Group Project

Northeast Weekend

Northeast Weekend
One Voice Crying in the Wilderness
(motto of Dartmouth College, Hanover, NH)

If you have never been to the Northeast region, we have tried here to
put together a weekend experience that will allow you to taste the
various flavors of life, food and family celebration in the
Pennsylvania Dutch area, New York City, Anytown, Massachusetts or RI,
Maine country, and, of course, a tried and true traditional Clambake!

To get in the mood for the experience of a lifetime: Music: Aaron
Copeland (esp. for PA Dutch), Leonard Bernstein, Samuel Barber, Winton
Marsalas (esp. for NYC); TV: Newhart; Books: any biography of the
Kennedys; other media: Yankee Magazine, of course!, George, Opera
News, The New Yorker, of course!; a review of Currier and Ives
lithographs, Norman Rockwell prints; Events: Broadway, Tanglewood,
Cape Cod & Martha s Vineyard, whale watches, hiking during the season

(October/autumn).

Gratefully submitted,
Judy Nevius, our fearless leader
Jennifer Davis
Katherine Cronin
Louise Kelley
Gwyn Palmer
Karen Wilson

Begin this wonderful experience by spending Friday evening in any one
of many lovely Bed and Breakfasts in the area. Arise with the sun and
enjoy...

Pennsylvania Dutch Breakfast

Team note: Timberline Lodges, at 44 Summit Hill Drive, Strasburg, PA,
717-687-7472, is in the middle of Amish country, and is just beautiful.
You won't get Amish cooking there, the food is scrumptious, and
besides, there are many, many restaurants in the area where you can get
shoo fly pie!

Homemade Grapenuts

3 1/2 cups whole wheat or graham flour
2 cups buttermilk
1 cup molasses
1 1/4 tsp. baking soda
1 tsp. salt
3 Tbsp. shortening
1 tsp. vanilla

Combine all ingredients and mix well. Spoon into 9" x 13"
baking pan.Bake at 400 degrees for 35-40 minutes. Remove from oven
and
cover with a towel to cool.
When cooled, crumble with hands. Return to oven. Bake at 200
degrees for 1-1 1/4 hours, until dry and crisp.
Store in a tightly covered container.

Baked Eggs

9 eggs, beaten
1/2 cup sour cream
1/2 cup milk
1 tsp. salt
Dash pepper
1 Tbsp. chopped onion
2 Tbsp. margarine

Mix together the eggs, sour cream, milk, salt and pepper. Add
chopped onions. Melt margarine in 8-inch square baking pan. Pour
mixture into pan. Make at 325 degrees for 45 minutes. Makes 6-8
servings
VARIATION: Sprinkle crisp,, crumbled bacon or chopped ham over the
egg
mixture before baking.

Pennsylvania Dutch Scrapple

2 cups ground pork
2 cups ground beef
3 cups meat broth
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. sage
Cayenne pepper, to taste
1 cup cornmeal

Combine pork, beef and broth in a large saucepan; bring to a
boil. Add seasonings. Sift cornmeal into meat mixture gradually,
stirring constantly. Cook for 30 minutes. Pour into greased mold or
loaf pan; chill until firm. Cut into thin slices, fry in lightly
greased skillet until crisp and brown. Serve with maple syrup.

Molasses Breakfast Cake

4 cups flour
2 cups sugar
Dash salt
3/4 cup butter or margarine
2 tsp. baking soda
1/2 tsp. vinegar
1 cup molasses
2 cups boiling water

Combine flour, sugar, and salt. Cut in butter until crumbly;
reserve 1 1/2 cups of the crumbs.
Dissolve baking soda in vinegar. To remaining crumbs, add
molasses, boiling water, and baking soda mixture. Stir well and spoon
into a greased 9" x 13" baking pan. Spread reserved crumbs evenly over
top.
Bake at 350 degrees for 35 -45 minutes.
Makes 10-12 servings.
_________________________________________

Continue on to western Massachusetts, the Berkshire area. Many
"only in New England " areas of interest exist for your pleasure,
including....Sturbridge Village, the Basketball Hall of Fame, The Norman
Rockwell Museum, and, of course, Tanglewood. For a late lunch, you
will enjoy...

ROAST CHICKEN WITH ROSEMARY
serves 4 - 6

3 1/2 - 5 lb chicken, giblets and excess fat removed
1 small onion, peeled
1 medium carrot, quartered
1 rib celery, large dice
1/4 c unsalted butter, melted
salt, pepper
5 sprigs rosemary

Preheat oven to 425. Clean chicken cavity, pat dry with paper towels.
Season cavity with salt and pepper to taste. Place onion, carrot, celery and
rosemary inside chicken. Arrange chicken breast down in roasting pan,
on rack, if desired. Roast chicken, basting with butter and pan juices
every 8 - 10 minutes. If pan juices start to spatter, add some water and
repeat when needed. After 20 minutes for a smaller chicken, 30 minutes
for a larger one, season legs and turn chicken breast side up. Baste and
return to oven.
Continue basting every 7 - 8 minutes until breast side is browned to your
taste. Reduce the oven temperature to 325. After about 40 minutes for a
smaller bird and 50 minutes for a larger bird, season breast and legs.
Insert meat thermometer from neck-end along ribs. Breast temperature of
180 is done. At this point, check thigh meat closest to the body.
Temperature should be 165 - 170. When chicken is done, transfer chicken
(with rack if used) to a plate, rest for at least 20 minutes, longer for birds
over 10 lbs. (Recipe from Chef Sharon Baskin)


STEAMED BROWN BREAD

1 cup flour
1 cup cornmeal
1 cup cooked oatmeal
1 cup molasses
1 cup raisins
1 t baking soda, dissolved in 3 T of very hot water
1/3 - 1/2 cup milk

Mix all ingredients and place in a steamer. Alternatively, divide batter
evenly between two 1 pound coffee cans. Cover top(s) with aluminum
foil.
Place steamer or coffee-can steamers on a rack in a large pan. Pour water
into the pan so that it is 3/4 full. Cover the pan and simmer 3 hours or
until the bread is done. (Recipe from my grandmother, Blanche Stetson)






BOSTON BAKED BEANS

1 lb dry Navy beans
1 tsp salt
1 tsp dry mustard
1/4 cup brown sugar
1/4 cup molasses
1 whole onion
8 oz piece salt pork (or substitute bacon)

In a Dutch oven, heat 6 - 7 cups water to boiling; add beans and return to
boil over high heat. Boil for 2 minutes. Remove Dutch oven from heat
and let stand , covered for an hour.

Return to a boil, reduce heat to low, add salt, cover and simmer for
another hour.

Preheat oven to 250. Stir in mustard, sugar, and molasses. Into a clay
baker, bean pot or casserole, place the slat pork and onion. Pour bean
mixture into bean pot over the onion and salt pork. Cover and bake for
5 - 7 hours, adding more water if needed to keep the beans moist. (Recipe
from my grandmother, Blanche Stetson, with some updates from the Good
Housekeeping Illustrated Cookbook)


SCALLOPED CORN WITH PEPPERS

2 cups fresh corn or frozen kernels
2 eggs, well beaten
1/2 t salt
3/4 cup milk
1/4 cup finely minced bell pepper
1/2 cup crushed crackers such as Ritz

Preheat oven to 325. Combine all ingredients except for the cracker
crumbs. Pour into a buttered 8" x 8" square baking dish. Top with crumbs
and bake for 30 minutes or until set.

APPLE COBBLER/APPLE-CRANBERRY COBBLER

1 qt apples *OR* 1 pint apples and 1 pint cranberries + 1/8 t baking soda
1 1/2 cup sugar
1 1/2 cup water
2 T butter
1/4 sugar
1 egg, well beaten
1/2 cup milk
1 cup flour
1 t baking powder
1/3 t salt

Preheat oven to 350 - 375. Peel and cut apples into small pieces, add 1 1/2
cup sugar and water and cook fruit until tender. (If making apple/cranberry
cobbler, stir in 1/8th t baking soda when fruit is halfway done cooking.
You may also want to add additional sugar depending on how sweet you
like your desserts. We like it quite tart so we add no extra sugar.)
Meanwhile,prepare batter. Sift flour, powder and salt together and set
aside. Cream 1/4 cup sugar and butter; gradually add egg, milk. Gradually
add dry ingredients. Beat thoroughly. Pour apples into baking dish and
pour batter over the hot fruit. Bake 30 - 35 minutes. Serve with vanilla ice
cream or freshly whipped cream, if desired. (Recipe from my grandmother,
Blanche Stetson)
_________________________________________

Take a leisurely stroll, or an active hike (your choice) after this
meal, but do leave in time to make it to your hotel in New York City to
change for the theatre!

After Theater Snacks

Waldorf Salad

2 green apples
1 red apple
1 T. lemon juice
1 c. sliced celery
1/2 c. coarsely chopped walnuts
1/2 c. mayonnaise
1 head Romaine lettuce

Core the apples and cut into thin slices, leaving the skin on. Toss them
with the lemon juice. Add the celery and walnuts. Add the mayonnaise
and toss. Wash and dry the lettuce. Tear into bite sized pieces and
lightly toss woth the apple mixture. Serve slightly chilled.


Marinated Carrots
(from Marcella Hazan)

1/4 lb. carrots
1 small clove garlic, lightly crushed
1/4 t. oregano
1 T. red wine vinegar
olive oil
salt and pepper to taste

Peel the carrots, cut them in 2 inch lengths, and cook in biolong water
for 10 minutes - until tender but still firm. Drain carrots and cut
lengthwise into small sticks. PLace tehm in a serving dish. Bury the
garlic in the carrots. Add salt and pepper to taste. Add the oregano
and vinegar and enought olive oil to just cover the carrots. Refrigerate
at least overnight, removing the garlic after 24 hours. Serve at room
temperature.


Macerated Oranges
also from Marcella Hazan

6 oranges
zest from 1 lemon
juice form 1/2 a lemon
6 T. sugar

Peel 4 of the oranges and cut horizontally into thin slices about 3/8 in.
thick. Pick out any seeds and put the oranges in a serving dish.
Sprinkle with lemon zest and sugar. Squeeze the juise from the two
remaining oranges and add it to the dish with the lemon juice. Turn the
slices over a few times, being careful not to break them up. Cover and
refrigerate at least 4 hours. Serve chilled.


Cheesecake

Crust:
1 1/4 c. graham cracker crumbs
1/4 c. sugar
4 oz. melted butter

Filling:
3 lb. cream cheese, softened
1 1/2 c. sugar
3 T. lemon juice
1 T. lemon zest
1 T. vanilla
6 eggs

Topping:
1 1/2 c. sour cream, warmed to room temperature
1/3 c. brown sugar


Preheat oven to 375. Mix all crust ingredients together and press in an
even layer on the bottom and part way up the sides of a 10 in. spring
form pan. Bake 5 min. Remove from oven and reduce temperature to
300.

Cream together cream cheese and sugar. Add the lemon juice, zest, and
vanilla. Add the eggs one at a time. Pour batter into prepared crust
and bake for about 1 1/2 hours, or until the center is no longer wobbly.

Stir the topping ingredients together, and spread on top of cheesecake.
Return to oven and bake 10 more minutes. Turn off the oven and prop the
door partially open. Let the cake cool 2 hours before removing. Cool
completely at room temperature. Remove the ring from the pan and
transfer cheesecake to a serving platter. Chill slightly before serving.



Cold Sesame Noodles (for Richard)

3/4 lb. chinese egg noodles, or vermicilli
1 T. oil
2 cloves garlic, finely minced
1 inch piece fresh ginger, peeled and finely minced
5 T. water
6 T. sesame seed paste (available at oriental groceries), or smooth
peanut butter
3 T. soy sauce
3 T. chinese tea
3 T. dark sesame oil, plus extra to coat the noodles after cooking
1 1/2 T. red wine
1 1/2 T. rice wine vinegar
1 T. sugar
chili oil to taste
6 scallions, green part only, sliced into rounds
1 large cucumber, peeled, seeded and cut into thin spears

Cook the noodles well (until SOFT, not al dente) in boiling water to
which 1 T. oil has been added. Drain and rinse them under cold water
until they are cold. Drain well and toss with enough sesame oil to
coat. Put them in the fridge for 4 days :^) (or at least 24 hours if you're
in a rush).

Using a mortar and pestle, pulverize the garlic and ginger with the water.
In a separate bowl mix the sesame seed paste, soy sauce, tea, 3 T. sesame
oil, wine, vinegar, sugar, and chili oil. Add the garlic and ginger
mixture. Mix well. Toss with the cold noodles. Transfer to a serving
platter and garnish with scallions and cucumber.


Chicken Wings Andalouse
from the New York cookbook by Molly O'Neill

2 T. vegetable oil
2 lb. chicken wings - drumsticks only
1 red bell pepper
1/4 c. dry white wine
1 T. white wine vinegar
8 T. butter, cut into tablespoons
1 T. Tabasco sauce (personally, I prefer Durkee's), or more
salt to taste

Heat the oil in a large, heavy skillet over high heat. Add the chicken
wings and saute, turning frequently, until browned and cooked through, 15
to 20 minutes. Drain on paper towels.

Meanwhile, roast the pepper under the broiler, turning frequently until
the skin in blackened and blistered. Place pepper in a paper bag. Close
the bag and let the pepper steam for 15 to 20 minutes. Scrape off the
skin, split the pepper and remove the seeds. Puree the pepper.

Reduce the wine and vinegar by 1/2 over high heat. Reduce the heat to
medium-low and add teh butter, i T at a time, whisking to incorporate.
Whisk in the pepper puree and add the hot sauce. Add salt to taste.

Mound the wings on a platter and pour the sauce on top. Serve
immediately.


Chopped Liver
also from Molly O'Neill's cookbook

1 lb. chicken livers, cleaned and rinsed
1 white onion, minced
6 hard cooked eggs, peeled and minced
2 T. rendered chicken fat
dash of paprika
salt and pepper to taste
small, thin slices of rye bread

Immerse the livers in boiling water, cover, and boil 5 to 7 minutes,
until the livers are grey and firm. Drain well and chill in the
refrigerator for 40 minutes. Chop the livers to a smooth paste with a
sharp knife . Stir together half the liver, onion and eggs. add teh
remaining liver, onion, and eggs and stir to combine completely. Add
enough chicken fat to moisten and hold the liver together. Add the
paprika and salt and pepper to taste. Serve on rye bread.


Frrrozen Hot Chocolate a la Serendipity 3

8 oz. dark chocolate, chopped into small pieces
2 c. whole milk
4 c. crushed ice
Heat the milk until it's just about to boil. Pour over the chocolate.
Let sit 30 seconds then stir until smooth. Allow mixture to cool to room
temperature then place in fridge and chill for a couple hours. Put 2 c.
of the crushed ice in blender and add half the chocolate mixture. Blend
until slushy. If it's too liquid add more ice, too solid add more milk.
repeat with remaining ice and chocolate.


The Rainbow Room's Manhattan

1 1/2 oz. blended whiskey
1/2 oz. sweet vermouth
dash angostura bitters
1 maraschino cherry

Stir the whiskey, vermouth, and bitters with ice in a mixing glass.
Strain into a martini glass and garnish with a cherry.

______________________________________________

Try desperately to arise early Sunday morning, and continue your drive
through the back roads of Connecticut, RI and up through MA to the area
near Gloucester/Salem. Enjoy!

Rhode Island Steamer Clambake
from"New England Heritage Cookbook"
published by NY Times.

6 cups water
Seaweed or wet celery, lettuce and/or spinach
3 broiler-fryer chickens, split
6 unpeeled medium-size baking potatoes
6 unpeeled medium-size onions
6 ears corn in husks, soaked in salted water 1 hour
48 small clams
4 to 6 one-pound lobsters
melted butter


1. Place the water in the bottom of a twenty-quart steamer. Cover with
upper section and place a generous layer of wet, well-rinsed seaweed or
greens in the bottom.
2. Wrap the chicken pieces in cheesecloth, tie corners and place on top of
the seaweed or greens. Wrap five of the potatoes similarly and place on
chicken. Wrap onions and place on chocken.
3. Wrap ears of corn in cheesecloth and place on top of potatoes, and then
the clams wrapped in bundles of a dozen each, and last, the lobsters in
cheesecloth.
4. Top ingredients with more seaweed or wet greens. Place remaining
potato in middle and cover.
5. Steam until potato on top is cooked, about 1 1/2 hours; that means
the bake is ready to pull. Serve with melted butter.

Serves 6.

Cranberry Walnut Bars

Recipe By : Jim Dodge* from MasterCook II *
Serving Size : 36 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method

Dough:
2 Cups All-Purpose Flour
1/2 Cup Sugar
12 Tablespoons Unsalted Butter
1 Large Egg -- beaten
2 Tablespoons Milk
Filling
3/4 Cup Walnuts
12 Ounces Fresh Cranberries
1 Cup Water
1 1/4 Cups Sugar, Plus More For Sprinkling
2 Tablespoons Unsalted Butter
1 Tablespoon Amaretto

DOUGH:
Combine the flour and sugar. Cut the butter into small pieces and blend
it
with flour until the mixture resembles coarse meal. Blend the egg and
milk;
pour them into the flour and mix until dough comes together. Halve the
dough, wrap in plastic and refrigerate.

FILLING:
Preheat the oven to 300x. Spread the walnuts on a cookie sheet and dry
them
in the oven for about 5 minutes. Bring cranberries, water, and sugar to a
boil in a medium saucepan. Reduce heat to maintain a simmer and cook
until
berries have broken down and thickened, about 15 minutes. Remove from
the
heat and stir in the remaining butter and the Amaretto. Cover the
saucepan
and set aside to allow the berries to cool and thicken.
Chop the walnuts into 1/4" chunks and stir into the cranberries. Raise the
oven temperature to 375x. Lightly butter a 9x13" cake pan.
Work dough with your hands until it is pliable. Roll one half into a
10x14" rectangle. Lift it by rolling it around the rolling pin and unroll it
over the prepared pan. Press dough into the bottom of the pan and a little
up the sides. Pour cranberry filling over it. Roll second half of the dough
into a 10x14" rectangle. Roll it up onto the rollong pin, then unroll it
over the filling. Press it down gently with your hands to fuse the layers.
Sprinkle the top lightly with sugar. Bake in the middle of the oven until
edges are golden brown and the center light brown, 25 to 30 minutes. Cut
immediately into 36 bars, each measuring about 1x3". Set aside to cool.
Store in a cool, dry place.

- - - - - - - - - - - - - - - - - -


Jordan Marsh Blueberry Muffins

1/2 cup butter, margarine or vegetable oil
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanila extract
1/2 cup milk
2 cups blueberries, fresh or frozen
2 teaspoons sugar

Cream shortening and sugar. Add eggs, one at a time and mix until
blended.
Fold in dry ingredients, vanilla, blueberries and milk. Grease 12 muffin
tins or use cupcake liners. Pile muffin batter high in tins. Sprinkle
sugar on tops. Bake in 375 F. oven for 25 to 30 minutes.

Two of our team s friends own a bed and breakfast, Cod Cove Farm, in
Edgecomb, Maine. That's just over the Wiscasset bridge (Wiscasset
being the prettiest village in Maine, or so the sign says) and on
the Boothbay Harbor road. If you are looking to include overnight
stops on a summer weekend the location is ideal, and the house is
beautiful. Don and Charley Schuman are the proprietors (207-882-4299)
and Charley is one of the best cooks I know.

A Maine Supper
Note: if you were expecting a discussion of Lobster preparation here,
a thorough discussion is posted in the archives, #21. Go there now and
return quickly

New England Oven Fish Chowder

4 large potatoes, peeled and diced
salt and pepper to taste
2 pounds haddock (or white fish like hake, cod, etc.)
1/3 cup chopped celery leaves
3 medium onions, thinly sliced
4 tablespoons butter or margarine
1 bay leaf
2 cups boiling water
1/2 cup light cream or half and half, heated
paprika, chopped fresh dill or parsley for garnish

Layer half the potatoes in large casserole. Lightly salt and pepper. Add
fish and season. Add celery and onions. Cover with remaining potatoes.
Dot with butter. Add bay leaf. Pour 2 cups boiling water over the top.
Add wine. Cover tightly. Bake in preheated 375 F. oven for 1 hour. Add
cream and stir to mix. Sprinkle with paprika, dill or parsley.

Serves 6 to 8

Baked North Atlantic Salmon fillet

2 pounds salmon fillet
mayonnaise or light mayonnaise
fresh dill

Wash and dry fresh salmon and place, skinside down, in shallow baking
dish which has been sprayed with cooking oil. Slather mayonnaise all
over fish, completely covering it. Liberally sprinkle chopped fresh dill on
top of this. It should look very green.

Bake uncovered in preheated 350 F. oven for half an hour.

Serve with fresh lemon wedges.

My favorite accompaniment to this salmon dish is boiled new potatoes and
steamed asparagus or broccoli.

Being new to Maine, I have not tried the following, but when blueberry
season comes next August.......

Blueberry "Slump" and "Grunt"

4 cups blueberries, fresh or frozen
1/2 cup water
3/4 cup sugar
2 tablespoons butter
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup milk

For "slump", combine blueberries, water, 3/4 cup sugar and butter, in 2 to
3-quart covered sauce pan. Bring to a boil and simmer. Mix remaining
ingredients to make stiff batter. Spoon over hot mixture as for dumplings.
Cover tightly and simmer 12 minutes. Do not uncover during cooking.
Serve
hot with fresh cream or sour cream.

For "grunt", combine blueberries, water, 3/4 cup sugar and add to greased
2-quart casserole. Bake in preheated 400F oven until mixture simmers.
Make topping by blending dry ingredients, cutting in butter and adding
milk. Spoon over hot berries. Bake for 20 minutes. Serve hot with fresh
cream or ice cream. Sprinkle with cinnamon or nutmeg if desired.


We hope you've enjoyed your visit. Give the recipes a try and hopefully,
memories of quaint villages, waves crashing on rock-bound shores, lobster
boats coming in to dock, and other New England sights will come to mind.

 
A texas Celebration of Independence, Invitation

A TEXAS CELEBRATION OF INDEPENDENCE


You are cordially invited

to a

TEXAS CELEBRATION OF INDEPENDENCE

March 2, 1996

Southfork Ranch

5:00 PM

Hostesses:

The Yellow Roses
Susan, Sherry , Martha


On March 2, one hundred and sixty years ago, Texas declared its
independence from Mexico. In honor of this monumental occasion,
and the cultures which have influenced our state, we are hosting
a traditional Texas feast. In addition to the Cheyenne Indian
Nation, six independent countries have claimed the territory
which is now the State of Texas.

We pay tribute in our menu and festivities to the native Indians,
the French, the Spaniards, the Mexicans, the United States, the
Confederacy and the Republic of Texas. The menu selected for this celebration
includes both formal and informal dining
pleasures.

THE YELLOW ROSES WELCOME YOU!

The popular television show of several years ago, Dallas,
introduced the Southfork Ranch across America and abroad as
the Texas way of life. We have chosen this locale because of
this notoriety, and the visions which spring to mind at the
mention of this Texas ranch. As you preview our menu
selections, we hope that you will enjoy the variety of
traditions which we have incorporated into our celebration.

Guests will be greeted to Southfork by an avenue of flags
representing the history of our state. At the base of each
flagpole will be native yellow roses. Each guest will be
personally presented with a dewy, long-stemmed Texas yellow
rose as they are greeted at the formal entrance by the
Yellow Roses of Texas.

CELEBRATION OF INDEPENDENCE MENU
Texas Cheese Cake with Blue Corn Tortillas
Armadillo Eggs
Avocado Mousse in Olives
Josephinas Cacahuetes
Limonada

Gazpacho
Bar Braise aux aromates
Mole Poblano de Guajolote
Squash Corn Bread
White Wine Sangria

Barbacoa Roast Beef
Medley of Farm Fresh Vegetables
Southern Beaten Biscuits with Mesquite Honey
Chimayo Cocktails Lone Star Beer

Chess Pie
Southern Pecan Pie
Southern Pecan Pralines
Texas Fresh Fruit Platter
Tangy Strawberry Sour Cream
Minty Yogurt and Honey
Tart Apricot Cream
Sweet and Sour Poppy Seed
Champagne with Strawberries
Hot Chicory Coffee

Fresh Squeezed Orange Juice
Fresh Strawberries
Home Cured Bacon
Smoked Country Ham
Farm Fresh Eggs
Gold Rush Sourdough Biscuits
Wildflower Honey
Sausage-Cream Gravy
Bloody Marys Hot Coffee


THANKS FOR COMING, BYE YALL!
When I die, I may not go to heaven.
I dont know if they let cowboys in.
If I dont, just let me go to Texas
- cause Texas is as close as Ive been.

Thank you for coming to our Texas Celebration of Independence
Party. We enjoyed your good company and will remember this
event for a long time. May your journey home be safe and
carefree and may you find your path to Texas and our special
cuisine an easy trailride.

 
A Texas Sunrise Breakfast

A TEXAS SUNRISE BREAKFAST

As the sun rises, the smell of cooking bacon and
fresh coffee wafts over the prairie. For our guests
who have danced the night away, a selection of fresh
breakfast entrees will be offered.

The breakfast menu includes:

Fresh Squeezed Orange Juice
Bloody Marys
Fresh Strawberries
Home-cured Bacon
Smoke-house Country Ham
Farm Fresh Eggs (cooked to order)
Flour Tortillas
Wildflower Honey
Gold Rush Sourdough Biscuits
Sausage-Cream Gravy

As a tribute to our neighboring state, Colorado,
whose eastern lands were once claimed by the Republic
of Texas, we submit the recipe for the Gold Rush
Sourdough Biscuits. No Texas breakfast would be
complete without Sausage-Cream Gravy.


GOLD RUSH SOURDOUGH BISCUITS
The name for these biscuits is derived from the
generations-old sourdough starter which is still
available.


1 1/2 cups flour
1 1/2 cups sourdough starter
1/4 cup shortening
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons baking soda (more if starter is very sour)


Place flour in a bowl. Make a well in the center and add
starter. Add melted shortening and remaining dry
ingredients. Turn out onto a lightly floured board and
knead until the consistency of bread dough. Roll out to
1/2 inch thick, cut and put on a greased pan.

Coat all sides with grease. Let rise over boiling water
for 1/2 hour. Bake at 425°F for 15-20 minutes.


SAUSAGE-CREAM GRAVY
(Republic of Texas)

8 ounces Southern style pork sausage
salt and pepper to taste
8 tablespoons white flour
8 tablespoons sausage drippings
4 cups whole milk

Brown sausage and crumble in a heavy skillet (cast iron works
best), separate sausage and drippings. Return 4 tablespoons
sausage drippings to skillet, add flour and lightly brown.
Slowly add milk, stirring constantly until mixture thickens.
Season to taste with salt and peppers. Add browned, crumbled
sausage to gravy.

Serves 2 Texans or 8 foreigners.

 
Texas Appetizers

TEXAS APPETIZERS ARE SERVED AT 5:00PM

Appetizers will be served in the public rooms and patio area
around the pool at Southfork while guests are entertained by,
and encouraged to participate in, traditional Cheyenne Indian
dances, the Spanish Flamenco, the French Minuet, the Mexican
El Jarabe Tapatio and La Raspa, the Southern Cotillion Grand
March, and the Texas Cotton Eyed Joe.

Large vases of fresh cut native flowers including lantana,
bluebells, ferns, spider lilies and purple cone flowers will
grace the indoor public rooms. Bright colored linens with
centerpieces of Texas cowboys boots filled with yellow roses
will cover the tables on the patio.

TEXAS CHEESECAKE WITH BLUE CORN TORTILLA CHIPS

2/3 cup finely crushed tortilla chips
2 tablespoon margarine, melted
1 cup cottage cheese
3-8 ounce packages cream cheese, softened
4 eggs
2 1/2 cup shredded sharp cheddar cheese
1-4 ounce can green chilies, drained
1-8 ounce carton. sour cream
1-8 ounce carton. jalapeno cheddar dip
1 cup chopped tomatoes, for garnish
1/2 cup chopped green onions, for garnish
1/2 cup sliced ripe olives, for garnish


Preheat oven to 325°F (160°C). Combine chips and margarine; (I
sometimes do more than the 2/3 cup crumbs) press onto bottom
of 9" springform pan. Bake for 15 minutes.

Place cottage cheese in food processor or blender container;
process until smooth. In large bowl of electric mixer,
combine cottage cheese and cream cheese, mixing at medium
speed until well blended. Add eggs, 1 at a time, mixing well
after each addition. Blend in cheddar cheese and chilies.
Pour mixture over baked crust. Return to oven and bake 1 hour
or until set in center.

Combine the sour cream and cheddar dip; mix thoroughly.
Spread mixture over hot cheesecake; return to oven and
continue baking for 10 minutes. Cool for 30 minutes in oven,
remove, cool completely before refrigerating. To serve, loosen
rim of pan. Top cheesecake with a ring of tomatoes, green
onions and black olives. Surround with blue corn tortilla chips.


TEXAS ARMADILLO EGGS

These appetizers have become a tradition in East Texas in recent
years. They are similar to the Mexican Chili Rellano.

2-6 ounce package grated Monterey Jack cheese, divided
1 1/2 cup Bisquick
1/2 pound bulk sausage, crumbled
1-26 ounce can whole jalapenos, seeded and deveined
1-6 ounce pkg. seasoned coating mix for pork
(such as Shake and Bake)
2 eggs, beaten

Mix half the cheese with baking mix and sausage. Stuff peppers
with remaining cheese. Pinch together tightly. Roll dough 1/8
inch thick. Wrap each jalapeno in dough. Remove excess dough
and seal completely. Shape each like an egg. Roll each Armadillo
Egg in seasoning mix, then dip in beaten egg and roll in
seasoning mix again. Arrange on baking sheet and bake at 325°F
(160°C) 20 to 25 minutes. Makes about 10 Armadillo Eggs. May
be made ahead and reheated.


BLACK OLIVES PIPED WITH AVOCADO MOUSSE
Derived from Spain and France

2 tablespoons fresh lemon juice
1 sm. garlic clove, finely chopped
4 ripe avocados, pitted, chopped, peeled and mashed
salt and pepper to taste
2 tablespoon unflavored gelatin, softened in 1/4 cup cold water
1/4 teaspoon cayenne pepper
3 tablespoon heavy cream, lightly whipped
1 cup mayonnaise
2 cans jumbo black olives

Blend the lemon juice into the mashed avocados. Melt the
gelatin mixture over low heat and stir it into the avocados.
Add the mayonnaise, garlic, salt, pepper and cayenne. When
the avocado mixture is cool, fold in the whipped cream.
Pour the mixture into a lightly oiled 5 cup mold, cover it
tightly with plastic wrap and chill for at least two hours
or until set. Just before serving, run a knife around the
edge and unmold the mousse onto a serving dish. Serve with
blue corn tortilla chips.

For stuffing olives make only 1/2 of this recipe. Cut small
bit off the bottom of the black olive so it will stand on
plate without rolling over. Cut another small piece off top
of olive to make a larger opening. (Sometimes if the olives
are huge, I cut in half then use the small bottom piece to
plug the hole in the top half.)

Put the chilled avocado mixture into a pastry bag fitted with
a large star tip. Pipe the mousse into the olive not more
than an hour before serving time.


JOSEPHINAS
(Mexico)

Bread squares spread with a tasty mixture of garlic,
green chilies, and butter, topped with a cheese and
mayonnaise mixture and broiled.

1 loaf thin sliced bread
1/2 pound soft butter
1 cup canned green chilies, chopped
1/2 pound shredded cheddar cheese
1 cup mayonnaise
1 clove garlic, crushed

Cut bread slices into quarters and spread with a mixture of
butter and chilies, flavored with the crushed garlic.
Combine the cheese and mayonnaise mixture. Top each bread
portion with mayonnaise mixture, spreading to the edges.
Broil until brown and fluffy. Makes about 5 dozen.


CACAHUETES (OAXACAN PEANUTS)

(Mexico)

Salted peanuts roasted with garlic, chilies, and spices

20 small dried red, serrano or other chilies, 1 inch long
4 cloves garlic, minced and pressed
2 tablespoons olive oil
2 pounds salted peanuts
1 teaspoon coarse salt; use a salt mill or kosher salt
1 teaspoons chili powder

In a pan over medium heat, cook chilies, garlic, and oil for 1
minute, stirring so chilies won¹t scorch. Mix in peanuts and
stir over medium heat; or spread on baking sheet and bake at
350°F (175°C) oven for 5 minutes or until slightly brown.

Sprinkle coarse salt and chili powder. Mix well, cool, and
store in an airtight container for at least 1 day before
serving. Keeps well up to 2 weeks. Makes 7 cups.


LIMONADA

(Spain)

Basque Red and white wine lemonade

6 lemons
1 cup sugar
1 bottle dry red wine, preferably imported Spanish wine
1 bottle dry white wine, preferably imported Spanish wine

With a With a vegetable peeler, thinly cut off thin outer peel
of three lemons, being careful not to get the bitter white pith
underneath it. Cut the peel into strips about 2 inches long and
1/2 inch wide. Set them aside. Squeeze the juice from one of
the peeled lemons and then slice the remaining unpeeled lemons
crosswise into 1/4 inch thick rounds.

Combine strips of lemon peel, the lemon juice, lemon slices and
sugar in a 3 to 4 quart serving pitcher/. Add the wine and stir
well. Refrigerate 8 hours, stirring 2 or 3 times.

To serve. Stir again, taste for sweetness. Serve in chilled
wine glasses or tumblers.

 
Texas Barbacoa

TEXAS BARBACOA AT 9:00 P.M.
At the completion of the formal dining, guests will receive a
traditional cowboy hat or bonnet and will be treated to a wagon
train ride over the prairie lands which flank Southfork. Wild
Indians will force the wagon train into a circle around the
barbacoa pit and chuck wagon. The tantalizing aroma of roasting
meat on mesquite stimulates the senses.

Roast beef and vegetables will be served at the back of the
chuck wagon on red, white and blue speckled enamel coated
tinware. The serving area will be adorned with a bouquet of
Texas Bluebonnets, Indian Paintbrush, phlox, Indian blankets,
wild primroses, wild sage brush and Cedar branches. Servers
will be dressed in true Texas cowboy attire.

Set around numerous small campfires will be split-log tables
covered in pieced quilts with napkins fashioned from bandannas.
Lanterns and oil lamps will be strategically placed to provide
atmosphere and lighting. While barbecue is being devoured,
Willie Nelson, a native of West, Texas, provides entertainment.
A sawdust dance floor will encourage our guests to show their
skills in the Texas Two-step and in following the calls of Square
Dancing.


BARBACOA ROAST BEEF
(Indian - Texas Derivation)

A beef roast roasted in a traditional pit for hours over slow
heat is derived from the Cheyenne and other native Indian
methods of cooking native game. We have updated ours by
barbecueing over a large pit containing the hot coal and
Mesquite wood. More coals are kept hot and ready in a
nearby campfire to replenish the pit.

Season large beef roast with kosher salt and pepper mix and
allow to set for 1 hour before grilling. Place over hot coals.
Cook slowly for 3-4 hours depending on the size of the roast.

During cooking, brush both sides of the meat with the sauce
(see below) every 15 minutes. To turn the meat use a pair of
tongs, not a fork. It is very important that the meat is not
punctured, you want all the juices to remain inside. Continue
basting every 15 minutes until it is time to serve.

Sauce:
2 quarts vegetable oil
2 quarts vinegar
juice of 6 lemons
6 chopped onions
small bottle of Worcestershire sauce
1/2 bottle of A-1 Sauce
2 bottles of catsup (14 ounce)
1/2 pound butter, melted

Combine all ingredients except catsup and butter to create
the initial sauce. Baste the meat with this sauce every 15
minutes until approximately 1 hour prior to serving.

Add catsup and melted butter to the initial sauce mix.
Continue basting meat every 15 minutes until served.
Do not allow coals to get too hot during the basting
period to prevent scorching of the sauce.


MEDLEY of FARM FRESH VEGETABLES

Corn on the Cob, cut into 3 inch lengths
Sweet potatoe chunks
Tomatoes
Carrots
Sweet 1015 onions, cut into wedges
Sweet Peppers, yellow, green and red, large pieces
Peppers, assorted hot, left whole

Place assorted vegetables in ollas (clay pots) which have been
pre-soaked in cold water, Place ollas into barbacoa (not
directly onto coals) for 30 minutes or until potatoes
are tender.


SOUTHERN BEATEN BISCUITS with MESQUITE HONEY
(Confederacy)

Before the Civil war when kitchen workers in the South
consisted of slaves or other labor that was easy to come by,
beaten biscuits were part of the southern food legacy.
Leavening agents that we take for granted today were not
available and thus these biscuits were born. Pity the poor
person who was the cook, and mind this task was not given over
to anyone but the best in the kitchen.

The recipe here is for the old fashioned beaten version;
modern day beaten biscuits are made by passing the dough
through the coarse blade of a food grinder several times
until the dough blisters.


3 cups flour
3/4 teaspoons sugar
1/2 teaspoon salt
1/3 cup soft butter or other shortening
2/3 to 3/4 cup milk

Sift flour, sugar and salt. Cut in butter until mixture
resembles small peas. Add just enough milk to make a stiff
dough. Knead on a floured board for about 10 minutes until
dough becomes soft and pliable.

Beat dough with a potato masher or wooden mallet between 150
and 300 times. More if the biscuits are for company less for
just family, but never less than 150 times. The dough must be
beaten until blisters begin to form on the dough. The purpose
of beating the dough is to incorporate air into the batter since
there is no leavening in the batter. Keep turning the edges of
the dough into the center.

When properly beaten, roll dough to 1/2 inch thick and cut with
small biscuit cutter.. Prick all over with a fork. Bake in a
preheated oven, 350°F (175°C) for about 30 minutes. Biscuits
should be a delicate ivory color. Makes about 1 1/2 dozen.

Serve with fresh-churned butter and Mesquite honey.


CHIMAYO COCKTAILS

The eastern part of the state of New Mexico was once part of the
land claimed by the Republic of Texas; in keeping with the
theme of our party, we have chosen to honor this neighboring
state by serving the cocktail which originated there.

1 1/2 ounces tequila
1 ounce apple cider
1/4 ounce lemon juice
1/4 ounce creme de cassis

Combine in shaker with cracked ice and serve.

LONE STAR BEER
Brewed in San Antonia, Texas!

 
Texas Formal Dining

TEXAS FORMAL DINING, 7:00 PM


In keeping with the traditions established by the French,
Spanish and Mexicans, the next three courses (soup, fish,
and game) will be presented in a formal candle-lit atmosphere
in the Southfork dining room.

Imported French cut crystal, the finest silver from Spain
and Mexico, and monogrammed china will grace the table.
Texas yellow roses and candelabras will be used for the
centerpiece; classical music from France and Spain will
be played softly in the background. Serving attendants
will be dressed in the formal wear of the early 1800's
in keeping with the atmosphere of the dining.



Forum Home Page: Gail's Recipe Swap: Group Project
Re: A TEXAS CELEBRATION OF INDEPENDENCE (THE YELLOW ROSES)
Re: TEXAS FORMAL DINING, 7:00 PM (THE YELLOW ROSES)
Next: BAR BRAISE AUX AROMATES (THE YELLOW ROSES)
Date: Sat, 27 Jan 1996 19:35:27 GMT
From: THE YELLOW ROSES (@dal02-05.ppp.iadfw.net ())

GAZPACHO

(Spain)

2 medium sized cucumbers, peeled and coarsely chopped
5 medium sized tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium sized green pepper, deribbed, seeded,
coarsely chopped
2 teaspoons minced garlic
4 cup coarsely French or Italian bread, trimmed of crusts
4 cup cold water
1/4 cup red wine vinegar
4 teaspoons salt
3 tablespoons olive oil
1 tablespoons tomato paste

In a deep bowl, combine coarsely chopped cucumbers, tomatoes.
onion, pepper, garlic and crumbled bread and mix together.
Stir in the water, vinegar and salt. Ladle the mixture,
about 2 cups at a time into a blender and blend on high speed
until reduced to a smooth puree. Pour the puree into a bowl
and with a whisk beat in the olive oil and tomato paste.
Refrigerate for at least 2 hours or until completely chilled.
Just before serving whisk lightly. Serves 6 to 8



Forum Home Page: Gail's Recipe Swap: Group Project
Re: A TEXAS CELEBRATION OF INDEPENDENCE (THE YELLOW ROSES)
Re: TEXAS FORMAL DINING, 7:00 PM (THE YELLOW ROSES)
Next: BAR BRAISE AUX AROMATES (THE YELLOW ROSES)
Date: Sat, 27 Jan 1996 19:35:27 GMT
From: THE YELLOW ROSES (@dal02-05.ppp.iadfw.net ())

GAZPACHO

(Spain)

2 medium sized cucumbers, peeled and coarsely chopped
5 medium sized tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium sized green pepper, deribbed, seeded,
coarsely chopped
2 teaspoons minced garlic
4 cup coarsely French or Italian bread, trimmed of crusts
4 cup cold water
1/4 cup red wine vinegar
4 teaspoons salt
3 tablespoons olive oil
1 tablespoons tomato paste

In a deep bowl, combine coarsely chopped cucumbers, tomatoes.
onion, pepper, garlic and crumbled bread and mix together.
Stir in the water, vinegar and salt. Ladle the mixture,
about 2 cups at a time into a blender and blend on high speed
until reduced to a smooth puree. Pour the puree into a bowl
and with a whisk beat in the olive oil and tomato paste.
Refrigerate for at least 2 hours or until completely chilled.
Just before serving whisk lightly. Serves 6 to 8


BAR BRAISE AUX AROMATES

(Bass Braised with Herbs)
(France)

5 tablespoons butter softened, plus 8 tablespoons
1/2 pound fresh mushrooms, trimmed and cut lengthwise
through the stems into 1/8 inch thick slices.
1/2 cup finely chopped shallots
1/4 cup finely chopped onions
1/2 teaspoons minced garlic
1 tablespoons freshly chopped parsley, plus 3 sprigs fresh
parsley
3 - 3 1/2 pound striped bass, cleaned head and tail intact
1 teaspoons finely cut fresh rosemary, or 1.4 teaspoons dried
1/2 teaspoons finely cut fresh thyme, or 1/4 teaspoons dried
1/4 teaspoons ground black pepper
1 cup dry white wine
1 medium bay leaf
1/2 teaspoons salt
1 1/2 tablespoons strained fresh lemon juice

Preheat oven to 450°F (230°C) Butter the bottom and side of a
pan large enough to hold the fish.

Scatter the mushrooms, shallots, onions, garlic and 1 tablespoon
chopped parsley over the bottom of the pan. Wash fish under
cold running water and pat dry inside and out, with paper
towels. Place the 3 sprigs of parsley, the rosemary, thyme and
bay leaf inside the cavity of the fish. Sprinkle the skin with
salt and pepper and brush it with the remaining 4 tablespoons
softened butter. Place the fish on top of the mushroom mixture
and carefully pour the wine down the sides of the dish. Cover
tightly with foil and braise in the middle of the oven for 15
minutes. Remove the foil and basting the fish 2 or 3 times with
the basting liquid, bake for 15 minutes longer, or until the fish
feel firm when prodded gently with the finger. Carefully
transfer to a platter and cover with foil while you prepare the
sauce.

Sauce: Strain the entire contents of the baking pan into a
saucepan., pressing down hard on the vegetables to extract all
the juices before discarding them. Bring juices to a boil and
cook quickly until reduced to about 1 cup Remove the pan from
the heat and stir in the lemon juice, and briskly whisk in the
chilled butter bits, a few tablespoons at a time.

With a small sharp knife remove the top layer of skin from the
fish and pour the sauce over the fish,. Serve at once.


MOLE POBLANO DE GUAJOLOTE
(Turkey in Chocolate and Chili Sauce)
(Mexico)

The national dish of Mexico is an adaptation of an old Indian
recipe calling for turkey and a chili sauce made with chocolate.
The sauce, also includes cinnamon, cloves, raisins, almonds and
sesame seeds. Mole poblano is reserved for special occasions
since turkey is considered a holiday traditional meal both in
Mexico and the United States.

One 8 to 9 pound turkey, disjointed and cut into 8 serving pieces

1 teaspoons salt
**4 dried pasilla chilies
**4 dried mulato chilies
2 cup boiling chicken stock, fresh or canned
3/4 cup blanched almonds
1 cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped;
or 1 cup chopped Italian plum tomatoes
1/2 lightly packed seeded raisins
2 tablespoons sesame seeds
1 tortilla, broken into small pieces
1 teaspoons minced garlic
1/2 teaspoons cinnamon, ground
1/2 teaspoons cloves, ground
1/2 teaspoons coriander seeds, ground
1/2 teaspoons anise seeds, ground
1 teaspoons salt
1/4 teaspoons freshly ground black pepper
6 tablespoons lard
2 cups cold chicken stock, fresh or canned
1 1/2 squares unsweetened chocolate
2 tablespoons sesame seeds

* Chicken and pork are often cooked in this sauce
** 14 dried ancho chilies may be substituted

Place turkey into a 4 to 5 quart ovenproof casserole. Add 1
teaspoon salt and enough cold water to cover completely. Bring
to a boil over high heat, the reduce to low, cover the casserole
and simmer for 1 hour; the turkey will be almost cooked
through. Remove from heat at this point.

While the turkey is cooking, prepare the Mole Sauce. Wearing
gloves, and under cold running water, pull the stems off the
chilies, break or cut the chilies in half and brush out the seeds.
Remove any thick ribs and tear the chilies into small pieces.
Place the chilies in a bowl and pour 2 cups of the boiling chicken
stock over them and soak for about 30 minutes.

Blend the almonds in a blender until they are completely
pulverized. Force the nuts through a sieve and return to the
blender. Add to the blender the chilies and their soaking liquid,
onions, tomatoes, raisins, 2 tablespoons sesame seeds, tortilla,
garlic, cinnamon, cloves, coriander, anise seeds, salt and pepper,
and blend at high speed until the mixture is reduced to a smooth
puree.

In a heavy 10 inch skillet, melt 2 Tablespoons of the lard over
moderate heat. Pour in the pureed mole mixture and simmer
for about 5 minutes, stirring constantly. Add the cold stock and
the chocolate. Cook uncovered over low heat, stirring constantly
until the chocolate is completely melted and incorporated. Cover
and set aside away from the heat.

Remove the turkey from the casserole and lay the pieces on
paper towels to drain. Pat dry until they are thoroughly dry
with extra paper towels. In a heavy 12 inch skillet, melt the 4
tablespoons lard remaining over moderate heat until a light haze
forms above it. Add the pieces of turkey, and brown all side,
turning frequently to prevent burning. Drain fat from skillet.
and pour the Mole Sauce over the turkey, turning the pieces to
cover completely on all sides. Cover the skillet and simmer over
low heat for about 30 minutes, basting the turkey with the sauce
at intervals.

To serve: Arrange the pieces of turkey on a heated platter and
pour the sauce over them. Sprinkle with the remaining 2
tablespoons sesame seeds.


SQUASH CORN BREAD
(Texas - Indian derivation)

1 cup yellow cornmeal
1 cup plus 1 tablespoon flour
2 tablespoon packed brown sugar
5 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried salad herbs
2 tablespoons minced fresh parsley
dash of cayenne pepper
1 cup spaghetti, or acorn yellow squash, cooked and mashed
2 eggs
1 cup milk
1/4 cup olive oil
1/2 cup diced Monterey Jack cheese
1-2 ounce jar pimientos
1-4 ounce can diced green chilies
1/4 cup sliced black olives, optional

10-12 servings

In large bowl, mix together cornmeal, flour, brown sugar, baking
powder, salt, cumin, herbs, parsley and cayenne pepper. In
separate bowl, blend squash, eggs, milk, oil, cheese, pimiento
and green chilies. Pour dry ingredients into squash mixture and
blend. Pour squash-cornbread mixture into greased 9 x 13 pan.
Arrange black olives on top and bake at 425°F (220°C) for 25-30
minutes or until a wooden pick inserted near center comes out.


WHITE SANGRIA
(Spain)

3 cup white wine
1/2 cup triple sec
1/4 cup sugar
1 orange, sliced
1 lemon, sliced
1 lime, sliced
10 oz. club soda, chilled

Mix all ingredients except club soda. Allow mixture to set
for 3-4 hours. Just before serving add the chilled club soda.

 
Sweet Midnight Magic

SWEET MIDNIGHT MAGIC

Guests will be granted safe passage back to the pool-side terrace
where thousands of tiny white flickering lights sparkle in the
trees, reminiscent of the stars in a Texas sky.

In a tribute to our Southern heritage, white linens grace the
tables which have centerpieces of candles floating among yellow
rose petals. Colin Raye, a native Texan from Greenville,
will entertain with traditional Texan songs while servers in
Southern genteel attire attend our guests.

This will be a quieter time, a time for our guests to relax,
converse, and relive the festivities of the evening. For our
guests who wish to dance the night away, a small dance area
will be provided with music from a local western band.


CHESS PIE
(Confederacy)

3 large eggs
1 1/2 cup sugar
1 Tablespoon vinegar
1/2 cup melted margarine
1 tablespoon pure vanilla extract
1-8 inch unbaked pie crust

Break eggs into mixing bowl. Beat lightly with fork. Add sugar
and vinegar and stir to mix well. Add melted (cooled) margarine
andvanilla extract. Stir to mix well. Turn into unbaked 8 inch
pieshell. Bake in 350°F (175°C) oven for about 60-65 minutes.
Place on rack to cool.


SOUTHERN PECAN PIE
(Confederacy)

One 8 or 9" unbaked pie shell
1 stick butter
1 cup light Karo syrup
1 cup sugar
3 eggs, beaten well
1/2 teaspoon lemon juice
1 teaspoon vanilla
dash of salt
2 cup chopped pecans

Brown the butter in saucepan until it is golden brown, do not
burn; let cool. In separate bowl, add ingredients in order
listed, stir. Blend in browned butter well. Pour into
unbaked pie shell and bake at 425°F (220°C) for 10 minutes,
then lower to 325°F (160°C) and continue to bake for an
additional 40 minutes. If crust starts to brown too quickly,
cover edges with strips of foil.


SOUTHERN PECAN PRALINES
(Confederacy)

For true Southern pralines, pecan meats are a must. If crisp
nuts are preferred in the candy, add them after the syrup is
cooked and just before the candy is poured into patties.

1 cup brown sugar
1/4 cup cream
1 cup pecan meats (halves)
2 tablespoons butter

In a medium-sized bowl, combine sugar, cream, and pecan
meats. Melt butter in a shallow, heavy skillet (cast iron
is best), pour into sugar mixture, stirring well. Pour
mixture into skillet, and place over medium-high heat.
Turn heat down as soon as syrup starts to bubble, stirring
constantly. Cook until dark in color and a small amount
dropped in cold water forms a firm ball, 240°F (117°C)
on a candy thermometer. Remove from heat and dip by
spoonfuls onto a greased cookie sheet.

When cool, wrap in squares of waxed paper.


TEXAS FRESH FRUIT PLATTER
Cantaloupe
Honeydew Melon
Strawberries
Oranges
Grapefruit
Peaches
Plums
Apples
Blackberries
Muscadines
Pomegranate

Peel fruit as appropriate, place on large serving
platters with berries and pomegranate seeds strewn
over the fruit slices and sections for color.



The colorful fruits on this platter are just a few of the
many grown in Texas. Enjoy our natural bounty with your
choice of dressings.

TEXAS FRESH FRUIT PLATTER
Cantaloupe
Honeydew Melon
Strawberries
Oranges
Grapefruit
Peaches
Plums
Apples
Blackberries
Muscadines
Pomegranate

Peel fruit as appropriate, place on large serving
platters with berries and pomegranate seeds strewn
over the fruit slices and sections for color.



The colorful fruits on this platter are just a few of the
many grown in Texas. Enjoy our natural bounty with your
choice of dressings.

TEXAS FRESH FRUIT PLATTER
Cantaloupe
Honeydew Melon
Strawberries
Oranges
Grapefruit
Peaches
Plums
Apples
Blackberries
Muscadines
Pomegranate

Peel fruit as appropriate, place on large serving
platters with berries and pomegranate seeds strewn
over the fruit slices and sections for color.



The colorful fruits on this platter are just a few of the
many grown in Texas. Enjoy our natural bounty with your
choice of dressings.

TEXAS FRESH FRUIT PLATTER
Cantaloupe
Honeydew Melon
Strawberries
Oranges
Grapefruit
Peaches
Plums
Apples
Blackberries
Muscadines
Pomegranate

Peel fruit as appropriate, place on large serving
platters with berries and pomegranate seeds strewn
over the fruit slices and sections for color.



The colorful fruits on this platter are just a few of the
many grown in Texas. Enjoy our natural bounty with your
choice of dressings.

TANGY STRAWBERRY AND SOUR CREAM DRESSING
1 10 ounce thawed package frozen sliced sweet strawberries
and their juice
1 1/2 cup sour cream
A pinch of salt
Confectioners sugar, optional

Place the strawberries and their syrup in a bowl and crush
the berries slightly with the back of a large spoon. Add
the sour cream and salt, and stir until the ingredients are
thoroughly blended. Taste for sweetness and add up to
1 tablespoon sugar if desired. Cover with foil or plastic
wrap and refrigerate the dressing for at least 1 hour
before serving.

Makes about 2 cups.


MINTY YOGURT AND HONEY DRESSING

1 cup plain unflavored yogurt
2 tablespoons honey
1 tablespoons finely cut fresh mint leaves
1 to 2 tablespoons strained fresh lemon juice

Combine the yogurt, honey and mint in a bowl and beat
with a wire whisk until smooth. Whisk in 1 teaspoon
of the lemon juice, then taste the dressing and add
up to 1 teaspoons more lemon juice, if desired.
Cover and refrigerate until ready to use.
Makes 1 cup.


TART APRICOT CREAM DRESSING
1/2 cup dried apricots
3 tablespoons confectioners sugar
1 cup heavy cream, chilled

Place the apricots in a bowl and pour in enough boiling water to
cover them completely. Let them soak for 10 to 15 minutes, or
until they are soft, then drain them in a sieve set over a bowl.

Combine the apricots and 1/4 cup soaking liquid in a blender
and blend at medium speed for 15 seconds. Turn the machine
off, scrape down and blend again until apricots are a smooth
puree. Scrape puree into a bowl and stir in the sugar.

In a chilled bowl, whip the cream until stiff peaks form.
Fold the apricot mixture into the cream and gently fold
together.

Can be made up to 3 hours before serving. Makes 3 cups.

SWEET AND SOUR POPPY SEED DRESSING

2/3 cup white distilled vinegar
2 teaspoons finely grated onion
1 cup sugar
2 teaspoons dry mustard
2 teaspoons salt
2 cup vegetable oil
3 tablespoons poppy seeds

Combine vinegar, onion, sugar, mustard and salt in a bowl and
stir until sugar is dissolved. Whisking constantly, pour the oil in
a slow thin stream and continue to beat until the dressing is
smooth and thick. Stir in the poppy seeds and taste for
seasoning. Serve immediately. To store cover tightly. Keeps
safely for 6 to 10 days. Makes 2 1/2 cups.


CHAMPAGNE WITH STRAWBERRIES
No midnight dessert among friends would be complete
without a toast of chilled champagne. Place fresh
picked wild strawberries in the champagne tulips prior
to pouring.


HOT CHICORY COFFEE
Chicory, the root of the wild plant, Cicoria entybus,
is often added to fresh ground coffee.
(1 ounce chicory per cup of fresh ground coffee)

In keeping with the traditions brought into East Texas
by our French forefathers, we have selected this rich
brew for serving with our desserts. We submit the
following East Texas Cajun recipe for your amusement:

EAST TEXAS CAJUN CHICORY COFFEE

Use a biggin or French drip coffee pot. Wash the pot
with scalding water. Place plenty of coffee, with chicory,
in top of pot. Drip boiling water over the coffee
few spoons at a time. Let stand for a half hour.

Serve hot, but never boil it. The Cajuns say:

Ma good fran - des ess what yo call delish, en facts, de mo
yo drank de mo bet et ess!

 
Grillmasters, Sunday Dinner on the Grounds

TURN RIGHT IN HERE. PLENTY OF PARKING!
Welcome to the First Annual Grillmasters Country
Cookout. I'm sure you'll enjoy our location
here in the Shawnee National Forest. Now
you're gonna have to hike a bit to get to the
party, but thats okay, you'll work up an appetite.
You'll enjoy hiking under the canopy of trees and
the abundance of wildflowers along the way.
Theres plenty of wild mushrooms if you'd
like to grab a few. Don't mind the deer they
won't bother us. You'll know when you are
getting closer when your nose is bombarded
with a cornucopia of wonderous odors wafting
up the path towards us.

Here we are. Isn't this beautiful? See the
small stream down the middle of the valley? And
over there is a Natural Bridge. I know, You
came for the food.. well if you'll just turn
to your right....TAH DAH!!!

Up first is our appetizer table. A little sample
to get you started on the way.

1. Mushroom Salsa, Bean and Corn Sals
with chips
2. Grilled Quesadillas-flour tortillas
topped with sharp cheddar, bacon and
green onion. Grilled til crisp.
3. Grilled Basil Pizza-a cheesy crust
topped with sun-dried tomatoes and
basil and drizzled with Olive oil.
4. Seafood Kabobs-shrimp, scallops, melon
and avocado brushed with a sweet
sour sauce.

Now that you are done sampling there, step on
over to the Salads Galore and More table. Here
we will tempt you with a variety of Salads and
breads:

1. Three Bean Rice Salad-wax, green,
kidney beans and rice tossed with
a light italian dressing.
2. Spinach Corn Salad-corn niblets
pineapple, green onion and red bell
pepper on a bed of spinach leaves
topped wth a french style dressing.
3. Avocado, Orange and Dill Salad.
4. Sourdough Herb Bread-slices of
sourdough generously spread with
a herbed butter and grilled to
a perfect toasting.
5. Cheesy Chili Bread-French bread
topped with a unique blending of
mayonaise, monteray jack, hot pepper
sauce and green chilis then toasted
on the grill.
6. Bacon Cheddar Bread-Slices of
rye bread topped with cheddar
and crumbled bacon.

Don't forget to stop over at the Beverage table.
There we have everything for every pallett.
We have Iced tea, Lemonade, Coffee, Wine and
Beer. We also have a few more adventerous
concoctions:

1. Tropical Rum Slush-Mango, guava and
pinapple juice combined with a light
rum and ginger ale.
2. City Slicker-pineapple juice and
ginger ale with a dash of ginger.
3. Double Berry CoCo Punch-strawberries
cream of coconut, cranberry juice,
light rum and club soda.

AAAHHH!!! Here we are. The Entree table. You'll
notice we pulled out all the grills, webers, smokers,
charcoal and even a campfire, to prepare this
feast for you. So grab a plate and step right
up. Don't push there's plenty to go around.

1. Grilled Scallops-scallops wrapped in
prosciutto and basil leaves and
grilled to a sizzle on a bamboo
skewer.
2. Suckling Pig-A small suckling pig
brushed with the grillmasters famous
BBQ sauce served on a bed of garden
vegetables and surrounded by freshly
grilled peaches. A melt in your
mouth treat you won't soon forget.
All REAL MEN are invited to participate
on the drawing for the pig's head
following dessert.
3. Whole BBQ'd Salmon-a whole salmon
grilled and smoked with onion, mushroom
and worcestershire sauce.
4. BBQ'd Chicken-chicken breasts in
an onion and molassas sauce.
5. Marinated Flank Steak-flank steak
marinated in soy sauce gingeroot
garlic and brown sugar then grilled
to medium. PERFECTION!!!!
6. Deviled Trout-fresh trout fillets
in a spicy chili sauce.
7. BBQ'd Leg of Lamb with apricot roles.
accompanied by Rosemary sweet mint
jelly.
8. Curried Marmelade Mustard Chicken
chicken with a sweet/tangy glaze.
9. Whole Smoked Turkey--BRAVO!!!!

And of course we have plenty of vegetbles to
accompany your entree. We have:

1: Vegebobs-Chunks of tomato, onion, pepper
corn cobbettes and zuchinni brushed
with a pepper sauce.
2. Foil Vegetable Madley-slivered red
and green bell peppers, carrots,
yellow squash, pea pods and green
onion in a lightly spiced butter sauce.
3. Grilled Potatos-whole potatos in a
a garlic onion butter sauce.
4. Grilled Onions-onion halves griled
until tender and browned.
5. Boubon Spiked Campfire Beans-navy
beans in a sauce of bourbon, molasses,
catsup and spice then cooked over the
fire.

Well, need to rest a minute? How about working off
some of that food? Just grab a partner and
cross the bridge to our forest dance floor.
You can cut a rug to the tunes of Les Brown,
Benny Goodman, Glen Miller and others. If dancing
is not for you we also have horse shoes, badmitten,
bocce ball and frisbees. Still looking? Well
just follow that path over there about 200 yards
and you'll come to the swimming hole. No
skinny dippin now!

Now that you have worked off some of that food come
on back over to this side. We've got one last table
to visit. That's right folks: THE DESSERTS!!!

1. Orange Gingerbread-spice of ginger
tang of orange slow baked in the coals
of the campfire. Topped with a generous
helping of fresh whipped cream.
2. Fruit Kabobs-pineapple, mango, peaches
and plums brushed with a curried
yogurt glaze or apricot butter, you
choose.
3. Lime and Gin Mousse-Refreshing and
light.
4. Grilled grapefruit-grapfruit slices
drizzled with creme de menthe and grilled.
5. MARSHMELLOWS-toasted on an open fire
can't be beat!

So grab your share and sit back and relax. over
your dessert and coffee the Grillmasters have
one more surprise lined up. If you'll turn your
attention to the Natural Bridge and give a
warm round af applause for our special guest..
HARRY CONNICK JR.

Well we hope you have enjoyed our party as much
as we have enjoyed having you. If you would like
any of the recipes listed please let us know.
Hope we'll be able to do this again next year.

THE GRILLMASTERS
MaryR in Chicagoland
Pam/Chicago
Steve in Maui
Jen in LA
Alistair in NY

 
Appetizers

APPETIZERS
Bean and Corn Salsa

1 can Black Beans drained
1 c. Niblets frozen corn, thawed
1 c. chopped tomatos
1/2 c. chopped green onion
2 T. chopped fresh cilantro
3 T. olive oil
2 T. lime juice
1 t. cumin
1/2 t. salt
1/2 t. pepper
2 serrano chile peppers, seeded and chopped

In large bowl, combine all ingredients; mix well.
Cover; regrigerate to blend flavors.


Mushroom Salsa

1 4.5 oz jar sliced mushrooms drained
1 large tomato chopped
2 T. sliced green onion
2 T. finely chopped green bell pepper
1 T. chopped fresh cilantro
1/2 t. grated lemon peel

In medium bowl, combine all ingredients;
mix well. Cover; refrigerate to blend
flavors.

Grilled Quesadillas

3 (8 inch) flour tortilla
2 oz. (1/2 cup) shredded sharp cheddar
2 slices bacon, crisply cooked drained and
crumbled
3 T thinly sliced green onions
1 T margerine or butter melted

Heat grill. On half of each tortilla,
sprinkle 1/3 of cheese, bacon and green onions.
Fold other half over filling; press firmly with
back of spatula.

When ready to barbeque, brush one side of each
folded tortilla with margerine' place filled
tortillas margerine side down over medium heat
(on charcoal 4-6 inches from coals) Cook 2 to
3 minutes or until crisp and brown. Brush top
with margerine and turn. Cook 2-3 minutes or
until crisp and brown. Serve with Salsa.

Grilled Basil Pizza

1/4 c. sun-dried tomatoes coarsly chopped
1/2 c. boiling water
2 t olive oil
2 (6 inch) prebaked cheese pizza crusts
1/4 c. fresh basil leaves or 1-2 t. dried
2 oz. shredded Fontina or mozzarella
1 oz grated fresh parmesan

Heat grill. In small bowl, soak tomatoes in
boiling water 10 minutes; drain. Drizzle 1 t. olive oil on each
pizza crust. Top each with half of tomatoes,
basil, Fontina cheese and Parmesan cheese.

When ready to BBQ, place pizzas directly on grill.
Grill 6 to 8 minutes over medium heat or until
bottom of pizzas are crisp and cheese is melted.
On Charcoal cook 4-6 inches from medium coals.

Seafood Kabobs

1/3 c. pineapple juice
1/3 c. Real Lemon juice
2 T. vegetable oil
1 to 2 T. brown sugar
1 t. grated orange rind
1/4 t. ground cinnamon
3/4 lb large raw shrimp, peeled and deveined
1/2 lb sea scallops
1 c. melon chunks or balls
1 medium avocado, peeled, seeded and chunked

In large shallow dish or plastic bag combine
juices, oil, sugar, rind and cinnamon; add
seafood and melon. Cover; marinate in refrigerator
4 hours or overnight. Place shrimp, scallops
melon and avocado on skewers. Grill or broil 3-6 minutes
or until shrimp are pink and scallops or
opaque, basting frequently with marinade.

 
Beverages

BEVERAGES
Tropical Rum Slush

1 ripe mango, peeled and cubed
1 12 oz c frozed pineapple juice concentrate
slightly thawed
3 c. tropical fruit drink with guava juice
1 c light rum
2 (1 liter) bottles ginger ale

Place mango in blender process until smooth.
Add pineapple jusice concentrate; blend until smooth.
Pour into 2 quat nonmetal freezer container
Stir in fruit drink and rum; blend well. Cover
freeze 6-8 hours or until firm. stirring once
or twice.

remove for freezer 5 to 10 minutes before
serving. For each serving scoop 1/2 cup slush
into 8 oz glass; stir in about 1/2 cup ginger ale.


City Slicker

3/4 cip Pineapple juice
Ice cubes
Ginger ale
Dash ground ginger
Cucumber slice, cherry tomato and lemon slice
for garnish

Pour pineapple juice over ice cubes in glass.
Fill with ginger ale. Add ginger and stir. Garnish
with cucumber slice, cherry tomato and lemon
slice on a toothpick.

Double Berry CoCo Punch

Ice Ring or block of ice

2 10 oz pkgs frozen strawberries in syrup thawed
1 15 oz can CoCo Lopez Cream of Coconut
1 48 oz bottle cranberry juice cocktail chilled
2 cups light rum
1 32 oz bottle club soda chilled

Ice ring-fill ring mold woth water to within
1 inch of top of rim; freeze. Arrange strwberries, cranberries
mint leaves llime slices or other fruits on
top of ice. carefully pour small amount of cold
water over fruits and freeze.

In blender puree strwberries and cream of coconut
unitl smooth. I large punch bowl combine
strawberrie mixture cranberry juice and rum. Just before
serving add club soda and ice ring.

 
Salads Galore and More

SALADS GALORE AND MORE
Three Bean Rice Salad

1 can (16 oz.) cut wax beans, drained
1 can (16 oz.) french-style green beans, drained
1 can (83/4 oz) red kidney beans, drained
1/2 c. prepared Italian Salad Dressing
1/4 c thinly sliced onion rings
1 t. salt
1/8 t pepper
1 1/2 c. water
1 1/2 c Cooked rice

Mix beans, salad dressing, onion, salt and
pepper in a large bowl. Set aside to allow
flavors to blend. Fold rice into bean
mixture. Cover and chill thoroughly. Serve
on a bed of lettuce.

Spinach Corn Salad

Dressing
1/4 c. mayonaise
2 T ketchup
2 T reserved pineapple liquid
1 T sweet pickle relish

Salad
1 c chopped celery
1/2 c sliced green onions
1/4 c. chopped red bell pepper
1 16 oz pkge Frozen corn thawed and drained
1 8oz can pineapple tidbits drained (reserve liquid)
4 cups coarsely torn spinach leaves

In small bowl, combine all dressing ingredients; blend well.
In large bowl combine all salad ingredients
except spinach leaves. Pour dressing over
salad; toss gently to coat. Line large platter
or serving bowl with spinach leaves; top with salad.

Sourdough Herb Bread
1 c. butter softened
1 t garlic powder
1 t celery flakes
1 t beau monde
1 t sage
1/2 t summer savory
1/2 t rosemary
1/2 t thyme
1/2 t basil
1/2 t oregano
1/2 t chervil
3 T minced parsley
1 large doaf sourdough bread

Mix herbs and butter until well blended. Spread
on bread slices and any remainder on top of
loaf. Wrap in foil and bake at 350 for 30 min.

Or wrap in foil and toast on medium heat (4-6
inches from coals) approx 30 min.


Cheesy Chili Bread
1/4 c. mayonnaise
4 oz shredded monteray jack cheese
/4 c chopped green chilis
Dash hot pepper sauce
1 lb loaf of French bread cut in half
lengthwise.

Heat grill. in small bowl combine all ingredients
except bread; mix well. Place bread, cut side down,
on gas grill over meidium heat or on charcoal
4-6 inches form coals. Cool 3-5 minutes or
until lightly toasted. Spread cheese mixture
on toasted side of bread. Cook 10 to minutes or
until cheese bubbles and starts to brown.

Bacon Cheddar Grilled Bread

1 lb loaf rye bread
3 T. margerine softened
6 oz shredded sharp cheddar
4 slices bacon, crisply cooked drained and
crumbled
2 T chopped fresh parsley(optional)

Heat grill. Cut loaf into 1 inch slices
Lightly spread one side of each slice with
margerine. Place margerine side down on
ungreased cookie sheet. Sprinkle cheese bacon
and parsley evenly on bread slices.

When ready to BBQ place slices margerine side
down firectly on gas grill over medium high
heat or o charcoal grill 4-6 inches from
coals. Cook 4 to 6 minutes or until bottomof bread is
toasted and cheese is melted.

 
Meats and Main Dishes

SUNDAY DINNER ON THE GROUNDS
Find a shady spot to spread a quilt to sit on
while the ladies get the food set out. Then
come get a plate and help yourself to some
of the finest cooking Kentucky and Tennessee
have to offer.
bluegrass/volunteer group

Meats and Main Dishes:

Real Kentucky Fried Chicken with Gravy
This is the way my mother fries chicken. She
skins it before breading it, but you can suit
yourself. She has a large cast iron skillet
with a lid that she uses especially for
frying chicken. I have an aluminum skillet
with a lid that's almost as good. I got it
for $2 at an estate auction.

1 1/2 c. all-purpose flour
1 1/2 t salt
1 broiler-fryer chicken, 2-3 lbs., cut up
1 cup milk or buttermilk
8 T oil or shortening

Combine flour and salt and put it into a flat
plate or dish. Dip each piece of chicken
into milk or buttermilk, dredge in flour, and
set aside. Put fat in heavy skillet and
place on hot burner; heat until near
smoking point, then quickly put in pieces of
chicken and carefully brown on both sides.
Reduce heat and cover with tight lid. Fry
for about 20 minutes or until tender.
Yields 4-6 servings.

Cream Gravy

4 T drippings from chicken skillet
4 T all-purpose flour
2 1/2 to 3 cups milk
Salt and pepper to taste

Pour off all except 4 tablespoons drippings
in which chicken was fried; place skillet
over medium heat. Add flour and stir until
browned, using spoon to loosen bits of
chicken coating from skillet bottom.
Gradually add milk; cook, stirring
constantly, until thickened. Add salt and
pepper to taste. Serve hot. Good on
biscuits, mashed potatoes or just about by
itself.


Kentucky Country Ham
Country ham is sugar cured, smoked and hung--
in the old days in smoke houses--and aged. An 18-
month old ham is best, though some have been
kept for years!

Recipe:

1 country ham
1/2 Cup whole cloves
1 Cup brown sugar
1 Cup vinegar
1 1/2 gallons water

Scrub ham to remove mold. Soak in water
overnight. Sprinkle some cloves in the bottom
of a large roaster, place ham in roaster and
sprinkle remaining cloves on top of ham. Add
about one inch of water. Put remaining
ingredients around the ham. Set oven to 375
degrees F and cook for 1 hour. Turn temperature
back to 275 degrees F and cook an additional
20 minutes per pound. Remove from roaster;
bone if desired and trim if necessary.

Mix together 1 Cup brown sugar
1 Cup corn meal
1 T ground cloves
1 t cinnamon
and sprinkle mixture over ham. Brown in 375
degree F oven.

Cut ham in thin slices and serve on fresh
baked biscuits.

NOTE: Each good Kentucky cook has his/her
own way of cooking ham. (Some
prefer boiling to baking.) This
recipe is one from WE MAKE YOU
KINDLY WELCOME, Recipes from the
Trustee House at Pleasant Hill, KY.


Pork Tenderloin
Pork Tenderloin

Lightly flour slices of pork tenderloin then
saute in shortening. (A heavy iron skillet
is best for this job!) Transfer slices to
a baking dish to keep warm and to tote to
the dinner.

This is really good with cream gravy. See
the fried chicken recipe for details.


From the Garden Patch:

Pinto Beans
2 c. pinto beans, soaked overnight
1 hambone with some meat left on it (optional)
3 quarts water
3 onions, chopped fine (optional)

Simmer soaked beans and hambone for 2 hours
in 3 quarts water. Add onions if you wish,
then simmer another hour. Remove hambone
and chop up meat; return meat to the beans.
Good with cornbread, onion and hot peppers.


Mashed Potatoes

4 Idaho potatoes, peeled and cubed
4 T (1/2 stick) unsalted butter
1/2 to 3/4 cup heavy cream, heated
Salt & pepper to taste

Boil the cubed potatoes in a covered saucepan
until tender. Drain the potatoes, return
them to the saucepan, and shake the pan over
low heat to remove the remaining moisture, 10
to 15 seconds. Mash the potatoes with an
electric mixer and add in the butter, hot
cream, salt and pepper. Continue
beating until smooth and no lumps remain.


Southern Fried Okra

2 cups sliced fresh okra
1 cup cornmeal
1/2 cup flour
salt & pepper to taste
vegetable oil

Salt and pepper the sliced okra and toss in
the mixed cornmeal and flour to coat. In a
large, preferably, iron skillet, heat 1/2 inch
of oil. When the oil is hot, add the okra
pieces one layer deep and cook until
brown. Turn and cook the other side. Remove
the cooked okra to a paper towel to drain and
serve.


Fresh sliced ripe tomatoes


Green Beans
Early in the morning, while it's still cool,
head out to the garden and pick a mess of
green beans. (A mess is about a brown paper
grocery bag full, or a little less!) Then,
after you've done a good morning's work and
had a light lunch, sit down in the porch
swing with a glass of ice tea or lemonade and
string and break your beans.

Wash them thoroughly in cool water. Then, in
a BIG pot, melt 2-3 T of bacon drippings over
medium heat. Add the beans, a few at a time,
and sizzle them up a bit till they're bright
green in color. (You may have to do this in
several batches.) Add about a cup of water
and bring the beans to a boil. Turn them
down to a simmer, put on the lid and let them
cook gently for about 45 minutes. (Watch the
liquid on them; don't let them scorch!) Then,
add some country ham scraps or a ham bone, if
you've got it. At this point, you could add
a few scrubbed new potatoes. The beans are
done when they are limp; be careful to keep
them from cooking to "mush."

Serve these up with some fried corn bread and
sliced tomatoes and you've got one of the
best meals on earth! Or, just wrap that pot
up in an old blanket and bring it along to
dinner on the grounds!

Green Bean Addendum ...
Oops! Forgot the onion. Peel and quarter
a large onion and add to the beans along
with the ham.


Wilted Lettuce
I'm a little vague on amounts for this
since I don't have a recipe. Adjust amounts
according to your taste and how many people
you want to serve. Of course, the green
onions and lettuce are best if they're
straight out of the garden. Oak leaf lettuce
is nothing like the iceberg lettuce from
the grocery--it's very tender and has a
delicate taste.

Oak leaf lettuce
Green onions
Bacon

Chop green onions and tear lettuce into
bite-sized pieces. Fry bacon and sprinkle
bacon bits on lettuce and onion. Pour just
enough bacon grease over all to wilt the
lettuce--don't drown it.


Gravy Soppers

Cracklin' Cornbread
Cracklin's are what are left over after lard
has been rendered -- pork rind and a little
bit of fat. Cut off the hard rind and
discard it. If you don't know someone who
butchers pork, you may be able to find them
at the grocery.

Some cornbread recipes include sugar, but I
don't eat cake with blackeyed peas.

2 cups self-rising cornmeal*
About 2 cups milk
1 cup cracklin's, cut into small pieces

Preheat oven to 450 degrees. Grease a cast
iron skillet and put into the oven until
sizzling hot. Stir the milk into the
cornmeal, using enough milk to make
a medium-thick batter. Mix in the cracklin's
and pour into the hot skillet. Bake 30
minutes or until golden brown.

*If you're not using self-rising cornmeal,
add 1 teaspoon soda and 1 teaspoon salt.


Francis Griffith¹s Biscuits
2 cups self-rising flour
1/2 cup crisco
2 tsp. baking powder
3/4 cup buttermilk or enough to make a moist
dough.

Pat out, cut and bake at 450 to 475 for 12 to
15 minutes.


Grandmother's Lacy Kentucky Derby Corncakes
1 cup white cornmeal
1/2 t salt
1/2 t soda
1 large egg
1 1/4 c. buttermilk
Bacon drippings

Mix all dry ingredients together with a fork.
Add the whole egg and slowly add buttermilk
while whipping. The batter should be quite
thin.
Heat the skillet, preferably iron, very hot,
about 400 degrees. Put in a dollop of bacon
drippings, about 1 tablespoon. Pour batter
into the hot fat from 6-7 inches in height.
Cakes will spread, so leave lots of space.
Edges should become lacy. Turn down the heat
as they cook if they seem to be browning too
quickly. Serve immediately with honey or a
brown sugar sauce.
My grandmother, Elizabeth Wright Baker,
1878-1960, always served these with either
bacon or with Old Kentucky Ham.


Sweetening

Chocolate Pie
Chocolate pie has always been one of my
favorites. If this shows up at a potluck,
it doesn't last long and there's NEVER
any left! This is from the Clinton County
Extension Homemakers' cookbook, Sharing Our
Best.

5 eggs, separated
7 T flour
3 1/2 c. milk
3 T cocoa
2 1/2 c. sugar
1 t vanilla
2 T butter
2 baked pie crusts

Beat egg yolks and milk. Set aside. Combine
flour and cocoa; mix thoroughly. Add milk
mixture and mix well. Cook over low heat
until thick. Remove from heat. Add butter
and vanilla. Mix well. Pour into baked pie
crusts. Beat egg whites until stiff peaks
form. Spread meringue over tops of pies,
being sure to seal the meringue to the edges
of the crust to prevent shrinking. Brown
meringue in 350 degree oven. Makes 2 pies.


Jam Cake
2 cups sugar
3 1/2 cup flour
3/4 cup butter
1 cup nuts
1 cup buttermilk
1 tsp. soda
2 cups jam (I use strawberry or blackberry)
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
1 cup raisins
1 tsp. vanilla
4 eggs (separate eggs, beat whites and add
last)

Dump all ingredients in mixing bowl with the
exception of egg whites and mix well. Add
egg whites at the last and gently fold in.
Bake 300 for 15 minutes, then increase
oven temperature to 350 for 15 minutes.
Increase the temperature again to 360 for
30 minutes.

Buttermilk Cake With Buttermilk Icing
7 1/2 egg whites
3/4 cup butter
2 1/4 cup sugar
3 cups flour
3/4 cup buttermilk
3/4 tsp. cream of tartar (sifted in flour)
3/8 tsp. soda dissolved in 3 tsp. water
vanilla

Cream butter and sugar. Add a little stiffly
beaten egg white and beat well. Then add
flour and egg whites alternately. Add
buttermilk just before the last flour.
Add vanilla and soda water last. Bake at 360
for 45 minutes, then 5 minutes at 375.

Buttermilk Icing

2 cups sugar
1 stick butter
1 cup buttermilk
vanilla
1/2 tsp. soda

Cook all indredients slowly until it forms a
soft ball when dropped into a teascup of cool
water. Cool and beat.


Transparent Pie
This is an old recipe, given to my mother by
a member of her church circle who grew up in
Flemingsburg, KY. Like all great recipes,
my copy is written on the back of an old
envelope.

Recipe:

4 eggs
1/2 Cup butter, melted
2 Cups white sugar
2 t vinegar
1 t vanilla

Pour into unbaked pie shell and bake at 350
degrees F till thickened and golden brown.

NOTE: Be sure that the sugar is completely
dissolved. One way of doing that is
to place your mixing bowl in a pan
(or sink) of hot water and stir, stir,
stir! (Just be careful that you don't
cook the filling!) This will keep the
filling from forming a "crust."


Sorghum Peaches
Canned peach halves
Sorghum

Place the desired number of peaches, pitted
side up, in a shallow buttered baking dish.
Put about a 1/2 t of sorghum and 1/2 t butter
in each peach half; allow some sorghum to fall
around the dish. Bake at 350 degrees F for
15 minutes. Serve hot.

Brown sugar may be used instead of sorghum.
For variation, an assortment of fruits,
peaches, pears and apricots, is good.

This is served at breakfast at The Trustee's
House at Pleasant Hill, KY and the recipe is
taken from WE MAKE YOU KINDLY WELCOME.


Sweet Potato Pie
This recipe is from the Clinton County
Extension Homemakers cookbook, "Sharing Our
Best."

2 c. cooked sweet potatoaes
3/4 c. sugar
3/4 stick butter
1 egg, slightly beaten
2 t lemon flavoring

Combine potatoes, sugar, butter and
flavoring. Mix well, adding egg gradually.
Mixture will be very soft. Pour into
unbaked pie crust. Bake 30 to 40 minutes
at 350 degrees.


Whistle Wetters

Iced Tea
1 1/2 cups water
5 regular-sized tea bags
1 1/4 cups sugar
Lemon wedges

In a small saucepan bring the water to a boil.
Add the tea bags and boil for 1 minute.
While the tea is boiling, measure the sugar
into a 2-quart pitcher.
Remove the tea from the heat and add another
cup of water to the tea to cool it somewhat
before pouring it over the sugar. Stir well
to dissolve the sugar. Keep adding water to
the pitcher until filled.

To serve, pour into glasses filled with ice
and serve with a lemon wedge.


Ten-Day Mint Julep
Take a large glass jar and
1. Pack 1/2 cup sugar into the bottom
2. Fill full with mint leaves
3. Add 2 jiggers (1/4 cup) brandy
4. Fill with 1 fifth of bourbon (for my money
don't use anything good)
DO NOT STIR
Place the jar in the refrigerator tightly
capped. Every 24 hours, for ten days, turn
the jar over 180 degrees. No shaking or
stirring. In other words, for ten days it
alternates standing on its base and head.
After ten days, discard the mint and strain.
2 oz. of this elixer over crushed ice, with a
fresh sprig of mint, will change your life.


Pauline's Punch
6 pkgs. raspberry Kool-Aid
6 c. sugar
1 large can pineapple juice
9 qts. water

Mix and refrigerate until ready to serve.
Especially good on a hot day if you freeze
until slushy.


Various and Sundry

Dressed Eggs
Hard boil a dozen large eggs. Half lengthwise
and remove the yolks. Mash them up with
enough cider vinegar just so they hold together.
Add salt and pepper to taste, a heaping
teaspoon of prepared mustard, and a bit of
sugar. Stuff whites with yolk mixture. Sprinkle
tops with a little paprika. Enjoy!

Where I'm From We Call These DEVILED EGGS!
I like to add a little sweet pickle relish,
mayo, and dry mustard!


Banana Croquettes
Cut bananas in half then slice lengthwise. Spread
the cut surfaces with country dressing, Miracle
Whip or mayonnaise. Place the bananas dressing
side up in a single layer on a serving plate
or pan. Sprinkle generously with coarsely
chopped salted peanuts.

This is a great recipe for children to make and
to take as their contribution to dinner. The
bananas can be served as a dessert or, nestled
on a bed of lettuce, as a salad.

*Country Dressing:

1 t dry mustard 1/2 Cup cold water
2 T sugar 2 egg yolks
1/4 t salt 1/4 Cup vinegar
2 T flour 2 T butter

Dissolve mustard, sugar, salt and flour in
water. Beat eggs and vinegar in top of double
boiler. Add the dissolved ingredients. Cook
and stir the dressing over boiling water until
thick and smooth. Add butter. Use for chicken
salad, cole slaw and country ham salad.

* This recipe comes from WE MAKE YOU KINDLY
WELCOME, Recipes from the TRUSTEE HOUSE DAILY
FARE, Pleasant Hill, KY


Pickled Eggs
This recipe is from the Clinton County
Extension Homemakers cookbook, "Sharing Our
Best."

12 hard-boiled eggs
3 T pickling spices
Small onion, minced
2 2/3 c. white vinegar
1 T mustard seed
1 1/2 c. water
2 t salt
3/4 c. sugar
1 t paprika
1 t red pepper or 1 small red pepper
(optional)

Place whole, peeled hard-cooked eggs in large
glass bowl or jar with lid. In a saucepan,
combine remaining ingredients and bring to a
rolling boil. Pour at once over eggs. Let
stand until cool with lid on jar.
Refrigerate for one week before using.
For color, you may add 1 pint canned beets
with their liquid.
If you don't want to make these from scratch,
buy the biggest jar of pickled bologna you
can find, eat the bologna, and put the eggs
in the bologna jar with the brine.

 
Parmesan Chicken

Parmesan Chicken
1/2 cup butter or margarine melted
2 tsp. Diijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp salt
1 cup dry bread crumbs
1/2 cup grated Parmesa cheese
6 to 8 boneless skinless chicken breast
halves
Willi
In a pie plate or shallow bowl, combine
butter, mustard, Worcestershire sauce and
salt. In a plastic bag, combine crumbs and
Parmesan cheese. Dip chicken in butter
mixture, then shake in crumb mixture. Place
in an ungreased 13-in. x 9-in. x 2-in. baking
pan. Drizzle with any remaining butter mixture
Bake at 350 deg. for 40-45 minutes or until
chicken is no longer pink and juices run
clear.

Yield: 6-8 servings.
willi from california

 
Meat, Fowl, Fish

RECIPES: Meat/Fowl/Fish
CARNE CON CHILE COLORADO - (Beef with
Red Chiles)

Carne:
2 tablespoons lard or vegetable oil
1 1/2 pounds trimmed boneless pork
shoulder -- 1" dice
1 large garlic clove, minced
2 cups chicken stock
1 cup Adobo de Chile Colorado
salt
Adobo:
4 dried red chiles (New Mexico,
Ancho or -- Guajillo) stems
intact, aboout 2 ounces
2 large garlic cloves (1 whole, 1
crushed)
2 tablespoons lard or vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon salt

Carne:
In a large, heavy skillet, heat the lard until very
hot but not smoking.
Add the pork and cook over high heat, stirring,
for 3-4 minutes. Add the
garlic and cook, stirring, until the pork is
golden, 1-2 minutes.
Stir the stock and the Adobo into the skillet.
Bring to a boil, cover and
simmer over moderately low heat for 30
minutes. Uncover and cook, stirring
occasionally, until the meat is tender, about
35-40 minutes longer. Season
with salt and serve.
The stew can be made up to 2 days ahead
cover and refrigerate, reheat over
low heat.

Adobo:
Heat a cast iron griddle or a heavy saucepan
until hot. Rinse the chiles.
Place them on the hot pan and toast over
moderate heat, turning until
fragrant, about 1 minute. Be careful not to
scorch them or they will be bitter.
Meanwhile, bring 1 1/2 cups water to a boil in
a small saucepan. Add the
chiles, lower the heat and simmer until
softened, about 10 minutes. Use a
wooden spoon to submerge the chiles if they
come to the surface. Drain the
chiles.
Stem the chiles and scrape out the seeds.
Place the chiles in a blender
with 1 cup of water and the whole garlic clove
and puree. Strain the puree
through a sieve set over a bowl, pressing
against the solids with a wooden
spoon to force through as much as possible.
In a small heavy saucepan, heat the lard until
very hot, but not smoking.
Add the crushed garlic clove and cook,
stirring, over moderately high heat
for 10 seconds, until fragrant. Discard the
garlic clove. Add the flour
and cook, stirring, until golden, about 30
seconds. Add the chile puree and
cook over low heat for 3 minutes, stirring.
Season with salt.
The adobo can be refrigerated, tightly covered
for up to 1 month or frozen
for up to 3 months.

COCHINITA PIBIL (yucatan style pork)

1 cup fresh orange juice
1 Tbs white vinegar
2 Tbs achiote paste
3 Tbs mashed garlic
Salt
5 pounds pork

Prepare marinade of orange juice,
vinegar, achiote paste, garlic and salt to taste.
Mix all ingredients well and rub into meat.
Marinate for at least one hour.

Line a roaster with foil and arrange the
marinated pork in it, cover pork with any
leftover marinade. Seal the meat by
wrapping foil tightly around it. Cover
and bake in a preheated 300F oven for 2 to 3
hours. Check often and turn pieces of meat in
their own juikce. Roasting time varies
according to meat toughness.

Chop meat into small cubes and discard
fatty parts. Serve with fresh corn tortillas,
spoon meat into them and roll.
Garnish with pickled onions. (see recipe below)

Serves 10

CHORIZO

1 pound lean ground beef
1 pound ground round of pork
2 Tbs finely minced garlic
1/4 cup white vinegar
1 tsp black pepper
1/2 tsp ground cloves
1 Tbs oregano
1/4 cup dry wine
1 tsp sugar
4 ounces pure ground dry red chile
(NOT chile powder)
1 cup boiling water

Put meat in a bowl and add the garlic,
salt and vinegar and mix well. Sprinkle
pepper and spices over mix and blend.
Sprinkle with the oregano, red wine, and
sugar and mix well. Place the ground chile
powder in a small bowl and andd the boiling
water all at once. Stir into a paste and work it
into the meat mixture until well blended and a
red-orange color develops. Cover and place
in refrigerator overnight.
Saute the sausage in 1 cup pork lard for
an authentic flavor. Cook until partially
cooked, cool, pack in small plastic bags in 1
cup portions. Close bags and freeze until
ready to use. Thaw and pan-fry when
ready to use.

8-10 servings

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
MOLE POBLANO

6 ancho chiles
4 pasilla chiles
4 mulato chiles
1 8-lb fresh turkey or chicken, cut into serving
pieces
4 tbsp. oil
2 onions, chopped
4 cloves garlic, chopped
1/2 tsp anise
4 tbsp sesame seeds
2 to 3 sprigs fresh coriander
1 tortilla or 1 slice toast, cut up
1 lb. tomatoes, peeled, seeded & chopped
1 cup blanched almonds
1/2 cup raisins
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp coriander seeds, ground
1.5 oz unsweetened chocolate
salt
freshly ground pepper

Remove the veins, stems and seeds of the
chiles. Rinse the chiles briefly
under cold water, then tear them into pieces.
Place the pieces in a bowl,
pour in 2.25 cups of boiling water, cover the
bowl, then soak the chile
pieces for about an hour.

Cover the turkey/chicken pieces with salted
water, bring to a boil, and
simmer for 1 hour. Drain, reserving 2 cups of
the stock. Dry the pieces
of turkey thoroughly with paper towels. Heat
the oil in a skillet; then
brown the turkey pieces in the oil, a few pieces
at a time. Transfer to a
large, flameproof casserole, reserving the oil.

Combine the onions, garlic, almonds, raisins,
cloves, cinnamon, coriander
seeds, anise, 2 tbsp of the sesame seeds,
fresh coriander, tortilla or
toast, prepared chiles plus their soaking liquid,
and the tomatoes. Blend,
a small amount at at time, in the electric
blender to make a coarse puree.
Heat the oil remaining in the skillet, adding, if
necessary, enough oil to
make about 3 tbsp. Cook the puree in the oil
for 5 minutes, stirring
constantly. (Note from Bonnie: This
technique of making the chile puree
then cooking it is common to many Mexican
recipes. The trick is to make
sure that the oil is very hot, before adding the
puree. The puree will
sputter a lot. Don't panic -- turn the heat down
immediately. Be sure to
stir constantly. And keep tasting -- you will
notice after a few minutes
that the flavor will begin to change and
deepen. That means it's ready.)
Add the 2 cups of broth, the chocolate, salt
and pepper to taste, and cook,
stirring, over low heat until the chocolate has
melted. The sauce should
be quite thick -- somewhat thicker than heavy
cream. Pour the sauce over
the turkey in the casserole, and cook, covered,
over the lowest possible
heat for 30 minutes. Just before serving,
sprinkle with the remaining
sesame seeds.

Serves 8 to 10. Serve with beans and rice and
hot tortillas.

Or and easier version ......

MOLE POBLANO DE DOS CHILES

6 mulato chiles
6 pasilla chiles
8 turkey or chicken breast filets, without the
skin
3 to 4 tbsp oil
1/2 cup almonds
1/2 cup peanuts
1 tortilla or slice of toast, coarsely chopped
4 tbsp sesame seeds
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp anise
1 lb tomatoes, peeled, seeded and chopped
(or 1 small can of whole
tomatoes, drained)
2 cups chicken stock (be sure to use top-
quality stock, not cubes)
1 oz. unsweetened chocolate
salt
freshly ground pepper
1 tsp sugar

Remove the veins, stems and seeds of the
chiles. Rinse the chiles briefly
under cold water, then tear them into pieces.
Place the pieces in a bowl,
pour in 2 cups of boiling water, cover the bowl,
then soak the chile pieces
for about an hour.

In an electric blender, blend the almonds,
peanuts, tortilla or toast, 2
tbsp of the sesame seeds, cloves, cinnamon,
anise, tomatoes, and the
prepared chiles with the soaking liquid, and
reduce to a coarse puree.

Salt and pepper the turkey or chicken filets.
Heat the oil in a large
heavy skillet, and saute the filets (a few pieces
at a time) for five
minutes on each side, on medium high heat.
(The actual saute time will
depend on the thickness of the filets. They
shouldn't be completely
cooked, however, as they will continue to cook
further on in the recipe.)
Place the filets in a large flameproof casserole
dish.

Add a little more oil if necessary to the pan
(there should be about 2 to 3
tbsp), get the oil hot, then add the chile
mixture and cook for 5 minutes
while stirring constantly. (See above note
about the technique for this.)
Add the chicken stock, chocolate, salt and
pepper to taste, and sugar.
Stir until choclolate has melted.

Pour the sauce over the turkey/chicken filets.
Cover and cook over very
low heat for about 30 minutes, taking care not
to let it burn. (I often
just put the dish in a pre-heated 300 deg. oven
and let it cook for about
30 to 45 minutes, rather than cook on top of
the stove. Same for the above
recipe.) The sauce should be the consistency
of heavy cream. Sprinkle
with the remaining sesame seeds just before
serving.

Serves 8 to 10.

BLACK BEAN AND CHICKEN CHILI

2 cans drained, rinsed black beans
3 Tbs (or more) chili powder
2 Tbs ground cumin
1 tsp allspice
1 tsp ground cinnamon
2 1/2 pounds chicken thighs
2 Tbs olive oil
3 1/2 cups chicken stock
2 cups water
6 (or more) garlic cloves, chopped
4 dried ancho chilies, stemmed, seeded,
chopped
3 whole cloves
2 bay leaves
1 Tbs minced canned chipotle chilies in
adobo sauce (or 2 dried
chipotle chilies,stemmed,
seeded, chopped)
1 15 oz can hominy, drained

Vegetable oil (for deep frying)
3 corn tortillas, cut into strips
Sour cream
Salsa

Preheat oven to 325F. Mix 1 Tbs chili
powder, cumin, allspice and cinnamon in smal
bowl. Rub spice mixture over chicken. Heat 2
Tbs olive oil in heaby skillet over medium-
high heat. Add chicken and brown well on all
sides, about 6 minutes. Transfer chicken to
roasting pan. Add chicken stock, 2 cups
water, garlic, ancho chilies, cloves, bay leaves
and chipotle chilies to roasting pan. Cover
pan tightly with foil and bake until meat
almost falls off bones, turning occasionally,
about 2 hours.

Combine beans with 2 Tbs chili powder.
Transfer chicken to bowl and cool. Pour
chicken cooking liquid into beans. Shred
chicken, discarding any fat. Mix
chicken and hominy into beans. bring to
simmer. Add enough additional stock to thin
chili, if desired. Season with salt, epper and
more chili powder. Can be made 2 days
ahead.Cver and chill.
Bring to simmer before continuing.
Heat oil in heavy saucepan over
medium-high heat. Working inbatches, add
tortilla strips and fry until crisp, about 1 minute.
Transfer tortillas to paper towels.

Ladle chili into bowls. Tops with sour cream,
salsa and tortilla strips.

Makes 10 small (to me) servings. Can
easily be doubled.


^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
HUACHINANGO A LA VERACRUZANA

1 pound red snapper or other white
firm fish (or shrimp)
3 whole limes -- juice
6 ounces water
1 tab olive oil
1 whole onion -- chopped
2 cloves garlic -- mashed
1 dash cumin
1 dash pepper
3 tabs capers with juice
1/2 cup spanish olives with juice --
chopped
1 whole bay leaf
3 whole tomatoes -- chopped
some jalapenos or serranos
chopped big
1 cup dry white wine

Marinate fish in lime juice water and salt for
1/2 hour.
Preheat oven to 350F. Place fish in lightly
oiled baking dish.
Saute all ingredients for sauce.
Pour sauce over fish.
Bake for 15 - 20 minutes or until fish is
opaque.


FILETES DE PESCADO AL MOJO DE AJO
(Fish Fillets In Garlic Sauce)

1 pound white fish fillets
Juice of half a lemon
Salt and pepper
8 Tbs margarine mixed with 2 Tbs
vegetable oil
3 or 4 garlic cloves, thinly sliced
1/4 cup vegetable oil
1/4 cup flour

Marinate fillets in lemon juice and
sprinkle with salt and pepper to taste.

Heat margarine and oil in a small skillet
and stir in thinly sliced garlic over very low
heat. Remove from stove when
golden brown and pour into a small
sauceboat that can be kept warm.

Heat 1/4 cup oil in a large skillet.
Remove fish from marinade and roll in flour.
Saute in hot oil until fish flakes easily, 7 to 10
minutes. Turn once only.
Divide fish into 4 serving portions and
serve topped with the garlic butter.

Serves 4

CAMARONES (Shrimp)

1 pound medium shrimp
4 Tbs butter
3 cloves garlic, minced
1/4 cup parsley, chopped fine
3 tomatoes, peeled and chopped
3 Tbs tomato paste
Salt, pepper
1/3 cup brandy or sherry

Peel and devein shrimp and place
shells into a pan with 2 cups water. Bring to a
boil, reduce heat and simmer uncovered for 20
minutes. Strain and discard shells. There
should be 1 cup liquid. If not, reduce
over high heat or add extra water.
Heat butter in a large skillet and add the
garlic and parsley and saute for 2 minutes.
Add tomatoes and simmer for about 10
minutes until the mixture
thickens. Add the shrimp stock, tomato paste,
salt and pepper, stir to mix, and add the
brandy or sherry. Bring to a simmer, add
shrimp, cover and cook for 2 to 3
minutes until shrimp are pink. Serve on rice.

 
Antojito through Egg/Cheese

RECIPES: Antojito through Egg/Cheese
TOMATILLO AVOCADO SALSA

1/2 pound tomatillos, husked and rinsed
1 Tbs chopped onion
1 serrano pepper, minced
1/2 cup loosely packed cilantro,
chopped
2 cloves garlic, chopped
2 ripe avocados, halved and pitted
Juice of 1 lime
1/2 tsp salt

Cook tomatillos in boiling water for
about 2 minutes. Drain and rinse under cold
water. Put in food processor and add
onion, serrano pepper, garlic and
cilantro. Puree to a coarse consistency.
Mash avocados in a bowl, leaving some
texture. Add tomatillo mix, lime juice and salt.
Mix well. Cover andrefrigerate at least one
hour. Serve cold.


FRESH TORTILLA CHIPS

Cut corn tortillas (see recipe below) into 6-8 wedge
shaped pieces. Heat oil in a frying pan until
very hot but not smoking (never turn your back
on a classroom of 5th graders or a heating pan
of oil ... they both ignite easily!)
Drop the wedges in a few at a time ... they will
cook quickly ...when the bubbling lessons,
remove with a slotted spoon and salt while hot
.. drain on paper towling. Serve warm.

GUACAMOLE

3 large ripe avocados
1 medium tomato -- seeded & cubed
1 medium onion -- chopped
1 cloves garlic -- finely chopped
2 limes
3 green chiles -- finely
chopped
1 handful of cilantro - finely
chopped
salt and white pepper

Chop the tomato, onion, garlic, green chilies
and cilantro together. Make
sure it is not mushy. Set aside.
Place avocado pulp in bowl and mash well
with your hands. Add the lime
juice to the bowl and blend well with a wooden
spoon.
Add half of the chopped vegetables and blend
well. Taste. Add more
vegetables if needed or wanted, it all depends
on the taste of the avocados.
Add more lime juice and add salt to taste.
Blend well with a wooden spoon.
Make sure to reserve one of the avocado pits
to place in the dish so that
the avocado will not turn black.


SALSA MEXICANA

5 large tomatoes -- chopped in cubes
2 medium onions -- chopped finely
1 handful coriander -- coarsely chopped
4 green chilies -- chopped
1 cup cold water
salt and white pepper

Mixed chopped vegetables, add water, salt
and pepper.
Allow to sit for about 2-3 hours before serving.


PICADILLO-STUFFED EMPANADAS

Cornmeal-Cumin Pastry:
1 cup flour
1/2 cup yellow corn meal
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbls butter
1/3 cup milk
1 egg white
1/2 tsp. cumin seed

Mix flour, corn meal, salt and baking powder in
Food processor. Add butter and whirl until
crumbly. Add remaining ingredients and whirl
until dough hold together (add a bit more milk
if needed) Roll into a ball, wrap and chill until
ready to use or for up to an hour.

Picadillo:
2 Tbls slivered almonds
1 tsp. salad oil
1 finely chopped, large onion
2 minced cloves garlic
6 oz. ground turkey or chicken breast
8 oz tomato sauce
1/2 tsp. cinnamon
1/8 tsp. ground cloves
2 tbs. currants or raisins
2 tsp. cider vinegar
salt
a little broth, apple juice, or water

lightly toast almonds until golden brown, let
cool and coarsely chop. Se aside. In a wide,
non-stick fry pan combine oil, onion, garlic.
And 1 tbs. liquid of choice. Cook over
medium heat until mixture is deep golden
(about 20 minutes): deglaze with liquid as
needed. When golden brown add meat to pan
and cook until well browned. Continue to add
liquid as needed to prevent sticking. Stir in
tomato sauce, cinnamon, cloves and currants.
Bring to a boil, reduce heat and simmer
uncovered until almost all liquid is gone and
mixture has thickened (about 10 minutes).
Remove from heat and stir in almonds,
vinegar and salt to taste. Cool.

To Form:
Roll out dough on pastry cloth or floured board
to 1/8 inch thickness. Cut into 3 1/2 inch
rounds. Spoon equal amounts of filling onto
one half. Moisten edges, fold over and crimp
seal with a fork. Bake on lightly oiled baking
sheet at 400 F until lightly browned (about 20
minutes) Makes about 16 empanadas.


ALBONDIGAS EN SALSA DE CHIPOTLE -
Stuffed Meatballs

2 large eggs
1 teaspoon salt
1/3 cup dry breadcrumbs
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1/4 cup coarsely chopped cilantro
3 1/2 ounces queso fresco - cut into nine
3/4" cubes
9 whole pimiento stuffed olives
2 tablespoons lard or vegetable oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 pound canned whole tomatoes,
undrained -- coarsely chopped
1/2 cup beef broth
2-4 canned chipotles en adobo -- finely
chopped
sliced pimiento stuffed olives

Beat the eggs with salt in a large bowl. Stir in
the breadcrumbs and let
stand for 5 minutes. Add the beef, the pork
and the cilantro, then mix
lightly, but thoroughly.
Divide the meat mixture into 18 even portions.
(If making for appetizers, make portions
smaller.)
Shape portions into a flat
round patty. Top 9 of them with the cheese
cubes and the other nine with
the whole olives. Then press meat firmly
around each stuffing to enclose
completely and form the meatball. Make sure
none of the stuffing is showing.
Heat the lard in a deep skillet over medium
heat until. Fry the meatballs
in two batches, turning occasionally, until
brown on all sides, about 5
minutes, then remove to a plate.
Drain all but 3 tablespoons of the drippings
from the skillet. Add the
onion and garlic and saute over medium heat
until soft, about 4 minutes.
Stir in the tomatoes, stock and chiles, then
heat to boiling.
Return the meatballs to the skillet and reduce
the heat to low. Simmer,
uncovered, until the meatballs are cooked
through, about 45 minutes. Remove
the meatballs to a serving dish with a slotted
spoon and keep warm.
Transfer the tomato mixture to a blender
container and process until smooth
(or use an immersion blender). Return the
mixture to the skillet and heat
over high heat to boiling.
Pour the sauce over the meatballs and garnish
with the sliced olives.

SOPA MEXICANA


1 chicken breast (with skin and bone)
1 onion, halved
8 peppercorns
1 bay leaf
1 tab. lard (or veg oil)
1/2 cup tomato puree (i.e. POMI)
1 tab grated onion
2 quarts chicken broth (from above
breast ... a dd a bit of cubes if
necessary)
1/2 cup cream
2 avocados in strips
4 oz. cream cheese cubed
fried tortilla strips
chopped cilantro
salt and pepper

Cook the chicken breast in 3 quarts salted
water with the onion, peppercorns
and bay leaf. When tender, drain off stock
and dice.
Sautee the tomato puree and onion juice in the
lard. Add the strained
broth, season to taste, and let boil for 15
minutes. Remove from heat.
When ready to serve, stir in the cream. Ladle
into bowls and in small
dishes pass the chicken, avocado, cream
cheese, tortillas, and cilantro.

Variation: Before sauteeing the onion and
tomato, heat some lard (or veg
oil) and lightly brown some small pasta shapes
or fideos. Then, before they
burn, continue with the onion and tomato,
etc....

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

ENSALADA DE JICAMA

1 jicama (1 1/2 lbs) (substitute jerusalem
artichoke)
1 small cucumber, unpared
1/2 cup very thinly slivered mild red onion
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon crumbled dried chile de arbol
3 tablespoons vegetable oil
leaf lettuce

Pare the jicama and cut lengthwise into 8
wedges. Cut wedges crosswise in
1/8" thick slices.

Cut cucumber lengthwise in half, scoop out
and discard the seeds. Cut
halves crosswise in 1/8" thick slices.

Combine jicama, cucumber and onion in a
large bowl and toss lightly to mix.

Mix the lime juice, lime rind, garlic, salt and
chile in a small bowl.
Gradually add the oil, whisking continously,
until dressing is thoroughly
blended.

Pour the dressing over the jicama mixture and
toss lightly to coat.
Refrigerate, covered, 1-2 hours to blend
flavors before serving. Do not
leave over night as the onion will overpower
the rest of the vegs.

To serve, line a shallow salad bowl with the
lettuce leaves and spoon salad
over them. Garnish with lime wedges.



AVOCADO, OLIVE AND TOMATO SALAD

2 ripe tomatoes, cut into 8 wedges each
1 can whole black olives, drained
4 green onions, coarsely chopped
Juice of 1 lime
2 Tbs extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
2 large avocados, peeled and cut into
1/2 inch dice
2 Tbs chopped cilantro

In large bowl, toss together tomatoes,
olives, onion, lime juice, oil, salt and pepper.
Gently stir in avocado and cilantro and serve.


BLACK BEAN AND CORN SALAD

2 cans drained, rinsed black beans
1 can whole corn, drained
1 red pepper, chopped
4 green onions, coarsely chopped
1 can whole black olives, drained
2 Tbs chopped cilantro
Salsa to taste (about 1/2 jar)

In large bowl, toss together everything
and taste for seasoning, adding more salsa if
desired.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CHILAQUILES (Red W/Chicken)

10 corn tortillas, halved and cut into 1/2
inch strips
2 large poblano pepper
1 1/2 pounds chicken, breasts or thighs
2 cups chicken broth
1/4 cup white wine
1 bay leaf
1 medium onion, chopped
14 ounces (about 1 1/2 cups) chopped
tomatoes
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese

Heat 1/2 inch of oil over medium heat
and add tortilla pieces in batches. Fry until
light golden brown. Drain on paper towels.

Roast poblano peppers over a gas
flame or under a broiler,
turning, until blistered and charred, 5-10
minutes. Place in bag to steam for about 5
minutes. Rub skins off, remove seeds and
veins. Rinse and pat dry. Cut into strips 1/4
inch wide and 2 inches long.

Place chicken in pan with broth, wine,
and bay leaf. Bring to boil over medium-high
heat, reduce to low, cover and cook
12-14 minutes. Let cool in broth. When
cool, pull meat off bones and shred. Discard
skin and bones and reserve 1 cupbroth for
sauce.

Heat 2 Tbs oil in pan over medium heat
and add onion,cooking with stirring for 3
minutes until it begins to brown. Add tomatoes
and cook, uncovered, stirring frequently, until
liquid almost evaporates, about 5 minutes.
Add reserved 1 cup broth, poblano, pepper
strips, and cream. Cook 5 minutes.

Preheat oven to 350F. Place 1/2 of
tortilla pieces in bottom of greased 2 1/2 qt
casserole. Spoon on 1/2 of chicken and 1/2 of
tomato sauce. Repeat layers. Top with
shredded cheese. Bake, uncovered, in
oven 20 mminutes or
until cheese is melted and casserole is
heated through.
Serves 6.

ENCHILADAS SUISSES

4 poblano or Anaheim peppers
2 pounds tomatillos, husked, rinsed, and
quartered
2 Tbs chopped onion
1/2 cup cilantro sprigs, lightly packed,
plus 2 Tbs chopped
2 serrano peppers, chopped
1 tsp dried oregano
1/2 cup chicken broth
1/2 to 1 tsp sugar
1 1/2 tsp salt
1/4 cup vegetable oil
12 corn tortillas
1 poached, shredded chicken
2 cups shredded Monterey Jack cheese
4 scallions, finely chopped
1/2 cup sour cream
2 Tbs milk

Broil peppers or roast over gas flame
until charred all over. Place in paper bag and
steam 10 minutes. Peel off blackened skin
and rinse under cold running water. Cut
peppers open, discard stems and seeds.
Coarsely cut up peppers.
In food processor, combine cut-up
peppers, tomatillos,onion, cilantro sprigs,
serrano peppers, oregano, chicken
broth, 1/2 tsp sugar and salt. Puree
until smooth. Transfer to saucepan, partially
cover and cook over medium-low heat, stirring
often, 10 minutes. Add rest of sugar if too
tart. Set green sauce aside.

Preheat oven to 350F. In skillet, heat
oil over medium-high heat. Soften tortillas, 1
at a time, by dipping them in hot oil on both
sides 2-3 seconds. Drain between layers of
paper towels. When finished, place 1
tortilla on a plate. Put about 1 Tbs green
sauce and 2 Tbs shredded chicken on
lower third of tortilla and roll up. Place
seam side down in a 9x13 inch baking dish.
Continue until all are filled and rolled. Pour
remaining cooked green sauce over all. Cover
top with shredded cheese and scallions.

Bake, uncovered, 15-20 minutes, or
until enchiladas are heated through and
bubbly. In a samll bowl, stir together
sour cream and milk. Drizzle over casserole.
Sprinkle cilantro on top and serve.
Serves 12


CHILAQUILES (Green)

2 cups vegetable oil -- for frying
12 corn tortillas -- 1/4" wide strips
1 1/2 cups sour cream
1/2 cup onion -- minced
2 cloves garlic -- minced
2 tablespoons cilantro -- finely
chopped
1 pound manchego or queso
fresco cheese -- shredded

Tomatillo Sauce:

1 pound tomatillos -- husked &
rinsed
3/4 cup onion -- finely chopped
2 cloves garlic
2 fresh jalapeno or serrano
chiles -- stemmed
1/2 cup fresh cilantro -- packed
1 teaspoon sugar
salt


Preheat the oven to 325 degrees. In a large
heavy saucepan, heat the oil to
350 degrees. Working in batches, fry the
tortilla strips until crisp, about
1 minute. Transfer with a slotted spoon onto
paper towels to drain. Let cool.

In a small bowl, combine the sour cream,
onion, garlic and cilantro.

In a large bowl, toss together the cheese and
tortilla strips. Spread
evenly in a 3 quart baking dish. Spoon the
sour cream mixture over the top.
Bake for 25 minutes or until heated through.

Meanwhile, in a small nonreactive saucepan,
reheat the tomatillo sauce.
Pour the warm sauce over the casserole and
let sit for about 2 minutes
before serving.

Tomatillo Sauce:
Place the tomatillos in a medium non-reactive
saucepan and add water to
cover. Bring to a boil over high heat and cook
until the tomatillos turn a
dull olive color, about 5 minutes. Drain,
reserving 1 cup of the cooking
liquid.

Place the tomatillos in a blender with the
reserved 1 cup cooking liquid,
the onion, garlic, chiles, cilantro and sugar.
Season with salt and blend
until smooth. Serve warm or at room
temperature.

For tomatillo sauce with cream, heat 1 1/2
tablespoon of unsalted butter or
vegetable oil in a medium nonreactive
saucepan until sizzling hot. Add the
sauce and 1 cup of light cream and cook over
moderately high heat until
thickened and reduced to 3 1/2 cups, about 10
minutes. Remove from the heat.

NOTES : The tomatillo sauce can be made
either with or without cream
depending on how rich you want it.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CHILE RELLENOS

6 Anaheim or Fresno chiles (even better are
poblano chiles, if available)
3 eggs, separated
3 tbsp (45 ml) white flour (plus extra flour for
rolling the rellenos)
3 tbsp (45 ml)water
Olive oil, for frying
For the filling: Monterey Jack cheese or other
mild cheese cut into long,
thin strips (A mild goat cheese also works
nicely.)
For the topping: mild salsa (either home-
made or La Victoria brand),
coriander (for garnish)


To prepare the chiles:
1. Put the chiles on a cookie sheet and place
under the broiler until the
skins turn black. Turn each chile as it
blackens in order to achieve an
even blackening over the whole chile. (Where
the chile does not blacken,
the skin will not peel off, which will prevent the
flour and egg batter
from sticking at a later point.)
2. As each chile finishes blackening, place the
chiles in a paper bag for
10 minutes. (If a paper bag is not available,
the chiles may be placed on
a plate and covered with a towel.)
3. One by one, take the chiles out of the bag
and remove the skin.
4. Once the skin is removed, cut off the stem
at the top. Very gently
make a 4-centimeter slit at the top and
carefully remove the seeds. (The
seeds make the chiles hot; thus, by removing
the seeds, you remove the
hotness of the chile. While a large slit makes
it easier to remove the
seeds, a smaller slit will help the rellenos to
hold together better during
stuffing and frying.) Another common
technique is to leave the stem on the
relleno, and to make the slit directly below the
stem.

To make the rellenos:
5. Gently stuff the chiles with the cheese.
6. Roll each chile in white flour. Set aside on
a plate. Also, begin to
heat up the salsa.
7. Whisk the egg yolks with the 3 tbsp. flour
until fluffy. Add the
water. Set aside.
8. Beat the egg whites to stiff peaks.
9. Fold the yolk mixture gently into the egg
whites. (This makes a fluffy
relleno. If a more omelette-type of relleno is
desired, adjust the mix
with more flour and water.)
10. Place the salsa in a pan and simmer.
11. Heat about 1 cm. (or 1/3 inch) of olive oil
in a heavy pan that is
large enough to hold all six chiles. The oil
must be hot, almost to the
point of smoking. (Note: You can easily cut
down on the amount of oil by
using a non-stick pan. However, beware of
cutting the oil down to close to
nothing -- as I have done a few times --
because the rellenos will end up
dry and tough.)
12. Dip the chiles, one by one, into the egg
batter and place in the hot
pan. Fry until golden on both sides. (For the
best success, be sure that
the oil is hot and work as quickly as possible.
Also, an easy dipping
technique is to dip one side of the chile in the
egg batter, place the
chile in the pan with the dipped side down,
then spoon some of the egg
batter on top. That makes for a nicer-looking
relleno and is easier to
handle when the chile is extremely full of
stuffing.)

To serve the rellenos:
13. Place the rellenos on the plates. Top with
the warm salsa and a sprig
of coriander.

Serves six people


CHILES STUFFED WITH CHEESE

4 Anaheim or poblano chiles
1/2 cup shredded Monterey Jack cheese
1 cup tomato sauce or salsa

Roast peppers over flame or under
broiler to char skin. Place in paper bag to
steam for 5 minutes. Cool under running
water and remove skins. Cut off tops, rinse
andremove seeds. Dry. Fill each pepper
with about 2 1/2 Tbs cheese. Heat oil in skillet
and add chiles and cook, turning often, until
cheese just melts, about 1-2 minutes.

 
Sides Through Drinks

RECIPES: Sides Through Drinks
ARROZ A LA MEXICANA ARROZ A LA
MEXICANA - Mexican Rice

2 tablespoons lard or vegetable oil
1 cup long grain white rice - not
converted
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon salt
2 large tomatoes, peeled, seeded and
chopped
1 1/2 cups chicken broth

Heat the lard in a 10 inch skillet over medium
heat until hot.
Add the rice and cook, stirring constantly, until
rice turns opaque white,
about 2 minutes.Quickly add the onion and
saute over medium heat 1 minute. Stir in the
garlic, salt and add the tomatoes, stirring
constantly, about 2 minutes.Add the stock and
mix well. Over high heat, bring to a boil, then
reducethe heat to low. Simmer, covered, until
rice is almost tender, about 15 minutes.(at this
point you can stir in some peas, pimientos,
olives, etc...if you like)Continue cooking until
rice is tender and all water has been absorbed,
about2-4 minutes longer.Rice grains will be
slightly firm and separate, rather than soft or
sticky.

FRIJOLES REFRITO - Refried Beans

2 cups dry pinto beans (1 lb)
1 onion
1 garlic clove
bayleaf
1Tbs oregano
salt
a finely chopped serrano (little green) chili
(opt.)
water

Wash and pick over the beans. You can soak
them overnight, bring to a boil in salted water
and let them set for an hour or just go ahead
and cook them for a really long time.
Everyone has their own opinion about what
takes care of beans "side-effect." I've heard it
is a matter of your system being used to them
... if you eat beans regularly they don't bother
you.
Once you're ready to cook them, put beans,
chopped onions and chopped garlic. bayleaf,
chili and seasonings into a heavy pot. Cover
by an inch with fresh, cold water and bring to a
slow boil. Cover and simmer slowly continuing
to add water as the beans expand, but never
so there's more than an inch coverage. If
you've used canned tomatoes recently you
could use the juice for part of the water. Let
them cook for as long as you can ... several
hours ... until they are quite soft but not falling
apart. It's real hard to over cook them!!!

You can dress them up from here with some
sautéed onion, garlic and tomato. Add a little
lard or oil to your sauté with a few tablespoons
of cooked beans. Mash well and return to the
rest of the beans to thicken it up. This is a
tasty bean dish served up in a bowl.

Or... you can turn the beans into refried beans.

To refry beans:

To lard or not to lard ... authentic beans are
made with lard!!! You can make them with oil,
or even fat free, but they will not taste the
same. They may still be good, but not the
same.

The amount of lard depends on how rich you
want them and whether or not you want to add
cheese. I use 1+ Tbs. per cup of cooked
beans. The beans should be hot to begin with.
If they aren't, heat them up! When they're
hot, bring some lard to almost the smoking
point in a clay cooking dish. (Or use a heavy
metal one) Add the beans carefully but all at
once. They will sizzle!!! Cook for a few
minutes and begin mashing. A potato masher
works fine although authentically it is done
with a wooden spoon. Season to taste with
salt and add as much shredded jack cheese as
the diet will allow. Serve in a side bowl ... in
my mother-in-law's house they never put
beans on the plate. Don't know why ... does
anyone else?

In a pinch you can use canned pintos ...Sun
Vista are very good. Try to cook them a little
more with the can liquid before you begin the
frying process, and add your own seasoning,
chili, etc. These usually need more cheese to
make them taste wonderful!


FLOUR TORTILLAS
These are a bit untraditional but easy to make
by hand and don't include lard.

2 cups flour
1/4 cup Mayonnaise (yeah,I know it sounds weird)
1/2 tsp. baking powder
1 tsp. salt
1/2 cup milk

Don't use non-fat products, since the tortillas
need fat and this is where it comes from. I've
tried it and it doesn't work. They turn out like
CDs.

Mix flour, salt, baking powder, mayo until well
blended. Pour milk (or water) over and make
a soft dough. Knead for about 5 minutes by
hand or do everything in your bread maker
and let it run for 5 minutes. Divide into about
2" balls and let them set for at least 5 minutes
to rest. This step is important the dough won't
roll out! Roll out the dough on a lightly floured
board and cook on a pre-heated medium hot
griddle for a minute or so on each side. Keep
warm. This recipe works great in the electric
tortilla maker, too. Follow those cooking
directions.

CORN TORTILLAS

You must use Masa Harina de Maiz ... This is
a specially ground corn ... it is NOT the same
as corn meal or corn flour!

These are easy to make with a tortilla maker,
but you must be quite skilled (or very brave) to
make them by hand.

4 parts Masa Harina
3 parts Warm Water

Mix well, it will seem soupy but the water gets
absorbed ... don't leave any out! Form into
balls about 1 1/2 inches in diameter. Let them
rest a few minutes. If you have a tortilla
maker follow those directions, if not, roll them
out between plastic wrapinto a 6 inch circle
and cook on a dry, medium hot, cast iron
griddle. 30 seconds on one side, then flip and
cook another 30-45 seconds. Keep warm in a
towel while you make the others.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CEBOLLAS YUCATECAS (YUCATAN
ONIONS)

1 large red onion
2 cups boiling water salted with 1 tsp
salt
2 Tbs white vinegar
1/2 cup Bay Leaf Tea (see note)
1 clove garlic, mashed
1 tsp crushed oregano leaves
6 peppercorns
1/2 tsp salt

Peel onion. Cut in half through stem
end and slice thinly into half moon shaped
slices. Place in a strainer and pour
boiling water over them to blanch.
Drain. Place in a small bowl and set side. In
a small saucepan boil the vinegar, bay leaf
tea, garlic, oregano, peppercorns, and salt for
1 minute. Pour over blanched onions and
let stand until cooled, stirring once or twice so
that all of the onions get the marinade. After
using, reserve the liquid to make another
recipe.

Note: Bay Leaf Tea-Combine 3 bay
leaves and 2 cups water in a small saucepan
and bring to boil. Reduce to 1 cup, remove
from heat, steep until deep, dark color.
Remove bay leaves and use as directed.



CAULIFLOWER WITH CARROTS &
JALAPENOS

1 medium head of cauliflower,
separated into 1-1/2 inch florets
1 tsp salt
1 Tbs butter
2 Tbs olive oil
1 small carrot, peeled and coarsely
shredded
1/2 tsp ground cumin
2 pickled jalapeno peppers, seeded and
minced
3 scallions, chopped



In a large saucepan of boiling water,
cook cauliflower over medium heat until crisp-
tender, about 3 minutes. Drain and place in a
serving dish. Season with 1/2 tsp of salt.

In a small skillet, melt butter in olive oil
over medium high heat. Add carrot, cumin,
jalapenos, scallions, and remaining 1/2 tsp
salt. Cook, stirring, until carrot is limp, about 1
minute. Scrape carrot and seasoned oil from
skillet over cauliflower and serve.

ZUCCHINI WITH CORN AND CREAM
(Calabacitas con crema)

2 Tbs unsalted butter
1/2 medium onion, quarted and sliced
4 medium zucchini (about 1 pound), cut
nto 1/2 inch dice
1/2 tsp salt
1/4 tsp pepper
1 cup corn kernels
1 can (4 oz) diced green chiles
1/2 cup heavy cream

In a large skillet, melt butter over
medium heat. Add onion and cook, stirring,
until it begins to brown, 3-5 minutes. Add
zucchini, salt, and pepper. Stir to combine.
Cover and cook, stirring frequently, until
zucchini is barely tender, 3-5 minutes.
Add corn and diced green chiles. Cook,
uncovered, stirring, until corn is tender, about
2 minutes. Stir in cream and bring to a boil,
about 1 minute. Serve hot.


ZANAHORIAS BORRACHAS
(Drunken Carrots)

1 pound carrots, peeled, slice, parboiled
8 Tbs butter, melted
4 Tbs brown sugar
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup tequila

Arrange cooked carrot slives in a 1 1/2
quart baking pan. Mix the melted butter with
the remainder of the ingredients.
Pour over the carrots, cover, and bake
15 minutes in a 325F oven.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
FLAN DE VERACRUZ FLAN DE VERACRUZ

3/4 cup sugar
14 ounces canned sweetened
condensed milk
1 cup whipping cream
1/2 cup milk
4 eggs
1 cinnamon stick

Heat sugar in a 7 inch skillet over medium
high heat. When the sugar begins
to melt, reduce the heat to medium. Continue
to cook sugar, stirring
occasionally. When sugar is melted and
browned, immediately spoon over the
bottom and sides of a shallow 1 1/2 quart
baking dish. Set aside for
caramel to cool.
Preheat the oven to 325 F (165 C).
Combine condensed milk, cream, milk and
eggs in the blender. Process until
thoroughly mixed. Pour into the baking dish
lined with caramelized sugar.
Drop the cinnamon stick into the middle of the
mixture.
Place the baking dish in a baking pan. Pour
hot water into pan halfway up
the sides of the baking dish.
Bake about 1 hour 50 minutes or until a knife
inserted off-center comes out
clean.
Cover flan loosely with foil if necessary to
prevent excessive browning.
Remove baking dish from the pan of hot
water. Cool, then refrigerate at
least 3 hours.
To serve, run a knife around top edge and
invert flan onto a serving plate.
This flan is incredibly rich, so do not serve with
cajeta or whipped cream...


CAJETA DE CELAYA

2 cups cow's milk
2 cups goat's milk
2 teaspoons cornstarch
1/8 teaspoon baking soda
1 1/2 cups sugar
1 cinnamon stick
1 fig leaf
1 tablespoon sweet sherry (optional)

In a small bowl, blend 1 tablespoon milk,
cornstarch and baking soda.
Combine remaining milk in a large saucepan.
Bring to a boil. Stir in
cornstarch mixture, sugar, cinnamon stick and
fig leaf.

Boil, stirring constantly, until mixture thickens
and the bottom of the pan
can be seen clearly when a spoon is scraped
across it, about 1 hour. After
30 minutes of boiling and stirring, remove the
cinnamon stick and the fig
leaf. When the cajeta is very thick, stir in the
sherry, if desired. Cook
1 minute longer.

Pour into a heatproof container or a serving
dish and cool. The cajeta will
be soft, but not runny.

Use it as a topping for flan, ice cream, cakes,
toast, pancakes, or as a
filling for crepes.



LECHE QUEMADA

1 liter milk (I use FF powdered milk, doubling
the amount
of powder per quantity of water)
2 cups sugar
1 t vanilla

Put everything to boil, and when boiling
simmer. Mix often. Leave like
this many hours, the color will change, first
yellow, than light brown and
at the caramel color (the one that interests us).
Remove from stove, add
vanilla, mix so as not to get a skin. Takes a
little more than 2 hours.>>

Or a lazy substitute ....

LECHE QUEMADA SIN TRABAJO


1 can sweetened condensed milk
small metal rack
Large pot

Place can on rack in pot. Fill with water to
completely cover can by
an inch or more. Boil for 4 hours. Carefully
remove can and set in
refrigerator till cool. Open one end of can and
turn over onto plate,
open other end and push caramel through can
onto plate.

4 hours turns the milk into a rich brown solid
pudding. Less time will
leave it more syrupy. Spread onto dessert
bread or cookie or eat
plain. Use on frozen desserts or as frosting.

Share with many -- 1,100 calories per can!
Deadly good -- save for
very special occasions.

TORTA BORRACHA

1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
6 eggs, separated
3/4 cup sugar
1 stick butter, melted
1 tsp vanilla extract
Rum Syrup (recipe follows)

Preheat oven to 350F. Butter and flour
a 10 inch round cake pan. In a medium bowl,
combine flour, baking powder, and
salt. Stir or whisk gently until well
blended.

In a large bowl with electri mixer, beat
egg whites until foamy and white. Add 1/4 cup
sugar and beat util soft, shiny peaks form. In
a medium blowl with same beaters, beat
egg yolks with remaining 1/2 cup sugar
until thick and fluffy. Add egg yolks to beaten
whites and beat on low speed just until
blended, about 5 seconds. Using a spatula, in
3 additions, fold flour mixture carefully
into egg mixture. Drizzle melted butter and
vanilla over batter and gently stir to blend
ingredients into a smooth batter. Pour batter
into prepared cake pan.

Bake 25-30 minutes, or until cake is
lightly browned on top and a cake tester
comes out clean.
Remove cake from oven and set in pan
on a wire rack 5 minutes. Gradually spoon hot
rum syrup over hot cake until it is all absorbed.
Let cake cool to room temperature before
serving.

Rum Syrup:
2 cups sugar
1/2 cup dark rum

In medium saucepan, stir together sugar
and 1 1/2 water. Bring to a boil over medium
heat, stirring to dissolve sugar. Reduce heat
to medium-low and simmer 3 minutes.
Remove from heat. Stir rum into hot syrup
just before spooning onto cake.
Serves 12

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CANTALOUPE COOLER

1 medium cantalope
Juice of 1 lime
4 mint sprigs

Peel and seed cantalope and cut into 2
inch chunks. Put 1/2 of cantalope into blender
with 1/3 cup water and puree until
smooth. Pour into pitcher and repeat with
remaining cantalope.

Add lime juice to puree, mix and
refrigerate at least 1 hour. Serve with mint
sprig.


MEXICAN HOT CHOCOLATE

1 1/2 rounds Mexican chocolate,
chopped
4 cups milk

Put chocolate and milk in a medium
saucepan. Bring to boil over medium heat,
stirring constantly, until chocolate
melts. Beat until frothy with a beater.
Pour into mugs and serve.
Serves 4
Note: authentic Mexican chocolate
w/ cinnamon and vanilla and can be found
in Mexican markets.


MEXICAN COFFEE

1/2 cup packed dark brown sugar
2 cinnamon sticks
1 to 3 whole cloves
3/4 cup dark roast coffee, coarsely
ground

In a medium pan, combine brown sugar,
cinnamon sticks, and cloves. Add 4 cups
water and bring to boil over medium
heat, stirring, until sugar melts, 3 to 4
minutes.

Sitr in ground coffee, remove pan from
heat, cover, and let steep 5 minutes. Strain
coffee through coffee filter or sieve into a
server. Serve at once.
Serves 4


TOP SHELF MARGARITAS

for each serving ...

... rub the rim of a wide, frozen glass with lime
and dip into coarse salt.

Mix ...
1 part Cointreau
1 part Lime (or lemon) bar mix
2 parts Cuervo Gold Tequila
a squeeze of lime

For frozen : Put in a blender with ice and mix,
then pour ...

For Straight up: Shake with ice and strain ...

... into the frozen, salt rimmed glass.


TEQUILA-- HOW TO DRINK

1) Cut a lime into small wedges
2) Pour a shot of GOOD tequila
3) Lick the back of your hand between your
thumb and index knuckel (or have someone
special do it for you)
4) Salt the aforementioned area
5) Lick off the salt (this you must do yourself)
6) shoot down the tequila
7) bite into a lime wedge
smileys/bigeyes.gif say "ah-h-h-h-h!"
9) repeat as needed



MICHELADAS...It sounds funny, but try it....

beer
lime juice
salt
ice

Coat the rim of a tall glass with salt, then pour
about 1 part lime juice to
3 parts beer, add ice and serve.

ADIOS AMIGOS!!!!

 
Menu

BIENVENIDOS AMIGOS ... VENGAN CON NOSOTROS!!
Join the Muchachas y Muchacho de Cocina de
Mexico ...Bonnie, Sandra, Jim, Janet and Pat,
...por favor... for a long day of eating, drinking,
and laughing, ... and enjoying the company of
all our new "foodie" friends. We will be served
by dark eyed men in tight pants and
entertained by a beautiful Flamenco dancer in
a low cut black and red dress with lots of white
lace. The mariachis are in tune and the sun is
warm on our Huatulco terrace as we overlook
the Pacific. This is a big fiesta and the kitchen
staff is large. The macaws and parrots fly
from tree to tree ... but never over tables or
heads. The bougainvillea and palms quiver in
the breeze and the tiles are cool beneath our
feet. Sit back, let the sun warm your heart and
drift back with us into old Mexico ... "Ay, ay,
ay, ay, ... canta y no llores ..."


ANTOJITOS
Tomatillo Avocado Salsa
Fresh Tortilla Chips
Guacamole
Salsa De Sandra
Picadillo-Stuffed Empanadas
Albondigas En Salsa De Chipotle

SOUP
Sopa Mexicana

SALAD
Ensalada De Jicama
Avocado, Olive And Tomato Salad
Black Bean And Corn Salad

TORTILLA DISH
Chilaquiles (Red W/Chicken)
Enchiladas Suisses
Chilaquiles (Green)

EGG/CHEESE
Chile Rellenos
Chiles stuffed with cheese

MEAT
Carne Con Chile Colorado
Conchinita Pibil
Chorizo

FOWL
Mole Poblano
or
Mole Poblano De Dos Chiles
Black Bean And Chicken Chili

FISH
Huachinango A La Veracruzana
Filetes De Pescado Al Mojo De Ajo
Camarones

SIDES
Arroz A La Mexicana
Frijoles Refrito
Flour Tortillas
Corn Tortillas
Cebollas Yucatecas
Cauliflower With Carrots & Jalapenos
Zucchini With Corn And Cream
Zanahorias Borrachas

DESSERT
Flan De Veracruz
Cajeta De Celaya
or
Leche Quemada
or
Leche Quemada sin Trabajo
Torta borracha

DRINKS
Cantalope Cooler
Mexican Hot Chocolate
Mexicam Coffee
Marguritas (TBA)
Micheladas
Tequila

See sub-posting for the recipes!

Muchachas y Muchacho de Cocina de Mexico


ADIOS, AMIGOS ....
The sun is long down ... in fact the sky is
beginning to pink with tomorrow’s day ... the
dishes are cleared away but the chocolate is
still warm and some of the cognac and
kahlua bottles aren’t quite empty. The lights
are twinkling in the palm trees and the
mariachis still have a few quiet songs to
sing. Everyone has their feet up and their
guards down ... it is the finest part of the
evening. We have gathered as strangers with
a common love of good food and it’s creation.
We are parting as friends, having discovered
we share much more than that. Thank you, Gail,
for making this party possible!

Via con Dios, mi amigos!!!

Muchachas y Muchacho de Cocina de Mexico
Bonnie, Sandra, Janet, Jim, and Pat

 
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