Title: TOMATO AND PEPPER RELISH WITH MOROCCAN LEMONS
Categories: Foreign, Relishes
Yield: 8 servings

2 Small green bell peppers
1 cn Tomatoes (28 oz)
1 Garlic clove,pressed/minced
2 tb Olive oil
3/4 ts Ground cumin
1/4 ts Paprika
1/4 ts Pepper
3 Moroccan preserved lemons*

* – quarters, chopped
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Place bell peppers in a 9-10"-wide pan; broil 4″ from heat, turning as
needed, until charred on all sides, 15-20 minutes. Cool. Remove peel,
stems, and seeds. Chop peppers. Drain tomatoes, reserving juice for
another use. Coarsely chop tomatoes; drain well.
In a bowl, mix bell peppers, tomatoes, garlic, oil, cumin, paprika,
and pepper. Add preserved lemon to taste. Serve, or cover and chill
up to a day. Makes about 2 1/2 cups relish.

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Neiman Marcus Chili Blanco

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Dried great northen beans
2 pounds Chicken breast
1 tablespoon Olive oil
2 Medium onions — chopped
4 Garlic cloves — chopped
2 cans Mild green chilies 4 oz
2 teaspoons Ground cumin
1 1/2 teaspoons Dried oregano — crumbled
1/4 teaspoon Cayenne pepper
6 cups Chicken broth
3 cups Montery Jack cheese — grated
Sour Cream
Salsa
Fresh cilantro — chopped

Rinse and pick over beans; place in heavy large pot.
Add enough cold water to cover by at least 3 inches; soak overnight.

Place chicken in large heavy saucepan. If time permits add cut up onions,
celery, carrots, salt and pepper for flavor. Add cold water to cover and bring
to simmer. Cook until just tender, about 15 minutes.
Drain and cool. Remove skin. Cut chicken into cubes.

Drain beans. Heat oil in soame pot over medium heat.
Add onions and saute until translucent, about 10 minutes. Stir in garlic,then
chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and
stock and bring to a boil. Reduce heat and simmer until beans are verry tender,
stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 day
ahead. Cover and refrigerate.

Bring chili bean mixture to simmer before continuing with recipe. Add chicken
and 1 c. cheese to chili and stir until cheese melts. Season to tast with salt
and pepper.

Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and
cilanro in small bowls around the tureen so that gust can add whatever
toppings they want to there chili. makes 8 servings.

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Penne Carbonara

Recipe By : Frugal Gourmet ‘Cooks Three Ancient
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound Pancetta — chopped
1/2 Pound Penne pasta — dry
4 Eggs — beaten
1/3 Cup Pecorino cheese — grated
1/3 Cup Parmesan cheese — grated
Salt
Freshly ground black pepper

Saute pancetta until transparent. Set aside. Cook pasta al dente. Drain
and return to the pot. Add bacon pancetta, along with its fat, eggs,
both cheeses, and pepper. Cook over very low heat, stirring constantly.
Keep papsta moving in pot so that the eggs do not scramble. You may
have to take the pot off the heat now and then. A thin sauce should
form on the noodles. Serve immediately.

Note: Pancetta is Italian-style bacon. Pecorino Romano is an Italian
hard cheese made from Goat’s milk. Best substitute is Parmesan.

The Frugal Gourmet Jeff Smith

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Cream of Cauliflower Soup (and Cauliflower Cheese Soup)

Recipe By : Sarah Leah Chase
Serving Size : 12 Preparation Time :1:10
Categories : Soups Stews Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons unsalted butter
1 whole leek — rinsed, minced
1 medium onion — chopped
1 whole carrot — peeled and minced
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 cup dry white wine
6 cups chicken stock
salt and pepper
1 head cauliflower
steamed til barely tender, in sm flowerets
1 cup milk
1 cup heavy cream
VARIATION
2 1/2 cups Swiss cheese — grated

1. Melt the butter in a stockpot over medium-high heat. Add the leek,
onion and carrot and cook, stirring occasionally, for 10 minutes. Stir in
the tarragon and thyme and cook 1 minute longer.
2. Add the flour and cook, stirring constantly, for 1 minute. Reduce the
heat to medium and gradually stir in the wine and chicken stock. Season
the soup with salt and white pepper and add the cauliflower flowerets.
Simmer the soup uncovered, stirring occasionally for 30 minutes.
3. Puree the soup in batches in a blender and return to the pot. Stir in
the milk and cream. Gently heat just until heated through. Serve hot.
Makes 2 1/2 quarts.

Variation: Cauliflower Cheese
Stir cheese into soup after milk and cream have been added and heat until
the cheese is melted.

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Title: TART LEMON FROSTING
Categories: Cakes, Frostings
Yield: 1 servings

1 ts Lemon rind; grated
4 tb Butter
3 c Conf. sugar; sifted
3 tb Lemon juice
1 ds Salt

Add lemon rind to butter; cream well. Add part of sugar gradually,
blending after each addition. Add remaining sugar, altemately with
lemon juice, until of right consistency to spread. Beat thoroughly
after each addition. Add salt. Makes enough frosting to cover the top
of one layer and sides of three 9-inch layers.

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Title: SOFT PRETZELS
Categories: Snacks, Breads
Yield: 1 servings

1 Envelope yeast
1 1/4 c Warm water
1 ts Sugar
2 ts Salt
4 c Flour (plus extra)
Butter as needed
4 ts Soda
Coarse salt for sprinkling

Dissolve the yeast in 1/4 c of the water. Then stir in an additional
cup of warm water, and the sugar. Pour the yeast mixture into a bowl
and add the salt. Beat in the flour to make a stiff dough. Knead it
for 10 min or until the dough is elastic. Place in a bowl and spread
it with butter. Cover it and let it rise for 45 min or until double
in size. Shape the dough into sticks or twists. Make it 1/2 the
thickness of the desired finished pretzel.

Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels
at a time. Boil them for 1 minute or until they float. Remove and
drain them, and place them on buttered cookie sheets. Sprinkle them
with coarse salt. Bake the pretzels at 475 F for 12 minutes or until
golden brown. To make them crisp, lay them on a cookie sheet and
place them in a warm oven 200 F for 2 hours.

Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared
by Elizabeth Rodier from library book 5/93

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SPICY MEATBALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MEATBALLS—–
1 lb Extra-lean ground beef
1 cn Yellow sweet corn, drained,
-divided use (11 oz)
1/3 c Hot salsa
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro
1 t Salt
1 t Cumin
1 t Minced garlic
1 Egg white
—–FOR THE SOUP—–
1 cn Whole tomatoes, undrained,
-cut up (28 oz)
1 cn Dark or light red kidney
-beans, drained (15 1/2 oz)
1 c Beef broth
2/3 c Hot salsa
2 tb Chopped fresh cilantro
1 c Chopped green bell pepper
1 t Cumin
1 t Chili powder
1/2 ts Minced garlic
—–TOPPINGS (OPT—–
1/4 c Chopped fresh cilantro
1/4 c Chopped green onions with
-tops
1/4 c Dairy sour cream

In large bowl, combine ground beef, 1/2 cup of the
corn and remaining meatball ingredients; mix well.
Shape into 1″ balls; place on cookie sheet.
Refrigerate 30 minutes, or until set.

In 5-quart Dutch oven or stockpot, combine remaining
corn and all soup ingredients. Bring to a boil over
high heat. Reduce heat to low; carefully add uncooked
meatballs. Simmer uncovered 45-60 minutes or until
flavors blend and meat is no longer pink. Garnish
individual servings with toppings as desired.

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Biscuits Gravy

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

Title: Corn Flower Soup
Categories: Oriental, Soups
Servings: 4

1 Pork chop, chopped fine
1 Small can white cream corn
1 c Water
1 Egg, beaten
1 g Salt and pepper to taste

Add a small amount of oil into saucepan and brown the chopped pork. Add the
water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10
minutes longer. Remove from heat and gently stir in the beaten egg. Serve
piping hot.

—–

Title: Orange-Mustard Sauce
Categories: Sauces
Yield: 8 Servings

1 c V8 Vegetable Juice
1/2 c Orange marmalade
1 tb Dijon-style mustard

In 1 1/2 quart saucepan, combine "V8″ juice, marmalade
and mustard. Over medium-high heat, heat to boiling.
Reduce heat to low; cook 10 minutes or until sauce
thickens, stirring often.
Use sauce to baste chicken, pork chops or turkey
cutlets during the last few minutes of broiling or
grilling. Makes about 1 cup sauce.

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