Hummos

Recipe By : dean@underground.irhe.upenn.edu (Kareema Dean)
Serving Size : 15 Preparation Time :0:00
Categories : Sauces Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Garbanzo Beans, Canned
1/2 Sm Onion
1 Garlic Clove — or 2, or
— a few tsp powder
2 Tsp Cumin
1 Tsp Coriander — or 2
1 Tsp Chili Powder — or cayenne
1 Tbsp Lemon Juice
1 tsp Vinegar
Salt — to taste
Parsley — minced

You can make a great hummos or babaganouj too without the tahina. Baba
ganouj tastes good with ff youghurt substituted for the tahina. My
“hummos” is below. It is really more of a chick pea dip/spread:

Throw it in the blender and blend! tada! If your spicing tastes are
picky, add 1/2 the spicing and then blend and taste and adjust from there.

I like things really spiced! But this is good as a dip or spread with
tomato or felafil (which is a great portable meal!)… which I hope y’all
know can be baked instead of fried!

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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NOTES : Cal 22.1
Fat 0.3g
Carbs 4.2g
Dietary Fiber 0.9g
Protein 0.9g
Sodium 68mg
CFF 10.6%

Title: PAN-SEARED BISON TENDERLOIN
Categories: Meats
Yield: 4 Servings

4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham
-Julienned
4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables
Marinated in vinaigrette

Mix oil and chili powder together and rub evenly over filets and let
rest for 30 minutes. Heat saucepan and sear filets on all sided,
lower heat and cook, turning often until desired doneness. (Medium
Rare to Medium is recommended. Melt butter in pan and add elk and
moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add
cream and stir until incorporated with pasta. Lightly charbroil
vegetables. Place pasta on hot plate. Place Bison filet in center and
surround with char-broiled vegetables.

MMMMM

Title: YOGURT RYE BREAD
Categories: Breads
Yield: 1 servings

1 1/2 c Warm water
2 pk Dry yeast
1 c Plain yogurt
1/4 c 9-grain cereal
1 c Bran flakes
1 1/2 ts Salt
4 tb Butter; softened
1 c Rye flour
2 1/2 c All-purpose flour (Or more)
1 tb Fennel seeds
2 tb Cornmeal

———————————–GLAZE———————————–
1 Egg yolk; mixed with
1 tb Water

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
flour. Beat vigorously until well blended. Add enough all-purpose flour to
make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
a good 10 minutes, until the dough is elastic, sprinkling on a little more
all-purpose flour as necessary to keep it from being too sticky. Knead in
the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
a clean damp cloth, and let rise until double in bulk. Punch the dough down
and divide into 3 equal parts. Roll each piece into a long round strand
about 3/4-inch thick, making them all the same length. Pinch the strands
together at one end, and braid. When you’ve finished braiding, pinch both
ends together firmly and tuck them under a bit, to give the loaf a neat
look. Transfer to a baking sheet that’s been sprinkled with the cornmeal,
cover loosely, and let rise again until double in bulk. Brush with the
egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
from the sheet and cool on a rack. Makes 1 Loaf

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Pork Cheese Spaghetti – gwhp32a

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pork chops
1 tablespoon Fat
1 Onion
1/2 cup Celery
1 cup Tomato
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Sugar
1/4 teaspoon Pepper
1 1/2 teaspoon Salt
8 ounce Spaghetti
1 cup Cheddar cheese

Notes: Use end cut pork chops. Meat should total 1 lb.
boned and diced. Shop onion. Dice celery. Use 1 lb.
can of tomatoes. Cheese to be shredded. Brown pork in the fat. Add onion and
celery and cook 5 minutes. Add remaining ingredients, except spaghetti and
cheese and simmer 30 minutes. Cook and drain spaghetti. Combine meat mixture
with spaghetti in 2 qt. casserole. Mix well and sprinkle with cheese. Bake in
moderate oven (350) 30 minutes.

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Limello Fluff

Recipe By : The Cookie Lady’s Files
Serving Size : 6 Preparation Time :0:12
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ozs lime gelatin powder
3 ozs fat-free cream cheese — softened
1 c miniature marshmallows
1 env Dream Whip® whipped topping mix
8 ozs crushed pineapple

Prepare lime gelatin according to package directions and let set until
almost firm. In double boiler, combine cream cheese and marshmallows. Let
this partially cool while you prepare the whipped topping mix as directed.
In a mixing bowl, using low speed, blend together the cream
cheese-marshmallow mixture, whipped topping mix, semi-molded gelatin, and
pineapple. Pour into a mold and chill until firmly set.

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Per serving: 119 Calories; less than one gram Fat (1% calories from fat);
4g Protein; 26g Carbohydrate; 2mg Cholesterol; 117mg Sodium

—
Anita A. Matejka

Texas, USA

Date: Fri, 17 Jun 94 16:04:00 EDT
From: “Anne.Cox” <20676AC@msu.edu>

Saucey Black Beans

4c dry black beans, soaked overnight
12c water
grated peel from one orange (just the very thin orange part)
4 Vidalia onions, chopped
1/2 can mild green chilis, or whole can for chili lovers
2 cans stewed or canned tomatoes (16 oz cans)
1 t molido (dried Mexican oregeno)
4 cloves minced garlic, or an entire bulb of roasted garlic, peeled
and chopped

Drain the soaking water from the beans and add the 12c water. Bring to a
boil, reduce heat and cook at a fast simmer for 1 to 1 1/2 hours, when beans
just start to get soft. Add all other ingredients except the molido and cook
until beans are truly soft. Add molido, stir in well, turn off burner and
allow to sit for 30 minutes. Serve over rice or corn bread, or use in
enchiladas.
Beans behave slightly differently with every batch I buy, so adjust the
cooking time according to taste. I can tell by the smell that they are done.
If the beans seem too liquid, leave the lid off after adding the onions and
allow them to cook down.

NOTE: I personally prefer 2t of molido, but this is a bit much for some
folks. I’ll bet it would be good with the fresh stuff, if I could ever find
it!

OYSTERS AND ARTICHOKE CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Frozen artichoke hearts
1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters
1/4 lb Butter
1 Bunch green onions, minced
1/2 c Fresh parsley, minced
1/2 c Browned flour
Dry white wine
2 T Lemon juice
1 Thinly sliced unpeeled lemon
1 Pinch thyme, salt, pepper
Paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in
a flat, buttered casserole. Cover with sauteed
mushrooms. Cook oysters in their liquid until edges
begin to curl. Drain thoroughly in colander, reserving
liquid. Melt butter and sautee onion until tender; add
parsley and cook a minute. Add flour, stirring until
smooth. Add enough white wine to oyster liquid to make
1 1/2 cups. Add seasonings and stir constantly until
thick. Add oysters and spoon mixture over artichokes
and mushrooms. Arrange lemon slices over top; add a
dash or two of paprika and bake at 350 degrees about
10 minutes or until bubbling. Mrs. Maynard C. Nicholl

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Heath Bar Mocha Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Heath English Toffee bars — 1.4 oz size
—–CRUST—–
9 ounces Chocolate wafer cookies
3 tablespoons Butter — melted
—–FILLING—–
1 1/3 cups Heavy cream
5 tablespoons Instant coffee crystals
24 ounces Cream cheese — softened
1 cup Sugar
4 Eggs
1 tablespoon Vanilla extract
—–TOPPING—–
12 ounces Milk chocolate chips

Preheat oven to 325~. Coarsely chop 4 Heath bars.
Finely chop remaining 4 bars. Reserve separately.
CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter
and process until mixed.
Press into bottom and about 1″ up sides of a 9 1/2″ springform pan. Sprinkle
coarsely chopped Heat bars over crust. Refrigerate while preparing filling.
FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals.
Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when
stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat
together cream cheese and sugar with an electric mixer on medium speed until
smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed,
1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture;
continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20
minutes, or until cheesecake looks set around edges and center still jiggles
slightly. Let cake cool; then refrigerate.
TOPPING: When cake is cool, in top of a double boiler, heat together chocolate
chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let
cool in refrigerator until slightly thickened. Spread topping over cheesecake.
Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is
set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen
cake and remove springform side of pan.

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Title: Creole Shrimp Stew
Categories: Seafood, Stews
Yield: 4 servings

1/3 c Chopped Bacon
1/3 c All-Purpose Flour
4 ea Stalks Celery, chopped
1 ea Large Onion, chopped
1 ea Large Green Pepper, chopped
6 ea Green Onions, chopped
1 c Tomato Paste
3 c Seafood Stock
2 c Water
2 tb Lemon Juice
1 tb Granulated Sugar
1 x Creole Spices
2 lb Uncooked, shelled Shrimp
1/4 c Minced Fresh Parsley

* Instead of using bacon fat to blend with the flour, it can be
drained off and you can use oil. cook bacon in large, heavy pan over
medium heat until fat escapes and bacon is crisp. Blend in flour and
whisk until it burns a peanut brown color. Add celery, onion, green
pepper and green onions and cook, stirring until vegetables soften,
about 10 minutes. Blend in tomato paste, seafood stock, water, lemon
juice, sugar and spices to taste. Stir to blend mixture into a roux.
Bring to a boil, reduce heat, cover and simmer very slowly, stirring
frequently, until sauce thickens, about 10 minutes. Add uncooked,
shelled, deveined shrimp and parsley and continue to cook over low
heat, just until shrimp turn pink. taste and adjust seasonings. Serve
hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House,
From The Gazette, 91/02/27.

MMMMM

FISH SOUP #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
1 lb Fresh fish (croakers,
– porgies, etc.)
2 ts Powdered ginger or fresh
– ginger root — smashed
2 md Tomatoes — quartered
1 t MSG
1 ea Lemon — juice of
4 c Water
Salt and pepper taste
1 ea Stalk scallion — diced

Put all ingredients except lemon juice in a large
sauce pan and simmer for 45 minutes. Bring serving,
add lemon juice and diced scallion and serve.

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