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.

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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.]

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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.

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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

—–

Title: Creamed Carrot Soup
Categories: Soups/stews, Beef
Yield: 8 servings

5 tb Butter 3 1/2 c Milk
4 Onions, chopped 1 Pinch salt
4 c Carrots, sliced 1 Pinch pepper
4 tb Flour 1/4 ts Nutmeg
5 c Beef broth

Melt butter in kettle. Saute vegetables until onions are clear. Blend in
flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put
soup through blender to puree. Stir in milk. Adjust the seasonings. Stir
until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.

—–

Banana Bun For On The Run!

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 banana
1 hot dog roll
peanut butter
jelly
lemon juice — optional

Spread inside of hot dog roll with peanut butter and jelly. Brush peeled
banana lightly with lemon juice (so it doesn’t turn brown). Place banana in
roll and off they go!

– – – – – – – – – – – – – – – – – –

Title: PLUM SAUCED RIBS
Categories: Chinese, Pork
Yield: 3 servings

4 lb Pork spare ribs
1/2 c Soy sauce
1/2 c Plum jam
1/2 c Honey
1/4 c Orange juice
1 Clove garlic

Cut ribs into serving pieces. Simmer one hour in
water.

Combine all other ingredients. Baste ribs, cover with
aluminum foil. Bake in 350 degree F. oven for 30
minutes, basting every 10 minutes.

—–