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Gallo Pinto

  ----- Original Message ----- 
  From: Helen 
  To: phaedrus
  Sent: Monday, November 29, 2004 3:14 AM
  Subject: Recipe for gallo piton.

  HI Phaedrus,

  My name is Helen. I would like to know the recipe for a 
  Nicaraguan dishes call gallo piton. Or anything good from 
  Nicaragua would be great. 
  Thanks Helen

Hello Helen,

I believe that you mean "gallo pinto." "Gallo pinto" means "speckled rooster", but it's really just red beans and rice. There is a recipe below. There are more Nicaraguan recipes here:



  Gallo Pinto
  This is Nicaraguan red beans and rice. 

  1 cup pinto beans 
  1 bay leaf 
  1 small onion, peeled 
  1 clove 
  2 cloves garlic, peeled 
  1 1/2 cups long-grain white rice 
  4 tbsp olive oil 
  1 onion, finely chopped 
  Freshly ground black pepper 
  Soak the beans in a pot in cold water covered by at least 
  three inches at least four hours.
  Drain the beans and place in a large pot with two quarts 
  of water. Pin the bay leaf to the onion with the clove, 
  and add to the beans. Add the garlic. Gradually bring the 
  beans to a boil, skimming off any foam.

  Reduce the heat and gently simmer the beans, uncovered, until 
  tender, about 1 - 1.5 hours, adding salt to taste during the 
  last ten minutes. Drain the beans and refresh under cold water. 
  Discard the onion.

  Bring 2.5 cups of water and 1 tsp salt to boil in a large heavy 
  saucepan. Add the rice and return to a boil. Reduce the heat and 
  gently simmer the rice until tender, about 18 minutes. Let the 
  rice sit, covered, five minutes, and fluff with a fork.

  Heat oil in a large frying pan. Add the onion and thoroughly 
  brown over medium heat, about five minutes.

  Add the beans and rice and cook over medium heat until the rice 
  is lightly browned and the mixture is very aromatic, about five 
  minutes. Correct the seasonings before serving.

Suet Chili

  ----- Original Message ----- 
  From: Karen 
  To: phaedrus
  Sent: Sunday, November 28, 2004 2:40 PM
  Subject: chili

  Do you have a chili receipes made with beef suet?

Hello Karen,

See below.


  Chili with Beef Suet

   Ingredients : 
   Beef suet (enough to produce 4 tbsp. fat)
   3 cloves garlic
   1 baseball size onion
   2 1/2 lbs. lean beef
   1 tbsp. tomato paste
   1/2 tsp. oregano
   4 tbsp. chili powder
   1 tsp. salt
   1 tbsp. vinegar
   4 c. water or beef broth
   1/2 tsp. ground cumin

   Preparation : 
      Render suet until you have enough fat.  Mince the onion as fine
   as possible and cook in the fat until it is pale yellow.  While
   cooking, mash garlic in bowl with salt and then mash in the oregano
   until you have a paste.  Add this paste to onions and fat.  Put meat
   in Dutch oven or similar cooker and cook until it is gray, not
   brown, over a low flame.  Slowly add 3 cups broth or water, and
   vinegar and tomato paste.  Put ground cumin and chili powder into
   measuring cup and add a little of the remaining broth or water to
   make a paste.  Add this paste rinsing the cup with the remaining
   water.  Simmer all ingredients for at least 2 hours and more if you
   have time.  The meat should be extremely tender. 
  John's  Chili

   Ingredients : 
   3/4 lb. suet, fry out grease & save
   1 lb. ground chuck, brown in suet grease
   1 tbsp. oleo
   1 tbsp. oregano
   1 tbsp. red pepper
   1 tsp. onion salt
   1 tsp. garlic powder
   4 oz. chili powder

   Preparation : 
      Simmer 20 minutes.  Stir in 3 cups water and simmer for 2 more
   hours.  Add all seasoning to meat and simmer for 5 hours.  
   San  Antonio  Chili

   Ingredients : 
   1/2 lb. suet
   2 lb. lean beef shoulder
   1 lb. lean pork shoulder
   3/4 c. flour
   1 tsp. salt
   1/2 tsp. pepper
   3 onions, chopped
   6 cloves garlic, minced or
   1 tsp. garlic powder
   1 1/2 qts. beef stock or canned beef broth
   4 dried Ancho peppers*
   1 dried Pastilla pepper*
   1 dried Casbel pepper*
   1 tbsp. crushed cumin seeds or ground cumin

   Preparation : 
      Fry suet in Marlboro Chili Kettle*.  Remove suet and discard.  Cut
   meat into 1/2 inch cubes.  Combine flour, salt, and pepper in brown
   paper bag.  Add meat and shake to coat.  Save remaining flour.  Sear
   floured meat in hot fat, stirring to prevent sticking.  Add onions
   and garlic; cook and stir until soft.  Add beef stock or broth and
   bring to a boil; then reduce heat and simmer slowly while preparing
   peppers.  Wash pepper under cold running water; remove steams and
   seeds.  Put in a saucepan; cover with water and boil for 5 minutes. 
   Let sleep 10 minutes.  Lift out peppers and grind or puree, adding 1
   1/2 cups water in which peppers were cooked.  Add to meat, cover and
   simmer 2-3 hours or until meat is tender.  Grind cumin seeds using a
   mortar and pestle or a heavy spoon in a cup; add to chili. Add salt
   to taste.  Mix flour saved from browning meat (about 1/4 cup) with
   cold water; add to chili and cook 3-5 minutes to thicken.  Makes
   about 2 1/2 quarts.  *If these peppers are unavailable, substitute
   4-6 tablespoons of chili powder.
   *Use any chili kettle, chili pot, or other pot suitable for making chili. 

   Ingredients : 
   6 lbs. kidney suet
   40 lbs. ground beef
   1 qt. vegetable oil
   2 qts. Canola oil
   4 (very) lg. yellow onions
   10 med. heads garlic
   1 bunch fresh parsley
   1 (1/4 oz.) pkg. plus 2 peppers of dried whole Habanero chilies
   3 Ancho chili peppers
   10 sm. hot chilies
   12 Japanese red chili peppers
   3 tbsp. ground white pepper
   3 tbsp. fresh ground black peppers
   1 (2.12 oz.) jar paprika
   2 lbs. real butter
   1 tbsp. ground cumin
   9 (15 oz.) cans tomato sauce
   1 (12 oz.) can tomato paste
   1 (3 or 4 oz.) jar accent
   Salt to taste
   Red chili or kidney beans

   Preparation : 
     Render suet and drain.  Brown beef in skillet using drained suet
   (throw cracklins away).  Put cooked beef in a very large cooking
   pot.   Chop onions, garlic and parsley (fine chop).  Saute onions
   until clear, add garlic and parsley.  Cook 5 minutes or so.  Do not
   brown garlic (it will be bitter).  Add to cooked meat.   Add enough
   other oil to get desired amount.  (If you don't like your chili as
   greasy as mine, don't use extra oil.)  Crush or grind all of the
   whole chili peppers, remove stems.  Add white and black pepper,
   paprika and cumin.  Mix all together thoroughly.  Use about 1/2
   tablespoon of this mixture for each pound of ground beef (more for
   hotter).  Add tomato sauce and paste.  Cook 30 minutes, add butter
   and let simmer 20 to 30 minutes.  Salt to taste.  Float chili over
   heated beans.  Eat.  If you like extra hot chili, use more Habanero
   chilies, hottest pepper in the world.   

Cosi di Ficu

From: "velma" 
To: "Phaedrus" 
Subject: Re: cuchidita?  maybe Cosi di Ficu
Date: Tuesday, November 30, 2004 4:16 PM

Just saw the request for cuchiditas.  Could it be Cosi di Ficu?  
Here is the recipe. 
    The request was made in 2000, so Merry might have found it already. 

    Cosi di Ficu
      a.. 1 k (2 1/4 pounds, 2 pound bags + 1 cup) the best flour 
      b.. 1 pound 10 ounces (650 g) dried figs 
      c.. 1 3/4 cups (350 g) sugar 
      d.. 11 ounces (375 g) rendered lard 
      e.. 1/4 pound (100 g) raisins 
      f.. 1/4 pound (100 g) blanched toasted almonds 
      g.. 1 teaspoon vanilla extract or 1 packet vanillin 
      h.. Some bitter chocolate 
      i.. The zest of a lemon 
      j.. The zest of an orange 
      k.. The zest of a tangerine (the fruit should be organically grown) 
      l.. 1/2 cup espresso coffee 
      m.. 1 teaspoon honey 
      n.. A handful of diavulicchi (colored bits of sugar) 


     Begin by preparing the filling: grind the figs, citrus zest 
 and almonds together, then put them in a bowl and add to them 
 the raisins, chocolate, coffee, and honey. Mix well and let 
 rest, covered. 

    Soften the lard by kneading a little hot water into it and combine 
it with the flour to obtain a dough, working in the sugar and vanilla 
too. Roll out the dough and cut it into pieces large enough to be 
folded over balls of filling. Once the filling is in the dough, take 
a sharp knife and trace zigzag geometric patterns in the dough, so 
that when the cookies bake the dough will pull back, revealing the 
filling below. 

    As soon as they are done, brush them with lightly beaten egg yolk 
and sprinkle them with diavulicchi. To heighten the chromatic effect. 

     Bake  360 F (180 C)  until light golden. 


From: "Tamara"
To: phaedrus
Subject: recipe enclosed for Cucidati
Date: Wednesday, December 01, 2004 5:28 PM

You had  the following message posted on your site and were 
unable to find the recipe (due to the inaccurate spelling):
---- Original Message -----
From: Merry
To: phaedrus
Sent: Sunday, October 29, 2000 16:13
Subject: cuchidita.............Carteddate..
> This cookie is made with figs, raisons, orange rind, lemon rind,
>chocolate, honey.nuts
> I believe this is a Sicillian cookie.
She is referring to a "Cucidati".  This is a Sicilian fig cookie that is 
traditionally eaten at Christmas.  Below I have included my family's recipe:
Makes 5 dozen (60 servings). 
1 pound dried figs
1 cup raisins
2 1/2 teaspoons orange zest
1/2 pound chopped walnuts
1 cup honey
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
1 cup orange marmalade
2 1/2 cups sifted all-purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 cup shortening
2 eggs, beaten
1/4 cup milk
1/2 teaspoon vanilla extract
 1 Grind the figs, raisins, orange zest and walnuts in a 
   food processor, blender or food grinder. If the mixture is 
   too thick, a couple of tablespoons of water can be added. 
   Gradually blend in the honey, cinnamon, chocolate chips and 
   orange marmalade. Set aside. Preheat the oven to 400 degrees 
   F (200 degrees C). Grease two baking sheets.
2  In a large bowl, combine the flour, sugar and baking 
   powder. Cut in the shortening until the mixture resembles 
   coarse crumbs. Stir in the eggs, milk and vanilla until the 
   mixture can be gathered into a ball. Turn the dough out onto a 
   lightly floured surface, and roll out to 1/4 inch thickness. 
   Cut the dough into strips that are 4 inches wide. Spread 
   filling onto one half of each strip lengthwise. Fold the dough 
   over to cover and seal the edges by pressing on them with 
   the tines of a fork. Slice the filled strips crosswise at 
   an angle about every inch or so. This will make diamond 
   shapes. Place the cookies onto the prepared cookie sheet.
3  Bake for 15 to 20 minutes in the preheated oven, until 
   golden brown. Remove from the baking sheet to cool on wire 

Dark Fruit Cake

  ----- Original Message ----- 
  From: JB 
  To: phaedrus
  Sent: Tuesday, November 30, 2004 8:13 PM
  Subject: Dark fruit cake

  Dear Phaedrus, Last year I used a recipe from "" 
  (I think) for a dark fruit cake. It had tons of nuts and 
  fruit, and had coffee and baking soda in it. I lost the 
  recipe and can't seem to find it again! I remember the baking 
  soda had to be mixed with the coffee - as a guy not used to 
  cooking - it was amazing to watch the coffee and soda react 
  to each other. As I stated, I'm not a cook, but the fruit cake 
  came out very well- everyone raved about it. I'm afraid I made 
  promises of more this year and may not be able to deliver. 
  Can you help?                
  Battered in Boston.    
  J B

Hello J B,

Below are some recipes that have soda and coffee.


  Dark  Fruit  Cake

   Ingredients : 
   1 c. butter
   1 c. brown sugar
   3 eggs
   1 c. molasses
   1/2 c. milk
   1/4 c. strong black coffee
   1/4 c. dark rum (Newfoundland "Screech")
   1/2 tsp. baking soda
   3 1/2 c. all purpose flour
   1 c. strawberry jam
   2 lbs. currents
   2 lbs. dark raisins (Thompson, sultanas and seeded)
   1 c. dark rum
   1/2 lb. mixed peel
   1 lb. mixed fruit
   1/2 lb. each red and green cherries
   1 tsp. allspice
   1 tsp. ginger
   1 tsp. cinnamon
   1/2 tsp. cloves
   1/2 tsp. salt

   Preparation : 
      At least one day before making cakes combine currants and raisins
   in a large bowl, add 1 cup dark rum (Captain Morgan), mix thoroughly
   and cover.  Prepare cake pans by lining with brown paper well
   greased with shortening (Crisco).  In a large mixing bowl, cream
   butter and brown sugar until fluffy.  Add eggs, one at a time, then
   molasses and cream well.  Combine milk, "Screech and coffee". 
   Dissolve baking soda in this mixture.  Mix together flour, spices
   and salt.  Alternately add and combine flour mixture and milk
   mixture to the creamed mixture, beginning and ending with flour,
   stir in strawberry jam.  Mix thoroughly.  Stir in fruits and raisins
   until completely covered with batter.  Pack in prepared cake pans. 
   Bake 2 1/2 to 3 hours at 300 to 325 degrees.  Test with a cake
   tester at 2 1/2 hours.  While cakes are still warm, poke a few holes
   into tops of cakes, pour a few teaspoons rum over them, and let them
   sit for about 5 minutes.  Remove from pans, peel off the paper, and
   cool completely.  Wrap in handy wrap and aluminum foil.  Store in
   refrigerator.  Makes 3 or 4 cakes, depending on the pan size.
   Dark  Fruit  Cake

   Ingredients : 
   1 lb. butter
   3/4 c. sugar
   3/4 c. brown sugar
   6 c. flour
   6 eggs
   1/2 c. grape juice
   1 c. wine
   1.2 c. black coffee
   2 tsp. cinnamon
   1 1/2 tsp. cloves
   2 c. walnut pieces
   1 c. raisins
   1 c. currents
   6 oz. candied orange pieces
   6 oz. candied lemon juices
   1 tsp. soda
   1/2 c. flour for dredging fruit

   Preparation : 
      Cream butter; add sugar gradually.  Beat until light.  Add
   lightly beaten eggs and mix thoroughly.  Add coffee, wine, grape
   juice, and then flour which has been sifted with spices and soda. 
   Add fruit which has been dredged slightly with flour, then broken
   nuts.  Pour into well greased large tube pan and 2 loaf pans.  Bake
   at 250 degrees for 2 hours.
    Old  Fashioned  Fruit  Cake

   Ingredients : 
   1 c. shortening
   Pinch salt
   1 tsp. cinnamon
   1 tsp. allspice
   1 tsp. cloves
   1 c. brown sugar
   1 c. white sugar
   1 c. molasses
   4 eggs
   1 pkg. mincemeat (break up)
   4 oz. nut meats
   3/4 c. dates
   1 lb. candied fruits
   1 c. raisins
   1 c. warm coffee
   1/2 c. any kind of juice
   1 tsp. baking soda
   Enough flour to make stiff dough
   4 tbsp. baking powder

   Preparation : 
      Mix shortening, brown sugar, and white sugar, cream together. 
   Add salt, cinnamon, cloves, allspice, and nutmeg.  Mix in eggs.  Put
   in mincemeat and then add molasses.  In a large bowl place nuts,
   dates, candied fruits and raisins.  Mix enough flour so they don't
   stick together.  In a large bowl to warm coffee add juice, soda, and
   baking powder. Then mix some flour in the liquid mixture, then
   fruit, alternate until fruits are mixed in and dough is stiff. Bake
   in greased and floured pans; in 350 degree oven 35 to 40 minutes or
   until done.  Cool.  Store foil wrapped in cool place until served. 
   Dark  Fruit  Cake

   Ingredients : 
   2 c. sugar
   1 1/2 c. Crisco
   6 eggs
   1/2 c. cold black coffee
   1/2 c. molasses
   1 tsp. baking soda
   4 oz. rum or brandy
   2 tbsp. lemon juice
  Flour Mixture:
   4 c. flour
   1 tsp. salt
   1 tsp. nutmeg
   2 tsp. cinnamon
   1 tsp. cloves
   Fruit And Nuts:
   1/2 lb. (2 c.) almonds, blanched, chopped or slivered
   1/2 lb. (2 c.) walnuts, lightly chopped
   1/2 lb. (2 c.) pecans, chopped
   1/2 lb. dates, pitted and chopped
   1 lb. currants
   1 lb. seeded raisins
   1 lb. seedless raisins
   1 lb. cherries, glazed, halved
   3 lb. mixed candied fruit

   Preparation : 
      Prepare Pyrex dishes or loaf pans by lining with aluminum foil
   and lightly greasing.  Mix flour and spices.  Mix fruits and nuts,
   sprinkling with most of flour mix.  Save some cherries, almonds and
   pecans to decorate cakes.  Prepare batter as follows:  Cream Crisco
   and sugar.  Add eggs and beat 5 minutes.  Add coffee, molasses mixed
   with baking soda, rum and lemon juice.  Add remaining flour mixture.
    In a large container, mix batter with fruit and nuts.  Fill loaf
   pans, muffin tins, etc.  Decorate cakes.  Place pan of water in oven
   to prevent drying.  Bake at 275 degrees for 2 to 2 1/2 hours.  Check
   periodically.  Yield:  about 8 small loaves or 12 pounds of fruit cake.   


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