Fish Fragrant Eggplant
(no, there is no fish but it is supposed to taste something like fish)

Serves 4
Radically adapted from Ethnic Cuisine by Elisabeth Rozin

1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl dry sherry
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

1. Cut stem end off eggplant. Dice eggplant into small cubes.
Sprinkle eggplant with salt and place in a colander to drain.
Let sit for 15 minutes. Squeeze as much liquid out as possible.

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red
peppers and stir. Add ginger, white part of scallion. Stir
fry briefly until ginger becomes fragrant. Add the squeezed
eggplant and saute approximately 8-10 minutes, stirring
occasionally, until eggplant is thoroughly cooked. You shouldn’t
have any trouble with sticking because the eggplant still
has a bit of moisture in it but if it does, add a little bit
of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of
the liquid is evaporated and eggplant is thoroughly
coated with reduced sauce – about 5 minutes.

5. Combine 2 tbl sherry with cornstarch.

6. Add chopped green part of scallions and sherry mixed with
cornstarch. Stir and cook until thick. Serve hot over plain rice.

Title: TEXAS LAVA CHILI
Categories: Chili, Meat, Main dish, Tex-mex, Texas
Yield: 12 servings

4 lb Sirloin boneless roast
2 lb Venison boneless
2 c Lone Star beer
1/2 c Coca-Cola (not diet)
4 ea Med. onions chopped coarse
5 ea Garlic cloves minced
2 c Tomato sauce
1 c Sour mash whiskey
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped
6 ea Ancho peppers dried
– chopped
6 ea Green Jalapenos peppers
– seeded diced
2 ts Salt
2 tb Tabasco sauce
1 1/2 c Tomato paste
1 tb Cayenne flakes
1 ts All Spice
4 tb Cumin fresh ground
2 tb Cilantro fresh chopped
2 tb Peanut oil

Cut meat into 1/4″ cubes. Put peanut oil into a large,
cast iron pot, heat on Med. High, add onions, garlic,
meat cubes, and 1 T of cumin. Cook until meat is
browned. Add tomato sauce, beer, whiskey, Coca-Cola,
peppers, spices , and cook on Low
Heat for 45 minutes, covered, stirring often. Uncover
and cook for 20 minutes more. Stir in the remaining
cumin and serve. Origin: Don Houston’s chili pot,
circa 1993

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Title: ORANGE SLAW
Categories: Salads, Fruits, Regional
Yield: 6 servings

3 md Or 4 small oranges
1 sm Head cabbage (1 3/4 lbs)
1/4 sm Onion
1 tb Sugar
1/2 ts Salt
3/4 c Mayonnaise
1 tb Fresh lemon juice

From: Arizona Cookbook

Pell oranges and cut into bite-size pieces. Shred cabbage, using long
blade on grater or cut finely with sharp knife. Chop onion finely.
Place oranges, cabbage and onion in large serving bowl.

Mix together mayonnaise, lemon juice, sugar and salt. Pour over slaw
and mix lightly. cover and refrigerate 20 to 30 minutes before
serving.

MMMMM

Title: Beer Soup With Cheese
Categories: Soups Cheese Mexican Vegetables
Servings: 4

1/2 c Onion; Chopped, 1 Medium
2 T Margarine Or Butter
12 oz Beer; Any Brand, 1 Btl/can
1/2 c Carrot; Finely Chopped
1/2 c Celery; Finely Chopped
2 c Chicken Broth
1 t Salt
1 t Cumin; Ground
1/4 t Nutmeg; Ground
1 x Cloves; Ground, Dash of
1 x Pepper; Dash Of
1 c Dairy Sour Cream
———————————-GARNISH———————————-
1 c Cheese; *

* Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz)
————————————————————————–

Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in
beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer
10 minutes. Stir in remaining ingredients except sour cream and cheese.
Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove
from heat; stir in sour cream. Sprinkle with cheese.

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Title: Buttermilk Biscuits 2
Categories: Home Cookin,
Yield: 12

1 c all-purpose flour, sifted
1 ts baking power
1/8 ts baking soda
1/4 ts salt
2 tb unsalted butter
1/4 c plus 1 teaspoon buttermilk

1. Preheat the oven to 375°F. Line a baking sheet with
parchment or wax paper.

2. In a bowl combine the dry ingredients and blend thoroughly.
Cream in the butter with your fingers or a fork, until the
mixture resembles coarse crumbs. Add the buttermilk a little at
a time and, using your hands or a fork, work it in just until
it’s thoroughly incorporated and you have a smooth ball of dough.
Don’t overwork or overhandle the dough.

3. On a lightly floured surface, roll out the dough with a
rolling pin to a circle about 7 inches in diameter, 1/2 inch
thick. Using a small round cookie cutter or the rim of a shot
glass, press out twelve 1″ rounds. If you like, you can reroll
the leftover dough to make more, but the texture of these will be
denser than the others.

4. Place the dough rounds on the baking sheet and bake until
golden on top and brown on the bottom, for about 15 minutes.
Serve warm.

Makes 12 miniature biscuits

MMMMM

KUTTLE SOUP FROM TESSIN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Carrots
1 Celery Root
8 oz Leeks
1/2 Cabbage Head
18 oz Beef Tripe
1 md Onion
2 Garlic Cloves
2 oz Bacon
5 tb Olive Oil
4 Tomatoes, peeled
1 c Red Wine
4 c Beef broth
Basil
Rosemary
1 t Caraway Seeds
Parmesan Cheese, grated

1. Clean and cut the vegetables into fine stripes, do the same with the
tripe. 2. Chopp the onions and the garlic real fine and with the cubed
bacon
saute in the oil. Add the vegetables and the tripe and let simmer
slowly. Cut tomatoes into cubes,discard seeds and add to mix. 3. Add the
wine and the broth and on a little flame let simmer about 30
minutes. 4. Add the parsley and caraway seeds shotly before the last
minute. 5. Sprinkle the parmesan on top.
By Peter P. Riesterner “Tessiner kueche” 1993
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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Austin Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Grd round
28 ounces Stewed tomatoes
2 Large onions
4 Garlic cloves
1/2 cup Flour
2 cans Ranch beans
1/2 cup Chili powder
12 ounces Beer
2 tablespoons Oregano
2 tablespoons Cumin
1 tablespoon Cayenne
2 teaspoons Salt

Saute onions and garlic in oil. Brown meat and add ingredients, except for
beans. Simmer for two hours and then add beans before serving.

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SAFFRON RICE

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cups warm chicken stock
1/2 teaspoon saffron threads
2 1/2 tablespoons olive oil
1/4 cup chopped onions
3/4 cup Arborio rice, — rinsed
Salt and pepper
2 tablespoons butter
1 teaspoon cream
2 tablespoons grated Parmesan cheese

Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive
oil, cook the onion
for 5 minutes or until tender, but not brown. Add the rice, stir to completely
coat all the rice kernels.
Add 1 cup of the hot stock, reduce the heat and slowly cook allowing the stock
to absorb slowly as
it cooks. Add more stock as needed. You want the liquid to absorb and the rice
to be perfectly al
dente. Stir often with a wooden spoon.

When all the stock is absorbed and the rice perfect, quickly stir in the
butter, cream, and cheese.
Season and serve with either Osso Bucco or lamb shanks.

Yield: 4-6 servings

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CANNED APPLE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Preserves
Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Shortening
1/2 ts Baking powder
3 1/3 c Sugar
2 ts Baking soda
4 Eggs
1 1/2 ts Salt
2 c Applesauce
1 t Cinnamon (ground)
3 1/3 c Flour
1 t Cloves (ground)
1 c Raisins
1/2 c Pecans (chopped)

Grease 8 WIDE-MOUTH pint canning jars with melted
shortening. Use a brush and avoid getting grease on
the jar rims. Cream shortening and sugar. Beat in eggs
and applesauce. Sift together the dry ingredients and
blend them into the applesauce mixture. Add the
raisins and nuts and divide the batter evenly between
8 widemouth pint jars. The jars will be more than
half full. Bake open jars about 60 minutes in an oven
at 325 degrees. When done, quickly remove one hot jar
at a time and clean its sealing edge. Immediately
apply and firmly tighten a two-piece wide-mouth
canning lid. The lid will form a vacuum seal as the
jar cools. Jars of cooled bread may be stored on the
pantry shelf with other canned foods or may be placed
in a freezer. The bread is safe to eat as long as
jars remain vacuum sealed and free of mold growth.

NOTE: The lady who contributed this recipe to the
magazine noted that she had some of this cake that is
one year old and is still delicious. I have
personally made this and have several jars that are
still good over 5 months later. I plan to save one
jar from my original batch and see how long it will
keep. (Nancy)

SOURCE:Countryside and Small Stock Journal, Vol. 77,
#1, Jan/Feb, 1993.
Contributed by Elaine White
Typed for you by Nancy Coleman

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Brown Sugar Pound Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup C and H Golden Brown Sugar — – firmly packed
1 cup Butter
4 Eggs
1 teaspoon Vanilla
1 3/4 cups All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt

Beat together sugar and butter until light and fluffy. Add eggs one at a time
beating well after each addition. Stir in vanilla. Combine flour, baking
powder and salt and stir into creamed mixture. Pour into greased and floured
9x5x3-inch loaf pan. Bake in 350 degree oven one hour or until cake tests
done. Remove from pan and cool on rack.

Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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