Title: TEXAS PIT BARBECUE SAUCE (JFPH78B)
Categories: Sauces, Tex-mex, Bar-b-q
Yield: 8 servings

1 Medium onion; chopped
1 Clove garlic; minced
2 tb Butter/margarine
1/2 c Ketchup
1/4 c Water
2 tb Vinegar
1 tb Light brown sugar
1 ts Prepared mustard
1/2 ts Hot pepper sauce, (opt)
1 Lemon or orange, (opt);
Sliced
Salt and pepper to taste

Cook the onion and garlic in butter in a medium
saucepan until tender. Add ketchup, water, vinegar,
brown sugar, mustard, salt, pepper and hot pepper
sauce. Bring to a boil. Remove from the heat and let
stand for the flavors to mingle. At this point, a
sliced lemon or orange can be added, or a bit of the
juice of either. With this recipe, true Texans usually
add their own SECRET INGREDIENTS which can include
beer, wine, bourbon, bay leaves, chili powder,
tomatoes, vegetable oil or fat.

—–

CHILES RELLENOS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILES RELLENOS—–
1 c Grated manchego cheese,
-plus 2 tablespoons
1 c Grated panela cheese,
-plus 2 tablespoons
3/4 c Grated a¤ejo cheese
6 lg Poblano chiles, roasted,
-peeled, slit lengthwise
-down one side and seeded
Flour for coating
4 lg Eggs
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 c Vegetable oil
1 c Roasted Tomato Salsa
1 c Roasted Tomatillo Salsa
6 tb Crema, creme fraiche or
-sour cream
—–CREMA (2 CUPS—–
2 c Heavy cream
1/4 c Buttermilk

CHILE RELLENOS:
Combine the grated manchego, panela and a¤ejo cheeses
in a bowl and reserve.

Working on a towel-lined counter, spread open 1 chile
at a time. Mold 1/2 cup of the cheese mixture in your
hands to form a compact torpedo-shaped log and place
inside the chile. Roll the flesh to entirely enclose
the cheese, using the towel to help shape a tight
roll. Place on a platter and stuff the remaining
chiles. (They can now be reserved for up to 2 days,
well covered, in the refrigerator.)

Preheat oven to 350øF.

Spread the flour on a platter. Beat the eggs with the
salt and pepper in a bowl wide enough for dipping.

Heat the oil in a 9-inch cast-iron skillet over
medium-high heat until hot. Dip 3 chiles at a time in
the flouor, patting off the excess so just a fine even
coating remains. Then place in the eggs.

Test the oil by dropping in a bit of egg. If it
sizzles immediately and rises to the surface, the oil
is ready. Drop the chiles, 1 at a time, into the oil,
putting an extra dollop of egg batter on each. Fry 3
at a time until golden brown all over, about 1 1/2
minutes per side.

Drain on paper towels. Reheat oil and repeat with
remaining chiles.

CREMA:
Whisk the cream and buttermilk together. Cover and set
in a warm place (a gas oven with just the heat from
the pilot light is fine) for 8 hours.

Crema may be kept in the refrigerator as long as a
week.

NOTE:
Manchego Cheese: There are two kinds of manchego used
in mexican cooking – and neither is the high-priced
Spanish variety sold in upscale cheese shops. There is
a hard variety (called viejo) and a soft, semifirm,
golden one that is an excellent melter. The soft one
is used most often for cooking. Monterey Jack or
muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty,
crumbly white cheese, similar to feta in appearance.
Romano or washed and dried feta are good substitutes.

Panela Cheese: is a mild, milky-tasting, fresh white
cheese often sold in rounds. A ricotta, farmer’s or
dry cottage cheese can be substituted.

The reason Mary Sue and Susan like to use one part
manchego, one part panella and one-half part anejo is
because they give a greater texture and flavor than
just one cheese, but is not a hard-and-fast rule. They
both say to go right ahead and use whatever you happen
to have in the kitchen, or experiment and come up with
you own cheese mix.

Serves 6 as an appetizer, 3 as an entree.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
Feniger with Helena Siegel.

– – – – – – – – – – – – – – – – – –

Anne’s Favorite Kugel

Recipe By : Anne Goldschneider/ Cherry Hill NJ
Serving Size : 36 Preparation Time :0:00
Categories : Calling All Kugels… Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 matzos — whole sheets
9 large eggs — separate out yolks
1/4 cup oil
8 apples — peeled and sliced
1 cup sugar
1 teaspoon cinnamon
12 ounce jar apricot preserves
1 cup white raisins

OVEN: 350
Greased 3- quart Pyrex pan

Soak matzos in water and drain well. Mix drained matzos with all other
ingredients except apricot preserves and egg whites. Fold in egg whites.

Pour half of mixture in pan. Layer apricot preserves in center. Pour in
remaining mixture.

Bake 1 hour or until brown.

– – – – – – – – – – – – – – – – – –

THAI SQUID SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Squid; clean — 1″ squares
3 Stalks fresh lemon grass — or
3 tablespoons Dried — or
1 teaspoon Lemon zest — grate
4 large Lettuce leaves
1 large Tomato; 8 wedges — halve each

2 tablespoons Fish sauce
2 tablespoons Lime juice
1 To 2 ts Thai chile paste — or
chile paste or hot — pepper sauce
2 teaspoons Sugar
2 tablespoons Canola oil
2 Cloves garlic — mince
2 Thai or jalapeno chiles — seed, slice thin
1 Onion — slice thin
1 cup Fresh mint leaves

Lightly score squares in crosshatch pattern, using sharp knife. Do not cut all
the way through. Cut top 2/3 off each lemon grass stalk and remove roots and
outside leaves. Thinly slice core on diagonal. (If using dried lemon grass,
soak
in warm water 20 minutes, then drain.) Place lettuce leaves on platter or salad
plates and arrange tomato wedges on top.
Prepare dressing by whisking together fish sauce, lime juice, chile paste and
sugar in small bowl until smooth. Just before serving, heat wok over high
flame.
Swirl in oil. Add garlic, chiles and lemon grass and stir-fry 20 seconds or
until fragrant. Add squid and onions and stir-fry until squid is firm and
opaque, about 1 minute. Stir in 1/2 c mint leaves. Spoon squid mixture over
tomatoes and lettuce leaves. Top with remaining mint leaves and dressing. Serve
at once.

– – – – – – – – – – – – – – – – – –

Title: SHIH CHIN TAN P’AI (ASSORTED MEAT IN EGG PIE)
Categories: Chinese, Chicken, Pork, Poultry, Seafood
Yield: 4 servings

1/3 c Chicken, diced boned
1/4 c Ham, diced
1 Duck gizzard
1/4 c Shrimp, small shelled
1/4 c Black mushrooms, diced
1/4 c Bamboo shoots
2 tb Green peas
2 tb Oil
1/2 tb Wine
1/2 ts Salt
8 Eggs
2 tb Flour
1/4 ts Salt
1/4 ts MSG (optional)
6 tb Oil

1) Cut the softened black mushrooms, cooked ham, duck,
gizzard, chicken meat, shrimp and bamboo shoots into
dices. Stir fry all the diced ingredients with 2
tablespoons of oil and season with 1/2 teaspoon of
salt and 1/2 teaspoon of wine. Then add the green
peas. Mix well. Remove and place in a bowl.

2) Beat the egg whites with an egg-beater or
chopsticks until very stiff. Add the flour, salt, MSG
and egg yolks. Mix well.

3) Heat the pan very hot. Put 6 tablespoons of oil in
pan and then pour in the egg paste. Fry over low heat
until almost stiff. Sprinkle the fried stuffing over
the egg pie. Fry again until golden. Turn over and
fry the other side for about 2 minutes.

4) Remove and cut the egg pie into small pieces of any
shape for eating convenience. Garnish with some
lettuce leaves and serve. Pei Mei’s Chinese Cook Book
Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing
Co, Ltd (1974)

—–

Apple Vinegar Peas

Recipe By : BJS
Serving Size : 3 Preparation Time :0:10
Categories : Healthy And Hearty Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces peas, canned — drained
1 small onion — chopped
3 tablespoons cider vinegar

Mix together, set aside for 20 minutes for vinegar to flavor the
onions and peas then serve.

– – – – – – – – – – – – – – – – – –

Cal 82.5, Total fat 0.5, carb 15.9, fiber 3.4, protein 4.7,
4.8% calories from fat

Title: CHICKEN IN BROTH WITH SOUR VEGETABLE
Categories: Chinese, Chicken
Yield: 6 servings

1 Fryer chicken without breast
-meat (OR
2 Chicken legs thighs
-wings
8 c Cold water
1 c Salted mustard green,
-shredded

This is a lovely, simple dinner soup.

Preparation: Separate thighs, legs and wings from
chicken carcass, and chop them into bite-size pieces.
Be sure to remove any bone splinters. Chop carcass
into several pieces. Drain the mustard green; cut
into 2″ square pieces.

Soup: Put chicken and cold water in large pot. Bring
to boil; skim froth and chicken fat; reduce heat to
simmer. Simmer for 2 hours. Remove chicken carcass.
Add mustard green; simmer another 15 minutes. Transfer
soup with pieces and mustard green to serving bowl.
Serve.

—–

Title: Creamy Chocolate Celeste
Categories: Desserts, Chocolate
Yield: 8 servings

-JUDI M. PHELPS
1 pk Semisweet chocolate; 8
-squares, 1 oz each
1 Square unsweetened chocolate
-1 oz
2 T Butter or margarine
2 T Strong coffee
Few grains salt
2 Eggs; separated
1 T Brandy
2 c Whipping cream
*********GARNISH***********
Whipped cream (optional)
Chocolate; shaved (optional)
Walnuts; chopped (optional)

Melt chocolates with the butter over hot, not boiling, water,
stirring to blend until smooth. Remove from heat; stir in coffee,
salt, egg yolks, and brandy. Cool slightly. Beat egg whites stiff;
fold into chocolate mixture slowly but thoroughly. Whip cream until
it mounds softly but is not stiff. Fold in until a marbled effect
is obtained. Spoon into 8 dessert dishes, mounding high. Chill
several hours. If desired, garnish with small swirls of additional
whipped cream, shaved chocolate, and a sprinkle of finely chopped
walnuts. Makes 8 servings. Source: Parade Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

MMMMM

–
To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net
saying unsubscribe mm-recipes
directory
THE RULES
Every message to contain a recipe in meal-master format (unless a request)

Homemade Meusli Oatmeal Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Breakfast Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups quick cooking oats — NOT instant
1/2 cup packed brown sugar
2 teaspoons salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 cups dried apples — and/or
raisins

Combine all ingredients in a large bowl. Stir with a wire whisk until even
ly combined. Put into an airtight container with a 10-cup capacity. Label
with date and contents. Store in a cool, dry place. Use within 6 months.=

Makes about 10 cups of Homemade Meusli Oatmeal Mix.

– – – – – – – – – – – – – – – – – –

Title: South Texas Kolaches
Categories: Desserts
Yield: 36 servings

2 c Milk
1/2 c Sugar
1 Egg, beaten
4 tb Butter
1 ts Salt
2 pk Dry yeast
6 c Flour
3 c Filling

Heat the milk to scalding in a saucepan.

Add sugar, egg, butter and salt. Cool to lukewarm.

In mixing bowl, dissolve yeast in warm milk mixture.

Gradually add flour, knead to a soft dough. Cover, let rise, until
doubled in size – about 1 hour.

Shape 2 inch diameter balls of dough. Place on greased baking sheets
2 inches apart. Cover, let rise until doubled, about 30 minutes.

Press a hollow into center of each roll. Fill with cheese filling or
jam or jelly. Bake 15-20 minutes in a 350 F oven.

Enjoy! – Jeff Duke

MMMMM

–
To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net
saying unsubscribe mm-recipes
directory
THE RULES
Every message to contain a recipe in meal-master format (unless a request)