Title: Cantaloupe Soup
Categories: Soups
Yield: 1 servings

4 Cantaloupes
1/4 c Granulated sugar
Fresh mint leaves about
One good size handful plus
Some for garnish
Port
Lemon juice

Carefully cut three of the cantaloupes in half in a zig-zag pattern
using a very sharp knife. Scoop out and throw away the seeds. Use a
melon ball scooper to scoop out the flesh of the melon; Take it down
to the green part. Do the same thing with the remaining fourth
cantaloupe. It doesn’t matter how you slice this one because all you
will be using is the flesh. Place all of the scooped cantaloupe in a
food processor. Add the sugar and mint leaves, a splash of port and
splash of lemon juice. Be careful not to over-process the mixture; it
should retain some texture. Garnish with remaining mint leaves.

MMMMM

Spicy Brussel Sprouts with Almonds

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1/4 cup slivered almonds
1/2 teaspoon yellow mustard seeds — crushed
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
3 cups cooked brussel sprouts — halved
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh lime juice
1/2 teaspoon salt

In a large, heavy, nonreactive skillet, heat oil over moderately high heat for
about 30 seconds. Add almonds and mustard, cumin, and fennel seeds. Cook,
stirring, until nuts and spices are fragrant and dark, about 15 seconds.
Reduce heat to moderate and add Brussels sprouts, cayenne, and ginger. Cook
and stir until vegetables are heated through and spices arewell distributed,
about 4 minutes. Add a few tablespoons of water if vegetables look dry. Season
to taste with up to 1 tablespoon of lime juice and salt and serve hot.

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Oakwood Feed Store Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Meats
Vegetables Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WINNER OF THE 1985 NY STATE—–
—–CHILI COOK-OFF—–
1 pound Bacon — chopped
3 pounds Lean beef chuck roast — cubed
2 pounds Pork roast — coarsely ground
Butt
4 tablespoons Prepared garlic in oil
3 large Onions
4 ounces Canned chopped chilies — El Paso brand
6 Fresh Jalapeno chilies — chop
5 tablespoons Freshly ground DRY Mexican — chilies,anaheim if p
2 tablespoons Freshly ground DRY Ancho — chilies
2 tablespoons Good quality chili pepper
1 1/2 tablespoons Hungarian paprika
4 tablespoons Fresh ground cumin seed
1 tablespoon Fresh ground black pepper
2 tablespoons MSG or Accent — optional
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sacue
1 pint Beef stock
1 pint Canned tomatoes

Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and
reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet,
leaving a small amount in the pot. Brown the meat and garlic in the skillet.
Saute onions in the fat remaining in the pot until soft. Add the meat, bacon,
ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and
tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a
chance to intensify.
For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded
Montery or Sharop Cheddar cheese, and saltines.

– – – – – – – – – – – – – – – – – –

KERRY’S MEAT PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
1/4 lb Butter
3/4 c Flour, white
3/4 c Flour, self-raising
Water, ice cold
—–FILLING—–
2 lb Lamb or beef
-(pre-cooked cubes)
2 md Brown onions
1/4 c Seasoned flour
-(flour with basil,
-oregano and pepper)
1/2 lb Mushrooms
6 Tomatoes
1 Capsicum (green pepper),
-sliced
1 c Bread crumbs
1/2 c Tomato sauce

MAKE PASTRY: Cut butter and flour with two knives until mixture contains
particles the size of small peas. Sprinkle with cold water until pastry
clings together. Shape into ball and place in refrigerator for 1/2 hour.

Roll out to cover pie dish (about 8 inch). Leave enough pastry for a top.
Pre-bake the pie shell for 10 minutes at 350 degrees F. To prevent crust
walls from collapsing, fill with dry beans for the first five minutes.

MAKE THE FILLING: fry onions and meat, continuing until onion is lightly
browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and
bread crumbs to pan. Continue until capsicum is softened. Add mushrooms
and fry for 1 minute more.

Place the fried mix into the pre-baked pie shell, cover with pastry lid and
cook in moderate oven for 20 minutes. Serve hot .

NOTES:

* Australian baked meat pie — This recipe is an original creation of my
wife, Kerry.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes cooking and cooling.
: Precision: measure the ingredients.

: Michael Gigante
: Royal Melbourne Institute of Technology, Melbourne Vic., Australia
: seismo!munnari!cidam.oz!mg
: mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia (CSNET)

: Copyright (C) 1986 USENET Community Trust

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lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Title: RED COOKING SAUCE FOR POULTRY SHANGHAINESE
Categories: Chinese, Sauces, Loo
Yield: 3 cups

3 c Thin chicken broth
2 oz Dry sherry or rice wine
2 oz Dark soy
2 Scallions
4 Slices ginger
3 cl Garlic, chopped
2 Star anise
1 Stick cinnamon
4 ts Brown sugar
1 ts Sesame oil

To use these sauces: bring them to a slow boil in a
large kettle. Add meat or poultry, return to slow
boil, reduce heat to simmer, and cook until done.
Drain meat and serve with some sauce (optionally
thickened with cornstarch-water) on the side. Save and
reuse leftover sauce, which gets richer with each use.
Leftover sauce should be salted lightly, boiled a few
minutes, skimmed, and cooled before storage in the
refrigerator. If it is to be kept a long time it
should be boiled and skimmed once in awhile.

—–

Title: CHINA MOON PICKLED GINGER
Categories: Spices, Ethnic, Chinese
Yield: 1 servings

————————-BARB DAY————————-

———————FOR A SMALL BATCH———————
1/2 lb Gingerroot; fresh, peeled,
– sliced against the grain
– into paper-thin coins
1 1/3 c Japanese rice vinegar; unsed
3 tb Cider vinegar
2 tb White vinegar
1/2 c Sugar; plus 1 teaspoon
Kosher salt

Recipe makes 3/4 cups
Cover the ginger with boiling water. Let stand for
2 minutes, then drain in a colander. Put the ginger
in a large, impeccably clean glass jar or plastic
container.
Combine the remaining ingredients in a non-aluminum
pot. Stir over moderate heat just until the sugar and
salt dissolve. Pour over the ginger.
Let cool completely, then cover and refrigerate for
at least 24 hours before using.
Serving suggestions: Serve the ginger with grilled
meat, fish, or poultry. It can be minced or julienned
for use in many different dishes and cold sauces. The
juice can be used in hot and cold sauces, springroll
dips and salad dressings.

Source: China Moon Restaurant, San Francisco, Ca.,
by Barbara Tropp

—–

CHEESE VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Microwave
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Diced tomatoes
1 c Chopped celery
1 c Chopped carrots
1/2 c Chopped onion
2 ts Chicken bouillon
4 1/2 c Water
4 tb Water
3 c Milk
1 lb Velveeta cheese
2 ts Chopped parsley flakes
1 t Salt
1/4 ts Pepper

Combine tomatoes, celery, carrots, onion, chicken
bouillon
and 4 1/2 c water and simmer until vegetables are
done and
liquid is reduced. Shake together flour with a
small portion of
milk and add to vegetables with the rest of the
milk. Cut the
velveeta cheese in cubes and add to soup along with
parsley,
salt and pepper. Simmer at low temperature till hot.

– – – – – – – – – – – – – – – – – –

Title: Yogurt with Cumcumber and Mint (Kheere Ka Raita)
Categories: Indian Side dish Ethnic Spicy
Servings: 6

2 2/3 c plain yogurt 1 ea Cucumber peeled and
grated
2 T finely chopped fresh mint 1/2 t roasted cumin seeds
1/4 t cayenne pepper 1 t salt
1/4 t Black pepper

Put the yogurt in a bowl. Beat lightly with a fork or whisk until
smooth and creamy. Add all the other ingredients and mix. Cover and
refrigerate until ready to eat.

—————————————————————————–

Title: Skewered Mozzarella With Canadian Bacon
Categories: appetizers, canadian
Yield: 4 servings

28 ea sliced canadian bacon
12 oz mozzarella cheese
12 ea slices french bread
12 ea slices raw tomato
1/3 c salad oil
2 ea cans tomato sauce
1 1/2 c grated parmesan cheese
1 ea paprika
1 ea salad oil again

Note: You’ll need four skewers approximately 10-12 in. long. Also
the french bread should be the long and narrow kind cut into 1/2
inch slices. The raw tomato is also cut into 1/2 inch slices. The
cans
of tomato sauce are 8 oz.
You’ll need 28 pieces of cheese to equal the number of slices of
bacon.
Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of
Canadian bacon around each piece of cheese. Press the bacon firmly to
hold
the cheese in place. Cut each piece of tomato and each piece of bread
in
half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both
sides. Be prepared to turn bread quickly to avoid burning. It should
be
merely light brown. On each skewer thread alternate pieces of bacon
apped around the mozzarella, bread and tomato. Begin and end with the
con. Place each skewer in a shallow baking pan or shallow earthenware
sserole. Be sure the folded top of each piece of bacon is up. Pour
mato sauce over each skewer. Sprinkle generously with parmesan cheese.
rinkle lightly with paprika and additional salad oil. Preheat the oven
400 degrees. Bake the skewers until brown on top. Serve immediately
ile very hot.

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