Date: Mon, 27 Dec 93 15:37:01 CST
From: ekatman@midway.uchicago.edu (Eileen ‘Lee’ Katman)

Booze beans and dumplings

this is one of those “It tastes better the next day” meals

Booze beans

saute one big chopped onion in red wine until soft
dump 1 cup rough chopped mushrooms in (more if you like)
saute until liquid begins to evaporate
put in
2 cloves minced garlic
1 bay leaf
4-6 peppercorns (or lots of fresh ground pepper)
pinch thyme
salt to taste
put in 3 cans of your favorite beans (I used pintos), drained and rinsed (or
maybe 6 cups cooked beans)
put in enough wine to make it soupy (for every 3 wine put in 1 water)
(you might want to put in 1 tsp flour mixed in water to get a denser broth)
simmer for a long time
let sit overnight

2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings

Dumplings

1 cup flour (try 1/2 wheat, 1/2 white)
1/4 cup egg replacer 1/4 cup milk
(or put 1 egg white in cup and fill with milk to 1/2 cup level)
2 tsp baking powder
1/2 tsp salt
lots of pepper
shake of rosemary

mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let
simmer for 10 mins (don’t turn down heat!)

Both recipes adapted from the Joy of Cooking (Boeuf Borgonionne (sp) and
Dumplings are 2 separate recipes)

This was great as a lunch (you could do everything in one night and just
have for lunches). My husband thought it would be better over noodles than
with dumplings.

Mexican Summer Soup
Recipe By : Lynne Neumann
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Vegetables
Vegetarian Soups Stews
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup kidney beans
1/3 cup garbanzo beans
1/3 cup black beans
3 medium tomatoes — coarsely chopped
1 small onion — coarsely chopped
1 banana pepper — finely chopped
1/2 cup green beans — fresh
1/2 cup zucchini — cubed
4 cloves garlic — pressed
1 teaspoon chili powder
1 teaspoon ground cumin
2 bay leaves
salt and pepper — to taste
1/4 cup red wine
Wash and soak beans overnight (I cooked mine the next day on low in the slow
cooker while I was at work) drain rinse beans before adding to pot.

In a medium saucepan sauté onion and garlic in water until tender.

Add fresh green beans and banana peppers, continue to sauté for 3 minutes.
Be sure to keep track of the water so it doesn’t dry out.

Just before the water completely dries up add the zucchini and sauté 2
minutes ( the zucchini should add some moisture to the pot, but if it
doesn’t add more water just to keep from scorching veggies).

Add fresh tomatoes, beans, wine, spices and cook until this thickens and the
tomatoes have made a nice sauce.

As I am on a restricted salt diet I did not add salt to mine, however, I did
add some sweetener to the whole batch. Even without salt this dish was very
good. I haven’t tried it with salt substitute, so I don’t know how it would
work. The nutritional rundown on this dish is quite good and it taste good
too.
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Enjoy, Lynne

Title: Hot Pepper Chicken
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 4 servings

2 Whole chicken breasts
-OR
4 Chicken breast halves
Salt
Corn starch
4 Fresh hot peppers
1 tb Brown sugar
1 tb Cider vinegar
2 tb Soya sauce
1 tb Wine
1/2 c Water
1 c Peanuts
2 tb Oil

1. Cut chicken meat in sheets away from breast bone, slice into
squares of 1×1". Dredge in a mixture of corn starch and salt on a
piece of wax paper. Allow pieces to dry individually on wax paper
about 20 minutes.

2. Remove seeds from fresh peppers. Coarsely cut into strips. Reserve.

3. Mix sugar, vinegar, soya sauce, wine together in a small bowl.
Reserve.

4. Heat oil in wok until smoking, add dredged chicken, stir fry on all
sides. If oil is hot enough for chicken, pieces will not stick to wok.

5. Add sugar and vinegar reserve, hot peppers. Place cover over wok.
Add 1/2 cup water, cook over medium heat 5 minutes. Self gravy should
form in the bottom of wok. Stir chicken in gravy so it will cook in
gravy. Gravy should become gelatinous after 5 minutes of cooking. If
it becomes too thick, thin gravy out with small amounts of water.

6. Sprinle in 1 cup of peanuts, mix thoroughly.

NOTE: Canned hot peppers are too soft to be used for this dish. If
desired, dried cayenne peppers can be reconstituted for use. If you
are fond of this dish, it is well to freeze your own hot peppers, in
season.

MMMMM

Title: Antipasto Kabobs
Categories: Appetizers, Salads, Vegetables
Yield: 8 servings

8 Salami, casing removed
8 Pepper, pickled, mild, sm
2 Zucchini, quarter crosswise
16 Olives, black, pitted
16 Tomatoes, cherry, washed
Drained
1/3 c Oil, olive
2 tb Lemon juice, freshly squeeze
1 tb Vinegar, balsamic
1/4 ts Oregano, dried
1 Garlic, clove, minced
1/4 ts Salt
1/4 ts Pepper, fresh ground, white

Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a
slice of salami around a small pepper. Thread on skewer. Thread on
a piece of zucchini, an olive, a tomato, then another olive and
another tomato. Repeat with the remaining skewers. Set kabobs aside.

Light the coals. Mix remaining ingredients for dressing. Brush
kabobs with dressing. When coals are hot, set kabobs on grill rack
about 4 to 6 inches from heat source. Grill kabobs for 3 to 4
minutes, turning once or twice as needed. Food should be hot and
beginning to char.

Transfer kabobs to serving dish.

MMMMM

Fairy Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup powdered sugar
1 cup white sugar
1 cup margarine
1 cup vegetable oil
2 eggs — beaten
1 teaspoon vanilla or almond flavoring
4 1/2 cups flour plus 2 tbsp.
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix all ingredients. Chill dough and roll into balls. Press down with fork or
glass. Nuts or fruits may be added before chilling dough. Bake at 370 degree
s for 12 minutes. Should be light brown. This is a large recipe and very good
.

busted by sooz

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TROPICAL MUFFINS WW

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour, all-purpose
1/4 c Sugar, granulated
1 tb Baking powder
6 tb Margarine, unsalted
1 1/2 c Pineapple, crushed, canned
– no sugar added
1 t Vanilla extract
1/2 ts Coconut flavor, imitation

Preheat oven to 375. Combine flour, sugar and baking
powder, cut min margarine until mixture resembles
coarse meal. Add remaining ingredients, stir until
mixture forms a sticky dough and leaves sides of bowl
~ do not overmix. Spray 12 muffins cups with cooking
spray, divide batter amount cups. Bake until golden
brown – about 30 to 35 minutes. Remove to wire rack
and cool. Serve immediately or freeze.

Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35
Optional calories.

Nutritional Analysis per serving: 175 calories, 3 g.
protein, 6 g. fat, 27 g. carbohydrate, 103 mg.
sodium, 0 mg. cholesterol.

Calories from fat: 30%

Original recipe from Weight Watchers “Fast
Fabulous” cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

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Title: CHORIZO (MEXICAN SAUSAGE)
Categories: Pork, Mexican, Meats
Yield: 20 servings

20 Sausage casings (pork
-casings for authentic
-links)
Vinegar
2 lb Lean pork trimmings
8 oz Beef OR pork fat
2 md Onions, quartered
8 Cloves garlic, pressed
1/2 c Cider vinegar
1/4 c Tequila (optional)
1/4 c Ground red chile, mild OR
-hot
1 ts Ground cinnamon
1 1/2 ts Ground comino
1 ts Ground Mexican oregano
1 tb Salt

..I [=Jane Butel] have generally made bulk sausage, as
it is much easier. Sausage has to be taken out of the
casing for most uses anyway.

1. Clean the casings, rinse well with water, then
pour vinegar through them. Set aside.

2. Use a food processor or the coarse blade of a meat
grinder, grind the meat and fat. Add the onions,
garlic, vinegar, tequila and seasonings, using the
hotness of chile powder your family and guests will
prefer.

3. Stuff the casings. First cut the casings into
3-ft lengths and tie one end together. Use either a
funnel or filling tube to fill the lengths. Tie at
about 4-inch intervals with heavy thread.

4. Place on a cookie sheet covered with wax paper.
Set on the counter for about 2 hours, then refrigerate.

5. After a day, freeze what you will not use within a
week or two. Mixture should ripen for at least 8 hours
before using.

Notes: If you have no food processor or grinder, buy
triple ground pork. Prepare the recipe once and taste
for the mildness or hotness of the ground red chile.
Adjust to suit your taste for the next time you make
sausage.

Freezing hints: Mold the sausage into 1/2-pound lumps
and freeze between pieces of foil inside a heavy
plastic bag.

Maximum recommended freezer storage: 3 months.

Makes 20 sausages or 2 2/3 pounds bulk sausage.

From: JANE BUTEL’S TEX-MEX COOKBOOK by Jane Butel,
Harmony Books, New York. 1980. ISBN 0-517-539861
Shared by: Karin Brewer, Cooking Echo, 7/93

—–

Title: Teddy Bear Sundaes
Categories: Desserts, Kids
Yield: 1 Servings

Any flavor ice cream
M M’s or small candies
Small round chocolate or
-vanilla wafers
Chocolate sprinkles or
-toasted coconut

Place a scoop of ice cream on a plate for the head.
Use candies for eyes and mouth. For the ears, push
cookies into the ice cream. Sprinkle a little coconut
or chocolate sprinkles on top for hair. *Kids will
love to make this themselves. Typed in MMFormat by
cjhartlin@msn.com

—–

1 large frying chicken, 3.5-4lbs
8 large dried bamboo leaves, soaked in warm water until soft**
1 tbsp each soy sauce and Shaoxing wine** or dry sherry
3/4 cup glutinous rice, soaked in cold water for one hour (I used calrose)
2oz Chinese sausage, cut into 1/4-inch diagonal slices**
1/4 cup dried lotus seed, blanched** or whole blanched almonds
2 tbsp dried shrimp, soaked and drained**
4 dried black mushroom caps, soaked, drained and diced**
2 tbsp clouds ears, soaked and drained**
1/4 cup water chestnuts, diced
1/2 cup sliced green onions
2 tbsp hoisin sauce

1) Rinse and dry chicken and set it on a large cutting board. With a cleaver,
cut off wings. Cut off neck, if present. Remove fat from cavity and neck
areas.

2) Place chicken breast side down on board. With a sharp boning or paring
knife, cut through skin along backbone. Peel skin back a little on one side,
cutting away meat from bones. When hip and shoulder joints are exposed, twist
or cut them away from carcass, being careful not to tear skin. Leave the leg
alone for now and concentrate on cutting the breast free from breastbone. Be
especially careful not to puncture skin lying across breastbone. Repeat on
other side, then lift carcass away from skin, carefully cutting skin free from
ridge of breastbone.

3) Remove leg bones by first, cutting skin length of thigh and then cutting
and scraping meat away from bone. Repeat process for drumstick. Follow along
for other side thigh and drumstick. You should now have left a whole skin and
most of the meat. Trim any large pieces of meat remaining on carcass and add
to skin.

4) Drain bamboo leaves and cut off thick stems. Cut two 4-foot lengths of
kitchen twine, and lay them crosswise across bottom of a shallow steaming
bowl. Lay two leaves crosswise over string in bowl. Arrange remaining leaves
at intermediate angles to cover bottom of bowl completely. Combine soy sauce
and wine; rub mixture over both sides of chicken. Place chicken skin side down
in bowl on top of leaves. Rearrange any loose pieces of meat on skin to form a
roughly equal layer. Drain rice and combine with sausage, lotus seed, shrimp,
mushrooms, cloud ears, water chestnuts, green onions and hoisin sauce. Spread
mixture over middle of chicken, then wrap skin around stuffing, overlapping
slightly. Fold leaves tightly around chicken and secure with strings. Tie
bundle in several directions to maintain shape. (This is where it helps to
have an extra set of hands.)

5) Steam in bowl, skin side up (the side with the wider parts of leaves
showing) for 2 hours. To serve: Remove strings and set package in serving
dish, skin side up. Cut skin open with four crossing cuts, cutting down
through skin into stuffing, and fold back leaves like an 8-pedaled flower.
Discard loose pieces of leaves. Spoon a little of stock from steaming bowl
onto stuffing before serving.

Source: Chinese Cooking at the Academy pg. 82

Notes:
This recipe is made with a whole chicken, deboned. Boning the chicken is not
difficult, but it takes time, especially the first time. Don’t worry if you
cut or tear the skin in a few places; the leaf wrapping will hold it together.
The other tricky step is tying up the bundle of chicken, stuffing, and leaves;
another pair of hands is helpful. Use a plate to turn the package while tying
the strings. Bamboo leaves are available in Asian markets.

BLACK BEAN ROLL-UPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Olive oil
1/2 c Onion, finely diced
1 Clove garlic, minced
1 cn Black beans, drained (15oz)
Salt and pepper to taste
4 Flour tortillas
1/2 c Jack cheese, shredded>>>>>
Jalapeno flavored.
1 Recipe: Tomatillo guacamole

Heat oil in large skillet. Add onion and garlic
and saute until onion is tender, about 5 minutes. Add
beans. Season to taste with salt and pepper. Cook
and stir mixture over low heat, while mashing.

When hot and pulpy, remove beans from heat. Spread
1/4 of mixture on each of 4 tortillas. Top each with
2 tbs. shredded cheese. Arrange tortillas on baking
sheet. Bake at 350 F. until cheese melts, about 5
minutes. To serve, top each tortilla with 1/4 of
Tomatillo guacamole and roll up tortillas and serve.

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