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----- Original Message -----
From: Joseph
To: phaedrus
Sent: Friday, November 29, 2002 10:49 PM
Subject: Recipe's
I am looking for a special Refried Beans recipe. Could you
see what you can do for me. Thanks so much!
Hello Joseph,
Some ideas below.
Phaed
Refritos (Refried Beans)
Ingredients :
2 c. raw pinto beans
1 1/2 c. chopped onion
1/2 c. minced green pepper
1/4 tsp. black pepper
1/4 tsp. coriander (optional)
1 1/2 tsp. salt
3 cloves crushed garlic
2 tsp. ground cumin
3 tbsp. olive oil
Preparation :
(Begin to soak beans at least 3 hours before needed.) Cover the
pintos with water and soak. Cover with more water and cook,
partially covered, until well done, usually 1 1/2 to 2 hours. Make
sure you check their water level while they cook. When soft, drain
excess water and mash with potato masher. Heat olive oil in a
skillet. Add onions, garlic, cumin and 1/2 tsp. salt. Cook over
low heat until onions are translucent. Add green pepper, cover and
simmer 5-8 minutes. Add sauteed vegetables to beans, along with 1
tsp. salt and black pepper. Mix well. Keep the beans hot in a
medium oven until ready to serve. Serve in tostados, stuffed into
green pepper halves, or for a simple and authentic Mexican dinner,
with plain cooked rice and steamed tortillas. These beans love
Nachos Sauce!!!
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Frijoles Refritos (Refried Beans)
Ingredients :
2 1/2 c. pinto beans*
1 lg. can tomatoes & juices*
1 c. beef broth*
5 slices bacon
1 lg. onion, chopped
2 lg. cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. camino or cummin
Preparation :
*Or 2 cups refried beans and 1 cup tomatoes, drained and chopped.
Fry bacon crisply. Remove to drain on paper towel. Chop roughly.
Saute onion in 5 tablespoons bacon fat until golden, saute garlic 1
minute. Add beans and tomatoes. Season with salt, pepper, oregano
and camino. Add chopped bacon. Serve with tortillas. Good with
chicken enchiladas.
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Frijoles Refritos (Refried Beans)
Ingredients :
1 tbsp. canola oil
1/4 c. minced onion
2 c. day-old home-cooked pinto beans
3 tbsp. grated corn-oil Cheddar
Canned green chilies or 1/2 tsp.jalapeno, seeded and minced (optional)
Preparation :
Heat oil in 9 to 10-inch nonstick skillet, add onion and cook
over low heat just until soft; stir in cooked beans and mash with
potato masher until soft and well cooked. Reduce heat and stir in
cheese until melted; season to preference with optional green
chilies or minced jalapeno pepper. Serve hot or refrigerate in
covered container and reheat when ready to serve. Yield: 8
servings.
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Salvadorean Refried Beans
Ingredients :
2 c. dried red kidney beans, soaked overnight
2 cloves garlic
2 med. onions
4 tbsp. vegetable oil
1 tsp. sea salt
5 c. water
Preparation :
Cook soaked beans with garlic until tender, 1 to 2 hours. Allow
to cool and put through blender with cooking water. Set aside. In
large heavy duty saucepan, saute onions in oil (slice onions
lengthwise). Cook onions until very brown, but don't burn. Remove
onions from oil and add blended beans. Lower heat and stir beans
until they boil, then cook at low heat for 1 to 2 hours, stirring
mixture so it doesn't stick to pan. Add salt (to taste). This is a
simple, very tasty bean recipe. Good for serving with burrito or
taco shells, for dips (cold or warm) or with rice. Yum!
----- Original Message -----
From: Charles
To: phaedrus
Sent: Saturday, November 30, 2002 1:39 PM
Subject: roux problem
if after making a roux with flour and oil and adding vegies
and stock there is a hint of scorching of the roux is this
correctable and how?
Hello Charlie,
No way to fix a scorched roux. It will give your final dish a bitter taste. Better to throw it out and start over.
To prevent scorching, cook the roux slowly over low heat, stirring constantly. Add the liquid sooner rather than later
to prevent scorching.
Phaed
----- Original Message -----
From: Joseph
To: phaedrus
Sent: Sunday, December 01, 2002 8:15 AM
Subject: German Bread Recipe's Old World Recipe's
Dear Phaedrus: I am looking for some recipe's for some
good Old World German, Rye, wheat, Black, and Pumpernickle.
Could you help? Thank-you very much.
Hello Joseph,
Try these websites:
German Breads
German Rye Bread
German Bread Recipes
Pumpernickel
Rye Bread
Black Bread
Phaed
----- Original Message -----
From: Barbara
To: phaedrus
Sent: Sunday, December 01, 2002 8:26 PM
Subject: lemon meatloaf
This recipe was in an issue of Good Housekeeping magazine.
Probably November, December 1969 or January 1970.
Thanks, Barbara
Hello Barbara,
Sorry, no Good Housekeeping recipes. Below are the only two lemon meatloaf recipes that I found.
Phaed
Lean Lemon Meatloaf
1 1/2 cups chopped onion
3 tablespoons olive oil (or vegetable oil)
2 pounds very lean ground beef
1 egg and 1 egg white
2 tablespoons milk
1 cup bread crumbs made from slightly stale bread
1 large clove garlic, finely minced
1/4 cup chopped fresh parsley
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1 teaspoon finely chopped lemon zest
Glaze:
1/2 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon Tabasco
Preheat oven to 350 °F.
Sauté the chopped onion in the olive oil for about 3 minutes,
stirring; remove from heat and cool.
With a fork, gently toss onion mixture into ground beef.
Whisk egg, egg white and milk together.
Pour over bread crumbs, mix well and toss into the meat mixture
along with garlic, parsley, salt, pepper and lemon zest.
Gently press mixture into a non-stick (or lightly oiled) loaf pan.
Invert into a shallow baking pan.
Mix glaze ingredients together with a whisk or fork and spread
evenly over the top of the loaf.
Bake in the preheated oven for 1 hour and 15 minutes or until done
through.
Let cool a few minutes before slicing.
Garnish with thin slices of lemon and parsley sprigs.
Serves 6.
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Meatloaf With Spicy Lemon Glaze
Ingredients :
1 c. chopped onion
1 c. chopped green bell pepper
2 lbs. extra lean ground beef
1 can beef consomme
1/2 to 3/4 lb. Italian sweet sausage(casings removed)
1 tsp. salt
Pepper to taste
1 1/2 tsp. garlic salt
1 tsp. basil
1 tsp. nutmeg
8 oz. bread cube stuffing mix
Spicy lemon glaze
Spicy Lemon Glaze For Meatloaf:
1/4 c. ketchup
1 tsp. dry mustard
1/2 tsp. nutmeg
1 tbsp. dark brown sugar
Dash of Tabasco
1 tbsp. lemon juice
Preparation :
Mix all ingredients (except glaze) and shape into loaf. Frost
with lemon glaze and garnish with thin lemon slices. Bake at 350
degrees for 1 hour. Combine all ingredients in blender and frost
meatloaf and garnish with thin sliced lemons. Bake.
----- Original Message -----
From: Vera
To: phaedrus
Sent: Monday, December 02, 2002 4:53 PM
I was looking for a recipe for old fashion rolled out
dumplings I was trying to make chicken and dumpling
thank you
--- Vera
Hi Vera,
There are several recipes below.
Phaed
Perfect Dumplings
Ingredients :
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening (Crisco)
1/4 c. buttermilk
Preparation :
In a large bowl combine the flour, baking soda, and salt. Cut in
the shortening until the mixture looks like coarse meal. Add the
buttermilk, stirring with a fork until the dry ingredients are
moistened. Turn the dough onto a well-floured surface and knead
lightly 4 or 5 times. Roll dough thin and cut into desired size.
Slowly drop dumplings into boiling broth. Serves 4 to 6 people.
These are good when you make up 2 or 3 extra batches and put in
freezer. Line your cookie sheet with wax paper. Layer the
dumplings and wax paper until you are through. Put in freezer, when
frozen just put in containers or bags. When you want some just take
out what you need. Really good.
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Grandma's Dumplings
Ingredients :
1/2 tsp. salt
1/8 c. cooking oil
1 egg
Water
Preparation :
In measuring cup, mix: Combine oil and egg in a measuring cup.
Finish filling to 1/2 cup marker with water. Add salt. Now pour
into plain flour well and mix until desired stiffness. Roll very
thin and cut into strips. Add to chicken broth and cook until done.
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Grandma's Dumplings
Ingredients :
1 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. oleo or shortening
1 lg. egg (more if needed to make
stiff dough)
Preparation :
Combine flour, baking powder and salt then cut in oleo or
shortening (as for a pie crust). Add the egg and mix into the
dough. Make them stiff and roll them as you can. Cut into strips
and break the strips apart. Drop them slowly in boiling chicken
broth (so the broth never stops boiling). Boil them without lid 10
minutes after you drop the last dumpling in then cover and simmer 20
minutes more.
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Southern Rolled Dumplings
Ingredients :
1 1/2 c. all purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
2 tbsp. oil
1/2 c. milk
Preparation :
Sift dry ingredients. Gradually stir in oil and milk. Divide
dough in 3 parts. Roll out on floured surface. Roll thin and cut
into 1"x3" strip. Have chicken stock boiling and drop in dumplings.
Reduce heat and cook for 15 minutes. These freeze well. Place on
cookie sheet until frozen. Store in plastic bag or container. Drop
frozen dumplings in boiling stock.
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Old-Fashioned Dumplings
Ingredients :
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. chicken broth
2 tbsp. vegetable oil
2 qts. broth or soup
Preparation :
Combine flour, baking powder and salt. Add 1/2 cup chicken broth
and oil, stirring until dry ingredients are moistened. Turn dough
out on a floured surface and form into a ball. Roll dough to a 1/16
inch thickness; cut into 5x1 inch strips. Drop dumplings into
boiling broth; cover and cook 15 minutes or until dumplings are
tender. Yield: 8 servings.
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