Butternut Squash with Garlic, Ginger, and Lime

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter — or olive oil
1 Spanish onion — coarsely chopped
4 cloves garlic — pressed or finely
chopped
1 tablespoon peeled — coarsely chopped
fresh ginger
1 butternut squash — peel seed chop
5 cups chicken stock
1 Pinch sugar
1/4 cup fresh lime juice
20 lime slices

Pantry:
1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups
cubed pulp.

Directions:
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic,
and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce
heat to low and cook until squash is tender, 20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

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NOTES : 8-10 cups. “Idea came from a man who orders 1 quart of soup for lunch.
His idea was worth listening to.”

BACON CHEESE SOURDOUGH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Bacon
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/4 c Sugar
1/2 c Shredded cheddar cheese 2-oz
1 Egg
1/2 c Sourdough starter
2/3 c Milk
1/3 c Vegetable oil or bacon
– drippings

In a skillet, cook bacon over medium heat until crisp.
Reserve bacon drippings, if desired. Drain cooked
bacon on paper towels. Crumble and set aside. Grease
12 muffin cups or line with paper liners; set aside.
Preheat oven to 400~F. In a large bowl, sitr together
flour, baking powder, baking soda, salt and sugar.
Stir in cheese; set aside. In a medium bowl, beat egg.
Stir in sourdough starter, milk and oil or drippings.
Add to flour mixture. Stir with fork until dry
ingredients are just moistened. Fold in crumbled
bacon. Fill prepared muffin cups 2/3 to 3/4 full with
batter. Bake in preheated oven 20 to 25 minutes or
until golden brown. Remove from muffin cups. Serve
hot.

Great for breakfast with a glass of orange juice!
These turned out absolutely WONDERFUL. I would
suggest greasing the muffin tins very well. The cheese
tends to make them stick a little!

Formatted to MM by SALlie Kratz. From THE SOURDOUGH
COOKBOOK by Rita Davenport.

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Title: Marble Squares Ala Brigitte Sealing
Categories: Cookies
Yield: 8 servings

3/4 c Water
1/2 c Margarine
1 1/2 oz Baking chocolate,unsweetened
2 c Flour
2 c Sugar
1 ts Baking soda
1/2 ts Salt
2 Eggs, beaten
1/2 c Sour cream
18 oz Cream cheese, softened
1/3 c Sugar
1 Egg, beaten
6 oz Semi sweet chocolate morsels

1. Combine water, margarine and chocolate in saucepan, bring to
a boil. remove from heat. 2. Stir in combined flour,sugar, baking
soda and salt. 3. Add the two eggs and sour cream; mix well. 4. Pour
into greased and flowered 15 X 10 X 1 " jelly roll pan. 5. Combine
cream chesse and sugar, mix until well blended. 6. Blend in egg. 7.
Spoon over chocolate batter. 8. Cut with knife through batter to give
a marbled effect. 9. Sprinkle with chocolate morsels. 10.Bake at 375
F for 25 to 30 minutes.
Typed by Brigitte Sealing

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Title: Easy One-Dish Ham Bake
Categories: Main dish
Yield: 10 servings

1 pk Frozen broccoli cuts, rinsed
-and drained
1 cn Condensed cream of mushroom
-soup (10 3/4 oz)
1 cn Condensed Cheddar cheese
-soup (10 3/4 oz)
1 c Milk
3 c Cut-up cooked ham, chicken,
-turkey or beef
1/2 t Onion powder
2 c Bisquick Original or Reduced
-Fat baking mix
1 1/2 c Milk

Heat oven to 450’F. Mix broccoli, soups, 1 cup milk, the ham and the
onion powder in ungreased rectangular baking dish, 13x9x2". Mix
baking mix and milk. Pour evenly over soup mixture. Sprinkle with
parlsey if desired. Bake 27-30 minutes or until light golden brown.
Let stand at least 5 minutes. 8-10 servings.

High Altitude Directions (3500 to 6500 feet): Bake 30-33 minutes.

MMMMM

Title: SILVER THREAD STIRRED EGGS
Categories: Chinese, Eggs, Pork
Yield: 4 servings

2 oz Dried bean threads
4 Medium-size dried mushrooms
2 ts Soy sauce
6 Eggs
1/2 ts Salt
1/8 ts White pepper
2 tb Salad oil
1 Clove garlic, minced
4 oz Cooked ham, cut in
-matchstick pieces
1 Stalk celery, thinly slices
-crosswise
1/4 c Sliced bamboo shoots
2 Whole green onions, thinly
-sliced

Cover bean threads with warm water and let stand for
30 minutes. Drain, then place on a cutting board and
cut in 4 inch lengths. Cover mushrooms with 3/4 c
warm water and let stand for 30 minutes. Remove
mushrooms from water, then pour off 1/2 c of water
into a bowl and discard mushroom stems; squeeze
mushrooms dry and slice thinly. In a bowl, beat eggs
with salt and pepper. Heat a wok or wide frying pan
over high heat. When pan is hot, add oil. When oil
begins to heat, add garlic. Stir once, then add ham
and mushrooms and stir fry for one minute. Add celery
and bamboo shoots and stir fry for 2 minutes. Add
bean threads and mushroom water and cook until liquid
is absorbed. Add green onion and cook for 30 seconds.
Reduce heat to medium. Pour eggs into pan. Turning
occasionally with a wide spatula, cook eggs until they
are soft and creamy.

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BOILED CUSTARD EGGNOG

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sugar
1/4 c Flour
1/8 ts Salt
8 Egg yolks
6 c Milk
2 c Light cream
1 t Vanilla extract
1/8 ts Nutmeg
1 1/2 c Whiskey (optional)

Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix
well. Using wire whisk, stir egg mixture and slowly pour in milk and
cream. Cook over low heat, stirring constantly, until custard is thickened
and just coats the back of a wooden spoon. Remove from heat and let cool.
The custard will thicken as it cools. When cold, stir in vanilla, nutmeg,
and whiskey.

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PISNI HOLUBTS (MEATLESS CABBAGE ROLLS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Rice — Uncooked
4 c Water
1 md Head White Cabbage — 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions — Use 3 If You Like
-Onions, Chopped
1/4 lb Butter — 1 Stick
1 c Mushroom Mix
1 tb Salt
1 t Black Pepper — To Taste
16 oz Canned Tomatoes
1 Bouillon Cube — OR
1 tb Maggi Sauce
— Tomato Juice Or
Water As
-Needed

Combine the rice and water in a medium saucepan.
Bring to a boil, stir gently, cover and cook for about
20 minutes. Cool in a large bowl. Core the cabbage
and place it in a large pot or Dutch oven half filled
with water, cover, and bring to a boil. Cook about 2
minutes. As the outer leaves become translucent and
soft, pry off and remove with a wooden spoon.
Continue until the head is about 5 inches in diameter,
remove and save for Cabbage Filling, (Recipe will be
included in the next bunch). Trim the leaves by paring
of the thick part of the rib. In a large skillet,
saute the chopped onions in melted butter until
lightly cooked. Add the onions and mushroom mix to the
rice, stir gently but do NOT mash. Add salt and pepper
to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the
filling at the stem end of each leaf, fold over the
sides and roll from the bottom to the top. Do NOT
overstuff or the results will look like hand granades.
The rice will expand when baked. Without crowding,
arrange in neat layers in the baking dish, covering
the last layer with a few cabbage leaves. Coarsely
chop the tomatoes and pour over the rolls. Add the
bouillon cube or Maggi seasoning, cover, and bake in a
preheated 325 Degree F. oven for about 2 hours. Add
tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will
keep hot for about 1 hour.

Yield: About 2 dozen. To freeze before baking, place
the rolls on an oiled baking sheet and freeze until
rigid, then store in heavy plastic bags. Serve with
mushroom gravy.

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SANTA FE TRAIL BEEF BEAN CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Beef
Main dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ground beef
1 md Onion, chopped
1 t Garlic, minced
1 lg Green pepper, chopped
2 cn String beans
2 cn Undiluted tomato soup
Salt to taste
Pepper to taste
2 ea Eggs
6 md Potatoes, cooked and mashed

1. Brown ground beef, onion and green pepper in a heavy skillet. 2. Add
string beans and soup; mix well. 3. Bake for 30 minutes at 350øF. 4. Add
salt, pepper and eggs to mashed potatoes and spoon over casserole. 5.
Return to oven for 15 to 20 minutes.

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MOLE POBLANO DE POLLO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILES—–
4 Chiles mulatos
2 Chiles anchos
3 Chiles pasillas
1/4 c Shortening (lard if you’re
-being traditional)
— Water, warm, to
cover
—–CHICKEN—–
1 Chicken, 4 lb
4 tb Shortening (or lard)
1 sm Carrot — sliced
1 sm Onion — sliced
1 Garlic clove — peeled
1 tb Salt
3 Peppercorns
— Water to cover
1/2 c — Water
1/4 c Shortening (or lard)
1/4 c Tomatillos — drained
2 Cloves
5 Peppercorns
1/2 In Cinnamon stick
1/8 ts Cilantro seeds and
1/8 ts Aniseed, toasted together
1/2 tb Reserved chili seeds,
-toasted separately
3 tb Sesame seeds, toasted
2 Garlic cloves, toasted
3 tb Shortening
1 tb Raisins
10 Almonds, unblanched
1 oz Pumpkin seeds
1 Corn tortilla, stale
3 Croutons stale French bread
1 oz Mexican chocolate
2 c Chicken stock

The day before, slit the chiles open with a knife and
remove the seeds and veins, reserving at least 1/2
tablespoon of the seeds. Heat the shortening and
quickly fry the chiles on both sides. Take care that
they do not burn, and be careful how you inhale the
fumes, unless you want a seared windpipe. Put the
chiles into a bowl, cover them with water, and leave
them to stand overnight.

On serving day: preheat the oven to 325 F. Cut the
chicken into serving pieces. Set the giblets aside.
Melt 3 tablespoons lard and brown the chicken pieces
well. Drain off the excess fat. Cover the pan and
braise the chicken in the oven, without liquid, until
it is tender—40 to 60 minutes, depending on
toughness. Put the giblets into the pan with the rest
of the ingredients. Cover them with water and bring
them to a boil. Lower the flame and simmer for 1-1/4
to 1-1/2 hours. Strain the broth and set it aside.

When the chicken is cooked, pour off the juices in the
pan and set them aside to cool, then skim off the fat
and add them to the giblet broth. Set it aside. Blend
the chiles with the water until smooth—you may have
to do them in two or three lots but try not to add
more water. Melt the shortening, and when it is hot
but not smoking, cook the chili puree over a medium
flame for about 10 minutes, stirring it all the time.
Keep a lid handy, as it will splatter about. Set it
aside. Put the tomatillos in a blender or food
processor.

Put the spices into a spice grinder and add the
toasted, cooled seeds, reserving 2 tablespoons of the
sesame seeds for later use. Grind the spices and
seeds finely and transfer them to the blender jar.
Add the toasted garlic to the blender jar.

Melt three tablespoons of shortening in the frying pan
and fry the raisins briefly, just until they puff up,
and transfer them with a slotted spoon to the blender
jar. In the same pan fry the almonds, stirring them
all the time, until they are well browned. Remove
with a slotted spoon and crush them a little before
adding them to the blender jar. In the same pan fry
the pumpkin seeds lightly, but have a lid handy, as
they pop about explosively. Remove with a slotted
spoon and add to the blender. In the same pan fry the
tortilla until very crisp. Remove with a slotted spoon
and crush it a little before adding it to the blender.
In the same pan fry the bread until crisp, then remove
with a slotted spoon and crush. Add it to the blender
jar. Blend all the ingredients together until they
form a smooth paste. If it is absolutely necessary to
add some liquid to blend it effectively, then add a
little chicken broth.

Add the blended mixture to the chile sauce and cook
over a brisk flame for about five minutes, stirring
the mixture constantly. Break the chocolate into
small pieces and add it to the mixture. Continue
cooking the _mole_ for about 10 minutes more, stirring
it all the time so it does not stick. Add the broth
and continue cooking the _mole_ for a minimum of 40
minutes. Add salt as necessary, then add the chicken
pieces and heat them through. Serve individually,
sprinkled with some of the reserved toasted sesame
seeds.

The Cuisines of Mexico
Diana Kennedy

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Title: #980752 Ox Tail Soup
Categories: Soups
Yield: 6 Servings

3 lb Ox tails, cut up
2 ts Salt
4 md Onions, peeled
2 Parsley sprigs
6 Black peppercorns
2 White turnips or 1/2 head of
-cabbage
1/2 c Sherry
2 tb Butter
3 lg Carrots, pared
2 Stalks celery, cut up
1 ts Thyme leaves
1 Bay leaf
1 cn (10 1/2 oz)condensed beef
-broth or 4 bouillon cubes
-in 2 c. water

In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour. Add 3
quarts water and bring slowly to a boil. Skim foam from surface several
times. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat.
Remove ox tails and cut meat off bones. Next cut carrots and turnips (or
cabbage) into strips 2″ long. Cut celery in 2″ pieces and in half
lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer
until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5
more minutes. Garnish with parsley.

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