MUSHROOMS WITH ONIONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1 md Onion
1 t Dry epazote
1 Clove of garlic
Salt and pepper
Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices
too. Fry the onion and garlic in vegetable oil and when the onion
will be
transparent add the mushrooms, epazote, salt and pepper. Cook until
water
evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a
quesadilla adding cheese mozarella.

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Title: NO-COOK PEACH JAM
Categories: Jams, Condiments
Yield: 3 servings

1 lb Peaches: Peeled, Pitted And
-Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice

Stir the mashed peaches and sugar together in a large
bowl, blending well, and let stand 10 minutes,
stirring occasionally. Add the liquid fruit pectin and
lemon juice. Stir, constantly, for 3 minutes. Spoon
into jars prepared for freezer jams.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 36 Protein: 0 Grams Cholesterol: 0
Milligrams Fat: 0 Grams Carbohydrates: 9 Grams Sodium:
1 Milligram

NOTE:

Again this is one jam that cannot be sealed with the
cookbook directions and must be frozen.

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Banana Daiquiri

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole banana — cut-up
1 1/2 ounces Light rum
1 1/2 ounces Banana liqueur
1 tablespoon Lemon juice
2 teaspoons Superfine sugar
6 Ice cubes
2 slices Banana

Place banana, rum, banana liqueur, lemon juice, sugar and ice cubes in
food processor or blender. Process until ice is crushed and banana is
smooth.
Pour into 2 stemmed glasses. Garnish each with banana slice.

(C) 1992 The Los Angeles Times

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Title: ORANGE JUDAS (JULIUS) #2
Categories: Beverages
Yield: 1 servings

1/2 pk (3 3/4 oz) instant vanilla
Pudding or pudding-pie
Filling powder
1 Egg white
1 tb Lemon juice
3 c Fresh orange juice

Add all to blender and whirl one minute. A 2 oz package of vanilla
instant breakfast drink powder may be substituted for the pudding
stuff.

MMMMM

MUSTARD, QUICK AND EASY DILL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dijon Mustard
1 tb Fresh chopd. Dill
3 tb Olive oil

Combine one 8 – oz. jar Dijon mustard with 1
tablespoon fresh chopped dill or 1 teaspoon dried dill
weed and 3 tablespoons of olive oil.

Serve with pate or fish; or use as a sandwich spread.
Also good added to a salad dressing.

NOTE: Homemade mustards must be stored in the
refrigerator. SOURCE: Gifts from The Kitchen SHARED
BY:Jim Bodle 8/92

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Title: BRAISED BEEF CUBE MIX
Categories: Beef
Yield: 1 servings

5 lb Stew Meat *
2 Med. Bay Leaves
1 cn Golden Mushroom Soup **
1 qt Water
1 pk (1 3/8 oz) Onion Soup Mix
2 cn Cream Of Mushroom Soup **
1 cn Cream Of Celery Soup **

* Stew meat should be cut up into small cubes of
meat. ** All soups should be the 10 1/2 oz size.
Preheat oven to 300 degrees F. (150 degrees C).
Combine all ingredients in a large covered casserole
or Dutch Oven. Stir until well blended. Bake 3 to 4
hours or until meat is tender. Cool. Put into eight
1-pint freezer containers, leaving 1/2-inch space at
top. Seal and label as BRAISED BEEF CUBES MIX. Freeze
and use within 3 months. Makes about 8 pints of
BRAISED BEEF CUBE MIX.

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Chocolate Dipped Raisins

Recipe By : Rosemary Matejka
Serving Size : 20 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs raisins
—-Coating—-
7 ozs Hershey’s® Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in
hot water to maintain dipping consistency. Dip several raisins at a time in
chocolate. Place in paper candy cup. Repeat with remaining chocolate and
raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered
in refrigerator.

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Per serving: 92 Calories; 5g Fat (32% calories from fat); 2g Protein; 24g
Carbohydrate; 2mg Cholesterol; 10mg Sodium

Nutr. Assoc. : 0 0 0 4886

Title: Tandoori Chicken
Categories: Main dish, Indian
Yield: 4 servings

8 Chicken drumsticks
2 T Lemon juice
Salt
15 g Fresh ginger, finely grated
3 Cloves garlic
1 t Ground coriander
1/2 t Ground cumin
1 t Chilli powder
2 T Paprika
Red food colouring
1 t Garam masala
1/2 t Ground black pepper
150 -ml yoghurt
1 Lemon, sliced
1 sm Onion, sliced

Skin the chicken drumsticks, wash thoroughly and dry on absorbent paper.
Slash them with a sharp pointed knife.

Rub in the lemon juice and sprinkle with salt.

Blend the ginger and garlic in a blender with 1 Tbs water, then mix with
the coriander, cumin, chilli powder, paprika, red food colouring, garam
masala and pepper and stir into yoghurt.

Smother the drumsticks in the spiced yoghurt and leave covered in the
fridge to marinate overnight. (Impt.)

Lay the drumsticks on a rack across a roasting tin and cook in the oven at
200 Celsius for approx. 45 minutes, until tender.

Sprinkle with extra salt to taste and garnish with lemon and onion slices.

Source: The Complete Indian Cookbook

Compiled: Imran C.
GOLD COAST….’Oz

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SIERRA NEVADA GEMS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Quick
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 California dried figs
— stewed, unsweetened
2 c Sifted all-purpose flour
4 1/2 ts Baking powder
2 tb Sugar
1 t Salt
2 Eggs
1/3 c Shortening — melted
3/4 c Milk (about)

Butter muffin pans generously. Snip stems off stewed
figs and place figs in mixing bowl. Beat them hard,
until whirled into small bits. Sift flour, measure
and sift again with baking powder, sugar and salt.
Add dry ingredients to figs and mix lightly. Add
eggs, shortening and milk, and stir together until
just mixed. Fill muffin pans half full. Bake in hot
oven (400 F.) for about 12 minutes or until lightly
browned.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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KWAN’S SWEET SOUR SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 c Sugar
2 ts Salt
3/4 c Vinegar

This is an all-purpose sauce that is used as a base
for other sauces. It will keep for about 6 months in a
covered jar in the refrigerator. From “Thai Cooking
From the Siam Cuisine Restaurant” (North Atlantic
Books, 1989).

Combine sugar, salt and vinegar small saucepan. Heat
over medium heat until sugar and salt are dissolved,
stirring occa- sionally.

Makes 1 1/2 cups.

PER TABLESPOON: 35 calories protein, 9 g carbohydrate,
0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 5/29/91.

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