Some World Food Recipes

1 lb Sweet butter and 1/4 pound

-cream cheese, to make a -smooth mixture. Put 3 pounds dry pot cheese through a very fine sieve and blend it well with Beat 8 egg yolks with 1-1/2 pounds granulated sugar and combine this mixture with the cheese. Add 2 cups heavy cream and mix well. Add 1/4 pound each of chopped, blanched almonds and mixed candied fruits and raisins. Flavor with the seeds scraped from 2 vanilla beans and mix until the fruits are evenly distributed. Line a pyramidal paskha form with a fine cheesecloth wrung out of cold water. Pour the mixture into the form and fold the cheesecloth to cover the bottom of the cake. Weight the cheese down well and allow it to drip for 24 hours. A deep flowerpot with a hole in the bottom for drainage makes a satisfactory paskha mold. Unmold the paskha and decorate it as you wish. Paskha is traditionally servied with kulich, the Russian Easter bread. From: The Goourmet Cookbook Volume II Shared By: Pat Stockett

Bones, lamb 3 tb Oil, olive

1 md Carrot, chopped

2 md Shallots, minced

1 Celery, stalk, chopped

1 tb Parsley, minced

4 md Tomatoes, peeled, seeded

-- chopped 1/2 c Wine, white

1/2 c Stock, veal

Brown the lamb bones in the oil and add the rest of the ingredients. Bring to a boil and reduce the heat to simmer for 30 minutes. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

3 Egg yolks

1 ts Vanilla extract

5 Egg white

1/2 ts Cream of tartar

1/4 ts Salt

3/4 c Powdered sugar; sifted

1/2 c All-purpose flour

2 tb Powdered sugar

2 c Strawberries; sliced

2 tb Sugar

2 c Whipping cream

3 tb Sugar

Strawberries/whole -(optional) Recipe by: Southern Living

Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan with vegetable oil; line with wax paper, and grease wax paper with oil. Set pan aside. Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored; stir in vanilla, and set aside. Beat egg whites until foamy; add cream of tartar and salt, beating until stiff but not dry. Fold in 3/4 cup powdered sugar. Fold whites into yolk mixture. Gradually fold flour into egg mixture. Spread batter evenly into prepared pan. Bake at 350 degrees for 10 to 12 minutes. Sift 1 to 2 tablespoon powdered sugar in a 15- x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down. Combine sliced strawberries and 2 tablespoons sugar; set aside. Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form. Unroll cake. Spread cake with sliced strawberries and half of whipped cream; reroll cake, without towel. Place on serving plate, seam side down; spread remaining whipped cream on all sides. Garnish with whole strawberries, if servings. -----

1/2 c Warm water

1 ts Sugar

1 tb Dry yeast

1 c Plain yogurt; 2% or whole

-milk 1 c Water

1 tb Sea salt

2 c Whole wheat flour

2 1/2 To 3 1/2 c unbleached all

-purpose or hard white flour TOPPING 2 tb Shallot; chop fine, approx

1 ts Salt; approx

Water for spritzing Place 1/2 c warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve. Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm. Add the yogurt mixture to the yeast and water mixture and stir. Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour. Then stir one hundred times (for about one minute) in the same direction to activate the gluten. Let this sponge stand, covered, for 10 minutes or for as long as 2 hours. Sprinkle 1 tb salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking. Rinse out, wipe and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours. Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1 gap between tiles and the oven walls (to allow air to circulate). Alternatively place a baking stone or baking sheets on the rack. Preheat the oven to 500~. Gently punch down the dough and turn out onto a lightly floured surface. If you have time, let rest, covered, for 10 minutes. Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water. Divide dough into 8 equal pieces. Using lightly floured hands, press each piece into a 3 to 4 round. Work with one round at a time, leaving the others covered at the back of your work surface. Working on a lightly floured surface, roll out to a 6 round. With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2 diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising). Sprinkle onto the center approximately 1/2 ts shallot, a pinch of salt, and a sprinkle of water. Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets. Begin shaping your next breads as the first batch is baking. Let bake for approximately 5 minutes, or until lightly golden; you can also let breads brown to a deeper hue by leaving them in for 7 to 8 minutes. Use a long-handled spatula to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm. Shape and bake remaining breads in the same way. ----- =============== Reply 5 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM 32 NEW TVFN. To: VGHC42A WALDINE VAN GEFFEN Date: 12/20 From: VGHC42A WALDINE VAN GEFFEN Time: 3:49 PM -----

3/4 To 1 cup chopped onion

1 tb Vegetable oil

1 (4-ounce) can green chilies,

Drained 1 (16-ounce) can refried

Beans 2 c Chicken broth _

Salt, pepper and hot pepper Sauce to taste 2 tb Chopped fresh cilantro

6 tb (approx.) grated Monterey

Jack or Cheddar cheese 6 tb Sour cream (approx.)

Place chopped onion and oil in a large saucepan over med-high heat. Cook until onions are soft, but not brown. Coarsely chop green chilies, unless they are already chopped, add to onions. Add refried beans. Stir in chicken broth. Cook and stir until soup is heated through and no lumps remain. Season to taste with salt and pepper. (ingredients are already salty) Add spice to taste with pepper sauce. Stir in cilantro just before serving. Garnish each serving with grated cheese and sour cream.

Makes 6 servings.

2 Carrots -- sliced crosswise

1 lg Celery stalk -- chopped

1 lg Onion -- chopped

8 oz Okra, fresh -- sliced

4 oz Green beans, fresh -- cut in

-1-inch pieces 1 t Tamari, low sod

1 t Applie juice concentrate

1/2 Green bell pepper -- chopped

1 cn Tomatoes (16 oz), no salt

-added, quartered, juice -reserved 1 lg Garlic clove -- minced

1 tb Red wine (opt)

1 c Lentils -- cooked

Tabasco sauce (opt)

Mix all ingredients except lentils and Tabasco sauce (if using), in a saucepan. Heat partly covered until mixture boils. Reduce heatto low; simmer 10 minutes. Add lentils and simmer 10-15 minutes more. Add a few drops Tabasco sauce, if desired. Serve over cooked brown rice. Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg chol From the files of DEEANNE

3/4 c Olive oil

5 Garlic cloves, chopped

1 Onion, chopped

1 Pepper, red bell, chopped

2 Zucchini, chopped

2 Carrots, chopped

2 Celery stalks, chopped

35 oz Tomatoes, canned (28 oz?)

1 1/2 lb Tomatoes, fresh ripe

3 tb Chili powder

1 tb Cumin

1 tb Basil

1 tb Oregano

2 ts Pepper

1 ts Salt

6 oz Beer, flat

1/2 c Parsley, chopped

12 oz Kidney beans

12 oz Garbanzo beans

1/4 c Dill, fresh, chopped

2 ts Lemon juice

Cheese, shredded Sour cream Sunflower seeds Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red pepper, and saute. In a second pot, put remaining oil and saute zucchini, carrots, and celery. Add ingredients from the first pot. Add tomatoes, spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring occasionally. Add beans, dill, and lemon juice. Cook 15 minutes longer, stirring. Add more chili powder if needed. Serve topped with cheese, sour cream, and sunflower seeds.

3 lg Fresh tomatoes (1 1/2 lbs)

1 tb Vegetable oil

1/2 c Chopped onion

4 oz Can, mild green chilies

1 ts Minced garlic

1 ts Ground cumin

1 ts Oregano leaves, crushed

1 ts Sugar

1/8 ts Ground cloves

1/8 ts Ground red pepper

14 1/2 oz Can, chicken broth

15 oz Can, white kidney beans,

Rinsed and drained 2 c Cooked, cubed chicken

Core and coarsely chop tomatoes (makes about 4 cups); set aside. In a large saucepan, heat oil until hot. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved tomatoes. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth; bring to a boil, reduce heat, simmer, covered, to blend flavors, about 15 minutes. Add beans and chicken; cook until hot, about 5 minutes. Garnish with sour cream, shredded Cheddar cheese, diced tomatoes, and chopped cilantro, if desired.

1/2 c butter or margarine -- softened

1/2 c shortening

1 1/2 c sugar

4 eggs

1 tsp vanilla

1 tsp almond extract

3 c all-purpose flour

1/2 tsp baking powder

Filling: 1 tbsp all-purpose flour

2 tsp cornstarch

1 tsp quick-cooking tapioca

4 c fresh or frozen blueberries -- divided

1 tsp grated lemon rind

Glaze: 1 c powdered sugar

2 tbsp milk

1 tsp lemon juice

In a mixing bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15x10x1 inch baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add lemon peel and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350° for 40 minutes or until golden brown. Combine glaze ingredients; dirzzle over warm cake.

1/4 c Beef suet

1 lb Ground round or chuck

1/8 c Olive oil

1/2 c Chopped onions

1 tb Oregano

1 c Hot water

1 cl Garlic

1 tb Chili powder

1 ts Paprika

1 tb Salt

1 sm Red pepper crushed

Fresh ground black pepper Put into Dutch oven the suet, ground meat, and olive oil. cook until meat is brown. To this add chopped onions, garlic, chili powder, paprika, salt and pepper, red pepper, oregano, and water, cooking about three minutes while stirring well. Simmer until done. If you like frijoles con chili con, carne, add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot. Source: OLD FASHIONED DUTCH OVEN COOK BOOK. BY DON HOLM Note: tastes better over Pinto Beans.