2 c. uncooked rice
1 med. onion, chopped
1 can (15 1/4 – 19 oz) red kidney beans, drained and rinsed
or equivalent dried, cooked
1 can (15-16 oz) black beans, “ ” “
or equivalent dried, cooked
1 can (15-19 oz) garbanzo beans, ” “ ”
or equivalent dried, cooked
1 can (14 1/2 – 16 oz) canned, stewed tomatoes, drained *
1 can (4 oz) chopped mild chiles, drained
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, “ ” “ ” “ ”

– Preheat oven to 375.
– In a 5-qt dutch oven over medium high heat, “saute” onion in
liquid of your choice (balsamic vinegar gets my vote)
’til tender, stirring occasionally. Add rice, cook while
stirring until parched and opaque.
– Add beans, tomatoes, chiles and 3 1/2 cups of water to rice
and onion in dutch oven and bring mixture to boil.
– Cover tightly place in oven, baking until rice is tender and
liquid is absorbed (around 1 hour for brown rice)
– Add peas and corn, adjust seasonings, and return to oven until heated
through.

Additional notes:

if using no-salt-added tomatoes, reserve the drained liquid
and add water to equal the 3 1/2 cups of liquid.

I add Tabasco sauce to make it a bit spicy.

Title: WHITE CHOCOLATE BIGGIES
Categories: Cookies
Servings: 24

1 1/2 c Butter or margarine,
-softened
1 c Granulated sugar
3/4 c Packed light brown sugar
2 t Vanilla
2 Eggs
2 1/2 c All-purpose flour
2/3 c Unsweetened cocoa
1 t Baking soda
1/2 t Salt
1 pk Large white chocolate chips
3/4 c Pecan halves, coarsely
-chopped
1/2 c Golden raisins

Preheat oven to 350’F. Lightly grease cookie sheets or line with parchment
paper. Beat butter, sugars, vanilla and eggs in large bowl until light and
fluffy. Combine flour, cocoa, baking soda and salt in medium bowl; blend
into creamed mixture until smooth. Stir in white chocolate chips, pecans
and raisins. Scoop out about 1/3 cup dough for each cookie. Place on
prepared cookie sheets, about 4″ apart. Flatten each cookie slightly. Bake
12-14 minutes or until firm in center. Cool 5 minutes on cookie sheets;
remove to wire racks to cool completely.

Makes about 2 dozen large cookies.

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Title: SRI LANKAN OMELETTE
Categories: Blank
Yield: 1 servings

3.00 Eggs 1.00 Onion
1.00 Green or red chilli -sprig curry leaves
0.50 ts Salt 0.50 ts Black pepper
2.00 ts Cornflour 25.00 ml Oil

Beat the eggs. Chop the onion, chilli and curry leaves. Mix the
onion, chilli, curry leaves, salt, pep- per and cornflour into the eggs.
Heat the oil and when hot pour in half the omelette mixture. Cook for a
couple of minutes, carefully turn over and cook the other side. Make
another omelette with the re- maining mixture. From “A taste of Sri Lanka”
by Indra Jayasekera, ISBN #962 224 010 0

—–

White Chocoalate-Mint Truffles

Recipe By : Nancy Silverton “Desserts” ISBN# 0-060181770-8
Serving Size : 80 Preparation Time :2:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup fresh mint — chopped
1 pound white chocolate — cut in 2″ pieces
1/2 cup heavy cream
5 tablespoons white creme de menthe
4 ounces unsalted butter
1 pound bittersweet chocolate — cut in 2″ pieces
3 cups powdered sugar — sifted

1. Chop mint and set aside; you should have 1/4 cup.
2. Melt the white chocolate with the cream in the top of a double boiler set
over simmering water. When melted, you can turn off the heat and let the
mixture sit in the bowl until ready to use.
3. Whisk in the creme de menthe, chopped mint and the butter and blend until
smooth. Pour this mixture into a wide, shallow pan to a depth of about 1 inch.
Chill (or freeze) until set.
4. Melt the bittersweet chocolate in the top of a double boiler.
5. Use a melon baller to scoop the appropriate amount of white chocolate to
form into a small ball; completely submerge the chocolate ball in the
bittersweet chocolate, then scoop it out with a fork, allowing excess to run
off. Roll the coated truffle in the powdered sugar to coat completely. Freeze
until ready to serve.
*See Notes for more explanation*

– – – – – – – – – – – – – – – – – –

NOTES : When buying white (or any) chocolate, ask for a “couverture” quality
product as they contain at least 31% cocoa butter. Check the ingredients on
the white chocolate to see that it contains cocoa butter, NOT vegetable oil.
White chocolate does not set as firmly as other types; it is necessary to keep
it as cold as possible while still being workable. You may have to re-chill it
occasionally.
The truffle cream should be smooth and shiny; it can easily be done in a food
processor once the chocolate is melted. The butter should be at room temp to
facilitate the process. If the truffle cream looks a little dull, whisk in a
little more liqueur.
The temp of the dark chocolate should not be too hot, but you may have to
reheat it if it becomes to cool. Pay attention to how well it is covering the
truffles to guide you; do not let the formed truffles sit in the dark
chocolate too long, they will melt.
Once coated chill quickly! Can be frozen for 90 days.

Tarte Tatin w/Oatmeal Crust

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry
1/3 cup old fashioned oats
2 tablespoons sugar
1 1/4 cups flour
1/8 teaspoon salt
1/2 cup unsalted butter, chilled — cut in 1/2″ pieces
4 tablespoons ice water
Filling
6 tablespoons unsalted butter
1/3 cup sugar
1/3 cup brown sugar — packed
1 3/4 teaspoons lemon peel — grated
2 1/2 pounds Golden delicious apples, peeled, halved — cored
each apple cut into 3 wedges
Unsweetened whipped cream — garnish, optional

For pastry: Blend oats and sugar in a processor until oats are finely
ground. Blend in flour and salt. Add butter and process using the on/off
button, until mixture resembles coarse meal. Mix in ice water by the
tablespoon, until mixture begins to clump together. Gather dough into ball,
flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days
ahead. Keep chilled. Soften at room temperature before rolling.)

For filling: Preheat oven to 425. Melt butter in a heavy 10″ diameter cast
iron skillet over medium heat. Gradually mix in both sugars; stir until
sugars begin to dissolve and mixture starts to bubble, about 2 minutes. Mix
in lemon peel. Remove from heat. Arrange apple wedges on their sides in a
circle around the eges of the skillet, so they fit tightly. Place several
apple wedges tightly together in center of skillet. Cut any remaining apple
wedges into 1/2″ pieces; scatter over apple wedges, mounding slightly in
center.

Place skillet over medium heat and cook 3 minutes. Cover skillet and cook
apples 5 minutes. Uncover skillet and cook until apple juices and sugars
form syrup but apples are still firm to touch, about 10 minutes. Remove from
heat.

Roll out dough between sheets of floured wax paper to 12″ round. Peel off
top sheet of paper. Using bottom sheet of waxed paper as an aid, invert
dough onto warm apples in skillet. Remove wax papper. Press pastry edges
down and inside skillet around apples.

Bake until crust is deep golden, about 40 minutes. Using a small knife, cut
around crust to loosen. Let stand 1 minute. Place a large platter over
skillet. Using oven mitts as an aid, hold platter and skillet tightly
together and invert tart onto platter. Rearrange any apples that may have
become dislodged. Cool to lukewarm, about 30 minutes. Cut into wedges.
Garnish with a dollop of unsweetened whipped cream on top of slice.

Note: As the tart cools, the crust gets flakier, so it’s best not to have
this right out of the oven. Try it lukewarm or at room temperature.

– – – – – – – – – – – – – – – – – –

ROCK SHRIMP CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rock shrimp
1 c Celery, diced
1 c Chopped onion
1 c Chopped carrots
1/4 lb Butter or margarine
1/4 ts Black pepper (optional)
1 t Curry powder
1 1/2 ts Chili powder
1/2 ts Thyme
1 t Chopped garlic
1/2 c Flour
1 Tomato, diced medium
1 Green pepper, diced medium
2 Tomatos, diced medium
Chopped parsley for garnish

Contributed to the echo by: Janice Norman Originally
from: Chef Tom Hietpas Rock shrimp chowder from the
Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp
Chowder

Peel the shrimp and boil the shells in 1 gallon water
with the scraps from chopping the onion and celery and
2 teaspoons salt. Reduce the liquid to 1/4 or about 1
quart of stock and strain. Blanch the shrimp in the
stock. Do not overcook. Strain and reserve shrimp and
stock for soup. Saute the celery, carrots and onion.
Add black pepper, curry powder, chili powder, thyme
and chopped garlic. Add flour and mix well. Gradually
add 1 quart of hot shrimp and stock and simmer for
about 15 minutes on low heat. Add diced tomato, green
pepper and potatoes to stock mixture and continue to
simmer until potatoes are tender. Add salt to taste
and rock shrimp just before serving. Serve topped with
oyster crackers and fresh chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: NO-COOK PEACH JAM
Categories: Jams, Condiments
Yield: 3 servings

1 lb Peaches: Peeled, Pitted And
-Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice

Stir the mashed peaches and sugar together in a large
bowl, blending well, and let stand 10 minutes,
stirring occasionally. Add the liquid fruit pectin and
lemon juice. Stir, constantly, for 3 minutes. Spoon
into jars prepared for freezer jams.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 36 Protein: 0 Grams Cholesterol: 0
Milligrams Fat: 0 Grams Carbohydrates: 9 Grams Sodium:
1 Milligram

NOTE:

Again this is one jam that cannot be sealed with the
cookbook directions and must be frozen.

—–

2-16oz can garbanzo
1 medium onion, chopped
1T olive oil
1/2t. tumeric
2t. brown mustard seeds
2 medium tomato, chopped
1/4 t. cayanne pepper
2t. sugar
12/t. salt
2T chopped cilantro leaves
4T unsweetened coconut,optional

Heat the oil, tumeric, and mustard seed until the seed stop popping. I
cover with a screen or they make a mess on the stove. Basically add all
the rest of the ingredients and cook until most of the liquid has
evaporated. Serve over rice. This is excellent 10 minutes after cooking!

Sun Dance Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Lard
1 Onion
1/2 Celery stalk
1 Bell pepper (s)
1/2 cup Mushrooms
3 pounds Beef — coarse grind
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1/2 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Cumin
3 Garlic cloves
1 teaspoon Salt
16 ounces Tomatoes — whole
6 ounces Tomato paste
4 ounces Green chiles — whole
32 ounces Kidney beans in water

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium
heat. Add the onion, celery, and bell pepper and cook until the onion is
translucent. Add the sliced mushrooms and cook for an additional five minutes.~
2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this
meat-and-spice mixture to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 3. Stir in the
remaining ingredients except the beans. Bring to a boil, then lower the heat
and simmer, uncovered, for 1 1/2 hours.
Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered,
for 1/2 hour longer. Taste and adjust seasonings.~

– – – – – – – – – – – – – – – – – –

Title: MINCEMEAT
Categories: Preserves, PennDutch
Yield: 1 batch

4 lb Sugar
4 Calf tongue; boiled
2 1/2 lb Suet
2 lb Raisins
2 lb Currants
1/2 lb Citron, finely chopped
1/2 lb Orange rind, candied; finely
-chopped
6 lb Apple; chopped
1 T Cloves
1 T Cinnamon
1 T Allspice
2 Whole nutmeg; grated
1/2 lb Almond, finely chopped
1 T Salt
4 Orange; rind juice of
4 Lemon; rind juice of
1/2 lb Lemon rind, candied; finely
-chopped
1 qt Brandy
2 qt Whiskey

Chop the calves’ tongues very fine, add sugar, raisins, currants and
citron. Mix all together. Chop apples fine (do not mash) and add to
calves’ tongues. Add spices and suet, remaining fruit, almonds and
salt, and mix thoroughly. Pour over this the fruit juices and rind,
the brandy and whiskey. Put mixture into a crock with a lid. Place a
cloth over the top of the crock and put on lid. Put in cool place for
3 weeks. Then add more salt and spices if needed. Let stand at least
4 weeks before using. When using as filling for pies, always bake
between 2 crusts.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes
: Culinary Arts Press, 1936

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