Title: Indonesian Shredded Spicy Beef
Categories: Meats, Main dish, Indonesian
Yield: 2 servings

450 g Boneless chuck
2 Cloves garlic
1 t Brown sugar
1 t Laos
1/2 t Coriander]
1 T Tamarind juice
1 t Salt
2 T Oil
1 sm Onion, sliced thinly

On the day before, cook meat in water with a bit of salt until tender.
Store overnight in refrigerator. The following day shred beef into small
strips, pulling it apart with your fingers.

Mix together garlic, brown sugar, laos, coriander, tamarind juice and
salt. Add mixture to meat and stir well.

Heat oil in heavy skillet and fry meat and spices until deep brown and
crisp.

Separately, fry onion until deep brown. Sprinkle on top of meat and serve
with rice.

Compiled by Imran C.

—–

Title: Charlie Trotter’s Roasted Garlic
Categories: Appetizers, Emeril
Yield: 2 heads

2 Garlic heads; unpeeled
1 1/2 c Milk
1 1/2 c Olive oil

Prehaet oven to 250 degrees F. Place garlic in a
small saucepan. Add the milk to cover, bring to a
boil, and simmer for 10 minutes. Put the garlic in a
small ovenproof container, add olive oil to cover, and
top with foil. Bake for 3 hours or until very soft.
Squeeze the cloves out and leave whole.

Source: Essence of Emeril, #EE2273, TVFN
Formatted by Lisa Crawford, 5/27/96

—–

Lemon-Sage Tortellini w/ chicken peppers

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Pasta Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb frozen cheese-filled tortellini
1/2 tbsp butter
1 tbsp olive oil
1 lb boneless skinless chicken breast halves
1 roasted red bell pepper — cut into thin strips
salt and coarsely ground black pepper — to taste

4 thin slices smoked chicken or turkey — cut in thin strips
1/2 tsp dried sage
1 1/2 tsp grated lemon rind
2 tbsp lemon juice
2 tbsp chopped parsley

Cook tortellini in boiling water according to instructions on package.

Meanwhile melt butter and olive oil in large frying pan over medium high
heat. Add chicken breast, salt and pepper, and stir fry for about 3
minutes. Add red pepper strips, turn heat down to medium, and cook until

chicken and pepper is done, stirring periodically.

Add smoked turkey or chicken strips and fresh sage*, and stir fry until
heated through. Add tortellini, lemon rind, lemon juice, and parsley. Ad
d
more salt and pepper if needed. Stir for a minute or two to heat and mix
=2E
Serves about 6.

*If you use dried sage, add it earlier in the process, with the chicken.

The original recipe said to roast and peel the red pepper, which I think
is too much work. You can buy canned roasted peppers which work
wonderfully. If you use them, add them later, with the smoked turkey,
since they’re already cooked. I like them, but I also like plain red bel
l
pepper.

– – – – – – – – – – – – – – – – – –

Per serving: 116 Calories; 4g Fat (35% calories from fat); 18g Protein; 1=
g Carbohydrate; 46mg Cholesterol; 62mg Sodium

Title: ORANGE JUDAS (JULIUS) #2
Categories: Beverages
Yield: 1 servings

1/2 pk (3 3/4 oz) instant vanilla
Pudding or pudding-pie
Filling powder
1 Egg white
1 tb Lemon juice
3 c Fresh orange juice

Add all to blender and whirl one minute. A 2 oz package of vanilla
instant breakfast drink powder may be substituted for the pudding
stuff.

MMMMM

Title: County Fair Banana Cream Pie
Categories: Pies
Yield: 8 servings

———————————-NUT CRUST———————————
2 c pecans
1 c butter,softened
3 c flour
1 ea egg,beaten
1/2 c sugar

——————————CHOCOLATE LAYER——————————-
1 c chocolate chips
1 ea stick unsalted butter
1 tb light corn syrup
1 ts vanilla

——————————-BANANA CUSTARD——————————-
1 c milk
4 ea egg yolks
1 c sugar
5 tb flour
3 tb unsalted butter
1 tb rum or 1 tsp. vanilla
2 ea bananas
1 juice of 1/2 lemon
2 c heavy cream
1 chopped pecans,optional

For the crust: Chop pecans very fine,preferably in a food processor
fitted with a metal blade.Place in bowl with other crust ingredients
and mix until well blended.Divide in half and press into the bottom
of 2 pie pans.Chill 30 minutes.
Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.
For chocolate layer:Melt chocolate with butter and corn syrup in the
top of a double boiler set over hot,not boiling water.Stir
frequently. Remove from heat and cool,then stir in vanilla.Divide
between cooked pie crusts and spread evenly.
For Filling:Heat milk in a medium size saucepan over medium heat to
scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
Gradually stir in hot milk.Transfer to medium saucepan and
cook,stirring constantly over medium high heat (use a whisk).The
mixture will lump as it begins to thicken.Bring the mixture to a boil
and boil 1 minute,stirring constantly.Remove from the pan from heat
and continue to stir until the mixture is smooth.Then,beat in butter
and optional rum.Cool to room temperature.
Peel the bananas,slice very thin and toss with lemon juice.Whip 1
cup of the cream until it is firm but not stiff.Mix about 1/4 of the
cream into the cooled egg mixture to lighten it,then fold the
remaining cream and bananas into egg mixture.Fill the pastry shells
with banana cream and smooth to even.Beat remaining cream until
stiff. Spoon around edge of the pies and sprinkle with chopped
pecans,if desired.Makes 2 pies.

—–

Title: Tandoori Chicken
Categories: Main dish, Indian
Yield: 4 servings

8 Chicken drumsticks
2 T Lemon juice
Salt
15 g Fresh ginger, finely grated
3 Cloves garlic
1 t Ground coriander
1/2 t Ground cumin
1 t Chilli powder
2 T Paprika
Red food colouring
1 t Garam masala
1/2 t Ground black pepper
150 -ml yoghurt
1 Lemon, sliced
1 sm Onion, sliced

Skin the chicken drumsticks, wash thoroughly and dry on absorbent paper.
Slash them with a sharp pointed knife.

Rub in the lemon juice and sprinkle with salt.

Blend the ginger and garlic in a blender with 1 Tbs water, then mix with
the coriander, cumin, chilli powder, paprika, red food colouring, garam
masala and pepper and stir into yoghurt.

Smother the drumsticks in the spiced yoghurt and leave covered in the
fridge to marinate overnight. (Impt.)

Lay the drumsticks on a rack across a roasting tin and cook in the oven at
200 Celsius for approx. 45 minutes, until tender.

Sprinkle with extra salt to taste and garnish with lemon and onion slices.

Source: The Complete Indian Cookbook

Compiled: Imran C.
GOLD COAST….’Oz

—–

Title: Ed Debevic’s Coconut Cream Pie
Categories: Pies
Yield: 8 Servings

2.00 Eggs
1.50 ts Vanilla
Sugar
1.50 ts Flour
2.00 tb Cornstarch
Milk
0.75 c Half half
3.00 tb Unsalted butter
1.75 c Coconut
1.00 Baked pie shell
Whipped cream
Toasted coconut

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup
sugar and whisk until smooth. Add flour and cornstarch. Whisk until
smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside.
Place 1-1/2 cups milk and half half in stainless steel saucepan.
Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire
surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil. Continue to whisk and cook 20
seconds. Pour into mixing bowl and whisk in butter until melted. Fold
in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover
pie crust completely>> with plastic wrap and refrigerate 2 to 3
hours. Peel off plastic and cut into wedges. Top with whipped cream
and toasted coconut.
As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy
it! FROM: PATRICIA STUART (BTFK39B)

MMMMM

1 cup red lentils
1 can vegetable stock
1 cup chopped onion
1 can diced tomatoes
1 can diced green chilies
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 cup grated fat-free cheese
2 tbsp. chopped cilantro

Combine all ingredients except cheese and cilantro in 1-1/2 qt. coverable
microwave-safe dish. Microwave, covered, on HIGH 18-20 mins. Carefully
remove cover and stir; sprinkle with cheese, cover and let stand 20 mins.
Garnish with cilantro. (Haven’t tried this yet; it was in my local
newspaper yesterday and sounds very appealing.)

Title: OLD-FASHIONED FILLED COOKIES
Categories: Ethnic, Cookies, Desserts
Yield: 36 servings

-Phillip Bower- FHMN87A
3 1/2 c Unbleached flour
2 ts Baking powder
1 ts Salt
2/3 c Butter, softened
3/4 c Brown sugar
3/4 c Granulated sugar
2 Eggs
1/3 c Milk

MMMMM———————–RAISIN FILLING—————————-
1 c Brown sugar
1 1/2 c Raisins (may need 1 3/4 c)
1 c Water
1 ts Lemon juice
1 ds Salt
1 tb Cornstarch
1 1/4 ts Cornstarch
2 tb Water
1/2 c Chopped nuts

MMMMM————————DATE FILLING—————————–
1 c Brown sugar
2 tb Flour
1 pn Salt
1 c Water
1 c Chopped dates
2 ts Grated orange peel
1/2 ts Nutmeg
1 c Chopped nuts

Prepare the cookie dough first. Sift the flour, baking powder, and
salt together; set aside. In a large bowl, cream the butter and sugars
thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2
min. Lower the speed and add the flour mixture gradually. Refrigerate
for at least 3 hours. To prepare the raisin filling, grind the
rasins. You should have 1 cup of ground raisins. In a medium saucepan
combine raisins,brown sugar, water, salt and lemon juice. Bring to a
boil and simmer for 3 min. Combine the 2T of water and cornstarch,
use to thicken the raisin mixture. when cool stir in the nuts. To
make the date filling combine the ingredients in a saucepan, bring to
a boil and cook for 3 minutes breaking the dates with a spoon. Remove
from heat, cool then add the nuts. Roll out the dough on a floured
surface until thin (1/8 in).Cut into 2 3/4 inch rounds with a cookie
cutter. Place the rounds on a oiled cookie sheet. Place a heaping ts
of filling mixture on the cookie round, top with another round, crimp
the edges closed. Bake at 350 F. for exactly 8 minutes. The cookies
will be pale yellow. Allow cookies to remain on cookie sheet until
almost cool. From Cooking from Quilt Country by Marcia Adams.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/03 7:40 PM

TO: MARGE NEMETH (GNFK05B) FROM: MARGE NEMETH (GNFK05B)
SUBJECT: R-MM BOWER MEGA

MMMMM

Title: RO*TEL Famous Cheese Dip
Categories: Dips, Southwest
Yield: 3 cups

1 lb Pasteurized processed cheese
-spread, cut into cubes
1 cn RO*TEL Tomatoes and Green
-Chilies

STOVE TOP: In saucepan combine ingredients; stir over low heat until
cheese spread is melted.

MICROWAVE: Place ingredients in a covered casserole. Microwave on HIGH
until cheese spread is melted, about 5 minutes, stirring once. Makes
about 3 1/2 cups of dip.

MMMMM