Title: Garlicky Garbanzo Bean Dip
Categories: Appetizers, Dips, Vegetables, Beans
Yield: 6 servings

3 c Garbanzo Beans; Cooked
1/4 c Water
1/2 c Tahini; Sesame Paste
1/3 c Lemon Juice
1 t Cumin; Ground

MMMMM————————-GARNISHES——————————
1 x Lemon Slices
1 x Parsley; Chopped
1 x Paprika
1 1/2 tb Garlic; Chopped
1 tb Salt
2 tb Olive Oil

Puree the beans with the water in a food processor or blender to the
consistency of a smooth, mashed-potatolike paste. (The beans can also
be mashed with the water by hand) Add the tahini, lemon juice,
garlic, salt and cumin. Continue mixing until light and fluffy. Put
into a serving bowl and swirl in the olive oil. Sprinkle on paprika
and garnish with lemon slices and chopped parsley. Serve at room
temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita
Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese

MMMMM

The secret to crispy crust is moisture in the oven. The French get theirs
crispy in brick ovens which pick up moisture overnight. They also toss
water into the oven and make sure that the bread’s outside is moist.

You can spray the break with water from a small plastic pump.

You can place a pan of boiling water in the oven.

You can paint the outside of the bread with egg.

If you want that nice crunchy bottom on your bread, toss corn meal on the
bottom of the bread or baking pan. The corn will adhere to it and toast up
very crunchy.

Over crunch delights include poppy seeds or hulled sesame seeds for the top
and sides. These may also be placed in with the dough for a nice poppy or
sesame flavor.

Date: Tue, 08 Feb 94 09:23:27 EST
From: Thomas P Collins

From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Southwest Seasoning Mix

2 Tablespoons chili powder 2 teaspoons ground cumin
2 Tablespoons paprika 1 teaspoon cayenne pepper
1 Tablespoon ground coriander 1 tsp crushed red pepper
1 Tablespoon garlic powder 1 tsp black pepper
1 Tablespoon salt 1 tsp dried oregano

Combine and store in an airtight jar or container.

Title: Macaroni Supper Casserole
Categories: Try it, Casserole, Ovo-lacto
Yield: 6 servings

2 c Elbow macaroni (8oz) Salt 3 qt Water,boiling 2 T Corn oil 3 c
Onion,pearl whole 1 Garlic clove,large,crushed 1 cn
Tomatoes,undrained (16oz) 2 t Sugar 1 cn Tomato paste (6oz) 2 Eggs 1 cn
Cottage cheese (16oz) 2 pk Spinach,chopped (10oz) 3 c Cheddar
cheese,grated (3/4#) 1 t Sage,ground

1. Gradually add macaroni and 1 tablespoon salt to rapidly boiling
water so water continues to boil. 2. Cook, uncovered, stirring
occasionally, until tender; drain in colander. 3. Heat oil in large
saucepan. 4. Add onions and garlic; saute over medium heat, stirring
constantly, until onions are almost tender, about 3 minutes. 5. Stir
in undrained tomatoes; break up tomatoes with spoon. 6. Stir in
sugar, tomato paste and 1/2 teaspoon salt. 7. Beat eggs in a bowl
until light; stir in cottage cheese, spinach, 1/2 cup Cheddar cheese,
sage and 1/2 teaspoon salt. Mix well. 8. In an ungreased 13×9-inch
baking dish, arrange in layers; a third of the tomato sauce, half the
macaroni, a third of the Cheddar cheese and half the spinach mixture.
9. Repeat layering; spread the remaining sauce on the spinach layer
and spinkle the remaining cheese around the edges of the casserole.
10. Cover with foil and bake in preheated 400’F. oven 25 minutes. 11.
Uncover and bake 5 minutes longer, or until mixture is hot and bubbly
and cheese is melted.

From the recipe files of Sylvia Steiger, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005

MMMMM

Habitant Pea Soup (Quebec Pea Soup)

Recipe By : “The Multicultural Cookbook for Students,”
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
10 cups Water
2 Bay leaves
2 cups split peas — yellow
1 Onion — finely chopped
2 Carrots — grated
2 cups ham — diced smoked
1 cup celery with leaves — finely- chopped
Salt and pepper to taste

Method:
EQUIPMENT: large saucepan with cover, mixing spoon.

1. Heat water and peas in saucepan over high heat. Bring to a boil for
2
minutes, remove from heat, cover, and set aside for 1 hour.

2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots,
and
celery to pea mixture and bring to boil over high heat. Reduce and
simmer, cover and cook for about 1-1/2 hours until peas are tender,
stirring frequently. If necessary, skim off fat. If using salt pork,
remove form soup, cut into small pieces, and return to soup. Remove ham
hock and discard. Add salt and pepper to taste.
Yield: 10 servings

D: 1 RECIPES SOUP HABITANT PEA SOUP.DOC

– – – – – – – – – – – – – – – – – –

NOTES : SERVE; hot in individual bowls. Pass saltines or crusty bread
for
dunking

From: “The Multicultural Cookbook for Students,” Albyn Webb,
ORYX Press, 1993.
Posted by Bud Cloyd

Where I grew up in Eastern Canada, this was called affectionately
“Quebec Pea Soup”, it is a great soup.

Title: END-OF-THE-GARDEN PICKLES
Categories: Pulses and , Sauces and , Vegetables
Yield: 1 servings

6 c Red And Green Bell Peppers
Chopped
3 c Onions — diced
3 c Cucumbers — diced
1/2 c Salt
2 qt Water
3 c Carrots — diced
3 c Lima Beans
3 c String Beans
3 c Cauliflower Flowerets
7 c Vinegar
7 c Sugar
3 tb Mustard Seed
1 tb Celery Seed

Combine the first 6 ingredients and let stand
overnight in refrigerator. The
following day, partially cook carrots, beans and
cauliflower until they can be pierced with a fork. Do
not overcook. Drain liquid from both cooked and
uncooked vegetables. Combine all vegetables in a large
kettle and add remaining ingredients. Cook vegetables
about 20 minutes, bringing to a full,
rolling boil. Pack pickles in sterilized jars and seal.

Recipe By :

—–

Title: WOK CHOP SUEY
Categories: Chinese, Meats, Poultry, Vegetables, Stir fry
Yield: 6 servings

1 c Shreded pork (see NOTE)
1 tb Soy sauce
1/2 c Bamboo shoots, shredded
1/2 c Water chestnuts,sliced
1 Celery, long stalk,sliced
Salt pepper, as required
2 tb Peanut oil
1 Onion,medium,slice thin
3 c Bean sprouts,fresh or
1/2 lb Bean sprouts, fresh
1/2 c Canned mushrooms,sliced or
1 c Mushrooms, fresh, sliced
1 tb Cornstarch,dis 1/3 cup water

NOTE; beef, shrimps, chicken, veal, turkey may be used
in lieu of pork.

If you are worried about overcooking the ingredients
when adding more, remove them from the wok after they
are cooked and put them in a 150 deg (F) oven until
you wish to combine them.

Shred pork into narrow strips, slice onion. Marinate
both in soy sauce for min. In the meantime slice all
other ingredients and arrange on platter, ready to
cook. Assemble corn starch solution.

Place oil in walk, turn on heat. As oil is heating
turn wok so that oil will coat as much cooking surface
as possible. When oil begins to smoke slightly, add
marinated pork and onions. Stir fry about 2 min until
pork is browned. Place wok cover over pork and cook
another 2-3 min, making sure that the meat is
thoroughly cooked. Uncover wok, add bean sprouts and
celery. Stir and cook for 2 min. Add all the rest of
the ingredients–add salt and pepper for taste. Stir
fry thoroughly. Cover wok and cook for another 2-3
min. Uncover wok and add cornstarch solution; be sure
the solution is welll mixed before adding to wok.
Shut heat off and stir all food together. Serve over
rice.

—–

KICKIN’ SKILLET CHILI

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound ground beef
1 onion — chopped
1 package pre-mixed chili seasonings
Pickled jalapenos — to taste
3 cans stewed tomatoes, Mexican flavor — if
possible
1 can red kidney beans — drained and rinsed
Toppings:
Sour cream, grated cheddar cheese, red oni

Heat electric skillet on medium high setting.
Break apart ground beef and add to skillet.
Cook for 3 minutes and stir in chopped onion.
Cook until the beef is no longer pink.
Stir in the chili seasonings and jalapenos and mix well.
Add tomatoes and stir to combine.
Simmer for 30 minutes on medium heat.
Stir in red kidney beans and allow to simmer for 10 minutes.
Serve hot with sour cream, grated cheddar cheese, and red onion.

Yield: 2-3 servings

– – – – – – – – – – – – – – – – – –

NOTES : Show #BW8351

Homemade Chocolate Pudding Pie Filling

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : =

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups unsweetened cocoa powder — sifted PLUS
2 tablespoons unsweetened cocoa powder — sifted
3 1/4 cups granulated sugar
1 1/3 cups cornstarch
1/2 teaspoon salt

In a large bowl, combine all ingredients. Stire with a wire whisk until ev=
enly distributed. Pour into a 6 cup container with a tight fitting lid. S=
eal container. Label with date and contents. Store in a cool, dry place. =
Use with 3-4 months. =

Makes about 6 cups Homemade Chocolate Pudding Pie Filling.

– – – – – – – – – – – – – – – – – – =

DANISH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Lean middle bacon, rind
-removed and finely chopped
1 sm Onion, finely chopped
3 ts Butter
3 ts Plain flour
8 fl Lager
8 oz Grated Havarti cheese
8 oz Grated Samso cheese
sm Sweet and sour gherkins and
-chunks of light rye bread,
-to serve

Method: Put bacon, onion and butter into a saucepan
and cook until bacon is golden and onion is soft. Stir
in flour, then gradually add lager and cook until
thickened, stirring frequently. Add cheeses, stirring
all the time, and continue cooking until cheeses have
melted and mixture is smooth. Pour into a fondue pot
and serve with gherkins and chunks of light rye bread.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –