Nopales Guisados (Sauteed Cactus)

Recipe By : Martha Mendoza
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cactus leaves, dethorned — cut in 1/4″ strips
1 small onion — cut into thin strips
1/4 cup cilantro — chopped
1 dried red New Mexico chile or similar — seeded
and soaked in
— hot water until soft
salt — to taste
vegetable oil for frying

Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a
little oil until they are transparent. Add the nopales and salt to
taste and saute to blend the flavors. While they are sauteeing, put
the chile and a little of the soaking water in the blender and puree.
Add this puree to the nopales and stir to blend. Stir in cilantro just
before serving. Serve on a platter with Tortas de Camaron on top.

Formatted by Kim Mendoza yqym81a@prodigy.com

– – – – – – – – – – – – – – – – – –

Serving Ideas : As a base for Tortas de Camaron

FISH SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
1 lb Fresh fish (croakers,
– porgies, etc.)
2 ts Powdered ginger or fresh
– ginger root — smashed
2 md Tomatoes — quartered
1 t MSG
1 ea Lemon — juice of
4 c Water
Salt and pepper taste
1 ea Stalk scallion — diced

Put all ingredients except lemon juice in a large
sauce pan and simmer for 45 minutes. Bring serving,
add lemon juice and diced scallion and serve.

– – – – – – – – – – – – – – – – – –

Title: CHINESE CASHEW CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 Chicken breasts,
Boned and skinned
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
2 c Bamboo shoots, drained
1 c Chicken broth,
Or bouillon cube dissolved
In water
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts
(about 4-oz)

Slice breasts horizontally into very thin slices and
cut into inch squares. Place on tray. Prepare
vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the
bamboo shoots. Add to tray. Mix soy sauce,
cornstarch, sugar, and salt. Heat 1 tablespoon of oil
in skillet over moderate heat, add all the nuts, and
cook 1 minute shaking the pan, toasting the nuts
lightly. Remove and reserve. Pour remaining oil in
pan, fry chicken quickly, turning often until it looks
opaque. Lower heat to low. Add pea pods, mushrooms,
and broth. Cover and cook slowly for 2 minutes.
Remove cover, add soy sauce mixture, bamboo shoots,
and cook until thickened, stirring constantly. Simmer
uncovered a bit more and add green onions and nuts and
serve immediately.

MING’S DYNASTY – Glendale, CO.

—–

Title: DRIED BEEF LOG
Categories: Appetizers
Yield: 2 servings

1 pk (8-oz) cream cheese softened
1/4 c Grated parmesan cheese
1 tb Prepared horseradish
1/3 c Chopped stuffed olives
2 1/2 oz Dried beef

Blend together the cream cheese, parmesan cheese and
horseradish. Stir in stuffed olives. On waxed paper,
shape mixture in two 6 inch rolls, 1 1/2 inches in
diameter. Wrap and chill several hours or overnight.
Roll each log in finely snipped dried beef. Serve with
crackers.

—–

Title: Make-Ahead Gazpacho
Categories: Vegetarian, Soups/stews
Yield: 6 servings

2 c Vegetable Stock 1/8 ts Pepper
2 c Tomato juice 1 x Cucumber *
2 tb Lemon juice 1 x Green pepper **
2 tb Green taco sauce 4 x Large tomatoes ***
1 ts Sugar 3 x Green onions ****
1/2 ts Garlic salt

* Cucumber, peeled, seeded, and coarsley chopped
** Green pepper, seeded and diced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and
bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion;
bring mixture, uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup
Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories.
An easy make-ahead soup to begin a meal with.

—–

CHIP CHICKEN CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Casseroles
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chicken — cooked, chopped
2 c Celery — chopped
1 c Blanched almonds
2 tb Onion — grated
2 tb Lemon juice
1/2 c Sour cream
1 cn Cream of chicken soup
1 c Cheese — shredded
1 c Potato chips — crushed

Combine chicken, celery, almonds and onion. Blend together until
smooth the lemon juice, sour cream, and soup. Stir into chicken
mixture. Top with cheese and potato chips. Bake at 350~ for 30
minutes.

– – – – – – – – – – – – – – – – – –

KASHA

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Kasha
4 c Water
2 tb Oil
5 lg Onions, diced
2 ea Carrots, diced
2 ea Celery stalks, diced
3 ea Galric cloves, chopped
1/2 c Tamari
1/2 ts Parsley
1/2 ts Garlic powder
1/2 ts Basil
1/4 ts Salt
1/8 ts Cayenne
3 tb Tahini

In a large pot, bring water to a boil add kasha:
cook for 15 to 20 minutes, till soft.
Heat oil in a skillet add the chopped vegetables.
Saute for 7 minutes till soft. Mix kasha add to
the vegetables. Add seasonings, using more if
necesary. Add tahini cook for 8 to 10 minutes.

– – – – – – – – – – – – – – – – – –

Title: PEACH RHUBARB JAM
Categories: Condiments, Can/preserv
Yield: 6 servings

2 Qt. Sliced or fresh rhubarb,
-1 inch pieces
4 c Sugar
1 cn Peach pie filling (21 oz.)
1 pk Orange flavored gelatin

In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil. Reduce heat and
simmer for 10 minutes. Meanwhile, dice peaches and add with filling
to saucepan; return to boiling. Remove from heat; add gelatin and
stir until dissolved. Spoon into canning jars or freezer containers.
Cool completely. Refrigerate or freeze. Yield: About 7 half-pints

SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr
93

MMMMM

QUICK BOUILLABAISSE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, chopped
1/2 c Leeks, thinly sliced
2 tb Olive Oil
1/2 c Dry White Wine
1 t Salt
1/4 ts Pepper
1 Clove Garlic, crushed
19 oz Can Tomatoes
1/4 c Butter or Margarine
1 lb Package Frozen Flounder
Fillets, defrosted and
Coarsley cut
12 Clams, well washed
1 lb Package Frozen Cod Fillets,
Defrosted and coarsley cut
1 Frozen Lobster Tail,
Defrosted and sliced
1 t Flour
2 tb Water
2 tb Parsley, coarsley chopped

Put onions, leeks and oil in a large, heavy saucepan.
Cook slowly until onions are tender but not brown. Add
wine, salt, pepper, garlic and tomatoes. Cook over low
heat for 10 minutes. Heat butter in a skillet; add
flounder, clams in shells, cod and lobster. Cover and
cook slowly for 15 minutes. Blend flour and water.
Stir into the tomato sauce. Add fish; heat. Serve in
bowls sprinkled with parsley.

– – – – – – – – – – – – – – – – – –

Title: ITALIAN 8-LAYER PIE
Categories: Main dish, Cheese, Vegetables, Meats
Yield: 10 servings

———————————–CRUST———————————–
2 1/2 c All-purpose flour
1/2 c Cold butter or margerine,
Cut into pieces
1 Egg
1 Egg white
2 tb Milk

———————————-FILLING———————————-
1 lg Red sweet pepper, roasted
1 pk 10-ounces frozen chopped,
Spinach thawed
1 lg Fennel bulb, trimmed and
Coarsely chopped (1 cup)
2 md Leeks, thinly sliced, 2/3 C.
2 tb Olive oil
1 c Ricotta cheese
1 c Shredded mozzarella (4-oz.)
1/4 c Pesto or Homemade pesto
1/4 c Grated Parmesan cheese
1 Egg yolk
4 oz Salami, coarsely chopped
(3/4 cup)
1 Beaten egg yolk

TO MAKE DOUGH in the food processor, place the steel blade in the processor
bowl. Add flour, cold butter, and 1/4 teaspoon salt. Process with
serveral on/off turns till mixture resembles coarse cornmeal. combine egg,
egg white, and milk; add to processor and process till mixture forms a
ball. (Or, for the mixing bowl method, combine flour and 1/4 teaspoon salt
in a medium mixing bowl; cut in butter till mixture resembles coarse
crumbs. Add egg mixture; mix with a spoon or your hands till mixture forms
a ball.) Cover dough; chill while preparing filling.

FOR FILLING, cut roasted sweet pepper into strips; set aside. Drain
spinach squeezing to remove excess liquid. In a 10-inch skillet cook
fennel and leeks in hot oil for 5 to 7 minutes or till tender. In a mixing
bowl stir together drained spinach, ricotta, mozarella, pesto, Parmesan,
the first egg yolk and 1/8 teaspoon pepper.

ON A LIGHTLY FLOURED SURFACE roll 2/3’s of the chilled dough into a 12-inch
diameter circle. Place the dough in an 8-inch sprinform pan (the dough
will go about 2-1/2 inches up the sides). Press pleats in dough as
necessary to fit. Spread the bottom crust with half of the fennel mixture.
Top with half of the spinach mixture, half of the salami, and half of the
red pepper strips. Repeat layers.

ROLL REMAINING DOUGH into an 8-inch circle; place atop filling. (You may
want to save a few dough scraps for decorating the top of the pie.) Fold
excess bottom crust over top crust; crimp edge to seal. If desired, cut
reserved dough scraps into shapes and use to decorate the top of the pie.
Or, cut a design, such as a leaf or a flower, out of the top. (If you
don’t cut a design out of top crust make a few slits in the top crust to
let steam escape while baking.) Brush with remaining egg yolk. Bake in a
375-degree oven about 50 minutes or till golden. Let stand 15 to 20
minutes. Remove sides of pan to serve. Serves 10 to 12.

TO BAKE AND CHILL AHEAD: Bake pie as directed; cool. Chill pie in pan
about 1 hour. Remove from pan, wrap in foil, and chill for up to 2 days.
Before serving, heat wrapped in foil, in a 350-degree oven for 50 to 55
minutes or till heated through.

TO BAKE AND FREEZE AHEAD: Bake pie as directed; cool. Chill pie in pan
about 1 hour. Remove from pan, wrap in foil, and freeze for up to 1 month.
To serve, thaw overnight in the refrigerator. Heat, wrapped in foil in a
350-degree oven for 50 to 55 minutes.

Source: BETTER HOMES AND GARDENS MAGAZINE, October 1991.

—–