Title: SOPA DE AGUACATE (AVOCADO SOUP)
Categories: Mexican, Soups/stews
Yield: 6 servings

4 tb Shortening
3 Medium-sized avocados,
-mashed
1 tb Flour
1/4 c Chopped onion
1/3 c Cream
1/2 c Tomatoes, peeled and drained
Green food coloring
3 Tortillas (bought), or 3
-slices of bread
Salt and pepper
4 c Stock

Heat one tablespoon shortening, blend in flour and brown. Add onion and
tomatoes and boil until mixture is reduced to about one-half. Add a pinch
of salt and pepper and add to stock. Simmer ten minutes. Place mashed
avocados in a soup tureen, add cream and mix well. Add a few drops of green
coloring and stock. Stir and serve immediately with tortilla croutons which
have been made by cutting tortillas into small squares and frying in three
tablespoons shortening until golden brown. Bread cubes may be used instead.

Yield: Six servings

—–

SEITAN II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw gluten recipe
2 tb Oil
1 t Roasted sesame oil
1 Onion — chopped
10 Garlic cloves — minced
2 ts Ginger, fresh — grated
1 t Thyme
4 c — water or vegetable
broth
1/4 c Tamari

Follow the recipe for the preparation of raw gluten.
Set the raw gluten aside while you prepare the broth.

Heat both kinds of oil together in a large heavy
kettle. Add the onion, garlic, ginger, and thyme.
Saute over low heat until the onion is tender.

Add the water and the tamari. Cover the kettle and
let the broth simmer over low heat while you roll out
the gluten.

Using your hands and/or a rolling pin, roll out and
stretch the gluten to a 1/4–1/2-inch thicknes. This
takes a little bit of patience because the gluten has
a tendency to spring back to its original shape.

Using a sharp knife or scissors, cut your thin slab
of gluten into 1/4–1/2-inch pieces.

To cook the seitan, reduce the heat uner the broth,
if necessary, so that it is just barely simmering. If
the broth is too hot the seitan will become spongy,
which is undesirable.) Drop the peices of raw gluten
into the broth. Cover and cook over low heat for about
45 minutes, or until the seitan is firm. Check
occasionally during the cooking to make sure that the
broth isjust barely simmering and not boiling.

Seitan may be used in place of meat in any stir-fry
dish. It is also a delicious addition to a vegetable
stew.

The broth used to cook the setian may be thickened
with arrowroot, cornstarch, flour or the wheat starch
from the starch water. The thickened broth makes a
delicious sauce to serve with the seitan or ober grain
dishes.

Seitan may be frozen in an airtight plastic
container, either with or without its broth.

Makes approximately 4 cups

Variation:

Before cooking the seitan, cut the thin slabs of raw
gluten into large, steak-like pieces instead of small
bite-sized peices. Cook in the broth until firm, as
described above. These seitan “steaks” may be breaded
and fried until brown on both sides. Serve them with a
sauce.

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –

Gazpacho Cocktail

Recipe By : Travis Henderson II of Newport’s Seafood, Dallas, TX
Serving Size : 3 Preparation Time :0:30
Categories : New American Cuisine Healthy And Hearty
Fish And Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chili sauce
1/2 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 large jalapeno pepper — seeded, chopped fin
1/4 bunch cilantro — chopped
1 large avocado — 1/4-inch dice
1/2 bunch green onions — sliced thin
1 fresh tomatoes — 1/4-inch dice
1 1/2 cups hot water
6 ounces crab — cooked
9 scallops — poached sliced
6 medium poached shrimp (16 to 20 per pound) — sliced
lengthwise

STEP ONE:
Mix the garlic and onion powder with 1/2 cup of hot water to dissolve. Add the
rest of the ingredients, except the seafood and the remaining water. Whisk in
the water slowly until the sauce is not so thick.

CHEF’S NOTE:
The sauce needs to be a little thin so it will mix well with the seafood.

STEP TWO:
For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced), and 2
shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce. Serve.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 1099 384 62 679 1514 1582 462 1343 2842

Title: Curried Yogurt Dip
Categories: Appetizers, Spreads
Yield: 4 servings

3/4 c Plain Yogurt
2 t Curry powder
1 t Lemon juice
1/2 t Honey
1/4 t Black pepper
1/8 t Hot pepper sauce

GARNISH: finely chopped almonds or walnuts, optional.
In a bowl, combine ingredients, stirring well. Spoon into serving
bowl. If possible allow to set for 30 minutes at room temperature
before serving. Garnish.
Makes 1 cup.
Serve with fresh vegetables or pita crisps.

MMMMM

Title: OLD-FASHIONED FILLED COOKIES
Categories: Ethnic, Cookies, Desserts
Yield: 36 servings

-Phillip Bower- FHMN87A
3 1/2 c Unbleached flour
2 ts Baking powder
1 ts Salt
2/3 c Butter, softened
3/4 c Brown sugar
3/4 c Granulated sugar
2 Eggs
1/3 c Milk

MMMMM———————–RAISIN FILLING—————————-
1 c Brown sugar
1 1/2 c Raisins (may need 1 3/4 c)
1 c Water
1 ts Lemon juice
1 ds Salt
1 tb Cornstarch
1 1/4 ts Cornstarch
2 tb Water
1/2 c Chopped nuts

MMMMM————————DATE FILLING—————————–
1 c Brown sugar
2 tb Flour
1 pn Salt
1 c Water
1 c Chopped dates
2 ts Grated orange peel
1/2 ts Nutmeg
1 c Chopped nuts

Prepare the cookie dough first. Sift the flour, baking powder, and
salt together; set aside. In a large bowl, cream the butter and sugars
thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2
min. Lower the speed and add the flour mixture gradually. Refrigerate
for at least 3 hours. To prepare the raisin filling, grind the
rasins. You should have 1 cup of ground raisins. In a medium saucepan
combine raisins,brown sugar, water, salt and lemon juice. Bring to a
boil and simmer for 3 min. Combine the 2T of water and cornstarch,
use to thicken the raisin mixture. when cool stir in the nuts. To
make the date filling combine the ingredients in a saucepan, bring to
a boil and cook for 3 minutes breaking the dates with a spoon. Remove
from heat, cool then add the nuts. Roll out the dough on a floured
surface until thin (1/8 in).Cut into 2 3/4 inch rounds with a cookie
cutter. Place the rounds on a oiled cookie sheet. Place a heaping ts
of filling mixture on the cookie round, top with another round, crimp
the edges closed. Bake at 350 F. for exactly 8 minutes. The cookies
will be pale yellow. Allow cookies to remain on cookie sheet until
almost cool. From Cooking from Quilt Country by Marcia Adams.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/03 7:40 PM

TO: MARGE NEMETH (GNFK05B) FROM: MARGE NEMETH (GNFK05B)
SUBJECT: R-MM BOWER MEGA

MMMMM

Title: Apple Cheddar Shortcake
Categories: Cakes, Cheese/eggs, Fruits
Yield: 6 servings

———————————SHORTCAKE———————————
2 1/2 c Biscuit Mix; Bisquick 2/3 c Milk
4 oz Cheddar; Sharp, Shredded 1/3 c Butter; Melted

——————————-APPLE TOPPING——————————-
3/4 c Brown Sugar; Packed 1/4 ts Salt
3 tb Cornstarch 1 c Water
1/2 ts Cinnamon; Ground 4 c Apples; Peeled,Cored,
Sliced

———————————-TOPPING———————————-
1 x Heavy Cream; Whipped

Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two
greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar, cornstarch, cinnamon and salt in a large
saucepan. Stir in the water and cook until clear and thickened. Att the
apples, cover and simmer until the apples are tender. Spoon half of the
apple mixture over one layer. Top with the second layer and remaining
apples. Serve warm with whipped cream for a topping.

—–

Chiorba : Greens and Beans Soup (Spieler)*

Recipe By : BBC Vegetarian: “Best of the Med,” (August 1998)*
Serving Size : 4 Preparation Time :0:50
Categories : Soups *Current

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—VEGETABLE SOUP—
3 tablespoons extra virgin olive oil
1/4 pound leeks; white only — cut
into long thin strips — rinsed and dried
1 small onion — chopped
1/2 carrot — chopped
4 garlic cloves — chopped
1/3 pound savoy cabbage — or a mixture
seasonal cooking greens — thinly sliced
or shredded
3 tablespoons chopped fresh cilantro leaves
3 ripe tomatoes — chopped
1 teaspoon red harissa paste
6 1/3 cups vegetable broth — approximately
15 ounces canned borlotti beans — drained
or substitute pinto or a red bean
—ADDITIONS—
2/3 cup plain yogurt
1/2 lemon — for the juice
1 pinch paprika — for color
salt and black pepper — to taste

1. Heat olive oil in a large skillet and saute the leeks and onion for 3 to
4 minutes, stirring occasionally, until softened. Add carrot and garlic.
Cook for 2 minutes. Stir in the greens, coriander and tomatoes, cover and
cook for 2 minutes.

2. Stir in the red harissa paste (see variation), broth and beans. Cook over
a medium heat for 10 minutes, stirring occasionally, until the greens are
tender.

3. Combine yogurt and lemon juice. Remove the soup from the heat and stir in
the yogurt mixture. Season to taste. Serve immediately in large shallow
bowls, sprinkled with paprika. Good with warm pita bread.

[Per serving: 313 calories; 2g fiber, 34g carbs; 13g fat; 15g protein]

VARIATIONS. *Lowfat: use less or no oil to soften the onions. Switch to a
lowfat plain yogurt then reduce the lemon juice to taste. *Use parsnip,
sweet potato, or pumpkin squash instead of carrot. *TESTED with red kidney
beans and spinach, we used a Herbed Harissa instead of the red; mixed it
with the yogurt and added at table.

TIP: If you make extra soup, do not add yogurt to the reserve. Yogurt should
not be heated, only warmed by the soup.

PANTRY RECIPES: *Harissa is a chili pepper sauce with many variations: we
offer two. See the recipes: Harissa: Red Chile Paste (BBC) and Harissa with
Cilantro and Mint.

[The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]

– – – – – – – – – – – – – – – – – –

NOTES : Marlena Spieler’s version of CHIORBA is a basic greens and beans
soup, lightly creamed with yogurt. The soup gets color and sweetness from
tomatoes and carrots and fire from a red pepper sauce called Harissa. We
tested the recipe with red kidney beans and spinach. The HARISSA
[hah-REE-sah] sauce is a must! We used an herbed version but you could use
a red chili puree. Serves 4. Time: 10 mins prep; 20 mins cooking *Recipe by
Marlena Spieler. Published in “Best of the Med,” BBC Vegetarian Good Food
Magazine, August, 1998.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3028 0 0 0 0 0 0 0 0 0 0 0 0

Title: Brown Sugar Prune Cake
Categories: Cakes, Desserts
Yield: 9 squares

1/2 c Butter or margarine
1 1/2 c C and H Golden Brown Sugar
— firmly packed
2 Eggs
1/2 c Cooked pitted prunes,chopped
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
1/4 ts Cloves
2/3 c Buttermilk
1/2 c Chopped walnuts

Cream together butter and sugar until light and fluffy. Add eggs one at a
time beating well after each addition. Stir in prunes. Combine flour,
baking soda, salt and spices and add alternately with buttermilk to
creamed mixture. Stir in walnuts. Pour into greased and floured 9-inch
square pan. Bake in 350 degree oven 40 to 45 minutes or until cake tests
done. Cool on rack. Cut into 9 squares. Serve with a dollop of sour
cream or whipped cream. Top with brown sugar.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

SINIGANG NA MANOK (Chicken in Sour Broth)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Filipino

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

2 1/2 to 3 lb chicken fryer,
-cut up
2 tb Cooking oil
1 Clove garlic, minced
2 md Tomatoes, sliced
1 md Onion, thinly sliced
1 1/2 ts Salt
1 tb Patis (fish sauce)
1/8 ts Pepper
5 c Water
5-6 pieces medium sampaloc
-(tamarind)(about 1/2
-package)[available as
-powdered packages]
1 md Icicle radish, cut into 1″
-pieces (or 10 red radishes,
-pared)
1/2 lb Mustasa (mustard greens)
-[or water cress, spinach,
-cabbage]
3 Green onions

1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors slightly.

2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and
simmer for 30 minutes or until chicken is tender.

3. Add radish and cook for 5 minutes. Add mustasa, cover and remove from
heat. Correct seasoning. Serve hot.

Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

Title: Salt Rising Bread
Categories: Bread Osg1966
Servings: 1

Peel and slice one medium-sized potato. Add 1 t. each sugar and salt
and 2 T. corn meal. Pour over 1 pint boiling water, stirring well, let
stand over night in a warm place until light. Drain off liquid, add
1/2 t. baking soda and enough flour to make a stiff batter (about 2
1/2 c.). Let stand in a warm place until light, then take 1 pint hot
water, 2 T. sugar, 1 T. salt, 1/3 c. lard. Mix this into flour (using
about 9 c.) then add light batter and mix into medium stif dough,
kneading well. Make into loaves, place in well greased pans. Bake in
moderately hot oven about 25 minutes.

Note: Moderate oven is 350 – 400 F.
Source: Mrs. Roy Geeslin, Jefferson Grange, Brown County, OH
—–