Title: Ayam Bumbu Rojak (Chicken with Spicy Sauce)
Categories: Poultry, Indonesian, Main dish
Yield: 4 servings

1 Broiler or fryer
Chicken with skin 450g
1 lg Onion, finely chopped
2 Cloves garlic, chopped
Finely
3 T Oil
1 t Brown sugar
1 Red chilli, crushed
2 Candlenuts, grated
1/4 Roll shrimp paste
1 t Sweet soy sauce
2 t Salt

Cut chicken into serving portions

Fry onion and garlic in oil until golden brown. Add brown sugar, chilli,
candlenuts and shrimp paste and stir. Add chicken to this spicy mixture.

Then add tamarind juice, soy sauce, 1 cup water and salt. Cover tightly
and cook slowly until liquid is completely absorbed by chicken. Serve with
rice.

Compiled by Imran C. Gold Coast-‘Oz

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CREAM OF CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillion cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1 quart Milk
1 cup Butter
Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in
flour and seasonings. Add milk and bouillion gradually; cook until thick,
stirring constantly. Add crabmeat, heat. Garnish with parsley.

– – – – – – – – – – – – – – – – – –

Amish Friendship Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Amish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2/3 cup Oil
2 cups Flour
1 cup Sugar
1 1/4 teaspoons Baking powder
1 1/2 teaspoons Cinnamon
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 cup Chopped nuts or raisins
-optional
Starter Batter

To starter batter, add remaining ingredients. Pour into well greased and
sugared loaf pans. Bake at 350 degrees 50 to 55 minutes. Check after 45
minutes. (Can be put in 3 small loaf pans.)
STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk
Day 1: Pour starter into plastic container. Cover loosely. Do not refrigerate.

Day 2, 3, 4: Stir.

Day 5: Add 1 cup EACH: flour, sugar, milk. Stir.

Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out and
divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and following recipe to
each of two friends. This is Day 1 for them. All batters must be mixed and
stored in plastic bowls.

– – – – – – – – – – – – – – – – – –

Title: Chestnut, Walnut Red Wine Loaf
Categories: Main dish, Vegetarian
Yield: 8 servings

1 oz Margarine
1 Onion, peeled chopped
1 Celery stalk, finely chopped
4 Garlic cloves, crushed
12 oz Roughly mashed fresh
— chestnuts
12 oz Cashew nuts, grated
4 oz Walnuts, grated
1/2 c Red wine or stock
3 tb Chopped fresh parsley
1 tb Brandy or lemon juice
1/2 ts Hungarian paprika
1/2 ts Thyme
1/2 ts Basil
Salt pepper

MMMMM————————–GARNISH——————————-
Tomato slices
Lemon slices
Parsley sprigs

Set oven to 375F, 190C Gas 5. Grease and line a 2lb loaf pan with a
long strip of waxed paper. Fry onion and celery in margarine for 7
minutes then add the garlic and cool a further 3 minutes. Remove from
heat and add remaining ingredients. Season well with salt and pepper.
Turn mixture into waxed paper lined loaf pan. Cover with foil and bake
for 1 hour. Remove foil and cook another 15 minutes until the loaf is
firm in the centre.

Remove loaf from the oven and allow to stand 3 to 4 minutes. Loosen the
edges with a knife and turn loaf out onto a serving platter. Garnish
with tomato, lemon and parsley.

Rose Elliot, HTV West “The Good Neighbour Show”

MMMMM

RICE AND ENDIVE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Italian Vegetarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Uncooked rice
1 1/2 c Chopepd onions
2 Celery stalks, sliced
2 sm Carrots, peeled cut into
— half moons
3 tb Olive oil
3 c Vegetable stock
10 Ripe plum tomatoes, chopped,
— or 28 oz can whole plum
— tomatoes, crushed
1 Head curly endive, chopped
1/2 c Chopped fresh parsley
1 1/2 tb Chopped fresh basil
Salt pepper

Cook the rice.

Meanwhile, saute the onions, celery carrots in the olive oil till tender.
Add the stock tomatoes endive. Simer for about 15 minutes. Stir in the
cooked rice. Add parsley basil. Season with salt pepper to taste.

Serve.

“Sundays at Moosewood Restaurant Cookbook”

– – – – – – – – – – – – – – – – – –

Title: PENNE IN VODKA SAUCE
Categories: Pasta, Italian
Yield: 4 servings

2 Dried red peppers
3/4 c Vodka
2 2/3 c Whipping cream
10 T Butter
6 oz Tomato, fresh ripe; peeled,
-seeded chopped
1 lb Penne
3/4 c Parmesan; grated
3 T Parsley, fresh; minced
Pepper; to taste

Soak red peppers in vodka for 24 hours.

Combine cream, butter and tomatoes in heavy large saucepan. Simmer
until reduced by 1/3, about 12 minutes. Cook pasta according to
directions. Drain and add to sauce. Boil 1 minute, stirring
constantly. Discard red peppers, and add vodka to pasta. Simmer until
sauce thickens, stirring constantly, about 3 minutes. Mix in 3/4 cup
Parmesan and parsley. Serve immediately, passing additional Parmesan
and pepper separately.

TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Pork shoulder or butt cut
-into 1-1/2″ cubes
1/3 c Vinegar
2 tb Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 tb Sugar
1/2 c Water
2 tb Cooking oil

1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.

3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.

4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for a minute or two scraping all browned bits sticking to pan. Pour sauce
over meat and serve.

Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.

Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour,
15 minutes Serves: 4 to 6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

A LUCKY ACCIDENT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sm Carrots, diced
2 sm Parsnips, diced
1 md Turnip, cut in chunks
2 ea Celery stalks, diced
Celery leaves from
1 lg Onion, stuck with 2 cloves
1 cn Tomatoes with liquid
1 cn Tomato paste
1 sm Bn flat-leaf parsley
1 ea Bay leaf
Fresh rosemary and thyme
Black peppercorns

Put 3 quarts of water in the bottom of a large stock
pot with a pasta insert. Add the tomato liquid and
tomato paste. Put all of the other ingredients in the
pasta insert. Bring to a boil over high heat, lower
the heat, cover and simmer for about 3 hours. Lift out
the pasta insert, letting out the liquid fall back
into the pot. Press down on the solids to extract as
much liquid as possible and return all the liquid to
the pot. Discard the solids.

Note: This started out to be vegetable stock to use up
some leftover stuff I had on hand, but after I
strained the stock I decided to use it as a cooking
liquid for pasta. The pasta thickened and flavored the
stock to such an extent that I decided to save the
leftovers to use as a tomato-vegetable soup. I may add
some vegetables and small pasta to that.

Recipe by Diane Lazarus

– – – – – – – – – – – – – – – – – –

Title: Standard Tomato Sauce
Categories: Canning, Vegetables
Yield: 1 recipe

Quantity: For thin sauce — An average of 35 pounds is needed per canner
load of 7 quarts; an average of 21 pounds is needed per canner load of 9
pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an
average of 5 pounds per quart.

For thick sauce — An average of 46 pounds is needed per canner load of
7 quarts; an average of 28 pounds is needed per canner load of 9 pints.
A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average
of 6-1/2 pounds per quart.

Procedure: Prepare and press as for making tomato juice. Simmer in
large-diameter saucepan until sauce reaches desired consistency Boil
until volume is reduced by about one-third for thin sauce, or by
one-half for thick sauce. Add bottled lemon juice or citric acid to jars
(See acidification directions). Add 1 teaspoon of salt per quart to the
jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and
process. Recommended process times are given in Table 1, Table 2, and
Table 3.

Table 1. Recommended process time for Standard Tomato Sauce in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Table 2. Recommended process time for Standard Tomato Sauce in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.

Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.
Table 3. Recommended process time for Standard Tomato Sauce in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Prssure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: RED WINE AND PEPPER MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR BEEF,POULTRY,PORK,LAMB—————-
1 Small garlic clove; crushed
1 ts Vegetable oil
1/4 c Red wine
1 ts Allspice berries; crushed
2 ts Black peppercorns; crushed

Combine all ingredients in a bowl. Makes about 1/3 cup.

—–