Title: Grilled Chorizo, Jicama and Orange Salad
Categories: Salads
Yield: 4 servings

1 lb Jicama
3/4 lb Chorizo or pepperoni
2 lg Oranges, peeled segmented
1/4 c Fresh lemon juice
2 t Paprika
4 lg Parsley sprigs

In her book “Little Meals” (Villard Books), Rozanne Gold uses jicama
as a bed for warm, spicy chorizo and the drippings that mingle with
citrus juices.

Peel the jicama and cut into matchstick julienne. Set aside.

Cut sausage into 1/2″ thick slices, broil on tray until cooked
through. Keep warm.

Divide jicama among 4 plates. Top each portion with 5 orange segments,
sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage
with drippings, sprinkle with paprika and garnish with parsley.

MMMMM

“THE POSTMAN” ITALIAN FISH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Ethnic
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
3 Leeks (white only) — cleaned
-and sliced
2 cl Garlic — finely diced
1 Yellow onion — peeled and
-chopped
1 c Celery — chopped
1 c Fresh mushrooms — sliced
6 c Fish stock, clam juice or
-water
1 c Tomato sauce
1 c Dry white wine
Cayenne
Salt
2 lb Total of clams*,shrimp in
-shell, or mussels*
1 lb Fillet of white fish, sea
-bass, or cod, cut into
-small pieces
Chopped parsley

* soak clams or mussels in cold water for 1 hour and
drain. Heat the olive oil in a large, heavy pot over
medium heat. Saute leeks, garlic, onion, celery and
mushrooms until onions are soft, about 5 minutes. Add
stock, tomato sauce, and wine. Bring to simmer, and
season with cayenne and salt totaste.
Add clams and mussels to pot if using. When they are
almost cooked, add fish and remaining seafood, and
simmer until all is tender. Garnish with parsley.

Nutritional info per serving: 360 cal; 32g pro, 18g
carb, 16g fat (40%)

Source: Miami Herald 3/21/96
Adapted from The Frugal Gourmet Cooks the Ancient
Cuisines: China, Greexe, Rome by Jeff Smith

formatted 3/24/96 by Lisa Crawford

– – – – – – – – – – – – – – – – – –

SESAME GRANOLA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Vegetable oil
1/2 c Honey
1 t Vanilla extract
2 c Rolled oats (quick
-or old fashioned
-oatmeal, uncooked)
2 c Wheat flakes
1 c Sunflower seeds
1 c Raisins
3/4 c Sesame seeds
1/2 c Walnuts, chopped
1/2 c Coconut, flaked

Preheat oven to 350 degrees F. Combine all the dry ingredients and mix
well (do not break up the wheat flakes).

Heat oil, honey and vanilla in a large saucepan. Remove from heat and mix
in the other ingredients stir until everything is coated well. Spread into
a 13×19-inch baking pan and bake at 350 degrees F. for 15-20 min or until
golden brown. Allow to cool before removing from pan.

NOTES:

* A crunchy sesame seed granola — I got this recipe from the back of a
page from a green engineering pad with a circuit diagram on the other side.
Where it came from before that I do not know. Yield: About 6 servings.

* These are much better than any store bought granola. I eat it as desert
or carry it instead of gorp when backpacking. It is very good eaten
straight, with no milk.

: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes cooking
: Precision: no need to measure.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

LENTIL AND BUCKWHEAT SLICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Roasted Buckwheat
1 Carrot
1 Onion
1 t Oil
6 oz Red Lentils
1 pt Veg stock
Dried herbs
-(parsley + rosemary
– are recommended)
1 t Marmite
-(for the Brits amongst you)
1 pn Nutmeg
Salt
Pepper

1.Chop onion and carrot, saute in oil in a fairly
large saucepan 2.Add all other ingredients – bring to
boil 3.Simmer for 30 minutes, until liquid is absorbed
4.While 3. is taking place, preheat oven to
200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish
6.Put loaf/flan dish in 4. above. 7.Cook for 30 minutes

Note: I see no reason why you would need to use the
oil, just cut up the carrots extra small, place all
ingredients in the pan and start at 2.

Posted by Pat Buttons

– – – – – – – – – – – – – – – – – –

LAMB PASTA E FAGIOLI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Italian
Pasta Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Virgin olive oil — PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk — finely minced
1 sm Carrot — finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-ÿÿRed kidney beans
4 Sprigs fresh oregano
-ÿÿMarjoram, -ÿÿ
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni
—–GARNISH—–
1/2 c Grated Parmesan cheese
-ÿÿRomano cheese
1 sm Onion — finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

– – – – – – – – – – – – – – – – – –

Title: Plum Barbecue Sauce
Categories: Fruits Sauces Mexican
Servings: 4

1/4 c Onion; Chopped, 1 small
1/4 c Butter Or Margarine
1/4 c Chile Sauce
2 t Mustard; Dijon-style
16 1/2 oz Purple Plums; 1 cn, *
6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped.
————————————————————————–

Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

—————————————————————————–

TIRAMISU – ITALIAN COFFEE TRIFLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Desserts
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely
– chopped (approx 1 cup)

Ingredient notes: Orange liqueur or extra strong
coffee may be used in place of Marsala wine. Cream
cheese may be used in place of mascaroine cheese.
Orange liqueur or orange juice may be used in place of
brandy. Ladyfingers should be approx 4×1-inch size.
Plain cookies or cake may be used in place of
ladyfingers. 1. Make the filling by beating egg yolks
with sugar until light. Beat in Marsala. Cook gently
in a double boiler or in a stainless steel or glass
bowl set over a pot of simmering water. Cook gently,
stirring constantly, until thickened. Cool.
2. Beat mascarpone cheese until smooth and then slowly
beat in cooled custard.
3. Whip cream until light. Gently fold into cheese
mixture. Reserve. 4. Combine coffee with brandy.
Reserve. 5. Line an 8-inch baking dish or trifle bowl
with ladyfingers. (Do not worry if ladyfingers do not
fit exactly, break up extras and fit into spaces.)
Drizzle with half of the coffee mixture. Spread half
the filling over. Sprinkle with half the chocolate.
Repeat layers starting with ladyfingers, drizzling
with remaining coffee, spreading remaining filling
over ladyfingers and topping with chocolate. 6.
Refrigerate a few hours or overnight before serving.
Tiramisu can be frozen for up to one month.

– – – – – – – – – – – – – – – – – –

CREAM OF CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Celery, diced
3 tb Flour
1 tb Onion, minced
Salt and pepper
1 c Boiling water
2 1/2 c Milk, scalded
3 tb Butter or marg, melted

Combine celery and water. Cover. Simmer until celery
is tender. Brown onion in butter or margarine. Add
flour. Mix until smooth. Add milk slowly, stirring
constantly. Cook over hot water until smooth and
thick. Add celery and the water in which it was
cooked. Season to taste. Heat thoroughly.

From The Household Searchlight Recipe Book – 1935

– – – – – – – – – – – – – – – – – –

Medallions of Pork Tenderloins

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

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

2 lb Pork tenderloin,well-trimmed

1 ts Salt

1/2 ts Black pepper

1/2 c Flour,all-purpose

2 Eggs

1/4 c Water

1 c Bread crumbs,dry

6 tb Butter or margarine

2 tb Oilve oil

1/2 c White wine,dry

1/2 lb Mushrooms,sliced

1 tb Lemon juice

2 tb Parsley,minced fresh

1. Dry meat with paper towels.

2. Combine salt, pepper and flour; dredge medallions in flour, shaking off

excess.

3. Beat eggs with water; dip medallions in egg and coat with bread crumbs.

4. Press medallions with heel of palm to make crumb stick; dry 10 minutes.

5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per side.

6. Remove meat; drain on paper towels, transfer to heated platter and keep

warm.

7. Add wine to pan; deglaze over high heat, scraping brown bits from bottom

and sides of pan.

8. When liquid is reduced by half (about 3 minutes), add mushrooms and cook

2 minutes, stirring.

9. Add lemon juice and cook 1 minute, stirring.

10. Correct seasonings, pour sauce over meat and garnish with parsley.

– – – – – – – – – – – – – – – – – –

Date: Thu, 18 Nov 93 13:45:33 EST
From: aiko@epoch.com (Aiko Pinkoski)

I had to go home early today caught my mother
actually making her kuri-gohan so we measured!

Kuri Gohan (Chestnut rice)

3 go short grain rice (the rice cooker cup measure,
a “go” is about 3/4 normal cups)
1.5 c. peeled raw chestnuts (whole or halves)
1/3 – 1/2 c sake
1 TBSP light soysauce
optional: 1/2 tsp salt (we leave it out)

Wash rice well (my mother insists rice must be
still washed). Put in rice cooker and add water to
normal level (I forgot to measure how much! I promise
to do that soon as we empty it out….)
Add everything else cook.