SAUSAGE AND PORK JAMBALAYA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork Butt, cubed
3 lb Sausage, sliced
1 cn Franco-American Brown Gravy
2 Onions diced
1 Bunch Shallots diced
5 c Rice
Water
—–SEASONINGS—–
Salt
Cayenne pepper
Tiger sauce
Hot sauce
Tony’s Chachere’s Seasoning
Kitchen Bouquet

Contributed to the echo by: Stephen Brown This recipe
for Jambalaya comes from my father-in-law, who won the
Oak Alley Jambalaya cooking contest with it twice.
Even this transplanted Yankee has had good luck with
it. Sausage Pork Jambalaya

Brown the pork in a large pot with a small amount of
water on the bottom to prevent sticking. Cover, stir
occasionally. Add Onions, and continue to saute. When
onions are transparent, add sausage, and continue to
saute. When the meats are cooked, add the brown gravy
and cook a few more minutes. Add the water — You need
to add an *equal* amount of water as you are using
rice. 5 Cups, in this case. (Usually the rice is
measured by the pound, in which case you would pour
into a bowl and add that amount of water). Allow the
water to heat, then turn off the heat and cover. Allow
the grease to rise to the top. Skim off the grease
with a large spoon. Conserve the grease. After
skimming the grease, add an amount of water equal to
the amount of grease to replace the liquid lost. Bring
to almost boiling, and add your seasonings. You can
use whatever seasonings you want, but the key is that
it should be saltier and hotter now than you want the
finished product. Heat the spices a few minutes, and
taste. Add more spices until you are happy with the
outcome. At this point you can add the shallots. (We
save the greens until now, since they float, and they
would be in the way of tasting the spices). One
optional step is to add a small amount of Kitchen
Bouquet to give the Jambalaya a rich brown color.
Bring to a rolling boil. Add the rice all at once and
stir. Continue with high heat and stirring often until
the mixture becomes milky with the rice. Reduce the
heat slightly, and cover. Now you only want to open
and stir the rice occasionally, as the rice is
steaming. When removing the cover, do not allow the
water to drip back into the pot. Wipe the lid before
returning the lid to the pot. Stir quickly, but be
sure to scrape the bottom to prevent sticking. This is
really the tricky part… As the liquid drys up, you
need to reduce the heat even further and allow the
rice to finish steaming. Stir every few minutes,
scraping bottom. The Jambalaya is finished when the
rice is tender and “done.”

This recipe can be increased or reduced
proportionally. The first time I made it I used 2
pounds of rice. The second time used 35 pounds!

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Title: Caramel Choc. Fingers
Categories: Cookies
Yield: 36 servings

Judy garnett – pjxg05a
1 14 ozs pk vanilla caramels
2/3 c Evaporated milk
1 pk Swiss choc. cake mix
1 1/2 Butter; melted
1 c Pkg semisweet choc chips

Preheat oven to 350 deg. Grease 13x9x2-inch pan.
Combine caramels and 1/3 c. evaporated milk in heavy saucepan. Heat and
stir
until blended; keep warm.
Combine dry cake mix, melted butter and 1/3 c.
evaporated milk in bowl; mix well. Spread half of the mixture in bottom of
pan.
BAke at 350 deg. for 6 minutes. Immediately sprinkle choc. over hot layer;
drizzle with caramel mixture. Spread remaining batter evenly over top.
REturn to
oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack;
cut
into fingers, about 3×1 inch. Makes 3 dozen bars. Judy Garnett/pjxg05a
Duncan
Hines.

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PANANG LOOG CHIN NUA (THAI MEATBALLS PANANG CURRY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Oriental Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef (85-90% lean)
1/2 c All purpose flour
1 c Coconut milk
2 tb Red curry paste
2 tb Creamy peanut butter
1 tb Fish sauce
1 tb Sugar
2 tb Oil
1/4 c Thai or sweet basil leaves

Form ground beef into 1″ in diameter balls and coat evenly with flour,
shaking off any excess flour. In a medium saucepan, brown meatballs in oil
over low heat. The meatballs do not have to be thoroughly cooked. Drain on
paper towels and set aside. Add the curry paste to the remaining oil from
frying the meatballs and saute for 1 minute over low heat. Increase heat to
medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce,
sugar, peanut butter and blend well. Return the meatballs to the pan of
curry mixture and cook until well done. Transfer the curry to a serving
bowl and sprinkle basils. Serve with cooked rice.

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GRANDPA’S GRAVY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 oz CAN TOMATO PUREE
1 WHOLE BAY LEAF
30 oz CAN WHOLE PLUM TOMATOES
HAND SQUASHED
2 ts DRIED OREGANO
2 ts DRIED BASIL
6 oz CAN TOMATOE PASTE
1 t GARLIC POWDER
1 MEDIUM ONION CHOPPED
3 LARGE CLOVES GARLIC,CRUSHED
2 c HOPPED MUSHROOMS
1 t SUGAR
2 lb PORK CHOPS WITH BONES
1 pn RED PEPPER
1 c DRY WHITE WINE
SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR
THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF
TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45
MINUTES LONGER.
SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE
CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF
CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS
GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T
POUNDS OF PASTA.

– – – – – – – – – – – – – – – – – –

Title: CHINESE: STEAMED TRANSLUCENT DUMPLING – FUN G
Categories: Dumplings, Chinese, Appetizers, Ethnic
Yield: 2 servings

6 Dried Chinese black
-mushrooms
6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves

These dumplings make great finger food for a cocktail
party. They can be prepared entirely in advance and
reheated a few minutes before serving. The wheat
starch wrappers have an interesting chewy texture, a
unique translucent appearance and are absorbent of
flavors. Roll out the wrappers as thin as possible;
otherwise they come out rubbery.

Wheat Starch Wrappers (see recipe) Vegetable oil Light
soy sauce, for dipping Chinese mustard, for dipping

Cover mushrooms in warm water for 20 minutes or until
soft and pliable. Remove and squeeze out excess water
from the mushrooms. Cut off the stems at the base and
discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut
oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the mixture
to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then
refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch off
1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.

Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes. Serve
hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

—–

Title: Sweet Delights
Categories: Cookies, Holiday
Yield: 60 servings

1/2 lb Unsalted butter
1/2 c Sugar
1 ts Vanilla extract
1 pn Salt
1/3 c Almonds; ground
1/3 c Black walnuts; ground
1/3 c Hazelnuts
1 3/4 c All-purpose flour
1 c Powdered sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Have butter at room temperature. You may try solid margarine with
almost the same success as with butter. Place butter in a mixing bowl.
Beat with electric mixer. Gradually add granulated sugar while continuing
to beat; stir in vanilla extract and salt. Add ground nuts and flour; roll
into a ball and chill for 15 minutes.
2. Break off pieces of dough and roll between palms of your hands to
form balls the size of a small walnut. Do not make these too large. Place
on ungreased cookie sheets.
3. Bake in preheated 300-degree oven for 18-20 minutes. Remove and
roll, while still warm, in powdered sugar.

Yield: About 5 dozen.

—–

BERRY BUTTERMILK SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh or frozen loose-pack
-blueberries or strawberries
1 1/2 c Water
1/2 c Sugar
1/2 ts Finely shredded orange peel
2 tb Orange juice
2 c Buttermilk

Thaw berries, if frozen; drain. If desired, set aside
5 or 6 berries for garnish. In 1 1/2-quart saucepan
combine berries, water, sugar, orange peel, and juice.
Bring to boiling. Reduce heat; cover and simmer 20
minutes. Cool 30 minutes.

Pour into blender container; cover and blend till
smooth. Stir in the buttermilk. Cover and chill
thoroughly. If desired garnish each serving with
reserved berry or thin orange slice. Makes 5 to 6
servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook Copyright 1978 by Meredith Corporation, Des
Moines, Iowa

– – – – – – – – – – – – – – – – – –

Title: GARLIC-ANCHOVY RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-BEEF,POULTRY,PORK,LAMB,FISH—————-
1 Garlic clove; crushed
1 ts Anchovy paste
2 ts Olive oil
1/4 ts Freshly ground black pepper

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1-1/2 Tbsp.

—–

Peanut Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup margarine
1 cup sugar
1 cup dark brown sugar
2 eggs — beaten
1 teaspoon vanilla extract
1 cup peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
granulated sugar

Preheat oven to 350-degrees F.

In a large mixing bowl, cream together margarine and sugars. Add beaten
eggs and vanilla extract. Mix thorougly. Beat in peanut butter. Mix
flour with the baking soda nad salt. Stir flour mixture into batter and
mix well.

Form dough into 1-inch balls and roll in granulated sugar. Place on
lightly greased cookie sheet and flatten using a floured fork, making a
criss-cross pattern.

Bake for about 12 minutes or until cookies have browned around the edges.

Cool 2 to 3 minutes on cookie sheet, then transfer to wire rack.

– – – – – – – – – – – – – – – – – –

NOTES : These are my Mom’s Best peanut butter cookies

Date: Wed, 08 Jun 94 13:50:36 PDT
From: jmmille2@capalo.capalo.ingr.com (Joann M. Miller)

SAVORY WILD RICE STUFFED ONIONS.

6 Large Vidalia Onions or 8 med yellow onions.
1 cup mushrooms, chopped
3 cloves garlic, minced
1 apple, peeled, cored, chopped (about 1 cup)
2 Tbs fresh parsley, minced
2 Tbs fresh marjoram, minced (used 1 tea. dried)
1 tsp lemon juice
1/4 tsp paprika
Salt pepper to taste
1 cup wild rice, cooked
Vegetable stock

1. Preheat oven to 400F

2. Cut 1/4 unch off both ends of the onion and peel off dry layers.
Bake onions, root end down in baking dish for 30 minutes, or until
golden brown. Let cool and hollow out each onion from top, leaving
1/2 inch shell (outer most 2-4 layers).

3. Chop 1 cup of reserved onion and saute with mushrooms in a medium
hot pan for 3 minutes. Add garlic and apple and saute 3 minutes.
Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine
the sauteed mixture with the cooked rice.

4. Fill each onion shell with rice mixture. Pour enough stock to cover
bottom of onions (about 1/2 inch). Bake for 20 minutes, basting the
stuffed onions with stock occasionally.

Makes 6-8 servings depending on which onions you use.

My suggestion on this is that the onions took A LOT longer to cook than
30 minutes. If you want to fix this for a dinner, I recommend that you
bake the onions the night before, and then finish up the next evening
with the filling. The onions will also be cool then, instead of working
with hot onions that just came out of the oven.