Feijoada Latin Style

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :4:00
Categories : Casseroles Ethnic
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans
6 cups water
1 pound ham cubes — 3/4 inch cubes
1 pound pork loin — 3/4 inch cubes
3/4 pound Italian sausage links — cut in 1″ pieces
1 pint cherry tomatoes
1 onion — chopped
1 teaspoon red pepper flakes
6 garlic cloves — minced
1/8 teaspoon orange zest

1. Cover beans with cold water and soak overnight, or cover them with
boiling water and let stand for 2 hours; drain.
2. Preheat oven to 350 degrees. In a large Dutch oven, combine all
ingredients. Bring to a boil, skimming if necessary. Cover and
transfer to oven.
3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer,
stirring occasionally. Allow to cool slightly, then cover and
refrigerate overnight.
4. Remove any fat from surface. Reheat the feijoada slowly.

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Serving Ideas : Serve with fresh hot bread and a fruit tray for dessert.

NOTES : A delicious and healthy dish from Latin America, pronounced
fay-oh-ah-da.

Date: Sun, 09 Jan 94 15:16:19 EST
From: Jane Segelken

Adapted from a recipe I found a while back in Vegetarian Times. It was
yummy! Served with an acorn squash and some sliced fresh vegetables.
And, it was good the next day for lunch, too.

** Stuffed Cabbage **

2 cups cooks wild rice (I used a mixture, actaully, of black japonica,
brown and a long grain white)
1 cup diced onion
4 cloved of garlic — thinly sliced
raisins
apple cider (for sauteing)
one small head cabbage
tangy tomato sauce (recipe below)

In apple cider, saute onion and garlic until onion is soft. Add rice, raisins
and some more cider. Heat gently for a few minutes to let flavors meld.

Take cabbage and core and plunge into hot water for a few (5?) minutes to
loosen leaves. Peel off a dozen or so leaves.

Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves
around the rice mixture by putting a tablespoon or so of the mixture i the
middle of the cabbage leaf, fold up the sides and roll. Put the rolled
cabbage on the sauce; layer as needed by putting sauce on top of the
cabbage, adding more rolls, end with sauce. Cover and bake 30 minutes in a
350 degree oven.

Tangy Tomato Sauce

1 28-oz can crushed tomato
1 cup diced onion
4 or more cloves minced garlic
1 tbs. apple cider
1 tbs. lemon juice

Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add apple
cider and lemon juice. Simmer 5 more minutes. It’s done.

Title: Pheasant wild rice casserole
Categories: Casseroles, Poultry, Rice
Yield: 6 servings

Ingredients:
1 c Uncooked wild rice
1 Stick margarine or butter
1 sm Can sliced mushrooms
1 1/2 c Milk
1 sm Jar pimento, diced
-(optional)
Salt and pepper
1 Onion, chopped
1/4 c Flour
1 1/2 c Chicken broth
2 c Pheasant, cooked, diced
2 tb Parsley flakes
1/2 c Slivered almonds

Directions: Prepare wild rice according to package directions. Saute onion
in butter until tender. Remove from heat; stir in flour until smooth. Drain
mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2
cups. Gradual stir into flour mixture, add milk, cook stirring constantly
until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and
pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350
degrees for 25-30 minutes.

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Title: POTATO-MUSHROOM SOUP WITH APPLE
Categories: Vegetarian, Soups, Fruits
Yield: 6 servings

6 Scallions; sliced thinly
1 sm Onion; finely chopped
1 1/2 tb Margarine, nondairy
1 tb Vegetable oil
3 c Potatoes; peeled and thinly
-sliced
1 1/2 c Mushrooms; sliced
6 c Vegetable stock
2 tb Soy sauce
1/4 ts Pepper
1/2 ts Thyme, dried
3 tb Parsley, Italian, fresh;
-chopped
1 Apple, Rome Beauty; cored
-and finely diced

In a large saucepan, saute scallions and onion in
margarine and oil over medium-high heat for 2 minutes.
Add potatoes and mushrooms and saute 5 minutes,
stirring frequently. Add broth, soy sauce and pepper.
Cover and simmer 15 minutes, or until potatoes are
tender. Add thyme and taste for seasoning. Before
serving, add parsley and apple. Serves 6.

Per serving: 111 cal; 2 g prot; 5 g fat; 15 g carb; 0
chol; 212 mg sod; 2 g fiber

From the files of DEEANNE

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TURTLE SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Turtle meat
3 1/2 qt Water
2 Chopped fine medium onions
1 Chopped fine rib of celery
1/2 Bay leaf
2 Sprigs parsley
6 Cloves
1 t Sugar
1 c Canned tomatos
3 tb Butter
Salt pepper to taste

Cut meat from bones, set aside, reserve bones and
gristle. Add onions, celery, bay leaf, parsley,
cloves, sugar, tomatos, bones, gristle and salt and
pepper to water; heat to boil. Simmer covered for 1
hour. Meanwhile, cut meat in 1/4-inch dice and brown
in butter. Strain broth and discard bones and
vegetables. Add browned meat and drippings. Simmer for
20-30 minutes until meat is done and broth is richly
flavored. Do not overcook. Serve hot.

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Date: Thu, 19 Aug 93 09:41:25 EDT
From: anich@cordmc.dnet.etn.com (Steve Anich, Eaton Corporation, Milwaukee)

From _Cooking Without Fat_ by George Mateljan.

SouthWestern Garbanzo Beans

1 cup chopped onion
1 large clove garlic, chopped
1 tablespoon finely chopped fresh ginger
1 cup chopped ripe tomatoes
2 tablespoons and 2/3 cup water
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper (if you want it a little hotter)
2 cups cooked garbanzo beans
1 tablespoon honey
1/4 cup chopped dates
1 tablespoon lime juice
cilantro and lime wedges for a garnish if desired

1. In a medium skillet, combine onion, garlic, ginger, tomato and 2
tablespoons water. Saute over medium high heat until tomato and onion
soften and all liquid has cooked off, about 5-8 minutes.
2. Add seasonings. Cook briefly to blend flavors.
3. Add beans, 2/3 cup water, honey and dates. Bring to boil, cover,
reduce heat and simmer 10-15 minutes.
4. Stir in lime juice.
5. Serve in a bowl or over rice.

Serves 4.

Nutrition Information
Calories 170
Fat 2.2 grams
Percentage of Calories from fat: 12
Cholesterol: 0 milligrams
Sodium: 255 milligrams
Dietary Fiber: 7.1 grams.

Title: Carmelized Carnitas
Categories: Appetizers Meats Mexican
Servings: 10

1 1/2 lb Pork Shoulder; Bonless, *
2 T Brown Sugar; Packed
1 T Tequila
1 T Molasses
1/2 t Salt
1/4 t Pepper
2 ea Clove Garlic; Finely Chopped
1/3 c Water
1 ea Green Onion w/top; Sliced

* Pork should be cut up into 1-inch cubes.
————————————————————————–

Place pork cubes in single layer in 10-inch skillet. Top with remaining
ingredients except green onion. Heat to boiling; reduce heat. Simmer
uncovered, stirring occasionally unti the water has evaproated and the
pork is slighly carmelized, about 35 minutes. Sprinkle with green onion
and serve with wooden picks.

—————————————————————————–

BREAKFAST PIZZA/FROM MIX

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mixes Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bake it all mix — do not
Pack
1/2 c Milk
1/2 c Apricot or peach preserves
1/2 ts Lemon juice
1 pk Breakfast sausage links* —
(8 ounces)

*Cut into pennywise slices (Brown ‘n Serve). Make a
well in the Mix. Add milk and stir with a fork about
25 strokes. Turn onto a sheet of waxed paper. Knead
well 6 times. Roll out on lightly floured pastry
cloth or board to a 14-inch circle. Place on pizza pan
or cooky sheet. Spread preserves mixed with lemon
juice in a thin layer over the dough. Sprinkle sausage
over the top. Bake in a 450 F. oven 15 to 18 minutes.
Yield: One 14-inch pie

Recipe By :

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Fresh Watermelon with Cool Citrus Mascarpone

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium watermelon
1 cup mascarpone cheese
1 orange, zested and segmented — juices set aside
2 lemons, zested and segmented — juices set aside
1 grapefruit, zested and segmented — juices set aside
2 tablespoons sugar

Cut watermelon in half lengthwise. Using a melon baller, cut into balls and
place in a shallow serving bowl.

In a blender, mix the mascarpone and the citrus fruit juices and the sugar
until smooth. If too thick, thin with a little water (it should be as thick
as yogurt). Drizzle the mascarpone over the watermelon balls and sprinkle
the fruit segments over and serve cool.

Yield: 4 servings

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Title: TARALLI SCALDATI COL FINOCCHIO (TARALLI WITH FENNEL SEEDS
Categories: Bakery, Italian, Breads
Yield: 30 taralli

2 1/2 ts Dried yeast
1 c Dry white wine, warmed
1/2 c Olive oil
3 3/4 c Unbleached all-purpose flour
1 ts Salt
1 1/2 ts Fennel seeds -=OR=-
2 ts Cracked black peppercorns

Stir yeast into the warmed wine let proof for 10 minutes. Stir in
the olive oil add then add the flour, salt, fennel/pepper. Mix
until the dough comes together, knead on a lightly floured board for
5 to 7 minutes, the presence of the olive oil should prevent it from
sticking. Knead until the dough is smooth responsive. Place in a
lightly oiled bowl, cover let rise until puffy but not doubled, 1
to 1 1/4 hours.
Break off ap iece of dough the size of a lime roll it between your
palms fingers to form a rope 18″ long as thin as a breadstick.
Let each one rest while you roll out the rest (about 12 in all). Cut
each piece into 6″ lengths conect their ends to form rings about 2″
in diameter. Press the ends together very firmly; pinch as tighly as
necessary, the dough will recover. Set the rings on oiled baking
sheets, cover let rise for 1 hour.
Preheat the oven to 350F bring a pot of water to a boil. When
risen, plunge the taralli into the boiling water, a few at a time,
immersing them only until they bob to the surface. Remove with a
slotted spoon drain on paper towels. Let them cool slightly. Bake
on oiled baking sheets for about 20 to 24 minutes, until they are
crunchy.

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