PACIFIC RIM BROCHETTES

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Extra firm tofu — drained
1 each Stalk fresh lemon grass
1/2 bn Fresh mint — chopped
6 each Garlic cloves
1 each Serrano pepper — seeded
minced
2 tablespoons Cilantro stems — chopped
2 tablespoons Fresh ginger — chopped
3 each Green onions — chopped
1 teaspoon Peanut butter — optional
2 tablespoons Brown sugar
1 tablespoon Coconut milk — optional
Juice of 1 lime
1/4 cup Liquid tamarind
2 tablespoons Soy sauce — ———–Brochette
6 each Green onions
2 medium Tomatoes — cut into eighths
6 small Jalapeno peppers — optional
1/4 pound Snow peas
1/4 pound Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2″ X 1″ X 1/2". Cut each chunk crosswise set aside. Slice discard
all but bottom 3″ of lemon grass. With a wooden mallet, pound the base to
release the aromatic oils. In a food processor, combine lemon grass with
mint, ginger, garlic, pepper, cilantro gren onions. Process in short bursts
for 30 seconds. Add remaining ingredients process for 1 minute. Transfer
to glass container add tofu pieces. Cover marinate for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2″ pieces. Place vegetables
tofu on sqewers, alternating for colour. (Group snow peas i threes so they
don’t cook too quickly). Place skewers on hot grill brush with remaining
marinade. Grill, turning once till vegetables are tender.

Should take 5 minutes or so. Garnish with cilantro serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g
Fiber.

VT July, 1993

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SPOTTED DOG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Self-raising flour
1 pn Salt
4 oz Shredded suet
1 oz Sugar
8 oz Currants or raisins
150 ml Cold water

Stir together the flour, salt, sugar, suet and dried fruit. Mix to a firm
dough with water. Form into a cylinder about 8 inches long, and put on a
pudding cloth that has been wrung out in boiling water and sprinkled with
flour. Roll the pudding in the cloth and tie the ends tightly, but leave
room for expansion. Put into a pan of boiling water, cover, and boil for 2
hours, adding more boiling water if necessary to prevent boiling dry. Turn
the pudding onto a hot dish and serve with custard.

ENGLISH PUDDINGS SWEET SAVORY, Mary Norwalk, Sphere Books UK, 1984,
L2.95: ISBN 0-7221-6471-8.

From: dduane@owlsprings.win.net (Diane Duane)

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Title: CLARENCE’S KRABDIP
Categories: Appetizers, Seafood, Dips, Sauces
Yield: 1 servings

16 oz Sour Cream
2 ea Onions, small, chop fine
2 t White Pepper
2 t Horseradish (or 2″ piece"
8 oz Louis Rich Krab (or more)
1/2 cn Mushrooms
16 oz Philadelphia Cream Cheese
3 t Garlic (Polaner/Fiesta)
1 t Red Pepper
1 ea Half bottle chives
2 t Lemon Herb Seasoning

Chop onions in blender or processor. Be careful of adding liquid to
the dip and making it runny. Chop Krab into small (but identifiable)
pieces. Combine the cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in
Add onions and Krab and mix well. (Mix by hand to avoid chopping
the Krab into smaller pieces) Store in refrigerator for several
hours. If Dip is too runny, add some dehydrated onions to absorb the
excess liquid. Serve on crackers, chips or vegetables.

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CRAB AND CLAM DIP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Fish
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Package cream cheese
5 tablespoons Soft butter or margarine
5 tablespoons French dressing
8 ounces Can minced clams — drained
6 ounces Frozen crabmeat — thawed and drained

dr (few) Tabasco sauce Melba toast rounds
1. In a medium-sized mixing bowl, blend together cream cheese, butter
or margarine and French dressing with an electric mixer, until smooth.
2. Add drained clams and crabmeat. Stir to combine. 3. Add Tabasco sauce
to taste. Mix well. 4. Spread on melba toast rounds.
Place on a heat-resistant, non- metallic serving plate and heat,
uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2 cups
dip

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Title: STRAWBERRY “ICE CREAM”
Categories: Fruits, Ice cream, Diet
Yield: 4 servings

-BARB DAY GWHP32A
1 Env. Unflavored gelatin
1 c Non-fat milk
1 c Fresh Strawberries
1 c Instant nonfat dry milk
1 c -Ice water
1 tb Lemon juice
1 c Crushed Pineapple; drain

No one will guess that the “cream” is whipped instant nonfat dry
milk. Soften gelatin in milk. Heat, stirring, until gelatin is
dissolved. Puree strawberries in blender and add to warm milk. Pour
into bowl. Refrigerate until chilled. Combine nonfat dry milk, ice
water and lemon juice. Beat until the consistency of whipped cream.
This may take as long as 10 minutes. Fold “cream” into strawberry
mixture. Freeze until mushy. Add pineapple and beat until thick and
smooth. Pour into ice cube trays or serving dishes and freeze until
firm.

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Bill’s Special Edition Of Texas Pecan Pie

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pie crust — unbaked
3 Eggs — slightly beaten
1 Dash Salt
1 Cup Sugar
1 Teaspoon Flour — heaping
2 Teaspoons Cornmeal
1/2 Cup Light karo syrup
1/2 Cup Dark karo syrup
1/2 C Butter/margarine — melted
2 pinch Salt
1 tsp Vanilla Butternut Extract
1 1/2 C Pecan pieces

Oven 350°F.

Line pie pan with pastry and flute edges. Sprinkle pecan pieces evenly over
bottom of crust.

Mix all ingredients until smooth. Pour into pie crust.Bake in preheated 350°
oven for 1 hour or until filling is almost set. If pie begins to brown too
quickly before filling is set, place piece of aluminum foil over pie to
retard further browning. (It should jiggle a little.)

Cool completely before cutting.

Serve with generous amounts of whipped cream.

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BAJAN BLACK BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Dried black beans, soaked
-overnight
1 lg Or 2 small ham hocks
3 To 3.5 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers
-(jalapeanos if preferred)
8 Berries allspice coarsely
-crushed
2 ts Brown sugar (or 1 t of
-molasses)
3 tb Tomato paste
3/4 c Creme fraiche or sour cream

Salt Grated rind and juice from one lemon

Put the drained beans and hock in a very large pan,
cover with the cold water and bring gradually to a
boil. Leave to simmer while you prepare the other
ingredients.

In a frying pan heat the olive oil, then gently fry
the onion, garlic and chili with the allspice and
lemon rind, stirring occasionally, until the onions
are translucent. Add this mixture to the beans and go
on simmering for 2 hours, by which time the beans
should be tender. At this point add the sugar, lemon
juice, and tomato puree. Cook for another 30 minutes.
Add salt if necessary.

Remove the hock, and pick off any meat. If you would
like a smooth soup, as mine (the author) was, process
the mixture in batches and return with the meat to the
pan. Otherwise, for a rougher texture crush with a
potato masher. If the mixture seems too thick at this
stage, add more water and bring back to the boil for a
minute or two.

Ladle the soup into bowls, with a spoonful or two of
cream stirred in, and serve with a crusty bread.

If you are feeling lavish, a couple of spoons of dark
rum added towards the end give a Bajan fillip.

INFO TEXT: Arriving stiff and crumpled inside and out
after an eleven hour flight, this was my first taste
of Bajan Cooking, and I ate it late at night trying to
imagine the sea beyond a dark frieze of langourous
palms. Dense but smooth, with a snap of chili, the
soup was both homely and exotic, and very restoring.

Barbados produces splendid ham and bacon, and a ham
stock is what makes this different from other
Carribean variants. Or, as here, use a hock, soaked
first to remove some salt.

From a book called FOOD MAGIC by Jocasta Innes.

Posted by Troy Wade. Courtesy of Fred Peters.

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Here’s a Bagel recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups (to 8c) bread (high-gluten) — flour
4 tablespoons Dry baking yeast
6 tablespoons Granulated white sugar or — light honey (clover
good)
2 teaspoons Salt
3 cups Hot water
A bit of vegetable oil
1 Gallon water
5 tablespoons Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s — dough blade
Clean — dry surface for

3 clean — dry kitchen towels
Warm, but not hot — place to
dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing bowl. The water should be
hot, but not so hot that you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it with your fingers (a
good way to make sure the water is not too hot) or with a wire whisk to
dissolve. Sprinkle the yeast over the surface of the water, and stir to
dissolve.

Wait about ten minutes for the yeast to begin to revive and grow.
This is known as “proofing” the yeast, which simply means that you’re checking
to make sure your yeast is viable. Skipping this step could result in your
trying to make bagels with dead yeast, which results in bagels so hard and
potentially dangerous that they are banned under the terms of the Geneva
Convention. You will know that the yeast is okay if it begins to foam and
exude a sweetish, slightly beery smell.

At this point, add about three cups of flour as well as the 2 tsp of salt to
the water and yeast and begin mixing it in. Some people subscribe to the
theory that it is easier to tell what’s going on with the dough if you use
your hands rather than a spoon to mix things into the dough, but others prefer
the less physically direct spoon. As an advocate of the bare-knuckles school
of baking, I proffer the following advice: clip your fingernails, take off
your rings and wristwatch, and wash your hands thoroughly to the elbows, like
a surgeon. Then you may dive into the dough with impunity. I generally use
my right hand to mix, so that my left is free to add flour and other
ingredients and to hold the bowl steady. Left-handed people might find that
the reverse works better for them. Having one hand clean and free to perform
various tasks works best.

When you have incorporated the first three cups of flour, the dough should
begin to become thick-ish. Add more flour, a half-cup or so at a time, and
mix each addition thoroughly before adding more flour.
As the dough gets thicker, add less and less flour at a time. Soon you will
begin to knead it by hand (if you’re using your hands to mix the dough in the
first place, this segue is hardly noticeable). If you have a big enough and
shallow enough bowl, use it as the kneading bowl, otherwise use that clean,
dry, flat countertop or tabletop mentioned in the “Equipment” list above.
Sprinkle your work surface or bowl with a handful of flour, put your dough on
top, and start kneading. Add bits of flour if necessary to keep the dough from
sticking (to your hands, to the bowl or countertop, etc….). Soon you should
have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a
normal bread dough. Do not make it too dry, however… it should still give
easily and stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover with one of your clean
kitchen towels, dampened somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the bowl, you can get the whole
ball of dough covered with a very thin fil of oil, which will keep it from
drying out.

Place the bowl with the dough in it in a dry, warm (but not hot)pace, free
from drafts. Allow it to rise until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven, where the pilot lights
keep the temperature slightly elevated. If it’s cold in your kitchen, you can
try this, but remember to leave the oven door open or it may become too hot
and begin to kill the yeast and cook the dough. An ambient temperature of
about 80 degrees Farenheit (25 centigrades) is ideal for rising dough.

While the dough is rising, fill your stockpot with about a gallon of water
and set it on the fire to boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just barely simmers; the surface
of the water should hardly move.

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Title: Lentil soup
Categories: Soups, Mcdougall
Yield: 8 servings

2 c Lentils; dried
10 c Water
2 Carrots; sliced
1 Celery; chopped
2 Onion; chopped
2 sm Potato; chopped
1/3 c Barley
2 tb Parsley; dried
2 Bay leaves
2 ts Cumin

Recipe by: McDougall Plan Combine all ingredients in soup pot and cook
until the lentils are soft, about 1 hour. Remove bay leaves before serving.

HELPFUL HINTS: Brown rice may be substituted for the barley. This soup
freezes well; save some for a busy day.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: Banana Oatmeal Cookies
Categories: Cookies
Yield: 4 dozen

1 1/2 c Flour
1 c Sugar
1 ts Salt
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
3/4 c Margarine;soft
1 Egg
1 c Mashed ripe bananas
1 3/4 c Quick-cooking oats
6 oz Semisweet chocolate chips
1/2 c Chopped walnuts

In a mixing bowl, combine dry ingredients; beat in butter until
mixture resembles coarse crumbs. Add egg, bananas and oats; mix
well. Stir in chips and nuts. Drop by tablespoonfuls onto greased
baking sheets. Bake at 375~ for 13-15 minutes or until golden brown.
Cool on wire racks.

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