This issue "U" 01-28-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Ultimate Corn Bread
2. Upma
3. Upside-Down Lime & Mango Syrup Cake
4. Upside-Down Pizza
5. "Upstairs" Langoustine and Mango Salsa
1. Ultimate Corn Bread

Categories: None

Yield: 1 Servings

    1/2 c Honey      
      2    Eggs
      1 ts Salt
      1 c  Flour (try freshly ground pastry wheat)
      2 c  Yellow cornmeal (freshly ground popcorn)
      1 tb Baking powder
      1 tb Butter; melted
  1 1/2 c Milk or buttermilk

Beat eggs together then beat in honey. Sift flour, cornmeal, baking powder, and salt together. Stir into egg mixture with melted butter and milk. Stir just until all ingredients are well-mixed. Spread into oiled or buttered 11.5 X 7.5 X 1 inch pan (I use a lightly oiled iron skillet). Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey to drizzle! Posted to Digest bread-bakers. Aug 3, 1997

2. Upma


Yield: 1 servings      

      1 c  Semolina; (not too fine)
      3    Cashews broken; (3 to 4)
      1 ts Udad; (black) dal
    1/2 ts Cumin and mustard seeds
      1    Stalk curry leaves
      1 ts Coriander chopped
      3    Green chillies chopped
      1    Onion chopped coarsely
      2 tb Oil
      1 ts Ghee
      1 ts Lemon juice
           Salt to taste
      2 c  Boiling water; (2 to 3)
           Few tomato slices

Heat oil in a heavy pan.

Add the cashew, seeds, dal and fry on low till light golden.

Add the green chillies, curry leaves and onions. Stir and saute till the onions are pink.

Add the the semolina and stir continuously till the semolina gives out a nice aroma.

Takes about 7-8 minutes to roast the semolina on low.

Add the salt and stir. Carefully pour in 2 cups boiling water and stir well.

Use a long handled ladle for stirring to keep away from the spluttering.

If it feels too dry , add more water and stir. Keep on low and simmer for 2-3 minutes.

Add ghee, lemon juice and coriander and mix well.

Mould into a greased cup and unmould onto serving plate.

Decorate with tomato slices.

Serve hot with steaming coffee or tea.

Can accompany with green chutney or sauce.

Making time: 20 minutes

Makes for: 2 cups

Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.

3. Upside-Down Lime & Mango Syrup Cake

Source: Dessert - The Grand Finale                   
Active Time:
  20 Minutes
Total Time:
  1 Hour 45 Minutes
  Serves 10                                                           
                                                                                                                                                                                                                        3 mangoes
11 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3 eggs
1 1/2 cups self-rising flour
1 teaspoon baking powder
2 tablespoons grated lime zest
1 tablespoon fresh lime juice
1/4 cup macadamia nuts, chopped into small pieces
Cream or ice cream, for serving

1/4 cup fresh lime juice
1/4 cup sugar
                                                                                                                                                                                                                                                FOR THE CAKE:  Preheat oven to 350 degrees F.  Butter a 9-inch springform cake pan.

Peel and pit the mangoes.  Cut into thin strips.  Arrange mango slices on the bottom of the pan, covering it completely.

Cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, beating well after each addition.  Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.

Pour the batter over the mango slices.  Bake for 50 minutes.

Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean.  Cool in the pan on a rack for 10 minutes.

FOR THE SYRUP:  Combine the lime juice and sugar in a small nonaluminum saucepan.  Stir over low heat until the sugar dissolves.  Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly.  Invert the cake onto a serving plate and brush with the lime syrup.

Serve immediately with cream or ice cream.
Weldon Russell. All rights reserved.

4. Upside-Down Pizza

Categories: Pizza, Breads, Meats

Yield: 6 servings      

      1 lb Mild or hot sausage
      1 md Size onion; chopped
      1    Jar 15-1/2 oz spaghetti sauce or home made or pizza sauce
    1/2 lb Mushrooms
      6 oz Mozzarella cheese; shredded
      2 lg Eggs
      1 c  Milk
      1 ts Salad oil
      1 c  All-purpose flour
   1/2 ts Salt
   1/4 c Parmesan cheese; grated, preferably fresh

Remove sausage casings and crumble into a 10-12" frying pan over medium heat. Add onion and cook, stirring frequently. until sausage is well browned, abouit 10 minutes. Discard fat, sand s sauce, mushrooms. Heat until bubbly, then pour into an ungreased 9x13" baking dish. Spread mozzarella even over the top.

In blender whirl eggs, milk, oil, flour and salt until smooth. Pour enenly over casserole, sprinkle with parmesan cheese. Bake uncovered in a 400 degree oven until crust is puffed and golden brown, about 25 minutes. You might wait until after baking to sprinkle cheese as crust puffs better that way.

5. "Upstairs" Langoustine and Mango Salsa

Categories: Seafood

Yield: 1 Servings

      5 Langoustine
   1/2 Mango; Diced     
    50 g  Pancetta
      1 tb Olive Oil
      1    Clove Garlic; Crushed
           For The Mango Salsa:
      2    Mango; Diced
      1    Avocado; Diced
      2    Red Chillis; Chopped
      2 bn Spring Onions; Chopped
      2    Cloves Garlic; Chopped
    100 ml Rice Vinegar
      3 tb Honey
      3 tb Lime Juice
    100 ml Soy Sauce
      1 tb Flat Leaf Parsley; Chopped
      1 tb Fresh Coriander; Chopped
           Salt and black pepper

Blanch langoustines in boiling water, refresh in iced water, remove meat from shell and dry. Wrap langoustine and diced mango in pacetta, then skewer.

To make the salsa: mix all the ingredients thoroughly , reserving a few herbs. Quickly pan-fry the skewers in hot olive oil with garlic. Lightly warm the salsa. Serve the skewers on the salsa, sprinkle with herbs. Posted to EAT-L Digest 06 Aug 96



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