ARROZ DE POLVO (OCTOPUS RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Octopus
1 c Red wine
3/4 c Olive oil
1 Onion — chopped
2 Garlic clove — finely chopped
3 Tomato — skinned chopped
1 lg Bell pepper, green — chopped
Salt — to taste
Pepper — to taste
Chilli powder — to taste
1 lb Rice, short grain

Precook octopus in red wine with a little water. The
octopus will exude liquid so that you are likely to
end up with more cooking liquid at the end. Retain
this and add water to make it up to 2-1/2 cups. Cut
the drained octopus into small pieces.

Heat olive oil in a large saucepan; add a chopped
onion and cook gently, stirring, for 2 or 3 minutes.
Add garlic, tomatoes, and pepper. Season with salt,
pepper and chilli powder to taste. Cook for a few
minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add rice (preferably a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

From Meryl Constance’ column in the Sydney Morning
Herald,
Recipe courtesy of Mark Herron
Fidonet COOKING echo

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Cheese And Herb Spread.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces 120 g Low fat soft cheese.
1 teaspoon Garlic puree
2 ounces 60 g mature cheddar cheese
Finely grated.
2 teaspoons Chopped fresh chives.
2 teaspoons Chopped fresh parsley.
2 tablespoons Low fat natural yogurt.
Black Pepper.

1. In a medium sized bowl mix together the soft cheese and garlic puree if
using. Add the cheddar cheese, chives, parsley and yogurt, beating together
until combined. Season with a little black pepper.

2. Use as a spread for bread, crisp breads or pitta bread or as a toast
topping and grill until bubbling.

3. Keep covered in the fridge and use within 3 days. It may be frozen for
up to 3 months.

Preparation 10 minutes Makes 4 portions 115 calories per serving.

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Title: MEAD BY EUELL GIBBONS
Categories: Alcohol, Beverages, Honey
Yield: 1 gallon

1 ga Water
4 lb Honey
6 Cloves
2 Sticks cinnamon
Juice peel from one lemon
1 ts Activated dry yeast

In a large nonreactive pot, add the next four ingredients to the
gallon of water. Boil all together for 30 minutes, then strain into
a crock that will hold it with a little room to spare. When cooled,
add the yeast, dissolved in some of the liquid. Allow to ferment in
a cool place – 55 degrees is ideal – until it ceases bubbling and the
liquor clears, then bottle, cap tightly and store in a cool, dark
cellar. It should not be used for at least a month, and longer is
better.

Mead unlike many other drinks, does not improve with really long
aging, so it should be consumed within a year of the time it was
made. ;+}

*** Stalking the Wild Asparagus — by Euell Gibbons ***
* Van Rees Press, New York 1962 *

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Title: SOUR ORANGE MARMALADE
Categories: Condiments, Jams
Yield: 6 servings

2 lb Sour oranges (about 6 med.
-sized)
2 qt Water
3 lb Sugar
1/2 ts Salt

From: Arizona Cookbook

Remove the peel from two oranges. Slice this peel very
thin and cover with water. Boil until tender, adding
additional water as it boils away. (Change the water
often if the flavor becomes too bitter.)

Peel the remaining oranges (the peel may be stored in
freezer for later grating uses). Boil the pulp in 2
qts. water until very soft. Strain through a bag with
pressure. Re-strain without pressure. Mix this juice
with the drained peel, the sugar, and the salt and
boil until the jelly stage is reached. Let stand until
slightly cool. Stir and pour into hot sterilized jars
and seal with paraffin.

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Title: Country Rice Flan
Categories: Desserts, Robin’s, Collection
Yield: 1 servings

Pastry:
2 c All-Purpose Flour
3/4 c Butter, Plus 2 Tablespoons
Cut in small
–
1/2 c Sugar
1 Egg
Filling:
3 3/4 c Milk
3/4 c Sugar
2 tb Butter
4 tb Short Grained Rice — washed
And drained
4 Eggs
4 oz Cream Cheese
1/2 c Candied Lemon Peel —
Chopped
1/4 ts Ground Cinnamon
Grated Peel Of 1 Lemon
Grated Peel Of 1 Orange
Powdered Sugar — mixed with
Little
–
Pieces
Ground cinnamon

To Make Pastry: Sift flour into a large bowl. Using a pastry blender or
2
knives, cut in butter evenly. Lightly mix in sugar and egg to make a
dough. Cover and refrigerate 30 minutes. To Make Filling: Bring milk to a
boil with granulated sugar and butter in a medium saucepan. Stir in rice;
reduce heat and simmer gently 1 hour. Stir occasionally until mixture is
thick and creamy. Remove from heat. In a large bowl, beat eggs, cream ch

Recipe By : The Best of Baking by Wolter and Teubner – Page 151

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ANGEL BISCUITS (NO RISING NECESSARY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cake yeast
3 ts Baking powder
2 tb Lukewarm water
4 tb Sugar
5 c Plain flour
1 t Salt
1 t Soda
1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with
other dry ingredients. Cut in shortening, add
buttermilk, then add yeast mixture. Stir until all
flour is dampened. Knead on floured board a minute,
roll to desired thickness, and cut with a biscuit
cutter. Bake at 400 degrees about 12 minutes. Dough
may be kept refrigerated and used about a week. Mrs.
Leslie M. Smith

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Title: Carrot Candy
Categories: Candies, Desserts, Harned 1994, Jewish, Vegetables
Yield: 1 batch

1 lb Carrots; peeled
— cut in 1/2″ chunks
1 c Sugar
–plus more for sprinkling
2/3 c Fresh orange juice
1/4 c Fresh lemon juice
2 ts Ground ginger
1/2 ts Ground cinnamon

The color of carrots symbolizes prosperity.

In a large, heavy-bottomed saucepan, combine carrots and l/2 cup
water. Bring to a simmer over low heat; cover and cook slowly until
soft, about 30 minutes. With a potato masher, mash the carrots and
any remaining liquid. Stir in sugar, orange juice and lemon juice.
Return to a simmer over low heat and cook, stirring constantly, until
a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon.
Let stand until cool enough to handle.

Sprinkle a small cutting board and rolling pin with water. Turn carrot
mixture onto the board and roll into a l/2″ thick rectangle. Sprinkle
generously with sugar. Let stand, covered with cheesecloth or a
towel, for one day, until the top feels dry. Cut into 1″ wide strips.
Turn and sprinkle the other side of the strips generously with sugar.
Let stand, covered with cheesecloth or a towel, for another day. Turn
the strips daily, until the candy is dry, up to 4 days. After the
strips feel crisp, cut into 1″ diameter squares. Sprinkle again with
sugar. (Store in an airtight container for up to 1 month.)

Yield: About 30 candies.

Nutritional information per serving: 34 calories; 0 g protein; 0 g
fat; 9 g carbohydrates; 5 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

MMMMM

WILTED WALDORF SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Slivered almonds
1/3 c Chopped walnuts
6 tb Cider vinegar
2 tb Sugar
1 Large tart apple
1 tb Salad oil
1 Large onion,thinly sliced
1 Garlic clove,pressed/minced
1/2 ts Caraway seed
4 c Finely shredded red cabbage
Salt

1. In a 10-12″ frying pan over medium heat, stir nuts
until lightly browned, 8-10 minutes. Remove from pan;
set aside.
2. In a bowl, mix 1/4 cup vinegar and the sugar. Core
apple and cut into 1/2″ cubes; stir into vinegar
mixture.
3. Add oil, onion, garlic, and caraway to frying pan;
stir over high heat until onion is limp, 4-5 minutes.
Add cabbage and remaining 2 tablespoons vinegar; stir
until cabbage barely wilts, about 2 minutes. Pour into
a shallow bowl. Top with apple mixture and nuts; mix.
Add salt to taste.

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Title: Butterscotch Drops
Categories: Cookies
Yield: 84 cookies

1 c Butter or margarine
2 c C and H Brown Sugar; packed
2 Eggs
2 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 ts Vanilla

Cream together butter and sugar. Add eggs, one at a time. Beat well
after each addition. Combine flour, soda, and salt. Add to creamed
mixture; mix well. Stir in vanilla. Drop by teaspoonfuls on greased
cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack.
Makes about 7 dozen crisp cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Brandied Date and Walnut Sauce

Recipe By : ?
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups brown sugar
1/4 cup brandy
8 oz pitted dates — chopped
1 cup walnut halves
1/4 cup brandy — at serving time

Combine sugar with 1 cup of water. Cook, stirring occasionally, over medium
heat, 20 minutes. Add first brandy, dates and walnuts. Simmer 15 minutes
and then let cool. Refrigerate and age for 1 month.

To serve: Heat sauce over low heat. Put into heat-proof serving dish with
a handle. Heat 2nd brandy just till vapor starts to rise; ignite. Pour
over sauce, which should also ignite, and serve over cake and ice cream.

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