Title: Peach Cobbler
Categories: Desserts, Ceideburg 2
Yield: 6 servings

MMMMM———————–PEACH FILLING—————————-
7 c Pitted peaches, peeled, cut
-in sixths
3/4 c Sugar, or to taste
2 tb Fresh lemon juice
4 tb Butter

MMMMM———————-BISCUIT TOPPING—————————
1 c Flour
2 tb Sugar
1/4 ts Salt
2 ts Baking powder
4 tb Chilled butter
6 tb Milk
Preheat oven to 425F.

MMMMM————————–FILLING——————————-

Place the prepared peaches in an 8-inch square baking pan and sprinkle
evenly with the sugar. Drizzle on the lemon juice and dot with the
butter. Set aside.

TOPPING:

Combine the flour, sugar salt and baking powder in a large bowl and
stir together with a fork. Cut the butter into bits and drop it into
the bowl, then cut it into the flour mixture until dough resembles
fine, even crumbs. Slowly add the milk, stirring with a fork. Gather
the dough together and place it on a lightly floured surface. Knead
8 to 10 times, until it is fairly smooth. Roll or pat the dough into
a shape that will fit the baking dish ++ it should be no more than
1/2 inch thick , so trim edges if necessary.

Place the dough over the fruit in the pan, pressing it down into the
fruit all around the edges. Bake for 35 to 45 minutes, until the
juices are bobbling, the biscuit crust is golden brown and the
peaches are tender when pierced through the crust with a knife.
Remove from the oven and place on a wire rack. Serve warm with heavy
cream.

Serves 6.

Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Nov. 12 1991.

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Title: HUMINTA (BOLIVIAN STYLE SOUFFLE)
Categories: Main dish, Vegetarian
Yield: 4 servings

4 c Cooked quinoa
1 c Tofu, squeezed
1 c Cooked winter squash
1/4 c Tahini
3 dr Anise extract
1/2 ts Salt
1 ts Vegetable oil
1/2 c Bread crumbs

Run quinoa, tofu and squash through a fine food mill.
Lightly blend in tahini, anise and salt.
Oil a small casserole. Add half of the bread crumbs
and rotate around the casserole to form a thin layer
of crumbs. Add the quinoa mixture, sprinkle remaining
bread crumbs on top, cover and bake for 1 hour.
Serve hot in cold weather or at room temperature in
hot weather. Any leftovers may be sliced and pan
fried.

—–

Title: Shami kebab
Categories: Beef, Indian
Yield: 7 Servings

1 lb Lean ground beef
1/2 c Dhal or dried split peas
1 ts Cumin seed
1 1 in cinnamon stick
6 Whole cloves
1 1 in ginger root; peeled
8 Cloves garlic
2 ts Chili powder
1/2 ts Salt (optional)
3 c Water
1 Onion; chopped
1/3 c Ciliantro; chopped
3 Green chillies; chopped
1/2 c Liquid egg substitute

Soak dhal (or dried peas) in water for 10 minutes, then drain. Put
3 cups water in a large skillet, and boil the ground beef, dhal or
peas, and next 7 ingredients approximately 45 minutes, or until all
liquid evaporates.
When all of the liquid has evaporated, allow mixture to cool
slightly. Add liquid egg substitute. Then grind the meat mixture to a
fine paste. This can be done in a blender or food processor, the
liquid egg substitute providing the moisture. After the mixture has
been made into paste, add the chopped onion, coriander leaves and
chillies.
Line a cookie sheet with aluminum foil, or spray with noncaloric
spray to prevent sticking. Measure 1/4-cup portions onto the cookie
sheet and shape them into patties. Bake in 350 degree oven for 25 to
30 minutes or until set. Remove carefully from pan with spatula. Use
a grill on a hot summer day!

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Gefullt Krautroladen (Stuffed Cabbage Rolls)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Brown Rice
3 cups Water
2 teaspoons Salt
1 teaspoon Dillseed
1/2 teaspoon Marjoram
3/4 teaspoon Pepper
2 1/2 cups Onion — Chopped
5 Tb Vegetable Oil
1/2 teaspoon Paprika
2 Garlic; Cloves — Minced
2 Eggs; Large — Slightly Beaten
1/4 cup Bread Crumbs
1/2 cup Parsley; Fresh — Minced
2 1/2 pounds Cabbage
Cheesecloth — About 6 ft.
2 1/2 cups Tomatoes; Canned — Chopped
1/2 cup Vermouth — Dry
1/2 cup Beef Broth
2 Tb Tomato Paste
1/2 teaspoon Sugar

In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
salt.
Simmer covered for 40 minutes or until the liquid is absorbed. Add the
dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups
chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir
in the rice mixture, eggs, bread crumbs, and parsley.
Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the
cabbage cored-side-down in boiling salted water for 5 minutes or until it
is
softened. Drain. Remove 12 leaves and cut off one fourth of each leaf
from
the base. Arrange 1 leaf curved-side down on a square of dampened
cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf
around the filling and twist the corners of the cheesecloth to form the
leaf
into a roll. Continue making rolls with remaining filling. Chop
remaining
cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped
onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth,
tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for
5
minutes, stirring occasionally. Adjust seasonings.
Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the
cabbage rolls close together in one layer on the sauce. Spoon some of the
mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste
rolls
4 to 5 times during cooking. Let the dish cool. Cover and refrigerate
overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30
minutes before serving.

– – – – – – – – – – – – – – – – – –

Date: Thu, 21 Oct 93 13:23:44 PDT
From: Michelle Dick

From The Joy of Cooking:

BROWNED FLOUR

A variant used in gravies to enhance color and flavor [and as we now
know, to do fatfree cajun cooking]. The slow but inexpensive
procedure by which it is made is worth trying. The flour, when ready,
should smell nutty and baked. Place:

1 cup flour

in a dry heavy skillet. Stir constantly over very low direct heat,
scraping the flour from the sides and bottom of the pan. Or, heat the
flour in a very slow oven, 200 deg F to 250 deg F, in a very heavy
pan. Shake the pan periodically so the flour browns evenly. Do not
let it get too dark or, as with brown roux, it will become bitter and
lose its thickening power altogether. Even properly browned flour has
only about half the thickening power of all-purpose flour. It may be
stored in a tightly covered jar in a cool place.

GRILLED PORCINI AND BATAVIAN LETTUCE WITH

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cranberry Beans:
2 cups shelled cranberry beans
6 cups water
1/2 small onion
1 garlic head
1 tablespoon rosemary
1 medium carrot
2 bay leaves
Salt to taste
Lettuce:
4 ounces quality Pancetta
4 heads small Batavian lettuce (or escarole) 4
garlic cloves
1 tablespoon extra virgin olive oil
Black pepper to taste
Salt to taste |
Porcini Mushrooms:
4 large Porcinii mushrooms
2 tablespoons extra virgin olive oil
Coarse salt to taste
Black pepper to taste
Vinaigrette:
1 tablespoon oil (from cooked lettuce)
1 tablespoon oregano leaves
2 tablespoons brown chicken sauce
2 teaspoons sherry vinegar
2 tablespoons extra virgin olive oil
Black pepper to taste
Coarse salt to taste

Preparation of the Cranberry Beans:
Place all of the ingredients in a heavy sauce pan, except the salt. Bring
to a boil over high heat, turn down and simmer slowly for twenty
minutes. Add salt and finish cooking process, approximately five to ten
minutes.
Cool beans in juice. Once cold, remove aromats and take the beans out.
Refrigerate beans, but do not discard the cooking juices.
Preparation of the Lettuce:
Slice the Pancetta as thin as possible on a meat slicer and wrap lettuce
with it. Heat a heavy skillet with olive oil and let smoke lightly. Add
the
wrapped lettuce and garlic cloves and turn down heat to cook until
golden brown to create crispy lettuce.
Remove from oil and reserve at room temperature. Discard half of the
oil and the garlic cloves. Reserve half of the oil in the pan.
Preparation of the Porcini Mushrooms:
Slice the cleaned mushrooms into thick slices. Season well and brush
with olive oil. Grill well on both sides until mushrooms are tender,
about three minutes per side depending on the size. Keep warm.
Preparation of the Vinaigrette:
Heat the oil from cooking the lettuce in a skillet, add leaves of oregano
until they fry. Add brown chicken sauce, sherry vinegar, and olive oil.
Serve hot over the mushrooms, beans, and lettuce.
Yield: 4 servings

– – – – – – – – – – – – – – – – – –

NOTES :

Vegetable and Cheese Strata

Recipe By : Barbara Taub/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups onion — finely chopped
1 cup scallion — finely chopped
3/4 pound mushroom — sliced thin
3 tablespoons olive oil
2 red bell pepper — thinly sliced
2 green bell pepper — thinly sliced
enought Italian bread cut into 1″ cube to
measure 9 cups about 1 1/2 loaves
2 1/2 cups extra sharp Cheddar — coarsely grated
1 cup Parmesan cheese — freshly grated
12 large eggs
3 1/2 cups milk
3 tablespoons dijon mustard
tabasco sauce to taste

In a large skillet cook the onion, the scallion, and the mushrooms in the oil
over moderately low heat stirring, until the onion is softened, add the bell
peppers and salt and pepper to taste, and cook the mixture over moderate heat,
stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off
is evaporated and the peppers are tender. Arrange half the bread cubes in a
buttered large shallow 4 1/2 quart baking dish, spread half the vegetable
mixture over them, and sprinkle half the Cheddar and half the Parmesan over
the vegetables. Arrange the remaining bread cubes over the cheeses, top them
with the remaining vegetables, and sprinkle the remaining cheese over the top.
In a bowl whisk together the eggs, the milk, the the mustard, the Tabasco, and
salt and pepper to taste, pour the egg mixture evenly over the strata, and
chill thestrata, covered, overnight. Let the strata stand at room temperature
for 15 minutes and bake it in the middle of a preheated 350F oven for 50
minutes to 1 hour, or until it is puffed and golden and cook through.

– – – – – – – – – – – – – – – – – –

Per serving: 284 Calories; 19g Fat (58% calories from fat); 18g Protein; 13g
Carbohydrate; 293mg Cholesterol; 504mg Sodium

Title: Doneraki’s Charro Beans
Categories: mexican, soups
Yield: 1

1 lb dried pinto beans
6 to 7 bacon; chopped
1 garlic; chopped, to taste
4 md tomatoes; chopped
2 md onions; chopped
1 md green bell pepper; chopped
1 salt; to taste
1/2 bn cilantro (fresh); chopped
1 beer
1 jalapeno peppers; chopped ,
-to taste

Rinse and pick over beans. Boil in a large pot of water until tender, but
still firm, about 1 1/2 hours (no need to soak them beforehand). A half hour
before beans are done, heat bacon in a large skillet over medium heat. Add
garlic, tomatoes, onions and bell pepper and continue cooking until bacon is
crisp.

Stir bacon mixture into beans and season with salt. Before serving, stir
in cilantro. Mixture should be soupy, but beans should not be mushy.

Some cooks like to add a 12-ounce beer (such as Tecate) and seeded,
chopped jalapenos with the bacon mixture.

—–

Title: BRAISED CHICKEN DRUMSTICKS
Categories: Chinese, Poultry
Yield: 8 servings

8 Chicken fryer drumsticks
Cornstarch for dredging
3 c Oil for deep-frying
1 c Dried chestnuts
1 Five-spice bouquet (OR
1 tb Five-spice powder)
4 c Cold water
1/2 c Dark soy sauce
1/2 c Rock sugar
1/2 c Medium sherry
1/2 ts Salt

Preparation: At least 12 hours before cooking this
dish, rinse several times then soak dried chestnuts.
After soaking, remove pieces of skin wedged in nutmeat.

Deep-frying: In wok or suitable pan, slowly heat
deep-frying oil; oil is ready when bubbles quickly
form around chopstick held vertically in oil.
Meanwhile, dredge drumsticks in cornstarch; shake off
excess starch. Deep- fry drumsticks 2 at a time until
brown, about 5 minutes. Remove from oil; drain.

Red-cooking: Pour water in sandy pot or comparable
casserole dish; add 5- spice bouquet, soy sauce,
sherry salt (5-spice powder can be substituted,
though the final flavor will be less distinctive).
Slowly bring to boil, reduce heat, cover pot simmer
15 minutes. Remove cover; discard bouquet; add salt
rock sugar; dissolve rock sugar. You can stop here
until near serving time.

About 30 minutes before serving time, add drumsticks
soaked chestnuts to hot red-cooked sauce. Simmer in
covered pot for 15 minutes; remove cover; simmer for
another 15 minutes. Sauce should have reduced by about
1/3, and become bright thick.

To serve, prop drumsticks up around sides of sandy
pot; spear chestnuts with sate sticks or long
toothpicks.

—–

Title: Athenian Pizza
Categories: Pizza, Snacks
Servings: 6

3 tb Oil
12 sl Eggplant (thin); diced
1 lg Red bell pepper; diced
6 Pita breads
1 1/2 c Prepared spaghetti sauce
2 1/2 oz Pepperoni, sliced
1 sm Onion; thinly sliced

Heat 2 tablespoons oil in large skillet over medium heat. Add diced
eggplant, a little at a time, and cook until golden brown, adding remaining
oil as needed. Drain eggplant on paper towels. Add red pepper and cook
until tender-crisp. Drain on paper towels. Separate pita breads, pulling
completely apart into halves. Arrange on baking sheet, cut sides up. Spread
2 tablespoons spaghetti sauce on each pita bread half. Top with some of
eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 minutes.

(C) 1992 The Los Angeles Times

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