HUMINTA TAMALES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Mcdougall Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 Corn Husks
4 1/2 c Masa Harina
1 1/2 ts Anis, powdered
1/2 ts Salt
2 1/4 c Water
2 c Winter Squash,Cooked Pureed

Immerse dried corn husks in warm water for 10 minutes
In a separate bowl combine masa harina and anis. Set
aside In a medium sized sauce pan, bring salt and
water to a boil Add squash, then masa mixture to water
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Roll dough into a 14″ log. Cut dough into 1″ long
pieces Form each piece into a ball then a cegar shape
and wrap in corn husk Cook tamales according
todirection in Tamales: Basic PRocedure ** Hints:
Serve with abean sauce or savory dipping sauce For a
sweet treat top leftover huminta with apple sauce or
warm stewed fruit.
*** Vegetarian Gourmet, Summer 1993, Don Matesz ***

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Chicken Barley Broth

Recipe By : Herald Journal, Logan, UT
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Chicken Breasts Without Skin
2 Quarts Water
1/2 Cup Pearled Barley
1 Large Onion — Chopped
2 tsp Poultry Seasoning
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
1 Bay Leaf
1 Cup Carrots — Sliced
1/2 Cup Celery — Chopped
8 Ounces Mushrooms — Sliced
10 Ounces Peas, frozen
Fresh Parsley

Combine chicken thighs, water, barley, onion, poultry seasoning, salt,
pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover,
reduce heat and simmer until chicken is fork-tender, about 45 minutes.
Remove chicken; skim fat brom broth unless you’re planning to chill the
finished soup overnight. The chilled fat could be lifted off just before
reheating.

Cool chicken; remove meat from bones and dice. Set aside. Add
carrots, celery and mushrooms to broth. Cover; simmer 20 minutes,
stirring occasionally. Return diced chicken to soup and peas and parsley.
Discard bay leaf; Cook until soup is heated through.

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COUNTRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Fruits
Relishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced
1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped
1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped
— (about 1 cup)
1/2 ts Dried cracked ginger or
1 1″ piece dried whole ginger
1 t Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar — packed
1 c Dried currants (4 oz.)
— lightly packed
1/2 c Pitted dates (4 oz.)
— finely cut
1/4 c Crystallized ginger — packed
-finely diced (abt. 2 oz.)
1 t Table salt
1 lg Pinch cayenne

The author writes: “This relish is based on a
prize-winning English recipe of more than a generation
ago. It is less sweet than traditional chutneys; most
of its sweetness comes not from sugar, but from
apples, dates, and parsnips. I generally use Winesap
apples but any well-flavored, crisp eating apple will
do.”

Cook unpeeled parsnips 30 to 40 minutes in boiling
water, to cover, in a saucepan or skillet wide enough
to permit them to lie flat. They should be soft enough
to mash. When the parsnips can be pierced easily with
a fork, drain and cover with cold water until cool
enough to handle. Peel and mash.

Simmer the apple slices with 1/2 cup water in a
covered 1 1/2-quart saucepan for 12 to 15 minutes, or
until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4-quart
saucepan. Add onions and tomatoes; tie ginger and
mustard seed loosely in a double thickness of dampened
cheesecloth or place in a metal tea ball and add to
the pan, along with vinegar. Bring to boil over
medium heat and simmer slowly 1 hour, stirring
occasionally.

Add remaining ingredients and simmer 1 hour more, or
until thick. Stir occasionally to prevent sticking.
The chutney will darken considerably. Remove from heat
and spoon at once into hot, sterilized half-pint or
pint jars; seal. Store at least 1 month before
opening.

Yield: About 7 cups.

From _The Pleasures of Preserving and Pickling_ by
Jeanne Lesem. New York: Random House, 1982. Pp.
146-147. ISBN 0-394-75311-4. Posted by Cathy Harned.

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Title: Sayur Lodeh (Curried Vegetables)
Categories: Vegetables, Main dish, Indonesian
Yield: 4 servings

1 T Vegetable oil
1 md Onion, finely sliced
1 Clove garlic, sliced finely
1 ts Coriander
1 ts Laos
225 g Shelled fresh or frozen
Shrimps, cut into thin
Slices
1 Red chilli, crushed
225 g Cabbage, chopped coarsely
225 g Cauliflower, parted into
Florets
1 sm Carrot, diced
225 g String beans, removing
Strings and cut 3 parts ea.
1 sm Eggplant, cubed
1 1/2 ts Salt
3 c Coconut milk
1 Salam leaf

Heat oil in pan and saute onion lightly. Add garlic, coriander and laos.
Fry for 1 minute.

Add shrimp and saute for 2 minutes.

Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and salt.
Cover and cook over low heat for about 10 minutes.

Then add coconut milk and salam leaf and cook uncovered, stirring almost
continously, until vegetables are tender. Serve with rice.

NOTE: Chicken pieces can be substituted for shrimps.

Compiled by Imran C.
Gold Coast, ‘Oz

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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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DIABETIC SWEETENER-SUGAR EQUIVALENTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EQUIVALENTS

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar.
Sweet n’low- 1/3 tsp for 1 tablespoon sugar. Liquid
Sucaryl-1 tablespoon for 1/2 cup sugar. Adolph’s Sugar
Substitute-1/4 tsp for 1 tablespoon of sugar. Liquid
Sweet 10- 1 tablepsoon for 3/4 cup sugar, 4 tsp for 1
cup sugar. Weight Watchers- 1/8 tsp for 1 tsp sugar,1
tablespoon for 1/2 cup sugar. Sweet 10 tablets and
Equal tablets- 1 tablet for 1 tsp sugar. Equal,
granulated- 1 packet for 2 tsp sugar. From the New
Diabetic Cookbook. From Prodigy’s Food and Wine
Bulletin Board.

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Title: ZUCCHINI FLOWER TACO
Categories: Mexican, Vegetables
Yield: 6 servings

6 Zucchini blossoms
1/2 ts Butter or margarine
1 7-inch flour tortilla
3 tb Shredded Jack cheese
1/2 ts Grated Parmesan cheese
3 Thin avocado slices
Salsa to taste

Rinse blossoms well, checking for insects. Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
from pan.

Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold
tortilla over filling. Slide onto a plate and accompany with salsa.

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Title: Party Rye Pizza (Gerry Bender)
Categories: Appetizers, Great, Marie
Yield: 12 servings

1 pk Party rye
1 lb Mild sausage
1/2 lb Velveeta, cut in chunks
1/2 lb Mozzarella, shredded
1 tb Oregano
1 tb Minced onion
1 Green pepper, fine dice
12 oz Tomato paste
Romano, grated

Brown the meat, drain. Add the spices. Cover with the cheese.
Cover with
lid. On low heat, heat until the cheese melts.

Spread the bread slices with a small amount of tomato paste to
cover. Put
enough meat mixture on top to cover the bread. Sprinkle the
tops with
green pepper and then romano.

Freeze. When thoroughly frozen, place in plastic bags and keep
until
needed.

When ready to serve, take the frozen pizzas and place on a flat
sheet. Bake
at 350~ for 8 – 10 minutes.

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BASIC CHEESE FONDUE

Recipe By : COOKING LIVE SHOW # CL8778
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove — halved
1 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch

In a large bowl combine the cheeses and cornstarch and toss to coat.
Rub
the inside of a heavy saucepan with the garlic and discard the
garlic. Add
the wine and lemon juice and bring the mixture to a boil. Stir in the
cheese mixture gradually over moderate heat, stirring until smooth.

Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer
mixture for 2-3 minutes and transfer to a fondue stand set over a low
flame. Serve immediately, taking care to remember to continually stir
the
fondue to prevent it from separating.

Yield: serves 4-6

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Title: HONEY GLAZE FOR ROASTING
Categories: Sauces
Yield: 1 servings

All measures are per pound
Of meat being basted
1/4 c Honey
1/4 ts Dill weed
5 Turns pepper (about 2tb)
1/4 ts Ground fennel
1 ds Ground cinnamon
1/8 c Water

cook the whole mess in a double boiler until soft ball stage is reached,
rub on the meat, place in a covered pan and roast as normal Submitted By
WILLIAM BLAYLOCK On SUN, 12-12-93 (22:33)

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