CHOCOLATE MINT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 Peppermint tea bags
6 c 2-percent milk (1 1/2
-quarts)
6 tb Hot chocolate mix, divided

Place peppermint tea bags in bottom of pan. Add milk
and heat to just under boiling. Gently squeeze tea
bags and remove. Place 1 tablespoon chocolate in each
mug and pour 1 cup of hot minted milk over chocolate.
Serve with fresh mint leaf on side or peppermint stick
candy.

Per serving: 146 calories (24 percent from protein, 46
percent from carbohydrate, 30 percent from fat), 9
grams protein, 17 grams carbohydrate, 5 grams fat, 18
milligrams cholesterol, 158 milligrams sodium.
Exchanges: 1 milk, 1 fat.

Makes 6 servings

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Date: Sun, 12 Mar 95 20:17:05 EST
From: “Aliza R. Panitz”

Black Beans Cuban-Style

2 cans (15 oz. each) black beans
1 medium onion
1 green bell pepper
2 cloves garlic
1 tsp cumin powder
1/2 tsp oregano
1/2 tsp salt
1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean liquid
until soft. Add beans with remaining liquid. Add dry spices. Simmer
15-30 minutes. Add vinegar just before serving.

Comments: I haven’t tried this recipe, just drooled over it. The original
version specified, um, a different saute medium.

Spicy Pork and Black Bean Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Black Beans
1 1/2 pounds Boneless lean pork — cubed
5 each Garlic Cloves — minced
1 tablespoon Paprika
2 teaspoons Cumin — ground
1 can Tomatoes — chopped 28 oz
2 tablespoons Red Wine Vinegar
1/3 cup Parsley or Coriander — chop
Black Pepper — freshly ground
2 tablespoons Olive Oil
2 each Onions, large — chopped
4 teaspoons Chili Powder — (or more)
2 teaspoons Oregano — dried
1/2 teaspoon Chili Pepper Flakes
2 cups Chicken Stock
3 each Green Peppers — diced
Salt

In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
Cover and remove from heat.
Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a
boil, reduce heat and let simmer for about 1 1/2 hours or until beans are
tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat
and brown meat cubes on all sides. Remove from pan and set aside. Add onions
and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili
powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
minute. Return meat to pan along with tomatoes, including juice, stock and
vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until
meat is tender. Add beans and peppers; season with salt and pepper. Cover and
cook 15 minutes more or until peppers are tender. Add chopped parsley or
chopped coriander.

– – – – – – – – – – – – – – – – – –

MISS HULLING’S POTATO PANCAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Potatoes
2 Eggs, beaten
1 tb Grated onion
1/4 c Flour
1 t Salt
Pinch of white pepper

Directions: Peal potatoes, grate or run through fine
food chopper. Add remaining ingredients and mix to
combine.

Heat shortening in a skillet (it should be 1/4-inch
deep). Spoon pancake batter into fat. Saute until
brown on one side, thrn and brown the other side.
Drain on paper towel or cloth and serve piping hot
with applesauce.

Helpful Hint: Amount of flour will vary with the
water content of the potatoes.

– – – – – – – – – – – – – – – – – –

Italian Tomato Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Roma Tomato
1 medium onion — sliced thin
1 tablespoon butter
1 tablespoon brown sugar
2 whole clove
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh basil — chopped fine
1/2 pint half and half
1 cup milk
2 tablespoons chives — chopped
1/2 cup dry red wine — (optional)

Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley.

Saute onion in butter a few minutes, then add all ingredients except the milk
and cream. Simmer for about 25 minutes, and remove the cloves. Transfer to a
blender or food processor, and puree. Add half and half, and the milk. (If
preparing before-hand, put aside in the refrigerator at this point.) Heat up
in a sauce pan and sprinkle chives on top before serving.

– – – – – – – – – – – – – – – – – –

DINNER CREPES WITH MUSHROOM AND WALNUT FILLIN

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–THE SAUCE—–
1 tb Vegetable oil, cold-pressed
1 tb Flour, pastry, whole wheat
1 c Soymilk, mild — hot
1 1/2 c Tomato Sauce (see recipe)
—–THE FILLING—–
2 ts Vegetable oil, cold-pressed
3/4 lb Mushrooms — coarsely chopped
2 Garlic cloves — crushed
1/4 ts Thyme
1/4 ts Basil
1/4 ts Salt
1/8 ts Pepper
3/4 c Walnuts — chopped
—–THE CREPES—–
3/4 c Flour, pastry, whole wheat
1/4 ts Salt
2 ts Vegetable oil, cold pressed
1 1/4 c Soymilk, mild

1. To prepare the sauce, heat 1 tablespoon oil in a
small saucepan, add the flour and whisk while cooking
for 1 minute. Remove from the heat and pour in the hot
soymilk all at once. Whisk briskly and return to the
heat. Bring to a boil,continuing to whisk, and cook
for 2 minutes mor or until the sauce has thickened. If
lumps appear during cooking, beat with an eggbeater
until smooth. Remove 1/4 cup of this white sauce and
reserve for use in the filling. Combine the rest of
the white sauce with the Tomato Sauce and reheat just
before serving.

2. To prepare the filling, heat 2 tablespoons of oil
in a large skillet and add the mushrooms, garlic,
thyme, basil, salt and pepper. Mix well, cover and
cook for 20 minutes. Remove the cover, add the walnuts
and cook a few minutes more to absorb the extra
liquid. Combine with the reserved white sauce.

3. Prepare the crepes last. Sift together the flour
and salt. Combine 2 tablespoons of oil and soymilk and
mix well. Pour the soymilk mixture into the flour and
mix well. If there are small lumps, beat with an egg
beater for 30 seconds, not more. Heat an 8-inch,
nonstick, coated skillet, or coat an uncoated sillet
with a thin film of lecithin. When a drop of water
sizzles on the skillet, the skillet is ready to cook
the crepes. Pour a couple of tablespoons of the batter
into the skillet, immediately tipping the skillet
around in all directions to coat the bottom
completely. Cook for about 1 minute or until the crepe
is golden brown. Loosen the edges of the crepe from
the skillet and turn over with a spatula. Cook for
another minute. Repeat until all the batter is used
up. Stack the crepes on a dish until ready to use.

4. Lay a row of filling down the center of each
crepe and roll up. Place them side by side in a
serving dish, cover with warm sauce and serve.

The High Road to Health by Lindsay Wagner and Ariane
Spade/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Moussaka di Mare (Eggplant and Tuna)

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:50
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 eggplant
6 tablespoons margarine
1 onion — chopped
1 garlic clove — minced
tomatoes, canned — 16-oz can
14 ounces tuna, canned — two cans
3 tablespoons tomato paste
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/4 cup all-purpose flour
2 cups milk
3 large eggs — beaten
2/3 cup grated Parmesan cheese

* Use tuna packed in water if you prefer, or 1 can of each type of tuna.

1. Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices
with salt and let stand 15 minutes. Pat the slices dry, then place on an
oiled baking sheet.
2. Melt 2 tablespoons margarine in a skillet, add about 2 tablespoons
oil then brush eggplant with half of this mixture. Bake the eggplant in a
preheated 350-degree oven for 10 minutes. Remove and set aside.
3. In the same skillet, saute the onion and garlic until limp and
tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon
salt and pepper. Mix well. Heat for 3-4 minutes, stirring often.
4. Melt remaining margarine in a saucepan; stir in flour and 1/4
teaspoon salt. Cook for 1 minute. Add milk slowly and stir until the mixture
boils and thickens. Gradually pour the hot sauce into the 3 beaten eggs,
stirring constantly, then add the cheese and blend well.
5. Arrange half the eggplant slices in a shallow 2-quart baking dish.
Cover with tuna mixture, then top with remaining eggplant slices. Pour the
cheese mixture on top.
6. Bake in preheated 350-degree oven 40 minutes or until golden brown.

– – – – – – – – – – – – – – – – – –

Refrigerator Rhubarb Strawberry Jam

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :12:00
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups rhubarb — diced
3 cups sugar
1 package strawberry gelatin powder

1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel
kettle or pan. Combine the sugar with rhubarb and let stand, covered,
overnight.
2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer,
then cook for 12 minutes.
3. Remove from heat and stir in one 3-ounce package of strawberry
gelatin. Stir until completely dissolved.
4. Pour into containers with tight-fitting lids. Store in refrigerator
or divide in small portions and freeze.
Yield: about 1-1/4 quarts.

– – – – – – – – – – – – – – – – – –

NOTES : This jam recipe is one of Helen Jolly’s original recipes.

CHICK PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chick peas
6 c -Cold water
2 Onions,thinly sliced
1 tb Olive oil
1 t Salt

Lemon juice or wine vinegar

1. Wash and soak chick p[eas overnight in water to cover. The next day,
rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and
add the chick peas. 2. Remove the froth, then add the onion and olive oil.
Simmer until tender, about one to two hours. Add salt at the end and hot
water (not cold), if needed to make more stock. 3. Serve hot with lemon
juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams
fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking

– – – – – – – – – – – – – – – – – –

Title: ASIAN MARINATED EGGPLANT
Categories: Chinese, Vegetables
Yield: 6 servings

1/4 c Tamari
2 tb Loosely packed cilantro
-(coriander or chinese
Parsley) leaves
1 tb Rice wine vinegar
1 ts Toasted sesame oil
1 1/2 Med. cloves garlic, smashed
-and peeled
3/8 oz Peeled fresh ginger (1 by
-1/4 piece cut
Crosswise into 1/4 inch
-slices
4 md Sized (2 oz. each) Chinese
-eggplants *

* (here they call them Japanese – the small skinny
light purple or lavender ones)

Combine all ingredients EXCEPT EGGPLANT in a blender
or processor. Process until smooth. Prick th
eggplants several times with a fork and pull off the
leaves. Cut in half lengthwise. On the open side of
each half make three deep diagonal slashes in each
direction. Place eggplants skin side down in a 13x9x2
oval dish.

Spoon 1 1/2 teaspoons of the marinade over each
eggplant half. Rub into flesh so that it runs into the
cuts. Turn eggplants skin side up. Pour remaining
marinade into the dish. Let stand 45 minutes.

Turn eggplants skin side down. Cover tightly with
microwave plastic wrap. Cook at high power for 10
minutes. Prick plastic to release steam. Remove,
uncover, spoon sauce over eggplants. Serve as side
dish. Recommended with grilled fish steak or chicken
breast (of course I’d baste that with a soy based
marinade).

I may try this over a wok steamer rather than in the
microwave.

WHICH REMINDS ME: Stephen, I love a dish which I have
seen referred to as Yu Shaing Eggplant. Based on a Yu
Shaing sauce. Which is, to some extent, translated as
fish sauce (I know the yu or ju is fish) not made from
it but to go with it, I gather. It is certainly not
nuoc mam but I don’t know if it contains it. It is
rather hot and by flavor I would guess it comes from
the northern provinces – perhaps NE end of China. I
have also had it with fresh pork strings. Glorious. Do
you have any idea what it is or a recipe??? I have
been unable to find it anywhere in my Chinese library.
The restaurant where I eat it is not one to give
recipes or ingredients to non-Chinese (if they’d give
it to the Chinese. The place is popular with the newer
Chinese community here. (The old timers are all
Cantonese and so well integrated that they probably
consider red beans and rice their dish).

—–