Foods Recipes

-BETTIE COOPER VGXB82A 1 1/8 c Bread flour

1 1/8 c Whole wheat flour

1 ts Salt

1 tb Butter

1/2 c Raisins

1 ts Baking soda

1 c Buttermilk

2 tb Caraway seeds

1 1/2 ts Yeast

The only difference besides the whole wheat flour, is that this recipe has no sugar at all...wonder why!? My Panasonic machine has a setting for making Whole Wheat Bread and this recipe is for making the Whole Wheat Irish Soda Bread that I tried yesterday. It was a big hit!! BETTIE COOPER (VGXB82A)

1 tb Coriander seeds

1 tb Poppy seeds

1 tb Red mustard seeds

1 tb Cumin seeds

1/2 c Corn or peanut oil

2 tb Dried hot red chili flakes

1 tb Ginger, fresh; grated

4 Garlic cloves; ground to a

-paste 1 lb Pork, boneless; cut in 2"

-cubes 1 lb Beef, boneless; cut in 2 "

-cubes 1 ts -salt, to taste

1 c -Water

1/2 c Vinegar

"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial amount of oil be used in the preparation. For our purpose & without compromising the flavor, I have suggested that the excess oil be poured off before dining. Toasting & grinding the whole spice seeds is the old-time method & very effective in deriving the most flavor. However, I have also lightly toasted ground spices, which is an improvement over using them directly from the container. The recipe is one prepared by the Bhatia Christians of Calcutta, a group of Anglo-Indians who have intermarried with Bengali Indians." Lightly toast the coriander, poppy, mustard seeds, & cumin seeds in a dry skillet for 2 or 3 minutes until the aroma is released. Grind the seeds in a processor to a fine powder. Set aside. Heat the oil in a pan & add all the toasted dry spices, the chili flakes ginger and garlic. Stir fry over moderately low heat for 2 min. Add the meat & stir continuously for 10 minutes as the meat browns. Add the water, cover the pan & cook until the meats are tender, about 1 hour. When the meats have been fully tenderized, add the vinegar & continue to cook until the vinegar evaporates & the oil has risen. This is an indication that the vindaloo is ready. At this stage, all the oil may be poured off before serving. Serve warm with plain white rice & masoor dal. SERVES:6 Source: The Anglo-Indian chapter in _The Varied Cuisines of India_ by Copeland Marks posted by Anne MacLellan

1 lg Beet; W/Skin, Stemmed * OR

16 oz Beets; Drained And Cut Into

-1/2-Inch Dice, 1 Can 3 md Boiling Potatoes; Peeled

2 md Carrots; Peeled

1/4 c Onion; Chopped

3 md Dill Pickles; Cut Into 1/2

--Inch Dice 8 1/2 oz Peas; Drained, 1 Can

1/4 c Scallions; Chopped (Green

-Onions Will Do) 1/4 c Fresh Dill; Finely Chopped

Salt And Freshly Ground -Black Pepper; To Taste ----------------------------------DRESSING---------------------------------- 1 ts Dry Mustard

1/2 ts Sugar

3 tb Red Wine Vinegar

1/3 c Sunflower Or Corn Oil

Salt And Freshly Ground -Black Pepper; To Taste * Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings.

1 tb Vegetable Oil

1 1/2 lb Ground Pork

1 1/2 tb Sugar

4 1/2 tb Vietnamese Style Fish Sauce

1 1/2 tb Lime Juice

2 Serrano Chiles; seeded and

-chopped 1/4 c Garlic; chopped

1 1/2 c Shallots; chopped

1/2 ts Black Pepper

5 lg Tomatoes; seeded and chopped

1/4 c Tomato Paste

1 1/2 c Chicken Stock

Coriander Leaves Hot Steamed Rice Pour oil into a saucepan and place over high heat. Add pork and saute until lightly browned, about 5 minutes, breaking up lumps. Add sugar, 1 1/2 tb fish sauce, the lime juice and chiles. Cook 1 minute. Set aside

in a bowl. Put garlic, shallots, pepper and more oil if needed into the saucepan; fry over medium heat until fragrant. Add tomato and cook until reduced to a slightly lumpy sauce, about 5 minutes. Add pork, tomato paste, remaining fish sauce and chicken stock; simmer 10 minutes. Garnish with coriander. Serve over hot steamed rice. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

8 Eggs seperated

1 c Sugar

2 oz Semisweet choch melted coold

1/4 c Fresh orange jice

1 ts Grated orange rind

2 c Ground walnuts

1/3 c Cake meal

1/3 c Potatostarch

2 Oranges peeled sectioned

-------------------------------ORANGE FILLING------------------------------- 10 oz Jar Apricot preserves

1 Orange peeled and section

------------------------------CHOCOLATE GLAZE------------------------------ 1/2 c Orange juice

6 oz Semisweet chocolate broken

Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in high. Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate, orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold into yolk mixture. With clean dry beaters, beat whites untill foamy. Gradually beat in remaining 12 c. sugar untill stiff peaks form. Gently fold yolk mixture into beaten whites. Turn into tube pan and bake 55 to 60 min., untill cake tests done. Invert pan on rack and let cake hang untill completely cool. Remove from pan and slice cake in half horizontally. Spread orange filling over top of bottom half. top with second layer. Coat cake with glaze. Garnish with remaining 1 c. nuts and the orange sections. Orange filling melt preserves; stir in orange sections. cool 5 min. Chocolate glaze heat orange juice. remove from heat, add chocolate, stiring until melted smooth. cool 5 min.