Date: Tue, 25 Jan 94 12:29:45 PST
From: Amy Michaels

This is freely adapted from a recipe by Laurie Colwin:

Pasta with Beets
——————-
1-2 cloves garlic, minced
3/4 c. onions, finely chopped
2 T. white wine
2 cups beets, diced

1/2 c. white wine
1 t. oregano
1/4 t. crushed red pepper, or to taste

Saute onions and garlic in wine until fairly soft. Add beets (I bet you
could add the greens here, too!) and cook for about five minutes. Add
white wine and spices and cook until beets are tender. Serve over pasta.

Title: SPICED POTATOES IN TAMARIND SAUCE (DAUM ALOO)
Categories: Indian, Vegetarian
Yield: 4 servings

1 1/2 tb Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil
1 md Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
Boil potatoes until just tender. Cool completely, then peel. Using
wooden skewer, pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat. Add onion and cook
until crisp and lightly browned, stirring frequently, about 10 minutes.
Remove from skillet. Add potatoes and brown well on all sides. Remove
from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger
and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend
in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and
remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and
pepper. Cover and simmer until sauce has thickened slightly, about 15
minutes. Season with salt.

—–

Key Lime Pie

Recipe By : New Joys of Jello
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces Lime Jello
1 cup water — boiling
2 teaspoons lime rind — grated
1/2 cup lime juice
1 egg yolk — well beaten
1 1/3 cups sweetened condensed milk
1 teaspoon aromatic bitters*
1 egg white
drop green food coloring — optional
1 baked 9″ pie shell — cooled

Dissolve gelatin in boiling water. Add lime rind and juice. Pour slowly into
beaten egg yolk, stirring constantly. Add condensed milk and bitters. Chill
until slightly thickened.
Beat egg white until stiff peaks will form. Fold into gelatin mixture. Add
food coloring. Pour into pie shell. Chill until firm-about 3 hours. Garnish
with lime slices or prepared whipped topping, if desired.

– – – – – – – – – – – – – – – – – –

NOTES : *can possibly by found in liquor store. I did not use and pie turned
out great without bitters

Title: Warm Mixed Berry Compote
Categories: Desserts, Ice cream, Masterchefs, Frisco, Sfbg
Yield: 12 servings

1 c Strawberries, fresh 1/2 c Water
1 c Raspberries, fresh 2 oz Butter
1 c Blueberries, fresh Ice cream, vanilla
1/2 c Sugar

In a large saucepan, bring the sugar and water to a boil. Simmer for
10 minutes. Add the strawberries and blueberries to the pan and cook for
2 minutes. At the last minute, add the mixed raspberries and butter to
the saucepan with the other ingredients.

Heat just until butter melts. Spoon the mixture onto a flat plate and
serve with a scoop or ice cream in the center.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

—–

BULGARIAN MEATBALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
6 tb Rice
1 t Paprika
1 t Dried savory
Salt, pepper
Flour
6 c Water
2 Beef bouillon cubes
1/2 Bunch green onions — sliced
1 Green bell pepper — chopped
2 Carrots — peeled,sliced thin
3 Tomatoes — peeled chopped
1 Sm. yellow chiles, split *
1/2 Bunch parsley — minced
1 Egg
1 Lemon (Juice only)

*Note: Remove most of the seeds from the chiles.
Combine beef, rice, paprika and savory. Season to
taste with salt and pepper. Mix lightly but
thoroughly. Form into 1-inch balls, then roll in
flour. Combine water, bouillon cubes, 1 tablespoon
salt, 1 teaspoon pepper, green onions, green pepper,
carrots and tomatoes in large kettle. Cover, bring to
boil, reduce heat and simmer 30 minutes. Add
meatballs, cover and bring to boil again. Reduce heat
and simmer 20 minutes. Add chiles and simmer, covered,
40 minutes or until rice is cooked. Add parsley during
last 5 minutes of cooking time. Taste and add more
salt and pepper, if needed. Just before serving, beat
egg with lemon juice. Stir 1 to 2 tablespoons hot soup
into egg mixture, then stir egg mixture into soup.
Heat and stir until soup is thickened slightly, but do
not allow to boil.

– – – – – – – – – – – – – – – – – –

Title: Garlicky Garbanzo Bean Dip
Categories: Appetizers, Dips, Vegetables, Beans
Yield: 6 servings

3 c Garbanzo Beans; Cooked
1/4 c Water
1/2 c Tahini; Sesame Paste
1/3 c Lemon Juice
1 t Cumin; Ground

MMMMM————————-GARNISHES——————————
1 x Lemon Slices
1 x Parsley; Chopped
1 x Paprika
1 1/2 tb Garlic; Chopped
1 tb Salt
2 tb Olive Oil

Puree the beans with the water in a food processor or blender to the
consistency of a smooth, mashed-potatolike paste. (The beans can also
be mashed with the water by hand) Add the tahini, lemon juice,
garlic, salt and cumin. Continue mixing until light and fluffy. Put
into a serving bowl and swirl in the olive oil. Sprinkle on paprika
and garnish with lemon slices and chopped parsley. Serve at room
temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita
Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese

MMMMM

The secret to crispy crust is moisture in the oven. The French get theirs
crispy in brick ovens which pick up moisture overnight. They also toss
water into the oven and make sure that the bread’s outside is moist.

You can spray the break with water from a small plastic pump.

You can place a pan of boiling water in the oven.

You can paint the outside of the bread with egg.

If you want that nice crunchy bottom on your bread, toss corn meal on the
bottom of the bread or baking pan. The corn will adhere to it and toast up
very crunchy.

Over crunch delights include poppy seeds or hulled sesame seeds for the top
and sides. These may also be placed in with the dough for a nice poppy or
sesame flavor.

Date: Tue, 08 Feb 94 09:23:27 EST
From: Thomas P Collins

From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Southwest Seasoning Mix

2 Tablespoons chili powder 2 teaspoons ground cumin
2 Tablespoons paprika 1 teaspoon cayenne pepper
1 Tablespoon ground coriander 1 tsp crushed red pepper
1 Tablespoon garlic powder 1 tsp black pepper
1 Tablespoon salt 1 tsp dried oregano

Combine and store in an airtight jar or container.

Title: Macaroni Supper Casserole
Categories: Try it, Casserole, Ovo-lacto
Yield: 6 servings

2 c Elbow macaroni (8oz) Salt 3 qt Water,boiling 2 T Corn oil 3 c
Onion,pearl whole 1 Garlic clove,large,crushed 1 cn
Tomatoes,undrained (16oz) 2 t Sugar 1 cn Tomato paste (6oz) 2 Eggs 1 cn
Cottage cheese (16oz) 2 pk Spinach,chopped (10oz) 3 c Cheddar
cheese,grated (3/4#) 1 t Sage,ground

1. Gradually add macaroni and 1 tablespoon salt to rapidly boiling
water so water continues to boil. 2. Cook, uncovered, stirring
occasionally, until tender; drain in colander. 3. Heat oil in large
saucepan. 4. Add onions and garlic; saute over medium heat, stirring
constantly, until onions are almost tender, about 3 minutes. 5. Stir
in undrained tomatoes; break up tomatoes with spoon. 6. Stir in
sugar, tomato paste and 1/2 teaspoon salt. 7. Beat eggs in a bowl
until light; stir in cottage cheese, spinach, 1/2 cup Cheddar cheese,
sage and 1/2 teaspoon salt. Mix well. 8. In an ungreased 13×9-inch
baking dish, arrange in layers; a third of the tomato sauce, half the
macaroni, a third of the Cheddar cheese and half the spinach mixture.
9. Repeat layering; spread the remaining sauce on the spinach layer
and spinkle the remaining cheese around the edges of the casserole.
10. Cover with foil and bake in preheated 400’F. oven 25 minutes. 11.
Uncover and bake 5 minutes longer, or until mixture is hot and bubbly
and cheese is melted.

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

MMMMM

Habitant Pea Soup (Quebec Pea Soup)

Recipe By : “The Multicultural Cookbook for Students,”
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
10 cups Water
2 Bay leaves
2 cups split peas — yellow
1 Onion — finely chopped
2 Carrots — grated
2 cups ham — diced smoked
1 cup celery with leaves — finely- chopped
Salt and pepper to taste

Method:
EQUIPMENT: large saucepan with cover, mixing spoon.

1. Heat water and peas in saucepan over high heat. Bring to a boil for
2
minutes, remove from heat, cover, and set aside for 1 hour.

2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots,
and
celery to pea mixture and bring to boil over high heat. Reduce and
simmer, cover and cook for about 1-1/2 hours until peas are tender,
stirring frequently. If necessary, skim off fat. If using salt pork,
remove form soup, cut into small pieces, and return to soup. Remove ham
hock and discard. Add salt and pepper to taste.
Yield: 10 servings

D: 1 RECIPES SOUP HABITANT PEA SOUP.DOC

– – – – – – – – – – – – – – – – – –

NOTES : SERVE; hot in individual bowls. Pass saltines or crusty bread
for
dunking

From: “The Multicultural Cookbook for Students,” Albyn Webb,
ORYX Press, 1993.
Posted by Bud Cloyd

Where I grew up in Eastern Canada, this was called affectionately
“Quebec Pea Soup”, it is a great soup.