TOMATILLO AND CORN SOUP – CAFE’ ZELO IN CORVA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Unsalted butter
1 md Onion
5 Tomatillos, husked,
Quartered
1 tb Minced garlic
3 10-oz. packages fresh corn
Kernels, thawed
4 c Chicken stock or canned
Low-salt broth
1 c Peas, frozen, thawed
6 Sprigs fresh cilantro
1 cn (4-oz.) diced green chilies
1/4 c (packed) thawed frozen
Chopped spinach
1 tb Sugar
—–—–
Tortilla chips
Sour cream
Chipped fresh cilantro

Melt butter in heavy large pot over medium-high heat.
Add onion, tomatillos and garlic and saute’ 5 minutes.
Mix in 4 cups corn, 3 cups stock, peas, and cilantro
sprigs. Puree mixture in blender in batches. Return
puree to pot and bring to simmer. Add chilies,
spinach, sugar, remaining corn and remaining 1 cup
stock to soup. Simmer 15 minutes. Season to taste with
salt. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.)

Ladle soup into bowls. Sprinkle with tortilla chips;
top with sour cream and chopped cilantro.

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MONTESSORI MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, whole wheat
2 ts Baking powder
1/2 ts Salt
1 c Prunes, pitted — chopped
1 Egg — beaten
1/4 c Oil
1/2 c Molasses
1 1/2 c Milk

Preheat oven to 400 F. Combine whole wheat flour,
baking powder, salt and prunes in a bowl. Stir
together egg, oil, molasses, and milk in another bowl.
Combine the mixtures, mixing just until blended.
Spoon into a greased 12-cup muffin tin. Bake for 20
to 25 minutes, until a toothpick tests clean.

—*Dying for
Chocolate*
Diane Mott Davidson

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Title: DOUBLE CHOCOLATE ZUCCHINI CAKE
Categories: Cakes
Yield: 12 servings

1 1/2 c Sugar
1 c Margarine or butter
1 ts Vanilla extract
2 Large eggs
2 1/2 c A/p flour
1/2 c Sour cream
1/4 c Unsweetened cocoa
1 ts Baking soda
1/2 ts Salt
2 c Zucchini,shredded
1 c Chocolate chips
-semi-sweet
1 c Walnuts,chopped

Preheat oven to 350 F.Grease and flour 9"x13″ pan. In large bowl, with
mixer at low speed, beat sugar, margarine or butter, vanilla, and eggs
until blended. Increase speed to high, beat until light and fluffy, about 5
mins. Reduce speed to low; add flour, sour cream, cocoa, baking soda and
salt; beat until blended, constantly scraping bowl. Increase speed to
medium;beat 1 minute, occasionally scraping bowl. With spatula,fold in
zucchini, chocolate pieces and nuts. Batter will be thick. Spread batter
evenly in pan. Bake 40-45 minutes until toothpick inserted in center of
cake comes out clean. Cool cake in pan on wire rack. To serve, sprinkle
with confectioners sugar.

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MOM’S SIX WEEK MUFFINS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Fruit Bran Cereal (425gbox)
5 c Flour
3 c Sugar
5 ts Baking Soda
2 ts Salt
2 ts Cinnamon
5 c Sour Milk
Or
5 tb Vinegar + 5 Cup Milk
4 Eggs
1 c Oil

Measure dry ingredients into a very large mixing bowl
that has a lid. Add eggs, oil and milk. Blend well.
Stores for 6 weeks in frig. Fill muffin cups 1/2 full
and bake at 400øF for 15-20 minutes. OR: mix all dry
ingrediants to store… use as follows (for 12
muffins) 3 c mix 1 c milk (sour or add 1 tb vinegar)
1/4 c oil 1 egg (minus yolk for less cholesterol).
NOTE: this mix works well with Raisin Bran, Fruit N
Fibre, OR just bran cereals.. dryed apple bits may be
a nice addition..

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BOXWALLAH’S CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rhubarb, trimmed weight
1 lb Onions
1/2 lb Raisins
1/2 lb Sultanas
1/2 oz Coriander seeds
2 ts Curry powder
6 oz Granulated sugar
3/4 pt Raspberry vinegar
-OR- red wine vinegar

Cut the trimmed rhubarb into short lenghths and chop
the onions quite finely. Put both ingredients into a
large pan and pour on the vinegar. Then lightly bruise
the whole coriander seeds. Add the seeds direct to
the pan if you want to include them in the chutney. I
love their spicy bite but some people complain that
the seeds stick between their teeth, so you may prefer
to tie them in a piece of buttermuslin and remove
before potting. Bring the contents of the pan slowly
to boiling point, cover and simmer gently for 20
minutes or so to start softening the onion.

Add the dried fruits, sugar, curry powder and 1 1/2
teaspoon salt. Stir to mix well. Then continue
simmering – this time without a lid – for 1 1/2 hours
or so until the rhubarb has pulped down completely,
the flavour is mellow, and the colour is rich and the
consistency is thick. Stir the chutney occasionally as
it cooks to prevent sticking, particularly towards the
end. Pot in warm sterilised jars and allow to mature
for at least one month before eating. The longer you
can resist eating this chutney the better it seems to
taste.

Source: Philippa Davenport in “Country Living”
(British), June 1988. Typed for you by Karen Mintzias

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Title: Fried 100-Year Old Eggs
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 batch

1 c Peanut oil
3 100 year old eggs
1 Salted egg
3 tb Flour
1/2 ts Sugar
2 ts Wine vinegar
1/2 ts Salt
2 Tomatoes

I. Scrape ashes from B with a knife, wash. Cover B with water,
bring to a boil and cook 3 minutes (so that B is firmed). Drain,
cover with cold water a few seconds. Shell; quarter each B.

II. Break up yolk of C with fork and beat C until fluffy.

III. Mix in D gradually; add E, F, G, mix well.

IV. Dip H in boiling water a few seconds; remove skin and cut H into
slices.

COOKING:

1. Heat A to 375F.

2. Dip each B in C-G until well coated. Deep-fry until all sides are
golden brown.

3. Place in the middle of dish, garnish with H. Serve hot or cold.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York.

NOTE: This is a vast book with many interesting recipes and
variations. It has recipes tailored to folks with ulcers and
diabetics as well as the normal recipes. The format is a bit odd,
but the recipes I’ve tried have been good.

Posted by Stephen Ceideburg September 7 1990.

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Title: Bul Go Gi
Categories: Meat
Yield: 4 servings

1 lb beef
4 tb sugar
2 tb sesame oil
6 tb soy sauce
few grains black pepper
1 green onion; chopped w/tops
1 Clove garlic; chopped
4 tb prepared sesame seed
1 tb flour

Cut beef into thin, 3-inch squares. Add sugar oil mix well. Combine soy
sauce, pepper, chopped onion, garlic, sesame seed flour. Add to meat, mix
well marinate overnight in refrigerator. Broil meat over charcoal fire or
cook under broiler or fry in small amount of oil until tender. If frying,
cover tightly after all pieces are well-browned. Add small amount of water
steam until tender. To prepare sesame seed: Put seed in heavy skillet brown
slowly, stirring constantly. When seeds are brown rounded, remove at once
from heat skillet. Add salt mash the seeds in small bowl until pulverized.
May crush between 2 sheets of waxed paper with rolling pin.

Source: MRS STEVEN (PATRICIA) KIM, in “The Bliss of Cooking Returns”, Ft.
Bliss Officer’s Wives Club.

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STIR-FRIED NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Flat rice stick noodles
4 tb Vegetable oil
4 Garlic cloves — crushed
1 Yellow onion — chopped
1 1/2 lb Pork loin
— cut into julienne strips
1/2 c Dried shrimp — soaked in:
1/2 c -Warm water (for 5 minutes)
2 Fresh red chilies
— cut into julienne strips
1 t White sugar
1/8 c Fish sauce
1 t Salt
2 tb Lime juice
3 tb Ketchup
1 t Ground black pepper
1 lb Fresh bean sprouts
— washed, drained
4 tb Green onion, chopped
4 tb Fresh coriander, chopped
4 tb Roasted peanuts, crushed

In a pot of boiling water, drop in the flat rice stick noodles for about 1
minute, stirring constantly to prevent noodles from sticking together.
Remove from heat and drain in a colander. Rinse with cold water. Set
aside. Heat the oil in a large wok and stir-fry the garlic and onion until
golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5
minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black
pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a
large serving platter and garnish with green onion, fresh coriander, and
peanuts.

(Serves 6-8)

From: stigle@cs.unca.edu (Sue Stigleman)

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Gulf-Style Creole Fish

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 tb Butter or margarine

1/2 c Green bell pepper,chopped

1/4 c Onion,finely chopped

1 lb Turbot or other white fish

1 cn Tomatoes,stewed (14.5oz)

1 cn Tomato paste (6oz)

1/2 c Sliced mushrooms

1 1/2 ts Creole seasoning blend

1 cn Clams,minced,drained (6.5oz)

Hot cooked rice

Lemon wedges

1. Melt butter in a large skillet over medium heat; add bell pepper and

onion and cook 6 to 8 minutes or until tender, stirring occasionally.

2. Add fish and cook 5 minutes or until fish is opaque, stirring

occasionally.

3. Stir in tomatoes, tomato paste, mushrooms and seasoning.

4. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until

slightly thickened.

5. Stir in minced clams and cook, uncovered, 2 minutes until thoroughly

heated, stirring occasionally.

6. Serve with rice, garnished with lemon wedges.

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Title: Regina’s Cheddar Biscuits
Categories: Biscuits, Ceideburg 2
Yield: 1 servings

1 1/2 lb Flour
1/4 c Baking powder
1/2 ts Salt
1/4 c Sugar
1/4 lb Butter
3/4 lb Margarine
1 1/2 c Grated Cheddar cheese
1 1/2 c Buttermilk

Mix together the flour, baking powder, salt and sugar in a large
stainless-steel or glass bowl. Cut butter and margarine into large
cubes and, using your hands, work into flour mixture until size of
large peas. Then add cheese and buttermilk to make a soft dough. On a
well floured surface, roll out dough to 3/4-inch thickness; cut with
a 2-inch biscuit cutter. (Will keep for up to 24 hours in the
refrigerator before baking.) Bake at 350F until golden brown. Makes
about 30 biscuits. PER BISCUIT: 165 calories, 3 g protein, 8 g
carbohydrate, 14 g fat (5 g saturated), 15 mg cholesterol, 348 mg
sodium, 0 g fiber. From the San Francisco Chronicle, 6/29/92. Posted
by Stephen Ceideberg; February 24 1993.

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