BLACK BEAN QUESADILLAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Can black beans, drained
1/4 c Chopped tomato
3 tb Chopped cilantro
12 ea Black olives, pitted, sliced
8 ea 6″ wholewheat tortillas
4 oz Soy cheese/jalapeno jack,
— shredded
32 ea Spinach leaves, shredded
4 tb Hot salsa

Mash beans. Stir in tomato, cilantro olives.
Spread evenly onto 4 tortillas. Sprinkle with cheese,
spinach salsa. Top with remaining tortillas.

Preheat oven to 350F. Bake tortillas on ungreased
cookie sheet for 12 minutes. Cut into wedges serve.

“Vegetarian Times” July, 1993

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Title: Chocolate Mint Sticks
Categories: Cookies, Chocolate
Yield: 40 servings

———————————–COOKIE———————————–
2 ea Eggs 1/2 ts Peppermint extract
1/2 c Melted butter 1/2 c Flour
1 c Sugar 1/2 c Ground almonds
2 oz Unsweetened chocolate melted

—————————–PEPPERMINT FILLING—————————–
2 tb Butter 1 c Confectioners sugar
(sifted)
1 tb Heavy cream 1 ts Peppermint extract

———————————-FROSTING———————————-
1 oz Semi-sweet chocolate 1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
3. Prepare frosting. Melt chocolate and butter together in small pan over
low heat.
4. When filling is completely firm, spread frosting mixture on top.
5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
strips.
from: _Cookiemania_

—–

Title: CHIMICHANGAS SUPREME PART 2
Categories: Mexican, Meats
Yield: 4 servings

(cont. from part 1)
1 c Shredded wisconsin
Cheddar cheese
1 c Sour cream
4 Black olives
1/4 c Chopped green onions
1 tb Whipping cream
Guacamole (see index)
2 c Shredded lettuce
4 Black olives

Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler.
Place the chimichangas on an ovenproof platter or in a baking pan. Spoon
Red Chile Sauce over liberally. Sprinkle with grated cheese and green
onion. Place under broiler until the cheese melts. 7. Combine the sour
cream and whipping cream. Slice the remaining 2 tomatoes. Top the
chimichangas with the sour cream mixture and Guacamole. Garnish with
shredded lettuce, sliced tomato, and olives.

—–

NO MORE CHINESE TAKE-OUT

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 bunch scallions — cut in 1 inch pieces
1 tablespoon pre-minced garlic
1 package pre-cut chicken tenders
1 package pre-cut broccoli or carrots
3 tablespoons water
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon powder ginger or 1 tablespoon fresh ginger —
chopped
1/4 pound snow peas — fresh or frozen

Heat electric wok at medium high setting.
Add oil and stir in scallions and garlic.
Add chicken and toss to coat.
Cook for 2-3 minutes. Add broccoli or carrots and water.
Cover and steam for 4 minutes.
Stir in vinegar, soy sauce and ginger.
Simmer mixture for 2 minutes.
Add snow peas and toss to coat. Serve with rice.

Yield: Serves 2 college student

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NOTES : Show #

CHICKEN ZUCCHINI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EVA ESTES BXGT29B
1 lg Chicken (about 3 1/2 lbs)
2 Onions — unpeeled, halved
2 Garlic cloves
2 Whole cloves
2 lg Carrots — peeled, chopped
2 lg Celery ribs — chopped
1 md Turnip — peeled, chopped
1 lg Parsnip — peeled,chopped
3 Parsley sprigs plus 1/4 cup
Parsley — chopped
1 sl Lemon
10 Peppercorns
1 t Salt
3 c Chicken stock
1 lb Sweet Italian sausages cut
Into 1 inch pieces
1 c Pasta shells
2 md Zucchini — grated (abt 2/3#)
Salt and pepper to taste

Place the chicken in a 6-quart pot. Add all the
ingredients through the parsnip, plus the parsley
sprigs, lemon slice, peppercorns, and 1 tsp salt. Add
the chicken stock and enough water to cover the
chicken by 2 inches. Heat to boiling, skimming any
residue as it gathers. Reduce the heat and simmer,
partially covered, 1 hour.
Remove the chicken from the stock and set the stovk
aside. Allow the chicken to cool enough to handle,
then carefully remove the meat from the bones and cut
it into bite-size pieces. Cover and reserve. Return
the bones and skin to the stock. Returen it to the
boil; reduce the heat and simmer, uncovered, 45
minutes. Strain the stock into another pot, pressing
the vegetables gently with the back of a spoon to
release their juices. Meanwhile, saute the sausage
pieces in a lightly oiled heavy skillet until well
browned, about 8 minutes. Drain on paper towels. Add
the sausages to the stock. Heat to boiling; reduce the
heat. Simmer, uncovered, skimming any fat that rises
to the surface, for 20 minutes. Add the pasta shells;
cook 10 minutes longer. Add the zucchini and the
reserved chicken; cook 5 minutes. Add salt and pepper
to taste, and sprinkle with the chopped parsley.

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ALLIGATOR EGGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 large Jalapeno chilies — roasted
peeled
1/2 pound Cooked — peeled and deveined
minced
2 teaspoons Mayonnaise
2 teaspoons Prepared chilli sauce
2 teaspoons Minced capers
2 teaspoons Minced green onions
2 teaspoons Minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon Horseradish
1/4 teaspoon Paprika — salt fresh ground
oil
1 3/4 cups All purpose flour
3/4 cup Beer — room temp
2 Eggs — room temp
3 tablespoons Minced green onions
2 tablespoons Vegetable oil
1 1/2 tablespoons Catsup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Fresh lemon juice
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 teaspoon Cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each
chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on
towels. Mix next 9 ingredients. Season filling with salt and pepper.

Spoon about 1 t into each chili (do not overstuff; chili should close).

Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in
heavy large skillet to 350 degrees. Blend in remaining ingredients in large
bowl. Dredge each chili in mixture, coating completely. Add chilies to
skillet (in batches; do not crowd) and fry until golden brown, turning once,
about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec
’86.

Makes 36
From: TERRI ST.LOUIS Date: 05-10-93 (23:42)

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LINGUINI TOMATO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Tomatoes, roasted and
Blended
2 tb Garlic, roasted and
Chopped
Salt, to taste
Pepper, to taste
6 Servings linguini, cooked,
Rinsed in tap water, and
Set aside
24 Roma tomatoes, grilled or
Oven-roasted and sliced
6 Portobello mushrooms (or
Other large mushrooms)
Grilled or sauteed and
Sliced
12 Fresh basil leaves

TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes
with garlic, salt, and pepper. Simmer over medium heat until reduced by
one-third.

JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over
medium heat. Add linguini ansd toss well.

Blanch the 6 of the basil leaves in a little boiling water.

TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma
tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf
in the middle of each bowl. Garnish each with a fresh unblanched basil
leaf.

Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

– – – – – – – – – – – – – – – – – –

Title: KEY LIME ITALIAN ICE
Categories: Beverages
Yield: 4 servings

1 Key Lime
1 c Sugar
4 c Water
1 ds Salt
1/2 c Key Lime juice

Remove zest, the colored part of the rind, from 1 Key
Lime, and cut into small
pieces. Place zest and sugar in a blender or food
processor, and process until zest is finely chopped.
Pour mixture into a 3 qt saucepan. Add water
and salt and heat until sugar dissolves. Cool.

Add enough water to Key Lime juice to make 2/3 cup
liquid. Stir into cooled
sugar mixture. Pour into divided ice cube trays and
freeze. Place frozen cubes in container of blender.
Cover and process until cubes become a velvety
slush.

Scoop into individual goblets or store, covered in
the freezer.

Makes about 4 1/2 cups.

This recipe is from The Key Lime Cookbook that my
Mumsie sent me.

—–

SPINACH AND CHEESE CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Spinach, fresh
1/2 lb Ricotta cheese,
-fresh (see note)
3 md Brown onions
Ginger, fresh
-(1 1/2 inches),
-chopped fine
1 md Tomato
1 1/2 t Cumin seeds
1/2 t Turmeric
1/2 t Red chile powder
-(cayenne — more to taste)
2 Cloves
1 pn Nutmeg
1 pn Mace
1 T Ghee (or use
-melted butter or oil)
Salt (to taste)

Cook the spinach and chop it up. Cut the cheese into about 3/4-inch
cubes and deep fry a few pieces at a time in oil (a wok is good for this).

Fry the chopped onions in the ghee. When almost brown, add the
finely-chopped ginger. Use a medium to high heat. When the onions are
golden, reduce the heat and add the skinned and chopped tomato, then the
spices and salt. Cover for a few minutes, then add the spinach and salt.
Cover and simmer about 5 minutes to let spices penetrate. Add the cheese
pieces, mix and serve.

NOTES:

* Indian vegetarian spinach and cheese curry — This is a dish I learned
from an Indian lady, at a cooking class. It’s simple to make and has a
beautifully subtle flavor. As per true curries, it uses raw spices instead
of some prepackaged curry powder. Yield: Serves 4 to 6.

* We eat this dish as a meal with rice, although you can use it as one
dish along with others.

* The quantities given for the spinach and cheese are very flexible. I
never measure or weigh them, just putting in what seems right. Experiment.
Similarly, it can be kept hot for a while with no loss in taste or texture.

* In North America, most Ricotta cheese is packed as a pot cheese. This
recipe calls for a more solid form of the cheese. Specialty ethnic markets
in large cities will carry solid Ricotta. You can make your own by buying a
tub of pot Ricotta and wrapping it in a clean cloth to wick the moisture
out, leaving the whole assembly in the refrigerator for a week or so, and
changing the cloth every day. With such treatment the cheese will gradually
solidify enough that you can slice and fry it. Buffalo-milk Mozzarella is a
fair substitute, and ordinary Mozzarella is a last-chance substitute.

* Don’t fry the cheese too long. It should have a golden exterior and
have a marshmallow texture inside. Frying too long makes it hard and dry.

* Use whole cumin seeds and cloves, not the ground variety.

* Like most curries, this reheats splendidly.

: Difficulty: easy to moderate.
: Time: 1 hour.
: Precision: Approximate measurement OK.

: Peter C. Maxwell,
: Department of Computer Science,
: University of New South Wales,
: Sydney, AUSTRALIA.
:
: peterm%cadvax.oz@seismo.css.gov

: Copyright (C) 1986 USENET Community Trust

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Title: Aubergine and Sesame Pate
Categories: Vegetarian, Appetizers, Snacks, Greek
Yield: 2 servings

1/2 md Aubergine
1 Crushed garlic cloves
1 1/2 tb Tahini
1/4 Juice of 1 lemon
1 tb Olive oil
Seasoning

MMMMM————————–GARNISH——————————-
Toasted Sesame seeds
Cayenne Pepper
Flatleaf Parsley

1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for
25-30 minutes until tender. Cool slightly , then peel and
puree the flesh in a blender or processor.

2. Add the garlic, tahini and lemon juice and process until mixed.
With the motor running, drizzle in the oil to make a smooth paste.
Season to taste.

Transfer to a serving dish, garnish and serve cold with pitta bread.

MMMMM