BEAN SOUP WITH DUMPLINGS

Recipe By : Jane Mullins ( Feb/Mar 96)
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups water
1 can (15 1/2 oz) kidney beans — rinsed and drained
1 can (15 oz) black beans — rinsed and drained
1 can (14 1/2 oz) Mexican-style stewed tomatoes
1 can (4 oz) chopped green chilies
1 package (10 oz) frozen corn — thawed
1 cup chopped onion
1 cup chopped carrots
3 beef bouillon cubes
3 garlic cloves — minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt and pepper
1 egg white — beaten
3 tablespoons milk
1 tablespoon vegetable oil

In a large saucepan over medium heat, combine the first 13 ingredients;
bring to a boil. Reduce heat; cover and simmer for 1 hour or until
vegetables are tender. For dumplings, combine flour, cornmeal, baking
powder, salt and pepper. Combine egg white, milk and oil; stir into dry
ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover
and simmer for 15-20 minutes (do not lift the cover).

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Title: SPICY STIR-FRIED SHRIMP
Categories: Chinese, Seafood
Yield: 4 servings

—————————SAUCE—————————
3/4 c Water
2 ts Soy sauce
1 1/2 ts Szechwan chili sauce
2 ts Cornstarch

—————————MAIN—————————
2 ts Vegetable oil
1 sm Red pepper, coarsely chopped
4 oz Snow peas,trim, cut in half
3 md Size scallions, coarse chop
1 lb Large shrimp,peel,devein
1/3 c Fresh cilantro

Mix water, soy sauce, chili sauce and cornstarch in a
measuring cup. Heat oil in a large skillet until hot
but not smoking. Add bell pepper, snow peas and
scallions. Stir-fry over high heat 3-5 minutes until
tender-crisp. Reduce heat to medium-high, add shrimp
and stir-fry 2-3 minutes until shrimp start to turn
bright pink and opaque. Stir sauce, pour into skillet
and bring to a boil, stirring often. Cover and cook
over medium-high heat 1-2 minutes, stirring once,
until shrimp are opaque at the center. Stir in
cilantro and serve immediately.

—–

Title: Yogurt – Cucumber Sauce
Categories: Sauces
Yield: 3 cups

1 Large seedless cucumber, 2 Garlic cloves, minced
—peeled and finely diced 1 t Olive oil
2 c Plain low-fat yogurt Pinch cayenne pepper
2 T Honey Kosher salt
2 t Finely shredded fresh mint

In a medium bowl, combine the cucumber, yogurt, honey, mint garlic, olive
oil and cayenne. Refrigerate for at least 1 hour or overnight. Season
with salt just before serving.

Reprinted from Food and Wine Magazine, July 1996.

—–

CHICKEN NOODLE YOGURT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Safflower oil
1 Onion, chopped
2 qt Chicken broth, (OR
2 Bouillon cubes AND
2 qt Water)
3 Chicken bouillon cubes
5 Cloves garlic, minced
1 t Thyme
1/4 c Soy sauce
1 t Mixed vegetable seasoning
5 Sprigs parsley, chopped fine
2 ts Basil
3 Carrots
6 oz Wide egg noodles
3 c Cubed cooked chicken
2 tb Arrowroot
2 c Yogurt, plain
7 Green onions, chopped

Pour oil into soup pot; add onion and cook 5 minutes.
Add broth bouillon cubes, garlic, thyme, soy sauce,
salt, parsley, basil, and carrots. Cover and bring to
a boil; reduce heat and simmer 30 minutes. Stir in
noodles and cook uncovered 10 minutes; add chicken. In
separate bowl, stir arrowroot into yogurt; blend well.
Add to soup, stirring as needed. Increase heat to
boiling and allow soup to thicken a little. Garnish
with chopped green onions.

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CHICKEN PICARDY WITH DILL SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Boneless skinless chicken br
4 Spinach leaves
4 Leeks
4 Shallots — finely chopped
8 md Fresh mushrooms — finely chop
1 pn Salt — to taste
1 pn White pepper — to taste
1 1/2 c Chicken stock — in baking pan
4 fl White wine
1 c Leeks (green part only) — sli

Recipe by: Marcel Kerval of Cafe de France, St. Louis, MO
Preparation Time: 0:40
NOTE: This recipe calls for Marcel Kerval’s dill sauce. Please see the
recipe for “Dill Sauce for Chicken Picardy” to complete these
directions.

TO PREPARE CHICKEN PICARDY:
Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum foil by
cutting foil into sheets (6″ x 6") and buttering them lightly on the
shiny side.

Bone and skin chicken breasts. DO NOT HALVE. Flatten breasts between
sheets of waxed paper with knife edge and place each breast on a square
of foil.

Soak leeks. Separate and rinse well under running water to remove sand.
Finely slice green portion, allotting 1/2 green portion of a leek to each
breast. Chop mushrooms, spinach leaves, and shallots, allowing 2
mushrooms per portion.

Saute this mixture very briefly (about 30 seconds) in a little butter
over medium heat. Place 1/4 of mixture on each breast. Splash about 1
ounce white wine over each breast, salt and pepper to taste, and roll up
each breast.

Seal each breast in an aluminum foil square. Fold ends tightly to seal.
Place prepared chicken into a baking pan filled with 2 or 3 inches of
chicken stock and bake in a pre-heated oven for 25 minutes.

Saute cup of sliced leeks in butter over medium heat.

TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a
portion of Dill Sauce on a plate. Lay chicken rounds over sauce and
garnish with sauteed leek slices and serve.

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Title: COWPOKE CHILI
Categories: Tex-mex, Chili
Yield: 1 servings

1 lb Slab bacon
2 lb Dry pinto beans or dry navy
1 ea Large onion, cliced
4 ea Cl Garlic sliced
2 ea Ancho peppers or 1 tablespoo
3 qt Water
2 1/2 ts Salt
1 ea One-pound can tomatoes
12 ea Canned serrano peppers, seed
1 x Or 12 tiny green hot pickled
1 x Finely chopped
1 ts Coriander seeds, crushed

Fat grams per serving: Approx. Cook
Time: 2 hrs Remove the rind from the bacon and cut
rind into 1/2 inch squares. Cut bacon into small
pieces; set aside. Put the rind, beans, onions,
grarlic and Ancho peppers into a large heavy kettle.
Add water and bring to a boil. Lower the flame, cover
the kettle and let the beans cook gently about 1 1/2
hours. Add salt and cook uncovered for 15 minutes.
In a separate pan, fry diced bacon until slightly
crisp. Add tomatoes and remaining ingredients to
bacon. Cook this mixture over medium flame for about
10 minutes. Skim off excess fat. Add bacon ant tomato
mixture to beans and continue cooking uncovered, over
a low flame for 1 hour or until beans are very tender.
Makes about 3 quarts. They used to say a cowhand would
work from sunrise to sunset “for a dollar a day and a
plate of beans.” Now, either he liked his work or the
beans were pretty good. And they tasted even better
when the cook built a bean chili by adding bacon,
tomatoes and hot peppers. From “Famous Chili Recipes
From Marlboro Country”.

—–

Date: Wed, 19 Oct 94 17:31:58 MST
From: “Crosby!”

Crunchy Salsa (1 3/4 cups)

2 tomatoes – red and ripe
1/2 cucumber
1/4 red onion
2 tablespoons cilantro
1 – jalepeno
salt

Yogurt Based Sauces (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 1 Preparation Time :0:00
Categories : Sauce-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup mint — packed
1/4 cup parsley — packed
1/4 cup cilantro leaves — packed
nickel size round of fresh ginger
1 fresh jalapeno pepper — seeded
2 cups yogurt
–preferably whole milk
1 scallion — thinly sliced
1/2 teaspoon toasted ground cumin
salt — to taste
–optional additions–
1/2 cup grated seeded cucumbers — (up to 1)
1/2 cup seeded diced tomatoes — (up to 1)
1/4 cup puree of roasted red peppers

In a small food processor make a puree of the herbs, ginger and jalapeno
pepper. Mix this into the yogurt and add the scallion and cumin. Season the
sauce with salt and pepper and blend in any of the other optional ingredients

Serve very cold; great against hot steak.

Yield: about 3 cups

Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997

– – – – – – – – – – – – – – – – – –

Jamaican Jerk RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons ground allspice
1 Tablespoon dried thyme
1 Tablespoon paprika
1 teaspoon ground red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper

Mix all ingred.

Rud on chicken, beef or pork. Bake or bar-b-que.

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Title: Mu Shu Armadillo
Categories: Meats
Yield: 4 servings

3/4 lb boneless armadillo
tenderloin, trimmed
of fat, cut into
matchstick-size shreds
about 1 1/2 inches long
1 1/2 tb vegetable oil
2 lg eggs, lightly beaten
4 c shredded green cabbage
(1/3 small cabbage)
10 dried Chinese black
-mushrooms, soaked in hot
-water for 20 minutes,
– drained, stems removed,
-caps thinly sliced
8 scallions, green part only
, cut into 1-inch lengths
1/2 c hoisin sauce
8 Mandarin pancakes or flour
tortillas, steamed

Marinade
2 1/2 tb reduced-sodium soy sauce
1 1/2 tb rice wine or sake
1 ts sesame oil

Minced Seasonings
6 cl garlic, minced
1 1/2 tb minced fresh ginger

Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1
tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
teaspoon freshly ground black pepper

Marinate armadillo: In a medium-sized bowl, combine marinade
ingredients. Add armadillo and toss lightly to coat. Cover with
plastic wrap and refrigerate for 30 minutes.

Mix minced seasonings: In a small bowl, combine garlic and ginger; set
aside.

Make sauce: In a small bowl, combine sauce ingredients and blend
well; set aside.

Stir-fry mu shu filling: Heat a wok or large skillet over high heat,
add 1/2 tablespoon of the vegetable oil and heat until very hot. Add
the marinated armadillo and stir-fry until the meat is cooked
through, about 2 minutes. Remove with a slotted spoon and set aside.
Cook down any remaining juices to a glaze and add to the armadillo.
Add another 1/2 tablespoon oil to the wok and heat until very hot.
Add eggs and stir-fry, scrambling them until just dry. Remove and set
aside.

Add the remaining 1/2 tablespoon oil and heat until very hot, add the
reserved minced seasoning and stir-fry until fragrant, 10 to 15
seconds. Add cabbage and mushrooms and stir-fry until tender, about 2
minutes. Pour in the reserved sauce mixture and stir constantly until
thickened, about 1 minute. Return the armadillo and eggs to the pan
and toss until heated through. Stir in scallions. Transfer to a
platter.

To serve, spread some hoisin sauce over a steamed pancake or tortilla,
spoon some of the stir-fried mixture on top, roll up and eat.
Walt

MMMMM