Title: CURRIED OMELETTE
Categories: Curry, Cheese/eggs
Yield: 1 servings

-Gravy: 50.00 g Onion
50.00 ml Oil -sprig curry leaves
375.00 ml Coconut milk 0.50 ts Chilli powder
1.00 ts Paprika 0.50 ts Salt
1.00 ts Turmeric 1.00 ts Curry powder
3.00 ts Lime juice

Prepare the omelettes as above, fold each into three and set on one side.
Make the gravy by chopping the onion, then heat the oil and stir fry onion
and curry leaves for 2 minutes. Add the coconut milk, chilli powder,
paprika powder, salt, turmeric and curry powder and cook gently,
stirring occasionally, until the gravy thickens. Remove from the heat, add
the omelettes and slice them. Sprinkle with the lime juice. From “A taste
of Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0

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Title: HAU TOEI CHAO FAN B1
Categories: Eggs, Chinese, Side dish, Grains
Yield: 6 servings

1/4 c Peanut or other salad oil
4 Eggs; well-beaten
1 c Chopped onion
10 oz Frozen peas carrots
— thawed
2 ts Salt
4 c Cold cooked rice
3 tb Soy sauce
1/2 c Diced cooked ham
2 Scallions; finely chopped

Heat 2 tbs. oil in wok or large skillet over high heat
until very hot. Add eggs, stir-fry 1/2 munite until
firm (same as scrambled eggs). Remove, cut into small
pieces and set aside set aside. Heat remaining oil
over high heat; lightly brown onion. Add peas and
carrots and salt; stir-fry 1 minute. Add cold rice,
stir constandly for 2 minutes. Add soy sauce, ham,
scallions and egg; mix well and serve hot.

Temperature (s): HOT Effort: AVERAGE Time: 00:20
Source: ANNA KAO’S Comments: PITTSBURGH, ASPINWALL

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Caramelized Pear Charlottes w/Persimmon

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Firm-ripe Bosc pears — peel,
-core, cut in 6ths
1/2 Stick unsalted butter
1 tb Sugar plus additional to
-taste
7 sl Homemade-type white bread
3 Very ripe Hachiya persimmons
-(not Fuyu)
Fresh lemon juice to taste

In a small non-stick skillet melt 1 tablespoon butter
over moderately high heat until foam begins to subside
and saute pears, turning occasionally, until golden,
about 10 minutes. Sprinkle 1 tb sugar over pears and
cook, stirring once or twice, until golden brown and
caramelized, about 1 minute. In a food processor or
blender puree pears until smooth and transfer to a
bowl. Pear puree may be made 1 day ahead and chilled,
covered. Preheat oven to 400~. In a small saucepan
melt remaining 3 tb butter. Cut 2 bread slices into
rounds the same size as bottoms of two 1/2-c charlotte
molds, ramekins, or custard cups and cut 2 bread
slices into rounds the same size as tops of molds,
reserving bread trimmings. In a small food processor
grind trimmings fine and stir into pear puree. Brush
smaller rounds on both sides with some melted butter
and with them line bottoms of molds. Cut remaining
bread slices into 1″ squares and discard crusts. Brush
squares on both sides with some remaining butter and
line sides of molds with them, overlapping slightly
and pressing gently against side of mold. Divide
enough pear puree between lined molds to fill them to
within 1/8″ of top. Brush remaining 2 bread rounds on
both sides with remaining butter and top molds with
them, pressing down gently but firmly to cover filling
completely. Charlottes may be prepared up to this
point 3 hours ahead and chilled, covered. Bake
charlottes 20 minutes, or until bread is golden brown.
While charlottes are baking, peel and core 2
persimmons and in food processor puree with lemon
juice and additional sugar. Divide persimmon puree
between 2 dessert plates and carefully invert
charlottes onto it. Cut remaining persimmon into
wedges and arrange around charlottes. Source: Cooking
Live, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.

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Title: Cinnamon Raisin French Toast With Date-Nut Butter
Categories: Bread, Brunch, Breakfast, Posted-mm
Yield: 4 servings

6 tb Milk
6 tb Buttermilk
2 lg Eggs
3 tb Granulated sugar
1 ts Vanilla extract
1/2 ts Cinnamon
1 pn Nutmeg
8 Slices cinnamon-raisin bread
1/4 c Unsalted butter
-Date-Nut Butter
-(recipe listed)
-Powdered sugar, for dusting

Source: California Milk Advisory Board

In a large, shallow dish, beat together milk, buttermilk, eggs, granulated
sugar, vanilla, cinnamon and nutmeg.

Soak bread slices in egg mixture until bread is soaked through but not
falling apart.

Melt 2 tablespoons of the unsalted butter in a large skillet over medium
heat; add 4 bread slices and cook until crisp and golden brown on both
sides, about 5 minutes. Remove and keep warm. Repeat with remaining
unsalted butter and bread slices. Serve with Date-Nut Butter and dust with
powdered sugar. Makes 4 servings.

Nutrition facts per serving (2 slices French toast with 1 teaspoon Date-Nut
Butter): 370 calories, 20 g fat, 145 mg cholesterol, 270 mg sodium,
41 g carbohydrates, 9 g protein.

Recipe Created by Bradley Ogden, Chef-owner Lark Creek Inn, Larkspur, CA
Recipe from: California Milk Advisory Board

From the recipe files of suzy@gannett.infi.net

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Lemony Glaze (see below)
1/3 cup butter melted *
1 teaspoon baking powder
1 cup sugar
1 teaspoon salt
3 tablespoons lemon extract
1/2 cup milk *
2 eggs *
1 1/2 tablespoons grated lemon peel
1 1/2 cups all-purpose flour
1/2 cup chopped pecans

Lemony Glaze
1/4 cup lemon juice
1/2 cup sugar

Prepare lemony glaze and set aside. In a large bowl, cream butter, sugar
and lemon extract until fluffy. Add eggs, beating until mixture is
blended. In a medium bowl, sift flour, baking powder and salt. Pour 1/3
of the flour into the egg mixture. Add 1/3 of the milk. Stir until
blended. Continue adding flour and milk alternately until all is
blended. Do not overmix. Fold in lemon peel and pecans. Pour batter
into prepared pan. Bake one hour or until wooden pick inserted in center
comes out clean. Remove bread from oven and immediately pour lemony
glaze slowly over the top. Let stand 15 – 20 minutes. Turn out onto
rack to cool. May be frozen.

Before serving bread bring to room temperature. Cut in thin slices.
(This is easy to do, since this stuff is pretty dense and moist).
Serve with butter, or lemon curd or clotted cream. (I like it best
with lemon curd).

Variation:

Bake it in smaller loaf pans for finger-food sized slices for parties.

* For Vegans:

Margarine works well in this. I have never tried it with egg substitutes
or dairy milk substitutes, but I don’t see why it wouldn’t work. The
texture might be different, but I think it would still taste good.
(I doubt that it would be much more dense than the original version).

Notes:
This has been a huge success everywhere it has showed up.
Preheat oven to 350 degrees F. Grease and flour a 9"x5″ loaf pan.

Title: Medianyky (Honey Cookies)
Categories: Cookies, Christmas, Russian
Servings: 12

4 c Unbleached All-Purpose Flour
1 ts Ground Cinnamon
1/2 ts Ground Cloves
1/2 ts Ground Ginger
1/2 ts Ground Nutmeg
1 c Powdered Sugar
2 ts Baking Powder
2 Extra Large Eggs
1 c Honey
2 tb Chopped Orange Peel
1 lg Egg; Beaten With A Little
-Water For Glazing
20 Blanched Almonds
Coarse Sugar Crystals

Sift the flour, spices, sugar, and baking powder together, blending well.
Add the eggs, honey, and orange peel to make a soft dough. On a floured
work surface, roll out the dough to about 1/2-inch thick. Cut into shapes
with cookie cutters, and place on a lightly greased or non-stick cookie
sheet, brushing each one with the egg wash glaze. Place 1/2 of an almond
in the top center of each cookie and sprinkle with the sugar crystals.
Bake in a preheated 350 Degree F. oven until done, about 15 minutes. Cool
on wire racks and store in airtight tins.

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Title: Avocado Stuffed with Smoked Fish (West Africa)
Categories: African, Seafood, Ceideburg 2
Yield: 4 servings

4 Hard-cooked eggs *
1/4 c Milk
1/4 c Strained fresh lime juice
1/4 ts Sugar
1/2 ts Salt
1/3 c Vegetable oil
2 tb Olive oil
1/2 lb Smoked whitefish
2 lg Ripe avocados
12 Strips of fresh red bell
-pepper or canned
-pimiento **

* the yolks rubbed through a sieve and the whites finely chopped.

** each cut about 1/4 inch wide and 2 inches long.

In a deep bowl, mash the egg yolks and milk together with a spoon or
table fork until they form a smooth paste. Add 1 tablespoon of the
lime juice, the sugar and the salt.

Then beat in the vegetable oil, a teaspoon or so at a time; make sure
each addition is absorbed before adding more. Add the olive oil by
teaspoonfuls, beating constantly. Stir the remaining lime juice into
the sauce and taste for seasoning.

With your fingers or a small knife, remove the skin from the fish and
pick out any bones. Drop the fish into a bowl and flake it finely
with a fork. Add the chopped egg whites and the sauce, and toss
together gently but thoroughly.

Just before serving, cut the avocados in half. With the tip of a
small knife, loosen the seeds and lift them out. Remove any brown
tissue like fibers clinging to the flesh.

Spoon the fish mixture into the avocado halves, dividing it equally
among them and mounding it slightly in the center. Arrange 3 strips
of sweet pepper or pimiento diagonally across the top of each avocado
and serve at once.

Makes 4 servings.

From “African Cooking”, Laurens van der Post and the editors of Time
Life Books, “Foods of the World” series, 1970. LOC # 77-119620.

Posted by Stephen Ceideberg; February 24 1993.

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CURRIED SPINACH CHICK PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 ea Garlic cloves, minced
1 md Carrot, grated
1/4 c Raw barley
1 ea Bay leaf
2 1/2 c Stock
4 c Cooked chick peas
3/4 lb Spinach, steamed chopped
1 sm Zucchini, diced
1 1/2 ts Favourite curry powder
1/4 ts Thyme
1/4 ts Cumin
Salt pepper
2 c Stock
2 tb Lemon juice

Heat oil saute garlic for 1 minute. Add carrot, barley, bay leaf
2 1/2 c stock. Bring to a boil, cover simmer for 15 minutes.
Puree half the chick peas add to the pot with the spinach, zucchini
seasonings. Simmer covered for another 10 minutes. Add the rest of
the chick peas, the remaining stock lemon juice. Simmer gently for
another 15 minutes until the barley is tender.

– – – – – – – – – – – – – – – – – –

Title: Tahnabour (Yogurt Soup)
Categories: Armenian, Soups
Yield: 6 servings

1/3 c whole wheat or barley
3 c water
1 qt yogurt
1/2 onion, chopped fine
1 tb oil
2 tb butter
1/2 ts paprika
1 egg
1 tb water
Dried mint

Tahnabour is a traditional soup served in most regions of Armenia. It
is a light soup said to aid digestion and often fed to those ill with
a “sick stomach.”

In a 3-quart suacepan, put 2 tablespoons water, 1 tablespoon flour,
and the egg. Beat with an egg beater.

Mix water with Madzoon to dilute and add to egg mixture. Heat and stir
constantly until it reaches a boil. Do not boil.

Add the barley and then salt to taste. Add dried mint.

Saute the onions in an oil and butter misture until reduced. Onions
will appear clear and glossy. Add paprika.

Add this vegetable and spice mixture to the soup. Warm soup
carefully; do not boil. Walt

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Title: ARMCHAIR QUARTERBACK CRUNCH
Categories: Snacks
Yield: 4 servings

3 qt Popped popcorn
2 c Mini pretzels
1/3 c Rasted pepitas or hulled
Pumpkin seeds (optional)
1/4 c Regular or light margarine
2 tb Grated Parmesan cheese
1 ts Mexican seasoning

Place popped popcorn, pretzels and pepitas in large bowl. Melt
margarine in small pan. Add Parmesan and Mexican seasoning. Drizzle
over pop corn and toss lightly. Makes about 3 1/2 quarts.

From: Danial Mannen Date: 24 Mar 96

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