Lu’s Rice, Oats and Peaches Breakfast

1 cup cooked brown basmati rice
1/3 cup rolled oats
2 tbs dried currants
(optional sliced almonds or sunflower seeds)
2 peaches, sliced in wedges

Boil 1 cup water, add rice and stir, add oats and currants and stir. Heat
2 minutes. Transfer to bowl, add peach wedges, stir. Optionally add 1/2
cup nonfat yogurt (vanilla) or 1/2 cup soymilk.

This process heats leftover refridgerated rice and the addition of
refridgerated peaches cools the mix. YUM! High fiber goodness you can eat
on the way to work.

Title: Pork Collioure Stew
Categories: Meats, Soups, Main dish
Yield: 8 servings

4.00 lb Pork shoulder
– trimmed of fat,
– cut into 1-in cubes
0.50 tb Salt
0.50 ts Ground black pepper
0.25 c Vegetable oil
1.00 md Onion
– peeled and roughly chopped
2.00 tb Flour
2.00 c Dry white wine
0.25 c Tarragon vinegar
2.00 tb Grated horseradish
2.00 tb Grainy mustard
0.50 c Fresh lemon juice
4.00 c All-purpose broth
-OR low-sodium chicken broth
2.00 Bay leaves
4.00 Sprigs fresh thyme; -=OR=-
0.50 ts -Dried thyme
0.50 c Whipping cream
3.00 md Parsnips; peeled
– and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation
in batches. Remove the pieces to a plate as they are brown. Pour off
all but about 2 tablespoons fat. Reduce heat to low and replace the
pot on the stove. Add the onion and cook 5 minutes, scraping up any
brown bits that cling to the pan. Add the flour and cook another
minute, stirring. Add the wine, vinegar and broth and bring to a
boil. Return the pork to the pot with any juices on the plate and add
bay leaves and thyme. Cover tightly and transfer the pot to the oven.
Cook for 1 1/4 hours, or until meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat
from sauce and set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the meat in the
pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
and replace in oven for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with boiled potatoes
or buttered noodles.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

BLACK BEAN-GOAT CHEESE ENCHILADAS (WITH MANGO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sauce—
1 c Chicken stock
10 Tomatillos (husked) —
Rinsed and chopped
4 Cloves garlic
1 c Onions — chopped
2 Serrano chiles — seeded and
Chopped
2 tb Fresh cilantro — chopped
Salt — to taste
Filling—
1/4 c Chicken stock
2 c Black beans — cooked
1 Clove garlic — minced
2 Serrano chiles — seeded and
Minced
1/2 c Mango or papaya — diced
4 Scallions (white part only)
Thinly sliced
1/2 c Corn kernels — roasted
8 oz Fresh goat cheese —
Crumbled
Salt — to taste
Vegetable oil — to soften
Tortillas
8 Corn tortillas
1 c Mango Relish (separate
Recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken
stock, tomatillos, garlic cloves, onions, and serranos
over medium-high heat for 10 minutes, stirring
frequently. Transfer the mixture to a blender, add the
cilantro, and puree until smooth. Season with salt and
set aside.

To make the filling, in another saucepan, bring all
the filling ingredients except the cheese and salt to
a boil. Remove from the heat, whisk in 4 ounces of
the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch
up the sides. Over medium heat, bring the oil to 350
degrees F. or just smoking. (CAUTION: Do This Very
Carefully–This is VERY, VERY HOT–) Submerge the
tortillas in the oil one by one for 5 seconds each to
soften. Drain the tortillas on paper towels and keep
warm: do not stack the tortillas.

To assemble the enchiladas, divide the black bean-goat
cheese mixture evenly among the tortillas, spreading
evenly down the middle. Roll up the tortillas and
place seam side down on a baking sheet or in an
ovenproof baking dish, placing them snugly together.
Pour the reserved tomatillo sauce over the enchiladas,
and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10
minutes. Serve 2 enchiladas per plate, together with
Mango Relish (separate recipe).

Chef’s Notes: This recipe is included by chef Stephan
Pyles in his cookbook __The New Texas Cuisine__,
Doubleday, 1993, ($35.00).

The chef states: “This recipe was published in
_Parade_ magazine in 1987 in an article commissioned
by my friend Sheila Lukins… Although at first glance
this combination may not seem very Texan, one only has
to realize that the Gulf Coast is subtropical and that
some of the best goat cheese in the country is made
here in Dallas by the Mozzarella Company.” (He’s
right!)

Recipe By : Stephan Pyles in __The New Texas
Cuisine__

– – – – – – – – – – – – – – – – – –

Title: Homemade Vanilla Ice Cream
Categories: Desserts
Yield: 6 servings

2 qt Half and half
1/2 pt Whipping cream
1 1/2 c Sugar
4 ts Vanilla
1 ds Salt

MMMMM—————-CATEGORY 13, TOPIC 26 MESSAG———————

Just mix it all together and freeze it according to your freezer
instructions.

This is for a gallon freezer so you will have to cut it in half for a
smaller freezer. You have to allow for expansion while it freezing so
don’t fill the container too full.

If we are not going to be eating this right away I have found if I
add a small container of Cool Whip to it it keeps it from forming ice
crystals when we put it in cantainers to store in the freezer.
Usuallly we make it when we have family over and don’t have too much
left.

Food Wine RT [*] Category 4, Topic 6 Message 68 Fri May 08, 1992
C.FERRELL2 [CAROL] at 23:31 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator, net/node 004/005
THE.STEIGERS [Sylvia] at 22:25 EST

The two hunter’s chicken recipes folks offered when I requested them:

MMMMM

Vege-Pate

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sunflower seeds, ground
1/2 c Flour, Whole wheat
1/2 c Wheat germ or nutritional
-yeast
1 lg Carrot, grated
1 lg Potato, grated
1 lg Celery stalk
2 tb Lemon juice or vinegar
2 tb Oil
Onion, fresh or fried
Salt, pepper, basil
Thyme, sage or other

Mix it right in a 9 by 9 pan or use a food processor. Bake at 350F for
about 1 hour or until brown around the edges and firm and dry on top. Hand
grating the vegetables makes a very course pate. Using the food processor
makes a very smooth one. Frying the onions gives the pate a very different
flavour.

– – – – – – – – – – – – – – – – – –

NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
KOFTA:
2 lg Russet potatoes, boiled,
-peeled, mashed
1/2 c Green peas, fresh or frozen
1/4 c Shredded Cheddar cheese
1 Fresh hot green chile,
-chopped
1/2 ts Ground coriander
1 t Cumin seeds
1 1/2 ts Salt
1/4 c Chopped cashew nuts
1 tb Raisins
3/4 c Chick-pea flour or corn
-flour (see note)
1 c Water
Mild vegetable oil for deep
-frying
SPICY CREAM SAUCE:
8 Whole cashew nuts
2 Whole cloves
1 pn Nutmeg
1/2 Inch cinnamon stick
1 Garlic clove, peeled
2 tb Unsalted butter
1 lg Onion, grated
1 pn Turmeric
2 ts Paprika
1/2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Salt
1 c Half-and-half
1 c Water
1/2 c Heavy cream
2 tb Chopped fresh cilantro

Kofta, a classic dish of Moghul origin, is one of the most important
preparations of Indian vegetarian cuisine. Traditionally, koftas are
simmered in a delicate sauce and turned into a curried main dish. These
kebabs are wonderful served as cocktail appetizers with a yogurt or fruity
dipping sauce.

The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,
cashews and raisins. Form mixture into 1-inch balls.

Make a batter with the flour and water. Season with pinch of salt, if
desired.

Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
balls into batter to coat completely, and deep-fry until brown (do not
crowd), about 4 minutes. Set aside.

(If you want the kebabs to remain firm, put them on a heated serving
platter, and tent with foil. To serve, bring cream sauce to a boil and pour
over kebabs.)

The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little
water to make a fine paste. Set aside.

Heat butter in a large saucepan over medium-high heat. Add onion and saute
until wilted; stir in ground paste and cook 2 minutes.

Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half
and water. Reduce heat and simmer about 15 minutes.

(May be prepared 2 days ahead, cooled, covered and refrigerated.)

Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
Garnish with cilantro and serve immediately.

Note: Chick-pea flour (also called besan) may be purchased at Indian
grocery stores.

PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g
saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

– – – – – – – – – – – – – – – – – –

Title: Lemonade Syrup
Categories: Beverages, Circa 1924
Yield: 1 servings

2 c Sugar
1 pt Water
6 Lemons
1 Lemon Rind, grated

Cook the sugar and water together without stirring until it is a thick
syrup, adding the grated outer rind of one lemon. When this is cool,
add the juice of the lemons and bottle. By diluting with ice water,
you have lemonade on short notice.

Source: Modern Prisscilla Cook Book Copyright 1924 by The Prisscilla
Publishing Company.

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FIDDLEHEAD QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1/2 c Cream or evaporated milk
3 Eggs
1/2 ts Salt
1/4 ts Pepper
2 tb Scallions — minced
1 c Swiss cheese — grated
18 Fiddlehead crosiers — cooked
— don’t use stems
4 sl Bacon — crisp-fried
Grated nutmeg
1 8″ pastry shell — unbaked

In a small bowl, combine the milk, cream and eggs;
beat with a rotary egg beater. Add the salt, pepper
and onions. Sprinkle half of the grated cheese in the
bottom of the pastry shell. Arrange the fiddlehead
tips over the cheese, then add the bacon, breaking it
into bite-sized pieces. Pour in the milk mixture, add
the rest of the cheese, and grate fresh nutmeg over
the top.

Bake at 375 F. for 30 minutes, or until a knife
inserted in the custard comes out clean.

Yield: 4 to 6 servings.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: BARFI (NUT BASED DESSERT)
Categories: Indian, Vegetarian, Desserts
Servings: 4

1 c Almond, ground 13 oz Evaporated milk
1 c Cashews, unsalted ground 1/2 Stick of Butter
1 c Sugar

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring
constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook
for 10 mins. Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon.
Cool. Cut into small squares.

—–

Pasta Frittata

Recipe By : from Woman’s Day, 6-27-95; Budget Cook by
Nancy Dell’aria
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs
3 cups cooked spaghetti (to 4 cups)
2 cups cooked vegetables — * see note
3/4 cup cheese — shredded
1/2 teaspoon salt

* Recipe pictured in magazine used broccoli, red pepper,
and mushrooms. Use whatever vegetables you choose.

Beat eggs, then stir in spaghetti, vegetables, cheese, and
salt. Spray a large nonstick skillet with nonstick cooking
spray. Over medium heat spread pasta mixture in skillet and
press down gently with spatula. Cover and cook 4 to 5
minutes until egg looks set and cheese is melted. Bottom
will brown. Cut in wedges. Serve as is or top with a
little spaghetti sauce, salsa, or ketchup. If you have any
leftover rice or sliced cooked potatoes, use those in place
of pasta.

– – – – – – – – – – – – – – – – – –

NOTES : Author notes this is a good way to get rid of
leftover spaghetti, even with sauce on it. Seems to me like
a good way to use up leftover veggies, potatoes, and rice as
well.