Menudo Blanco Sonorense

Recipe By : Diana Kennedy
Serving Size : 10 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef or calves’ foot — split horizontally
and cut into 6 pieces
1 head garlic — unpeeled, cut in 1/2
horizontally
1 medium white onions — roughly sliced
1 tablespoon sea salt — scant
2 pounds tripe
4 1/2 cups hominy, yellow — cooked and flowered*
cooking water
—–TOPPING—–
chile piquin — crumbled
white onions — finely chopped
cilantro — roughly chopped
lime quarters

Put the calf’s foot pieces, garlic, onion, and half the salt in a large
pan. Put the tripe on top with the remaining salt, cover the pan, and
cook over very low heat so that it simmers for about 3 hours. Strain the
meat, reserving the broth, and cut the tripe into small squares–about 1
1/2 inches. Remove the bones from the calf’s foot and chop the flesh
roughly. Return the meats to the pan with the broth, the flowered
hominy, and the hominy cooking water. Taste for salt and continue
cooking over very low heat for 1 hour. Serve in deep bowls with flour
tortillas, passing around the topping for each to serve al gusto.

PREPARING HOMINY

The cooking and “flowering” of the corn is not complicated, but it’s a
little time-consuming until you are practiced in it. You can prepare a
large batch up until the final cooking and freeze what you don’t use.

While the corn is usually cooked with nothing but water, there are some
exceptions, where salt, onion, and garlic are added.

Eight ounces of dried whole hominy, or large white corn kernels,
measures about 1 1/2 cups and when cooked will yield between 3 1/2 and 4
cups, depending on quality.

1/2 pound whole dried hominy, with pedicel (con cabeza) 1 1/2 rounded
teaspoons powdered lime (see below)

Put the whole hominy into an enamel or stainless-steel pot and add
enough cold water to come about 2 inches above the surface of the corn.
Set over medium heat. Dilute the powdered lime with about 1/2 cup cold
water and add to the pot through a fine strainer, pressing out the lumps
with a wooden spoon. The water will become slightly milky. Cook the corn
until it comes to a simmer (the skins of the kernels will now be bright
yellow) and continue cooking, covered, until the skin can easily be
slipped off the kernels– about 20 minutes. Remove from the heat and set
aside to cool off. When the corn is cool enough to handle, drain and put
into cold water, rubbing the kernels through your hands until the skins
have been cleaned off. Skim off the skins and discard; rinse the corn
once more. With the tip of a paring knife or a strong thumbnail, remove
the pedicels.

When all the corn has been cleaned, add enough fresh water to come about
3 inches above the surface of the corn, cover, and bring to a fast
simmer. Continue cooking until the corn is tender and has opened up like
a cupped flower–about 1 1/2 to 2 hours, depending on how old the corn
is. When cooked, always reserve the cooking water and add it with the
corn to the soup.

You may use a pressure cooker for this last step. Bring up to pressure,
lower the heat, and cook slowly for about 30 minutes.

LIME
(Cal)

This chemically pure lime, calcium oxide, is used in the preparation of
dried corn for making tortilla and tamale dough. It is generally sold in
rocklike lumps of varying sizes. To use it in this state, break off a
piece about as large as a golf ball (once you have some experience you
can estimate more accurately) and crush it down as much as possible.
Sprinkle well with cold water. It will then start to slake, or burn as
the Mexicans say, and it does just that. It starts to crumble with a
slight sizzling noise, sending off a vapor. If you put your hand over
the bowl you are using, you can feel the heat emanating from it. When
the action has subsided, it is now slaked; stir again and pour the milky
liquid through a strainer into the pot with the corn and water. Take a
taste of the water; it should have a slightly acrid taste or, as the
Mexican expression goes, “grab your tongue.” If the water is very strong
and bitter, add more cold water to dilute the corn water. If it is too
weak, pour more water through the strainer containing the lime residue
and try again.

Since one usually buys lime by the pound at the very least, it can be
broken up into smaller pieces and stored in closed jars, but with time
it will naturally slake on its own with the natural moisture in the air.
It is still usable, although it will have broken down to a powder
containing some small lumps. When you add water to it for the nixtamal,
it will not burn.

Note: When handling lime, be careful not to get any near your eyes and
always use a non-corrodible container for diluting it.

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Title: RICE KRISPIE SQUARES
Categories: Candies
Yield: 1 servings

4 tb Butter
4 c Marshmallows or 10 oz
5 c Rice krispie cereal

Melt butter in saucepan over low heat. Add marshmallows and stir till
melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice
Krispies and stir till all are coated. Using buttered spatula, press evenly
into buttered 13x9x2″ pan. Cool. Cut into 2″ squares.
VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut
butter to marshmallows
melt 2 squares chocolate with marshmallows for Christmas: add green food
colouring (if desired), shape into “trees” or press into buttered ring or
small Bundt mold. Decorate with red cinnamon candies (for tree) or
spearmint leaves and jelly berries for ring mold (resembles a wreath)
posted by Anne MacLellan
Fat grams per serving: Approx. Cook Time: :05

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Date: Fri, 22 Apr 94 10:31:36 +0200
From: Annice Grinberg

FRUIT FREEZE

2 c mashed very ripe banana 2 T lemon juice
2 c orange juce 10 strawberries (opt)
1 c crushed pineapple in juice

Blend everything together. Pour into a 9″ square pan and freeze about
an hour. Beat and refreeze.
12 servings

Title: French Pear Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings

6 c Bartlett Pears; *
1/2 ts Lemon Rind
3 tb Orange Juice; Frozen, Conc.
1 Unbaked 9-inch Pie Shell

MMMMM——————–SPICY CRUMB TOPPING————————-
3/4 c Unbleached Flour
1 ts Cinnamon; Ground
1/8 ts Salt
1/2 c Sugar
1/2 ts Ginger; Ground
1/4 c Butter Or Regular Margarine

* The Bartlett Pears should be pared and thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the pears, orange juice concentrate and lemon rind in a
bowl and toss lightly. Arrange the pear mixture in the unbaked pie
shell. Prepare the Spicy Crumb Topping and sprinkle over the pear
mixture. Bake in a preheated 400 degree F. oven for 40 minutes or
until the pears are tender. Cover loosely with aluminum foil after 30
minutes if the top becomes too brown. Cool on a wire rack before
serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and
salt in a bowl. Cut in the margarine, using a pastry blender, until
the mixture is crumbly.

MMMMM

White Chili with Salsa Verde

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Chili
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILI—–
1 teaspoon Lemon pepper
1 teaspoon Cumin seed
4 Chicken breast halves
1 teaspoon Olive oil
1 Garlic clove — minced
1 cup Chopped onions
18 ounces Frozen Shoepeg White Corn — thawed
1 Cans diced green chiles — (8 ounces) undrained
1 teaspoon Ground cumin
3 tablespoons Lime juice
30 ounces Great northern beans — undrained
2/3 cup Crushed tortilla chips
1 1/2 ounces Shredded Monterey Jack cheese
—–SALSA—–
22 ounces Tomatillos chopped — drained *
1/2 cup Chopped onion
1/2 cup Chopped fresh cilantro or parsley
1 Jalapeno pepper — chopped
1 Garlic clove — minced
1/2 teaspoon Lemon pepper
1/2 teaspoon Dried oregano leaves
1/2 teaspoon Adobo seasoning** or garlic powder
3 tablespoons Lime juice
2 1/2 cups water

*If tomatillos canned. **Adobo is a seasoning available at Hispanic food
stores.
In a large saucepan, combine water, lemon pepper, and cumin seed; bring
to a boil. Add chicken breast halves. Reduce heat to low; cover and
simmer 20-28 minutes or until chicken is fork tender and juices run
clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken
to saucepan. Spray medium skillet with cooking spray; heat over medium
heat. Add minced garlic; cook, stirring, for 1 minute. Remove from pan;
add to chicken mixture. Add onions to skillet; cook, stirring, until
tender. Add cooked onions, corn, chiles, ground cumin and lime juice to
chicken mixture. Bring to a boil. Add
beans; cook until thoroughly heated. Salsa: Combine all salsa ingredients
in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. To
serve, place some tortilla chips and cheese in 8 individual soup bowls;
ladle hot chili over cheese. Serve with the salsa.

– – – – – – – – – – – – – – – – – –

Per serving: 510 Calories; 9g Fat (15% calories from fat); 39g Protein;
71g Carbohydrate; 46mg Cholesterol; 126mg Sodium

Baked Apples ( Mw )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Microwave Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 each Baking Apples — Med.
6 tablespoons Sugar — Dark Brown
3 tablespoons Butter or Margarine
1/2 teaspoon Cinnamon (or more)

Wash and core apples. Make a shallow cut in the skin completely around each
apple, one-inch from the bottom. This keeps skin from shrinking during
cooking. Place apple sin a glass baking dish or in individual custard cups.
Place 1 tablespoon brown sugar and 1/2 tablespoon butter into the core of
each apple. Sprinkle with cinnamon.
Cover apples with wax paper. Microwave on High for 10 to 14 minutes, or
until tender. Let stand, covered, 3 minutes before serving.
For one apple, use an individual custard cup or bowl and microwave for 2 to
3 minutes on High, for two apples, Microwave 3 to 4 minutes on High.

– – – – – – – – – – – – – – – – – –

Title: SZECHWAN NOODLES
Categories: Chinese, Pasta
Yield: 4 servings

1/4 c Sesame oil
1/2 c Soy sauce
Ginger; grated to taste
Garlic; minced
Hot bean paste ; to taste
1/4 c Creamy peanut butter
Pasta; hot cooked fresh hom
Scallions; garnish shaved

Mix all ingredients and add to pasta; toss to coat,
garnish and serve immediately. Note: Only use enough
sauce to coat the pasta. Store any remaining sauce in
the refrigerator.

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CRUNCH CEREAL

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Rolled oats, quick-cooking
1 c Unsweetened wheat germ
1/2 c Coconut, flaked
-OR- shelled sunflower seeds
1 c Nuts, coarsely chopped
1 c Raisins
1/2 c Oil
1/2 c Honey
2 ts Vanilla

Preheat oven to 2275 F (very slow).

Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins
in a large bowl.

Mix oil, honey, and vanilla. Pour over rolled oat mixture. Stir lightly
until evenly mixed. Spread mixture on a 15- by 10- by 1-inch baking pan.

Bake 1 hour, stirring each 15 minutes. Cool. Break up any large lumps.
Store in an airtight container.

Calories per 1/2 cup serving: About 280 with coconut; 290 with sunflower
seeds

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Candy Bars

Recipe By : Stephanie Ash
Serving Size : 12 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons margarine, imitation
1/2 cup semisweet chocolate chips
1/4 cup peanut butter
1/4 cup caramel topping
4 cups miniature marshmallows
6 cups Rice Krispies®

1. Melt margarine in large saucepan over low heat. Add chocolate chips and
melt. Add peanut butter and caramel stir to blend, add marshmallows stir
constantly until all is smooth.
2. Remove from heat and add Rice Krispies. Stir until Krispies are covered.
3. Spray a 9×13 pan with cooking spray, spred Krispie mixture in pan,
flatten and cool. When cool cut into 12 pieces.

– – – – – – – – – – – – – – – – – –

Title: REESE PEANUT BUTTER BARS
Categories: Snacks, Desserts, Chocolate
Yield: 30 servings

1 c Melted Margarine
1 c Peanut butter
2 c Graham cracker crumbs
2 1/2 c Powdered sugar
12 oz Chocolate chips

Mix first 4 ingredients and put into a greased 9 by 13 inch pan. Melt
chips and spread over bars. Ready to eat. ( Does not need baking). Cut into
bars. Yield: 24 to 30.

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