Green Olive Mojo

Posted by Cookin'Mom at recipegoldmine.com

Makes about 1 1/2 cups.

Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. I've created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, you'll need from 4 to 6 good-size limes.

1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packed

Combine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.

Marinated Shrimp Salad

4 cup water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedges

Heat water to boiling in 3-quart saucepan. Add 1 tablespoon salt and the shrimp. Cover and heat to boiling; reduce heat. Simmer until shrimp is pink, about 3 minutes; drain.

Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp. Cover and refrigerate at least 6 hours.

Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with remaining marinade if desired.

Yields 4 servings.

Basque Barbecue Leg of Lamb

1 (6 to 7 pound) leg of lamb or 1 whole lamb

Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced

The day before serving, mix all marinade ingredients. Place in a pint jar and shake well.

Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade.

The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness. Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.) Total cooking time: approximately 2 1/2 hours.

Serves 8 to 10.

Serve with Chenin Blanc wine.

New Orleans Dessert

Posted by JBic at recipegoldmine.com 7/10/01 5:51:06 pm

JBic note: I have no idea what makes this "New Orleans." The recipe came from my mom, who lives in Maine and I don't think she has ever been to New Orleans. Anyone who has a clue about the name, I would appreciate your sharing the info.

Serves 8

2 eggs
3/4 cup flour
1 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla extract
1 cup nuts
1 pint whipping cream, whipped (do not sweeten)

Beat all ingredients together except whipped cream. Pour into greased 9-inch square pan. Bake 25 minutes at 350 degrees F. Will not be cooked throughout. Cool.

Crumble and fold into whipped cream. Freeze.

Greek Spaghetti

12 ounces spaghetti
1/2 cup (1 stick) butter
Garlic powder or mashed garlic cloves

Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.

Dutch Meat Loaf

2 pounds hamburger
1 medium onion
1 egg
1 cup bread crumbs
1 can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Mix ingredients well and form into loaf.

Sauce
1/2 cup tomato sauce
1 cup water
2 teaspoons molasses
2 tablespoons white vinegar
2 teaspoons yellow mustard

Mix ingredients and pour entire mixture over the meat loaf. Bake covered at 350 degrees F for about 1 1/2 hours. Baste the meatloaf periodically with pan juices.

Oatmeal Cinnamon Crispies (Amish)

2 1/2 cups butter, softened
5 cups granulated sugar
1/3 cup dark molasses
4 eggs
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
4 1/3 cups flour
4 1/3 cups old fashioned oats
2 cups finely chopped pecans

Preheat oven 375 degrees F. Grease 2 cookie sheets.

Cream first 3 ingredients. Beat in eggs one at a time. Add baking powder, baking soda, salt, cinnamon and vanilla extract. Beat until well blended. Add flour and blend. Add oats and nuts and blend. Drop by rounded spoonsful onto prepared cookie sheets. Bake for 5 to 9 minutes. It may be necessary to turn sheets around so they brown evenly. Let cool on sheets for about 3 minutes. Remove to wire rack till cool. Cookies will look medium brown and crinkly.

These freeze well.

Sugar Cookies

1 cup granulated sugar
1 cup butter
1 cup confectioners' sugar
1 cup vegetable oil
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract

Combine sugar, butter, confectioners' sugar and cooking oil and beat well. Add eggs and beat again. Add flour, baking soda, cream of tartar and vanilla extract. Mix well. Form dough into balls and place on an ungreased cookie sheet. Flatten with a glass or roll to about 1/4 to 1/3 inch thick and cut into shapes. Bake at 375 degrees F for 10 minutes, being very careful not to overbake. DO NOT LET THEM BROWN.

Makes 3 or 4 dozen.

Yum-a-Setta

This is a good recipe for a potluck dinner or reunion.

2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese
    such as Kraft® or Velveeta®;

Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in a 13 x 9-inch casserole with processed cheese between layers. Bake at 350 degrees F for 30 minutes.

Cajun Hash

5 to 6 tablespoons olive oil
4 cups green onions, finely chopped, divided
3 cups diced ham
2 cups red bell pepper, finely chopped
6 cups frozen hash brown potatoes
4 teaspoons dried thyme
1 1/2 teaspoons Cajun seasoning

Heat large nonstick skillet over medium-high heat. Add 3 cups green onions, the ham and the bell pepper. Sauté until vegetables begin to soften, about 7 minutes.

Add potatoes, thyme, and Cajun seasoning; stir to combine. Reduce heat to medium. Cover and cook 8 minutes.

Uncover and continue cooking until potatoes are tender and crusty, occasionally scraping up browned bits. (add more oil if necessary).

To serve, sprinkle with remaining 1 cup green onions.

Cajun Hot Tomato Bread

Source: Sweetened With Honey, The Natural Way Cookbook by the National Honey Board, 1994

1 cup liquid Bloody Mary mix
1 cup water
1 package active dry yeast
1/4 cup honey
1/4 cup vegetable oil
1/4 cup chopped green onion tops
1/4 cup chopped parsley
1 clove garlic, pressed
1 teaspoon salt
1/4 teaspoon cayenne pepper, optional
5 to 6 cups flour

Combine Bloody Mary mix and water in small saucepan. Cook over low heat until mixture reaches 105 to 115 degrees F; pour into large warm bowl. Add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic, salt and cayenne, if desired. Mix well. Add 1 cup flour and stir until smooth. Stir in more flour until firm dough is formed. Knead dough on lightly floured board about 5 minutes or until smooth and elastic.

Shape dough into a ball. Place in greased large bowl; turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled.

Punch dough down and divide in half. Roll 1 piece on lightly floured surface into rectangle. Roll up tightly from short side jellyroll style.

Pinch seam to seal; place in greased 9 x 5 x 3-inch loaf pan. Repeat with other portion of dough. Cover and set in warm place to rise about 1 hour or until doubled.

Bake in preheated 400 degree F oven about 30 minutes or until loaves sound hollow when tapped and crust is brown. Remove from pans and cool on wire racks.

Creole Crab Cakes

1/4 cup olive oil
1/2 yellow onion, chopped
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
1/2 rib celery, chopped
2 teaspoons minced garlic
6 tablespoons flour seasoned with salt and pepper
1 1/2 cups heavy cream
1 1/2 cups breadcrumbs
2 pounds crabmeat
Salt and freshly ground black pepper
Flour
2 eggs, lightly beaten
1 cup breadcrumbs mixed with 1 tablespoon Tony Chachere's seasoning
Vegetable oil

Heat the olive oil in a large skillet. Sauté the onion, bell peppers, celery and garlic for about 5 minutes. Add the seasoned flour and heavy cream. Simmer for 2 to 3 minutes or until slightly thickened. Add the unseasoned breadcrumbs and the crabmeat. Stir to combine and season with salt and pepper.

Mold the mixture into 12 small cakes. Roll each crab cake in flour, dip in the egg and coat with seasoned breadcrumbs. Heat 1 inch of vegetable oil in a skillet over medium heat. Test the oil by dropping in a pinch of breadcrumbs. If they sizzle the oil is ready. Cook the crab cakes a few at a time, being careful not to overcrowd the skillet. You may keep the cakes warm in a low oven (200 degrees F) until you have finished cooking all of them. Serve immediately.

Crabmeat and Eggs New Orleans

Posted by Chyrel at recipegoldmine.com 9/25/2001 9:14 am

Yield: 6 servings

1 pound crabmeat, fresh, drained
1/4 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 English muffins, split and toasted
12 eggs, poached
Paprika

New Orleans Cream Sauce
1/4 cup butter or margarine
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons brandy
1/8 teaspoon Tabasco or Louisiana Hot sauce

Sauté Crabmeat in butter about 5 minutes. Stir in salt and pepper. Spoon a small amount of crabmeat onto English Muffins. Top each with a poached egg. Spoon New Orleans Cream Sauce over eggs. Sprinkle with paprika.

New Orleans Cream Sauce: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients.

Green Chile Pie

12 to 14 Hatch green chiles, roasted,
    peeled, halved and deveined
10 slices bacon, fried and drained
1 pound Cheddar cheese, shredded
1/3 pound Swiss cheese, shredded
6 eggs, beaten
Salt and pepper to taste
Slices of Muenster cheese

Line bottom and sides of 9-inch pie pan with prepared chiles. Crumble bacon over chiles. Mix Cheddar and Swiss cheeses; beat in eggs, salt and pepper. Pour mixture into pie pan. Top generously with slices of Muenster jack cheese. Bake 45 to 50 minutes at 325 degrees F.

Tangy Turkey Tacos

1 medium onion, chopped
1 clove garlic, minced
1 pound ground turkey
2 teaspoons chili powder
1 teaspoon jalapeño, dried
1 tablespoon cumin
1/2 cup water
12 taco shells
3 medium tomatoes, chopped
1 cup lettuce, shredded
1 cup Cheddar or jack cheese, grated

Spray thin coating on nonstick cooking spray in a large skillet. Sauté onion and garlic until onion is translucent. Add turkey and cook over medium heat until meat is browned. Drain meat and return to skillet. Add chili powder, jalapenos, cumin and water to meat mixture. Simmer until water evaporates. Fill each taco shell with 1/2 cup meat mixture. Top with lettuce and tomato. Garnish with cheese.

Serves 6 to 8.

NOTE: Add more jalapeños for an even spicier taco!

Irish Cheddar Potato Gratin

10 large potatoes, sliced
1 beef or chicken stock cube
2 bunches of spring onions, finely chopped
Grated Cheddar cheese
Butter to coat dish and to garnish

Coat a gratin/ovenproof dish with some butter. Layer the dish with sliced potatoes, finely chopped onions and grated Cheddar cheese. Build up layers until dish is full or you run out of potatoes. Finish off with a layer of cheese and a few dabs of butter.

Prepare a beef/chicken stock cube in 3/4 cup boiling water and pour over dish. Season with salt and pepper and bale in at 350 to 375 degrees F until finished, about 1 to 1 1/4 hours.

Texas Tumbleweed Peach Cobbler

Texas Tumbleweed was an Austin restaurant which burned several years ago.

1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1 cup milk
1/2 cup (1 stick) margarine
1 large can sliced peaches with syrup

Topping
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Combine flour, sugar and baking powder in a bowl. Add milk and stir until lumpy. In a small saucepan, melt the margarine, then pour into a 9-inch square baking pan. Pour the wet mixture over the butter. DO NOT MIX. Cover with peaches and syrup. DO NOT MIX.

Combine Topping ingredients and sprinkle over the peaches. DO NOT MIX. Bake at 350 degrees F for 45 to 50 minutes until top is golden brown and bubbly.

Texas Chili

3 pounds round steak, cut into 3/4-inch cubes
1 pound ground chuck
1 pound pinto beans
2 quarts tomatoes
1 pound yellow onions
3 sweet bell peppers
5 dried chile peppers
1/2 cup chili powder
Salt
Red pepper
1/4 cup Crisco
2 tablespoons Crisco
1/2 gallon water
1/4 cup granulated sugar

Soak pinto beans in 1/2 gallon water overnight in refrigerator.

In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco, stirring frequently.

In another skillet, brown ground chuck on low heat, stirring frequently for 10 minutes.

Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with 2 tablespoons Crisco and sauté for approximately 15 minutes, stirring frequently.

Mince chile peppers very fine.

In a large 8-quart or larger kettle, combine pinto beans, browned round steak, sautéed ground chuck, onions, peppers, 2 quarts tomatoes, minced chile peppers and the 1/2 cup chili powder; cook covered on simmer for 2 hours.

Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add additional water sparingly, if necessary.

Taste and add more chili powder, salt, red pepper and sugar as desired. Simmer 1 hour (total cooking time is 7 hours).

Serving suggestion: Serve with Texas toast or oyster crackers and ice cold milk or iced tea.

Red Beans and Rice

Source: Culinary Institute of New Orleans

Serves 10 (8 ounce) portions.

16 ounces red beans
3 sprigs thyme
6 bay leaves
16 ounces pickled pork
1/2 cup butter or bacon drippings (1/4 pound bacon)
6 cloves garlic, minced
6 stalks celery, chopped
2 cups parsley, chopped
1 teaspoon cayenne pepper
1 green bell pepper, diced
3 onions, finely chopped
18 ounces rice (cooked to serve)
Salt and pepper to taste

Place beans in a large bowl or pot, cover with water about 4 inches above beans and soak overnight.

Drain and place in a pot of fresh water until covered by 1 inch. Add the thyme, bay leaves and the pickled pork and bring to a boil. Reduce the heat and simmer 1 1/4 to 1 1/2 hours longer. Do not boil.

Melt butter or place diced bacon in a small skillet and cook the onion, bell pepper, garlic and celery until the onions look translucent. Add this mixture to the beans along with parsley and continue cooking them for 1 1/4 to 1 1/2 hours longer, adding more water if necessary.

After the full 2 1/2 to 3 hours remove the pickled pork, trim and cut meat into 1/2 inch pieces. Return to the beans and add cayenne pepper and salt to taste. Stir well and continue cooking if necessary. Remove thyme and bay leaves before serving.

Place hot steamed rice (3 ounces) on serving plates and spoon beans over rice. Sprinkle the top with the chopped green onions.

Garnish: Green Onions (chopped on bias)

Pork Creole Po' Boys

1 (1 pound 2 ounce) pork tenderloin
3 to 4 tablespoons vegetable oil
2 tablespoons cider vinegar
2 cloves garlic, crushed
1/4 teaspoon crushed hot peppers or to taste
French-style baguette, cut  into 4 x 5-inch sections
Lettuce leaves
2 medium tomatoes, sliced
1 onion, thinly sliced

Sauce
2 tablespoons vegetable oil
1 teaspoon hot paprika
1 small onion, finely chopped
2 stalks celery, finely chopped
1 small green or red bell pepper, finely chopped
1 clove garlic, crushed
1 small fresh green chile, seeds removed and chopped
1 tablespoon brown sugar
1/2 teaspoon dried thyme
1 (14 ounce) can chopped tomatoes
2 tablespoons chopped parsley
Salt

Sauce: Heat the oil in a large skillet over medium high heat. Stir in the paprika, onion, celery, bell pepper, garlic and chili. Cook for 2 minutes, until it begins to brown. Add the brown sugar, thyme and tomatoes and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, until the sauce thickens and the tomato liquid is evaporated.

Stir in the parsley and season with salt. Transfer to a bowl and set aside until ready to serve.

Burgers: Place the pork on a cutting board. Holding a knife at a 45 degree angle, slice the pork into 8 thin scallops. Arrange in a shallow dish and add 2 to 3 tablespoons of the oil, the vinegar, garlic and crushed hot peppers. Turn the scallops to coat well. Set aside for 30 minutes to let marinate, then drain.

Heat a ridged, black grill pan over medium high heat and brush with a little of the remaining oil. Add the marinated scallops and cook for 2 to 3 minutes, turning once, until browned and just cooked through. Remove from the pan and drain on paper towels.

Lightly toast the cut sides of each baguette section and brush with the remaining oil. Arrange a layer of lettuce leaves, tomato, and onion slices on the bottom half of each section. Top each with 2 slices of pork scallop and a generous spoonful of the Sauce. Cover with the baguette tops and serve immediately.

Mennonite Apple Dumplings

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 cup milk
4 or 5 apples pared, cored and cut in half
Sugar
1 teaspoon cinnamon

Sift the dry ingredients, cut in shortening, add milk and mix to a smooth dough. Turn onto a floured board and divide into 8 or 10 portions; roll out each portion large enough to cover 1/2 apple. Place apple on each piece of dough, fill core hollow with sugar and cinnamon. Wet edges of dough and press together over apple. Place on greased baking sheet and bake at 350 degrees F until the apples are tender - about 1/2 hour. Serve with boiled Brown Sugar Sauce or put the dumplings into a baking dish, pour the uncooked ingredients for Brown Sugar Sauce into the pan around them and bake until the dumplings are done and the sauce is thick.

Brown Sugar Sauce
2 cups water
2 cups brown sugar
3 tablespoons butter

Combine and cook together for 5 minutes; or simply pour uncooked sauce around dumplings and bake.

Texas' Best Pico de Gallo

3 cups chopped onion (preferably Texas 1015; see note)
3 cups diced, firm pink-ripe tomato
2 avocados, diced (optional)
2 teaspoons finely chopped serrano or jalapeño peppers (fresh or canned)
3 tablespoons chopped cilantro leaves
Juice of 2 limes
Salt, pepper and garlic salt to taste

Combine onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic salt in a large glass bowl. Drain if too juicy. Refrigerate before serving.

Makes about 1 1/2 quarts.

Use as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.

NOTE: Don't over-chop onion; it shouldn't be mushy.

Texas Beef Brisket

Posted by kdipaolo at recipegoldmine.com May 29, 2001

4 pounds beef brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
1 10-ounce canned beef broth

Make a dry rub by combining chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard and crushed bay leaf.

Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for one hour at 350 degrees F.

Add the beef broth and enough water to make 1/2 inch liquid in roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours or until fork tender.

Trim the fat and slice meat thinly across the grain.

Shamrock Milk Shake

Makes 1 serving.

1 cup milk
2 tablespoons pistachio instant pudding (dry)
1 Oreo Mint Pure Milk Chocolate Covered Chocolate
    Sandwich Cookie, finely chopped

Pour milk into tall glass. Add dry pudding mix; stir 2 to 3 minutes or until pudding mix is completely dissolved. Stir in chopped cookie. Serve immediately.

Irish Chicken and Dumplings

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.

To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonsful onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

4 to 6 servings

Irish Roast Pork with Potato Stuffing

2 pounds pork tenderloin or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
Stuffing (see below)
Salt and pepper

Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees F.

Makes 6 servings.

Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper

To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

Pepper and Tomato Stew

Makes 8 to 10 servings.

2 tablespoons plus 2 teaspoons olive oil
1 clove garlic, crushed
1 yellow onion, sliced
2 red bell peppers, seeded and cut into thin strips
2 green peppers, seeded and cut into thin strips
6 large tomatoes
1/4 teaspoon dried basil
Salt and pepper to taste
Granulated sugar

Heat olive oil in a pot. Add the onion and cook until softened. Add garlic. Add the peppers. Cover and let cook over low heat.

Meanwhile peel the tomatoes (plunge into boiling water for just a few seconds, then plunge into ice water; the peels will come right off). Remove the seeds (optional) and slice tomatoes. Add to the pot, season with basil, salt, pepper, and sugar to taste. Cook until the vegetables are just soft, approximately 30 minutes.

New Mexico-Style Stacked Enchiladas

1 medium clove garlic, peeled and minced
2 tablespoons extra-virgin olive oil
1/2 cup ground dried red chile
1 cup water
1/4 teaspoon salt, or to taste
Vegetable oil (for cooking tortillas)
12 corn tortillas
1 cup grated medium Cheddar or
    longhorn cheese, packed
1 (4 1/2 ounce) can black olives, diced
1 small yellow onion, finely diced

Sauté garlic in olive oil in a large skillet over low heat until light gold, about 4 minutes. Stir in the red chile, and then quickly add the water and salt so that the chile does not burn. Raise the heat to medium-low and simmer the red chile sauce, stirring occasionally, until it has the consistency of a gravy, about 5 minutes.

Heat 1/2 inch vegetable oil in another large skillet over medium heat until a piece of tortilla sizzles upon contact. Slip a corn tortilla into the oil and cook it for about 10 seconds so that it becomes pliable but not brown and crisp. Remove the tortilla with tongs to paper towels to drain. Repeat this process until all the tortillas are cooked.

Dip a tortilla in the red chile sauce and place it on a large, greased, shallow baking dish. (As the sauce cools, it tends to thicken. If it becomes too thick to drip off the tortilla, thin it with a few tablespoons water). Sprinkle about 1 tablespoon of the cheese, 1 1/2 teaspoons olives and 1 teaspoon diced onion on the tortilla. Dip another tortilla in the sauce and place it atop the first tortilla. Sprinkle the same amount of cheese, olives and onion on the second tortilla and top it with one more dipped tortilla. Repeat the process until you have made 4 stacks of 3 tortillas each.

Spoon remaining red chile sauce over the enchiladas, then sprinkle the remaining cheese on top. Bake the enchiladas in a preheated 350 degrees F oven until the cheese inside melts, about 10 minutes.

Serve at once with refried beans and Spanish rice or posole (hominy stew).

Chicken and Sour Cream Enchiladas

1 (16 ounce) container sour cream, divided
2 cups chopped cooked chicken
8 ounces shredded Colby and Monterey Jack cheese, divided
1 jar thick-n-chunky salsa, divided
2 tablespoons chopped cilantro (optional)
12 (6- to 8-inch) corn or flour tortillas

Mix one cup of sour cream, chicken, 1 cup of cheese, 1/4 cup salsa and cilantro together. Spoon about 1/4 cup of mixture into the center of each tortilla; roll up. Place, seam side down, in a 13 x 9-inch baking dish. Top with remaining salsa, cover. Bake at 350 degrees F for 30 minutes.

Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato, if desired. Serve with remaining cup of sour cream.

Makes 6 servings.

1 ancho chile (optional)
Water (optional)
2 cups Beans from the Pot or other cooked whole
    pinto beans, plus 1/2 cup of the cooking liquid
1/3 cup milk
1/2 onion, minced
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted and ground
4 to 6 ounces asadero or mozzarella cheese, grated

Preheat oven to 350 degrees F.

Soak the chile in enough hot water to cover it, if you wish to have a more spicy version of the dish. When the chile is pliable, cut it into thin slices.

In a food processor, purée the beans and their liquid with the milk. In a baking dish, warm the fat over medium heat. Stir in the onion, garlic, cumin and ancho slices and warm through. Remove the dish from the stove and stir in the beans. Transfer the beans to the oven and bake them for 1 hour, or until they appear very thick and begin to dry out.

Stir in the cheese and return the beans to the oven, baking just until the cheese has melted through, about 5 minutes.

Coffee Roast Beef

This method of preparing a beef roast was often used by cowboys and ranch hands while out on the range.

1 (3 1/2 to 4 pound) boneless rump roast
2 tablespoons vegetable oil
1 yellow onion, cut into quarters
4 cloves garlic, cut in half
1 tablespoon tomato paste
2 cups medium strength black coffee
2 cups water
1 tablespoon butter
1/2 cup red wine

Preheat oven to 450 degrees F. Using a sharp knife, make very small cuts in the roast and insert the garlic halves. Heat the oil in a heavy roasting pan or Dutch oven (cast iron works best) and sear the roast on all sides. Add the onion quarters, tomato paste, coffee and water to the pan and bake for 30 minutes.

Reduce the heat to 375 degrees F and bake for 1 1/2 hours more or until the roast is done to taste. Remove the roast to a warm platter, let cool slightly and then slice. Stir the butter and wine into the pan juices and serve with the sliced roast.

Serves 8 to 10.

2 cups refried beans
1 (2 1/2 pound) boneless fresh pork butt roast
1 cup chopped white onion
1 carrot, sliced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried epazote
1/2 teaspoon ground cumin
1/2 teaspoon coriander seeds, lightly crushed
Water
Fresh tomato salsa
12 (8-inch) flour tortillas
2 medium firm, ripe avocados, pared, pitted and diced
Scallions

Place pork, onion, sliced carrot, garlic, salt, epazote, cumin and coriander seeds in large Dutch oven. Add just enough water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until pork is tender, 2 to 2 1/2 hours.

Preheat oven to 350 degrees F. Remove pork from cooking liquid; strain and reserve 2 cup of the liquid. Place pork on rack in roasting pan. Roast, turning once, until well-browned, 40 to 45 minutes. Trim and discard outer fat from pork. Using 2 forks, pull pork into coarse shreds. Combine pork and reserved cooking liquid in medium skillet. Cook and stir over medium heat until pork is evenly moistened and hot, 3 to 5 minutes.

If not freshly made, soften and warm tortillas. Reheat beans, if necessary. For each burrito, place 1/12 of the beans crosswise in a row on lower half of 1 tortilla; spread out slightly. Top with 1/12 each pork, tomato salsa, avocado and cheese, in that order. Fold right edge of tortilla over filling; fold bottom edge over filling and loosely roll up, leaving left end of burrito open. Place 2 burritos on each serving plate. Garnish with carrot sticks and scallions; serve immediately.

Enchilada Stack

1 1/2 pounds ground beef or ground turkey
1 1/2 cups chopped onion
1 1/2 teaspoons salt
5 or 6 flour tortillas
8 ounces sour cream
1 cup shredded Cheddar cheese
1 (7 ounce) jar salsa
1 (4 ounce) can diced green chiles

Cook beef or turkey and onion until crumbly and done through. Pour off fat. Add salt and salsa; cover and simmer for 5 minutes.

Alternate layers of tortillas, meat mixture, sour cream , green chiles and cheese in a round baking dish. Bake covered for 20 to 30 minutes at 350 degrees F. Uncover the last 5 minutes.

Fast Tres Leches Cake

1 white cake (fresh baked or frozen), thawed if frozen
1 cup heavy cream
1 can sweetened condensed milk
1 (12 ounce) can evaporated milk

Mix together cream, sweetened condensed milk and evaporated milk. Poke holes all over the cake. Spoon the milk mixture over the top. Serve with whipped cream, if desired. Garnish with strawberries.

South of the Border Angel Food Cake

1 2/3 cups sifted granulated sugar, divided
3/4 cup sifted cake flour
1/2 cup sifted unsweetened Dutch process cocoa powder
1 1/4 teaspoons instant espresso powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
About 6 grinds freshly, finely-ground black pepper
1 3/4 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
Pinch salt
2 teaspoons vanilla extract

Optional Garnish
Confectioners' sugar

Adjust rack to position 1/3 up from oven bottom; preheat oven to 375 degrees F. Assemble a 2-piece tube pan, 10 inches in diameter x 4 inches tall; do not grease the pan!

In the work bowl of food processor fitted with steel blade, place 1 cup sugar (reserve remainder). Process at highest speed in 2 or 3 bursts of 10 to 15 seconds each, until sugar is very fine-textured. Remove from processor; set aside.

Return the work bowl to processor. Combine remaining 2/3 cup sugar, cake flour, cocoa powder, espresso powder, cinnamon, cloves and pepper. Process at highest speed in 3 bursts of 10 to 15 seconds each until fine-textured and well-mixed. Remove from processor; set aside.

In an absolutely clean 6-quart pot, combine room temperature egg whites, cream of tartar, and salt. With sturdy, hand-held electric mixer, beat at medium speed until combined, then increase speed to high and beat until very white and foamy. Gradually, about 1 tablespoon at a time, add the processed cup of sugar, beating between each addition. With last addition of sugar, add vanilla extract. Continue beating until this meringue holds stiff peaks, but do not over-beat.

Sift in about 1/2 cup of the processed sugar-cocoa-flour mixture, then gently fold in with a large rubber spatula. Don't be too thorough at this stage. Continue sifting in additions of the sugar-cocoa-flour mixture, about 1/2 cup at a time, making certain to scrape the pot edges and bottom frequently. You want to fold in these dry ingredients gently but quickly. You'll see that this folding does deflate the meringue slightly, but the batter should still be thick. Fold in the last addition of dry ingredients just until everything is combined; do not overmix.

Carefully turn batter into assembled tube pan. Gently level with spatula. Now, using a flat knife, cut through the batter several times in a pattern of concentric circles to get rid of any large air bubbles. Place pan into preheated oven.

Bake 30 to 40 minutes. While cake bakes, make sure you have a clean, empty, sturdy, long-necked bottle for cooling. Do not open the oven door for the first 25 minutes of baking. The cake will rise above the edge of the pan and develop very deep cracks in the top surface.  When done, cake will spring back if pressed lightly with a fingertip. Do not overbake. Remove cake from oven; place right side up on a cooling rack.

As quickly as possible, carefully pick up the hot tube pan while you insert the neck of the bottle through the tube. Gently and carefully turn the whole assembly upside down so that the baked cake, still in the pan, is suspended on the neck of the bottle. Place the whole assembly on a sturdy cooling rack; the cake should be about 1 foot above your table or work surface.

Cool undisturbed and out of drafts until cake has reached room temperature. While it cools, the cake will shrink slightly.

When completely cooled, remove cake, still in pan, from bottle. With pan right side up, use a stiff-bladed plastic spatula or knife to gently loosen cake from sides of pan and tube. Life tube portion of pan up from sides; the cake should release easily. Carefully loosen cake from pan bottom; gently invert onto serving plate (you can also invert cake gently onto a rack, then re-invert to serve it right side up). Store airtight at room temperature for up to 3 days, or refrigerate airtight for at least a week.

To serve, use a sharp, serrated knife. Very gently saw slices from cake in order not to squash it. If desired, sift a bit of confectioners' sugar over the slices just before serving.

Chocolate-Cinnamon Cake Roll

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon coffee-flavored liqueur
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Cocoa
2 tablespoons coffee-flavored liqueur
Cinnamon Whipped Cream

Preheat oven to 375 degrees F. Line 15 1/2 x 10 1/2-inch jellyroll pan with aluminum foil or wax paper; grease generously.

Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes; pour into large mixer bowl. Gradually beat in sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with cocoa. Carefully remove toil. Trim off stiff edges of cake if necessary.

While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Sprinkle 2 tablespoons liqueur over cake. Spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time.

Cinnamon Whipped Cream
1 cup chilled whipping cream
3 tablespoons confectioners' sugar
1 tablespoon coffee-flavored liqueur
1 teaspoon ground cinnamon

Beat all ingredients in chilled bowl until stiff.

Queso Flameado

Source: Los Barrios Family Cookbook

1/4 pound chorizo (Mexican sausage), casings removed
1/2 onion, thinly sliced
1 small tomato, diced
1/4 cup sliced mushrooms (optional)
1 serrano chile, minced (optional)
2 cups shredded queso Chihuahua or Monterey Jack cheese
2 tablespoons 151-proof liquor, such as Everclear
Corn or flour tortillas, heated

Preheat the oven to 350 degrees F.

Brown the sausage in a large skillet over medium heat, 5 to 6 minutes. Pour off the fat. Add the onion, tomato and mushrooms and/or chile, if using, and sauté until softened, 3 to 4 minutes. Remove from the heat.

Meanwhile, spread the cheese in a small baking dish and bake for 5 to 10 minutes, until completely melted. Remove from the oven.

Pour the chorizo mixture over the cheese. Pour the liquor over the top, and using a long match, carefully ignite the liquor - the flames will die down in 30 to 40 seconds. Serve with corn or flour tortillas by placing the cheese inside each tortilla and folding them over to form a taco.

Makes 2 to 4 servings.

Frontier Bread Pudding

1/2 cup granulated sugar
3 to 4 cups milk
3 cups stale bread, cubed
3 eggs, beaten
1/2 teaspoon ground nutmeg
1 tablespoon butter, melted
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Dissolve sugar into 3 cups milk. Soak bread cubes for 30 minutes in milk to moisten thoroughly.

Mix eggs, nutmeg, melted butter and vanilla extract. Pour all into a large 9-inch bread pan or baking dish. Sprinkle top with extra granulated sugar and nutmeg. Bake about 1 hour in a pan of water.

Chill bread pudding and serve sitting on a bed of warm cream.

Variation
Add 1/2 cup raisins with the soaking bread.

Papaya Sherbet

2 papayas
1/2 cup orange juice
1 tablespoon orange liqueur
1/2 cup granulated sugar
1/2 teaspoon fresh lemon juice

Remove the seeds and skins from the papayas and dice them.

Combine all ingredients in a food processor or blender and mix well. until very smooth. Pour into a refrigerator tray or shallow pan and freeze until sherbet has the consistency of mush.

Remove from freezer and stir vigorously.

Refreeze until mush again; repeat stirring. Return to freezer until ready to serve.

Cactus in Red Chile Sauce with Shrimp Patties

This is a very old recipe which still uses dried shrimp even though fresh shrimp are in great supply.

Red Chile Sauce
1/4 cup olive oil
1 large yellow or white onion,
    peeled and finely minced
5 cloves garlic, peeled and finely minced
1/2 cup ground dried red chile*
1 cup cold water
3/4 cup fresh nopalitos, cut into 1/4-inch
    strips and boiled for 15 minutes

* use mild, medium or hot chiles

Heat olive oil in large skillet over medium heat. Sauté onions and garlic in oil until golden, about 8 to 10 minutes. Add ground red chile, stirring constantly, for about 1 minute. Take care not to inhale the vapors from the chile. Stir in the water to make a sauce, then reduce the heat to medium-low. Fold in nopalitos and cook the sauce, stirring once or twice, for 5 minutes. Do not add salt to the sauce, since the shrimp patties are somewhat salty. Cover and keep the sauce warm.

Shrimp Patties
4 large eggs
1/2 cup ground dried shrimp
Vegetable oil, for frying

Separate eggs by putting the yolks in a small dish and the whites in a large mixing bowl. Beat egg whites with an electric mixer until they are stiff. Continue to beat the stiffened egg whites as you add the ground shrimp and then the egg yolks to make a batter. Beat only until all the ingredients are blended.

Heat 1/2 inch of vegetable oil in a small skillet over medium heat to approximately 400 degrees F. Ladle 1/4 cup batter into the skillet. It should float and begin to sizzle immediately. Fry the shrimp patty, turning once with a spatula, until golden, about 1 minute per side. Remove the patty with a slotted spoon to a large plate lined with paper towels and drain. Repeat the procedure until all the batter is used. This makes about 9 or 10 patties.

To serve, pour red chile sauce with the nopalitos on each of 4 plates to make a pool. Place 2 shrimp patties in the center of each pool. Serve at once with rice and beans and warmed flour or corn tortillas, if desired.

Serves 4 to 5.

Fideo

3 tablespoons vegetable oil
4 coils fideo
2 tablespoons minced onion
1 clove garlic, minced
1/2 cup canned tomato sauce
3 cups water
Salt
Pepper

Heat oil. Add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes.

Makes 6 servings.

Native American Ravioli

3 cups sifted all-purpose flour
4 eggs
1 teaspoon salt
1 teaspoon vegetable oil

Pour the flour into a mound on a flat working surface. Make a depression in the center with your hand that almost reaches through to the board. Crack the eggs directly into the well and, with a fork, whip in the salt and oil, mixing the flour in from around the edges. Mix and knead the dough with your hands for 8 to 10 minutes, until the dough has a smooth and elastic consistency. If the dough seems a bit dry, add a little water; add a little more flour if it seems too moist.

Once you have obtained the desired consistency, cover the dough with plastic wrap and place it in the refrigerator for 15 minutes. Divide the dough into handsful and roll out each section to a very thin, even, almost translucent thickness. Use your imagination to cut the dough into any size or shape. Any filling can be used to make the ravioli.

Variation
To make blue cornmeal ravioli, substitute a combination of 1 cup finely ground blue cornmeal and 1 1/2 cups flour for the flour in this recipe. Increase the number of eggs to 5.

Chicken in Oaxacan Black Mole (Pollo en Mole Negro)

3 small dried pasilla chiles
3 small dried mulatto chiles
1 1/2 cups boiling water
1/4 cup sesame seeds
3 whole cloves
1 (1-inch) piece stick cinnamon
1/4 teaspoon whole coriander seeds
1/8 teaspoon whole aniseed
1/4 cup lard or vegetable oil
1/4 cup whole unblanched almonds
1/4 cup raisins
6 whole chicken legs, with thighs attached
1/4 teaspoon salt
1/2 cup coarsely chopped white onion
2 cloves garlic
1 tablespoon tomato paste
1 1/2 ounces Mexican chocolate, coarsely grated
1 cup chicken stock or broth

Toast, seed, de-vein and rinse pasilla and mulatto chiles. Place in medium bowl with boiling water; let stand 1 hour.

Toast sesame seeds in dry heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Remove from skillet.

Combine cloves, cinnamon stick, coriander seeds and aniseeds in skillet; toast over medium heat, stirring frequently, until they start to change color and become fragrant, 20 to 30 seconds. Remove from skillet.

Heat lard in 12-inch skillet over medium heat until hot. Add almonds; cook and stir until brown, 2 to 3 minutes. Remove with slotted spoon; drain on paper toweling. Add raisins; cook and stir until puffed, about 30 seconds. Remove with slotted spoon.

Sprinkle chicken with salt. Cook in lard over medium heat until brown, about 5 minutes per side; remove to plate. Remove all but 2 tablespoons lard from skillet.

Process raisins in blender until finely ground. Coarsely chop almonds; add to blender and process until finely ground. Add onion and garlic to blender; process until finely ground.

Process 2 tablespoons sesame seeds by pulsing in electric spice grinder to fine powder; add to blender. Process clove mixture in grinder to fine powder; add to blender. Add chiles, 1/3 cup of the soaking water and the tomato paste to blender; process until smooth. If mixture is too thick, add just as much remaining soaking water, 1 teaspoon at a time, needed to release blender blades.

Heat the lard in skillet over medium heat until hot; reduce heat to medium-low. Add chile mixture; cook, stirring constantly, 5 minutes. Add chocolate; cook and stir until melted, about 2 minutes. Gradually stir in stock; cook, stirring frequently, 5 minute.

Add chicken to skillet; reduce heat to low. Simmer, covered, turning occasionally, until tender, about 45 minutes.

Place chicken on serving plates; top with sauce and remaining sesame seeds. Garnish with tomato wedges and cilantro sprigs.

Flautas

1 whole frying chicken
2 cloves garlic
Salt, to taste
Pepper, to taste
1 dozen corn tortillas
1/4 cup vegetable oil
2 scallions, chopped
Guacamole

Cover chicken with water and add one whole garlic clove. Boil until tender. Bone the chicken.

In a frying pan, heat the oil. Quickly dip corn tortillas in hot oil and set aside. Remove all but 2 tablespoons oil from frying pan. Sauté boned chicken with cut-up onions and 1 minced garlic clove. Salt and pepper to taste.

Place 2 to 3 tablespoons chicken mixture on each tortilla and roll up. Secure with a wooden pick. Fry until crisp.

Top with Guacamole and serve.

Pomegranate Chicken

1 large stewing hen
1/4 cup vegetable oil
1 (16 ounce) can tomatoes, sieved
1 cup chicken broth
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/4 teaspoon cinnamon
Pinch of azafran
1/4 cup blanched almonds
1/4 cup raisins
1 cup Malaga wine
Seeds of 1 pomegranate
Avocado (optional)

Cut up the chicken. Heat oil, and lightly fry chicken until brown on all sides, about 30 minutes.

Add tomatoes, broth, cloves, pepper, cinnamon, azafran, almonds and raisins. Cover; reduce heat. Simmer gently until meat is tender and sauce has thickened (about 25 minutes).

Add wine, then simmer 5 minutes more. If sauce is soupy, grind 2 slices of white bread in a blender and add to thicken.

Remove chicken to a serving platter. Pour sauce around it. Sprinkle chicken with pomegranate seeds. Garnish with avocado slices.

Serves 6.

Rolled Enchiladas

12 corn tortillas
Oil (to soften tortillas)
1 recipe Shredded Chicken
Enchilada sauce
1/4 pound Monterey jack cheese, grated

Heat vegetable oil, soften the tortillas, and drain them on absorbent towels. Coat the tortillas with some of the sauce, then roll the chicken in the tortillas.

Meanwhile, preheat the oven to 350 degrees F.

Place 3 rolled enchiladas on each of 4 ovenproof serving plates. Pour sauce over the enchiladas and top with the cheese. Heat in the oven for 10 minutes or until the cheese is melted and the sauce is bubbling.

Serves 4.

Red Mole with Chicken

1 jar red mole paste or Azteca Mole Powder*
1 whole fryer, giblets removed
3 tablespoons peanut butter
About 1 quart chicken broth or reserved stock
1 circle Mexican sweet chocolate (such as Ibarra) or
    4 squares Hershey's baker's chocolate
1 large onion
5 cloves garlic (more or less, to taste)
Extra-virgin olive oil
Chile powder
Salt and pepper to taste

Sauté chopped onion and garlic in olive oil until transparent, in Dutch oven. Remove and set aside.

Boil a chicken in a Dutch oven in enough water to cover, until the meat easily pulls off the bones. Cool and shred chicken, reserving liquid in Dutch oven. Scoop out the paste from the jar into the reserved chicken broth. If using powdered mole, follow the directions on the label for proportions (usually 1 part paste to 3 parts liquid. A quart of broth is usually enough, depending on the thickness you desire). The chicken will help thicken, as will the peanut butter, and simmering will reduce the liquid. If it becomes too thick, add more broth.) Return the onions and garlic to the broth, add the peanut butter and chocolate, and stir until dissolved in the sauce. Add the shredded chicken to the sauce, and simmer for an hour or so, until thick. Add chile powder to the sauce depending upon your heat preference.

Meanwhile, prepare Mexican rice and refried beans. Ladle sauce on top, and garnish with grated extra sharp Cheddar cheese and sour cream, if desired.

Serve with guacamole and warm flour tortillas.

Chicken Fajitas with Cowpoke Barbecue Sauce

Makes 4 servings.

1 cup Cowpoke Barbecue Sauce, divided
Nonstick cooking spray
10 ounces boneless skinless chicken breasts,
    cut lengthwise into 1 x 1/2-inch pieces
2 green or red bell peppers, thinly sliced
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) warm flour tortillas

Prepare Cowpoke Barbecue Sauce.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Brush chicken with 1/4 cup barbecue sauce. Add to skillet. Cook and stir 3 minutes or until chicken is browned. Add peppers and onion. Cook and stir 3 minutes or until vegetables are crisp-tender and chicken is no longer pink. Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.

Serve with warm flour tortillas and remaining 3/4 cup Cowpoke Barbecue Sauce. Garnish with cilantro, if desired.

Cowpoke Barbecue Sauce

Makes 2 cups.

1 teaspoon vegetable oil
3/4 cup chopped green onions
3 cloves garlic, finely chopped
1 (14 1/2 ounce) can crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tablespoons cider vinegar
2 teaspoons chili sauce
Dash Worcestershire sauce

Heat oil in large nonstick saucepan over medium heat until hot. Add onions and garlic. Cook and stir 5 minutes or until onions are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cook 15 minutes, stirring occasionally.

Nutrients per serving: Calories 310; % calories from fat 18%; Total Fat 6 g; Sat. Fat 1 g; Protein 20 g; Carbohydrates 47 g; Cholesterol 36 mg; Sodium 736 mg; Dietary Fiber 4 g

Dietary exchanges: 1 1/2 Starch; 2 Meat; 2 1/2 Vegetable

Canela Brine

This is a great marinade for pork, quail, lamb and chicken.

4 cup water
1 1/2 tablespoons kosher salt
3 tablespoons canela
2 1/2 teaspoons sodium nitrate
2 1/2 teaspoons dextrose

Bring water to a boil in a saucepan. Turn off heat and stir in all remaining ingredients until dissolved. Cover brine and refrigerate for at least 2 hours or until completely chilled.

Soak smaller pieces of meat, such as quail, for 1 to 2 hours, and larger pieces, such as racks of lamb and whole chickens, for no more than 3 hours. Such large pieces will be best if hot-smoked, then finished in the oven or on a rotisserie the next day, after the flavors have had a chance to meld.

NOTE: Canela will give brine a viscous, almost oily, feeling. This does not mean that the brine cannot be used.

Chile de Arbol Hot Sauce

Use to sprinkle on tacos, tostadas or other snacks. You can also dash some into pozole, menudo or other soups. It lasts indefinitely. It's very close to Tabasco sauce, but is a lot better.

50 to 60 dried chiles de árbol
1 1/2 tablespoons sesame seeds
2 tablespoons shelled pumpkin seeds
1/4 teaspoon cumin seeds or 1/4 teaspoon ground
1/8 teaspoon ground allspice
2 cloves
1 teaspoon dried Mexican oregano
1 scant teaspoon salt
2 cloves garlic, peeled and roughly chopped
3/4 cup cider vinegar

Stem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half, shake out as many seeds as possible, then place in a blender jar.

Heat an ungreased skillet over medium-low heat. Stir the sesame seeds for several minutes until they brown and pop; scoop into the blender jar. Add pumpkin seeds to the skillet. When the first one pops, stir constantly for several minutes until all are golden and have popped up into a round shape.

Pulverize the cumin, allspice and cloves in a mortar or spice grinder, then add to the blender jar along with the oregano, salt, garlic and vinegar. Blend for several minutes until the mixture is orange-red and feels smooth when a drop is rubbed between your fingers. Strain through a sieve, working the solids back and forth and pressing them firmly. Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving.

16 corn tortillas
12 ounces asadero or mozzarella cheese
8 slices ham

Using half the cheese, sprinkle it equally on 8 tortillas. Place a piece of ham on each tortilla. Sprinkle on remaining cheese, and top with the remaining tortillas. Pin each sandwich together with 2 wooden picks.

Meanwhile, heat about 1/2 inch oil in a skillet until a drop of water sputters instantly. Fry the sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. They should not be crisp, but just chewy. Serve them with guacamole and salsa for breakfast, lunch or dinner, or as a snack.

Cowpoke Sandwich

1 large onion, sliced thick
Cilantro and Mexican oregano, dried, crumbled
Salt and pepper
Bread slices, buttered
Vinegar and water, in equal amounts
Cayenne pepper, to taste

Put onion slices in a bowl. Coat with spices, then cover with water and vinegar mixture. Refrigerate for 8 to 10 hours.

Drain onion slices, season with salt, pepper and cayenne. Place between two slices of buttered bread.

Chicken Chile Verde Tacos

Source: Sunset magazine - January 1997

Yield: 4 servings

3 cups shredded cabbage
1 cup fresh cilantro, lightly packed
1 cup green chile salsa
1 pound boneless skinless chicken breasts
1 teaspoon salad oil
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
8 flour tortillas, reduced fat or regular

Combine cabbage, cilantro and salsa in a serving dish; set aside.

Cut chicken crosswise into 1/2-inch wide strips.

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir oil, onion and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into serving dish.

Wrap tortillas in a cloth towel and cook in microwave oven on full power until hot, about 1 1/2 minutes.

At the table, spoon the cabbage and chicken mixture into the tortillas.

Per serving: 356 cal., 17% (62 cal.) from fat; 32 g protein; 6.9 g fat (0.5 g sat.); 30 g carbo (4.6 g fiber); 858 mg sodium; 66 mg chol

Strava

This is the ultimate in Kastellorizian sweets and is only made for weddings and name days. Strava derives its name from the oblique angle on which it is cut.

Syrup
3 pounds honey
1 cup water
1 cup granulated sugar

Bring the ingredients to a boil. Set aside to cool.

Pastry
1 cup olive oil
2 pounds plain flour
Water

Rub oil into flour and add sufficient water to make a soft dough. Knead for at least 10 minutes until dough is smooth in texture and whitish in color. Divide into 3 sections. Roll out fairly thin. Brush with olive oil. Combine filling ingredients. Sprinkle pastry all over with Nut-Coconut Filling and roll up firmly. Cut on oblique lines at approximately 3-inch intervals.

Heat oil and cook pastry for about 12 minutes. Place in colander to drain off surplus oil. Place Strava in honey mixture and leave for 10 minutes.

Makes 60 Strava.

Nut-Coconut Filling
1 pound walnut pieces
1 cup shredded coconut
1 level teaspoon ground cloves
1 level teaspoon ground nutmeg
1 level teaspoon cinnamon
1 pound almond pieces
1 cup granulated sugar
Peanut oil (for frying)

Spinach Hater's Spinach

2 packages chopped, frozen spinach
1 can cream of mushroom soup
Salt
Pepper
2 tablespoons dehydrated minced onion
Garlic salt
3 tablespoons toasted sesame seeds
1/4 cup sliced almonds
1 cup sharp Cheddar cheese

Cook spinach and drain well. Mix in remaining ingredients, using only one-half of the almonds. Put into buttered 1-quart casserole. Sprinkle with remaining almonds. Bake at 350 degrees F for 20 minutes.

Jollof Rice

1 pound boneless beef, round steak (cut into 1/2-inch cubes)
2 tablespoons cooking oil
1 fresh coconut
1 (6 ounce) can tomato paste
1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
1 cup long grain rice
1 (8 ounce) can peas, drained

In 3-quart saucepan, brown meat in hot oil. Drain off excess fat.

Puncture eyes in base of coconut. Drain milk from coconut; add enough water to make 3 cups liquid. Add liquid to meat. Stir in tomato paste, onion, green pepper, salt, pepper and cayenne. Bring to boiling. Reduce heat, cover and simmer over low heat for 1 hour or until meat is just tender.

Add rice. Cook, covered, until rice is tender, about 20 minutes.

Add peas; cook for 5 minutes more.

Makes 4 servings.

NOTE: Save the coconut meat for another use.

Crispy Fish with Sauce

4 large Chinese dried black mushrooms
1 tablespoon peeled, minced FRESH ginger
2 teaspoons minced garlic
1/3 cup thinly sliced carrots
1/3 cup thinly sliced bamboo shoots
1/3 cup snow peas, cut in half lengthwise
1 tablespoon rice wine
2 cups chicken broth
1/3 cup oyster sauce
3/4 teaspoon salt
1 teaspoon granulated sugar
1/3 cup soy sauce
2 teaspoons rice vinegar
3 tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons peanut oil
1 teaspoon sesame oil
Shake of white pepper
Firm fish filets

Soak the dried mushrooms in water to cover, and set aside.

Mince ginger and garlic and put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small bowl.

Combine rice wine, chicken broth, oyster sauce, salt, sugar, soy sauce, and vinegar in a small bowl.

Combine cornstarch with water in a small dish.

Remove dried mushrooms from bowl and squeeze out excess liquid. They should be fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2-inch wide strips and place in dish with carrots.

Heat wok over high heat for 2 to 3 minutes.

Add vegetable oil and heat 30 seconds.

Move the wok around so the oil coats the sides.

Add ginger mixture and stir 15 seconds.

Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add cornstarch. Bring to a boil.

Add sesame oil, a little white pepper (black can be substituted) and pour over hot fried fish.

Cut fish filets into serving sizes. Soak in salt water for 30 minutes. Drain and rinse. Pat dry.

Dip in beaten egg and coat well with cornstarch.

Fry in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly and transfer to serving platter. Ladle sauce over fish.

Chinese Sweet and Sour Chicken

Posted by liz at recipegoldmine.com May 26, 2001

Source: Posted by Cookin' Dad 03-27-2001 09:33 pm

This is an excellent recipe for sweet and sour chicken. It uses a soy sauce-based sweet and sour sauce. I have also included a red sweet and sour sauce recipe at the bottom of the recipe if you and your family prefer that type. Please let me know how things go.

2 large whole boneless chicken
    breasts, cut into bite-size pieces
1/4 cup soy sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup water
5 teaspoons ginger (GRATED EXTRA-FINE)
1 teaspoon garlic, minced (I used garlic press)
1 1/2 teaspoons freshly squeezed orange juice
1 1/2 teaspoons freshly squeezed lemon juice
1/4 cup green onion, sliced in approximately
    1/4-inch segments
2 tablespoons hot oil
2 tablespoons cornstarch, mixed with water for thickening sauce
Chicken nugget breading
2 cups cornstarch (approximation)
2 eggs
1 cup water (approximation)
1 tablespoon oil (approximation)

Red Chinese Sweet and Sour Sauce
1/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup chicken broth
2 teaspoons regular prepared mustard**
1 tablespoon ginger (minced as fine as possible)
1 teaspoon garlic (minced as fine as possible)
About 3 tablespoons green onions, green part only
About 1 tablespoon cornstarch mixed with little more than
    1 tablespoon water for thickening sauce
About 2 tablespoons hot oil (add to sauce after thickened)

** You can omit the mustard, but I personally prefer that subtle extra it adds. No matter what you decide, you'll like this sauce.

Several hours before cooking time, cut salt chicken (I used a little less than 1 teaspoon). After you have salted chicken, drizzle a little water on breast chunks and mix. Follow that with about 2 tablespoons cornstarch.

Mix cornstarch in, gently massaging it into meat with your hands. Set in refrigerator.

A couple of hours before cooking time mix sauce ingredients together. This includes everything EXCEPT green onion, hot oil and cornstarch. Make sure the ginger is VERY FINELY minced or you will sacrifice some of the flavor. This step may take extra time, but your effort will be rewarded - trust me, this sauce is yummy!!!! Set sauce aside to allow flavors to marry.

Before you heat up oil (about 3 inches deep in deepest part of wok), mix eggs, water and oil together bowl. Place nuggets in mixture, then dip in pure cornstarch. Make sure you have a thin, solid coating with no bald spots. Heat oil while nuggets sit in cornstarch. Before frying, make sure oil is piping hot (important for allowing cornstarch to achieve its full functionality). Drop first batch of nuggets in hot oil (should see just a little smoke just before nuggets are placed in oil). Oil temp. for this recipe is important, because if oil is hot enough, nuggets will be slightly crispy in spite of having been fried for just 2 1/2  to 3 minutes! On the other hand,if the temp. is too low, your nuggets may have a slightly gooey exterior. If you have a thermometer, fry at 375 to 380 degrees F.

Remove first batch of nuggets which should be ready in no more than 3 minutes. Unless you are using golf ball-size nuggets (lol). Drain well. My nuggets were super tender after frying them for not quite 3 minutes Allow a minute or two for oil temp. before frying your next, and possibly final, batch. Also, for optimum results with different sized nuggets in same batch, put larger size nuggets in BEFORE smaller size ones.

After you are done frying and draining nuggets, pour oil out of wok and into safe container. Allow wok to cool for a minute or so before cleaning it and then heating sauce. When heating sauce, pour in cornstarch/water mixture within first minute or so. Stir and, when sauce starts to thicken, add hot oil and stir well before adding green onions. Lastly, dump chicken nuggets into wok and stir until all nuggets are coated with sauce.

Serve over white rice.

Five Spice Powder

Posted by WingsFan91 at recipegoldmine.com May 9, 2001

Yes, it is a Chinese spice mixture.... I buy mine at the local Chinese grocery, but here's a recipe to mix it yourself... Haven't tried it myself though....

5 teaspoons ground anise (aniseed)
5 teaspoons star anise
2 tablespoons whole cloves
1 (5-inch) cinnamon stick (cassia bark)
7 teaspoons fennel seeds

Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months.

Oriental Spareribs

Cut in two and separate 4 1/2 to 5 pounds spareribs. Boil for 35 minutes and drain. 

Sauce
1/3 cup prepared mustard
1/3 cup dark molasses
1/3 cup soy sauce
1/3 cup brown sugar
4 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 teaspoon Tabasco® sauce

Mix Sauce ingredients. Dip drained ribs into sauce. Place in a baking pan. Pour remaining sauce over ribs. Cover pan; put into refrigerator overnight or at least 6 hours. Turn ribs in pan with sauce at least once while marinating. Do not drain. Place pan in oven at 350 degrees F for 1 to 2 hours, turning often.

Spiced Pork (China)

3 pounds lean pork chops
2 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons sweet sherry
1 teaspoon pared, grated fresh ginger root
1/2 teaspoon five spice powder
1/8 teaspoon pepper
3 cups vegetable oil
1/4 cup water
1 teaspoon instant chicken bouillon granules
Chinese Mixed Pickles

Trim chops, discarding fat and bones. Mix cornstarch, 2 tablespoons of the soy sauce, the sherry, ginger, five-spice powder and pepper. Add pork, one piece at a time, to cornstarch mixture, turning to coat completely. Cover and let stand 1 to 2 hours, stirring occasionally.

Heat oil in wok over high heat until it reaches 375 degrees F. Cook 1/2 of the pork in oil until brown and cooked through, 3 to 5 minutes. Drain on absorbent paper. Cook and drain remaining pork. Cut pork into 1/4 to 1/2 inch wide slices. Transfer pork to serving dish; keep warm.

Combine water, bouillon and remaining 1 tablespoon soy sauce in small saucepan. Heat until mixture boils. Pour mixture over sliced pork. Garnish with Chinese Mixed Pickles.

Makes 4 servings.

Stir-Fried Beef with Oyster Sauce

Posted by swm56 at recipegoldmine.com 6/11/01 9:44:16 am

Source: Recipe courtesy of Ken Hom

1 pound lean beef steak
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons cornstarch
3 tablespoons peanut oil
3 tablespoons oyster sauce
1 1/2 tablespoons finely chopped scallions, to garnish

Cut the beef into slices 2 inches long and 1/4 inch thick, cutting against the grain of the meat. Put them into a bowl. Mix in the soy sauce, sesame oil, rice wine or sherry, and cornstarch. Let the meat marinate for 20 minutes.

Heat a wok until it is very hot, then add the peanut oil. When it is very hot and slightly smoking, add the beef slices and stir-fry for 5 minutes or until lightly browned.

Remove the meat from the wok and drain well in a colander set over a bowl. Discard the drained oil. Wipe the wok clean and reheat it over a high heat. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, garnish with the scallions, and serve immediately.

Maduro en Gloria (Heavenly Bananas)

Posted by Olga at recipegoldmine.com March 20, 2002 15:43:15

From Willemsted, Curacao, West Indies.

Named after the famous shipping banking family, Maduro, this is a dish served on festive occasions.

4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur

Melt the butter in a skillet and brown the bananas very quickly over high heat.

Place half the banana slices on the bottom of a buttered pie plate. Blend heavy cream and cream cheese until very soft. Add sugar, cinnamon, vanilla, and liqueur, beating until light and smooth. Spread half of the mixture over the bananas. Place remaining banana slices on top, and spread the rest of the cream-cheese mixture over the dish. Bake in a 375 degrees F. oven for 20 minutes or until almost all the cream is absorbed and the top is lightly browned. Do not allow all the cream to be absorbed, or the bananas will become too dry.

Serve hot. If desired, top with whipped cream.

Serves 6.

Rumanian Mixed Vegetables (Ghiveci)

This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a "guvens."

2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, sliced
8 ounces green beans, cut into 1-inch pieces
2 medium onions, chopped
2 cloves garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, chopped
2 cups cauliflower florets
1 stalk celery, sliced
2 teaspoons salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1 medium zucchini, sliced
1 medium green bell pepper, chopped

Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain. Cook and stir onions and garlic in oil in skillet over medium heat until almost tender. Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.

Place potato mixture in greased 3-quart casserole. Spread half the tomato mixture over top. Layer zucchini and green pepper over tomato mixture. Top with remaining tomato mixture. Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.

Chicken Fricassee (Fricassée de Poulet)

2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken bouillon
1/2 teaspoon salt
2 bouquets garni
16 small white onions
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
2 egg yolks
1/2 cup whipping cream
2 tablespoons minced parsley
Hot cooked rice or noodles

Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered until light brown, about 10 minutes.

Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes.

Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 minutes.

Remove chicken and onions to warm platter with slotted spoon. Strain bouillon and onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim fat. Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer uncovered until reduced to 2 1/2 cups.

Mix egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonsful into whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute: pour over chicken and onions. Sprinkle with parsley.

Serve with rice or hot buttered noodles.

Yields 6 to 8 servings.]]> http://www.ethniccookingrecipes.com/3-2680-french_bean_casserole_with_pork-recipe.html french bean casserole with pork? Simple!

French Bean Casserole with Pork (Cassoulet)

4 cups water
1 pound (2 1/2 cups) dried Great Northern or navy beans
1 1/2 pounds boneless pork shoulder
1 pound link sausage, 1-inch pieces
6 slices bacon, 2-inch pieces
4 medium carrots, sliced
2 medium onions, sliced
2 cloves garlic, chopped
2 bay leaves
1 (6 ounce) can tomato paste
2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dry mustard
1/4 teaspoon pepper
Minced parsley 

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until almost tender, about 1 1/2 hours (do not boil or beans will burst). Drain, reserving liquid.

Trim fat from pork; cut pork into 3/4-inch cubes. Cook and stir pork, sausage and bacon over medium heat until brown; drain. Place beans, meat mixture, carrots, onions, garlic and bay leaves in ungreased 4-quart bean pot, casserole or Dutch oven. Add enough water to reserved bean liquid to measure 2 cups.

Mix reserved liquid, tomato paste, salt, thyme, mustard and pepper; pour over beans. Add water to almost cover mixture. Cover and bake at 325 degrees F, stirring occasionally, 1 hour.

Uncover and bake until beans are of desired consistency, about 30 minutes.

Remove bay leaves. Garnish with parsley.

Yields 8 servings.

Almond Strudel

Strudel Dough
4 egg yolks
1/2 cup granulated sugar mixed with
    1/4 teaspoon cinnamon
Zest of 1 lemon
1 tablespoon lemon juice
1/2 pound almonds, blanched, dried and ground
1/2 cup melted butter

Heat eggs, sugar and cinnamon until light; add lemon zest, juice and almonds. Spread evenly over 3/4 of the buttered, stretched dough. Drip 1/2 of the melted butter over the filling. Roll, trim and bake, brushing top with the remaining butter.

Linzer Torte

1 cup butter
1 cup granulated sugar
3 eggs, separated
1 lemon, grated rind and juice
1 tablespoon brandy
1/2 pound almonds, chopped fine
2 cups flour, sifted 3 times
1 teaspoon baking powder
1 (12 ounce) jar jam or preserves

Preheat oven to 350 degrees F.

Cream butter and sugar well. Add yolks, flavoring and almonds. Add flour mixed with baking powder, and fold in the stiffly beaten whites. Roll out or pat two-thirds of the dough in a greased and floured 9-inch springform pan having the dough a little thicker on the bottom than the sides. Fill with jam. Roll remaining dough. Cut in strips and place crisscross on top. Bake for 40 minutes.

Before serving, fill hollows on top with jam.

Schweine Braten (Marinated Pork Steak)

Source: Submitted to recipegoldmine by Rich DeGraw

I am in the service and spent 5 years in Germany. This comes from the Eiffel region and is quite popular. I have made it for several friends and it is the absolute best piece of pork you have ever put in your mouth.

Seasonings
4 ounces paprika
2 ounces salt
1 ounce pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup parsley leaves
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme

Pork tenderloin steaks,  sliced 1/2-inch thick
Sliced onions

Mix all spices in a zip-type bag. Oil both sides of meat. Lightly coat both sides of oiled meat with seasonings. Put a layer of sliced onions in bottom of bag, and then put a layer of seasoned meat. Add another layer of sliced onion on top of meat. Repeat until meat is gone or bag is full. Squeeze all excess air out of bag and seal. Put bag in refrigerator for three to five days. Cook on the grill or broil in the oven.

Smoked Haddock with Rice (Kedgeree - England)

This was originally an Indian dish that the English adopted. It can be served for brunch or supper.

4 hardboiled eggs
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1 pound smoked haddock or cod
1 large onion, chopped
1/4 cup butter or margarine
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
Minced parsley

Separate egg yolks from whites. Press yolks through sieve; chop whites. Heat water, rice and 1 teaspoon salt to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

Cover fish with cold water. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain. Break fish into large flakes with fork, removing any bones and skin. Keep warm.

Cook and stir onion in butter in 10-inch skillet until tender. Stir in chopped egg white, rice, 1/4 teaspoon salt and the red pepper. stir in flaked fish gently. Serve on heated platter; sprinkle with egg yolk and parsley.

Yields 8 servings.

Greek Rice with Feta

1/2 teaspoon olive oil
1 medium onion, chopped
3 garlic cloves, sliced
1 cup brown rice
3 cups vegetable stock
Salt
Juice and grated zest of 1 lemon
2 tablespoons crumbled feta cheese
1 scallion, sliced
1 tablespoon chopped fresh cilantro

In a deep sauté pan or saucepan, keep the oil over medium heat and sauté onion and garlic for two to three minutes. Add the rice and continue cooking, stirring, for two minutes, until coated with oil. Add the stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt. Cover and simmer over low heat for 25 to 30 minutes. Set aside, covered, to steam for five to six minutes. Uncover and test for doneness. If the liquid is not absorbed in the rice is not tender, return to the stove for a few minutes. Then add the feta, scallions and cilantro. Stir gently just to mix.

Serve immediately.

Melomakarouna (Honey Cookies Stuffed with Dates and Nuts

Pinch of salt
1 teaspoon baking powder
2 pounds flour
2 sticks (1 cup) sweet, unsalted butter
1 1/2 cups granulated sugar
2 cups Wesson oil
1 egg
1 teaspoon baking soda
1 1/2 cups orange juice
1 teaspoon vanilla extract
Flour (about 1 pound more)

Filling
2 cups chopped nuts
1 pound chopped dates
1 tablespoon cinnamon
2 tablespoons honey

Syrup
3 cups granulated sugar
4 cups water
1 slice lemon (1/2 lemon)
1 cinnamon stick
2 cups honey

Add pinch of salt and 1 teaspoon baking powder to 2 pounds of flour.

Beat 2 sticks sweet (unsalted) butter and 1 1/2 cups sugar well. Add 2 cups of Wesson oil slowly, beating well. Add 1 egg and beat. Add 1 teaspoon baking soda to 1 1/2 cups orange juice and add quickly to mixture. Add 1 teaspoon vanilla extract. Add flour to mixture until dough is soft but not sticky. You will use about another pound of flour, (about 3 pounds of flour in all).

Prepare filling. Combine 2 cups chopped nuts, 1 pound chopped dates, 1 tablespoon cinnamon, 2 tablespoons honey. Take 1 tablespoon dough and put about 1/2 teaspoon filling in center and then fold dough over to seal in filling. Bake at 350 degrees F until brown.

Prepare syrup. Boil 3 cups sugar and 4 cups of water with one slice lemon (1/2 lemon), 1 cinnamon stick until syrupy, about 15 minutes. Add 2 cups honey. Dip cold cookies in warm syrup or dip warm cookies in cold syrup. Dip each cookie into honey and then into ground nuts mixed with cinnamon.

Yields about 100 cookies.

Mango Lassi

3 cups plain yogurt
1 cup milk
1 cup water
1 cup mango pulp

Blend all ingredients and serve over crushed ice. If desired sprinkle with ground pistachios.

Makes 4 servings.

Kekada Chat (Crab Malabar)

1 pound cooked crab meat, fresh or frozen and thawed
3 tablespoons vegetable oil
2 or 3 cloves garlic, finely chopped
2 teaspoons paprika
1/2 teaspoon thyme
1/2 teaspoon fennel seeds, crushed
1/4 to 1/2 teaspoon cayenne pepper, or to taste
3 cups coarsely diced fresh tomatoes
Salt, to taste
2 scallions, green and white parts, finely chopped
Lettuce leaves (for garnish)
Chopped cilantro (for garnish)

Pick over the crab meat and cut into 1-inch pieces.

Heat the oil in a large skillet with a lid over moderate heat and cook the onions, stirring frequently, until golden but not brown. Add the garlic and cook for 1 minute. Add the paprika, thyme, fennel seeds, and cayenne and cook for 2 more minutes. Add 1 cup of the tomatoes. Lower the heat and simmer covered for 15 minutes.

Remove from the heat and gently fold in the crab meat. Cover and refrigerate for 2 to 3 hours.

Immediately before serving, add salt to taste and fold in the remaining tomatoes and chopped scallions. Serve on a bed of lettuce, garnished with the chopped cilantro.

Serves 6 to 8 as an appetizer.

Chicken with Apricots and Potato Straws

1 (3 pound) skinless chicken, cut into small pieces
4 whole dried hot red chiles
1 (2-inch) piece cinnamon stick, broken
1 1/2 teaspoon cumin seeds
7 cardamom pods
10 cloves
2 teaspoons grated ginger
1 teaspoon crushed garlic
4 ounces pitted dried apricots
6 tablespoons vegetable oil
1/2 pound onions, cut in very fine half rings
2 tablespoons tomato purée mixed with 8 ounce hot water
1 teaspoon salt
2 tablespoons white malt vinegar
1 1/2 tablespoons granulated sugar
1 tablespoon salt
7 ounces potato, peeled
Oil for deep frying

Put red chiles, cinnamon, cumin, cardamom and cloves in a grinder and grind finely.

Put chicken in a large bowl. Put 1 teaspoon grated ginger, 1/2 teaspoon garlic and half the dry spice mix on the chicken. Mix well, rubbing seasoning into the chicken. Set aside for one hour.

Put the apricots into a pan with 3/4 pint water. Boil, reduce the heat and simmer until tender but not mushy. Turn off the heat and leave apricots in juice.

When the chicken has marinated, heat 6 tablespoons oil in a pan over medium heat. Add onions and stir and fry until they are a rich reddish-brown. Set heat to medium and add remaining garlic, ginger and dry spice mix. Stir, then add chicken. Stir and brown for 5 minutes.

Add the tomato purée mix and salt. Boil, cover, reduce heat and simmer for 20 minutes. Add vinegar and sugar; cover and simmer for 10 minutes. Turn off the heat and spoon off as much fat as possible from the surface.

Put the apricots and 3 tablespoons of their juice into the pan with the chicken and let set for at least 30 minutes.

Make potato straws. Fill a large bowl with 3 pints water. Add salt and mix. Grate potato coarsely, put into the bowl of water and stir. Remove the potato, squeezing out as much liquid as possible. Drain and dry on paper towels.

Heat the oil slowly. When hot, add the potato straws. Stir and fry until crisp and pale golden. Remove and drain on paper towels. Heat the chicken through gently and serve with potato straws.

Nadur Monji (Lotus Fritters)

1 thick lotus root
1/2 cup rice flour
1/2 teaspoon red chile powder
1/2 teaspoon black cumin
1/4 teaspoon thyme seeds, powdered
Water, was required
2 cups oil
1/2 teaspoon salt

Wash the lotus root thoroughly. Cut into 5 cm lengths and further cut into strips. Drain and pat the strips dry.

Make a thin batter of rice flour, salt, chile powder, cumin and thyme powder. Dip the strips in the batter and drop a handful of the tangled strips into a kadhai with sizzling hot oil. Fry until crisp and reddish-brown in color. Remove, drain and serve hot.

Cornish Picnic Pasties

Pastry for 2-crust pie
1 1/2 cups peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4 pound ground beef
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons margarine
1 egg, beaten

Prepare pastry. Form dough into 6 balls; cover and refrigerate.

In a mixing bowl, combine ground beef, potatoes, turnip, carrot, parsley, onion, salt and pepper. Mix well. Preheat oven to 425 degrees F.

To make pasties, roll each ball of dough into an 8-inch circle. Spread 1/6 of the filling on half of each circle. Dot filling with margarine. Moisten edge of each circle. Fold over. Fold edge of bottom crust over top. Seal with fingers.

Make 2 slits in top of each pasty. Brush top of each with beaten egg. Bake on ungreased cookie sheet for 30 minutes. Cool on wire racks.

Wrap each in foil for transportation to picnic or work. Can be prepared the night before and refrigerated. Next day, wrap in foil and head for picnic. For serving you may want to cut pasties in half and have some mustard sauce handy.

Eggplant under Oil

Slice 4 long, thin, unpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise. Put into a bowl with a LOT of kosher salt (enough to cover). Let set for 4 hours.

Remove each slice eggplant from the bowl and lay onto a rack in a roasting pan (DO NOT RINSE). Lay a length of cheesecloth over the eggplant. Cover two bricks with aluminum foil and lay the bricks over the eggplant to weigh it down. Let set 4 hours.

Using a 1-quart clear glass jar, put about 4 slices eggplant into the jar. Layering, add 2 tablespoons red wine vinegar, a couple thin slices garlic, a couple herbal flowers (such as thyme or rosemary), a couple small thin peppers, and a couple fresh mint leaves. Continue layering, and, when near the top, pour olive oil over to cover. Put the lid on an shake a few times. You may need to add a few more slices eggplant and some more olive oil. Store in the refrigerator. This will keep for at least a couple months.

To serve as an antipasto, put a few fresh green salad leaves on a plate and top with 2 or 3 slices eggplant.

Sausage and Cheese Calzone

Pizza dough
1 pound sweet Italian sausages, skins removed
1 red bell pepper, chopped
4 ounces white mushrooms, sliced
10 ounces mozzarella cheese, coarsely chopped
3 tablespoons minced fresh parsley
1/4 teaspoon crushed hot red pepper flakes

Prepare pizza dough.

In a skillet, cook the sausage and onion over medium heat for about 5 minutes, stirring to break up the meat.

Add bell pepper and mushrooms and cook for 5 minutes more, stirring often, or until the sausage is cooked through and vegetables are soft.

Remove with a slotted spoon to a large bowl. Stir in the mozzarella, parsley and red pepper flakes.

Preheat the oven to 450 degrees F. Brush 2 baking sheets with olive oil or spray with olive oil cooking spray.

Divide the dough into 4 pieces. Take one piece of the dough and with floured hands press it into a 6-inch round. Stretch or roll it out with a rolling pin into a 12-inch circle. Leaving a 1/2-inch edge, spread a quarter of the filling over half of the dough. Dampen the edges with water. Fold the dough in half to enclose the filling; seal the edges with a fork. Repeat with the remaining dough and filling. With a large spatula, carefully transfer the calzones to the prepared baking sheets. Bake for 20 minutes, or until golden and crisp on the outside.

Serve warm.

Veal with Tuna Sauce (Vitello Tonnato)

This is a Northern Italian classic.

1 (4 pound) leg of veal, boned, rolled and tied
1 (2 ounce) can anchovy fillets, drained
3 cloves garlic, sliced
2 cups dry white wine
3 stalks celery (with leaves), cut up
2 medium onions, quartered
2 medium carrots, cut up
4 teaspoons instant chicken bouillon
8 black peppercorns
4 sprigs parsley
2 bay leaves
2 teaspoons salt
1/2 teaspoon dried thyme leaves
Tuna sauce
Minced parsley

Make 10 to 12 deep cuts down length of meat with small knife. Cut 3 anchovy fillets into 3/4-inch pieces. Cover and refrigerate remaining anchovies for Tuna Sauce. Stuff a piece of anchovy and a slice of garlic into each cut. Place meat, wine, celery, onions, carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves, salt, thyme and enough water to cover in Dutch oven. Heat to boiling; reduce heat. Cover and simmer until meat is tender, 1 1/2 to 2 hours. Skim foam if necessary. Remove from heat; cool.

Remove meat from broth; strain and reserve 1/4 cup broth for Tuna Sauce. Prepare Tuna Sauce. Pat meat dry; cut into thin slices. Spoon a thin layer of Tuna Sauce into a 13 x 9-inch baking dish. Arrange meat slices in sauce. Spoon remaining sauce over meat slices. Cover and refrigerate at least 3 hours.

Arrange meat slices on platter; spoon Tuna Sauce over meat. Sprinkle with snipped parsley.

Yields 10 to 12 servings.

Tuna Sauce
1 (3 1/2 ounce) can white tuna, drained
1 (3 1/4 ounce) jar capers, drained
1/2 cup olive oil
1/4 cup lemon juice
1 egg yolk
1 clove garlic
Reserved anchovies
Salt and white pepper
1/4 cup reserved broth

Place tuna, capers, oil, lemon juice, egg yolk, garlic and remaining anchovies in blender container. Cover and blend on low speed just until well blended, about 45 seconds. Season with salt and white pepper. Add whipping cream and reserved broth; blend on low speed just until well blended, about 30 seconds.

Seafood and Vegetables in Broth (Yosenabe)

1/2 (3 3/4 ounce) package cellophane noodles
4 (10 3/4 ounce) cans condensed chicken broth
2 broth cans water
2 medium carrots, cut into 1/8-inch slices
1 pound raw shrimp, shelled and de-veined
8 ounces cod or haddock fillets, cut into 1-inch pieces
4 ounces Chinese pea pods
1 tablespoon soy sauce
12 mushrooms, sliced
4 scallions (with tops), cut into 1 1/2-inch pieces
Dipping Sauce

Cover cellophane noodles with hot water. Let stand 10 minute; drain. Cut into 2-inch lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes. Serve with small dishes of Dipping Sauce.

Yields 6 servings.

Dipping Sauce
1/2 cup soy sauce
1/2 cup lemon juice
1 tablespoon thinly sliced scallion (with top)
Dash of red pepper flakes

Mix all ingredients.

Menorah Upside-Down Cake

Source: kosherdelight.com

This is a traditional upside-down cake with a menorah design in the topping. Be sure to allow the baked cake to cool on a rack for five to ten minutes before turning it out. The menorah will then have a chance to set and the cake will slip out nicely.

Menorah Topping
3 tablespoons unsalted margarine
1/2 cup firmly packed brown sugar
1 (20 ounce) can pineapple spears, drained, reserve the juice
9 maraschino cherries

Cake Batter
1/3 cup solid white vegetable shortening
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon rind
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup reserved pineapple juice

Melt the margarine in a 9-inch square pan. Add the brown sugar. Pat the mixture evenly over the bottom of the cake pan. Using the pineapple spears and cherries, arrange a menorah design on the brown sugar. Place 2 spears end to end across the pan for the menorah base. Then place a single spear in the center of the base at a right angle to it; this will be the shamash (the "servant" candle with which the others are lighted). Cut 8 pineapple spears one inch shorter than the shamash. Position these parallel to the shamash, 4 on either side, to represent the candles. Under the shamash spear and under the base, place 2 half-pieces of pineapple spear side by side; these are the menorah stand. Two more half-pieces may be placed end-to-end under the stand. Place a cherry over each vertical spear to represent the flames.

Preheat the oven to 375 degrees F.

Prepare the cake batter. In a medium-size mixing bowl, cream the shortening. Gradually add the sugar. Beat until light and fluffy. Add the egg, vanilla extract and lemon rind.

Into a bowl, sift together the dry ingredients. Alternately add the dry ingredients and the pineapple juice to the creamed mixture, beating after each addition until blended and smooth.

Carefully spoon the batter over the menorah topping in the pan. Bake for 45 minutes, until the top springs back when lightly pressed. let the cake cool in the pan for 5 to 10 minutes. Invert it onto a serving dish. Allow 2 to 3 minutes before removing the pan.

Variation

For a shortcut, prepare the batter from a white or yellow cake mix (you will only need half of a regular-size package). Spoon this over the menorah topping.

Scalloped Matzos (Milchig)

This makes an excellent luncheon dish.

4 eggs
6 matzos
1 pound cottage cheese
2 tablespoons butter, melted
1/2 teaspoon salt (optional)
1 tablespoon granulated sugar (optional)
1/2 teaspoon cinnamon (optional)
1/4 cup raisins (optional)

Beat 2 of the eggs until light, then break matzos into quarters which can be dipped into the eggs. Let stand while you blend the remaining 2 eggs and seasonings with the cheese. Butter a casserole. Arrange alternate layers of matzos and cheese in dish. Bake 30 minutes at 350 degrees F or until nicely browned.

Serve plain or with stewed fruit.

Yields 6 to 8 servings.

Matzoh Pancakes

5 whole matzoh cracker squares
1 cup water
2 eggs
1 tablespoon butter (more as needed)

Crumble the crackers in a large bowl and cover them with the water. Let soak for about a minute. Drain the water off. Break the two eggs into the bowl and combine the mixture with your hands.

Heat the butter in a nonstick skillet. When it is melted, pour half the matzoh mixture into the pan and smash it lightly with a spatula. After it becomes golden brown on the first side (this takes about 3 minutes), flip it over by inverting it onto a large plate and sliding it back into the pan. Cook on the other side.

Serve with golden honey.

Bara Brith

1 pound mixed dried fruit, chopped
1 1/4 cups freshly-brewed tea
1 cup firmly packed brown sugar
2 3/4 cups self-rising flour
1/2 cup milk
1 egg, beaten to blend
3 tablespoons orange marmalade
2 teaspoons ground cinnamon

Place fruit in large bowl. Pour tea over fruit. Add brown sugar and mix well. Cover and let stand at room temperature overnight.

Preheat oven to 325 degrees F. Grease a 9 x 5-inch loaf pan.

Add flour, milk, egg, marmalade and cinnamon to soaked fruit mixture. Stir until combined. Spoon dough into the prepared loaf pan. Bake until bread is brown and crusty and wooden pick inserted near center comes out clean, about 2 hours.

Cool slightly. (Can be prepared up to 4 days ahead. Wrap tightly and store at room temperature.)

Tabbouleh (Lebanese Salad)

2/3 cup bulghur
4 thinly sliced scallions
2 cups coarsely chopped flat-leaf parsley (cilantro)
1/4 cup shredded mint
1/2 cup cherry tomatoes, quartered
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Place the bulghur in a small bowl. Add water to cover and leave to soak until tender, about 30 minutes.

Drain the bulghur through a cheesecloth-lined sieve. Gather up the cheesecloth around the bulghur and squeeze to extract as much water as possible.

Transfer the bulghur to a medium-size bowl and add the scallions, parsley, mint and tomatoes. Mix well.

To make the dressing, combine the olive oil, lemon juice, pepper and salt in a glass jar with a plastic screw-top lid and shake well to combine.

Pour the dressing over the salad and toss gently until evenly coated. Cover and chill in the refrigerator for 30 minutes. 

Transfer to a bowl before serving.

Serves 8.

Nutrition Information Per Serving: 93 calories; 2 gm protein;5.1 g fat, 49% of calories (Saturated fat - 0.8 g, 7.7% of calories; Monounsaturated fat - 3.6g, 34.6%; polyunsaturated fat - 0.7g, 6.7%); 10 g carbohydrate; 3.4 g dietary fiber; 61 mg sodium; 2 mg iron; 0 mg cholesterol

Ghorayebah (Almond Cookies)

Source: Recipes for an Arabian Night by David Scott

1 cup butter, softened
3 1/2 cups plain flour
3 cups confectioners' sugar
1/2 teaspoon almond extract
40 whole blanched almonds

Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes.

Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one.

Preheat the oven to 350 degrees F and bake the cookies on an ungreased baking sheet for 15 minutes or until they just start to color golden. Cool and then store in an airtight container. Makes about 40 cookies.

Variation
Up to half the flour may be replaced by ground almonds.

Apache Corn Soup

Peel the acorns and grind them. The outer part of the acorn is not used.

1 (2 1/2 pound) beef roast
2 quarts water
1 teaspoon salt
1 teaspoon pepper
1 cup ground acorn meal

Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.

Maple Popcorn Balls

This is an old Algonquian treat — the original Cracker Jack.

1/4 cup popping corn
1/2 teaspoon salt (optional)
1 cup maple syrup
1 1/2 teaspoons butter

Pop corn according to package directions. Season with salt, if desired.

Heat syrup and butter in a heavy saucepan over medium-high heat, stirring constantly until temperature reaches 250 degrees F on a candy thermometer or until a few drops form soft balls when dropped in cold water.

Remove pan from heat and pour mixture over popcorn. When mixture is cool enough, toss popcorn with syrup and mold into balls, and cool on a buttered baking sheet. Store cooled popcorn balls in an airtight container.

Makes about 8.

Navajo Bread

2 cups all-purpose flour, not sifted
4 teaspoons baking powder
1/2 teaspoon salt
Lard and water

Mix dry ingredients and add 1/2 cup warm water. Make soft dough consistency. Work and knead out air bubbles. Slap to make flat pancake-shaped patties about 8 inches in diameter. Using skillet half full of melted lard or shortening, drop patties into very hot fat. When golden brown, drain on paper. Good cooked in one-hal