Date: Thu, 07 Jul 94 11:05:26 CDT
From: Jeanne Chappell

This is an easy/good recipe for Spanish Rice:

EASY SPANISH RICE
———————————————————————–

1 chopped onion | Saute’ in water till tender
1 chopped green pepper |

1 C uncooked rice
1/2 C canned tomatoes with green chilies (I use the diced Ro*Tel brand)
1/4 t ground turmeric
1 t ground cumin
salt (orginal recipe calls for 1/2 t salt – I do not add salt)
1 3/4 C water (original recipe calls for 2 C – I like my rice drier)

Add remaining ingredients to onion/green pepper
Bring to boil – Reduce heat and simmer till rice is done
(time will vary according to kind of rice used)

I have used both long grain brown rice and long grain Uncle Bens Converted Rice
(preferred by daughter) – both are good.

I frequently double the recipe and dump in the whole can of
green chilies (10 oz)

Title: Beer Biscuits
Categories: Breads Quick
Servings: 4

2 c Unbleached Flour
3 t Baking Powder
1 t Salt
1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistency. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

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SWISS FONDUE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c (1 lb) shredded aged Swiss
-Cheese
1/4 c All purpose flour
1 Clove garlic, halved
2 c Sauterne
1/2 ts Salt
1/2 ts Worcestershire sauce
1 d Of ground nutmeg

From: Arizona Cookbook

Toss together cheese and flour. Rub inside of saucepan
with garlic. Discard garlic. Add sauterne and heat
until bubbles rise. Over low heat add the cheese, 1/2
cup at a time, stirring until cheese is melted after
each addition. Add salt, Worcestershire sauce and
nutmeg. Transfer to fondue pot and serve with cubes of
French bread.

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Title: MAPLE MACADAMIA NUT PARFAIT
Categories: Desserts
Yield: 4 servings

1 c Maple syrup
1 c Cold water
1 pk Knox gelatine
1 x Macadamia or other nuts

Soak gelatine in 1/4 cup cold water 5 minutes. Bring syrup to boil.
Stir in gelatine – stir until clear. Add remaining cold water. Stir.
Refrigerate. When mixture is almost set, beat until fluffy. Put in
glasses, then into refrigerator. When serving, decorate with whipped
cream, nuts, cherries as desired. By Mrs. Forrest Curtis
From Maple Dessert Recipes by Massachusetts Maple Syrup Producers
Association P.O. Box 377 Ashfield, MA 01330

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Title: Lamb with Spinach (Dilli Ka Saag Gosht)
Categories: Lamb, India
Yield: 6 servings

8 tb Vegetable oil
1/4 ts Black peppercorns
6 ea Whole cloves
2 ea Bay leaves
6 ea Cardamom pods
2 ea Medium onions finely chopped
6 ea Garlic cloves chopped
1 ea Inch cube of ginger chopped
2 lb Cubed lamb
2 ts Ground cumin seeds
1 ts Coriander seeds
1/4 ts Cayenne pepper
2 ts Salt
5 tb Plain yogurt well beaten
2 lb Fresh spinach chopped
1/4 ts Garam masala

Heat the oil in a large pot over a medium-high flame.
When hot, put in the peppercorns, cloves, bay
leaves, and cardamom pods. Stir for a second. Now
put in the onions, garlic and ginger. Stir and fry
until the onions develop brown specks. Now add the
meat, ground cumin, ground coriander, cayenne pepper,
and 1q/2 of the salt. Stir and fry for a minute.
Add 1 tablespoon of the yogurt. Stir and fry for a
minute. Keep doing this until all yogurt has been
incorporated. The meat should also have a slightly
browned look. Add the spinach and the remaining
salt. Stir to mix. Keep stirring and cooking until
the spinach wilts completely. Cover tightly and
simmer on low heat for about 1 hour or until meat is
tender. Remove the lid and add the garam masala. Turn
the heat to medium. Stir and cook another 5 minutes
until most of the water in the spinach disappears and
you have a thick, green sauce. Remove the whole spices
and serve.

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Golden “Chicken” Patties

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 15 oz. cans garbanzo beans (chickpeas),drained — (reserve liquid)
1 1/2 cups uncooked *quick cooking* oats
2 cloves garlic — minced
1/2 teaspoon ground cumin
1/4 teaspoon red pepper
vegetable oil or nonstick cooking spray
TOPPING: veg gravy, mushroom gravy,
cranberry sauce, etc.

In a food processor or blender, process beans with about 1/2 cup of reserv
ed liquid, adding more liquid if necessary, to make a smooth paste. Add garlic
, cumin, red pepper, salt pepper and process to combine well.
In a medium mixing bowl, combine bean paste mixture with oats. Mix well,
adding additional bean liquid or oats as necessary to make a mixture that holds
together well and keeps its shape.
Shape mixture into 8 patties about 1/2″ thick. Heat oil in a skillet or s
pray a nonstick skillet with cooking spray. Over medium high heat, cook pattie
s until golden brown on each side, about 5 minutes.
Serve topped with vegetarian gravy, mushroom gravy, cranberry sauce, or othe
r topping of choice.

OTHER OPTIONS: Serve patties on a bun with “burger” toppings condiments. M
ixture can also be shaped into “nuggets” or “fingers” and fried until golden.

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Title: GLAZE FOR CORNED BEEF
Categories: Desserts
Yield: 6 servings

1 c Red Currant Jelly
2 ts Prepared Mustard
1 ts Prepared Horseradish

Blend above ingredients and spread on cooked corned
beef. Bake in 350 F oven for 15-20 minutes.

—–

12 oz. cleaned, sliced, cooked, drained leeks
5 oz. grated swiss cheese [regular or low-fat]
1 1/3 c. 1% milk
4 egg whites/1 egg yolk or 4 egg beaters
3/4 c low-fat bisquik
1/4 tsp salt
1/4 tsp pepper

Heat oven to 400!. Pam pie plate, 10×1.5". Mix leeks and 2c
cheese in plate. Beat milk, eggs, Bisquick, salt and pepper
until smooth. Pour into plate over leeks and cheese. Bake
until knife inserted in center comes out clean, 25-35 min.
Top with remaining cheese and bake 1-2 min longer until
cheese is lightly browned. Let stand 5 min before serving.
Garnish with tomato slices if desired.

Replace leeks with:
10oz thawed, drained chopped broccoli 2/3 c chopped onions, or
10oz sliced, cooked zucchini 1 chopped roasted red pepper, or
12oz miscellanious cooked grated veggies (carrots, zucchini,
summer squash, onions, etc)

The Ultimate Lemon Meringue Pie – No Weep

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–COOK’S ILLUSTRATED
11/12/94—————-
Graham Cracker-Coated Shell
1 1/4 c All-purpose flour
1/2 ts Salt
1 tb Sugar
6 tb Unsalted chilled butter — cut
Into 1/4″ pieces
6 tb Unsalted chilled butter — cut
Into 1/4″ pieces
4 tb All-purpose vegetable
Shortening — chilled
3 tb To 4 T cold wate
1/2 c Graham cracker crumbs
Lemon Filling:
1 c Sugar
1/4 c Cornstarch
1/8 ts Salt
1 1/2 c Cold water
6 lg Egg yolks
1 tb Zest from 1 lemon
1/2 c Juice from 2 or 3 lemons
2 tb Unsalted butter
Meringue Topping:
1 tb Cornstarch
1/4 ts Cream of Tartar
1/2 c Sugar
4 lg Egg whites
1/2 ts Vanilla extract

1. For the pie shell, mix flour, salt, and sugar in
food processor fitted with steel blade. Scatter
butter pieces over flour mixture, tossing to coat
butter with a little of the flour. Cut butter into
flour with five 1-second pulses. Add shortening;
continue cutting in until flour is pale yellow and
resembles coarse cornmeal with butter bits no larger
than a small pea, about 1-second pulses. Turn mixture
into medium bowl.

2. Sprinkle 3 tablespoons cold water over mixture.
Using rubber spatula, fold water into mixture; press
down on dough mixtue with broad side of spatula, fold
water into mixture; press down on dough sticks
together. If dough will not come together, add up to 1
tablespoon more cold water. Shape dough into ball,
then flatten into 4-inch-wide disk. Dust lightly with
flour, wrap in plastic, and refrigerate for 30 minutes
before rolling.

3. Generously spinkle work area with 2 tablespoons
graham cracker crumbs. Place dough on work area.
Scatter a few more crumbs over dough. Roll dough from
center to edges, turning it into a 9-inch disk,
rotating a quarter turn after each stroke and
sprinkling additional crumbs underneath and on top as
necessary to coat heavily. Flip dough over, and
continue to roll, but not rotate, to form a 13-inch
disk slighly less than 1/8-inch thick.

4. Fold dough in quarters; place dough point in center
of 9-inch Pyrex pie pan. Unfold to cover pan
completely, letting excess dough drape over pan lip.
To fit dough to pan, lift edge of dough with one hand
and press dough in pan bottom with other hand; repeat
process around circumference of pan to ensure dough
fits properly and is not stretched. Trim all around,
1/2-inch past lip of pan. Tuck 1/2 inch of overhanging
dough under so folded edge is flush with lip pan;
press to seal. Press thumb and index finger about
1/2-inch apart against outside edge of dough, then use
index finger or knuckle of other hand to poke a dent
on inside edgeof dough through opening created by the
other fingers. Repeat to flute around perimeter of pie
shell.

5. Refrigerate until firm, aout 30 minutes. Prick
shell at 1/2-inch intervals; press a doubled 12-inch
square of aluminum foil into pie shell; prick again
and refrigerate a least 30 minutes.

6. Adjust oven rack to lowest position, heat oven to
400 degrees. Bake, checking occasionally for
ballooning, until crust is firmly set, about 15
minutes. Reduce oven temperature to 350 degrees,
remove foil, and continue to bake until crust is crisp
and rich brown in color, about 10 minutes longer.

7. For the Filling, mix first four ingredients in a
large, nonreactivve saucepan. Bring mixture to simmer
over medium heat, whisking occasionally at beginning
of the process and more frequently as mixture begins
to thicken. When mixture starts to simmer and turn
translucent, whisk in egg yolks, two at a time. Whisk
in zest, then lemon juice, and finally butter. Bring
mixture to a good simmer, whisking constantly. Remove
from heat, place plastic wrap directly on surface of
filling to keep hot and prevent skin from forming.

8. For the meringue, mix cornstarch with 1/3 cup
water in small saucepan; bring to simmer, whisking
occasionally at beginning and more frequently as
mixture thickens. When mixture starts to simmer and
turn translucent, remove from heat. Leet cool while
beating egg whites.

9. Heat oven to 325 degrees. Mix cream of tartar and
sugar together. Beat egg whites and vanilla until
frothy. Beat in sugar mixture, 1 tablespoon at a time;
until sugar is incorporated and mixture forms soft
peaks. Add cornstarch mixture, 1 tablespoon at a time;
continue to beat meringue to stiff peaks. Remove
plastic from filling and return to very low heat
during last minute or so of beating meringue (to
ensure filling is hot). MM Norma_Wrenn

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Title: Cajun Catfish Remoulade
Categories: Fish, Main dish, Cajun, Kooknet, Cyberealm
Yield: 8 servings

1 c Nonfat Mayonnaise
1/3 c Creole Mustard
1/3 c Fresh Horseradish
1 tb Lemon Juice
1 tb Worcestershire Sauce
4 dr Tabasco
1 tb Onion; grated
8 Catfish Fillets
1 qt Water
2 ts Old Bay Seasoning
2 Bay Leaves
1/2 ts Cayenne Pepper
1 Head Butter Lettuce; torn
-into bite-sized pieces
2 Beefsteak Tomatoes; cut into
-wedges
Parsley

Mix first seven ingredients in a glass jar; cover and refrigerate
overnight. Cut catfish fillets into bite-sized pieces. Bring water,
Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer
and add catfish fillets. Cook until the meat flakes, about 10
minutes. Remove from heat, cover and let the fish cool in the cooking
liquid. Refrigerate until serving time. To serve, drain the catfish
fillets and place them on a lettuce-lined platter. Place the
remoulade sauce in a bowl and nestle it in the center of the serving
platter and serve. Garnish with tomato wedges and parsley.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

MMMMM