Title: GUACAMOLE DE LA MIXTECA
Categories: Vegetables, Appetizers, Condiments, Mexican
Yield: 3 servings

4 lg California avocados,
-purchased ahead of time
To allow for ripening, if
-necessary
Salt to taste
1 c White onion, minced
4 Chiles serranos, minced
1/2 c Cilantro, finely chopped
For the garnish:
1/2 Tomato, diced
1/4 c White onion, minced
4 To 6 sprigs cilantro, with
-leaves and a bit of stem

From the Oaxaca-Mixteca region

For the guacamole:

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to
taste. Add onion, chile, and cilantro. Continue mashing until guacamole
is thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas or
totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93

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Title: Cinnamon Toast
Categories: Snacks
Servings: 6

8 sl White bread
1/4 lb Butter, softened
2 ts Cinnamon
2 ts Sugar
1 c Granulated brown sugar

Cut crusts from bread. Toast until golden, spread with butter. Mix
cinnamon with sugar and granulated brown sugar. Pile on buttered toast.
Toast under broiler or in toaster oven until glazed.

NOTE: for each additional slice, you will need 1 Tbl. butter, 1/4 tsp
cinnamon, 1/4 tsp sugar and 2 Tbl. granulated brown sugar.

Courtesy of: Joann Pierce

MMMMM

Title: Deluxe Lemon Meringue Pie
Categories: Pies
Yield: 1 pie

-Sue Woodward
1 1/2 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1 1/2 c -Water, cold
1/2 c Lemon juice
5 lg Eggs; separated
2 tb Butter; or margarine
1 ts Lemon rind; grated, to 3 tsp
1 9″ pastry shell; baked
1/4 ts Cream of tartar
1/2 c Sugar; plus
2 tb Sugar
1/2 ts Vanilla extract

Combine 1.1/2 cups sugar, cornstarch, and salt in a
lg. heavy saucepan; mix well. Gradually add water and
lemon juice, stirring until mixture is smooth. Beat
egg yolks until thick and lemon colored; gradually
stir into lemon mixture. Add butter, and cook over
med. heat, stirring constantly, until thickened and
bubbly. Cook 1 minute, stirring continuously. Remove
from heat; stir in lemon rind. Pour into pastry shell.

Beat egg whites and cream of tartar at high speed of
an electric mixer just until foamy. Gradually add 1/2
cup plus 2 tbsp sugar, 1 tbsp at a time, beating until
stiff peaks form and sugar dissolves (2 to 4 mins.).
Beat in vanilla, and spread meringue over hot filling,
sealing to edge of pastry.

Bake at 325~ for 25 to 30 mins. or until meringue is
golden brown. Cool to room temp.

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Title: CRUNCHY VEGETABLE SALAD
Categories: Salads, Vegetables
Yield: 1 servings

2 c Cauliflowerets
2 c Broccoli florets
2 Carrots, thinly sliced
1 sm Zucchini, sliced
1 sm Red onion, sliced
1 To 1-1/2 cups Italian salad
-dressing

Combine vegetables in a large mixing bowl. Pour salad
dressing over and toss to coat evenly. Refrigerate
until serving time.

Yield: 4-6 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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ARROZ DE POLVO (OCTOPUS RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Octopus
1 c Red wine
3/4 c Olive oil
1 Onion — chopped
2 Garlic clove — finely chopped
3 Tomato — skinned chopped
1 lg Bell pepper, green — chopped
Salt — to taste
Pepper — to taste
Chilli powder — to taste
1 lb Rice, short grain

Precook octopus in red wine with a little water. The
octopus will exude liquid so that you are likely to
end up with more cooking liquid at the end. Retain
this and add water to make it up to 2-1/2 cups. Cut
the drained octopus into small pieces.

Heat olive oil in a large saucepan; add a chopped
onion and cook gently, stirring, for 2 or 3 minutes.
Add garlic, tomatoes, and pepper. Season with salt,
pepper and chilli powder to taste. Cook for a few
minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add rice (preferably a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

From Meryl Constance’ column in the Sydney Morning
Herald,
Recipe courtesy of Mark Herron
Fidonet COOKING echo

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Veggie Kabobs

Recipe By : Anne Scott, Calistoga, CA (from Friendly Exchange)
Serving Size : 16 Preparation Time :0:00
Categories : Barbeque Low Fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 green peppers — cut in 1″ pieces
4 small yellow squash — sliced in thick rnds
2 dozen mushrooms, large
2 medium onions — cut into wedges
1 pint cherry tomatoes
Marinade:
1 teaspoon salt
1 tablespoon Italian herb mix (such as oregano,sage
marjoram,thyme,savory, basil, rosemary)
4 cloves garlic — crushed
2/3 cup water
2/3 cup balsamic vinegar
16 skewers

Place vegetables in a large bowl. Add remaining ingredients and marinate for
2 hours at room temperature. Arrange vegetables on skewers and grill or
broil for 7 to 10 minutes, turning frequently.

– – – – – – – – – – – – – – – – – –

Title: ROCK CANDY
Categories: Candies
Yield: 1 batch

2 1/2 c Sugar
1 c ;Water

Punch holes at the top edge of a thin 8″ square pan and lace about 7
strings from one side to the other. Place the laced pan in a pan deep
enough to catch any leaking syrup. Dissolve sugar in water and cook
without stirring to about hard ball stage (247-252 degrees). Pour syrup
into laced pan. It should reach a level about 3/4″ above the strings.
Cover the surface with a piece of foil. Watch and wait. The syrup
sometimes takes a week to crystallize. Lift out the laced pan. Cut the
strings and dislodge the rock candy. Rinse quickly in cold water and put
on racks in a very low oven to dry.

Source: Joy of Cooking, 1985
Shared by Allison Cozzi

MMMMM

Title: Baking Powder Biscuits
Categories: Breads
Yield: 15 servings

2 c All-purpose flour
1 tb Baking powder
1 ts Salt
1/3 c Vegetable shortening
1 c Whole milk

Recipe by: BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet. Put the flour,
baking powder and salt into a large mixing bowl. Add the vegetable
shortening and toss it to coat with the flour. Break the chunk into 5 or 6
smaller chunks and start rubbing the flour and shortening together with
your fingers and letting the mixture fall back into the bowl. This does not
take long; when the mixture looks like irregular lumps you have mixed
enough. Add the milk all at once and stir to moisten all the flour and
shortening. Dust a surface with flour, turn the dough onto the surface and
knead the dough ten times. Pat the dough into a circle about 1/2 to 3/4 of
an inch thick. Cut the biscuits with a two-inch cookie cutter and place on
the prepared pan with a little space between the biscuits. Bake 15-18
minutes or until the tops are lightly browned. Serve hot with butter and
honey.

Yield: 15 biscuits

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NUTTY MINCEMEAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Butter or margarine, soft
2 lg Eggs, beaten
3/4 c Mincemeat, brandied
1/2 c Apple juice
1/4 c Walnuts, chopped

Preheat oven to 375 degrees F.

Sift dry ingredients together into a medium-size bowl;
make a “well” in the center. In separate bowl, cream
butter, add eggs, mincemeat and apple juice and beat
well; add to dry mixture, stirring just enough to
moisten. Gently stir in nuts. Spoon batter into
greased muffin pans, filling about 2/3 full.

Bake 15 to 20 minutes.

Makes 12 muffins.
Submitted By RHOMMEL On
MON, 27 NOV 1995 063507 ~0500

– – – – – – – – – – – – – – – – – –

Title: Jellied Biscuits
Categories: Breads
Yield: 12 Muffins

2 c Flour
4 ts Baking powder
2 ts Sugar
1/2 ts Salt
1/2 ts Cream of tartar
1/2 c Shortening
3/4 c Milk
1/3 c Jelly

“Jellied Biscuits are a pleasure to serve because they
look so lovely with the jelly on them.” – Marsha
Ransom In a bowl, combine flour, baking powder, sugar,
salt and cream of tartar. Cut in shortening until
mixture resembles coarse crumbs. ADd milk; stir
quickly with a fork just until mixed. Drop by rounded
tablespoonfuls onto a greased baking sheet. Make a
deep thumbprint in tops; fill each with 1 tsp. of
jelly. Bake at 450 degrees for 10-12 minutes or until
biscuits are browned.

From: , October/November 1994.
Posted by: Debbie Carlson (PHHW01A) – Prodigy

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