Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.

BEETS IN MUSTARD SAUCE

BEET-MUSTARD — Beets in a tangy mustard sauce

From Bert Greene's Greene on Greens.

INGREDIENTS (Serves 4)

1½ lb beets, trimmed

3 Tbsp unsalted butter

minced

1 Tbsp flour

½ cup chicken stock

3 Tbsp Dijon mustard

¼ cup cream

parsley, chopped

salt and pepper

PROCEDURE

(1) Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into ¼ inch pieces.

(2) Melt the butter and cook the shallots for 4 minutes over medium heat.

(3) Turn the heat down and stir in the flour. Cook for 2 minutes stirring often.

(4) Add the stock, mustard and cream. Cook for a few minutes until thick.

(5) Combine with the beets. Cook for a few minutes until it is warm. Add salt and pepper to taste. Serve with parsley sprinkled on top.

RATING

Difficulty: easy. Time: 50 minutes cooking, 10 minutes preparation. Precision: approximate measurement OK.

CONTRIBUTOR

Nicholas Horton

Reed College, Portland, OR USA

horton@reed.uucp

Approved: reid@decwrl.dec.com

RED CABBAGE WITH APPLES

CABBAGE+APPLES — A fruity cabbage sauté

I just tried this recipe from a column in the local paper. It's good winter food—very satisfying on a cold nasty day. My only caveat is to use a *large* skillet, or halve the recipe. I cooked a full batch and had cabbage overflowing onto the stove.

INGREDIENTS (serves 8)

3 lbs red cabbage

4-6 Tbsp bacon fat or butter

1 onion, finely chopped

1 cup dry red wine

2 tart apples cored & diced (not peeled)

2 Tbsp brown sugar

1 Tbsp wine vinegar

½ tsp caraway seeds

PROCEDURE

(1) Discard the outer leaves of a firm, 3-lb red cabbage and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well.

(2) Heat the bacon fat or butter in a large heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine.

(3) Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds.

(4) Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8, and is good hot or cold.

RATING

Difficulty: easy. Time: 30 minutes preparation, 45 minutes cooking. Precision: no need to measure.

CONTRIBUTOR

Enjoy!

Nancy Mintz

(Transcribed by Suzanne Barnett-Scott)

Approved: reid@glacier.ARPA

EASY CARROTS AU GRATIN

CARROTS-GRATIN — A simple and unusual carrot-cheese casserole

This is a family recipe that my inlaws make for holiday dinners. I've never seen it in any cookbook. It's unusual, but good.

INGREDIENTS (Serves 4–6)

1 Tbsp butter

3 cups carrots, sliced.

3 Tbsp butter

3 Tbsp flour

1½ cups milk

½ lb process cheese

PROCEDURE

(1) Slice the carrots and sauté in 1 Tbsp butter over low heat for 5–10 minutes, until cooked to taste.

(2) Make a roux with the butter and flour. Add the milk (warmed) and cook until thick.

(3) Add cheese and cook until cheese is melted. Mix in the cooked carrots.

(4) Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 350º F for 15–20 minutes or until brown.

NOTES

Process cheese is sometimes called "American cheese" or "Canadian cheese" depending on where it is bought. You can make a standard cheddar cheese sauce instead, or you can use something like Velveeta instead.

RATING

Difficulty: easy. Time: 15 minutes preparation, 20 minutes baking. Precision: no need to measure.

CONTRIBUTOR

Michelle Berteig

California Institute of Technology, Pasadena, California, USA

michelle@tybalt.caltech.edu

Approved: reid@decwrl.dec.com

CAULIFLOWER AND CHEESE

CAULIFLOWER-1 — Steamed cauliflower with mushrooms and parmesan

INGREDIENTS (Serves 4–6)

1 cauliflower, cut into bite-sized pieces

2 medium onions, chopped

1 lb fresh mushrooms

2 Tbsp butter

½ cup bread crumbs

¾ cup parmesan cheese, grated

PROCEDURE

(1) Cut cauliflower into bite-sized pieces, place in a steamer, and steam to desired tenderness, about 10–15 minutes.

(2) In a frypan, sauté onions and mushrooms in butter until brown (about 5 minutes). Remove from heat, and stir in the parmesan and bread crumbs. Mix well.

(3) Put the steamed cauliflower in a baking dish, and toss with the mixture in the frypan. Bake for 4–5 minutes at 350º F

RATING

Difficulty: easy. Time: 30 minutes. Precision: no need to measure.

CONTRIBUTOR

Hal Stern

Princeton University, Computer Science Department

princeton!tilt!stern

Approved: reid@glacier.ARPA

SPICED CAULIFLOWER

CAULIFLOWER-2 — Spiced cauliflower

An interesting way to serve cauliflower. My mother makes this; I think she got it from a magazine somewhere.

INGREDIENTS (Serves 6–8)

1 cauliflower

2 onions

4–6 Tbsp oil

½ tsp mustard seeds

1 tsp ground ginger

1 tsp salt

½ tsp tumeric

½ tsp cumin

2 Tbsp chopped parsley

2 large tomatoes

sugar

PROCEDURE

(1) Chop onions, then cook in oil until soft.

(2) Add mustard, ginger, salt and tumeric; cook for about 3 minutes, while stirring.

(3) Cut cauliflower in pieces, add it to spice mixture, making sure it is covered thoroughly.

(4) Skin and finely chop tomatoes, stir into mix with cumin and parsley.

(5) Add sugar to taste.

(6) Cover and cook over low heat for 10 to 15 minutes. Stir occasionally to prevent boiling.

RATING

Difficulty: easy. Time: 10 minutes preparation, 20 minutes cooking. Precision: approximate measurement OK.

CONTRIBUTOR

Guy Middleton

University of Waterloo, Waterloo, Ontario, Canada

gamiddleton@watmath.uucp

Approved: reid@decwrl.dec.com

GRITS CASSEROLE

CHEESE-GRITS — A southern U.S. classic

INGREDIENTS (Serves 3–4)

1 cup grits, cooked

¼ lb butter

¾ lb process garlic cheese

½ cup milk

2 eggs, beaten

PROCEDURE

(1) Cook grits according to package directions (typically 20–30 minutes). After grits are cooked, stir in butter and cheese.

(2) Cool while adding milk to eggs.

(3) Stir milk and eggs into grits.

(4) Pour into a buttered casserole dish.

(5) Bake at 350º F for 45 min to 1 hour, or until set and browned on top.

NOTES

Don't expect good results with instant grits, use real grits. Freezes well.

Editor's note: grits are ground or cracked hominy. Hominy is an American Indian food, which is made from dried corn. There is virtually no substitute for it, and it is hard to get outside North America. It is a very popular food in the southern U.S. In parts of Mexico it is known as "nixtamal" or sometimes "pozole".

RATING

Difficulty: easy. Time: 5 minutes preparation, 2 hours cooking. Precision: no need to measure.

CONTRIBUTOR

Katherine Rives Albitz

Hewlett-Packard, Ft. Collins, Colorado, USA

hplabs!hpfcla!hpcnof!k_albitz

Approved: reid@decwrl.dec.com

HOT CABBAGE SLAW

COLESLAW-2 — A spicy warm slaw

This came originally from our local newspaper. We enjoy it a lot.

INGREDIENTS (serves 4–6)

2 Tbsp butter

½ cup chopped onion

1 tsp caraway seed

1/3 cup water

¼ cup white wine vinegar

¾ tsp salt

¼ tsp tabasco hot sauce

8 cups shredded cabbage (about ½ cabbage)

PROCEDURE

(1) Melt butter in a large skillet. Add onion and caraway seed. Cook 5 minutes or until onion is tender.

(2) Add water, vinegar, salt, and hot sauce, and mix well. Then add the cabbage, and mix well again.

(3) Cover and let simmer about 15 minutes, or until the cabbage is crisp-tender.

RATING

Difficulty: easy. Time: 5 minutes preparation, 20 minutes cooking. Precision: approximate measurement OK.

CONTRIBUTOR

John Wilcox

AT&T Corporate Education Center, Lisle, Illinois, USA

ihnp4!ltuxa!jhw

Approved: reid@decwrl.UUCP

CREAMED SPINACH

CRM-SPINACH — Creamed spinach with sour cream

This is a recipe for a version of creamed spinach that we found that uses sour cream instead of milk. We have tried it and it is quite good.

INGREDIENTS (Serves 6)

20 oz spinach, chopped. This can either be fresh spinach or frozen chopped spinach.

½–1 cup sour cream

1–2 Tbsp prepared horseradish

PROCEDURE

(1) Clean, trim, and chop spinach, and cook in a dry, covered saucepan over a medium heat until the spinach is wilted. If you are using frozen spinach, cook to thaw and evaporate all water, then proceed.

(2) Stir in sour cream and horseradish.

(3) Serve hot.

RATING

Difficulty: easy. Time: 10 minutes. Precision: no need to measure.

CONTRIBUTOR

Daniel Faigin and Karen Davis

System Development Corporation, Santa Monica, California

akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd!sdcrdcf!faigin

sdcrdcf!faigin@LOCUS.UCLA.EDU

Approved: reid@decwrl.UUCP

GULLIVER'S CREAMED SPINACH

CRM-SPINACH-2 — Creamed spinach with bacon

This is a creamed spinach recipe that we found in the Los Angeles Times. It produces a creamed spinach that even my wife likes.

INGREDIENTS (Serves 6)

10 oz spinach, chopped. Either frozen or fresh may be used.

3 bacon slices

1 small onion

3 Tbsp flour

1¼ cups milk (we substitute a like quantity of 50/50 Kosher Parve creamer and water)

1 tsp salt

½ tsp pepper

PROCEDURE

(1) Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occasionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate) Transfer to small bowl and squeeze completely dry.

(2) Grind bacon and onion very fine and place in saucepan. Sauté bacon and onion until bacon is cooked.

(3) Stir in flour to make smooth paste. Gradually add milk. Bring to boil and simmer 10 minutes over low heat until thickened.

(4) Add salt and pepper. Grind spinach fine and add to cream sauce.

NOTES

You may find that you want to add extra milk and give the finished soup a final heating in the microwave. We did, and it didn't hurt it one bit.

RATING

Difficulty: easy. Time: 10 minutes preparation, 15 minutes cooking. Precision: approximate measurement OK.

CONTRIBUTOR

Daniel Faigin and Karen Davis

Santa Monica, California, USA

akgua ihnp4 hplabs cbosgd!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU

Approved: reid@decwrl.UUCP

DELMONICO POTATOES

DELMONICOS — A casserole of potatoes, rice, and cheese

This recipe has been in my family for 100 years. The family legend was that it came from the Delmonico Hotel in New York, whose chef, Charles Ranhofer, had given it to my great-great grandfather under some circumstance in the 1880's. I recently managed to track down a cookbook by Ranhofer, published in 1893, and alas, it contains no recipe that even remotely resembles this one. Who knows? Maybe my great-grandmother got it from a newspaper. I guess it doesn't matter much. I've watched 4 generations in my family grow fatter and happier eating these potatoes, so who cares where it came from `way back then.

INGREDIENTS (Serves 6)

3 lb potatoes (12-15 medium potatoes)

1/3 cup uncooked white rice

6 Tbsp butter

6 Tbsp flour

3 cups milk

1 tsp salt

½ tsp pepper

2 lb sharp cheddar cheese

PROCEDURE

(1) Boil the potatoes in salted water until they are cooked firm, about 20 or 30 minutes. Let them cool, then dice them into ½-inch cubes.

(2) Cook the rice in 1 cup of water with ¼ tsp of salt. Cook until soft, about 20 minutes. Drain.

(3) Make 3 cups of medium white sauce: heat the milk in a saucepan; in another saucepan, melt butter and brown flour in it. When flour is brown, dump hot milk all at once into flour/butter mixture. Add salt and pepper, simmer for 10 minutes or more, stirring frequently.

(4) Into the white sauce, stir ½ pound of grated cheddar and the cooked rice. Mix well.

(5) Mix the sauce with the cold potatoes, then pour into a buttered baking dish. Sprinkle generously with 1½ pounds of cheddar. Bake 1 hour at 325º F.

(6) Let it cool, and put it in the refrigerator. Wait at least a day. Then reheat and serve.

NOTES

My grandmother always peeled the potatoes when she made this recipe; I never do. I think that women of her generation were taught by their home economics teachers that unpeeled potatoes were a sign of moral decay. The most maddening thing about this recipe is how much better it tastes the second day. There is no reason why you can't eat it fresh out of the oven, but if you can muster the will power to put it aside after it has cooked and to let it wait a day, the flavor will improve dramatically.

RATING

Difficulty: easy. Time: 1 hour to prepare, 1 hour to cook, 1 day to wait. Precision: Approximate measurement OK.

CONTRIBUTOR

Brian Reid

DEC Western Research Laboratory, Palo Alto CA

decwrl!reid -or- reid@decwrl.DEC.COM

Approved: reid@glacier.ARPA

DRUNKEN LEEKS

DRUNK-LEEKS — Leeks in a zesty red wine sauce

This recipe is from Bert Greene's Greene On Greens. It can be served either hot or cold.

INGREDIENTS (Serves 3–4)

6–8 small leeks, trimmed and washed

1 clove garlic, crushed

½ cup red wine

1 tsp red wine vinegar

2 Tbsp parsley, chopped

dash salt

black pepper

PROCEDURE

(1) Melt the butter and cook the leeks and garlic for 3 minutes over medium heat.

(2) Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender.

(3) Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes.

(4) Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley.

RATING

Difficulty: easy. Time: 30 minutes. Precision: No need to measure.

CONTRIBUTOR

Nicholas Horton

Reed College, Portland, Oregon, USA

tektronix!reed!horton

Approved: reid@decwrl.dec.com

BANGIN' BART

EGGPLANT-2 — Indian eggplant, onion, and tomato casserole

This is an Indian dish, called Baigan Bartha in Hindi. We make it a lot, and call it "Bangin' Bart." It is eggplant, onions, and tomatoes, but not in the usual way. In this recipe, the vegetables are cooked to mush, with only a small amount of tomato—just enough to flavor it.

INGREDIENTS (serves 6–8)

2 large eggplants, unpeeled, diced.

2 large ripe tomatoes, diced.

2 Tbsp oil (or clarified butter)

2 large onions, finely chopped.

2 tsp salt

1 tsp black pepper

PROCEDURE

(1) In a large frypan, sauté the onion in the oil until it is translucent.

(2) Add the spices, and stir for 1 minute.

(3) Add the eggplant and tomato, stir well, and cover. Reduce heat, and simmer until vegetables are mushy (about ½ hour).

(4) Remove the lid, and continue cooking until most of the liquid evaporates (about 15 minutes). The finished dish should be thick enough that you could use it as a dip.

NOTES

I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try 1 tsp of fresh ginger, ½ tsp of turmeric, ½ tspof cayenne, and 1 tsp of garam masala for a more authentic Indian flavor.

RATING

Difficulty: easy. Time: 15 minutes preparation, 45 minutes cooking. Precision: no need to measure.

CONTRIBUTOR

Richard Newman-Wolfe

University of Rochester, Rochester NY

Nemo@Rochester.ARPA

Approved: reid@glacier.ARPA

GATEAUX PIMENTS

GATEAUX-PIM — Savoury spice balls

This recipe is from the kitchen of Fred Hopper, and is originally from the isle of Mauritius. Fred often serves these as delicious late-night snacks, to accompany drinks.

INGREDIENTS (Serves 4–6)

½ lb chana dall (split yellow peas)

3 small onions (button sized)

6 spring onions

4 sprigs watercress

2 green chillies

1 sprig parsley

1 tsp turmeric

1 tsp thyme

1 tsp salt

¼ tsp black pepper (freshly ground)

PROCEDURE

(1) Soak the dall in cold water for a day, then drain thoroughly.

(2) Chop all the vegetable ingredients finely.

(3) Place the dall in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and vegetable ingredients and mix well.

(4) Heat oil in a deep-frying pan. When it is hot, roll walnut-sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown.

(5) Remove from the oil and drain the gateaux on kitchen towels. Serve hot, with drinks.

NOTES

The choice of drinks served will depend on how spicy you make the gateaux: cool beer or lager usually goes down well.

RATING

Difficulty: moderate. Time: 1 day soaking dall. 30 minutes preparation, 10 minutes cooking. Precision: Weighing of ingedients is best, but measures can be approximate.

CONTRIBUTOR

Dr. Fred Hopper, NERC Computer Services,

British Geological Survey, Keyworth, Nottingham, UK.

Submitted by David Osborne

Cripps Computing Centre, University of Nottingham, UK)

osborne@vaxa.nott.ac.uk

Approved: reid@decwrl.dec.com

LOUBIA BIL LUZ

LOUBIA-1 — Algerian green beans with almonds

This is a variation on an Algerian recipe from Rose Dosti's Middle Eastern Cooking. Since when is North Africa in the Middle East? You may well ask.

INGREDIENTS (serves 4)

1 lb fresh green beans

4 cups water, salted

3 Tbsp peanut oil

1 clove garlic, mashed

½ tsp ground cumin

¼ tsp paprika

¼ tsp ground cloves

1 Tbsp slivered almonds

PROCEDURE

(1) Clean and trim green beans. Simmer in lightly salted water until just tender, about 30–45 minutes. Drain and put in serving dish.

(2) Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat.

(3) Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm.

NOTES

Canned green beans are not an acceptable substitute in this recipe. Powdered garlic is probably OK.

RATING

Difficulty: easy. Time: 10 minutes preparation, 50 minutes cooking. Precision: approximate measurement OK.

CONTRIBUTOR

Karen Kolling

DEC Systems Research Center, Palo Alto, California, USA

kolling@src.DEC.COM decwrl!decsrc!kolling

Approved: reid@decwrl.dec.com

MELON BALL SALAD

MELON-BALLS-1 — Margaret's X-rated melon balls

I had a lettuce and tomato sandwich Saturday with mustard instead of mayonnaise. Better than I would have feared. But the big discovery of the week is Margaret's X-rated melon balls.

INGREDIENTS (Serves 4)

3 melons, in three different colors

1/3 cup chicken broth

¼ cup sherry vinegar

1/3 cup lemon juice

4 garlic cloves, crushed

¼ tsp salt

¼ tsp black pepper

2 Tbsp fresh tarragon, minced

2 Tbsp fresh chervil, minced

2 Tbsp lemon basil, minced

PROCEDURE

(1) Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sherbet.

(2) Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper, and minced fresh tarragon, chervil, and lemon basil.

(3) Dress the drained melon balls and let the dressing sink in for half an hour.

(4) Serve with sliced ham and toast.

NOTES

In truth, I have to report that Margaret herself thought the garlic was too much; but I didn't. This recipe is not wholly unrelated to fruit curry, another godsend for the overplump.

RATING

Difficulty: easy. Time: 15 minutes preparation, 30 minutes waiting. Precision: no need to measure.

CONTRIBUTOR

Mary-Claire van Leunen

DEC Systems Research Center, Palo Alto, California, USA

mcvl@src.dec.com -or- decwrl!decsrc!mcvl

Approved: reid@decwrl.dec.com

MUSTARD GREENS

MUSTARD-GREENS — Cooked mustard greens with bacon and onion

Lucky you! Down home mustard greens!

INGREDIENTS (Serves 6)

1 lb mustard greens

½ lb bacon

1 yellow onion

½ tsp pepper, or to taste

2 Tbsp vinegar, or to taste

PROCEDURE

(1) Wash the greens carefully about 5 times (like spinach, they can hide an incredible amount of grit) by soaking, then swishing in the water, then shaking out above the water and checking for dirt in the water. Repeat until there has been no grit twice.

(2) Now, a hand-sized clump at a time, slice into thin strips (½ inches wide is fine).

(3) Cook the bacon in a deep dish to render the fat.

(4) Remove the bacon and sauté the onion slices until they are just beginning to turn brown. Add the sliced greens and stir over medium heat until they wilt, then add the reserved bacon and cover the dish.

(5) When cooked, add pepper and vinegar, then serve.

NOTES

How long you allow mustard greens to cook is a matter of taste. Traditionally, they are cooked to death (in excess of an hour). I prefer them cooked for about 10–15 minutes after wilting. It is not usually necessary to add water, but do not allow them to dry out. There should be some "pot liquor" in the bottom when you're done, which people normally fight over.

RATING

Difficulty: easy. Time: 10 minutes preparation, 30 minutes cooking. Precision: no need to measure.

CONTRIBUTOR

Richard Newman-Wolfe (nemo@rochester)

University of Rochester Computer Science Department

(pass the cornbread and the field peas, please)

Approved: reid@decwrl.UUCP

NOODLE PUDDING

NOODLE-KUGEL-3 — A sweet egg noodle kugel

INGREDIENTS (Serves 8)

1 lb cooked egg noodles (1 package)

2 cups sour cream

3 oz cream cheese

½ cup sugar

1 tsp lemon juice

1 Tbsp butter

½ tsp vanilla or to taste

2 eggs

PROCEDURE

(1) Cook the noodles the full time shown on the package for serving. Our packages here usually give a time for casseroles and a time for serving.

(2) Drain the noodles, place them in an oven-safe casserole and allow the butter to melt on them. Stir to mix the butter.

(3) Beat all the remaining ingredients and add to the cooked noodles.

(4) Bake uncovered at 350º F for one hour. The top should be golden brown.

NOTES

I usually add more vanilla, but this is the original recipe I took from my mother. If you like a soupier noodle pudding, increase the sour cream and cream cheese.

RATING

Difficulty: easy. Time: 10 minutes preparation, 1 hour baking. Precision: Approximate measurement ok.

CONTRIBUTOR

Syd Weinstein

Datacomp Systems, Inc., Huntingdon Valley, Pennsylvania, USA

allegra, bellcore, bpa, vu-vlsi!dsinc!syd

Approved: reid@decwrl.dec.com

PATATAS POBRES

PATATAS-POBRES — Garlic fried potatoes

This recipe is adapted from The Foods & Wines of Spain, by Penelope Casas.

INGREDIENTS (serves 4)

3 Tbsp olive oil

4 medium potatoes, in very thin slices

salt

3 cloves garlic, minced

1 Tbsp minced parsley

PROCEDURE

(1) Heat the oil in a 9 or 10 inch skillet.

(2) Add the potato slices in layers, sprinkling each with salt. Add the minced garlic. Toss the mixture to coat potatoes evenly.

(3) Lower the heat, cover tightly, and cook 20 minutes or until tender, scooping and turning occasionally. (The potatoes will be separated, not in a cake.)

(4) Turn up the heat so that some of the potatoes brown. Sprinkle in the parsley and serve immediately.

RATING

Difficulty: easy. Time: 10 minutes preparation, 20 minutes cooking. Precision: no need to measure.

CONTRIBUTOR

Rita Coleman

c/o tekigm!jimc

Tektronix, Inc., Instruments Group, Beaverton, Oregon

Approved: reid@glacier.ARPA

PEANUT NOODLES

PEANUT-NOODLES — Chinese-style noodles with a spicy peanut sauce

This recipe is not authentic Chinese; it was created by combining readily available ingredients and double-checking against a Satay recipe. It's close to a Satay sauce but not quite the same thing. It's also similar to a recipe in the Enchanted Broccoli Forest, by Mollie Katzen.

INGREDIENTS (Serves 4)

1 pound fresh chinese-style noodles

½ Tbsp garlic chili paste

2 Tbsp good peanut butter (without added sugar).

1 Tbsp nam pla (fermented fish sauce)

½ cup water

2 stalks chopped scallions

PROCEDURE

(1) Boil a lot of water for the noodles; this is the most time-consuming step.

(2) Rinse and trim scallions, then slice thinly.

(3) In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly.

(4) Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient.

(5) Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup.

(6) Stir in the nam pla.

(7) Once the pot of water is boiling, cook the noodles until they are just done, and not mushy.

(8) Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated.

(9) Garnish with scallions, and serve.

NOTES

The ingredients are readily available at oriental grocery stores. Substitute soy sauce if you can't find nam pla. For fresh noodles, you can substitute several packages of ramen noodles, discarding sauce powders. This basic recipe may be varied by modifying quantities. Vary the chili paste to control hotness, and the nam pla to control saltiness (but the sauce will taste saltier before mixing with the noodles).

This will keep for at least a week in the refrigerator.

Serve with a good beer; it's too spicy for most wines.

If you use this as the main dish of a meal, it serves only two.

RATING

Difficulty: easy. Time: 5 minutes plus waiting for the water to boil. Precision: No need to measure.

CONTRIBUTOR

Jeffrey Mogul

Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA

mogul@decwrl.dec.com decwrl!mogul

Approved: reid@decwrl.dec.com

PECAN WILD RICE PILAF

PECAN-WILDRICE — Wheat and wild rice pilaf with pecans

I originally got this recipe from the Sunday magazine of the local paper, I served it last year for Christmas dinner, and it's very good.

INGREDIENTS (serves 8)

4 cups chicken broth

1 cup wild rice, rinsed well

1¾ cups wheat pilaf

1 cup pecan halves

1 cup dried currants

1 bunch scallions, thinly sliced

½ cup Italian parsley, chopped

½ cup fresh mint leaves, chopped

grated zest of 2 oranges

2 Tbsp olive oil

1 Tbsp orange juice

freshly ground black pepper

PROCEDURE

(1) In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl.

(2) While the rice is cooking, in another saucepan bring 2¼ cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice.

(3) Add remaining ingredients and toss well. Serve at room temperature.

RATING

Difficulty: easy. Time: 1 hour cooking, 1 hour cooling. Precision: approximate measurement OK.

CONTRIBUTOR

Nancy Mintz

UNIX System Development Lab, AT&T–IS, Summit, NJ

Approved: reid@decwrl.UUCP

PEPPER-ROAST — A low-calorie but flavorful red pepper salad

Safeway got in their first carload of really cheap red peppers yesterday, and I made roasted pepper salad. Serve this at room temperature as a side dish for anything Nicoise or Spanish or Greek or Egyptian. Or make a meal of them by adding a bowl of yoghurt, a bowl of chopped onion, some black olives, radishes, and pistachios, and lots of warm pita bread. Or use it with sautéed garlic and pitted black olives and a little reduced white wine as a spaghetti sauce.

INGREDIENTS (Serves 4)

1 lb fresh red peppers (sweet red capsicum peppers)

¼ cup lemon juice

salt

PROCEDURE

(1) Preheat broiler as hot as you can get it. Turn red peppers under the broiler until their skins come up in black bubbles. Cool the peppers until you can handle them comfortably.

(2) Remove the skins, stems, cores, and seeds. (This is messy work. I have tried removing the innards first, before putting the peppers under the broiler, and the result is not so good as this way.)

(3) Cut the peppers into finger shapes. Flavor them with fresh lemon juice and salt.

(4) Let them sit for several hours, draining off the liquid that forms.

NOTES

Now. Here is the real point about this recipe: These roasted peppers are insanely delicious, smooth and unctuous and aromatic, and yet they contain absolutely no calories. A full-sized red pepper is only 15 calories. Of course I could lose weight if I never ate more than three tablespoons of anything. Any fool could do that. But I don't want to confine myself to three tablespoons. Perhaps my tastebuds work more slowly that other people's. I don't seem to get the hang of what I'm eating till the second serving, or sometimes the third.

At the same time, I want things that are really voluptuous and good to eat, full of interesting, complicated flavors that will satisfy me and make me feel happy and rewarded. Again, any fool could lose weight by eating celery stalks and carrots. Unfortunately, any number of carrot sticks over six makes me grumpish, and raw celery turns me positively surly in short order unless accompanied by delicious, fattening sour cream and cream cheese.

RATING

Difficulty: easy. Time: 15 minutes preparation, several hours aging. Precision: no need to measure.

CONTRIBUTOR

Mary-Claire van Leunen

DEC Systems Research Center, Palo Alto, California, USA

mcvl@src.dec.com -or- decwrl!decsrc!mcvl

Approved: reid@decwrl.dec.com

POTATO PAPRIKASH

POTATO-PAPRKSH — Hungarian potato paprikash

(From Cuisines of the world, Exeter Books) A hearty dish, good as either a side dish or a vegetarian main course. Suitable for Passover.

INGREDIENTS (Serves 4 as main course)

4 oz cooking oil

2 onions, finely chopped

1 clove garlic, crushed

¼ tsp caraway seeds

1 tsp paprika

1–2 cups water

4 lbs potatoes, peeled and sliced thin.

2 green peppers, seeded and cut into strips

4 tomatoes, peeled, seeded, and chopped

salt (You can vary the amount of salt according to preference.)

PROCEDURE

(1) In a heavy-bottomed casserole, heat the oil and fry the onions and garlic.

(2) Add the caraway seeds, paprika, and water.

(3) Add the potatoes, peppers, and tomatoes.

(4) Simmer for thirty minutes.

NOTES

This makes a very good main course or side dish for Passover.

RATING

Difficulty: easy. Time: 15 minutes preparation, 30 minutes cooking. Precision: no need to measure.

CONTRIBUTOR

Evelyn C. Leeper

...ihnp4!mtgzz!ecl

AT&T Information Systems

Middletown, NJ

Approved: reid@glacier.ARPA

SAGH

SAGH — An Indian spinach side-dish

This recipe is from Indian Cookery: A Practical Guide, by Dharamjit Singh, which is undoubtedly translated into English, as many of the phrases are awkward.

INGREDIENTS

2 lb raw spinach

1 Tbsp butter

2 Tbsp water

1 tsp ground ginger

pinch sugar

salt, to taste

PROCEDURE

(1) Chop spinach (a food processor comes in handy) and mix well with other ingredients.

(2) Cook over high heat for 2 minutes. Cover, and cook for 20 minutes on medium heat, stirring fairly often.

(3) Salt to taste.

RATING

Difficulty: easy. Time: 30 minutes. Precision: no need to measure.

CONTRIBUTOR

Nicholas Horton

Aiken Computation Lab, Harvard University

horton@harvard.harvard.edu

Approved: reid@decwrl.UUCP

HERBED SPINACH BALLS

SPINACH-BALLS — A delicious appetizer or vegetable dish

I learned this recipe from my mother. I think she originally found it in the Troy (NY) Times Record.

INGREDIENTS (Serves 12–20)

20 oz frozen spinach, chopped

2 cups herb stuffing mix

¾ cup parmesan cheese, grated

1 tsp garlic, finely minced

1 medium onion, finely chopped

3 eggs, beaten

¼ lb butter, melted

PROCEDURE

(1) Preheat oven to 350º F. Thaw spinach and remove excess liquid.

(2) Add remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs, and butter) and mix well.

(3) Form the mixture into small balls and place on a baking sheet.

(4) Bake for 15 minutes at 350º F.

NOTES

These can be made up ahead of time and frozen. If frozen, increase cooking time by 10–15 minutes. Herb stuffing mix is a commercial preparation of bread crumbs and herbs and seasonsings that is packaged for stuffing a turkey or chicken. You can make your own using recipe BREAD-STUFF-1 if you like.

This recipe makes about 80 appetizer-size balls, or about 40 larger balls to use as a vegetable dish at a meal.

RATING

Difficulty: easy. Time: 20 minutes preparation. 15–30 minutes baking. Precision: Approximate measurement ok.

CONTRIBUTOR

Jim Roche

University of Rochester, Computer Science Dept., Rochester, New York, USA

roche@cs.rochester.edu rochester!roche

Approved: reid@decwrl.UUCP

SPINACH CASSEROLE

SPINACH-CASS — Spinach casserole with yogurt and cheese

Here is a recipe for a spinach casserole that is delightfully cheesy. It might even make you love spinach.

INGREDIENTS (Serves 4)

10 oz spinach, chopped. Either frozen or fresh may be used.

2 Tbsp butter or margarine

1 small onion, chopped

2 Tbsp flour

1–2 cups plain yogurt

1–2 cups cheddar or parmesan cheese, grated.

salt

pepper

PROCEDURE

(2) In a skillet, melt the butter or margarine. Add the onion and cook until soft.

(3) Add the flour and stir for 1 minute over medium heat.

(4) Season the mixture to taste with salt and pepper, and then gradually whisk in the yogurt.

(5) Add the spinach and turn to coat the leaves.

(6) Remove from heat and blend in the cheese.

(7) Pour into a greased 8×4 inch loaf pan, and bake for 20 minutes at 350º F.

NOTES

Don't skimp on the cheese, and use fresh cheese rather than prepackaged grated cheese.

RATING

Difficulty: easy. Time: 10 minutes preparation, 20 minutes baking. Precision: approximate measurement OK.

CONTRIBUTOR

Daniel Faigin and Karen Davis

System Development Corporation, Santa Monica, Calif., USA

akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd!sdcrdcf!faigin

sdcrdcf!faigin@LOCUS.UCLA.EDU

Approved: reid@decwrl.UUCP

MANA'S SPINACH RICOTTA ROLL

SPINACH-ROLL-1 — An Italian vegetable casserole with spinach and cheese

Mana's spinach ricotta roll is a dish my roommate makes. She got the recipe from her Italian mother. I hope you like it as much as I do.

INGREDIENTS (Serves 4)

12 oz cooked spinach (fresh or frozen)

2 cups ricotta cheese

1 Tbsp fresh parsley, chopped

3 egg whites

1 cup all-purpose flour

1 1/3 cups water

½ cup Parmesan cheese, finely grated

2 cups marinara sauce

olive oil

PROCEDURE

(1) Preheat oven to 325º F. Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside.

(2) Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.

(3) Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.

(4) Cook the crepes: lightly coat a crepe pan with olive oil and heat to medium. Ladle 2½ Tbsp crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used.

(5) When the crepes are cooked, assemble the rolls: spoon 2 rounded Tbsp of ricotta cheese mixture and 1 Tbsp spinach mixture on each crepe. Fold or roll each crepe to seal in mixture.

(6) Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 325º F for 15 to 20 minutes. Serve with grated Parmesan cheese.

NOTES

If you don't have a crepe pan, you can use a small (6-inch) frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce.

RATING

Difficulty: moderate. Time: 1 hour preparation, 20 minutes baking. Precision: approximate measurement OK.

CONTRIBUTOR

Kathy Blain

Organization: California State University, Chico, California, USA

kgb@csuchico.EDU lll-crg!csuchico!kgb

Approved: reid@decwrl.dec.com

SWEET POTATOES

SWEET-POTATO — Mashed sweet potatoes with marshmallows

This recipe is traditional in my family for holiday dining. It comes from my great-grandmother.

INGREDIENTS (Serves 6–8)

2 ¼ lb sweet potatoes (canned or precooked)

2 cups milk

3 Tbsp brown sugar

3 Tbsp melted butter

½ tsp salt

dash pepper

dash cinnamon

¼ cup raisins

marshmallows

PROCEDURE

(1) Mash sweet potatoes by putting through a sieve or beating in an electric beater or using a potato masher or food mill.

(2) Add milk gradually (if you add it too fast it splashes and is hard to mix in).

(3) Mix in remaining ingredients.

(4) Put in buttered casserole.

(5) Heat through (bake in slow oven (250º F) for 20–30 minutes, or in microwave).

(6) Cover top with marshmallows.

(7) Return to oven until marshmallows are slightly melted and a bit brown (if the oven is too hot, the marshmallows will disappear!) This step cannot be done in the microwave.

RATING

Difficulty: easy with an electric mixer. Time: 15 minutes preparation, 30 minutes baking. Precision: approximate measurement OK.

CONTRIBUTOR

Spencer W. Thomas

Computer Science Dept., University of Utah, Salt Lake City, Utah, USA

thomas@utah-cs.arpa

Approved: reid@decwrl.UUCP

CHALUPAS

TEXMEX-CHALUPA — Tex-Mex style tostada

You will need to first make a batch of frijoles refritos. This dish is more properly known in Mexico as tostadas.

INGREDIENTS (Makes 12 chalupas)

vegetable oil

12 corn tortillas (the thinner the better)

5–6 cups frijoles refritos

½ lb sharp cheddar cheese, grated

1 large tomato, chopped

3 cups shredded lettuce

PROCEDURE

(1) In a small skillet, heat about ½ inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough.

(2) Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper-covered cookie sheet in a warm oven.

(3) Spread about a ¼-inch-thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and 1 Tbsp chopped onion.

(4) Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler—they can burn quite quickly.

(5) Top with shredded lettuce and tomato, and serve.

RATING

Difficulty: easy to moderate. Time: 15 minutes, plus preparation time of frijoles refritos. Precision: no need to measure.

CONTRIBUTOR

Pamela McGarvey

UCLA Comprhensive Epilepsy Program, Los Angeles, Calif., USA

ihnp4!sdcrdcf,ucbvax!ucla-cs,hao!cepu!pam

Approved: reid@decwrl.UUCP

SWEET-POTATO TZIMMES

TZIMMES — Vegetable and fruit casserole for Passover

The original version of this recipe came from the Jewish Holiday Cookbook, by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder.

INGREDIENTS (serves 8)

4 large sweet potatoes, peeled and diced

1 butternut squash, peeled and diced

4 tart apples, peeled, cored, and diced

½ lb prunes, pitted and halved

1/3 cup water

1/3 cup sweet red Passover wine

1/3 cup sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

PROCEDURE

(1) Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly.

(2) Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid.

(3) Bake 1 hour at 350º F. Cool.

(4) To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).

RATING

Difficulty: easy. Time: 10 minutes preparation, 1 hour cooking. Precision: no need to measure.

CONTRIBUTOR

Brian Reid

DEC Western Research Laboratory, Palo Alto CA

reid@decwrl -or- decwrl!reid

Approved: reid@glacier.ARPA

KAPUSTA KISZONA Z GRZYBAMI

WIGILIA-5 — Stewed Sauerkraut with Mushrooms

This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. This tastes better if you make your own sauerkraut (but that's another recipe).

INGREDIENTS (Serves 6)

1 oz dried mushrooms (or use ¼ lb fresh mushrooms)

½ cup warm water

1 large onion

2½ Tbsp butter

1½ lbs sauerkraut, rinsed and drained

1/3 cup water

2 Tbsp flour

salt and pepper

PROCEDURE

(1) Soak the dried mushrooms in ½ cup of warm water for 1 hour.

(2) Sauté mushrooms and onion in butter in a skillet 3 minutes.

(3) Add sauerkraut to mushrooms; cook and stir for 10 minutes.

(4) Blend 1/3 cup water into flour. Mix with sauerkraut and simmer for 15 minutes. Season to taste with salt and pepper.

NOTES

I usually like to add ¼ cup of dark rum after cooking. That reminds me of the recipe I have for bigos (similar in construction but with more ingredients).

RATING

Difficulty: easy. Time: 1 hour. Precision: Approximate measurement OK.

CONTRIBUTOR

Original recipe passed down through generation and translated from Polish

into English (with a few mods) by

Edward Chrzanowski, MFCF, University of Waterloo, Waterloo, Ontario, Canada

echrzanowski@watmath.waterloo.edu or ihnp4,allegra,utzoo!watmath!echrzanowski

Approved: reid@decwrl.dec.com

KUTIA WIGILIJNA

WIGILIA-6 — Christmas Eve Kutia

This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

INGREDIENTS (Serves 4–6)

1 cup cracked wheat or bulgur

2 cups hot water

½ cup poppy seeds

1 cup honey

2 cups water

1 tsp salt

festive spirits

PROCEDURE

(1) Soak wheat in 2 cups of hot water for 30 minutes. Bring to a boil and cook covered until tender.

(2) Mix in poppy seed.

(3) Cook honey with remaining 2 cups of water for 20 minutes. Cool and serve with wheat and poppy seed mixture.

(4) For added enjoyment a liberal amount of festive spirits may be added. In Poland the festive spirit is usually called Spiritus, which is grain alcohol.

RATING

Difficulty: easy. Time: 1 hour. Precision: Approximate measurement OK.

CONTRIBUTOR

Original recipe passed down through the generations and

translated from Polish into English (with a few mods) by

Edward Chrzanowski

MFCF, University of Waterloo, Waterloo, Ontario, Canada

echrzanowski@watmath.waterloo.edu or ihnp4,allegra,utzoo!watmath!echrzanowski

Approved: reid@decwrl.dec.com

KLUSKI Z MAKIEM I RODZYNKAMI

WIGILIA-8 — Noodles with Poppy Seed and Raisins

This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

INGREDIENTS (Serves 4–6)

6 cups boiling water

1 tsp salt

3 cups egg noodles

2 Tbsp butter, melted

12 oz poppy seed cake and pastry filling

1 tsp vanilla extract

1 tsp lemon juice

1½ tsp grated lemon peel

1/3 cup raisins

PROCEDURE

(1) Combine boiling water and salt in a large saucepan. Add noodles and cook until tender, then drain and cool.

(2) Toss noodles with butter in the saucepan.

(3) Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel, and raisins. Add to noodles and mix well. Cook just until heated through.

RATING

Difficulty: easy. Time: 30 minutes. Precision: Approximate measurement OK.

CONTRIBUTOR

Original recipe passed down through the generations and

translated from Polish into English (with a few mods) by

Edward Chrzanowski

MFCF, University of Waterloo, Waterloo, Ontario, Canada

echrzanowski@watmath.waterloo.edu or ihnp4,allegra,utzoo!watmath!echrzanowski

Approved: reid@decwrl.dec.com

YAM CURRY

YAM-CURRY — Yams in yogurt and spices—good lamb curry substitute

The yams in this dish are cooked in a sauce very much like that traditionally used for meat. Serve with chapatis and rice. The recipe is derived from one in The Hamlyn Curry Cookbook, by Meera Taneja, which I recommend highly.

INGREDIENTS (Serves 4)

1 lb tender yams

1–2 Tbsp salt

3 cups vegetable oil for deep frying

2 in fresh ginger root

1 garlic clove

2–3 Tbsp vegetable oil

1 tsp cumin seeds

2 green cardamoms

1 bay leaf

4 peppercorns

1 inch stick cinnamon

1 tsp turmeric

½ tsp chili powder (or use cayenne pepper)

1 tsp ground coriander

½ tsp garam masala (optional)

to taste salt

4 oz fresh tomatoes (or use 8 oz canned tomatoes)

4 Tbsp yogurt

1 ½ cups water

1 Tbsp chopped coriander leaves (cilantro)

PROCEDURE

(1) Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10–15 minutes, then dry on paper towels.

(2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue as below.

(3) Heat the oil for deep frying to 350º F and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside.

(4) Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.

(5) Serve hot, garnished with the chopped coriander.

RATING

Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes cooking. Precision: measure the ingredients.

CONTRIBUTOR

John Hughes

Brown University, Providence RI

ihnp4!brunix!jfh

Approved: reid@decwrl.UUCP

ZUCCHINI SHREDS WITH GINGER

ZUCCHINI-GING — Zucchini with ginger and chili peppers

This is a nice spicy vegetable dish. It goes well with fish, especially catfish. I've always used zucchini, though it works as well with carrots or cucumbers. You can serve it as an appetizer or as a side dish, hot or cold. The recipe is originally from Travel & Leisure magazine.

INGREDIENTS (Serves 4–6)

2 Tbsp vegetable oil

1 tsp whole cumin

1 Tbsp ginger, shredded

1 Tbsp green chili peppers, shredded

1 lb zucchini, cut into long thin strips (1/8 × 3 inches)

1 medium ripe tomato, peeled, seeded and shredded

1½ tsp lemon juice

salt to taste

1 Tbsp fresh coriander, chopped

PROCEDURE

(1) Heat the oil in a large frying pan over high heat for 3 minutes.

(2) Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. Cook for 30 seconds, stirring frequently.

(3) Add the zucchini and stir-fry for 3–4 minutes. Add tomato during the last 2 minutes of cooking.

(4) Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander.

NOTES

I've found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. Center slices without peel/skin fall apart.

RATING

Difficulty: easy. Time: 10 minutes. Precision: approximate measurement OK.

CONTRIBUTOR

Nancy Mintz

UNIX System Development Lab AT&T Information Systems, Summit, NJ

Approved: reid@decwrl.UUCP

Minutia Matters

Index

Sunday

Vegetable Recipes

HOT CABBAGE SLAW CREAMED SPINACH GULLIVER'S CREAMED SPINACH

DELMONICO POTATOES DRUNKEN LEEKS BANGIN' BART GATEAUX PIMENTS

LOUBIA BIL LUZ MELON BALL SALAD MUSTARD GREENS

NOODLE PUDDING PATATAS POBRES PEANUT NOODLES PECAN WILD RICE PILAF

PEPPER-ROAST POTATO PAPRIKASH SAGH HERBED SPINACH BALLS

SPINACH CASSEROLE MANA'S SPINACH RICOTTA ROLL SWEET POTATOES

CHALUPAS SWEET-POTATO TZIMMES

KAPUSTA KISZONA Z GRZYBAMI KUTIA WIGILIJNA KLUSKI Z MAKIEM I RODZYNKAMI

YAM CURRY ZUCCHINI SHREDS WITH GINGER

No comments:

Post a Comment

Blog Archive