Title: MAYONNAISE SPICE CAKE
Categories: Cakes, Desserts
Yield: 1 servings

1 c Raisins
1 c Nuts, Chopped (Optional)
1 ts Soda
1 c (Scant) Hot Water
1 c Mayonnaise
1 c Sugar
1 ts Vanilla Extract
1 ts Cloves
1 ts Cinnamon
2 c Unbleached Flour

Combine the raisins, nuts, soda and hot water and
allow to soak for 10 minutes. blend together the
mayonnaise, sugar, vanilla extract, cloves and
cinnamon. Fold this mixture alternately with the
raisin mixture into the flour. Pour the batter into a
greased and floured 9-inch square baking pan and bake
in a preheated 350 degree F. oven for 35 to 40 minutes
or until the cake tests done. Yield: One 9-inch square
cake. From The Farmers Almanac 1976

—–

Title: SPECIAL EGG FOO YUNG SAUCE
Categories: Chinese, Sauces
Yield: 1 servings

1/2 c Soup stock, chicken
1/2 ts Sugar
2 ts Soy sauce
1/4 ts Sesame oil
1 1/2 ts Cornstarch olution

Mix cornstarch in about 3 ts of water. Mix all
ingredients together. Bring sauce to a boil to thicken.

Increase the cornstarch slighly for a thicker sauce.

From: _The Joy of Wokking_ , Martin Yan the crazy
kitchen of Bon and Dan Ceppa

—–

Title: HERBAL BEAN SAUSAGES
Categories: Vegetarian, Main dish
Yield: 12 servings

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion, minced
1 Garlic clove; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil; -OR-
1/2 ts -Fresh basil
1 1/2 ts Chopped fresh parsley
Salt; to taste

————————-MUSHROOM-RED PEPPER SAUCE————————-
1 Red bell pepper; minced
1/8 c Vegetable broth or water
-OR- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt; to taste
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ds Black pepper
Whole wheat flour
— (pastry flour works best)

These plant-based sausages taste great, contain no added fat except the
vegetable oil they’re fried in, and are easy to make. These ingredients
yield fairly mild sausages; after you’ve tried them, adjust the seasonings
to please your palate.

DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix
thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount
of vegetable oil until crisp, or place in a baking pan and broil, turning
when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce
(below).

MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7
minutes until tender. Add mushrooms, onion, salt, celery seed, oregano,
and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2
tablespoons at a time. Immediately remove from burner. Do not overcook,
or flour will cake. If needed, add more vegetable broth or water. Serve
over sausages, whole grains, or vegetables.

* Source: Karen Iacobbo, in The Herb Companion, October/November 1993 *
Typed for you by Karen Mintzias

—–

Pineapple-Chipotle Salsa

Recipe By : Billy Jack’s
Serving Size : 10 Preparation Time :0:00
Categories : Salads Caribbean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pineapple — peeled and diced
1 green pepper — diced
1 red pepper — diced
1 red onion — diced
3 chipotle peppers — minced
1/4 cup cilantro — chopped
2 limes — zested and juiced
1/2 cup sugar
2 teaspoons chili powder
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons salt

Mix ingredients together.

– – – – – – – – – – – – – – – – – –

NOTES : Serve with Grilled Jamaican “Jerk” Chicken

Title: CORN BREAD STUFFING
Categories: Christmas, Stuffing
Yield: 12 servings

2 pk Corn bread mix (10 oz)
1/2 c Celery,chopped
1 Onion,medium,minced
1/2 c Butter
2 Egg yolks
Salt
Pepper

1. Prepare corn bread, following label directions, or use your own
favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
a large mixing bowl.
2. Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables and butter over corn bread crumbs.
3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
mixture over corn bread. Stir lightly to blend. Season with salt and
pepper to taste.
Makes approximately 3 quarts, or 12 cups.

MMMMM

HOT SOUR SOUP 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Seaweed, Shredded
1/3 c Wood Ear Mushrooms,Softened
1/3 c Bean Curd, Shredded
1/4 lb Cooked Pork Loin, Shredded
1 t Soy Sauce
2 tb Soy Sauce
4 tb Cornstarch
1 1/2 ts Sesame Oil
6 c Water
2 ts Sugar
3 tb Vinegar
1 t Pepper
1 tb Coriander, Chopped
2 tb Scallions, Shredded
2 tb Ginger Root, Shredded
3 tb Water
2 Eggs, Beaten

Blanch the seaweed, wood ears and bean curd for 30
seconds in a kettle of boiling water. Drain. Mix the
pork loin with the first measure of soy sauce, 1/4
of the cornstarch and 1/3 of the sesame oil. Heat the
first measure of water, the salt and sugar to boiling
in another kettle. Add the seaweed, wood ears and bean
curd. Add the pork loin when the water returns to a
boil. Place the second measure of soy sauce, vinegar,
the remaining sesame oil, the pepper, coriander,
scallions and ginger root in a bowl. Mix. Set aside.
Dissolve the remaining cornstarch in the second
measure of water. Add to the soup. Turn off the heat.
Add the beaten egg to the soup in a thin stream,
stirring all the while. Stir in the scallion mixture.
Ladle the soup into bowls. Serve hot.

– – – – – – – – – – – – – – – – – –

MJEDDRAH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils, washed
4 c Water
3 tb Olive oil
2 lg Onions, coarsely chopped
1/2 ts Salt
3/4 c Brown rice

Bring lentils water to a boil. Reduce heat, cover simmer for 25
minutes. Heat 2 tb oil in a skillet saute onions salt till the onions
are transulcent. Heat remaining oil in another skillet saute the rice for
3 minutes. Combine lentils, rice onion, cover tightly simmer till the
lentils rice are render, about 1 hour. You may have to add up to 2 extra
cups water. Stir occasionally.

Serve with a green salad.

Frances Moore Lappe, “Diet for a Small Planet”

– – – – – – – – – – – – – – – – – –

Queasy Quail Eggs^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Dozen small boiling
Potatoes
1 1/2 cups Frozen broccoli
Salt
8 ounces Jar Cheez Whiz
—–TOOLS—–
1 large Saucepan
2 small Saucepans
Fork
Spoon
Blender
Mixing bowl
Platter

Wash potatoes thoroughly incold water and place them in the large saucepan.
Place frozen broccoli in small saucepan. Cover both with water and a pinch of
salt.

Cook potatoes over high heat for approximately 15 minutes or until tender.
Cook
the broccoli about 5 minutes or until tender. Carefully drain the vegetables
through a colander over the sink.

Put the broccoli in the blender and blend on medium for a few secondsuntil it
is the consistency of thick salsa.

Place the cheese spread in a small saucepan and cook on low heat, stirring
continuously, until it’s completely melted.

Remove cheese from the stove and pour into a mixing bowl. Add the broccoli and
mix until the cheese is completely green.

Using a fork, spear the potatoes one at a time and dip in the cheese mixture,
covering completely. Set the potatoes on a platter, spoon extra cheese over and
serve. Serves 4-6 foul fellows.

Sicko serving suggestion: Rotten eggs are the perfect side dish to serve with
chicken or other poultry. Just ask Mom or Dad to rustle up a dead bird and bake
it!
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

CLAY POTS FOR COOKING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

It’s a great way to cook. I’d seen these Romertopfs at
sales for years. One day, probably because picking
were slim that particular day,

I bought one++a nice big one that will hold a small
turkey. I had been missing out. They aren’t just fad
items. They produce excellent dishes. Meats cooked in
’em don’t dry out.

HOW IT WORKS:

Clay is a porous material. When the pot is saturated
with water and put into the oven, there is a slow
evaporation of steam from within the pores of the clay
itself. During the cooking process, the food forms
its own juices. These juices cannot escape until the
pot is completely dry.

Fortunately, when the pot becomes dry, the food is
cooked!

Because wet clay does not become as hot as metal, it
is necessary to cook at a higher temperature than is
usual, (450F rather than the customary 350F).
However, in spite of this high temperature, the danger
of burning is minimal and can only take place if the
food is cooked for too long a period of time.

As a general rule, if you add 100 degrees F. and 30
minutes to the cooking time of any recipe, it can be
adapted for use in a clay pot. For instance, if you
normally cook a 3 pound chicken at 350F for 1 hour,
you will need to cook it in a clay pot at 450F for 1
1/2 hours.

The manufacturers of clay pots recommend that they
always be placed in a cold oven. However, in an
emergency, I have occasionally put the pot into a
pre-heated 350F oven and it did not crack nor did the
food come to any harm. It is also possible to reheat
food in a clay pot.

Soak the lid in cold water for 10 minutes, cover the
pot and pop it back into a 350F oven for 30 minutes.

CLEANING THE POT:

As you discover the almost miraculous results of
cooking in clay, you will be using your pot with
greater and greater frequency and it will quickly lose
its brand new appearance. Though the pot goes through
a short period of adolescence when it looks slightly
mottled, it eventually acquires a character of its own
and you begin to find yourself less concerned about
the odd blemishes which refuse to budge in spite of
the most desperate scrubbing.

The pot is, in fact, very easy to clean because food
will not stick to the surface (unless, of course, you
burn it on). Simply let the pot cool after it has
been taken from the oven and soak it in warm water for
a few minutes. Sprinkle the pot with salt and scour
it with a stiff brush. Rinse the pot and let it drain
until it is dry. (As clay is porous, it is not wise to
clean it with detergents or scouring powder.)

I have heard it said that you need a separate clay pot
for cooking fish, but I have not found this to be so,
in fact I have been unable to detect any lingering
flavors or odors even after it has been used for the
spiciest of recipes. However if you do feel any
concern over the matter, you can soak the pot in hot
water adding three tablespoons of baking soda to each
quart of water. This will clean it very thoroughly
and even small black scorch dots can be coaxed from
the clay with the minimum of effort.

Store the pot as you would any other utensil. It is
considerably less fragile than it appears, and unless
you drop it on the floor, it will survive many
accidental knocks and bumps without complaint. Do
take the precaution of storing the lid alongside,
rather than on top of the pot. This eliminates the
risk of the development of mold inside the pot in case
it was not completely dry.

From “Cooking in Clay” by Irena Chalmers, Potpourri
Press, Greensboro N.C., 1974.

Posted by Stephen Ceideberg; September 7 1993

– – – – – – – – – – – – – – – – – –

Wild Rice Soup

Recipe By : Twelve Months of Monastery Soups. p. 125
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Vegetable Or Chicken Broth
1 Cup Dry Sherry
1/2 Cup Water
3 Shallots — Finely Chopped
1/2 Cup Mushrooms — Sliced
1 Cup Wild Rice
Salt And Pepper — To Taste
1/2 Cup Light Cream
1/2 Cup Chervil, Or Parsley — Chopped
2 Teaspoons Fresh Thyme — Chopped
Pinch Dry Mustard

1. In a soup pot, pour the broth, sherry, and water and bring to a boil.
Add the shallots, mushrooms, wild rice, salt , and pepper. Reduce the heat
to medium. Cover the pot and cook slowly for 35-40 minutes.

2. Check to see that the rice is well cooked; if not, cook for another 5
minutes or so. Check the seasoning also. add more broth if necessary.

3. Add the cream, chervil, thyme and pinch of dry mustard. Stir the soup
thoroughly. Cover the pot ans simmer the soup for another 10 minutes.
Serve immediately, or refrigerate it for 2 hours and serve cold.

– – – – – – – – – – – – – – – – – –