Boudin (Festival) Recipe

INGREDIENTS:
3 cup of Water
1/2 lb Boneless pork, cubed
1/8 lb Pork liver
1/2 cup of Onion, chopped
1/4 cup of Green onion, chopped
1 teaspoon of Parsley flakes
1 teaspoon of Celery flakes
3/4 teaspoon of Salt
1/2 teaspoon of Black pepper
3/4 teaspoon of Red pepper
3/4 cup of Cooked rice
Sausage casing
DIRECTIONS:
Place water, boneless pork, and pork liver in a 2-quart saucepan. Bring
mixture to a boil over high heat. Reduce to a medium heat setting and
simmer until pork is tender. Remove pork and liver from stock. Grind pork
and liver (use food processor, if desired). Add onion, green onion, and
other seasonings to stock. Cook until onions are tender. Add ground meat
to vegetable-stock mixture. Cook until most of the water has evaporated.
Stir in cooked rice. Adjust seasonings, if desired. Stuff rice-meat
mixture into sausage casings. Prick casings 3-4 times each to prevent
bursting during cooking. Cook boudin in simmering water for 12 minutes.
Remove from water and serve.

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Brussels Waffles Recipe

INGREDIENTS:
1 3/4 cup of All-purpose flour
1/8 teaspoon of Salt
1 Bottle beer
1/4 cup of Oil
1 Egg, slightly beaten
1 tb Grated lemon peel
1/2 teaspoon of Lemon juice
1/2 teaspoon of Vanilla extract
DIRECTIONS:
These waffles are a crisp type and are often served for dessert
topped with sweetened whipped cream and strawberries. They became
famous at the Belgian pavilion at the 1962 New York World's Fair.ix flour and salt. Add remaining ingredients. Beat just until
smooth. Let batter sit 2 hours at room temperature or refrigerate
overnight. This makes the waffles more tender. Bake in a waffle iron
following manufacturer's directions. Spread the batter thin and bake
until crisp and browned. Serve for dessert or breakfast. Yield
depends on size of waffle iron. For example, one that makes 7-inch
rounds will yield 4 large rounds that separate into 16 sections. -

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Mirchi Fry (Chili Fried Meat) Recipe

INGREDIENTS:
ADLER FNGP13B
1 lb Steak chuck
1 Onion sliced
1 Garlic clove crushed
1 Ginger root;fresh 1-inch
Pi
2 Chilis slit lengthwise
(up
1 Pepper;green sliced
(option
Salt to taste
Lemon juice (1/2-1 lemon)
Oil for frying
DIRECTIONS:
*I don't like green pepper because it gives me heartburns, so I don't cook
with it. Cut the beef into very thin slices. Heat some oil in a frying pan
and fry the onion and garlic for about five minutes, add the ginger and
chilis, and fry well before adding the beef. Fry the beef well till brown
on all sides. Add salt and the sliced green pepper. Fry for one minute
then add the lemon juice and cook, covered till tender. This is a dry dish
and should have little or no gravy. It you feel it is too dry, sprinkle a
little water into the pan. From Indian Cooking for Pleasure by Premila Lal.
Formatted for by Karen Adler
Recipe By :
DIRECTIONS:
From:
Date:
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
DIRECTIONS:
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Raisin Scones Recipe

INGREDIENTS:
1/2 teaspoon of Saffron Threads
3/4 cup of Buttermilk (180ml)
2 cup of Whole wheat flour (260g)
6 tb Butter, in pieces (75g)
4 teaspoon of Baking powder
1/2 teaspoon of Salt
1 tb Lemon juice
2 tb Sugar
1/2 teaspoon of Ground cumin
1/2 cup of Raisins (120g)
g Zest of one large orange
DIRECTIONS:
Cumin and saffron combine here with raisins to make a heavenly
version of this popular breakfast bread
Steep saffron in lemon juice for 20 minutes. Sift together dry
ingredients. Cut butter into flour coarsely. Add raisins and zest,
mix well. Add saffron to milk, mix well, then add to flour to form
dough
Before lifting dough from work bowl, flour a surface large enough to
make about a 9-inch circle. Preheat oven to 450F (232C). With a
floured knife blade, cut the dough into 8 wedges. Transfer the dough
onto a greased cookie sheet and bake for 15 to 20 minutes until
browned and cooked through. Serve warm
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987
Posted by Stephen Ceideberg; March 30 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
DIRECTIONS:
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Begun Pora Recipe

INGREDIENTS:
1 md Eggplant
2 tb Vegetable oil
1/4 teaspoon of Kalonji seeds
2 each Green chiles
1 cup of Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 teaspoon of Green chile, seeded & minced
1/4 teaspoon of Turmeric
1/2 teaspoon of Salt
1/2 teaspoon of Sugar
1/2 cup of Tomatoes, chopped
1 tb Cilantro, chopped
Green onions, for garnish
DIRECTIONS:
Smoke or roast the eggplant. Mash & set aside
Heat oil in a skillet & when hot add the kalonji seeds along with the
whole chiles. Fry for a few seconds & then add the onion & cook
until it is richly browned. Add garlic & ginger & stir a few times.
Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer,
covered, until the toamtoes disintegrate & you're left with a thick
sauce. Discard whole chiles if desired
Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally
to prevent it sticking. Remove from heat & let it sit 15 minutes.
Garnish with green onions & serve
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region" -

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Italian Pork Sandwiches Recipe

INGREDIENTS:
2 lb Ground pork
1 cn (15-oz) tomato sauce
1 1/2 cup of Chopped onion
1 cn (8-oz) pizza sauce
3 Cloves garlic, minced
2 tb Vinegar
1 tb Worcestershire sauce
1/2 teaspoon of Salt
1/2 teaspoon of Fennel seed
Few dashes bottled hot
-pepper sauce
Individual hard rolls, split
3 cup of Shredded mozzarella cheese
-(12 oz.)
DIRECTIONS:
In large skillet quickly brown half the pork at a time; drain well.
Transfer meat to crockery cooker. Stir in tomato sauce, onion, pizza sauce,
garlic, vinegar, Worcestershire sauce, salt, fennel, and hot pepper sauce.
Cover and cook on low-heat setting for 8 to 10 hours. Fill hard rolls with
meat mixture; sprinkle shredded mozzarella atop. Makes 15 to 20 sandwiches
all above recipes from Better Homes and Gardens Crockery Cooker Cook Book
DIRECTIONS:
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
on Jul 11, 1997
DIRECTIONS:
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Carrot Cheesecake Recipe

INGREDIENTS:
-CRUST-
1 cup of Graham cracker crumbs
3 tb Sugar
1/2 teaspoon of Ground cinnamon
3 tb Butter
DIRECTIONS:
FILLING
3 pk (8-oz) cream cheese;
-softened, divided
1/2 cup of Sugar
1/2 cup of Flour; divided
4 Eggs
1/4 cup of Orange juice
1 cup of Finely shredded carrots
1/4 cup of Raisins
1/2 teaspoon of Ground nutmeg
1/4 teaspoon of Ground ginger
DIRECTIONS:
TOPPING
1 tb Orange juice
1 cup of Sifted powdered sugar
DIRECTIONS:
From: Janet Morrissey
DIRECTIONS:
Date: 16 Apr 1995 21:39:45 -0600
DIRECTIONS:
Heat oven to 325F. Mix crumbs, sugar, cinnamon, and butter and press onto
bottom of a 9-inch springfrom pan. Bake for 10 minutes. Increase oven
temperature to 450F. Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup
flour at medium speed until well blended. Add eggs, 1 at a time, mixing
well after each addition. Blend in juice. Add combined remaining flour,
carrots, raisins, and spices and mix well. Pour over crust. Bake for 10
minutes and then reduce oven temperature to 250F and continue baking for 55
minutes. Turn off oven and let cheesecake cool for one hour inside cooling
oven. Loosen cake from rim of pan. Let cool completely and then
refrigerate. Beat remaining 1/2 package cream chees and juice until well
blended. Gradually add powdered sugar, mixing until well blended. Spread
over top of cheesecake. Garnish with additional raisins and orange zest or
shreedded carrot, if desired
REC.FOOD.RECIPES ARCHIVES
DIRECTIONS:
/DESSERTS
DIRECTIONS:
From rec.food.cooking archives. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey
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