Recipes Included On This Page Sichuan Coleslaw South African Banana Chutney Southern Biscuits and Gravy Spicy Cashews Spicy Green Salad Spinach and Artichoke Dip (Houston's) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sichuan Coleslaw Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece daikon radish -- peeled [5-inch piece] 4 cups shredded Napa cabbage 1 cup shredded carrots 1 cup chopped green onions -- green and white parts 1 cup lightly packed cilantro leaves -- coarsely chopped 1 tablespoon sesame seeds 1 tablespoon rice vinegar 2 tablespoons reduced-sodium soy sauce 2 teaspoons grated fresh ginger 1 teaspoon ground black pepper 1 teaspoon toasted sesame oil Cut the daikon crosswise into thin slices. Stack the slices and cut them crosswise into thin matchsticks. Place the radish in a large mixing bowl. Add the cabbage, carrots, green onion, cilantro and sesame seeds. In a small bowl, whisk together the vinegar, soy sauce, ginger and pepper. Blend in the sesame oil. Pour the dressing over the slaw and toss to combine. Cover the slaw and refrigerate for 30 minutes to 24 hours, to allow the flavors to meld before serving. Makes 4 servings. Author : Dana Jacobi. Source: AICR. Formatted by Chupa Babi in MC: 04.21.07 Whether you prefer Sichuan, the new spelling or Szechwan, the old one, the cooking from this province of southern China is known for its extreme heat. Sichuan peppercorns are not truly pepper, but rather the seedpods of a different plant. One translation of their Chinese name is "flower pepper". After enjoying the distinctive lemony hint they gave the pickles, we found our mouths tingling, then getting slightly numb thanks to a compound they contain. Sichuan pepper was banned for a while from the U.S. because of an agricultural problem, but is now once again available in Asian food markets and mail-order spice purveyors. I like its unique taste but, because it's not found readily, my version of Sichuan pickled cabbage, chopped finely enough to serve as a salad or side dish, calls for a moderate amount of black pepper instead. If you enjoy heat, increase the amount to your taste. ChupaNote : if you want to up the fibre, add a handful of mixed minced fresh red, yellow and green bell peppers. Contributed to the FareShare Gazette by Chupa; 5 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 1g Fat (24.8% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * South African Banana Chutney Recipe By : Afri Chef by Michael Tracey Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 bananas 3 cups brown vinegar -- (cider) 2 cups brown sugar 1 cup seedless raisins 2 red chilies -- fresh [hot or not, to taste] 1 sweet onion -- (medium) 2 tablespoons ground ginger 1 tablespoon salt Peel the onion and chop finely. Remove the seeds from the chilies and chop finely. Peel and slice the bananas, about 1/4-inch (1/2cm) rounds. Combine all the ingredients and simmer in a stainless steel or enamel saucepan for 2 hours, until the mixture reaches the desired consistency. Bottle and seal whilst the Banana Chutney mixture is still hot. Source : Afri Chef by Michael Tracey Formatted by Chupa Babi in MC: 03.11.06 Banana chutney has an unusual flavor and is a great accompaniment for light curries and bredies. Also you can try it as a spread on buttered bread. The unusual flavor makes this a great taste treat. Contributed to the FareShare Gazette by Chupa; 1 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Biscuits and Gravy Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 1/3 cup shortening 1 cup buttermilk 1 (gravy recipe follows below) Mix the flour and shortening - with your hands - until completely mixed. Add the buttermilk (you can mix this with a spoon!). Stir until thoroughly mixed. Put mixture on a floured board, knead just two or three times. If you overwork them, they'll be tough. Pat out, roll out if you like, but you can really just pat out with your hands. Cut with a biscuit cutter or a floured glass rim. Don't twist the cutter. This will make tough edges. Bake at 400 degrees F. for about 15 to 20 minutes. You'll have to judge by your oven. Now for gravy - you really need drippings from some meat that you have fried - chicken, beef, pork - doesn't matter. Pour off all but about a 1 -2 tablespoons of drippings. Turn heat down and gradually sprinkle an equal amount of flour into the drippings. Add salt and pepper to taste. You can turn the heat up a bit and let the flour brown. Then as it begins to bubble, pour in (here again you just have to judge how thick a gravy you want) 1 cup HOT water. Stir rapidly and as you see the consistency, add more water if needed. Hope this works and that you enjoy them. Mary Lane in Mississippi Contributed to the FareShare Gazette by Jim; 4 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Cashews Recipe By : Simple Indian Cookery by Madhur Jaffrey Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 225 grams raw cashews -- (8 ounces) 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Black pepper Oil for deep-frying Put a sieve on top of a metal bowl and set aside. Pour oil into a deep frying pan to a depth of approximately 2.5cm (1 inch); set it over medium heat. When the oil is hot put in all the cashews. Fry them, stirring, until they turn a reddish-gold colour (this happens quite fast). Remove the nuts and place them in the sieve to drain off the oil then spread them out in a tray lined with parchment or brown paper. Sprinkle the salt, cayenne and some black pepper over the nuts while they are still hot; mix well. Serve hot or at room temperature. Serves 4 to 6. From Simple Indian Cookery by Madhur Jaffrey; BBC Books; 2001. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 26g Fat (69.9% calories from fat); 10g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat. * Exported from MasterCook * Spicy Green Salad Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green salad mix 1 romaine lettuce heart -- chopped 5 pepperoncini -- diced 1/4 cup sliced black olives 2 roma tomatoes -- seeded and diced 1 small bell pepper or 1/2 large bell pepper 4 tablespoons balsamic vinegar 2 tablespoons rice wine vinegar 1 tablespoon sugar -- or Splenda substitute 1/4 teaspoon ground oregano 1/4 teaspoon black pepper 1/4 teaspoon granulated garlic 1/2 teaspoon salt 3 tablespoons canola oil Place the salad greens in a large bowl. Top with the tomatoes, pepperoncini, olives and bell pepper. Mix the remaining ingredients in a shaker bottle or in a small bowl using a wire whisk. Pour the dressing over the salad at the last minute and gently toss. This is a strong spicy salad with a slightly sweet taste. Contributed to the FareShare Gazette by Richard in response to a request; 14 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach and Artichoke Dip (Houston's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh spinach 1/8 pound butter -- not margarine 1 teaspoon minced fresh garlic 2 tablespoons minced onions 1/4 cup flour 1 pint heavy cream -- (whipping cream) 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Tabasco sauce -- (to taste) 1/2 teaspoon salt 2/3 cup freshly grated Parmesan cheese 1/3 cup sour cream 1/2 cup grated Monterey Jack cheese Artichoke hearts -- coarsely diced Steam spinach; strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and sauté about 3 - 5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted. Serve immediately or portion and microwave to order. Serve with salsa, sour cream and tortilla chips for dipping. Copycat recipe from Joan's files. Contributed to the FareShare Gazette by Joan; 29 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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