DRY RUB AND MOP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRY RUB:
1/2 c Paprika
1/4 c Golden brown sugar
1/8 c Salt
1/8 c Granulated garlic
1/8 c Chipotle peppers — ground
1 tb Celery salt
1 tb Onion powder
1 tb Freshly cracked black
Pepper
1 tb Chimayo red chile — ground
MOP:
14 1/2 oz Canned chicken broth
1/2 c Orange juice
2 tb Worcestershire sauce
2 tb Above listed rub

I like the rub a lot. Needs more black pepper, though.
To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones
in adobo – they’re dried. This makes their smokiness a
bit more intense. You might not be able to find them,
so just them out. Same for the red chiles – or you
could use cayenne instead. Experiment! Be merry!

The mop wasn’t bad, but I’ll try something new next
time. As far as I’m concerned, it needs more tinkering.

For the trout, the rub consisted only of lemon pepper.
The mop was some terriyaki sauce with a little sugar
mixed in. That’s it!

As far as technique goes, this is what I did:

~ Night before: apply rub and pop food back in fridge.
~ Next day: take food out of fridge and rest for an
hour while smoker is coming up to temp (220degF or
so). – Put chickens on. Mop after first hour, then
every half hour after that. In retrospect, I will not
mop this often in the future. Once per hour will
probably do me. Total smoking time was about 6 hours.
High winds. This was a problem, so your mileage may
vary. I did move the birds around so as to get more
even heat districution. Probably did that twice. – Put
trout on. Mopped whenever I mopped the chickens. Total
smoking time was about 2 hours. – Although the trout
was consumed immediately, I let the chickens rest for
about an hour afterwards.

I worried more about the chickens than I did about the
trout, and I think this affected the flavor – the
trout was better! Don’t fret too much over this – it’s
supposed to be fun, right? :^)

So that’s it. Comments and musings always welcome.
Have a super weekend everybody!

Recipe By : Jody Baze

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TANGY BUTTERMILK CHEESE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pam vkbb14a Breads
Bmm Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound loaf
1 1/8 c Buttermilk
3 c Bread flour
1 1/2 ts Salt
1 1/2 tb Sugar
3/4 c Grated extra-sharp cheese
1 1/2 ts Yeast

Use extra sharp cheese. Bake light.

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Title: Marinated Broccoli and Tomato Salad
Categories: Salads, Vegetables
Yield: 4 servings

1 lb Broccoli
1/4 lb Mushrooms, fresh
3/4 c Black olives, pitted, drain
1 c Tomatoes, cherry

MMMMM————————–DRESSING——————————-
1/3 c Olive oil
1 tb Vinegar, white wine
1 tb Lemon juice
2 tb Parsley, fresh chopped
1 Onion, green, minced
1 Garlic, clove, minced
1/2 ts Salt
1/4 ts Pepper, freshly ground

PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim
flowerets from broccoli, you should have about 1 quart. Reserve stems
for another use. 2. Drop broccoli flowerets into boiling salt water
for 1 min. or just until they turn bright green; drain. 3. Trim
mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives
and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley,
onion, garlic, salt and pepper into small bowl. Whisk until blended.
6. Pour dressing over vegetable mixture. 7. Turn gently to coat
vegetables. Cover and refrigerate 3 or more
hours until ready to serve.

MMMMM

Title: DESSER MIVEH (PERSIAN FRUIT SALAD)
Categories: Salads, Fruits, Desserts, Nuts, Passover
Yield: 6 servings

-ANNE NEIWIRTH JKBC80
2 Seedless oranges;
-peeled and cored
2 Apples; peeled; cored
2 Bananas; sliced
2 c Pitted dates; chopped;
1 c Dried figs; chopped;
-or apricot
1 c Orange juice
1 c Almonds; chopped

Here is a Sephardic Tu B’Shevat recipe; from
“Sephardic Holiday Cooking” by Gilda Angel.

Place fruit in serving bowl. Pour orange juice over
fruit and mix gently. Garnish with almonds or coconut.
Cover and chill several hours before serving. ENJOY!
FROM: ANNE NEIWIRTH (JKBC80B)

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Date: Wed, 04 Jan 95 17:21:39 GMT
From: williams@vmark.co.uk (Pete Williams)

Chick Peas with Garlic and Green Chillies
—————————————–

Adapted from Madhur Jaffrey’s _Eastern Vegetarian Cooking_. These
quantities serve two, but you can easily double or quadruple them.

Ingredients:

4-6 cloves of garlic, crushed or minced
1/2 tsp cumin seeds
stock or sherry for sauteeing
1 Tbsp tomato paste, mixed with 3 Tbsp water
1 15-oz can chick peas, drained
1 medium-large potato, peeled and diced
1/2 cup water
1/2 tsp salt
1-2 fresh green chillies, chopped
1/2 tsp ground cumin
few drops lemon juice
cayenne pepper, if you like it hot….

Method:

Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then add
the diluted tomato paste and cook for 1 minute longer. Then add the chick
peas, water, potato, salt, green chillies, ground cumin, and lemon juice. I
find that one green chilli makes this pleasantly spicy, but if you like it
hot, add cayenne pepper or chili powder at this stage. Simmer for 20 mins.
Serve with bread; I like pitta bread, but crusty bread or tortillas work
just as well.

Quickie Peach Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 cup sugar
1 egg — beaten
3 large peaches — peeled/chopped
1 cup flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch salt
1/2 cup walnuts — chopped

Preheat 325F. Cream butter and sugar. Add egg and beat well.
Add peaches. Sift together flour, soda, nutmeg, cinnamon, and
salt. Stir into peach mixutre. Pour batter into buttered 9-inch
square pan. Sprinkle nuts on top. Bake 35-40 min or until center
is set.

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Serving Ideas : Serve with ice cream or whipped cream.

NOTES : This recipe makes a crumb-cake type of cobbler versus
the pie dough type.

Title: Fat-Free Pineapple Upside-Down Cake
Categories: Desserts, Cakes, Low-fat
Yield: 1 servings

———————————-TOPPING———————————-
1/4 c Sugar, light brown, packed 7 ea Pineapple rings, canned,
2 T Corn syrup, light – well-drained
1 T Lemon juice 7 ea Cherries, Maraschino

————————————CAKE————————————
1 c Flour 2/3 c Milk, nonfat
1/4 c Cornstarch 2 ea Egg whites
1 1/2 ts Baking powder 1/3 c Corn syrup, light
1/2 ts Salt 1 ts Vanilla
1 c Sugar

TOPPING: Place brown sugar, corn syrup and lemon juice in 9-inch round
cake pan that has been sprayed with nonfat cooking spray. Stir to combine.
Place pan in 350-degree oven 3 minutes. Remove. Arrange pineapple rings
and cherries in pan. Set aside.

CAKE: Combine flour, cornstarch, baking powder and salt in large bowl.

: Combine sugar and milk in separate bowl, and with wire wisk or
fork mix together 1 minute. Add egg whites, corn syrup and vanilla and
stir until blended. Gradually stir into flour mixture until smooth.

: Spoon batter over pineapple. Bake at 350 degrees until wood pick
inserted in center comes out clean, 35 to 40 minutes. Immediately loosen
edges of cake from pan and invert onto serving platter.

Each of 8 servings contains about: 275 calories; 276 mg sodium; 0
cholesterol; 0 fat; 67 grams carbohydrates; 3 grams protein.

—–

CURRIED LENTIL CARROT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
4 oz Onions, chopped
6 oz Red lentils
4 oz Carrots, sliced thinly
1 tb Madras curry powder
2 pt Boiling water
1 1/2 ts Salt
1/4 ts Paprika
2 sl Bread, made into crumbs
Cilantro, to garnish

Heat oil in a large soup pot. Add the onions saute
them for about 10 minutes. Add the lentils cook for
1 minute, stirring constantly. Mix in the carrots
curry powder. Cook for 2 minutes. Add the boiling
water, salt paprika. Bring to a boil, lower heat
cover. Simmer for 1 hour, stirring occasionally. Add
the breadcrumbs continue to cook for another 5 to 7
minutes. Ladle into soup bowls garnish with cilantro.

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Title: CHESTNUTS IN COINTREAU SYRUP
Categories: Desserts, Fruits, Grains, Sauces
Yield: 1 batch

1 1/2 lb Chestnuts (about 50 nuts)
2 lg Fresh tangerines; peel of
— pith removed
— in large chunks
3/4 c Sugar
1 1/4 c ;Water
1/3 c Light corn syrup
1 tb Orange zest; finely slivered
1/3 c Cointreau or
Other orange-flavor liqueur*

*Grand Marnier, Triple Sec, etc.

Chop each chestnut in half with a cleaver or heavy
knife (lay them flat side down on a cutting board for
easy chopping.) Place the nuts in a saucepan, add
water to cover by 1", and bring them to a boil over
high heat. Boil the nuts, uncovered, 3 minutes, then
drain them. Pry or pop the halves out of the shells.
The skin will usually remain in the shell; scrape off
any bits that adhere to the nuts. Halve each piece.

Return nuts to the rinsed-out saucepan; add the skin
of one tangerine and enough cold water to cover the
nuts. Bring the liquid to a boil, lower heat, and
simmer the nuts gently, partly covered, until they are
translucent, about 1 hour. If necessary, add more
boiling water to keep the nuts covered. Using a
slotted spoon, lift the nuts from the cooking liquid,
leaving any scum behind. Discard the liquid and peel.

Combine the sugar, water and remaining tangerine peel
in the rinsed-out saucepan; bring the mixture to a
boil. Simmer the syrup 10 minutes, then add the
chestnuts. Bring the syrup to a boil again, then
lower heat and simmer the chestnuts, covered, for 15
minutes. Remove the pieces of zest; return the sauce
to boiling and simmer it for 3 minutes.

Ladle the nuts and syrup into a sterilized storage jar
and add orange liqueur. Cover the jar, shaking it to
mix everything, then cool and refrigerate. The flavor
improves for several weeks. Stores for up to a year
in the refrigerator.

The author suggests spooning this sauce into stemmed
glasses and topping it with lightly whipped cream, or
serving it as an ice cream topping.

Yield: About 2 1/2 cups.

From _Fancy Pantry_ by Helen Witty. New York: Workman
Publishing Company, Inc., 1986. Pg. 224. ISBN
0-89480-037-X. Typed for you by Cathy Harned.

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Title: Passover Dark Chocolate Nut Cake
Categories: Chocolate, Cakes
Yield: 10 servings

10 To 12 eggs 1/4 c Sugar
3 oz Unsweetened chocolate DARK CHOCOLATE GLAZE:
1/2 c Semisweet chocolate pieces 1 c Semisweet chocolate pieces
2/3 c Sugar 1 ts Butter or margarine
2 c Very finely chopped almonds 1/2 ts Instant coffee crystals
-or pecans 1 tb Hot water
3/4 ts Pure vanilla 3 tb Dairy sour cream
1/4 ts Almond extract 1/4 ts Maple flavoring

Servings: 10 to 15

DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm
water. Separate eggs (you should have about 1 1/2 cups whites). Pour the
whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or
let separated eggs stand, covered, at room temperature for 30 minutes).

Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate
and semisweet chocolate pieces over low heat. Turn off heat and stir
(chocolate will continue to melt).

Cut a waxed paper liner for the bottom of a 10″ tube pan, cutting it 1/2″
wider than the pan and the center hole slightly larger than the tube.
Grease pan thoroughly. Place liner in pan and grease liner.

Beat egg yolks with an electric mixer on high speed for about 4 minutes or
till they’re thick and lemon colored. Add the 2/3 cup sugar, beating till
very thick. Stir in the melted chocolate and chopped nuts.

Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond
extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating
till soft peaks form.

Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the
remaining egg white mixture and fold together to combine. Turn batter into
prepared pan.

Bake at 350-F for about 40 minutes or till top springs back when lightly
touched. Run a knife around the edge of the pan and center to loosen. Cool
in pan for 1 hour. Invert onto cake plate. Remove waxed paper.

Prepare glaze; spread over top and sides of cake.

Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate
over low heat. Remove from heat and stir in butter or margarine. In a small
bowl, dissolve instant coffee in hot water. Stir in the sour cream and
maple flavoring. Add sour cream mixture to chocolate, stirring till smooth
and shiny. Makes 3/4 cup.

Source: Midwest Living Magazine, April 1991

From: Sallie Austin

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