Title: JERUSALEM ARTICHOKE EGGROLLS
Categories: Vegetables
Yield: 4 servings

2 lb Jerusalem artichokes, peeled
20 Eggroll wrappers
1 oz Butter
5 oz Ham, cubed
6 Shallots, thinly sliced
3 Garlic cloves, minced
3 ts Chive snips
Salt and pepper
1 Egg white, lightly beaten
Oil for deep-frying

Cook jerusalem artichokes in salted water until nearly soft. Chop
finely, and transfer to a bowl.
In a pan, fry ham and shallots in butter for 5 minutes. Add to the
bowl, along with the garlic, chives, and salt and pepper. Mix well.
Fill the eggroll wrappers with the jerusalem artichoke mixture, and
roll as usual. Glaze and seal with the egg white.
Deep fry and serve.

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CHILLED CREAM OF CUCUMBER AND CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes, diced
1 c Heavy cream
1 c Chicken bouillon
1 t Grated onion
1 c Dry white wine
1 t Salt
2 Cucumbers,coarsely grated
Freshly ground black pepper
4 Celery stalks,coarsely
-grated

Cook potatoes in the bouillon and wine for 15
minutes,uncovered Cover and continue cooking until
tender.Remove from heat and let stand, covered, for 10
minutes.Put the potatoes and liquid through a coarse
sieve.Stir in the cucumber and celery and all the
remaining ingredients.Mix well.Chill.Serves about 4-6.

Taken from Herbs and Things Jean Rose’s Herbal Workman
Publishing,NY 1972

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PAD THAI (SAUTEED RICE NOODLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Rice noodles
1/2 c Vegetable oil
5 Garlic cloves (or more)
— finely chopped
1 lb Medium shrimp
— shelled and deveined
2 Firm-style bean curd squares
— cut into 1/2 inch cubes
1/4 c Pickled turnips
— (coarsely chopped)
1/2 c White vinegar
1/8 c Fish sauce
1 tb Paprika
1/4 c Sugar
2 Eggs — beaten
1/4 lb Mung bean sprouts
3 Scallions
— cut into 1/2 inch pieces
1/2 c Ground unsalted peanuts
1 Fresh red chili pepper
— seeded coarsely chopped
1 Lemon — cut into wedges
Coriander leaves for garnish
1/4 c Crushed red pepper (opt.)

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic until it
is light brown. Add the shrimp, bean curd and pickled turnips; stir in the
vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the
noodles. When the noodles are completely coated, spread them out to the
sides of the wok or frying pan, leaving a space in the middle. Add the
beaten eggs. As the eggs cook, fold the noodles over them and stir to
combine all of the ingredients evenly. Stir in half of the bean sprouts,
then add the scallions, ground peanuts and chopped chili pepper. Toss
several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper on
the side, for those who like it extra-spicy.

From: stigle@cs.unca.edu (Sue Stigleman)

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Title: EMPANADAS
Categories: Mexican, Hamburger, Beef
Yield: 15 servings

———————————–PASTRY———————————–
3 c All-purpose flour
1/2 ts Salt
6 tb Margarine
6 tb Vegetable shortening
2 tb Cold water

———————————-FILLING———————————-
1 Onion, chopped
4 cl Garlic, finely chopped
1 Green pepper, seeded and
Chopped
1 1/2 ts Olive oil
8 oz Ground beef
1 ts Cocoa powder
1 tb Flour
1/2 ts Ground cumin
1/2 ts Paprika
1/2 ts Dried oregano, crushed
Salt and pepper
2 Chili peppers, seeded and
Chopped
4 tb Canned crushed tomatoes
2 tb Slivered almonds
2 tb Raisins
2 tb Chopped green olives
2 tb Chopped fresh parsley

———————————–GLAZE———————————–
1 Egg yolk
1 ts Water
2 ts Milk
Salt
1 Oil

Contributed to the echo by: Leti Labell Originally from: Step by Step
Mexican Cooking A modified version; original from Step by Step Mexican
Cooking Empanadas con Picadillo

Sift the flour with a pinch of salt into a mixing bowl, or place in a food
processor and mix once or twice. Rub in the margerine and shortening until
the mixture resembles fine breadcrumbs, or work in the food processor,
being careful not to over-mix. Mix the liquid gradually, adding enough to
bring the pastry together into a ball. (In a food processor, add the liquid
through the funnel while the motor is running.) Wrap the pastry well, and
chill for 20 to 30 minutes.

Brown the ground meat well, and drain away as much of the fat as possible.

until the onion is soft. Add to the meat. Then add the cocoa, flour,
spices, oregano, and seasonings. Stir well and cook briefly before adding
the chilies and the tomatoes. Cook slowly for 10-15 minutes.

Add the nuts and the olives, and allow to cool. (Oh, you were supposed to
add the parsley with the tomatoes, above.)

Roll out the pastry on a floured surface. (We didn’t do this. We ran the
dough through the pasta machine – much easier! We found the #3 setting on
our Atlas pasta maker to be the right thickness.)

Cut the dough into 4 inch rounds. (I used a leftover container from ricotta
cheese to get the right size.)

Place about 1-1/2 tablespoons of filling on the dough circle. Fold over,
and press to seal. If the dough is a little dry, moisten the edges with a
little warm water (with your finger) before pressing the edges together.
Crimp the edges with a fork. With a toothpick, prick several holes on the
top of the empanada to allow the steam to escape.

Mix the glaze ingredients together. Place empanadas on a baking sheet, and
brush with the egg glaze.

Bake at 425 for 15-20 minutes, or until golden brown.

If you like, you can freeze these. To bake frozen empanadas, place the
frozen pastries on a cooking sheet and brush with the egg glaze. Bake for
30-35 minutes at 425 degrees.

Makes 15 empanadas.

—–

Title: CHESTNUT BROTH WITH SOFT SPICES
Categories: Vegetarian, Soups
Yield: 2 servings

1/2 Carrot
1/2 Leek
1 Celery Sticks
Vegetable Oil
1/4 ts Nutmeg
1/4 ts Cinnamon
1/4 ts Coriander
1/4 ts Mace
3/4 pt Water
1/2 tb Passata
4 oz Chopped Chestnuts
1/4 pt Milk
Lemon Juice
Seasoning

1. Fry the chopped carrot, leek and celery in the
vegetable oil until they
start to colour, then stir in all the spices. Allow
the spices to cook
for a few seconds then add the water and passata.
Stir well. Add the
chestnuts, bring to the boil and cook until soft,
for around 20
minutes.

2. Add the milk and lemon juice and season to taste.
Puree. Return to the
pan, heat and then serve.

—–

Title: CIMA ALLA GENOVESE II (SALSA VERDE)
Categories: Roast, Veal, Masterchefs, New york, F
Yield: 12 servings

3 tb Oil, olive, extra-virgin
1 c Oil, olive, extra-virgin
1/2 c Shallot **
4 ea Anchovy, fillets **
1/2 c Vinegar, red wine
Salt (to taste)
Pepper (to taste)
2 ea Peppers, red bell, roasted
— OR
1 c Pimientos, canned **
1 md Onion, red (1 cup) **
2 ea Celery, stalks **
1 c Parsley, Italian **
2 lg Eggs, hard cooked **

** Finely chopped

For Salsa Verde:
================

Heat 3 tablespoons of olive oil in a medium
skillet. In the hot oil, saute shallots and
anchovies, stirring until shallots are softened, 2 to
3 minutes. Cool.

In bowl, combine 1 cup olive oil, wine vinegar
and salt and pepper to taste. Add shallot-anchovy
mixture and remaining ingredients. Stir well, adjust
seasoning and set aside.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New
York

—–

Date: Tue, 07 Dec 93 12:40:00 CST
From: "Peter Brauer 312/915-6157″ <$W$PR42@LUCCPUA.BITNET>

Lasagne

1 15 oz can tomato sauce Dry Lasagne noodles (about 8 oz)
1 6 oz can tomato paste
15 oz fat-free ricotta
16 oz fat-free mozzarella
1 lb frozen chopped spinach (or preferably fresh chopped eqivalent)
2 egg-white (can be omitted quite easily)
1 pkg McCormick Spaghetti sauce
1 1/2 cups water (you can sub 1/4 red wine for some water)
.
Bring tomato sauce, paste, water, and sauce to boil on stove, set aside.
Combine ricotta, drained spinach, and egg-whites in a bowl.

Boil the tomato sauce, paste, water, sauce mix, and wine and set
aside. In a 9×14 pan, pour 1 c. (approx) of the tomato mixture.
Place the dry (yes they must be dry) lasagne noodles to form one
layer. Add half the cheese/spinach mixture over the noodles, half the
non-fat mozz, then half the remaining sauce. Place one more layer of
lasagne noodles (yes they are still dry) and then layer the other
ingredients as before. This should use up the rest of the mixtures and
fill the pan.

Cover the pan with tin-foil, place in oven at 350 degrees for 50 minutes
and then uncover, and cook for another ten. Let sit for ten minutes
before serving.

Title: No Fail Pie Crust
Categories: Pie Crusts
Yield: 6 servings

1/3 c shortening (or 1/3 cup lard)
3 tb cold water
1/2 ts salt
1 c all-purpose flour

Double the recipe for 2 crust pie.

Cut shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into
flattened round on lightly floured cloth covered board.Roll pastry 2″
larger than inverted pie plate,9″ x 1 1/4"Fold pastry into
quarters;place in plate.Unfold and ease into plate,pressing firmly
against bottom and side.Trim edge of pastry 1″ from rim of plate.Fold
and roll pastry under, even with plate;flute.

—–

CALAMARIA GEMISTA (STUFFED SQUID)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Large fresh squid
1/2 c Olive oil
1 c Coarsely chopped onion
-(packed)
1/3 c Long-grain rice
1/4 c Pine nuts
2 lg Garlic cloves — chopped
1/4 c Currants
3/4 c Dry white or red wine
Salt freshly ground pepper
-to taste
3/4 c Chopped fresh parsley
-(packed)
1/4 c Chopped fresh dill, packed
4 tb Chopped fresh mint
2 c Peeled, seeded tomatoes
-(chopped)

Wash and clean squid. Grasp the head just below the eyes, pull it off from
the rest of the body, and set it aside. Cut away the thin purplish membrane
on the outside of the tail section. Using your index finger, scoop out and
discard the guts and thin cartilage “icicle” on the inside of the tail
section. Rinse tail sections inside and out and set aside in a colander to
drain. Take the head section in one hand and put pressure with your thumb
and forefinger around the mouth and eyes, to squeeze them out. Discard
mouth and eyes.

Chop the squid tentacles and have them ready, as they will be used in the
stuffing.

In a large skillet, heat half the oilve oil and saute onion until wilted.
Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to
3 minutes. Add garlic and currants to rice and stir quickly with a woodent
spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and
pepper. Reduce heat to low and simmer, covered, until liquid is almost
completely absorbed and rice is soft but only about half cooked, about 15
minutes. About 5 minutes before removing skillet from heat, add parsley,
dill and mint. Remove and let cool enough to handle.

Using a small teaspoon or a butter knife, carefully fill about three
quarters of each squid with the rice mixture. Use toothpicks to secure
closed. Pour remaining olive oil into a large stewing pot. Place squid
carefully in pot. Pour in remaining wine and enough water to cover. Bring
to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours,
or until rice is cooked and squid fork-tender. Twenty minutes before
removing squid from heat, add chopped tomatoes to pot and adjust seasoning
with salt and pepper. Check throughout cooking to see if more water is
necessary so that mixture doesn’t dry out. Serve squid hot or cold with a
simple green salad.

SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola
Callinga or Santorini Boutari. Serve with wild greens (horta), ‘horiatiki
salata (village salad), and a beautiful olive bread.

Source: The Food and Wine of Greece – by Diane Kochilas
ISBN: 0-312-05088-7
Typed for you by Karen Mintzias

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ALMOND DUMPLINGS (FOR SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs, separated
Salt pepper
1/2 ts Chopped parsley
6 Minced almonds
1/2 ts Baking powder

Flour

Beat egg yolks very light. Add salt, pepper, parsley,
almonds, baking powder, enough flour to make a VERY
stiff batter. Add beaten egg whites. Test a
teaspoonful in boiling water – if it boils apart, add
more flour. Drop from teaspoon into boiling soup 10
minutes before serving. This is from The Settlement
Cookbook.

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