PEAS KOFTA CURRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KOFTAS—–
250 g Peas — boiled
1 tb Poppy seeds
2 tb Gram flour
1 sm Onion — minced
1 Handful of sliced coriander
— (leaves)
1 1-inch piece of ginger
— minced
2 Green chilies — minced
Salt — to taste
—–CURRY—–
1 Onion
4 Garlic cloves
2 tb Ghee or oil
1 Handful of coriander leaves
2 Green chilies — minced
1/2 ts Garam masala
Salt — to taste
Chili powder — to taste
3 lg Tomatoes — diced
2 md Potatoes — peeled cubed

Grind peas to a paste (or process in food processor
fitted with steel blade). Add gram flour, poppy
seeds, onion, coriander, ginger, chilies and salt, and
knead (or process) until smooth. Roll dough into
small balls and deep fry until golden brown. Drain
and set aside.
Grind onion and garlic to a paste. Fry in 2
tablespoons ghee or oil until golden brown. Add
coriander, garam masala, salt and chili powder. Cook
1 minute, then add tomatoes. Continue cooking until
tomatoes are soft and ghee (or oil) begins to separate
out from mixture. Add potatoes, and cook 3 more
minutes. Add 2 cups water to pan, then bring to a
boil. Reduce heat and simmer until potatoes are
almost done. Put in koftas and chilies and continue
cooking until potatoes are tender. Sprinkle
additional garam masala and coriander leaves over to
garnish.

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Mock Hollandaise Sauce

Recipe By : Quick and Thrifty Cooking/Bobb1744
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup mayonnaise
2 Tablespoons lemon juice
4 Tablespoons butter or margarine
2 egg yolks
1 Pinch cayenne pepper
1 Pinch salt

Combine mayonnaise and lemon juice in the top of a double boiler. Place
over barely simmering water and cook, stirring constantly, for 3 minutes,
or until warm, but not hot.
Add the butter and egg yolks. Cook, stirring constantly for 1 minute, or
until mixture becomes thick enough to coat a spoon. Watch carefully. If
mixture gets too hot, the eggs will curdle. Remove the top of the couble
boiler from the water and stir in the cayenne
pepper and salt. Serve over broccoli, cauliflower, green beans, asparagus,
globe artichokes, poached eggs and poached or baked fish.

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NOTES : Makes 2/3 cup. Calories per tbsp: 60.
For a sauce that is faster (4 mins.) and more foolproof, but not as authentic
tasting or Low
in caloires as the one above, melt 4 Tbsps. butter or margarine in small
saucepan over Low
heat. Gradually whisk in 5 tsps. lemon juice and 1 1/4 cup mayonnaise. Beat
for 2 minutes.
Remove from heat and serve. Makes 1 1/2 cups, about 100 calories per Tbsp.

Date: Mon, 11 Oct 93 17:04:46 EDT
From: Sarah Gross

> Noodles and Cheese
> .5 pound wide noodles
> 1 pound ff cottage cheese
> Optional: honey, cinnamon, raisins.
>
> Cook noodles. Drain, mix in cheese.
> Season to taste with honey, cinnamon, and/or raisins.
> Authors and I prefer plain, however.

Title: Beef Satay
Categories: Appetizers
Yield: 4 servings

3 tb Corn oil
1 sm Onion, finely chopped
1 Garlic clove, crushed
1/2 ts Hot chili powder
1 1/2 ts Curry Powder
1 1/4 c Water
2/3 c Crunchy peanut butter
1 ts Light brown sugar
2 ts Dark soy sauce
1 ts Lemon juice
Salt to taste
Fresh ground pepper to taste
1 lb Boneless sirloin steak
Lemon pieces (opt)
Fresh cilantro sprigs (opt)

To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add
onion and garlic and fry gently until golden.

Stir in chili powder, Curry Powder, water, peanut butter and brown
sugar. Bring to a boil; simmer gently until thickened. Stir in soy
sauce and lemon juice, then salt and pepper. Turn mixture into a
serving dish.

Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2″
cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a
space at each end for holding. Cover ends with small pieces of foil
to prevent burning. Place skewers in greased broiler pan. Brush with
remaining 1 tablespoon oil. Cook under preheated broiler 10-15
minutes until golden and cooked through. Turn and brush frequently
with oil during cooking. Garnish with lemon pieces and cilantro
sprigs, if desired, and serve hot with peanut sauce.

MMMMM

Title: STRAWBERRY ANGEL SHORTCAKE
Categories: Desserts, Cakes, Fruits
Yield: 8 servings

3 c Strawberries, sliced
3 tb Sugar
3 tb Rum OR
2 ts Rum extract
3 tb Orange juice
3 oz White chocolate
1 c Whipping cream
1 md Angel food cake
8 lg Strawberries, whole
Fresh mint leaves

Combine sliced berries, sugar, and one tbsp rum or 1 tsp rum ext. in a
medium bowl. Combine remaining rum or ext. and orange juicein a small
measuring cup. Melt chocolate slowly over hot water in double boiler
or small bowl. Stir occasionally. Cool to room temp. Beat whipping
cream and cooled chocolate until soft peaks form. Slice angel cake
horizontally into three layers. Place one layer on large cake plate.
Drizzle with 1/3 of oranje juice mix. Top with 1/3 of cream
chocolate mixture and 1/2 of the sliced berries. Repeat layers,
ending with cream spooned over top of cake and partially down sides.
Garnish with whole berries and mint leaves. Refrigerate one to two
hours. To serve, cut into 8 wedges.

—–

Title: ALMOND COOKIES #1
Categories: Cookie/bars, China, Formatted, Archived
Yield: 32 Cookies

1/2 c Lard; room temp – do not
-substitute
1/4 c Shortening
2/3 c Sugar; granulated
1/4 c Sugar, brown, light; packed,
-sifted thru coarse serive
2 ea Eggs
1 tb Almond extract
2 1/2 c Flour, all-purpose
3/4 ts Baking soda
1 ts Salt
2 tb Water
32 ea Apricot pits; (traditional)
-or substitute 32 whole
-blanched almonds

1) In med. size bowl, cream together lard, vegetable
shortening, and sugars until very light and creamy.
Beat in one of the eggs and the almond extract.
2) Sift together flour, baking soda, and salt.
3) Beating at low speed if using mixer, add the four
mixture to the creamed mixture, abt. 1/3 at a time.
Press dough together with your hands to form 2 balls,
which will be very crumbly.
4) Place each ball on wax paper and roll into
cylinder abt. 8″ long. Chill several hrs. or better
yet: overnight.
5) Preheat oven to 275 F. Beat remaining egg with
the 2 tb. water.
6) With sharp, serrated knife cut each cylinder into
16 equal slices. Place on lge. ungreased baking sheet.
Brush cookies with egg wash and press an almond into
center of each.
7) Bake cookies in center of over for 25 min., then
raise heat to 325 F. and bake 10 to 15 min. more, or
until golden brown.
8) Transfer cookies to rack and let cool completely.
Store airtight for several weeks. You can obtain
traditional apricot pits at any health food store.formatted and reposted by
DonW1948@aol.com / homepage
http://members.aol.com/DonW1948/homepage.htm

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SPICED QUINCE COMPOTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 qt Water
2 lb Ripe (bright yellow) quinces
1 c Sugar
1/2 Vanilla bean
– split lengthwise
1 Cinnamon stick (2-inch)
4 Cloves
1/8 ts Cardamom seeds
2 Wide strips orange peel

PUT THE WATER IN A SAUCEPAN to heat. Rinse the
quinces, then using a sharp paring knife, quarter the
fruits. Carefully cut out the cores. Hold each piece
firmly as you work so that it doesn’t snap in 2. Slice
each quarter into pieces about 1/2-inch thick, then
cut away the peels. As you work, put the cores and
peels in the pan of water–they will impart both
flavor and body to the water, due to the natural
pectin in the fruit. Allow the skins and cores to
simmer slowly, covered, for about 20 minutes, then
strain, keeping the liquid. Don’t worry about the
peeled fruit discoloring–it will turn pink when
cooked. Combine the sugar, spices, orange peel and the
strained liquid in a non-corroding pan. Bring to a
boil, stir to dissolve the sugar and add the quinces.
Cut out a disk of parchment paper and place it
directly on the surface to prevent any exposed slices
from drying out. Simmer slowly until the quinces have
turned pink and are slightly translucent but still
firm to the touch, 2-to-2 1/2 hours. When done,
transfer them to a bowl with the syrup and chill well
before serving. Once poached in syrup, quinces will
last for weeks in the refrigerator. Makes 1 Quart

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Title: ELLEN’S CHOCOLATE EXPRESSO TORTE
Categories: Cakes, Desserts, Passover, Jewish
Yield: 16 servings

1 c Butter; or margarine
1 c Sugar; +
1 tb Sugar
1 c Expresso; +
2 tb Expresso**
1 pk Semisweet chocolate (12 oz)
6 Eggs; plus
6 Egg yolks
Confectioners sugar; garnish

* can use margarine if it is good quality and pareve,
(if you’re serving a dairy meal). **brewed expresso or
very strong coffee.

1. Preheat oven to 325 degrees. Grease 9″ spring-form
pan. Place wax paper on bottom of pan, grease and
flour; set aside.

2. Place butter, sugar and Expresso in the top of a
double boiler and heat until sugar dissolve.

3. Pour hot liquid over chocolate and stir until
dissolved; set aside. Beat eggs and yolks until
frothy; add to the chocolate mixture and pour into pan.

4. Bake for one hour; edges should crack slightly.
Remove from oven and cool; cover and refrigerate.
Remove from pan and sprinkle with confectioners’ sugar.

HINT: This cake is rich and has NO flour. It is almost
as creamy as cheesecake You should only serve tiny
thin slices.

NOTE: This TORTE can be served at Passover; of course
then you would use Passover Cake Meal to dust the pans
not flour This is Ellen’s Trademark Pesadicha dessert.
She has made it EVERY year for Passover for at least
10 years.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

—–

Title: CHOW-DOWN CHOWDER
Categories: Low-cal, Soups, Vegetables
Yield: 6 servings

14 1/2 oz Chicken broth, can
1 c Broccoli, frozen, cut
1 c Mushrooms, fresh, sliced
1/2 c Onion, chopped
1 tb Margarine
2 tb Flour, all-purpose
13 1/2 oz Evaporated skim milk, can
8 oz Corn, whole kernal, drained
1 tb Pimiento, chopped
1/4 ts Salt
1/8 ts Pepper

PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat,
2mg chol., 477 Sodium
415mg Potassium
In a samll saucepan bring broth and broccoli to boil.
Reduce heat; cover and simmer for 5 minutes. Do not
drain. Set aside. In a large saucepan cook mushrooms
and onions in margarine till tender. Stir in flour,
salt, and pepper. Add milk all at once. Cook and
stir till bubbly. Cook and stir 1 minute more. Stir
in broccoli with broth, corn, and pimiento; heat
through. BETTER HOMES AND GARDENS

—–

BLACK BEANS SOUP

Recipe By : Patricia Wriedt
Serving Size : 1 Preparation Time :0:00
Categories : Beans Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liter black beans broth
1 medium onion — chopped
1 cup tomato sauce
1 teaspoon salt or chiken bouillon cube
100 grams pasta (fideo)
Side Dish:
1 medium onion — chopped
cilantro — chopped
chiles serranos — chopped

In a sauce pan with a little amount of vegetable oil fry the onion, fry the
pasta and add the tomato sauce, fry 10 min and add the black beans broth,
add salt or chicken bouillon cube. cook 30 min. serve with chile, cilantro
and onion chopped.

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