Title: PALAK TOMATAR (SPINACH AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1 lb Spinach, fresh or thawed 2 ea Green chilies (optional)
3 ea Tomatoes, chopped 1 c Water
1 ea Onion, large and chopped 5 tb Butter/Oleo
1/4 ts Turmeric 1 pn Salt
1 tb Ginger, fresh and chopped 1 tb Lemon juice

Place spinach, tomatoes, onions, turmeric, ginger and chilies in a
saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat.

Remove from heat and cool. Blend in an electric blender to a creamy
consistency.

Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste.
Cook for 5 mins over low heat. Add lemon juice and serve.

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FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope Lipton Onion Soup
2 c Tomato juice
4 ts Lemon juice
1 lb American cheese shredded
French bread cut bite size

In medium saucepan, combine onion soup, tomato juice,
and lemon juice. Heat slowly. When juice begins to
simmer, add small portions of cheese and stir
constantly until melted. Continue to add cheese
gradually, stirring constantly, making sure each
addition is melted. Remove to fondue pot or chafing
dish or heated casserole. Spear cubes of bread, then
dip and stir in fondue.

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Title: Green Chili Con Carne
Categories: Pork/ham, Meats, Mexican, Rice
Yield: 1 Servings

2 1/2 lb Boneless pork loin
3 tb Safflower oil
2 1/2 c Cored, seeded green peppers
Cut into 1-in. cubes
1 tb Garlic, minced
3 c Drained, canned mexican
Green tomatoes, or use
Peeled, seeded and chopped
Ripe tomatoes
6 oz Can chopped green chilies
2 tb Cumin
1/4 ts Ground cloves
2 tb Fresh chopped coriander
1 c Dry white wine

1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure
cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook,
stirring, until nicely browned. 3. Using a slotted spoon, transfer
the cubes to a platter. Add another third of the meat cubes and brown
them. Transfer them to the platter. Brown the remaining meat cubes
and transfer them to the platter. 4. Add the green peppers to the fat
remaining in the cooker and cook until wilted. Add the garlic and
cook about 5 sec., stirring. 5. Return the meat cubes to the cooker.
Add the remaining ingredients and mix well. Cover with the lid and
add the pressure regulator. Cook 20 min. 6. Remove the lid according
to the manufacturer’s instructions. Cook down, uncovered, about 10
min. or until the sauce is reduced slightly. Serve with cumin rice.

MMMMM

Title: Ha Gow
Categories: Chinese, Seafood, Appetizers
Yield: 24 servings

Filling:
Wheat starch for dusting
1/2 lb Raw shrimp, peeled and
-chopped
1/4 lb Precooked salad shrimp,
-chopped
2 oz Pork fat, chopped fine
1/4 c Bamboo shoots, chopped
1/4 ts Ground white pepper
1/4 ts Grated fresh ginger
1/2 ts Salt
1/2 ts Sesame oil
1 tb Chopped green onion
1 Egg white
1 tb Dry sherry
1 tb Cornstarch
Dough:
2 tb Potato starch
1 c Wheat starch
1/4 ts Salt
1/2 c Boiling water, plus
3 tb Boiling water
1 ts Lard

Place all filling ingredients in a bowl and mix well,
by hand until the ingredients form a smooth and rather
firm stuffing. This will take about 2 minutes.
Dough: Measure both starches and salt into a small
mixing bowl. Quickly pour the boiling water into the
starches while stirring with chopsticks until you get
a partially cooked dough. Do not overwork the dough.
Quickly add the lard in little pinches and then knead
until smooth. When the dough is smooth, after about 2
minutes’ kneading, cover it with the mixing bowl and
allow it to rest for 15 minutes before shaping. To
shape the dumplings, pull just a bit more than 1 tsp
of dough from the ball. Keep the remainder of the
dough covered with the bowl. Roll the small amount
into a ball and place onto a floured marble board.
Roll out into a circle about 3 inches in diameter.
Place 1 t of the shrimp filling in the center of the
circle of dough and fold over into a half-moon. Use a
tiny bit of water for sealing the edges. Be sure to
gently press out all the air. If you wish, you can
form little pleats in the dough for added decoration.
Steam on an oiled bamboo steaming rack for 12 minutes.
From The Frugal Gourmet Cooks Three Ancient Cuisines,
Jeff Smith, Avon, c 1989. Typed by Terri
St.Louis-Woltmon O:).

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CUCUZZARA (SQUASH BREAD WITH TOMATOES, ONIONS, PEPPERS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Olive oil
1 md Onion, cut in slices as thin
— as possible
2/3 lb Butternut squash, peeled
— diced
1 ea Red bell pepper, roasted
— cut into strips
4 oz Tomatoes, peeled, seeded
— diced
1 1/2 ts Dried yeast
1 1/2 c Warm water
3/4 c Durum flour biga
7 c Durum flour
1 tb Salt
Red pepper flakes, optional

About 1 hour before you are ready to make the bread, warm 1/4 c olive
oil in a skillet saute the onions over medium-low heat until they
are soft but still slightly crunchy. Add the squash pepper. Cover
cook for 20 minutes. Add the tomatoes cook another 3 to 5
minutes. Cool.
Stir the yeast into the water let proof for 10 minutes. Add the
biga mix well. Add the rest of the olive oil. Stir in the cooked
vegetables. Add the flour salt slowly, mixing until the dough comes
together. Knead with wet hands until the dough is form, velvet
elastic. Place dough in an oiled bowl, cover let rise until
doubled, about 3 hours.
Divide the dough into 4 pieces shape into long cylinders. Place on
floured baking sheets, cover let rise until well doubled, about an
hour.
Preheat the oven to 400F. Bake for 35 to 45 minutes, until golden.

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LENTIL SOUP WITH CILANTRO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Green or brown lentils
1 Small onion
2 Cloves garlic, minced
1 Bay leaf
6 1/2 c Water
1 t Salt
Fresh ground pepper
1 Bunch cilantro, chopped
1/4 c Plain non-fat yogurt garnish

Wash and pick over lentils. Combine lentils, onion,
garlic, bay leaf and water in a soup pot. Bring to a
boil, reduce heat, and simmer for 40 minutes. Add the
salt toward the end of the cooking time. Remove from
the heat. Discard the onion and bay leaf. Put the soup
through a food mill or puree half of it in a blender.
Heat through, add salt and pepper to taste, stir in
the cilantro, and serve, topping each bowl with a
dollop of yogurt.

Nutritional info: 177 calories; 5G protein; .75G fat;
30G carbohydrate; 17MG sodium; 0 cholesterol.

SOURCE: “Entertaining Light” Martha Rose Shulman.

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HUITLACOCHE PARA QUESADILLAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Huitlacoche
3 tb Peanut oil
1/4 Onion, med — finely chopped
1 Garlic clove — peeled
– finely chopped
2 Chiles poblanos, small
1 Epazote sprig — large
– (Mexican wormseed)
1/4 ts Salt

Roast and peel the chiles poblanos, then devein and cut into strips. Cut
the fungus from the corn cobs and chop it roughly. Set aside. Heat the
oil and cook the onion and garlic, without browning, until they are soft.
Add the chile strips, huitlacoche, epazote, and salt and cook over a medium
flame until the mixture is soft and the liquid from the fungus has
evaporated–about 15 minutes.

Makes enough filling for 12 quesadillas.

The Cuisines of Mexico
Diana Kennedy

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Cajun Fettucine

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked spinach fettuccine
1/4 lb Butter
1 tb Chopped garlic
1/4 c Chopped green onions
1/4 c Sliced mushrooms
1/2 c Diced tomatoes
1/2 c Diced andouille
1/2 c 50 count shrimp, peeled
-and deveined
1/2 c Lump crabmeat
1/2 c Cooked crawfish tails
1 oz Dry white wine
1 tb Lemon juice
1 c Heavy whipping cream
1/4 c Diced red bell pepper
1/4 lb Chipped cold butter
1 tb Chopped parsley
Salt and cracked black
-pepper to taste

In a two quart heavy bottom sauce pan, melt butter over medium high heat.
Add garlic, green onions, mushrooms, tomatoes and andouille. Saute three to
five minutes or until all vegetables are wilted. Add shrimp, crabmeat and
crawfish. Cook for an additional ten minutes. Deglaze pan with white wine
and lemon juice, and continue cooking until volume of liquid is reduced to
one half. Add heavy whipping cream and, stirring constantly, reduce until
cream is thick and of a sauce like consistency, approximately five minutes.
Add diced red bell pepper and chipped butter, two to three pats at a time,
swirling pan constantly over burner. Do not stir with a spoon, as butter
will break down and separate if hot spots develop in the pan. Continue
adding butter until all is incorporated. Remove from heat, add parsley and
season to taste using salt and pepper. Gently fold in cooked fettuccine and
serve. May be chilled and served as a cold pasta salad.

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Baked Vegetable Stuffing

2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 med onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread with crusts removed, cut into cubes

3 Tbl lemon juice
salt and pepper to taste

Combine all of the above in a casserole dish. Then in a small bowl
combine:

1/4 cup vegetable stock
1/4 cup wine (can use 1/2 cup veg stock if you don’t want to use
the wine)
1/2 tsp sage
1/2 tsp thyme
2 Tbl fresh parsley, chopped (or 1 Tbl dried)

Whisk the above together and then poor over the vegtable mixture.
Cover and bake about 35 minutes at 350. A baked sweet potato
would go great with this.

GOLDEN SQUASH AND CARROT BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med. yellow summer squash,
-sliced (3 cups)
2 Med. carrots, sliced (1 cup)
1 Med. onion, chopped (1/2
-cup)
1 cn (13 3/4-ounce) chicken broth
1/2 ts Salt
1 cn (13-ounce) (1 2/3 cups)
-evaporated milk
Snipped parsley

In 2-quart saucepan combine sliced summer squash,
carrots, onion, chicken broth, and salt. Bring to
boiling. Reduce heat; cover and simmer for 15 to 20
minutes or till carrots are just tender. Turn half the
mixture into blender container or food processor,
cover and blend till smooth. Pour into bowl; repeat
with remaining mixture. Stir in evaporated milk. Cover
and chill. Sprinkle with snipped parsley.

Makes 6 servings.

Microwave cooking directions: Use ingredients as
listed above. In 2- quart nonmetal casserole combine
squash, carrots, and onion; sprinkle with salt. Cook,
covered with waxed paper, in countertop microwave oven
on high power about 15 minutes or till vegetables are
tender, stirring once.

In blender container or food processor combine half
the cooked vegetables and half the chicken broth;
cover and blend till smooth. Turn into a bowl. Repeat
with remaining vegetables and broth. Stir in the
evaporated milk. Cover and chill. Sprinkle with
parsley.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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