Elephant Stew

Recipe By : Glenellyn Elder
Serving Size : 999 Preparation Time :999:0
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large elephant
plenty of brown gravy
salt pepper to taste
2 whole rabbits — optional

Cut elephant into bite-size pieces (allow about 2 months to do this). Hold
aside trunk, you can use it to store the pieces.
Put elephant in large (very large) pot; add enough gravy to cover. Cook over
kerosene fire at 450 degrees for about 4 weeks, or until golden brown.
Serves 3,800. If more guest are expected, 2 rabbits may be added. However,
this should be done only if absolutely necessary. Most people do not like to
find hare in their stew.

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Title: Greek-Style String Beans
Categories: Greek, Vegetables
Yield: 4 servings

2 lb String beans
1 c Olive oil
1 cn Tomato sauce (8 oz)
3 Fresh tomatoes
3 lg Onions, chopped
1/2 c Chopped celery
Parsley to taste
Oregano to taste
Garlic powder to taste
Mint leaves to taste

Cut off ends of beans and wash in cold water. Cut in pieces or slice
lengthwise (French style). Saute onions; add string beans and all
ingredients. Add enough water (about 1 cup) to cook string beans.
NOTE: Other vegetables that can be prepared this way are fava beans,
potatoes, okra, eggplant, chick peas. A combination of string beans,
potatoes, carrots and celery makes a tasty one-dish meal.

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Title: COCONUT CREAM PIE
Categories: Pies/pastry
Yield: 6 servings

1/2 c Sugar
1/8 t Salt
1 1/2 c Scalded milk
1 t Vanilla extract
1 ea 9″ baked pie shell
5 T All-purpose flour
1/4 c Cold milk
3 ea Egg yolks
1 c Shredded coconut

Blend sugar,flour and salt with the cold milk.Add scalded milk,
gradually,stirring constantly.Cook on a low heat until thick.Add
beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla
extract and coconut.Cool then pour into previously baked pie
shell.Cover with meringue (recipe follows).Makes one 9″ pie.
Meringue: use 3 egg whites to cover a 9″ pie shell.Use 2 level
tablespoons granulated sugar for each egg.Beat egg whites until
stiff.(They should be glossy on top and when you invert the bowl,
they should remain in place.)Fold in the sugar,gradually.Cover the
pie with meringue.

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Stir-Fried Bean Curd with Green Beans in Hot Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables
Beans Sauces
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Green beans
1 1/2 Cakes bean curd
3 Garlic cloves
3 1/2 tb Vegetable oil
1/2 ts Salt
—–SAUCE—–
1 tb Light soy sauce
1 tb Hoisin sauce
1/2 tb Yellow bean sauce (paste)
2 ts Chili sauce
2 ts Oil (Chinese chili oil opt.)
1 tb Tomato paste

Trim the green beans and cut each one in half. Boil them in ample water
for 2 minutes and drain well. Cut the bean curd into 3/4-inch cubes. Crush
and chop the garlic.

Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and
green beans. Stir-fry over medium heat for 2-1/2 minutes. Add the bean
curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour
in all the sauce ingredients. Turn and stir them together for 1 minute.
Cook and turn for 1-1/2 minutes and serve.

Serves 4-5 with rice and other dishes.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen
Mintzias

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SOUTH AFRICAN SWEET POTATO FRITTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Potatoes
Rcrockett Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Peanut oil for frying
1 pound sweet potatoes — peeled cut in 1/2″
1/2 cup flour
1 egg — beaten
Salt and freshly ground black pepper — to
taste

In a heavy saucepan or fryer, heat 2 inches of oil to 375
degrees.

Grate the sweet potatoes into medium-sized bowl, cover them
with boiling water and let them stand for 15 minutes. Drain
off the water and slowly add the flour, egg, salt and
pepper, stirring to make sure that they are well mixed. You
should have a th ickish paste that will hold its shape when
picked up in a tablespoon. If the mixture is too thick, add
a bit of warm water. If it is too thin, add a bit more
flour.

Drop the mixture, a few tablespoons at a time, into the hot
oil and cook the fritters for 3 to 5 minutes, or until they
float to the surface, turning them once to make sure that
they are slightly browned on each side. Drain on absorbent
paper and serve hot.

Per serving: 209 calories, 3 gm protein, 26 gm
carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated
fat, 196 mg sodium

Elizabeth Softky is a writer living in Takoma Park.

The Wshington Post 12/20/95

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NOTES : (6 to 8 servings)
The sweet potato fritters that begin this night’s menu are
a South African invention. They, like variations of this
dish throughout the continent, combine the sweet potato, a
New World tuber, with an African culinary technique. One of
the tricks to g reat fritters is to use clean oil and to
make sure that the oil is hot enough before beginning.
These fritters can be accompanied by a spicy hot sauce when
served as an appetizer course. Alternatively, they can be
lightly dusted with sugar and served as a dessert.

Diana
diana@ebicom.net
dianar@delphi.com

Title: BRACH’S CHOCOLATE RUM RAISIN ICE CREAM **
Categories: Ice cream, Desserts
Yield: 4 servings

1 c Whipping cream
1/2 c Brach’s chocolate covered
– raisins
3/4 c Milk
1 Egg
2 ts Rum flavoring

In small saucepan over medium heat, combine cream and chocolate
covered raisins. Stir until chocolate has melted. Remove from heat.
Whisk in milk, egg and flavoring. Chill. Freeze according to
manufacturer’s directions. Makes 1 pint.

—–

Fat-Free Thousand Island Dressing

Recipe By : Better Homes And Gardens Food Processor Cookbook
Serving Size : 28 Preparation Time :0:10
Categories : Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c celery — chopped fine
1/4 c bell peppers — chopped fine
1/4 c onions — chopped fine
1 c fat-free mayonnaise
1/4 c chili sauce
1 tsp paprika
1/2 tsp salt
2 egg whites — hard cooked
hard cooked and quartered

Place steel blade in work bowl. Add celery, bell peppers, and onions.
Process with on/off pulses until finely chopped. Add mayonnaise, chili
sauce, paprika, salt, and egg whites. Process just until mixed.

– – – – – – – – – – – – – – – – – –

Per serving: 8 Calories; less than one gram Fat (2% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; 120mg Sodium

Serving Ideas : Chill until ready to serve.

NOTES : Servings per tablespoon. Use with recipe Tuna Melt With Bacon And
Swiss Cheese.

Title: SALT PORK, BEANS AND HOMINY
Categories: Penndutch, Casseroles
Yield: 1 servings

1/2 lb Soup beans
1/2 lb Hominy
1/2 lb Salt pork
1 pn Marjoram

Wash the beans and cover with water and let soak over
night. Cover hominy with water and also let stand over
night. In the morning, drain off the water from both
and combine the beans and the hominy and cover with
fresh cold water. Wash the salt pork and lay in strips
on the top. Season with salt pepper and a pinch of
sweet marjoram. Let mixture cook slowly for about 5
hours, adding more water as necessary. Source:
Pennsylvania Dutch Cook Book – Fine Old Recipes,
Culinary Arts Press, 1936.

—–

STEPHEN LEE’S ZUCCHINI-PESTO MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour —
Unbleached
1 c Whole wheat flour
4 ts Baking powder
1/2 ts Salt
1 lg Egg
2 lg Egg whites
2/3 c Skim milk
1/3 c Virgin olive oil
1 c Zucchini squash — unpeeled,
Shredded
3 tb Minced fresh basil
1 t Minced garlic
1/3 c Grated romano cheese —
Freshly grated
1/2 c Pine nuts

Set oven to 425F/220C. Grease 12-cup muffin pan, or
spray coat, or use paper liners.

BIG BOWL — Sift the flours, baking powder and salt
into the large bowl. SMALL BOWL — whisk together egg,
egg whites, milk, and oil until well blended. Add the
small bowl’s egg mixture to Big Bowl’s flour. Stir in
the zucchini, basil, garlic, cheese, and pine nuts.
Fill each muffin cup full of batter. Bake until the
muffins are golden brown and spring back when touched
lightly, about 20 minutes. Cool on a wire rack for 10
minutes before removing from the pan, then serve at
once.

Pat’s Note: Add a pinch of ground coriander or nutmeg.

Ref: Maggie Oster (1993). Recipes from an American
Herb Garden. New York: Macmillan.

Recipe By : Maggie Oster ‘s Herb Garden (1993:90)

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 (

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Title: CHOCOLATE CHERRY BREAD
Categories: Breadmaker
Yield: 15 servings

-ELECTRIC BREAD CB
1 1/8 c Water
2 1/4 c White bread flour
3/4 c Wheat bread flour
1 1/2 tb Dry Milk
3 tb Molasses
1 1/2 tb Salt
1/2 c Chocolate Chips
1/2 c Cherries; (Dried)
3 tb Triple Sec
3/8 ts Orange Peel
1 1/2 ts Fast Rise Yeast
-=or=-
3 tb Active Dry Yeast

Make sure to use REAL chocolate chips, Dried cherries are typically
available in health and specialty stores.
Also see Atari Bread 668 Posted on Genie C03 T17 M086 by GORDON on
11/15/91

MM by Cathy Svitek

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