HUMINTA TAMALES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Mcdougall Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 Corn Husks
4 1/2 c Masa Harina
1 1/2 ts Anis, powdered
1/2 ts Salt
2 1/4 c Water
2 c Winter Squash,Cooked Pureed

Immerse dried corn husks in warm water for 10 minutes
In a separate bowl combine masa harina and anis. Set
aside In a medium sized sauce pan, bring salt and
water to a boil Add squash, then masa mixture to water
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Roll dough into a 14″ log. Cut dough into 1″ long
pieces Form each piece into a ball then a cegar shape
and wrap in corn husk Cook tamales according
todirection in Tamales: Basic PRocedure ** Hints:
Serve with abean sauce or savory dipping sauce For a
sweet treat top leftover huminta with apple sauce or
warm stewed fruit.
*** Vegetarian Gourmet, Summer 1993, Don Matesz ***

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Banana Daiquiri

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole banana — cut-up
1 1/2 ounces Light rum
1 1/2 ounces Banana liqueur
1 tablespoon Lemon juice
2 teaspoons Superfine sugar
6 Ice cubes
2 slices Banana

Place banana, rum, banana liqueur, lemon juice, sugar and ice cubes in
food processor or blender. Process until ice is crushed and banana is
smooth.
Pour into 2 stemmed glasses. Garnish each with banana slice.

(C) 1992 The Los Angeles Times

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SPICY PUMPKIN BISQUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Spicy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
2 Cloves garlic, chopped
1 tb Butter
1 cn Pumpkin puree (16 ounces)
4 c Chicken stock
1 1/2 ts Dried ground small red
-chilies
1/2 ts Pepper
1/4 ts Ground allspice
1/2 ts Sugar
1/4 c Dry sherry
1 c Half-and-half

Freshly grated nutmeg, for garnish

Saute the onion and garlic in the butter until they
are soft and transparent. Add the pumpkin, stock,
chilies, pepper, allspice, sugar, and sherry. Bring
to a boil, then reduce the heat and cover. Simmer for
30 minutes. Place the mixture in a blender and puree
until smooth. Return the soup to the pot; add the
half-and-half and simmer until heated through. Garnish
with nutmeg and serve.

Makes 4 servings.

Nutrient Values per Serving: 210 Calories, 12 g Fat, 7
g Saturated Fat, 9 g Protein, 17 g Carbohydrate, 31 mg
Cholesterol, 846 mg Sodium.

[THE WASHINGTON POST; November 28, 1990; Dave DeWitt
and Nancy Gerlach; “The Whole Chili Pepper Book”]

Posted by Fred Peters.

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Title: FRENCH ONION SOUP – WITH COKE
Categories: Soups/stews, Vegetables
Yield: 4 servings

1/4 c Butter or margarine
4 c Onions, thinly sliced
2 cn Beef broth, or bouillon
– (2-10.5 oz cans)
3/4 c COCA-COLA
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread, cut
– into thick slices
Parmesan cheese, grated

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown.
Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt,
vinegar, and pepper. Cover and simmer 20 to 25 minutes. . In a broiler,
toast one side of the French bread slices. Turn and generously sprinkle
with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the
soup and top with the toast, cheese-sided up.
Makes 4 servings or about 6 cups.

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Title: Low-Fat Broccoli Soup
Categories: low-cal, soups, vegetables
Yield: 4 servings

2 c water
3/4 c celery; chopped
1 tb olive oil
2 tb flour
3/4 ts salt
1/8 ts nutmeg
1 1/2 lb broccoli; stalks separated
1/2 c onion; chopped
2 1/2 c water
1 tb instant chicken bouillon
1/8 ts pepper
1/2 c evaporated skim milk

1. Heat 2 cups water in a large pot til boiling 2. Add vegetables,
cover, and cook till tender (about 10 min) 3. Blend vegetables with
part of the cookimg water in a blender or food processor. 4. Heat
olive oil in a small nonstick skillet. Add 2 T of the 2 1/2 c water
and sprinkle in the flour.
Cook and stir until smooth. 5. Add the remaining water and heat
to boiling, stirring constantly. Boil and stir 1 minute. 6. Stir
broccoli mixture, istant bouillon, salt, pepper, and nutmeg. Heat
just until boiling. 7. Stir in the evaporated skim milk and heat
through
without boiling again. makes about 9 cups. Per 1 1/2 cups: 86
calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg.
sodium. Source: T-Factor Diet book FROM: PATRICIA MCCOY. I saved this
from *p* on 9/25/91. Judy Garnett/NC pjxg05a

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GHOSTS ON BROOMSTICKS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks

Recipe by: Creepy Cuisine, Lucy Munroe
Heat 2 inches of water to simmering, not boiling,
in the bottom of a double boiler. Place the white
chocolate chips in the smaller pot and set it over the
pot of simmering water. Cook on low heat, stirring
constantly until the chocolate is fully melted. Remove
from the heat. Cover 2 cookie sheets with waxed paper.
Arrange the wooden sticks on the waxed paper, 6 to a
sheet. Spoon ghost-shaped blobs of chocolate onto the
paper, partially covering each stick. Press 2 candies
into each ghost for eyes. Freeze ghosts for 15
minutes, or until hard.
Penny Halsey (ATBN65B).

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Title: ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)
Categories: Breads, Ethnic
Yield: 6 servings

4 c All purpose flour
1 ts Baking powder
1 tb Sugar
1 tb Melted butter
2 c Milk, heated to boiling

hot fat for frying powdered sugar (optional)

In a bowl, combine flour, baking powder and sugar.
Mix in the butter and hot milk until a stiff dough is
formed. Turn out onto a lightly oiled surface and
knead until smooth and cooled. Divide dough into four
parts. Shape each into a ball. Divide each into 4
parts to make 16, then divide each of the resulting
balls into 2 parts to total 32.

Cover baking sheets with waxed paper and dust the
waxed paper lightly with flour.

On a lightly floured surface, roll out each part of
dough to make a thin round about 8 inches in diameter.
Place the rounds on the floured waxed paper. Chill 30
minutes.

In a skillet, heat 2 inches of fat to 375 to 400
degrees F. Vegetable shortening or corn or peanut oil
may be used but the authentic fat is lard.

Fold gthe dough rounds, one at the time, into
quarters, and, with a sharp-tipped knife, make little
cuts and cut-outs in the dough. Fry the bread rounds,
until golden brown, about 1 minute on each side.
Remove and drain on paper toweling. Store in an
airtight container in a cool place or in the freezer
until ready to serve.

From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice
Ojakangas, Little, Brown, and Company, Boston. 1988.
Shared by: Karin Brewer, Cooking Echo, 6/93

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Charred Tomato Jalapeno Vinaigrette

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3608
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole tomatoes
2 jalapeno peppers
2 tablespoons olive oil
2 tablespoons red onion — diced
1 tablespoon garlic — minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
1 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonnade
1 tablespoon Ancho chile powder
salt
freshly ground black pepper

As soon as the snapper comes off the grill, sprinkle it with the vinaigrette
(which has to be at room temperature). The vinaigrette heats up on the fish
and all the flavors spring to life.

Brush the jalapenos and tomatoes with olive oil, and cook on the grill until
the skin is charred. Let the peppers and tomatoes cool and then coarsely
chop the tomatoes and slice the jalapenos thin.

In a large mixing bowl combine the remaining ingredients, including the salt
and pepper to taste, with the jalapenos and tomatoes, and whisk until
blended. Bring to room temperature before serving.

Spoon the vinaigrette, to taste, over the fish as soon as you take it off
the grill and serve immediately.

Yield: 2 cups

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Title: SOUTHWEST CHICKEN SALAD
Categories: Meats
Yield: 4 servings

4 boneless skinless chicken
-breast halves (1 lb)
1 ts olive oil
1 tb chili powder (or more)
Shredded romaine lettuce
3 md white grapefruit, peeled
-and segmented
Citrus-Pineapple Salsa

Rub chicken breast with oil. Pat chili powder onto chicken. Over medium-hot
coals, grill chicken
5 minutes on each side or until no longer pink in center. (Or, saute chicken
in 1 tb hot oil in large
skillet over medium heat, about 5 minutes on each side, or until no longer
pink.) Meanwhile, on
plates, divide lettuce and grapefruit segments. Diagonally cut each chicken
breast into slices;
reassemble breasts atop greens mixture on each plate. Spoon some
Citrus-Pineapple Salsa on
salads. Pass remaining salsa. Makes 4 servings.

The Tampa Tribune, February 1, 1996

MMMMM

ENGLISH MUFFINS FROM SCRATCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Strong white flour
1/2 oz Fresh yeast or 1/2 t. dried
-yeast
1 tb Sugar
1/8 lb Butter, melted
1 tb Salt
8 oz Warm milk and water

(The 8 oz. milk and water refers to 8 fluid ounces, or
250 ml.) Sift the flour and the salt into a bowl and
leave it in a warm place. Dissolve the yeast and sugar
in 1/4 UK pint (about 1/2 cup–rsc) of the warm milk
and water. Leave to froth, then mix in the fat. Stir
all the liquid into the warm flour and beat well until
smooth and elastic. Cover and prove in a warm place
for 50 minutes or until doubled in bulk. Turn onto a
well-floured board and knead, working in a little more
flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape,
and divide into 8 to 10 portions about 1 1/2 to 1-3/4
inches thick. Shape each one into a round with
straight sides. Put onto a greased baking sheet, cover
and put in a warm place to prove for 30-40 minutes or
until spongy to the touch. Leave plenty of room for
expansion, and be careful not to over-prove, as the
muffins will lose their shape. Warm and grease
bakestone (or other griddle) lightly. Lift the muffins
carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes, until pale gold
underneath. Turn and cook the other side. Wrap in a
cloth and keep warm if cooking in batches. To serve,
insert a knife in the side; then with fingers pull the
top and bottom apart and insert thin slivers of
butter. (or tear in half with forks and toast.) If
reheating from cold, toast the top and bottom, then
pull apart and butter. Source: Diane Duane, FidoNet
Cooking Echo

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