Menudo Blanco Sonorense

Recipe By : Diana Kennedy
Serving Size : 10 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef or calves’ foot — split horizontally
and cut into 6 pieces
1 head garlic — unpeeled, cut in 1/2
horizontally
1 medium white onions — roughly sliced
1 tablespoon sea salt — scant
2 pounds tripe
4 1/2 cups hominy, yellow — cooked and flowered*
cooking water
—–TOPPING—–
chile piquin — crumbled
white onions — finely chopped
cilantro — roughly chopped
lime quarters

Put the calf’s foot pieces, garlic, onion, and half the salt in a large
pan. Put the tripe on top with the remaining salt, cover the pan, and
cook over very low heat so that it simmers for about 3 hours. Strain the
meat, reserving the broth, and cut the tripe into small squares–about 1
1/2 inches. Remove the bones from the calf’s foot and chop the flesh
roughly. Return the meats to the pan with the broth, the flowered
hominy, and the hominy cooking water. Taste for salt and continue
cooking over very low heat for 1 hour. Serve in deep bowls with flour
tortillas, passing around the topping for each to serve al gusto.

PREPARING HOMINY

The cooking and “flowering” of the corn is not complicated, but it’s a
little time-consuming until you are practiced in it. You can prepare a
large batch up until the final cooking and freeze what you don’t use.

While the corn is usually cooked with nothing but water, there are some
exceptions, where salt, onion, and garlic are added.

Eight ounces of dried whole hominy, or large white corn kernels,
measures about 1 1/2 cups and when cooked will yield between 3 1/2 and 4
cups, depending on quality.

1/2 pound whole dried hominy, with pedicel (con cabeza) 1 1/2 rounded
teaspoons powdered lime (see below)

Put the whole hominy into an enamel or stainless-steel pot and add
enough cold water to come about 2 inches above the surface of the corn.
Set over medium heat. Dilute the powdered lime with about 1/2 cup cold
water and add to the pot through a fine strainer, pressing out the lumps
with a wooden spoon. The water will become slightly milky. Cook the corn
until it comes to a simmer (the skins of the kernels will now be bright
yellow) and continue cooking, covered, until the skin can easily be
slipped off the kernels– about 20 minutes. Remove from the heat and set
aside to cool off. When the corn is cool enough to handle, drain and put
into cold water, rubbing the kernels through your hands until the skins
have been cleaned off. Skim off the skins and discard; rinse the corn
once more. With the tip of a paring knife or a strong thumbnail, remove
the pedicels.

When all the corn has been cleaned, add enough fresh water to come about
3 inches above the surface of the corn, cover, and bring to a fast
simmer. Continue cooking until the corn is tender and has opened up like
a cupped flower–about 1 1/2 to 2 hours, depending on how old the corn
is. When cooked, always reserve the cooking water and add it with the
corn to the soup.

You may use a pressure cooker for this last step. Bring up to pressure,
lower the heat, and cook slowly for about 30 minutes.

LIME
(Cal)

This chemically pure lime, calcium oxide, is used in the preparation of
dried corn for making tortilla and tamale dough. It is generally sold in
rocklike lumps of varying sizes. To use it in this state, break off a
piece about as large as a golf ball (once you have some experience you
can estimate more accurately) and crush it down as much as possible.
Sprinkle well with cold water. It will then start to slake, or burn as
the Mexicans say, and it does just that. It starts to crumble with a
slight sizzling noise, sending off a vapor. If you put your hand over
the bowl you are using, you can feel the heat emanating from it. When
the action has subsided, it is now slaked; stir again and pour the milky
liquid through a strainer into the pot with the corn and water. Take a
taste of the water; it should have a slightly acrid taste or, as the
Mexican expression goes, “grab your tongue.” If the water is very strong
and bitter, add more cold water to dilute the corn water. If it is too
weak, pour more water through the strainer containing the lime residue
and try again.

Since one usually buys lime by the pound at the very least, it can be
broken up into smaller pieces and stored in closed jars, but with time
it will naturally slake on its own with the natural moisture in the air.
It is still usable, although it will have broken down to a powder
containing some small lumps. When you add water to it for the nixtamal,
it will not burn.

Note: When handling lime, be careful not to get any near your eyes and
always use a non-corrodible container for diluting it.

– – – – – – – – – – – – – – – – – –

RICE-FLOUR-SOY SAUCE CRACKERS

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rice flour
1/2 c All-purpose flour
1/4 c Oil
2 tb Soy sauce or Tamari, to
Taste
1 Egg white, lightly beaten
1/4 c Buttermilk or rehydrated
Buttermilk powder

"Rice flour gives these simple crackers a slightly
grainy texture, and the soy sauce lends a lovely brown
tint. This is just the cracker to serve as a light
afternoon snack with pot of green tea. 325~F. 15 to 20
minutes Preheat the oven to 325~F.

Combine the flours in a large bowl or in the food
processor. Add the oil and blend until the mixture
resembles coarse meal. Blend in the soy sauce and egg
white. Blend in enough of the buttermilk, little by
little, to form a dough that will hold together in a
cohesive ball.

Divide the dough into 2 equal portions for rolling. On
a floured surface or pastry cloth, roll out to 1/16
inch thick. With a sharp knife or a cookie cutter, cut
into 2-inch circles or squares. Place the crackers on
a lightly greased or parchment-lined baking sheet.
Prick each one with a fork in 2 or 3 places.

Bake for 15 to 20 minutes, or until crisp, turning
over once during baking. Cool on a rack. Yield: 70-80.

– – – – – – – – – – – – – – – – – –

Title: Fast Pilaf
Categories: Diabetic, Nuts/grains, Beans, Vegetarian, Rice
Yield: 4 servings

1 c Onions; chopped 4 c Water
3 cl Garlic 2 c Quick brown rice; quinoa,
2 Tomatoes; chopped -or couscous
1 lb Beans; canned

Saute onions and garlic in olive oil until tender. Add tomatoes,
beans, water and grain. Season with herbs and spices of your choice.
Cook until the grain is tender. Serve with tossed salad.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE
EXCHANGE (I would cut back on the beans to make it count as 1
starch/bread) (I also would use a combintion of couscous quinoa and
even add any free
vegetables. This would be great to make ahead and take to work in
the summer time.)
From Vegetarian Times Typed by Lisa Greenwood

MMMMM

Burger Buns

Recipe By : Fleischmann’s Yeast Best Ever Breads
Serving Size : 8 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup warm water
3/4 cup milk — warmed
1/4 cup sugar
3 tablespoons butter — or oil
2 teaspoons salt
5 cups bread flour
2 eggs
4 1/2 teaspoons active dry yeast

Add all ingredients to bread machine and activate the dough setting, or mix all
in a bowl and knead for 5 minutes. Let rise. Dough can be taken out of bread
mac
hine after 45 minutes or left to the end of the cicle. if rising in a bowl, oil
the bowl.
Divide dough into 8 equal (more or less…) parts and form each part into a
smoo
th ball (again more or less, the wierd shaped ones are more fun).
Place on acooking sheet and let rise for 20-40 minutes, until doubled.
Beat one egg and brush over buns, top with favorite topping )sesame seeds,
poppy
seeds, garlic. Whatever).
Bake at 400F. for 10-15 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 407 Calories; 8g Fat (17% calories from fat); 13g Protein; 70g
Carb
ohydrate; 60mg Cholesterol; 604mg Sodium

NOTES : The original recipe suggests adding instant minced onion to the dough
(1
1/2 T) but I never tried that.

Title: King and Dungeness Crab Meat
Categories: Seafood, Canning
Yield: 1 text

It is recommended that blue crab meat be frozen for best quality.

Procedure: Keep live crabs on ice until ready to can. Wash crabs
thoroughly, using several changes of cold water. Simmer crabs 20 minutes
in water containing 1/4 cup of lemon juice and 2 tablespoons of salt (or
up to 1 cup of salt, if desired) per gallon. Cool in cold water, drain,
remove back shell, then remove meat from body and claws. Soak meat 2
minutes in cold water containing 2 cups of lemon juice or 4 cups of
white vinegar, and 2 tablespoons of salt (or up to 1 cup of salt, if
desired) per gallon. Drain and squeeze meat to remove excess moisture.
Fill half-pint jars with 6 ounces of meat and pint jars with 12 ounces,
leaving 1-inch headspace. Add 1/2 teaspoon of citric acid or 2
tablespoons of lemon juice to each half-pint jar, or 1 teaspoon of
citric acid or 4 tablespoons of lemon juice per pint jar. Add hot water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for King and Dungeness Crab Meat in a
dial-gauge pressure canner.

Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for King and Dungeness Crab Meat in a
weighted-gauge pressure canner.

Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Bow Ties With Eggplant Sauce
Categories: Low, Fat, Servings
Yield: 1 servings

12 Ounce)
1/4 c Vegetable Stock
2 md Garlic clove, minced
1/4 c Onion, chopped
1/4 ts Cayenne pepper
3 c Eggplant, chopped
3 c Tomato canned low sodium
1/2 ts Basil
1/2 ts Oregano
Bow Tie Pasta, uncooked

Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5
minutes. Add eggplant and simmer until soft. Add tomatoes, and spices.
Simmer 20 minutes. Toss with pasta.

Nutritional Analysis

Calories ( 245 cal) Vitamin D ( 0 IU ) Protein ( 8.7 g )
Thiamine (0.65 mg ) Carbohydrate ( 50 g ) Riboflavin (0.29 mg ) Total
Fat (1.26 g ) Niacin ( 5.2 mg ) Saturated Fat (0.18 g )
Vitamin B6 (0.19 mg ) Mono-Unsaturated (0.15 g ) Folate (14.3 mcg)
Poly-Unsaturated (0.51 g ) Sodium ( 37 mg ) Cholesterol ( 0 mg
) Calcium ( 56 mg ) Dietary Fiber ( 3.4 g ) Magnesium ( 45 mg )
Caffeine ( 0 mg ) Potassium ( 417 mg ) Vitamin A ( 77 RE
) Iron (3.15 mg ) Vitamin C ( 21 mg ) Zinc (0.95 mg )

Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 %

Serv. Size: 2 Cup (s) Prep. Time: 0:50

Made this today, much better than plain pasta sauce. It’s from 500 FF.

From: tkreider@census.gov (Tom Kreider)
converted to MM by Donna Webster Donna@webster.demon.co.uk

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GOAT CHEESE AND SPINACH TURNOVERS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Vegetables
Cheese/eggs Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1/2 c Diced red onion
2 Garlice cloves, minced
2 bn Fresh spinach, stemmed,
-chopped
2 oz Soft fresh goat cheese (such
-as Montrachet)
1/3 c Toasted pine nuts
3 tb Grated parmesan cheese
1/2 ts Minced fresh rosemary or 1/4
-tsp dried, crumbled.
1/2 ts Grated lemon peel
4 Frozen phyllo pastry sheets,
-thawed
1/2 c (1 stick) unsalted butter,
-melted

Greens, a vegetarian restaurant in San Francisco, serves these terrific
pastries

Makes 12

heat oil in heavy large skillet over medium heat. Add onion and garlic and
saute 5 minutes. INcrease heat to high. Add spinach and saute until
wilted, about 5 minutes. Drain spinach mixture, pressing on solids to
release as much liquid as possible. Transfer to bowl and cool completely.
Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to
taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut
lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling
at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,
forming triangle. Repeat, folding up length of pastry as for flag. Brush
wit butter. Repeat with remaining pastry,butter and filling. Transfer
turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake
turnover until golden, about 12 minutes. Cool slightly and serve.

Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
Stevens

– – – – – – – – – – – – – – – – – –

BEEF KORMA

Recipe By : BH G (Hot Spicy)
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Main Course–Beef X

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed (without pods)
1 teaspoon crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 tablespoon gingerroot — coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
2 pounds beef or lamb stewing meat — cut into 1-inch cube
1 tablespoon cooking oil
2 tablespoons cooking oil
2 medium onions, thinly sliced separated in rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1/4 teaspoon garam masala
2 tablespoons snipped coriander or parsley
Indian Spiced Rice or hot cooked rice

In a blender container combine coriander seed, cumin seed, cardamom seed,
crushed red pepper, and whole cloves. Cover the blender container and grind
the spices into a fine powder.

Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot,
salt and ground cinnamon. Cover the blender container and blend till the
mixture has a pasted consistancy.

In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1
tablespoon hot oil; remove. Repeat with remaining meat, add 1 tablespoon
additional oil, if needed; remove.

Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over
medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat
to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till
slightly browned.

Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to 1
3/4 hours or till meat is tender; stir occasionally.

Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture
into Dutch oven; Cook and stir till thickened and bubbly. Cook and stir 1-2
minutes more.

Transfer to serving bowl; sprinkle with coriander or parsley. Serve with
Indian Spiced Rice or hot cooked rice.

– – – – – – – – – – – – – – – – – –

NOTES : One of the classic recipes of northern India is the Korma. Rich with
yogurt, cream and aromatic spices, it typically is served on spicial
occasions. The name actually means “braise” and describes the method in
which the blended spices in liquid penetrate the meat.

Title: PETER’S FAVORITE STRAWBERRIES
Categories: Diabetic, Fruits, Desserts
Yield: 4 sweet ones

1 pt Very Red strawberries; ripe
1 md Orange;
2 tb Orange juice;
2 tb Sweet vermouth;
Sugar substitute equivalent
To 1 tablespoons sugar;
(optional)

Wash and hull strawberries; cut in half. Slice ends
off orange; quarter orange lengthwise and slice orange
wedges crosswise with rinds left on, as thin as
possible. Put strawberries and oranges in a bowl; mix
well. Mix together the orange juice and sweet
vermouth and drizzle over fruit mixture; stir to mix.
Check to see if berries have enough natural sweetness
for your taste; if not, add sweetener. Cover bowl and
chill in refrigerator 2 hours before serving; stir
gently several times to blend flavors. Food Exchanges
per serving: 1 FRUIT EXCHANGE; CAL: 56; CHO: 11g; PRO:
1g; FAT: 0g; SOD: 1mg; CHO: 0mg; LOW-SODIUM DIETS:
This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and your via Nancy O’Brion and her

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Title: Avgolemono
Categories: Soups/stews, Ethnic
Yield: 6 servings

8 c Chicken broth 4 Eggs, separated
1 c Uncooked rice 4 tb Lemon juice

Make chicken broth and heat to boiling; add rice. Simmer covered about 20
minutes. Remove from heat and set aside. In a bowl, beat egg whites until
stiff; add yolks and beat well. Beat continuously adding lemon juice a
little at a time. Then add about 1/5 of the broth, beating continuously.
Pour this mixture back into the pot of broth and rice. Mix well over heat
but, to avoid curdling, do not allow soup to come to a boil. Serve
immediately.

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