Date: Sat, 19 Mar 94 06:37:22 EST
From: latebloom@aol.com

This is based on a recipe in last weekend’s Philadelphia Inquirer.

Black Beans with Yellow Rice

1 1/2 c. chopped onions
1 c. diced green or red pepper
1 c. diced carrot
1 tbl. chopped garlic
2 tsp. ground cumin
1 can tomatoes (I used stewed tomatoes)
1 can (19 oz) black beans or equivalent amount cooked from scratch
1/c c. water
1 tbl seeded and minced Jalapeno pepper, or to taste (note: I buy a little
jar of Jalapeno all ready to go and love adding it to a lot of dishes)
Salt to taste

For the rice:
3/4 tsp ground tumeric
1/4 tsp ground cumin
2 3/4 c. water
1 1/2 c. rice (basmati is good)
Salt to taste

Saute veggies in a little water until they are golden, about 10 minutes. Add
remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30
seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done
(15 minutes for white, about 40 minutes for brown). Serve beans over rice,
with some chopped cilantro and yogurt optional.

Title: WEST: ROYAL LAMB CHOPS BRAISED WITH NUTS AND SAFFRON
Categories: Indian, Lamb
Yield: 2 servings

Stephen Ceideburg
4 tb Unsalted butter
1/4 c Sliced almonds
1/4 c Slivered pistachios
6 lg Garlic cloves
1 One-inch piece fresh ginger
1 ts Coriander
5 Green cardamom pods,husked
1 Fresh hot green chile
1/4 ts Black peppercorns
5 Whole cloves
1/2 ts Royal cumin, or regular
-cumin seeds (see note)
1/4 ts Ground mace
1/4 c Water
3 Lamb rib chops, 4 ounces
-each, trimmed of all fat
1/2 c Water
1/2 ts Saffron threads, dissolved
-in 2 tablespoons hot water
Salt (optional)
1/2 c Peas, fresh or frozen
2 tb Minced fresh cilantro or
-parsley

This elegant entree is a specialty of Rajasthan, home of the Rajput
warriors.

Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add
almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
Remove with a slotted spoon and set aside.

Combine the garlic, ginger, coriander, cardamom, chili, peppercorns,
cloves, cumin, mace and water in a blender and blend to form a smooth
paste.

Arrange lamb in a large shallow dish. Rub the spice mixture over both sides
of lamb. Cover and refrigerate 30 minutes.

Heat remaining 2 tablespoons butter in a large, heavy skillet over
medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the
water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
Add remaining water; sprinkle in saffron. Cover and cook until lamb is
tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and
cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a
heated platter. Stir sauce and pour over lamb. Top with fried nuts and
cilantro.

Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal
Moghul dishes it was most used in. It is available at Indian markets.

PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g
saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

—–

Title: Apple Pie Filling
Categories: Pies, Canning, Fruits
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/2 c Sliced fresh apples
3/4 c Granulated sugar; plus…
2 tb Granulated sugar
1/4 c Clear Jel ™
1/2 ts Cinnamon
1/2 c Cold water
3/4 c Apple juice
2 tb Bottled lemon juice
1/8 ts Nutmeg (optional)
1 dr Yellow food coloring
-(optional)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sliced fresh apples
5 1/2 c Granulated sugar
1 1/2 c Clear Jel ™
1 tb Cinnamon
2 1/2 c Cold water
5 c Apple juice
3/4 c Bottled lemon juice
1 ts Nutmeg (optional)
7 dr Yellow food coloring
-(optional)

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and
other varieties of similar quality are suitable. If apples lack
tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of
slices.

Yield: 1 quart or 7 quarts

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and
place in water containing ascorbic acid to prevent browning. For more
information see “Ensuring High-Quality Canned Foods”.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.
Boil each batch 1 minute after the water returns to a boil. Drain, but
keep heated fruit in a covered bowl or pot. Combine sugar, Clear
Jel ™ , and cinnamon in a large kettle with water and apple juice. If
desired, food coloring and nutmeg may be added. Stir and cook on medium
high heat until mixture thickens and begins to bubble. Add lemon juice
and boil 1 minute, stirring constantly. Fold in drained apple slices
immediately and fill jars with mixture without delay, leaving 1 inch
headspace. Adjust lids and process immediately according to the
recommendations in Table 1. See Table 2 for suggested quantities.

Table 1. Recommended process time for Apple Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Apple Pie Filling. (See ingredient list above)

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

SHALLOT PAPAYA CHUTNEY

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Fresh peeled papaya, mango,
Or peaches — chopped
3 oz Bag Frieda’s Shallots
Peeled and thinly sliced
1 1/2 c Cider vinegar
1/4 c Lemon juice
1 c Packed brown sugar
1/2 c Golden raisins
1 tb Minced Frieda’s Fresh Ginger
2 Cloves garlic — minced
1/2 ts Salt
1/2 ts Ground cinnamon

In a large saucepan, combine the papaya, shallots,
cider vinegar, and lemon juice. Bring to boiling;
reduce heat. Simmer, stirring occasionally, for 5
minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into
refrigerator or freezer containers. Cover and chill.
Serve chilled or at room temperature with roasts,
barbecued meats, on burgers, or with fish. Makes
3-1/4 cups (allow about 2 tablespoons per serving).
Source: Frieda’s Shallots bag

– – – – – – – – – – – – – – – – – –

Miniature Orange Muffins

Recipe By : Nothin’ but Muffins
Serving Size : 36 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c sugar
juice of one orange — (about 1/2 cup)
1/2 c butter
1 c sour cream
1 c sugar
2 c flour — sifted
1 tsp baking soda
1 tsp salt
1 tsp grated orange peel
1/2 c raisins
1/2 c nuts — chopped

1. Preheat oven to 375 degrees. grease miniature muffin cups.

2. Mix sugar and orange juice. Set aside for dipping after muffins are baked.

3. Cream butter and sugar.

4. Add sour cream alternately with the dry ingredients, just until moistened.

5. Fold in orange peel, raising, and nuts. (The batter will be stiff)

6. Bake at 375 for 10-12 minutes.

7. While still warm, dip muffins in the sugar-orange juice mixture.

8. Makes about 36 miniature muffins.

– – – – – – – – – – – – – – – – – –

Per serving: 123 Calories; 5g Fat (36% calories from fat); 1g Protein; 19g
Carbohydrate; 10mg Cholesterol; 124mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates

Title: Cocoa-Oatmeal Cookies
Categories: Cookies
Yield: 66 servings

1 1/2 c Sugar
1/2 c Margarine; softened
1/2 c Plain nonfat yogurt
1/4 c Water
1 ts Vanilla
1/2 ts Chocolate extract
If desired
2 Egg whites or
1/4 c Cholesterol-free egg product
3 c Quick-cooking oats
1 1/4 c All-purpose flour
1/2 c Miniature semisweet
-chocolate
Chips*
1/3 c Cocoa
1/2 ts Baking soda
1/4 ts Salt
*substitute
1/2 c Carob chips.

Recipe by: Betty Crocker’s Low-Fat
Heat oven to 350 degrees. Mix sugar, margarine, yogurt, water, vanilla,
chocolate extract and egg whites in large bowl. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched. ABOUT 5-1/2 DOZEN COOKIES

—–

Title: Venezuelan Peppers With Shrimp
Categories: Fish Garlic Main dish
Servings: 10

3 lb Shrimp (16-20/lb) 3 c Spanish Olive Oil
4 ea Large Red Bell Peppers * 8 ea Cloves Garlic **
1 ea Chili Pepper Seeded/Minced 1 ea Loaf French Bread 1″
Slices
1 x Feta Cheese (optional)

* Bell peppers should be seeded and cut into thin julienne strips.
** Garlic cloves should be peeled and cut into 1/4-inch chunks.
————————————————————————–
Slit the shrimp up the back with a sharp knife. Remove the vein, but do
not peel shrimp. Set them aside. Combine 2 cups of olive oil and the
red pepper strips in a deep heavy skillet or saute pan. Heat slowly.
Cook very gently until the peppers are extremely tender but not at all
browned. (The oil will turn a lovely rose color.) Set peppers aside.
Pour the remaining oil into another skillet with the garlic pieces. Stew
the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out
the garlic with a strainer or slotted spoon and add it to the peppers.
Heat the garlic oil until it ripples. Throw in the minced chili pepper
and the shrimp. Saute, tossing the shrimp in the oil, until they turn
pink and are just done. To serve, spoon the peppers and their oil into a
serving dish. Surround with the shrimp. Serve with bread. Each diner
soaks slices of bread in the oil and piles the bread with peppers and
garlic. Feta cheese may be eaten with it and the shrimp goes on top.

—————————————————————————–

LENTIL SAVOY
————
serves two to four people

3/4 cup lentils
1 1/2+ cups well-spiced veggie stock
1/2 lb mushrooms
1/2 head purple kale (aka salad savoy) – 1 mixing-bowl-full
1 red bell pepper
1/2-1 Tbsp cinammon

1. Rinse lentils and cook in 1 1/2 cups of veggie stock.
(I used a rice cooker for this step.)

2. While the lentils are cooking cut the stems off of the kale.
Chop stems into 1/2 – 1 inch peices

3. Chop the red bell pepper.

4. Put pepper and stems in large pan with enough stock to cover the
bottom of the pan (1/4"?) and cook on medium for a couple of minutes
then turn flame all the way down.

5. While the peppers etc. are cooking wash and chop mushrooms.
Add to pan.

6. Around 20-30 minutes after step 1. (probably 5-10 minutes after end
of step 5.) pour the lentils into the pan. If you are using the rice
cooker, just shut it off manually – don’t wait for it to finish.

7. Add cinnamon and other spices (see note). Stir mixture in pan then
add the kale leaves on top – this will steam the leaves, don’t mix
them in.

8. Cook for another 15 minutes or so until the leaves have a buttery
taste.

9. Remove the kale from the top and serve separately.

enjoy!
Have some black pepper available on the table for the lentil stew.
Try the kale leaves with some nutritional yeast…

NOTES:
* If you don’t have stock handy try adding alot of spices in
step 7. Try oregano, chile passilla, roasted garlic, etc.
* Use wild mushrooms if at all possible – they are more expensive
than buttons (unless you or friends go mushrooming) but are
worth it for the extra taste. (IMHO, of course. 😉
* Purple kale – you know, the type they use as a decoration in
salad bars…

Title: CRAB AND CLAM DIP
Categories: Sauces, Fish, Appetizers, Microwave
Yield: 4 servings

8 oz Package cream cheese
5 T Soft butter or margarine
5 T French dressing
8 oz Can minced clams, drained
6 oz Frozen crabmeat,
-thawed and drained
dr (few) Tabasco sauce
Melba toast rounds

1. In a medium-sized mixing bowl, blend together cream cheese, butter or
margarine and French dressing with an electric mixer, until smooth.
2. Add drained clams and crabmeat. Stir to combine.
3. Add Tabasco sauce to taste. Mix well.
4. Spread on melba toast rounds. Place on a heat-resistant, non- metallic
serving plate and heat, uncovered, in Microwave Oven 15 seconds. Serve
immediately.
Makes 2 cups dip

—–

CHEF FREDDY’S APPLE RHUBARB PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Red rhubarb [/" slices]
1 c Sugar
1 t Cinnamon
1 cn (21oz) Apple pie filling
3/4 ts Apple pie spice
3 tb [instant] tapioca
1 [9 in] pie shell for double
Crust pie

1) In a medium mixing bowl combine the rhubarb,
sugar, and cinnamon, mixing well to coat. Let stand
stirring occasionally. 2) After about ten to
fifteen min. add the pie filling, spice, and tapioca
to the rhubarb mixture and mix well… 3) Place
the bottom pastry into the pie dish pressing into all
of the corners, then add the fruit and cover with the
remaining pastry, sealing and fluting the edges…
4) Bake in a pre-heated 325o oven for 35 to 40
min. and let cool completely before serving…
Note… Graham cracker, shortbread, and chocolate
cookie (prepared) pie crusts do not work at all well
with this recipe…

– – – – – – – – – – – – – – – – – –