Title: Acorn Squash Stuffed with Apple Couscous
Categories: Fruits, Vegetarian
Yield: 8 servings

1 c Couscous
1 c Apple juice
1/4 c Prunes, pitted chopped
1/4 c Dried cranberries
1/4 c Dried apples
1/4 c Apple juice concentrate,
— thawed
1/4 ts Cardamom, ground
1 tb Maple syrup
4 ea Acorn squash, halved
— seeded
1/4 c Pecans, toasted chopped,
— optional

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan pour over the
couscous. Cover set aside until the juice is absorbed. This will
take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom maple syrup.
Set aside.

Steam squash halves until tender, about 15 minutes. Drain place on
a baking sheet. Preheat oven to 350F. Fill squash halves with the
couscous mixture bake for 20 minutes. Top with pecans serve.

“Vegetarian Gourmet” Winter, 1995

MMMMM

Taco Soup

Recipe By : Austin American Statesman 1/22/97
Serving Size : 8 Preparation Time :0:00
Categories : New Formats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds ground beef
1 large onion — chopped
28 ounces tomatoes with juice
15 ounces kidney beans, canned
17 ounces whole kernel corn with juice
8 ounces tomato sauce
1 package taco seasoning mix
4 cups water

In a dutch oven, brown beef and onion. Drain fat and add remaining
ingredients. Simmer for an hour. Serve with tortilla chips or cornbread.

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COCONUT-CHOCOLATE RUGELACH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREAM CHEESE PASTRY—–
2 Sticks butter — soften (1 cup)
1 package Cream cheese — soften (8 oz)
1/2 cup Sugar
2 cups All-purpose flour
—–FILLING—–
1/2 cup Apricot preserves
3/4 cup Shredded sweetened coconut
1/2 cup Slivered almonds; toasted — finely chopped
1/2 cup Semisweet choco. mini-chips
4 tablespoons Sugar
Confectioners’sugar — garnish

Pastry: Beat butter and cream cheese in a large bowl with an electric
mixer until smooth. On low speed, beat in sugar and flour until
blended.
Divide dough in quarters. Shape each portion into a disk. Wrap and
refrigerate until firm enough to roll out, at least 4 hours. Heat oven
to 350 degree F. Place oven rack in upper third of oven. Have cookie
sheet (s) ready (no need to grease). Melt preserves in a microwave or a
shall saucepan over low heat. Press through a fine strainer into a small
bowl.
On a floured surface, roll 1 portion dough into a 10-inch circle. Brush
with a quarter of the preserve (it will barely cover dough). Sprinkle
with 3 tablespoon coconut, 2 tablespoon each almonds and cocolate chips
and 1 tablespoon sugar. Gently press filling so it adheres to dough.
With a pizza wheel or a knife, cut circle in 12 wedges. Roll up from
wide edge to point. Place 2 inches apart on ungreased cookie sheet (s).
Repeat with remaining dough and filling. Bake in upper third of oven 18
to 22 minutes or until golden brown. Remove to wire rack to cool.
Dush with confectioners’ sugar.
Variation: BROWN SUGAR-FIG RUGELACH Pastry – Replace sugar with 1/4 cup
packed brown sugar.
Filling: Replace coconut with 1/2 cup finely chopped dried figs (about
4); almonds with 1/2 cup finely chopped toasted hazlenuts and chocolate
chips with 1/2 cup dried Zante currant. Increase sugar to 1/2 cup and
stir in 1/2 teaspoon ground cinnamon.
Fill as directed, replace plain sugar with cinnamon sugar. Cut, roll up
and bake as directed. Remove to wire rack. While warm, brush with 2
tablespoon melted butter and sprinkle with remaining cinnamon in place
of confectioners’ sugar.
From: Woman’s Day, November 1996. Formatted by Mary Wilson (BWVB02B).

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Rancho San Antonio Beef Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup White vinegar
5 cups Tomato juice
1 cup Brown sugar — packed
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Ground cumin
1/2 teaspoon Red pepper
1/2 cup Water

Combine ingredients. Marinade 4-5 lb beef in mixture in shallow pan in
refrigerator 3-4 hours before barbecueing, turning occaisionally to coat meat
with marinade. Do not shake off liquid before cooking.

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Title: Mr. Stox Black Bean Soup
Categories: soups
Yield: 8 servings

1 lb dry black beans
water
1 lb bacon; cut crosswise, thin
-strip
1 onion; diced
1 red bell pepper; diced
1 carrot; diced
1 celery; diced
1 ts fresh cilantro leaves,
-chopped; chopped
1 (large) garlic; minced
16 c chicken stock
chili powder
salt
black pepper; freshly ground
salsa (optional)
Mexican crema or sour cream
-(opt)

Soak beans in water to cover in refrigerator overnight. Drain and rinse in
colander. Set aside.

Cook bacon in large pot until almost browned. Add onion, bell pepper,
carrot, celery, cilantro and garlic and saute over medium heat until
vegetables are tender, 10 to 12 minutes.

Add beans and chicken stock and bring to a boil over medium high heat.
Reduce heat and simmer until beans are soft, about 1 hour.

Puree soup in batches in blender. Strain back into pot. Season to taste
with chili powder, salt, and pepper. Serve in wide-rimmed soup bowls and
garnish with salsa and crema if desired.

—–

PHO (BEEF NOODLE SOUP)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stewing beef
2 Veal bones
3 Onions
2 Garlic cloves
3 qt Water
1 tb Salt
1/4 ts White pepper
1 t Anchovy paste
1 t Vinegar
1 c Flour
1 Egg
1/4 c Water

Cook the meat, bones, onions, garlic, water, salt and
pepper together over medium heat for 2 hours. Strain.
Stir in the anchovy paste and vinegar.

Mix the flour, egg and water together. Knead until
very smooth. Force the mixture through the holes of a
colander into the boiling soup. Cook ten minutes or
until noodles are tener. Cut the meat in small pieces
and serve in the soup. Serves 8-10

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Kielbasa Chowder

Recipe By : Yankee Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews Irish
Vegetarian Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound kielbasa — 1/8 " slices
1 medium onion — chopped
4 potatoes
2 cups water — salt and pepper
1 small cabbage — shredded
3 cups milk
3 teaspoons flour — stirred into milk
1 cup sharp cheddar cheese — shredded

Boil 1st 4 ingred and cook for 20 min. Add cabbage, cook 10 min until
tender. Add milk/flour mixture, simmer 10 min. Add cheese, simmer 10 min.

– – – – – – – – – – – – – – – – – –

Title: Chinesecabbage Salad
Categories: salads
Yield: 6 servings

1/2 cabbage; shredded
4 scallion; minced
1/2 c almond slivers; toasted
2 sesame seeds; toasted
1/3 c oil
1 soy sauce
1 sesame oil
2 rice vinegar
2 sugar
1 Ramen flavoring
1/2 ts ginger; grated
1 cn mandarin oranges
1 pk Ramen noodles

Combine all vegetables and fruit. in a large bowl. Mix oil, sesame oil,
rice vinegar, sugar and flavor packet in a jar and shake well. Just before
serving break Ramen noodles into small pieces, mix with sesame seeds and
toss into salad. At the very last minute before serving pour the dressing
onto the salad and toss to combine.

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Suechef@sover.net Sue Meachem Soigne Catering

Contributor: Pat Cameron
Preparation Time: 20:00
—–

Title: FRIED FRAGRANT BELLS
Categories: Chinese, Pork, Appetizers
Yield: 40 servings

1 lb Ground pork
2 Finely chopped green onions
1 sl Minced ginger
3 tb Chicken broth
1 tb Dark soy sauce
1 tb Dry Sherry
1 Egg
2 tb Cornstarch
3 tb Water
4 Dried bean curd sheet
Additional cornstarch
1/4 c Salt
2 tb Szechwan peppercorns
2 To 4 cups vegetable oil

Combine pork, onion, ginger, broth, soy sauce, Sherry,
egg and 1 tablespoon cornstarch in bowl and mix well.
Combine remaining 1 tablespoon cornstarch with water
in small bowl.

Moisten 1 bean curd sheet under running water. Place
on work surface and spread with 1/4 of meat mixture.
Roll as for jelly roll; brush long edge with dissolved
cornstarch to seal. Repeat to make three more rolls.
Cut each into slices 1 1/2 inches thick; dip each end
in additional cornstarch to seal filling. (Can be done
3 to 4 hours ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in small
skillet and cook until browned. Crush in mortar with
pestle.

Heat oil in wok or deep fryer to 375 deg. Add slices a
few at a time and fry until crisp. Drain on paper
towels. Serve hot with peppercorn salt, if desired.

—–

KALAMARAKIA TURSI (PICKLED SQUID)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Seafood
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 md Squid
3 tb Olive oil
Salt
Freshly ground pepper
1/4 c Chopped fresh parsley
Few sprigs fresh rosemary
2 c White vinegar (approx.)
—–PICKLING SPICES HERBS—–
8 Black peppercorns
2 Garlic cloves
1 Bay leaf
1 Sprig fresh rosemary

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Heads and tentacles should be rinsed thoroughly. Cut the
sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in
the squid rounds, heads and tentacles. Cover and simmer until bright pink
and tender (approximately 30 minutes), adding salt and pepper to taste,
parsley and rosemary during the last 15 minutes. Half fill a clean
quart-sized jar with the squid and all the juices remaining in the pan.
Add white vinegar almost to the top, then the pickling spices and herbs.
Seal the jar tightly and shake. Marinate at least one day before serving.
Keep in the refrigerator.
To serve, remove from marinade and serve cold, within 10 days.

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