Title: CHILE RUBBED SHRIMP VERA CRUZ PIZZA
Categories: Pizza
Yield: 1 12″ pizza

MMMMM—————————PIZZA——————————–
1 12-inch pizza shell
8 oz Mozzarella cheese, shredded
4 oz Monterey jack cheese shredde
8 oz Ripe tomatoes, thinly sliced
4 Shrimp (16-20 size), split
– tossed in 1/4 c chile rub
2 tb Green scallion tops, thinly
-sliced
1 ts Texas gremolata (garnish)

MMMMM————————-CHILE RUB——————————
2 ts Garlic, finely chopped
1 tb Chile powder
Juice from 1 lime
1/2 c Olive oil
1 tb Cilantro, finely chopped
Salt pepper to taste

MMMMM———————-TEXAS GREMOLATA—————————
2 tb Lime zest, finely chopped
2 tb Garlic, finely chopped
1 c Cilantro, finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl
until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield:
3/4 cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats.
Yield: 1 1/4 cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed.
Bake at 425’F for 15-20 minutes, or until crust is nicely browned.

Source: Evelyne Slomon, Pizza Today, April 1993.

MMMMM

Title: Caribbean Okra Salad
Categories: Okra, Salads, Side dish
Yield: 2 servings

2 tb Vegetable oil
1/2 lb Fresh, small tender okra,
-rinsed, patted dry, caps
-trimmed
Salt
Freshly ground pepper
1/4 c Water
1 tb Strained fresh lime juice
1 sm Garlic clove, finely minced
pn Ground allspice
1/4 t Bottled Caribbean or other
-hot pepper sauce to taste
1 tb Chopped cilantro

This delicious light salad comes from “Faye Levy’s International
Vegetable Cookbook” (Warner Books).

1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.

2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.

MMMMM

Chocolate Shortbread – Cookie Art

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Shortbread Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — at room temperature
1 1/2 tablespoons cocoa powder
1/2 cup powdered sugar — unsifted
1/2 teaspoon vanilla
1 cup flour — unsifted

1. Cream the butter until it is light.
2. Cream in the powdered sugar, cocoa and the vanilla
3. Now work in the flour. Knead the dough on an unfloured board until nice and
smooth.
4. Spary the shortbread pan very lightly with non stick cooking spray.
5. Firmly press the dough into the shortbread pan. Prick the entire surface wit
h a fork.
6. Bake the in the pan at 325 degrees for about 30-35 min, don’t let the edges
get too dark.
7. Let the shortbread cool in it’s pan, for about 10 minutes.
8. Loosed the edges with a knife and flip the pan over onto a wooden cutting bo
ard. If the shortbread does not come right
out, tap one edge of the pan.
9. Cut into serving pieces while it’s still warm.

Notes: Uses an eathernware type decorative shortbread pan made by: Brown Bag Co
okie Art. Let pan cool before washing.

From the Recipe Files of RecipeLu

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Helen deacey wrote:

EGGPLANT TOFU CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Eggplants
1/2 c Canola oil
4 c Onions — chopped
8 Garlic cloves — minced
6 Tomatoes — peeled and chopped
1/2 ts Black pepper
1/4 ts Red chiles — crushed
1/2 ts Turmeric
2 tb Ground coriander
2 pk Silken extra-firm Mori-Nu
-tofu — cubed
2 ts Garam masala (available in
-Indian markets)
1/2 c Cilantro, fresh — chopped

Poke several holes in each eggplant with a fork. Bake
at 400 degrees for about 45 minutes or until they are
soft. Let cool and then peel and chop them. Saute
onions and garlic in oil in a large skillet. When
onions are soft add spices and saute for 2-3 minutes.
Add tomatoes and cook for 5 minutes more. Add the
eggplant and cook another 5-10 minutes so the flavors
can combine. Add cubed tofu, garam masala and fresh
cilantro before serving. Serves 6-8

From DEEANNE’s recipe files

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Old Fashioned English Treacle Tart

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry — see note
6 tablespoons Golden Syrup — see note

Put the syrup into a saucepan with the bread crumbs, lemon rind and juice
and heat gently until just melted. Cool. Roll out the dough and use to
line an 8 in pie plate. Pour in the syrup mixture. Roll out the dough
trimmings and cut into long, narrow strips. Arrange them in a lattice
pattern over the filling. Bake in a moderately hot oven (400F) for 25 to
30 min or until the pastry is slightly browned. Serve hot or cold.
a) Golden Syrup, or treacle may be substituted for light molasses or
honey. b) You may substitute the pastry by an unbaked pie crust from your
local bakery.

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NOTES : This is surely the way to an Englishman’s heart.
You may substitute treacle for honey or light molasses.

Title: DIATETIC MELT-AWAY MINTS
Categories: Diabetic, Candies, Chocolate
Yield: 100 servings

1 1/2 lb Finely chopped milkcote
-chocolate coating
2/3 c Melted vegetable shortening
3 Or 4 drops pepermint oil
Milkcote chocolate

In the top of a double boiler, melt milkcote coating over hot, not
boiling, water. Add shortening and pepermint, a little at a time,
beating well after each addition. Chill chocolate mixture in the
refrigerator until of a soft custard consistency. Place in a mixing
bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed
paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to
level mixture. Place in refrigerator until firm but not hard. Cut
into squares. Dip in melted and cooled milkcote coating. Makes about
100 pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201

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HUMINTA TAMALES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Mcdougall Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 Corn Husks
4 1/2 c Masa Harina
1 1/2 ts Anis, powdered
1/2 ts Salt
2 1/4 c Water
2 c Winter Squash,Cooked Pureed

Immerse dried corn husks in warm water for 10 minutes
In a separate bowl combine masa harina and anis. Set
aside In a medium sized sauce pan, bring salt and
water to a boil Add squash, then masa mixture to water
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Roll dough into a 14″ log. Cut dough into 1″ long
pieces Form each piece into a ball then a cegar shape
and wrap in corn husk Cook tamales according
todirection in Tamales: Basic PRocedure ** Hints:
Serve with abean sauce or savory dipping sauce For a
sweet treat top leftover huminta with apple sauce or
warm stewed fruit.
*** Vegetarian Gourmet, Summer 1993, Don Matesz ***

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Homemade White Sauce Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups instant dry milk — OR
1 1/2 cups regular non-instant nonfat dry milk
1 cup unbleached flour
2 teaspoons salt
1 cup butter or margarine

Combine dry milk, flour and salt; mix well. Cut in butter or margarine un
til mixture resembles fine crumbs. Put in a large airtight container; labe
l with date and contents. Store in refrigerator. Use within about 2 month
s.

Makes 1 quart Homemade White Sauce Mix.

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NOTES : Use to make Basic White Sauce, Cream-of-Chicken Soup, Potatoes au G
ratin, Broccoli Cheese Soup in Bread Bowls, or Swedish Meatballs.

Title: Mandelbrot
Categories: Cookies
Yield: 1 servings

2 1/2 c Flour
1/2 ts Salt
2 ts Baking powder
3 lg Eggs
1 c Sugar
3 ts Peanut oil
1/4 c Orange or lemon juice
1 ts Pure vanilla extract
1 ts Cinnamon
1 c Chopped blanched almonds
Optional; dried baking
-fruit,

Recipe by: jrtrint@pacbell.com (John Trinterud)
Mix flour, salt and sugar. Beat eggs till thickened, while beating, add
sugar, oil, lemon juice and vanilla. Gradually add the flour mixture and
then the almonds, and fruit if you desire, making a soft dough. Lightly
sprinkle the cinnamon mixed with a tbs sugar over the flattened loaves.
Grease a cookie tin, and make two loaves. Flatten on top. About 2″ high.
Bake in a 350~ for about 30 to 40 minutes till lightly browned, or a cake
tester comes out clean. Cool and slice into 3/4″ slices. Put slices on a
baking tin, toast one side light brown, and then do the other side. Do
this
in oven under broiler, carefully.

—–

STUFFED OKRA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh okra, washed dried
2 tb Whole coriander seeds,
– coarsely crushed
1 tb Whole cumin seeds
– coarsely crushed
2 ts Fennel seeds
1/2 ts Black pepper
1 tb Garam masala
1/4 ts Cayenne
1/8 ts Asafetida
1/2 ts Turmeric
1 tb Ground almonds
1/2 tb Lemon juice
5 tb Ghee
1/2 ts Salt

Slice the stems off the okra the very tip at the
other end. Slit each pod lengthwise, leaving 1/4-inch
unslit at both ends. Be careful not to cut the pods
completely in half.

Combine the crushed coriander, cumin fennel seeds
with the balck pepper, garam masala, cayenne,
asafetida, almonds, lemon juice 2 tb of ghee. Blend
well, using your fingers if necessary till you have a
dry oatmeal type texture.

Using a butter knife, put about a 1/4 ts of the
stuffing into each okra pod, then press the edges
closed set aside covered till you are ready to cook.

Place the rest of the ghee in a large skillet heat
till hot. Add the stuffed okra pods spread out in
one layer. Keeping the heat moderate, cook for 5
minutes, covered. Gently turn the okra to ensure even
cooking. Continue this for 20 to 25 minutes or until
the okra is completely cooked.

Place the okra on paper towels toss with salt.
Serve piping hot.

Yamuna Devi, “The Art of Indian Vegetarian Cooking”

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