Title: HARVEST BROTH – CAWL CYNHAEAF
Categories: Soups/stews, Ethnic
Yield: 1 servings

1 kg Welsh neck of lamb
200 g Peas
200 g Broad beans
1 md Carrot
1 Onion
1 sm Turnip
1 sm Cauliflower
5 Sprigs of parsley
1 1/2 l Water
Salt and pepper

Remove as much fat as possible from the meat. Place
the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of
the liquid. Shell the peas and beans. Peel and dice
the carrot, onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the
saucepan and simmer slowly for 3 hours. 30 minutes
before serving the broth, cut the cauliflower into
sprigs and add to the saucepan. Serve hot decorated
with sprigs of parsley.

From:Country Cookery – Recipes from Wales by Sian
Llewellyn.

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Pork Cheese Spaghetti – gwhp32a

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pork chops
1 tablespoon Fat
1 Onion
1/2 cup Celery
1 cup Tomato
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Sugar
1/4 teaspoon Pepper
1 1/2 teaspoon Salt
8 ounce Spaghetti
1 cup Cheddar cheese

Notes: Use end cut pork chops. Meat should total 1 lb.
boned and diced. Shop onion. Dice celery. Use 1 lb.
can of tomatoes. Cheese to be shredded. Brown pork in the fat. Add onion and
celery and cook 5 minutes. Add remaining ingredients, except spaghetti and
cheese and simmer 30 minutes. Cook and drain spaghetti. Combine meat mixture
with spaghetti in 2 qt. casserole. Mix well and sprinkle with cheese. Bake in
moderate oven (350) 30 minutes.

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Title: Sweet and Spicy Couscous Salad
Categories: Salads, Main dish, Grains, Vegetarian, Vegan
Yield: 4 servings

1/2 c Currants
1/4 c Fresh-squeezed orange juice
1/4 c Fresh-squeezed lemon juice
1/3 c Canola or safflower oil
1/4 ts Ground cinnamon
1/2 ts Fine sea salt
1/8 ts Cayenne pepper
3 c Water
1 tb Canola or safflower oil
1 1/2 c Couscous
— preferably whole wheat
1 md Carrot; finely chopped
1 c Sliced green beans
-OR- yellow wax beans
— (cut into 1/4″ pieces)
1 md Red bell pepper
— seeded and finely chopped
1/2 sm Red onion; finley chopped
1/4 c Finely chopped fresh mint
-OR- parsley

MMMMM————————–OPTIONAL——————————-
1/2 c Tamari-roasted almonds
— coarsley chopped

Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon,
salt, and cayenne in a jar. Cover with the lid and shake until the
ingredients are well mixed.

In a medium saucepan, bring the water and 1 tablespoon oil to a boil.
Stir in the couscous. Immediately remove from the heat, cover, and
let stand until the water is absorbed, about 6 minutes. Transfer the
couscous to a large bowl, and fluff with a fork. Cool completely.

Put 1 inch of water in a large saucepan with a steamer basket, cover
with the lid, and bring to a gentle boil. Put the carrot, green
beans, and bell pepper in the steamer basket, cover with the steamer
(lid? -K.M.), and steam until the vegetables are a bright color,
about 3 minutes. Remove the steamed vegetables from the basket; they
should still have a crunch. Rinse under cold water, drain, and cool
completely.

Stir the steamed vegetables, onion, and mint into the couscous. Shake
the Spicy Currant Dressing and pour it over the salad. Stir until
well coated. Refrigerate for at least 30 minutes to allow the flavors
to blend. Sprinkle the toasted almonds over the top just before
serving and serve chilled. (If the salad is prepared more than a few
hours ahead, adjust the seasonings before serving.)

Source: May All Be Fed – by John Robbins, with recipes by Jia Patton
and Friends

Typed for you by Karen Mintzias

MMMMM

OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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Tenderizing Marinade

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c A1 steak sauce (5 oz bottle)
1/2 c French salad dressing
1 Tbsp Worchestershire sauce
2 Tbsp soy sauce
1 tsp prepared mustard
1 Tbsp vinegar
1/4 tsp onion powder

Pour over and stab into economy beef roast. (I’ve used an 1 1/2 inch
thick 7-bone roast). Marinate, preferably overnight. Scrape off before

Richard Nielse

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Killer Pancakes

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast/Brunch Fruit
Healthwise Pancakes/Waffles
Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
16 ounce can juice-packed fruit cocktail — drain/reserve juice
maple syrup — OR
chopped fresh strawberries — macerated with
a little sugar

Preheat the oven to 350°. Spray 2 nonstick cookie sheets with vegetable oil
and set aside.
Sift dry ingredients together and set aside. Beat the egg whites until
frothy. Beat in the juice. Gradually add the dry mixture, stirring until
well blended. Fold in the fruit cocktail.
Using a 2 Tbsp. measure*, scoop dollops of pancake batter onto the sprayed
pans, leaving a least 2″ between pancakes. Bake for 10-15 minutes or until
puffed and golden. Serve hot with maple syrup fresh strawberries, peaches or
other fruit.
*2 Tbsp. measure = coffee scoop.

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NOTES : MC formatting and posted by bobbi744@sojourn.com

Confetti Popcorn Balls

Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 8 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c popcorn, air-popped
1/2 c candy coated pieces
1/3 c unsalted peanuts
2 tbsps margarine — melted
3 c miniature marshmallows — melted

In a prepared mixing bowl, combine popcorn, candy coated pieces, and
peanuts. Place margarine and marshmallows in a 4-cup microwave-safe
measuring cup. Microwave on high for 2 minutes or until melted and smooth,
stirring once halfway through cooking. Pour over popcorn mixture; stir
quickly to coat. With buttered hands, quickly shape mixture into balls.
Place on waxed paper. Let stand at room temperature 1 hour.

– – – – – – – – – – – – – – – – – –

Per serving: 205 Calories; 9g Fat (39% calories from fat); 3g Protein; 29g
Carbohydrate; 2mg Cholesterol; 57mg Sodium

Nutr. Assoc. : 0 4072 0 0 0

GREEN TOMATO SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Toamtoes — green
-peeled chopped fine
1 Onion — chopped
1/4 ts Cinnamon
1/8 ts Cloves — ground
1 t Sugar
1/4 ts Pepper
2 c Water
1/4 ts Baking soda
3 tb Butter
3 tb Flour — all purpose
4 c Milk

Place in the saucepan; the tomatoes, onion, cinnamon,
ground cloves, sugar, pepper and water. Bring to a
boil and boil for 30 minutes. Add the soda. Melt the
butter, add the flour. Mix and add the milk. Cook till
creamy, stirring constantly. Add green tomatoes to the
cream. Mix thoroughly. Salt to taste and serve.

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Title: PEKING NOODLES
Categories: Loo, Chinese, Pasta, Beef
Yield: 1 batch

1 lb Ground beef
3 cl Garlic, minced
2 tb Rice wine
2 tb Fish sauce (nam pla)
2 Scallions, minced
3 tb Hoisin sauce
3 tb Brown bean paste
1 tb Cornstarch
2 tb Water
12 oz Chinese egg noodles
8 oz Bean sprouts
4 Scallions, minced

Brown ground beef in its own fat (or use a little oil)
along with the garlic. When it’s gone gray, add rice
wine, fish sauce, and scallions. Cook a minute, then
add hoisin, bean paste, and cornstarch mixed with
water. Cook a minute or two until cornstarch has
thickened and set aside.

Meanwhile, cook and drain the noodles as you would any
other noodles.

Mound the noodles on a platter and arrange the bean
sprouts over the top. Pour the hot (or warm, at least)
meat sauce over and strew with scallions. Serve hot or
cool.

From: Michael Loo

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Title: Beefy Spaghetti Soup
Categories: Soups, Ground beef, Pasta
Yield: 4 servings

1/2 lb Ground beef^ crumbled
1 md Onion
1 cl Garlic, minced
4 c Beef stock
1 t Olive oil
1 cn Sliced mushrooms
1 cn Tomato sauce
1 c Frozen cut green been
1 1/2 c Broken spaghetti (uncooked)
1 t Parsley flakes
3/4 t Salt
1/8 t Pepper
1 Bay leaf
1/2 t Oregano

In large casserole combine ground beef, onion,
garlic, and oil. Microwave at high until meat is no
longer pink, stirring once during cooking. Drain. Add
remaining ingredients. Cover. Microwave at high till
spaghetti is done (around 20 to 25 minutes). Stir
occasionally.

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