Title: BANANAS FOSTER-New Orleans
Categories: Desserts, Fruits, Cajun
Yield: 4 servings

4 tb Butter (1/2 stick)
1 c Dark brown sugar
2 Bananas
2 oz Banana liqueur
4 oz Dark rum
Ground cinnamon
Vanilla ice cream (opt)

A quintessential New Orleans dessert, and a favorite among most
locals. This dish cannot be prepared in the kitchen. It must be
performed, in front of your guests. Use a chafing dish, and some kind
of portable heat like Sterno. Don’t be sloppy, and keep a fire
extinguisher handy. There’s no need to burn the house down just for
dessert, but this really must be done right. I learned to cook this
dish from Chef Joe Cahn at the New Orleans School of Cooking, and he
spun dire tales of what befell those who dared sequester themselves
in the kitchen when making Bananas Foster. Seriously, bad gris-gris
will befall you if you deprive your guests of the spectacle. Plus,
they’ll talk for years about how cool you are to have made this for
their dessert.

First, you should make some preparations. Peel a thin strip of peel
from the bananas, and use your knife to slice the banana crossways
into coins. Then replace the banana peel so that it looks untouched
(as best as you can, anyway). This way, you can pretend to “peel”
your bananas, and dump them into the put already cut, as if by magic.
Cheesy, you ask? Well, it still looks cool, particularly if you’re
really nonchalant when you do this in front of your guests. If you
insist, you can slice the bananas the classical way, quartering them
by slicing thm lengthwise and then in half. I still think the other
way is cooler.

Put your ground cinnamon into some kind of non-standard container, or
even a little muslin bag, the better to “convince” your guests that
it is, in fact, not cinnamon but voodoo dust, scraped from the tomb
of Marie Laveau at midnight on All Soul’s Day … some kind of
delightfully corny junk like that. Also, I recommend taking a
cinnamon stick and grinding it fresh in a spice or coffee grinder
instead of using pre-ground cinnamon. Sieve the result through a tea
ball strainer to remove the larger pieces which won’t grind finely.
This will maximize the fresh, aromatic cinnamon flavor. If you use
your coffee grinder, it’ll also make your coffee taste great.

Now, to business …

Melt the butter and add the brown sugar to form a creamy paste. Let
this mixture caramelize over the heat for about 5 minutes. Stir in
the banana liqueur and rum. Heat until the liquor is warmed, about
three minutes. Add the bananas, cook for about 1 – 2 minutes, then
ignite with a flourish. Here’s the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor.
Hold it a foot or two above the chafing dish and ignite the liquor in
the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of
flame will descend from the ladle into the dish, which will ignite
with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire
extinguisher. Try not to become a human torch in the process.

Agitate to keep the flame burning, and add a few pinches of “voodoo
dust” to the flame. The cinnamon will sparkle orange in the blue
flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some
hardcores like me like it just like it is. Yum.

Variations: one may substitute any fruit for this dish that has a
correspondingly flavored liqueur — peaches, pears, whatever. Walt MM

MMMMM

Title: SALATA MAROULIA (LETTUCE SALAD)
Categories: Salads, Greek
Yield: 6 servings

2 ea Heads of lettuce
4 ea Boiled potatoes
4 ea Hard-cooked eggs
1 tb Chopped dill OR anise seed
2 tb Oil
2 tb Chopped scalions
4 ts Vinegar
1 1/2 c Mayonnaise
5 ea Olives
1 tb Parsley, chopped

Wash and dry lettuce. Save hearts and tear
reamining leaves into pcs. Cut half the potatoes into
small cubes; cut the rest into round slices. Slice 2
of the eggs; crumble the yolk of the third egg. Mix
lettuce, potato cubes, scallions, and the dill or
anise seed together; blend the oil and vinegar and
sprinkle over the salad. Let this rest for 5 to 10
min., then drain off dressing.

Mix in half of the mayo. Place salad on a round
platter and cover with remaining mayo. Surround with
egg slices, potato slices and olives, and sprinkle
with parsley and crumbled egg yolk. Place in refrig.
until ready to serve.

—–

Title: SCALLION PANCAKES #2
Categories: Chinese, Pancakes
Yield: 6 servings

2 c All-purpose flour
1 ts Salt
1 c Boiling water
Peanut Oil
1/2 c Chopped whole scallions

Place flour and salt in a large mixing bowl.
Gradually pour in boiling water, stirring with a
wooden spoon to mix. When cool enough to handle,
knead with your hands about 10 minutes until the dough
is elastic. Place dough in a bowl and cover with a
damp dish towel for 30 minutes.

Roll the dough out to a rectangular shape
approximately 1/4 x 10 x 15 inches. Brush the top
lightly with peanut oil. Sprinkle scallions over the
entire surface of the dough. Starting from one end,
roll up the dough as you would a carpet. Cut the roll
into 6 thick slices. Flatten each slice slightly with
your hand. Roll out each piece, turning it to keep it
circular, until it is 1/4 inch thick and about 6
inches in diameter. Keep the finished pancakes covered
with a damp towel while you are working.

Heat skillet over high heat and pour in oil t 1/4 inch
deep. When oil is hot, turn heat to medium low. Cook
pancakes one at a time, about 30 seconds on each side,
until they are golden in color. Cut into wedges and
serve warm.

Pancakes may be reheated in the oven before serving.

From: The Chinese Menu Cookbook Shared By: Pat Stockett

—–

Title: Homemade Wheat Thins
Categories: Snacks
Servings: 6

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil emulsified in blender
-with 3/4 tsp salt and 1 cup
-water

Mix dry ingredients, add oil/water mixture. Knead as little as possible.
Make smooth dough then roll as thin as possible on unoiled cookies sheet
(not more than 1/8 inch). Mark with knife to size of crackers desired, but
do not cut through. Prick each cracker a few times with fork. Sprinkle
lightly with salt or onion salt as desired. Bake at 350 F until crisp and
light brown for 30-35 minutes.

Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
Stevens

MMMMM

MEXICALI PASTA SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Mexican
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Tri-color Pasta Spirals — *
6 sm Tomatillos, **
1/2 Jalapeno Chile — ***
20 oz Pineapple Chunks — ****
1 tb Cilantro — Fresh, Snipped
2 tb Vegetable Oil
1/2 ts Lime Peel — Grated
1/4 ts Salt

* 3 Cups of uncooked pasta should be used.
** Each tomatillo should be cut into 8 wedges.
*** The jalapeno should be seeded and finely
chopped. **** The pineapple chunks should be the
ones canned in their own juice. Drain but reserve 2
Tbls of the juice. Cook the pasta as directed on the
package and drain. Rinse with cold water and drain
again. Mix the pasta, tomatillos, chile and
pineapple. Mix the reserved juice and the remaining
ingredients. Pour over the pasta mixture and toss.
Cover and refrigerate until chilled, at least 2 hours.

– – – – – – – – – – – – – – – – – –

BRAZILIAN BLACK BEAN AND BEEF CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stalk celery, chopped fine
2 Carrots, chopped fine
2 Onions, chopped fine
3 Cloves of garlic, minced
1 Small bell pepper, chopped
Fine
1/2 ts Grated orange zest
14 1/2 oz No-Salt-Added stewed
Tomatoes
1 lb Lean stew beef, cut into
1/2″ cubes
4 c Cooked or drained and rinsed
Canned black beans

1. Spray a medium-large pot with cooking spray and saute celery, carrots,
onions, garlic, and bell pepper. Cover and simmer gently for 5
minutes, stirring every now and then to make sure vegetables are not
sticking.
2. Add orange zest and tomatoes, along with meat. Cover and simmer for
30 minutes, stirring occasionally. Add black beans and simmer,
uncovered, for 15-30 minutes more, until stew is nice and thick.
Season to taste with pepper.
Nutritional Analysis (per serving): Calories 172, fat 1.619g, sodium
242mg, cholesterol 15.6mg
~–

– – – – – – – – – – – – – – – – – –

Date: Fri, 10 Sep 93 10:12:51 CDT
From: zoe@palm.cray.com (Zoe Jobson)

My husband enjoyed this – which is quite something since when I met him I had
difficulty making him eat anything that didn’t have some meat in it. It was
going to be zuchini rissoto but I coulnt’ find any in the supermarket – so I
made a 1st forry into squash (I’m English – they cost a lot over there so I’d
never tried one).

SQUASH RISOTTO

Ingredients for 2

1 small squash – I think mine was a butternut – not sure they were all mixed
in together and I don’t know which is which
1 3/4 cups 10 minute brown rice
2 cups mixed frozen veg
1 veggy stock cube (Or whatever your favorite rice flavouring is).
Liquid (about 2 cups)
seasoning – pepper and chinese 5 spice

Peel the squash and cut into lumps about 1nch cubes. Put them under the
broiler to toast.
Boil the rice with liquid and flavoring
Heat up a large fry pan and scold the mixed veg on it with no liquid.
When the squash is browned to your taste put it in the microwave with a couple
of spoons of water and zap until tender – mine took about 4.5 mins.
While the squash is zapping mix the now cooked rice in with the mixed veg.
Stir in whatever seasoning you feel like using.
it should now be on a low heat – just to keep everything warm.
When the squash is done toss it in and mix it up – and serve.
Salt or soy sauce or whatever to taste.
it took about 15-20 mins to do – I did spend some time figuring out exactly
what I should do with the squash – like did I eat the rind or what! I there
an easy way opr peeling one ?

It got a YUM from my husband (I get silence, nice or yum)

AVGOLEMONO SOUP (GREEK CHICKEN-LEMON SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken Stock
1 ea Tb Fresh lemon juice
1/4 ts Lemon zest
1/2 c Brown rice — cooked
4 lg Egg yolks — slightly beaten
Black pepper — fresh ground
Nutmeg — ground

Heat stock in 2 qt. saucepan until steaming. Stir in
lemon juice and zest. Add rice (I’ve used white rice
also) and heat. Whisk 1/4 cup of stock into egg yolks,
then quickly whisk mixture back into stock. Heat
gently, stirring occasionally, until steaming, 2-3
min. Pour into serving bowls and sprinkle with pepper
and nutmeg if desired. Source: “Natural Weight Loss”,
Rodale Press MM Format: Connie Rizzo, 7/28/95

– – – – – – – – – – – – – – – – – –

Title: PICKLED ONIONS
Categories: Pickles, Vegetables
Yield: 6 servings

1 ea Gallon Pickling Onions
1 c Pickling Salt
1 c Sugar Or To Taste (2 C Max)
5 c White Vinegar
3 tb White Mustard Seeds
2 tb Horseradish OR
2 tb Peppercorns
1 x Hot Red Peppers
1 x Bay Leaves

Scald the onions for 2 minutes in boiling water, dip
into cold water and peel. Sprinkle the onions with
the salt, add cold water to cover, and let stand for
12 hours or overnight. In the morning, drain the
onions, rinse them in cold fresh water and drain
again. Combine the sugar, vinegar, mustard seeds, and
horseradish or peppercorns, bring to a boil, and
simmer for 15 minutes. Pack the onions into clean
jars. Add 1 small hot pepper and 1 bay leaf to each
jar, fill the jars with boiling-hot liquid and seal.
Makes 5 – 6 pints.
NOTE:
~—-
You can also add 6 T whole allspice or 1/4 c mixed
pickling spices for interesting variations.

—–

Hot Sour Soup

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Chinese Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 half-inch ginger root slices — minced
1/2 cup bamboo shoots — sliced
2 cups chicken stock
1 cup pork — sliced thinly
2 tablespoons soy sauce
1 cake tofu — cubed
1/2 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 egg — beaten
1 tablespoon fresh coriander leaf — chopped
1 tablespoon scallions — chopped
1 teaspoon sesame oil

Soak mushrooms in hot water for 30 minutes. Drain, remove and discard=
stems, and shred caps. Heat oil in heavy duty saucepan, add shredded=
mushroom caps and ginger and stir over moderately high heat for one minute.=
Add bamboo shoots and stir for an additional minute. Add chicken stock,=
pork slices, and soy sauce. Bring to a boil and simmer ten minutes. Add=
tofu and cook three minutes more.
Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and=
vinegar, to soup. Cook until mixture thickens and clears. Turn off heat and=
drizzle beaten egg over top. Stir. When egg sets, serve, garnishing with=
chopped scallions, coriander leaves, and sesame oil to taste.

– – – – – – – – – – – – – – – – – -=20

NOTES : Substitute ham for pork, adding after soup has simmered for five=
minutes, and simmer for five minutes more. A vegetarian version may be=
prepared by omitting pork, substituting vegetable broth for chicken stock,=
and increasing the tofu used to one and a half cakes. For a spicier=
version, add two tablespoons chopped Sichuan pickle to stock with soy=
sauce.
Nutr. Assoc. : 3130 0 0 0 0 0 0 0 0 0 0 0 0 0 0