YELLOW TOMATO SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Low-Fat
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion,diced
5 Garlic cloves,minced
1/2 c Fruity olive oil
6 lb Yellow tomatoes,peeled,
-seeded and cut into chunks
-(may use red tomatoes)
1/2 c Tomato paste
2 sm Canned chipotle chiles,
-chopped
2 Epazote leaves (a pungent
-Mexican herb available in
-Latin markets)
1/2 bn Cilantro,chopped

In a stainless steel saucepan, saute the onion in olive oil until soft. Add
garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
Simmer 15 minutes.

Add chopped cilantro and season to taste with salt and pepper.

Puree, if desired, for a smoother texture.

Makes approximately 2 quarts (about 8 servings).

Sauce may be refrigerated up to two weeks or frozen for up to six months.

NOTE: If good vine-ripened tomatoes are not available, substitute three
28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1
teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno
chiles may be substituted for the chipotle chiles.

Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat;
(1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0
milligrams cholesterol; 19.1 milligrams sodium.

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MUSSELS A LA PORTUGUESE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 kg Mussels
4 ea Shallots chopped finely
1 ea Garlic clove chopped
2 tb Olive oil
3 ts Butter
2/3 c Dry white wine
1/3 c Water
3 ts Finely chopped parsley
2 ea Fresh thyme sprigs or
-pinch of dried thyme
2 ea Bay leaves
1/2 ts Ground black pepper
125 ml Fresh cream
1 x Extra chopped parsley
1 x Lemon quarters

Wash the mussels under running water, and remove all
traces of mud, seaweed and barnacles. Remove
beards (the rough fury part around the mussel). If
mussel shells are cracked or broken, discard them. If
any mussels are slightly open, tap sharply, and if
they don’t close, discard.

Gently fry the garlic and shallots in olive oil and
butter until transparent but not coloured. Add wine,
water, parsley, thyme, bay leaf, pepper and mussels.
Pour cream over the top. Cover pan , bring to boil and
steam over a high heat for about 4 minutes, shaking
pan constantly. The shells will open as the mussels
cook.

Serve as soon as the shells open. Serve in deep bowls
like mixing bowls, garnished with chopped parsley and
lemmon quarters.

Don’t forget a large spoon to scoop up the juice.

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Chicken Noodle Soup

Recipe By : by Commisso’s Food Market
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups Stews
Tried ‘n True

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Chicken Broth — CAMPBELL’S condensed
2 cans water — Water
1/4 cup chopped celery
1/4 cup chopped carrots
1 tbsp onion — finely chopped
1 tbsp fresh parsley, — chopped
1/8 tsp poultry seasoning
1/8 tsp dried thyme leaves — crushed
2 cups chicken or turkey, cooked — , diced
1 cup medium egg noodles

Instructions:
1. In 3-quart (3 L) saucepan, combine broth, water, celery, carrot,
onion, parsley, poultry seasoning and thyme. Over medium heat, heat to
boiling, stirring occasionally.
2. Reduce heat to low. Cover; cook 20 minutes or until vegetables are
tender, stirring occasionally. Add chicken and noodles; heat through,
stirring occasionally.

Serving Size: Makes about 7 cups (1.8 L) or 4 main-dish servings.

(www.iaw.on.ca/commisso/recipes/indexold.html)

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NOTES : Notes: Here is another TNT recipe that I found while surfing
last winter, soup is quick to make, tastes almost as if you made from
scratch.

For Info Commisso’s is a supermarket chain in the Niagara Region of
Ontario.

This is another five star (*****), hope all of you enjoy.

CRAB DIP, HOT

Recipe By : Wilma
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers – Hors d’Oeuvres Dips And Spreads
Seafoods – Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces cream cheese
3 cans crabmeat — picked over
1/2 teaspoon garlic salt
1/2 cup Hellman’s mayonnaise
2 teaspoons mustard
1/4 cup dry sherry
2 teaspoons powdered sugar
1 teaspoon onion juice
1/2 teaspoon seasoned salt

Melt cream cheese in top of double boiler. Add remaining ingredients – mix
well. Place in a chafing dish.

May be frozen and reheated.

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Serving Ideas : This has been in the family for as long as I can remember.

NOTES : Serve with toast squares, melba toast or something “stiff” that will
hold up to this dip/spread as it is rather thick

********************

Cheese And Chili Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups rich beef broth
10 cloves garlic — peeled
4 large tomatoes — chopped
3 medium onions — quartered
1/2 teaspoon mixed dried herbs — (italian seasoning)
1 teaspoon sugar
1/4 teaspoon ground cumin
1 medium onion — cut into ring
1 long mild green chili — cut into thin rings
1 red bell pepper — seeded and cut into
1 thin rings
1 cup shredded sharp cheddar
1 cup shredded mozzarella
1 cup mild or hot chunky salsa
1 teaspoon minced fresh cilantro for garnish

Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the h
eat to a simmer and continue cooking for 30 minutes. Puree in a blender and ret
urn to the pot. Add the onion, chili, and bell pepper to the soup and simmer fo
r about 15 minutes, or until the vegetables are tender. Toss the two cheeses to
gether. Ladle the soup into a heated serving dish. Add the cheeses and salsa an
d stir gently. Sprinkle with the cilantro and serve immediately. Edited for MC
by Brenda Adams

Busted by Christopher E. Eaves

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NOTES : Source: Some Like It Hotter, The Official Cookbook of the Galvanized Gu
llet by Garaldine Duncann Recipe comes from Zacatecas, Mexico. Serves 6. Posted
to mc-recipe 8/6/96

Eggplant Potato Curry w/ Basmati and Peas

Recipe By : Jump Up and Kiss Me/pg128/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large eggplant — about 2 pounds
salt to taste
1 teaspoon black onion seed + 2 T for garnish
4 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 tablespoon ginger root — minced
2 whole new potatoes — unpeeled and diced
2 whole carrot — sliced thin 1/2 moon
1 large yellow onion — medium dice
2 cloves garlic — minced
1/2 teaspoon cayenne
3 teaspoons salt
4 tablespoons curry powder
1 tablespoon garum masala
15 ounces coconut milk
15 ounces stewed red ripe tomatoes
1 tablespoon brown sugar
2 limes — juice from
2 tablespoons hot mango pickle
Or
1 tablespoon apple cider vinegar
2/3 cup basil — fresh chiffonade
2 whole jalapeno — minced
2 cups cauliflower florets — blanched
6 cups water
3 cups basmati rice — uncooked
1 cup peas — uncooked
1/3 cup flat leaf parsley — coarsely chopped
Lime Wedge — for garnish
Ripe papaya slices — for garnish

Preheat the oven to 350F.

Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in
a colander for 20 minutes.

Toast the onion seeds in the oven until fragrant. in a heavy saucepan, heat
2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed,
cumin seed, and ginger. Cook on low heat until fragrant. Add the potatoes
and carrots and brown lightly,mm stirring frequently. Add the onion,
garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on low
heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar.
Stir, then cover and simmer for 30 minutes, stirring occasionally.

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the
eggplant to the hot oil and brown. Add the lime juice. Remove from heat,
and add the eggplant to the curry mixture along with the hot mango pickle,
1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue
cooking for 15 minutes.

In the meantime , to cook the basmati rice, bring the water to boil in a
medium pot, and add the rice. Bring to a boil again., lower heat and cover,
and simmer for 10 minutes. Add the peas to the rice and simmer for an
additional 5 minutes.

Check the curry mixture and, when the potatoes are tender, turn off the
heat. When the rice is ready, place a portion on each plate and create a
well in the center. Spoon some curry mixture into the center of the rice,
sprinkle with chopped parsley, the remaining basil, and black onion seed,
and garnish with the lime and fresh papaya slices.

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Per serving (excluding unknown items): 744 Calories; 31g Fat (36% calories
from fat); 17g Protein; 108g Carbohydrate; 0mg Cholesterol; 1496mg Sodium

NOTES : Black onion seed is available in health food or specialty stores.
You may substitute 1/2 teaspoon dried mustard for the black onion seed, but
don’t use dried mustard as garnish. You may substitute 2 1/2 teaspoons
curry powder and 1/4 teaspoon each ground cardamom and ground cinnamon for
garam masala. Hot mango pickle is a jarred condiment available at specialty
stores and health food stores.

Title: Akkra (Bean Fritters)
Categories: Appetizers, Jamaica, Caribbean, Beans/peas, Upload
Yield: 24 fritters

1 c Peas, black-eyed
2 ea Pepper, red, hot; seeded,
-chopped
2 ts Salt
Oil, vegetable; for frying

Soak the beans overnight in cold water. Drain, rub off and discard the
skin, cover beans again with cold water and soak for 2-3 hours longer.
Drain, rinse, and put through a meat grinder using the finest blade, or
reduce bit by bit in an electric blender. Grind the peppers. Add the salt
and peppers to the beans and beat with a wooden spoon until they are light
and fluffy and considerably increased in bulk.
Heat the oil in a heavy frying pan and fry the mixture by tablespoonfuls
until golden brown on both sides. Drain on paper towels. Serve hot as an
accompaniment to drinks.
MM and upload by DonW1948@aol.com / CBCC

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Australian ANZAC Biscuits

Serving Size : 1 Preparation Time :0:30
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup castor sugar (superfine or granulated)
1 teaspoon treacle (dark corn syrup or sorghum)
1 cup rolled oats (spin in food proc to flake)
1/4 pound butter
1 teaspoon baking soda
3/4 cup all-purpose flour
2 tablespoons boiling water
1/2 teaspoon vanilla extract (optional)

In a saucepan, melt butter, treacle, soda and sugar, mixed with boiling
water. Bring to a slow boil and add dry ingredients, stirring well.
Stir in vanilla. Remove from heat and drop by tablespoons onto a
buttered baking sheet. Bake in a 275 degree oven for 25 minutes. Cool
on wire racks and store in a tin.

Title: Christmas Chocolate Cookies
Categories: Cookies
Yield: 1 servings

3 Eggs
1/2 lb Unsweetened chocolate
1 lb Brown sugar
1/2 lb Cut nut meats
1 ts Cinnamon
1 lg Cup sifted flour
1/4 ts Cloves

Recipe by: talmy@randvax.UUCP (Shel Talmy)
Melt chocolate. Beat eggs ’til foamy. Add sugar, spices, nuts and flour.
Then add melted chocolate. Drop from spoon onto a well greased pan and
bake
at 300 degrees for 15 minutes.

You can also spread the batter about 1/2 inch thick in a jelly-roll pan.
My
grossmama baked hers this way, but since she used a wood stove, she gave
no
oven temperature (moderate) or baking time in her recipe.

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Title: GHIRARDELLI CHOCOLATE FROSTING
Categories: Chocolate, Cakes
Yield: 6 servings

4 oz Ghirardelli Semi-Sweet
-Chocolate
4 tb Butter
3 c Powdered sugar
1/3 c Hot milk
1 ts Vanilla
1/8 ts Salt

DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
butter, stirring constantly. Beat sugar with milk, vanilla, and salt until
smooth. Add melted chocolate and beat until thick enough to spread on cake.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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