Date: Thu, 07 Oct 93 05:44:56 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I make Spanish Rice (Mexican-style rice) at home all the time.
If you have a rice cooker (in Hawaii 99% must) then just put
in your favorite rice, wash it at least four times (place rice
in the cooking container, fill with cold water, stir it gently
with your hand a few times, pour out the water, repeat) and then
add 2/3 salt free (or low-salt) tomato juice or V8, 1/3 water
to the amount needed to cook. A simple rule of thumb is to
cover the rice with water and then have enough additional water
to come to the first joint of your index finger while the tip of
your finger gently touches the rice.

Here’s my recipe for Spanish/Mexican rice:

2 cups calrose (medium grain) white rice
1 cup brown rice
2 cups Salt-free or low-salt tomato juice or V8
1 cup water (see note for correct proportions)
1/4 cup dried chopped onions
2 teaspoons dried oregano flakes
2 teaspoons cumin powder
1 tablesoon Tuong Ot Sriracha (this is the serrano chili
sauce in the clear plastic bottle made by Huy Fong
Foods, Rosemead, CA (818-286-8328) found in most Asian
grocers)
1 tablespoon garlic powder (or 2 tblspn fresh)
1 tablespoon vegetarian bullion liquid concentrate
1/4 cup chopped green bell pepper (optional)*
1/4 cup finely chopped celery (optional)*

Cook as you normally would prepare rice, allow some extra time
to sit covered after cooking (at least 30 min) for the brown
rice to become tender (but still chewy)

*I usually omit these options, but sometimes add for variety
or to be like a particular style I’m trying to emulate. You
could add other vegetables and make it into a rissoto.*

I’ve made it with 100% brown rice, it’s a fine dish, but it
doesn’t taste like a typical restaurant Spanish/Mexican rice.

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 6

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Margerine or butter
1 1/2 ts Beef bouillon granules
1/4 ts Salt
1/4 ts Pepper

Braised Buckwheat Kernels

Popular in Russia where it’s called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue’s note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated and
brown. Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
kernels are tender. Makes 6 servings.

Recipe from Betty Crocker’s “30 Minutes or Less” Cookbook

MMMMM

Date: Sun, 15 May 94 12:23:27 CDT
From: Natalie Frankel

COUSCOUS WITH 7 VEGETABLES (OR MOROCCAN COUSCOUS)

1 medium onion
1 TB veg broth
3 cups vegetable broth
2 carrots, peeled
2 turnips, peeled
1 sweet potato
1 zucchini
1 red pepper
Cut all veggies in strips – julienned

1 can garbanzo beans, drained
1 12 oz. or 15 oz. can tomato sauce
1/4 tsp. cinnamon
1/2 tsp. turmeric
pinch of saffron
pinch of curry
2 cups couscous grains

In a large saucepan, saute onion until lightly browned. Add vegetable broth
and bring to a boil. Transfer to a large pot and add carrots, turnips, and
potato. Simmer 15 mins. Lower heat and add zucchini and pepper. Cook 20
mins. Add beans, tomato sauce and spices. Cook til heated through.

In a separate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover
and take off of heat. Let stand 5-7 minutes, fluff with a fork and serve
with vegetables on top.

CORN, SCALLION AND RED PEPPER QUESADILLA

Recipe By : TVFN How to Boil Water Show #8354
Serving Size : 4 Preparation Time :0:00
Categories : Htbw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large flour tortillas
1 cup Monterey jack cheese — grated
1/2 cup fresh or frozen corn — thawed
1/2 scallion — thinly sliced
1/2 red bell pepper — seeded and chopped
2 tablespoons chopped cilantro

Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with
cheese, corn, scallion, red pepper and cilantro. Top with emaining two
tortillas and bake for 10 minutes or until cheese me lts. Alternative:
Substitute any leftover cooked vegetables for fresh vegetables.

– – – – – – – – – – – – – – – – – –

FLORIDA COLESLAW (FLORIDA COOKING)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Head (3/4 to 1 pound)-
-cabbage
3 ea Onions or scallions with-
-tops, sliced very thin
1 1/2 ts Dried dillweed or 2 tb-
-minced fresh dill
1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Red wine vinegar
2 tb Vegetable or olive oil
1/3 c Mayonnaise

Shred the cabbage fine with a sharp knife or in a food processor. Cut out
the core; this is the cook’s bonus if it is sweet, discard it if it is
bitter. In a medium-size bowl, combine the cabbage with the green onions,
dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise,
and toss again. Cover and chill 1 hour before serving.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright

– – – – – – – – – – – – – – – – – –

10 oz tofu (extra firm)
3 tsp vanilla extract
2 Tbsp maple syrup (or other sweetener) or to taste
1/2 cup tahini (sesame butter)
3/4 cup cold water or soy milk
1/4 cup walnuts (chopped med. coarse)
3 Tbsp cocoa powder
prepared and cooled 9 inch pie crust of your choice
Cube tofu and process in food processor until very smooth. Add
vanilla and maple syrup while continuing to blend. Stop and add
tahini, then continue to blend (mixture will clump up but smooth out
with continued processing). Add liquid in two or more additions,
blending between. Mixture should be quite soft and probably has
become quite warm. Divide mixture in half; leave one half in
processor. Fold walnuts into the 1/2 mixture in bowl and cocoa powder
into the 1/2 mixture in the processor. Blend tofu and cocoa mixture
till smooth. Spread the two mixtures into a prepared and cooled pie
crust of your choice. Now, swirl the vanilla and chocolate layers
together for an attractive appearance. Chill thoroughly and serve
with whipped cream or rice dream (available at health food store)

MULLIGATAWNY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Canola oil
2 lg Onions — coarsely chopped
2 lg Celery stalks — coarsely chop
1 lg Garlic clove — minced
4 c Chicken stock — defatted
2 lg Apples — * see note
2 md Carrots — coarsely chopped
1/4 c Fresh parsley — coarsely chop
2 tb Sweet red peppers — coarsely
1 c Water
1/2 c Boiling potatoes — peeled d
2 1/2 ts Curry powder
1 t Chili powder
1/2 ts Ground allspice
1/4 ts Dried thyme
1/4 ts Black pepper
1 1/2 lb Chicken wings
1 lb Chicken breast halves withou
1 1/4 c Tomatoes, canned — chopped
Salt

Recipe by: Skinny Soups Combine oil, celery, onions,
and garlic in a large pot. Cook over medium h pers
and cook, stirring, 3-4 minutes longer. Stir in
remaining stock, wate Remove pot from heat. Remove
chicken from pot. Discard chicken wings and

Using a measuring cup, scoop about 2 cups vegetables
and liquid from pot an When chicken breasts are cool
enough to handle, remove meat from bones and Will keep
in refrigerator for 3 days.

– – – – – – – – – – – – – – – – – –

Title: Cream of Crab Soup
Categories: Soups Appetizers Fish Londontowne
Servings: 6

1 lb Crabmeat 1/4 t Celery salt
1 ea Chicken boullion cube 1 t Salt
1 c Boiling water 1 x Dash pepper
1/4 c Chopped onion 1 qt Milk
1 c Butter 1 x Chopped parsley
3 T Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and boullion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Gaarnish with parsley.

—————————————————————————–

Title: DEEP-FRIED BEAN CURD STIR-FRIED WITH MUSHROOM
Categories: Vegetarian, Beans, Chinese
Yield: 4 servings

1 1/2 Cakes bean curd
Vegetable oil
— for deep-frying
6 md Chinese dried mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock

—————————SAUCE—————————
2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar

Cut the bean curd into 1- x 1-1/2-inch flat pieces.
Deep-fry them in hot oil for 2 to 2-1/2 minutes, until
the surfaces are somewhat firm and yellow. Drain
thoroughly. Soak the mushrooms in boiling water for
half an hour. Drain. Discard the stems and cut the
caps into halves. Cut the onion into thin slices.
Break the broccoli into individual florets and cut the
stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok.
When hot, add the onion, ginger, broccoli stems, and
mushrooms and stir-fry in the hot oil for 2 mintues,
to season the oil. Add the broccoli and stock and
continue to stir-fry for 1-1/2 minutes, and then cook,
covered, for 1-1/2 minutes. Uncover the pan or wok,
pour the sauce ingredients over the contents, and
continue to turn and stir-fry all ingredients together
for a further 1-1/2 minutes. Serve with rice and
other dishes.

Source: New Chinese Vegetarian Cooking by Kenneth Lo
Typed for you by Karen Mintzias

—–

Ginger Lemonade

Fresh ginger
Juice of 3 lemons
1/2 cup Honey (or sweetener of choice)
2 quarts water

Place water on the stove to boil. Peel a good 2-3 inch slice of
ginger (depending on how you like ginger). Grate the ginger over
a fine mesh grater. Squeeze the freshly grated pulp to remove
the juice. Discard dry pulp. When water boils, add the lemon
and ginger juice. Let steep for 20 minutes, then add the honey.
(Personally, I’ve found that 1/2 cup honey is almost too sweet,
so adjust accordingly). This is very refreshing.