Title: Barbacoa De Cabeza
Categories: Beef, Mexican
Yield: 1 van load

1 Cabeza, beef head
4 Onions
3heads garlic
2 bn Cilantro

corn or flour tortillas

Before you actually get the cabeza (beef head), understand that it
won’t look very nice -in fact it will look pretty gruesome.
Therefore, I suggest purchasing the thing the day you cook it.

In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
Sunday mornings.

Clean the cabeza, removing eyes, ears, etc. Discard the tongue.
Leaving it will impart an odd taste to the meat. Wrap the cabeza in
a paper sack, along with onions, garlic, and cilantro. Wrap THAT in
burlap.

Dig a hole 2 feet deep and build a driftwood fire in it. Wait until
the fire goes to coals, then cover them with ashes, followed by the
cabeza, then about 2 inches of dry dirt or sand. Fill up the hole.
Add 6 to 8 inches of dirt or sand over it. Build a fire on top of
the ground. Use slow-burining wood such as oak or mesquite.

Leave the cabeza in the hole 12 to 18 hours. For example, if you
begin cooking it at 4:00 p.m., it should be ready by the next
morning. Serve with tortillas.

Serves one vanload.

If you want to try barbacoa de cabeza at homne, try wrapping the
cabeza in foil and bakinng it in an oven or over a charcoal grill.
Using foil in place of the paper bag keeps the cabeza slightly
moister while

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HOT CROSS BLACK WIDOWS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
To make muffins:
1 tb Butter or margarine
1 Egg
1/4 c Vegetable oil
1 c Milk
2 c All-purpose flour
3 ts Baking powder
1 t Salt
1/4 c Sugar
To make frosting:
4 oz Cream cheese — softened
3 tb Unsalted butter — at room
1 1/2 c Powdered sugar
1/2 ts Vanilla extract
Juice of 1/4 lemon
–or 1 teaspoon bottled lemo
Red food coloring
Yellow food coloring
Green food coloring
Blue food coloring
Black licorice strings

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 400 degrees. Grease the
bottoms, but not the sides, of 12 medium-sized muffin
cups with the butter or margarine. Beat the egg in a
large bowl with a fork. Stir in the vegetable oil and
milk. Combine the flour, baking powder, salt and sugar
in a small mixing bowl and stir together. Add to the
egg mixture. Stir lightly until the dry ingredients
are barely moistened. The batter should be lumpy. Fill
the muffin cups 3/4 full of batter. Bake for 20 to 30
minutes, or until the muffins turn golden brown.
Carefully remove from the oven, turn out of the pan
and set on a rack to cool. To prepare frosting, mix
cream cheese and butter together with an electric
mixer. Slowly add powdered sugar and continue beating.
Add vanilla extract and lemon juice, and mix
thoroughly. Put a small portion of frosting in a
separate bowl and mix into it a few drops of red food
coloring. Set aside. Color the remaining frosting,
drop by drop, with red, yellow, green and blue food
coloring until it is black. With a rubber spatula,
spread the black frosting on top of each muffin. Then
add a small red Black Widow hourglass to each one. Add
legs to your spiders using licorice whip strings. You
may need to cut the licorice into shorter pieces.
Place arachnids on a platter and serve. You may want
to decorate the platter with fake spiderwebs.

Penny Halsey (ATBN65B).

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Title: APPLE BUTTER WITH BLUEBERRIES (TDN)
Categories: Sauces
Yield: 999 Servings

1 lb Cooking apples (about 6 med.
Peeled, cored and thinly
Sliced)
1/2 c Blueberries
1 tb Apple cider
1 tb Fresh lemon juice
1/4 ts Ground cinnamon
1 tb Unsalted butter

Combine the apple slices, blueberries, cider, lemon juice and
cinnamon in a 1 quart casserole dish and cover, microwaving on full
power until the fruit is very tender, about 10 minutes. Then uncover
the let the mixture cool for about 5 minutes.

Combine the fruit mixture (liquids too) and butter in a processor or
blender and whiz until pureed, about 5 seconds. Great warm or chilled,
especiall on pancakes or sourdough toast. Stores covered and
refrigerated for up to a week; makes 1 1/2 cups.

Assorted recipes from the Detroit News, entered by Diane Pahl

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MATZO STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Matzos
1/4 c Water
1 tb Parsley, chopped
2 Eggs, beaten
2 tb Onion, chopped
1/4 ts Ginger
1/4 ts Ginger
Celery (opt.)

Crumble matzos and sprinkle with water. Add other
ingredients. This stuffing may be used for any meat
or fowl.

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Title: Red Wine Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, M
Yield: 2 servings

1/2 c Oil, olive 1/2 ts Thyme
1 lb Bones, salmon 1/2 ts Peppercorns, white
1 lb Butter 4 tb Puree, shallot **
2 c Mirepoix 1/4 c Cognac
4 ea Bay leaves 2 c Wine, red
1/2 ts Oregano 1 c Stock, fish **

** See recipes for Shallot Puree, and Fish Stock.

In a saute pan, heat the olive oil.

Add the salmon bones to the pan and saute for about 1 minute.

Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves,
1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons
of the shallot puree. Add cognac and flame.

Deglaze with 1 cup of red wine and cook over high heat for 5 to
10 minutes.

Meanwhile, in a second saute pan, melt 2 tablespoons of butter.

Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves,
1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,
and 3 cups of red wine.

Reduce over medium heat to dry.

Add 1 cup fish stock to saute pan with salmon bones. Cook about
5 minutes.

Deglaze reduction (shallot-red wine) in the second saute pan with
about 3 cups of strained liquid from the first saute pan (salmon bones
and fish stock).

Reduce ingredients in second saucepan by two-thirds (not dry).

Add remainder of the butter, whisk, and add salt and pepper to
taste. Strain and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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Title: Kit’s Chocolate Mousse
Categories: Desserts, Chocolate
Yield: 12 servings

18 oz Semisweet chocolate
6 ea Egg
2 T Creme de cacao
2 c Heavy cream; well chilled
2 T Confectioner’s sugar
1 T Vanilla extract

1. Melt the chocolate over hot water. Let it cool until only warm. 2.
While the chocolate cools, whip the cream until it forms medium-stiff
peaks. Do not overbeat or the mousse will lose some of its smooth,
light texture. 3. Separate 4 of the eggs and set the whites aside.
Combine yolks with the 2 remaining whole eggs in the bowl of an
electric mixer. Beat until eggs are thick and lemon colored, around 5
minutes. While the yolks are beating, place the 4 egg whites in a
clean copper or stainless steel bowl and whisk, preferably by hand,
until the whites start to stiffen. Sprinkle on the confectioners’=7F
sugar and beat until you have firm peaks. 4. Working quickly, add the
cooled melted chocolate and a scoop of the whipped cream to the egg
yolks. Stir until smooth, then add the remaining cream. When it is
fully incorporated, add the liqueur and vanilla, then fold in the
whites until just blended. 5. This mousse can be poured into small
individual serving dishes or into 1 larger dessert dish. Chill at
least 4 hours before serving. (Chilling it overnight intensifies the
flavor.) The mousse may be frozen for up to 2 weeks. Remove from the
freezer and let it sit in the refrigerator overnight before serving.
VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies
recipe, then fill it with the mousse. Chill for 4 hours, then pipe
whipped cream on top.

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SOUTHWESTERN CHICKEN CON QUESO SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Peanut oil
1 Small red onion, diced
1 Green pepper, diced
1 Tomato, peeled, seeded and
-diced
1/4 c Jalapenos, diced
1 tb Garlic, minced
2 tb Cilantro, chopped
1 tb Cumin
1 1/2 ts Paprika
2 ts Oregano
1 t Coriander
4 c Chicken, cooked and diced
3 1/2 c Chicken broth
1/2 Stick butter
1/3 c Flour
2 1/2 c Cream
3/4 lb Grated cheddar cheese

Heat peanut oil in soup pot over medium heat. Add
onion, bell pepper, tomato and jalapenos and saute
until onion is almost translucent and garlic is golden
brown.

Add precooked chicken and chicken stock. Simmer over
low heat 1/2 hour.

While chicken simmers, prepare a roux: Melt butter in
skillet over low-medium heat. Add flour and stir to
blend. Cook, stirring continuously, 3 to 5 minutes or
until flour is cooked and is a very light golden color.

Add cream to soup and bring to a rolling boil. Reduce
heat to low-medium and whisk in cheese. Slowly stir 1
to 2 cups hot soup into roux. Immediately add back
into soup, stirring to blend. Soup will thicken
slightly. Remove from heat and serve with tortilla
chips.

Posted By pgl@iglou.com (Don Thomas) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –

Bay Head Cream Cheese Spread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese
Garlic and curry powders
Chinese duck sauce

Soften cheese and add flavorings to taste. Mound in a serving dish and cover
gen
erously with duck sauce. Serve with crackers.

Mrs. Donald K. Dement

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Title: GUACAMOLE OMELET
Categories: Cheese/eggs, Mexican
Yield: 1 servings

1/2 Avocado; peeled
1/2 ts Lemon juice
1 ds Seasoned salt
3 dr Hot pepper sauce
1 sm Tomato; chopped
2 Eggs
1 tb Water
Salt, pepper

In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt,
hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and
pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir
with circular motion while shaking pan vigorously over heat. Stir until
eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should
move freely. Spoon avocado mixture over half of omelet. Slip broad spatula
under omelet and fold in half carefully.

(C) 1992 The Los Angeles Times

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