⁂ Recipes from Cyberspace

Welcome to my emporium of links! Here you will find many websites that I think are cool, useful, whimsical, or interesting that I'd like to share with everyone! Many of them are websites I grew up with, while others were found by Pearlnight while she surfed the indie web. I've included many portfolio sites of artists I like, archives of historical materials, bizarre personal pages from Geocities and Angelfire, silly pictures, projects both ongoing and forgotten, nature photos, and many other strange and interesting things.

Recipe Menu

1981 World Championship Butterfield Stagline Chili

Ingredients

1 can (7oz) whole green chiles, minced
1 can beer
2 beef bouillon cubes
2 jar (3oz) chili powder
1 T cumin
1 T dry mustard
1 1/2 cloves garlic, minced
10 lbs lean beef brisket, finely chopped
4 medium onions, minced
1 t oregano
2 lbs ground pork
1 t salt
1 oz tequila
1 can (15oz) tomato sauce
1 lb whole tomatoes, finely chopped
1/4 c oil

Instructions

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes.
Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

Serves 25

KEY WORDS: chili, entertain, freezes well, kids, main dish, make ahead, outdoor, spicy, meat, beef.

Anne Rosensweig's Arcadian Eight Bean Chili

Ingredients

12 oz beer
1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy
1/4 C cayenne pepper, or to taste for the timid of tongue
1/4 C ground cinnamon
1/4 C toasted coriander seeds, ground
2/3 C minced garlic
1/2 C ground dried Poblano chili peppers
5 lb lean ground beef
108 oz (#10 can) Italian plum tomatoes, with juice
1 lb bacon
5 large onions, peeled and chopped
1/4 C paprika
salt to taste

Instructions

In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.
While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour.
In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture.
When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

Serves 25

Antipodal Mead (Traditional)

Category: Beverages: Drinks, punch, etc...

Posted by: Zero

Quantity:

Ingredients

4 tsp. acid blend
14 gram or 1/2 oz dried Champagne yeast or Pris de Mousse wine yeast rehydrated in preboiled 105 degree water for 10 min. before pitching
F.G. (Final Gravity) 1.020 - 1.035
1 Tbsp gypsum
Ingredients for 5 gallons (that's 5g water)
1/4 tsp. Irish moss powder
15# light honey
O.G. (Original Gravity) 1.120 - 1.130
1/2 oz yeast extract

Instructions

Add the honey, gypsum, acid blend and Irish moss to 1.5 gallon water and bring to a boil for 15 min. Skim the coagulated meringue like foam off the surface.
Transfer the hot mead wort to a closed fermenter system and cold water. Seal and shake to aerate the wort.
Rehydrate and pitch the yeast when temp. is below 80 degrees F. Ferment to completion, then rack into a secondary fermenter and let clear.
Bottle when mead has cleared. It is ready to drink when cleared.

Comments

What is mead? mead is defined as yeast-fermented honey water. if fruit is added to this, it is technically called a melomel. with grapes, it is called pyment. a mead with herbs and/or spices is called a metheglin. honey and apple juice fermented make cyser. a spiced pyment is called hippocras,

Apple Bread

Category: Breads: Bread, muffins, rolls, etc...

Posted by: Paul Stafford

Quantity: ??

Ingredients

1 cup unbleached white flour
1 cup whole wheat flour
1 large egg, beaten
1 tsp cinammon
1/2 packed cup light brown sugar
1/2 tsp baking soda
1/4 tsp salt
2 packed cups coarsely-grated tart apple
2 tsp baking powder
3 Tablespoons fresh lemon juice
4 Tablespoons melted butter
Optional: (1/4 tsp vanilla extract, 1/2 cup chopped nuts)
Optional: 1/2 tsp. fresh lemon rind

Instructions

Combine grated apple, lemon juice (& rind).
Beat together sugar, butter and egg. Combine with apple.
Sift dry ingredients together into a mixing bowl. Make a well, and pour in the first mixture. (Add vanilla & nuts.) (Or not.) Stir until positively combined.
Spread into buttered pan. Bake 40-50 minutes (until knife comes out clean).

Applesauce Spice Cake

Category: Desserts: Cake, cookies, mousse, puddings, etc..

Posted by: SilverMt

Quantity:

Ingredients

1 can applesauce (or jar, about 15 oz.)
1/2 tsp. cloves, ground
1 tsp. cinnamon, ground
2 eggs
2 1/4 c flour
1/3 c milk
1/2 tsp. nutmeg, ground
1 c raisins
1/2 tsp. salt
2/3 c shortening
1 1/4 c sugar
1/2 c walnuts, chopped
2 tsp. baking soda

Instructions

Preheat oven to 350. Grease and flour 13" by 9" pan.
Combine all ingredients except raisins and walnuts in a large bowl and beat at low speed until well blended. Increase speed to high and beat 2 minutes.
Stir in raisins and nuts by hand.
Pour batter into pan. Bake 40-45 minutes, use clean toothpick test for doneness. Cool before serving, sprinkle top with powdered sugar or ice when cool. (Spices can be adjusted to taste, and raisins and nuts are optional)

Comments

(I sometimes use a cream cheese frosting, flavored with orange, lemon or rum) Save me a piece, OK?

Awesome Spinach Salad

Category: Salads: Side dishes, salads, etc.

Posted by: Julie Reynolds (UseNet)

Quantity: ??

Ingredients

bacon bits (fake or real)
some bean sprouts
1 bunch raw spinach
parmesan cheese

Dressing

5 Tbs. parmesan cheese
dashes of pepper
dashes of salt
2 Tbs. Dijon mustard
1 egg
1-3 cloves of garlic (depends on you)
1/2 cup lemon juice (fresh is best)
1/2 cup vegetable oil (or any type of oil)
3 dashes Worcestershire sauce (makes it zesty!)

Instructions

In a Tupperware shaker bottle or some other container, put in one egg, add the lemon juice and the oil. Cut the garlic cloves into tiny pieces and add them in. Mix in the remaining dressing ingredients and shake! Refrigerate for at least 1 hour before serving.
Make sure you carefully wash the spinach (the bunches are awful sandy!). Tear apart into small salad sized pieces. In a small bowl for each guest or in a large one (your choice) put in spinach with bean sprouts on top. Sprinkle with parmesan and bacon bits. At serving time pour dressing over and Voila!!

Comments

My mom used to make this and once you have it once you develop a craving for it. This salad is very tasty and impressive to dinner guests and does NOT taste like cooked spinach at all!

Baklava

Category: Desserts: Cake, cookies, mousse, puddings, etc..

Posted by: Slainte

Quantity: (makes about 100 2 1/2 inch long diamonds)

Ingredients

1/8 tsp. cloves
1 tsp. cinnamon
24 sheets phyllo dough (1 lb.)
1/2 lemon
1 1/2 cups coarsely chopped nuts: almonds, pistachios and walnuts in any proportion
1 Tbsp. orange-blossom water
1/2 cup sugar or honey
2 Tbsp. sugar
1 cup sweet butter
3/4 cup water

Instructions

Simmer a syrup of 3/4 cup water, 1/2 cup sugar or honey, and 1/2 lemon until it is thick enough to coat the back of a spoon. Remove the lemon. Add 1 Tbsp. orange-blossom water and simmer a few minutes longer. Cool and refrigerate.
Prepare a filling of 1 1/2 cups coarsely chopped nuts and sprinkle with a mixture of 2 Tbsp. sugar, 1 tsp. cinnamon, and 1/8 tsp. cloves.
Melt 1 cup sweet butter.
Layer 12 sheets of phyllo on an 11 x 15 inch buttered baklava pan, brushing the sheets of dough with about half the butter. Spread the filling on top and cover with the remaining 12 similarly buttered sheets.
Preheat oven to 350 F. Cut the top layered sheets and filling diagonally into 2 inch long diamonds, but leave the bottom few layers uncut. Bake about 30 minutes. Raise oven temperature to 475 F. and bake about 15 minutes longer or until golden.
Remove from oven. Pour the refrigerated syrup over the top of puffed dough. Cut, using the same diagonals, through the uncut layer of dough and serve the diamond-shaped slices when cooled.

Comments

This is just the Joy of Cooking Baklava recipe...don't know how good it is.

Banana Bread

Catagory: Breads

Posted by: Bryn

Quantity: ??

Ingredients

1 and 3/4 c all purpose flour
1 c bananas
1/2 c butter/marg
2 eggs
1/2 to 1 c nuts
1/2 tsp salt
1 tsp soda
2/3 c sugar

Instructions

Blend together butter/marg, sugar, and eggs
Blend together in separate bowl all purpose flour, soda, salt
Add to the butter/egg/sugar mix some of the flour, about 1/2 cup, then stir it all in. A wooden spoon works wonderfully
Then add about 1/3 of the bananas, then stir them in. Repeat until flour and bananana are all added in, then add nuts.
Bake at 350 F. for 20/30 mins, use the knife test to see if finished.

Comments

1 c bananas mooshed equals about 2 mediums, 1 1/2 large. (freeze them for about 2 days to get the degree of black awful nastiness you want)

PS, don't melt the butter/marj, instead have it all room temp. Works best.

Banana Bread

(from the Moosewood Cookbook by Mollie Katzen)

Category: Breads: Bread, muffins, rolls, etc...

Posted by: Slainte

Quantity: (2 loaves)

Ingredients

1/4 tsp. almond extract
1 1/2 cups mashed ripe banana pureed with
3 tsp. baking powder
1/2 tsp. baking soda
2/3 cups black coffee (honest, it's tasty!)
1 1/3 cups packed brown sugar
1 cup (2 sticks) butter, softened but not melted
2 tsp. cinnamon
3 eggs
1 tsp. grated orange rind
1/4 tsp. nutmeg
1 tsp. salt
2 tsp. vanilla
2 cups white flour
2 cups whole wheat flour

Instructions

Beat in large bowl, beginning with sugar or honey and butter, add eggs one at a time. Add remaining ingredients and beat till light in color.
Add flour mixture and banana stuff alternately to the butter mixture, beginning and ending with flour (flour-banana-flour-banana-flour). After each addition mix gently to combine, but do not beat or otherwise overmix--this toughens and dries a cake.
Add nuts and raisins last if you want them.
Generously butter 2 loaf pans and sprinkle with sesame seeds (they'll stick to the butter). Divide batter and bake at 350 F. for 40-50 minutes or until done.
Cool 10 minutes in the pan then remove to wire rack to finish cooling.

Comments

Banana-nut (opt) Bread

Category: Breads: Bread, muffins, rolls, etc.

Posted by: Lisa Jenkins (Only Me)

Quantity: one loaf (well?!)

Ingredients

1 3/4 cup all-purpose flour
1 cup mashed ripe bananas
1 tsp. baking powder
2 eggs
1/2 cup chopped nuts (optional)
1/2 tsp. salt
1/3 cup shortening
1/2 tsp. soda
1/2 cup sugar

Instructions

Preheat oven to 350 degrees F.
Cream shortening and sugar; add eggs and beat.
Sift dry ingredients; add alternatively with banana. Blend well.
Stir in nuts.
Pour into well-greased 9 1/2 x 5 x 3 inch loaf pan.
Bake 40-45 minutes.
Cool on rack.

Comments

My mom's recipe. She likes it with nuts, I don't. }B-D

Basic Sourdough Starter

from Sourdough Cookery

loaf will usually collapse and be less attractive after it cools. If you plan
to eat the entire loaf in a few hours this is fine; but if you only want a
slice or two you may not wish to damage the rest of the loaf.

If you look around you should be able to find a small, 6"x3" loaf pan that
holds about 1/3 - 1/2 of a loaf of bread. Simply increase the liquids and
flour in your recipe by about 1/4 and you will have enough dough for this
small loaf pan. If you have extra ingredients like oatmeal or cheese you
might increase them a bit, but it's not neccessary. The small loaf can be
served hot directly from the oven as a treat for the cook and anyone else
hanging around the kitchen.

Basic Sourdough Starter (from Sourdough Cookery)

First: see if you can get some from your friend instead! If not:
2 c. flour
1 tsp salt
3 tbl sugar
1 tbl yeast (1/2 pkg)
2 c. lukewarm water

Never let sourdough starter touch metal. Use a wooden spoon and plastic,
ceramic or wooden bowl.

With a wooden spoon stir dry ingredients together and gradually add warm
water. Stir until mixture resembles a smooth paste. Cover with towel and set
in a warm place to sour. Stir mixture several times a day. In 2-3 days the
sourdough will be ready.

Store in a plastic container, with holes punched in the lid to allow gases to
escape. I use a yogurt or margarine container with holes in the lid.

To make batter for a recipe, take out 1 cup stater and add 1 cup flour and 1
cup lukewarm water. (I usually just use all of the starter and add 1 cup or
more of flour and water). Stir with a wooden spoon. Don't worry about the
lumps. Cover and set in a warm location overnight (or at least for a few
hours). Before you use the starter be sure to save at least 1/2 cup (add it
to any saved starter). As soon as the lumps are gone it's ok to use the

Batter White Bread

NO kneading needed on this one folks.

Oven 375 degrees Makes 2 loaves

Ingredients

Butter
6 1/2 cups all-purpose flour
1 Tbls salt
2 Tbls shortening
3 Tbls sugar
3 cups warm water
2 pkgs. "Instant Dry Yeast"

Instructions

In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt. Mix well. Add warm water (125 degrees or so) and shortening to flour mixture. Blend at low speed until moistened, beat 3 minutes at med. speed.
By hand, gradually stir in remaining flour to make a stiff batter. Cover and allow to rise in warm place until double. About 30 mins.
Stir down batter. Spread in greased 9x5 or 8x4 bread pans. Cover and allow to rise until batter reaches tops of pans, (about 20-30 mins)
Bake at 375 degrees for about 35-40 mins til golden brown. Remove from the pans and brush with butter. Allow to cool.

Beer-boiled Shrimp

A few days ago, someone asked about a recipe for beer shrimp; here's one I happened to find:

Ingredients

1 bay leaf
1 12-ounce can beer
4 whole cloves
1/2 tsp. dried dillweed
2 cloves garlic, minced
Melted butter or cocktail sauce
1/4 tsp. pepper
1 tsp. salt
1 lb. fresh or frozen shelled shrimp

Directions

In saucepan combine beer, cloves, garlic, bay leaf, salt, dillweed, and pepper. Bring to boiling over high heat; boil 5 minutes.
Add shrimp; return to boiling. Cook 3 to 5 minutes or till shrimp turn pink.
Drain; discard cloves and bay leaf. Serve shrimp hot with melted butter or cold with cocktail sauce.

Makes 8 appetizer servings.

Bhang

A refreshing drink for hot summer days

Ingredients

Almonds 6 medium
Caraway seeds pinch
Cardomom pinch
Cinnamon pinch
Coves pinch
Cucumber seeds 1/4 ounce
Dry Ginger 1/8 ounce
Ganja 1/2 ounce
Milk 20 ounces
Nutmeg pinch
Pepper 1/4 ounce
Poppy seeds 1/4 ounce
Rose 1 fully developed, including hip **
Sugar 8 ounces

Instructions

Begin by bringing ten ounces of water to a rolling boil and remove from heat. Add the ganja to the water after removal and let it soak for five minutes. The ganja should be kneaded vigorously in the still hot water to transfer som eof the flavour to the liquid - the ganja is then taken out, drained and the water set aside. Remove and stalks or seeds (seeds ?) at this point.
Place the Ganja on a grinding board or pestle and reduce to a pulp, adding milk gradually along with all other ingredients, except the poppy seeds, cucumber seeds & sugar, which are kept seperate. When all of the ingredients are mixed into the paste, set aside.
Repeat the process with the poppy and cucumber seeds, adding milk as needed. When all of the seeds have been ground to a paste, set aside. You should still have most of your milk left.
Add the two paste balls to the remaining milk and strain through fine muslin. Throw away the filtered substance and add the sugar, stirirng untul it is dissolved. Strain again through muslin, thworing away the residue.
Add milk to obtain a consistancy which suits your taste, flavoring with the original water if desired. Place the mixture in a cool place, and, when chilled, serve in 4 ounce portions preferably before meals. You may wich to substitute water for milk in the final solution, but must still grind with milk. Buttermilk makes for a heavier but more sensous drink. In some circles a strong, moist cheese is ground into the first paste for additional body.

** when cooking with roses it is a good idea to pluck the petals and snip off the white areas at their base. This part of the petal contains a very bitter substance, but hips are an excellant source of Vitamin C.

"Rose: Wild briar; under Jupiter. Strenghtens the heart, the stomach and liver; stays the running of the reins (gonorrhoea (sic)); clenses the body from cholor and phlegm."

Bill Pfeiffer's 1980 World Champ. Chili "capitol Punishment"

Ingredients

4 T beef bouillon (instant, crushed)
24 oz Old Milwaukee beer
9 T Chili powder, light
4 lb extra lean chuck, chili grind
1 lb extra lean chuck, cut into 1/4" cubes
2 lb extra lean pork, chili grind
10 cloves garlic, finely chopped
1 T Masa Harina flour
1 tsp mole (powdered), also called mole poblano
2 T MSG (monosodium glutamate)
2 large onions, finely chopped
1 T oregano
2 T paprika
salt to taste
1/2 C Wesson oil or kidney suet
1 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee's)
1 T sugar
8 oz tomato sauce
2 C water

Instructions

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

KEYWORDS: chili, spicy, winner, 1980, make ahead

Bill Pfeiffer, 1982 World Champion Chili: "los Venganza Del Almo"

Ingredients

4 T beef bouillon (instant, crushed)
36 oz Old Milwaukee beer
2 lb chuck beef, cut into cubes
9 T Chili powder, light (Gebhardt's)
1 tsp coriander seed (from Chinese parsley, cilantro)
4 T cumin
10 cloves garlic, finely chopped
1 T Masa Harina flour
1 tsp mole (powdered), also called mole poblano
2 T MSG (monosodium glutamate)
4 large onions, finely chopped
1 T oregano
2 T paprika
2 lb pork, cubed (thick butterfly pork chops)
6 lb ground rump
salt to taste
1/2 C Wesson oil or kidney suet
1 tsp Louisiana Red Hot Sauce (Durkee's)
1 T sugar
8 oz tomato sauce

Instructions

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

KEYWORDS: chili, spicy, winner, 1982, make ahead

Black Bean Chili

Ingredients

1 tsp cayenne pepper
4 C dried black beans, sorted and rinsed
1 1/2 C finely diced green bell peppers
3 T minced garlic
6 oz Goat cheese, crumbled
4 1/2 tsp Hungarian paprika
4 fresh Jalapeño peppers, seeded and deveined, finely chopped
2 large onions, chopped
2 T dried oregano, preferably Mexican
1/2 C Olive oil
1 large Red bell pepper
1 tsp salt
Sour cream
3 C crushed tomatoes in puree
2 T Cumin seed
warm flour tortillas

Instructions

Place beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours.
Drain beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until beans are tender but not mushy, about 2 hours. Add water as necessary.
Drain beans, reserving 3 cups liquid. Return beans to pot along with 1 cup of the cooking liquid.
Meanwhile, preheat the oven to 325 degrees. Place cumin and oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes.
Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add cumin and oregano mixture, paprika, cayenne, and salt. Cook until onions are soft, about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil. Gently stir into the beans. If necessary, thin with reserved liquid.
Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in each bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately.

Serves 6 or more.

KEYWORDS: meatless, vegetarian, spicy, hearty, make ahead

Black Beans over Rice

Category: Vegetarian: No meats, etc...

Posted by: Random Dent

Quantity:

Ingredients

1/2 tsp. basil
3/4 cup uncooked black beans
1/2 crumbled dried chili pepper or one minced Jalapeño pepper
dash ground coriander
1/2 tsp. ground cumin
1/3 cup finely chopped green pepper
1/2 tbs. minced garlic (about 3 or 4 cloves)
1/2 cup chopped onion
1/2 tsp. oregano
3/4 tsp. salt
1 tbs. vegetable oil
3 cups water

Instructions

Soak beans in water in a saucepan for 8 hours. ( Just put them in in the morning and forget about them until dinner).
Bring to a boil and simmer, covered, for 1 1/4 hours.
Meanwhile, heat oil in a frying pan and fry onions, basil, oregano, and garlic. After a few minutes, add peppers, spices, chili pepper and salt. Cook until tender and add to the beans.
When beans are done, drain excess water and serve over rice.

Comments

Metal Micky: I have the same problem you do. I don't like veggies, so I end up eating only bread and dairy. One good thing is pasta: most of the sauces you make for it have some sort of vegetable content, which you need, but don't taste like blah veggies. And I'm sure people in this room have hundreds of sauce recipes. :) Another good thing is beans/chili. Lots of recipes for those, too.

Brazilian Iced Chocolate

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

2 squares (1 oz ea) chocolate, unsweetened
1-1/2 cups COCA-COLA, chilled
1 cup coffee, double-strength and hot
2-1/2 cups milk
1/4 cup sugar
whipped cream or vanilla ice cream

Instructions

In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar. Cover and chill.
When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses.
For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream.

Makes 5 cups.

Caesar Dressing

Category: Salads: Side dishes, salads, etc.

Posted by: Vanya (Skynet)

Quantity: ??

Ingredients

1/3 CUP CAPERS
3/4 Tbs. DIJON MUSTARD
5 EGG YOLKS
1/3 CUP GARLIC CLOVES
salt and fine white pepper to taste
1/3 CUP TINNED ANCHOVIES
1/4 TBS. TOBASCO SAUCE
vegetable oil (3-4 liters; Canola, sunflower or safflower recommended)
1/2 CUP RED WINE VINEGAR
2 WHOLE EGGS
2 TBS. WORCESTERSHIRE SAUCE

Instructions

Blend the 2 whole eggs and 5 egg yolks together in a mixing bowl larger than 3-4 liters. An electric mixer would be best.
Blend in the red wine vinegar and Dijon mustard, then the Tobasco sauce and Worcestershire sauce.
Put the garlic cloves, tinned anchovies, and capers into a blender and mix well. Set aside for the moment.
Now comes the tricky part... First you need to choose a vegetable oil for your dressing. This oil should be light in taste as it is to be used as a salad oil. I personally recommend Canola Oil if you can get it. Otherwise, use sunflower or safflower oil. While vigorously mixing the egg/vinegar mixture, you need to slowly add the vegetable oil in a very thin stream. This is why you should use an electric mixer. Otherwise, by the time you finish with this step, your hand will fall off from shear exhaustion. You must add the oil until you reach the proper consistency of Caesar dressing. It will take between 3-4 liters of oil. If you like your dressing super thick, keep adding oil until it reaches that consistency. The most important thing to remember is vigorous mixing and an extremely thin stream of oil. Should you happen to get carried away and get it too thick; thin it down with an equal combination of lemon juice and red wine vinegar.
Now that you're staring at this weird mayonnaise-looking dressing, add the garlic/anchovy/caper mixture. Blend together well by hand. Add a small amount of salt and fine white pepper to your own taste.

Comments

Ah! Caesar Dressing....Here is one of my favorite recipes from my days as Chef de Partie at the Waterfront Bistro in North Vancouver, Canada. A few thoughts first.....Almost everybody uses tinned anchovies to make Caesar dressing. Just be aware that tinned anchovies are sometimes overly oily and salty. You might have to alter the recipe a bit if you find this to be the case. Of course, you could leave the anchovies out, but then it wouldn't be Caesar dressing anymore, now would it? *winks* This recipe should make 3-4 liters (hopefully). I trimmed down the original recipe amounts which were for a 16 litter pail *grin* BON APPETITE!

Carl Gohs' Bread

from Beard on Bread, page 37

Remove tomatoes from their juice and dice them into small pieces. Add diced
tomatoes, about half of the juice from the canned tomatoes, tomato paste and
cheese to the starter mixture. Add the melted margarine. Mix. Add the
yeast.

Sift baking powder and salt with 2 cups of flour. Add to the starter mixture.
You should have a slurry the consistancy of brownie batter (add another cup of
flour if need be).

Let the slurry rise until doubled in bulk. Add the rest of the flour 1 cup at
a time. When the mixture is too stiff to stir, continue adding flour while
kneading it in the bowl. Turn out onto a floured board and knead (while
adding flour as neede). The dough should be very smooth and silky.

The dough rise until doubled. It rises fairly quickly. Punch down and divide
into 2 or 2 1/2 loaves. Form into loaves and place in greased loaf pans or
greased 8-9" pie pans. I use 2 pie pans and a small half-loaf pan; the round
loaves are huge! Let rise. Bake at 375 degrees for about 40 minutes.

Variation: add some refreshed dried tomatoes. You might want to cut down on
the tomato paste and tomato juice with this variation.

Superb Margherita Pizza (Based on recipe in _Sourdough Cookery_ page 212)
2 very large pizzas (actually almost enough dough for 3 pizzas)

1 1/2 cups replenished sourdough starter
1 cup scalded milk
1 1/2 tsp salt
2 tbl butter or margarine

Carmel Candies (wertherlike)

Category: Desserts: Cake, cookies, mousse, puddings, etc..

Posted by: Commissioner

Quantity: ??

Ingredients

3/4 cup butter, melted
1/4 tsp. salt
1 cup sugar
5 Tbsp. water

Instructions

Place in a heavy saucepan, all ingredients.
Cook, stirring, to hard crack on candy thermometer.
Pour onto a buttered pan. (I use a pizza pan)
Let harden and crack with a knife handle or something like that.

Comments

If you like, you can cover the toffee with melted chocolate and nuts before cracking it. A good way to do this is to pour some chocolate chips onto the toffee after it sets up but is still warm. The heat of the toffee willmelt the chips. Just spread it around after it melts.

Challeh

3 loaves, from Sandy Kisner

2 tbl sugar
1/4 cup warm water
Proof the yeast in the water and sugar. Optionally add about 1/4 cup after the
first rising and let the yeast proof again.

2 cup scalded milk
1/4 cup melted butter (it will melt in the hot milk) (or slightly more)
2 tsp salt
1/2 cup wheat germ
Combine. Add the rice mixture. Set aside and let cool. If you stir it it
will cool slightly faster.

When the milk/rice mixture has cooled to a baby's milk temperature, add the
yeast mixture. Add 1-2 cups of flour to make a sponge the consistency of
brownie batter. Let the sponge rise.

Add another 2-4 cups of flour. Knead the bread thoroughly. Shape into 2 or 2
1/2 loaves and let the loaves rise. The bread doesn't seem to rise much in
the oven so let the loaves rise as high as you want them. Bake at 400 degrees
for 40-45 minutes.

Dilly Casserole Bread (from Complete Book of Bread)

According to one cookbook, the original dill (or double dill) bread was a
prize winning recipe in the 19XX (1920?) World's Fair and since then there
have been many variations. The key ingredients are cottage cheese and dill
seeds or weed.

I haven't actually made this bread but I keep meaning to. I think there's a
recipe in every cookbook, this one is from CBoB.

1 pkg yeast
1/4 cup water
1 cup cottage cheese at room temperature
2 tbl sugar
1 tbl instant onion bits
2 tsp dill seeds (or dill weed (or both?!))
1 tsp salt
1/4 tsp baking soda
1 egg
2 1/4 - 2 1/2 cup flour
Glaze: 1/2 tsp melted butter to brush top and sprinkle of salt

Grease a 1 1/2 qt casserole dish (approx 7" diameter, 4" deep). I'm sure a
loaf pan will also work!

Proof yeast.

In a saucepan heat cottage cheese until warm to the touch. Pour cottage
cheese into bowl with yeast and add sugar, onion bits, dill seeds (or weed),
salt, baking soda and egg. Add flour, a half cup at a time, to make a stiff
batter. BEat will after each addition.

Cheddar Cheese Bread

based on recipe in Complete Book of Bread

A very soft WW bread that has various treats rolled up in it. When I made it
I found that the bread tended to seperate and get huge holes between the
filling and the bread. I don't know how to solve this problem. The idea came
from a spinach and feta rollup that Kim got at Ludgates.

Place.2 cup white flour
1 tsp salt
in mixing bowl

Heat.1 1/4 cup milk (or yogurt)
Add .1/4 cup margarine

Proof 1 1/2 package yeast (1 1/2 tbl) in 1/4 cup warm water and 1 tbl sugar

Add 1/4 cup honey to milk and margarine mixture. Let cool until lukewarm.

When cooled, add milk and yeast mixtures to the dry ingredients. Mix with a
mixer on medium for 2 minutes.

Add .2 eggs
3/4 cup wheat germ (and/or oat bran, etc)
3/4 cup whole wheat flour
1/4 cup shredded fresh herb such as basil (optional)

Mix 3 minutes more. Should be a medium thick dough

Let rise

Add .1 1/2 - 2 1/2 cup flour (4 1/2 - 5 1/2 cup flour TOTAL)

Knead. Let rise. Divide into two. Roll each half out flat. Spread with
filling. Roll up. Pinch *TIGHTLY* shut. Let rise. I do not know how to
prevent the dough from seperating from the filling.

Bake at 350 degrees for 40 minutes. Test with a toothpick.

Possible fillings:

Chicken Jambalaya

Jan 9, 1992 20:25 from Dodger

here it is by special request...

Ingredients

1/2 cup bell pepper, chopped
2 tablespoons cayenne pepper
1/2 cup celery, chopped
1 large (3-4 lb) chicken, cut up
1 clove garlic, minced
1/2 cup green onions, chopped
1 large onion, chopped
4 tablespoons olive oil (or bacon drippings)
2 cups raw rice
4 cups water

Instructions

Season the chicken with salt and pepper. In a heavy pot, brown the chicken in the oil over a medium flame. When golden brown on all sides remove the chicken and set it aside.
In the same pot, saute the onions, celery, bell pepper and green onions until they are tender but not brown (about 4-6 minutes).
Return the chicken to the pot add water, rice and garlic and mix well. Cover and cook on a low heat until the rice is tender (about 30 minutes).

(serves 4-6)

Chinese Pepper Steak

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

1 cup beef broth (bouillon), canned and undiluted
1 cup celery, thinly sliced
2-1/2 Tbsps cornstarch
1 clove garlic, minced
1 cup green bell pepper, cored, seeded, and cut into thin strips
2 Tbsps oil
1/4 cup onions, thinly sliced
rice, cooked and hot
1 tsp salt
1 Tbsp soy sauce
1 to 1-1/2 lb(s) top round or sirloin steak, boneless
2 medium tomatoes, ripe
3/4 cup COCA-COLA (1/2 cup + 1/4 cup)

Instructions

Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice.

Makes 6 (3/4 cup) servings.

Colombian Fresh Banana Cake with Sea Foam Frosting

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

1 cup (2 to 3) bananas, ripe and mashed
1/8 tsp baking soda
3/4 cup COCA-COLA
2 eggs
2 tsps lemon juice
1/3 cup nuts, finely chopped (optional)
1 pkg (18.5 oz) yellow cake mix *

* Do not use a mix with pudding added or which requires oil.

Sea Foam Frosting

Ingredients

1/3 cup COCA-COLA
1/8 tsp cream of tartar *
2 (1/4 cup) egg whites
1-1/2 cups (firmly packed) light brown sugar
dash salt
1 tsp vanilla extract

* you may substitute 1 tablespoon corn syrup.

Instructions

TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often.
In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan.
Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling.
TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler.). Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised.
Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake.

Cracked Wheat Bread

from Beard on Bread, pg 71

1 tbl yeast proofed in 1/4 cup water and 2 tbl sugar)
3-4 cup flour

olive oil
1/2 cup fresh basil leaves
handful fresh oregano leaves (optional)
3 cloves garlic, peeled and diced
oil
1 large can Italian plum tomatoes, diced (or 1 1/2 cans preferred)
Mozzerella cheese
1/8 - 1/4 cup parmesan cheese

Put margarine in milk so it melts. Add salt. Let milk mixture cool. When
cooled add to yeast. Add 1 cup flour. If you have time, let this slurry
rise. If you don't, add the rest of the flour. Knead the dough, it will be
fairly soft and silky. Let rise. Divide into two (or 3?) and line a greased
pizza pan or 16"x13" pan.

Heat some oil in a saucepan. Add the garlic and fry until brown. Add the
diced tomatoes. Reserve the juice in case you decide you want it later. Stir
the tomatoes and cook them lightly until you get a nice tomatoe sauce. It
won't be too thick and it will be quite chunky.

Dandelion Wine

Category: Beverages: Drinks, punch, etc...

Posted by: Random Dent

Quantity:

Ingredients

3 quarts dandelion flowers
3 lemons
3 oranges
1/4 box seedless raisins
7 lb. sugar
2 gallons spring water
1 yeast cake ( or 1 envelope dry yeast)

Instructions

Cover dandelions (3 quarts tightly packed with stems removed) in crock with boiling water. Let stand for three days. Strain through colander and discard dandelions.
Add sugar to the liquid. Slice oranges and lemons, leaving peels but removing seeds. Add to liquid. Add raisins and stir thoroughly. Boil for 20 min. and then remove from heat. Let stand for 24 hours.
Add yeast, dissolved in 6 tablespoons of hot water. Stir, then strain liquid through wet muslin or a clean dish towel into wine bottles, filling them to the brim. Tie pieces of muslin over the bottle tops or use corks. Do not seal too tightly. Small amounts of gas may form and must be allowed to escape.
It is ready to drink after fermentation has stopped and no more bubbles appear in the bottles. Store in a dark cool place for up to 6 months.

Comments

Deb Scholerman's Banana Bread

Category: Breads: Bread, muffins, rolls, etc...

Posted by: Gawain

Quantity: ??

Ingredients

2-3 ripe bananas
1 stick margarine
1/2 t. salt
1/2 t. soda
2/3 c. sugar
1 c. (about) wheat germ
1 or so c. whole wheat flour

Instructions

Bake till done at 325 or 350 degrees.

Comments

I realize this is a little vague, I'm copying it straight from the copy Deb gave me. I've made it with good success. It's rather grainy compared to the usual thing, but very tasty.

Dilly Casserole Bread

from Complete Book of Bread

Add 2 - 2 1/2 cup flour to make a slurry the consistency of brownie batter.
(Or use 1 cup flour and 1 cup wheat germ). Stir to remove most of the lumps.
Let rise for an hour or more.

Add 4-6 cups flour and knead. The dough is very soft and smooth! Let rise
for an hour or more. Knead for a few more minutes and divide into three
pieces.

Roll each piece out flat. Sprinkle with some fresh herbs (one herb per loaf),
such as:
1 tbl diced fresh basil
2 tsp diced fresh rosemary
2 tsp diced fresh oregano
fresh dill
savory
marjaram
thyme

Fold up each piece and knead it to distribute the herbs. Make each piece into
a loaf (or put in a 8-9" pie pan) and let rise. Bake at 375 degrees.

Wheat and Oat Bread (Based on recipe in _Complete Book of Bread_)

This is a MARVELOUS Bread!!! It's extremely tasty and very good warm from the
oven. It's also good lightly toasted or even completely toasted. It's sweet,
you could cut back the honey, but it's GOOD!

2 packages yeast proofed in 1/2 cup warm water and 1 tbl sugar
1 cup oatmeal
2 tsp salt
2 tbl margarine or butter
1 cup raisens
(or substitute dried apples or other dried fruit for some of the raisens)
1 cup bran (I used wheat bran)
2 3/4 cup boiling water
3/4 cup molasses (I used half molasses and half honey!)
1 cup whole wheat flour
6 cups white flour

Proof the yeast.

Combine oatmeal, salt, margarine, raisens and bran. Pour the boiling water
over this. Stir and set aside to cool. This may take a half hour or more.
Add the molasses/honey. Test the mixture with your wrist. When lukewarm add
the yeast mixture. Stir in the WW flour and 1-2 cups of white flour. When
the dough has the consistency of brownie batter, cover it and let it sit aside
to rise until doubled in bulk.

Add the rest of the flour. When too stiff to mix, continue to add flour while
kneading it within the bowl. When dough is no longer sticky, turn onto a
floured board and knead while adding flour.

This dough is a very rich, moist, firm dough. It has a very warm and rich
feeling, and a sweet wholesome smell. Be sure to knead it thoroughly.

Egg Braid Bread

Excellent for the Holidays

Ingredients

4 to 4 1/2 cups all-purpose flour
3 beatened eggs *reserve 1 Tbls. of this
1/2 c milk
2 Tbls shortening
1/2 c water
2 pkgs. "Instant Dry Yeast"
2 Tbls sugar
2 tsps salt

Instructions

In large mixer bowl, combine 2 cups flour, yeast, sugar and salt. Mix well. In saucepan, heat water, milk and shortening until warm...shortening doesn't have to melt. Add to flour mixture.
Add eggs. Blend at low speed until moistened: beat 3 mins. at med. speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface til smooth and elastic, 5 to 8 mins.
Place in greased bowl, turning to grase top. Cover and allow to rise in a warm place til doubled, about 1 hr.
Punch down dough. Divide into 3 parts. On lightly floured surface, roll each part into a 14-16 inch rope. On greased cookie sheet loosely braid from the center to the ends. Pinch ends and tuck under to seal. Cover and allow to rise til doubled. 30 mins.
Brush with reserved Tbl. of egg and bake at 400 for 25 mins. or golden brown. Remove from cookie sheet......ENJOY !

Eggplant and Lentils

Category: Vegetarian: No meats, etc...

Posted by: Moonpile

Quantity: ??

Ingredients

A pad of butter or olive oil
1/2 small eggplant diced.
Feta to taste.
3 or 4 cloves of garlic crushed
1/2 cup lentils
1/4 onion (diced)
A dash of salt
A double handful of spinach

Instructions

Cover the lentils with water and ring to a boil.
When the lentils boil, lower heat to a simmer.
Add the salt and cover the lentils, simmering for about 25 min.
While the lentils are cooking, dice the onions and eggplant and crush the garlic. Also stem the spinach.
Put the butter or olive oil in a frying pan or wok.
With about ten min. left to go on the lentils, begin to saute the onions and garlic.
Add the spinach after the garlic and onions have begun to sizzle.
When the spinach has cooked down a bit, add the eggplant and continue stirring.
Drain the lentils and serve on a plate with the spinach and eggplant. Crumble the feta on top to taste.
Serve with red wine. (I tried white the other day. I haven't tried red, but it seems to go better with lentil things and spinach anyway.)

Comments

Here's a quick recipe I made up (sort of) last week. It's a whole meal.

Eggroll Special Recipe

Ingredients

1 head of cabbage
3 large carrots
1 egg
egg roll wrappers - a bag of 25
fish sauce
fungus mushroom
1 clove of garlic
oil
pepper
1 lb of pork
salt
sugar

Instructions

Get a big bowl or a pot.
Put the pork in, one egg, two table spoons of pepper, one table spoon or less of salt and sugar, and about 4-5 tbsp of fish sauce. Mix.
Chop the garlic, the carrots, and the cabbage in thin slices and then put in the bowl.
Get about a hand full of mushroom and put in the water to let it soak. Then boil them for about 5 min. or until they are soften. after that, chop it up and put in the bowl.
Mix them together and your mixture is ready to be roll.
Roll them up and paste the rolls with the egg yolk.
Put oil in pot and fry those rolls. be careful not to set the stove too high of temp. or else the rolls willl turn black before they are done.

if you have any questions, feel free to mail me them. Bon apetit!

Elephant's Eye Berryetto

Category: Beverages: Drinks, punch, etc...

Posted by: Moe Mouse

Quantity:

Ingredients

Amaretto (Ameretto)
Creme de Cacao
Crushed Ice
Several scoops of Ice Milk
1/2 to 1 cup strawberries, frozen work best, whatever your taste is

Instructions

Blend all together and enjoy. I usually just kinda pour in whatever amount of liquor I want, but not too much. It sound awful, but it is wonderful! Tell me if you like it!

Comments

A really great ice cream drink I got from a bar in Kearney, NE called the Elephant's Eye, The drink is called a Berryetto.

English Muffins

Oven NOT needed Use Pan or Electric Griddle at 325 degrees.

Makes about a dozen muffins

Ingredients

Cornmeal
2 3/4 to 3 1/4 cups all-purpose flour
1 pkg "Instant Dry Yeast"
1/2 tsp salt
2 tbls shortening
1 Tbls sugar
1 1/4 c warm water

Instructions

In large mixer bowl, combine 1 1/4 cups flour, yeast, sugar and salt and mix well. Add warm water (125 degrees or so) and oil to flour mixture. Blend at low speed until moistened. Beat 3 minutes at med. speed.
By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 min. Place in grased bowl, turning to grease top. Cover and allow to rise in a warm place til double....about 45 min.
Punch down dough. ON surface sprinkled w/ cornmeal, roll dough into 1/4 in. thickness. With biscuit or cookie cutter, cut into 3 to 4 inch circles. Place muffins on ungreased cookie sheets. Cover and allow to rise at room temperature til double, or about 30 mins.
Bake on lightly oiled electric griddle or fry pan at 325 degrees for about 8 mins. on each side until deep golden brown. Then EAT!

Eric's Orange Frost

Category: Beverages: Drinks, punch, etc...

Posted by: Chaster

Quantity:

Ingredients

6 ice cubes (regular big ones)
2 cups orange juice
1 scoop of orange or strawberry sherbet

Instructions

mix all in a blender at high speed for about 30 seconds (or until the ice has been reduced to a coarse slush)... Pour into a tall glass and serve immediately. Makes about two glasses. Great stuff! Yummmmmm....

Comments

Just made up a tasty cold refresher for those hot summer days (and nights!)

Fiesta Dip

Category: Dips: Salsa, dips, etc...

Posted by: Dodger

Quantity: ??

Ingredients

Cayenne pepper to taste (I use 1-2 tsp. or more)
1 cup shredded cheddar cheese
1 cup mayo (not salad dressing)
2 cans Mexi-Corn (drained)
several green onions (shallots) chopped (about 1/2 - 1 bunch)
Salt to taste
1 cup sour cream

Instructions

Stir it all together and refrigerate... serve with tortilla chips or Fritos

Comments

Del Monte has a version of mexi-corn, regular corn will do in a pinch but this with pepper bits is best

Enjoy! TRUST ME on this one, it sounds BIZARRE but it is very good

Dodger

French Onion Soup

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

2 can (10.5 oz ea) beef broth (bouillon)
1/4 cup butter or margarine
3/4 cup COCA-COLA
French bread, cut into thick slices
4 cups onions, thinly sliced
Parmesan cheese, grated
1/8 tsp pepper
1 tsp salt
1/2 tsp vinegar

Instructions

In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes.
In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned.
Into deep bowls, ladle the soup and top with the toast, cheese-sided up.

Makes 4 servings or about 6 cups.

Frog Eye Salad

Catagory: Salads

Posted by: Burntout

Quantity: ??

Ingredients

1 c. coconut (optional)
2 eggs
2 T flour
1 box soupmacs (a little round pasta)
1 T lemon juice
3 cans (11 oz each) drained mandarin oranges
1 c. marshmallows (optional)
2 cans (20 oz each) drained pineapple chunks
1 can (20 oz) drained crushed pineapple
1 3/4 c pineapple juice
1 cup sugar
1 T oil
1 (9 oz) whipped topping

Instructions

Combine sugar and flour. Stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool to room temp.
In a different pan: Bring to a boil 3 qts. water and oil. Add soupmacs, cook until done. Drain, rinse with water, drain again. Cool to room temp.
Combine thickened mixture with soupmacs. Add drained mandarin oranges, drained pineapple chunks, drained crushed pineapple, whipped topping, marshmallows (optional), coconut (optional)

Comments

Chill in airtight container will keep for 1 week. May be frozen, but it somewhat alters the texture.

Garlic Pasta

Category: Vegetarian: No meats, etc...

Posted by: Scratcher

Quantity: Serves 4-6.

Ingredients

6-8 cloves of garlic
1/2 cup heavy whipping cream (half and half can be substituted)
3 T olive oil
1/2 lb. pasta (uncooked)
parmesan or romano cheese
pepper
salt

Instructions

Slice garlic very thin and saute in the olive oil until not quite brown (it gets bitter if it gets too browned). I sometimes throw in some oregano or red pepper at this stage.
Add whipping cream a little salt and ample pepper and lower the heat a little. Reduce liquid by simmering a few minutes.
Toss with the pasta. (Cook it while you're making the sauce!) Grate as much cheese onto the pasta as you desire. Eat up!

Comments

This is a very good vegetarian pasta recipe, but it's certainly not low cal. Also, it's not vegan so I hope you're not of that persuasion. Compliments of the Frugal Gourmet. This is really easy and yummy! I often use rainbow, curly pasta -- it traps the pieces of garlic nicely. Oh, and you should try to use fresh parmesan cheese if you can because this loses something with the Kraft stuff. I know it's expensive, but it's much better in the long run and really worth it.

German Sauerbraten

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

3 bay leaves
4 lbs beef rump, sirloin tip, or round bone chuck, boneless
2 carrots, sliced
2 stalks celery, sliced
10 whole cloves
1 cup COCA-COLA
flour
5 Tbsps flour (for gravy)
5 Tbsps ginger snap crumbs (for gravy)
3 cups drippings plus strained marinade (for gravy)
3 Tbsps oil or shortening
3 onions, sliced
10 whole black peppers
1-1/2 tsps salt
2 Tbsps sugar
1-1/2 cup vinegar
3/4 cup water

Instructions

2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, thoroughly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.)
When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350 degree F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.
Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy.

Makes 8 servings.

Grandma Hauf's Apple Pie

Category: Desserts: Cake, cookies, mousse, puddings, etc..

Posted by: Moe Mouse

Quantity:

Ingredients

1 Tbs. Butter
1 tsp. flour sprinkled on crust
2 cups granny smith apples--peel and slice thin
2-4 TBS. lemon juice
3/4 cup sugar
Cinnamon
Pillsbury crusts-it's easier

Instructions

Alternate apples, sugar, cinnamon, lemon juice in layers.
Add more lemon juice if you like your pie tart. Put pat of Butter on top of final layer.
Put second crust on top. Bake at 450 for 15 min. - then 350 45-50 min. I put tin foil around the crust edges, so that the edges don't burn.
Sprinkle top on crust with cinnamon and a little sugar. Let me know how you like it! ENJOY!

Grecian Green Beans

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

2 cans (16 oz ea) small whole green beans, drained
1/2 cup COCA-COLA
2 tsps oregano leaves
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2 tsps prepared mustard
1/4 cup olive oil
1/2 tsp salt
2 shallots or small onions, peeled, thinly sliced, and separated into individual rings
2 Tbsps sugar
2 Tbsps vinegar

Instructions

In a large bowl, combine the garlic, parsley, sugar, oregano, mustard, salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is dissolved. Add the beans and shallots/onions; toss lightly with a fork. Pack into 1 quart jar.
Cover and refrigerate several hours or overnight for the flavors to blend. Serve chilled or as a hot vegetable with steak, hamburger, or meat loaf.

Makes 1 quart.

Green Chili with Pork

Manhattan Chili Co., NYC

Ingredients

3 carrots, peeled and sliced crosswise into 1/2" pieces
5 C chicken stock or canned broth
12 large Poblano chilies (1 1/2 lb), roasted and peeled *OR* 28 oz can whole roasted mild green chilies, drained
8 fresh Jalapeño peppers, stemmed and minced
8 medium garlic cloves, peeled and chopped
1/2 C olive oil
1 1/2 T dried oregano, preferably Mexican
2 large yellow onions, chopped, about 4 cups
1 potato, peeled and grated (1= 8 oz)
3 lb boneless pork shoulder, cut into 1/2" cubes
salt
28 oz crushed Italian plum tomatoes, drained

Instructions

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapeños, and carrots. Cook, stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally.
Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally.
Cut the Poblano into 1/2" strips. Add them to the chili and cook, stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies.

Serves 6 generously.

KEYWORDS: chili, spicy, hearty, main dish, make ahead, freezes well

Herb Bread

based on Potato Bread in The Complete Book of Bread

Cracked Wheat Bread (from Beard on Bread, pg 71)

This is a MARVELOUS bread that I really like

1/2 cup of mixture of bulgher wheat and pearl barley (I use about 2/3 wheat and
1/3 barley)
3/4 cup boiling water
1 package yeast (1 tbl) proofed in 1/2 cup water and 2 tbl sugar
1/4 cup margarine or butter
2 tsp salt
2 tbl molasses
2 tbl honey
1 cup milk
1 cup whole wheat flour
4 cups white flour

Pour the boiling water over the cracked wheat + barley, cover tightly and let
stand for 30 minutes until cooked.

Scald the milk and add the butter, salt, molasses and honey. Cool to lukewarm
then add to yeast mixture. Add the whole wheat flour and up to 1 cup of the
white flour. When the mixture is about as stiff as brownie dough cover it and
let it rise.

Add the rest of the flour, knead and let rise. Divide into two loaves, put
into greased pans and let rise. Bake at 375 degrees for 30-35 minutes.

This is one of my favorite recipes and it always seems to come out
wonderfully!!!

Hungarian Goulash

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

3 lbs beef chuck, lean
1/2 tsp caraway seeds
1/2 cup COCA-COLA
3 Tbsps flour
1 clove garlic, minced
2 Tbsps margarine
noodles, cooked and hot
2 cups onion, chopped
1 Tbsp paprika
2-1/2 tsps salt
4 ripe tomatoes, peeled and chopped
water
1/4 cup red wine

Instructions

Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides. Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute.
Stir in the meat, Coca-Cola, wine, and tomatoes. Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender.
In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles.

Makes 8 servings (about 6 cups).

Indian Chicken Curry

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

1 tart apple, peeled and diced
3 Tbsps butter or margarine
celery tops
2-1/2 lbs chicken breasts or a chicken, cut-up
1 cup chicken broth
1 cup coffee cream or undiluted evaporated milk
1/2 cup COCA-COLA
1 Tbsp curry powder (or more for experienced palates)
3-1/2 Tbsps flour
1 medium onion, thinly sliced
1/3 cup raisins
rice, cooked and hot
salt
1 tsp salt
water
1/8 tsp white pepper

Instructions

Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups.
In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola.
In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight.
Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments.

NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.

Makes 6 servings.

Italian Minestrone Soup

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

2 slices bacon, diced
1 bay leaf
1/2 cup (2 oz) elbow macaroni
1/2 cup green beans, fresh and chopped
1/2 cup green peas, fresh or frozen
1/4 cup onion, diced
1/4 cup parsley, chopped
1 clove garlic, minced
1 1/2 cups kidney beans, cooked or canned
1/2 cup celery, diced
1/2 cup celery leaves
1 cup COCA-COLA
1 Tbsp Italian seasoning
1 Tbsp olive oil
2-1/2 lbs blade chuck roast or meaty soup bones
Parmesan cheese, grated (optional)
1/4 tsp black pepper
1 tsp salt
2 tsps salt
1 small onion
1 can (6 oz) tomato paste
2-1/2 qts water
1 Tbsp Worcestershire sauce
1/2 cup zucchini, thinly sliced
1/2 cup carrots, thinly sliced

Instructions

In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat.
Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients.
Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired.

Makes about 3 quarts.

Jalapeño Lime Ice

Category: Beverages: Drinks, punch, etc...

Posted by: Sedgewick

Quantity:

Ingredients

two jalapeno peppers, seeded and diced.
two limes juiced
1/2 c mint leaves.
2 c water

Instructions

add all above together and boil for one half hour. then drain away the solid chunks and freeze the mixture (it will get slushy).
when ready to eat, it should be mixed in a blender with an equal volume of ice. serve immediately. garnish with lime slices and mint leaves (fresh). yummy, and hot.

Comments

Japanese Pickled Cauliflower

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

1 head, medium cauliflower, separated into flowerets, washed, and drained
1/2 cup celery, very thinly sliced
3/4 cup COCA-COLA
1 green bell pepper, washed, cored, seeded, and cut into 2-in strips
1-1/2 tsp salt
1/4 cup sugar
6 Tbsps wine vinegar or white vinegar

Instructions

In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery.
In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days.

Makes about 1 quart.

Jaws Gumbo

Category: Fish: Seafood dishes, etc.

Posted by: Sunset Adria

Quantity: ??

Ingredients

1 bay leaf (don't eat the bay leaf!)
1 dash of cayenne pepper
1/2 cup finely chopped celery (leaves, too)
1 mashed garlic clove
1 cup of okra
1 onion chopped fine
FAT PINCH of oregano
1 large can plum tomatoes
1 potato in small dice
1 pound shark fillets, cut in 1-inch pieces
1 cup water

Instructions

Chop up the tomatoes and simmer the shebang except the fish for about 20 minutes to cook the vegetables, then add the shark and okra and simmer another 10 minutes to cook it through.

Comments

But in my packing frenzy I came across a bedraggled recipe from a local store that I'm going to try the next time I see SHARK in the market. It looks pretty good, and could probably be done with halibut or tuna (the fillet version, not the canned junk), or any really firm-fleshed fish. (coelacanth?? ;> )

Serve this low calorie treat with salt, pepper and Tabasco sauce at the table. Plan on sorbet for dessert to cool the tongue.

Joe & Shirley Stewart's Championship Chili, 1979: Reno Red Chili

Ingredients

1 T oregano, brewed in 1/2 C Budweiser beer, like tea
2 T paprika
3 C beef broth
3 lb chuck steak, coarsely ground
3 oz Gebhardt's Chili powder
2 T cider vinegar
2 T cumin
4 oz diced green chilies (Ortega brand)
6 small cloves garlic, minced
2 T masa harina flour
2 T MSG
3 oz bottle of New Mexico pepper (**OR** 6 ea. dried chili pods, boiled 30 minutes in water, seeded & de-stemmed)
2 medium onions, chopped
1 C Wesson oil or suet
3 lb round steak, coarsely ground
black pepper to taste
14 oz stewed tomatoes (or to taste)
1 tsp Tabasco sauce, or to taste

Instructions

Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary. Stir often.
Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often.
Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.

Makes 1 potful.

KEYWORDS: chili, winner 1979, spicy, make ahead

Jungle Juice

Category: Beverages: Drinks, punch, etc...

Posted by: Zapman

Quantity:

Ingredients

1 liter bottle Absolut Citron
9-15 frozen juice concentrates (to taste for intensity of alcohol)
1 liter bottle 190 proof Everclear
As much fruit (preferably melons, apples, oranges and strawberries, the rest tend to decompose in the Jungle Juice too fast--if you're not worried about how long you'll have it, cherries and raspberries and bananas are a treat).
1 liter bottle Tropical flavor Schnapps
Water per concentrates instructions

Instructions

Combine all the alcohol in a large cooler, (clean, of course), and then drop in bite sized chunks of fruit.
Add the concentrate last, and then let it soak(ferment?:) for about four hours. Enjoy. Lots and lots and lots and lots...

Comments

Heh--Okay, fun with Everclear (BTW--check what you're buying, there's vodka everclear, which is just strong vodka, and true Everclear which runs 190 proof or better, while the other stuff runs 100 P. And BE CAREFUL with this stuffalcohol poisoning is quick and deadly, and very easy with anything over 100 proof. ALWAYS mix Everclear with lots of other stuff.) Anyway, here's my favorite summer drink--Jungle Juice:

Kathy Hirdler's Fire Camp Chili

Ingredients

100 lb pinto beans
4 C chili powder
4 C jalapeno chilies with juice
40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc)
48 large onions, chopped
salt to taste

Instructions

Soak beans overnight, then raise to a boil on high heat.
Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally.

Makes 60 gallons. Serves 1200 approximately.

KEYWORDS: chili, feeds large number of hungry firefighters, party, entertain, crowd, stew

Louisburg Cafe Bread Pudding

Taken form Taste Of Home Magazine

Category: Desserts: Cake, cookies, mousse, puddings, etc..

Posted by: Pop

Quantity: 24 servings

Ingredients

10 to 12 cups broken bread or rolls or doughnuts
6 eggs, beaten
6 cups milk
1 cup raisins
3/4 cup sugar

Instructions

Combine first four ingredients in a large bowl. Blend in pieces of bread, rolls or doughnuts.
Pour mixture into a 13-in X 9-in baking pan. Bake at 350 deg. for 45 minutes or until set.

Comments

Locals Agree that the Louisberg Cafe in Louisburg Minnesota serves up the best bread pudding there is! Taste of Home editors convinced the cafe's owner, Emily Hansen, to share her recipe with our readers.

Mitch Murdock's "now That's Chili..."

Ingredients

2 bay leaves
1/2 teaspoon beau monde spice mixture
1 (8-ounce) can tomato sauce
1 teaspoon beef bouillon granules
1/2 (6-ounce) can warm beer
1/2 teaspoon coarse ground black pepper
7 tablespoons chili powder
1 teaspoon cayenne pepper
1/4 teaspoon ground coriander
3 pounds center cut chuck roast, coarsely ground.
2 pounds center cut chuck roast, cubed.
3 tablespoons ground cumin
2 cloves garlic, finely minced
1 (4-ounce) can diced green chilis (mild, not superhot), drained
1 tablespoon honey
1/2 teaspoon hot pepper sauce
1/4 green bell pepper, diced
2 teaspoons masa harina (corn Flour).
1 teaspoon monosodium glutamate (M.S.G.), if desired
1/2 tsp mole paste
2 large white onions, diced
1 teaspoon ground oregano
1 teaspoon paprika
1 or 2 small fresh jalapeno peppers, diced
1 teaspoon salt
1 (6-ounce) can tomato paste
1 cup vegetable oil.
4 cups water, preferrably bottled.
1/4 teaspoon white pepper

Instructions

Heat 1/2 cup of oil in a large pot. Add the onions, green pepper, Jalapeños and green chilis and garlic and saute until soft. Remove from pot and reserve.
Heat the remaining 1/2 cup oil. When very hot, add the meat, cooking it in batches to prevent crowding, and brown thoughly.
Drain off the Oil and fat and add the vegetables to the meat. Add 3 cups of water, beer, tomato sauce, tomato paste and chili powder. stir well as liquid comes to a boil, then lower heat and simmer for 20 min.
Add remaining ingredients except for masa harina. Mix masa with remaining cup of water while bringing liquid to a boil again.
Slowly stir masa mixture into liquid. Lower heat, partly cover pot and allow chili to simmer for 2 hours, stirring offen.

Serves 10 to 12

Mr Q's Jalapeño Paste

Catagory: Dips

Posted by: Dodger

Quantity: ??

Ingredients

JALAPENOS
ONION
SALT
VINEGAR

Instructions

Remove stems (notice I didn't say remove seeds!) from peppers.
Throw peppers into a blender or food processor.
Add equivalent amount of chopped onion.
Add just enough vinegar to moisten.
Puree to a fine paste.
Salt to taste.

HEAT SCALE: sorry folks, this one melted my thermometer.

Comments

This stuff will keep for a long time. It is a great basic paste to use in cooking.

ONE APPLICATION: Thin with 1/2 vinegar 1/2 water (to as thin as you think reasonable - gamble here and use your judgement!) then put it in an old shaker bottle => homeade pepper sauce.

Mr. Q says you can simulate space travel if you place a huge glob of this sauce on a chip or cracker and eat it all in one bite!

Notice: the "heat" of jalapenos can and does vary widely, you can get mild results one time and sear the hide off your tongue the next. A little experimentation is suggested to avoid killing the dinner guests. (generally I am selfish with such concoctions anyway)

Ok, folks. What's the first bid for my recipe for homemade refried black beans. (World BEST burritos!) NOW THAT'S SPICY FOOD!!!!!!!!!!!!!!!!!!

(PLEASE!!! these little lovelies are pronounced 'hal-a-pen-yoes' there is no J sound also - there is a ~ over the N)

PLEASE NOTE: ALL mention of peppers means FRESH produce but by all means try canned/pickled if that is all you have available. The results however will NOT be comparable.

Oat Bread

4 loaves, from Laura Marks

Let dough rise. Punch down and knead for a few more minutes. Divide into two
(or 2 1/2) pieces. Form loaves and place in greased loaf pans. Let rise.
Bake at 350 degrees for 1 hour (check it before then). Remember that the loaf
is fairly dark in color so don't try to judge doneness just by color!

Cheddar Cheese Bread (based on recipe in _Complete Book of Bread_)

A very tasty bread, appropriate for any party. The cheddar cheese flavor is
strong, so you should probably serve this with just butter or cream cheese;
the flavor may be too strong for sandwiches. The consistency of the bread is
good, it crumbles a bit, but not too much. Very very rich because of all the
cheese.

Yield: 2 loaves

2 cups water
2 tsp salt (or 1&1/2 tsp if you use salty margarine)
2-3 tbl butter or margarine
1/2 cup dried milk
12 oz === 3 cups grated extra sharp cheddar

Oatmeal Bread

from Beard on Bread pg 90

Spread a very thin layer of olive oil over the pizza crust. Place the basil
and oregano leaves on the pizza. Pour tomato sauce on top of the fresh herbs.
Cover with shredded mozerella cheese. Put a small amount of parmesan cheese
on top. Be sure to let the pizza rise for about 30 minutes or it will come
out real flat and cardboardy. Then bake at 425 degrees for about 25 minutes.

This is WONDERFUL pizza and it keeps much longer than most comercial pizzas
(it's still good almost a week later!). Reheat in the oven instead of the
nuke if possible of course. Very very very tasty.

Variations:

- you can top a pizza with pesto and refreshed dried tomatoes. I'ld probably
add a bit of cheese, but you don't have to. That's the yuppie variation.

- Top with slices of fresh tomatoes before baking

- Substitute (lightly cooked) spinach for the basil, add mushrooms, top with
sliced fresh tomatoes.

Old Fashion Texas Chili

Ingredients

1 Tablespoon Semi-Sweet BAKING CHOCOLATE
1 Tablespoon BEEF BOUILLON
1/2 Tablespoon CAYENNE PEPPER POWDER
8 CHILI PODS (USE SUN-DRIED *ANCHOS*)
1/2 Tablespoon CHILI POWDER
2 GARLIC CLOVES (smashed and chopped)
3 Tablespoons MASA HARINA
1 Tablespoon DRIED OREGANO (preferably Mexican)
1 Tablespoon Paprika POWDER
1/8 LB. RENDERED, BEEF KIDNEY SUET
1 TEASPOON SALT
1 Tablespoon GROUND CUMIN SEED (Comino in Spanish)
1 TEASPOON VANILLA EXTRACT
2 TEASPOONS WHITE VINEGAR
2 LB. of CHILI MEAT or ROUND STEAK
1 CUP OF WATER (reserved from the water used to boil chili pods)

Instructions

SEAR MEAT UNTIL IT IS GRAY IN COLOR, A Little COOKING OIL MAY BE USED. (bacon grease and bits are excellent for added flavor, instead of cooking oil.)
DRAIN GREASE AND PUT IN CROCK-POT. (iron Dutch ovens work well too.)
RENDER OUT THE SUET. to render liquid fat from beef kidney suet, cook in a heavy saucepan over low heat, about 40 minutes or more. discard pieces of fat that are left over, POUR CLEAR LIQUID IN WITH THE MEAT.
WASH CHILI PODS AND REMOVE STEMS AND SEEDS, TAKE CARE TO NOT TOUCH EYES, WITH YOUR HANDS DURING THIS OPERATION AND WASH YOUR HANDS THOROUGHLY AFTERWARDS.
BOIL PODS FOR 1/2 HOUR, OR UNTIL THE SKINS CAN BE EASILY REMOVED. THEN MASH, DICE, GRIND, OR USE A FOOD PROCESSOR. THEN ADD IN WITH MEAT.
ADD ALL Remaining Ingredients TO THE MEAT, AND SOME OF THE PEPPERY WATER USED TO BOIL THE PODS, BUT DO NOT ADDED THE MASA AT THIS TIME.
COOK IN A CROCK POT ON LOW 8-10 HOURS, or 4-5 ON HIGH. ABOUT 1/2 HOUR BEFORE CHILI IS Finished, ADD THE MASA. MIX THE MASA WELL WITH THE CHILI PEPPER WATER WITH A FORK, UNTIL ITS SMOOTH AND THERE ARE NO LUMPS, THEN ADD TO THE CHILI.
PUT CHILI IN REFRIGERATOR FOR 8 TO 12 HOURS. CHILI THICKENS AND THE SPICES SET DURING IT'S STAY IN THE ICEBOX. THE GREASE WILL RISE TO THE TOP TOO. Finally REHEAT AND SERVE.

Revised 01/06/94 By Mike Liegler, DALLAS TX

Orange Chicken

Category: Poultry: Chicken, duck, goose, turkey, etc...

Posted by: Spacer

Quantity: serves 2 to 4 people

Ingredients

2 tbs. of brown sugar
3 lb. of chicken pieces
1/2 c flour
1/4 c of margarine or butter
1 onion
1 c orange juice
1 tsp. paprika
1/4 tsp. pepper
1 tsp. salt
1/2 tsp. thyme

Instructions

Combine the flour, salt, paprika and pepper. Dust the chicken pieces with the flour mixture. Brown the chicken in the margarine or butter. Place the browned chicken in a large casserole or other oven proof pot.
Simmer the pan drippings, orange juice, brown sugar, thyme, and onion, till the onion is translucent. Pour over the chicken.
Bake covered for 1 1/2 hours at 350, basting occasionally.

Comments

Serve with favorite veggie and hot rice. Pour the sauce over the rice as a gravy.

This can be halved with success, too.

Pasta Salad

Category: Salads: Side dishes, salads, etc.

Posted by: Firedrake

Quantity: Feeds about a million people.(More or Less.)

Ingredients

One can whole pitted black olives
One small jar pimentos
One jar or can artichoke hearts (if it comes in a marinated sauce, it only adds to the flavor)
One can baby corn
One 16 oz. bag dried shell pasta
One bottle Italian dressing (of your choice -- just make sure it has a garlic base)
One 12 oz. bag dried vegetable spiral pasta (different colors)
One small can sliced water chestnuts

Instructions

Heat water to boiling, add a pinch of salt, and a teaspoon of vegetable oil.
Boil pasta until tender, but firm. Rinse thoroughly with cold water until pasta is cool; drain water.
Add Italian dressing, other vegetables. Stir until thoroughly mixed.
Chill overnight in refrigerator.

Comments

Schwartz -- try making pasta salad. Here is a recipe with my personal preferences for what to put in it, but you can add or substitute anything which happens to suit your fancy, such as fresh mushrooms, chickpeas, etc.

Quick and Easy Banana Nut Bread

Category: Breads: Bread, muffins, rolls, etc...

Posted by: Jolie

Quantity:

Ingredients

3 ripe bananas
1/2 c. butter/margarine
2 eggs
2 c. flour
2 t. milk
1/4 c. nuts
1/2 t. salt
1 t. soda
1 c. sugar

Instructions

Mix in order given. Put in a greased loaf pan. Bake at 325 for about 1 hr.

Quick and Tasty Tofu

Category: Vegetarian: No meats, etc...

Posted by: Zero

Quantity:

Ingredients

Italian style bread crumbs
2 eggs
1/4 # extra-firm tofu
1/4 cup vegetable oil (or canola, or peanut....)

Instructions

Cut tofu into rectangles, approximately 1/4" by 1" by 2".
Put oil in a skillet and heat. Dip tofu in egg, then coat with bread crumbs. do this twice for each slice of tofu.
fry em up, about 1 minute on each side. drain on a paper towel. eat. (season if you desire, perhaps dip em in something....)

Comments

Here's a quick (bout 5-7 minutes total) tasty protein filled snack(or even could double it and use it as a main dish of a meal)

Rice Bread

Posted by: Anne Louise Gockel (Cornell Computer Science)

shredded cheese and diced ham
shredded chesse and pieces of spinach

It may be helpful to spread the dough with a thin layer of butter or
room-temperature cream cheese or ricotta before adding the filling. When I
spread the dough with cream cheese, the dough did NOT seperate from the cream
cheese. This implies you might have to spread the cream cheese on both sides
of the dough before rolling it up?

Idea: Try twisting the bread after you make a loaf and before you put it
in the pan. Twist it 1-2 times. This won't prevent the holes, but it will
make it so the holes swirl through the loaf instead of cutting the loaf into
multiple pieces horizontally.

Despite the holes, this is a very good bread. Very soft and light. Almost
like a soft dinner roll.

Herb Bread (based on Potato Bread in The Complete Book of Bread)

Proof 1 package of yeast in 1/4 cup warm water and 1-2 tbl sugar

Boil 3 small potatoes in 2 cups water and rice them (see Carl Goh's bread
above). Result:
1 1/2 cup potato water
3/4 cup boiled, riced potato

Combine potato, potato water with
1/2 cup butter
1 tsp salt
1 tbl sugar
1/2 cup dried milk
When cooled, add the yeast mixture.

Rich Bread Recipe

Oven 375 degrees makes 3 loaves

Ingredients

4 eggs
8 to 8 1/2 cups all-purpose flour
1 1/2 cups milk
1 Tbls salt
3/4 cup sugar
3/4 cup butter
1/2 cup water
2 packages "Instant Dry Yeast"

Instructions

In large mixer bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. In pan, heat milk, water and butter until warm. butter doesn't need to melt. Add to flour mixture. Add eggs. Blend at low speed til moistened; beat 3 mins. at med speed. By hand gradually stir in enough remining flour to make a firm dough. Knead on floured surface til smooth and elastic, 5 to 8 mins.
Place in greased bowl, turning to grease top. Cover and allow to rise in warm place til fight and doubled, abour 1 1/2 hrs.
Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third to a 14 x7 inch rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4 inch bread pans. Cover and allow to rise in warm place til doubled.
Bake at 375 for 25-30 mins. Remove from pans....You know the rest! Try toast!

Roast Boar and Black Bean Chili

Ingredients

1/4 C bacon drippings
1 bay leaf
2 C beef broth
1 lb black turtle beans
1/4 t black pepper
3 T chili powder
1 C cooked, smoked ham, diced (1 cup = 5 oz)
2 T dark rum
2 eggs, hard cooked, sieved
2 garlic cloves, crushed
3 cloves garlic, minced
1/8 t ground cumin seeds
1 Jalapeño pepper, seeded, deveined and minced
2 T olive oil
2 onions, chopped
1 tsp chopped fresh oregano (or half that if dried)
1 tsp red wine vinegar
1/2 C diced salt pork
4 scallions, thinly sliced
4 lb saddle of wild boar (OR loin of pork with bone in)

Instructions

In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans.
In a large pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain.
Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over medium heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeño pepper. Cook 1 minute. Stir in the ham and cook two more minutes.
Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry.
Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs.

Serves 6 generously.

KEYWORDS: chili, game, boar, spicy, party, entertain

Russian Beef Stroganoff

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

1-1/2 lbs chuck steak or round steak, boneless
1 can (2 oz) mushrooms with liquid
1/2 cup COCA-COLA
5 Tbsps flour (3 + 2)
1 clove garlic, minced
mashed potatoes, noodles, or rice, cooked and hot
2 Tbsps oil or shortening
1/2 cup onion, finely chopped
2 Tbsps parsley, minced
1 tsp salt
1 cup sour cream
3/4 cup water (1/4 + 1/2)
1 Tbsp Worcestershire sauce

Instructions

Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated.
In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender.
In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.)
Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice.

Makes 6 servings or 3 cups.

Scottish Oaten Bread

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

Ingredients

2-1/2 tsps baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup COCA-COLA
1 egg
3 Tbsps oil or shortening, melted
1 cup old-fashioned rolled oats
prune halves (optional)
1 cup prunes, very well drained and coarsely chopped *
1 tsp salt
1/2 cup sugar
1/2 tsp vanilla extract
1/2 cup walnuts, chopped

* you may substitute 1/2 cups of dried prunes.

Instructions

Lightly spoon the flour into a measuring cup; level off. In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt.
In another bowl, beat with a fork, the egg, oil, and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired.
Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden toothpick inserted in the center comes out cleans. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing.

Makes 1 loaf.

Seafood Chili

Ingredients

3/4 lb Bay scallops
2 red Bell peppers, seeded, deveined, cut into 1/2 inch dice
16 oz Clam juice
1/2 C minced fresh cilantro (Chinese parsley, coriander)
12 Littleneck clams
8 garlic cloves, minced
1 T. salt
2 C chopped onions
2 Leeks, white part only, trimmed and chopped
5 tsp dried oregano, preferably Mexican
1/4 C Olive oil
1 tsp cayenne pepper
1 large celery stalk, chopped
1/2 C "Santa Cruz Red Chili Paste"
1 1/2 lb Scrod or other lean white fish, cut into 1 inch pieces
12 large shrimp, peeled and deveined
35 oz Italian plum tomatoes, undrained if canned
5 tsp freshly toasted cumin seed
12 mussels, scrubbed and debearded
2 C dry red wine

Instructions

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight.
Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open.
Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes. Ladle chili into bowls. Top with cilantro.

"Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.

Serves 6 generously.

KEYWORDS: Spicy, meatless, make ahead, main dish

Sen. Barry Goldwater's Expert Chili

Ingredients

3 T hot unspiced chili powder
1 T ground cumin
1 lb coarsely ground beef
2 c chopped onions
salt
1 lb dried pinto beans
1 can (6oz) tomato paste
water

Instructions

Soak beans in water, covered overnight.
In a large Dutch oven, cook beef until browned, stirring to keep crumbly. Drain off drippings, if needed.
Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt. Stir into mixture.
Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.

Serves 6

KEY WORDS: chili, entertain, kids, main dish, make ahead, outdoors, spicy, meat, beef, freezes well

Sen. Joseph Montoya's New Mexican Chili

Ingredients

3 T unspiced chili powder
1 1/2 t flour
2 cloves garlic, minced
1 1/2 lbs round steak, cut in 1/4 cubes
2 T oil
1 t salt
2 c water

Instructions

Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add garlic when meat is partially browned.
Sprinkle with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min.

Serves 4

KEY WORDS: chili, entertain, kids, leftovers, main dish, outdoor, spicy, meat, beef, freezes well

Shark Salad

Category: Fish: Seafood dishes, etc.

Posted by: Sunset Adria

Quantity: ??

Ingredients

1/2 cup broccoli florets
1 diagonally sliced carrot
fresh dill
1 tablespoon lemon juice
lettuce
1/3 cup mayonnaise
1 tablespoon Dijon mustard
pepper
1 chopped red pepper
salt
2 pounds shark fillets, 1/2 inch thick
1/3 cup sour cream ( :< )
1 dash WHITE pepper
white wine to cover

Instructions

In large saucepan, place filets in single layer; sprinkle with salt and pepper. Cover the fillets with white wine; bring to boil, then reduce heat and simmer, covered, for 5 minutes. Drain, cook and break into bite sized pieces.
Stir together Mayo, sour cream, mustard, lemon juice, and white pepper. Toss fish with vegetables [in this - recipe does not make it clear]. Serve in lettuce-lined bowl garnished with dill.

Comments

Shui Mai Dumplings

From South China, 'Dumplings' are a misnomer, I believe. These are really 'open-faced' won tons. Or, at least, best made from won ton skins or wrappers or their round kin 'gyoza' skins.

Skins

makes: 24

Ingredients

2 + 1/2 c. flour
1 Tbls. lard or shortening
1/4 c. water, cold
1/2 c. water, boiling

Instructions

Put 2 cups of flour in a bowl. Reserve remainder.
Add boiling water and mix well.
Add lard and cold water.
Knead into a smooth dough. Use reserved flour as necessary.
Form into 'french bread' long loaf.
Cut into 24 pieces.
Roll into a thin two inch circle. Repeat with all pieces.

General Assembly and Cooking of Shui Mai

Place a 'skin' across a hollow 'ring' made by your index finger meeting the tip of your thumb.
Using a 'soup' type spoon place a reasonable amount of filling on the gyoza skin.
Depress the filling and skin through the 'ring' leaving an opening at the top edge.
Set shui mai with the open side up, like a boat, or drawstring purse.
Press down the filling so it is smooth.
At this point you can add a green pea or some chopped ham, crab, mushrooms, scrambled egg, or seaweed in the top opening for color if you want.
Assemble all of them before steaming.
Put a good amount of water in your wok. Bring to a boil.
Lightly oil the rack or bamboo steamer basket so shui mai won't stick while steaming. Can also use a cloth.
Place basket or rack in wok above boiling water.
Place filled shui mai on rack and cover tightly with wok lid.
Steam 5 to 10 minutes or till done.
Remove from wok and serve in steaming basket.

BEEF SHAU MAI

Makes: 24

Ingredients

1 lb. beef, ground
2 Tbls. coriander, chopped
1 Tbls. orange peel, chopped
1 Tbls. wine
1/2 Tbls. sesame oil
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. pepper
24 cabbage leaves

Instructions

Combine wine, sesame oil, sugar, salt, and pepper.
Mix coriander and orange peel with the ground beef.
Marinade in the wine mixture for 10 minutes.
Make meatballs.
Place the meatball on a leaf.
Steam and serve.

FOUR FLAVOR DUMPLINGS (shrimp)

Makes: 24

Ingredients

5/6 lb. shrimp, shelled
1 + 1/2 oz. pork fat
1 c. bamboo shoots, pre-cooked
1 Tbls. green onion, chopped
1 Tbls. ginger root, chopped
1 Tbls. wine
1 Tbls. cornstarch
2 tsp. sugar
3/4 tsp. salt
1/4 tsp. pepper
Toppings: green onions (chopped), carrot (chopped), egg yolk (soft scrambled), egg white (stir-fry till solid)

Instructions

Combine sauce ingredients together.
Rinse and devein shrimp. Cut into three pieces.
Dice pork fat.
Sliver bamboo shoots and squeeze out water.
Mix fat, shrimp, sauce, bamboo shoots, and ginger root together.
Place a small spoonful of filling on gyoza skin and shape into a 'four-leaf clover'. Steam and serve with four different colored toppings.

FIVE COLOR HSAO MAI (pork)

Makes: 20

Ingredients

1 large onion, finely chopped
1/2 c. cornstarch
1 + 3/4 c. lean pork, ground
2 Tbls. rice wine
1/2 tsp. salt
1/2 tsp. sugar
1 Tbls. soy sauce
1 Tbls. sesame oil
pinch pepper
1/2 tsp. ginger, chopped
Toppings: seaweed, 3 slices cooked ham, 1 small can crab meat, 3 mushrooms, 2 egg yolks (scrambled), chives, peas

Instructions

Combine cornstarch and onions. Mix well.
Mix all the seasonings together (wine, salt, sugar, soy sauce, sesame oil, pepper, ginger).
Place the ground pork in a bowl and add the seasoning mixture. Mix well like meat loaf until smooth.
Add in the onion mixture and blend well.
Assemble shui mai 'dumplings'. Add various toppings, one type to each shui mai. Steam and serve.

PHOENIX EYE DUMPLING

Makes: 24

Ingredients

2/3 lb. pork or beef
6 water chestnuts, chopped
1/3 carrot, chopped
3 oz. shrimp, shelled
1 Tbls. green onion, chopped
1 Tbls. ginger root, chopped
1 Tbls. cornstarch
1 Tbls. wine
1/2 Tbls. sesame oil
2 tsp. sugar
3/4 tsp. salt
1/4 tsp. pepper
Toppings: shrimp (shelled), mushroom (black, chinese, presoftened)

Instructions

Combine sauce ingredients. Add meat to sauce. Add water chestnuts, carrot, shrimp, onion, and ginger root. Mix thoroughly.
Place a spoonful of filling on a gyoza skin and shape into the 'eye' form. Steam and serve.

PORK SHAU MAI

Makes: 24

Ingredients

1 lb. pork loin
1 + 1/3 oz. pork fat
4 black mushrooms, Chinese, presoftened
1 bamboo shoot, precooked
1 Tbls. wine
1/2 Tbls. sesame oil
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. pepper
24 Green Peas

Instructions

Make marinade. Dice pork loin, pork fat, mushrooms, and bamboo shoot. Combine and mix well.
Add marinade and blend thoroughly. Assemble Shui Mai. Place green pea in center of each Shui Mai. Steam and serve.

QUAIL EGG SHAU MAI (pork & shrimp)

Makes: 20

Ingredients

1/3 lb. pork loin
1/6 lb. shrimp, shelled
1 + 1/2 pork fat or lard
1/2 bamboo shoot, precooked
1/2 Tbls. wine
1/2 Tbls. sesame oil
2 tsp. cornstarch
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
20 Quail eggs

Instructions

Mix sauce ingredients together. Dice pork loin, shrimp, fat, and bamboo shoot. Place in bowl and add sauce. Mix thoroughly.
Boil the quail eggs until hard (about 5 min.). Shell.
Place a quail egg in gyoza skin. Top with a spoonful of pork/shrimp mixture. Smooth filling. Turn Shui Mai up-side-down in steamer. Steam and serve.

SHRIMP SHAU MAI

Makes: 24

Ingredients

1/2 lb. shrimp, shelled
2 Tbls. pork fat or lard, ground
1/2 c. water chestnuts, chopped
3 Tbls. coriander
24 shrimp, shelled with tail intact
1/2 Tbls. wine
1/2 Tbls. sesame oil
2 tsp. cornstarch
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

Instructions

Chop 1/2 lb. of shrimp coarsely. Combine sauce ingredients together. Add sauce to shrimp and mix well. Add water chestnuts and coriander. Blend.
Place a spoonful of shrimp mixture on gyoza skin. Top with a tailed shrimp. Cover the tailed shrimp with a skin and wrap the shrimp and filling together. Leave the tail sticking out. Steam and serve.

SHU MEI (pork & ham)

Makes: 12

Ingredients

1/2 lb. pork, ground
3 Tbls. cornstarch
8 water chestnuts, minced
1/4 c. bamboo shoots, minced
1/4 c. roast/boiled ham, Chinese
1/2 tsp. salt
2 tsp. light soy sauce
1/2 tsp. sugar
1 tsp. sesame oil
1 Tbls. dry sherry
dash of pepper

Instructions

Mix all the ingredients together. Blend well. Assemble shui mai. Steam and serve.

SIU MAI (pork & shrimp)

Makes: 12

Ingredients

2 bamboo shoots
2 Tbls. cornstarch
2 eggs
6 mushrooms, chinese, chopped
12 oz. pork, ground
2 Tbls. peas
pinch white pepper
1/2 tsp. salt
1 tsp. sesame oil
2/3 c. shrimp, shelled
1/2 tsp. sugar
2 Tbls. veg. oil
1 green onion

Instructions

Finely chop bamboo, shrimp, and green onion. Lightly beat eggs.
Combine eggs, mushrooms, bamboo shoots, shrimp, pork, and peas in a bowl. Add rest of ingredients. Mix thoroughly. Assemble Shui Mai. Steam and serve.

SWEET RICE SHAU MAI (pork or beef)

Makes: 32

Ingredients

1 + 1/2 c. sweet rice
1 c. pork or beef, diced
1/4 c. mushrooms, black, Chinese
1/4 c. dried shrimp, diced
2 Tbls. soy sauce
1/2 Tbls. wine
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 Tbls. green onion tops - 'rings'
2 Tbls. egg sheet, diced

Instructions

Cook the rice. Stir-fry meat, mushrooms, and dried shrimp. Combine sauce ingredients. Add sauce to meat mixture. Add rice to the meat mixture. Mix well. Assemble Shui Mai. Decorate with onion top 'rings' or diced egg sheet. Steam and serve.

Sourdough Bread

Based on recipe in Sourdough Cookery pg 35

batter. If you leave it overnight it may seperate before morning, just stir
it back together.

Once a week replenish the starter this way. I typically just put all of the
starter into a bowl and add 1/2 - 1 1/2 cup of flour and water. If I don't
intend to make bread I use just 1/2 cup, if I need alot of starter I use up to
1 1/2 cups. The starter stays more "sour" if you leave it on the counter for
several days at a time and if you try not to add too much flour at any one
time. However I have never gotten a truely sour sourdough out of this
starter (well, see additional notes below).

If the starter starts acting somewhat whimpy, add 1 tbl of yeast when you
replenish it. Be sure to occassionally completely clean the container that
you use for storing the starter!

I find that the starter occassionally puts off a bit of grey liquid on the top
of the container. I usually pour this off. As the starter matures the amount
of grey liquid decreases.

There are other starters in this book, including one made from yogurt. I'm
slightly reluctant to keep a yogurt starter going forever, but a friend claims
he had one he really liked. I may try that as I prefer a good sour bread.

Sourdough Bread, regular: (Based on recipe in _Sourdough Cookery_ pg 35)

2 - 2 1/2 c refreshed starter
(refresh the starter using about 2 cups flour and 2 cups water,
use 2 cups for this recipe and put the rest back in the refrigerator)
1 cup milk (if you want sour bread, use yogurt; but that still doesn't make it
*real* sour)
3 tbl butter or margarine
2 tsp salt
1 pkg (2 3/4 tsp, 1 scant tbl) yeast
proofed in 1/4 cup warm water and 2 tbl sugar
6 1/2 cup flour (approx)
1 tsp baking soda

Remember: Never let sourdough starter touch metal. Use a wooden spoon and
plastic, ceramic or wooden bowl. I use a plastic bowl and wooden spoon for the
entire process.

Heat milk or yogurt until scalded. Remove from heat. Add butter or margarine
(so it melts). Let cool.

Sourdough Oatmeal Bread

Based on recipe in Sourdough Cookery page 44

When cooled to lukewarm, combine milk/yogurt with the starter and the yeast.
Put 2 cups of flour and the baking soda and salt in a sifter (which mixes it
together nicely) and sift into starter. Mix until fairly smooth. The mixture
should be about as thick as a brownie batter. If it's too thin add a bit more
flour.

Cover and let rise for 30-40 minutes until doubled.

Using a heavy wooden spoon (get a real strong one from JPMeads! for <$3!) mix
in the remaining flour about 1 cup at a time. When it's too hard to mix,
knead it with your hands in the bowl until it stops being very sticky.

Turn the dough onto a floured board and knead it, continueing to incorporate
flour as needed. Knead 5 minutes or more until smooth and elastic. The dough
will be extremely smooth and silky.

Let dough rise for 1-2 hours until doubled. Punch down. Seperate into 2
loaves (or 2 1/2 loaves). Shape into loaves or shape into round loaves and
place in greased 8-9" pie pans.

Let rise until about 1 1/2 times original size. Bake at 375 degrees for 50
minutes or until done. Yum.

Variation: Add 1 1/2 cup shredded cheddar cheese and 1 cup diced pepperoni or
ham to the first slurry mixture. A real favorite!

Variation: 7/6/92: I accidentally learned how to make sourdough bread that's
very sour. I mixed up some bread adding flour until it was the consistency of
brownie dough. As always, I left the bread to rise. Well, things got hectic
and I left the bread at this stage for about 12 hours. Then I put it in the
fridge overnight. The next morning I let it warm up, finished making and
kneading the dough and baked it as usual. Basically the dough sat for at

Steve Strattman's Winning Chili "bowl of Clone 87"

Ingredients

3 pounds beef chuck tender
1/2 cup canned beef broth
2 cubes beef bouillon
6 1/2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1 tablespoon juice from cooked jalapeno (see note)
2 tablespoons onion powder
2 tablespoons paprika
3/8 teaspoon salt
3 ounces tomato sauce
1 quart water
1/2 teaspoon white pepper
1 1/2 teaspoons cayenne pepper

Instructions

Cut meat in cubes, brown in a large, heavy dutch oven. Add onion powder, paprika, cayenne, bouillon, beef broth, tomato sauce, jalapeno juice and water.
Cook over low heat for about 2 hours, adding more water as needed, until meat is tender.
Add chili powder, cumin, garlic powder and pepper, cook for 20 to 30 minutes more. Add salt just before serving.

Makes 6 servings.

note: To make jalapeno juice, chop pepper coarsely and boil in small amount of water, reduce slightly, then strain out pepper and seeds.

Superb Margherita Pizza

Based on recipe in Sourdough Cookery page 212

Add the rest of the flour mixing it in. When it's too stiff to mix, continue
mixing in the bowl with your hands. When it's no longer sticky, turn onto a
floured board and knead, adding flour as needed.

Let the dough rise. Punch down, divide into two loaves, shape and place in
greased loaf pans. Let the dough rise again. Bake at 400 degrees for 35-40
minutes.

Variations:

Add 1 cup shredded mozerella, montaray jack or munster cheese to the oatmeal
mixture. This bread will last *forever*. We took it in the car on a road
trip for 5 days and on the 5th day it was as fresh as on the first day.
Furthermore the consistency of this bread is very good; it can be sliced very
thinly without crumbling.

Substitute 2 cups whole wheat flour for the oatmeal. Add 1 cup shredded
cheese.

Tomato-Cheese Sourdough Bread (Based on recipe in _Sourdough Cookery_ page 50)

Really MARVELOUS bread! Quickly disappears at parties.

Yield: two *large* round loaves

1 cup refreshed starter
1 28 oz can Italian plum tomatoes
1/2 can tomato paste
2 pkgs (2 tbl) yeast proofed in 1/4 cup water and 2 tbl sugar
3/4 - 1 lb extra sharp cheddar cheese, grated
1/2 tsp baking powder
2-3 tbl margarine or butter, melted
2 tsp salt
6 cups flour

Swiss Oatmeal Bread

from Stone-Buhr Milling Company cookbook

1 cup wheat germ
5 cups whole wheat flour
4-5 cups unbleached white flour

Combine the wheat berries and water in a heavy pan. Bring to a boil and boil
for 2 minutes. Let sit for 1 hour.

Scald the milk and add honey, butter and salt. Cool to lukewarm.

Beat the eggs in a large bowl. Add milk and wheat berries (cooled). Add
yeast. Stir in wheat germ. Stir in whole wheat flour.

Knead in the white flour. Add enough flour to have a firm dough. It will be
sticky because of the honey. Let rise about 1 hour. Punch down and divide
into four pieces. Place in greased and floured loaf pans. Let rise about 45
minutes until dough reaches top of pans. Bake at 350 degrees for 35 minutes.
Turn off oven and let cook another five minutes. Turn out and enjoy a piece
warm.

Note this bread falls apart if used for meat sandwiches.

>From Sandy Kisner. Source unknown (pg 61)

Texas Beef Chili

Ingredients

24 oz beer, Dos Equis or other Mexican beer
2 lb beef chuck or shin, in 1/2" cubes
1 lb Spanish chorizo sausage, sliced 1/4" thick
4 lb canned Italian plum tomatoes, drained and chopped
8 garlic cloves
3 medium onions, chopped
8 T olive oil (3 + 3 + extra)
1 T oregano, preferably Mexican, crumbled
1 tsp Fresh ground pepper
2 tsp salt
5 T med-hot chili powder
6 oz tomato paste
2 tsp cumin, ground

Instructions

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight.
Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes. Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon.
Reduce heat to med-lo. Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce.

Some good accompaniments are pinto beans and salsa as side dishes.

Serves 6 generously.

KEYWORDS: chili, spicy, Texas, make ahead

Tomato-cheese Sourdough Bread

Based on recipe in Sourdough Cookery page 50

least 24 hours and the sourdough starter dispersed throughout the batter!

The result was a loaf of sourdough bread that is very *sour*! Like the "San
Fransisco sourdough" we used to find in Seattle. Love it!!!

Sourdough Oatmeal Bread (Based on recipe in _Sourdough Cookery_ page 44)

1 1/2 cups refreshed starter
2 cup oatmeal
1 1/2 cup yogurt (or milk)
1/2 cup molasses
1/4 cup brown sugar
(I substitute 1/2 cup honey for both molasses and brown sugar)
3 tbl margarine (melted or at least softened)
1 package yeast (1 scant tbl) proofed in 1/4 cup warm water and 2 tbl sugar
1 tsp baking soda
2 tsp salt
3 - 4 1/2 cup flour

Heat the yogurt until almost boiling. Pour it over the oatmeal and stir and
let stand a while so the oatmeal softens. Add margarine and
sugar/molasses/honey. When cooled to lukewarm add the yeast mixture and the
sourdough starter.

Sift 1 cup flour and baking soda and salt and add. Mix with a wooden spoon
until smooth. Cover and let rise.

Two Sister's Focaccia

Category: Breads: Bread, muffins, rolls, etc...

Posted by: Farkie

Quantity:

Ingredients

chopped garlic and kosher salt for top
2 Tbs. herbs (see note)
1 Tbs. lemon zest
1 Tbs. olive oil
1 Tbs. salt
2 1/2 cups warm water
7 1/2 cups flour
2 1/2 teaspoons yeast

Instructions

Proof the yeast, water and pinch of sugar.
Add oil, flour, herbs, salt and lemon zest. Knead until it forms a smooth ball. Let rise about 1 hour in a warm place.
Punch down and shape into 6 8-inch circles. Let rise about 20 minutes. Poke holds in it with fingertips.
Brush with a bit of olive oil and sprinkle with chopped garlic and kosher salt. Bake about 35-45 minutes in a preheated 325-degree oven until top is brown and crispy.

Comments

This is a great focaccia recipe from a local deli here in Connecticut:

NOTE: Try these herb combinations (fresh or dried): basil; lemon-rosemary; lemon-chive; lemon-basil; fennel-lemon or orange; crushed red pepper and oregano; chopped olives and rosemary; olives and sun-dried tomatoes; or your own combo. I used a variety of Italian seasonings and used this dough as a pizza crust. It was incredible!

Venison Chili

Ingredients

10 oz can of red kidney beans, drained
1 large green bell pepper, seeded and chopped
3 T ground chili powder
1/2 tsp cayenne pepper, plus a pinch
1 small hot green chilie pepper, minced (optional)
3 T Masa Harina (or fine cornmeal) mixed with a little water into a smooth paste for thickening chili
2 large cloves garlic, minced
3/4 lb ground venison (or ground pork)
1 1/4 lb venison, cut into 1/2" cubes
1 large onion, finely chopped
freshly ground black pepper to taste
3 T red wine vinegar
2 tsp salt or to taste
28 oz can of crushed tomatoes
3 T vegetable oil
2 T ground cumin
2 T Worchestershire sauce

Instructions

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes.
Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings.

Makes 6 cups.

KEYWORDS: chili, venison, game, make ahead, main dish, stew, hearty, spicy, easy, entertain

Wheat and Oat Bread

Based on recipe in Complete Book of Bread

Oatmeal Bread (from Beard on Bread pg 90)

This bread is somewhat heavy and dense but is very good toasted with cheese on
top. One of my other cookbooks has an oatmeal and swiss cheese recipe and
that sounds like an interesting variation.

1 cup oatmeal
1 cup boiling water
2 pkg yeast (2 tbl) proofed in 1/2 cup warm water and 1 tbl sugar
1 cup scalded milk
3 tbl margarine or butter
1 tbl salt
1/4 cup brown sugar (or honey)
4-5 cups flour

Cook the oats in the water until thickened, about 3 minutes. Add the warm
milk, salt, brown sugar or honey and margarine. Mix together. Let cool.

When cooled add the yeast. Add about 1-2 cups of flour until mixture has
consistency of brownie batter. Let rise. Add the rest of the flour. Knead,
adding flour as needed.

Let rise. Punch down and divide into two. Form into loaves and place in
greased loaf pans. Let rise. Bake 45-50 minutes at 375 degrees. CAUTION: my
notes say to check them after 35-40 minutes!

Whole Wheat Rollup Loaves, 2 loaves,
roughly based on Cinnamon Swirl Loaf in The Complete Book of Breads

Wheat Berry Honey Bread

4 loaves, from Laura Marks

you can add some parmesan or another type of cheese if desired
1 package yeast proofed with 1/4 cup warm water and 1/4 cup or less sugar
6 cups bread flour

Heat the water until it boils. If you have a microwave, heat it in a 4 cup
pyrex measuring cup. When it's boiling, add the cheese, salt, butter, dried
milk. Stir. The cheese should start to melt right away. Stir to encourage
the cheese to melt and to mix the ingredients together.

(Alternatively: add 2/3 of the cheese to the water and reserve the last cup of
cheese for adding with the flour.)

When cheese mixture has cooled, place in a large bowl. Add a cup or two of
flour, which will cool it further. Add the yeast mixture. Add another cup of
flour. When the mixture is the consistency of brownie dough, let it sit for
about 30-60 minutes so it rises.

Continue adding flour 1 cup at a time. You may need more than the 6 cups
recommended. Mix in the flour, then turn the dough onto a board and knead it.
Knead for 10 minutes or until it is the right consistency and no longer
sticky.

Let rise for up to an hour. I find that this particular bread rises *very*
fast.

Wheat-berry Bread

from Sandy Kisner

Form into two loaves. You might prefer round loaves, but I usually make
rectangular loaves. Let rise 30-60 minutes; again, it rises very quickly!

Bake at 375 degrees for 30 - 45 minutes. The book specifies 45 minutes, but I
find this too long. The bread browns very quickly. Check it after 20 minutes
and if it is very brown, consider turning the oven down to 350 degrees. Cook
until loaves are well browned and cooked through. I find that this bread
cooks very quickly and is usually done in 35 minutes or so.

Rice Bread

In _English Bread and Yeast Cookery_, Elizabeth David says that she has come
across several recipes that add cooked rice to bread. She feels that the rice
improves the keeping quality of the bread. She suggests adding a maximum of
1/2 cup raw rice for each loaf of bread. She also likes using brown rice.

I made the following recipe with brown rice. The bread was fairly dense and
full of rice kernel munchies (like crunchies, but no crunch!). It was very
good bread when lightly toasted or warmed and topped with melted cheese.

This recipe combines David's suggestion with the standard homemade bread
recipe in Beard's book.

3/4 cup brown rice
1/4 cup barley
1 1/2 cup water
Cook the brown rice and barley in the water until done. This will take about
45 minutes. Set aside to cool. Note: you can also use cooked white rice. I
usually cook 1 cup of rinsed white rice in 1 3/4 cup water.

1 package of yeast

Whole Wheat Bread

based on The Laurel's Kitchen Bread Book

Cover and let rise. Stir down and turn into casserole dish. Cover and let rise again. NOTE: Beard on Bread DOES knead this bread!!!

Cover and let rise again. Bake at 350 degrees until deep brown and crusty.
Check with a toothpick. Cover with foil or brown paper for the last 15 minutes
to prevent excesive browning.

Remove bread from oven. Immediately brush with butter and sprinkle lightly
with salt. Allow to cool for 10 minutes before removing it from the casserole
dish.

From: mqh@eagle.TC.cornell.edu (Mike Hojnowski (AIX Grunt))
Subject: Garlic Potato Bread
Date: Mon, 25 Nov 91 22:46:38 EST

>From A World of Breads by Dolores Casella

This is a highly unusual but delicious bread. It's best served at barbecues,
or with a hearty meal. I always serve it with barbecued spareribs.

1 large potatoe, boiled, cooled, and grated (1 1/2 cups grated potato)
1 large clove garlic put through a garlic press
1 teaspoon salt
1 cup warm potato water
1 cake yeast
2 teaspoons sugar
2 cups flour
softened butter

Combine the potato, garlic (use more garlic if desired), salt, potato
water, yeast, and sugar. Stir until the yeast is dissolved and then add the
flour. You will have to finish mixing this dough with your hands. When it
is thoroughly blended, brush the top of the dough with soft butter, cover,
and let rise until doubled. Punch the dough down and turn it into a well-
buttered 8 or 9-inch skillet. Brush the top of the dough with soft butter
again and let rise again. Bake in a 425 degree oven until well browned and
done, approximately 25 to 30 minutes.

>From Laura Marks:

Oat Bread, 4 loaves

3 cups rolled oats
3 cups whole wheat flour
7/8 cup honey
4 tbl butter
1 tbl salt
4 cups boiling water
2 pkg yeast
pinch of sugar
3/4 cup warm water
unbleached white flour, enough to make a solid dough (probably 4-6 cups)

Combine the oats, whole wheat flour, honey, butter and salt in a large bowl.
Pour the boiling water over it. Stir. Allow to cool until lukewarm.

Combine the yeaast, sugar and warm water. Proof the yeast in a warm oven.
Stir into the (cooled) oats mixture.

Add enough white flour to make a solid dough. The dough will be sticky
because of the honey. Knead for 10 minutes, incorporating flour as needed.
Let rise in a bowl for one hour or more. Punch down; let rise again for about
45 minutes. Divide into four loaves. Place in greased and floured loaf pans.
Let rise to top of pan (or higher). Bake at 350 degrees for about 35 minutes.
Turn out and enjoy a piece warm.

>From Laura Marks:

Wheat Berry Honey Bread (4 loaves)

3/4 cup wheat berrys
1 cup water
1 cup honey
2 cups milk
4 tbl butter
1 tbl salt
4 eggs
3 pkgs yeast

Whole Wheat Rollup Loaves

2 loaves

Carl Gohs' Bread (from Beard on Bread, page 37)

The first time I made this I thought it was wonderful. Later attempts did not
seem quite as moist nor did they rise as high. I think you should not use
more than about 3/4 cup of WW flour. This bread is alot of work, but very
tasty.

3 pkgs (3 tbl) yeast refreshed in 1/2 cup water and 1 tbl brown sugar (or 2 tbl
white sugar)
4 1/4 cups flour
3/4 cup whole wheat flour
1 med potato, unpeeled, boiled in 2 cups water
1 cup wheat germ
1/2 cup dried milk
2 tsp salt

Proof the yeast until it gets a 2" head. Add 1/2 cup flour and stir until
it's a smooth paste. Set this sponge aside to rise for about an hour. Each
time it doubles in bulk, stir it down.

Boil potato until it is done. Place it in a potato ricer. SAVE the water!
Push the potato through the ricer until you have a very smooth mashed potato.
Measure 1 1/2 cups potato water (add tap water if you have to). Add the
mashed potato to the water and set aside to cool.

Combine whole wheat flour, 1 cup regular flour, wheat germ, dried milk and
salt. Stir well. When potato mixture has cooled and yeast mixture has been
deflated at least two times, add both to the flour mixture. Stir until all
ingredients are well blended. Add up to another 1 cup of flour until mixture
is a slurry the consistency of brownie mixture. Cover and set aside to rise.

Add the rest of the flour and knead the bread. Let rise about 1-2 hours until
doubled in bulk. Divide in two and form into loaves. Place in greased loaf
pans and let rise again. Preheat oven to 450 degrees. Immediately reduce
heat to 400 degrees when you put the bread into the oven. Bake for 40
minutes.

Winner of the 1985 NY State Chili Cook-Off: Oakwood Feed Store Chili

Ingredients

1 lb Bacon, chopped
1 pt beef stock
2 T freshly ground DRY Ancho chilies
4 oz canned chopped chilies (El Paso brand)
2 T good quality chili pepper
5 T freshly ground DRY Mexican chilies, Anaheim if possible
4 T fresh ground cumin seed
4 T prepared garlic in oil
3 lb lean beef chuck roast, cubed
1 1/2 T Hungarian paprika
6 fresh Jalapeño chilies, chopped
2 T MSG or Accent (optional)
3 large onions
1 T fresh ground black pepper
2 lb Pork roast, coarsely ground (Boston butt)
1 1/2 lb regular hamburger, preferably chuck
1 T Tabasco sauce
1 pt canned tomatoes
2 T Worchestershire sauce

Instructions

Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot. Brown the meat and garlic in the skillet.
Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapeños, stock and tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.

For garnishes, serve fresh chopped Jalapeños, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.

Serves 8 generously.

KEYWORDS: spicy, jalapeno, chilies

Winner, 1987 World Championship: Margo Knudson's Chili

Ingredients

1/4 tsp cayenne pepper (if needed)
1 C beef broth
1/2 oz cumin
3 lb cubed or coarsely ground prime beef
2 oz Gebhardt's Chili Powder
2 T kidney suet or lard
6 cloves garlic, approximately
1 medium green chili pepper, minced
1/2 tsp hot New Mexico chili powder
2 medium onions, chopped
1/2 C oregano tea (1 T. oregano steeped in hot water 30 min.)
1/2 oz regular dark chili powder
1/2 oz salt
3 oz bulk pork sausage
1/2 tsp coriander (optional)
dash Tabasco Sauce
6 oz tomato sauce
white pepper to taste

Instructions

Saute onions and minced garlic in suet about 3 minutes. Add Gebhardt's and regular chili powder. Mix well.
Brown beef in another pan, a pound at a time, adding white pepper while browning. Add meat to onions and spices, using a little broth to keep from sticking.
Saute sausage and green chili pepper together 2 minutes. Add to the pot along with meat and onions. Cook 15 minutes.
Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth. Mix well and cook for 30 minutes.
Add oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
During the last 20 or 30 minutes add salt, cayenne pepper and Tabasco, if needed.

Serves 6

KEYWORDS: chili, spicy, make ahead, main dish, hot

Yogurt - Homemade!

Posted by: Vaishnava Dasa

Ingredients

1 gal. milk
1/8 th - 1/4 c yogurt (starter)

Instructions

In a heavy saucepan, bring milk to a boil under med. flame. Using a lid will cause the milk to come to the boiling point faster, but that means the milk has to be watched closely. Careful, as milk will bubble and overflow easily at boiling point. Stir occasionally to prevent burning on bottom of pan.
When milk is at a rolling boil, reduce heat and continue to cook so as to thicken milk to a creamier consistancy, about 10-15 min at low heat.
Afterwards, remove from flame and let cool, stirring occasionally to cool milk. Milk must cool down to the right temperature before mixing in yogurt.
Wait until milk has cooled down so much that milk has reached body temperature. That is, it is at the temperature that if you stick your (you did wash your hands, didn't you?) finger into the milk, you can barely notice any temperature difference in the milk. If the milk is too hot, you can't keep your finger in the milk for long, and the yogurt culture will be killed. If the milk is too cool, the yogurt may not grow.
Once milk is at body temperature, take 1/2 of the yogurt, or about 1/8 cup, or a couple tablespoons and mix into the milk and stir. After that, add the other 1/2 of the yogurt starter, and just drop into the milk.
Now, cover milk with yogurt starter preparation and place in a warm spot for about 10 hours. On top of a oven with warmth coming from a pilot light may be sufficient. Keep free from draft. Covering with towel might be a good idea in bright area. Leave undisturbed for 10 hrs. Refrigerate after done.

Enjoy the cooling effects of yogurt in the hot weather. Your body and stomach will appreciate it.

Zucchini and Mushroom Salad

Category: Salads: Side dishes, salads, etc.

Posted by: ??

Quantity: ??

Ingredients

1 lb. button mushrooms
1/4 cup wine vinegar
1/4 cup dry white wine
2 tablespoons olive oil
1 tsp salt
2 sprigs fresh tarragon
1/4 cup water
8 small to medium zucchini

Instructions

Clean the mushrooms. Cut the zukes into 1 inch lengths. Place all ingredients in a pot. Simmer until the zukes are just tender. Turn off heat. Place lid on pot and leave for 15 minutes.
Place the drained vegetables in a bowl, reserving the cooking liquid. Place this liquid back in the pot and cook until reduced to about 1/3 cup. Discard the tarragon. Pour over the vegetables and lightly chill (don't over-chill or it will kill the flavor).

Comments

Throw on a little finely chopped parsley before serving.

Zucchini and Tomato Salad

Category: Salads: Side dishes, salads, etc.

Posted by: Cadenza

Quantity: 4 servings

Ingredients

1/2 cup chopped basil or parsley
3 tablespoons olive, vegetable or canola oil
1/4 cup finely chopped red onions
Salt and ground pepper
4 medium ripe tomatoes sliced 1/4 inch thick
1 tablespoon red wine vinegar
2 small zucchini, about 3/4 pound

Instructions

Trim the ends of the zucchini and cut them slightly on the diagonal into slices 1/4 inch thick. Drop the slices into boiling water, and let simmer for one minute. Drain immediately. The zucchini must retain a certain resilience and not be overcooked. Let cool.
Arrange the zucchini and tomato slices in an alternating pattern in a serving dish. Sprinkle with salt and pepper to taste, the onions, vinegar, oil and basil or parsley. Serve.

Yield: .

Comments

Nutritional analysis per serving: 136 calories, 11 grams fat, 0 milligrams cholesterol, 283 milligrams sodium, 2 grams protein, 11 grams carbohydrate.