Recipes published in ‘Household’

Algerian Couscous

Recipe

18 May

Date: Mon, 13 Sep 93 09:07:21 PDT
From: Michelle Olivier

Anyway, I thought I would share my favorite recipe with you. (The
original had a bit of olive oil but I just substituted vegetable stock.) My
husband learned how to make this in France from some Algerian friends. I
hope you enjoy it as much as I do!

ALGERIAN COUSCOUS
*****************

1 large onion, chopped
1/2 t. turmeric
1/4 t. cayenne
1/2 c. vegetable stock
1 1/2 t. black pepper
1/2 t. salt
1 small can tomato paste
3-4 whole cloves
3 medium zucchini
4 small yellow squash or yellow zucchini
3/4 large carrots
4 medium yellow or red potatoes, skins on
1 red or green bell pepper
1 15-oz. can garbanzo beans

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous. Enjoy!

Filed under: Hints, Household

( From Bread Mix ) Big Soft Pretzels

Recipe

4 Apr

Title: ( From Bread Mix ) Big Soft Pretzels
Categories: Breadmaker, Mixes, Kids!, Breads, Snacks
Yield: 1 servings

-JOY QUIRK (HFTC65A)
1 tb Dry yeast
5 c Bread mix; up to six
1 1/2 c -lukewarm water
2 Eggs; beaten

MMMMM————————–TOPPING——————————-
1 Egg; beaten
2 tb Coarse salt
1/2 c Butter; melted

Lightly grease 2 large baking sheets. In a large bowl, dissolve
yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups
bread mix. Stir well. Add additional bread mix to make a soft, but
not too sticky dough. Knead about 5 minutes until dough is smooth.
Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to
24 inches long. Form into pretzel shapes. For pretzel sticks, cut
dough into 5 to 6 inch lengths. Place on prepared baking sheets.
Preheat oven to 425.

Brush tops of pretzels with beaten egg and sprinkle with coarse salt.
Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to
15 large pretzels.

Variation For a chewier pretzel, drop pretzel-shaped dough into a pan
of boiling water. When dough floats to the top of the water, remove
it. Preheat oven to 400. Brush with egg and sprinkle with coarse
salt. Bake about 30 minutes.

All of these recipes I have posted using my bread mix can be adjusted
to use with the bread machine, some using the dough setting. I have
had excellent results. Will try to post more over the weekend as I
get time. Also have a lot of other “mix” recipes if anyone is
interested.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

MMMMM

Filed under: Hints, Household

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