Title: Red Pepper Pickle
Categories: Indian, Relishes, Vegetables
Yield: 6 Servings

1 Red bell pepper
Small onion – see below
1/2 Lemon, juice of -OR-
1 tb Bottled lemon juice
2 ts Cumin seed
Fresh-ground black pepper

NOTES: This is served in small quantities (about 2 tablespoons per
person) as a crisp contrast to tender vegetables and creamy dhals.

ABBREVIATIONS: ts = teaspoon
tb = tablespoon

Cut the red pepper in half; deseed and remove all white membrane.
Slice as thinly as the sharpness of your knife will allow 🙂 then
cut the longer slices in half. Keep in mind always the way this
will look when you serve it. Make it possible to pick them up in a
tablespoon.

Put the pepper slices in a non-metal bowl (if you use a metal one
the lemon juice will react with it and the pickle will have a metallic
taste).

Cut the top end off the onion then shave off very thin slices.
Really the sharper your knife the better. Make them wafer-thin and if you
can’t consider sharpening your knife. Separate the rings. Mix them
in with the pepper slices – use your own judgement as to how much
onion you want. I use 1/8 small onion to a medium red bell pepper but
that’s just me.

Add the lemon juice, grind over black pepper to taste and mix in
the cumin seed.

Now cover the bowl and leave for at least an hour, NOT in the
fridge but even possibly in the sun, stirring once or twice.

Sorry can’t remember where this recipe came from. Possibly same
place as the potato chops. It is certainly not by me though I wish it
was…

MMMMM

Robust Italian Stew: Wine-Braised Beef over Creamy Polent

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ITALIAN STEW—–
3 tbsp Olive Oil: Extra Virgin
7 lb Beef Chuck Roast: 1″ Cubes
Large Onion: Minced
1/4 c Fresh Italian Parsley: Chop
Garlic Cloves: Chopped
Bay Leaves
1/4 tsp Cloves: Ground
1/4 tsp Cinnamon: Ground
1/4 tsp Allspice: Ground
1 c Red Wine: Dry
2 1/4 c Beef Stock or Canned Broth
32 oz Whole Italian Plum Tomatoes
1/2 c Nicoise Olives: Pitted
4 tsp Rosemary: Chopped
Red Bell Peppers — 1/4″ Strip
—–POLENTA—–
9 c Water
1 1/2 tsp Salt
2 c Cornmeal

Italian Stew:

Heat oil in heavy Dutch oven over high heat. Add 1/5 of beef and brown on
on all sides, stirring occasionally, about 5 minutes.
Transfer beef to bowl using slotted spoon. Repeat with remaining beef in 4
more batches. Reduce heat to medium.

Add onion and Italian parsley to Dutch oven and cook until onion is golden
brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay
leaves, cloves, cinnamon and allspice.

Return beef to Dutch oven and stir to coat with onion and spice mixture.
Add red wine and bring to boil, scraping up any browned bits. Simmer
mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes
with their juices, breaking up tomatoes with back of spoon. Mix in olives
and rosemary. Reduce heat to low, cover and cook until beef is tender,
stirring occasionally, about 1 1/2 hours. Add bell peppers, cover and cook
until just tender, about 15 minutes. Season to taste with salt and pepper.

(Can be prepared 1 day ahead. Cover and refrigerate.)
Polenta:

Bring water and salt to boil in heavy large saucepan. Gradually whisk in
cornmeal. Continue whisking until mixture boils and thickens, about 2
minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly
cooked, whisking occasionally, about 30 minutes.

(Can be prepared up to 4 hours ahead. Transfer polenta to metal bowl.
Cover tightly with aluminum foil. Set bowl over large saucepan of
barely-simmering water. Stir occasionally.)
Serving:

Bring beef to simmer, stirring occasionally. spoon polenta into shallow
soup bowls. Spoon beef over.

Source: Bon Appetite, November 1992

– – – – – – – – – – – – – – – – – –

SPINACH WALNUT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spinach
1 t Salt
6 ea Green onions
2 tb Olive oil
2 tb Lemon juice
2 oz Walnuts

Wash the spinach very well. Remove the stems. Shake the leaves to
remove any surplus water then pat dry with paper towels (or spin in
a lettuce spinner). Tear the leaves into large pieces arrange on a
shallow dish. Sprinkle with the salt, stir in thoroughly leave to
stand for 15 minutes. Drain squeeze dry.
Place the spinach in a bowl. Chop the green onions finely sprinkle
in the bowl. Mix together the oil lemon juice pour into the
bowl. Toss lightly sprinkle with chopped walnuts.

– – – – – – – – – – – – – – – – – –

Title: APPLE-MOLASSES BREAD
Categories: Quick bread, Usenet
Yield: 1 loaf

1/2 c Butter
1 c Sugar
3 Eggs
2 c Flour, all-purpose
1 t Baking powder
1/2 t Salt
1/2 t Cinnamon, ground
1/4 t Nutmeg, ground
1 c Applesauce
1/4 c Dark molasses (treacle)
1 c Raisins
1/2 c Nuts, chopped

Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar
until light and fluffy. Add eggs, one at a time, beating well after each
addition.

Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine
applesauce and molasses.

Add dry ingredients alternately with applesauce mixture to egg mixture.
Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch
loaf pan. Bake at 350 degrees F. for 1 hour, or until a toothpick inserted
into the center comes out clean. Cool 10 minutes, remove from pan and
continue cooling on a wire rack.

NOTES:

* A simple, fragrant, apple-nut raisin bread — I found this recipe on the
back of a label for a baking loaf pan. It is easy to make and because of
the molasses it is very fragrant while baking. Yield: 1 large loaf.

: Difficulty: easy.
: Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling.
: Precision: measure the ingredients.

: Lou Ann Puetz
: Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA
: {hplabs,amdcad,decwrl}!cae780!louann

: Copyright (C) 1986 USENET Community Trust

—–

Title: Stuffed Green Peppers
Categories: Main dish, Microwave
Yield: 6 servings

3 lg Green peppers
— cut in half lengthwise
1 lb Lean ground beef
2 c Cooked rice
1 ts Onion powder
1 ts Ground thyme
1/2 ts Salt
1/4 ts Garlic powder
1/4 ts Ground black pepper
1 Egg; lightly beaten
15 oz Tomato sauce; divided
2 ts Beef bouillon granules

——————————OPTIONAL GARNISH——————————
Grated Parmesan cheese

Place pepper halves in shallow 3-quart microproof baking dish. Cover and
cook on HIGH (maximum power) 4 minutes. Combine beef, rice, seasonings,
egg, and 1/2 cup tomato sauce in large mixing bowl. Mound beef mixture in
pepper halves. Cover and cook on HIGH 10 minutes, rotating once. Combine
remaining tomato sauce and bouillon granules. Pour over stuffed peppers.
Cook uncovered on HIGH 5 minutes. Let stand 5 minutes. Garnish with
Parmesan cheese, if desired.

Each serving provides:
* 325 calories
* 22.0 g. protein
* 16.7 g. fat
* 21.2 g. carbohydrate
* 994 mg. sodium
* 117 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Lemon Trat (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASE—–
3 oz Flour
2 oz Butter
3/4 oz Icing sugar
2 ts Cold water
—–FILLING—–
Juice of a small lemon
2 oz Caster sugar
1 Egg
Icing sugar for dusting

Set oven to 375F or Mark 5. Grease deep patty tins
(makes approximately six tarts). Sift the flour into a
bowl. Rub in the butter and add the icing sugar. Add
suff cient of the water to makea moist dough. Roll out
on a floured surface, cut into rounds and line the
patty tins. Bake blind for 10 minutes. Remove from the
oven and reduce temperature to 350F or Mark 4.
Meanwhile beat together the egg, caster sugar and
lemon juice. Fill the pastry cases with the mixture
and bake until set and the pastry is nicely browned.
Serve hot or cold, but do not chill in the
refrigerator.

From the booklet Scottish Teatime Recipes

– – – – – – – – – – – – – – – – – –

Title: Oatmeal Dried Cranberry Cookies
Categories: Cookies
Yield: 30 servings

3/4 c Sugar
3/4 c Brown sugar
1 c Butter; room temp
2 Egg
1 tb Vanilla extract
1 1/2 c Flour
2 ts Baking soda
1 ts Salt
4 c Oats, rolled (raw)
1 c Cranberries; dried

Recipe by: LA Times
Cream butter sugars, beat in eggs and vanilla until smooth.
Stir in oats and cranberries. Shape dough into 2 inch balls, place on
greased baking sheets and flatten slightly. Bake at 325 until lightley
browned, about 12-15 min. Remove and cool on wire racks

—–

Blender Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Ounces Chocolate Chips
Pinch Salt
1 Teaspoon Vanilla
3/4 Cup Hot Milk
Creme De Menthe
Whipped Cream

Put all in blender on high. Blend for about two – three minutes. Pour in
parfait (or champagne flutes) glasses. Chill til firm (at least 4 hours) Top
with creme de menthe
and real whipped cream. Makes four servings. Jan Moppert

– – – – – – – – – – – – – – – – – –

Title: Green Pasta with Tomato Sauce and Basil
Categories: Pastas, Masterchefs, Frisco, M
Yield: 4 servings

———————————–PASTA———————————–
1 c Flour * 2 tb Oil, olive
1 lg Egg 1 bn Basil, washed, stemmed
1 ts Salt 1/2 c Oil, olive
1 ts Pepper, white

———————————–SAUCE———————————–
2 tb Butter 2 tb Basil, fresh, chopped
1/2 c Mirepoix ** 3 md Tomatoes, ripe, chopped
3 tb Puree, shallot *** 4 tb Puree, tomato
2 ea Bay leaves 1 ts Puree, garlic ***
1 ts Thyme 2 c Stock, chicken ***
1/2 ts Oregano 2 c Stock, veal ***
1 ts Peppercorns, crushed Salt (to taste)
1 c Wine, white Pepper (to taste)

* The flour used for this pasta recipe is made up of 70% semolina, and
30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks.

*** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal
Stock if you don’t have one of your own.

For the Pasta:
==============

Place the flour on a work space or in the bowl of a mixer. Add egg,
salt and pepper. Mix well, then add olive oil and basil puree. Continue
mixing.

Roll the dough into a ball and work it by hand until it’s smooth.
Sprinkle the dough ball with flour and run it through a pasta machine. Dust
the noodles with flour and do not dry before cooking.

For the Sauce:
==============

Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay
leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow
the flavors to come out).

Add white wine and cook briefly. Add the basil, tomatoes, tomato
puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes
(until the vegetables are soft).

Strain into another saucepan and adjust the seasonings. Reduce the
mixture over high heat for 10 minutes. Reserve.

To Assemble:
============

Cook the pasta in plain boiling water, then drain.

In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil
puree, salt and pepper. Add the pasta to the saute pan.

Add a little tomato sauce to the pasta and heat.

To serve, ladle the sauce onto serving plates, swirl pasta in the
center and garnish with basil leaves and chopped chives.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

Title: Hot and sweet pickled peppers
Categories: Canning, Chile heads, Condiments
Yield: 6 Pints

6 lb Hot peppers
6 cl Garlic
3 c Sugar
2 2/3 c White vinegar 5% acidity
2 2/3 c Water
3 3/4 t Pickling salt

Wash peppers and slice into rings. You can remove core and seeds or
leave intact. In a 6 to 8 quart saucepan, combine sugar, vinegar,
water and pickling salt. Bring to a boil. Add sliced peppers and
return to a boil. Remove from heat. Place a clove of garlic in each
hot, sterilized pint jar. Use tongs to immediately fill jars with
hot peppers. Fill jars with brine, leaving 1/2-inch headspace.
Carefully run a nonmetallic utensil down inside of jars to remove
trapped air bubbles. Wipe jar tops and threads clean. Place hot
lids on jars and screw bands on firmly. Process in boiling water
canner for 5 minutes.

Note: For smaller yield, halve ingredients. Processing times and
other directions remain the same.

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