Title: Shrimp Ono Nui (Coconut Shrimp)
Categories: Hawaiian, Seafood
Yield: 6 servings

24 lg Raw shrimp, peeled
1/2 c All-purpose flour
2 Eggs
3 c Shredded coconut

Dredge shrimp in flour, then in eggs. Roll the shrimp through
shredded coconut, covering them thoroughly.

Deep fry shrimps at about 375 F, until they are brown.

Serve with cocktail sauce to which crushed pineapple is added
according to taste.

From: Sheraton World Cookbook Princess Kaiulani Hotel, Honolulu,
Hawaii Shared By: Pat Stockett

MMMMM

HOLIDAY UNBEATABLES

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Powdered sugar
1/2 c Flour
1/2 ts Baking Powder
1/2 c Egg whites (3 to 4 whites)
2 c Chopped walnuts
1 c Chopped Candied Cherries

In mixing bowl combine sugar, flour, baking powder and egg whites. Stir
until thoroughly blended. Add walnuts and cherries, mix well. Drop by
teaspoonfuls on greased and floured cookie sheets. Bake at 325 degrees for
12 to 15 minutes, until light brown. Let stand 3 minutes, then remove.

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Title: Grilled Moroccan Spices
Categories: Meats
Yield: 6 servings

1 ea Medium onion
5 T Lemon juice
2 T Minced fresh parsley
1 T Ground cumin
2 t Sherry
1 t Dried oregano
2 ea Large garlic clove
1/2 c Olive oils
2 T Soy sauce
5 1/2 T Minced fresh ginger
1 T Chili powder
1 t Turmeric
1 t Coursely ground pepper
4 lb Flank steak

Mix frist 13 ingredients in large bowl. Divide marinade mixture
between 2 large shallow baking dishes. Add steaks to marinade,
turning to coat. Cover and refrigerate overnight. Grill steaks to
desired degree of doneness, about 8 minutes on each side. Heat
marinade in saucepan. Cut steaks diaganally into thin slices. Pour
some marinade over . Garnish with cilantro and serve.
: RECIPE CLIPPED by Michael Prothro

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CHILE PABLANO WITH VERDE SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
—–VERDE SAUCE—–
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 t Garlic Powder
Water, 1/2 To 1 Cup

* Use any low fat cheese, Mozzarella Monterey Jack or
cheddar. ** Let the number of hot chiles depend on the
hotness of the chile.
~——————————————————
~—————– Verde Sauce: Boil tomatillos for
approximately 15-20 minutes. Drain. Cool with cold
water. Peel outer brown skin off. In a blender,
blend all ingredients until smooth. Set aside until
needed.
~——————————————————
~—————– Preheat oven to 350øF. In a large
pot, boil whole chicken with salt, pepper, 1 ts
oregano and 1 whole bay leaf for 40 – 45 minutes until
chicken falls off bone. Remove skin. Cool. Shred
chicken. Blanch chiles in boiling water. Peel off
outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2
ounces cheese. Lay chiles in a 9″ X 13″ baking dish.
Cover chiles with verde sauce. Sprinkle with grated
cheese. Heat in oven for 20 minutes. Serve with rice
and beans if desired. From: Syd’s Cookbook.

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Baked Potato Soup I

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 potatoes
2 cups milk
1/2 cup butter
1/2 cup sour cream
3 slices bacon — fried and crumbled
1/2 cup chopped green onions
1/2 cup shredded Cheddar cheese
salt and freshly ground pepper — to taste
green onions — for garnish
shredded Cheddar cheese — for garnish
sour cream — for garnish

Peel and dice potatoes, and cook in water until tender. Drain potatoes
and return to saucepan. Add milk and heat slowly. Do not allow to boil. Add
butter, sour cream, bacon, green onion, and cheese. Cook just until butter,
sour cream, and cheese are mostly melted. Season with salt and pepper. Serve
immediately. Garnish with additional green onions, cheese, and sour cream if
desired.

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GROUND SEITAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw gluten recipe

Place the raw gluten on a well-oiled cookie sheet.
Using your hands and/or a rolling pin, flatten the
gluten out to a slab that is about 1/2 inch thick.
Bake at 350 deg for about 15 minutes.

After 15 minutes or more of baking, the gluten should
begin topuff up and form air pockets. Poke these
bubles with a fork to let the air escape and allow for
more even cooking. Bake the gluten for 15-20 minutes
more.

Remove the gluten from the oven and from the cookie
sheet. Fold it in half and cover it with a large
inverted bowl. Let the gluten stand, covered, for
about 10 minutes to soften the crust.

Tear or cut the baked gluten into pieces and place it
in the food processor. Briefly grind it to obtain a
ground-beef-like texture. If you prefer, you may run
the gluten through a meat grinder instead of a food
processor.

Use the ground seitan to make Ground Seitan Mix. Or
use it in any recipe that is traditionally made with
ground beef.

From the files of DEEANNE

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Title: CASSEROLE OF SALT COD AND POTATOES
Categories: Fish, Seafood, Main dish
Yield: 6 servings

1 lb Dried salt cod
6 c Boiling water
1 tb Unsalted butter
3 tb Olive oil
1 lg Spanish onion
– peeled and sliced thin
2 lb Calif. long white potatoes
-or new potatoes,
-boiled until tender, then
-peeled and sliced thin
1/3 c Minced parsley
1/4 c Freshly ground black pepper

———————————-GARNISH———————————-
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges
12 md Oil-cured black olives
– (unpitted)

SOAK THE COD in the refrigerator 24 hours in several changes of cold water.
Drain, rinse, and drain well again. Place the cod in a large heavy
saucepan, pour in the boiling water, set over moderate heat, cover and
simmer 10-to-12 minutes–just until the cod flakes at the touch of a fork.
Drain and rinse well, then flake the cod, removing any bits of skin or
bone. Preheat the oven to 350F. In a large heavy skillet set over moderate
heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion,
separating the slices into rings, and stir-fry 8-to-10 minutes until limp
and golden; do not brown. Remove the onion from the skillet and set aside.
Add the remaining oil to the skillet, dump in the potatoes and stir-fry
about 5 minutes until golden. Layer half the potatoes in a well-buttered
2-quart casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another
scattering of the parsley and pepper. Repeat the layering, ending with
onion rings on top. Sprinkle with the remaining pepper and all but 1
tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40
minutes or until touched with brown. Garnish with wedges of hard-cooked egg
and the olives, placed artfully on top of the casserole, plus a final light
scattering of minced parsley.

—–

basa genep, basic Balinese spice mix.

Recipe By : Pat Thomson, Adelaide, South Australia via Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Balinese Satay

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tsp whole black pepper
3 cloves garlic
half medium onion
3 lombok chilles
1 tsp sesame seeds
1/4 teaspoon nutmeg — freshly ground
1/2 teaspoon terasi [ blachan fermented shrimp paste)

3 ground candlenuts
1 tsp ground coriander
1 tblsp turmeric [ use fresh if available]
5 tsps galangal [ laos use fresh if available)

2 tsp lesser galangal [ kencur]
1 tbsp grated ginger
quarter cup water.

grind whole seeds in pestle and mortar, then blnd all together. You can use
a food processor for this part. It should be golden yellow and thick paste
like.
This is used in many ways…rub over chicken and barbecue, marinade fish and
warp in banana leaf and steam, add to rice porridge.
Add to: 300 gr chicken mince 3 lime leaves, three quarters cup grated
cocunut, 2 tspn palm sugar half tspn salt, 1 tbspn fried dried onion and
hald stick finely chopped lemon grass. kead until very sticky. Mold around
soaked bamboo satay sticks and charcoal grill.
this is chicken satay, not the kebabs that are sold for tourist consumption.
Pat Thomson. Adelaide. South Australia.

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Title: WASSAIL BOWL
Categories: Fruits, Salads
Yield: 32 servings

2 qt Apple cider/juice
3 Cinnamon sticks,3″ long
2 ts Allspice,whole
2 ts Cloves,whole
1 Orange,sliced,small,garnish
1 Lemon,sliced,small,garnish
1 cn Orange juice,frozen (6oz)
1 cn Lemonade,frozen (6oz)
1 pk White wine,dry (750ml btl)
4 c Water
3/4 c Brown sugar,packed

1. In 5-quart saucepan over high heat, heat apple cider, cinnamon
sticks, allspice, and cloves to boiling. Reduce heat to low; cover
and simmer 15 minutes.
2. meanwhile, place orange and lemon slices in heat-safe 5-quart punch
bowl; set aside.
3. To cider mixture, add frozen orange juice concentrate, lemonade
concentrate, white wine, water, and brown sugar; over high heat, heat
to boiling. Pour hot mixture over fruit in bowl.

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SPINACH-SQUASH CROCKPOT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Digest Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen spinich
1 sm Yellow squash, diced
1/2 sm Onion, minced
2 Carrots, diced
4 Cloves garlic, minced
6 oz Can V8
1/2 c Navy beans
4 c Water
1 t Salt

I just thru it all in the crock and let it cook on high all day. I had two
bowls for lunch yesterday and today, and the kids ate “just a taste”

Genie, Food Wine RT [*] Mon Feb 27, 1995, H.KULIS [DAPREZ]

Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through
kindness of Karen Mintzias, km@salata.com.

1.80á

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