Title: TACO QUICHE
Categories: Beef, Mexican, Spices
Yield: 8 servings

2 lb Lean Ground Beef
1 md Purple Spanish Onion *
1 ts Chili Powder
1/4 ts Ground Cumin
1/4 ts Salt
6 lg Eggs
1/2 pt Dairy Sour Cream
1 lg Avocado, Sliced

———————————GARNISHES———————————
Whole Ripe Olives
Chili Salsa, If Desired

* Purple Spanish Onion should be chopped.
~————————————————————————-
Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two
9-inch piepans) with tortillas, tearing them to fit, if necessary. Brown
ground beef and onion, pour off drippings. Add garlic, chili powder,
oregano, cumin, thyme and salt, stirring to combine. Spoon Beef mixture in
pan (s). Top with cheese. Beat eggs and milk together and pour into
pan (s). Bake in moderate oven (350øF) 1 hour or until set. Spread top
with sour cream; top with tomatoes avocado and lettuce. Garnish with
olives. Cut into serving size peieces; serve with salsa.

—–

Title: Paella a la Valenciana
Categories: Spanish
Yield: 6 servings

6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9
-pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tb Olive oil
1 md Onion, peeled and coarsely
-chopped
4 oz Salt pork, coarsely chopped
-(opt)
1 tb Minced garlic
1 c Dry white wine (opt)
1 tb Paprika
1 c Chopped tomatoes
1 tb Chopped fresh Italian
-parsley
3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

MMMMM————————FOR GARNISH:—————————–
A handful of frozen peas
A few strips of pimiento
-or roasted pepper

In a saucepan, combine the chicken stock, whole onion and the crushed
saffron threads. Cover the pan, and simmer over low heat while you
prepare the rest of the ingredients.

Peel and devein shrimp. Wash the clams. Rinse the chicken in cold
water and pat dry.

Slice the chorizo into 1/8″ discs. Place in a paella pan or skillet,
and cook over medium heat until fat is redered. Remove with slotted
spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1
tablespoon olive oil until pink; remove and reserve.

Wash or wipe out the pan. Salt and pepper chicken pieces. Brown
chicken in 1 tablespoon of oil, turning until all sides are browned
but not fully cooked. Remove from pan and reserve. If desired, remove
the skin from the chicken pieces and discard.

Drain fat from pan. Add final tablespoon of oil to pan. Add onions and
salt pork. Over medium-high heat, saute the mixture until onions are
wilted. Add garlic, and saute about 30 seconds. Add white wine, stir
and cook over medium-high heat until most of the wine has evaporated.

Remove pan from heat. Add paprika and tomato and parsley, and stir
well. Return pan to heat, and cook until mixture thickens. Add rice,
and stir until rice is coated with tomato mixture.

Remove whole onion from chicken stock. Add chicken stock and saffron
to rice mixture. Raise heat to high; stir and add chicken pieces,
shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir
ingredients.

Cover and cook over low heat until the rice has absorbed the liquid
and the clam shells have opened, about 25-30 minutes.

Five minutes before the end of cooking time, sprinkle top of paella
with peas. Cover and continue cooking. Garnish with pimiento.

MMMMM

LENTILS CURRIED WITH RHUBARB AND POTATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dry “orange” lentils
1 Very large sweet potato,
Peeled and sliced
1 T Oil
1 c Rhubarb, diced
2 T Liquid sweetener
1 T Curry powder
1 t Ginger root, grated
1 t Hot red chili powder
x Salt and pepper to taste
1/4 c Shredded coconut

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and
add raw sweet potato slices. Simmer until soft (about an hour). Remove
from heat, drain, and set aside.

Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add
rhubarb. Reduce heat and cook until tender. Stir in sweetener and
seasonings. Mix with drained cooked lentils and potatoes that have been
mashed together with a fork. Pour into a oven-proof dish and bake at 400
degrees until piping hot (about 20 minutes). Garnish with coconut. Serve
with chutney and a big bowl of brown rice.

Total Calories Per Serving: 264 Fat: 6 grams

This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

– – – – – – – – – – – – – – – – – –

Title: Diane’s Sugar Cookies
Categories: Cookies
Yield: 6 servings

3 1/2 c Sifted flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/2 Cubes sweet butter (6 oz)
2 ts Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tb Milk
2 tb Sour cream
1 Lemon; grated rind only

Sift together flour, baking powder and salt. Cream butter, sugar,
sour cream, lemon peel and beat well. Add eggs, one at a time, and
then milk. Gradually, add the sifted dry ingredients, scraping the
bowl as necesary with a rubber spatula and beating only until
thoroughly mixed.

Divide dough into 2 halves. Wrap each atch with foil or plastic wrap
and chill in refirgerator for 3 hours or longer. Do not place dough
in freezer.

Preheat oven to 400~. Place one batch of dough on lightly floured
pastry cloth. Turn dough to flour all sides and roll out to desired
thickness. For very large cookies, 1/4-inch. Cut the cookeis as you
wish. Transfer cooies to ungreased cookie sheets. If cookies are
large and thick, place at least 2 inches apart. Sprinkle the tops of
the cookies generously with granulated sugar.

Bake until the cookies are lightly browned. Large, thick cookies
will need to bake for 10-12 minutes. Transfer cookies to racks for
cooling.

—–

Mexican Tortilla Soup

Recipe By : Patricia Wriedt
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 each tortillas de Maiz (corn tortillas) — cut in slices
1 cup tomato sauce
1 md onion — chopeed
4 cups or 5 cups of chicken broth
1 teaspoon chicken broth dried
salt and pepper
vegetable oil
For Adorn
cream
cheese
avocado
Optional:
2 each chile pasilla dryed — fried

In vegetable oil fry the tortilla slices, when done keep in a paper
towel. In a little amount of vegetable oil fry the onion and when it’s
transparent add the tomato sauce, cook and add the broth, salt and
pepper and seasoning chicken brot h. When serve add the tortilla, the
chile pasilla dry previously fried and cut i n little pieces, one
tablespoon of cream, the cheese and a little slice of avoca do,

– – – – – – – – – – – – – – – – – –

CHICKEN IN SALSA VERDE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican
Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Canola oil
1 lb Chicken pieces, skinned,
-boned
1/2 Onion, chopped
1 Garlic clove, minced
1 lb Fresh or 12 ounces canned
-tomatillos
3 Whole roasted green chilies,
-chopped
1/2 c Apple juice
1 tb Fresh chopped cilantro

Spray a non-stick skillet with vegetable cooking
spray. Heat oil and saute chicken. Add onion and
garlic, stirring until limp. Add remaining
ingredients. Reduce heat, cover, and simmer about 15
minutes.

– – – – – – – – – – – – – – – – – –

SAFFRON RICE PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Short-grained rice
Water
1 1/4 c Sugar
2 pn Saffron
2 tb Cornstarch
1/2 c Currants
1/2 c Pine nuts
Seeds of 1 pomegranate

Recipe by: Los Angeles Times In bowl rinse rice. Then
cook in pan with 1 quart water with sugar 20 to 25
minutes. Skim off any scum. In bowl soak saffron in
1/2 cup water. Add to rice. In bowl dissolve
cornstarch in 1/2 cup water. Add to rice. Mix well.
Cook over medium heat 20 to 30 minutes, until
thickened. Divide pudding among individual bowls and
let cool. Decorate with currants, pine nuts and
pomegranate seeds. Makes 6 servings.

By Rose Dosti Copyright Los Angeles Times

– – – – – – – – – – – – – – – – – –

Title: Siopow (Steamed Dumplings)
Categories: Appetizers, Pork, Chinese
Yield: 30 servings

1 Wrapper recipe
1 c Water
1 tb Oil
1/4 ts Salt
1 c Chopped shrimp
1/4 c Ground pork
1 c Minced water chestnuts
1/4 c Minced scallions
1/4 c Minced onions
1 Egg
1 ts Pepper
1 ts Salt

Boil wrapper. Remove from heat and pour in 1 1/2 cup
flour and beat until it forms a ball. Divide into 1
1/4 inch balls and roll each until paper thin. Spoon
1 tbls. mixture into each wrapper, fold and seal.
Arrange in steamer and steam 30 minutes.

Again some expanation… these can be made with
much thicker wrappers (the ones the street vendors
sell are more like 1/2 to 1 inch thick) and the
filling can be just about anything. I have done these
with leftover meat and a few vegetables … such as
mushrooms, celery etc.

Courtesy of Ted Taylor. Reposted by Fred Peters.

—–