Rice and Oyster Dressing

Rice and Oyster Dressing

10 c Rice, cooked in chicken -broth 1 1/2 Sticks butter 3 Garlic cloves, finely -chopped 1 c Chopped onion 1/2 c Chopped bell pepper 2 c Chopped celery 1 pt Oysters 1 lb Chicken livers 1/4 t Cayenne pepper (more if -desired) 1/4 C =TO= 1/3 c Lea & Perrins -Worcestershire sauce 1/2 t Celery salt 1/2 t Onion salt 6 Beaten eggs Melt butter in large skillet. To butter, add garlic, onions, bell pepper and celery. Saute lightly and remove from pan, retaining butter. Add oysters and saute in remaining butter. (If oysters are small, they may remain whole. Large ones can be chopped after sauteed.) Oysters should be sauteed lightly, just until edges curl. Remove and set aside. Wash chicken livers thoroughly. Place in pan and add enough water to just cover them. Boil until done. Drain and slice finely. Combine everything but eggs into large bowl and mix together well with your hands. At this time, you can taste to adjust seasonings. According to personal taste, you might want to add more of the salts or cayenne. Now add the six beaten eggs and mix together well. Mixture should hold together without being too wet or dry. Adjust for moisture by draining liquid or adding additional chicken broth. Pour mixture into 4-quart casserole. Cover and warm in a 325-deg. oven for about 20 minutes. You can also stuff a 25 pound turkey and cook. This recipe may be a side dish and serves 15 people. Judi Johnson (Rice Farmer) MM by Cathy Svitek

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chinese pot stickers

chinese pot stickers

Chinese Pot Stickers

Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 tablespoons dried shrimp, soaked and minced (optional)
3 tablespoons shrimp water (optional)
1 tablespoon sesame oil
2 tablespoons peanut oil
1/2 teaspoon grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 pounds Chinese cabbage
2 teaspoons salt

Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop it finely. Cover cabbage with the salt and let sit for 1 hour. Press out the water and add the cabbage to the meat mixture. Set mixture aside until ready to assemble pot stickers.

Pastry
5 cups flour
2 cups water

Mix flour and water. Keep it rather soft for ease in handling. Let it rest for 10 minutes. Cut or pull off walnut-size balls and roll each one out to the size of a 3-inch circle. The edges of the dough should be thinner than the middle. Fill each round with approximately 1 teaspoon of meat filling. Pinch together in the shape of a half moon.

Cooking and Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, chopped

Heat about 2 tablespoons of peanut oil in a skillet and stand the pot stickers up close together in the skillet with the seam side up. Saut? over medium heat for 2 to 3 minutes. Do not allow them to burn. Add 1/2 cup water, cover, and steam for 20 minutes. Serve immediately with vinegar, Chinese hot oil, soy sauce and cilantro.

Any great work of art revives and readapts time and space, and the measure of its success is the extent to which it makes you an inhabitant of that world — the extent to which it invites you in and lets you breathe its strange, special air. — Leonard Bernstein

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Rivel Soup

Rivel Soup

2 c Flour 1/2 ts Salt 1 ea Egg, well beaten 1 x Broth, chicken 1 x *or: 1 x Broth, beef 1 c Corn, crushed Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

The prospect of a long day at the beach makes me panic. There is no harder work I can think of than taking myself off to somewhere pleasant, where I am forced to stay for hours and have fun. — Phillip Lopate

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Indonesian Braised Pork

Indonesian Braised Pork

4 lb Pork, cut into small, -bite-size pieces 1 Onion, chopped 2 T Red peppers, crushed 4 Garlic cloves, minced 1 T Lime juice 2/3 c Soy sauce 3 T Brown sugar Fry pork, onion, red peppers and garlic over high heat in a heavy frying pan, stirring frequently for about 20 minutes or until well-browned. Add lime juice, soy sauce and brown sugar. Reduce heat and simmer for about 15 to 20 minutes. Put in a covered dish and keep warm in the oven while you make the rice to serve it over. This makes it easy to make the rice, and the pork actually browns a little more during this time. NOTES: * Pork with lime and hot peppers — This recipe was originally based on one I found in a paperback cookbook. Over the years I have adapted it into what you see here. It is fairly hot, but always gets rave reviews from everyone, even from people who normally don like hot food. Yield: Serves 6-8. : Difficulty: easy. : Time: 15 minutes preparation, 40 minutes cooking. : Precision: no need to measure. : Steven A. Minneman : Fujitsu America Inc, San Jose, Ca : ihnp4!pesnta!fai!stevem : : The best government is no government at all. : Copyright (C) 1986 USENET Community Trust

The best way to sell yourself to others is first to sell the others to yourself. Check yourself against this list of obstacles to a pleasing personality interrupting others sarcasm vanity being a poor listener insincere flattery finding fault challenging others without good cause giving unsolicited advice complaining attitude of superiority envy of others success poor posture and dress. — Unknown

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flautas

flautas

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. Saut? 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.

The quality of a university is measured more by the kind of student it turns out than the kind it takes in. — Robert J. Kibbee

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Green Chili with Pork

Green Chili with Pork

1/2 c Olive oil 2 ea Large yellow onions, chopped 8 ea Medium garlic cloves, 1 x Peeled and chopped 8 ea Fresh Jalapeno peppers, 1 x Stemmed and minced 3 ea Carrots, peeled and 1 x Sliced crosswise into 1/2″ p 1 1/2 T Dried oregano, Mexican 3 lb Boneless pork shoulder, 1 x Cut into 1/2″ cubes 5 c Chicken stock or canned brot 1 x Salt 28 oz Crushed Italian plum tomatoe 1 x Drained 1 ea Potato, peeled and grated 12 ea Large Poblano chilies, 1 x Roasted and peeled *OR* 28 oz Can whole roasted mild 1 x Green chilies, drained In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook, stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2″ strips. Add them to the chili and cook , stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies. Serves 6 generously.

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african groundnut stew

african groundnut stew

African Groundnut Stew

1 whole fryer chicken, cut into pieces and
    dusted with flour (remove skin, if desired)
Oil for frying
1 (14 ounce) can stewed tomatoes, drained
1 teaspoon salt
1 sweet potato, peeled and cubed
1 large onion, chopped
1/4 cup seeded and diced chiles, mild
    or hot, to taste (remove skin, if desired)
2 cups chicken stock
1/2 cup chopped peanuts
3 hardboiled eggs

In a large skillet, fry chicken in oil until golden brown. Place chicken with tomatoes, salt, sweet potato, onion and chiles in a casserole. Pour the chicken stock over the mixture and sprinkle with peanuts. Cover and place in a 355 degree F oven for 1 hour.

To serve, peel and cut eggs in half and arrange on top of chicken.

The purpose of life is the expansion of happiness. — Maharishi Mahesh Yogi

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tied-up beans (frijoles maneados)

tied-up beans (frijoles maneados)

Tied-Up Beans (Frijoles Maneados)

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, pur?e 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.

The intellectual is constantly betrayed by his vanity. Godlike he blandly assumes that he can express everything in words whereas the things one loves, lives, and dies for are not, in the last analysis completely expressible in words. — Anne Morrow Lindbergh

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Thanksgiving Chowder

Thanksgiving Chowder

1 tb Olive oil 3 3/4 c Winter squash; cut into . 1/4-inch cubes, divided 1 3/4 c Celery root; cut into . 1/4-inch cubes, divided 2 qt Turkey stock 1/2 c Rice; uncooked 1 1/4 c Savoy cabbage; coarsely . chopped 2 1/4 c Turkey meat; cooked & cubed Salt & pepper to taste Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the mixture in a food processor or blender and return to the kettle. Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper. * Approximate nutritional analysis: 217 calories per 1/4-cup serving: 19g protein, 22g carbohydrates, 6g fat (24% of calories), 5g fiber, 30mg cholesterol, 436mg sodium, 41% of the Daily Value for vitamin A, 35% for niacin, 25% for vitamin C ** American Health — November 1995 **

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Alize Emerald recipe

Alize Emerald recipe

Ingredients

• 2 oz Alize cognac
  2 oz Courvoisier cognac
  
  
  

Combine both ingredients in equal parts in an old-fashioned glass, and serve.

The welfare of the people is the ultimate law. — Cicero

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