3-4 Medium tomatoes
(or a couple cans of whole tomatoes)
2-3 cloves of garlic
1 small onion
1 Tbs tomato paste
1 Tbs of oregano, parsley, basil, blk pepper.
(I grow my own and add whatever looks good)
1 or more tsp crushed red pepper!!!

-Saute the diced tomatoes and diced onion in a little water for a 3-5
minutes.
-Add the spices, diced garlic, pepper and onion.
-melt in the tomato paste and simmer for 15-20 minutes, it will cook down to
a nice light sauce. Add more tomato paste if you want a thicker sauce. Add
more tomatoes if you want a chunkier sauce.

I don’t mean to be criptic with the measurements, my Grandmother taught me
how to “sight cook” and I rarely use spoons or cups, if it smells good and
the spices look evenly distributed, I’m happy.

Title: Caesar For Two
Categories: Salads, Appetizers, Main dish
Yield: 2 servings

1 Clove garlic, minced
1 Tin anchovies (millionares)
4 Bacon chopped
2 tb White vinegar
ds Tabasco
2 Egg yolks
3 tb Parmesan cheese
1 Head romaine lettuce
Croutons
2 tb Olive oil
2 tb Worcestershire
1/2 Lemon
Capers

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers
chop mince with oil. Separate egg yolks in small bowl and add to
mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and
bacon bits mix well. Let stand for 5 minutes. Toss salad and add
croutons and cheese.

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BRITISH/U.S. EQUIVALENTS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c ñ0 fl oz ñ-1/4 c
1 t 1-1/4 ts
1 tb 1-1/4 tb
1 c Imperial — 10 fl oz ñ-1/4 c
1 fl 2 tb
Icing sugar — powdered sugar
Caster Sugar — Superfine sugar
Soft brown sugar — Brown sugar
Muscovado — raw unrefind sugr
Wholemeal flour — Graham flr
Cornflour — Cornstarch
Hartshorn — ammonia (Danish)
Single Cream — Light cream
Double Cream — Heavy Cream
Bicarbonate of soda
-Baking Soda
Digestive Biscuits
-Graham crackers
Biscuit — Cookie or cracker
Vegetable fat — Crisco
Minced meat — Ground meat
Prawns — Shrimp
Sultanas — White raisins
Spring onion — Green onions
Aubergine — Eggplant
Beetroot — Beet
Courgette — zucchini
Marrow: lg zucchini
Swede — Rutabaga
Porcini: boletus
Mangetout — snow/sugar peas
French bean — Green or string
-snap bean
Red, green pepper or
-capsicum — bell pepper
Sweet pepper — Pimento
Vegetable marrow — Summer
-squash
Papaw — Papaya or Pawpaw
Patna rice — Long grain
Carolina rice — Short grain

demerara: a brown sugar, but each grain is kind of separate. If you
have a Carribean store in your neighbourhood, their brown sugar is
what you want. But you can substitute light brown sugar for it.
Muscvada: Very dark brown sugar (almost black), sticks
together in one solid lump and has to be prised apart. The
rawest (and tastiest) of all the sugars. Really good for dark
cakes and especially Christmas puddings.
Brown crystal. Very large variagated brown crystals of sugar,
hard and crunchy usually used in coffee.
jaggary; barely refined cane sugar. Substitute a “raw” sugar or
Mexican piloncillo sugar.
Scampi OR Dublin Bay Prawns; Butterfly shrimps or Pacific prawns

– – – – – – – – – – – – – – – – – –

Title: TURKISH CHICKEN WITH WALNUT SAUCE
Categories: Poultry, Sauces, Turkish
Yield: 6 servings

1 3-1/2 to 4 lb chicken

——————-POACHING FLAVOURINGS——————-
2 Onions; sliced, unpeeled
1 Bouquet garni
1/2 Lemon (juice only)
A few peppercorns
Coriander seeds

———————–WALNUT SAUCE———————–
6 oz Walnut kernels
1 1/2 oz Crustless bread
1 1/2 ts Well-toasted corinader seeds
1 bn Fresh coriander
2 tb Walnut oil
1 tb Paprika

Put the bird into a pan, add the flavourings and
enough hot (not boiling) water to cover the thighs.
Poach for 1-1/4 to 1-1/2 hours until tender. Let the
bird cool in the pan, then skin and bone it. Wrap the
flesh to keep it succulent. Return the chicken skin
and bones to the pan and simmer for 2 hours more.
Strain and de-grease. Reduce to 3/4 pints and cool.

Scald or lightly toast the nuts and rub off the papery
thin skins. Then, using a spice or coffee mill,
reduce the nuts and coriander seeds to a fine powder.
Process in small batches, adding the bread to minumise
stickiness. Transfer the aromatic powder to a bowl and
gradually blend in as much of the stock as is needed
to make a creamy-textured masking sauce ~ you probably
won’t need it at all.

Cut the meat into small strips. Put them into a
pretty dish, adding some of the sauce and a little
fresh chopped coriander between layers. Spoon the
rest of the sauce over the top to cover the meat
completely. Just before serving, stir ther walnut oil
into the paprika. Drizzle the mixture over the dish
in a decorative red pattern and place a little bouquet
of fresh coriander in the centre. Serve with rice and
a green salad.

Source: Philippa Davenport in “Country Living”
(British), January 1988. Typed for you by Karen
Mintzias

—–

Date: Tue, 05 Jul 94 12:51:19 PDT
From: Michele

RICE WITH BLACK BEANS
———————

1 medium onion, chopped
2 cloves garlic
1 can (14.5 oz.) stewed tomatoes
1 can (15 oz.) black beans, rinsed and drained
2/3 cup water
1/2 tsp. oregano
1 1/2 cups Minute Brown Rice

Saute onions and garlic in a small amount of liquid (the original recipe
called for oil, but I just used a little water) until tender. Stir in
tomatoes, beans, water, and oregano. Bring to a boil. Stir in rice.
Return to boil. Reduce heat, cover, and simmer for 5 minutes. Remove
from heat. Let stand 5 mintes.

Chilled Sweet And Sour Borsch Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium-sized beets (tender tops if you
like)
1 Small onion — chopped
1 Lb. bulk sausage — crumbled
2 Large carrots — diced
2 C. red or green cabbage
1/4 C. lemon juice
2 Tbsp. sugar
1/4 Tsp. dill weed
6 C. chicken stock

Saute the onion and sausage; drain off grease. Add the
beets, carrots, cabbage, lemon juice, sugar, chicken stock
(stock can be made with 2 teaspoons chicken bouillon or cubes
and 6 cups water). Cover; bring to a boil, then reduce heat.
Simmer for 45 minutes. Serve with a dollop of sour cream or
yogurt and dill weed.
Note: You can leave out the sausage; season. Chill and
blend with some sour cream in a blender and serve as a chilled
soup. Garnish with a dollop of sour cream or yogurt and dill
weed.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Creams
Categories: Candies
Yield: 60 servings

-Nancy Speicher DPXX20A
1 pk Semi-sweet chocolate (8 sqs)
1 c Sifted confectioners sugar
1 Egg; well beaten
1 tb Milk
Assorted decorations*

* Use 1/3 c angel flake coconut, 1/4 c chocolate or colored decors or
colored sugar crystals, and 1/3 c finely chopped almonds or pecan
halves
Melt chocolate in saucepan over very low heat; stirring constantly.
Remove from heat. Add sugar, egg and milk; beat until smooth. Chill
until firm enough to handle, about 30 min. Shape into 1/2″ balls,
ovals or logs. Roll in decorations. (Pacan halves may be pressed into
confection tops instead of rolling confections in chopped almonds.)
From Baker’s Collections of Riches

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Title: Jerusalem Artichoke Soup
Categories: Soups, Appetizers, Vegetables, Nuts, Mark’s
Yield: 4 servings

1 lb Jerusalem artichokes
1 ts Lemon juice
1 md Onion, chopped
1 tb Olive oil
3 c Stock
Salt pepper
1 c Soy milk
1/4 c Walnuts, toasted

Peel the artichokes. Cut them in half. Rub the cut halves with lemon
juice set side.

Chop the rest of the vegetables. Heat the olive oil. Add the
artichokes saute them, along with the onion, for 10 minutes. Stir
occasionally. Add the stock, salt pepper. Bring the stock to a
boil, reduce heat, cover simmer for 30 minutes. When cooked,
remove from heat let cool.

Place soup in a blender in batches puree until smooth. Return to a
clean pot, add the soy milk bring back to a boil. Serve in bowls,
garnished with walnuts.

Recipe by Mark Satterly

—–

Navajo Green Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Regional
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Pork shoulder — trimmed
fat
2 cups Stewed tomatos
3 tablespoons Bacon grease
1 6oz. can tomato paste
1/3 cup Flour
3 cups Water
3 Medium onions chopped
2 1/2 teaspoons Salt
4 6 cloves of garlic — minced
1/2 teaspoon Dried — ground Mexican

2 16 oz. cans of whole green — chiles

Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag
and shake the meat with the flour to coat meat. Add the meat to the bacon
grease a little at a time and brown well evenly. Remove the meat to a 5 qt.
Dutch oven. Add the onions garlic to the skillet and saute until
transluscent. Add these to the pork in the pot. Stir in the remaining
ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When
boiling lower heat to low simmer for 45 minutes. Taste, adjust seasonings as
per personal taste, cook for 30 mins. more.

– – – – – – – – – – – – – – – – – –

Title: Nutty Mississippi Mud Pie
Categories: Pies/pastry
Yield: 2 servings

MMMMM—————————CRUST——————————–
1/2 c Roasted Pecans, chopped
1/2 c Roasted walnuts, chopped
2 ea Pie crusts, Prepared 9″

MMMMM————————–FILLING——————————-
16 oz Cream cheese
8 oz Sour cream
8 oz Powdered sugar
1 ts Vanilla extract

MMMMM————————–TOPPING——————————-
1/4 c Sugar, granulated
2 tb Cornstarch
1 tb Flour
1/4 c Cocoa, powdered
1/4 ts Salt
1/4 c Milk
3 ea Egg yolks, beaten
2 c Milk
3/4 c Sugar, granulated
1 tb Butter
1 ts Vanilla extract
1 ts Almond extract

CRUST: Mix pecans and walnuts and add to your favorite pie crust
recipe, or, if desired, use 2 frozen pie crusts, baked according to
package instructions, with nuts divided evenly over bottom of crusts.
Set aside to cool.

FILLING: Mix cream cheese, sour cream, confectioner’s sugar and 1 tsp
vanilla with electric mixer or food processor until well blended.
Divide evenly between pie crusts. Refrigerate for 2 hours or longer.

TOPPING: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa,
salt, 1/4 cup milk and egg yolks; set mixture aside. Place 2 cups
milk and 3/4 cup sugar in a saucepan and bring to a boil over high
heat, whisking constantly. Add to bowl ingredients. Transfer bowl
ingredients back into saucepan and bring to boil, stirring
constantly, over medium heat. Continue to cook for 5 minutes. Stir in
1 Tbsp butter and 1 tsp vanilla and almond extracts. Cool and spoon
over Pies. Refrigerate Pies.

Makes 2 pies.

From: Sandee Eveland Date: 16 Feb 94

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