GRILLED SQUID SALAD WITH BLACK BEANS AND MANGO

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3618
Serving Size : 1 Preparation Time :0:00
Categories : Salad Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
olive oil — to brush on squid
16 whole squid — skinned and cleanned
2 mango — diced
2 1/2 cups black beans — cooked
3 handfuls arugula
4 tablespoons rice wine vinegar
1/3 cup olive oil
1 teaspoon chipotle puree
1 tablespoon honey
2 tablespoons fresh mint chiffonade
2 tablespoons cilantro — chopped
salt — to taste
pepper — to taste

Brush squid with olive oil and season with salt and pepper.

Grill squid for 1 1/2 minutes on each side and cut into 2inch pieces. While
the squid is still warm, toss the squid with the remaining ingredients and
serve on a platter.

Yield: 8 servings

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CORNBREAD STUFFING, 1986

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Breads
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Deidre-Anne Penrod, FGGT98B
—–INGREDIENTS—–
2 c Cold water
6 c Crumbed cornbread
6 Sl Cubed 1-in bread
1/4 c Water
1/2 ts Salt (opt)
1/2 ts Ground Pepper
1/2 c Butter or margarine
1/2 lb Bulk Pork Sausage
2 c Celery — chopped
1 Onion — chopped fine

YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986)

Place reserved giblets in saucepan with 2 cups water;
cover, and simmer 1-2 hours or until giblets are
tender. Remove from broth, reserving 1 cup of broth.
Chop giblets; set aside. Combine cornbread and bread
cubes in a large mixing bowl; add 1/4 cup water, salt
and pepper. Set aside. Melt butter in a large skillet;
add sausage, celery, and onion. Saute 3 minutes.
Cover, and cook an additional 30 minutes or until
sausage is browned and vegetables are tender; stir
frequently. Remove from heat; stir in bread mixture.
Add reserved giblet broth and giblets, mixing well.

NOTE: 2 packages of Martha White Cornbread Mix, baked
ö cups stuffing.

Yield: 9 cups or enough for a 12 lb turkey.
Thanksgiving 1986, I stuffed a 22 lb turkey.
Deidre Ann Penrod, Prodigy Food Wine Board

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Title: Ikan Bali (Bali Fish)
Categories: Seafood, Main dish, Indonesian
Yield: 4 servings

1 Fish, about 650-900g dressed
Weight.
Preferably sea bass or
Mackerel
1 t Salt
Oil, for deep frying
2 T Margarine or oil
2 sm Onions, sliced
1 t Sambal Oelek
1/2 t Laos
1/2 t Lemon grass
3 T Tamarind juice
Pinch of ground ginger
1 t Brown sugar
1 T Sweet soy sauce

Cut fish into serving portions and rub salt all over. Feep-fry and drain
on absorbent paper.

Heat oil and saute sliced onions until lightly brown. Add sambal oelek,
laos, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Heat
thoroughly.

Place fried fish in deep serving dish and pour sauce over it. Serve with
rice.

Imran C. Gold Coast, ‘Oz

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Jerk Seasoning Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Tbsp. sugar
1 Tbsp. onion powder
1 Tbsp. dried thyme
2 tsp. ground allspice
2 tsp. freshly ground black pepper
2 tsp. ground red pepper
1 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Combine and store in an airtight container, yield: 1/3 cup. Directions
for gift card: Rub or sprinkle jerk seasoning on chicken and seafood
before broiling or grilling

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Title: Cheese Biscuits
Categories: Breads
Yield: 12 servings

2 c Self-rising flour
1/2 c Shortening
1/2 c Cheddar cheese; shredded
3/4 c Milk

Recipe by: Southern Living
Preparation Time: 0:15
Combine flour and shortening; cut in shortening with a
pastry blender until mixture resembles coarse meal. Add
cheese and milk, stirring until dry ingredients are
moistened. Turn dough out onto a lightly floured surface,
and knead lightly 4 or 5 times. Roll dough to 1/2-inch
thickness; cut with a 2-inch biscuit cutter. Place on an
ungreased baking sheet. Bake at 450 degrees for 10 to 12
minutes. Yield: about 1 dozen.

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BULGUR PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Boiling water
1/2 c AM Bulgur Wheat
1/2 c Chopped onion
2 tb AM Unrefined Vegetable Oil
1 t Chicken broth
Seasoning powder
1/8 ts Garlic powder
1/2 ts Non-alum baking powder
3/4 c AM Garbanzo Flour
– mixed with…
1/2 c Cold water

Add bulghur and onion to boiling water. Stir, cover, and simmer till
water is absorbed (5 to 10 minutes). Add remaining ingredients. Shape
into patties on hot, oiled griddle. Brown on both sides.

Source: Arrowhead Mills “toasted Garbanzo Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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ROCK CANDY

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. sugar
1 c. water
3/4 c. Karo light syrup
1/2 tsp. coloring
1/2 tsp. oil (flavored with lemon,
cloves, peppermint, spearmint,
wintergreen, cinnamon)

Cool sugar, water and Karo syrup to 290 degrees on candy
thermometer. Add coloring and oil and stir. Pour into a cool
buttered pan. Break into pieces as soon as you can handle it. Work
fast

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Pink Crustacean Cheese Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 teaspoon Garlic salt — or powder
1/4 tablespoon parsley, freeze-dried
1/4 teaspoon Italian seasonings
1 pound Bisquick. baking mix
8 3/4 ounces Cold water
1/4 pound sharp Cheddar cheese — grated
1/8 cup Butter or margarine

Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
(while hot) brush on melted butter or margarine mixed with garlic powder,
parsley flakes and italian seasoning. (Amounts will vary by the size batch
you make, but a little goes a long way.) Serve hot.

The Red Lobster manager’s recipe is for a large quantity, so you’ll have
to
reduce the ingredient quantities by the size batch you desire. Note: For a
smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c.
grated cheddar which will yield about 12 biscuits.

You may also substitute soda water or gingerale for the water, if desired.

Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date:
09-21-92 (20:22) From: Stuart Talkofsky Date: 07-19-93

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PARSNIP-CARROT SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
2 teaspoons garlic — chopped
1 cup onions — chopped
1/2 pound carrots (about 4 medium-size), — sliced
1/2 pound parsnips — sliced
1 quart chicken stock
3/4 cup half and half
2 tablespoons fresh parsley — chopped

In a medium pot heat oil. Add garlic and onion and cook until softened, about 5
minutes. Then add
the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and
simmer for 40 minutes.
Remove from heat and puree with a hand blender or place in a blender or food
processor and
puree until smooth. Add the half and half, parsley, and chives. When ready to
serve, ladle into
bowls and garnish with bacon.

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Title: ORANGE BEEF #2
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Top round steak, thinly
Sliced (like Brasciole)
2 tb Sherry
2 tb Cornstarch
2 Egg whites
6 tb Peanut oil

—————————SAUCE—————————
1 1/2 c Beef stock
2 tb Light soy sauce
1 ts Sugar
1 1/2 tb Cornstarch
1 ts Red wine vinegar
5 Dried red chile peppers,
-Broken into pieces
8 Thin slices of orange rind
-(orange part only) or more
Fresh ground black pepper
-To taste

Whisk together the sherry, cornstarch, and egg whites
until the mixture is foamy. Add the beef and toss to
coat the pieces well. Set aside. Cut meat into
2×2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry
quickly, just until crispy and browned, remove to wok
rack to drain.

Add remaining 2 Tbs. peanut oil to wok. Add orange
rind and red peppers to hot oil in wok. Stir-fry until
orange rind begins to darken and aroma from oil
becomes pleasant. Add remaining ingredients and stir
until bubbly (add more beef stock if too thick). Add
fried beef and toss to coat with sauce. Serve at once
with steamed white rice.

Contributed to the echo by: Stephanie Dicamillo
Originally from: Chinese co-worker Orange Beef

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