Title: Alternative Names for Spices
Categories: Hints/info
Yield: 1 Info

:SPICE INDIAN CHINESE SOUTHEAST ASIAN
:ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
:lovage ajowan, ajwain
carom

:anise saunf yan kok jintan manis (M)

:asafoetida hing

:caraway kala jeera,
shia jeera

:cardamon elaichi wok lok wuat kapulaga (I)
buah pelaga (M)
(luk) kravan (T)

:cassia buds nagkesar

:cayenne,
:chili powder lal mirch pisi hui (T)

:coriander dhania ketumbar (I,M)
pak chi met (T)

:cubeb tjabe djawa (I)

:cumin jeera jinten (I)
jinten putih (M)
yee raa (T)

:cumin, black kala jeera

:curry leaves kari patta daun kari (I)
daun kai pla (M)
bai karee (T)

:dill sowa adas cina (I)

:fennel saunf wooi heung adas (I, M)

:fenugreek methi

:galangal, greater laos (I)
lengkuas (M)
khaa (T)

:galangal, lesser sa leung geung kencur (I)

:kaffir lime leaves daun jeruk purut (I)
bai makrut (T)

:lemon grass sereh (I, M)
ta krai (T)

:mace bunga pala (M)
dawk chand (T)

:mango powder amchoor

:mustard seeds rai biji sawi (M)

:nigella kala jeera,
kalonji

:pomegranate anardana

:poppy seeds khas khas kas kas (M)

:saffron kesar kunyit kering (M)

:screwpine rampe daun pandan (I)
bai toey hom (T)

:sesame til chee ma bijan (M)
dee la (T)

:star anise pak kok bunga lawang (I, M)
poy kak bua (T)

:tamarind imli asam (I)
asam java (M)
mak kam (T)

:turmeric haldi wong geung kunjit (I, M)
kamin (T)

:zeodary amb halad,
gandhmul, kachur kentjur (I)

(I) Indonesia (M) Malaysia (T)Thailand)

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 155
Fidonet Cooking Echo

From: Ian Hoare Read: No
Replied: No

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STRAWBERRY GOOSEBERRY JAM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Stemmed gooseberries
2 qt Hulled strawberries
4 qt Sugar

Wash fruits carefully. Drain. Add sugar. Heat
slowly to boiling. Simmer slowly, stirring frequently,
until thick. Mrs. Emma Garibaldi, Mendocino, CA.

– – – – – – – – – – – – – – – – – –

From the Oprah Winfrey show.

.75 c lukewarm water
1 tsp honey
1 tbs dry active yeast
1.5 c Semolina flour
.5 tsp salt
1 tsp olive oil
.5 c cornmeal
Light vegetable oil cooking spray

Combine the water and honey in a medium stainless steel bowl. Sprinkle the
yeast on top and set aside for 20 minutes to proof, until bubbles form on the
surface.

Put the flour, semolina, and salt into the bowl of a food processor. Turn the
machine on and slowly add the yeast mixture through the feed tube. Process for
about a minute, until the dough ball froms, drizzling a little additional water
into the feed tube if necessary. Continue the process for another 2 minutes.

Rub the surface of a large bowl with olive oil. Transfer the dough ball and
rool it into the oil to coat. Cover with a towel and set the bowl aside in a
warm place until the dough ball has doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and
roll out evenly to a thickness of .25 inch. Cut out 8 5.5 inch circles, using
a sharp knife and a saucer.

Spray a cookie sheet 3 times with the vegetable oil to coat. Put the pizza
crusts onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked
crusts from the oven and add the topping variation of your choice.

Makes 8 individual pizza crusts.

fat=0.9
cal=100

Rosie’s Pizza Sauce

1 tbs tomato paste
1 c. tomato puree
.128 crushed red pepper flakes
2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme

Combine all ingredients in a small saucepan and cook over low heat for about 15
minutes, until the sauce thickens.

Makes .5 c sauce
fat=0.1
cal=18

Date: Fri, 15 Jul 94 10:23:24 CDT
From: LEA TALLEY

Eggplant Manicotti

Recipe By: Vincent Bommarito, Jr., of Tony’s, St. Louis, MO modified by LT
Serving Size: 6
Preparation Time: 1:00
Categories: Italian Dishes Vegetable Dishes

Amount Measure Ingredient Preparation Method
2 medium eggplants peeled
2 packages Morinu tofu, extra firm style crumbled
2 cups tomato sauce
1/2 teaspoon salt

Preheat oven to 400 degrees F.

Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to
bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to
drain from the slices.

In skillet, cook eggplant slices with pam until tender.
Roll 1-1/2 ounce of tofu in each slice.
Pour tomato sauce in casserole and neatly place manicotti in rows on top
of the sauce. Top with remaining sauce.( I added extra)
Bake in oven at 400 degrees F until hot all the way through. Remove manicotti
from pan onto serving dish.

notes: My husband said this was a keeper recipe. : )

Title: SAVORY SEAFOOD TRIO CASSEROLE
Categories: Fish
Yield: 4 servings

6 1/2 oz Drained Crabmeat
6 1/2 oz Drained Shrimp
6 1/2 oz Drained Tuna
2 lg Hard cooked Eggs
1 c Uncooked Minute Rice
1 1/2 c Milk
1 1/4 c Miracle Whip
10 1/2 oz Cream Of Mushroom Soup
1/2 c Chopped Onion
Parsley
Green Pepper
Slivered Almonds
1 c Chopped Celery
3 tb Dry Sherry
1 c Dry Bread Crumbs
3 tb Butter

In a large bowl, mix all ingredients except eggs, crumbs and butter. Add
the eggs. Stir in carefully. Combine bread crumbs and butter. Sprinkle on
top and bake in a 350øF oven for 1 hour. From: Syd’s Cookbook.

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Title: Whipped Topping
Categories: Diabetic, Desserts
Yield: 16 servings

1/2 c Instant nonfat dry milk 2 ts Sugar
1/2 c Ice water 1/2 ts Vanilla

Chill small bowl and beaters. Combine milk powder with ice water in
bowl. Beat until stiff, adding sugar gradually. Add vanilla. Serve
immediately. Makes about 2 cups.

2 tb. serving – 10 calories, free food .8 gm protein, 0 fat, 1.6 gm
carbohydrate, 11.9 mg sodium, 37.1 mg potassium.

Source: Am. Diabetes Assoc. Family Cookbook, Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93

COMPARE: Packaged whipped topping 20 calories per 2 tbsp (double), 1
gm fat, 1.8 gm carbohydrate.

3 cups (approx) freezable whipped topping (ER’s favorite) may be made
with 2 tb. icing or confectioner’s sugar. This is from another file
called Mock Whipped Cream. 10 calories/2 tb, 1.48 gm carbohydrate
estimated. Mix with fruit and freeze, or serve on top of slightly
thawed fruit – it takes about a cup of home-made whipped topping to
make the calories or carbohydrates of a milk exchange.

MMMMM

Moist ‘N Creamy Coconut Cake

Recipe By : Baker’s Angel Flake Coconut Ad
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Cakes (Frostings)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Package Yellow Cake Mix — (2 layer size) -OR-
1 Package Yellow Cake Mix — with pudding in mix
1 1/2 Cups Milk
1/2 Cup Sugar
2 Cups Baker’s Angel Flake Coconut
8 Ounces Cool Whip® — thawed (3 1/2 cups)

Prepare cake mix as directed on package in a 9x 13 pan. Cool 15 minutes,
then poke holes in cake with utility fork. Meanwhile, combine milk, sugar
and 1/2 cup of the coconut flakes in saucepan. Bring to a boil, reduce
heat and simmer 1 minutes. Spoon evenly over warm cake. Cool completely.
Fold 1/2 cup of the coconut into whipped topping and spread over cake.
Sprinkle with remaining coconut. Chill overnight.

Store leftover cake in refrigerator.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 2737 0

ALMOND MERINGUE – MASTER CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Masterchefs
New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg whites, at room temp.
2 1/2 tb Sugar
2 1/2 c Sugar, powdered, sifted,
— plus more as needed
3/4 c Almonds, ground, blanched

Preheat the oven to 325 F. Cut out three 10-inch
parchment paper circles and one 10-inch cardboard
circle. Set the parchment circles on baking sheets.

Beat egg whites to soft peaks and gradually add 2
1/2 tablespoons of sugar and continue beating until
stiff. Combine 2 1/2 cups of powdered sugar and
ground almonds; fold into egg whites.

This mixture can now be used to form layers, or
designs or whatever your choose. Simply spoon mixture
into a pastry bag fitted with the tip of your choice,
and pipe your designs onto parchment paper covered
baking sheets.

Dust lightly with powdered sugar (optional.) Then
bake the your meringue until crisp and very lightly
golden (for designs about a half inch thick, it takes
25 to 30 minutes.)

Cool on the finished baked meringue on racks.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Jean-Jacques Rachou, La Cote Basque
Restaurant, New York

– – – – – – – – – – – – – – – – – –

Title: GUACAMOLE DE LA MIXTECA
Categories: Vegetables, Appetizers, Condiments, Mexican
Yield: 3 servings

4 lg California avocados,
-purchased ahead of time
To allow for ripening, if
-necessary
Salt to taste
1 c White onion, minced
4 Chiles serranos, minced
1/2 c Cilantro, finely chopped
For the garnish:
1/2 Tomato, diced
1/4 c White onion, minced
4 To 6 sprigs cilantro, with
-leaves and a bit of stem

From the Oaxaca-Mixteca region

For the guacamole:

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to
taste. Add onion, chile, and cilantro. Continue mashing until guacamole
is thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas or
totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93

—–

Title: DOUBLE-CINNAMON FRENCH TOAST
Categories: Breakfast
Yield: 2 Servings

1 c Pure maple syrup
3 tb Unsalted butter
2 ts Ground cinnamon
3 lg Eggs
1 c Whipping cream or half and
-half
2 ts Vanilla extract
4 sl (3/4-to 1-inch-thick)
-cinnamon bread or egg bread

Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy
medium saucepan. Boil 2 minutes.

Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining
1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour
egg mixture over; turn to coat. Pierce bread in several places with fork.
Let stand 5 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add
bread and cook until brown, about 3 minutes. Add 1 tablespoon butter to
skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to
plates. Serve with remaining syrup.

Bon Appétit December 1993

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