Title: SALSA CUBANO BARBECUE SAUCE
Categories: Bar-b-q, Sauces, Marinades
Yield: 1 servings

1 md White onion, chopped
5 cl Garlic, chopped
1/2 c Sour orange juice < OR >
1/3 c Lime juice (see note)
1/2 ts Oregano
1/2 ts Cummin seeds
1/4 ts Salt
1/2 c Water

Put onions, garlic, orange juice (or lime juice) and
water in a blender. Set blender on “liquify” setting
and process. Crush all dry ingredients togather and
add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork or fish) for at
least one hour in mixture. It is better to marinate
meats overnight.
Brush meat frequently with the sauce while
cooking…..Makes 2 Cups.

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Title: Cream Biscuits
Categories: Breads Londontowne
Servings: 1

4 c Flour 1 t Salt
3 t Cream of tartar 1 1/2 t Baking soda
1/4 c Butter 2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.

Mrs. William C. Edmonston

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Paczki (polish doughnuts)

Recipe By : Mrs. Stalney Smialowski
Serving Size : 1 Preparation Time :0:00
Categories : Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sweet cream
2 whole yeast cakes
10 whole egg yolk
1 teaspoon salt
5 tablespoons butter
4 cups flour
2 ounces rum
6 tablespoons sugar

heat cream to luke warm. add salt and egg youlks and beat till thick. cream
butter and sugar. put these into large bowl, add yeast disolved w/ 1
tablespoon sugar and nix thoroughly. Add rum then flour and cream alternately
and beat hard till dough blisters. set in warm place to rise. punch down and
let rise again. place dough on floured surface and stretch and fill w/ pitted
prunes. Fold over and cut into desired size balls. place on floured surface
and let rise. fry in deep hot oil turning once. Paczki should be verry dark
color before turning to ensure that they are thoroughly baked. drain on soft
absorbent paper. sprinkle w/ powdered sugar.

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NOTES : By tradition, Paczki are usually made and served just before Ash
Wednsday.

The first topic is the matter of yeast. Yeast is a single cell organism
that eats sugar and produces carbon dioxide gas (CO2) and alcohol. There
are many different varieties of yeast. Some metabolize or digest the sugar
available to themselves more quickly, they are quick or instant yeasts.
Some produce different ratios of gas, alcohol and acid compared to others.
The nature of yeast and its variety was recognized by Louis Pasteur around
1860. Not very long ago, considering that yeast had been used for 5,000
years before that time. The best yeast we have ever tested in our own
laboratory for use with ABMs, is that made by LeSafre, Co., in France. The
same company that was established to produce and market yeasts which
Pasteur, himself had identified. This SAF yeast is the most popular for
commercial use in the world. It has not been available to the public but we
have it for sale at reasonable prices.

The most common questions about yeast are:

1. How much should I use? Our tests indicate that 1/2 tsp per cup
flour is suitable for SAF Instant French Yeast, when the bread is to be
baked in an ABM on the regular cycle. 3/4 tsp per cup flour is suitable for
the quick cycle.
2. How do I store yeast? Stored properly, yeast can have a very
long life (at least four years!) The arch enemy of yeast is water! It
should be stored in absolutely dry, airtight containers. Measuring spoons
should not be placed into the containers but the yeast should be poured out
into smaller containers or measuring spoons. When a vacuum packed package
of yeast is opened, a small amount should be put into a small container for
daily use, tightly sealed and put into the refrigerator. The rest of the
package should be put into a sealable container that is the right size to
store the rest in the freezer. The object is to keep the air space to a
minimum. Use the yeast from the refrigerated container and open it long
enough to measure the yeast and return it to the refrigerator. When the
small container needs to be refilled, Allow the container from the freezer
to come to room temperature before opening it! Open it and pour the yeast
into the small container. Re-cover both cont
ainers and return them to their respective locations.
3. Will my breads rise higher if I add more yeast? Generally not!
The bread rises because the gas produced by the yeast forms bubbles in the
dough. The amount of gas produced is determined by how much sugar is
available for the yeast to convert to CO2. The amount the bread rises is
determined by how strong the dough is and whether it is able to retain most
of the gas produced.
3. Are some brands better than others? In a given application, our
testing has indicated that some yeasts are distinctly better than others.
We found that Red Star was much better than Fleischmann’s in the Zoji S-15.
It produced more uniform bread, cost less and produced a better aroma. When
we were encouraged to evaluate SAF Instant French Yeast, we found it to be
superior to all other yeasts we had tested. It cost a little more than Red
Star, (mostly because of shipping charges) but the rise, texture,
uniformity, aroma and price, made it the best yeast we had ever tested. As
a result we arranged to get the commercial package for our customers.

MISS HULLING’S CHICKEN POT PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 5 pound stewing hen, cut up
5 c Water
1 sm Onion
1/2 ts Salt
1 Recipe pastry
2 md Potatoes, cooked and cubed
2 Ribs celery
2 Carrots

Simmer chicken in water with onion, celery, carrots and salt until
tender (about 3 hours). Remove chicken from bones and cut in cubes,
discarding the skin. Strain broth and measure, adding water to make
3 cups.
Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.
Adjust seasonings with a dash of white pepper and more salt if
necessary. Add chicken, carrots (cubed) and cubed potatoes. Spoon
into 6 individual casserole dishes or a 2-quart casserole.
Roll pastry about 1/4-inch thick and top the casserole, sealing the
edges. Make several slashes in the pastry to allow the steam to
escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or
until golden brown.
Helpful Hints: Biscuit dough (rolled thin) or individual biscuits
may be used for the topping. I also add defrosted frozen peas, to
add more color.

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Title: Louis Dressing
Categories: Dressings
Servings: 4

1 c Mayonnaise
1/2 c Fresh Spinach Leaves
5 ea Watercress Sprigs
1/2 ea Onion; Small
1 ea Clove Garlic; Small
1 tb Lemon Juice
1 1/2 ts Sugar

Place all of the ingredients in a blender container, cover, and blend
until smooth. Cover and chill. Serve over cooked shrimp, tomato slices,
or hard cooked eggs.

Makes 1 1/4 cups of dressing.

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Date: Tue, 06 Sep 94 13:10:26 PDT
From: vmh@intellicorp.com

Quick Lunches (Curried Rice and Peas)

Pre-cook 1 cup of Basmati rice and put into plastic lunch box.
Add 1-2 cups of frozen peas.
Sprinkle generously with curry powder. I use about 2 teaspoons.
Salt if desired.

At work, stir, then nuke for 5 minutes.

BASIC CHOWDER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Bacon bits
1 Carrot, thinly sliced
2 Sticks celery, thinly sliced
1 Onion, coarsely chopped
1 Bay leaf
2 Cloves of garlic (or 3)
1 t Pepper

Fry the bacon in a large pot and remove. Add the
carrot and celery and cook over medium heat for 2
minutes. Add the onion, bay leaf and whole cloves of
garlic. Stir and add the pepper.

“All you really need is a big pot and some bacon bits.
After that, you improvise…. (Otherwise) we are
stuck with the tyranny of the formal recipe which
defines The Only Way To Do It in a form as exact, and
frequently as exciting, as a prescription from the
doctor.”

Source: Urban Peasant by James Barber Shared by
Elizabeth Rodier 6/93

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Title: Fennel and Watercress Soup
Categories: Soups/stews, Appetizers
Yield: 4 servings

1 tb Butter 1/2 x Large fennel bulb chopped
1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced (4)
4 c Strong chicken stock 1 x Parsley, bay leaves
1 x Peppercorn, thyme 1 x Salt and pepper
1/2 c Whipping cream 1 ts Chopped parsley
1 x Large bunch watercress

Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat
until soft but not brown, about 5 minutes. Add potatoes, stock and
parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
pouch. Simmer 30 minutes then remove. Pass soup through food mill or
puree until smooth in a food processor or blender. Pour puree into a clean
saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes four 1
1/2 cup servings.

—–

ARNAKI SE FILLO (LAMB IN FILLO)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Meats
Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
6 Boneless lamb leg steaks *
Freshly ground black pepper
2 tb Butter or oil
2 md Onions — sliced
1 Garlic clove
12 Fillo sheets
1/2 c Butter — melted
Salt
3 md Tomatoes — peeled
1 t Rigani or oregano
125 g Feta cheese — cut in 6 slices

*Note: Lamb steaks should be about 2 cm (3/4 inch)
thick.

Serves: 6 Oven temperature: 200 C (400 F) Cooking
time: 25-30 minutes

Trim steaks of most of the fat and shape neatly –
trimmings can be used in a ground lamb dish. Season
with pepper.

Heat butter or oil in a frying pan and brown steaks
quickly on each side – do not cook through. Lift out
onto a dish and leave until cool. Add onions to pan
and fry gently until transparent, add garlic and
remove from heat.

Brush a sheet of fillo pastry with melted butter and
place another sheet on top, brushing again with
butter. Fold in half to make almost a square of
fillo. Put aside and cover wtih a dry tea towel, then
one dampened with warm water. Repeat with remaining
fillo to give 6 prepared squares. Take one square and
brush top with butter – leave remaining pastry
covered. Place a lamb steak in the centre and season
lightly with salt. Top with onion-garlic mixture and
cover with 2 slices of tomato. Sprinkle with a little
rigani, salt and pepper and place a slice of feta
cheese on top. Bring up ends of fillo pastry and
double-fold over top. Fold in ends as you would a
package then tuck ends underneath. This is known as a
the chemist’s (druggist’s) fold. Place on a buttered
baking tray. Repeat with remaining ingredients.

Brush tops and sides of packages lightly with melted
butter and bake in a preheated hot oven for 15
minutes. Serve immediately if possible, though they
will survive in the oven with heat turned off for
about 10 minutes. Garnish with parsley sprigs and
serve with boiled green beans or zucchini dressed with
olive and lemon juice.

Note: Medallions of lamb cut from a trimmed loin can
be used instead of the steaks. You will require 12,
and place 2 in each package.

From: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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