Vegetable and Cheese Strata

Recipe By : Barbara Taub/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups onion — finely chopped
1 cup scallion — finely chopped
3/4 pound mushroom — sliced thin
3 tablespoons olive oil
2 red bell pepper — thinly sliced
2 green bell pepper — thinly sliced
enought Italian bread cut into 1″ cube to
measure 9 cups about 1 1/2 loaves
2 1/2 cups extra sharp Cheddar — coarsely grated
1 cup Parmesan cheese — freshly grated
12 large eggs
3 1/2 cups milk
3 tablespoons dijon mustard
tabasco sauce to taste

In a large skillet cook the onion, the scallion, and the mushrooms in the oil
over moderately low heat stirring, until the onion is softened, add the bell
peppers and salt and pepper to taste, and cook the mixture over moderate heat,
stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off
is evaporated and the peppers are tender. Arrange half the bread cubes in a
buttered large shallow 4 1/2 quart baking dish, spread half the vegetable
mixture over them, and sprinkle half the Cheddar and half the Parmesan over
the vegetables. Arrange the remaining bread cubes over the cheeses, top them
with the remaining vegetables, and sprinkle the remaining cheese over the top.
In a bowl whisk together the eggs, the milk, the the mustard, the Tabasco, and
salt and pepper to taste, pour the egg mixture evenly over the strata, and
chill thestrata, covered, overnight. Let the strata stand at room temperature
for 15 minutes and bake it in the middle of a preheated 350F oven for 50
minutes to 1 hour, or until it is puffed and golden and cook through.

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Per serving: 284 Calories; 19g Fat (58% calories from fat); 18g Protein; 13g
Carbohydrate; 293mg Cholesterol; 504mg Sodium

Title: Doneraki’s Charro Beans
Categories: mexican, soups
Yield: 1

1 lb dried pinto beans
6 to 7 bacon; chopped
1 garlic; chopped, to taste
4 md tomatoes; chopped
2 md onions; chopped
1 md green bell pepper; chopped
1 salt; to taste
1/2 bn cilantro (fresh); chopped
1 beer
1 jalapeno peppers; chopped ,
-to taste

Rinse and pick over beans. Boil in a large pot of water until tender, but
still firm, about 1 1/2 hours (no need to soak them beforehand). A half hour
before beans are done, heat bacon in a large skillet over medium heat. Add
garlic, tomatoes, onions and bell pepper and continue cooking until bacon is
crisp.

Stir bacon mixture into beans and season with salt. Before serving, stir
in cilantro. Mixture should be soupy, but beans should not be mushy.

Some cooks like to add a 12-ounce beer (such as Tecate) and seeded,
chopped jalapenos with the bacon mixture.

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Title: BRAISED CHICKEN DRUMSTICKS
Categories: Chinese, Poultry
Yield: 8 servings

8 Chicken fryer drumsticks
Cornstarch for dredging
3 c Oil for deep-frying
1 c Dried chestnuts
1 Five-spice bouquet (OR
1 tb Five-spice powder)
4 c Cold water
1/2 c Dark soy sauce
1/2 c Rock sugar
1/2 c Medium sherry
1/2 ts Salt

Preparation: At least 12 hours before cooking this
dish, rinse several times then soak dried chestnuts.
After soaking, remove pieces of skin wedged in nutmeat.

Deep-frying: In wok or suitable pan, slowly heat
deep-frying oil; oil is ready when bubbles quickly
form around chopstick held vertically in oil.
Meanwhile, dredge drumsticks in cornstarch; shake off
excess starch. Deep- fry drumsticks 2 at a time until
brown, about 5 minutes. Remove from oil; drain.

Red-cooking: Pour water in sandy pot or comparable
casserole dish; add 5- spice bouquet, soy sauce,
sherry salt (5-spice powder can be substituted,
though the final flavor will be less distinctive).
Slowly bring to boil, reduce heat, cover pot simmer
15 minutes. Remove cover; discard bouquet; add salt
rock sugar; dissolve rock sugar. You can stop here
until near serving time.

About 30 minutes before serving time, add drumsticks
soaked chestnuts to hot red-cooked sauce. Simmer in
covered pot for 15 minutes; remove cover; simmer for
another 15 minutes. Sauce should have reduced by about
1/3, and become bright thick.

To serve, prop drumsticks up around sides of sandy
pot; spear chestnuts with sate sticks or long
toothpicks.

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Title: Athenian Pizza
Categories: Pizza, Snacks
Servings: 6

3 tb Oil
12 sl Eggplant (thin); diced
1 lg Red bell pepper; diced
6 Pita breads
1 1/2 c Prepared spaghetti sauce
2 1/2 oz Pepperoni, sliced
1 sm Onion; thinly sliced

Heat 2 tablespoons oil in large skillet over medium heat. Add diced
eggplant, a little at a time, and cook until golden brown, adding remaining
oil as needed. Drain eggplant on paper towels. Add red pepper and cook
until tender-crisp. Drain on paper towels. Separate pita breads, pulling
completely apart into halves. Arrange on baking sheet, cut sides up. Spread
2 tablespoons spaghetti sauce on each pita bread half. Top with some of
eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 minutes.

(C) 1992 The Los Angeles Times

MMMMM

Chocolate Zucchini Cake

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Sugar
1/2 c Butter
1/2 c Oil
3 Eggs
1/2 c Buttermilk
1 ts Vanilla
2 1/2 c Flour
4 tb Cocoa
2 ts Baking soda
1 ts Cinnamon
1 ts Salt
3 Zucchini, about 6″ long, shredded (2 c)
1/2 c chocolate chips (use up to 1 cup)

Preheat oven to 325 degrees. Grease a 9×13″ pan. Combine sugars,
butter and oil. Add eggs, buttermilk, and vanilla and mix well. Sift
together the flour, cocoa, soda, cinnamon and salt. Add to the
mixture. Stir in zucchini. Pour into pan and sprinkle chips over the
top. Bake 45 mins, cool, then turn out on wire rack.

This is a really moist cake that may last for awhile.

From: Connie Dobrowolski:

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PUEBLO RED CHILE STEW

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Mexican Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lb Stewing beef
2 ga Water
2 tb Salt
5 lb Potatoes
2 c Red chile powder
1/2 c Blue cornmeal *

Cut meat into 1″ cubes. Cover with water and bring to a boil in a large
kettle. Reduce heat to simmer and begin cooking.

Meanwhile peel and cube potatoes, add to the meat and cook until meat and
potatoes are tender. Measure chile powder and blue cornmeal into a bowl
with enough water to make a paste. Stir slowly into the stew, mix well to
thicken the broth. Simmer for 1/2 hour and serve.

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CRAB CORN SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Frozen Whole Corn
1 tb Cornstarch
1/4 c Water
3 cn (10 1/4 oz) Chicken
Broth
1 t Ginger root
1/2 lb Fresh Crabmeat
1/3 c Minced Green Onions
1/2 ts Salt
1/8 ts White Pepper
1 t Rice Vinegar

Position Knife Blade in Processor. Add Half Of Corn.
Process Until Finely Chopped. Add Remaining Corn. Stir
Well Set Aside. Combine Cornstarch Water in A
Small Bowl; Stir Well Set Aside. Combine Chicken
Broth Ginger root in A Large Saucepan; Bring To A
Boil. Add Corn, Cornstarch Mixture, Crabmeat, Green
Onions, Pepper Rice Vinegar. Bring To A Boil. Reduce
Heat Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.)

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La Parilla Authentic Guacamole

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Dips Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ripe avocados — halved, pitted
3 serrano chiles with seeds — finely minced
1/8 teaspoon kosher salt

Everybody knows how to make guacamole, right? Wrong. Please, no lime or lemon,
no sour cream. This
recipe makes what is probably the most commonly made guacamole in Mexico. It is
very rich and
buttery, and is so simple to make, it can be done at the last minute. We make
guacamole to order at
Cafe Marimba, adding a little cilantro and roasted tomato, and we serve it
right in the molcajete
in which it is made.

Quickly mash the avocados and chiles together and season with salt. Guacamole
should be chunky.
Taste for seasoning and serve immediately.

Makes about 1 cup.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

INAGAMI-PAKWEJIGAN (SOFT BREAD)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Native Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Water
2/3 c White corn flour
3/4 ts Salt
Margarine or shortening
Sunflower seeds

Bring the water to a boil. Mix together the flour salt. Pour the
boiling water onto the dry ingredients while stirring. Continue to
stir until the mixture becomes thick uniform.
Serve in a bowl topped with margarine the sunflower seeds.

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BEEF/RICE CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground Beef
1 cup Chopped onion
1 package Chopped Broccoli 10 oz.
1 can Broc/Cheese Soup
1/2 cup Milk
1 teaspoon Garlic fresh
3/4 teaspoon Rice
1 1/2 cups Water

Pre-heat oven to 350 degrees. Prepare the rice with the water in standard
manner. (I do not use salt or margarine in the preparation of the rice.)
While the rice is cooking chop the onions and garlic. Saute slowly until
onions are just tender. Add the ground beef and brown. Cook onions and
ground beef about 7 minutes. Drain off the fat. Return to medium heat.
Separately mix the broccoli cheese soup and milk. Stir until creamy in
texture. At this point test for taste. I usually add table grind black
pepper and salt (less that 1/2 teaspoon). When the ground beef is ready, add
the rice and broccoli, and soup mixture, tossing carefully. Put the mixture
in to a 9 x 9, or 9 x 13 casserole dish. Sometimes I top this with seasoned
bread crumbs and Parmesan cheese. Bake about 35 minutes.

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