MIXED VEGETABLE CUTLETS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cauliflower florets
1 c Potatoes, diced peeled
1 c Green peas, frozen or fresh
1 c Green beans, 1/4 inch pieces
1 c Finely shredded carrots
1/2 c Finely shredded beets
1/4 c Finely chopped celery
2 ea Hot green chilies, quartered
2/3 c Cooked chick peas
3 tb Almonds
3 tb Walnuts
3 tb Sunflower seeds
1 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Turmeric
1 t Garam masala
3/4 c Soy milk
2 tb Cornstarch
2 tb Whole wheat flour
2/3 c White poppy seeds
Ghee for shallow frying

Place the cauliflower, potatoes, fresh peas green beans in the bottom of
a pot cover with water. Put the carrots, beets celery in a steaming
basket, cover place over the pot. Cook until the vegetables are
tender-crisp. Drian, saving the water. Add the frozen peas, defrosted
first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick
peas, nuts seeds process until the peas are mashed. Some vegetable
water may facilitate this. Add the cauliflower, potatoes, fresh peas, if
using, beans. Pulse on off till they are coarsely mashed. Transfer to
a mixing bowl, add the steamed vegetables, salt, pepper, turmeric garam
masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond
shaped cutlet, 1/2 inch thick place on the sheet. Cover refrigerate
for 30 minutes.

Whisk the soy milk, cornstarch flour in a flat bowl until smooth. Dip
each cutlet into the batter, roll in poppy seeds set aside briefly to air
dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in
batches for 2 minutes each side. Drain serve.

Adapted from Yamuna Devi, “The Art of Indian Vegetarian Cooking”

– – – – – – – – – – – – – – – – – –

Title: Barbecued Shrimp Paste on Sugar Cane (Chao Tom)
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Roasted rice powder
Scallion oil
Crisp-fried shallots
1 tb Roasted peanuts, ground
1 lb Raw shrimp in the shell
1 tb Salt
6 Garlic cloves, crushed
6 Shallots, crushed
2 Ounces rock sugar, crushed
-to a powder, or
1 tb Granulated sugar
4 Ounces pork fat
4 ts Nuoc mam
Freshly ground black pepper
Peanut Sauce
Vegetable Platter
8 Ounces 6 1/2-inch rice
-paper rounds (banh trang)
12 Piece fresh sugar cane, or
12 oz Sugar cane packed in light
-syrup, drained
12 8-1/2 ea inch bamboo skewers
-soaked in water for 30
-minutes
Vegetable oil, for shaping
-shrimp paste
8 Ounces extra-thin rice
-vermicelli

The allied recipes for this rather complex operation follow in the
next post. Although this dish can be baked in an oven, I strongly
suggest you grill it over charcoal, for the result is far superior.
The dish may be prepared over 2 consecutive days. On day one,
prepare the dipping sauce and condiments. The Vegetable Platter and
shrimp paste can be assembled the following day. Fresh sugar cane may
be obtained at Caribbean markets; canned sugar cane is available at
Asian grocery stores. Prepare the roasted rice powder, scallion oil,
crisp-fried shallots and roasted peanuts. Set aside. Shell and devein
the shrimp. Sprinkle the salt over the shrimp and let stand for 20
minutes. Rinse the shrimp thoroughly with cold water. Drain and
squeeze between your hands to remove excess water. Dry thoroughly
with paper towels. Coarsely chop the shrimp. Boil the pork fat for
10 minutes. Drain and finely dice. In a food processor, combine the
shrimp, garlic, shallots and sugar. Process until the shrimp paste
pulls away from the sides of the container, stopping as necessary to
scrape down the sides. The paste should be very fine and sticky. Add
the pork fat, roasted rice powder, fish sauce and black pepper to
taste to the processor. Pulse briefly, only enough to blend all of
the ingredients. Cover and refrigerate. Meanwhile, prepare the Peanut
Sauce and Vegetable Platter. Cover the rice papers with a damp towel
and a sheet of plastic wrap; keep at room temperature until needed.
Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split
each section lengthwise into quarters. (if using canned sugar cane,
split each section lengthwise in half only, then thread 2 pieces
lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small
bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the
shrimp paste around and halfway down a piece of fresh sugar cane.
Leave about 1 1/2 inches of the sugar cane exposed to serve as a
handle. (If using canned sugar cane, there is no need to leave a
handle. The skewers will serve as handles.) Press firmly so that the
paste adheres to the cane. Proceed until you have used all the shrimp
paste. Prepare a charcoal grill or preheat the oven to broil.
Meanwhile, steam the noodles, then garnish with the scallion oil,
crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the
peanut sauce into individual bowls and place the Vegetable Platter
and rice papers on the table. Grill the shrimp paste on the sugar
cane over medium coals, turning frequently. Or Broil, on a baking
sheet lined with foil, under the broiler, about 6 inches from the
heat, for 3 minutes on each side, or until browned. Transfer to a
warm platter. To serve, each diner dips a rice paper round in a bowl
of warm water to make it pliable, then places the paper on a dinner
plate. Different ingredients from the Vegetable Platter, some
noodles and a piece of the shrimp paste, which has been removed from
the sugar cane, are added. The rice paper is then roiled up to form
a neat package. The roll is dipped in the Peanut Sauce and eaten out
of hand. The remaining sugar cane may be chewed. Note: If both types
of sugar cane are unavailable, use skewers. Shape the shrimp paste
into meatballs and thread 3 or 4 on each skewer. Yield: 4 to 6
servings. From “The Foods of Vietnam” by Nicole Rauthier. Stewart,
Tabori Chang. 1989. Posted by Stephen Ceideberg; May 24 1993.

MMMMM

Title: Pumpkin Sheet Cake
Categories: Cakes, Desserts
Yield: 1 servings

4 ea extra large eggs
1 c oil
2 c sugar
1 cn (1 pound) pumpkin
2 c unsifted flour
2 ts baking powder
1 ts baking soda
1/2 ts salt
2 ts cinnamon
1/2 ts ginger
1/2 ts cloves
1/2 ts nutmeg

————————————-F————————————-
3 oz cream cheese, softened
6 tb butter
1 tb milk
1 ts vanilla
1 3/4 c powdered sugar

Place eggs, cooking oil and sugar in large bowl of mixer. Beat on
medium speed until well blended. Add pumpkin. Mix thoroughly. Sift
together flour, baking powder, soda, salt, cinnamon, ginger, cloves
and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix
until smooth, scraping down sides of bowl frequently. Pour batter into
greased and floured jelly roll pan, 10 by 15 inches. For thinner cake,
use 11 by 17 jelly roll pan. For thicker cake, divide batter between
two 9 by 9′ pans. Bake on center shelf of preheated 375 oven 20 minutes
or longer, depending on size of pan, until wooden pick inserted in center
comes out clean. Cool. Spread with cream cheese frosting.
1990

—–

SANDY WILLIAMS’S TORTAS DE PAPA (POTATO CAKE

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 md Baking potatoes
Salt
1/2 c Feta cheese, crumbled
2 Eggs
3 tb Vegetable oil
Salsa

Boil the potatoes for 15 minutes or until well cooked;
drain, when cool enough to handle, but not cold, peel
them. In a large bowl, mash them, add salt to taste
and mix thoroughly. Set aside. Using a blender,
coarsely chop the cheese. Combine the potatoes and
cheese, mixing well, using your fingers. Add eggs and
continue mixing by hand until the mixture is smooth.
Taste and add salt if necessary. Heat some of the oil
in a frying pan over medium heat. Scoop out a little
bit of the potato mixture (aobut 2 tablespoons) and
pat out a small cake with your fingers, flipping it
gently from hand to hand until it is a uniform shape,
about 3 inches in diameter and about 1/2 inch thick.
Place the potato cake in the hot oil and saute for
about 3-4 minutes. Remove from the pan and drain it on
a paper towel. After patting out each cake, dip your
fingers in a bowl of water so the next one will not
stick and add some oil to the frying pan after each
batch. Stack the drained potato cakes on a platter in
a warm oven until ready to serve. (To store, wrap them
in foil and refrigerate. Reheat by placing the foil
package in a moderate over for 15 – 20 minutes. They
are not crisp on the outside when reheated, but still
tasty)

Serve with salsa.

– – – – – – – – – – – – – – – – – –

CROCKPOT PORRIDGE2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cracked wheat
3/4 c Rolled oats — NOT instant
Or quick
3 c Water
1/2 c Raisins
1/4 c Wheat germ
1/2 c Apple — grated
1/4 ts Cinnamon
Milk
Honey

In a slow-cooker, combine the cracked wheat, oats, water, raisins,
wheat germ, apple and cinnamon.

Turn to the lowest setting and cook the porridge overnight.

Spoon into serving bowls, and serve with milk and honey.

Recipe By : PARENTING Magazine – 11/95

– – – – – – – – – – – – – – – – – –

Title: SAVORY GRANOLA CRACKERS
Categories: Cyberealm, Breads
Yield: 70 servings

2 c Rolled Oats
3/4 c Whole Wheat Flour
1/2 c Slivered Almonds
1/4 c Wheat Germ
1/4 c Sesame Seeds
1 tb Honey
1/2 ts Oregano
1 ts Thyme
1/2 ts Onionpowder
3 Eggs
3/4 c Oil

1. In a large bowl, stir together oats, flour, almonds, wheat germ,
sesame seeds, honey, oregano, thyme and onionpowder. 2. With a fork,
beat together eggs and oil. Stir into oat mix. 3. Grease 10 X 15 inch jelly
roll pan. 4. With a spatula, press dough evenly into prepared pan, and bake
in preheated, 400 F oven, for 20 minutes, until golden. 5. Cut into 1
1/2 inch squares, then into triangles. 6. Remove to a rack and cool. Store
in airtight container.
These unusual crackers will keep several weeks at room
temperature- several month in the refridgerator or freezer.
Out of A Natural Christmas
typed by Brigitte Sealing

—–

TUNA VEGETABLE CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Margarine – Becel Light
1 md Onion — chopped
1 Clove garlic — minced
1 c Carrots — diced
1 c Celery — chopped
3 c Potatoes — diced
1 1/2 ts Knorr Chicken Stock
1 1/2 c Water
2 tb Fresh dill — chopped
1 1/2 ts Lemon rind — grated
1 cn Tuna in water — (6.5 Oz.)
1 1/2 c Skim milk
1 c Corn — frozen
1 c Peas — frozen
1/4 ts Salt
1/4 ts Pepper

In large saucepan, melt butter over medium heat; cook
onion, garlic, carrots and celery, stirring, for 5 to
8 minutes or until softened. Add potatoes, stock, dill
and lemon rind; bring to boil. Reduce heat to
medium-low; cover and simmer for 12 to 15 minutes or
until vegetables are tender. Drain tuna, reserving
liquid. Break tuna into large chunks; add to pan along
with reserved liquid, milk, corn, peas, salt and
pepper. Heat through. Taste and adjust seasoning.
Makes 8 cups or 4 to 6 servings.

NOTES : 2% or whole milk can be substituted for skim
milk but the calorie and fat contents will be higher.
Per Serving – Calories 144.4, Total Fat 1.6g. 9.8%CFF

Recipe By :

From: Adamsfmle@aol.Com Date: Fri, 12
Jul 1996 23:38:41 -0400

– – – – – – – – – – – – – – – – – –

PAD THAI WITH SHRIMP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Small size rice noodles
3 tb Tomato sauce
-OR- tamarind paste
2 tb Vegetable oil
1 tb Pickled radish
3 tb Sugar
1/3 c Water or chicken stock
1 Egg
3 tb Fish sauce
1/2 lb Shrimp, cleaned and shelled
1 Handful bean sprouts (fresh)
— chopped once or twice
2 oz Green onions
— cut into 1/2 inch pieces
2 tb Finely chopped peanuts

1. Soak the rice noodles in cold tap water about 20 minutes, until they
are “springy”. Then drain in a colander until needed.

2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as you can
through a seive to remove bits of bark, etc.

3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and
sugar. Mix well and let heat up.

4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary — it will cook out. Don’t be easy on the noodles ~-
chop them with the spatula or spoon some to separate them. It may help to
“toss” the noodles like a salad, to get them coated.

5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to “clump”, so stir or
“toss” like a salad to get everything mixed, and to ensure that the egg and
shrimp cook thoroughly. It will help to cover the wok with a lid for a
minute or so, then toss the mixture, then cover again. You’ll know it’s
done when the shrimp are completely pink. There may be a little browning
of the noodles; stirring will keep them from burning.

6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.

From: danielh@sequent.com (Daniel Hobbs)

– – – – – – – – – – – – – – – – – –

Creamy Apple BroccoSlaw

Recipe By : Best Recipes 6/94
Serving Size : 10 Preparation Time :0:30
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon white vinegar
2 teaspoons fresh lemon juice*
1 teaspoon sugar
1/4 teaspoon prepared mustard
dash salt
3/4 cup sour cream
1 package Broccoslaw mix
2 cups apples, dipped in lemon juice — cubed

DRESSING: Mix together vinegar, lemon juice, sugar, mustard, and salt. Stir
in sour cream; cover and chill.

Just before serving, add dressing to broccoslaw mix and toss to coat.

– – – – – – – – – – – – – – – – – –

NOTES : Can use ReaLemon

Title: BANANA BREAD PUDDING WITH BANANA RUM SAUCE
Categories: Puddings
Yield: 12 servings

MMMMM———————–BREAD PUDDING—————————-
6 c Bite-sized pieces
-of day-old French bread
3 c Milk
3 lg Eggs
2/3 c Plus 1 tb sugar
2 lg Very ripe bananas
3/4 tb Vanilla extract
1 tb Ground cinnamon
1/4 ts Ground nutmeg
1/2 c Seedless raisins
1/2 c Roasted pecans
3 tb Unsalted butter
3/4 c Heavy whipping cream

MMMMM———————-BANANA RUM SAUCE—————————
2/3 c Unsalted butter,
-room temperature
1/2 c Packed light brown sugar
6 lg Ripe bananas, quartered
1 ts Ground cinnamon
1/4 ts Ground nutmeg
3 tb Dark rum
2 tb Banana liqueur
1/2 ts Pure vanilla extract

Chef Frank Brigtsen of Brigtsen’s Restaurant in Uptown New Orleans is
a fantastic cross between the classic bread pudding and Bananas
Foster, the great flaming bananas and ice cream dessert.

Preheat the oven to 300F. Put the French bread pieces into a 9x12x2
inch baking pan. In a blender or food processor, blend the eggs,
milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of
the vanilla until smooth. Pour this mixture over the French bread
pieces. Fold in the raisins and the pecans and let the mixture set
for 20 minutes. Top with small pieces of the butter.

Cover the pudding with aluminum foil and place the pan into a larger
pan. Add warm water to a depth of 1 inch in the larger pan. Bake for
1 hour. Remove the foil and bake uncovered for 15 minutes until set.

In a deep, medium bowl, whisk the cream just until it begins to
thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon
vanilla. Continue whisking unti soft peaks form. Cover and chill.

Banana Rum Sauce Heat a large saute pan or skillet over low heat. Add
the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet
back and forth, cook until the butter and sugar become creamy and the
bananas begin to soften, about one minute. Remove the skillet from
heat and add the rum and the liqueur. Return the pan to the heat.
Tilt the pan, avert your face and and light the liquid with a long
match. Shake the skillet until the flames subside. Add the vanilla,
remove from heat and keep warm.

To serve, place a large scoop of bread pudding in the middle of each
serving plate or bowl. Place 2 slices of banana on each plate and top
with about 3 tablespoons of sauce. Spoon the whipped cream over the
bread pudding and serve immediately. Walt MM

MMMMM