ONION CORN RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 tb Vegetable oil
2 lg Spanish onions
2 cl Garlic, minced
1/2 lb Pearl onions, blanch peel
2 c Stewed tomatoes
1 tb Brown sugar
1 tb Honey
1/2 c Dry white wine
2 tb Cider vinegar
2 tb Fresh lemon juice
1 c Water
1/2 c Dried currants
1/4 ts Fennel seeds, crushed
ds Cayenne pepper
1 c Cooked corn

In a large saucepan melt the butter with the oil. Add the chopped onions,
garlic, and pearl onions. Cook and stir over low heat until golden, about
15 minutes. Do not brown. Combine the tomatoes, sugar, honey, wine,
vinegar, lemon juice, water, currants, fennel, and cayenne pepper. Stir
into the onion mixture. Simmer, covered, over low heat until the onions
are tender. Stir frequently. Uncover and cook until thick and syrupy,
stirring constantly to avoid scorching. Add the corn. Cook and stir 15
minutes longer. Cool. Spoon into clean, half pint glass containers with
tight fitting lids. Refrigerate. Bring to room temperature before
serving.

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RISOTTO WITH SHRIMP TOMATOES SUN-DRIED TOMA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Plum tomatoes, cored
4 c Chicken broth combined with
2 cups water
2 tb Butter
1 tb Olive oil
1/2 md Onion, peeled and finely
Chopped
1 md Clove garlic, peeled and
Minced
2 c Arborio rice
1/4 c Tomato pesto (see note)
1/4 ts Salt
Freshly ground black pepper
To taste
SHRIMP:
1 tb Olive oil
1 md Clove garlic, peeled and
Minced
2/3 lb Medium shrimp, peeled and
Deveined
1/3 c Dry white wine
1/4 c Chopped parley
10 Basil leaves, slivered
1/8 ts Salt
Freshly ground black pepper
To taste

1. To prepare the risotto: Bring a pan of water to the
boil, add the tomatoes and time 1 minute. Drain and
rinse briefly with cold water. Peel, seed and coarsely
chop.

2. Heat the broth-water combination in a saucepan on
low heat. Keep warm.

3. In a large skillet or pot, preferably nonstick,
heat the butter and olive oil over medium heat. Add
the onion and garlic; saute 5 minutes. Add the
tomatoes and cook 5 minutes, until softened and
starting to break down. Stir in the rice, cooking for
2 minutes.

4. Slowly start to add the liquid, about a ladleful at
a time. Cook over low heat, stirring frequently.
Wait until the liquid has been absorbed each time
before adding the next ladleful. The risotto should
cook in about 35 minutes. (The finished risotto
should be creamy, with a little bite at the center of
the rice.) Stir in the sun-dried pesto during the
last 10 minutes of cooking time. Stir in the salt and
pepper.

5. When the risotto is almost done, start the shrimp.
Heat the olive oil over medium heat. When hot, add
the garlic and cook 30 seconds. Cook the shrimp until
pink, curled and cooked through. Remove the shrimp
with a slotted spoon to a plate. Add the wine and
boil until thickened to about 2 tablespoons. Put the
shrimp back into the pan, stirring to coat. Stir in
the parsley, basil, salt and pepper.

6. Spoon the shrimp over the risotto and serve.

Note: The Cibo brand of sun-dried pesto used in this
recipe can be found in the refrigerator section of
major supermarkets.

Data per serving: Calories…..353
Carbohydrates…..47g Monounsaturated fat….7g
Protein……14g Sodium……….683mg Polyunsaturated
fat….1g Fat……….12g Saturated fat……4g
Cholesterol……….67mg

(From “Cucina del Mare” by Evan Kleiman)
Submitted By CHERYL On SUN, 4
JUN 1995 184615 ~0700 (PDT)

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South West Baked Beans

Recipe By : Gerayln MacVittie
Serving Size : 8 Preparation Time :0:00
Categories : Beans Low-Fat
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans dark red kidney beans
1 can black beans
1 can white kidney beans
1 can Italian plum tomatoes
drained chopped (28oz)
1 cup chopped yellow onion
2 to 4 large garlic cloves — chopped
1/4 cup dark molasses
1/4 cup cider vinegar
2 tablespoons honey
2 teaspoons dried oregano
2 teaspoons dried mustard
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chili powder
1 pinch crushed red pepper flakes
Salt — to taste

1. Preheat oven to 350 degrees. 2. Rinse and drain beans. Place in
oven proof casserole. 3. Add remaining ingredients, folding gently
so beans don’t break up. 4. Bake, covered for 45 minutes. Remove
cover; stir and bake, uncovered, 30 more minutes or until hot and
bubbly. Serves 8-10. Posted on Prodigy by Catherine Leslie

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Chicken Stew w/Pepper Pineapple

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound boned and skinned chicken breast halves — cut up
4 medium carrots — cut 1 inch pieces
1/2 cup chicken broth
2 tablespoons gingerroot — finely chopped
(or 2 teaspoons ground ginger)
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 tablespoon cornstarch
1 8 1/4 oz can pineapple chunks in juice, drained, — reserve juice
1 medium red bell pepper (1 cup) — cut 1 inch pieces
Hot cooked rice — optional

Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and
pepper sauce in a crockpot. Cover and cook on low heat setting for 7 to 8
hours or until vegetables are tender and chicken is no longer pink in the
center. Mix cornstarch and reserved pineapple juice; gradually stir into
chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high
heat setting for about 15 minutes (I put in the green pepper about 45 minutes
before the stew is done.) or until slightly thickened and bubbly. Serve with
rice.

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HEIRLOOM SPICE CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted Unbleached Flour
1 t Baking Soda
1/2 ts Salt
1 t Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Cloves
1 c Butter Or Regular Margarine
1 c Sugar
1 lg Egg
1 c Sour Milk
1 c Chopped Walnuts
1 c Raisins
Sifted Confectioners Sugar

Sift the flour, baking soda, salt and spices together and set aside.

Cream the butter and sugar together in a large mixing bowl until light and
fluffy using an electric mixer set at medium speed. Beat in the egg.

Add the dry ingredients alternately with the sour milk, beating well after
each addition, using an electric mixer set at low speed. stir in the
walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.

Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
tests done. Sprinkle with sifted confectioners sugar.

NOTE:

To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
milk to make 1 cup.

From The Farm Journal’s Complete Home Baking Book Copyright 1979

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Deviled Mice^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Eggs
4 1/2 tablespoons Mayonnaise
6 large Letuce leaves
16 Pimento stuffed olives
1 tablespoon Chocolate sprinkles
—–TOOLS—–

lg Saucepan Knife Bowl Fork 64 Toothpicks Platter
Gently place the eggs in a saucepan and fill it with water until the eggs are
just covered. With an adult’s help, bring the water to a boil over high heat.
Turn the heat down to medium and allow to simmer for 10 minutes.

Remove the pan from the heat and carefully drain off the oht water into the
sink. Cover the eggs with cold water and set aside for five minutes.

Gently crack the eggs against a hard surface, then carefully peel off the
shells. Slice each egg in half lengthwise. With clean fingers, scoop out the
yolks and put them in a small bowl.

Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend.
Crefully fill the empty egg whites with yolk mixture.

Cover a platter with lettuce leaves, setting a leaf or two aside for garnish.
Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice
bodies.
To give them each eyes and a mose, pull the pimento out of an olive and cut it
into three smal
With an adults help, cut thirty two thin, lengthwise strips from several of
the
green olives. Stick two of these strips end to end onto the back end of the
mouse to form the tail.Out of the remaining olives, cut thirty two small
triangular ear pieces. You
To garnish: Tear small pieces of lettuce and position in front of the mice’s
mouths as if they have been noshing. As a final touch, heap a pile of mouse
droppings (chocolate sprinkles) on the platter to re-create an authentically
tidy mouse toilette. Serve
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Homemade Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Mix well. Place in an airtight container. Adjust red pepper to taste for a
hot or mild blend. This makes 2/3 cup.

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