CAJUN-STYLE ANDOUILLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Pork
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Minced garlic
2 tb Kosher salt
1 tb Freshly ground black pepper
1 t Red pepper flakes
2 ts Cayenne
3 tb Paprika
1/4 ts Ground mace
1/2 ts Dried thyme
2 tb Sugar
5 lb Pork butt, fat and lean
Separated, cut into 2 inch
Cubes
1/2 c Cold water
1 1/2 ts Liquid smoke
Medium or wide hog casings

Mix the garlic, salt, spices, and thyme with the sugar
in a small bowl. Separate the meat and fat into 2
bowls, and rub each thoroughly with the spice mixture.
Cover and refrigerate overnight. Grind the fat in a
meat grinder fitted with a 1/4-inch plate. Grind the
lean meat using a 3/8-inch plate. Mix the meat and
fat together in a large bowl, stir the liquid smoke
into the cold water and add to the meat. Knead until
the water is absorbed and the spices well blended.
Stuff the mixture into the hog casings. Dry for 2
hours uncovered in the refrigerator. Hot-smoke in a
covered barbeque or smoker at about 250 degrees for 2
1/2 to 3 hours. Don’t let them shrivel. Use
immediately or freeze. Makes about 5 pounds. Adapted
from “Hot Links and Country Flavors” by Bruce Aidells
and Denis Kelly.

– – – – – – – – – – – – – – – – – –

CATHE’S CLAM CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon (or more)
1 lg Onion, chopped
24 oz Clam juice, bottle
-(Doxee brand)
1/2 ts Garlic, dried, minced
1 lg Potato, baking
10 oz Baby clams, canned
-(Orleans brand)
3 tb Cornstarch
1/4 c Half half (or more)
-(or cream )
1 t Garlic salt (Lowry’s)
1/4 ts Black pepper

Fry bacon in 3-quart pan until brown. Reserve 2 T.
bacon grease in pan; remove bacon to paper towel to
drain well. Crumble bacon and save it for later.
(Can cook bacon in microwave and transfer 2 T grease
to 3-quart pan.)

Saute chopped onion in bacon grease until translucent.
Shake one of the three bottles of clam juice well; add
to the sauteed onion. Stir in dried minced garlic and
let come to a boil. Boil until the liquid is reduced
by half, but don’t let the liquid get so low that the
sauteed onion and minced garlic brown.

Shake the other two bottles of clam juice well and add
to the mixture in the pan. Bring to boil.

Scrub the baking potato well (or peel it, if you want
to); cut it into half-inch cubes. Add to the boiling
clam juice and reduce heat (to low) — so the mixture
bubbles gently — until the potatoes are almost done.

Meanwhile, drain the baby clams, reserving the juice
in a cup. Put the clams aside. Stir the cornstarch
into the reserved clam juice, blending well.

When the potatoes are just barely done, remove the pan
from the heat. Re-mix the cornstarch and clam juice
and add to the soup, stirring constantly as you pour
the cornstarch mixture into the pan. Return pan to
heat and stir constantly until thickened. (This may
seem too thick.) Remove from heat and stir in the baby
clams and the crumbled bacon. Add half and half or
cream until soup is the consistency you want it. (If
you don’t want it so creamy, use milk or skim milk
instead.)

Add garlic salt and black pepper to taste; serve warm.
Do not let the soup boil once the baby clams are
added; boiling will turn them into rubber. This makes
about a quart of soup, enough to serve 4 with no
leftovers.

Vicki’s notes:

* The recipe that Cathe gave me in the 70s called for
only two bottles of clam juice (instead of three), 1/2
C half half (instead of 1/4 C), 2 T cornstarch
(instead of 3 T), 2 teaspoons minced garlic (instead
of 1/2 t), 1/4 t garlic salt (instead of 1 t), and no
black pepper or bacon (just 2 T drippings for frying).

It also called for 1/4 t each lemon pepper and sweet
basil, 2 t dried parsley, 3 drops Tabasco sauce and
1/4 C sauterne, none of which are called for in this
recipe. The only things the same are the potato, the
onion and the 10 oz. can for baby clams (Geisha). (The
recipe said you could substitute a 7 oz can of minced
clams if you had to.)

– – – – – – – – – – – – – – – – – –

Title: ACHIOTE MARINADE BARBECUE SAUCE FOR BEEF
Categories: Sauces
Yield: 2 servings

Stephen Ceideburg

————————-MARINADE————————-
1 c Red wine vinegar
1/4 c Water
2 ts Ground cumin
3 Garlic cloves, minced
2 ts Achiote paste
1 ts Crushed red pepper
Salt and black pepper, to
-taste
1/4 c Olive oil

—————————SAUCE—————————
1 Dried pasilla chile
1 c Boiling water
2 tb Achiote paste
1 tb Olive oil
3/4 c Of the marinade

Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paper-thin slices (1 inch by 3 to 4
inches) of beef sirloin with the marinade in a
nonmetallic bowl. Refrigerate 6 to 8 hours or
overnight. Drain meat, reserving 3/4 cup of the
marinade. Thread meat on bamboo skewers.

Sauce: Remove and discard seeds from pasilla chile.
Coarsely chop chile and cover with boiling water. Soak
for 20 to 30 minutes. Drain, and put in a food
processor with achiote paste and olive oil. Puree. Add
the 3/4 cup marinade and blend until smooth.

To use: Brush on skewers of meat. Broil or grill until
meat is done, about 5 minutes, basting with marinade
several times. Brush again before serving.

Adapted from Time-Life’s “Cooking of Latin America.”

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

—–

Korean-Style Grilled Beef Short Ribs and Scallions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ribs
Barbecue Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 2″ thick beef short ribs
5 cloves garlic — minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root — minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion — trimmed

Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6
min. more for medium-rare. Grill the scallions for 4 min. or until they are
just brown.

– – – – – – – – – – – – – – – – – –

You can use any bread recipe you want. I usually use this simple one:

Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp)
water. Add one cup of all purpose flour and one cup of wheat flour.
Mix until smooth.

Keep adding flour (alternating all purpose and wheat) and mixing until
very hard to mix. (about 2-3 cups) Turn out on a floured board.

Knead until flour is smooth and not sticky – you will need to add more
flour – another 1 1/2 – 2 cups, try to divide evenly between all purpose
and whole wheat.

Roll the kneaded dough into a ball. Put in a lightly oiled bowl and
turn to coat the whole surface with oil. Cover and let rise in a warm
place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10
minutes. Divide into 4-6 smaller balls, and put them on cookie sheets.
Flatten the balls into disks and let rise for about another hour.

If desired, brush with egg white (I usually don’t) Cook at 375 for 40-50
minutes. Bread should sound hollow when thumped. Remove from oven and
let cool.

Here’s the tricky part. You will have 4-6 round loaves. Cut a circle
out of the top of each loaf, and remove that piece of crust. You will
have a thick crust bread with a circle of exposed softer bread. Smush
down the inner part (you can scoop out the bread if you want to, but I
prefer to leave the bread to soak up the gravy).

This works great for stews and chili. If you don’t let the circles rise
you should get flatter loaves for ‘trenchers’, but I haven’t tried it
yet.

Easy Chocolate Mousse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Squares (1 oz eaach)
-semisweet chocolate
-chopped coarsely
1 Square (1 oz) unsweetened
-chocolate — chopped coarsely
3 Tablespoon Brandy — dark rum or strong
-coffee
2 Eggs
1/3 Cup Sugar
1/8 Teaspoon Salt
2/3 Cup Heavy cream

A light mousse; the blender method (recipe follows) makes a darker, denser
mousse.

whipped cream for garnish (optional)

In small heavy suacepan over low heat, melt chocolates with the brandy. Stir
until smooth; set aside. In a small bowl, beat eggs, sugar and salt until
fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate
mixture until well blended. Spoon into serving bowl, 4 glasses or dessert
dishes. Chill. Garnish with whipped cream.

Blender method: In blender whirl eggs, sugar and salt 45 seconds or until
frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until
smooth. Proceed as above.

– – – – – – – – – – – – – – – – – –

Title: Pine nut macaroons
Categories: Cookies, Holiday
Yield: 48 servings

1 lb Almond Paste
1 c Granulated Sugar
1 ts Vanilla Extract
4 lg Egg Whites
3/4 c Pine Nuts
1/2 c Confectioner’s Sugar

1. Preheat the oven to 300 F. Line baking sheets with parchment or
waxed paper. 2. Using an electric mixer, cream together the almond
paste and granulated sugar in a mixing bowl until smooth. Beat in the
vanilla. Gradually beat in the egg whites to make a smooth and
somewhat fluffy mixture. 3. Drop the batter by the heaping
teaspoonful 1 inch apart on the prepared baking sheets. By hand, stud
each cookie generously with pine nuts, then liberally sift the
confectioners’ sugar over the tops. 4. Bake the macaroons until light
golden brown, 18 to 20 mins. Let cool slightly, then transfer with a
metal spatula to a wire rack to cool completely. Store in an airtight
container up to 1 week. Makes 4 to 4 1/2 dozen cookies.

Recipe By : Sarah Leah Chase’s Cold-Weather Cooking- ISBN
0-89480-752-8

MMMMM

LENINGRAD SPECIAL BUCKWHEAT PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Breakfast
Pancakes Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c All-purpose flour
3/4 c Buckwheat flour
1 t Baking powder
2 ts Sugar substitute
1 lg Egg — beaten slightly
1 c Water
1 tb Margarine — Melted
1 t Margarine — for cooking

Blend flours, baking powder, and sugar substitute in
bowl. Mix in egg, water, and melted margarine. Let
batter stand for 10 minuteats. Melt 1 teaspoon
margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot
skillet. Allow pancakes to cook until bubbles form
around the pancakes. Thin remaining batter with
additional water if necessary. Turn pancakes over
with a spatula. Continue cooking until pancakes are
done. Place on heated dish and continue cooking until
all the pancakes have been prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton

Brought by to you and Yours via Nancy O’Brion and her
Meal Master

– – – – – – – – – – – – – – – – – –

GREEN CHILI WITH PORK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Wp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Olive oil
2 Large yellow onions
Chopped — about 4 cups
8 Medium garlic cloves
Peeled and chopped
8 Fresh Jalapeno peppers
Stemmed and minced
3 Carrots — peeled and sliced
Crosswise into 1/2″ pieces
1 1/2 tablespoons Dried oregano
Preferably Mexican
3 pounds Boneless pork shoulder
Cut into 1/2″ cubes
5 cups Chicken stock or
Canned broth
Salt
28 ounces Crushed Italian plum
Tomatoes — drained
1 Potato — peeled and grated
(1= 8 oz)
12 Large Poblano chilies
(1 1/2 lb)
Roasted and peeled
*OR*
28 ounces Can whole roasted mild
Green chilies — drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over
medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork cubes
and cook until pork has lost its pink color, about 20 minutes. Stir
occasionally.

Stir in the chicken stock, 1 ts of salt, crushed tomatoes and the grated
potato. Bring to a boil, then lower the heat and cook partially covered,
for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2″ strips. Add them to the chili and cook , stirring
often, for another 30 to 45 minutes or until the pork is tender and the chili
is thickened to your liking. Taste for correct seasonings and let cook
another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas
burner until thoroughly charred. Wrap chilies in a paper bag after you
roast them. When cool, rinse under cold running water, rubbing off the
burned skin. Pat dry and de-stem chilies.

– – – – – – – – – – – – – – – – – –

Title: NAMURRAH OR HARRISEH
Categories: Desserts, Arabic
Yield: 12 servings

2 c Cream of Wheat, plain, dry
2 c Yogurt, low fat or non fat
-plain
2 c Sugar
2 ts Baking powder
2 ts Vanilla
1/2 c Almonds, slivered or sliced
1 c Coconut, shredded (opt)
1 c Sugar
1/2 c Water
1 ts Orange Blossom Water (opt)
1 tb Lemon juice

In large bowl, combine dry cream of wheat with yogurt, 2 c sugar,
baking powder and vanilla. If desired, add coconut. Stir until
thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle
with almonds. Bake at 425 until golden brown. While baking, heat 1 c
sugar and 1/2 c water to boiling on stove. Allow to boil long enough
to come to a thin syrup. Remove from heat. Stir in 1 lemon juice
and orange blosom water. When cake is still warm, pour syrup over
top. Serve warm or cold. Delicious with hot tea.

Orange blossom water can be found in specialty stores.

—–