FALAFEL (HAMILTON)

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Vegetarian Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chickpeas
1 t Baking soda
1 t Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 t Ground cumin
1 t Ground coriander
2 Garlic cloves, mashed
Pepper to taste
1 tb Lemon juice
1/8 ts Cayenne
Oil for deep frying

Soak chickpeas over night. Drain put into a
blender. Add baking soda salt. Blend till you have
a texture of fine breadcrumbs. Do not blend into a
paste.

Empty into a bowl. Add onion, cumin, coriander,
garlic, pepper, lemon juice cayenne. Mix gently
with a fork. Do not pat down.

Put 2″ oil in a wok. Form the mixtue into 18 patties.
Only shape them so that they just hold together. Put
into hot oil fry until they are redish brown on both
sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

“The Hamilton Spectator”, August, 1993

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Title: OLD FASHIONED LEMONADE
Categories: Beverages, Jam/jelly
Yield: 12 servings

1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs

“This delightful recipe is from _The Anne of Green Gables Cookbook_
by Kate MacDonald.”

In small saucepan, stir together sugar, water and lemon rind. Bring
to a boil; stirring constantly; boil for 5 minutes, stirring. Remove
from heat and let cool. Stir in lemon juice. Transfer to a jar; cover
and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in
each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml)
cold water; stir well. Garnish with lemon slice and sprig of mint.

MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green
Gables Cookbook_

MMMMM

Arby’s Horsey Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Mayo
3 tablespoons Bottled horseraddish cream — sauce
1 tablespoon Sugar — or
2 packages Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze. Source: Gloria Pitzer.

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BEURRE MANIE – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
2 tb Butter

For the beurre manie, simply melt the butter in a
saute pan, add the flour and then cook over medium
heat for a minute or two to take the “floury” flavor
out of the mix.

Pour the sauce over the rabbit and serve.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerard Crozier, Crozier’s Restaurant,
New Orleans

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Baked Camel

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Camel
2 lg Sheep
4 lg Turkeys
20 lg Carps
200 md Sea-Gull Eggs
400 lg Dates
Banana-Leafs

Cook the eggs, peel them. Scale off the carps. Fill the carps with the dates
and the eggs. Fill the turkeys with the Carps. Fill the sheep with the
turkeys. Fill the camel with the sheep. Dig a large mould, give in about 500
kilos of charcoal and light them. Wrap the camel in the banana-leafs and
give into the mould. Cover with earth and bake for two days.

To serve with rice.

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Play Dough

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Drop Food colouring, or more
1 C Water
1 C Flour
1/2 C Salt
2 Ts Cream of tartar
2 Tb Cooking oil

In a heavy saucepan, stir food colouring into water. Add all
remaining ingredients. Cook over medium heat, stirring constantly with
a wooden spoon until mixture thickens and draws away from the sides of
the pan. Form into a ball and cool. Pack play dough in a zip-lock bag or
air-tight container.

NB: Can also be used as a treat for birthday parties, just pack it
into individual decorative containers.

Source: Modern Woman magazine, June 1993 issue Shared by: Sharon
Herrington

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VEGETARIAN POT STICKERS WITH DIPPING SAUCE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced tomato
1/2 c Grated daikon
2 tb Finely chopped shiso leaves
2 tb Chopped green onions
3 tb Lemon juice
1/4 c Tamari or soy sauce
1/2 ts Cumin seed
1/2 ts Chili powder
1/2 c Cooked brown rice
6 oz Tofu — squeezed
-to remove moisture
3 tb Fresh shiitake mushrooms
-(finely chopped)
2 tb Chopped fresh basil leaves
2 tb Finely chopped black olives
1 t Ground red chili pepper
1 t Sesame oil
12 oz Pot sticker wrappers
Salad oil for frying

For dipping sauce, combine tomato, daikon, shiso, green onions,
lemon juice, 2 tablespoons of the tamari, the cumin, and chili
powder. Chill overnight. In a bowl, combine rice, tofu,
mushrooms, basil, olives, chili pepper, sesame oil, and the
remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1
tablespoon of filling in the center of each wrapper. Dampen edges
with water, fold wrapper in half, and seal edges. In a non-stick
skillet, heat a little oil. Arrange filled pot stickers in a
single layer in the skillet; cook over medium heat until the
bottoms of the pot stickers are browned. Add 1/4 cup water; cover
and cook on low heat for 6 minutes, or until water is evaporated.
Repeat until all pot stickers are cooked. Serve with dipping
sauce. Makes about 24 pot stickers.

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Guest Demonstrator: Paul Onishi

Reprinted with permission from:
The Electric Kitchen Hawaiian Electric Company, Inc.

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Two-Meat, Two Bean Chili

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Ground round (15% lean groun
-beef)
2 pounds Hot or sweet Italian sausage
-removed from casings — crumb
3 each Large onions — chopped
2 each Medium sweet red bell pepper
-seeded and chopped
2 each Medium green bell peppers
-seeded and chopped
2 each Fresh hot green chili pepper
-seeded and minced
4 each Garlic cloves — minced
1/3 cup Chili powder
1 tablespoon Salt
2 teaspoons Dried oregano
2 teaspoons Ground cumin
2 each Bay leaves
3 cans (28-oz) whole tomatoes with
-tomato puree — undrained
1/2 cup Yellow cornmeal
2 cans (16-oz) pink beans — drained
2 cans (16-oz)_black beans — drained

In a large soup kettle, cook the ground round, sausage, onions, red and green
pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until
the meat is seared (but not browned), about 10 minutes. Pour off excess fat.
Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1
minute. Add the tomatoes with their puree, breaking up the tomatoes with a
spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often,
until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the
cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black
beans into the chili.Cook, stirring occasionally, until the chili is thickened,
about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape
off and discard the solidified fat that rises to the surface. Reheat the chili
gently on top of the stove before serving.) Makes about 25 servings.

Source: “An Edible Christmas” (A Treasury of Recipes for the Holiday) by
Irena Chalmers

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APPA (HOPPERS>

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Yeast
2 ts Sugar
25 ml Warm water
225 g Rice flour
-salt to taste
300 ml Thick coconut milk

Dissolve the yeast and sugar in the water and set
aside for 5 minutes. Sieve the flour and salt into a
bowl, add the coconut milk, yeast and sugar and mix to
form a smooth batter. Cover and leave overnight.
Grease a hopper pan, heat it over a moderate heat and
pour 75 ml of batter into the pan. Tilt the pan so
batter forms a round shape, cover with the lid and
cook until done. Ease the hopper from the pan with a
blunt knife. From “A taste of Sri Lanka” by Indra
Jayasekera, ISBN #962 224 010 0

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Boogers On A Stick

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
—–TOOLS—–
Waxed paper
Long handled spoon
Platter

With an adults help, melt the cheeze whiz in the microwave or on top of the
stove, according to directions on the jar.

Allow the cheese to cool slightly in the jar.

Using a long handled spoon, carefully stir about three drops of green food
coloring into the warm cheese, using just enough to turn the cheese a delicate
snot green.

To form boogers: Dip and twist the tip of each prtezel stick into the cheese,
lift out, wait twenty seconds, then dip again. When cheese lumps reach an
appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed
paper.

Allow finished boogers on a stick to cool at room temperature for ten minutes
or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5
to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of
the
platter so that guests can turn plain buggers into bloody ones.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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