Date: Sat, 23 Apr 94 14:20:26 MDT
From: BETTE IDE

MUSTARD

4 oz. Coleman’s dry mustard
1 c. vinegar
Mix in double boiler (or in covered pan set on top of a jar
lid in another pan containing water). Let sit overnight.

Add: 1 c. sugar
1 tsp. salt
Equivalent of 3 eggs in egg substitute

Cook until thick.

BERRY BUTTER *

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Extras
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1 c Fresh berries — strawberries
– raspberries OR blueberries
3 tb Light corn syrup
1 c Butter — softened

In 5 cup blender container or food processor, puree
berries. Press through sieve to remove seeds or skins,
if necessary; set aside. In small mixer bowl, beat
butter until light and fluffy, 1-2 minutes. Add berry
puree and corn syrup to butter. Beat at medium speed
until well mixed. Cover; store refrigerated. Let stand
at room temperature 30 minutes before serving.

– – – – – – – – – – – – – – – – – –

Orzo with Broccoli, Feta and Olives

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:20
Categories : Main Dishes Pasta
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups orzo
1 bunch broccoli — cut into florets
1/4 cup olive oil
3 tablespoons pine nuts
1/2 teaspoon crushed red pepper
3/4 cup feta cheese — crumbled
3/4 cup black olives — pitted, halved
1/2 cup parmesan cheese — grated
1/4 cup fresh basil — chopped

Cook orzo in pot of boiling salted water until tender but still firm to
bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2
minutes.
Meanwhile, heat oil in heavy small skillet over medium heat. Add pine
nuts and stir until golden brown, about 3 minutes. Add crushed red pepper
and stir until aromatic, about 30 seconds. Remove mixture from heat.
Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over
and toss to coat. Add feta, olives, parmesan and basil and toss to coat.
Season with salt and pepper and serve.

– – – – – – – – – – – – – – – – – –

NOTES : Colorful, delicious and, best of all, fast: It takes about 20
minutes to get this main course on the table.

Chili Mayonnaise

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, — minced
White wine vinegar to thin if needed
Salt and pepper

Combine all of the ingredients.

Yield: 1 cup

– – – – – – – – – – – – – – – – – –

Title: ALMOND BUTTERCRUNCH CANDY
Categories: Candies, Holiday
Yield: 1 servings

1 c Almonds, slivered;blanched
1/2 c Butter
1/2 c Sugar
1 tb Corn syrup, light

Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to
a boil over medium heat, stirring constantly until mixture turns golden
brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool
until firm. Remove candy from pan by lifting edges of foil. Break into
pieces, if desired. makes; about 3/4 lb

—–

Sensational Tomato Quiche

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Brunch Eggs And Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — * see note
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup green bell peppers — chopped
1 garlic clove — minced
2 pounds tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
3 tablespoons tomato paste
3 tablespoons fresh parsley — chopped
1/8 teaspoon black pepper
4 large eggs — ** see note
12 black olives — sliced
1/3 cup grated Parmesan cheese
8 anchovies — optional

* Pie crust should be partially baked. Use same oven temperature as for
cooking quiche, 350 degrees, and time it so crust will bake about 4-7 minutes
and let cool only about 5 minutes before filling with mixture to continue
baking.

** You will need 1 egg and 3 egg yolks for this recipe.

1. Saute onions, green pepper and garlic in 2 tablespoons oil in a heavy
skillet.

2. Add tomatoes that have been peeled, chopped and seeded. Add the basil,
oregano, salt, green pepper and parsley. Cover and cook over low heat for
5 minutes.

3. Remove cover and raise heat so liquid evaporates. Do not let mixture
scorch. Remove from heat.

4. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix
well. Combine with tomato mixture then pour into pie crust.

5. Top with olives, grated cheese and anchovies if you are using them.

6. Bake about 30 minutes or until firm and golden brown.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve as an appetizer or with a salad for lunch.

–PART.BOUNDARY.0.8795.emout06.mail.aol.com.825457430–

Title: CHOOSING COOKING WITH CHILES
Categories: Native amer, Hints/info
Yield: 1 servings

There are many types of chiles, ranging from mild to fiery hot. The
degree of heat depends on the time of harvest – red chiles are riper,
of course, and taste sweeter and somewhat hotter than green – and
also on the variety and handling techniques used.

The most commonly used chile is the ANAHEIM. It is fairly large – 6
to 7 inches long – with mild heat. Harvested green, it is a favorite
for stuffing or for roasting and using in sauces and stews. When
harvested red, the anaheim is strung in ristras, large strands of
chiles that are hung outside in the sun to dry. It can then be
ground into chile powder.

The NEW MEXICO GREEN chile is similar to the anaheim, and the two are
interchangeable in my recipes. The New Mexico green is slightly
smaller than the anaheim, and varies in strength from medium to very
hot, depending on the region it was grown in. The New Mexico Red is
a ripened New Mexico Green. It can be used fresh or frozen, but it
is more commonly dried and powdered.

The JALAPENO, about 3 inches long, has a fiery hot taste and, although
usually eaten green, can also be matured on the vine and ripened to
red. It is added raw to salsas and salads or cooked in sauces, soups
and stews. Jalapenos are roasted, then dried.

The SERRANO, a smaller chile, can be substituted for the jalapeno. It
has a hot but fruity flavor when eaten green; the red pods can be
dried, but taste best eaten fresh.

The fresh CAYENNE pepper is about 4 to 7 inches in length, and 1/4 to
3/4 inch wide. It is a hot, sweet chile with thin flesh that tends
to twist as it grows; it has the best flavor when it is red and
mature, but is also eaten green.

The HOLLAND chile is a hybrid that is available all year and tastes
very similar to a fresh cayenne pepper.

The GUAJILLO is a tough-skinned dried brownish-red chile about 4
inches in length. It has a rich, earthy flavor that is fruity with a
medium hotness.

Other extrememly hot chiles that are eaten dried include the CHILE DE
ARBOL and the CHILE PEQUIN. Both should be used sparingly.

HANDLING CHILES Always wash fresh and dried chiles to remove dirt.
Whenever handling chiles, always take precautions to avoid skin
irritation: wear rubber gloves and DO NOT rub your eyes.

ROASTING CHILES There are various techniques for roasting chiles, each
resulting in a slightly different flavor. Red and yellow bell peppers
can be roasted by the same methods.

The Oven Method: Preheat the oven to 450 degrees F., place the
chiles on a baking sheet, and bake for 20 to 30 minutes. Turn the
chiles frequently as they begin to brown until all sides are evenly
blistered and browned. Remove from the oven.

“Sweat” the chiles in a closed paper or plastic bag 5 to 10 minutes,
until they are cook enough to handle. Peel each chile from the tip
to the stem and discard the skins. If you are drying the chiles
leave them whole at this point and continue with the drying process.
Otherwise, pull off the stems, remove the seeds and veins, and rinse
in water to remove stray seeds.

The Open Flame Method: Roast the whole fresh chiles over a barbecue
grill or a gas stove with the flame set at medium high. Turn the
chiles with tongs every couple of minutes until all parts are
thoroughly charred.

Remove the chiles from the flame and soak them in ice water. Under
cold running water, rub the charred skins off and discard.

This method is a better one to use than the oven method when you are
making stuffed chiles, because the meat remains firm inside. If
using a chile for stuffing or for cooking whole, leave on the stem
and make only one slit to remove the veins and seeds, stuff the chile
and reseal it.

The Frying Method: Put 1 inch vegetable oil in a saucepan with sides
high enough to protect you from splatters. Heat until hot byt not
quite smoking, then gently drop in enough chiles to cover the bottom
of the pan. Turn with tongs as they begin to blister. The skins will
loosen as the chiles turn golden brown. Remove from oil and drain on
paper towels. When the chiles are cool enough to handle, peel the
skins from the stem to the tip and discard. Slice the chiles
lengthwise, remove the seeds, devein, remove stems and rinse. ***
NOTE *** Whichever method you use, the chiles, once prepared, can be
stored in plastic bags in the refrigerator for 3 days, or frozen abd
kept for up to 6 months.

Green chiles can also be dried for future use. Roast and peel the
green chiles using theOven Method. Hang the chiles on a long string
or lay them flat on a screen and place outdoors for about 4 days (the
weather must be warm and dry). Turn the chiles each day to make sure
each side dries equally. Once the chiles are fully dried, they can
be bagged and stored in a cool, dry place.

To reconstitute the dried chiles soak them in warm water for 1/2
hour, then remove the stems and seeds. The chiles will expand to
their original size and can be used as you would use fresh chiles.
Typed for you by Hilde Mott

MMMMM

CORN BREAD OR MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Corn bread mix (see MM#: 31)
2 Eggs
1 c Milk
4 tb Melted butter (1/2 stick)

Preheat oven to 400 F. Grease or spray with food
release 1 eight inch square pan or 12 muffin cups.

Empty mix into a mixing bowl. In separate bowl beat
liquid ingredients until well mixed, and stir into dry
ingredients until just moistened. Don’t overmix.
Spoon batter into prepared pan or muffin cups. A #12
food dipper (ice cream scoop) works nicely for
muffins, cupcakes, etc.

Bake muffins for 20 min., bread for 25 to 30 min.

Variations: use 1 1/4 cups biscuit mix (MM#: 27) and
1 1/4 cups Cornmeal. Add sugar as desired.

Substitute buttermilk in place of sweet milk + pinch
or 2 of baking soda.

Yield: 1 pan or 12 muffins.

– – – – – – – – – – – – – – – – – –

Christmas Tree Biscuits

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
1/2 ts Bicarbonate of soda
1 t Ground mixed spice
2 oz Butter, chilled and cubed
3 oz Soft light brown sugar
2 tb Golden syrup, heated
1 Egg, beaten
Plain flour for dusting
DECORATION
9 oz Packet coloured fondant
Icing
Glace icing made with 2oz
Icing sugar 2 tspn water
Icing sugar for rolling
Silver balls, sweets,
Desiccated coconut, gold
Thread

Preheat oven to 190’C (375’F). Grease two baking
sheets. Sift the flour, bicarbonate of soda and spice
into a bowl. Rub the butter into the flour until the
mixture resembles fine breadcrumbs. Stir in the sugar.
Add the golden syrup and egg and mix to form a dough.
Gently knead the dough on a floured surface until
smooth, the roll out to 1/4 inch thick. Use christmas
cutters to cut out 16 shapes. Lift shapes on to baking
sheets and bake until just firm to the touch. Make a
hole large enough for gold thread at the top of each
biscuit. Transfer to cooling rack and leave until
cold. To decorate, roll out fondant icing on a clean
surface dusted with icing sugar. Cut out shapes with
cutters and place on biscuits, securing them with a
little water. Make a hole for thread as before.
Decorate with piped glace icing, silver balls, sweets
or coconut. Thread each biscuit with gold thread and
hang on Christmas tree, if liked.

– – – – – – – – – – – – – – – – – –

Chili Bean Soup

Recipe By : California Dry Bean Advisory Board
Serving Size : 6 Preparation Time :0:15
Categories : Legume Spicy
Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound pink beans — uncooked
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 fl. ounces beef broth — or chicken broth
1 16 oz. can canned stewed tomatoes
5/8 ounce chili seasoning mix

Soak beans by the preferred method. (For each pound of California dry beans ad
d 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans
to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 m
inutes. Remove from heat, cover and set aside for at least 1 hour, but prefera
bly 4 hours or more. The longer soaking time is recommended to allow a greater
amount of sugars to dissolve, thus helping the beans to be more easily digeste
d. Always discard the soak water.) Drain and empty them into a large pot. Add
6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram. Cover and
simmer until beans are tender (2 1/2 to 3 hours.) Don’t let beans boil dry. Ad
d hot water as needed. Spoon out 3 cups of the cooked beans to use another day
in another way. Mash rest of beans with their liquid. Add remaining ingredie
nts, plus 1 cup hot water. Heat at least 10 minutes to blend flavors.

– – – – – – – – – – – – – – – – – –