Date: Wed, 19 Oct 94 17:31:58 MST
From: “Crosby!”

Crunchy Salsa (1 3/4 cups)

2 tomatoes – red and ripe
1/2 cucumber
1/4 red onion
2 tablespoons cilantro
1 – jalepeno
salt

Yogurt Based Sauces (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 1 Preparation Time :0:00
Categories : Sauce-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup mint — packed
1/4 cup parsley — packed
1/4 cup cilantro leaves — packed
nickel size round of fresh ginger
1 fresh jalapeno pepper — seeded
2 cups yogurt
–preferably whole milk
1 scallion — thinly sliced
1/2 teaspoon toasted ground cumin
salt — to taste
–optional additions–
1/2 cup grated seeded cucumbers — (up to 1)
1/2 cup seeded diced tomatoes — (up to 1)
1/4 cup puree of roasted red peppers

In a small food processor make a puree of the herbs, ginger and jalapeno
pepper. Mix this into the yogurt and add the scallion and cumin. Season the
sauce with salt and pepper and blend in any of the other optional ingredients

Serve very cold; great against hot steak.

Yield: about 3 cups

Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997

– – – – – – – – – – – – – – – – – –

Jamaican Jerk RUB

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons ground allspice
1 Tablespoon dried thyme
1 Tablespoon paprika
1 teaspoon ground red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper

Mix all ingred.

Rud on chicken, beef or pork. Bake or bar-b-que.

– – – – – – – – – – – – – – – – – –

Title: Mu Shu Armadillo
Categories: Meats
Yield: 4 servings

3/4 lb boneless armadillo
tenderloin, trimmed
of fat, cut into
matchstick-size shreds
about 1 1/2 inches long
1 1/2 tb vegetable oil
2 lg eggs, lightly beaten
4 c shredded green cabbage
(1/3 small cabbage)
10 dried Chinese black
-mushrooms, soaked in hot
-water for 20 minutes,
– drained, stems removed,
-caps thinly sliced
8 scallions, green part only
, cut into 1-inch lengths
1/2 c hoisin sauce
8 Mandarin pancakes or flour
tortillas, steamed

Marinade
2 1/2 tb reduced-sodium soy sauce
1 1/2 tb rice wine or sake
1 ts sesame oil

Minced Seasonings
6 cl garlic, minced
1 1/2 tb minced fresh ginger

Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1
tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
teaspoon freshly ground black pepper

Marinate armadillo: In a medium-sized bowl, combine marinade
ingredients. Add armadillo and toss lightly to coat. Cover with
plastic wrap and refrigerate for 30 minutes.

Mix minced seasonings: In a small bowl, combine garlic and ginger; set
aside.

Make sauce: In a small bowl, combine sauce ingredients and blend
well; set aside.

Stir-fry mu shu filling: Heat a wok or large skillet over high heat,
add 1/2 tablespoon of the vegetable oil and heat until very hot. Add
the marinated armadillo and stir-fry until the meat is cooked
through, about 2 minutes. Remove with a slotted spoon and set aside.
Cook down any remaining juices to a glaze and add to the armadillo.
Add another 1/2 tablespoon oil to the wok and heat until very hot.
Add eggs and stir-fry, scrambling them until just dry. Remove and set
aside.

Add the remaining 1/2 tablespoon oil and heat until very hot, add the
reserved minced seasoning and stir-fry until fragrant, 10 to 15
seconds. Add cabbage and mushrooms and stir-fry until tender, about 2
minutes. Pour in the reserved sauce mixture and stir constantly until
thickened, about 1 minute. Return the armadillo and eggs to the pan
and toss until heated through. Stir in scallions. Transfer to a
platter.

To serve, spread some hoisin sauce over a steamed pancake or tortilla,
spoon some of the stir-fried mixture on top, roll up and eat.
Walt

MMMMM

Tiramisu

Recipe By : Thane Prince, Weekend Telegraph, London, July 27 1996
Serving Size : 1 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole eggs
4 tablespoons caster (very fine) sugar
26 ounces mascarpone cheese
1 wine glass Marsala wine or medium sherry
24 fluid ounces strong, unsweetened coffee
1 wine glass Scotch whisky or brandy
2 packets sponge fingers or Italian biscuits.
unsweetened cocoa powder
3 1/2 ounces good dark chocolate

Beat the eggs and the sugar with a whisk until pale and frothy. Beat in the
mascarpone a spoonful at a time, then beat in the Marsala. Place the coffee and
whisky or brandy in a shallow dish. Briefly dip the biscuits into the coffee
mixture, then lay them in your chosen dish or tin.
Trim the biscuits to fill the gaps. Once the layer is even, spread half the
mascarpone mixture. Sift over a coating of cocoa powder and then repeat. Chill
for at least 6 hours, then serve topped with grated dark chocolate.

– – – – – – – – – – – – – – – – – –

Title: Broccoli Soup
Categories: Jaw, Soups, Vegetables
Yield: 6 Servings

3 c Chopped broccoli
1 md Onion, chopped
1 Carrot, shredded
1/4 c Melted margarine
2 c Skim milk
1 Can cream of chicken soup
White pepper and paprika

Saute broccoli, onion and carrot in margarine until tender. Stir in
milk and soup. Cook until thoroughly heated. Add more milk to thin if
needed. Chopped and cooked chicken bits can be added to soup to make
a main dish. Sprinkle top with white pepper and paprika.

From “The Austin American Statesman” typed by jessann 🙂

MMMMM

Title: Bulgogi #2
Categories: Meat
Yield: 4 servings

2 lb boneless meat from beef
-short ribs; more or less,
-sliced thin
1 c soy sauce
1/2 c sugar
1 tb sesame oil
1 1/2 ts black pepper
1 1/2 ts monosodium glutamate
3 Cloves garlic; chopped fine
1 md white onion; chopped

Mix all of the ingredients but the meat in a wok (no additional oil is
needed); stir and heat, then add the meat and cook, stirring, until no longer
red. Overcooking likely will toughen the meat. NOTE: Any good, tender grade or
cut of lean beef would serve equally well.

From some newspaper article (?) in my mother’s (Judy Hosey) recipe box!

—–

Title: Peanut Butter Jelly Muffin
Categories: Muffins, Pickell
Yield: 12 Muffins

MMMMM————————DRY MIXTURE—————————–
2 c Flour, all-purpose
1/2 c Sugar, granulated
2 1/2 t Baking powder
1/2 t Salt
1/2 c Peanut butter, chunky
2 T Butter

MMMMM———————–MOIST MIXTURE—————————-
2 lg Eggs
1 c Buttermilk

MMMMM————————–TOPPING——————————-
1/3 c Unsalted Toasted Peanuts
1/4 c Fruit jelly

Preheat oven to 400F and prepare 12 muffin cups. Sift first 4
ingredients of dry mixture together. With a pastry blender cut peanut
butter and butter into dry mixture until mixture resembles coarse
crumbs. In a medium bowl beat eggs lightly and stir in buttermilk.
Add egg milk-mixture to coarse crumbs mixture and stir just until
ingredients are blended. Fill 12 prepared muffin cups 2/3 full. Bake
20-25 minutes in preheated oven. While muffins are cooking melt the
jelly and finely chop the peanuts. As soon as muffins are removed
from the oven brush the tops with melted jelly and dip the tops into
the chopped peanuts.

HINT: We suggest using the jelly that is your family’s sandwich
favorite. These muffins make a great hit at children’s parties.

Source: Magnificent Muffins Cookbook

MMMMM

Title: SCENTED CINNAMON ORNAMENTS
Categories: Non-food, Holiday, Gifts, Christmas
Yield: 1 servings

4 oz Cinnamon
1 tb Cloves
1 tb Nutmeg
3/4 c Applesauce
2 tb White glue
Ribbon

In medium bowl, combine cinnamon, cloves, and nutmeg. Add
applesauce and glue; stir to combine. Work mixture with hands 2 to 3
minutes or until dough is smooth and ingredients are thoroughly
mixed. Divide into 4 portions. On floured surface, roll each portion
to 1/4 inch thickness. Cut dough with floured cookie cutters of
desired shapes. Using straw or toothpick, make a small hole in the
top of the ornament. Place cutouts on wire racks and allow to dry at
room temperature for several days or dry them in a dehydrator. Thread
ribbon through hole in ornament. DO NOT EAT. Makes about 32 (2 inch)
ornaments. **p.s – you can decorate these ornaments with royal icing
for an even neater effect.

—–

PATTY’S CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal — yellow or white
Preferably stone ground,plus
More for preparing pan
1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Sugar
1/4 c Oil — plus more for
preparing
Pan
2 tb Butter — softened
2 Eggs — large plus
2 Egg whites
1/2 c Yogurt — nonfat plain
1 1/2 tb Lemon — zest grated
1 tb Lemon juice,fresh
1/2 ts Lemon extract
1 c Berries — fresh or frozen,
Strawberries,blueberries,or
Raspberries
1/4 c Black currant liqueur,such
As Creme de Cassis

Line bottom of 10″ round cake pan with parchment or
wax paper.Lightly oil pan an dust with
cornmeal,shaking out excess.. Sift together
cornmeal,flour,baking powder and salt in medium bowl
and set aside.. Whisk togethersugar,oil and butter in
large mixing bowl until well combined.Add eggs and egg
whites,one at a time,stirring until just combined.Stir
together yogurt,lemon zest,lemon juice,and lemon
extract in small bowl.Fold in dry ingredients until
just combined.Do not overmix.. Spoon batter into
prepared pan and smooth top with rubber spatula.Bake
at 350~F until cake is golden and wooden pick inserted
into center comes out clean,about 40 minutes.Cool cake
on rack 10 minutes.Invert cake onto platter,peel off
paper and cool completely.( Cake can be made ahead to
this point and refrigerated,wrapped in plastic,up to 3
days.) Toss berries with black currant liqueur.Cut
cake into wedges and serve topped with berries.Makes
12 servings.

– – – – – – – – – – – – – – – – – –