Title: Doneraki’s Charro Beans
Categories: mexican, soups
Yield: 1

1 lb dried pinto beans
6 to 7 bacon; chopped
1 garlic; chopped, to taste
4 md tomatoes; chopped
2 md onions; chopped
1 md green bell pepper; chopped
1 salt; to taste
1/2 bn cilantro (fresh); chopped
1 beer
1 jalapeno peppers; chopped ,
-to taste

Rinse and pick over beans. Boil in a large pot of water until tender, but
still firm, about 1 1/2 hours (no need to soak them beforehand). A half hour
before beans are done, heat bacon in a large skillet over medium heat. Add
garlic, tomatoes, onions and bell pepper and continue cooking until bacon is
crisp.

Stir bacon mixture into beans and season with salt. Before serving, stir
in cilantro. Mixture should be soupy, but beans should not be mushy.

Some cooks like to add a 12-ounce beer (such as Tecate) and seeded,
chopped jalapenos with the bacon mixture.

—–

Date: Mon, 12 Sep 94 07:29:07 -1100
From:

Artichoke Tomato Alfredo

one can artichokes (not packed in oil)
4-5 fresh tomatoes, chopped into large chunks
1 medium onion, chopped fresh garlic (or 1 T garlic powder)
1/2 cup fresh basil, chopped (or 3 T chopped dried basil)
2 T whole wheat flour
1/2 cup (or more) non-fat Soy Moo or low-fat soy or rice milk

Prepare fettucini, macaroni or spaghetti noodles al dente. Place
onion, tomato, garlic and basil in a non-stick pan and saute in a
little the of the liquid from the can of artichokes. Cut the
artichokes into small pieces. Add the artichokes (and liquid) into the
saute with a little flour to thicken. Mix thoroughly, adding soy or
rice milk and flour to desired thickness. Don’t cook the artichokes
for long, just enough heat all ingredients and to blend sauce to
desired thickness. Top the pasta with the artichoke sauce. (Pasta is
about 100 calories/cup.)

Serves 2, each serving: Calories 210, Fat 1.5 g. (6% calories from
fat), Carbohydrate 46 g., Protein 10.7 g.

Neal Pinckney – Makaha, Hawaii – neal@aloha.com – AH6HM

Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings

1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter

Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth
and uniform Variations: Mouseline sauce: As per Hollandaise and fold
in 1/2 cup of heavy cream (beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables

MMMMM

Title: Polenta Grits with Cilantro Tomato Sauce
Categories: Main dish, Breakfast, Brunch, Vegetarian, Vegan
Yield: 4 servings

1/2 c Onion, chopped
1 Garlic clove; minced
1 ts Olive oil
2 c Water
2/3 c Yellow corn grits
1 md Fresh tomato; seeded
— and coarsely chopped
1/3 c Water
1/4 c Fresh cilantro, chopped
1 Green onion
1 Garlic clove; minced
1 pn Chili powder
1 pn Ground cumin
1/4 ts Salt
Freshly ground black pepper

Coat a nonstick saucepan with olive oil. Add onion and garlic and
saute over medium heat until soft. Add water and bring to a boil.
Stir in grits, cover and cook 5 minutes or until water is absorbed.
Stir well and spoon into a pie plate. Let grits cool until firm
enough to slice.

Prehea oven to 325 F. Cut polenta into triangles and place on a
lightly greased baking sheet. Bake 5 minutes, then turn and bake 5
minutes more until the edges are crisp. Top with Cilantro Tomato
Sauce.

To make Cilantro Tomato Sauce: Combine tomatoes with water in a
small saucepan. Cook until tomatoes are soft, 5 to 8 minutes. Puree
tomatoes in a food processor or blender. Return pureeded tomatoes to
saucepan. Stir in cilantro, green onion, garlic, chili powder, cumin,
salt and pepper. Cook over low heat 5 minutes or until thickened.

Calories per serving: 110
Grams of fat: 1.4
% Fat calories: 12
Cholesterol: 0 mg
Grams of fiber: 2.4

* Source: Delicious! May 1994
* Typed for you by Karen Mintzias

—–

Title: SILVER THREAD STIRRED EGGS
Categories: Chinese, Eggs, Pork
Yield: 4 servings

2 oz Dried bean threads
4 Medium-size dried mushrooms
2 ts Soy sauce
6 Eggs
1/2 ts Salt
1/8 ts White pepper
2 tb Salad oil
1 Clove garlic, minced
4 oz Cooked ham, cut in
-matchstick pieces
1 Stalk celery, thinly slices
-crosswise
1/4 c Sliced bamboo shoots
2 Whole green onions, thinly
-sliced

Cover bean threads with warm water and let stand for
30 minutes. Drain, then place on a cutting board and
cut in 4 inch lengths. Cover mushrooms with 3/4 c
warm water and let stand for 30 minutes. Remove
mushrooms from water, then pour off 1/2 c of water
into a bowl and discard mushroom stems; squeeze
mushrooms dry and slice thinly. In a bowl, beat eggs
with salt and pepper. Heat a wok or wide frying pan
over high heat. When pan is hot, add oil. When oil
begins to heat, add garlic. Stir once, then add ham
and mushrooms and stir fry for one minute. Add celery
and bamboo shoots and stir fry for 2 minutes. Add
bean threads and mushroom water and cook until liquid
is absorbed. Add green onion and cook for 30 seconds.
Reduce heat to medium. Pour eggs into pan. Turning
occasionally with a wide spatula, cook eggs until they
are soft and creamy.

—–

TRENETTE WITH PESTO, POTATOES AND GREEN BEANS

Recipe By : Bon Appetit May 1995
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Potatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup packed fresh basil leaves (2 bunches)
1 1/2 cups olive oil (preferably extra-virgin)
6 T (1-oz) freshly grated Pecorino Romano cheese
6 T (1-oz) freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
1 1/2 teaspoons minced garlic
2 medium russet potatoes, peeled, cut in 1/2″ cubes
6 ounces green beans, trimmed, cut in 3"lengths
1 pound trenette pasta or linguine
Additional freshly grated Pecorino
Romano cheese

Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses,
toasted pine nuts and minced garlic in processor. Season pesto to taste
with salt and pepper. (Pesto can be prepared 2 days ahead. Press
plastic wrap onto surface of pesto and refrigerate.)

Cook potatoes in large pot of boiling salted water until just tender,
about 5 minutes. Using slotted spoon, transfer potatoes to large bowl.
Add green beans to same pot and cook until crisp-tender, about 3
minutes. Using slotted spoon, transfer to bowl with potatoes. Cook
pasta in same pot until tender but still firm to bite. Drain, reserving
1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green
beans.

Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta
mixture and toss thoroughly to coat. Transfer pasta to large platter.
Serve, passing additional Pecorino Romano separately.

– – – – – – – – – – – – – – – – – –

NOTES : Basil is one of the favorite ingredients of the Italian region
of Liguria, and there is no place in the world where it is more
fragrant or put to such delicious use. It’s the basis of the classic
Genoese sauce, pesto, in which it is partnered with garlic, olive oil,
pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most
typically floating atop minestrone, drizzled over potato gnocchi,
or – as here – tossed with trenette (the local ribbon pasta), potatoes
and green beans.

SOUTHERN CHOCOLATE PECAN PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
1 Unbaked 9″ pie shell
4 ounces Sweet cooking chocolate
3 tablespoons Butter or margarine
1 teaspoon Instant coffee granules
1/3 cup Sugar
1 cup Light corn syrup
3 Eggs — slightly beaten
1 teaspoon Vanilla
1 cup Pecans — chopped coarsely
—–TOPPING—–
1 teaspoon Instant coffee granules
1/2 cup Heavy cream
1 tablespoon Sugar
1/4 teaspoon Vanilla

Melt chocolate; stir in coffee. Remove from heat.Combine sugar and syrup in
another pan. Bring to a boil, stirring until sugar is dissolved. Reduce heat
and boil gently for 2 minutes, stirring occasionally.Remove from heat and add
the chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in
vanilla and pecans. Pour into pie shell. Bake at 375′ for 45-50 minutes or
until filling is completely puffed across top. Cool and garnish with the
topping and pecan halves if desired.Coffee-flavored Topping:
Combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl.
Whip just until soft peaks form. 1 cup.

– – – – – – – – – – – – – – – – – –

CLAM CHOWDER – NEW ENGLAND HOME STYLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish Soups
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Bacon – slice
2 tb Onion
1 Potato – small
1/2 c Water
1/2 ts Salt
1 d Pepper
1 cn Minced Clams
1 c Milk
1 tb Butter

Cook bacon, drain on paper towels and reserve
drippings. Saute onion in reserved drippings until
tender. Set aside. Combine potato, water, salt, pepper
and cook until tender. Stir in clams, milk, butter and
onion. Heat thoroughly. Springle crumbled bacon over
each serving
From: Charlotte Grunwald’s Private Collection of
Authentic New England Cooking

– – – – – – – – – – – – – – – – – –

Summer Tomato and Vidalia Onion Salad Dressing

Recipe By : Rose Geiger- 657-0570@MCIMail.com

Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 ounces tomato wedges, canned — keep juice
1 large vidalia onion — any sweet onion ok
2 tablespoons vinegar — herb or favorite
— may want more
1/2 teaspoon poppy seeds
1/2 teaspoon celery seed
1/2 teaspoon garlic salt
1 1/2 teaspoons basil
1/2 teaspoon cilantro
1/2 teaspoon dill weed
1/2 tablespoon sugar — more/less 2 taste
1/2 teaspoon citric acid — optional, adds shelf
— life

1. Saute Onion along with the spices in a small amount
of veggie broth, wine, or water until transparent and tender.

2. Put tomatoes and onion mixture in blender,
add vinegar and sugar. Blend on low speed.

3. Taste, add more vinegar, salt, and/or more sugar
to suit your individual taste buds.

– – – – – – – – – – – – – – – – – –

Per serving: 22 Calories; 0g Fat (8% calories from fat); 1g Protein; 5g
Carbohydrate; 0mg Cholesterol; 162mg Sodium

SPICED MEAT SKILLET (TIMEN AJAMI)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Lamb
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 lg Onion, chopped
1 1/2 lb Ground lean beef or lamb
1/4 ts Allspice, ground
1/4 ts Madras curry powder
Salt pepper to taste
2 tb Rose water
1/2 c Currants, dried
1/2 c Almonds, chopped

Heat oil in a large skillet. Add onion. Saute until onion is tender. Add
meat. Cook until browned and crumbly. Drain off fat, if necessary. Add
allspice, curry powder, salt and pepper to cooked meat. Cook 3 minutes to
blend flavours. Add remaining ingredients. Reduce heat and cover. Simmer
over low heat 15 minutes, stirring to prevent sticking. Serve hot.

Source: Middle Eastern Cooking by Rose Dosti.

– – – – – – – – – – – – – – – – – –