Spicy Recipes

1 large beef bone plenty of meat

2 medium onions — chopped

3 pounds okra — chopped

salt and pepper bay leaf 3 quarts water

1 piece bacon

8 large fresh tomato or 2 large cans

Cook meat in water slowly for 2 hours. Add okra, bacon and peeled tomatoes, bay leaf, onions, salt and pepper to taste, let cook another 2 hours, add more water if needed. Hot rice and cornsticks are usually served with this dish

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

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.

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

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 **

1 1/2 lb Chicken wings, cut-up into

-segments at joints. ———————————-MARINADE———————————- ———————————A MIXTURE——————————— 2 tb Soy sauce

1 ts Sugar

1 tb Sherry wine

A few gratings of fresh -ginger 2 ts Hoisin sauce

1 Clove garlic, minced

1/4 ts Sesame oil

1 ts Salt

ds MSG (optional) ———————————B MIXTURE——————————— 2 Eggs

1/2 c Cornstarch

1/2 c Flour

Oil for deep frying Lettuce leaves, shredded Green onion, Chinese parsley and cashew nuts, all chopped, for garnish This is one of the better deep-fried chicken recipes Ive found. It calls for chicken wings, but I used a whole chicken, cut up Chinese style and just increased the marinade ingredients a tad. Serve this with side dishes of hoisin sauce, spiced salt (toasted salt mixed with black pepper about half and half), hot mustard and chili oil along with a bowl of finely chopped scallions. Dip piece of chicken into the dip of your choice, then into the scallions and enjoy! Ice cold beer goes great with this dish. Oh yeah++steamed rice too… Be sure to use the dark, toasted sesame oil rather than the health food store stuff. 1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix

ingredients B into bowl with marinated chicken. Stir well. Will be very sticky and stiff to mix. 2. Heat 2 inches oil in wok to 375F. Drop batter covered chicken

piece by piece carefully into hot oil. Do not fill wok too full of chicken or it will take too long to brown. Should take only 5 minutes to cook through. Result will be crispy golden brown chicken pieces. 3. Drain on paper towels. Place on platter lined with lettuce

shreds. 4. Garnish if desired with chopped green onions, Chinese parsley and

cashew nuts. From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu. Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN 0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

500 g Rice, basmati

Onion 5 tb Butter or oil

1 lg Chicken, roasting jointed

Salt & black pepper 1 tb Raisins or more

150 g Apricots,sharp dried

1 ts Cinnamon, grd

Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduce. Bone the chicken if you like. Wash and boil the rice according to the recipe for chilau but do not steam it. Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together.

1 lb Skinless, boneless chicken

-breasts, cut into 1″ strips 1 md Onion, quartered

2 Green peppers, chopped

1 Jalapeno pepper, seeded and

-chopped 3 Cloves garlic, minced

2 tb Chopped fresh coriander

2 c Chicken stock

1 c Crushed and drained canned

-Italian plum tomatoes 1 ts Ground cumin

1 ts Chili powder

3/4 c Long-grain brown rice

1 ds Cayenne pepper

1 c Green peas (fresh or frozen)

1 tb Sliced pimentos

1 tb Rinsed and drained capers

Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam. Arrange chicken and sauce over rice, garnish with pimentos and capers. Makes 6 servings.

1/2 c Cauliflower florets

1/2 c Broccoli florets

1/2 c Fresh corn kernels

2 c Long grain brown rice;

-cooked 1 c Firm tofu; mashed

2 tb Tahini

1 tb Canola or olive oil

1 tb Umeboshi paste

2 tb Brown rice vinegar

1 c ;water

1/4 c Fresh parsley; chopped

Steam cauliflower and broccoli until tender. Set aside. Boil corn until tender but still crisp. Drain corn and add to cauliflower and broccoli. Mix rice with vegetables. Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley in a small saucepan. Heat for 5 minutes, let cool and pour over rice and vegetables. Chill and serve. Per serving: 212 cal; 11 g prot; 25 mg sod; 27 g carb; 10 g fat; 0 mg chol; 136 mg calcium From DEEANNEs recipe files

3 lb Large fresh squid

1/2 c Olive oil

1 c Coarsely chopped onion

-(packed) 1/3 c Long-grain rice

1/4 c Pine nuts

2 lg Garlic cloves; chopped

1/4 c Currants

3/4 c Dry white or red wine

Salt & freshly ground pepper -to taste 3/4 c Chopped fresh parsley

-(packed) 1/4 c Chopped fresh dill, packed

4 tb Chopped fresh mint

2 c Peeled, seeded tomatoes

-(chopped) Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage “icicle” on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing. In a large skillet, heat half the oilve oil and saute onion until wilted. Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a woodent

spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle. Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot. Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. Check throughout cooking to see if more water is necessary so that mixture doesn dry out. Serve squid hot or cold with a simple green salad. SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola Callinga or Santorini Boutari. Serve with wild greens (horta), horiatiki salata (village salad), and a beautiful olive bread. Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7 Typed for you by Karen Mintzias