GINGER-BANANA CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Onions, chopped
6 Ripe bananas, put through a
Food mill
3/4 lb Pitted dates, chopped
1 1/2 c Cider vinegar
1/4 lb Crystallized ginger, minced
1/2 lb Raisins, chopped
2 c Fresh or unsweetened canned
Pineapple juice
1 t Salt
2 ts Curry powder

Most people think of Trinidad, Guyana, and Martinique
when they think of East Indian influences on Caribbean
cooking. Jamaica, however, has had its share of that
influence as well, as proved by this chutney that is
prepared from bananas and ginger. Makes about 3 1/2
cups. Place the onions, bananas, dates, and vinegar in
a nonreactive saucepan. Stir them to mix well and cook
over low heat for 20 minutes. Add the remaining
ingredients and stir to make sure they are well
combined. Continue to cook until the chutney has a
jamlike consistency. Remove from the heat and place in
sterilized jars. This chutney can accompany cold
meats, grilled meats and, of course, curries. It will
keep for 3 weeks in the refrigerator.

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Mushroom Barley Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 clove garlic (or 2) — minced
1 small leek, thinly sliced — optional
8 cups vegetable stock — unsalted
1 cup dried mushrooms (1 1/2 oz)
3 stalks celery — thinly sliced
3 large carrots — coarsely chopped
1 green pepper — coarsely chopped
1/2 cup dried baby lima beans — picked over rinsed
3/4 cup pearl barley — picked over rinsed
1/2 pound fresh mushrooms — quartered
1 cup finely minced fresh dill — divided
or
coriander (cilantro) — * see note
2 bay leaves
1/2 teaspoon salt — or to taste

serves 8 to 10

If your vegetable stock is heavily salted, soak the dried baby lima beans overn
ight or use the pressure cooker quick presoak method (see basic cooking times f
or beans) to ensure proper cooking.

*Dill is more conventional, fresh coriander adds a surprisingly welcome flavor.

Heat the butter in the cooker. Saute the garlic, onions, and optional leek, st
irring frequently, until the onions are golden brown, about 4 to 5 minutes. St
ir in the remaining ingredients except the salt, reserving 1/2 cup of the dill
or coriander. Make certain that no bits of onion or garlic are sticking to the
bottom of the cooker.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure, and cook for 22 minutes. Let the pressure drop n
aturally or use a quick release method. Remove the lid, tilting it away from y
ou to allow any excess steam to escape. Discard the bay leaves and stir in the
reserved dill or coriander. Add salt to taste and serve.

Author’s note: It’s nice to use 4 to 5 dried porcini mushrooms along with the
dried mushrooms readily available in supermarkets. Although expensive, they ad
d an intense flavor to the soup.

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Title: MANHATTAN-STYLE CLAM CHOWDER
Categories: Soups
Yield: 8 servings

4 oz Bacon ; cut small pieces
1 c Onion ; minced
2 ts Parsley ; fresh flat leaf
– finely chopped
1/2 Bay leaf
2 c Celery ; minced
1 c Green pepper ; minced
3 c Minced clams ; 16 oz cans
16 oz Clam juice ; bottled
28 oz Italian-style tomatoes
– drain (saving liquid)
– and chop
4 c Potatoes ; peel/dice
2 ts Butter
8 c -water
1/2 ts Black pepper ; freshly groun
-salt to taste
-parsley, fresh ; chopped
– for garnish

In a heavy pot cook bacon with onion, parsley, and black pepper for about 5
minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper;
cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of
clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer
for 25 minutes longer. Add the clams, tomatoes and second eight-ounce
bottle of clam juice; correct seasoning.
Add butter; sprinkle top with parsley. Serve with crusty garlic bread or
oyster crackers.

—–

SOUR CREAM POUND CAKE + 2 VARIATIONS

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
3 eggs
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
dairy sour cream, — optional
fresh berries, — optional

Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30
minutes. Grease and lightly flour an 8x4x2 or 9x5x3 inch loaf pan. Stir
together flour, baking powder, and baking soda; set aside. In a large
mixing bowl beat butter with an electric mixer on medium speed for 30
seconds. Gradually add sugar, beating about 10 minutes or till light and
fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute
after each addition. Add dry mixture and sour cream alternately to
beaten mixture, beating on low to medium speed after each addition just
till combined. Press batter into prepared pan, spreading evenly. Bake
in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out
clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from
pan; cool on rack. If desired serve cake with sour cream and fresh
berries. Makes 10 servings.
Variations:
ORANGE-ROSEMARY POUND CAKE
Prepare as directed, except stir 1 1/4 teaspoons finely shredded orange
peel and 1 teaspoon snipped fresh rosemary into the batter. If desired
garnish cake with fresh rosemary.
LEMON-POPPY SEED POUND CAKE
Prepare as directed, except substitute 1/2 cup low-fat lemon yogurt for
the sour cream. Add 2 tablespoons poppy seed, 1 teaspoon finely shredded
lemon peel, and 2 tablespoons lemon juice to the batter.

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Title: Fried Won Tons
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

1 lb Won ton skins
1/2 lb Fresh ground pork
1/2 lb Fresh prawns
4 Dried mushrooms, soaked for
-2 hours
8 Water chestnuts, finely
-chopped
2 Stalks green onions, finely
-chopped
2 sm Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt

Here are three won ton related recipes++fried won tons, won ton soup
and a dip for the fried won tons. I have recipes for won ton dough
too, if you want them. Personally, I find the won ton skins
available in markets to be just fine and a lot less work!

Yield: About 60 to 70.

Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.

WRAPPING:

Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.

Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. [This should give
you a little bundle that looks kinda like a nurses hat. S.C.]

FRYING:

Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.

DO-AHEAD NOTES:

Deep fry won ton, cool and freeze. To reheat, preheat oven to 350F.

Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.

COMMENTS:

You may substitute ground turkey for meat in won ton filling.

However since turkey is drier and more bland than pork, add a few more
water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor
and texture.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideburg.

MMMMM

Title: Easy Eggplant Casserole
Categories: Diabetic, Casseroles, Main dish, Vegetables, Meats
Yield: 4 servings

1 sm Eggplant 1/2 c Breadcrumbs, dry
1/2 lb Sausage, bulk 1 ts Butter (or marg.); melted
1 sm Onion; chopped 1/4 c Cracker crumbs
1 Egg; well beaten

Peel eggplant, and cut into 1″ cubes; cook in a small amount of
boiling wate 10 minutes or until tender. Drain. Let cool slightly.

Cook sausage and onion until onion is tender and sausage is brown.
Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well,
and spoon into a greased 1-quart casserole. Combine butter and
cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25
minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.

MMMMM

SCOTCH APPLE PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Large apples
1/3 c Sugar
1/8 ts Cinnamon
1/8 ts Salt
1 t Butter
1/2 c Rolled oats
1 1/2 c Skim milk

Cut apples into slices. Combine sugar, cinnamon, and
salt. Place half the apples in a nonstick baking dish
and sprinkle with half the sugar mixture. Dot with
half the butter. Sprinkle half the oats over all.
Arrange another series of layers. Then add milk.
Cover and bake 350F for 45 min. Remove the cover and
bake 15 min. more. Serve hot or cold. Cal: 155, Fat:
2/5g.

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Cilantro-lime Vinaigrette

Recipe By :Milwaukee Journal Sentinel
Serving Size : Preparation Time :0:00
Categories :Milwaukee Journal Sentinel Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons lime juice
6 tablespoons oil (half olive, half vegetable)
Salt and freshly ground black pepper
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
1/4 cup chopped fresh cilantro

Combine all ingredients in small jar. Shake well and set aside.

Tortellini In Porcini Broth (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6745
Serving Size : 2 Preparation Time :0:00
Categories : Pasta-pd

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce dried porcini or polish mushrooms
2 cups warm water
1 teaspoon olive oil
4 ounces mixed wild and domestic mushrooms
–trimmed and cut into thin slices
2 cups chicken broth
1 cup tortellini
–stuffed with porcini or plain cheese
salt and freshly ground black pepper
fresh finely cut chives for garnish

If you haven’t soaked the Porcini in advance (see note below) set combine
Porcini and water in a saucepan and bring to a simmer; let soak for 20
minutes or until tender. Drain soaked Porcini, rinse them to remove grit;
and chop them. Strain the soaking liquid through non-bleached paper towel
or cotton cheesecloth-lined sieve; reserve for later.

Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and
saute for a few seconds. Add the fresh mushrooms, cover and cook over very
low heat until mushrooms are tender (if they begin to stick to the bottom
of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved
Porcini liquid and broth and bring to a simmer; add tortellini and cook,
uncovered for 5 minutes or until tender. Season to taste with salt and
pepper and portion out; garnish with chives.

NOTE – to soak mushrooms in advance; cover 2 ounces of dried mushrooms with
1 quart of water; set in refrigerator overnight or for longer; remove
soaked mushrooms and soaking liquid as needed.

Yield: 2 main course servings Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997

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Orzo Risotto W/ Spicy Rock Shrimp, Mussels Peas

Recipe By : COOKING RIGHT SHOW #CR9686
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–For The Spicy Shrimp–
1 Teaspoon Cumin Seed
1 Teaspoon Fennel Seed
2 Teaspoons Whole Oregano
1/2 Teaspoon Ground Cinnamon
1 Tablespoon Pure Ancho Chile Powder
1/2 Teaspoon Coriander Seed
Cayenne — to taste
1 Teaspoon Salt
3/4 Pound — fresh shelled
Olive Oil
1 Cup Dry White Wine
1/2 Cup Water
1/2 Cup Chopped Scallions
1 Tablespoon Chopped Garlic
1 Tablespoon Butter
2 Tablespoons Chopped Parsley
1 Pound Fresh Mussels
1/2 Pound Button Mushrooms — sliced
–For The Risotto–
1 1/2 Cups Orzo
4 Cups Rich Shellfish Or Chicken Stock — or more as needed
1 Cup Fresh Or Frozen Peas
3/4 Cup Freshly Grated Parmesan Cheese
1/4 Cup Chopped Fresh Basil
3/4 Cup Tomato — seeded, diced
–Garnish–
Fried Capers
Basil Sprigs

Combine the cumin, fennel, oregano, cinnamon, chile powder, coriander,
cayenne and salt in a spice grinder or mortar and pestle and grind finely.
Dry rock shrimp with paper towels and toss with spice mixture to evenly
coat. Saute quickly in olive oil until just done and set aside.

In a small saucepan add 1/2 cup white wine, 1/2 cup water, 1/4 cup chopped
scallions, 1 teaspoon chopped garlic, 1 tablespoon butter, 2 tablespoons
chopped parsley and the mussels. Cover and simmer until mussels open (3-4
minutes). Set aside covered and keep warm.

Add remaining scallions and garlic to a deep saucepan along with mushrooms
and saute in olive oil until lightly colored. Add orzo and continue to cook
for a minute or two. Mix remaining 1/2 cup white wine and stock together and
warm. Add 1/2 of this mixture to orzo and cook, stirring occasionally over
moderate heat until most of liquid is absorbed. Add remaining stock mixture
in 1/2 cup increments, stirring until liquid is absorbed. When orzo is
tender but not mushy, stir in peas, parmesan, basil, tomato and cooked rock
shrimp. Add a bit of stock if necessary to keep mixture loose. Serve
immediately in warm bowls topped with mussels and garnished with fried
capers and basil sprigs, if desired.

Yield: 6 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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