SESAME VEGETABLE RICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice, cooked
Unrefined vegetable oil,
-as needed
3 c Thinly sliced mixed
-vegetables (whatever’s
-available — carrots, celery,
-broccoli, squash, cabbage,
-beans, mushrooms)
1/4 c Sesame seeds
1 T Bragg’s Liquid Aminos

When rice is almost ready, toast sesame seeds in a dry, heavy skillet over
medium heat until they brown and smell fragrant. Set them aside in a small
bowl.

In the same skillet saute vegetables in 1 tablespoon oil, beginning with
those that take longest to cook. You can also stir-fry them with a small
amount of liquid, covered. Do not overcook; vegetables are ready when
heated through.

Serve vegetables over rice, sprinkled with seasme seeds and topped with
liquid aminos to taste.

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CREAM OF CURRIED CORN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stuart Talkofsky
4 c Corn kernels
1 Onion — chopped
2 tb Butter
2 tb Flour
1 t Curry powder
Salt
Pepper
2 c Chicken stock
2 c Half and half
—–GARNISH—–
Popcorn

Saute 4 cups of corn kernels and a chopped onion in 2
tablespoons butter, stirring frequently, until corn is
tender and onion is transluscent. Stir in 2
tablespoons flour, 1 teaspoon curry powder (or to
taste) salt and pepper and cook, stirring constantly,
for 2 minutes. Stir in 2 cups chicken stock and 2 cups
half and half and cook until mixture comes to a boil
and thickens slightly. Process in batches in food
processor or blender until smooth. Garnish with
popcorn. Makes 6 Servings.

From Newsday Wed, Aug 4, 1993. “Lend and Ear” by Marie
Bianco Meal Mastered by Stuart Talkofsky

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Title: CHILE RUBBED SHRIMP VERA CRUZ PIZZA
Categories: Pizza
Yield: 1 12″ pizza

MMMMM—————————PIZZA——————————–
1 12-inch pizza shell
8 oz Mozzarella cheese, shredded
4 oz Monterey jack cheese shredde
8 oz Ripe tomatoes, thinly sliced
4 Shrimp (16-20 size), split
– tossed in 1/4 c chile rub
2 tb Green scallion tops, thinly
-sliced
1 ts Texas gremolata (garnish)

MMMMM————————-CHILE RUB——————————
2 ts Garlic, finely chopped
1 tb Chile powder
Juice from 1 lime
1/2 c Olive oil
1 tb Cilantro, finely chopped
Salt pepper to taste

MMMMM———————-TEXAS GREMOLATA—————————
2 tb Lime zest, finely chopped
2 tb Garlic, finely chopped
1 c Cilantro, finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl
until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield:
3/4 cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats.
Yield: 1 1/4 cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed.
Bake at 425’F for 15-20 minutes, or until crust is nicely browned.

Source: Evelyne Slomon, Pizza Today, April 1993.

MMMMM

Title: Caribbean Okra Salad
Categories: Okra, Salads, Side dish
Yield: 2 servings

2 tb Vegetable oil
1/2 lb Fresh, small tender okra,
-rinsed, patted dry, caps
-trimmed
Salt
Freshly ground pepper
1/4 c Water
1 tb Strained fresh lime juice
1 sm Garlic clove, finely minced
pn Ground allspice
1/4 t Bottled Caribbean or other
-hot pepper sauce to taste
1 tb Chopped cilantro

This delicious light salad comes from “Faye Levy’s International
Vegetable Cookbook” (Warner Books).

1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.

2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.

MMMMM

Chocolate Shortbread – Cookie Art

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Shortbread Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — at room temperature
1 1/2 tablespoons cocoa powder
1/2 cup powdered sugar — unsifted
1/2 teaspoon vanilla
1 cup flour — unsifted

1. Cream the butter until it is light.
2. Cream in the powdered sugar, cocoa and the vanilla
3. Now work in the flour. Knead the dough on an unfloured board until nice and
smooth.
4. Spary the shortbread pan very lightly with non stick cooking spray.
5. Firmly press the dough into the shortbread pan. Prick the entire surface wit
h a fork.
6. Bake the in the pan at 325 degrees for about 30-35 min, don’t let the edges
get too dark.
7. Let the shortbread cool in it’s pan, for about 10 minutes.
8. Loosed the edges with a knife and flip the pan over onto a wooden cutting bo
ard. If the shortbread does not come right
out, tap one edge of the pan.
9. Cut into serving pieces while it’s still warm.

Notes: Uses an eathernware type decorative shortbread pan made by: Brown Bag Co
okie Art. Let pan cool before washing.

From the Recipe Files of RecipeLu

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Helen deacey wrote:

EGGPLANT TOFU CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Eggplants
1/2 c Canola oil
4 c Onions — chopped
8 Garlic cloves — minced
6 Tomatoes — peeled and chopped
1/2 ts Black pepper
1/4 ts Red chiles — crushed
1/2 ts Turmeric
2 tb Ground coriander
2 pk Silken extra-firm Mori-Nu
-tofu — cubed
2 ts Garam masala (available in
-Indian markets)
1/2 c Cilantro, fresh — chopped

Poke several holes in each eggplant with a fork. Bake
at 400 degrees for about 45 minutes or until they are
soft. Let cool and then peel and chop them. Saute
onions and garlic in oil in a large skillet. When
onions are soft add spices and saute for 2-3 minutes.
Add tomatoes and cook for 5 minutes more. Add the
eggplant and cook another 5-10 minutes so the flavors
can combine. Add cubed tofu, garam masala and fresh
cilantro before serving. Serves 6-8

From DEEANNE’s recipe files

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Old Fashioned English Treacle Tart

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry — see note
6 tablespoons Golden Syrup — see note

Put the syrup into a saucepan with the bread crumbs, lemon rind and juice
and heat gently until just melted. Cool. Roll out the dough and use to
line an 8 in pie plate. Pour in the syrup mixture. Roll out the dough
trimmings and cut into long, narrow strips. Arrange them in a lattice
pattern over the filling. Bake in a moderately hot oven (400F) for 25 to
30 min or until the pastry is slightly browned. Serve hot or cold.
a) Golden Syrup, or treacle may be substituted for light molasses or
honey. b) You may substitute the pastry by an unbaked pie crust from your
local bakery.

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NOTES : This is surely the way to an Englishman’s heart.
You may substitute treacle for honey or light molasses.

Title: DIATETIC MELT-AWAY MINTS
Categories: Diabetic, Candies, Chocolate
Yield: 100 servings

1 1/2 lb Finely chopped milkcote
-chocolate coating
2/3 c Melted vegetable shortening
3 Or 4 drops pepermint oil
Milkcote chocolate

In the top of a double boiler, melt milkcote coating over hot, not
boiling, water. Add shortening and pepermint, a little at a time,
beating well after each addition. Chill chocolate mixture in the
refrigerator until of a soft custard consistency. Place in a mixing
bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed
paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to
level mixture. Place in refrigerator until firm but not hard. Cut
into squares. Dip in melted and cooled milkcote coating. Makes about
100 pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201

—–

HUMINTA TAMALES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Mcdougall Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 Corn Husks
4 1/2 c Masa Harina
1 1/2 ts Anis, powdered
1/2 ts Salt
2 1/4 c Water
2 c Winter Squash,Cooked Pureed

Immerse dried corn husks in warm water for 10 minutes
In a separate bowl combine masa harina and anis. Set
aside In a medium sized sauce pan, bring salt and
water to a boil Add squash, then masa mixture to water
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Roll dough into a 14″ log. Cut dough into 1″ long
pieces Form each piece into a ball then a cegar shape
and wrap in corn husk Cook tamales according
todirection in Tamales: Basic PRocedure ** Hints:
Serve with abean sauce or savory dipping sauce For a
sweet treat top leftover huminta with apple sauce or
warm stewed fruit.
*** Vegetarian Gourmet, Summer 1993, Don Matesz ***

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Title: BANANAS FOSTER-New Orleans
Categories: Desserts, Fruits, Cajun
Yield: 4 servings

4 tb Butter (1/2 stick)
1 c Dark brown sugar
2 Bananas
2 oz Banana liqueur
4 oz Dark rum
Ground cinnamon
Vanilla ice cream (opt)

A quintessential New Orleans dessert, and a favorite among most
locals. This dish cannot be prepared in the kitchen. It must be
performed, in front of your guests. Use a chafing dish, and some kind
of portable heat like Sterno. Don’t be sloppy, and keep a fire
extinguisher handy. There’s no need to burn the house down just for
dessert, but this really must be done right. I learned to cook this
dish from Chef Joe Cahn at the New Orleans School of Cooking, and he
spun dire tales of what befell those who dared sequester themselves
in the kitchen when making Bananas Foster. Seriously, bad gris-gris
will befall you if you deprive your guests of the spectacle. Plus,
they’ll talk for years about how cool you are to have made this for
their dessert.

First, you should make some preparations. Peel a thin strip of peel
from the bananas, and use your knife to slice the banana crossways
into coins. Then replace the banana peel so that it looks untouched
(as best as you can, anyway). This way, you can pretend to “peel”
your bananas, and dump them into the put already cut, as if by magic.
Cheesy, you ask? Well, it still looks cool, particularly if you’re
really nonchalant when you do this in front of your guests. If you
insist, you can slice the bananas the classical way, quartering them
by slicing thm lengthwise and then in half. I still think the other
way is cooler.

Put your ground cinnamon into some kind of non-standard container, or
even a little muslin bag, the better to “convince” your guests that
it is, in fact, not cinnamon but voodoo dust, scraped from the tomb
of Marie Laveau at midnight on All Soul’s Day … some kind of
delightfully corny junk like that. Also, I recommend taking a
cinnamon stick and grinding it fresh in a spice or coffee grinder
instead of using pre-ground cinnamon. Sieve the result through a tea
ball strainer to remove the larger pieces which won’t grind finely.
This will maximize the fresh, aromatic cinnamon flavor. If you use
your coffee grinder, it’ll also make your coffee taste great.

Now, to business …

Melt the butter and add the brown sugar to form a creamy paste. Let
this mixture caramelize over the heat for about 5 minutes. Stir in
the banana liqueur and rum. Heat until the liquor is warmed, about
three minutes. Add the bananas, cook for about 1 – 2 minutes, then
ignite with a flourish. Here’s the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor.
Hold it a foot or two above the chafing dish and ignite the liquor in
the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of
flame will descend from the ladle into the dish, which will ignite
with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire
extinguisher. Try not to become a human torch in the process.

Agitate to keep the flame burning, and add a few pinches of “voodoo
dust” to the flame. The cinnamon will sparkle orange in the blue
flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some
hardcores like me like it just like it is. Yum.

Variations: one may substitute any fruit for this dish that has a
correspondingly flavored liqueur — peaches, pears, whatever. Walt MM

MMMMM