Corn Chowder

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup chopped onion
2 tablespoons butter or margarine
1 cup frozen hash brown potatoes
1 cup diced cooked ham
1 10 oz pkg frozen corn
1 cup cream-style corn
1 10.5 oz can cream of mushroom soup — undiluted
2 1/2 cups milk
salt and pepper — to taste
parsley flakes

Combine onion, margarine, potatoes, ham, corn, cream of mushroom soup, and milk
in Crock-Pot. Cover and cook on High 4 to 5 hours. Salt and pepper to taste.
Garnish with parsley flakes. serve

Serves 8

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Title: ARTICHOKE TART IN WALNUT PASTRY
Categories: Pies, Vegetables
Yield: 8 servings

8 ea Chopped scallions,
6 oz Jar marinated artichoke hear
1 c Light cream
3 ea Eggs
1/2 t Salt
1 c All purpose flour
1/2 t Salt
8 T Cold unsalted butter, cut up
1 ea Egg
1 ea Garlic clove, finely minced
4 T Butter
1 x Ground pepper to taste
8 oz Gruyere cheese, grated
1/2 c Walnuts, toasted, cooled

Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic
in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and
pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the
partially baked crust. 4. Bake 35 minutes until golden and slightly puffy.
Let rest 10
WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt
to work 2. Place pieces of butter atop dry ingredients and pulse until
mixture 3. Add egg and process just until mixture begins to hold together.
Do 4. Remove dough from processor and shape into a flattened disc. Cover
5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line
chilled pastry with large sheet of aluminum foil and fill with

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Title: BATTER FOR FRYING – ORIENTAL
Categories: Chinese, Condiment
Yield: 1 servings

2 Eggs; beaten
3/4 ts Salt
1/2 ts Garlic powder; or fresh
-garlic, finely minced
1/2 c All purpose flour
1/4 c Cornstarch
1/2 c Milk
1 tb Honey
1 ts Lemon juice
2 tb Sherry
1 ts Ginger; fresh, put thru
-garlic press (or grated)

Mix eggs, salt, garlic, flour, cornstarch, and
milk to make a smooth batter. Mix honey, lemon juice,
sherry and ginger together and marinate shrimp (split
in back), lobster (cut in cubes), chicken (cut in
pieces 1″ x 2"), or thin-sliced pork for at least 15
minutes. Fry dipped pieces in peanut oil until light
brown. OPTION: Cool fried pieces after frying, then
refrigerate, if desired, and later redip in batter,
refry until golden brown. Even crunchier, and great
as appetizers for a party that you can prepare ahead
and still serve HOT at the last minute! It makes
enough batter for 1 lb. of Shrimp, Lobster Meat,
Chicken or Pork.

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CAULIFLOWER ITALIANO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 tb CHOPPED ONION
2 tb CHOPPED GREEN PEPPER
1 SMALL CLOVE GARLIC CRUSHED
1 c CHERRY TOMATOES HALVED
2 tb ITALIIAN SALAD DRESS
1/2 ts SALT
3 c SMALL FRESH CAULIFLOWERETS

IN AN 8″ SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD
CAULIFLOWERETS AND 1/4 CUP WATER.COOK,COVERED,OVER LOW HEAT FOR 10
MINUTES.ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5
MINUTES.STIIR IN REMAINING INGREDIENTS;HEAT THROUGH.SERVES 6

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Title: SADDLEBAG CHILI*
Categories: Chili, Main dish, Tex-mex, Meats
Yield: 8 servings

4 lb Beef briskit (rough ground)
3 Medium onions coarsely chopp
5 Cloves of garlic minced
6 Pieces of bacon
1 12 oz. beer
2 oz Sour mash whiskey
2 tb Lackstrap molasses
1/2 ts Llspice
1 ts Salt to taste
4 tb Round cumin
1/2 c Omato paste
3 c Omato sauce
1 ts Orcestershire sauce
1 Green Bell pepper chopped
1 Red Bell pepper chopped
2 tb Ayenne flkes
8 Fresh whole Jalapeno~ pepper
2 tb Basco sauce
1/4 c Asa harina (fine ground yell

Fry bacon. Reserve the grease. Eat the bacon! Saute
the onions and Bell peppers in the bacon grease with
1/2 of the minced garlic. Fry up the briskit. Pour the
beer and the whiskey into the LARGE pot and turn heat
to medium high. Dump in the onions peppers that you
sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the
Worcestershire sauce, Cayenne flakes, the Tabasco
sauce. When it begins to boil reduce heat to Medium
and add all other ingredients except the 1 remaining
Tblspn of cumin. Cook on med. low to low heat for 1
hour, stirring frequently. Add the last of the cumin
now and cook for another 10-15 minutes on medium high.
Stir constantly during this last cooking period.

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WOODCOCK LEGS SAUTEED IN GARLIC BUTTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Woodcock legs
1 cl Garlic, pressed
2 tb Butter
1 tb Oil
Salt to taste
Pepper to taste

Melt butter and oil in a heavy-bottomed skillet and
saute garlic for one minute, stirring so it won’t
scorch. Add woodcock legs and cook two to three
minutes on each side, turning once to brown evenly.
Don’t cook for much more than five or six minutes in
all.

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CHEWY COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-FHMN87A
1/3 cup Vegetable oil
2 Pkts brown sugar substitute
1 teaspoon Vanilla
1 Egg
1 cup Wheat flake cereal
1/2 cup All-purpose flour
1/4 cup Whole wheat flour
1/2 teaspoon Baking powder
2 tablespoon Wheat germ
1/2 cup Chopped raisins
1/2 teaspoon Baking soda
1 tablespoon Water

Mix ingredients in bowl. Last adding the soda disolved in water. Drop by
teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8 to 12 minutes.
From ADA Family Cookbook vol. II. Exchanges per one cookie: 1/2 bread, 1/2 fat
Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42

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Title: Fisherman’s Bouillabaisse
Categories: Soups Seafood
Servings: 4

1/4 c Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 c Water
1/2 c Dry White Wine
1 ea Env. Soup Mix *
1 T Finely Chopped Parsley
1 t Thyme Leaves
14 1/2 oz (1 can) Tomatoes **
1 1/2 lb Lobster Tails ***
1 lb Fish ****
6 ea Clams, Well Scrubbed
6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, halibut, or
—————————————————————————
In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

—————————————————————————–

Title: CAP’N’S COOKIES
Categories: Cookies
Servings: 36

1 c Firmly packed brown sugar
1/2 c Margarine or butter,
-softened
2 Eggs
1 t Vanilla
1 1/2 c All-purpose flour
1 t Baking powder
1/2 t Salt (opt)
2 c CAP’N CRUNCH Cereal, any
-flavor, coarsely crushed
1 c Raisins or semi-sweet
-chocolate pieces

Heat oven to 375’F. Lightly grease cookie sheet. Beat sugar and margarine
until fluffy. Blend in eggs and vanilla. Add combined flour, baking powder
and salt; mix well. Stir in cereal and raisins. Drop by rounded
teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until light
golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool
completely. Store tightly covered.

Makes about 3 dozen cookies.

MMMMM

Menudo Blanco Sonorense

Recipe By : Diana Kennedy
Serving Size : 10 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef or calves’ foot — split horizontally
and cut into 6 pieces
1 head garlic — unpeeled, cut in 1/2
horizontally
1 medium white onions — roughly sliced
1 tablespoon sea salt — scant
2 pounds tripe
4 1/2 cups hominy, yellow — cooked and flowered*
cooking water
—–TOPPING—–
chile piquin — crumbled
white onions — finely chopped
cilantro — roughly chopped
lime quarters

Put the calf’s foot pieces, garlic, onion, and half the salt in a large
pan. Put the tripe on top with the remaining salt, cover the pan, and
cook over very low heat so that it simmers for about 3 hours. Strain the
meat, reserving the broth, and cut the tripe into small squares–about 1
1/2 inches. Remove the bones from the calf’s foot and chop the flesh
roughly. Return the meats to the pan with the broth, the flowered
hominy, and the hominy cooking water. Taste for salt and continue
cooking over very low heat for 1 hour. Serve in deep bowls with flour
tortillas, passing around the topping for each to serve al gusto.

PREPARING HOMINY

The cooking and “flowering” of the corn is not complicated, but it’s a
little time-consuming until you are practiced in it. You can prepare a
large batch up until the final cooking and freeze what you don’t use.

While the corn is usually cooked with nothing but water, there are some
exceptions, where salt, onion, and garlic are added.

Eight ounces of dried whole hominy, or large white corn kernels,
measures about 1 1/2 cups and when cooked will yield between 3 1/2 and 4
cups, depending on quality.

1/2 pound whole dried hominy, with pedicel (con cabeza) 1 1/2 rounded
teaspoons powdered lime (see below)

Put the whole hominy into an enamel or stainless-steel pot and add
enough cold water to come about 2 inches above the surface of the corn.
Set over medium heat. Dilute the powdered lime with about 1/2 cup cold
water and add to the pot through a fine strainer, pressing out the lumps
with a wooden spoon. The water will become slightly milky. Cook the corn
until it comes to a simmer (the skins of the kernels will now be bright
yellow) and continue cooking, covered, until the skin can easily be
slipped off the kernels– about 20 minutes. Remove from the heat and set
aside to cool off. When the corn is cool enough to handle, drain and put
into cold water, rubbing the kernels through your hands until the skins
have been cleaned off. Skim off the skins and discard; rinse the corn
once more. With the tip of a paring knife or a strong thumbnail, remove
the pedicels.

When all the corn has been cleaned, add enough fresh water to come about
3 inches above the surface of the corn, cover, and bring to a fast
simmer. Continue cooking until the corn is tender and has opened up like
a cupped flower–about 1 1/2 to 2 hours, depending on how old the corn
is. When cooked, always reserve the cooking water and add it with the
corn to the soup.

You may use a pressure cooker for this last step. Bring up to pressure,
lower the heat, and cook slowly for about 30 minutes.

LIME
(Cal)

This chemically pure lime, calcium oxide, is used in the preparation of
dried corn for making tortilla and tamale dough. It is generally sold in
rocklike lumps of varying sizes. To use it in this state, break off a
piece about as large as a golf ball (once you have some experience you
can estimate more accurately) and crush it down as much as possible.
Sprinkle well with cold water. It will then start to slake, or burn as
the Mexicans say, and it does just that. It starts to crumble with a
slight sizzling noise, sending off a vapor. If you put your hand over
the bowl you are using, you can feel the heat emanating from it. When
the action has subsided, it is now slaked; stir again and pour the milky
liquid through a strainer into the pot with the corn and water. Take a
taste of the water; it should have a slightly acrid taste or, as the
Mexican expression goes, “grab your tongue.” If the water is very strong
and bitter, add more cold water to dilute the corn water. If it is too
weak, pour more water through the strainer containing the lime residue
and try again.

Since one usually buys lime by the pound at the very least, it can be
broken up into smaller pieces and stored in closed jars, but with time
it will naturally slake on its own with the natural moisture in the air.
It is still usable, although it will have broken down to a powder
containing some small lumps. When you add water to it for the nixtamal,
it will not burn.

Note: When handling lime, be careful not to get any near your eyes and
always use a non-corrodible container for diluting it.

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