Date: Mon, 07 Feb 94 11:43:23 PST
From: nlehrer@isx.com (Nancy Lehrer)

Wilted Watercress with Rice and Beans

1 can Kidney beans
1 can Garbanzo beans
1 can black beans
1 cup brown rice and 1/3 cup wild rice
-OR use a brown and wild rice mixture of your own
2 or more cloves garlic (to taste)
rosemary and/or sage to taste
Salt and Pepper to taste
Bunch or two of watercress (I suppose you could also use spinach)
Some fresh celantro

Cook rice as usual, but add extra water so that the rice is still somewhat
soupy when it is finished.

Add beans, garlic, salt, pepper and herbs to rice and heat through.

Serve hot rice mixture over bed of watercress and garnish with chopped cilantro

Title: Octopus Salad
Categories: Australian, Salads, Ceideburg 2
Yield: 6 servings

1 Text Only

Ain’t a bit of squid here! Instead we fall back on the squid’s
digitally impaired cousin, the octopus… The author of the original
article, Meryl Constance, cautions buyers to make sure that the
octopi one buys are pre-tenderized. She notes that traditional
Australian methods for tenderizing octopi include using rocks,
bricks, cement mixers and even washing machines. (No kiddin’!)

Raw Materials first encountered this salad in Argentina, where it
could be bought from top-flight delicatessen counters for an instant
picnic. The pink of the octopus pieces with the green of the herbs
makes this a very pretty salad.

Prepare a 2 to 3 kg octopus and precook it. [See note below. S.C.]

While it is cooking, whisk together in a glass bowl 300 mL good olive
oil, the juice of 1 or 2 lemons (taste and stop when the balance is
right), salt, pepper and generous amounts of finely chopped garlic,
shallots, chives and parsley. The dressing should be thick with the
herbs. When the octopus is tender, drain it, cut it up into generous
chunks and, while it is still warm, fold it into the dressing. Serve
the salad at room temperature, with plenty of crusty bread.

NOTE: Chances are if you buy your cephalopod in a supermar-ket in
the US it will already be cooked. If not, follow these steps from
earlier in the article…

“Cut through the head/body above and below the eyes. Discard this
section. Slit the back of the head and turn it inside out, discarding
all the contents (unless you want to keep the ink sac for a
particular recipe). Push the beak (in the center of the star of
tentacles) through and out…Skinning is quite unnecessary and very
fiddly. If you prefer to do so, it is much easier after cooking than
before.

A large octopus needs precooking for many dishes. Put it in a
saucepan and just cover with lightly salted water. Simmer gently
until the point of a knife slides easily into the meat++maybe one
hour, maybe longer.

The deep mauve stock which results need not be discarded when you
drain the octopus. It is very rich (in fact, it will often set to a
jelly in the fridge) and makes a wonderful soup…”

Makes 6 to 8 servings.

From Meryl Constance’ column in the Sydney Morning Herald, “Raw
Materials”. 3/2/93. Courtesy, Mark Herron.

Posted by Stephen Ceideburg

MMMMM

Title: CARIBBEAN COOLER
Categories: Beverages, Diabetic
Yield: 1 servings

Stephen Ceideburg
2 tb Torani orgeat (almond) syrup
-(see note)
2 tb Fresh lemon juice
6 Drops bitters
4 Shakes ground nutmeg
1/2 c Fresh orange juice
1 Crushed ice
1 Lime slices, optional
-garnish

This won an award for Robert Parsons of the Benson
Hotel, Portland, in an Automobile Club of Oregon Zero
Proof MixOff contest.

Into a cocktail shaker or similar container, put
syrup, lemon juice, bitters, nutmeg, orange juice and
crushed ice. Shake and strain into chilled chimney
glasses, filled with ice cubes. Garnish with lime
slices, if desired.

Note: The syrup can be found in specialty food stores
and some coffee stores.

Per serving: 183 calories (2 percent from protein, 97
percent from carbohydrate, 1 percent from fat), less
than 1 gram protein, 45 grams carbohydrate, less than
1 gram fat, 0 cholesterol, 72 milligrams sodium.

Exchanges: 2 fruit.

Makes 1 serving

Posted by Stephen Ceideburg

—–

Snickerdoodles

Recipe By : Cookies Cookies Cookies
Serving Size : 36 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c margarine — softened
1 egg
1/2 tsp vanilla
1 1/2 c unbleached flour
1 c granulated sugar
1/4 tsp baking soda
1/4 tsp baking powder
2 tbsps sugar
1 tsp cinnamon

Preheat oven at 375. In a mixing bowl, combine margarine, egg, and vanilla.
In another mixing bowl, combine flour, 1 cup sugar, baking soda, and baking
powder. Mix wet ingredients with dry ingredients just until moistened.
Cover and chill for 1 hour. In a shallow bowl, combine 2 tablespoons sugar
and cinnamon. Shape dough into 1″ balls. Roll balls in the sugar-cinnamon
mixture to coat. Place balls 2″ apart onto unprepared baking sheets. Bake
for 10 minutes or till edges are lightly browned.

– – – – – – – – – – – – – – – – – –

TAMALE PIE II

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Lean ground beef
2 each Medium green and/or red swee
Peppers — seeded and chopped
11 ounces Can condensed nacho cheese s
4 1/2 ounces Sliced pitted ripe olives — d
8 ounces Jar mild chunky salsa (3/4 c
1/4 cup Water
2 each 8 oz pkgs corn muffin mix
3/4 cup Shredded Colby cheese (3 oz)
Cherry tomatoes — quartered (
Whole pitted ripe olives (op
1 medium onion — chopped

In a 12-inch skillet cook ground beef, peppers, and onion till meat is brown.
Drain off fat.
Stir in soup, sliced olives, salsa, and water. Bring to boiling; reduce heat.
Simmer, uncovered, for 5 min. Remove from heat.
Meanwhile, prepare corn muffin mix according to package directions.
Spread half of the muffin batter into a greased 13x9x2-inch baking dish. Spoon
the hot meat mixture over the muffin layer. Carefully spread the remaining
corn
muffin batter over the meat mixture.
Bake in a 350xF oven for 30-35 min. or until muffin layer is golden.
Top with cheese. If desired, garnish with tomatoes and whole olives.
Cut into squares.
Makes 12 to 15 servings.
Recipe provided by Connecticut Dairy Industry Council

– – – – – – – – – – – – – – – – – –

Broccoli-Cauliflower Tetrazzini

Recipe By : Best Recipes, June 1993
Serving Size : 6 Preparation Time :1:00
Categories : Meatless Main Dishes One-Dish Meals
Pastas Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into thirds — cooked as directed
1 16-oz pkg. frozen broccoli, cauliflower and carrots — cooked
as directed
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon instant chicken bullion
1/4 teaspoon dried thyme
1/2 cup Parmesan cheese — grated
dash pepper
1 4.5 oz. jar sliced mushrooms — drained
2 tablespoons Parmesan cheese — grated
vegetable cooking spray

Preheat oven to 400F.

Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
Drain and set aside cooked vegetables.

Spray 9 x 13″ pan. In medium saucepan, melt butter or margarine; stir in
flour until smooth. Gradually add milk; blend well. Cook over med heat 6 –
10 min or until mixture thickens and boils, stirring constantly. Stir in
bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti
into prepared baking dish. Top with cooked vegetables and mushrooms. Pour
milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.

Bake 15 – 20 min or until mixture is thoroughly heated and bubbling around
the edges.

– – – – – – – – – – – – – – – – – –

FETTUCINI FLORENTINE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Heavy cream
3 tb Butter
1/4 lb Dried prosciutto
1 1/2 c Chopped spinach
Salt and pepper to taste
1/2 c Parmesan cheese

This is not authentic Florentine, but it sure is good. The recipe comes
from Julie Dannenbaum’s “Italian, Fast and Fresh.” REDUCE CREAM TO 1 1/2
CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream
and chopped spinach and cook until thick enough to coat a spoon. Season
with salt and pepper and add Parmesan cheese. Makes enough for 1 pound
pasta.
Philip Schulz
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)

– – – – – – – – – – – – – – – – – –

Title: IMPOSSIBLE HERBS ‘N ONION PIE
Categories: Main dish, Pies
Yield: 6 servings

3 Onions;sliced thin-sep.rings
1/4 c Butter
1/2 lb Bacon;crisp fried/crumbled
1 1/4 c Milk
2 ts Worcestershire
3 Eggs
1 c Bisquick
1/4 ts Dried savory leaves
1/4 ts Dried basil leaves
1/4 ts Dried parsley leaves

Heat oven to 400. Grease a 9″ pie plate. Cook onions
in butter in 10″ skillet, stirring frequently, til
onions are softened. Arrange half of the onions
evenly in pie plate; sprinkle with half of the bacon.
Top with remaining onions and bacon. Place milk,
Worcestershire sauce, eggs and baking mix in blender
container. Cover and blend on high 15 sec. Pour into
plate. Mix herbs in small bowl; crush slightly.
Sprinkle evenly over milk mixture. Bake until knife
inserted in center comes out clean, about 35 min. FOR
2 SERVINGS: Grease 2 10 oz custard cups. Decrease
onions to 1, butter to 2 tb., bacon to 4 slices, milk
to 1/2 c., Worcestershire sauce to 1/2 tsp, eggs to 1,
Bisquick to to 1/4 c. and herbs to a pinch of each.
Bake 10 min. HIGH ALT>Grease 10″ pie plate. Cook
onions til softend, 6-7 min. Bake 30-35 min. For 2
servings, bake 20-25 min.

—–

Title: Baigan Bharta
Categories: Veg-cook, Sept.
Yield: 1 servings

1 md Eggplant
2 T Veg oil
2 To 3 serrano chiles, seeded
And diced
1/4 t Compound asafetida (or < 1/8 t Pure) 1 To 2 tsp cumin seeds 2 t Ground corriander 1 t Salt 2 T Chopped fresh cilantro 2/3 c Nonfat yogurt 1 To 2 tsp garam masala Someone on r.f.v.c requested a recipe for Baigan Bharta yesterday; here is one from Yamuna Devi's “The Best of Lord Krishna's Cuisine”, slightly tweaked, that I make a lot. (also posted on r.f.v.c.) Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin. (Some people roast the eggplant over charcoal for a nice flavor). Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken. Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally. When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve. (The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.) From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. -----

Title: Classic French Onion Soup Gratin
Categories: soup, French
Servings: 24

4 oz unsalted butter
5 lb onion
6 qt beef stock
kosher salt
black pepper
6 oz dry sherry
24 sl French bread
1 lb Gruyere cheese

HEAT THE BUTTER IN A STOCKPOT, OVER A MODERATE FLAME
ADD THE ONIONS AND COOK UNTIL GOLDEN OR BROWN AS DESIRED ADD THE STOCK,
BRING TO A BOIL, REDUCE HEAT, AND SIMMER AT LEAST 20 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
ADD SHERRY IF USED
LADLE SOUP INTO INDIVIDUAL SOUP BOWLS OR GRATIN DISHES
TOP EACH WITH A SLICE OF BREAD
COVER WITH GRATED CHEESE
BROWN UNDER THE BROILER
SERVE HOT
variation: toast the bread under the broiler, top with cheese, pass under
the broiler to melt the cheese, and place on top of serving of soup

—–