Foods Recipes

3 oz Cauliflower florets

3 oz Carrots, julienned

1 Green pepper, diced

4 oz Green peas

4 oz Almonds

2 oz Cashews

1 md Onion, chopped

1/2 c Water

1/2 c Vegetable oil

2 ts Black pepper

2 ts Chili powder

1 lg Potato, boiled & diced

1 lg Tomato, diced

2 ts Mint

Salt, to taste Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside. Grind the almonds, cashews, and onions with water to create a smooth paste. In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese). Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings. From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas

2 1/2 lb Veal, lean

4 tb Oil

4 Onions

Salt Pepper 1 Salad Cucumber

1 Tomato, firm

1 bn Dillweed

3 1/2 oz Sheeps Cheese

1 Flat Bread, ready to bake

1. Cube the veal meat into big cubes and fry portions brown in the hot oil.

2. Peel and cube onions and add to meat and saute shortly.

3. Season good with salt and pepper. Cover and simmer 40 min.

4. Peel cucumber, cut lengthwise and remove seeds,cut into cubes.

5. Add to the meat and let simmer another 20 min.

6. Wash and chop dillweed finely.

7. Peel and cube tomato.

8. Crumble the cheese and mix with tomato and dill and sprinkle over meat,

shortly before serving. 9. Bake the flat bread in the oven and serve with the meat and serve with a

good red wine.

2 c Water, cold

1 lb Apples, cored, peeled &

- cubed 3/4" 1 lb Pears, cored, peeled, &

- cubed 3/4" 1/2 lb Cheeries, pitted

1/2 lb Plums, pitted

1/2 lb Peaches, peeled, pitted, &

-cubed 3/4" 1/2 c Bread crumbs, soft & fresh

1 T Fresh lemon juice

1 1/2 T Grated lemon rind

1/4 c Raspberry jam or preserves

1/2 c Sugar

3/4 c White wine, sweet

1 c Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind in large pot. Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes. Puree this mixture in a blender then add the jam, wine, & cranberry juice. Mix well then refrigerate. Serve when well chilled. Note: Apple dumplings may be served in this soup.

1 lb Chinese turnip

1 Scallion

1 tb Fresh ginger

2 c Water

2 tb Salt

2 Cloves garlic

1 ts Sugar

1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2

inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight. 2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a

separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week. From: The Korean Cookbook, By Judy Hyun.

1 9-inch sponge cake layer

3/4 c Dry sherry

2 pk Frozen raspberries

2 pk Frozen peaches

Chilled custard sauce 2 Egg whites

1 c Heavy cream

1 tb Sugar

1/2 c Toasted slivered almonds

Custard Sauce 2 c Milk

6 Egg yolks

1/4 c Sugar

Pinch of salt 1 ts Vanilla extract

This is a wonderful recipe. It calls for frozen fruit, but I don't see why you couldn't substitute fresh fruit if available. Thaw and drain fruit. Slice sponge cake into three thin layers. Place one layer in the bottom of a serving bowl. It should be flat-bottomed and about 10 inches across and five inches deep. If you have one of glass, use it because the layers of the trifle look very pretty. Sprinkle the cake layer with one-quarter cup sherry. Spread about 1 third of the raspberries and peach slices on top. Pour one-third of the custard over the fruit. Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish. To make the topping, beat egg white until stiff and in a separate bowl, whip cream. Stir sugar into cream and gently fold in beaten egg white. Mound cream and egg white mixture over the top of the trifle. Garnish with raspberries and toasted almonds. Refrigerate until ready to serve. Custard Sauce: Scald milk in a double boiler. Meanwhile, beat egg yolks and add sugar and salt. Pour a little hot milk into the egg yolk mixture, beating with a fork, and then stir into the rest of the milk. Place over simmering, not boiling, water and cook -- stirring until the mixture coats a metal spoon. Pour the cutard into a bowl and stir in the vanilla. Cover and refrigerate for one hour or until thickened before adding to trifle. From: Sandee Eveland