All-In-One-Breakfast

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 slice Whole wheat bread — toasted
3 Tomato slices
1 tsp Butter
2 tbsp Grated parmesan cheese
3 Fresh mushrooms — thin sliced
1 slice Bacon; crisp — drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving – 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

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Old Fashioned Mince Pie

Recipe By : Betty Crocker
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups mincemeat,28 to 30oz jar
1 1/2 cups apple — chopped

Preheat oven to 425 degrees F.

Mix mincemeat and apple. Pour into 9-inch pastry-lined pie pan .
Cover with top crust which has slits cut in it. Seal and flute.

Bake 40 to 45 minutes or until crust is nicely browned. Serve slightly
warm.

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Title: Paella a la Valenciana
Categories: Spanish
Yield: 6 servings

6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9
-pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tb Olive oil
1 md Onion, peeled and coarsely
-chopped
4 oz Salt pork, coarsely chopped
-(opt)
1 tb Minced garlic
1 c Dry white wine (opt)
1 tb Paprika
1 c Chopped tomatoes
1 tb Chopped fresh Italian
-parsley
3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

MMMMM————————FOR GARNISH:—————————–
A handful of frozen peas
A few strips of pimiento
-or roasted pepper

In a saucepan, combine the chicken stock, whole onion and the crushed
saffron threads. Cover the pan, and simmer over low heat while you
prepare the rest of the ingredients.

Peel and devein shrimp. Wash the clams. Rinse the chicken in cold
water and pat dry.

Slice the chorizo into 1/8″ discs. Place in a paella pan or skillet,
and cook over medium heat until fat is redered. Remove with slotted
spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1
tablespoon olive oil until pink; remove and reserve.

Wash or wipe out the pan. Salt and pepper chicken pieces. Brown
chicken in 1 tablespoon of oil, turning until all sides are browned
but not fully cooked. Remove from pan and reserve. If desired, remove
the skin from the chicken pieces and discard.

Drain fat from pan. Add final tablespoon of oil to pan. Add onions and
salt pork. Over medium-high heat, saute the mixture until onions are
wilted. Add garlic, and saute about 30 seconds. Add white wine, stir
and cook over medium-high heat until most of the wine has evaporated.

Remove pan from heat. Add paprika and tomato and parsley, and stir
well. Return pan to heat, and cook until mixture thickens. Add rice,
and stir until rice is coated with tomato mixture.

Remove whole onion from chicken stock. Add chicken stock and saffron
to rice mixture. Raise heat to high; stir and add chicken pieces,
shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir
ingredients.

Cover and cook over low heat until the rice has absorbed the liquid
and the clam shells have opened, about 25-30 minutes.

Five minutes before the end of cooking time, sprinkle top of paella
with peas. Cover and continue cooking. Garnish with pimiento.

MMMMM

Subject: GREAT ff cookies

Oatmeal Cookies

Blend in blender until creamy: (preheat oven 350)

1.5 bananas
1/2 c. applesauce
2tsp vanilla
1/2 c. brown sugar (or honey or brown rice syrup)

Sift together:
1 scant cup of Whole wheat flour
1.5 tsp baking powder
dash salt
1 tsp cinnamon
dash nutmeg
1-2 tbsp sesame seeds (optional)

mix dry and wet. Stir in 3/4 c. oatmeal (the regular cereal type)
stir in 2 tbsp raisins (optional but delicious)

drop by generous spoonfuls onto cooking-sprayed cookie sheet.

Bake at 350 for 20-30 min or until just browning. (without the oil they
take longer to bake than you think!… check them though after 15 min to
see how they are doing)

TA DA!!! This recipe has worked very nicely for me twice.

EASY HAMBURGER QUICHE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From: Gaye Levy DTXT63A
1 Unbaked 9 inch pie shell
1/2 lb Lean ground beef
1/2 c Milk (I use non-fat)
1/2 c Best foods mayonnaise
1/2 c Milk
2 Eggs
1 tb Corn starch
1 1/2 c Chopped cheddar or swiss
-cheese (1/2 lb)
1/3 c Chopped green onion
1 d Pepper

Brown meat in microwave. Drain fat and set aside.
Blend milk, mayo, eggs and cornstarch until smooth (I
use my Cuisinart). Stir in meat, cheese, onion, and
pepper. Turn into pastry shell. Bake in 350~ oven 35
to 40 minutes or until golden on top and knife
inserted in center comes out clean. Serves 6.

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SPICY JICAMA SALAD WITH TANGERINES AND CILANT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Jicama, peeled and cut
-into 3/4-inch cubes — 1 lb
1/2 c Orange juice
1/4 ts Salt
1 Apple, red, skinned cored
-cut into 3/4-inch cubes
1/2 sm Cantalope, peeled, seeded
-cut into 3/4-inch cubes
3 Tangerines, peeled, broken
-into sections and seeded
2 tb Cilantro, fresh roughly chop
1 t Chile, powdered dried
3 sm Romaine lettuce leaves
-for garnish

Place jicama in large non-corrosive bowl, pour in orange juice and sprinkle
with salt. Toss well, cover and let stand at room temperature for an hour
or so.
About 15 minutes before serving, add apple, cantalope, tangerines and
cilantro to bowl and mix thoroughly. Toss mixture every few minutes until
time to serve. Season with powdered chile and add more salt and cilantro
if desired. Toss one final time. Scoop salad into serving bowl lined with
romaine leaves.

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Title: INDIAN/U.S. EQUIVALENTS
Categories: Info/tips
Yield: 60 servings

Achar; Pickle
Adrak; Ginger
Ajwain or Ajowain; Lovage
Aloo; Potato
Alsi; linseed
Am; Mango
Am chur; Mango Powder
Anardana; Pomegranate
Areca; Betel Nut
Asafoetida; Hing
Aserio; Aniseed
Ata or Atta; Chapatti flour
-Fine wholemeal
Badia/badian; Star Anise
Badam; Almond
Besan; Chickpea flour
Bindi; Okra
Brinjal; Aubergine/eggplant
Chawal; Rice
Chor magaz; Melon seeds
Cus cus; Poppy seed
Dahi; Yogurt
Dalchini; Cinnamon
Dhania; Coriander
Doroo; Celery
Elaichi; Cardamon, black,
-brown, green, or white
Gajar; Carrot
Ghanti chhap (ground millet)
Goor or Gur; Palm sugar
Gram flour (Besan); Chickpea
Haldi; Turmeric
Imli; Tamarind
Jaifal or Taifal; Nutmeg
Javatri; Mace
Jeera or Zeera; Cumin
Kabli chana; Chickpea
Kaju; Cashew nuts
Kala namak; Black Salt
Kalongi; wild onion seeds
Kesar or Zafron; saffron
Lasan; Garlic
Lavang; Cloves
Makke; Cornflour
Methi; Fenugreek
Mirch; pepper
Namak; salt
Nga-Pi; Shrimp paste
Neem/Kariphulia; Curry leave
Nigella; Wild Onion Seed
Panch Phoran; 5-seed mixture
Podina; Mint leaves/powder
Rai; mustard seed
Rajma; Red Kidney beans
Ruh gulab; rosewater
Sarson Ka Sag; Mustard leave
Saunf; Aniseed
Seenl; Allspice
Singoda flour (buckwheat)
Sonf or Soonf; Fennel seed
Sont or Sonth; Dry ginger
Supari; Mixture of colored
-seeds to chew after a meal
Tej Patia; Bay Leaves
Tej Patia; cassia leaves
Til; sesame seeds
Tusci; Basil
Vark or Varak; Edible silver
-or gold foil

Collected from posts on Rime and Fido cooking echoes by HOWARD
KARTEN, DIANE LAZARUS, and BOB WILSON.

—–

Title: INDIVIDUAL THAI PIZZAS
Categories: Pizza
Yield: 6 servings

6 Italian bread shells,small 1/3 lb Tiny shrimp,rinsed/drained
1 c Bean sprouts,rinsed/drained 1/4 c Finely chopped green onion
6 oz Jack cheese,shredded Crushed dried red hot
chiles

—————————–THAI PEANUT SAUCE—————————–
2/3 c Smooth peanut butter 2 ts Sugar
2 tb Water 2 tb Seasoned rice vinegar
2 ts Soy sauce 1 ts Oriental sesame oil
2 ts Cider vinegar

1. Place bread shells, cup sides up, on 2 baking sheets, each 12×15".
Spread sauce equally over cups in bread. Scatter bean sprouts equally on
crusts, then sprinkle with cheese.
2. Bake in a 350’F. oven until cheese has melted and begin to brown, 12-15
minutes (if using 1 oven, switch pan positions after 7 minutes). Place
pizzas on dinner plates; top equally with shrimp and onion. Add chilies to
taste; eat with knife and fork, or cut into wedges to pick up and eat.

*** THAI PEANUT SAUCE ***
Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut
butter, rice vinegar, and sesame oil.

—–

Cilantro-Ginger with Cream

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :1:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1 Spanish onion — coarsely chopped
1 stalk celery — coarsely chopped
2 tablespoons fresh ginger root — see further
2 cloves sliced garlic — or more
6 cups chicken stock
1/2 cup chopped fresh cilantro
1 cup heavy cream

Preparation: Use 2 to 3 tablespoons ginger root. Peel. Slice thinly into
coins.

DIRECTIONS:
1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Add
onion, celery, ginger, and garlic and cook, covered, until vegetables have
wilted, about 20 minutes.

2. Add chicken stock and bring to a boil.

3. Remove solids and place in a food processor or blender with chopped
cilantro. Process until smooth, gradually adding heavy cream.

4. Return puree to soup and cook, uncovered, over very low heat for 30 minutes,
stirring frequently. Be very careful not to let it boil.

– – – – – – – – – – – – – – – – – –

NOTES : 6-7 Cups. “This soup is a wonderful way to introduce the distinctive
flavor of cilantro. Serve in the spring with grilled swordfish or chicken.
Use fresh cilantro only.”

CUCUMBER SOUP WITH PISTOU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 Leek (white part plus 1 inch — of green) chopped
1 Stalk celery with leaves — chopped
1 pound Cucumbers, peeled, halved — seeded, and chopped
2 teaspoons Lemon juice
4 cups Chicken stock
Pistou:
2 Cloves garlic — finely minced
1/4 cup Minced fresh basil
4 teaspoons Finely chopped walnuts
2 teaspoons Parmesan cheese
4 teaspoons Olive oil
1/2 medium Sized tomato, peeled — seeded, and chopped

To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add
leeks and celery and cook until vegetables are soft, about 10 minutes,
stirring
occasionally. Add cucumbers, lemon juice and stock.
Bring to a boil over medium heat. Reduce heat to low and simmer for 20
minutes,
or until cucumbers are tender. Cool slightly. To prepare Pistou: With a
mortar
and pestle, mash together garlic, basil and walnuts to a paste. (you can also
use a bowl with a wooden spoon). Work in a little cheese and oil and
one-third
of the tomato. Keep adding cheese, oil and tomato. The mixture will not be a
true emulsion but a barely fluid paste.

Transfer cucumber mixture to a food processor or blender and puree, in
batches,
until smooth. Ladle soup into serving bowl. Pass the pistou. Allow 1
tablespoon
of pistou per serving to be placed in the center of the bowl, then swirl into
soup.