JENELL MCKINNEY’S SQUASH RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Salt
8 c Squash, chopped
1 c Chopped onion
1 c Chopped green pepper
1 c Chopped green tomato
2 c Vinegar
2 1/2 c Sugar
1 t Mustard seed
1 t Celery seed

Sprinkle salt over vegetables. Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10
minutes. Place in sterilized jars and seal.

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MINESTRA DI RISO PER PESACH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Italian
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken breast halves
-boneless
1 Egg — slightly beaten
1/4 c Matza meal*
2 ts Broth or — water
1/2 ts -salt
1 d Cinnamon or nutmeg
2 1/2 qt Chicken broth
1/2 c Rice — uncooked
8 Eggs, small — hard boiled

Passover Chicken Soup with Rice *matza meal is
available at some supermarkets and Jewish grocery
stores

"I did not learn of the traditional matza ball soup
served during the first two nights of Passover until I
came to this country. Our classic soup was a chicken
soup with rice to which were added balls of chicken
breast and whole immature eggs (which are still at the
stage where the outer shell and white have not yet
formed; they are perfectly round and vary from less
than 1″ to less than 1 mm in diameter.) It was a
beautiful soup to look at, with the white rice, the
golden meat balls, the orange eggs (from chickens
raised on private farms …)…Here in America I could
never find immature eggs, so I replace them with hard
boiled egg yolks.

Grind or finely chop the chicken broth. In a bowl,
combine the beaten egg with matza meal and 2 Tbsp of
water or broth. Mix well; add ground chicken, salt,
spices and mix well again. Set aside to rest in the
refrigerator for at least 15 minutes. Shape the
mixture into tiny balls, no larger than the egg yolks.
Bring the broth to a boil; add rice, chicken balls and
cook, covered for 15-20 minutes. Peel eggs, discard
whites and place one hard boiled egg yolk in each of
the eight bowls. Pour the soup over the egg yolks and
serve immediately.

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Date: Fri, 06 May 94 15:25:59 PDT
From: J. Ari Kornfeld

STRAWBERRY TAPIOCA PUDDING
(makes plenty of servings)

1 cup small tapioca pearls
2 cups water
1/2 basket fresh strawberries
1/4 cup Sucanat ™
1 TB vanilla

– chop strawberries
– cook water with strawberries to a rolling boil
– add remaining ingredients, reduce heat to low.
– stir constantly or frequently until most of the tapioca pearls
have turned completely translucent.
– turn off heat and let cool for a while

Tastes great warm or cold and is real filling too!

NOTES:
Sucanat (powdered cane juice) should be available at a local HFS
if you don’t have it try cane sugar (found in the mexican section,
usually), cane syrup, or some other flavored sweetner. Cinnamon sugar
might work too.
If you want to avoid sugar altogether try doubling the strawberries
and vanilla, leaving out sugar altogether. You will probably need to
reduce the water as well.
I assume you could make this with tapioca flour or different size
pearls. This is the only method I’ve tried – gotta use up what I have
first!

1 basket = 1 pint = 12 oz = .35kg
1 cup = 2.5dl

Lemon-Anise-Poppy Muffins

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Digest Jan.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Whole wheat flour
1 cup All-purpose flour
1/4 cup Sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Poppy seeds — (generous
Heap)
1 each Rind of 1 lemon
1 teaspoon Lemon extract
1 teaspoon Anise extract
1 each Powdered egg substitute
(reconstituted)
1 6 ounce white wave soy
Yogurt
1 cup Orange juice

Combine dry ingredients through poppy seeds. In separate bowl, mix remaining
ingredients. Make a well in dry ingredients, and combine wet mixture. Spritz
and
flour a bundt muffin pan. Spoon in batter equally. The dough will be stiff, you
may have to level each muffin with moistened fingers. Bake in pre-heated oven
at
350 F, for approx. 22 to 25 minutes.
Cool in pan for 5 minutes, and on rack for another 10.

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TOMATO BEAN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Onions finely chopped
1 t Cummin
1 Green pepper chopped
28 oz Can tomatoes
4 c Beef stock
19 oz Can red kidney beans,
-drained
19 oz Can chick peas, drained

Salt to taste

Combine everthing EXCEPT beans, peas, and salt. Simmer
for 15 minutes. Add beans, peas, and salt. Simmer for
10 minutes more.

Makes ten 1-cup servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

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Basic Risotto And Several Variations

Recipe By : COOKING LIVE SHOW #CL8724
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Arborio rice
2 Tablespoons pure olive oil
1 Large onion — peeled and finely di
1/2 Cup dry white wine
2 1/2 Cups chicken stock
2 Tablespoons unsalted butter
1/4 Cup freshly grated Parmesan cheese
2 Tablespoons heavy cream

Pick through the rice to remove any stones or foreign
matter, but do not wash it before cooking.

Using a large skillet with a heavy bottom, heat the olive
oil over low eat and saute or “sweat” the onions until
translucent, being careful not to allow them to color or
brown at all.

Add the Arborio rice, stir to coat with the olive oil, and
saute with the onions to toast each grain of rice, about
7 minutes. This toasting process adds the chewy, al
dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine
slowly, stirring with a wooden spoon. (A wooden
spoon is always preferable when making risotto, as
a metal spoon tends to cut or injure the grains of
rice. Constant stirring should be avoided for the
same reason.)

Preheat the chicken stock just to the boiling point,
then have it ready at stoveside. After the rice has
absorbed the white wine and the skillet is nearly dry,
add 1 cup stock, stirring occasionally, and cook over
very low heat until the stock is absorbed. Continue
adding the stock, 1 cup at a time, until all the stock
has been absorbed.

(Adding the liquid in stages, instead of all at once,
allows the grains of rice to expand more fully, adding
to the risotto’s creamy texture.) Once the rice has
been added to the pan, the entire cooking process
will take about 17 to 20 minutes.

After all of the liquid has been added and the rice
is chewy yet fully cooked, with a creamy texture,
add the butter, Parmesan, and heavy cream. Stir
to combine all the ingredients and serve immediately.
Yield: 4 servings

Variations:

Sauteed shrimp

Mixed seafood (such as salmon, shrimp, and scallops)
sauteed in live oil and herbs

Diced fresh vegetables, steamed or sauteed in olive oil
(asparagus and carrots make a wonderful combination)

Fresh green peas in season

Sauteed mushrooms and herbs

Roasted Garlic (recipe follows)

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6 c. Water
16 oz. Can low sodium chicken broth
5 lbs. Cut up chicken with bones (about 5 lbs) SKINNED
1/3 c. Chopped onion
1 bay leaf
16 oz. Can tomatoes cut up or 2 big fresh tomatoes cut up
(I use one fresh tomato and 1/4 c. Hot salsa)
2 small zucchini chopped
16 oz. Bag frozen corn or mixed vegetables
1 c. Cut up mushrooms
1 1/2 c. Uncooked noodles
In a large kettle combine water, chicken, onion, and bay leaf and pepper
to taste. Bring to boil, reduce heat. Cover, simmer about 1/2 hour. Remove
chicken. Skim off fat, add broth. When chicken is cool, cut meat off bones
and cube. Discard bones. Remove bay leaf from broth. Add tomatoes
(undrained), corn, zucchini and mushrooms to broth. Bring to boil, stir in
noodles, add chicken and reduce heat. Cover. Simmer until noodles are
tender and mixture is cooked through. Season with pepper.

Title: Doneraki’s Charro Beans
Categories: mexican, soups
Yield: 1

1 lb dried pinto beans
6 to 7 bacon; chopped
1 garlic; chopped, to taste
4 md tomatoes; chopped
2 md onions; chopped
1 md green bell pepper; chopped
1 salt; to taste
1/2 bn cilantro (fresh); chopped
1 beer
1 jalapeno peppers; chopped ,
-to taste

Rinse and pick over beans. Boil in a large pot of water until tender, but
still firm, about 1 1/2 hours (no need to soak them beforehand). A half hour
before beans are done, heat bacon in a large skillet over medium heat. Add
garlic, tomatoes, onions and bell pepper and continue cooking until bacon is
crisp.

Stir bacon mixture into beans and season with salt. Before serving, stir
in cilantro. Mixture should be soupy, but beans should not be mushy.

Some cooks like to add a 12-ounce beer (such as Tecate) and seeded,
chopped jalapenos with the bacon mixture.

—–

Title: Chicken and Wild Rice Soup
Categories: Soups ste
Servings: 8

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995
Run cold water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a large
saucepan, mix the wild rice, broth and pepper. Bring to a
boil; reduce the heat. Cover and simmer for 40 to 45
minutes, or until the rice is tender. Meanwhile, in a
skillet, cook the mushrooms and shallots in butter until
tender, but not brown. Add the mushroom mixture, chicken
and parsley to the soup. Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa. Penny
Halsey (ATBN65B).

—–

Senegal Stew With Millet

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbs Oil
2 C. Cabbage — coarsely chopped
1 C. Chopped Onion
2 Cloves Garlic — minced
1/2 Tsp Cayenne
1/2 Tsp Curry Powder
1/4 Tsp Dried Thyme
1 14 1/2 Oz Ca Whole Peeled Tomatoes — undrained
1 C. Vegetable Broth — or water
2 Tbs Peanut Butter — smooth
2 C. Sweet Potato — cubed
1 1/2 C. Rutabaga — cubed
1 C. Carrot — sliced 1/2-in long
1 C. Chickpeas — cooked
2 C. Millet, Cooked

In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion,
garlic, and cook ,stirring , until the cabbage is softened. Stir in the
cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with
spoon (can also squish them through your hands as you add them — jtk).
Add the broth and peanut butter, and stir until completely smooth. Add
potato, rutabaga, carrot, chickpeas. Bring to a boil, reduce heat,
simmer uncovered for 35 mins. Serve over the millet.

Serves 4.

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