This recipe is from a cookbook called _The Georgian Feast_, by Darra
Goldstein (New York : Harper Collins, 1993). (That’s Georgia as in
Republic of Georgia, part of the former Soviet Union.) This recipe
is the “variation” printed after the traditional recipe. The traditional
recipe calls for an ingredient called tkemali, which is a plum sauce; this
“variation” substitutes other ingredients to achieve a similar effect. I
think these beans are wonderful, and I normally don’t like kidney beans!

Kidney Beans with Plum Sauce (Lobio Tkemali) (variation)

1 cup dried kidney beans
2 garlic cloves, peeled, 1 cut in half, 1 minced
1/2 teaspoon crushed hot red pepper flakes (or to taste)
3/4 teaspoon salt
1 bay leaf
1/4 cup red wine vinegar
1/3 cup plum jam
2 teaspoons minced cilantro
Freshly ground black pepper

Soak the beans overnight in water to cover. The next day, drain and
rinse them. Place in a large pot, cover with fresh water and bring to a
boil with the halved garlic, 1/4 teaspoon of the red pepper flakes, 1/4
teaspoon of the salt, the bay leaf, and 2 tablespoons of the vinegar.
Simmer just until tender, about 1 hour. Drain.

While the beans are still warm, stir in the minced garlic, 1/4 teaspoon
red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons vinegar, along
with the plum jam, cilantro, and black pepper to taste. Serve at room
temperature.

Title: EGGPLANT STUFFED L’ITALIENNE
Categories: Vegetables
Yield: 4 servings

8 tb Olive oil
4 Tomatoes, peeled, seeded and
1 1/2 c Bread crumbs, home made or p
1 cn 7oz tuna fish, canned;-opt
6 Anchovy filets, finely chopp
2 tb Capers, minced
Parsley and basil (optional)
1/2 c Olives, finely minced
5 Eggplants, very small or l l

1. Preheat oven to 375 degrees.
2. Cut the eggplants in half lengthwise, if using the
small ones and take out the flesh, being careful not
to damage the skin. Mince the pulp well and place in
colander after sprinkling with coarse (sea or kosher)
salt for 30 minutes. Do the same with the eggplant
shells and put them on a paper towel to drain.
3. Heat 4 tablespoons of olive oil in a large skillet.
Add the well drained eggplant pulp and cook until
lightly browned. 3. Add the tomatoes and cook the
mixture over high heat until the liquid is evaporated.
4. Add the other ingredients (Note:I do not use the
tuna fish or the olives if I’m making this as a side
dish;but they would be necessary if this is to be a
main dish entree.) Cook the mixture for 2 more
minutes. Season with care as the anchovies and capers
are quite strongly flavored.
5. Fill the eggplant halves with the mixture. there
will probably be leftover ingredients to be placed in
another (covered) baking dish. Drizzle the leftover
olive oil on top and bake for 1 hour.

—–

World Championship Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef chuck — cubed
1/2 pound Pork — ground
1 tablespoon Flour
1 tablespoon Cooking oil
1/3 cup Onions, dehydrated — minced
1/2 teaspoon Garlic — granulated
1 can Beef stock
2 cans Chicken stock
1 can Tomato sauce — 8 oz.
1/2 teaspoon Cumin
1 can Mild green chiles — 4 oz.
1 Jalepeno pepper; seeded — deveined, minced
1 teaspoon Black pepper
3 tablespoons Chili powder
—–PHASE II—–
4 cans Tomato sauce
1/4 cup Chili powder
2 tablespoons Mild NewMexico chili powder
2 tablespoons Cumin
1 teaspoon Garlic — granulated
1 teaspoon Tobasco brand hot sauce
1/2 tablespoon Brown sugar
Salt — to taste

Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining
imgrediemts from PHASE I and simmer covered, 1-1/2 hours. Uncover, add
remaining ingredients and simmer 1-1/2 hours.

– – – – – – – – – – – – – – – – – –

Title: Dinkum Chili
Categories: Soups/stews
Yield: 8 servings

500 g Wallaroo Bacon
2 tb Vegetable Oil
1 kg Red Kangaroo Shank, Chopped
500 g Gray Kangaroo Steak, Chopped
500 g Ground Emu Ham
31 1/2 g Tasmanian Light Red Chili
31 1/2 g Wooroorooks Chili
26 1/2 g Mount Isa Dark Red Chili
140 g Oregano
1 tb Cumin
3 tb Brown Sugar
1 White Onion, Chopped
1 Brown Onion, Chopped
2 Celery Stalks, Chopped
1 Green Pepper, Diced
2 Garlic Cloves, Minced
740 ml Australian Beer
1 cn Whole Tomatoes #411

Combine all ingredients and simmer until ready to serve. Serve hot and
enjoy.

MMMMM

THAI ICED TEA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Chinese-Style Red Or Black
-Tea Bags Or:
1/4 c Regular Black Tea
4 c Boiling Water
Ground Cinnamon
1/2 c Evaporated Milk

Place tea in a teapot; pour water over tea. Let steep
for 5 minutes. Let cool slightly. Fill four 10 to 12
ounce beverage glasses to the rim with ice cubes; then
fill two thirds full with tea. Into each glass, stir
about 2 tablespoons of evaporated milk; add a dash of
ground cinnamon and sweeten to taste with sugar.
Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

THAI STYLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Soups
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Litres water
4 Chicken thigh fillets,
-sliced
1 t Chicken stock powder
60 g Button mushrooms, sliced
85 g Pack of Chicken flavour
2 Minute noodles
2 Spring onions, sliced
1 tb Fish sauce
1 tb Chopped fresh coriander
Red chili, hot, sliced
-(garnish)

Combine water, stock powder, flavour sachet from
noodles and fish sauce in a micro-safe bowl.

Cook uncovered on high for 12 minutes, stirring
occasionally. Add chicken, cook on high for 5 minutes,
stirring occasionally. Stir in mushrooms and noodles.

Cook uncovered on high for 3 minutes, or until noodles
are tender, stirring halfway through cooking time.
Stir in sliced onions and coriander. Serve garnished
with red chilli.

– – – – – – – – – – – – – – – – – –

Sweetheart Cookie Puzzle

Recipe By : matejka@bga.com (Anita A. Matejka)
Serving Size : 1 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 c granulated sugar
2 tsps vanilla
2 c rolled oats — uncooked
1 1/4 c unbleached flour
2 c M Ms plain chocolate candy

Preheat oven to 350. Lightly spray 2 baking sheets with cooking spray; set
aside. In a mixing bowl, combine margarine, sugar, and vanilla. In another
mixing bowl, combine oats and flour. Mix wet ingredients with dry
ingredients just until moistened. Divide dough in half. Pat each half of
dough into heart shape about 1/4″ thick on prepared baking sheets. To
decorate, gently press M M’s into dough in a pattern or phrase of your
choice. With a sharp knife, cut through dough to form 10 random shapes. Do
not separate. Bake for 18 minutes or until lighly browned. Carefully cut
through pieces again to separate. Cool 5 minutes on baking sheet. Remove
and cool completely on wire rack.

– – – – – – – – – – – – – – – – – –

NOTES : The serving size depends on how big you decide to cut out the
shapes. This recipe makes two 10″ heart shaped cookie puzzles.

– – – – – – – – – – – – – – – – – –

Swedish Coconut Balls

Recipe By :
Serving Size : 96 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 teaspoons baking ammonia — ammonium carbonate
1 pinch salt
2 cups coconut — flaked
4 cups flour

Cream butter, shortening, sugar, vanilla. Sift flour with baker’s ammonia and
salt. Stir in flour mixture and coconut.

Preheat oven to 325°F. Shape dough into balls the size of a walnut. Place 2
1/
2″ apart on ungreased cookie sheet. Bake in 325°F oven for 15 minutes. Don’t
o
pen the oven door while cookies are baking.

– – – – – – – – – – – – – – – – – –

NOTES : I got this recipe from my cousin Jeannette. I have no idea where she g
ot it. She has acutally made it, but I’ve never found the baking ammonia.

ITALIAN NOUGAT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Blanched filberts
2 (4–1/2 oz) pkg blanched
Whole almonds
2 cups Table sugar
1 cup Light corn syrup
1/2 cup Fresh honey
1/4 Teaspoon salt
2 Whole — smilin’ egg whites
2 Teaspoons vanilla extract
1/4 cup Butter or margarine
Softened

THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 1. Preheat oven to
350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10
minutes, until golden. 2. In heavy, straight-side, 3-quart saucepan, combine
sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until
sugar is dissolved. Continue cooking, without stirring, to 252F. on candy
thermometer, or until a small amount in cold water forms a hard ball. 3.
Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites
until
stiff peaks form. 4. In thin stream, pour about 1/4 of hot syrup over egg
whites, beating constantly, at high speed, 5 minutes until mixture is stiff
enough to hold its shape. Cook rest of syrup to 315-318F. on candy
thermometer,
or until a small amount in cold water forms brittle threads. 5. In thin
stream,
pour hot syrup over meringue, beating constantly, at high speed, until stiff
enough to hold its shape. 6. Add vanilla and butter, beating until thickened
again–about 5 minutes. With wooden spoon stir in toasted nuts. 7.
Turn mixture into buttered 11x7x1-1/4 inch pan.
Smooth top with a spatula. Refrigerate until firm. 8.
Loosen edge of candy all around; turn out in large block. With sharp knife, cut
into 1-1/2×1-inch pieces.
9. Wrap each in waxed paper. Refrigerate. Yield: Makes 2-1/2 pounds
Dee Penrod

– – – – – – – – – – – – – – – – – –

SRI LANKA ALA BADUN POTATOES ONION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----ALA BADUN----- 450 g Potatoes 225 g Onion 1 t Salt 1/4 ts Turmeric 1 t Chile powder 1 t Paprika 100 ml Oil Curry leaf 1/2 ts Mustard seed, ground 1 cg Cinnamon stick 1 t Lime juice ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Boil the potatoes, peel and cut into bite size pieces Slice the onion. Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon stick Fry until the onions are a golden brown, then add the potato and keep tossing with the onion until browned and heated through. Discard the cinnamon stick and sprinkle the lime juice on top just prior to serving. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -