Creole Spicy

Recipe By : Pat Hanneman
Serving Size : 13 Preparation Time :0:00
Categories : Seasoning Or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons seasoned pepper — (See note)
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon coriander — ground
1 teaspoon cilantro leaves — dried
1 teaspoon salt
1 envelope sugar substitute — (aspertame)
1 teaspoon cinnamon

All herbs and spices are dried. Add parsley for color. Add fresh cilantro
at time of cooking, and or a pinch of red (hot) pepper flakes. Yield: 2/3
cup. Rub on meat to be grilled. Other ideas: Mexican Rice. Atop a ranch
salad. Nice on avocado. Good on potato skins; on torilla crisps; on french
fries.

Schilling (R) ‘s Seasoned Pepper is a blend of ground black pepper, ground
dried sweet bell pepper (red and green) and salt.

Or take a commercial blend of “Creole-cajun” add, sugar and cinnamon.
(Aspertame stores longer and stays in “solution” better.)

Pat (1993).

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EASY ONION BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pam vkbb14a
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound loaf
1/2 c Water
1 tb Applesauce
1 tb Honey
1 Egg (or 3 T liquid egg sub)
3 tb Dried minced onion
1 2/3 c All-purpose flour
1/3 c Whole wheat flour
1 1/2 tb Powdered milk
1 t Salt
2 ts Yeast

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Title: BASIC COOKED JERUSALEM ARTICHOKE
Categories:
Yield: 6 servings

Jerusalem artichokes
Lightly salted water
Fresh lemon juice
Salt and pepper

Jerusalem artichoke, also known as sunchoke, is a seasonal vegetable
that looks a bit like fresh ginger, and tastes like a cross between
potatoes and artichokes. We enjoy it very much in Israel.
To prepare jerusalem artichokes as a side dish, peel and cook in
boiling lightly-salted water for 1/2 to 1 hour, covered, until soft.
Add salt and pepper to taste, and sprinkle with lemon juice.

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Title: Christmas Butter Cookies #2
Categories: Cookies, Holiday
Yield: 36 servings

1 c Butter
1 c Sugar
1 Egg
1 tb Milk
1 ts Vanilla
2 3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt

Cream butter, gradually add sugar and beat until light and fluffy.
Beat in egg, milk and vanilla. Combine flour, baking powder and salt.
Gradually add to creamed mixture. Chill for ease in handling. Roll out
dough to 1/8″ thickness on lightly floured surface. Cut with floured
cookie cutters into desired shapes. Bake on a cookie sheet in preheated
350 F oven 8-10 minutes or until lightly browned. Remove to wire racks
to cool. Makes 4-5 dozen. Per cookie: 78 calories, .9 g protein, 4 g
fat, 9.6 g carbohydrate, 15 mg cholesterol, 59.2 mg sodium. From: Texas
Department of Agriculture Posted by: Sheila Exner ~ Cooking Echo “Best I
have ever made” per Pat Stockett Note: I made these for Christmas 1990
and they are EXCELLENT! Better than Mom’s Shortbread cookies (Debbie
Carlson)! Posted by: Debbie Carlson (PHHW01A) – Prodigy Reformatted for
MM by CLM, HCPM52C

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Title: SHEFTALIA (BARBEQUE SAUSAGES)
Categories: Greek, Bbq, Veal
Yield: 50 servings

Karen Mintzias
500.00 g Finely ground fatty pork
500.00 g Finely ground veal or lamb
1.00 lg Onion; finely chopped
-or- grated
0.50 c Finely chopped parsley
2.00 ts Salt
250.00 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous
grinding of black pepper. Dip panna into a bowl of warm water for a
minute or two, remove and carefully open out a piece at a time,
laying it out flat on work surface. Cut with kitchen scissors into
pieces about 10 cm (4 inches) square. Take a good tablespoon of meat
mixture and shape into a thick sausage about 5 cm (2 inches) long.
Place towards one edge of piece of panna, fold end and sides over
meat and roll up firmly. Repeat with remaining ingredients. Thread
sausages on flat sword-like skewers, leaving space between them.
Number on each skewer depends on their length. Cook over glowing
charcoal, turning frequently. Do not place too close to heat as
sheftalia must cook fairly slowly so that the inside is well cooked
and the outside nicely browned without being burnt. The panna melts
during cooking, keeping the meat moist and adding flavour. Excessive
flaring of fire can be controlled by a sprinkle of water on the
coals. Serve sheftalia as an appetizer or a main course.

MMMMM

Title: MOCK DEVONSHIRE CLOTTED CREAM (TDN)
Categories: Desserts, Sauces
Yield: 999 servings

1 pk (3 oz) cream cheese
1 c Heavy or whipping cream
1 ts Powdered sugar
1/2 ts Vanilla

Blend all ingredients in a blender or food processor, until thick (food
processor works best). Serve with preserves on warm scones. Keep
refrigerated.

Assorted recipes from the Detroit News, entered by Diane Pahl

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PUMPKIN MUFFINS (A M)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c AM Whole Wheat Pastry Flour
1/2 c AM Wheat Bran
3 ts Non-alum baking powder
1 t Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1 t Sea salt (optional)
1/2 c Chopped nuts
2 Eggs
1/4 c AM Unrefined Sunflower Oil
1/2 c Honey
2 c Pumpkin puree
— (2 c. ÿne 16 oz. can)
1 t Grated orange rind
1 c Raisins
1/2 c Chopped pitted dates

Combine dry ingredients. In a separate bowl beat
eggs, add oil, honey and pumpkin. Combine the
mixtures, then add the orange rind, raisins and dates.
Stir till all dry ingredients are moistened. Fill
oiled muffin tins 2/3 full. Bake at 375 F. for 30
minutes for large muffins or 20 minutes for
mini-muffins. Allow to cool 5 minutes before removing
from the pan.

(Yield-24 large or 48 mini-muffins)

Source: Arrowhead Mills “Holiday Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Seafood Lasagne
Categories: Pastas, Fish, Main dish
Yield: 6 servings

8 oz Smoked Haddock Fillet
8 oz Cod fillet
30 fl Milk
1 Bay leaf
3 oz Butter or margarine
3 oz Plain Flour
6 oz Cheddar Cheese, Grated
4 tb Chopped Fresh Parsley
pn Cayenne Pepper
Salt and Pepper
4 oz Peeled Prawns
2 Eggs, Hard-boiled, shelled
-and chopped
7 oz Can Sweetcorn niblets
6 oz (Dry Weight) Lasagne Verde
Salad to serve

Place haddock and cod fillets in a pan. Pour over 20 fluid ounces of
the milk and add bay leaf. Slowly bring liquid to the boil, then
simmer for 3 to 5 minutes until fish is cooked. Remove fish and
strain liquid, then make it up to 30 fluid ounces with the remaining
10 fluid ounces of milk.

In a separate pan, melt butter or margarine. Remove pan from heat.
Stir in flour and gradually blend in milk. Return pan to heat,
stirring constantly. When liquid is smooth, bring sauce to the boil
to thicken. Add half the cheese and parsley, with cayenne pepper.
Season to taste.

Skin and flake fish, and place in a bowl with prawns, eggs and
sweetcorn (plus liquid from can). Stir in two-thirds of the sauce
(reserve remainder), then spoon half the mixture over the base of a 4
pint / 2.25 litre shallow ovenproof dish. Cover with a layer of
lasagne, repeat layers.

Preheat oven to 180C/350F/Gas Mark 4. Spoon reserved sauce over
lasagne. Mix together remaining cheese and parsley. Sprinkle over
lasagne. Bake in preheated oven for 1 hour, until golden brown. Serve
with salad.

Source: CHAT Magazine

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Title: Bar-B-Barn Ribs
Categories: Pork, Barbecue
Yield: 4 servings MM#: 2868

2 lb Ribs, Parboiled
2 c Brown Sugar
1/2 ts Salt
1/2 ts Paprika
1/2 ts Cinnamon
1 c Apple Sauce
1/2 c Lemon Juice
1/2 ts Pepper
1/2 ts Garlic Powder

In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt,
pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring
the sauce to the boiling point and continue boiling for one to two minutes.
Place parboiled ribs in an ovenproof dish and brush liberally with the
sauce. Bake for 45 minutes at 350’F. Turn ribs and bush underside with
remaining sauce. Continue baking for 45 minutes. Serves four. From The
Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite.

CAVIAR WITH PASTA FILLER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Waldine Van Geffen VGHC42A
1/4 c Butter
1/4 c Green onion — chopped
2/3 c Heavy cream
1 t Lemon peel — grated
8 oz Thin spaghetti — cook al dente
2 oz Jar Romanoff golden white-
-fish caviar

Melt the butter. Add onion, and cook over a low heat
for 1 minute. Add cream and lemon peel. Heat through;
toss with pasta. Turn out onto a heated platter. Top
with caviar. (wrv)

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