This is adapted from *The Africa News Cookbook.* It goes MUCH faster
if you have a pressure cooker. That’s what I used and you can go from
dried beans to dinner table in about an hour.

Beans and Potatoes (serves 8 easily)

2 cups dried pinto beans
3 large potatoes, peeled and chopped
2 stalks celery, chopped
salt to taste
large sweet onion, sliced

Cook beans until tender. That’s about 20 minutes in the pressure
cooker (what a marvel of technology!). Obviously, a lot longer if
you don’t have one. You could use canned beans too, if you wanted
to be quick about it.

Add potatoes and celery and cook until potatoes are tender. In the
pressure cooker that takes anywhere from 2-8 minutes, depending
how finely you chop the potatoes. I cut mine into large cubes and
it took about 4 minutes (but I live at 5500, so adjust accordingly).

Salt to taste.

Saute onion until browned. Mix in with beans and potatoes.

If you like it hot, a shot or two of hot sauce would be good.

Title: PORK CHOPS IN ONION SAUCE
Categories: German, Pork, Main dish
Yield: 4 servings

4 ea Pork chops
1/2 ts Salt
1/4 ts Pepper
1 1/2 tb Unbleached flour
1 1/2 tb Vegetable oil
4 ea Onions; small (2 med) *
1/2 c Beer
1/2 c Beef broth; hot
1 ts Cornstarch

* Onions are to be thinly sliced.

Season pork chops with salt andpepper; coat with flour.
Heat oil in a heavy frypan.
Add pork chops; fry for 3 minutes on each side. Add
onions; cook for another 5 minutes, turning chops
once. Pour in beer and beef broth; cover and simmer 15
minutes. Remove pork shops to a prehaeated platter.
Season sauce to taste. Blend cornstarch with a small
amount of cold water. Stir into sauce and cook until
thick and bubbly. Pour over pork chops. Blend
cornstarch with a small amount of cold water. Stir
into sauce and cook until thick and bubbly. Pour over
pork chops. Serve with brussel sprouts and boiled
potatoes.

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FRIED SQUID WITH HOT SAUCE (PLA MUNG PAD PRIG)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh Squid, Cleaned
4 tb Vegetable Oil
1 lg Yellow Onion, Finely Chopped
4 lg Cloves Garlic, Crushed
2 lg Fresh Red Chilies, Thinly
-Sliced Or To Taste
1 t Fresh Ginger, Thinly Sliced
1 tb Fish Sauce (Nam Pla)
1 tb Oyster Sauce
2 tb Rice Wine
1 t Salt
1 t Brown Sugar
1 t Ground White Pepper
4 tb Fresh Coriander, Chopped

Partially cook the squid by simmering for 3 minutes in a small pot. Drain
and set aside. Heat the oil in a wok and saute the onion, garlic, chilies,
and ginger until golden brown. Add the squid, fish sauce, oyster sauce,
wine, salt, sugar, and pepper and continue to cooking until the squid is
cooked, about 1 minute. Garnish with coriander leaves and serve hot.

– – – – – – – – – – – – – – – – – –

Title: Banana-cheese empanadas
Categories: Spanish, Tex-mex, Fruits, Vegan, Cheese/eggs
Yield: 8 servings

2 c Unbleached white flour
1/2 ts Salt
1/2 c Water
Medium banana, just ripe
1/4 lb Jack or mild cheddar cheese*
2 tb Butter

*cut in small thin slices.

Note: the empanadas may be sauted or baked. If you are going to bake them,
preheat oven to 375F and butter a cookie sheet.

1)Combine flour and salt in a medium-sized bowl. Make a well in the center.
2)Pour in the water and stir until reasonably well combined. Then turn out
on a floured surface and knead until smooth (5 minutes). 3)Divide the dough
into 8 equal parts, and knead each one into a small ball. Set the balls
aside. 4)Peel the banana and cut it laterally into quarters. Cut each
quarter in half lengthwise. 5)Roll out each ball of dough into a circle
approximately 5 inches in diameter. Place a couple of small cheese slices
near the center, and cut a 1/8-inch piece of the banana into several small
strips on top of the cheese. Lightly brush the edges of the dough with
water, and fold the dough over the filling, as you would a turnover. Crimp
the edges securely with a fork. Set the finished empanada aside and repeat
until you have 8. 6)To Saute: for every four empanadas melt 1 TB butter in
heavy skillet and saute over medium heat for about 5 minutes on each side..

To Bake: arrange the empanadas on the buttered cookie sheet, making
absolutely sure they are securely closed. (If cheese creeps out during
baking, it will burn.) Brush the tops lightly with melted butter, and bake
at 375F for 12 to 15 minutes.

Serve hot.

~-from Still Life with Menu

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NO BAKE COOKIES 4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
1/2 c Margarine
1/2 c Cocoa
1/2 c Milk
1/2 c Peanut butter
2 c Quick oats
2 c Coconut
1 t Vanilla

Mix in large saucepan and bring to boil for 1 minute:

2 cups sugar 1/2 cup cocoa 1/2 cup margarine 1/2 cup
milk

Remove from heat and add:

1/2 cup peanut butter 2 cups quick oats 2 cups coconut
1 teaspoon vanilla

Drop by spoonful on buttered cookie sheet or spread
into buttered 9X13 pan. Cool, cut and serve.

It is easier if you have the second set of ingredients
measured out before you start.

Make sure you use QUICK oats. Regular oats will not
work. I know because I’ve tried.

kmarsolf@acd4.acd.com Katharine Marsolf

– – – – – – – – – – – – – – – – – –

Title: Dri-Mai-Tai
Categories: Beverages
Yield: 1 Servings

3 oz Club Soda
1 oz Fresh Squeezed Orange Juice
1 oz Fresh Squeezed Lemon Juice
1 oz Pineapple Juice
1 oz Simple Syrup
1/2 oz Grenadine Syrup
1/2 oz Lime Juice
3/4 c Crushed Ice
1 ea Orange Cartwheel Slice
1 ea Maraschino Cherry

In a blender, combine all ingredients except orange and cherry. Blend
until smooth. Pour into a tall glass. Garnish with orange and cherry
threaded on a long wood skewer. Makes one 11 oz. serving. * Simple
syrup: in a small sauce pan, combine 2 cups sugar and 1 cup water.
Bring to a boil, stir ti dissolve sugar. Boil gently for 5 minutes.
Makes two cups. Syrup will last for six months if refrigerated.

MMMMM

Title: Komish Broit
Categories: Cookies
Yield: 36 servings

3/4 c White sugar
3 Eggs
3/4 c Cake flour
1/2 ts Salt
2 tb Potato starch
1/3 c Matzo meal
1/4 c Chocolate chips or shot
3/4 c Oil

Recipe by: Mother
Mix all the ingredients well. Refrigerate for 15 minutes so that it will
be easier to handle. Divide into 3 rolls and place on parchment paper or
foil to bake in a 350F oven for 1/2 hour until browned. Cut while hot into
slices on diagonal and roll in cinnamon sugar if desired or plain sugar.
Place in oven at 300F for 10 minutes on each side until dry.

—–

Peanut Brittle

Recipe By : Cory Lewkowicz lewkowicz@BINAH.CC.brandeis.edu
Serving Size : 0 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g sugar
110 ml corn syrup
150 g roasted peanuts
1 tsp butter
1 tsp baking soda

1. In 1 1/3 l casserole dish, stir together sugar and syrup. Microwave at
high, for 4 minutes.

2. Stir in peanuts. Microwave at high, 3-5 minutes.

3. Add butter and vanilla (our friend didn’t say exactly how much, you
will need to experiment with this) — blend well. Microwave at high, 1-2
minutes.

4. Add baking soda (sprinkle to cover top), and gently stir until light
and foamy. Pour mixture onto lightly greased cookie sheet. Cool 1/2 – 1
hour.

5. When cool break into small pieces and store in air tight container.

Difficulty : easy.
Precision : approximate measurements.

– – – – – – – – – – – – – – – – – –

CORN ZUCCHINI QUESADILLA (TOMATO SALSA AV

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Appetizers
Relishes Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Flour Tortillas (6")
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded minced
1 c Suchinni, julienned
3/4 c Corn kernels
Salt pepper to taste
Tomato Relish *
Avocado Relish *

[* recipes follow]

I. Prepare the salsa and relish.* Set aside. Heat
oven to 450 deg. Positioin 2 tortillas on an ungreased
cookie sheet. Sprinkle half the cheeses, onion,
jalapeno, zuchinni and corn on each. Season to taste
with salt and pepper.

II. Place one of the two tortillas atop the other and
the third torilla atop the second. Transfer to the
oven and bake until cheese has melted and tortillas
are becoming crisp (about 10 min.).

III. Cut tortilla into quarters, garnish each with
tomato salsa and avocado relish and serve hot. ~From
the Mesa Grill (102 5th Ave., NY), chef Bobby Flay
Chicago Tribune Magazine, March 21, 1993

Posted by Bud Cloyd

– – – – – – – – – – – – – – – – – –

Title: SWEET SOUR WHOLE FISH B1
Categories: Chinese, Fish, Main dish
Yield: 4 servings

1 (1-1/2 to 2 lb) whole sea
-bass or red snapper
Salt
1 Egg; beaten
1 c Flour
Vegetable oil

——————-SWEET AND SOUR SAUCE——————-
1/2 c Ketchup
1 tb Oil
2 tb White vinegar
3 tb Sugar
3 dr Red food coloring
1 c Green pepper, in chunks
1/2 c White onion, in chunks
1/2 c Canned diced pineapple
1 ts Cornstarch

1. Clean and scale the fish, leaving on the head and
tail. Pat dry. Lightly season the inside and outside
of fish with salt and make three slashes 1/4-inch deeo
on each side for better cooking.

2. Brush the fish with the beaten egg then roll in the
flour. Pour 3 inches of oil into a roasting pan and
heat to 375F. Test the temperature by droppinbg in
cube of bread. If it raises to the surface immediately
and browns, the oil is ready.

3. Immerse the head in the oil very gently to avoid
splattering; slide in the rest of the fish. Deep-fry 3
to 5 minutes on each side. Remove and drain on papper
towels. Lay the fish on a serving platter and cover
with the sweet and Sour Sauce. Serve immediately.

Temperature (s): HOT Effort: AVERAGE Time: 00:30
Source: MADAME WU’S GARDEN Comments: WILSHIRE BLVD.,
LOS ANGELES Comments: WINE: DRY, WHITE

—–