Date: Thu, 11 Nov 93 18:05:02 PST
From: scarney@cln.etc.bc.ca (Sean Carney)

Refried Beans

This Recipe is pretty authentic.

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

Muy Saboroso,

These beans will be just like the real thing only no added fats!

Title: CAULIFLOWER CURRY
Categories: Vegetarian, Side dish
Yield: 4 servings

1 tb Canola oil
1/2 ts Black mustard seeds
1/4 ts Cumin seeds
1 Green chili; seeded minced
4 Curry leaves; crumbled
2 ts Garlic, minced
1/2 ts Salt
2 ts Ground coriander
1 ts Ground cumin
1/4 ts Ground tumeric
1/4 ts Red chili powder
2 c Tomatoes, chopped
-(fresh or canned)
2 ts Tomato paste
1 ts Honey
1 lb Cauliflower florets
1/2 lb Potatoes; cubed
1 c Peas, fresh or frozen
1/4 c -Water
2 tb Lemon juice
1/4 c Fresh cilantro, minced

NOTE: This aromatic dish calls for curry leaves, or
“limbado”. If you can’t find curry leaves, omit them
from the recipe.

PREP TIME: 15 minutes COOKING TIME: 15 minutes

1. In a large saucepan, heat oil and fry mustard
seeds, cumin seeds, green chili and curry leaves until
mustard seeds pop. Add garlic, salt, coriander, cumin,
tumeric, chili powder, tomatoes, tomato paste and
honey. Cook 5 minute, stirring occasionally.

2. Add cauliflower, potatoes, peas and water. Stir
well, cover and cook over medium heat 10 minute or
until potatoes are done. Add lemon juice and cilantro,
mix and serve.

Per serving: 179 calories; 4.7 g. fat; 0 mg.
cholesterol; 14.3 g. fiber.

Source: Delicious!, April 1993 Typed for you by Karen
Mintzias

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Black Forest Pumpernickel

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 POUNDLOAF
1 1/8 c Water (for Welbilt/Dak machines add
2 tb More water)
1 1/2 c Bread flour
1 c Rye flour
1 c Whole-wheat flour
1 1/2 ts Salt
1 1/2 tb Oil
1/3 c Molasses
3 tb Cocoa
1 tb Caraway seeds
2 ts RED STAR active dry yeast for all machines
-except 1 1/2-pound Panasonic/National mac
(use 4)
1 POUNDLOAF
3/4 c Water (for -Welbilt machine add 1 tablespo
more water)
2/3 c Bread flour
2/3 c Rye flour
2/3 c Whole-wheat flour
1 ts Salt
1 tb Oil
3 tb Molasses
2 tb Cocoa
2 ts Caraway seeds
2 ts RED STAR active dry yeast for all machines
1/2 Teaspoons RED STAR active dry yeast)

This is a dark bread with that fabulous, distinctive rye
flavor. Pair this sou l-satisfying bread with thin slices of ham and
cheese or a mug of homemade potato soup.

Place all ingredients in bread pan, select a light crust setting,
and press “s tart”.

After the baking cycle ends, remove bread from pan, place on cake
rack, and al low to cool 1 hour before slicing.

From: “Bread Machine Magic Cookbook” by Linda Rehberg, Lois Conway
Posted by:
Debbie Carlson – Cooking Echo

From: Debbie Carlson Date: 21 Mar 94

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Title: Damper
Categories: Breads, Australian
Yield: 1 damper

2 1/2 c Flour, self-raising
1 t Salt
1 t Butter
1 t Sugar
1 c Milk (or use about
-1/2 C of powdered milk
-and about 1 C water)

Preheat oven to 350 degrees F. Mix together the dry ingredients and the
butter. Add the liquid and mix well. Knead for about 5 minutes (if you
don’t know about kneading, look in a good cookery book with plenty of
pictures, it’s difficult to describe in words).

Shape into a flattened ball and place on a greased and floured baking sheet
or in a greased and floured round cake tin (I recommend the latter, about 7
or 8 inch diameter, as it gives a better shape). Bake for 30 minutes. Use a
Dutch oven if you are cooking in an open fire, and use your experience as
to cooking time.

Serve in moderately thick slices while still fairly hot. I’m told that
golden syrup (a treacle-like substance made as a by-product of cane sugar
refining) is the traditional thing to spread on it, and that goes well.
Jam is good, too.

NOTES:

* Bread as made by drovers in the outback — I don’t know how many of you
realize it, but there is a wealth of TV programmes about cooking from
around the world. We are lucky in that Australia’s SBS network (Special
Broadcasting Service “multi-cultural television”) has a regular slot for
food and wine at a convenient time on Saturday evenings. Over the last
couple of years we have seen series on French, Indian, Chinese, English,
Vegetarian, Australian and Sri Lankan cookery, among others. If you’re
missing out, why not call your local station?

This recipe comes from a series called “Australian Tableland”.
Traditionally, damper should be cooked in the coals of a camp fire, but the
temperature in an oven is much more consistent! This recipe has the
advantages of being simple and, with ordinary care, reliable.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: measure carefully.

: Stephen Withers,
: The University of Melbourne, Parkville, Victoria 3052, Australia.
: UUCP: {seismo,mcvax,ukc,ubc-vision}!munnari!murdu.oz!stephenw
: CSNET: stephenw%murdu@munnari.oz

: Copyright (C) 1986 USENET Community Trust

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Title: Tavern Soup
Categories: Soups
Yield: 7 servings

1/4 c celery — finely chopped
1/4 c carrot — finely chopped
1/4 c green pepper — finely
: chopped
1/4 c onion — finely chopped
41 1/4 oz canned chicken broth
2 TB butter
1 ts salt
1/4 ts pepper
1/3 c flour
3 c grated sharp cheddar cheese
12 oz can light beer — at room
: temperature

Combine celery, carrot, green pepper, and onion in
slow-cooking pot. Add broth, butter, salt, and
pepper. Cover and cook on low for 5 to 6 hours.
Strain mixture; puree vegetables in blender and return
to pot with broth. Turn control to high. dissolve
flour in small amount of water; add to broth. Add
cheese, 1/2 cup at a time, stirring until blended.
Pour in beef. Cover and cook on high 15 to 20 minutes.

Recipe By :

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RATATOUILLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive Or Vegetable Oil
1 sm Onion — Chopped, About 1/4
-Cup
1 lg Garlic Clove — Crushed
1 sm Eggplant — About 1 Pound, Cut
-Into 1/2-Inch Cubes
3 md Tomatoes — Coarsely Chopped
-About 2 1/4 Cups
1 md Zucchini — Cut Into 1/2-Inch
-Slices, About 2 Cups
1 sm Green Bell Pepper — Chopped
-About 1/2 Cup
1/4 ts Salt
10 1/2 oz Condensed Vegetable Or
-Chicken Broth
10 1/2 oz — Water

Heat the oil in a Dutch oven, over medium high heat,
and cook the onion and garlic for about 3 minutes,
stirring occasionally, until the onion is crisp
tender. Stir in the remaining ingredients and heat to
boiling. Reduce the heat, cover, and simmer about 10
minutes or until the vegetables are crisp tender.

Nutrition Information Per Serving:

Calories: 80 Protein: 3 Grams
Carbohydrates 10 Grams Fat: 3 Grams Cholesterol
O Milligrams Sodium 260 Milligrams Potassium 480
Milligrams

Posted by Rich Harper

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Cream of Chicken Soup

Recipe By : Source: McCormick’s Web site
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 tablespoon vegetable oil
1 1/2 pounds chicken breasts without skin — boned and cubed
3/4 cup diced celery
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup water
1/2 pound mushrooms — thinly sliced
1 teaspoon McCormick (r) Onion Powder
1/2 teaspoon McCormick (r) Thyme Leaves
1/4 teaspoon McCormick (r) Ground White Pepper
1/4 cup milk

Instructions:
Heat oil in large saucepan. Add chicken and celery and sauté until
tender.

Sprinkle flour over chicken and celery and stir to mix well.
Pour chicken broth and water into saucepan slowly, stirring constantly.
Add remaining ingredients except milk. Heat to boil, reduce heat, cover,
and simmer 30 minutes.
Stir in milk and simmer just until milk is heated.
Makes 6 servings, 1 cup each

– – – – – – – – – – – – – – – – – –

NOTES : Source: McCormick’s Web site

REALLY DELICIOUS LIMA BEANS

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6718
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, — finely chopped
1/4 cup olive oil
2 onions, — thinly sliced
2 garlic cloves, — minced
4 vine-ripened tomatoes, — seeded and chopped
1/2 cup canned tomato puree
3 cups thawed frozen lima beans
Small red chili
Salt and freshly ground black pepper

In a skillet, heat the bacon over moderate heat. When partially rendered,
add the olive oil. When the oil is hot add the onions, cover and cook for
15 minutes or until really tender. Add the garlic, tomato, tomato puree,
and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima
beans, cover and simmer for 15 minutes or until they have had a chance to
absorb the flavors. Season to taste with salt and pepper and serve with
grilled Italian sausages or breakfast sausages.

Yield: 4 servings

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This weekend we were snowed in. A good reason for me to have a craving for
Chinese food with all of its attendant fat. So, before the snow hit, I went
out and picked up some provisions, including some eggroll wrappers and came
home to make up a new recipe.

Peking Raviolis with Eggplant
1 package eggroll wrappers or ravioli wrappers.
1.5 lbs eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 c scallions chopped coarsly
1/2 tsp mustard
1 tsp paprika ( the hotter the better)
1 tsp ginger

Slice eggplant in half lengthwise and cut off stems. Place face down on a
cookie sheet. Use non-stick spray if the sheet is not already non stick.

Bake for about 1 hour. The eggplant should give to the touch. Take the
eggplant out of the oven and allow to cool. While they are cooling mix the
rest of the ingredients in a bowl to make a marinade.

When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop
Out the insides into the marinade. Let sit for at least 15 minutes.

Pour the eggplant and marinade into a food processor to puree for about 30
seconds. The result should look totally inedible. 🙂

Fill a large stock pan with about 1.5 inches of water and set on the stove to
boil.

If you are using wonton wrappers or ravioli wrappers you can skip this step.
Take out two eggroll wrappers and cut in even quarters.

Place out about 8 wrapper pieces on a flat clean surface like a cutting board.
Spoon about 1/2 teaspoon of the eggplant puree into the middle of each wrapper.
Dip your fingers into a bowl of water and run along two opposite edges of a
wrapper or along all four edges. Take one corner and fold it over to the
opposite corner forming a triangle. Carefully press the wet edges together to
form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat
the process with the other seven wrappers.

If you put too much filling in a wrapper, it will ooze out the edge. Just make
sure you press firmly on that edge to force the filling out all the way. You
want the wrapper edges touching each other so they will form a seal.

If you have a ravioli press, as sold at Chinese supply stores, follow the
directions given with the press.

After filling eight raviolis, turn them over on the drying rack and repeat the
process with eight more.

At this point, your water should be at a rolling boil and you can carefully
add the raviolis. First stir the water in a circular motion with a slotted
spoon. Place one ravioli on the spoon and carefully lower it into the water.
Continue stirring until the ravioli starts to float. Add another ravioli.
Don’t add so many raviolis that they crowd each other in the pan. They should
not touch each other while cooking or they might cook together.

The raviolis are cooked when they float easily and are somewhat transparent.
The eggplant mixture will spread in the wrapper a bit but should not seep out
if they were sealed well.

As they reach the floating stage, carefully lift the raviolis out of the water
with the slotted spoon and move them back to the drying rack.

When the raviolis are dry again use a toothpick to connect the two opposite
corners and place on a tray of lettuce or ornamental cabbage to serve.

Title: SEAFOOD GUMBO
Categories: Seafood, Soups
Yield: 8 servings

2 lb Shrimp
1 pt Oysters
1/2 lb Crabmeat, fresh or frozen
2 tb Oil
2 tb Flour
3 c Okra, or 1 T gumbo file’
2 ea Onions, chopped
1 cn Tomatoes, 16 oz.
2 qt Water
1 ea Bay Leaf
1 ts Salt
3 ea Garlic pods (optional)
1/8 ts Red Pepper (optional)

Peel shrimp before cooking devein. Make a roux…
use oil and flour in a heavy iron skillet. Over
medium-low heat, place flour in the oil and let cook ,
slow , until the flour starts to brown. Adjust heat so
that the flour does not burn. You want the flour to
turn dark brown, stir as needed but, keep dat flour
from burning.
When you are satisfied that the roux is as dark as
possible without burning, add the cleaned shrimp to it
for a few minutes, stiring constantly. Set the
shrimp/roux mixture aside.
Smother okra in another 2 T of oil, along with the
chopped onions. Add can of tomatoes when the okra is
nearly cooked. Then add water, bay leaf, garlic, salt
and pepper. Add shrimp and roux to this mixture and
let cook slowly for 20-30 minutes.
Add oysters and crabmeat, cook for another 10-15
minutes.
NOTE:
If ya don’t use okra, you can use gumbo file’, which
is crushed sassafras leaves, available in the spices
rack of the grocery store. When using file’ instead of
okra, add it only after the heat is off… don’t
simmer or boil file’… it gets stringy. Let gumbo
stand a few minutes after adding file’ before serving.
Serve over cooked rice.


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