Recipes published in ‘The Cuisines Of Mexico’

Egg Balls For Soup

Recipe

4 Aug

Title: EGG BALLS FOR SOUP
Categories: Eggs, Soups
Yield: 6 servings

8 ea Egg yokes
1/2 tb Wheat flour
1 ts Salt

Take the yokes of 6 hard-boiled eggs and half a
tablespoonfull of wheat flour, rub them smooth with
the yokes of two raw eggs and aa teaspoon of salt; mix
all well together; make it into balls, and drop them
into the boiling soup a few minutes before taking it
up.

—–

Filed under: Mexican, The Cuisines Of Mexico, Vegetables

Pumpkin Pudding

Recipe

28 Apr

Date: Thu, 07 Jul 94 13:01:58 PDT
From: J. Ari Kornfeld

The following is my current favorite as a “yogurt substitute.” It
has a similar mouth-feel although different taste. This recipe is
very basic, you can make endless variations….

PUMPKIN CREAM (vegan) (ok, so it’s a pudding)
makes 4 1/2-cup servings.

3/4 cup rice milk
1/2 cup solid pack pumpkin
3/4 cup water
1/4 cup tapioca flour (not pearls)
2-3 TB water
1 TB sugar (I’ve used Sucanat white sugar successfully)
1 tsp vanilla
option:
1 stick licorice root, split (3-4″ long)

Pour rice milk into a two-cup measuring cup. Add pumpkin until
liquid level is up to 1 1/4 cups. Add water until level is at two
cups. Stir, pour into pot, add licorice root, if using. Cover.
Bring to rolling boil.

While liquid is coming to a boil, mix tapioca, sweetner and 2-3 TB
water and stir well until smooth.

Once liquid is boiling, turn of flame/remove from heat. Fish out
licorice root, if using. Stir with a wooden spoon for around a minute
to let the mixture cool off a bit. Stir in vanilla. Alternatively,
stir vanilla into tapioca mixture.

Continue stirring and slowly pour tapioca mixture into hot liquid.
The liquid will gel almost immediately. Stop stirring once the
mixture is smooth. Cover an let it all cool off for twenty minutes or
so.

Pour into 1/2 cup bowls and cover with plastic, or pour into small
jars and screw on lids (more ecological, not as pretty). Refridgerate
and serve cold.

You can eat this warm right away but I don’t know if it reheats
well.

NOTES:
If the mixture did not gel try adding some more tapioca immediately.
I have found, though, that once the gel breaks up you can’t fix it.

Try different variations – use different “filling” or more or less
sweetner, more vanilla, other flavorings, vary the milk/water ratio
etc. In some cases you may need to add more thickener in order to get
it all to gel.

Filed under: Mexican, The Cuisines Of Mexico, Vegetables

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Egg Balls For Soup

Pumpkin Pudding

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