10 servings
MMMMM———————MIX AND LET STAND————————–
2 c Boiling water
2 c TVP flakes or Chunks
2 tb Ketchup

MMMMM————————–PREPARE——————————-
1 lg Onion, chopped
1 lg Green pepper, chopped
2 Cloves garlic, chopped
1 Jalepeno pepper, chopped
2 tb Olive oil
2 tb Chili powder
2 ts Cumin
2 ts Oregano
1/2 ts Cayenne
2 28oz cans chopped tomato
2 16oz cans kidney beans
2 c Hot water OR vegetable broth
16 oz Package frozen corn kernals

1) Pour 2 cups boiling water over TVP chunks and ketchup and let
stand 10 minutes. 2) Heat a large dutch oven. Add olive oil. Over
medium heat saute the onions, pepper and garlic a few minutes.
Sprinkle the spices over the TVP and stir with a fork. 3) Add the TVP
to the pan and cook a few minutes. Stir in the beans, tomatoes and
water or broth. Cover and simmer 30 minutes to one hour. Taste and
add salt if desired. Add the frozen corn during last 15 minutes. PER
SERVING: Calories: 198, Protein: 14gm, Carbohydrate: 31gm, Fat: 3gm
FROM The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for
Meal Master by Susan Grabowski on 5/7/93

Source

6 servings
2 oz butter
2 1/2 lb rabbit, stewing veal or
-chicken joi; nts
1 lb leeks, thickly sliced
4 cloves garlic, chopped
-finely
6 oz pot barley
3 3/4 c water
3 tb wine vinegar
2 bay leaves salt pepper
1 tb dried sage

In 7th century England, herbs were one of the few flavourings available to
cooks and were used heavily…

Melt the butter in a heavy pan and fry the meat with the leeks and garlic
till the vegetables are slightly softened and the meat lightly browned. Add
the barley, water, vinegar, bay leaves and seasoning. bring the pot to the
boil, cover it and simmer gently for 1 – 1 1/2 hours or till the meat is
really tender and ready to fall from the bone. Add the sage and continue to
cook for several minutes. Adjust the seasoning to taste and serve in
bowls– the barley will serve as a vegetable.

Source

6 servings
1 T Unsalted butter
1 T Peanut oil
1 x Large red onion, sliced
1/2 c Sour cream
1/2 c Mayonnaise
1/4 t Salt
1/4 t Cayenne pepper
1 t Red pepper flakes
1/8 t Tabasco sauce
1 x —–crackers or chips——

Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips.

Source

8 Servings
1 lg Onion, finely chopped
3 md Carrots, sliced
1 md Turnip, peel & chop
1/3 c Pearl barley, rinse & drain
3 lb Lean, boneless lamb, trim – cut into 1″cubes
1/4 c All purpose flour
1/2 ts Each pepper & dry marjoram
1 cn Beef broth (14+oz.)
8 oz Green beans, cut 1″ lengths
1 1/2 c Shelled fresh peas or thaw
1 1/2 cp. frozen tiny peas
Salt

In a 3 quart or larger electric slow cooker, combine onions, carrots, turnip, and barley. Coat lamb cubes with flour, then add to cooker and sprinkle with pepper and marjoram. Pour in broth. Cover and cook at low setting until lamb is very tender when pierced (7+ – 8+ hrs).

When lamb is almost done, cook beans. Bring about 4 cups water to a boil in a 2 1/2 – 3 quart pan; add beans and cook uncovered, until just tender to bite (4-7 minutes.) Drain well.

Skim and discard fat from stew, if necessary. Stir in beans and peas. Increase cooker heat setting to high; cover and cook until peas are tender to bite (8-10 minutes). Season to taste with salt.

“Members of a northeastern Oregon cooking club devised this homey dish to celebrate their region’s abundance. Serve the tempting medley of lamb, barley and vegetables with new potatoes.” Source: Sunset Crockery CB

Source

2 Servings
Stephen Ceideburg
1.00 lb Medium shrimp, peeled,
-deveined, tails left on
0.50 ts Salt
0.25 ts Turmeric
0.50 ts Mustard seeds
1.00 ts Cumin seeds
4.00 Whole garlic cloves, peeled
1.00 Half-inch piece fresh
-ginger, peeled
2.00 Dried red chiles, stemmed
1.00 tb Lemon juice
2.00 tb Mustard oil or light olive
-oil
1.00 c Finely chopped onion
1.50 c Chopped tomato
0.25 c To 1/2 cup water
Freshly cooked basmati or
-long-grain rice

This dish was popular with the Bengal Lancers regiment around the
turn of the century. For a change of pace, try it over pasta or
Indian basmati rice.

Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and
set aside for 15 minutes.

Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a
blender and puree. Set aside.

Heat oil in a large heavy skillet over medium-high heat. Add onions
and cook until soft, about 3 minutes.

Add pureed spice mixture. Cook, stirring, until fragrant, about 5
minutes.

Stir in tomato and cook until soft. Add shrimp, stir gently to coat
them evenly.

Pour in the water and bring to a boil, stirring constantly.

Reduce heat to medium, cover, and cook until shrimp are just opaque,
about 5 minutes.

Mound rice into heated serving plates. Spoon curry over and serve.

Note: Basmati rice has a distinctive nutty flavor. It is available at
Indian, Middle Eastern, some specialty food stores and supermarkets.

PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g
carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg
sodium, 3 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

Source

4 Servings
2 lb Red Snapper
Chicken – can be used
-instead of fish.
1/2 ts Salt
1 tb Achiote Paste*
1 ts Oregano
5 Garlic cloves, peeled
6 Peppercorns, ground
4 tb Seville Orange Juice*
3 tb Water
Olive Oil

*If you don’t have achiote paste, substitute 1 T. annato seed,
ground.* If you don’t have Seville orange juice, substitute 2 T
orange juice and and 2 T cider vinegar. Combine all ingredients
except fish and olive oil in a blender. Blend completely to a paste.
Smear the paste onto the fleshy side of the snapper.
Allow to marinate overnight. Heat up a charcoal grill. When ready,
coat each piece of snapper in olive oil. Then cook approximately 7-10
minutes per side, depending on thickness.

****Use Chicken instead of fish. It tastes good. ****Use a stove top
grill if you don’t want to BBQ.

Originaly posted in Prodigy by Melanie Miguel.

Source

1 Servings
2.00 tb Olive oil
3.00 Garlic cloves finely minced
2.00 Habs finely minced
0.50 lb Aparagus; cut into 1 inch
-pieces
0.50 lb Shrimps; (prawns)
0.67 c Chicken broth
1.00 Lemon; and grate the peel ,
-juic
2.00 ts Freshly grated ginger
1.00 tb Corns starch disolved in:
1.00 tb Water

Salt and freshly ground pepper to taste, also a little sugar if sour!
Cook about 8 ozs of linguine to ala dente and keep warm. Heat a
skillet or a wok and add the olive oil, then add the garlic, peppers
and the asparagus, and stir fry for about two minutes, then add the
prawns, and cook until just pink…combine the broth, lemon juice,
lemon zest, ginger and the cornstarch, water mix, and add this to the
wok, stirring until it thickens a little…place the pasta in a large
pasta dish and add the contents of the wok to it tossing well, and
serve immediately….freshly grated parmesan or romano on top. This
is a great dish, all the flavors come through, including the habs.

Posted to CHILE-HEADS DIGEST by Doug Irvine
on Nov 10, 1998, converted by MM_Buster v2.0l.

,

Source

4 Servings
24.00 lg Shrimp – (1 1/2 lbs);
-peeled, tails on
1.00 ts Cracked black pepper
1.50 ts Bayou Blast; see * Note
2.00 ts Olive oil
8.00 tb Worcestershire sauce
Juice of 2 lemons
4.00 tb Shrimp stock
4.00 tb Chilled butter; cut in 8
-pieces
Tabasco sauce
Jalapeno Biscuits; see *
-Note

* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” and
“Jalapeno Biscuits” recipes which are included in this collection.

Toss shrimp with 1/2 teaspoon of the pepper and half of the Bayou
Blast. Heat oil in a large skillet over high heat. When oil begins to
smoke, add shrimp and sear first side 1 1/2 minutes. Turn shrimp and
immediately add Worcestershire, lemon juice and shrimp stock. Stir in
remaining pepper and Creole seasoning. Remove skillet from heat and
add butter, 1 piece at a time, stirring constantly until it is fully
incorporated, and a few drops Tabasco, to taste. Divide shrimps among
4 plates, top with a spoonful of sauce and serve with Jalapeno
Biscuits alongside. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK – (Show # EE-022 broadcast 03-03-1997) Downloaded from their
Web-Site – http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

03-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Source

3 Servings
0.50 c Olive oil
2.00 Garlic cloves
1.00 Small onion
1.00 Green pepper
1.00 lb Raw shrimp;peeled \& deveined
0.75 c Tomatoes
1.00 pn Saffron
1.00 tb Salt
0.50 ts Yellow food coloring
2.00 c Water
1.00 c Rice
0.50 c Green peas; tiny
1.00 cn Pimentos; small jar
1.00 Parsley

Heat olive oil and saute the chopped garlic, onion, and green
pepper. When half done, add the shrimp. When shrimp turn pink, add
the tomatoes, saffron, salt, coloring and water. When mixture starts
boiling, add 1 cup rice. Bake in oven at 350 deg. for 15 minutes.
Garnish with peas, pimiento and parsley leaves.
From: “The Gasparilla Cookbook”
Recipe from: The Columbia Restaurant; Tampa, Fl

Source

1 serving

2 c Sugar
2 Squares (2 oz) unsweetened chocolate
1 c Light cream
1 tb Butter

Fudge was popular in the 19 th cntury at women’s colleges. These recipes come froma booklet in 1905.

Combine sugar, coarsely chopped chocolate, and cream. Cook over moderate heat, stirring only until sugar and chocolate have melted. Continue cooking until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, add butter, and cool slightly. Beat until fudge begins to harden, then transfer to a buttered platter. Cut into squares before the fudge is absolutely firm.

Makes a little more than 1 pound.

VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is removed from the heat.

Source