Title: Peach Pie
Categories: Pies, Desserts
Yield: 6 Servings

0.75 c Whole wheat pastry flour
0.25 c Sesame seed
0.33 c Cold margarine
1.00 x ————-f————–
1.00 pk 1 scant t unflavored gelatin
0.25 ts Vanilla
1.00 c Plain low fat yogurt
0.25 c Soy flour
0.50 ts Each;salt,baking powder
0.25 c Cold water
6.00 oz Peach nectar
0.33 c Orange juice concentrate
1.00 x Dash almond extract
1.00 lb Peaches,peeled and sliced *

* Save a few pieces for garnish Mix together flours,seeds,salt and
baking powder.Cut in margarine with a pastry blender until mixture
resembles large coarse crumbs. Sprinkle in water and stir with fork
to make a ball.Turn out onto a floured board and shape into a
ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll
out chilled crust to fit one 9″ pie plate.Crimp edges and prick
bottom and edges of pie crust with a fork.Bake in a preheated 450
degree oven for about 10 minutes or until golden brown.Cool
thoroughly,then chill for 1/2 hour. Place the nectar in a small
saucepan,and sprinkle in the gelatin. Let the gelatin soften for a
few minutes,then heat the mixture,stirring it,until the gelatin is
dissolved.Stir in the orange juice concentrate vanilla and almond
extract.Chill the mixture until it is the consistency of raw egg
whites,then whip the mixture with an egg beater or electric mixer
until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
half the peach slices on the bottom of the chilled crust.Pour in two
thirds of the yogurt mixture.Arrange another layer of peaches on top
of this and pour in the rest of the yogurt mixture.Chill pie until it
has set.If desired,garnish with reserved peach slices when it has
nearly set.Makes a 9″ pie.

MMMMM

VANGI BATH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
Coriander seeds
Hing
3 Dried red chilli
Urad dal
Turmeric
Cinnamon sticks
Basmati rice, cooked
Coconut, flaked
1 lg Lemon

Cook the rice. The usual way – but to get it dry,
fluffy and light (not at all sticky).

Skin the eggplant and chop it into cubes; sprinkle
lemon juice on the cubes (+ some salt) and let sit for
30 minutes or so.

In a large saucepan, heat some oil and when hot, toss
the spices in and fry for 2-3 minutes. When the color
has changed to dark, use a slotted spoon and toss the
contents into a plate lined with a paper napkin (this
will drain out the oil sticking to the spices).

Add some oil to the pan and when hot, toss the coconut
in and keep stirring until the coconut becomes
brown/golden. Remove in a manner similar to the spices.

To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until about 3/4 cooked.
Remove the eggplant and keep in a warm container.

In a blender (or coffee grinder), blend the spices and
coconut until you have a powder.

In a pot, boil one-quarter cup water, lotsa lemon
juice, 1/2 tsp turmeric and some salt.

Into the cooked rice, toss the contents of the pot and
stir. The rice should take on the color of the
turmeric.

Now, add the contents of the blender. The rice should
take the color of the spice-mix and here and there,
you can see a glimpse of the yellow turmeric color.

Squeeze lemon onto the eggplant; let sit for 1-2
minutes; toss the eggplant into the rice and stir.

Taste a bit; if you need salt, add. If you feel
something is missing, squeeze some lemon, stir and
repeat. (You may choose to add some salt that way too)
Vangi bath is ready. Serve with yogurt raita/pachadi.

satish@pa.dec.com

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Beef Barley Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main Dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Beef short ribs
2 tablespoons Oil
7 cups Water
16 ounces Can of tomatoes
Onion, large — sliced
2 tablespoons Beef bouillion granules
1 teaspoon Basil
1/2 teaspoon Worcestershire sauce
2 cups Carrots — sliced
1 cup Celery — sliced
1 cup Barley
1/2 cup Green pepper — chopped
1/4 cup Parsley
1 1/2 teaspoons Salt

In large kettle or dutch oven, brown short ribs over low heat. Drain
well.
Stir in water, undrained tomatoes, onion, bouillion granules, salt,
basil, and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in
carrot celery, barley, green pepper, parsley. Cover, simmer
for 45 minutes.
Remove ribs. When cool enough to handle, cut off any meat and coarsely
chop Discard bones. Skim off fat from soup. Return meat to soup,
heat through.
Season to taste with salt and pepper. Makes 8 servings.

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Clam Chowder — Maine Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork — diced
1 1/2 Cups Onions — diced
3 Cups Potatoes — diced
1 Quart Water
2 Cups Clams
1 12 Oz. Can Evaporated Milk

Dice the onions and salt pork, then sauté slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (more or less) of water and bring
it to a boil. Add the diced potatoes and bring back to a boil. Put the
clams through a meat grinder then add to the pot. Simmer until done. Add
salt and pepper. When done, add the evaporated milk. Turn off heat and
let set. Heat again just before serving. Serve with Crackers. (I made
this one with canned chopped clams and it was good!)

From: Charlotte Grunwald’s private collection of Authentic New England
Cooking

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Title: Albondigas
Categories: Pork/ham, Mexican, Ground beef, Beef
Yield: 4 servings

1/2 lb Ground pork 1 Clove garlic, diced
1/2 lb Ground beef 1/2 c Chili huerta
1 Egg 2 Yerba buena
1/2 c Brown rice, uncooked 1 Thick slice French bread
1 Onion, diced fine 1/2 ts Comino (cumin)
1/2 ts Tomio (thyme) 2 Carrots, sliced thin
8 c Water 1 c Peas, fresh or frozen
1 Tomato, chopped

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil for 1
hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
amount of soup broth until very soft. Place in blender with comino; chop
together; add to soup. Next add carrots and peas; simmer until vegetables
are tender. Serve.

—–

Title: French Cream Pie
Categories: Desserts, Heirloom
Yield: 1 Servings

1 c White sugar
1 c Raisins
1 c Sour cream
1 ts Flour
1/2 ts Cinnamon
1 Egg, beaten

Mix first five ingredients together, add beaten egg.
Cook in double boiler till thick, remove from stove.
Add 1 tsp. soda. Spread in a baked pie shell. Chill.
Cover with whipped cream. Source: Heritage Recipes ch.

—–

Buck-eye Balls

Recipe By :
Serving Size : 1 Preparation Time :1:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups peanut butter
1/2 cup butter
1 teaspoon vanilla
1 16 oz. pkg. confectioner’s sugar
1 6 oz. pkg. semisweet chocolate chips
2 Tablespoons solid vegetable shortening

Line a cookie sheet with wax paper. Mix peanut butter, vanilla, sugar and
butter with hands to form a smooth dough. Shape into 1″ balls. Refrigerate.
Melt chocolate and shortening together. When smooth pour into a small bowl.
Dip 3/4 of ball in chocolate. Return to refrigerator.

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KALAMARAKIA (GREEK SQUID)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, about 2″ long
1 Flour for coating
1 Salt
1/2 c Olive oil
1/4 c Sauterne wine
1 Lemon, juice of

Wash the squid thoroughly, and pull out the soft backbone and ink sack from
the head of each. Remove the black membrane from ove the whole squid. Coat
them with flour and sprinkle with salt. Heat the olive oil in a heavy
skillet and fry the squid until brown. Pour the wine over the squid, stir,
and turn off the heat. Add lemon juice and stir. Let the squid stand in
the sauce for ten minutes, then drain. Arrange on a hot serving dish.
Serve on small individual plates with forks.

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ITALIAN FILLING FOR YEAST PASTY DOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pork
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Italian sausage
2 tb Olive oil
1/2 c Pine nuts
1 Clove garlic, minced
1/2 lb Spinach, cooked, squeezed
-dry and chopped
1 c Ricotta cheese
1 Egg, beaten
Salt and freshly ground
-pepper
1 Egg beaten with 1
-tablespoon milk or water

Remove sausage from casings, crumble into skillet; saute over
medium-high heat until browned. Drain well and transfer to mixing
bowl.

Heat olive oil and saute pine nuts until golden. Add garlic and cook
briefly. Add to sausage along with spinach, ricotta and egg; mix
well. Season with salt and pepper.

Roll out dough, cut into 4-inch squares. Place 2 tablespoons filling
in center of dough, Fold over. Seal with tines of fork. Place on
lightly greased baking sheet. Let stand in warm place for 15
minutes. Brush with egg wash.

Bake in a 425F oven for 25 to 30 minutes. Cool on wire racks.

Serve at room temperature.

Makes about 24 buns.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

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