This issue "I" 05-13-2010
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Index
1. Indian
Chili
2. Instant
Sorbet
3. "Irish Coffee" Cake
4. Italian
Green Beans Recipe
5. "It's Not Dead Yet"
Hot Salsa
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1. Indian Chili
Categories: Vegetable
Yield: 8 Servings
6 lg Baking potatoes
1 lg Onion; peeled and
chopped
2
Cloves garlic; peeled and chopped
1 ts Ground turmeric
1 tb Cumin seeds
2 tb Mild or medium curry
paste-- (I used Thai Kitchen brand red curry paste)
12 oz Cherry tomatoes
1 cn (14-oz) red kidney
beans; drained and rinsed
1 cn (14-oz) chickpeas;
drained and rinsed (original called for black-eyed peas;
which I couldn't find in a can; so I substituted)
1 tb Lemon juice
2 tb Tomato paste
2/3 c Water
2 tb Chopped fresh mint
or cilantro (optional)
Salt; pepper
plain yogurt to serve (optional)
Date: 1 May 1996 08:31:35 -0700
From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu>
Wash, scrub, and prick potatoes. Bake until done, 1 to
1-1/2 hrs in regular or 10-15 min. in microwave.
Heat a couple Tbs. of the water in a saucepan, add the
onions, and cook gently for 5 min., stirring frequently.
Add the garlic, turmeric, cumin seeds, and curry paste,
and cook gently for 1 minute. Stir in tomatoes,
chickpeas, kidney beans, lemon juice, tomato paste, rest
of water, and cilantro. Season with salt and pepper,
cover, cook gently for 10 minutes, stirring frequently.
Spoon bean mixture over baked potatoes and garnish with
mint sprigs and a dollop of fatfree yogurt if desired.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
Source: FreeGroups.net
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2. Instant Sorbet
Categories: Desserts, Vegan, Fatfree, Fruit
Yield: 2 Servings
1 cn Peaches; juice packed
Take a can of juice-packed peaches or pineapple. Freeze
it for several hours. (That's right, just put the can in
the freezer!) Open and dump frozen contents into food
processor with metal chopping blade in place or into a
blender. Process until desired consistency. Enjoy!
Note: You can also do this with frozen bananas. I find
this is a good way to use them this time of year when
they get over-ripe so quickly. Freeze them* in
"zip-lock" type bags - peeling them when
frozen can give you frostbite! They end up very
creamy--like very rich ice cream...but with no added
fat,sugar, etc... *w/o peels
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Source: FreeGroups.net
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3. "Irish Coffee" Cake
Categories: Cakes, Irish, Desserts
Yield: 4 Servings
---------------------CAKE--------------------------
4 oz Butter, at room
temperature
4 oz Granulated sugar
2 Eggs
4 oz Self-raising flour
2 tb Coffee essence**
--------------IRISH COFFEE SYRUP-------------------
150 ml Strong black coffee
4 oz Sugar (for coffee syrup)
4 tb Irish whiskey
---------------------ICING--------------------------
150 ml Heavy whipping cream
Confectioners' sugar to taste
1 tb Whiskey, or to taste
Chopped nuts*
Or grated chocolate. *This is a concentrated, liquid
coffee easily found in Ireland, but probably not in the
States. I would dissolve 2 T of a good instant coffee
(Taster's Choice or something similar) in an equivalent
amount of water, and use that. -- Grease and flour an
8-inch cake pan (preferably a springform cheesecake
pan). Preheat oven to 350F. Cream the butter and sugar
until light and fluffy, then beat in the eggs, adding a
little flour and beating well after each addition. Stir
in the coffee essence, and mix thoroughly. Turn the
mixture into the prepared pan, and bake for 35-40
minutes until springy to the touch. Turn out and cool on
a wire rack. . To make the Irish coffee syrup, put the
coffee and sugar into a small pan and bring up to the
boil, stirring to dissolve the sugar. Then boil for 1
minute. Remove from heat and add the whiskey. . Wash and
dry the pan the cake was baked in, and return the cooled
cake to it: then pour the hot coffee syrup all over it.
Leave in a cool place for several hours, then turn out.
Whip the cream until it's thick, sweeten slightly with
confectioners' sugar, and add whiskey to taste. Spread
the cake with the whipped cream and chill for an hour
before sprinkling with chopped nuts or grated chocolate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Source: FreeGroups.net
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4. Italian Green Beans Recipe
A promising way to get your kids to eat their vegetables
From, "River
Road Recipes II...A Second Helping," published
in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
1/2 cup olive oil
1 onion, thinly sliced
1 cup canned Italian plum tomatoes
1/2 green pepper, chopped
1/2 cup chopped celery
1/4 cup water
1 teaspoon salt
1/4 teaspoon black pepper
2 cloves
1 bay leaf
6 sprigs parsley
1 pound cooked green beans
TO PREPARE:
Heat oil, add onion and cook until soft. Add
tomatoes, green pepper, celery, water, salt and pepper.
Tie cloves, bay leaf and parsley in a small cheesecloth
bag and add to the tomato mixture. Simmer about 25
minutes. Can set aside here until ready to serve.
Just before serving, add green beans and heat until very
hot. Remove cheesecloth bag and serve.
SERVES: 6
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5. "It's Not Dead Yet" Hot Salsa
Categories: Sauce
Yield: 24 Servings
5
Whole Habanero peppers; seeded
10 Whole
tomatillos; husks removed
2 Whole
Vidalia onion; skinned
6 Whole
sweet red peppers; seeded
2 Whole
smoked Habanero peppers
3 Whole
Chipotle peppers
1 tb Cumin powder
2 oz Balsamic vinegar
Date: Wed, 27 Mar 1996 05:52:15 -0500
From: Mac Geek <john@gunterman.mv.com>
Recipe By: John A. Gunterman Process ingredients in a
blender individually in order listed until you reach the
dried peppers and place in a non-reactive container.
place Smoked Habs and Choptles in blender and drain
juice from mixture in bowl into the blender and process.
add to the mixture in the bowl. add cumin and stir well.
drizzle Balsamic vinegar over the top. let marinate
overnight
Serving Ideas : Best served warm the day after.
NOTES : Made while cleaning out the refrigerator.......
thus the name... a little of this, a little of that, a
little more of that, a lot of that.... John A.
Gunterman
CHILE-HEADS DIGEST V2 #279
From the Chile-Heads recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
Source: FreeGroups.net
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