LENTIL AND BUCKWHEAT SLICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Roasted Buckwheat
1 Carrot
1 Onion
1 t Oil
6 oz Red Lentils
1 pt Veg stock
Dried herbs
-(parsley + rosemary
– are recommended)
1 t Marmite
-(for the Brits amongst you)
1 pn Nutmeg
Salt
Pepper

1.Chop onion and carrot, saute in oil in a fairly
large saucepan 2.Add all other ingredients – bring to
boil 3.Simmer for 30 minutes, until liquid is absorbed
4.While 3. is taking place, preheat oven to
200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish
6.Put loaf/flan dish in 4. above. 7.Cook for 30 minutes

Note: I see no reason why you would need to use the
oil, just cut up the carrots extra small, place all
ingredients in the pan and start at 2.

Posted by Pat Buttons

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LAMB PASTA E FAGIOLI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Italian
Pasta Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Virgin olive oil — PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk — finely minced
1 sm Carrot — finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-ÿÿRed kidney beans
4 Sprigs fresh oregano
-ÿÿMarjoram, -ÿÿ
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni
—–GARNISH—–
1/2 c Grated Parmesan cheese
-ÿÿRomano cheese
1 sm Onion — finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

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Title: Plum Barbecue Sauce
Categories: Fruits Sauces Mexican
Servings: 4

1/4 c Onion; Chopped, 1 small
1/4 c Butter Or Margarine
1/4 c Chile Sauce
2 t Mustard; Dijon-style
16 1/2 oz Purple Plums; 1 cn, *
6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped.
————————————————————————–

Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

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TIRAMISU – ITALIAN COFFEE TRIFLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Desserts
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely
– chopped (approx 1 cup)

Ingredient notes: Orange liqueur or extra strong
coffee may be used in place of Marsala wine. Cream
cheese may be used in place of mascaroine cheese.
Orange liqueur or orange juice may be used in place of
brandy. Ladyfingers should be approx 4×1-inch size.
Plain cookies or cake may be used in place of
ladyfingers. 1. Make the filling by beating egg yolks
with sugar until light. Beat in Marsala. Cook gently
in a double boiler or in a stainless steel or glass
bowl set over a pot of simmering water. Cook gently,
stirring constantly, until thickened. Cool.
2. Beat mascarpone cheese until smooth and then slowly
beat in cooled custard.
3. Whip cream until light. Gently fold into cheese
mixture. Reserve. 4. Combine coffee with brandy.
Reserve. 5. Line an 8-inch baking dish or trifle bowl
with ladyfingers. (Do not worry if ladyfingers do not
fit exactly, break up extras and fit into spaces.)
Drizzle with half of the coffee mixture. Spread half
the filling over. Sprinkle with half the chocolate.
Repeat layers starting with ladyfingers, drizzling
with remaining coffee, spreading remaining filling
over ladyfingers and topping with chocolate. 6.
Refrigerate a few hours or overnight before serving.
Tiramisu can be frozen for up to one month.

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CREAM OF CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Celery, diced
3 tb Flour
1 tb Onion, minced
Salt and pepper
1 c Boiling water
2 1/2 c Milk, scalded
3 tb Butter or marg, melted

Combine celery and water. Cover. Simmer until celery
is tender. Brown onion in butter or margarine. Add
flour. Mix until smooth. Add milk slowly, stirring
constantly. Cook over hot water until smooth and
thick. Add celery and the water in which it was
cooked. Season to taste. Heat thoroughly.

From The Household Searchlight Recipe Book – 1935

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Medallions of Pork Tenderloins

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb Pork tenderloin,well-trimmed

1 ts Salt

1/2 ts Black pepper

1/2 c Flour,all-purpose

2 Eggs

1/4 c Water

1 c Bread crumbs,dry

6 tb Butter or margarine

2 tb Oilve oil

1/2 c White wine,dry

1/2 lb Mushrooms,sliced

1 tb Lemon juice

2 tb Parsley,minced fresh

1. Dry meat with paper towels.

2. Combine salt, pepper and flour; dredge medallions in flour, shaking off

excess.

3. Beat eggs with water; dip medallions in egg and coat with bread crumbs.

4. Press medallions with heel of palm to make crumb stick; dry 10 minutes.

5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per side.

6. Remove meat; drain on paper towels, transfer to heated platter and keep

warm.

7. Add wine to pan; deglaze over high heat, scraping brown bits from bottom

and sides of pan.

8. When liquid is reduced by half (about 3 minutes), add mushrooms and cook

2 minutes, stirring.

9. Add lemon juice and cook 1 minute, stirring.

10. Correct seasonings, pour sauce over meat and garnish with parsley.

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Title: Lemony Split Pea Soup
Categories: Share, soups
Yield: 6 servings

2 lean bacon
1 lg onion; chopped
2 garlic; pressed
1 lb dried green split peas;
-picked over rinsed
8 c water
1 1/2 ts dried leaf thyme
1 bay leaf
6 carrot; peeled, diced
1 lb all-purpose potatoes;
-peeled, diced
2 ts salt
1/2 lb canadian bacon; diced
1/2 ts lemon zest; grated
1 ts lemon juice
1/4 ts black pepper

1.Saute bacon in heavy 5-qt. Dutch oven. Drain on paper toweling. Crumble
and reserve.
2.Pour off all but 1 tbsp. drippings from pot. Add onion; saute 3 min.
Add garlic; saute 2 min. Add peas, water, thyme, bay leaf. Simmer,
uncovered, 40 min.
3.Add carrots, potatoes, salt. Simmer 40 min. until tender. Remove bay
leaf. Add crumbled bacon and canadian bacon, lemon zest and juice. Heat
through.
4.To Make Ahead: Omit lemon zest and juice. Cool slightly. Refrigerate
covered, for up to 3 days.
5. To Serve: Reheat gently, stirring occasionly. Stir in zest and juice.

Nutrient Value per serving:
464 calories, 31 g protein, 5 g fat, 75 g carbo, 661 mg sodium, 24 mg
cholesterol.

Formatted by Sarah Gruenwald 7-8-97

Contributor: Family Circle-11/22/94
—–

Date: Thu, 18 Nov 93 13:45:33 EST
From: aiko@epoch.com (Aiko Pinkoski)

I had to go home early today caught my mother
actually making her kuri-gohan so we measured!

Kuri Gohan (Chestnut rice)

3 go short grain rice (the rice cooker cup measure,
a “go” is about 3/4 normal cups)
1.5 c. peeled raw chestnuts (whole or halves)
1/3 – 1/2 c sake
1 TBSP light soysauce
optional: 1/2 tsp salt (we leave it out)

Wash rice well (my mother insists rice must be
still washed). Put in rice cooker and add water to
normal level (I forgot to measure how much! I promise
to do that soon as we empty it out….)
Add everything else cook.

Title: ANISE COOKIES “ ANESPLATZCHEN”
Categories: Cookies, Ethnic
Yield: 5 dozen

3 Eggs, room temperature
1 c Plus 2 Tbs. sugar
1 3/4 c Flour
1/2 ts Baking powder
1/2 ts Salt
1 1/2 ts Anise extract

Beat eggs until fluffy in mixer bowl at medium speed.
gradually beat in sugar. Continue beating 20 minutes
more ( a must ). At low speed blend in flour, baking
powder and salt. Add anise extract and beat only to
blend. Drop by teaspoonful on greased and floured
baking sheets about 1/2 inch apart. Swirl each to make
a circular form. You can bake these two ways. Either
let stand on baking sheets for 8 hours at room
temperature ( to dry out ) or bake immediately. Either
way bake at 325 degrees about 10 minutes or until firm
looking or set. cool on rack and store airtight. If
made the first way to dry out these are a coffee
dunker cookie or if baked immediately they are much
softer and delicate.Either way they are delicious. I
bake mine the second way.

—–

CHIPOTLE RUB

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 2 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles* — stemmed, seeded,
and deveined (wear rubber gloves)
5 ancho chiles* — seeded and deveined
(wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt

In a small heavy skillet dry-roast oregano over moderate heat, shaking
skillet occasionally, until fragrant and beginning to brown, about 2
minutes, and transfer to a small bowl. Cool oregano completely and in an
electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
puffed and just beginning to brown, about 10 seconds. (Do not let chiles
burn or rub will be bitter.) Transfer chiles as fried to paper towels to
drain and cool until crisp.
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder
grind fine in batches. In a food processor grind oregano and chiles with
garlic and salt until mixture is a shaggy, saltlike consistency. If mixture
seems moist, on a large baking sheet spread it into a thin even layer and
dry in middle of an oven set at lowest temperature until no longer moist,
about 1 hour. Wearing rubber gloves, break up any lumps with your fingers.
(Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub
before using.) Makes about 3 1/4 cups.
Serves 2 to 4.
La Parilla: The Mexican Grill Reed Hearon

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NOTES : The following recado is a dry rub that gives a burst of flavor to
almost any meat or vegetable but is particularly wonderful on beef and corn.
* available at Mexican markets and some specialty produce markets