Title: [THAI] kaeng khua saparot (prawn and pineapple curry)
Categories: Thai, Seafood/pra, Chiles
Yield: 6 servings

1 tb Kratiem (garlic)
-finely chopped
2 tb Red curry paste
2 tb Chopped tomatoe
2 c Coconut milk
1 c Pineapple
-(cubed or pulped)
4 tb Fish sauce
2 ts Palm sugar
1 ts Lime juice
16 Prawns about 3″ long
3 Bai makrut (lime leaves),
-slivered
-OR
1 tb Lime zest
1 tb Prik ki nu daeng (red
-birdseye chilis)slivered
15 Bai kaprao (holy
-basil leaves).

The pineapple adds a touch of tart sweetness to this dish. It has a
rich creamy texture, and a red coloration that i an attractive
complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin
bowls. method

Peel, devein, and behead the shrimp, leaving only the small tail
shells on.

Drop two tomatoes into boiling water for about a minute, then remove
to cold water, peel, quarter, discard the seed pulp, and chop the
flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok, briefly saute the garlic and
basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste briefly to develop the aroma, then add half the
coconut milk, the fish sauce, tomatoes, pineapple, lime juice and
sugar, and stir to combine fully. Add the prawns and cook until they
turn slightly pink and opaque.

Add the remainder of the coconut milk, the lime leaves and slivered
chili, at the same time returning the sauted garlic and basil to the
pan.

Transfer to a serving dish and serve with steamed jasmine rice. WALT
MM

Colonel Ian F. Khuntilanont-Philpott

MMMMM

Eliopulos Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :2:30
Categories : Main Course Make-Ahead Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
3 large onions — thinly sliced
16 ounces canned tomatoes — undrained
1 cup dry red wine
6 ounces tomato paste
3 teaspoons brown sugar
1/4 cup dried currants
2 bay leaves
3/4 teaspoon ground cinnamon — or to taste
3/4 teaspoon ground cumin
1 pinch ground cloves
4 1/4 pounds lean beef — cut into 1-inch cube
salt and freshly ground pepper — to taste
1/2 pound Muenster or jack cheese — cut into 1/2″ cubes
1 cup broken walnut pieces — toasted

1. In a large, flameproof casserole over medium heat, heat oil. Saute
onions in oil over medium heat until soft, about 5 minutes.

2. Break up tomatoes into small pieces. Stir together tomatoes and their
juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
cumin, and cloves; add to casserole.

3. Add beef and simmer, covered, about 2 hours, or until meat is
fork-tender. Season to taste with salt and pepper, and adjust other
seasonings to taste. If stew is too liquid, uncover pan the last 30
minutes of cooking so that excess liquid will evaporate.

4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
from heat and scatter cheese and nuts over top. Bake at 350 degrees F
until cheese melts (about 5 minutes).

* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
temperature, cover, and refrigerate or freeze. If you plan to defrost and
reheat it in microwave oven, prepare stew in microwave-safe casserole or
individual serving dishes. Wrap in heavy-duty foil; seal with freezer
tape. Label; freeze at 0 degrees F up to 3 months. To serve, remove foil
and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost
setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
defrost and reheat stew in the oven, prepare recipe in an ovenproof
casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil;
seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not
foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to
60 minutes, until mixture is hot.

– – – – – – – – – – – – – – – – – –

NOTES : You can use the food processor to slice the onions, and also to
combine the tomatoes, wine, tomato paste, and brown sugar.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4184 5471

CUBAN BLACK BEAN SOUP (FRUGAL)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Gallon water
1 1/2 c Black beans
1 t Crushed red pepper
Salt and pepper, to taste
2 Cloves garlic, crushed
1 pn Oregano
2 Yellow onions, chopped
1 tb Prepared mustard
1 Handful chopped fresh
— parsley
1 Handful chopped celery

Soak the beans in 2 quarts of water overnight, then
drain.

Add the fresh water to the beans in a large pot.
Simmer for 5 hours. Add the remaining ingredients.
Simmer for another 2 hours. Watch that you don’t burn
this great soup.

Adapted from Jeff Smith, “The Frugal Gourmet”

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Hard Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Confectioners’ sugar
1 teaspoon Vanilla
1/2 cup Butter
2 tablespoons Brandy or rum
1/8 teaspoon Salt

Cream sugar, butter, salt and vanilla in a bowl. Add brandy, and if too stiff,
add a little cream. Beat until you have a creamy consistency.

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One Bowl Honey Cake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bundt Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
3 cups Sifted Flour
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Cloves
1 teaspoon Nutmeg
1 cup Honey
1 cup Strong Coffee — cooled
3/4 cup Oil
1 teaspoon Vanilla
3 Eggs
1/2 cup Chocolate chips
1/2 cup Nuts — chopped

Sift all dry ingredients into large bowl. Make a well and add all liquid
ingredients. Mix together thoroughly and add chips and nuts. Bake at 350~ for
45-60 minutes in a well-greased tube pan.

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Lu’s Beef (or chicken) Broccoli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef or chicken — thin slice
1 bn Broccoli*
Lu’s special chicken sauce
1 bn Green onions — sliced
Black pepper
White pepper
Cornstarch in water
Ginger
Garlic
1/2 pound Mushrooms — sliced
Wine

Marinate meat in Lu’s Special Sauce.

*Cut broccoli Florettes into fairly small sections (bite size). Cut off
tough outer portion of broccoli stems and slice thinly.

Heat wok with a little oil in it. Add garlic and ginger and stir-fry. Add
meat in marinade,green onions, and stems.

Cook until meat is almost done. Add broccoli florettes, mushrooms,
cornstarch and a little wine (or beer). Cook until broccoli is done.

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Title: Chilled Cucumber Parsley Soup
Categories: Soups
Yield: 6 Servings

1 c Natural yogurt
2 c Light cream OR 1 cup milk
1 cup heavy cream
2 Medium seedless cucumbers,
Peeled and chopped
1 c Finely chopped chives OR
Green onions
2 ts Salt

Stir yogurt and cream together until smooth. Stir in
remaining ingredients and refrigerate until serving
time. Garnish with thin unpeeled cucumber slices and a
dash of paprika. Serves 6.

—–

Title: ORIENTAL SAUSAGE AND RICE CASSEROLE
Categories: Chinese, Pork
Yield: 6 servings

1 lb Bulk pork sausage
1 md Chopped bell pepper
4 oz Can sliced mushrooms
2 tb Soy sauce
1 md Chopped onion
6 oz Pkg rice
8 oz Can sliced water chestnuts
3 c Chicken broth OR 3 cup water
-and 2 tablespoon chicken
Bouillon may be used

Crumble sausage into 2 quart casserole. Add onion,
bell pepper, and drained mushrooms. Cover and
microwave on high for 5-7 minutes stirring once. Drain
on paper towel, set aside. Combine soy sauce, rice,
drained chestnuts, and chicken broth. COver and
microwave on high for 6-7 minutes. Stir. Then cover
and microwave on medium, 50 percent power, for 30-35
minutes. Stir in sausage mix, cover and microwave on
medium 15-20 minutes until rice is tender and dry.

—–

Title: Zucchini and Walnut Cake
Categories: Cakes, Ceideburg 2
Yield: 8 servings

1 1/2 c Walnut pieces
2 md Zucchini, unpeeled, ends
-trimmed
1/4 c Cornstarch
1/4 c Brown rice flour
1 ts Baking powder
pn Salt
3 lg Eggs
3/4 c Sugar
2 tb Diced candied lemon peel,
-finely minced
Powdered sugar

The next three recipes are for cakes made without wheat flour. This
first one uses rice flour, but no wheat.

Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan,
line the base with a circle of baking parchment and butter the
parchment. Using a nut mill, grind walnuts to flour and set aside.
Using the same nut mill, grind zucchini into fine shreds. There
should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and
press out the liquid. Combine cornstarch, rice flour, baking powder
and salt; set aside.

Beat eggs with sugar until lemon-colored and very thick. A lifted
beater should leave a slowly dissolving trail of batter. Using a
large rubber spatula, lightly fold in grated walnuts and minced lemon
peel, as though mixing a souffle. Fluff up zucchini shreds and fold
in. Sift cornstarch-flour mixture over batter and quickly fold in,
retaining as much volume as possible.

Pour into prepared pan (the batter will be loose) and bake for 40
minutes, until a tester comes out dry. Let cool in pan for 10
minutes before unmolding onto a rack. Peel off paper, reverse onto
rack right side up, and let cool completely.

Dust with powdered sugar before serving.

Serves 8.

PER SERVING: 295 calories, 7g protein,35g carbohydrate, 16 g fat (2 g
saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.

From an article by Jacquiline Mallorca, San Francisco Chronicle,
2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

MMMMM

GREEK POTATO SALAD WITH DRIED TOMATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb (3 medium) potatoes
— uniform in size,
— cut into 1/4-inch slices
1 c Dried tomato halves
– (1 1/2 ounces)
-halved with kitchen shears
—–LEMON DRESSING—–
1/4 c Olive oil
1/4 c Water
2 1/2 tb Lemon juice
1 lg Garlic clove — pressed
1 tb Chopped fresh oregano — OR..
1 t -Dried oregano leaves
1 t Salt
1/2 ts Pepper
1 c Sliced seedless cucumber
1/2 c Sliced red onion
1 c Crumbled feta cheese
1/2 c Greek olives
-OR- pitted ripe olives

In 2-quart saucepan over medium heat, cook potatoes,
covered, in 2 inches boiling water until tender, about
12 minutes; drain and set aside. Meanwhile, in small
bowl, cover tomatoes with boiling water; set aside 10
minutes while you prepare dressing. Thoroughly drain
tomatoes and pat dry with paper towels. Add potatoes,
tomatoes and cucumbers to bowl containing dressing;
toss to coat. Mound potato mixture on plate. Arrange
onion, cheese and olives on top.

Lemon Dressing: In large bowl whisk together all
dressing ingredients.

Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice
Cream with Honey and Toasted Walnuts

Nutritional Information Per Serving: 450 calories; 30
g fat; 60 mg cholesterol; 1750 mg sodium; 35 g
carbohydrate; 4 g fiber; 14 g protein.

Source: The Potato Board

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