OR=- Walnut oil

QUARTER THE FIGS OR SLICE them into rounds. Wash and dry the greens. Make
the vinaigrette (RECIPE Follows), and dress the greens with just enough to
coat them lightly. Arrange the greens on 2 or 3 plates and lay the figs
among them, along with the cheese and walnut pieces. Spoon the remaining
vinaigrette over the top and serve, lightly peppered. THE VINAIGRETTE:
COMBINE THE SHALLOT, VINEGAR and salt in a bowl, then whisk in the oil.
Taste and adjust the seasoning, if necessary.

—–

DOMATES DOLMAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Tomatoes
1 tb Plus 1 tsp. olive or
-vegetable oil, divided
1/2 c Diced onion
1 Garlic clove, minced
1/4 c Dried currants
1 t Salt
1/8 ts Pepper
1 c Cooked long-grain rice (hot)
1 oz Pignolias (pine nuts),
-lightly toasted
1 tb Each chopped fresh Italian
-(flat-leaf), parsley, and
-mint
2 ts Sunflower seed
1 tb Plain dried bread crumbs

Here one (from WEIGHT WATCHER’S INTERNATIONAL COOKBOOK) Greek:

Cut thin slice from stem end of each tomato; reserve slices. Set a sieve
over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain;
set shells upside down on paper towels and let drain. Discard seeds from
tomato pulp; reserve liquid. Chop pulp and set aside.

In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and
saute until onion is golden. Stir in currants, salt, pepper, and 2
tablespoons of reserved tomato liquid; remove from heat and stir in rice,
nuts, parsley, mint, and sunflower seed.

Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato
shells upright; spoon 1/4 rice mixture into each tomato and top each with
reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour
remaining tomato liquid into baking dish (to prevent sticking). Sprinkle
each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot
and skin begins to split, about 30 minutes.Makes 4 servings.

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CANNING DRIED BEANS OR PEAS (SHELLED), ALL VA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Legumes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 5 pounds is needed per canner
load of 7 quarts; an average of 3-1/4 pounds is needed
per canner load of 9 pints–an average of 3/4 pounds
per quart.

Quality: Select mature, dry seeds. Sort out and
discard discolored seeds.

Procedure: Place dried beans or peas in a large pot
and cover with water. Soak 12 to 18 hours in a cool
place. Drain water. To quickly hydrate beans, you may
cover sorted and washed beans with boiling water in a
saucepan. Boil 2 minutes, remove from heat, soak 1
hour and drain. Cover beans soaked by either method
with fresh water and boil 30 minutes. Add 1/2 teaspoon
of salt per pint or 1 teaspoon per quart to the jar,
if desired. Fill jars with beans or peas and cooking
water, leaving 1-inch headspace.

Adjust lids and process as recommended in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans or Peas in
a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Beans or Peas in
a weighted-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for
Quarts. Canner pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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BASIC CREAM SOUP AND VARIATIONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Fresh vegetables, coarsley
-chopped
4 tb Flour
5 c Chicken stock
3 c Light cream
5 tb Butter
Salt and Pepper to taste
CREAM OF CAULIFLOWER SOUP:
4 c Cauliflower flowerets
Paprika
Basic cream soup recipe
CREAM OF BROCCOLI SOUP:
5 c Broccoli
A pinch or two of nutmeg
Basic Cream soup recipe
CREAM OF CUCUMBER SOUP:
4 c Cucumbers, peeled, seeded
-and diced
1/2 c Sour cream
Basic cream soup recipe
CREAM OF LIMA BEAN SOUP:
4 c Lima beans
4 tb Crisply fried bacon crumbled
Basic cream soup recipe
CREAM OF SPINACH SOUP:
4 c Spinach, coarsely chopped
2 Hard cooked egg yolks
Basic cream soup recipe
CREAM OF ASPARAGUS SOUP:
4 c Tender asparagus tips

BASIC CREAM SOUP: Pumpernickel croutons Basic cream
soup recipe

Peel the vegetable, if necessary, and chop coarsely.
Place in a saucepan with 3 cups of the stock. Cook
over medium heat until the vegetable is tender. Set
aside 1/2 cup choice pieces of cooked vegetables to
use as a garnish. Puree the remaining cooked
vegetable together with the vegetable water in an
electric blender, or press through a strainer. Melt
the butter in a soup kettle, blend in the flour, and
stir in the cream. Simmer over a low flame, stirring
constantly for 3 minutes. Stir in the pureed vegetable
and the remaining 2 cups of chicken stock, and simmer
for 3 minutes more. Adjust the seasonings and serve in
individual bowls garnished with the reserved cooked
vegetable. Serve hot or cold.

Cream of Cauliflower Soup: Prepare soup as directed in
Basic cream soup. Garnish with reserved cauliflower
and a sprinkle of paprika. Serve hot or cold.

Cream Of Broccoli Soup: Peel the stems and break
broccoli into flowerets. Slice the stems. Proceed as
directed in Basic cream soup recipe. Serve with nutmeg
sprinkled on top.

Cream Of Cucumber Soup: Reserve 1/2 cup diced raw
cucumber to use as a garnish. Cook remaining cucumber
for 8 minutes. Proceed as directed in Basic cream soup
recipe. Serve hot or cold with a dollop of sour cream
in the center of each bowl.

Cream Of Lima Bean Soup: Prepare soup as directed in
Basic cream soup recipe but do not reserve any lima
beans. Serve hot, garnished with crumbled bacon.

Cream Of Spinach Soup: Prepare soup as directed in
basic cream soup recipe, but do not reserve any
spinach. Serve hot or cold, garnished with hard-cooked
egg yolks forced through a fine sieve.

Cream Of Asparagus Soup: Prepare soup as directed in
basic cream soup recipe. Garnish with reserved
asparagus tips and Pumpernickel croutons. Serve hot or
cold.

Posted by Pat Stockett. Courtesy of Fred Peters.

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Title: Crispy Meat and Seafood Roll
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM——————BASKET GARNISH (OPTIONAL———————–
1 ts Sesame oil
6 sm Crabs
150 g Potato
Cornstarch
Cooking oil

MMMMM————————–FILLING——————————-
100 g Shelled prawns
100 g Raw chicken meat
100 g Water chestnuts (or canned
-water chestnuts, or celery)
100 g Soaked sea cucumber
-(optional)
100 g Mushrooms

MMMMM———————SEASONING MIXTURE————————–
1 tb Chinese yellow wine (or
-sherry)
1 tb Cornflour
1 ts Sesame oil
1/4 ts Salt
1/4 ts Sugar

MMMMM—————————-LEGS———————————
50 g Bamboo shoots (or carrots)
300 g Pork caul lining (or bean
-curd skin, or edible rice
-paper)
100 g Chinese cured ham
10 g Coriander (12 sprigs)

MMMMM————————–COATING——————————-
4 Egg whites
1 tb Cornflour
2 tb Water

MMMMM————————SWEET SAUCE—————————–
1 tb Hoisin (barbecue) sauce
1/2 c Water

Here’s another of the Winners series. This one might be a bit time
consuming, buy there aren’t any really exotic ingredients and, unless
you get into garnishing it the way it shows in the book, not too much
hassle. These are “mock” chicken legs++a minced mixture of meat and
seafood rolled up and deep fried. I’d use the rice paper option for
wrappers as they are readily available, at least around here. The
basket garnish is an incredibly fussy little number actually woven
from strips of potatoes. I’d use the two seive potato nest trick for
that part if I bothered at all. The small crabs that go into the
basket really are small crabs++ about two inches across the shell.
They look neat, but add nothing to the dish aside from that.

Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F.,
Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon.

Chinese Cuisine Practical Class Platinum Award – Meat “South of the
Yangtse River Crispy Leg” sounds prosaic in English, but to a Chinese
the geographic description has many happy associations++ scenic
beauty, ancient traditions, a land where poets found peace. The
promise of crispy legs in the dish evokes the image of Cantonese
favorite – crispy chicken drumsticks yet the diner senses that there
is a surprise treat in the dish.

1. Optional basket garnish: Steam crabs and put aside. Form
potatoes into basket shapes. This can be done by peeling them into
long strips, which are then interwoven’, and sealed with cornstarch
paste. Deep-fry baskets over medium flame until golden. 2. Slice all
filling ingredients at an angle, and cut into dia- mond shapes (which
creates a better texture). Season with seasoning mixture. 3. Slice
bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4.
Divide pork caul lining into 12 triangular pieces (large enough to
wrap “legs”). Cut ham into 24 strips. On to each pork caul lining lay
one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut
filling ingredients. Place one strip of bamboo shoot on top, with
half of it left outside wrapping. Fold and mould each filled pork
caul lining into leg shape. 5. Mix coating ingredients with 2 tbs
water, and coat each “leg” with the paste. 6. Mix Hoisin sauce with
water, and simmer till thickened.

To cook Carefully slide “legs” into medium-hot oil (sufficient to
deep-fry all twelve at same time), with folded “leg” ends facing
centre of wok. Deep-fry for 3 minutes, then increase heat a little
and continue deep- frying for a further 3 minutes.

To present 1. Lay “legs” on a paper doily in serving dish, arranging
the potato baskets and crabs as a central garnish. 2. Serve the
Hoisin sauce mixture on the side. From “Champion Recipes of the 1986
Hong Kong Food Festival”. Hong Kong Tourist Association, 1986.
Posted by Stephen Ceideberg; October 27 1992.

MMMMM

Title: Baseball Lover’s Sundae
Categories: Kids, Desserts
Yield: 8 Servings

1 qt (4 cups) chocolate chip or
-vanilla ice cream
1/2 c Chocolate fudge ice cream
-topping
1 c (8 cookies) broken cream-
-filled peanut butter
-sandwich cookies

Scoop ice cream into 1 quart bowl. Freeze until firm,
if desired. Drizzle fudge topping over ice cream;
sprinkle with broken cookies. To serve, place bowl in
adult – sized baseball glove; spoon into individual
serving dishes. Yield: 8 servings. Typed in MMFormat
by cjhartlin@msn.com Source: Pillsbury Party Cookbook.

—–

Title: SWEET FIG PICKLES
Categories: Pickles
Yield: 1 servings

4 qt Firm, ripe figs (about 30)
5 c Sugar; divided
2 qt Water
2 Sticks cinnamon
1 tb Whole allspice
1 tb Whole cloves
3 c Vinegar

Peel figs. (If unpeeled are preferred, pour boiling water over figs and let
stand until cool; drain.) Add 3 cups sugar to water and cook until sugar
dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and
vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until
figs are clear. Cover and let stand 12-24 hours in a cool place. Remove
spice bag. Bring to simmer; pack hot into hot jars, leaving 1/4″ head
space. Remove air bubbles. Adjust caps. Process pints and wuarts 15
minutes in boiling water bath.

Yield: about 8 pints

Posted by DELLA MASIA, Prodigy ID# TXBG93A.

—–

Title: Pineapple Cream Cheese Pizza
Categories: Kids, Pizza
Servings: 16

1 lb Frozen bread dough (1 loaf),
-thawed and cut in half
2 pk (8 oz) cream cheese,
-softened
1/2 c Sugar
6 tb Flour
2 Egg yolks
Grated peel and juice from 1
-lemon
2 (8 1/4 oz) cans crushed
-pineapple, drained
2/3 c Strawberry jam
2 tb Sliced almonds, toasted

Servings: 16

Press dough into 2 greased 12 inch pizza pans.

Beat cream cheese, sugar, flour, egg yolks, 1 tsp lemon peel and 2 tsp
lemon juice until smooth. Stir in pineapple. Spread mixture evenly over
pizzas to within 1/2 inch of edges.

Bake in 400 deg. oven for 15 minutes or until browned.

Spread each with jam and sprinkle with almonds. Bake 5 minutes longer.
Posted by Linda Davis

MMMMM