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.

Title: END-OF-THE-GARDEN PICKLES
Categories: Pulses and , Sauces and , Vegetables
Yield: 1 servings

6 c Red And Green Bell Peppers
Chopped
3 c Onions — diced
3 c Cucumbers — diced
1/2 c Salt
2 qt Water
3 c Carrots — diced
3 c Lima Beans
3 c String Beans
3 c Cauliflower Flowerets
7 c Vinegar
7 c Sugar
3 tb Mustard Seed
1 tb Celery Seed

Combine the first 6 ingredients and let stand
overnight in refrigerator. The
following day, partially cook carrots, beans and
cauliflower until they can be pierced with a fork. Do
not overcook. Drain liquid from both cooked and
uncooked vegetables. Combine all vegetables in a large
kettle and add remaining ingredients. Cook vegetables
about 20 minutes, bringing to a full,
rolling boil. Pack pickles in sterilized jars and seal.

Recipe By :

—–

Title: WOK CHOP SUEY
Categories: Chinese, Meats, Poultry, Vegetables, Stir fry
Yield: 6 servings

1 c Shreded pork (see NOTE)
1 tb Soy sauce
1/2 c Bamboo shoots, shredded
1/2 c Water chestnuts,sliced
1 Celery, long stalk,sliced
Salt pepper, as required
2 tb Peanut oil
1 Onion,medium,slice thin
3 c Bean sprouts,fresh or
1/2 lb Bean sprouts, fresh
1/2 c Canned mushrooms,sliced or
1 c Mushrooms, fresh, sliced
1 tb Cornstarch,dis 1/3 cup water

NOTE; beef, shrimps, chicken, veal, turkey may be used
in lieu of pork.

If you are worried about overcooking the ingredients
when adding more, remove them from the wok after they
are cooked and put them in a 150 deg (F) oven until
you wish to combine them.

Shred pork into narrow strips, slice onion. Marinate
both in soy sauce for min. In the meantime slice all
other ingredients and arrange on platter, ready to
cook. Assemble corn starch solution.

Place oil in walk, turn on heat. As oil is heating
turn wok so that oil will coat as much cooking surface
as possible. When oil begins to smoke slightly, add
marinated pork and onions. Stir fry about 2 min until
pork is browned. Place wok cover over pork and cook
another 2-3 min, making sure that the meat is
thoroughly cooked. Uncover wok, add bean sprouts and
celery. Stir and cook for 2 min. Add all the rest of
the ingredients–add salt and pepper for taste. Stir
fry thoroughly. Cover wok and cook for another 2-3
min. Uncover wok and add cornstarch solution; be sure
the solution is welll mixed before adding to wok.
Shut heat off and stir all food together. Serve over
rice.

—–

KICKIN’ SKILLET CHILI

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound ground beef
1 onion — chopped
1 package pre-mixed chili seasonings
Pickled jalapenos — to taste
3 cans stewed tomatoes, Mexican flavor — if
possible
1 can red kidney beans — drained and rinsed
Toppings:
Sour cream, grated cheddar cheese, red oni

Heat electric skillet on medium high setting.
Break apart ground beef and add to skillet.
Cook for 3 minutes and stir in chopped onion.
Cook until the beef is no longer pink.
Stir in the chili seasonings and jalapenos and mix well.
Add tomatoes and stir to combine.
Simmer for 30 minutes on medium heat.
Stir in red kidney beans and allow to simmer for 10 minutes.
Serve hot with sour cream, grated cheddar cheese, and red onion.

Yield: 2-3 servings

– – – – – – – – – – – – – – – – – –

NOTES : Show #BW8351

Homemade Chocolate Pudding Pie Filling

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : =

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups unsweetened cocoa powder — sifted PLUS
2 tablespoons unsweetened cocoa powder — sifted
3 1/4 cups granulated sugar
1 1/3 cups cornstarch
1/2 teaspoon salt

In a large bowl, combine all ingredients. Stire with a wire whisk until ev=
enly distributed. Pour into a 6 cup container with a tight fitting lid. S=
eal container. Label with date and contents. Store in a cool, dry place. =
Use with 3-4 months. =

Makes about 6 cups Homemade Chocolate Pudding Pie Filling.

– – – – – – – – – – – – – – – – – – =

DANISH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Lean middle bacon, rind
-removed and finely chopped
1 sm Onion, finely chopped
3 ts Butter
3 ts Plain flour
8 fl Lager
8 oz Grated Havarti cheese
8 oz Grated Samso cheese
sm Sweet and sour gherkins and
-chunks of light rye bread,
-to serve

Method: Put bacon, onion and butter into a saucepan
and cook until bacon is golden and onion is soft. Stir
in flour, then gradually add lager and cook until
thickened, stirring frequently. Add cheeses, stirring
all the time, and continue cooking until cheeses have
melted and mixture is smooth. Pour into a fondue pot
and serve with gherkins and chunks of light rye bread.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Iced Cucumber Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6700
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Cold-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 kirby cucumbers
1 teaspoon salt
2 cups plain yogurt
–whole milk or low fat
2 tablespoons extra virgin olive oil
1 whole peeled garlic clove — crushed
–and skewered with a toothpick
1/4 cup packed fresh mint leaves
–off the stem and chopped roughly
water
1/4 cup raisins — plumped
–up in hot water
1/4 cup walnuts — finely chopped
1/4 cup snipped chives
1/2 cup crushed ice cubes — optional

Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the
salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve,
rinse them under water and pat dry with towels.

In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in
the olive oil, making sure yogurt absorbs it all. Add the garlic clove and
mint, cover and refrigerate until well chilled. (If taking the soup on a
picnic, chill it first in a bowl, then transfer it to a thermos.)

Before serving, remove the garlic cloves, give the soup a stir and thin
with ice water if you wish; adjust the seasoning.

Ladle the soup into chilled soup plates and stir in the raisins, then
garnish with walnuts and chives. If you wish, immediately before serving,
you can drop some crushed ice into each plate

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

– – – – – – – – – – – – – – – – – –

Riad’s Succulent White Beans

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 6 Preparation Time :1:00
Categories : 2Try
A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound dried white beans
8 cups water
2 bay leaves
2 tablespoons olive oil
2 large cloves garlic — sliced
4 sprigs fresh sage — or thyme
3 plum tomatoes, ripe, seeds removed — quartered
2 cups fat-free chicken broth
salt and pepper
2 tablespoons flat-leaf parsley

[1] Rinse the beans and soak in tepid water overnight. Rinse and
drain in several changes of cold water.
[2] Place beans in a large, heavy pot. Add the 8 cups of water and
the bay leaves. Bring to a boil, reduce heat to medium and simmer until the
beans are tender but not mushy, 40 to 45 minutes, skimming any foam that
rises to the surface. Drain beans (discarding bay leaves) and set aside.
[3] Place the olive oil in another heavy pot and cook the garlic over
medium-low heat until lightly browned. Add the sage or thyme, drained
beans, tomatoes and broth; cook over medium heat for 5 minutes. Season
with salt and pepper to taste and garnish with chopped parsley.

Serve with toasted peasant bread, or on top of penne pasta.
Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol.
Chef Riad Aamar, Doc’s Restaurant, New Preston, CT

– – – – – – – – – – – – – – – – – –

NOTES : Although a little flat and bitter for our tastes, try this again
with these adjustments: 6 1/2 cup of water and 1 1/2 cup vegetable broth;
crushed garlic; both sage and thyme, a little creamy peanut butter (1 tbs);
cilantro. Add a little chipotle dice (canned?) for needed “smokey” flavor.
(End of message from Pat Hanneman)