Title: GREEN BEANS IN OLIVE OIL
Categories: Appetizers, Turkish, Beans
Yield: 4 servings

1 lb Green beans
1 md Onion, chopped
2 ea Chopped tomatoes
1 ts Salt
1/3 c Extra virgin olive oil
3 1/2 ts Sugar
1/2-2 c water

Trim beans cut into 3 pieces, wash drain.

Put onion tomato into a heavy pan. Sprinkle with salt rub in
lightly with fingers. Stir in the beans, olive oil sugar, mix
well. Cover cook for 15 minutes over medium heat. Stir
occasionally. The beans will lose their colour soften. When all
the moisture has been absorbed, stir-fry the beans for 2 to 3
minutes. Add 1/2 cup water, cover simmer for 40 to 50 minutes, till
the beans are tender. Add more water if necessary, 1/2 cup at a time.
When cooked, the dish should be very moist but not watery. Serve cold
as part of a buffet.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

MMMMM

Title: Linzertorte Fingers
Categories: Cookies
Yield: 20 Servings

1 1/2 c Unblanched almonds
2 1/2 c All-purpose flour
1 pn Salt
1 ts Ground allspice
1 c Powdered sugar
1 Lemon’s peel, finely grated
1 1/4 c Unsalted butter;in sm pieces
3 Egg yolks
12 oz Raspberry jam
1 Egg
2 ts Milk
2 ts Sugar
1/2 c Sliced almonds

Finely grind unblanched almonds in a food processor or
blender; place in a large bowl. Sift flour, salt,
allspice and powdered sugar into bowl. Add lemon
peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together
to form a soft dough. Knead lightly until smooth.
Cover bowl with plastic wrap and refrigerate 30
minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface
to fit a 13″ x 9″ baking pan; place in pan. Spread
jam over pastry. Roll out other half of dough to fit
pan; place on top of jam. Lightly beat egg with milk
and sugar; brush pastry with glaze and sprinkle with
sliced almonds. Bake 10 minutes; reduce temperature
to 350 F (175 C). Bake 35 minutes longer or until
golden. Cool in pan. When cold, cut in 30 pieces.

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Title: North Carolina Chopped BBQ
Categories: Crockpot, Main dish, Sandwiches, Meats
Yield: 3 servings

1 1/2 lb Beef roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the
next 9 ingredients in a saucepan and bring to a boil. Pour over roast and
cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done,
basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and chop
into fairly fine pieces. Season to taste with additional vinegar and hot
sauce. Serve hot with coleslaw and corn bread.

Sylvia’s comments: I found some stew meat marked WAY down, bought several
packages ($.99/lb!) and stuck them in the freezer. Then I put all the
ingredients, including the still-frozen meat, in the crockpot this morning.
Tonight it was done, I just mashed up the meat with a fork and knife and
served it over rice. The vinegar produces a very interesting taste.
However, it came out kind of soupy; next time I’ll leave out the water and
increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far as we
know, it is indigenous to that state. Original recipe calls for pork
shoulder roast.

FROM: Spoonbread and Strawberry Wine

Apple’s comments: I made this for supper tonight and it is GOOD! 🙂

Posted on GEnie Food Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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Title: CHINESE BEEF AND TOMATOES
Categories: Beef, Chinese
Yield: 8 servings

4 md Tomatoes
2 lb Flank steak
3 tb Soy sauce
2 tb Dry sherry
1 cl Garlic,minced
1/2 ts Ground ginger
1/8 ts Ground black pepper
2 tb Oil
1 md Green pepper,sliced
1 md Onion,sliced
1 Beef bouillon cube
3/4 c Boiling water
2 tb Cornstarch
2 tb Cold water

Thinly slice beef on the diagonal (for easy
slicing,place meat in the freezer until slightly
frozen);place in a snug-fitting bowl.Combine soy
sauce,sherry,garlic,and black pepper;pour over
meat,tossing to coat completely.Cover and refrigerate
8 to 10 hours.
In a large skillet or wok,heat oil. Add green pepper
and onion saute for 2 minutes.Dissolve bouillon cube
in boiling water. Add beef and marinate.Bring to
boiling point.Reduce heat and simmer,covered for 8
minutes.Blend cornstarch with cold water. Stir into
mixture in skillet.Cook and stir until thickened.Cut
tomatoes into wedges;add to skillet;stir gently.Cover
and simmer, just until tomatoes are hot,about 3
minutes.Serve hot over rice with scallions,if
desired.Serves 6 to 8.

—–

ALE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 ts Baking powder
1 d Salt
12 oz Ale
1 Scallion — handful, chopped
1 Cheese — handful, grated

Stir flour, salt, and baking powder together. Add
beer. Stir in green onions and cheese, if desired.
Knead dough briefly, adding more flour if sticky.
Shape into a round loaf and place in a greased pie pan
or on a greased cookie sheet. Bake at 375 F. for 30
minutes, until golden brown or until loaf sounds
hollow when tapped.

George Stojcevic
(Lord Pyotr, Barony of
Bryn Gwlad) Submitted By SAM WARING
On WED, 01
NOV 1995 111954 GMT

– – – – – – – – – – – – – – – – – –

SEITAN – METHOD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/tips Vegetarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 c White bread flour
6 c -to
8 c Water, or more
3/4 c Tamari
1 Onion — peeled and sliced
1 Piece kombu, about 4″ long
1/4 c Ginger — sliced -ÿÿ
2 ts -Ginger powder

Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40
to 50 minutes preparation: 3 to 4 hours cooking

Mix the flour and water together to make a
medium-stiff dough. Knead it until it is elastic when
pulled (about 8 to 10 minutes). Allow the dough to
rest for about 5 minutes in a bowl of cold water.

Wash out the starch by filling a large bowl (1-1/2 to
2 gallons) with warm water and kneading the dough in
it, underwater. When the water turns white (after 1
to 2 minutes), drain it through a strainer, adding the
floury residue back to the ball of dough. Keep
kneading, washing, and changing the water, until no
more starch is given off. This may take as many as
eight rinses, about 20 to 25 minutes.

Pour 6 pints of water into a large pot. Add the
tamari, onion, kombu, ginger, and dough, and simmer
for about 3 hours. (To speed up the cooking, you
could cut the dough into small pieces, each about
1-1/2"; the pieces would cook in about one hour.) The
seitan is properly cooked when it is firm to the touch
and when it is firm in the center. You can check by
cutting into the seitan. If it is not done, it will
feel like raw dough in the center.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Subject: Microwave Polenta (again!)

After much testing, here is my new vegetarian polenta recipe.

1/4 cup polenta
1 cup brown vegetable stock (recipe follows)
salt pepper
1 tablespoon fresh lemon juice,
fresh tomato juice, or whey from yogurt.

Mix the polenta and stock in a microwave safe bowl. Add a little salt
and pepper, and the whichever of the acidic liquid you chose. Stir, and
cook on high, uncovered in the microwave for about three minutes.
Stir again, and notice how much liquid is left to be absorbed. Your
milage will definitly vary. I usually cook mine for about three more
minutes, but I have a very low power microwave. The best thing to do
is to cook in one minute intervals until polenta is thick and the
grains are chewy instead of crunchy. Let it rest for about one more
minute. Check the seasoning, and then you can eat it as is, or use as
a base for other recipes. (My next one is pizza with polenta crust.)
I add the acidic liquid, since I found that the vegetable stock is
very sweet from the browning. If you don’t have a microwave, you
can put this in the oven (350 degrees for about 30 minutes).

Title: N.Y.CIMA ROLL
Categories: Vegetarian
Yield: 4 servings

1 1/2 lb Firm tofu
1 tb Oil
3 tb Arrowroot
1 ts Salt
1/4 ts White pepper
1 tb Agar flakes
1 ts Dried marjoram
1 ts Dried thyme
1 tb Minced garlic
1/2 ts Black pepper
2 1/2 c Cima mix (see below)

————————-CIMA MIX————————-
1/2 c Finely chopped onions
2 tb Olive oil
1 c Whole wheat bread crumbs
1/4 lb Ground seitan
1/4 lb Fine soy grits
1/4 lb Hand crushed frim tofu
1/3 c Nutritional yeast
2 ts Dried marjoram
2 ts Dried thyme
2 ts Salt
1 1/2 c Water
1 c Chopped spinach, packed
1/4 c Chopped roasted red pepper
1/2 c Pistachios
1 c Green peas
1 tb Agar flakes
1/2 c Gluten flour
2 tb Liquid lecithin

Rinse tofu and pat dry. Cube and puree in food
processor with all ingredients except cima mix.

Shape the cima mix into a 12″ by 3″ roll. Sread the
tofu puree on a 12″ by 28″ piece of plastic wrap and
roll around the cima log. Smooth out the seam. Steam
30 minutes, let cool 10 minutes, slice and serve.

Note: you MUST have a steamer wide enough to support
the entire roll from underneath! If you don’t, it
will slip and come unrolled. It’ll still get cooked,
but rather than a pretty, colorful roll to slice
you’ll have a serious mess. This shouldn’t be a
problem, but for a broke person cooking for nine
@someone else’s apartment, these harware problems have
a nasty way of only becoming apparently an hour before
mealtime. (sigh)

CIMA MIX: (makes 4 1/2C Bro Ron suggests using the
extra for ‘meatballs’ or something. Far be it from me
to argue w/my hero, but remember to use a big enough
skillet.)

Saute onions in oil until translucent. Remove from
heat. Add bread crumbs, tofu, seitan, soy grits, nut
yeast, water and seasoning. Mix until evenly
dispersed. Add vegs and nuts.

In a separate bowl, mix agar and gluten flour. Heat
lecithin and stir into veg mixture, then stir in
flour/agar mixture.

(from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

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VERACRUZ SALSA (Tomato Chile Salsa)

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — unpeeled
1 plum tomato
1 tablespoon corn oil
12 morita chiles* with seeds or 8 dried
chipotle chiles* with seeds
1 1/2 cups hot water
1/4 teaspoon coarse salt — or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and
pan-roast garlic and tomato, turning them occasionally to ensure even
roasting, until browned and soft throughout, about 25 to 30 minutes. Discard
garlic skins and tomato stem.
In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
puffed and just beginning to brown, about 10 seconds. Transfer chiles as
fried, letting excess oil drip into skillet, to paper towels to drain and,
wearing rubber gloves, discard stems.
In a blender purée garlic, tomato, chiles, water, and salt until very
smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2
cups.
Serves 4.
La Parilla: The Mexican Grill Reed Hearon Can be prepared in 45 minutes or
less.
* available at Mexican markets

– – – – – – – – – – – – – – – – – –

Title: MOCHA PECAN PIE
Categories: Pies
Yield: 8 servings

6 oz Chocolate,
-semi-sweet
1/4 c Coffee liqueur
1 tb Instant coffee,dry
1/2 c Brown sugar
-packed
1 c Corn syrup
3 Eggs, beaten
1/4 c Butter, melted
2 ts Vanilla
1/4 ts Salt
1 c Pecans
-coarsly chopped
1 9”pie-shell
-unbaked
1 c Pecan halves

Directions: In heatproof bowl set over simmering water, melt chocolate with
coffee liqueur and instant coffee granules. Stir until smooth. Remove from
heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs,
butter, vanilla, salt and chopped pecans. Pour filling into pie
shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50
minutes, or until edges feel set but centre still jiggles slightly. Let
cool on wire rack before serving. Calories: you don’t want to know.

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