Ouisie’s BLACK BEAN SOUP

Recipe By : Ouisie’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dry
1 yellow onion — peeled, cored and
— cut in 6 wedges
4 whole cloves — stuck into one of
— the onion wedges
1 large clove of garlic — with a toothpick
— stuck through it so
— you can remove it
— easily
2 bay leaves
3 cups chicken broth — fresh, canned or
— dehydrated (taste
— whichever you
— choose and salt
— accordingly)
2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots — washed but not
— peeled, and chopped
3 celery stalks and leaves — washed and chopped
3 cloves garlic — peeled and finely
— chopped
1 tablespoon thyme — dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream — preferably at room
— temperature and
— stirred so it
— spoons nicely
Fresh cilantro — washed and spun dry
Green onions — finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander and pick
out the rocks and earth and the occasional malformed specimen. Place
them in a bowl, with enough fresh, cold water to cover them by 3 inches,
and set aside. The next day, drain the beans and put them in a large
soup pot. Cover with cold water and turn the burner on low. As the beans
heat, foam will rise to the surface; skim this off with a large cooking
spoon, and repeat until all the foam is gone. (Don’t let the pot boil,
because if you do. the skins will start to slip off and the beans won’t
hold their shape well as they cook.)
Add the onion wedges, the garlic and the bay leaves. Simmer, stirring
occasionally and adding water when the liquid gets low. When the beans
are tender (this takes from one to three hours), remove the onion wedges
and garlic. Now spoon out half of the beans, allow to cool, and puree in
a food processor with the chicken broth. Return the mixture to the pot.
Add salt to taste and simmer while you prepare the vegetables.
Toast the cumin seeds in a non-oiled saute pan and grind them with a
mortar and pestle or in an electric spice-grinder. Heat the oil in the
same pan and cook the carrots, celery, and garlic until translucent.
Add the cumin, thyme and chili flakes, and stir. Add the vegetables to
the bean pot, deglaze the pan with a little dry Vermouth or water, and
add this liquid to the beans also. Check the seasoning, simmer another
10 minutes, and your soup is ready.
Serve the soup in heated bowls so that even the last bite will be
warm. Top each serving with a teaspoon of Sour cream, chopped green
onion and cilantro, and add a lime wedge on the side for squeezing into
the soup. (Be sure to instruct your guests to do this, or they’ll miss

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Title: Fisherman’s Bouillabaisse
Categories: Soups Seafood
Servings: 4

1/4 c Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 c Water
1/2 c Dry White Wine
1 ea Env. Soup Mix *
1 T Finely Chopped Parsley
1 t Thyme Leaves
14 1/2 oz (1 can) Tomatoes **
1 1/2 lb Lobster Tails ***
1 lb Fish ****
6 ea Clams, Well Scrubbed
6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, halibut, or
—————————————————————————
In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

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DINUGUAN (Blood Stew)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and
dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute
garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG.
Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and
simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook
until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Title: ORANGE GINGER CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 lg Lemon
3 lg Oranges
2 tb Olive oil
2 Whole chicken breasts,
-boned, skinned and pounded
-flat
1 Inch piece ginger, minced
3 Garlic cloves, minced
1 lg Onion, sliced
1 lg Red pepper, julienned
1 c Trimmed snow peas
3 tb Soy sauce
1 1/2 tb Hoisin sauce
1 tb Cornstarch, mixed with 2
-tb water

Grate 2 oranges and lemon; set peel aside. Squeeze
juice from 2 oranges and lemon. Set aside. Section
third orange; set sections aside. Heat olive oil in a
large skillet; add chicken pieces, ginger and garlic.
Saute until chicken pieces are brown on both sides.
Reduce heat; add onion, red pepper strips and snow
peas. heat gently while combining juices, soy sauce,
hoisin sauce and cornstarch. Mix well and add to
skillet. Stir over medium heat until sauce thickens
and coats chicken and vegetables. Add orange segments.
Serve at once on hot plates. Makes 4 servings.

Origin: Appeal, Fall 1992. Shared by: Sharon Stevens

—–

Butchered Snake Bits With Barbecue Sauce^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (10oz) rigatoni pasta
2 cans Squirtable cheese spread
1 small Jar barbecue sauce
16 To 20 whole black
Peppercorns
1 Carrot
—–TOOLS—–

lg Saucepan Colander Platter Carrot peeler Knife Toothpicks
With an adult’s help, cook pasta according to directions on package. Carefully
drain the cooked pasta through a colander over the sink. Rinse the pasta in
cold
water and drain again.

To make snakes: Covering one end of the rigatoni with your finger (to prevent
leakage), carefully fill each piece of pasta with cheese spread. Place six to
eight cheese-filled rigatonis end to end on a serving platter, in a
realistically curvy snake shape
Using a toothpick, spread lines of barbecue sauce along the top of each snake
for markings. To form heads, use barbecue sauce to glue two black peppercorn
eyes onto the end opposite the tail of each snake.

Wash, dry and carefully peel skin off carrot. When completely clean of skin,
make one more peeling for each snake you have formed. At the narrow end of each
peel, carefully cut out a long, thin triangle. These are your snakes forked
tongues. Position tong
Sicko serving suggestion: Assemble two or three snakes lying on their backs,
as
if they died in agony! Belly up snakes have no markings drawn on them, as snake
bellies are generally a solid color. Allow one or two sidewinders to wriggle
over the edge of y
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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PEASANT-STYLE KASHA AND POTATOES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 md Onion — chopped
4 Garlic cloves — minced
1 t Thyme
1 c Buckwheat
2 c — water; boiling
2 md Potatoes — scrubbed, diced
1 Recipe Tahini Miso Sauce OR
-Tofu and Peanut Sauce

Cook the diced potatoes by modified boiling or by
cooking them in a pressure cooker until they are
tender. Keep warm until needed.

While the potatoes are cooking, heat the oil in a
large skillet. Add the onion, garlic, and thyme. Saute
for 2-3 minutes.

Wash and drain the buckwheat; then add it to the
skillet with the onions. Stir constantly for about 3
minutes.

Remove the skillet from the heat and pour the boiling
water over teh buckwheat. Thencover the skillet,
return it to the heat, and simmer over low heat until
the water is absorbed (about 20 minutes).

Add the hot, cooked potatoes and toss lightly.

Place each portion on an individual serving plate and
cover it with sauce. Garnish with chopped parsley, if
desired.

Variations:

Add about 1 pound of tofu, cut into small cubes,
along with the potatoes. This addition goes best with
the Tahini Miso Sauce.

Serve with Ginger Tofu and replace the Tahini Miso
Sauce or the Tofu and Peanut Sauce with the sauce from
the Ginger Tofu recipe.

from the files of DEEANNE

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CROCKPOT CHICKEN AND HERB DUMPLINGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken
Salt and pepper
2 Cloves garlic, minced
1/4 ts Powdered marjoram
1/4 ts Powdered thyme
1 Bay leaf
1/2 c Dry white wine (optional)
1 c Dairy sour cream
1 c Packaged biscuit mix
1 tb Chopped parsley
6 tb Milk
10 Small white onions

Sprinkle chicken with salt and pepper, place in
crockpot. Insert cloves in one onion. Put all onions
into pot. Add garlic, marjoram, thyme, bay leaf and
wine. Cover and cook on low 5 to 6 hours. Remove bay
leaf and cloves. Stir in sour cream. Increase heat to
high and combine biscuit mix with parsley. Stir milk
into biscuit mix until well moistened. Drop dumplings
from teaspoon around edge of pot. Cover and cook on
high for 30 minutes.

Note: Acquired from Jean Allen (GRDG72B) Prodigy
December 30, 1991.

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TURTLE PIE (MHRH24B)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
1 can Sweetened condensed milk
1 cup Pecan halves
1 tablespoon Vanilla
1 Pie shell — 9″ baked
1/2 cup Semi-sweet chocolate chips
1/4 cup Whipping cream

In a medium saucepan, combine condensed milk, pecans and vanilla. Cook over
medium heat, stirring constantly, until mixture thickens and begins to pull
away from the sides of the pan, about 10-12 minutes.Spread nut mixture in
bottom of baked pie shell. In a small saucepan, combine chocolate chips and
cream.Cook over medium heat, stirring constantly until chocolate melts and
combines with cream. Pour over pie filling: chill. Remove from refrigerate one
hour before serving. Ultra rich!!!!

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ORIENTAL TREASURE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Chicken
2 Medium onions, sliced
4 Ribs celery, chopped
2 Carrots, cut into chunks
4 Sprigs parsley
1 t Salt
1/4 ts White pepper
3 tb Soy sauce
1 1/2 tb Dry sherry
1 1/2 ts Ginger juice
1 1/2 ts Sesame oil
Diced tofu
Cooked soft Chinese noodles
Sliced green onions
Sliced fresh mushrooms
Sliced water chestnuts
Celery, cut 1-in.-long
Red bell peppers
Cilantro leaves

Place chickens in large, heavy pot. Add 2 quarts
water, onions, chopped celery, carrots, parsley, salt
and white pepper and bring to boil. Skim off any scum
that rises to top. Cover, reduce heat and simmer 1 1/2
to 2 hours or until chickens are very tender. Remove
chickens from pot and set aside. Strain broth. There
should be about 7 cups. Return broth to pot and add
soy sauce, sherry, ginger juice and sesame oil. Strip
chicken from bones and dice. Add to broth and bring
once more to boil. Place in chafing dish over heating
unit and keep it at simmer. Arrange tofu, noodles,
green onions, mushrooms, water chestnuts, julienned
celery, red peppers and cilantro leaves in bowls
around chafing dish. Ladle broth into bowls and let
guests add ingredients of their choice. (Keep broth
very hot, as addition of extra ingredients will cool
it.)

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OLD-FASHIONED FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 md Onions — minced
2 lg Baking potatoes — cubed
1/2 ts Dried thyme
1/2 c Turkey, fish or vegetable
. stock
1 lb Cod or haddock fillet
4 c Milk
1/2 ts Salt
Pepper — fresh ground
Paprika for garnish

Heat the vegetable oil in a large, heavy saucepan over
low heat. Add the onions and saute for 10 minutes, or
until golden but not brown. Add the baking potatoes
(cut into 1/4-inch cubes), the dried thyme and the
turkey stock. Cover and simmer for 10 minutes, or
until the potatoes are tender.

Add the cod or haddock fillet, cover and simmer gently
for 10 minutes. Add the milk, salt and black pepper to
taste. Cover and simmer 5 minutes, or until the
mixture is thoroughly hot. Gently flake the fish with
a fork into bite-sized pieces, then ladle the chowder
into soup bowls. Sprinkle with paprika and serve
immediately. Makes 6 servings.

* Approximate nutritional analysis: 234 calories per
1/2-cup serving, 20g protein, 22g carbohydrates, 7g
fat (27% of calories), 1g fiber, 39mg cholesterol,
186mg sodium, 35% of the Daily Value for phosphorus.

** American Health — November 1995 **

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