SATAY-SATAY HURRICANE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic
1 Shallot
1 md Red onion, peeled
1 t Dried red chili pepper
1 t Sweet paprika
1/2 c Vegetable oil
2 Slices fresh galanga
1 Stalk lemon grass
4 Fresh lime leaves
6 c Chicken stock
6 tb Thai fish sauce (nam pia)
3 tb Sugar
12 md Shrimp
8 Pieces of crab claw
8 Mussels
8 Thin slices whitefish or
Salmon
4 tb Fresh lime juice
Chopped green onion and
Coriander root, for garnish

In a blender or food processor, combine garlic,
shallot, onion, chili, paprika and oil. Process until
smoothly combined and pureed. Place in a small
saucepan over low heat and cook for 15 to 20 minutes
to release the flavours, stirring occasionally so it
does not burn. Set the mixture aside and let it cool
to room temperature. In a large saucepan, combine 4
tablespoons of the garlic-onion mixture with galanga,
lemon grass, lime leaves, chicken stock, fish sauce
and sugar. Bring to a boil over medium heat. Add the
shrimp, crab claw, mussels and fish to the stock. Let
the soup return to a boil again and simmer for a
minute or two. Add lime juice, and garnish with
chopped green onion and coriander root.

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BLUEBERRY BANANA MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2/3 c Butter (Land O Lakes)
1/4 c Buttermilk
2 Eggs
1 t Vanilla
3 md Ripe banana (2 cups)
2 c All-purpose flour
3/4 ts Baking soda
1/8 ts Salt
1 c Fresh/frozen blueberries

Heat oven to 350. In larger mix bowl, combine sugar,
buttermilk, butter, eggs and vanilla. Beat at medium
speed, scraping bowl often until creamy (1-2 min). Add
flour, baking soda, and salt. Beat at low speed until
moistened (1-2 min). By hand, stir in blueberries.
Spoon into paper lined muffin cups. Bake for 25-30
min. or until toothpick inserted into the center comes
out clean. Remove from pan, cool and sprinkle with
powdered sugar.

From: “My-Hanh T. Cao”

Date: Mon, 28 Oct 1996 23:07:28 -0600

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Title: Cheese Biscuits
Categories: Breads
Yield: 8 servings

1 c Flour 1/2 c Milk
3 ts Baking powder 1/4 ts Salt
1 tb Butter or butter substitute 1/2 c Grated cheese

Prize winning recipe

Sift flour, measure, and sift with baking powder and salt. Work in butter
and cheese with 2 spatulas or tips of fingers. Add milk. Mix quickly and
lightly. Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven
(450ø F) 12 minutes. 8 servings. The Household Searchlight – 1941

—–

Risotto Milanese I.E.S.JJGF65A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Sauces
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
4 tablespoon Butter
1/2 cup Parmesan cheese
3 tablespoon Dry white wine
3 1/2 cup Chicken stock
1 cup Long grain rice
1 tablespoon Butter
1/2 cup Sliced mushrooms
1/2 teaspoon Saffron
1 Med.onion — finely chopped

1. Melt the butter in a heavy saucepan. When hot, stir in the rice. Contin
stirring until pale gold in color.

2. Add onion. Cook briefly and add 1 cup of chicken stock. Cover the pan a
cook slowly over low heat until the liquid is absorbed.

3. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot
chicken stock, and the mushrooms. Cover and continue cooking until all the
liquid is absorbed and the rice is fluffy.

Add the butter and Parmesan cheese. Stir gently and serve.

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Title: ORIGINAL SAN ANTONE CHILI
Categories: Tex-mex, Chili
Yield: 4 servings

1/2 lb Suet
2 lb Lean beef shoulder
1 lb Lean pork shoulder
3/4 c Flour
1 ts Salt
1/2 ts Pepper
3 ea Onions, chopped
6 ea Cl Garlic, minced, or 1 tsp.
1 1/2 qt Beef stock or canned beef br
4 ea Dried ancho peppers*
1 ea Dried pastilla pepper*
1 ea Dried casbel pepper*
1 tb Crushed cumin seeds or groun

Fat grams per serving: Approx. Cook
Time: 4 hrs Fry suet in a large heavy kettle. Remove
suet and discard. Cut meat into 1/2 inch cubes.
Combine flour, salt and pepper in brown papper bag.
Add meat and shake to coat. save remaining flour. Sear
floured meat in hot fat, stirring to prevent sticking.
Add onions and garlic; cook and stir until soft. Add
beef stock or broth and bring to a boil; then reduce
heat aand simmer slowly while preparing peppers Wash
peppers under cold running water; remove stems and
seeds. Put in a sauce pan; cover with water and boil
for 5 minutes. Let steep 10 minutes. Lift out peppers
and grind or puree, adding 1 « cups water in which
peppers were cooked. Add to meat, cover and simmer 2-3
hours or until meat is tender. Grind cumin seeds in a
mortar and pestle or a heavy spoon in a cup; add to
chili. Add salt to taste. Mix flour saved from
browning meat (about ¬ cup) with cold water; add to
chili and cook 3 to 5 minutes to thicken. Makes about
2 « quarts. *If these peppers are unavailable,
substitute 4 to 6 Tbsp.s of chili powder.
Chuck wagon cooks from around San Antone were mighty
proud of their chili and mighty set in their ways of
puttin’ peppers in and leavin’ beans out. But San
Antone Chili sure stuck to your ribs, and even if you
liked beans, you didn’t complain. At least not where
the cook could hear you. From “Famous Chili Recipes
From Marlboro Country”.

—–

FROZEN PINEAPPLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
1 c Pineapple juice
1/2 c Butter
1/8 c Sugar
1/8 ts Salt
1 Egg
2 tb Lemon juice
4 sl Pineapple — cut fine
2 Oranges
1/4 c Nuts — chopped
10 Marshmallows
8 Maraschino cherries
1 pt Whipped cream

Make a paste of flour and pineapple juice, then gradually add
remainder of juice. Add butter, sugar and salt. Cook in top of double
boiler for approximately 10 minutes. Add the egg, slightly beaten.
Continue to cook for a few minutes, stirring occasionally; then cool
and add lemon juice. Add pineapple, oranges, nuts, marshmallows and
cherries; then fold in whipped cream. Pour into freezing tray and
allow to freeze.

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Title: Candied Orange Rind Bread
Categories: Breads Fruits Quick
Servings: 10

4 ea Oranges; Md
1 c Water
1 c Sugar
4 c Unbleached Flour
6 ts Baking Powder
1/2 ts Salt
1/4 c Butter Or Regular Margarine
1/2 c Sugar
2 ea Eggs; Lg
2 c Milk

Thinly peel the oranges, using a vegetable peeler. Cut the orange rind
into thin slivers. (Reserve the oranges for another use, or eat them and
enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan
and bring to a boil, then reduce the heat, cover, and simmer for 15
minutes or until the rind is tender. Add the 1 cup of sugar and continue
cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool
to room temperature. Meanwhile, sift the flour, baking powder and salt
together in a bowl and set aside. Cream the butter and 1/2 cup of sugar
together until light and fluffy, using a electric mixer set on medium. Add
the eggs and blend well. Blend in the cooled orange rind mixture. Add
the dry ingredients alternately with the milk to the creamed mixture,
beating well after each addition. Pour the batter into 2 greased 9 X 5 X
3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes
or until a cake tester or wooden pick inserted in the center comes out
clean. Cool in the pans for 10 minutes before removing to wire racks to
finish cooling. Wrap in aluminum foil and let stand overnight before
slicing. This bread slices better when it has cooled for 24 hours.

—————————————————————————–

Title: Gyros (Doners, Yeros)
Categories: Greek
Yield: 6 servings

2 lb Lean lamb, ground
2 Bread slices;toasted,crushed
1 ts Allspice; pounded (?)
1 ts Coriander; crushed
1 Garlic clove; crushed
1 Onion; grated
1 ts Chopped fresh savory
Salt freshly ground pepper
3 Slices bacon (?!!)
6 Pita bread pockets
2 Tomatoes; sliced thin
Vinegar oil to taste
1 c Chopped fresh parsley
1 c Plain yogurt

In a large bowl, combine the ground lamb with the bread, allspice,
coriander, garlic, onion, savory, and salt and pepper, and knead
thoroughly. The mixture should be spicy, though not too herby, and
hold its shape. Break into 5 sections, each as large as a navel
orange, then break each section into 6 balls. Knead and flatten
slightly to a thickness of about 3/4“. Cut the bacon slices into
widths equal to these balls, keeping the slices of bacon between
them. Slip a cane skewer through the centers and roll gently with the
palms to smooth the edges.

(There will be 5 or 6 skewers, depending on their length.) Cover and
refrigerate overnight. When ready to cook, set on a broiler tray or
grill and cook under moderate heat, turning every 5 minutes. (The
bacon will baste the meat.) The surface will be crusty and the
inside cooked within 25 minutes. To serve: Put out the bread, meat,
tomatoes seasoned with the vinegar and oil, parsley and yogurt in
separate dishes. Guests may open pocket bread and stuff them with
meat and seasonings.

From: ”The Food of Greece" by Vilma Liacouras Chantiles, Avenet
Books, New York.

MMMMM

Home-Smoked Chipotle Chiles

Recipe By : W. Park Kerr in “Burning Desires”
Serving Size : 1 Preparation Time :0:00
Categories : Chile Pepper Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chunks or logs of fragrant hardwood,
preferably a combination of oak mesquite
1 1/4 pounds red-ripe jalapeno chiles — with stems
1/2 cup Dried Red New Mexico Chile Puree
OR
commercial chile paste, such as Santa Cruz
1/3 cup water
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 tablespoon packed dark brown sugar
1 clove fresh garlic — peeled and crushed
1/4 teaspoon salt

Prepare a smoker according to the manufacturer’s directions, using
the
wood chunks and achieving a steady temperature of 275 to 300 degrees
F. Place the chiles directly on the smoker rack (or use a shallow
disposable foil pan) at the cooler end of the smoking chamber or on
the upper rack if your smoker has one. Lower the cover and smoke the
chiles for 2 1/2 hours, or until they are soft, brown, and slightly
shriveled.
Remove the chipotles from the smoker. In a medium nonreactive
saucepan, combine them with the chile puree, water, tomato paste,
vinegar, brown sugar, garlic, and salt. Set over medium heat and
bring
to a simmer. Cook, stirring once or twice, until the sauce is very
thick, about 15 minutes. Cool to room temperature.
Transfer the chipotles to a covered storage container and refrigerate
for at least 24 hours before using. They can be refrigerated for up
to
2 weeks or frozen for up to 2 months.
UNSAUCED DRIED CHIPOTLES: After removing the chiles from the smoker,
place them on a rack and leave them, loosely covered, at room
temperature, until crisp, light, and dry, 1 to 2 weeks, depending on
the humidity. Store airtight at room temperature.

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NOTES : Green jalapenos can be used, but red ones are more beautiful
and have a deeper, sweeter flavor. Grow your own, or in the
store,
select chiles that have begin to turn red; they will
eventually
ripen. (Those picked without any red at all in their peels
will
always
remain green.)
Curtis sez: “If you want to use store-bought dried chipotles
(which
means the time to make this recipe goes down to under 1/2
hour),
it
might help you to know that I just weighed 1 1/4 pounds of
jalapenos,
and it took 30 peppers. But since my jalapenos were on the
small
side,
I’d think that 20-25 dried chipotles would be about the right
amount.”
MAKES ABOUT 3 CUPS
From the Chile-Heads Recipe Collection
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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White Chip Chocolate Cookies

Recipe By : Anita A. Matejka
Serving Size : 36 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c unbleached flour
1/2 c granulated sugar
1/2 c brown sugar — packed
3/4 tsp baking soda
1/4 tsp salt
1/2 c margarine — softened
1 egg white — whipped
2 c white chocolate chips

Preheat oven to 350. In a mixing bowl, combine flour, sugars, baking soda,
and salt. In another mixing bowl, combine margarine, egg white, and
chocolate chips. Drop by rounded tablespoons onto unprepared baking sheet.
Bake for 12 minutes or until edges are light brown.

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Per serving: 137 Calories; 6g Fat (41% calories from fat); 2g Protein; 18g
Carbohydrate; 0mg Cholesterol; 86mg Sodium