RED BELL PEPPER AND CORIANDER PANCAKES WITH GUACAMOLE

Recipe By : COOKING LIVE SHOW #CL8782
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon red pepper flakes, or to taste
2/3 cup milk
2/3 cup diced red bell pepper
3 tablespoons chopped cilantro leaves
2 eggs — separated
1 tablespoon melted butter
Salt and freshly ground pepper, to taste

In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell
pepper, cilantro, egg yolks, and melted butter. Season with salt and
pepper. With electric mixer beat egg whites to soft peak and fold
into
batter.

In a nonstick pan over moderate heat brush some melted butter. Drop
batter
by the spoonful into pan so that pancakes are about 1 1/2 inches in
diameter. When bubbles appear on surface of pancakes and undersides
are
golden brown, flip pancakes and allow undersides to cook until
golden.
Remove pancakes top rack to cool.

Guacamole:

1 avocado, peeled and finely diced
2 tablespoons lime juice, or to taste
1 jalapeno, seeded and diced
2 tablespoons chopped cilantro, or to taste
Salt and freshly ground pepper, to taste
3 Roma tomatoes, seeded and diced

In a bowl combine avocado, lime juice, jalapeno, cilantro, salt, and
pepper. If desired, mash with fork to smooth avocado. Add tomatoes
and fold
together.

Assembly:

When pancakes are cool, spoon about 1/2 teaspoon sour cream onto
center.
Top with an equal amount of guacamole. Garnish with leaf of cilantro.

Yield: 36 – 40 pancake

– – – – – – – – – – – – – – – – – –

Title: Soupe Au Pistou With 13 Vegetables
Categories:
Yield: 12 servings

1 c Small dried white beans
(Great Northern) — soaked
Overnight in
Cold Water
1 md Yellow onion — peeled,
Cut In Half And
Stuck With 2 Cloves
1 Bay leaf
4 ts Salt
1 tb Olive oil
3 md Red onions — diced
1/2 ts Pepper — freshly ground
3 Cloves garlic — minced
2 Leeks — white and light
Green Parts Only,
Washed And Sliced Th
2 Ribs celery — sliced thin
2 Carrots — peeled,
Halved lengthwise — and
Sliced thin
2 Purple turnips — peeled,
Cut into small wedges
1/2 c White wine
1 Bay leaf
Bouquet Garni:
3 Sprigs thyme
1 Sprig rosemary
Parsley (small amount)
Tied together
6 c Vegetable Stock (Or 8 Cups)
Or
Chicken stock OR
Water
1 c Small pasta such as tubetti
1 sm Bulb fennel — cored,
Cut In Half Lengthwi
And Sliced Thin
1 md Zucchini — cut in half
Lengthwise
Sliced 1/2″ Thick
2 sm Yellow squash — Sliced 1/2″
Thick
2 Ripe tomatoes (or 3) — Cored
Chunked
1 c Baby Peas (Fresh Or Frozen)
2 c Spinach leaves — washed
And
Cut into wide strips
1/2 bn Parsley — washed, picked
And chopped (about 1/2 cup)

Drain and rinse white beans. Place in medium saucepan
with enough water to cover by an inch. Add onion
halves (with cloves) and bay leaf. Bring to a boil,
reduce to a simmer, and cook covered very gently 1/2
hour. Skim any foam that has accumulated on the
surface. Add water to just cover beans if necessary.
Add 2 teaspoons salt and continue to cook 1530 minutes
until beans are creamy inside but still intact. Remove
bay leaf and onion halves, and set beans aside in
their cooking liquid until needed. In the meantime,
heat olive oil in large kettle or Dutch oven over
medium heat. Add onions, season with remaining salt
and pepper, and cook 58 minutes until softened. Add
garlic, stir, cook 2 minutes or until fragrant. Add
leeks, celery, carrots, turnips and sweat 5 minutes.
Add wine, bay leaf, bouquet garni and simmer until
wine is reduced by half. Add stock or water and bring
to the simmer. Add pasta and cook until pasta is
almost al dente. Add fennel, zucchini and squash, the
cooked white beans and their cooking liquid, and
cookfive minutes; add tomatoes and cook two more
minutes. Finally, add peas and spinach and cook 1
minute, until peas are tender. Add parsley, taste and
adjust seasoning if needed. Remove bay leaf and
bouquet garni. Serve with a dollop of pistou swirled
in. Yield: 12 servings (freezes well) Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96
show

Recipe By : TOO HOT TAMALES SHOW #TH

—–

Title: Storing Canned Foods
Categories: Canning, Information
Yield: 1 guide

If lids are tightly vacuum sealed on cooled jars, remove screw bands,
wash the lid and jar to remove food residue; then rinse and dry jars.
Label and date the jars and store them in a clean, cool, dark, dry
place. Do not store jars above 95 degrees F or near hot pipes, a range,
a furnace, in an uninsulated attic, or in direct sunlight. Under these
conditions, food will lose quality in a few weeks or months and may
spoil. Dampness may corrode metal lids, break seals, and allow
recontamination and spoilage.

Accidental freezing of canned foods will not cause spoilage unless jars
become unsealed and recontaminated. However freezing and thawing may
soften food. If jars must be stored where they may freeze, wrap them in
newspapers, place them in heavy cartons, and cover with more newspapers
and blankets.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Savory Green Beans

Recipe By : R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Green Beans Mushrooms
Side Dishes Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound green beans — fresh or frozen
2 tablespoons chopped onion
2 to 4 T. water — (4 fresh, 2 frozen)
1/2 cup fresh mushrooms — sliced
1 teaspoon cornstarch
1/4 teaspoon basil
1 dash pepper
1 teaspoon lemon juice

In a 1 quart casserole combine beans, onion and water. Cover casserole.
Microwave on High for 5 minutes. Stir in mushrooms, cornstarch, basil and
dash pepper. Cover and Microwave for 3-5 minutes until beans and mushrooms
are tender.

– – – – – – – – – – – – – – – – – –

Pear with Garlic Mustard Sauce for Beef

Recipe By : Home Library, Healthy Heart; 1993:p72
Serving Size : 2 Preparation Time :0:20
Categories : Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pear — cut in half
3/4 cup water
1/2 cup fresh orange juice
1/2 pound beef tenderloin steak — (see note)
2 teaspoons garlic cloves — crushed
2 teaspoons stone-ground seeded mustard
1 teaspoon cornstarch
1 tablespoon brandy
1 clove garlic — minced
orange zest in long strands
parsley

[1] Combine pear, water, and juice in pan. Bring to boil. Remove from
heat; let stand and cool.
[2] Remove pear and any seeds that surfaced. Reserve 1 1/4 cup of
liquid in a 2-cup measuring cup.
[3] Heat a little optional olive oil in the skillet and add meat, cook
until browned and tender. Remove from pan and keep warm.
[4] Add garlic and mustard to the skillet and cook about 1 minute.
Dissolve cornstarch in the pear water; add to skillet and stir over heat
until mixture boils and thickens. Stir in brandy (or cap of brandy extract
for the flavor). Add extra garlic. Quickly slice the steak; slice the pear.
Two portions: Arrange a fan of pear on heated plate and a fan of beef
slices. Put orange shred between the fans. Cover with the sauce. Garnish
with parsley or mint.

(Notes –leave the peel on the pear. * tenderloin’s been tough (’96). Trim
a strip; a sirloin. If we grill (charcoal) the meat, put a little of the
‘juice’ caught on the meat platter in the skillet and warm the garlic and
mustard in that. Make 1 steak, 3/4-lb. Extra beef added to a lentil and
spinach soup – good, do again.)

– – – – – – – – – – – – – – – – – –

NOTES : Fast! Steep pear about an hour ahead of time. Make-ahead side dish,
like confetti rice, works well. Warm dinner plates on top of steamer.

Title: STAINED GLASS COOKIES
Categories: Cookies
Servings: 42

1/2 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1/2 c Honey
1 Egg
1 t Vanilla extract
3 c All-purpose flour
1 t DAVIS Baking Powder
1/2 t Baking soda
1/2 t Salt
5 pk LIFE SAVERS Fancy Fruits

In large bowl with electric mixer at medium speed, beat margarine, sugar,
honey, egg and vanilla extract until thoroughly blended. Blend in flour,
baking powder, baking soda and salt. Cover; chill at least 2 hours.

On lightly floured surface, roll out dough to 1/4″ thickness. Cut dough
with cookie cutters into desired shapes. Trace smaller version of cookie
shape on dough leaving a 1/2″ to 3/4″ border of dough. Cut out and remove
dough from center of cookies. Place cookie outlines on baking sheets lined
with foil.

Crush each color of candy separately between two layers of waxed paper
with mallet. Spoon crushed candy inside centers of cookies.

Bake at 350’F. for 6-8 minutes or until candy is melted and cookie is
lightly browned. Cool cookies completely before removing from foil.

Makes 3 1/2 dozen cookies.

MMMMM

Title: Chocolate Mint Sugar Cookie Drops
Categories: Candies, Cookies, Chocolate
Yield: 12 servings

2 1/2 c Flour; Unbleached
1 1/2 ts Baking Powder
3/4 ts Salt
1 1/4 c Sugar; Divided
3/4 c Vegetable Oil
2 ea Eggs; Large
1 ts Vanilla Extract
1 1/2 c Mint-Chocolate Chips; *

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium bowl, combine flour, baking powder and salt; set aside. In a
large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs
and vanilla extract. Gradually beat in the flour mixture. Stir in
Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of
dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie
sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on
wire racks.

—–

CABBAGE SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

– – – – – – – – – – – – – – – – – –

Title: DARK CHOCOLATE WALNUT BARK
Categories: Chocolate, Candies, Microwave
Yield: 1 servings

1 1/2 c Walnut pieces
2 Bars (8-oz. each) dark
-chocolate candy, chopped
2 oz White chocolate
-confectionary, chopped
-(from a 3-oz.
Bar)

Line large cookie sheet with waxed paper. Spread
walnuts out in a single layer, close together, on the
waxed paper; set aside.

Place dark chocolate in a 1 1/2-quart microwave-safe
bowl. Microwave on medium (50%) 2 minutes; stir.
Microwave on medium 30 seconds to 1 minute longer, or
until chocolate can be stirred smooth and is glossy,
stirring twice. Immediately pour over walnuts,
spreading out to a thin, even layer. Let stand until
firm.

Place white chocolate in a 1-quart microwave-safe
bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or
until white chocolate can be stirred smooth, stirring
twice. With the tip of a metal spoon or a pastry bag
fitted with a small writing tip, drizzle white
chocolate over dark in a zig-zag pattern. Let stand to
set or refrigerate; break into pieces. Store in
airtight container with waxed paper between layers in
cool, dry place. Makes 1 1/4 pounds.

From: Steve Herrick Source: [1,001 Home Ideas, Feb
1990]

—–

Title: SICHUAN CHICKEN
Categories: Poultry, Chinese, Spices
Yield: 2 servings

2 Chicken Breast Halves *
1/4 c Canola Oil
1 lg Bell Pepper, Diced
1/2 md Carrot, Sliced
4 oz Bamboo Shoots, Drained
4 oz Water Chestnuts **
1 tb Chicken Broth
1 tb Soy Sauce
1/2 ts Ground Ginger
1/2 ts Minced Garlic
1/4 ts Crushed Red Pepper
1/8 ts Salt
1/2 ts Sugar
1/2 ts White Vinegar
1/2 ts Cornstarch/Water 50/50 Mix

* Chicken breast halves should be skinned and boned.
** Water chestnuts should be drained and sliced.
~——————————————————
~————- ~– Cut chicken into 1 inch cubes.
Heat oil in wok on high heat; stir fry chicken for 3
minutes. Add vegetables; stir fry 1 minute more.
Remove chicken and vegetables to a warm platter and
pour out remaining oil. Put remaining ingredients into
the wok and stir over medium heat. Return chicken and
vegetables; stir fry for 1 minute over medium heat.
238 calories per serving. From: Syd’s Cookbook.

—–