Roasted Corn Tortillas (From My Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears grilled corn
2 Poblano peppers — roasted
1 red pepper — roasted
2 tomatoes — chopped
1/4 cup cilantro — chopped
Juice of one lime
1 tablespoon olive oil
1/4 pound cheese — grated
8 tortillas
Filling:
3 zucchini — sliced lengthwise
3 yellow squash — sliced lengthwise
3 roasted peppers — different colors,
sliced
1 eggplant sliced
1/4 cup chopped basil

In large bowl combine all ingredients except cheese and tortillas. Place
one tortilla on plate, layer salsa mixture, and cheese, top with another
tortilla and top with salsa. Serve.

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Empanadillas with Cuban Picadillo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cuban Pies
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
3 cups Unbleached flour
1/2 teaspoon Salt
1 cup Lard (or shortening)
3/4 cup Cold water
1 tablespoon Lemon juice or vi@vinegar
2 Egg yolks
—–FILLING—–
2 tablespoons Annatto oil
1 pound Beef chuck — cut in 1/2 inch
=09
1 1/2 teaspoons Salt
Freshly grated black pepper
Cayenne — to taste
1 cup Finely chopped onions
3 Cloves garlic — minced
1 large Green Bell pepper — finely
=09
1 Jalapeno chile — finely
=09
4 Tomatoes, peeled — seeded
chopped
1/4 cup Raisins
3 tablespoons Red wine vine

l Cup pimiento-stuffed green -olives, chopped 1 Egg, beaten 1 tb Milk, cream
or water

Pastry: Combine flour and salt. Cut in lard (or shortening). Combine water
with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with
your hands, form into a ball and chill for 30 minutes. Cut ball in half and
roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and
chill until filling is ready.

Filling: Heat oil in large skillet and brown beef well, 1/3 at a time. Add
salt, pepper and cayenne to taste and remove from pan. Saute onions, garlic
, pepper and chile until soft. Return meat and any juices to pan.

Add tomatoes, raisins, and vinegar. Cook until meat is very tender, 30 to 45
minutes. Stir in olives and cook for another 10 minutes. Cool to room
temperature

Assembly: Place 2 to 3 tablespoons of filling in pastry squares. Fold over
and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk
(or cream or water) for an egg wash and brush it onto the turnovers. Place on
greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until golden. Serve warm or at
room temperature.

Makes approximately 4 pastries.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

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KAERNEMAELKSKOLDSKAAL (COLD BUTTERMILK SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg yolks
1/2 c Sugar
1/2 ts Lemon rind — grated
1 t Lemon juice
1 t Vanilla (opt)
1 qt Buttermilk
1/4 c Heavy cream — whipped (opt)

“The flavor of commercial buttermilk varies enormously
from dairy to dairy. Natural fresh buttermilk, if
available, would be ideal for this unusual summer
luncheon or dessert soup, but cultured buttermilk of
good flavor will do almost as well.” With an electric
beater or wire whisk, beat the egg yolks in a large
bowl. Gradually add the sugar, beating until the eggs
fall back into the bowl in a lazy ribbon when the
beater is lifted. Add the grated lemon rind and juice
and the optional vanilla. Slowly beat in the
buttermilk, continuing to beat until the soup is
smooth. Serve in chilled bowls and float a spoonfull
of unsweetened whipped cream on the surface of each
service if you like. Buttermilk soup is traditionally
served with Oat Cakes. (See recipe.)

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TUNA CLUB AND PEPPERS

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 thick slices slab bacon
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon minced garlic
Pinch turmeric
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
6 slices brioche or egg bread or good quality multi-grain=
bread
8 ounces fresh tuna
1/2 cup julienned roasted red or yellow bell peppe — (fresh=
or
2 cups washed and dried fresh arugula leaves

Start to cook the bacon so that it becomes crisp. Meanwhile combine the
mayonnaise with lemon juice, garlic, turmeric and ground cumin and season
to taste with salt and pepper. Pan grill the bread, just until dried out or
toasted; pan grill the tuna, only 3 minutes a side, or until rare.

Remove bacon to paper towels to drain.

To assemble, spread each slice of bread with mayonnaise, on one side only.
Slice the tuna into thin diagonal pieces. Set some arugula on bottom of
bread, then top with bacon, peppers and tuna and bread, mayonnaise side
down; repeat and finish with third slice of bread; repeat for the other
sandwich.

Yield: 2 servings

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Title: CHICKEN IN LEMON-PLUM SAUCE
Categories: Chinese, Chicken
Yield: 6 servings

2 c Peanut oil
6 oz Rice noodles
2 lb Chicken breasts, boned and
-cut into chunks
MARINADE: 2 tablespoon
-sherry
2 tb Soy sauce
1/4 ts Mix vegetable season
2 ts Fresh ginger, grated
1 ts Honey
BATTER: 1 tablespoon oil
1 c Whole wheat or rice flour
1/2 c Arrowroot
1/2 ts Soy sauce
1 ts Baking powder
2 c Ice water
LEMON PLUM SAUCE:
1 tb Oil
1/4 Inch ginger root, mashed
1 Clove garlic, crushed
2 tb Honey
2 c Chicken broth
1/2 c Lemon juice
3/4 c Bottled plum sauce
1 pn Salt
2 tb Sherry
2 1/2 tb Arrowroot
1 Grated lemon peel
1 pn Salt

Combine ingredients for marinade, and marinate chicken
for at least 1/2 hour. Mix together ingredients for
batter; set aside. In sauce pan, combine ingredients
for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut
oil in wok or frying pan until very hot, about 400
degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside. Drain chicken and dip in
batter. Deep fry chicken in 350 degree oil for 5
minutes or until golden brown. Place noodles on a
plate. Arrange lemon slices around on noodles. Put
chicken in center. Pour hot plum sauce over chicken.
Serve

—–

EGGPLANT, RED PEPPER SPINACH CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Curry Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant, cubed
Salt
1 lg Spanish onion, chopped
2 tb Ghee
1 tb Grated ginger
1 tb Cumin
2 ts Coriander
1 t Cinnamon
1/2 ts Turmeric
1/8 ts Cayenne
1/8 ts Ground cardamom
1/2 ts Salt
1/2 c Apple juice
1 c Water
10 oz Spinach, washed, stemmed
2 Red bell peppers, cubed
1 tb Lemon juice

Sprinkle eggplant with salt, place in a colander set aside for 20 to 30
minutes.

In a medium pot, heat ghee. Saute onion till translucent. Add all the
spices in order saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice water. Cover
simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water till it
becomes limp but remains bright green. Drain cool. Chop when cool enough
to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon
juice extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

“Sundays at Moosewood Restaurant Cookbook”

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Title: Sauteed Tempeh with Lemon-Mustard Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 2 servings

1 Garlic clove
1 Carrot
1 Onion
4 Celery stalks
2 tb Fresh Italian parsley
1 pn Fresh rosemary
1 pn Fresh sage
6 c Water
1/4 c Tamari or soy sauce
4 oz Tempeh
1/4 c Unbleached all-purpose flour
2 tb Vegetable oil
2 tb Olive oil
1/4 lb Oyster mushrooms
1 ts Lemon juice
1/2 ts Whole grain mustard
1 tb Chives, chopped

Place first eight ingredients in a large stock pot. Bring to a boil
then lower the heat and simmer for two hours. Strain the stock and
discard teh waste.

Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring
the stock to a simmer and steam the tempeh in the stock for 20
minutes. Remove the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in the flour.

Heat the oil in a medium frying pan over medium heat. Add the
mushrooms and tempeh and saute until tempeh is golden and the
mushrooms are well cooked, about 10 to 15 minutes. Remove from the
pan.

Keep the pan hot and add 1/2 cup of vegetable stock and the lemon
juice, then add the mustard and chives. Simmer, uncovered, for one
minute.

Put the tempeh and mushrooms in a serving dish and cover with the
lemon-mustard sauce. Serve immediately.

Serves 2 to 4

Preparation Time: 1 hour Cooking Time: 2 hours

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

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Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

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Date: Sun, 27 Nov 94 05:13:10 EST
From: brad@clark.net (Brad Scott)

Jennifer Raymond’s Peaceful Palate contains a fatfree pie crust:

2 cups Grape Nuts
1/2 cup apple juice concentrate

mix together and press into the pie pan. Bake 10 minutes at 350 degrees and
cool if you’ll add a cool filling. For pumpkin pie, I just add the filling
and bake it all at once.

I run the Grape Nuts through the food processor first, and I find a half
recipe is sufficient if you don’t need the crust to go too far up the side
of the pan.

Title: Amazing Coconut Pie
Categories: Dessert, Easy, Mershon, Imposbl pie, Cheese/egg
Yield: 8 servings

2 c Milk
3/4 c Sugar
1/2 c Bisquick
4 Eggs
1/4 c Butter
1/2 ts Vanilla
1 c Coconut

Combine everything but coconut in blender on low for 3 minutes. Pour
into pie plate, let sit for 5 min. Top with coconut. Bake at 350
for 40 minutes.

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