MUSHROOM AND KIDNEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ox kidney
2 qt Stock
1 oz Flour
1 oz Dripping
1 lg Onion
1 t Salt
1 t Mustard
1 t Sugar
1 tb Rice
A sprinkle of pepper
1/2 lb Mushrooms

Soak the kndney in warm salted water for 30 mins.
Wash the mushrooms, peel and cut into pieces, chop the
stalks finely. Cut the kidney into small pieces,
removing the hard core and fat. Peel and chop the
onion. Heat the fat in a big saucepan and fry the
onion and kidney and mushrooms for five mins, turning
to cook evenly. Push to one side and stir in the
flour and seasonings, then stir in half the stock and
stir until it boils.
Cover and simmer gently for 3/4 hour, then add the
well washed rice and remainder of stock. Continue to
simmer gently for 12-15 mins more or until rice is
tender. Skim if necessary and serve.

Taken from: Early Settlers Household Lore. Sovereign
Hill Ballarat.

– – – – – – – – – – – – – – – – – –

Title: Jamaican Patties
Categories: Beef, Pastrypies, Caribbean
Yield: 4 servings

MMMMM————————–FILLING——————————-
1/2 lg Onion
250 ml Ground beef
2 ml Salt
2 ml Curry powder
1 ml Thyme
1 ml Pepper
50 ml Bread crumbs
125 ml Water

MMMMM—————————PASTRY——————————–
250 ml All-purpose flour
5 ml Baking powder
2 ml Curry powder
1 ml Salt
1 ml Turmeric
75 ml Shortening
25 ml Butter
75 ml Cold water

Ingredient note: the 75ml shortening and 25ml butter may be replaced
with 100ml of Golden Crisco [yellow label package]. If you like spicy
food, you may want to add chopped fresh chili pepper the way most
Jamaicans do.

1. Peel the onion; then chop it into small pieces. Place it in a
frying pan with the ground beef and cook over medium heat until the
meat is browned, about 5-10 minutes. Stir the meat frequently.

2. Add the salt, curry powder, thyme and pepper. Cook and stir for 1
minute. Add the bread crumbs and stir; then add the water. Cook over
low heat for another 2-3 minutes. The mixture should not be watery.
Set aside.

3. Measure the flour, baking powder, curry powder, salt and turmeric
into a large bowl.

4. Add the shortening and butter (or substitute), cutting them into
the flour mixture with a pastry blender or 2 knives until it
resembles course crumbs.

5. Add the cold water, stirring with a fork until you have a ball of
dough formed. Divide it into 8 equal portions and set aside.

6. Set the oven to 180C. You’ll need a small glass of water and about
50ml of flour to assemble the patties.

7. Sprinkle a little flour (about 15ml) on a wooden board and on the
rolling pin. Take one portion of dough and flatten it between your
hands; then roll it out to a thin circle about 16cm in diameter.

8. Space a scoop (40-50ml) of the meat mixture on the pastry circle.
Dip your fingers into the glass of water and moisten the edges of the
dough. Fold the circle in half, covering the meat, and press the
edges together with a fork. [The TV advertised patty presses work
well for this process]

9. You now have a half-moon shape that can be trimmed cleanly with a
knife if the edges are a little ragged. Prick through the top crust
of the patty with a fork and place the patty on a baking sheet.
Continue making the rest of the patties in the same manner,
sprinkling more flour on the board if the dough begins to stick.

10. Bake for 25-30 minutes until the crust is cooked and lightly
browned. Serve hot or cold.

: -=[PAM]=-
From: “Paul A. Meadows”

Slice Bake Peanut Butter Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups shortening
2 cups sugar
2 cups brown sugar
2 cups peanut butter
2 teaspoons vanilla
4 eggs
5 cups flour
4 teaspoons baking soda

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. Cream
shortening, sugars, and peanut butter in a large bowl. Beat in vanilla and
eggs until light and fluffy. In a large bowl, combine dry ingredients.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces. Shape each piece into an 8 to 10 inch roll.
Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls
in a freezer container with a tight-fitting lid, or wrap airtight in a piece
of foil. Label and date. Store in freezer. Use within 6 months.

To make cookies:
Slightly thaw dough. Preheat oven to 350F. Cut dough into slices or chunks.
Roll each piece into a ball. Place balls on an ungreased baking sheet about 1
1/2 inches apart. Use fork tines to flatten cookies in a crisscross design.
Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from
baking sheet and cool on wire racks.

– – – – – – – – – – – – – – – – – –

TARASCAN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dry red kidney beans (1 1/4
-cups)
2 Sprigs epazote, finely
-chopped (Optional) *
1 t Salt
2 ts Toasted ** dry oregano
1/2 lg White onion, sliced
1 tb Olive oil
1 lb Roma tomatoes
2 Cloves roasted *** garlic
2 tb Pureed chipotles in adobo
-(see recipe)
2 Pasilla de Oaxaca chilies
-(or anchos or mulatos),
Stemmed
1/2 c Peanut oil
3 oz Monterey Jack cheese cut
-into 4 slices.

“This soup’s hearty nature is appropriate, given the
legendary fierceness of the Tarascan Indians of
Michoacan, with whom the dish originated. The Tarascan
civilization of the 14 th and 15th centuries was one
of the few that was never conquered by the Aztecs, and
was one of the last in Mexico to fall to the Spanish
conquistadores.

* This herb might be found at Hispanic markets. **
Toast oregano by quickly stirring it in a hot, dry
skillet for about 1 minute. *** Roast the garlic by
wrapping it in foil and slowly baking it in a 300 F
oven for about 25 minutes.

Place the beans in a saucepan with the epazote, salt
and oregano. Add enough water to cover the beans.
Cover the pan and bring to a boil. Reduce to a simmer,
and cook for about 1 1/2 hours or until the beans are
soft, stirring occasionally. Add more water as
necessary.

Saute the onions briefly in the olive oil. Cut the
tomatoes in half and remove the seeds. Place the
tomato halves on a baking sheet and roast in a 350 F
oven for 45 minutes (this intensifies their flavor).
Transfer the tomatoes to a blender, add the cooked
beans, onions and chipotle puree, and blend. Add a
little water if it seems too thick. Put the pureed
mixture through a medium-mesh or fine-mesh sieve or
pass it through a food mill, to remove seeds and skins.

Transfer the soup to a saucepan and heat over low
heat. Meanwhile, lightly fry the chilies in the peanut
oil for a few seconds, just until softened, and then
cut into strips. Add the slices of cheese and the
chili strips to the soup and season with salt to
taste. When the cheese has melted, ladle the soup into
bowls and serve.

Makes 4 servings.

Per Serving: 253 calories, 12 gm protein, 23 gm
carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg
cholesterol, 1131 mg sodium.

From ”The Great Chili Book" by Mark Miller

[Kristen Eddy; The Washington Post; Nov 24, 1991]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Dog Cookies
Categories: Misc, Abm, Pets
Yield: 30 Cookies

1 c Beef, chicken or vegetable
–stock
1 c Bread OR all-purpose flour
1 c Whole wheat or rye flour
–OR other dark flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut
with cookie cutters or knife. Place on baking sheets
sprinkled with cornmeal. Cover with clean kitchen
towels and let rise in warm place about 45 minutes.
Bake at 325-degrees for 45 minutes. When all are
baked, turn off oven and return all cookies to cooling
oven overnight to harden. Store in airtight container.
[Using a 3.5″ bone shaped cutter, I get about 30-35
cookies from this recipe. Sam the Wonder Dog adores
them.]

—–

Baked Squid with Garlic-Anchovy Pasta – F W 12/94

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italy Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Small squid; cleaned — bodies
into 1/4-inch rings — tentacles halved if
1 cup Plain dried bread crumbs — (about 4 ounces)
1 teaspoon Oregano — crumbled
1 teaspoon Freshly ground pepper
Salt
1/2 cup Olive oil
2 tablespoons Olive oil
1 large Clove garlic — minced
1 teaspoon Anchovy paste
1/2 pound Dried capellini (or other — thin pasta)
1 tablespoon Unsalted butter
Lemon wedges — for serving

: Preheat the oven to 450F. Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one
teaspoon salt. Spread the squid in a large baking dish in a single layer and
sprinkle with any leftover crumbs. Drizzle 1/4 cup plus 2 tablespoons of the
olive oil on top. Bake for 10 minutes, or until the squid is golden brown and
crunchy.
: Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste
into
the remaining 1/4 cup oil and bring to a simmer over low heat. Cook, whisking,
until fragrant but not browned, about 3 minutes.
: Add salt to the boiling water. Add the capellini and cook, stirring
occasionally, until al dente, about 3 minutes. Drain the pasta and return it
to
the saucepan. Add the anchovy sauce and the butter and toss to coat.
: Make a bed of capellini on a platter or plates. Mound the baked squid on
the pasta and serve with lemon wedges.

By Tracy Seaman, in _An Italian Christmas Eve Meal_; “Food Wine” December,
1994 Typos by Jeff Pruett.

– – – – – – – – – – – – – – – – – –

CHEDDAR-POTATO-BROCCOLI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into
-3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed
-and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5
minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a
boil; reduce the heat to medium and cook just until the potatoes are
tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted
spoon and set aside. Pour the contents of the saucepan into a blender and
process until smooth. Return to the saucepan. Mix in the reserved potatoes
and the broccoli. Place over medium-low heat and very gradually add the
cheese, stirring until heated through and the cheese is completely melted.
Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

GINGER-MEATBALL AND WATERCRESS SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1 cn (8 ounce) water chestnuts
1 lb Finely ground lean pork
4 1/2 ts Peeled and minced fresh
-ginger
Ground white pepper,
-to taste
1 1/2 ts Soy sauce
2 1/8 ts Cornstarch
Salt to taste
—–SOUP—–
5 c Vegetable Stock
5 c Chicken stock
Salt
Freshly ground black pepper
2 Bunches watercress, chopped
3 Green onion, finely chopped

Meatballs: Finely chop 12 of the water chestnuts.
Reserve the remaining ones for garnish. Combine the
pork, ginger, chopped water chestnuts, soy sauce,
cornstarch, salt and pepper. Mix well and form into
balls 3/4 inch in diameter. These may be made in
advance and frozen. Be sure to thaw completely in
refrigerator before poaching.

Soup: Bring the vegetable stock and chicken stock to
a simmer in a large pot. Put a fourth of the meatballs
in the broth and poach until they rise to the top.
Remove and keep warm. Repeat with the remaining
meatballs. About 20 minutes prior to serving, return
stock to a boil and add the meatballs. Cook 10-15
minutes (Note: Meatballs will be slightly pink in the
center even after the second cooking.) Season with
salt and black pepper to taste. Turn heat to medium
low. Add the watercress and green onions. Cook,
uncovered, for a few minutes until watercress is
slightly wilted and bright green in color. Add the
remaining water chestnuts and cook for 1 minute so
that they remain crisp.

Serve immediately.
Serve as the first course of a traditional Chinese
dinner or alone as a light nutritious supper.

Posted by Cookie-Lady From: The California Heritage
Continues, a Cookbook by the Junior League of Pasadena.
Cookbook sent to me in the December 91 Cookbook Swap
by Apple Debbie.

– – – – – – – – – – – – – – – – – –

OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

– – – – – – – – – – – – – – – – – –

Title: SHIITKE AND PORCINI POSOLE
Categories: Main dish, Chin/japan, Kooknet
Yield: 4 servings

20 Dried Shiitake Mushrooms;
-stemmed, caps broken into
-4-6 pieces
1/2 oz Dried Porcini Mushrooms
1 qt Hot Meat Broth; such as
-pork, beef, chicken, duck
-or a combination
2 c Cooked Hominy
Salsa
Salt
Black Pepper
Slices of Jack Cheese

Combine the mushrooms and hot broth in a saucepan.
Cover and let sit until softened, 15-20 minutes. when
the mushrooms are soft, add the hominy and salsa to
taste. Simmer 15-25 minutes, or until the flavors are
melded. Season to taste with salt and pepper and serve
right away, either as is or ladled over a slab of Jack
cheese.

Per serving: 130 calories, 8 g protein, 26 g
carbohydrate, 4 mg sodium, 4 g fiber, no fat, no
cholesterol.

Source: San Francisco Chronicle, 3 May 1995 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

—–