Chile Caribe

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chiles — dried

1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with
your hands into little pieces (approximately 1/2 inch). Chile caribe can
contain a portion of the seeds of the pepper. Red pepper flakes, sold in most
supermarkets, have the look of chile caribe but are usually the Italian type
pepper and impart a different flavor.~

– – – – – – – – – – – – – – – – – –

Homemade Baking Powder (single acting)

2 measure cream of tarter
1 measure baking soda

Mix together and use immediately.
If you want to mix ahead of time and store no longer
than one month, add 1 measure cornstarch

Note: I use teaspoons for measure amount, but it really depends on how much
you need. The cornstarch will help keep the other ingredients from absorbing
moisture (this is what is used in manufactured baking powder). If you have a
recipe that calls for double acting baking powder, just use twice the amount.

Oh, one more thing, to check and see if the baking powder in your pantry is
still active, stir 1 teaspoon into one-third cup hot water. There should be
immediate vigorous bubbling. If no bubbling or bubbling is sporadic, the
baking powder is past its prime.

Homemade baking powder starts to fizz and release carbon dioxide the minute
it is added to liquid, it is very important that the oven be preheated and
baking pans be ready before mixing batter. Mix quickly and put in oven right
away.

Title: BRAISED PORK AND FRESH OYSTERS IN CLAY POT
Categories: Main dish, Oriental
Yield: 4 servings

1/2 lb Boneless pork butt; cut in
-1 1/2″ cubes
8 Medium fresh Pacific oysters
-(OR 1 10 oz. jar)
4 Green onions
1 1/2 c Warm water
1 tb Brown bean sauce
1 ts Dark soy sauce
1 ts Fresh ginger; minced
1 Piece dried orange peel
2 tb Medium sherry
Cornstarch paste
1/2 c Peanut oil
Chinese or Italian parsley
-for garnish

MMMMM————————–MARINADE——————————-
1/4 c Medium sherry
2 ts Thin soy sauce
2 Cloves garlic; minced
1 ts 5-spice powder
1 ts Lemon juice

Marinating: Combine marinade ingredients in bowl large enough to hold
pork, mixing well. Add pork, cover, and marinate at room temperature
for 1 hour.

Braising: Drain pork, taking care to remove pieces of garlic. Heat
oil in wok until it begins to smoke. Fry pork cubes, a few at a time,
until brown and crusty. Do this quickly to sear meat without cooking
it through. Drain in Chinese strainer or on paper towel. Strain and
reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean
sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring
to boil, then add braised pork cubes. Reduce heat, cover pot, and
simmer for 30 minutes. Meanwhile, wash and trim green onions, cut
into 2″ sections. Drain oysters. When pork has simmered 30

minutes, add onions and oysters. You can stop the dish before adding
oysters and onion. Cover and cook at medium heat for 15 minutes more.
Turn up to boil, dribble in cornstarch paste to make light gravy.
Serve with garnish of parsley.

MMMMM

From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

Tex-Mex with Spinach Bake

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef Cheese
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
10 ounces Spinach; frozen, thawed
1/2 cup Water — cold
– chopped — squeezed dry
1 pound Ground beef
1/3 cup Green onions — chopped
1 package Taco seasoning mix
1 1/2 cups Cheddar cheese — shredded
1 cup Water
1 cup Sour cream
1 cup Ricotta cheese
1 Egg — lightly beaten

Heat oven to 350~. Combine baking mix and 1/2 c cold water; stir until soft
dough forms. Press dough into bottom of greased 13×9″ baking dish. Cook
ground beef in large nonstick skillet until brown. Stir in taco seasoning
mix (dry) and 1 c water. Bring to a boil; reduce heat and simmer 15 minutes,
stirring occasionally. Spoon mixture over dough. Combine spinach, ricotta
cheese and onions; spread over ground beef mixture. Combine Cheddar cheese,
sour cream and egg; spoon evenly over spinach mixture. Bake 30 minutes or
until set. Let stand 5 minutes before serving.

– – – – – – – – – – – – – – – – – -=20

Title: Vegetarian Sweet and Sour Meatballs (Tien Swan Sue Ro Jiu
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

This one uses walnuts for the meat surrogate… A. 1 cup oil B. 1 cup
walnut halves C. 1/4 cup glutinous rice flour D. 1/4 cup flour E. 1
teaspoon baking powder F. dash salt G. 1 green pepper H. 1 red pepper
I. 1 scallion, chopped J. 2 tablespoons vinegar K. 2 tablespoons
sugar L. 2 tablespoons catsup M. 1 tablespoon light soy sauce N. 1/2
teaspoon salt O. 2 teaspoons cornstarch mixed with 1/4 cup water

PREPARATION:

I. Pour boiling water over B, let stand for 2 minutes; peel and dry
completely on paper towel.

II. Mix C,D,E,F with 5 tablespoons water to make batter.

III. Wash G,H; discard stems and seeds; cut G,H into cubes.

COOKING:

1. Heat A to 325F; deep fry B for 15 to 30 seconds until golden
brown; do not burn; drain on paper towel.

2. Dip fried B in C-F batter; then deep fry again in A until golden
brown; drain on paper towel.

3. Heat 1 tablespoon A, add G,H,I, stir-fry for 1/2 minute, add salt
to taste.

4. Mix J,K,L,M,N,O in a saucepan over medium heat, stirring until
thickened.

5. Add B and G-I, stir well and serve.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX

Posted by Stephen Ceideburg.

MMMMM

Linguine with Chicken and Eggplant

Recipe By : Joni Bodart and Patty Campbell
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Main Dishes
Pasta Chicken
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup basil, fresh — minced
1/4 cup Italian parsley — coarsely chopped
5 cloves garlic — minced or pressed
3 roma tomato — coarsely chopped
3/4 cup romano cheese — shredded
1/2 pound linguine
1 pound boned and skinned chicken breast halves
1 LARGE Japanese eggplant — quartered lengthwise
1/3 cup olive oil
1/2 can pitted black olives — halved, optional
4 green onions — minced, optional

Combine basil, parsley and garlic and set aside. Cook the pasta al dente,
and set aside in cooking water to stay hot. LIghtly oil and grill (med heat)
chicken and eggplant till chicken is done and eggplant soft. Cut into bite
sized pieces. Drain pasta well and toss with several drizzles of olive oil,
to taste, and cheese. Add garlic and herbs and toss well. Add chicken,
eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE:
This must be done quickly, so pasta stays hot, and cheese melts.
Season to taste with s p, and serve with more cheese if desired.
I like this with the olives and green onions, Patty is a purist, and thinks
that it complicates the dish unnecessarily.

– – – – – – – – – – – – – – – – – –

UNBELIEVABLE OATMEAL COOKIES

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF 6659
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 tablespoons softened sweet butter
1/2 cup sugar
1 egg, — lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond or vanilla extract
3 cups rolled oatmeal — (not instant)

Lightly butter a cookie sheet. Preheat the oven to 325 degrees.

Beat together the butter, sugar, egg, orange zest and almond extract. With=
=7F
your fingers press the oatmeal into the butter until the dough just holds
together. Form the dough into tiny balls and with the tines of a fork press
them down. Bake for 10 to 15 minutes or until golden brown.

Yield: 2 1/2 dozen

– – – – – – – – – – – – – – – – – –

Dough, Playtime for kids

Recipe By : Cream Corn Starch
Serving Size : 1 Preparation Time :0:00
Categories : Misc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Cream Corn Starch
1/2 cup flour
2 cups water
2 teaspoons cream of tartar
1 cup salt
1 tablespoon vegetable oil

Mix all ingredients in sauce pan.

Cook over medium heat, stirring constantly until mixture gathers on the
stirring spoon and forms dough. This will take about 6 minutes.
Dump onto waxed paper and allow to cool enough to handle. Knead to form a
pliable mass. Store in covered container or plastic bag. Food coloring may
be added to make different colors.

Makes approx. 2 pounds of play time dough

– – – – – – – – – – – – – – – – – –

Title: BEEF CHOW FUN
Categories: Chinese, Beef
Yield: 6 servings

10 ea Chow Fun Noodles
1 lb Beef flank steak, sliced
-thin across the grain

————————-MARINADE————————-
1 tb Dark soy sauce
1 tb Cornstarch
1 ea Egg white
1 tb Peanut oil

————————ADDITIONAL————————
7 tb Peanut oil for pan-frying
2 ea Cloves garlic, chopped fine
1 ea Slice ginger, cut julienne
1 tb Fermented black beans (dow
-see), rinsed
1 tb Dry sherry
1/2 md Yellow onion, peeled and
-sliced
1/2 ea Green sweet bell pepper
-cored cut julienne

—————————SAUCE—————————
1/4 ts MSG (opt)
1 tb Dark soy sauce
1/4 ts Sugar
1 tb Dry sherry
1 pn White pepper
1 tb Oyster sauce

—————————FINAL—————————
1 c Fresh bean sprouts
Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide.
Slice the meat and mix the marinade. Marinate the
meat for 15 minutes. Heat the wok and add 2 T of the
peanut oil. Toss the noodles about in the oil until
they are very hot and begin to color just a bit on the
edges. Remove to the serving platter and set aside.
Heat the wok again and add 3 T of the peanut oil along
with the garlic and ginger. Chow for a moment and add
the rinsed black beans and the sherry. In this chow
the onion and green pepper, just until very hot.
Remove to the serving platter. Heat the wok a third
time and add 2 T of the peanut oil and the meat. Chow
on one side only until it begins to brown. Return the
vegetables, the noodles, and the sauce to the wok and
toss with the meat until hot. Add the bean sprouts,
toss just a minute or so and serve. Garnish with
Chinese parsley.

—–