Title: Rhubarb Mousse with Strawberry-Gin Sauce
Categories: Mousse
Yield: 6 servings

3 c Diced rhubarb
1/2 c Brown sugar
1 pk Unflavored gelatin
1/4 c Tanqueray or other juniper-
-flavored gin, such as
-Gilbey’s or Beefeater
2 c Cream
2 Egg whites
1/4 c Sugar
2 c Strawberries, hulled
5 tb Sugar
1/4 c Lemon marmalade, the type
-with shreds of lemon rather
-than chunks
2 tb Tanqueray gin

(From “Pacific Northwest Palate,” by Susan Bradley.)

Sprinkle the brown sugar over the rhubarb and let sit for an hour.
Put in a saucepan, cover, and simmer gently for 15 minutes or so,
until fully tender and quite thick. Puree in a processor.

Soften the gelatin in the gin for 10 minutes. Combine with the
rhubarb and heat to dissolve the gelatin. Set into an ice-water bath
(a large bowl filled halfway with ice and a couple of cups of water.)
Cool until cold to the touch, but do not allow the gelatin to set.

With an electric mixer, combine the cream and rhubarb mixture. Whip
until fluffy and light. Do not overwhip or the cream will break down.

Beat the egg whites until soft peaks form. Add the sugar and continue
until stiff peaks have formed. Carefully fold the egg whites into the
rhubarb and cream mixture. Turn the mousse into a clear glass, 6-cup,
straight-sided souffle dish or into individual 1-cup souffle dishes
and refrigerate for 2 hours or more.

To make the Strawberry Gin Sauce, puree the strawberries and sugar
together in a processor. Strain through a sieve and reserve. Warm the
marmalade just to melt. Combine the marmalade, the gin, and the pureed
strawberries, mixing well. Chill thoroughly.

Serve each portion of mousse topped or surrounded with sauce; pass the
sauce separately.

MMMMM

INDIAN BROILED FISH WITH MANY SPICES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish*shell East/orient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Lemon juice
2 tb Dry mustard
2 ts Ground cumin
1 t Ground coriander
1 t Salt
1/4 ts Garam masala
-(optional, See NOTE)
4 Swordfish or halibut steaks,
– 1-inch thick (about 2 lb)
2 tb Melted margarine or butter

The fragrant brushing of spices called for here will
add a piquant flavor redolent of Indian cooking to
fish steaks, whether swordfish or halibut. Mix
together all ingredients except fish and margarine.
Spread mixture evenly on both sides of fish. Place
fish in shallow glass or plastic dish. Cover and
refrigerate at least 12 hours. Set oven control to
broil or 550F. Arrange fish on rack in broiler pan and
drizzle with melted margarine. Broil with tops about 4
inches from heat until light brown, about 7 minutes.
Turn. Drizzle with melted margarine. Broil until fish
flakes easily with fork, 5 to 7 minutes longer. NOTE:
Garam masala is a blend of ground spices with many
variations. It is available in Indian markets and at
some supermarkets.

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Title: Warm Bean and Tomato Salad with Basil
Categories: Salads
Yield: 2 servings

1/2 lb Green Beans, ends removed
2 ea Large Dry Shallots, chopped
1 c Chickpeas, drained 19oz
2 tb Fresh Basil, chopped
1 x Salt
3 tb Olive Oil
1 tb Balsamic or Red Wine Vinegar
2 ea Tomatoes, seeded, chopped
1 tb Lemon Juice, fresh
1 x Freshly Ground Black Pepper

* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook
in boiling water until just tender, about 5 – 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium
heat; cook the shallots until softened, about 2 minutes. Add balsamic
vinegar and cook until liquid is reduced. Drain chickpeas and stir in
chickpeas and green beans; cook until heated through, about 2
minutes. In a serving bowl, combine the bean mixture with tomatoes,
olives and basil. Whisk together the remaining oil with lemon juice
and pour over salad; season with salt and pepper to taste. Serve warm
or at room temperature. Serves 2 as main course, 4 as side dish. From
The Gazette, 91/03/06.

MMMMM

Title: THE VERTICALLY ROASTED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

———————–BASIC RECIPE———————–
3 1/2 lb Frying chicken
1/2 c Water
1 tb Dry white wine
1/2 ts Paprika

——————–ORIENTAL FLAVORING——————–
1 lg Garlic clove, minced
3 tb Soy sauce
2 tb Cider vinegar
1 tb Brown sugar, tightly packed

——————-SWEET SPICE FLAVORING——————-
1 lg Garlic clove, minced
3 tb Fresh lemon juice
1 tb Soy sauce
1 ts Honey
1/8 ts Ground ginger
1/8 ts Ground cardamom
1/8 ts Ground allspice
1 pn Ground cumin

Optionally omit wine and paprika from Basic Recipe.

Place rack in lowest position of oven; preheat oven to
450F. Mix wine and paprika in a small bowl and set
aside. Rinse chicken under cold water and pat dry
thoroughly with paper towels. Gently press chicken
onto vertical roaster. Set roaster in 8- or 9-inch
baking pan. Add water. Roast for 15 minutes. Reduce
heat to 375F; roast for an additional 15 minutes per
pound. During last 20 minutes of cooking, brush with
wine-paprika mixture to aid browning. Carve from the
rack and serve immediately.

FLAVORING: Mix all of the ingredients of either one
together and blend well. Loosen the skin from chicken
breast, thighs, and drumsticks (do not puncture skin).
Rub or spoon sauce under skin and spread evenly. Roast
as directed, basting with the pan juices.

Bon Appetit LIGHT AND EASY SPECIAL

—–

Cavalier Dressing

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dressings Salads
Cheeses

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Mayonnaise Or Salad Dressing
2 tablespoons Blue Cheese — Crumbled
1 tablespoon Catsup
1 tablespoon Vinegar
1 small Onion — Piece

Put all of the ingredients in a blender container and blend until smooth.
Allow to chill at least 30 minutes before serving.

Makes 1 cup.

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Posted to the mm-recipes mailing list
by Sandy Gamble

–> In a previous message, Judy Turner said …

–> I have just been given ALOT of fresh cherries. I don’t know what to do

–> with them. Does anybody have any suggestions about how to fix them?
–> They have pits in them. Thanks in advance.

Hi Judy …

First off, buy a cherry/olive pitter at your local kitchen gadget store.

Pit them and place (in a single layer), on a cookie sheet. Put into the
freezer for about 45 min to 1 hour, or until they are individually frozen.=

Next, put into Zip Lock Freezer-type bags. (Yes, suck the air out of the
bags before sealing them; helps prevent freezer burn.) That way, you can
use them any time and be able to measure out whatever you need for any
recipe.

My family sure loves being able to have “fresh” Cherry Crunch or Cherry
Cobbler in the wintertime!

By the way, I do the same with fresh peaches!

Here’s a few of our favorite cherry recipes … from my personal files.
Most of them are my own creation, unless otherwise listed.

Title: Granola Bars
Categories: Snacks
Servings: 6

10 c Fashioned oats
1 c Wheat germ
1/2 lb Shredded coconut
2 c Raw sunflower seeds
1 c Sesame seeds
3 c Chopped almonds, pecans and
-walnuts
1 1/2 c Packed brown sugar
1 1/2 c Water
1 1/2 c Oil
1/2 c Honey
1/2 c Molasses
1 1/2 ts Salt
2 ts Cinnamon
3 ts Vanilla

Granola bars

raisins or other dried fruit optional.

Pre heat oven to 300. Combine oats, wheat germ, coconut, seeds and nuts
Blend well in large sauce pan combine brown sugar, water, oil, honey and
molasses, salt, cinnamon and vanilla. Heat until sugar dissolves but not
to boiling. Pour syrup over dry ingredients and stir until well coated.
Spread into 5 13×9 baking pans bake 20-30 min. stirring occasionally. 15
min longer che (u)(r)drier (I think this means chewier and drier) Cool. Add
fruit if desired. Store in cool dry place. Makes 20 cups.

MMMMM

MINT-CORIANDER CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Bunches fresh coriander
1 md Bunch fresh mint
6 Fresh jalapeno peppers
-OR- to taste
1 sm Onion — chopped
1 Piece fresh ginger (1/2")
— peeled and grated
1 t Lime juice
1/2 ts Sugar
Salt — to taste
1 t Vegetable oil
1/2 ts Mustard seeds
1/2 ts Cumin seeds

This tongue-tingling chutney from India goes well with
party snacks, breads, and rice dishes. The spiciness
can be adjusted to individual palates.

DIRECTIONS: ÿÿÿÿCoarsely chop coriander, mint,
and peppers. Process first eight ingredients in a
blender, adding enough water to make a coarse paste.
Transfer to a nonmetallic container.

Heat oil in a saucepan. Add mustard seeds and let
them splutter. Add cumin seeds and stir until
fragrant. Remove from heat and add to chutney. Mix
well before serving.

The chutney is best when made just before serving, but
leftovers may be refrigerated and used within 24 hours.

Source: Shubha B. Subbarao (Green Bay, Wisconsin)
Published in: The Herbal Companion – January/February
1994

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PICKLED TOMATOES (MOM)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pickles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——-PICKLE JAR
INGREDIENTS——————
Cherry tomatoes
Water
Dill seeds
Garlic cloves
Black pepper, whole
Grape leaves
—–PICKLING SOLUTION—–
1 qt Vinegar (white)
3 qt Water
1 c Salt
1/2 ts Alum

Let tomatoes stand in cold water a while, then wash
(in cold water). Drain and put in jars. For each pint
jar, put in a teaspoon of dill seeds, 3 or 4 cloves of
garlic and 8 to 10 peppercorns. Tuck a grape leaf
into each jar, over tomatoes.

MAKE SOLUTION: Combine vinegar, 3 quarts of water,
the salt and alum. Bring to rolling boil; lower heat
and boil 3 to 4 minutes. Pour into sterilized jars up
to shoulder (line). Seal immediately with sterile lid.

To sterilize jars, put jars in pan of water upside
down. Boil water and cool. (Water is sucked up into
jars.)

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TEMPEH SWEETCORN ROAST WITH TAHINI/MUSHROOM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ROAST—–
1/3 c Water
1 tb Soy sauce
1/2 c Tempeh
1 sm Onion
1 tb Vegetable oil
1/2 c Corn kernals
1/2 c Whole wheat breadcrumbs
1 tb Soymilk
1 pn Thyme
Sea salt
Freshly ground black pepper
—–SAUCE—–
1 c Mushrooms
2 ts Vegetable oil
2 tb Water
1 tb Tahini
2 ts Soy sauce
—–TO ACCOMPANY ROAST—–
Seasonal vegetables
— (as desired)

Bring the water and soy sauce to the boil in a small
pan, place the tempeh (defrosted if frozen) in it,
lower heat, cover pan and simmer for 10 minutes; turn
the tempeh over and simmer for a further 10 minutes.
Drain.

Chop the onion. Saute in the oil in a saucepan 3-4
minutes until softened. Remove from heat. Mash the
tempeh into the pan, then add the drained corn,
breadcrumbs, milk, thyme and seasoning; mix well. Turn
into an oiled oven dish and bake at 350 degrees F (180
C)/Gas Mark 4 for about half an hour.

To make sauce, chop the mushrooms and saute them in
the oil in a small pan until tender. Stir in the
water, tahini, and soy sauce; bring to the boil,
stirring, then lower heat and simmer for a couple of
minutes. Serve the roast with the sauce poured over
it, accompanied by seasonal vegetables.

* Source: The Single Vegan – by Leah Leneman * Typed
for you by Karen Mintzias

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