Title: Home-Style Inner Beauty Hot Sauce
Categories: None
Yield: 1 servings

12 Fresh habanero chiles —
Roughly chopped
1 Ripe mango — peel, pit,
Mash
1 c Cheap yellow prepared
Mustard
1/4 c Brown sugar — packed
1/4 c White vinegar
1 tb Prepared curry powder
1 tb Ground cumin
1 tb Chili powder
Salt and freshly cracked
Black pepper — to taste

This style of hot sauce, widely used in the West Indies, is
basically habanero peppers (also known as Scotch Bonnets),
fruit, and yellow mustard, with a few other ingredients thrown
in. Use this recipe as a guideline. Habaneros are at the top of
the chile pepper heat scale, so feel free to substitute other
peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your
imagination run free as to what whopper you can lay on your
guests regarding its origins. If you’re having trouble, here’s a
start:

“One day in Jamaica I was in this dingy bar and met this old
guy who…” and you take it from there.

Mix all the ingredients together and stand back. This will
keep, covered and refrigerated, until the year 2018. Be careful,
though: If it spills, it will eat a hole in your refrigerator.
If you ever want to dispose of it, call the local toxic waste
specialists.

WARNING: Hottest sauce in North America. Use this to enhance
dull and boring food. Keep away from pets, open flames,
unsupervised children, and bad advice. This is not a toy. This
is serious. Stand up straight, sit right, and stop mumbling.

Be careful not to rub your nose, eyes, or mouth while working
with habaneros. You may actually want to wear rubber gloves
while chopping and mixing — these babies are powerful.

Recipe By: Big Flavors Of The Hot Sun by Schlesinger
Willoughby
—–

Title: BEN JERRY’S ORANGE CREAM DREAM ICE CREAM
Categories: Frozen
Yield: 1 servings

1/3 c Orange juice concentrate;
– thawed
2 ts Vanilla
Sweet cream base

This recipe for Orange Cream Dream is easy to make and very
refreshing. it brings back memories of waiting for the ice cream man
on warm summer evenings. Prepare the Sweet Cream Base. Add the juice
concentrate and vanilla and blend. Transfer the mixture to an ice
cream maker and freeze following the manufacturer’s instructions.
Makes one generous quart.

MMMMM

Title: Reduced-Fat Macaroni Cheese
Categories: Main dish
Yield: 4 servings

8 oz Macaroni, elbow twists 16 oz Cottage cheese, low-fat 1% 2 T
Flour, all-purpose 2 c Skim milk 4 oz Cheese, sharp cheddar shred 1 t
Salt 1/4 t Pepper, ground black 1/4 t Nutmeg ground 1/4 c Cheese,
parmesan grated

“They’ll never know we sneaked out 10 grams of fat per serving
because this macaroni and cheese is as good as – even BETTER than –
the old-favorite recipe.”

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water;
drain. 2. Preheat oven to 375 degrees F. Spray shallow,
broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3.
In food processor with knife blade attached, blend cottage cheese
until smooth. (Or, in blender at high speed, blend cottage cheese
with 1/4 cup of the milk called for in recipe, for easier blending.)
4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth.
Slowly stir in remaining cups milk until blended. Cook over medium
heat until mixture just boils and thickens slightly, stirring
frequently. Remove saucepan from heat; stir in cottage cheese,
Cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole;
cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove
casserole from oven. Turn oven control to broil. Sprinkle Parmesan
cheese on top of macaroni mixture. 7. Place casserole in broiler at
closest position to source of heat; broil 2 to 3 minutes until top is
golden brown.

This recipe which I’ve made and enjoyed, comes from the September 1995
issue of Good Housekeeping.

MMMMM

DOLMAS WITH LAMB

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground lamb
1 c Olive oil
3 tb Olive oil
1 c Finely chopped yellow onion
3 Finely chopped green onions
-(incl tops)
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Jar (16 oz) grape leaves
-packed in brine
3/4 c Freshly squeezed lemon juice
1 c Chicken broth

Several stems of fresh parsley
Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain the rice. Heat 3 Tbl olive oil in a
skillet over medium-high heat. Add the yellow onion
and saute until soft, but not brown, about 5 minutes.
Add ground lamb and fry with onion till done.
Transfer to mixing bowl and add the drained rice, 1/2
cup of the remaining olive oil, green onions, parsley,
mint, pine nuts, cinnamon, allspice, salt, and pepper.
Set aside. Rinse the grape leaves under running cold
water to remove as much brine as possible; pat dry and
stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat
work surface. Cut off and discard the tough stem end.
Spoon about 1 Tbl of the rice mixture in the center
near the base of the leaf. Fold the stem end over to
cover the filling; fold both sides inward, lengthwise,
and then tightly roll leaf toward pointed tip end to
form a compact packet. Repeat with the remaining
leaves and filling. Pour about 2 Tbl of the remaining
olive oil in the bottom of a large pot and strew with
a layer of parsley stems to prevent grape leaves from
sticking. Arrange the stuffed leaves, seam side down
and almost touching on top of the parsley, making as
many layers as necessary. Drizzle the remaining 6 Tbl
olive oil the lemon juice and 1/2 cup broth over the
leaves.

Top with a heat-resistant plate and weight with a
heavy can to keep leaves from unwinding during
cooking. Cover the pot bring to a gentle boil reduce
the heat to low and cook until rice is tender about 1
hour. During cooking add a little heated liquid as
needed to keep dolmas moist. Remove from the heat and
cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon
zest and serve at room temperature.

Food Wine RT [*]
Category 6, Topic 10
Message 32 Mon Mar 16, 1992
R.TAULE [REETZ] at 02:36 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Title: Quinoa Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
1/2 c Quinoa flour
1/2 c Cornmeal
1/3 c Tapioca flour
1 Egg
1 tb Vegetable oil, optional
2 tb To 3 water, if and as
Needed

MMMMM————————–EXTRUDER——————————-
2/3 c Quinoa flour
2/3 c Cornmeal
1/2 c Tapioca flour
1 Egg
1 tb Vegetable oil, optional
1 tb To 2 water, if and as
Needed

It is very fragile and breaks easily during rolling and extruding.
Don’t roll it too thinly and use a thicker shape such as fettuccine
rather than spaghetti. It holds its shape nicely during cooking. Per
1 cup Serving: 315calories 9.9g protein 49.9g carbohydrate 8.9g fat
92.2mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM

Title: Curried Mushroom Soup
Categories: Soups/stews, Low fat, Formatted
Yield: 4 servings

1 c Mushrooms, dried; assorted
-oyster, morel, porcini, etc
2 c Water, boiling
Vegetable spray
1 1/2 c Leek; chopped, white only
2 tb Flour, all-purpose
1 tb Curry powder
4 c Milk, skim
1 ea Boullion cube, chicken
2 c Mushrooms, portobellas;
-chopped
1 tb Sherry, dry; (optional)
1 tb Chervil; chopped

Combine the dried shrooms and boiling water in a bowl and set aside to
soak.
Preheat a stockpot over medium heat for 1 minute, then spray it twice
(that’s twice…) with the veg oil. Add the leeks and saute for about 3
minutes, stirring constantly, until transluscent. Add the flour and curry
powder. Stir with a wooden spoon til the leeks are well coated. add the
milk and boullion cube. Raise the heat to high and cook just until the
bubbles begin to form around the edges.
Reduce heat to low and whisk until all ingredients are thoroughly
combined. Stir in the fresh shrooms and cook for 5 minutes.
Meanwhile, back at the ranch… remove the reconstituted shrooms from
their soaking liquid, squeeze out excess moisture, and roughly chop. Add
to the stockpot and cook for 1 minute more. Stir in the sherry. Garnish
with the chopped chervil.
fat = 1.6 g calories = 196
From: jod@world.std.com (Julie E ODonnell), reposted by DonW1948@aol.com

—–

Country Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds navy beans
2 1/2 quarts water
1 meaty ham bone
2 onions — chopped
1 tablespoon salt
1/2 teaspoon pepper
1 bay leaf

Wash and pick over beans. Add to water. Cover and soak over night or boil 2
minutes and soak 1 hour. Add remaining ingredients. Cover and simmer until
beans are tender. 3 – 3 1/2 hours. Remove bone and bay leaf. Mash beans
lightly. Cut meat off the bone and put it back into the soup. Can be frozen
at this point. To serve, add enough water to make a soupy consistency.
Makes 4 quarts.

– – – – – – – – – – – – – – – – – –

Title: HOT SOUR EGGS IN A NOODLE NEST
Categories: Chinese, Pasta, Eggs
Yield: 4 servings

1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked,
-drained hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch
-lengths
1 tb Water
1 Whole green onion, thinly
-sliced
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar,
the 1 tsp soy, sugar, and white pepper; set aside.
Toss hot noodles with the sesame oil and the 1 T soy
sauce. Heat a wok over high heat. When pan is hot,
add the 1 T oil. When oil is hot, add bok choy. Stir
fry for one minute. Add water, cover and cook until
vegetable is crisp-tender (about 2 minutes). Add
green onion and cook for 30 seconds. Stir chicken
broth mixture, add to pan, and cook, stirring, until
sauce bubbles and thickens. To serve, arrange noodles
into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable
sauce.

—–

Almond Cookie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1 1/2 cups Butter
1/2 teaspoon Almond flavoring
1 8 ounces Can almond paste
1 1/2 cups Flour
1/2 teaspoon Baking powder
1/4 teaspoon Soda

Cream butter, sugar, and almond flavoring until light and
fluffy. Add egg and almond paste and beat thoroughly. Add
sifted dry ingredients and beat until well blended. Chill
dough for about 2 hours.Form into balls, shaping with palms
of hands. Use 1 level teaspoon of dough for 1 cookie. Place
on ungreased cookie sheet and press gently with small fruit
glass which has been dipped in granulated sugar. Bake at 350
until delicately browned. about 12 minutes. NOTE: you can
also add 3/4 cup chopped fine almonds to give added flavor.

– – – – – – – – – – – – – – – – – –

BARBECUED SQUID

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Squid, cut into rings
Lemon-garlic butter [posted
-in another post. S.C.]

Serve this with a Thai sweet/hot chili sauce. Had it like that in
Bangkok and it was one of the best meals I had there.

This recipe sounds too easy to be true. It isn’t. As with any
grilled seafood, the fresher the ingredients and the simpler the
cooking, the better the end result. Barbecued squid and an anise
flavored aperitif like Pernod, ricard, ouzo or raki, make a wonderful
combination. Make a fire, preferably with firewood or Mexican
charcoal, started from paper and kindling. Skewer the squid. When
coals are red hot, barbecue the rings for 2 to 3 minutes per side, or
until they are brown.

Some recipes for grilled squid suggest marinating them. I omit this
procedure because it adds flavor at the expense of softening the
flesh. Serve hot with lemon-garlic butter.

NOTE: Commercial charcoal and lighter fluid are petroleum products.
They impart an oily flavor to food. Hardwood, or Mexican charcoal, a
commercial product, which is made by burning down mesquite, both give
a nice flavor and are certainly less toxic than petrochemicals.
Mexican charcoal is available in Northern California through Lazzari
Fuel Company, San Francisco.

From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

– – – – – – – – – – – – – – – – – –