CATFISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Catfish fillets, cut into
-chunks
2 sl Bacon, chopped
1 c Chopped onion
1 cn Sliced potators, drained
1 cn Cooking tomatoes, chopped
2 c Water
1 cn Corn, drained
1/4 ts Tarragon
1/2 ts Celery salt
2 ts Parsley flakes
1/2 ts Oregano
1/4 ts Salt
Pepper to taste
1 t Seafood seasoning
2 ts Thyme

In a large pot, fry bacon until crisp. Add onion and
cook until tender. Add potatoes, tomatoes, and 2 cups
water. Cover; simmer until potatoes are tender. Add
corn and seasonings. Cook slowly and adjust
seasonings, if necessary. Add yhe catfish 5 to 10
minutes before serving and simmer.

Serves four.

Posted by Alison Meyer. Courtesy of Fred Peters.

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Title: Sambal Goreng Telur (Spiced Eggs)
Categories: Poultry, Main dish, Indonesian
Yield: 2 servings

5 Eggs, hard-boiled and
Sliced into halves
2 T Peanut oil
1 md Onion, chopped
2 Cloves garlic, chopped
1 Candlenut, grated
1 t Laos
1 t Sambal Oelek
Salt to taste
1/2 t Brown sugar
1 Salam leaf
1 c Coconut milk

Place the sliced eggs in a serving dish.

In separate pan, heat up peanut oil. Saute onion, garlic, candlenut, laos,
sambal oelek and salt. Be cautious to avoid burning.

Add brown sugar, salam leaf and coconut milk. Bring mixture to boil and
then simmer for 10 minutes.

Pour mixture over hard-boiled eggs and serve.

Compiled by Imran C.
Gold Coast, ‘Oz

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Title: GREEN IN SNOW STIR FRY
Categories: Side dish, Vegetables
Yield: 6 servings

3 tb Sherry
3 tb Soy sauce
1 ts Fresh ginger, finely chopped
1 c Chicken broth
3 tb Vegetable oil
1 md Cauliflower, cut in florets
1 md Broccoli head
;cut in florets
1/4 c Toasted sesame seeds
1 ts Sesame oil
1 1/2 tb Cornstarch
;dissolved in 2 tb. water

Make sauce by combining sherry, soy sauce, ginger and
chicken broth. Heat the oil in a wok or large skillet.
Stir fry the vegetables for 3 to 4 minutes. Add sauce
and sesame seeds; mix together well.

Cover and steam/cook another 3 to 4 minutes, just
until tender crisp. Uncover and sprinkle sesame oil
over vegetables. Stir in cornstarch mixture and cook
about one minute more or until sauce thickens. Serve
immediately.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 9.
Posted by Cathy Harned.

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Date: Wed, 18 Aug 93 13:52:38 EDT
From: jfrawley@mailbox.syr.edu

This is from The New Laurel’s Kitchen Cookbook. Since I don’t have my
mock mac’n’cheese recipe perfected yet, I thought this might do for some
people who are craving a hearty casserole type dish. It’s pretty good,
but I recommend spicing it up more. Use your own judgement.

SPANISH RICE

3 cups cooked brown rice

1 onion choppsed
4 stalks celery (I skipped this; I don’t like celery much)
1 large green pepper
2 cloves garlic
1 teaspoon chili powder
1 teaspoon cumin

1 cup chopped tomatoes
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper

Rice should be warm.

Water saute onion, celery, pepper, and garlic. (original recipe called
for 1 tablespoon oil; I left it out completely) Add chili powder and
cumin. When fragrant, add tomatoes, salt oregano, and pepper. When
tomatoes are cooked through, stir in the rice.

VARIATIONS: For a rich, cheeselike taste, include 1/3 cup cornmeal with
the rice when you first cook it. Then, when making the Spanish Rice, increase
the tomato a little. (I did this, and it’s pretty good)

MY VARIATIONS: I added coriander (ground) to the list of spices and increased
the black pepper. I like my food spicier than her recipes usually are.
I sprinkled a bit of nutritional yeast on mine at the table.

Date: Wed, 21 Sep 94 22:13:16 EDT
From: Andrew Evans

Japanese Rosy Pickled Ginger (Gari)
(Originally from the _Washington Post_ Food Section)

1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger
(Note: regular ginger tends to be stronger and tougher, but works
quite well anyway)

Peel (if necessary), rinse, and pat dry.
Put in a bowl and coat with about a heaping tablespoon of salt
(preferably the pickling variety). Set in a cool place for 24 hours.

(24 hours later:)
1/2 cup sugar
2 cups rice vinegar (unseasoned light)
1 cup less 2 tablespoons water

Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution. Close jar and refrigerate at least a week.

The vinegar will turn the ginger a rosy pink. Just before serving, slice
thinly with the grain.

You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.

Title: Strawberry-Rhubarb Pie
Categories: Pies, Fruits
Yield: 6 servings

2 c Rhubarb, sliced
2 c Strawberries
1 c Sugar
1 T Lemon juice
1/2 t Powdered ginger, opt’l
3 T Minute Tapioca
1 9″ Pie Crust and lid

Stir all ingredients together, let stand 15 min. and then place in an
unbaked 9 inch pie crust. Cover the pie with a top crust or a sweet
crumb mixture. Bake at 450 degrees for 10 minutes; reduce heat to 350
and bake a further 40 to 45 minutes.

MMMMM

Title: MOLASSES GINGER SLICE AND BAKE COOKIES
Categories: Desserts
Yield: 144 servings

1 c Margarine or shortening
1 c Packed brown sugar
2 Teaspoons baking soda
1 Teaspoon salt
2 Teaspoons ground cinnamon
1 Teaspoon ground ginger
1 Teaspoon ground cloves
1 Teaspoon ground allspice
6 1/2 c All-purpose flour
2/3 c Water or apple cider
1 1/2 c Light-colored molasses

WHEN WARM BRUSH W/LEMON JUICE POWDERED SUGAR GLAZE
SOMETIMES Cut four 14×12 pieces of waxed paper or
plastic wrap; set aside. In large bowl, cream
margarine or shortening and sugar; set aside. In a
large bowl, combine baking soda, salt, cinnamon,
ginger, cloves, allspice and flour; set aside. Beat
water or cider and molasses into sugar mixture.
Gradually blend flour mixture into sugar mixture until
distributed. Divide dough into 4 equal pieces. Shape
each piece into an 8-to-10-inch roll. Wrap each roll
in 1 piece of waxed paper or plastic wrap. Place
wrapped rolls in a plastic freezer container with a
tight-fitting lid, or wrap airtight in a 14×12 piece
of heavy-duty foil. Label with date and contents.
Store in freezer. Use within 6 months. YIELD: 4
rolls of dough or about 12 dozen cookies.
(MOLASSES-GINGER COOKIES IN PART 2)

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Title: Blackberry Cobbler
Categories: Pastry, Desserts, Fruits
Yield: 1 servings

2 tb Cornstarch
1 tb Lemon juice
1 c Flour
1/2 ts Salt
Vanilla ice cream
1 1/2 c Sugar
4 c Blackberries, picked over, r
1 ts Baking powder
6 tb Unsalted butter, cold, cut i

In a large bowl, stir together the cornstarch an 1/4 cup cold water
until cornstarch is completely dissolved. Add 1 cup sugar, lemon
juice, and blackberries, and combine the mixture gently but
thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl,
combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4
cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and
bake the cobbler on a foil lined baking sheet in the middle of a
preheated 400f oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite

MMMMM

RICE PATTIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian Hamburger
Beef Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
2 lg Onions, diced
1 Stalk celery, diced
2 Carrots, diced
1 Green pepper, diced
2 Garlic cloves, diced
6 tb Tamari
1/2 ts Garlic powder
1/2 ts Basil
1/2 ts Oregano
3 c Cooked rice
1/4 c Peanut butter
1/2 c Flour

In a large skillet, heat the oil over medium heat;
add the onions and saute for 5 minutes, until golden.

Add the celery, carrots, andpepper; saute for 5
minutes,, add the diced garlic, and saute for 5
minutes more until the vegetables are tender. Season
with the tamari, garlic powder, basil and oregano.

Remove from heat. Add the rice. Season to taste. Add
the peanut butter and flour.

Preheat the oven to 350 degrees. Oil a cookie sheet.
Form the mixture into patties, and place on the
cookie sheet. Bake for 5 to 6 minutes until crispy
golden on top; turn over and bake for 5 to 6 minutes
more.

Variation

Substitute kasha (buckwheat groats), cous cous or
bulghur for the rice.

From _The Cookbook for People Who Love Animals_ from
Gentle World

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Title: NOODLES WITH WATER CHESTNUTS
Categories: Side dish/p, Vegetables, Hanford
Yield: 1 servings

1 pk Noodles, medium size
-(6-oz)
1 cn Condensed cream of celery
-soup (10-1/2 oz)
1/4 c Milk
3/4 ts Salt
1/4 ts Pepper
1 cn Water chestnuts (5-oz),
-sliced
1/4 c Slivered almonds

Prepare noodles according to package directions.
Drain. Combine noodles, soup, milk, salt, pepper, and
water chestnuts; blend well. Pour into a greased 1-1/2
quart casserole. Sprinkle top with slivered almonds.
Bake, uncovered, in a 375 degree F. oven with the meat
loaf for 25 to 30 minutes. Makes 6 servings.

Source: Florence P. Hanford’s Television Kitchen
Meals, 1964.

Shared by: June Hoffman, 9/93 Converted by MMCONV
vers. 1.50

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