Spaghetti alla Puttanesca *****

Recipe By : 60 Minute Gourmet
Serving Size : 4 Preparation Time :10:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 tablespoon garlic — minced
1 tablespoon basil — dried
1 teaspoon oregano — dried
1 large tomatoes, canned
1/4 cup parsley — fresh
1 1/2 teaspoons red peppr flakes
pepper
12 black olives, imported — chopped
2 tablespoons capers — chopped
1 can anchovies — chopped

1 can clams, canned with liquid

Heat the oil in a saucepan or in a small, deep skillet, and add the garlic.
Cook briefly without browning and add the basil, oregano, tomatoes, and
parsley. Add the red pepper. Add pepper to taste and bring to a boil. Cook
about 30 minutes.
Add the olives and capers. Chop the anchovies and add to the sauce. Add the
clams. Cover and cook for about 30 more minutes.

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Suggested Wine: Marquis de Chasse, Bordeaux 1990

NOTES : I find the clams provide enough salt. Adjust for your own taste.

Title: CHILE RELLENOS (STUFFED CHILES)
Categories: Meats, Mexican
Yield: 6 servings

___picadillo___
3 lb Boneless pork
1/2 Onion; sliced
2 Cl Garlic; peeled
1 tb Salt
6 tb Lard or the fat from the bro
1/2 md Onion; finely chopped
3 Cl Garlic; peeled and choppe
8 Peppercorns
5 Cloves
1/2 Stick cinnamon
3 tb Raisins
2 tb Almonds; blanched slivered
2 tb Acitron or candied fruit; ch
2 ts Salt
1 1/4 lb Tomatoes; peeled and seeded
___tomato broth___
1 1/4 lb Tomatoes; peeled and seeded
1/4 md Onion; roughly chopped
2 Cl Garlic; peeled and choppe
1/4 c Lard or reserved fat from th
4 Cloves
6 Peppercorns
2 sm Bay leaves
2 1/2 Cinnamon
1/4 ts Dried thyme
3 c Reserved pork broth
Salt; to taste
___the chiles___
6 Chiles poblanos; or bell pep
___the batter___
Peanut oil – at least 3/4″ d
4 Eggs; separated
1/4 ts Salt
Flour

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
This dish consists of large chiles or bell peppers stuffed with meat or
cheese, coated with a light batter, and fried. They are served in a light
tomato broth.

There is alays an exclamation of pleasure and surprise when a cazuela of
golden, puffy chiles rellenos sitting in their tomato broth is presented
at the table. If you have eaten those sad, flabby little things that
usually turn up in so-called Mexican restaurants in the United States as
authentic chiles rellenos, you have a great surprise in store. Here is yet
another prime example of the fine feeling the Mexicans have for texture in
their food: you bite through the slightly crisp, rich chile poblano to
experience the crunch of the almonds and little bits of crystallized
fruits in the pork filling. Then there is the savory broth to cut the
richness of the batter.

Chiles poblanos are imported in great quantities to large centers of
Mexican population here in the States but very few find their way to the
East. (Maybe this was true in 1972 when this book was published, but these
days they are readily available here in Cambridge. To me, bell peppers are
no substitute.) I am afraid the bell pepper is about the only suitable
substitute for appearance and size–you can always spike them with a
little chile serrano.

Assembling the chiles may seem like a long laborious task, but it is no
more complicated and time consuming than most worthwhile dishes, and this
dish is certainly worthwhile.

Prepare the picadillo:

Cut the meat into large cubes. Put them into the pan with the onion,
garlic, and salt and cover with cold water. Bring the meat to a boil,
lower the flame and let it simmer until just tender–about 40 to 45
minutes. Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set
it aside. Let the broth get completely cold and skim off the fat. Reserve
the fat.

Melt the lard and cook the onion and garlic, without browning, until they
are soft.

Add the meat and let it ook until it begins to brown.

Crush the spices roughly and add them, with the rest of the ingredients to
the meat mixture. Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan.
Continue cooking the mixture over a high flame for about 10 minutes,
stirring it from time to time so that it does not stick. It should be
almost dry.

Prepare the tomato broth:

Blend the tomatoes, with the juice extracted from their seeds, with the
onion and garlic until smooth.

Melt the lard and fry the tomato puree over a high flame for about 3
minutes, stirring to prevent sticking. Add the rest of the ingredients and
cook them over a high flame for about 5 minutes, stirring.

Add the pork broth and continue cooking the broth over a medium flame for
about 15 minutes. By that time it will be well seasoned and reduced
somewhat–but still a broth rather than a thick sauce. Add salt as
necessary.

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GOUDA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour (500mL)
1/2 c Sugar (125mL)
1 tb Baking powder (15mL)
1 t Salt (5mL)
1/2 ts Baking soda (2mL)
1 1/2 c Gouda cheese, shredded,
-(375mL)
1 c Plain yogurt (250mL)
1/4 c Butter, melted (50mL)
2 Eggs, beaten

In a large bowl, stir together flour, sugar, baking
powder, salt and baking soda; stir in cheese.

In a small bowl, thoroughly combine yogurt, butter,
and eggs. Add all at once to dry ingredients; stir
just until moistened.

Divide batter evenly among 12 large greased muffin
cups.

Bake in 400F200C oven 18-20 minutes.

Source: Dairy Bureau of Canada ~ÿAM]ÿ

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Mom’s Fruitcake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Butter, softened
1 pk Confectioner’s sugar
Flour
6 lg Eggs
1 c Bourbon (or rum)
4 T Vanilla extract
1 lb Golden raisins
1 lb Glace cherries
1 lb Glace pineapple
1/3 lb Glace citron (or more,
-up to a pound)
1/4 lb Candied orange peel
1/4 lb Candied lemon peel
1 qt Pecan halves
14 oz Coconut, flaked

Preheat oven to 250 degrees F. Line the bottom and sides of a large tube
pan and a small loaf pan with foil; grease the pans. Chop coarsely the
raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan
halves.

In large bowl, soften the 3 sticks of butter. Cream in a box of
confectioner’s sugar, then fill box to the same level with flour. Pour
half of the flour over the fruit and nuts; mix thoroughly so all are
well-floured.

Add six eggs to butter/sugar, one at a time, while beating. Add vanilla
extract and fold in flour. Stir in fruits and nuts; fold in liquor. Pour
into cake pans and bake approximately 2 hours.

Mom’s notes:

* 3 # cherries, pineapple, raisin; 1 # citron; 3/4 lemon/orange peel; 2 #
butter; 3 packages coconut, 2 # cake flour; 4 # confectioner’s sugar, fifth
of bourbon.

– – – – – – – – – – – – – – – – – –

“FIVE LILIES” CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
4 c Diced yellow onions
1/4 c Sliced shallots
1 tb Chopped garlic
1 c Dry white wine
1 Bay leaf
6 c Mushroom stock or rich
Chicken stock — fat
Removed
Kosher Salt Freshly Ground
Black Pepper
2 ts Minced fresh thyme — (Or 1
ts Dried)
2 ts Minced fresh oregano — (Or
1 t Dried)
1/2 c Minced celery
1 c Leeks, both white tender
Green parts
2 tb Dry sherry
2 tb Minced chives
Gremolata — * See Note

In a medium saucepan, heat the olive oil. Add the
onions, shallots and garlic and saute until they just
begin to color. Transfer half of the onion mixture to
a blender or food processor. Puree and return to the
pan. Add the wine, bay leaf and stock and simmer for
10 minutes. Season with salt and pepper. (The soup
base may be prepared in advance to this point and
stored refrigerated for up to 3 days or frozen
indefinitely and reheated before finishing.) Just
before serving, add the thyme, oregano, celery, leeks
and sherry to the hot soup base. Bring to a simmer and
simmer for 2 minutes. Do not overcook, the vegetables
should retain their crunchy texture. Remove the bay
leaf, stir in the chives and garnish with a sprinkling
of the gremolata. Yield: 8 serving

Recipe By : COOKING RIGHT SHOW#CR9661

From: Dan Klepach Date: 04-14-96

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SOUTHWESTERN THREE BEAN SOUP (MIAMI HERALD)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 md Onion, red — diced
1 md Carrot — diced
2 sm Parsnips, diced
1 1/4 c — water
1 c Kidney beans — drained
1 c Chickpeas — drained
1 c Baby limas — frozen
4 c Peeled tomatoes, canned
1 c Vegetable stock
1 t Cumin, ground
2 ts Chili powder
Salt and pepper to taste

Place onion, carrot, parsnips, and 1/4 c water in a
large saucepan. Saute 5 min. Add kidney beanns, chick
peas, lima beans, stock, remaining water, cumin and
chili powder. Break up tomatoes with a spoon or knife
and bring to a simmer. Simmer 20 min. add salt and
pepper to taste.

– – – – – – – – – – – – – – – – – –

Date: Sun, 31 Oct 93 07:45:43 +0100
From: Annice Grinberg

This might go well as a Thanksgiving dessert. I had raves over it this
weekend.

INSTEADOF APPLE PIE

4 large tart apples (I used Granny Smith) 1/2 c flour
2 T sugar, mixed with 1/2 t baking powder
1/2 t cinnamon pinch salt
egg replacer for 1 egg
1/4 c sugar
1 T applesauce or yogurt
1/2 t vanilla

Pare and core the apples and slice thinly. Arrange in a Pammed 8″ pie plate.
Sprinkle with sugar-cinnamon mix. Cover with foil and bake 20 minutes at 400 F
.
Mix remaining ingredients till smooth, and spread over hot apples. Bake an
additional 20-30 minutes until nicely browned.

Title: Rollerblade Cookies
Categories: Kids, Desserts
Yield: 4 Dozen

1/2 c (1 stick)butter, softened
1 1/4 c Honey
1 c Packed brown sugar
1 Egg yolk
5 1/2 c Self-rising flour
1 ts Ground ginger
1 ts Ground cinnamon
1/2 c Milk
1 Egg white, beaten
1 tb Cold water
DECORATIONS:
Toasted oats cereal
Assorted colored icings
Colored sugars and colored
-sprinkles

1. Beat butter, honey, sugar and egg yolk in large bowl at
medium
speed of electric mixer until light and fluffy.

2. Combine flour, ginger and cinnamon in small bowl. Add
alternately
with milk to butter mixture; beat just until combined. Cover;
refrigerate 30 minutes.

3. Preheat oven to 375F. Grease cookie sheets.

4. Roll dough on lightly floured surface to 1/4 inch
thickness. Cut
out cookies using 3 1/2 inch boot cookie cutter. Place cookies
2
inches apart on prepared cookie sheets.

5. Beat egg white ad water in small bowl until combined.
Lightly
brush bottom of each boot with egg white mixture. Place 6
toasted
oats on bottom of each boot to represent wheels.

6. Bake 8 to 10 minutes or until lightly browned. Cool 2
minutes on
cookie sheet. Remove to wire rack; cool completely.

7. Decorate cookies with colored icings, sugars and sprinkles.
Makes
about 4 dozen cookies. Typed in MMFormat by cjhartlin@msn.com
Source: All New Cookie Dough Fun – Best Recipes

MMMMM

Fuzzy’s Fantastic South Texas Road Meat Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Bell peppers — chopped
3 medium Onions — chopped
2 Fresh Jalapenos — deveined
Seeded
4 Garlic cloves
4 pounds Chuck — coarsely ground
5 pounds Venison — coarsely ground
6 Drops Tabasco
7 ounces Green chiles — diced
28 ounces Stewed tomatoes
Water
Salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables
in the oil a little, then add meat and brown. Stir in the remaining
ingredients, and cover with about one inch of water. Season to taste with salt
and pepper. Let it bubble slowly three to four hours. Skim the grease after
it’s cooked two hours and taste again to adjust the seasoning.

– – – – – – – – – – – – – – – – – –

Title: Layered Taco Salad
Categories: Vegetarian, Salads
Yield: 4 Servings

1 cn Black beans (15oz); rinsed
-and drained
4 c Shredded iceberg lettuce
1 md Tomato; seeded and chopped
1 1/2 c Shredded cheddar or Monterey
-jack cheese
1/4 c Sliced pitted black olives
1/4 c Green onion
1 ct Frozen avocado dip; thawed
1/2 c Dairy sour cream
1 cn Chopped green chili peppers
-(4oz); drained
1 tb Milk
1 cl Garlic; minced
1/2 ts Chili powder
Chopped tomato (opt)
2 c Coarsely crushed tortilla
-chips

In a 2 1/2-quart glass salad bowl layer, black beans,
lettuce, tomato, cheese, olives and onions.
For dressing, in a medium bowl stir together avocado
dip, sour cream, chili peppers, milk, garlic, and
chili powder. Spread over top of salad. If desired,
sprinkle with chopped tomato. Cover the surface with
plastic wrap and chill for 2 to 24 hours.
Before serving, toss salad together and serve over
crushed tortilla chips.

Per serving: 561 cal; 24g pro, 37g carb, 40g fat

Source: Cooking for Today, Vegetarian Recipes, 1993
Better Homes and Garden
format by Lisa Crawford

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