Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea
Categories: Colombia, Game, Rabbit, Ceideburg 2
Yield: 4 servings

Text Only

This recipe comes from Colombia in South America. Rabbit meat is
very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can’t cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong
veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

Hush Puppies

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : American Breads
Breads, Muffins Rolls Low Fat
Rice Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 whole onion — minced
2 tablespoons bacon fat
1 egg
2/3 cup milk
6 cups peanut oil

Mix cornmeal, baking powder, salt. Saute onion in bacon fat until just
limp; cool slightly. Beat egg until light, stir in milk and onion. Stir into
dry ingredients to form a stiff batter. Heat oil in deep fryer to 350
degrees. Shape batter into 3″ long crescents. Fry in single-layer batches in
hot oil until golden brown.

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Serving Ideas : Serve hot with fried fish.

Nutr. Assoc. : 0 902 0 0 0 0 76 435

HONEY-BRAN MUFFINS FROM BOB HOGAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Wheat bran
3 tb Boiling water
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod
1/4 c Skim milk
2 tb Brown sugar, packed
2 tb Vegetable oil
2 tb Honey
2/3 c All-purpose flour
1 1/2 ts Baking powder
ds Salt

Heat oven to 400ø.

Spray bottoms of 6 medium muffin cups, 2 1/2″ x 1 1/4″
with nonstick cooking spray, or line with paper baking
cups.

Mix wheat bran and boiling water; reserve.

Beat milk, brown sugar, oil, honey and egg whites in
medium bowl.

Stir in bran mixture and remaining ingredients just
until flour is moistened (batter will be lumpy).

Divide batter evenly among muffin cups (cups will be
about 3/4 full).

Sprinkle with sugar if desired.

Bake about 20 to 25 minutes or until golden brown.
Immediately remove from pan.

NUTRITIONAL INFORMATION (1 MUFFIN):

Calories 150 Protein
4%

Protein, g 3 Vitamin A
*

Carbohydrate, g 23 Vitamin C
*

Fat, g 5 Thiamin
8%

Unsaturated 4 Riboflavin
8%

Saturated 1 Niacin
: 6%

Dietary Fiber, g 1 Calcium
8%

Cholesterol, mg 0 Iron
: 6%

Sodium, mg 210

Potassium, mg 100

SOURCE: Betty Crocker’s New Choices Cookbook

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Date: Wed, 29 Sep 93 18:03:29 CDT
From: simmons@Texaco.COM (Robert L. Simmons)

Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.

Title: Potato Cheese Soup
Categories: Cyberealm, Mom’s best, Soups
Yield: 6 Servings

4 tb Sweet butter
2 c Finely chopped yellow onions
2 c Peeled and chopped carrots
6 Parsley sprigs
5 c Chicken stock
2 lg Potatoes, peeled cubed
1 c Chopped fresh dill
2 c Grated cheddar cheese
Salt pepper to taste

1. Melt butter in soup pot. Add onions and carrots and cook over low
heat covered until vegetables are tender and lightly colored about 25
minutes.

2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat,
cover and simmer until potatoes are very tender, about 30 minutes.

3. Add dill, remove soup from heat, and let it stand covered for 5
minutes.

4. Pour soup through a strainer and transfer the solids to the bowl
of a food processor fitted with a steel blade. Add 1 cup of the stock
and process until smooth.

5. Return pureed soup to the pot and add additional cooking liquid
(about 3-4 cups) until the soup reaches the desired consistency.

6. Set over low heat, and add salt and pepper, and gradually stir in
the grated cheese. When all the cheese is melted, serve immediately.

Garnish with croutons.

Source: The Silver Palate Cookbook

MMMMM

Date: Tue, 17 Jan 95 10:17:00 EST
From: “Anne.Cox” <20676AC@msu.edu>

This is a variation of something my grandmother used to make with h*m hocks.
It’s a long way from the original. This makes approx. 5 qts., enough to
freeze half or feed a crowd.

Hopping John in a pressure cooker

2 c brown basmati rice
1/2 c wild rice
1/2 lb. frozen black-eyed peas
10 oz. bag frozen mustard greens
10 oz. bag frozen collard greens
5 1/2 c water
Spices: 1 t basil, 1 t garlic powder, 1 t to 1 T Old Bay seasoning
2 cans stewed tomatoes with liquid

Put the water in the cooker, turn burner to high. Stir in spices. Rinse
rices and put in cooker. Throw in black-eyed peas, greens, and stewed
tomatoes. Bring to simmer with the top off, stirring occasionally, until
frozen stuff has thawed somewhat and greens are separated. Lock the lid down,
bring to high pressure. Cook at high pressure for 30 minutes, remove from
heat and allow natural pressure release. Adjust seasoning if necessary.
Tobasco sauce is a must on the table.

menu suggestions: spicy tomato soup (I’m busy trying to defat one that had
peanut butter in it)
tossed salad with romaine lettuce, canned beets, and
artichoke hearts – raspberry vinaigrette dressing
corn bread or a crusty garlic bread
baked onion side dish, will post later

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Title: MAYONNAISE SPICE CAKE
Categories: Cakes, Desserts
Yield: 1 servings

1 c Raisins
1 c Nuts, Chopped (Optional)
1 ts Soda
1 c (Scant) Hot Water
1 c Mayonnaise
1 c Sugar
1 ts Vanilla Extract
1 ts Cloves
1 ts Cinnamon
2 c Unbleached Flour

Combine the raisins, nuts, soda and hot water and
allow to soak for 10 minutes. blend together the
mayonnaise, sugar, vanilla extract, cloves and
cinnamon. Fold this mixture alternately with the
raisin mixture into the flour. Pour the batter into a
greased and floured 9-inch square baking pan and bake
in a preheated 350 degree F. oven for 35 to 40 minutes
or until the cake tests done. Yield: One 9-inch square
cake. From The Farmers Almanac 1976

—–

Title: BOGRACS GULYAS (KETTLE GOULASH)
Categories: Main dish, Soups
Yield: 6 servings

4 tb Bacon fat
5 ea Lg onions; coarsly chopped
2 ea Lg green peppers; chopped
3 ea Garlic clove; minced
1 1/2 tb Hungarian Paprika
3 lb Stewing beef; in 1″ cubes
1 x Pepper; to taste
1 x Salt; to taste
6 oz Tomato paste
1 x Sour cream; at room temp.

Preheat oven to 325f.
Heat fat in a deep heavy pot. Cook the onions,
peppers, and garlic until the onions are limp and
transparent. Add paprika has lost its raw taste. Add
beef and remaining ingredients except sour cream.
Stir well to combine. Simmer in preheated oven for 1
1/2 to 2 hours or until the meat is tender. Adjust
oven temperature during cooking time so contents of
pot remain at a simmer. Serve in shallow soup bowls
with a tablespoon of sour cream atop each serving.

—–

Creole-Style Oven Pot Roast

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 lb Bottom round beef roast

1 Garlic clove,small,slivered

Seasoned flour

2 tb Vegetable oil

1 Onion,medium,sliced

1 Bell pepper,large,diced

1/2 Rib celery,cut in 2"-pieces

10 Carrots,cut in half

2 Tomatoes,large,peeled/choppd

1 tb Parsley,chopped

2 Bay leaves,small

1 c Water

1 ts Salt

Pepper,freshly ground

8 Potatoes,peeled

1. Wipe roast; insert garlic slivers into roast and coat all sides well

with seasoned flour.

2. Place meat in large roasting pan with vegetable oil and onion; roast

uncovered in preheated 500’F. oven 30 minutes, until browned on all sides.

3. Remove from oven; reduce temperature to 300’F.

4. Surround meat with bell pepper, celery, carrots, tomatoes, parsley, bay

leaves and water; season with salt and pepper.

5. Cover pan, return to oven and roast 1 1/2 hours.

6. Add potatoes; roast 1 hour longer.

7. Remove lid (to brown vegetables and reduce stock); roast about 30

minutes longer.

8. Correct seasonings; transfer roast and vegetables to heated platter.

9. Heat stock over direct heat to brown and thicken gravy.

10. Spoon gravy over sliced meat and vegetables.

– – – – – – – – – – – – – – – – – –

DIRTY RICE WITH SHRIMP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Main Dish
Seafood Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Raw rice, long grain
1/8 c Shortening
1 Bunch green onions,fine chop
1 lb Shrimp, chopped
Butter
1 lb Red onions, chopped
2 Cloves garlic, chopped fine
1/4 Pod red pepper, chopped
1/8 Bunch parsley, chopped fine
Water

Cook rice until almost done. Saute onions in shortening, add shrimp and
cook until brown. Add garlic, green onions, parsley, salt, red pepper and
water. Pour over rice. When water is absorbed, place in large baking dish
and dot with butter. Brown at 350 F. about 15 minutes.

– – – – – – – – – – – – – – – – – –