Spaghetti Sauce of Three Meats I.E.S.JJGF65A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pasta Sauces
Beef Italian

Amount Measure Ingredient — Preparation Method
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—–PHILLY.INQUIRER—–
1 pound Beef — cut up
1 Juice of 1/2 lemon
3 Bay leaves
4 Garlic cloves — crushed
1 pound Chicken — cut up
1 1/2 pound Italian meatballs
1 tablespoon Basil
16 ounce Tomato paste
1 pound Pork — cut up
1 pound Spaghetti
1 cup Parsley — chopped
1 28 ounce Can Italian tomatoes
1 Onion

1. Brown the meat pieces in hot fat with the sliced onion and garlic. 2.
Add the strained tomatoes and paste. Stir in the seasoning and simmer f 1 1/2
to 2 hours. 3. Add the lemon juice to taste.
4. Cook the spaghetti.
5. Heat the meat balls.
6. Slice the meat, which you have removed from the sauce and then combine
sauce, meat and meat balls. Serve. 7. This recipe freezes well.

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Title: Buddhist Nuoc Leo
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste (optional)
1 tb Roasted peanuts [I use
-unsalted Planter’s]

Here’s one that’s very simple and good. This sauce is used in
Buddhist vegetarian dishes.

Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; March 27 1991.

MMMMM

NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
KOFTA:
2 lg Russet potatoes, boiled,
-peeled, mashed
1/2 c Green peas, fresh or frozen
1/4 c Shredded Cheddar cheese
1 Fresh hot green chile,
-chopped
1/2 ts Ground coriander
1 t Cumin seeds
1 1/2 ts Salt
1/4 c Chopped cashew nuts
1 tb Raisins
3/4 c Chick-pea flour or corn
-flour (see note)
1 c Water
Mild vegetable oil for deep
-frying
SPICY CREAM SAUCE:
8 Whole cashew nuts
2 Whole cloves
1 pn Nutmeg
1/2 Inch cinnamon stick
1 Garlic clove, peeled
2 tb Unsalted butter
1 lg Onion, grated
1 pn Turmeric
2 ts Paprika
1/2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Salt
1 c Half-and-half
1 c Water
1/2 c Heavy cream
2 tb Chopped fresh cilantro

Kofta, a classic dish of Moghul origin, is one of the most important
preparations of Indian vegetarian cuisine. Traditionally, koftas are
simmered in a delicate sauce and turned into a curried main dish. These
kebabs are wonderful served as cocktail appetizers with a yogurt or fruity
dipping sauce.

The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,
cashews and raisins. Form mixture into 1-inch balls.

Make a batter with the flour and water. Season with pinch of salt, if
desired.

Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
balls into batter to coat completely, and deep-fry until brown (do not
crowd), about 4 minutes. Set aside.

(If you want the kebabs to remain firm, put them on a heated serving
platter, and tent with foil. To serve, bring cream sauce to a boil and pour
over kebabs.)

The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little
water to make a fine paste. Set aside.

Heat butter in a large saucepan over medium-high heat. Add onion and saute
until wilted; stir in ground paste and cook 2 minutes.

Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half
and water. Reduce heat and simmer about 15 minutes.

(May be prepared 2 days ahead, cooled, covered and refrigerated.)

Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
Garnish with cilantro and serve immediately.

Note: Chick-pea flour (also called besan) may be purchased at Indian
grocery stores.

PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g
saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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Title: Basic Onion Soup
Categories: Soups/, Stews
Yield: 6 Servings

6 lg Onions
6 tb Olive oil
6 c Water or stock of choice
4 Bouillon cubes (if soup
-stock is not used)
6 sl Bread, toasted
Salt and pepper to taste
Grated Gruyere cheese

Cut the onion into thin slices. Pour the oil into t he soup pot and cook
the onions slowly until they turn brown. Stir continually. Add the water
and bouillon cubes. Bring the water to a boil and boil for 5 minutes, and
simmer for 10 more. Add the salt and pepper. Stir well. Pour the soup into
oven-proof soup bowls. Add a slice of toasted bread on top, cover the
entire top of the bowls with grated cheese, and carefully place the bowls
into a preheated oven (350) for 5 to 10 minutes. Serve the soup with the
cheese begins to bubble.

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Title: Acorn Squash Soup W/corned Beef Walnuts
Categories: Soups, Beef, Nuts
Yield: 12 servings

1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash, Peeled,
-Seeded Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 oz Prepared Horseradish,
2 qt Corned Beef Broth
1 1/2 c Heavy Cream
Salt
Pepper
6 oz Walnuts, Shelled
-Toasted
4 tb Chives, Snipped

Cook the corned beef with water and seasonings until tender. Remove
from the broth. Trim Cube. De-fat the broth. Add the squash. Cook
until tender. Cool. Use a food processor to puree. Add the cream and
horseradish. Season to taste. Add the cubed corned beef. Sprinkle
with toasted walnuts and chives immediately before serving.

Chef Fritz Sonnenschmidt From: Joel Ehrlich

MMMMM

1 pound fresh green beans, 1″ pieces, steamed until tender cooled
1 15-16oz can garbanzos
1 15-16oz can kidney beans
1 large red onion, coarsley chopped
1/2 cup seasoned rice vinegar

Combine all ingredients in a sealed plastic container and shake well.
Let sit in fridge overnight, gets better with age, up to 10 days in the
fridge.

Title: Daiquiri Souffle
Categories: Desserts
Yield: 4 servings

1/2 c Cold water
1 tb Unflavoured gelatin
4 Large eggs, separated
3/4 c Sugar
1 Rind of lemon and lime
2 tb Lime juice
2 tb Lemon juice
4 tb Light rum
1 c Whipped cream

Put water in a pan. Sprinkle gelatin on top; let stand at least 5
minutes. Beat egg yolks and sugar together until pale and fluffy. Add
lime and lemon rind; mix to blend. Cook gelatin mixture over low
heat until dissolved. Add egg yolk mixture; cook gently, stirring
constantly, 3 to 5 minutes. Don’t let mixture boil or it may curdle.
Remove from heat; stir in rum, lemon and lime juices. Cool until
just beginning to gel. This can be hastened by setting bowl on bed of
ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl
until soft peaks form. Fold whipped cream and beaten egg whites into
gelatin mixture. Pour into prepared dish. Chill.
Decorate with whipped cream, violets, and lime slices.

MMMMM

MANGO CHICKEN SALAD

Recipe By : Great Good Food by Julee Russo
Serving Size : 6 Preparation Time :0:30
Categories : Poultry Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole chicken breasts without skin — boned
1 cup chicken broth, fat free
1/2 cup golden raisins
1 whole mango — peeled and cubed
3/4 cup Low Fat Blend
1/4 cup mango chutney
2 tablespoons sour cream, light
2 1/2 teaspoons curry powder
1/4 cup fresh parsley — minced
1 cup pineapple — coarsely chopped
2 cups grapes

Cook chicken. Set aside to cool.

In a large bowl, shred or cut the chicken into bite sized pieces. Add the
raisins, mango and grapes and mix well.

In a small bowl, whisk the Low Fat Blend, chutney, sour cream, curry powder,
and parsley together. Combine with the chicken and chill for at least 3
hours. Just before serving, stir in the pineapple. Serve on a bed of mixed
greens.

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NOTES : Low Fat Blend: Equal parts non-fat yogurt and non-fat cottage
cheese zapped in the blender until smooth. I make up a jar and keep it in
the refrigerator as a lot of recipes in Great Good Food call for this
ingredient.

Title: TOFU AND BROCCOLI STIR-FRY
Categories: Diabetic, Tofu, Vegetarian, Vegetables, Main dish
Yield: 4 servings

2/3 c Water
2 tb Dry sherry;
2 tb Reduced-sodium soy sauce
4 ts Cornstarch;
1 ts Grd ginger;
1/4 ts Crushed red pepper;
Nonstick spray coating
2 cl Garlic; minced
3 c Broccoli; cut into bite-size
-pieces
1/2 c Onion; cut into wedges
1 c Fresh bean sprouts;
1 lb Tofu; fresh (bean curd) cut
-into 1/2″ pieces
1 1/3 c Cooked brown rice; hot

For sauce, stir together water, sherry, soy sauce,
cornstarch, ginger, and red pepper; set aside.
Spray a cold wok or large skillet with non-stick
coating. Preheat the work or skillet over medium
heat. Add garlic; stir-fry for 15 seconds. Add
broccoli; stir-fry for 3 minutes. Add onion; stir-fry
for 3 minutes. Add bean sprouts, stir-fry for 1
minutes. Push vegetables from the center of the wok
or skillet. Stir sauce; add to the center of the wok
or skillet. Cook and stir till thickened and bubbly.
Cook and stir for 1 minute. Stir vegetables into
sauce; stir in tofu. Heat through. Serve with rice.
Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE + 1 1/2 VEGETABLE EXCHANGES +
1/2 FAT EXCHANGE

Brought to you and yours by Nancy O’Brion and her
Cook Book.

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BEAN SOUP I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Great northern beans
2 lg Onions, finely chopped
2 Cloves garlic, chopped
2 qt Water (or more if needed)
1 lb Smoked sausage, diced
Salt pepper to taste

Presoak beans for faster cooking. Combine
ingedients and cook in heavy pot over low heat until
tender, at least 2 hrs. Mash with potato masher until
beans blend into soup. Best served with warm corn
bread. This recipe is perfect for crock-pots and slow
cookers if cooking time is extended.

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