Title: To Roast Peppers
Categories: Information
Yield: 1 info

Roast peppers over gas burner, under broiler, or immerse in hot oil,
turning until pepper’s skin is blistered and charred on all sides. Place
in plastic bag, close and let steam 15 minutes. Under running water,
remove skin from pepper. Slit pepper to open; wash out seeds and remove
veins.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Kidney Bean Salad

Recipe By : Southwest Sensations by Ro-Tel
Serving Size : 6 Preparation Time :0:00
Categories : Beans Mexican
Salads Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans red kidney beans — drained
1 can corn kernels — drained
1 1/2 cups cooked rice
1/2 cup green onions — sliced
1 can Ro-Tel Diced Tomatoes and Green Chilies
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 teaspoons lemon peel — grated
1 teaspoon olive oil
1/2 teaspoon sugar

In a large bowl combine beans, corn, rice, green onions and Ro-Tel; set
aside. In a 1-cup measure combine remaining ingredients; pour over bean
mixture. Toss to coat. Chill 3 to 4 hours before serving. Serves 6.
I usually substitute lime for the lemon.
175 Calories, 1.5 grams fat.

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Title: EASTER EGG NESTS
Categories: Candies
Yield: 1 servings

DARK CHOCOLATE CANDY
CHOW MEIN NOODLES
JELLY BEANS

Melt the chocolate and let it cool slightly. Mix the chow mein noodles into
chocolate carefully so not to break them into smaller pieces. When the
chocolate is cooled sufficiently to handle, mold this mixture into small
bird shaped nests. Before the mixture has time to harden, place the jelly
beans or small candy easter eggs in the bowl of the nest. They will stay
put when mixture cools. Easy and fun to make.Use your imagination as to
items you could place in the nests.
~–

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CAWL MAMGU (LEEK SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Leeks — medium sized,
washed,
-trimmed cut in small
-cubes
2 Onions, large — peeled
3 Carrots — peeled sliced in
-small cubes
2 Parsnips — peeled sliced in
-small cubes
1 1/2 lb Lamb, neck of — sliced
-trimmed of any fat
1/2 c Rice
-Salt
-Freshly ground pepper
1 Parsley — bunch, finely
-chopped

Make a bunch of the well washed leaves of one of the
leeks, [parsley stalks and the onion skins. Wrap them
in a cheesecloth and secure with string at either end.
Put the vegetables in a large saucepan with the meat,
rice and the bunch of flavoring leaves. Add a little
salt and pepper and cover with cold water. Bring the
mixture slowly to a boil, skim it once or twice, then
cover and simmer over low heat for 2 hours. Remove the
meat bones and the bunch of skins. Check the
seasoning. Sprinkle the parsley on top just before
serving. SERVES: 4-6

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Title: SWEET AND SOUR PORK (TIEM SHUEN GEE YOK)
Categories: Chinese, Pork, Fruits, Vegetables
Yield: 1 servings

1 lb Pork fillet
1 tb Rice Wine
1 tb Soy sauce
1/2 c Cornstarch
1 sm Carrot
1 lg Green pepper
2 sl Canned pineapple
4 Chinese dried mushrooms
1 cl Garlic
1/4 c White vinegar
1/2 c Water
1/8 ts Black pepper
1 tb Soy sauce
1 tb Salt
5 tb Sugar
1 ts Dried chili pepper
1 tb Cornstarch
1 tb Water
Oil for deep frying
2 tb Oil

PREPARATION:

Cut pork into 3/4-inch cubes. Mix the sherry and 1
tablespoon soy sauce together, and add to the pork.
With your fingers rub the mixture into meat. Still
using your fingers, roll the cubes in about 1/2 cup
cornstarch until thoroughly dredged but not too
thickly covered. (The fineness of the end result of
this recipe depends on the meat’s being crisp — never
soggy.) Cut the carrot on the diagonal into 1/4-inch
slices. Cut the green pepper in half; remove seeds and
cut into 1-inch squares. Cut the pineapple slices into
1/2-inch wedges. Wash the Chinese mushrooms and soak
in warm water for 30 minutes. Drain, remove stems.
Cut into 1/2-inch strips. Smash, peel, and mince
garlic. Combine garlic, carrots, green pepper,
pineapple, and mushrooms. Combine vinegar, 1/2 cup
water, black pepper, 1 tablespoon soy sauce, salt,
sugar, and chili pepper. In a cup, mix 1 tablespoon
cornstarch with 1 tablespoon water.

COOKING:

Heat oil in deep fry pan to 375-degrees. Cook pork
cubes a few at a time until very light brown, about 5
minutes. Stir with a chopstick occasionally so that
the cubes do not touch each other. Drain on paper
towels, and keep hot in low oven (200-degrees).
Repeat this process, cooking pork in hot oil until
cubes float and are golden brown — 2 to 3 minutes.
(This double cooking insures that the meat will be
crisp.) Heat the water-vinegar mixture in small
saucepan. In a medium-sized skillet or wok, heat 2
tablespoons of oil at high heat. Add
vegetable-pineapple mixture and stir-fry for 4
minutes. Add the hot water-vinegar mixture to the
vegetables and stir well. Add the cornstarch mixture,
and cook and stir until thickened, about 1 minute.
Pour sauce over pork cubes and mix.

SOURCE: ORIENTAL COOKING by Schryver

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White Pizza – Authentic Italian

Recipe By : George Earl – Baltimore, Maryland (georgee560@aol.com)
Serving Size : 1 Preparation Time :0:00
Categories : Pizza Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—- — PIZZA DOUGH ——
4 3/4 Cups white flour
2 Cups warm water — 105 degrees
3 Teaspoons dry yeast
1 Teaspoon salt
1 Tablespoon olive oil
—- — TOPPING ——
olive oil
coarse Kosher salt (sea salt)
dried rosemary

Dissolve yeast in the warm water. Add yeast/water mixture to 3 cups of the
flour. Mix, adding regular salt and olive oil a little at a time. Add
the rest
of the flour bit by bit until the dough “feels right”.

Turn dough onto a floured board and knead; adding more flour if necessary
to keep the dough from sticking to your fingers. Put the dough in a
greased bowl and rotate to distribute the grease all over the dough. Let
rise until about double in size (approx. 2 hours).

Remove the dough, punch down and roll out on the floured board to a
thickness of 3/8 to 1/2 inch (make it any shape you desire). Put dough in
a pan or cookie sheet. With a pastry brush, paint liberally with
additional olive oil. Use your thumb and 2 fingers to make dimples over
the entire surface. Sprinkle the Kosher sea salt and rosemary over the
surface of the dough. Let rise a little more.

Bake at 375 degrees F for about 25 minutes. When done, paint liberally
again with olive oil.

Makes 1 white pizza.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Eat alone, or with pasta, or as a sandwich.

NOTES : George (who grew up in Italy) says this is what you would get if you
wal
ked into a corner pizzeria in Rome and asked for “White Pizza”. In Italy,
there
are 2 basic types of pizza — white and red. Red pizza is white pizza with
tom
ato sauce.

Oat Bran Raisin Cookies

Recipe By : The Best of Pantry (Harrowsmith), p. 189
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup vegetable oil
1 cup brown sugar — firmly packed
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups rolled oats
1 1/2 cups oat bran
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins
OR semisweet chocolate chips
1/2 cup chopped walnuts
OR chopped pecans

1. Beat together oil, sugar, eggs and vanilla. Add oats, oat bran, flour,
salt and baking soda. Stir to mix well.
2. Add raisins [or chocolate chips] and nuts, and blend evenly.
3. Drop by tablespoonfuls onto an ungreased cookie sheet.
4. Bake for 12 to 15 minutes at 350 F (180 C); the cookies should not brown
very much. Remove to a wire rack to cool.
Makes 4 dozen cookies.

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NOTES : If spicy cookies are desired, add 1 teaspoon (5 mL) cinnamon, 1/2
teaspoon cloves, and 1/2 teaspoon allspice to dry ingredients.
Make sure the vegetable oil is fresh and mild. [I would use a newly opened
bottle of canola oil.]
Formatted in MasterCook 4 by Ellen Pickett January 1999.

CHOCOLATE BREAD PUDDING 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sl Chelsea bun — Danish or
-Croissant
2 c Milk
2 T Butter
2 T Brown sugar
4 oz Bittersweet chocolate — 4 sq
1/4 c Coffee — strong
1 c Currants Raisins — mixed
4 Eggs

Butter an 8 X 8 inch baking dish. Lay bread slices flat in dish. Bring 1
1/2 cups milk, butter and sugar to a boil. Add chocolate, coffee and
currants; bring back to a boil. Pour over bread slices. Beat eggs with
remaining milk and pour over milk. Refrigerate and let soak at least 6
hours. Bake in 350F oven, covered, 45 minutes. Serve warm with sliced
berries or strawberry jam.

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AARGAUER RUEBLITORTE

Recipe By : Danny Stocker , MR-Freudenberg, Bern , Switzerland
Serving Size : 2 Preparation Time :2:20
Categories : Cakes Sussspeisen
Nationalgerichte

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
480 g Karotten
300 g Butter
200 g Griesszucker
200 g Eigelb pasteurisiert
1 dl Milch/Rohmilch, offen
200 g Haselnusse gemahlen
200 g Eiweiss pasteurisiert
100 g Griesszucker
350 g Weissmehl
25 g Backpulver
100 g Aprikoture
200 g Fondant weiss
1/4 dl Zitronensaft

Vorbereitung :
– Tortenringe auf ein mit Silikonpapier belegtes Backblech stellen
– Karotten waschen, schalen und fein raffeln
– Mehl und Backpulver zusammen sieben
– Aprikoture erwarmen
– Fondant mit Zitronensaft im Wasserbad erwarmen
Zubereitung :
– Weiche Butter und Zucker schaumig ruhren
– Eigelb nach und nach zu der Buttermasse geben
– Milch, Haselnusse, und Karotten unter die Masse melieren
– Eiweiss und Zucker zu Schnee schlagen und abwechslungsweise
mit dem Mehl unter die Masse ziehen
– In die Ringe abfullen und bei 190 C backen (Nadelprobe)
– Auf ein Gitter sturzen und erkalten lassen
– Oberflache Aprikotieren und mit Fondant glasieren

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E-mail from: Natividad Yepez, 28-May-1996

Smoky Tomato Catsup

Recipe By :
Serving Size : 24
Preparation Time: 0:00

Amount Measure Ingredient — Prep
——– ——————– ——————
5 pounds tomato — coarsely chopped (or 3 28 oz. cans
crushed
1 large onion — finely chopped
1 poblano chili — finely chopped
2 jalapeno — coarsely chopped
2 dried chipotle chilies — or canned
1/2 cup cider vinegar
1 cup packed brown sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1/4 teaspoon cayenne
1 teaspoon black pepper
1 1/2 teaspoons salt

Combine all ingredients in a large nonreactive pot and bring to a boil over
medium eat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until
vegetables are soft an sauce is reduced by 1/4. Puree in food processor.
Strain through a sieve into a clean pot (for a chunkier catsup, don’t
strain). Bring to a boil over medium-low heat and simmer (partially covered
to prevent splatters) for 1 hour or until quite thick and dark brownish red.
Store in refrigerator for up to 1 month. Freeze for longer storage or can.

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