Title: UNCLE TAI’S SPECIAL DRINK B1
Categories: Beverages, Chinese, Side dish
Yield: 1 servings

1 Jigger dark rum
1 Jigger light rum
1 Jigger apricot brandy
1 ts Orgeat almond syrup
2 ds Triple sec
Orange juice
Pineaple juice

Combine rums, apricot brandy,almond syrup Triple
Sec. Fill glass with equal portions orange juice
pineapple juice. Orgeat almond syrup is a flavored
sugar syrup which is available at liquor stores. This
may be decorated with miniature paper parasols.

Temperature (s): COLD Effort: EASY Time: 00:05 Source:
UNCLE TAI’S Comments: SOUTH POST OAK; HOUSTON

—–

SNAPPER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 lb Veal knuckle
1 c Chicken fat
1 x *or:
1 c Butter
3 qt Broth, beef
1 x *or:
4 qt Broth, beef
2 c Wine, dry sherry
1 c Flour
1 ea Turtle **
2 ea Carrot, diced
3 ea Onion, finely chopped
2 ea Celery, sticks, chopped
1/4 ts Thyme
1/2 ts Marjoram
1 ea Bay leaf
3 ea Cloves, whole
3 ea Sl Lemon
1 d Tabasco
1 x Salt pepper
1 ea Egg, hard boiled, chopped
2 c Tomato, strained

** Meat from one snapper turtle, cut in small pieces.
Have knuckles broken into 2 inch pieces. Place
knuckles in a roasting pan and add the butter or
chicken fat, onions, celery, carrots, thyme, marjoram,
cloves, bay leaf, salt and pepper. Bake at 400-F until
brown. Remove from oven and add flour, mixing well and
cook 30 minutes longer. Pour browned mixture into a
large soup kettle, add the broth and tomatoes, and
cook slowly for 3-1/2 hours. Combine the snapper meat
with 1 cup sherry, some salt, the tabasco and lemon
slices, and simmer for 10 minutes. Strain the soup and
combine the two mixtures. Add the chopped egg and the
balance of the sherry and serve immediately.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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PLAINTAIN EMPANADAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Poblano peppers — peeled
And seeded
1/4 ts Pepper — ground black
1 c Cold refried black beans —
Canned
3 Plantain ripe — unpeeled
1 Banana ripe — peeled
1 t Salt
2 Scallion — sliced thin
1/4 c Peanut oil
1 c Crema recipe follows
1/4 c Anejo, Romano or Feta Cheese
Grated
1/4 c Manchego or Feta cheese —
Grated
Creme Fraiche or sour cream
Garnish

Preheat the oven to 350F Cut a lenghthwise slit in
each plaintain and set it on a baking sheet. Bake
until the flesh is thoroughly soft and oozing through
the slit, 40 to 50 minutes, set aside to cool.
Meanwhile, make the stuffing: Finely dice the poblano
chile. Combine with beans, scallions, cheeses, and
pepper in a mixing bowl and stir to combine. The
stuffing can be made up to a day in advance and
reserved in the refrigerator. Make the dough in a food
processor or in a mixer with a paddle attachment:
Peel, trim and discard any tough ends from the
plantains. Combine the plantains, banana and salt and
pulse until a smooth puree is formed, or mix until
just blended. Be careful not to overwork the dough, or
it will become too starchy. Wrap in plastic and chill
about 2 hours. To assemble the empanadas, roll 2
tablespoons of the dough lightly between your palms to
form a ball. Line the bottom of a tortilla press with
a small plastic bag and place the ball of dough in the
center. Place another small bag over the dough and
press to form a 3 1/2 inch circle. (If you do not have
a tortilla press, the dough can be flattened with the
palm of your hand on a counter, with a sheet of
plastic above and below to prevent sticking.) Place
about 1 teaspoon of the bean stuffing on half of the
dough circle and fold overto enclose, pressing the
edges to seal. Place the stuffed empanadas on a
platter and chill at least 30 minutes or as long as a
day. (Stuffed empanadas can also be frozen.) To cook
the empanadas, heat the peanut oil in a medium skillet
over medium-high heat. Fry 4 to 6 empanadas, at a
time, shaking the pan constantly, about 1 minute per
side or untildark brown all over. If they darken too
quickly, as they may if very ripe plantains were
used,. lower the flame slightly.) Drain on paper
towels. Serve hot with Crema, Creme Fraiche or sour
cream for dipping.

Recipe By : Too Hot Tameles/tpogue@idsonline.com

From: Mastercook Mac Date: Fri, 11
Oct 1996 21:48:54 -465800

– – – – – – – – – – – – – – – – – –

JELLO LEMON DESSERT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lemon jello pie filling
1/2 pt Whipping cream
1/2 pk Glazed cherries
1/2 pk Lady fingers

Make up the lemon jello pie filling and let cool. Whip the cream and cut
the cherries in two. Add the pie filling to the whipped cream and add the
cherries. Line a spring form pan with the lady fingers and pour the jello
mixture in, decorate with dabs of whipped cream and cherries if you wish.

– – – – – – – – – – – – – – – – – –

Title: SHAHI KORMA
Categories: Main dish
Yield: 6 servings

8 Cloves garlic
1 1″ cube of fresh ginger
5 tb Blanched slivered almonds
1 c Water or beef broth
7 tb Vegetable oil
2 lb Boned lamb or beef (1″ cubes
10 Whole cardamom pods
6 Whole cloves
1 1″ stick of cinnamon
2 Medium onions chopped
1 ts Ground coriander
2 ts Black cumin ground
1/2 ts Cayenne pepper
1 1/4 ts Salt
1 1/4 c Heavy cream
1/4 ts Garam masala

Put the garlic, ginger, almonds, and 6 tablespoons
water in a blender and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick
pot or wok over a medium-high heat. When hot. put in
just enough meat pieces so they lie, uncrowded in a
single layer. Brown the meat pieces on all sides,
then remove them with a slotted spoon and put them in
a bowl. Brown all the meat this way.
Put the cardamom, cloves, and cinnamon into the hot
oil. Within seconds the cloves will expand. Now put
in the onions. Stir and fry the onions until they
turn a brownish color. Turn the heat down to medium.
Put in the paste from the blender as well as the
coriander, cumin, and cayenne. Stir and fry this
mixture for 3-4 minutes or until it too has browned
somewhat. Now put in the meat cubes as well as any
liquid that might have accumulated in the meat bowl,
the salt, the cream, and rest of the water or broth
(a bit more for beef). Bring to a boil. Cover,
turn heat to low and simmer lamb for 1 hour and
beef for 2 hours. Stir frequently during this
cooking period. Skim off any fat that floats to the
top. Sprinkle in the garam masala and mix.

—–

Title: Peanut Butter and Jelly Cake
Categories: Cakes
Yield: 8 servings

2 1/2 c Flour, all-purpose 1/3 c Peanut butter
2/3 c Sugar 1 1/4 c Milk
4 ts Baking powder 3 Eggs
1/2 ts Salt 1 ts Vanilla extract
1 c Sugar, brown 1/4 c Peanut butter (layer)
1/3 c Shortening 1/2 c Jelly, red (layer)

——————————FLUFFY FROSTING——————————
3/4 c Sugar 1/4 ts Salt
1/4 c Corn syrup, light 1/4 ts Cream of tartar
2 tb Water 1 ts Vanilla extract
2 Egg whites

Sift together into mixing bowl flour, sugar, baking powder, and salt. Add
brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With
electric mixer, blend at lowest speed, then beat at a low speed. Or beat
225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn
into two 9-inch round layer pans, well greased and lightly floured on the
bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back
when touched lightly in center. Cool. Place one layer, top-side down, on
serving plate. Spread with peanut butter then with jelly. Top with second
layer; frost.

FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water,
egg whites, salt and cream of tartar. cook over rapidly boiling water,
beating with electric mixer or rotary beater until mixture stands in peaks.
Remove from heat. Add vanilla; beat unitl frosting holds deep swirls.

—–

Fruity Gazpacho

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Tomatoes — skinned
1 tablespoon Lemon juice
1/2 pint Vegetable stock
Salt pepper
1 small Onion — finely chopped
1 each 4″ piece cucumber — chopped
1 each Yellow bell pepper — julienne
2 each Peaches — thinly sliced
1 each Apple — thinly sliced
4 tablespoons Blackberries — -=OR=- other
soft fruit
3 tablespoons Parsley — chopped

Blend the tomatoes lemon juice until smooth. Stir in the stock season
with salt pepper.

Stir in the remaining vegetables fruits. Cover chill for at least
1 hour to allow the flavours to blend.

Just before serving, stir in the parsley. Serve with oatcakes.

Pamela Westland, “Fruit”

– – – – – – – – – – – – – – – – – –

Title: Shen-Hsien-T’ang (Soup for the Gods)
Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings

6 c Boiling water
2 tb Soy sauce
1 Dozen 1/2-inch sections of
-garlic shoots or
1 Scallion cut into 1/8-inch
-sections
1/2 Ounce finely chopped
-Ginseng root
1 ts Sesame oil
1 ts Salt

Ran across these three short recipes utilizing ginseng. Thought
someone into herbs and/or Chinese medicinal cooking might find them
interesting. Note the measurement for “a heaping tablespoon vegetable
oil” in the last recipe. Ginseng must be pretty miraculous stuff if
you can heap tablespoons of oil…

Put seasonings in a bowl and pour the boiling water into it. This is
a good drinking soup that goes well with a heavy dinner.

From “The Ginseng Book”, Louise Veninga, Ruka Publications, 1973.

Posted by Stephen Ceideberg; May 17 1993.

MMMMM

Title: Venison Soup – Sl 10/82
Categories: Soup, Venison, Game, Sthrn/livng
Yield: 4 quarts

1 lb Venison; cut into bite-sized
-pieces
1 ea 46-ounce can vegetable
-cocktail juice (V-8)
1 ea 28-ounce can whole tomatoes;
-undrained and chopped
2 md Red onions; chopped
1 tb Worcestershire sauce
1/8 ts Hot sauce
4 lg Potatoes; peeled and cubed
3 md Carrots; sliced
4 sm Yellow squash; sliced
3 ea To 4 stalks celery; thinly
-sliced
2 md Green peppers; cut into 1-
-inch pieces

Combine first 6 ingredients in an 8-quart Dutch oven; bring to a
boil. Reduce to medium heat; cover and cook 30 minutes, stirring
occasionally. Stir in potatoes and carrots; cover and cook for 20
minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional
minutes or until vegetables are crisp-tender. Yield: 4 quarts.

From Claude Steele of Texas in October, 1982 “Southern Living” Typos
by Jeff Pruett

MMMMM

Lentil Shepherd’s Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
3/4 cup onion — chopped
2 cloves garlic — minced
2 tablespoons flour
1 1/3 cups vegetable broth
1/4 tablespoon dried thyme
salt pepper to taste
2 cups lentils — cooked
1 10 oz. pkg frozen mixed vegetables
(or 1 can of Veg-All, drained)
2 cups mashed potatoes (homemade or instant)

Preheat oven o 375 degrees. Grease a round casserole dish.
In a saucepan, heat oil over med-high heat. Add onion garlic; cook, sti
rring, until softened, about 2 minutes. Stir in the flour until absorbed. Add
the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to a
boil. Stir in the cooked lentils and mixed vegetables and spoon into casserole
dish.
Top with mashed potatoes, spreading evenly over top, leaving an air-hole in
the middle. Alternatively, place potatoes in a large pastry bag fitted with a
large star tip. Pipe the potatoes around the edge of the casserole dish.
Bake 40 minutes or until potatoes brown on top.

– – – – – – – – – – – – – – – – – –

NOTES : Recipe is vegan if mashed potatoes are made vegan.