BARBECUED SQUID

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Squid, cut into rings
Lemon-garlic butter [posted
-in another post. S.C.]

Serve this with a Thai sweet/hot chili sauce. Had it like that in
Bangkok and it was one of the best meals I had there.

This recipe sounds too easy to be true. It isn’t. As with any
grilled seafood, the fresher the ingredients and the simpler the
cooking, the better the end result. Barbecued squid and an anise
flavored aperitif like Pernod, ricard, ouzo or raki, make a wonderful
combination. Make a fire, preferably with firewood or Mexican
charcoal, started from paper and kindling. Skewer the squid. When
coals are red hot, barbecue the rings for 2 to 3 minutes per side, or
until they are brown.

Some recipes for grilled squid suggest marinating them. I omit this
procedure because it adds flavor at the expense of softening the
flesh. Serve hot with lemon-garlic butter.

NOTE: Commercial charcoal and lighter fluid are petroleum products.
They impart an oily flavor to food. Hardwood, or Mexican charcoal, a
commercial product, which is made by burning down mesquite, both give
a nice flavor and are certainly less toxic than petrochemicals.
Mexican charcoal is available in Northern California through Lazzari
Fuel Company, San Francisco.

From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

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Title: ZUCCHINI MANDARIN ADA FHMN87A
Categories: Vegetables, Diabetic, Fruits
Yield: 4 servings

1 lb Zucchini
8 oz Canned mandarine oranges
1/4 ts Nutmeg
1/4 c Slivered almonds, toasted

Cut the zucchini into slices. Steam until tender.
Add the orange slices and the nutmeg. Sprinkle with
the almonds just before serving. From the ADA Holiday
Cookbook by Dr. Betty Wedman 1 serving = 1/2 fruit
exchange + 1/2 fat exchange = 60 Cal, 8 CHO, 2 PRO, 3
Fat, 1 Na, 239 K, 0 Cholest

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Title: Mulligatawny Soup
Categories: Soups/stews, Poultry
Yield: 6 servings

4 c Chicken broth (canned or
-home-made, recipe below)
2 c Chopped cooked chicken [I
-just boiled 1 whole chicken
–
Used the whole thing]
16 oz Can tomatoes, cut up,
-undrained
1 md Cooking apple, peeled and
-chopped (1 cup)
1/4 c Finely chopped onion
1/4 c Chopped carrot
1/4 c Choppe celery
1/4 c Chopped green pepper
1 tb Snipped parsley
2 ts Lemon juice
1 ts Sugar
1/2 To 1 tsp curry powder
1/8 ts Ground cloves
3/4 ts Salt
1 ds Pepper

In a large saucepan combine broth, chicken, undrained tomatoes, apple,
onion, carrot, celery, green pepper, parsley, lemon juice, sugar,
curry, ground cloves, salt and pepper. Bring to boiling; reduce
heat. Cover; simmmer for 20 minutes, stirring occasionally.

Makes 6 to 8 servings.

CHICKEN STOCK: Bony chicken pieces (backs, necks wings) from 2
chickens 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large
onion, quartered 1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups
cold water

In a large stockpot or Dutch oven place chicken pieces, celery,
carrot, onion, salt, pepper and cloves. Add the water. Bring to
boiling. Reduce heat; cover and simmer for 1 hour. Remove chicken.
Strain stock. Discard vegetables. Clarify stock, if desired (see
note below). If using the stock while hot, skim fat. (OR, chill
stock and lift off fat. [*much, much* easier, if you have the time to
chill it, IMHO]).

Makes about 4 1/2 cups stock.

CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups
water. Combine all ingredients in an electric slow crockery cooker.
Cover; cook on low-heat setting for 8 to 10 hours. Strain stock.
Discard vegetables. Continue as directed above.

NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear
soup. Clarifying remove solid flecks that are too small to be
strained out with cheesecloth, but that will muddy a soup’s
appearance. To clarify, combine 1/4 cup cold water, 1 egg white and 1
eggshell, crushed. Add to stained stock; bring to boiling. Remove
from heat; let stand for 5 minutes. Strain again through a sieve line
with cheesecloth.

[My notes: I usually don’t have a bunch of ‘bony’ chicken pieces
laying around the house. When I make my chicken stock, I just throw
the whole darn chicken in the pot, cover it with water and boil for 1
hour. If I have the vegies to put in, wonderful; if not, tuff luck.
Even without the vegies in the stock, the Mulligatawny is very good.
Not too hot or spicy, but very flavorful. The cut-up vegetables
really fill up the soup bowl and your tummy, as well! Well worth the
effort to make. -sr]

[ Better Homes Gardens New Cook Book ]

Posted by Shelley Rodgers. Courtesy of Fred Peters.

MMMMM

Spicy Potato Salad

Recipe By : Tampa Bay Online
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds new potatoes — cut into
— bite-size chunks
1 package (3-ounce) Tabasco crab boil
2 tablespoons mayonnaise
1 tablespoon milk
1/2 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
2 celery stalks — sliced
1 red bell
pepper — cut in thin strips

In a 5-quart saucepan over high heat, heat potatoes, Tabasco
crab boil and 10 cups of water to boiling. Reduce heat to low; cover and simmer
15 minutes or until potatoes are tender. Drain. Cool slightly. In a large bowl
combine mayonnaise, milk, salt, and Tabasco sauce. Add cooked potatoes, celery
and red pepper, toss to mix well. Makes 6 servings. Formatted by Susan Wolfe

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GRASSHOPPER PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
—–CRUST—–
1 1/2 cups Chocolate cookie crumbs
1/4 cup Sugar
1/4 cup Oleo — melted
—–FILLING—–
1 1/2 teaspoons Plain gelatin
1/3 cup Cream
4 Egg yolks
1/4 cup Sugar
1/4 cup Creme de menthe
1/4 cup Creme de cacoa
1/2 cup Whipping cream

Mix the crumbs, 1/4 c sugar and melted oleo. Line pie plate and bake at 450′
for 5 mins. Cool. Soften gelatin in cream over hot water. Cool. Beat sugar into
yolks. Add liquors, Add gelatin and mix well. Refrigerate for 15 mins until
slightly thickened. Whip cream and fold into thickened gelatin mixture. Pour
into cooled cookie crust and chill until firm. Crushed mint flavored chocolate
may be sprinkled on top. (I know about the salmonella problem in uncooked eggs,
but….it’s sooo good).I’ve used just Creme de menthe because I had no Creme
d’cacoa,on hand. From the Sharp Hospital, San diego,CA Christmas Recipe
booklet, 1st edition. Circa 1960

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PAD THAI STIR-FRIED RICE RIBBON NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 oz Dried flat rice noodles (see
-note)
4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
-deveined
1 Boneless chicken breast
-half, skinned, thinly
-sliced
3 Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1 To 2 tablespoons distilled
-vinegar
2 tb Sugar
3 Eggs
2 tb Chopped preserved radish,
-soaked in warm water for
10 Minutes, drained (optional)
1 tb Small dried shrimp
-(optional)
1 Inch cubes fried tofu, cut
-into 1/2-inch slices
-(optional)
Big pinch chile flakes
2 Handfuls bean sprouts,
-tailed
2 To 4 tablespoons chicken
-broth or water, as needed
4 Green onions, trimmed, cut
-into 2-inch lengths
GARNISHES:
2 tb Coarsely chopped roasted
-peanuts
Chile flakes
2 tb Coarsely chopped fresh
-coriander leaves
2 Limes, cut into wedges

Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.

Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
Add shrimp and chicken; stir-fry until shrimp turns bright orange and
chicken turns white, about 30 seconds. Set aside.

Reheat wok over medium heat. Add the remaining oil and the garlic; brown
gently (about 20 seconds). Increase heat to medium- high. Add the bean
sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
dissolves.

Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny flecks of
egg peeking through.

Add the optional radish, dried shrimp and tofu, the chile flakes, softened
noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
until tender and no longer stiff, about 3 or 4 minutes.

Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
to reheat. The sauce is not a wet sauce; it should “dry-coat” the noodles.

Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
and lime wedges around noodles. (Squeeze lime over noodles before eating.)
Serve warm or at room temperature.

Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
rice-flour noodles, labeled “Chantaboon rice sticks.”

PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

– – – – – – – – – – – – – – – – – –

Fiesta Pasta Salad Fat free

Recipe By : Ortega
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12ounce pasta rotelle — cooked,drain,cool
1 cup red Bermuda onion — diced
1 cup red bell pepper — diced
1 8ounce corn, whole kernel, canned — canned
1 4ounce green chiles — diced
1 Tablespoon jalapenos — diced
1/4 cup cilantro,parsley — chopped
1 Tablespoon chili powder
2 teaspoons cumin powder
1 cup Italian salad dressing — nonfat

In large bowl,combine pasta,onion,red pepper,corn,chilies,jalapenos and
cilanto or parsley.
In small bowl, wisk together salad dressing, chili powder and cumin.
Pour over pasta mixture, tossing to coat well. Chill at least 30 minutes
to blend flavors before serving.

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MOM’S THICK SPLIT PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Beans
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried green split peas
4 c Water
1 Onion, chopped
2 Carrots, pared and chopped
3 Celery tops
1 Bay leaf
2 ts Salt
1/4 ts Pepper

Wash peas well with cold water and drain. Place in
large saucepan, add water and drain. Place in large
saucepan, add water and bring to boil. Add remaining
ingredients, reduce heat to the lowest point, cover
and cook for 1 1/2 hours. Remove cover and mash with
fork or in food mill. Cook without cover several
minutes to thicken if necessary. Adjust seasoning to
taste. For a thinner soup, puree in blender or food
processor. Serve very hot.

From “Cooking What Comes Naturally” by Nikki Goldbeck.

Posted by Theresa Merkling. Courtesy of Fred Peters.

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EUROPEAN SOLDIER BEANS WITH GORGONZOLA AND FRESH SAGE

Recipe By : COOKING LIVE SHOW #CL8789
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces dried European soldier beans
6 ounces mild Gorgonzola cheese
1/2 cup minced fresh sage (you may substitute
fresh rosemary, but not dried sage)
1/2 cup extra-virgin olive oil

The first step in cooking most dried legumes is soaking them. The
traditional method of soaking beans calls for a soak of 6 to 12
hours.
After picking the beans over and washing them, you should cover them
with
tepid water until they’re submerged far under the surface of the
water.
Change the water a few times, especially if your kitchen is warm.

There is a shorter way to soak your beans, if you want to be more
spontaneous. Pick over and wash the beans, then cover them entirely
with
hot water in a large saucepan. Boil the beans for 2 minutes, then
cover
with a lid, remove pot from heat, and let soak for an hour.

When ready to cook, rinse the beans (soaked either way) in tepid
water.
Cover the beans by 2 inches with unsalted cold water in a medium
saucepan.
Bring to boil, reduce heat, and cover partially. Cook for 60 to 90
minutes,
or until beans are soft. The beans should be covered by water at all
times;
you will probably have to add more water to the beans to keep them
completely immersed. Keep a kettle of water at a simmer for this
purpose

When the beans are done, drain them and put them in a mixing bowl.
Add the
remaining ingredients and stir well so that the cheese melts in and
the
sage is well dispersed. Season well with salt and pepper. Serve warm.

– – – – – – – – – – – – – – – – – –

Title: BLACKBERRY CREAM NUT TART
Categories: Pies, Ceideburg
Yield: 6 servings

Stephen Ceideburg

———————————–CRUST———————————–
1/3 c All-purpose flour
1/2 ts Salt
1/2 c Butter-flavored shortening
3 tb Ice water

—————————-CREAM CHEESE FILLING—————————-
8 oz Cream cheese, softened
1/4 c Sweetened condensed milk
2 tb Sifted powdered sugar
1 tb Fresh lemon juice
1/4 c White chocolate chips
1/4 c Walnuts

——————————-FRUIT FILLING——————————-
16 oz Frozen blackberries, thawed
-and drained
1/2 c Granulated sugar
3 tb Cornstarch
2 tb Boysenberry syrup
1 ts Butter or margarine
1/2 ts Fresh lemon juice
1/8 ts Salt

———————————-TOPPING———————————-
1/2 c Finely ground walnuts

———————————-GARNISH———————————-
1 1/2 c Sifted powdered sugar
2 tb Butter-flavored shortening
1/2 ts Vanilla
1/2 ts Butter flavoring
3 To 4 tablespoons whipping
-cream

To make crust: Preheat oven to 425 degrees. Combine flour and salt in
medium bowl. Cut in shortening using pastry blender or 2 knives until
all flour is blended in to form pea sized chunks.
Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork
until dough will form a ball. Press between hands to form 5- to
6-inch “pancake.”
Flour rolling surface and rolling pin lightly. Roll dough into
circle. Trim 1 inch larger than upside-down 9-inch tart pan with
removable sizes. Loosen dough carefully. Fold into quarters. Flour
tart pan lightly. Unfold dough and press into tart pan. Trim edge
even with top of rim. Prick bottom and sides thoroughly with fork 50
times to prevent shrinkage. Cover edge with double layer of foil to
prevent over browning.
Bake 10 to 15 minutes or until lightly browned. Cool to room
temperature.
To make cream cheese filling: Combine cream cheese, condensed milk,
powdered sugar and lemon juice in small bowl. Beat at low speed of
electric mixer until creamy. Place white chocolate chips and nuts in
food processor work bowl. Process until finely chopped. Blend into
cheese mixture. Spread in bottom of cooled baked tart shell.
To make fruit filling: Combine blackberries, sugar, cornstarch and
boysenberry syrup in medium saucepan. Cook and stir on medium heat
until mixture is thickened and clear. Remove from heat. Stir in
butter, lemon juice and salt. Transfer to bowl. Cool to room
temperature. Spoon over cheese filling.
To make topping: Sprinkle nuts over fruit filling in lattice fashion.
To garnish: Combine powdered sugar, shortening, vanilla, butter
flavoring and 3 tablespoons cream in medium bowl. Beat until smooth,
adding more cream, if needed, for desired consistency. Spoon into
decorator bag fitted with desired tip. Form decorative border around
edge of tart.
Refrigerate 1 to 2 hours. Remove rim. Cut into servings. Refrigerate
leftovers.
Notes: Use 9-inch pie plate if tart pan is unavailable.
If tart is refrigerated longer than 2 hours, let stand at room
temperature for a few minutes before serving.
Makes 6 to 8 servings.

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