KORMA SABZEE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Lean stewing beef or lamb
1/2 c Oil
1 lg Onion — finely chopped
2 Garlic cloves — crushed
1 1/2 c Water
Salt
Freshly ground black pepper
1/4 ts Hot chili pepper (or more)
3 c Spinach, chopped
1 t Cumin
2 tb Coriander leaves, chopped
– (more if desired)

Cooking time: 1 1/2-2 hours

1. Cut meat into 3/4′ cubes. 2. Heat oil in a heavy pan, add onion and fry
gently until transparent. Increase heat, add garlic and meat cubes and fry,
stirring often, until juices evaporate and meat begins to brown. 3. Add
water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow
simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until
meat is tender. Time depends on cut of meat used. 4. Add spinach and
coriander and cook for further 10-15 minutes. 5. Mound chalau [see note 2]
on a platter and spoon some of the sauce on top. Serve remainder in a
separate bowl.
Note1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the
spinach. This dish is then called Korma and the split peas are added at
step 3.
Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or
other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add
the rice, and stir for 5 minutes.
Add required water, bring to a boil, reduce heat to low and cook covered
+/- 30 minutes. To cook this authentically, put a cloth over the rim of the
pan before putting on the lid.

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Banoffi Dessert No. 3497 Yields 10 Servings

12 oz Uncooked Puff Pastry 1/2 tsp Instant Coffee Powder
Sheets 1 tsp Superfine Sugar
27 oz Condensed Milk 1 Pinch Coffee Grounds, Fresh
1 1/2 Lb Bananas, Ripe, Firm
3/4 Pint Heavy Cream

Immerse the UNOPENED cans of condensed milk in water in a deep kettle or
saucepan. – The cans MUST be COMPLETELY covered with water.
Cover.
Bring to a boil.
Boil for 5 hours, checking occasionally to make sure that the cans remain
fully covered by boiling water – add water as needed.
Remove the cans from the water.
Let cool over night (at least 8 hours).
Preheat the oven to 375 degrees.
Lightly grease the (10“x1 1/2”) flan pan.
Line with the puff pastry sheets.
Prick the bottom with a fork in several places.
Fill the pan with dry beans (to keep the crust from deforming).
Bake until crisp.
Remove the dry beans.
Let cool.
Open the cans of boiled condensed milk.
Pour the contents into the baked crust.
Peel and halve the bananas lengthwise.
Lay the banana halves over the toffee (the boiled condensed milk).
Add the instant coffee powder and the sugar to the cream.
Whip until smooth.
Spoon the cream over the contents of the pan.
Sprinkle the ground coffee over.
Serve.
~~~ Lucy Baldwin

BABY SPINACH SALAD WITH GRILLED ONIONS,TOMATO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New america Salads
Healthy and

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Tomato paste
1 tb Tamarind pulp
1/2 tb Shallots — chopped
1/4 c Sherry vinegar
1 1/4 c Olive oil
1/4 ts Kosher salt
1 d Black pepper
1 Red onion
1 1/2 tb Balsamic vinegar
6 c Spinach

Recipe by: Ed Kasky, Executive Chef at Engine Co. No.
28, Los Angeles Preparation Time: 0:30
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and
vinegar in a blender an mix well. Slowly add the oil a
drop at a time at first and then in a slow b steady
stream until it is all incorporated. Add the salt. Can
be kept in th refrigerator for 1 week.

FOR THE ONIONS:
Peel and slice one large red onion thick enough so
that you can handle the slices and they will not fall
apart when you cook them. Rub them with a little olive
oil and cook the onions over a charcoal fire or under
a hot broiler until soft. (Approximately 5 to 6
minutes per side.) Toss in a bowl with 1-1/2
tablespoons balsamic vinegar so that the slices become
single rings. These will keep refrigerated 2 to 3 days.

TO ASSEMBLE THE SALAD:
Wash and dry one medium handful (about 1 cup) spinach
for each portion and toss with enough dressing to coat
each leaf, being careful not to over-dres the salad.
Arrange the onions over the salad and serve. Always
serve salads on chilled plates.

CHEF’S NOTE: Tamarind pulp can be purchased at Latin
specialty stores.

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SPLIT PEA HAM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Soups
Meats Pulses

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Meaty ham bone, cracked
2 c Green split peas
1/2 c Chopped onion
2 Bay leaves
1 t Salt
1/4 ts Celery seed
1/4 ts Dried marjoram
1/8 ts Thyme
2 qt Hot water

Place all ingredients in cooker. Add the hot water.
Cover and cook on LOW for 10 to 12 hours. Remove
bones; cut off meat and add to soup.

Makes 6 to 8 servings

Source: The Crockery Cookbook by Marie Roberson Hamm

From the collection of Karen Deck

Posted By kdeck@epaus.island.net On rec.food.recipes
or rec.food.cooking

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8 flat anchovy fillets
1 clove garlic
1/2 cup butter

Mash the anchovy fillets with a fork to make a paste. Put the garlic
through a press and mix it into the anchovies. Melt the butter in a
small skillet over low heat. Add the anchovy and garlic mixture and
stir until smooth, well blended and hot.

Title: LINDA’S CREAMY PEANUT BUTTER EGGS
Categories: Candies
Yield: 1 Servings

1/2 lb Butter, soft (2 sticks)
2 1/2 c Peanut butter
1 1/2 lb Confectioners sugar
1 1/2 lb Coating chocolate

Cream together butter and peanut butter in large bowl with electric
mixer. Gradually add confectioners sugar, using more or less to make
an easily shaped dough. Shape into eggs and place on cookie sheet
lined with foil or waxed paper. Candy will be slightly sticky.
Refrigerate to firm. Melt chocolate and dip each egg with a fork.
Remove from chocolate by sliding off fork with a toothpick onto lined
cookie sheet. Refrigerate until chocolate sets.

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Title: SPRING KICHADI
Categories: Main dish, Vegetarian
Yield: 6 servings

1/2 c Brown or white basmati rice
1/4 c Mung dal
-OR- yellow split peas
2 tb Ghee
2 ts Whole cumin seeds
1 ts Black or brown mustard seeds
1/4 ts Whole fennel seeds
1 Bay leaf
1 ts Ground turmeric
1 bn Green onions or scallions
— trimmed and thinly sliced
— with white and green
— parts separated
1 tb Gingerroot, grated
1 Celery stalk
— sliced 1/2-inch thick
1 ts Sea salt
6 c Cool water
2 c Carrots
— sliced in 1/4-inch rounds
2 c Cauliflower florets
2 ts Fresh sage, chopped finely
1/4 c Roasted sunflower seeds
— (optional)
1/4 c Fresh cilantro, chopped
Cayenne pepper; to taste

Rinse rice and peas in cool water; drain. In a medium
saucepan, heat ghee; then saute cumin, mustard and
fennel seeds until mustard seeds begint to pop. Add
drained rice and peas, bay leaf and turmeric; stir
well and continue to cook another 2 to 3 minutes. Add
white parts of onion, ginger, celery, salt and water
to pan. Bring mixture to a boil, then reduce heat and
simmer, covered, for 30 minutes. Add carrots,
cauliflower and sage. Bring back to a simmer, adding
additional water if necessary to keep ingredients
completely covered in liquid. Continue cooking 30 or
40 more minutes. Add remaining green onions. Stir to
combine, then simmer an additional 5 minutes. Serve
garnished with roasted sunflower seeds and chopped
cilantro.

—–

Title: Baked Custard
Categories: Diabetic, Desserts
Yield: 4 servings

2 c Water Dry sugar;sub equal to 1/4
3 lg Eggs; Cup sugar;
3/4 c Instant dry milk; Nutmeg;(optional)
1 1/2 ts Vanilla; Boiling water;
1/4 ts Salt;

Heat 2 cups water to 110 degrees to 115 degrees. Place eggs, dry
milk, vanilla, salt and dry sugar substitute in a bowl and mix well.
Stir hot water into egg mixture. Blend well, and pour a fourth of
mixture into each of 4 custard cups. Sprinkle custard lightly with
nutmeg, if desired, and place the cups in an 8″ or 9″ cake pan. Pour
boiling water around the cups to a depth of 1 1/2". Bake at 325
degrees for about 1 hour, or until a knife comes out clean from the
center of custard. Cool at room temperature. Serve warm or chilled,

Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT EXCHANGE
CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;

From the files of Al Rice, North Pole Alaska, Feb 1994

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CREAMY BUTTERNUT SQUASH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Butternut squash (1-3/4 lb)
— skin left on,
— cut into 2-inch cubes
4 1/2 c Vegetable stock or bouillon
1/2 c Raw almonds
1 1/2 ts Curry powder
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper
—–FOR GARNISH—–
Parsley sprigs
1 Tart apple
— (such as Granny Smith)
— peeled, cored
— and finely chopped

Put the squash and 3 cups of the vegetable stock in a large pot. Bring to a
simmer over medium heat, then reduce the heat, cover and cook until the
squash is tender, 15 to 20 minutes. Remove from the heat, and let the
squash cool in the cooking water.

Using a slotted spoon, remove the squash from the pot. Peel the squash,
and set aside. Set aside the pot of cooking liquid.

Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the
almonds between your fingertips to remove the skins. Compost or discard the
skins.

Put the blanched almonds and the remaining 1-1/2 cups vegetable stock into
a blender. Blend until smooth, about 1 minute. Add the cooked squash,
curry, salt, and pepper and process until smooth.

Add the squash mixture to the pot of cooking liquid, and bring just to a
simmer over medium heat.

Serve hot, garnished with parsley sprigs and the apple.

Source: May All Be Fed – by John Robbins (including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias

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Title: Cake Doughnuts
Categories: Diabetic, Desserts, Cakes
Yield: 12 servings

1 tb Granulated sugar 1 ts Baking powder
4 tb Sugar replacement Nutmeg
1/3 c Buttermilk 1 Cinnamon
1 Egg (well beaten) 1 Vanilla extract
1 c Flour 1 Salt
1/8 ts Baking soda 1 Oil for deep-fat frying

Combine sugars, buttermilk, and egg; beat well. Add remaining
ingredients, except oil. Beat just until blended. Heat oil to 375F.
Drop dough from doughnut dropper into hot fat. Fry until golden
brown, turning often. Drain. 1 serving (1 donut – did you think it
would be 3 or 4?)= 1 bread, 1 fat Calories = 130 (Yep still only 1
donut)

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