Thai Pork Satay

Recipe By : =

Serving Size : 0 Preparation Time :0:00
Categories : Beef Oriental
Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoons Fish sauce (nam pla)
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
– cut into 3″ long x 1″ wide
– 1/4-inch-thick strips
24 8-in bamboo skewers
– soaked in water for 1 hour
1/2 cup Thick coconut cream
-(RECIPE Follows)
—–COCONUT MILK AND CREAM—–
1 can Unsweetened coconut milk

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oi=
l.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewer=
s,
weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minute=
s or
longer. Preheat grill. Brush strips with thick coconut cream. Place (brus=
hed
side down) over hot coals for 1 to 2 minutes or until charred and cooked.=

Turn over, brush with coconut cream and grill until cooked. Serve with Sp=
icy
Peanut Sauce (See RECIPE).

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk i=
nto
a tall glass. Allow to sit for at least 1 hour so the thick cream rises t=
o
the top. Skim off top (cream) and set aside. The rest is thin coconut mil=
k.

– – – – – – – – – – – – – – – – – – =

Title: STARLIGHT MINT SURPRISE COOKIES
Categories: Cookies
Yield: 72 servings

1 c Sugar
1/2 c Packed brown sugar
3/4 c Butter or margarine,softened
2 T Water
2 Eggs
1 t Vanilla extract
3 c All-purpose flour
1 t Baking soda
1/2 t Salt
2 6 oz.chocolate mint wafers
60 Walnuts halved

In a large bowl,blend sugars,margarine,water,vanilla and eggs until well
mixed.Lightly,spoon flour into measuring cup;level off.In a medium
bowl,combine flour,baking soda and salt;mix well.Add sugar mixture;mix at
low speed until well blended.Cover;refrigerate at least 2 hours for easier
handling.
Heat oven to 375 degrees.Using about 1 tablespoon dough,press around
each candy wafer to cover completely.Place 2″ apart on ungreased cookie
sheets.Top each with walnut half.Bake @ 375 degrees for 7 to 9 minutes or
until golden brown.

—–

Title: SPAGHETTI SQUASH CASSEROLE
Categories: Diabetic, Casseroles, Vegetables, Cheese, Main dish
Yield: 4 sweet ones

3 1/2 lb Spaghetti squash; 1 medium*
-=OR=-
1 1/2 lb Spaghetti squash; 1 small
-should = about 1 vegetable
-for the diabeitic
4 Ripe tomatoes;
3 tb Olive oil;
2 c Garlic; minced
1 ts Salt;
Fresh ground black pepper;
1/2 c Mozzarella cheese; shredded
1/4 c Parmesan cheese; grated
1/4 c Scallions; chopped
Grated parmesan for garnish;

* In the two Diabetic spaghetti squash recipes that I
found, the spaghetti squash ingredient was about 1 1/2
for 4 serving or sweet ones. -=NO=-

1.Prick the squash in 3 or 4 places with the tines of
a fork. Place it on a microwave-safe plate, cover
loosely with microwave-safe plastic wrap, and cook at
full power (650-700 watts) for 9 minutes. Turn the
squash over, and cook another 9 minutes. Then let it
stand, still covered, for 5 minutes. 2. Using a sharp
knife, cut a small X in the bottom of each tomato.
Arrange the tomatoes on a microwave-safe plate and
cover with a damp paper towel. Cook at full power for
4 minutes. 3. Let the tomatoes stand for 1 minute.
Then peel, core and coarsely chop. Pour off the excess
liquid. 4. Place 1 T of the olive oil on a small
microwave-safe plate and cook at full power for 2
minutes. Then stir in garlic and cook until it is
crisp, 3-4 minutes. 5. Halve the squash and scrape out
the seeds. Using a fork, scoop out the pulp and
transfer the spaghetti-like strands to a 2-1/2 quart
microwave-safe casserole. Add the tomatoes, garlic and
oil, salt, pepper and remaining 2 T olive oil; toss
well. Top with the mozzarella, parmesan and scallions.
6. Cook at full power until heated through, 4 minutes.
Serve with additional parmesan on the side.

Food exchanges per serving should be about 1 1/2
vegetable exchange + 1/2 high-fat meat exchange + 1
fat exchange The New Basics Cookbook by Julee Rosso
Sheila Lukins, copyright 1989

—–

CANNING OKRA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 11 pounds is needed percanner
load of 7 quarts; an average of 7 pounds is needed per
canner load of 9 pints. A bushel weighs 26 pounds and
yields 16 to 18 quarts– an average of 1-1/2 pounds
per quart.

Quality: Select young, tender pods. Remove and discard
diseased and rust-spotted pods.

Procedure: Wash pods and trim ends. Leave whole or cut
into 1-inch pieces. Cover with hot water in a
saucepan, boil 2 minutes and drain. Fill jars with hot
okra and cooking liquid, leaving 1-inch headspace. Add
1 teaspoon of salt per quart to the jar, if desired.

Adjust lids and process following the recommendations
in Table 1 and Table 2 according to the method of
canning used.

Table 1. Recommended process time for Okra in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended Process Time for Okra in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

BROCHETA DE FILETE ESTILO EL ARRECIFE (FILLET

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE KABOBS:
4 1/2 lb Beef fillet — cubed
4 Green bell peppers — sliced
— into squares
2 Red onions — sliced in triang
Freshly ground pepper ~~
3/4 c Olive oil
1 c Clarified butter
FOR THE SAUCE:
8 Chiles cascabeles
1/2 c Vegetable oil
1/2 White onion
1 Tomato — roasted
4 Cloves garlic — whole
1 t Cumin seeds
2 Bay leaves
1 t Freshly ground pepper
Salt ~~

Prepare the kabobs: On 8 skewers, 8 to 8-1/2 inches
long, alternate beef, peppers, and onions. Brush with
1/4 cup oil and season with pepper to taste.
Refrigerate for 40 minutes.

Meanwhile, prepare the sauce: Fry chiles in oil for 2
minutes. Drain and soak in hot water for 20 minutes.
Drain, reserving soaking water, and seed. In a
blender or food processor, blend chiles with onion,
tomato, garlic, cumin, bay leaves, and pepper. Add a
little soaking water, and reblend. Salt.

Heat a griddle. Brush kabobs with a little oil and
butter. Grill, turning skewers every 3 minutes and
basting with oil and butter until brown.

To serve, place a skewer on each of 8 plates. Serve
with chile sauce and freshly made corn tortillas.

NOTE: From the photograph in the book, the garlic
cloves look like elephant garlic, *large*.

FILLET KABOBS, ARRECIFE STYLE – Chef Gabriel Gambou at
the Arrecife restaurant in Colima adds chiles
cascabeles to beef kabobs to give them a special
flavor.

from “The Taste of Mexico” by Patricia Quintana,
published by Stewart, Tabori Chang, 1986, ISBN
0-941434-89-3

typed and posted by teri Chesser 3/96

– – – – – – – – – – – – – – – – – –

Blackeye Beans with Wild Rice and Herbs

Recipe By : Bean – Bean Education and Awareness Network (1994)
Serving Size : 16 Preparation Time :0:00
Categories : Beans Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound blackeye beans
1 cup cooked wild rice
1 cup cooked white rice
1 large tomato — diced
1 green bell pepper — diced
1 cup whole kernel corn
fresh herbs — for garnish
DRESSING —–
3 tablespoons fresh oregano — chopped
1 1/2 tablespoons fresh thyme — chopped
2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt — optional
pepper — to taste

Prepare blackeye beans according to dry packaged bean method below. Rinse and
cover with fresh water. Bring to a boil and cook 30 to 40 minutes. Do not ove
rcook. Beans should be firm.
Prepare dressing by whisking together oregano, thyme, white wine vinegar,
olive oil, salt and pepper. Set aside.
On a platter, combine white and wild rice, tomato, onion, bell pepper and
corn. Add cooked blackeyes. Add dressing and toss to combine. Season with add
itional salt and pepper. Garnish with fresh herbs. Serve immediately. Makes 16
3/4 cup servings.

DRY BEAN PREPARATION METHOD – Rinse beans well. In a saucepan, cover beans wi
th water at least 2 inches above the beans and bring to a boil over high heat.
Simmer for 5 to 10 minutes. Turn off heat and let stand at least one hour befo
re proceeding with recipe.

mcRecipe 23Au96 patH
– – – – – – – – – – – – – – – – – –

NOTES : “Inspired by traditional Hoppin’ John, this recipe combines blackeye be
ans and rice in a new way.”

Title: Popcorn–Cock-Trail Mix
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped corn (8 cups
Popped)
4 T Butter
1 1/2 c Dark raisins

Pop popcorn. Melt butter. Drizzle butter over unseasoned popcorn
and toss until well blended. Add the raisins and toss until well
blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

MMMMM

Title: Bob Hope’s Favorite Lemon Pie
Categories: Pies
Yield: 6 servings

1 c Sugar
2 tb Sugar
1 c Water, boiling
2 tb Butter
1 Salt
1 Pie shell, baked
2 tb Sugar
4 tb Lemon juice
4 Egg yolks
1 Grated rind of lemon
3 Egg whites

Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly,
stirring constantly, until thick and smooth. Add slightly beaten egg
yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute.
Pour into baked shell. Cover with meringue made from 3 egg whites,
beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or
until brown.

MMMMM

Sauteed Apples, Onions Red Cabbage

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tart apples (like Gravensteins) peeled — thinly
sliced
2 onions, each cut in half, then cut — into thin
slivers
1/2 head red cabbage — thinly shredded
2 – 4 T. apple cider vinegar
butter, duck fat, olive oil or bacon fat

Preheat oven to 350. Saute apples, onions and cabbage, separately in a small
amount of butter, duck fat, olive oil or bacon fat. Saute each just until
cooked through. After sauteing cabbage, add 2 to 4 tablespoons of apple
cider vinegar to the cabbage; it will turn a lovely pink color. Place
sauteed apples, onions, and cabbage in a large mixing bowl, toss lightly, and
then empty into a baking dish. Cover the pan loosely with aluminum foil;
bake for 30 minutes in a 350 oven.

– – – – – – – – – – – – – – – – – –

Creole Coffee Custard

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Sugar

2 tb Water

2 c Light cream

2 Eggs,at room temperature

4 Egg yolks,at room temp.

1/2 c Louisiana coffee w/chicory

1. Combine half the sugar and the water in small, heavy skillet.

2. Stir over medium heat until sugar is dissolved and golden.

3. Divide evenly among six 6-ounce custard cups; immediately swirl each

custard cup to coat bottom.

4. Scald cream; meanwhile, beat together eggs and egg yolks in large bowl

until slightly thickened.

5. Gradually add remaining sugar, beating until well combined.

6. Gradually add cream, then coffee; strain into custard cups.

7. Place cups in shallow baking pan; add enough boiling water to pan to

come halfway up sides of cups.

8. Bake in preheated 325’F. oven 50 minutes, or until toothpick inserted in

center comes out clean.

9. Cool slightly and serve warm, or cool completely, unmold and chill.

NOTE Great with praline sauce!

– – – – – – – – – – – – – – – – – –