CARRIBEAN GINGER PEPPER SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Jalapenos; seeded — minced
1 teaspoon Cayenne pepper
1/4 teaspoon Salt
2 tablespoons Cornstarch
1/4 cup Granulated sugar
1/4 cup Lime juice — fresh preferred
1/4 cup Unsweetened pineapple juice
1 cup Water
Soy sauce
2 tablespoons Fresh ginger;peeled — shredded
1/2 cup Pineapple chunks
2 tablespoons Chardonnay or dry white wine
1 tablespoon Chopped cilantro

In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple
juice until smooth. Premix and gradually stir in the water, soy sauce, ginger,
Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the
sauce is thick and transparent. Finish the sauce by stirring in the pineapple
chunks, Chardonnay, and cilantro. Broil swordfish or chicken breast, basting
with lemon and butter. Then serve on a bed of rice, topped with a liberal
portion of warm sauce. Chile Pepper Magazine

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Title: Carrots Divine
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 servings

10 Carrots; peeled -or brown sugar sub….
2 ts Lemon juice; 1 Egg or egg replacement;
1 2/3 Sticks Butter or margarine; 1 c Flour;
1/4 c Crisco; 1 ts Baking powder;
1/2 c Dark brown sugar or sub; 1 ts Baking soda;

Preheat oven to 350. Boil carrots until soft enough to mash. Drain
and mash and sprinkle with lemon juice.
Cream to together margarine, Crisco, brown sugar and egg. Add flour
baking powder and baking soda. Mix well. Add mashed carrots,
blending well. Pour into slightly greased mold, souffle (2 qt) or 8
1/2″ X 4 1/2″ loaf pan. Bake for 50-60 minutes. Unmold and serve
when warm. Can be frozen and reheated in foil.
Serves 6.
Food Exchange per serving….1 vegetable exchanges + 1 starch/bread
exchange + 1 fat exchange?
Vegetables Magic by Sheilah Kaufman

MMMMM

Title: WHITE CHOCOLATE RAVIOLI
Categories: Desserts, Chocolate
Yield: 8 servings

3 oz White chocolate bars
-(Tobler), halved crosswise
1/2 c Hazelnuts, toasted and
-husked – coarsely chopped
8 Mint sprigs
*** MOUSSE ***
8 oz Chocolate -extra bittersweet
-or semisweet, chopped
1/4 c Butter – unsalted
2 Eggs, separated – at room
-temperature
1 pn Salt
1 pn Cream of tartar
4 tb Sugar
3/4 c Whipping cream – well
-chilled
1 ts Vanilla

FROM: Bill Segui

Number of Servings: 8

MOUSSE: Melt the chocolate and butter in top of a
double boiler over barely simmering water. Stir until
smooth. Transfer to medium bowl. Whisk in egg yolks.
Beat egg whites, salt and cream of tartar in another
bowl until soft peaks form. Add 2 tablespoons sugar
and beat until stiff but not dry. Fold in chocolate.
In another bowl, beat cream with 2 tablespoons of
sugar and vanilla until slightly thickened. Fold into
chocolate. Pour into metal bowl. Cover and chill over
night.

Chill ravioli mold in freezer. Preheat oven on lowest
setting for 5 minutes. Turn off oven. Place white
chocolate on baking sheets. Place in turned off oven
and let stand until soft enough to yield when pressed
with finger, about 5 minutes.

Roll one piece of chocolate out on a sheet of
parchment paper to flatten slightly. Lift chocolate
off paper, using a thin knife if necessary. Turn pasta
machine to widest setting. Run chocolate through.
Adjust pasta machine to next narrower setting. Run
chocolate through the machine again.

Repeat, narrowing follers after each run until
chocolate is 1/16 inch thick. Quickly press chocolate
into chilled ravioli mold.

Fill each ravioli with 1 to 1 1/2 tablespoons of
mousse filling. Repeat rolling with second piece of
chocolate, resoftening in oven as necessary. Complete
ravioli. Seal with rolling pin. Invert mold, pressing
gently to release ravioli. Cut into separate pieces
with ravioli cutter or knife if necessary. Place on
chilled baking sheet and refrigerate.

Before serving, let chocolate ravioli stand at room
temperature for 30 minutes. Arrange four ravioli on
each plate. Sprinkle with nuts and garnish with mint.

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FIRINDA PILAV (RICE PIE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh squeezed tomato juice
1 c Lamb or beef broth
1/4 c Butter
Salt
1 c Long-grain rice
1 cn Green peas, drained (8.5 oz)
1 cn Sliced carrots, drained
-(8 oz)
1 pk Puff pastry sheets (17 oz)
1 Egg yolk, beaten

Combine tomato juice, broth, butter and salt in large saucepan. Bring
to full boil. Add rice, cover and cook until liquid is absorbed,
about 15 minutes. Stir in peas and carrots.

Line 9″ pie plate or other flat dish with 1 pastry sheet. Trim and
flute edges. Cut remaining dough into 1/2″ strips and place in
crisscross pattern over rice. Trim and flute edges. Brush pastry with
egg yolk. Bake at 350’F. 20 minutes.

Each serving contains about: 224 calories; 372 milligrams sodium; 50
milligrams cholesterol; 10 grams fat; 30 grams carbohydrates; 5 grams
protein; 1.13 grams fiber.

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Date: Mon, 14 Feb 94 16:35:52 CST
From: Becky.Myton%PAR%VH@topnet.uwsa.edu

“LEMON-DATE COUSCOUS CAKE

CAKE: 5 C. + 1 T. unsweetened apple juice
1 C. chopped dates (Medjool are good)
pinch of salt
2 C. uncooked whole-grain couscous
finely grated zest of one lemon (or to taste)

TOPPING:
3/4 C. unsweetened apple juice
1/4 C. lemon juice
2 T. maple syrup
1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice

CAKE:

In a large saucepan, heat apple juice to boiling. Add dates and salt.
Cover, reduce heat and simmer gently for 10 minutes.

While dates are simmering, heat a large heavy-bottomed skillet over medium-
low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir
as necessary.

Gradually add toasted couscous to simmering apple juice and dates, stirring
constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in
lemon zest and remove from heat.

Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with
water. Shake out excess water, do not dry. Spread couscous mixture evenly in
pan. Set aside to cool.

TOPPING:

In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer
and add dissolved kudzu, whisking constantly. Cook briefly, whisking until
thick. Spread on cooled couscous.

Makes 9-12 servings at least.”

Glycol Punch

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Text only

Glycol Punchhas two primary ingredients:
Diet Mountain Dew, which has an decidedly evil odd yellow glow to it. Diet
is necessary so that you don’t over sugar people. BTW, we also tried other
sodas, including Squirt, 7-up and Sprite, but none had that evil yellowness.

A flourescent blue liquid. I know for a fact that the raspberry
“little hugs” drinks for kids are the perfect color. There is a recent
Kool-Aid blue flavor that I’m sure would work well, too.

For the “little hugs” the ratio is about 4-5 barrels to 1 2-liter bottle
of soda. Adjust as you think best. I’d start by pouring out the soda
and adding the blue. You know you’ve got it right when you get the
sickly yellow-green of many Glycol-based Antifreezes. Plus, when you
drink, it fizzes!

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GOLDILOCKS’ GOURMET SPINACH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Butter, sweet
1/4 lb Mushrooms, fresh — washed,
-dried, trimmed diced
1 Scallion — chopped
5 tb Flour, all-purpose
2 c Chicken broth
2 c Milk
1/2 ts Salt — (opt)
Pepper, black
Nutmeg, ground — (opt)
1/4 lb Cream cheese — softened cut
-into cubes
1 c Swiss — grated
3/4 lb Spinach, fresh

Wash spinach; trim, cook, and chop. Melt the butter
in a large saucepan. In it slowly saut‚ the mushrooms
and scallion until tender. Add flour and stir just
until flour is cooked, a couple of minutes. Whisk in
first chicken broth and then milk, stirring until
thickened. Add salt if desired, pepper, nutmeg if
desired, cream cheese and Swiss cheese; stir until
melted. Then stir in spinach. Heat and stir very
gently. Season to taste. Serve hot.

—*Dying for
Chocolate*
Diane Mott Davidson

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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.

—–

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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