Title: Klipfish (Klipfisk)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

1 Text Only

Now watch this sleight of culinary hand as I effortlessly slip across
national boundaries and across hemispheres to inextricably link the
cuisines of Denmark and Mexico.

Klipfish is salted dried cod, and Danish klipfish is so good that
large quantities of it are exported to Spain, where “bacalao”, as it
is called there, is much appreciated.

Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
(or milk, if desired) with a teaspoon of soda. Take up the fish, cut
off the fins, and scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite tender.

Serve on a hot platter garnished with parsley and with boiled
potatoes, melted butter, mustard sauce and a dish of diced, hard
boiled eggs (figure one egg per person).

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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SOPA DE FRIJOL NEGRO (Cuban Black Bean Soup)

Recipe By : Pamela Creeden/Corona, CA Jubail, KSA
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups, Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup onion — chopped
3 cloves garlic — finely chopped
2 tablespoons vegetable oil
1 pound dried black beans
3 cups beef broth
3 cups water
1 cup cooked smoked ham — finely chopped
1 cup green pepper — chopped
1 large tomato — chopped
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
4 hard-cooked eggs — chopped
1 small onion — chopped

Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add
remaining ingredients, except chopped egg and onions; heat to boiling. Boil
2 minutes; reduce heat. Cover and simmer until beans are tender, about 2
hours. Serve with chopped eggs and onions.

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Serving Ideas : Pronounced: Soh’-pah deh free-hohl’ nay’-groh

NOTES : A dash of rum and dusky-tasting cumin give this version of black bean
soup a hint of sophistication. Garnish each serving of this dramatically
dark soup with bright yellow and white of hard-cooked egg and chopped onions
or, if preferred, finely chopped green onions.

Note from Pam Creeden: I used 3 cans (425 grams each) black beans, partially
drained, reduced broth to 2 cups and omitted water. I also used Turkey Ham
plus a small splash of Liquid Smoke, but added the turkey ham during the last
half hour.

A BARREL OF MUFFINS (SHORT ORDER 12)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Baking soda
3/4 c Boiling water
6 1/3 tb Canola oil
6 1/3 tb Sugar or less
2 ea Egg whites
1 1/2 c All-Bran cereal
3/4 c Bran flakes
2 c Unbleached white flour
1 1/2 c Non-fat buttermilk

Mix baking soda and water. Set aside to cool. Cream
oil and sugar. Add egg whites and mix well. Combine
bran cereals and flours. Add to creamed mixture and
stir in buttermilk. Add water and baking soda and mix.
Store the batter in a covered container in the
refrigerator. When ready to bake, preheat oven to 375
degrees and spoon batter into lightly oiled or paper
lined muffin tins. Return extra batter to
refrigerator. Bake muffins for 20-25 minutes.
*******************************************************
************** ** 1 Muffin üalories 105, protein 3.0
gm, carb. 16.4 gm, total fat 4.0 gm, CSI Units 0.7,
dietary fiber 2.3 gm, sodium 166 mg, potassium 127 mg,
calcium 27mg, iron 1.6 mg

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Title: Hedda’s Cookies
Categories: Cookies
Yield: 60 cookies

1 c C and H Granulated Sugar
1 c Shortening
1 Egg
1 ts Almond extract
1 1/2 c All-purpose flour
1/2 ts Salt
2 c Flaked coconut

Cream together sugar, shortening, egg and almond extract. Add flour and
salt and mix well. Fold in coconut. Shape into one-inch balls. Place on
ungreased cookie sheet. Flatten with fork. Bake in 325 degree oven 15 to
18 minutes until slightly golden around edges. Makes about 5 dozen.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: AMERICANIZED CHICKEN CHOP SUEY
Categories: Chinese
Yield: 4 servings

2 Chicken breast; skinned,
-halved boned
1 ts Salt
1 ts Ginger, minced, crystallized
1 c Celery; sliced
5 oz Water chestnuts; sliced
-drained
1 Onion; sliced
2 c Chicken bouillon
2 tb Soy sauce
1 c Mushrooms, sliced
1 lb Bean sprouts, drained
2 c Cooked rice
1/2 c Slivered almonds

Cut chicken into strips about 2-inches long and
1/2-inch thick. Place in crockpot with salt, ginger,
celery, water chestnuts, onions, bouillon, and soy
sauce. Cover and cook on low 5 to 6 hours. Turn
control to high. Add mushrooms and bean sprouts.
Cover and cook on high 15 minutes. Serve over hot
rice. Sprinkle with almonds. Serve with extra soy
sauce, if desired.

Poke Along Crockpot Cook Book per jean hores

Posted By Sam Waring On
rec.food.recipes or rec.food.cooking

—–

Title: Fruits Afire
Categories: Fruits, Desserts, Alcohol
Yield: 8 servings

1 lb Canned pears
1 lb Canned whole apricots
1 lb Canned Bing cherries
2 tb Lemon juice
1 Cinnamon stick
1/2 c Apricot preserves
6 tb Rum

Drain pears, aprictos and cherries, reserving syrup. Combine syrups
in a saucepan with lemon juice, cinnamon stick, apricot preserves and
2 tb of the rum. Bring to a boil and cook until reduced by half.
Remove cinnamon stick and pour over fruits. Refrigerate until about
30 minutes before serving. Place fruit and syrup in an oven proof
casserole. Cover casserole and heat in a 350~F oven just until fruit
is hot, about 5 minutes. Warm remaining 4 tb rum. At the table,
ignite the rum and pour flaming over the fruit. Serve when flames
have died out.

MMMMM

CAPE MAY CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
12 Bay Clams — med. to lg. steam
broth — chop clams
Water — combine w/ clam broth
equal 3 c
1/4 pound Fresh Scallops — chopped
3 slices Bacon
1 large Onion — chopped
2 Green Peppers — chopped
2 Carrots — chopped
3 Celery Stalks — chopped
2 Potatoes — peel and dice
2 tablespoons Parsley — chopped
1/4 teaspoon Thyme
1/4 teaspoon Basil
1/4 teaspoon Marjoram
1 tablespoon Sugar
4 medium Tomatoes — peel and chop or
-1 can tomatoes
Salt and Pepper — to taste

Heat bacon in saucepan. Add onion, gr. pepper, carrots and celery. Cook
until tender. Add clam broth w/ water, potatoes, thyme, parsley, salt and
pepper, sugar and scallops. Cook 15 min. Let cool. Add chopped clams and
tomatoes and juice from tomatoes. Reheat for 7 min. Serve Hot! Source: Al’s
Seafood World:
Free-time Cape May newspaper 8/8/80

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Title: TABBOULEH (LEMON-PARSLEY SALAD) (NFXS18B)
Categories: Side dish, Vegetables, Salads, Greek
Yield: 4 servings

1/3 c Bulgar wheat
1/4 c Hot water
1 Medium yellow onion; grated
2 Lg bunches parsley; finely
Chopped (about 4 c)
2 Ripe tomatoes; chopped
1 tb Fresh mint; chopped
1/3 c Lemon juice
1/4 c Olive oil
1/2 ts Salt
1 ds Freshly ground black pepper
1 Head iceberg lettuce;
Separated into leaves

1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion
with pestle of back of heavy spoon into bulgar. 2. Mix chopped
parsley, tomatoes, and mint into bulgar. 3. Combine lemon juice,
olive oil, salt, and pepper and beat with fork until well blended.
Pour over parlsey mixture and mix well. 4. To serve, place Tabbouleh,
surrounded by lettuce leaves, on platter. To eat in the Lebanese
manner, scoop up some Tabbouleh with lettuce leaf and eat with your
fingers.

MMMMM

Title: Ostrich Chili-Corn Tamale (La Times)
Categories: Poultry, Mexican
Yield: 8 servings

10 Ancho chiles, peeled and
– seeded, or 10 tablespoons
– ground ancho
1 tb Ground cumin
2 tb Ground coriander
1/2 tb Ground oregano
1/4 ts Ground cinnamon
2 tb Oil
1 c Diced onion
2 tb Minced garlic
3 lb Ground ostrich
1 Corn tortilla, torn up
1 (12-ounce) bottle dark beer
1 1/2 c Chicken stock
Salt
Lime juice
1 1/2 c Corn puree, cooked
8 Corn husks, tied on each end

Yes, ostrich tamales. The recipe is from Randall Warder of the
Mansion on Turtle Creek in Dallas. At the restaurant Warder serves
this with pan-roasted ostrich fillets and a smoked shrimp enchilada
with a Thai sauce.

Soak chiles in bowl of hot water to cover until soft. Place chiles
and 2 tablespoons soaking liquid from chiles in blender or food
processor. Puree 1 minute. (If using ground chiles, simply mix with 2
tablespoons water.) Add cumin, coriander, oregano and cinnamon and
continue pureeing until smooth.

Heat oil in saucepan until very hot. Add chile puree and fry 1
minute. Add onion, garlic, ostrich and torn tortilla. Stir well to
combine. Add beer and stock, bring to boil, reduce heat and simmer 2
hours.

Remove stew from heat and season to taste with salt and lime juice.
Spread 1 1/2 tablespoons corn puree on each corn husk “boat.” Top
with stew and serve.

Makes 8 servings.

Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY
ROTHSTEIN On 12-31-95

From: Ed Karsten Date: 05-27-96

MMMMM

BLACK-EYED PEA-TEXMATI RICE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black eyed peas — cooked
2 c Texmati rice — cooked
1 c Tomatoes — diced
1/2 c Zucchini — diced
1/2 c Country ham — diced
1/4 c Shallots — minced
2 tb Garlic — minced
1/4 c Scallion whites — minced
2 ts Thyme — chopped
2 tb Cilantro — chopped
2 tb Basil — chopped
2 Canned chipotle chilies —
Chopped
2 tb Malt vinegar
2 tb Lemon juice
1/3 c Extra virgin olive oil
Salt — to taste

Combine all ingredients. Mix well. Allow to marinate
for at least two hours.

To Serve: Place 1/4 cup creens on each plate and top
with 1/3 cup of the black eyed pea rice salad.

Chef’s Notes: It is an old Southern tradition that
black eyed peas, when eaten on New Year’s Day, will
bring luck for the new year. This recipe was
presented by Chef Fearing on his weekly cooking
segment, “Dean’s Cuisine” on KDFW-TV in the Dallas/Ft.
Worth area. Dean Fearing is the Executive Chef of The
Mansion on Turtle Creek in Dallas.

Recipe By : Dean Fearing of The Mansion on Turtle
Creek

From:

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