Fried Oysters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood Appetizers

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

1 c Milk

24 Oysters,freshly shucked

Salt

Pepper

Cornmeal

Cracker crumbs

Vegetable shortening

1. Pour milk over oysters; soak 10 minutes.

2. Roll oysters in seasoned cornmeal or cracker crumbs.

3. Heat shortening; fry oysters quickly in very hot shortening until

brown.

4. Drain well on paper towels before serving.

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Chili Powder (Low Sodium)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. paprika
2 tsp. finely crushed oregano
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. garlic powder
1/4 tsp. cayenne pepper

Mix all ingredients together thoroughly and use in place of chili powder.
Makes 4 tablespoons. Contains no salt as does bought chili powder.

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SLOPPY JOES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, diced
2 md Green peppers, diced
3 tb Oil
1 1/2 c Boiling water
2 1/2 c Tomato sauce
1 tb To 2 tbsp. chili powder
1 pn Pepper
1 t Salt
1 tb Soy sauce
1 tb Mustard
1 tb Sugar
1 1/2 c Dry Texturized Vegetable
Protein (TVP®)

Saute onion and green peppers in oil. Add remaining
ingredients, and simmer together for 20 minutes and
serve hot on soft sandwich buns.

Source: Vegetarian cooking class at East Senior High
School, provided from The New Farm Vegetarian Cookbook

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TVP is a registered trademark of Archer-Daniels-Midland Company.

—– Family Circle, 12/3/85

Title: Hot Spicy Banana Catsup
Categories: Condiments, Sauces, Caribbean
Yield: 7 Cups

1 c seedless raisins, dark or golden
1 c coarsely chopped onion
3 large cloves garlic
1 can (6 ounces) tomato paste
2-2/3 c distilled white or cider vinegar
8 Large bananas (approximately 3#) ripe and fragrant
4 to 6 c water
1 c firmly packed dark brown sugar
1 T salt
1 t cayenne pepper
1/2 c light corn syrup
4 t ground allspice
1-1/2 t ground cinnamon
1-1/2 t freshly grated nutmeg
1 t freshly ground black pepper
1/2 t ground cloves
1/4 c dark rum, preferably Jamaican

Combine raisins, onion, garlic and tomato past in container of food
processor or electric blender. Whirl until smooth puree, adding a little
vinegar if necessary to help the pureeing. Pour into large heavy or dutch
oven.

Peel bananas. Cut into chunks. Puree in food processor or blender, adding
vinegar, if necessary, to help pureeing. Add to mixture in saucepan. Add
remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to blend.

Bring to boiling over medium-high heat, stirring frequently. Lower heat to
medium-low. Cook, uncovered, stirring often, for 1-1/4 hours. If mixture
becomes too thick and threatens to stick, add enough water to just moisten.

After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and
cloves. Continue to cook, stirring frequently, 15 minutes. Remove from heat.

To test for thickness: Spoon catsup on chilled saucer. Chill in
refrigerator. A fingertip should leave a track when drawn through catsup.
If catsup has jellied, thin with little extra vinegar and water, equal
amounts of each.

Let catsup cool slightly. Working in batches, puree in food processor or
blender. Or, push through fine-mesh sieve. Return puree to rinsed-out
saucepan. Taste for hotness, adding more cayenne, if you wish. (The
flavor will become more pronounced after catsup has mellowed, so be
cautious about adding more.)

Meanwhile, wash half-pint or pint or other canning jars or bottles, and
lids and bands in hot soapy water. Rinse. Leave jars in hot water. Place
lids and bands in saucepan of simmering water.

Return catsup to boiling over medium heat, stirring constantly. Add rum;
stir to combine. Ladle boiling catsup into hot, clean canning jars,
leaving 1/4-inch headspace. Wip jar rims and threads clean with clean,
damp cloth. Cover jars with hot lids; screw on bands firmly.

Process jars in boiling water bath for 15 minutes (water should cover jars
by 1-2 inches). Remove jars from boiling water to wire racks to cool.
Test for seals. Label, date and store in cool, dark place for up to one
year. Catsup is ready to serve after ripening for 2 weeks.

Contributor: Peggy M.
pmakolon@mail.wiscnet.net
—–

Date: Mon, 27 Jun 94 11:44:43 PDT
From: mingram@madam.west.sun.com (Judy Mingram – SunSelect)

Fatfree Root Beer Floats

2 scoops fatfree frozen vanilla yogurt or ice milk
16 or larger bottle Diet A W Root Beer

Pour 1/2 c or so in the bottom of a large glass, add the frozen yogurt,
let the carbonation settle down and slowly add rootbeer until the glass
is full. For those who are near a Crate and Barrel, our local store
had large thick glass beer mugs for about $2.75 that I got wet and put
in the freezer for about 30 minutes before making the floats. Be sure
the root beer is very ice cold before using.

Rajas Con Jitomate (Chile Strips With Tomatoes)

Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN
0-06-012344-3
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
The Cuisines Of Mexico

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 chiles poblanos — roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions — thinly sliced
1 teaspoon salt
2 pounds tomatoes — peel, seed, chop

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too
picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft.

Add the chile strips, tomatoes and salt to the onions in the pan.
Cook uncovered, over a fairly high flame until the vegetables are
well seasoned and the liquid has evaporated–about 10 minutes.

This is excellent served like a thick sauce over Torta de Elote. It
also makes a very good accompaniment to plain broiled meat, fish, or
chicken.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: MOCHA ICE CREAM CAKE
Categories: Cakes, Ice cream
Yield: 8 servings

3 oz Ladyfingers
1/2 ga Coffee ice cream; softened
1 qt Chocolate ice cream; soften
2 tb Instant coffee granules
1/2 c Coffee flavored liqueur
6 Toffee bars; crushed
Chocolate sauce
1 c Heavy cream; whipped

Line ladyfingers around side of 9″ springform pan. Mix
softened ice creams together. Add coffee granules,
liqueur and crushed toffee bars. Pour into springform
pan. Spread a thin layer of chocolate sauce on top.
Freeze. Before serving, spread cake with whipped
cream. Do not let this cake defrost before serving.
Serve immediatly upon removing from freezer.

—–

Smooth And Spicy Boursin Cheese Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Dips
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter — Softened
1 cup Cream Cheese — Softened
1 each Garlic Clove — CrushedIn Press
2 teaspoons White Onion — Finely Minced
1 teaspoon Italian Seasoning
2 tablespoons Milk
2 tablespoons Walnuts — Minced

Cream the butter and cream cheese together by hand and then blend in the
garlic.
Blend until almost smooth.
Add the onion and Italian seasoning mixing well.
Blend in the milk and then blend in the walnuts.
Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4
cups
of dip.
SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail
Rye Bread, Dried Fruit

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Title: NOODLES WITH SPICY PORK
Categories: Chinese, Pork
Yield: 6 servings

1 lb Fresh angel hair pasta or
-other very fresh noodles
2 ts Chinese sesame oil
1 1/2 lb Very lean ground pork
4 tb Ginger grated coarse
2 lg Cloves minced garlic
2 ts To 4 ts hot chili sauce
-with garlic
4 ts Reduced sodium soy sauce
4 tb Dry sherry
3 tb Hoisin sauce
1 1/2 c Chicken stock
4 Chopped scallions

Cook noodles according to package directions. Heat
sesame oil in wok or skillet and brown pork. Stir in
ginger and garlic; saute 30 seconds, stirring. Reduce
heat and add chili sauce, soy sauce, sherry and hoisin
sauce; mix thoroughly. Add chicken stock; raise heat
and cook quickly to reduce liquid. Remove from heat,
stir in scallions and mix thoroughly with noodles. Let
stand, covered, 30 minutes to blend flavors. Stir
occasionally.

—–

FRESH MANGO CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Diced mango (avoid fibrous
-parts)
1/4 c Chinese preserved black
-beans, rinsed
1/4 c Green onions, thinly sliced
-on the bias
1/4 c Diced red onions
2 tb Grated ginger
2 Red jalapeno peppers,
-sliced in thin circles
1 sm Sweet red pepper, diced

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