Special meals for special people.
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Technorati Tags: healthy diet, Special-meal Recipes

shrimp ceviche

Shrimp Ceviche

2 pounds uncooked shrimp, peeled
2 onions, chopped
4 green chile peppers, chopped
2 cups Mexican lime juice
2 tablespoons black pepper
1/8 cup white vinegar

Mix together in a glass bowl. Refrigerate for 24 hours.

Old houses mended, Cost little less than new before they re ended. — Colley Cibber

Technorati Tags: appetizer recipes, cold appetizers, mexican appetizers, southwestern appetizer recipes , appetizer

Barbecue Pizza

Barbecue Pizza

1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 cups biscuit baking mix
1/2 cup cold water
3/4 cup barbecue sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425 degrees F.

Cook and stir beef, celery and onion in 10-inch skillet until beef is brown; drain.

Mix baking mix and water until soft dough forms. Roll or pat dough into a 12-inch circle on an ungreased cookie sheet or baking stone. Pinch edge of circle forming a 1/2-inch rim. Mix ground beef and remaining ingredients. Spread over dough. Bake until crust is golden brown - 20 to 25 minutes.

I couldn say who I am, I haven the remotest notion of myself I am someone without antecedents, without a history, without a country, and on that I insist — Peter Handke

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mango chimichangas

Mango Chimichangas

6 ripe mangoes, peeled and diced, or
    1 (26 ounce) jar sliced mangoes in syrup, diced
2 tablespoons granulated sugar, or more to taste
2 tablespoons Triple Sec
Juice of 2 Mexican limes
2 teaspoons butter
1/3 cup finely-ground toasted almonds
4 thin 7-inch diameter flour tortillas

Combine mangoes and sugar or canned mangoes with syrup in a heavy saucepan. Add Triple Sec and half of the lime juice and bring to a boil over medium-low heat. Simmer until mixture is very thick, stirring constantly toward the end. Stir in the butter, almonds, and as much of the remaining lime juice as needed to make the flavor sparkle. Set the mixture aside to cool. If refrigerated a day ahead of time, bring the filling back to room temperature before proceeding.

Warm the tortillas for a few seconds on a griddle. Transfer them to a plastic bag to stay soft. Spoon one-fourth of the fruit mixture onto the center of a tortilla. Fold the sides in, and then roll up into a tight package, securing the chimichanga with wooden picks. Repeat with the remaining tortillas and fruit.

Pour at least 3 inches of vegetable oil in a heavy, deep skillet. Heat the oil to 365 degrees F. Fry the chimichangas, one or two at a time, until light golden, 4 to 5 minutes. Drain and sprinkle with confectioners sugar shaken through a sieve. Serve immediately, topped with whipped cream if desired.

Question everything. Every stripe, every star, every word spoken. Everything. — Ernest J. Gaines

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Technorati Tags: mexican recipes, southwestern dessert recipes , deserts

maple sugar smoked fish

Maple Sugar Smoked Fish

To smoke fish, Native Americans constructed a tepee made of crossed sticks covered with birch bark. Fish were hung, head down, from the top of the tepee over a smoky wood fire built in a bucket or kettle below. Canvas can be substituted for the birch bark.

4 small brook trout or chubs,
    about 1/2 pound each
1/2 cup kosher or sea salt
1 cup maple sugar or brown sugar
1 teaspoon coarsely-ground black pepper
1/2 teaspoon crushed bay leaf
2 to 3 cups maple, pecan or hickory wood chips

Clean fish and rinse well under cold water; mix salt, maple sugar, pepper and bay leaf. Pat fish dry and rub inside and out with seasoning mixture. Place fish in a cool, dry place for about 1 hour.

Rinse fish and hang from the gills in a cool, dry, breezy place to air-dry for about 30 minutes. Place wood chips in water to soak.

If you do not have a smoker or wish to build the traditional Indian one, build a charcoal fire in a large covered grill with all vents open. While the fire is burning down, loop a piece of kitchen string under the gills of each trout. Bring ends of string through the vent holes of the grill cover and tie together so that fish are suspended from lid and their tails remain at least 6 inches above coals. When coals have burned down and are covered with white ash, sprinkle a third of the damp wood chips over the fire and place lid on grill. Smoke trout for about 1 hour, adding more damp wood chips every 15 to 20 minutes to keep up smoke. Remove fish and serve hot or at room temperature. If refrigerated, the smoked fish will last about one week.

A true friend is somebody who can make us do what we can. — Ralph Waldo Emerson

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Mild Curry Base

2 tb Ghee or Vegetable oil 1 ts Garlic Puree 1 tb Curry paste -or mild curry powder 3/4 pt Curry gravy(recipe follows) 2 ts Tomato puree 1 ts Salt Curry stock(recipe follows) -or water 1. Heat the gee, and stir-fry the garlic for 1 minute. 2. Add the curry paste (or powder made into a paste with water), and stir-fry for 2 minutes more. 3. Add the curry gravy, using less if you want a dryish curry and more a liquid sauce. Stir-fry for a couple of minutes then add tomato puree and salt. 4. To obtain the waterness you require, either add akhni stock or water to taste. (You may need to add a little oil as well to keep the correct texture.) 5. Add your principle ingredients - 1 1/2 lb for 4 people and when hot serve.

Light at the end of the tunnel We don even have a tunnel we don even know where the tunnel is. — Lyndon B. Johnson

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swedish meat loaf in pastry

Swedish Meat Loaf in Pastry

Pastry
2 1/4 cups flour
1 teaspoon salt
3/4 cup cold unsalted butter, cut in small pieces
1 egg, cold
1/2 cup sour cream, cold

Filling
4 tablespoons butter
4 ounces fresh mushrooms, finely chopped
3 pounds ground beef, pork, ham, veal, or any combination
1/3 cup chopped onion
1/4 cup chopped fresh parsley
1 cup grated Swiss cheese
1 egg plus 2 tablespoons milk

Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.

Pastry
It is easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal.

With processor running, add egg mixture; process just until dough comes together. If you don have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.

Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.

Filling
Preheat oven to 375 degrees F. Melt butter in a large skillet. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.

Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese and milk; mix well.

Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg-milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg-milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.

Serve with sour cream on the side and a bowl of lingonberries.

Serves 6 to 8.

Life is too short for a long story. — Mary Wortley Montagu

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arizona chicken sandwiches

Arizona Chicken Sandwiches

4 boneless chicken breasts
1 envelope fajita seasoning mix
1 cup chunky salsa
1/4 cup water
4 large buns
4 slices Monterey jack or Mexican cheese
Red onion, sliced
Avocado, sliced
Extra salsa

Combine fajita seasoning, the 1 cup salsa and water. Pour into a large zip-type bag, then add the chicken. Marinate in the refrigerator for a minimum of two hours.

Heat grill for medium coals. Remove chicken from bag and reserve marinade. Grill chicken, basting with reserved marinade, for 5 to 7 minutes on each side or until chicken is done. Place on buns and top with cheese, onion, avocado and salsa.

Everyone who receives the protection of society owes a return for the benefit. — John Stuart Mill

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Technorati Tags: mexican recipes, southwestern recipes, Mexican, poultry

steamed pork buns

Steamed Pork Buns (China)

These buns are cooked in bamboo steamers which are available in Chinese and gourmet cookware stores. The steamers are available in various sizes separately or in sets of two or three tiers. For cooking, the covered steamer(s) is placed over boiling water in a wok or large saucepan.

2 tablespoons hoisin sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
8 ounces Barbecued Pork
4 scallions
2 tablespoons vegetable oil
2 teaspoons grated pared fresh ginger root
1 clove garlic, crushed
1 1/4 cups water
1 tablespoon cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1 teaspoon white vinegar
Water

Combine hoisin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and scallions finely. Heat vegetable oil in wok or fry pan over high heat. Stir fry ginger and garlic in the oil 1 minute. Stir in hoisin mixture. Cook and stir 2 minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoisin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely.

Combine flour, baking powder and salt in large bowl. Cut or rub in shortening until mixture resembles bread crumbs. Combine remaining 3/4 cup of the water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.

Uncover and knead 4 or 5 times. Divide dough into 12 equal portions. Shape each portion into a smooth ball. Roll each ball of dough on lightly floured surface into a 5- to 6-inch diameter circle. Brush around edges lightly with water. Spoon a heaping tablespoon of pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together.

Cut wax paper into twelve (5-inch) squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square. Place buns with paper in single layer on steamer rack over boiling water. Cover and steam buns until done, about 20 minutes.

Makes 12.

Physical deformity, calls forth our charity. But the infinite misfortune of moral deformity calls forth nothing but hatred and vengeance. — Clarence Darrow

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Cool Ghoul Treats

Clear plastic or latex -gloves Twist ties Scissors Flavored drink mix, regular -or sugar-free Gummy worms (optional) If the gloves have a powdery residue inside them, turn them inside out and soak in warm water or wipe with soapy water and rinse. Allow gloves to dry. Or, turn gloves inside out, leaving the powdery side on the outside. Mix your favorite fruit drink (sugar-free liquid freezes better than liquids with sugar) and pour into the gloves. Add enough drink to fill the gloves loosely but not so full that the fingers will not move. Fasten the gloves with the twist ties. Place paper towels on a cookie sheet and lay the hands on the paper towels. Freeze. When the hands are frozen sol- id, carefully cut off gloves with scissors. Float hands in a bowl of punch for scary fun. If you wish, you may add gummy worms to the juice before freezing. Source: Better Homes & Gardens 10/95

More than kisses, letters mingle souls. — John Donne

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deluxe bourbon balls

Deluxe Bourbon Balls

You may make this up to three weeks in advance, and they actually improve with age. You can safely double, triple or even quadruple the recipe depending on how many people you want to share these with.

2 cups fine vanilla wafer or graham cracker crumbs
1 cup confectioners? sugar
1 cup finely ground pecans or walnuts
3 tablespoons cocoa powder
3 tablespoons light or dark corn syrup
1/4 cup bourbon, rum or any whiskey
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Cocoa and/or confectioners? sugar (for coating)

Combine the crumbs, sugar, nuts, cocoa, corn syrup, bourbon, cinnamon and nutmeg in a mixing bowl and combine thoroughly. Roll into balls about 1 inch in diameter and roll in cocoa powder and/or confectioners? sugar to coat the outside. Store in an airtight container for at least one week and up to three weeks.

Makes about 30 balls.

It is not enough to show people how to live better there is a mandate for any group with enormous powers of communication to show people how to be better. — Marya Mannes

Technorati Tags: candy recipes, Christmas candy recipes, truffle recipes , candy, truffle

NT Pucker Punch Fizz recipe

Ingredients

• 3 oz Pravda vodka
  3 oz club soda
  1 1/2 oz cranberry juice
  
  
  

Nice to be here At my age its nice to be anywhere. — George Burns

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shamrock salad

Shamrock Salad

Happy St. Patricks Day!!!

First Layer
1 small box lime gelatin
1 small can undrained crushed pineapple

Dissolve gelatin in one cup hot water, then cool. Add pineapple. Pour mixture into large mold and chill until set.

Second Layer
1 small box lemon gelatin
6 ounces cream cheese
10 marshmallows
2 cups whipping cream

Dissolve gelatin in one cup hot water. Mix one package cream cheese with one cup whipping cream. Pour mixture on top of set lime gelatin. Chill until set.

Mix remaining cream cheese with one cup whipped cream and the marshmallows cut into small pieces. Turn out mold on lettuce green and top with this mixture.

Whip 1/2 cup cream and add drained maraschino cherries and drained pineapple slices, arranged to form an attractive circle on top.

A thing is not proved just because no one has ever questioned it. What has never been gone into impartially has never been properly gone into. Hence scepticism is the first step toward truth. It must be applied generally, because it is the touchstone. — Denis Diderot

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Pollo Con Oregano

2 1/2 lb large chicken pieces, -with the skin attached 2 Garlic cloves, peeled 1 sm White onion, roughly sliced 1 c Reduced chicken broth 12 Additional garlic cloves, -peeled and minced 3 tb Dried Oaxacan or Mexican -oregano, stems removed And roughly crumbled 2 tb Additional chicken broth 1/2 ts Sea salt (or to taste) Grilled Chicken with Oregano Serves 4 to 6 melted chicken far or oil for broiling Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes. Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. The Art of Mexican Cooking From the collection of Jim Vorheis

A slight touch of friendly malice and amusement towards those we love keeps our affections for them from turning flat. — Logan Pearsall Smith

Technorati Tags: Mexican

louisiana style lil smokies

Louisiana Style Lil Smokies

Servings: 6

5 slices bacon, diced
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 cup unsweetened pineapple juice
3/4 cup ketchup
3 tablespoons Tabasco green pepper sauce
1 1/2 packages bite-size smoked sausage, chopped
Hot cooked rice

Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes.

Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well.

Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes.

Serve over rice, if desired.

Nutritional information: Calories: 471 Total Fat: 39 Carbohydrates: 17 Protein: 18

You know why theres a Second Amendment In case the government fails to follow the first one. — Rush Limbaugh

Technorati Tags: cajun recipes, creole recipes , louisiana recipes , appetizers, nuts

fried cakes

Fried Cakes

2 cups all-purpose flour
1 teaspoon cinnamon
1 cup granulated sugar
1 cup milk
1/2 cup butter
1 package active dry yeast
1 tablespoon warm water
Butter or margarine

Sift flour and cinnamon together. Mix flour and milk to a smooth paste. Add sugar and butter and cook, stirring constantly, until thick and clear. Remove from heat. Cool to lukewarm. Dissolve yeast in warm water. Add yeast to mixture. Set aside until cold.

Shape into balls and fry in butter or margarine.

There are still some honest people left in the world, but they never seem to find anything you lose. — Joe Moore

Technorati Tags: indian recipes, Breakfast

Christmas Peanut Brittle

Christmas Peanut Brittle

Posted by CookinMom at recipegoldmine.com 12/11/2001 7:22 am

Source: fund raiser Cookbook titled Polish Town Fair & Festival 1984

When it is Christmas candy time,
Or any time of year,
This peanut brittle recipe
Becomes especially dear.

You add to one large cooking pan
A cup of each of these;
White syrup, sugar, water too
And blend with gentle ease.

A teaspoonful of table salt,
When it is added too,
Will mean that you have reached the point
When you must cook the brew.

So cook it to the soft ball stage
And then it is time to add
A tablespoon of butter
And the peanuts to your pan.

It takes one pound of peanuts
That youve purchased in the shell,
And shucked yourself ahead of time
To make this turn out well.

With all ingredients in the pan
You cook until its brown,
And take your pan from off the stove
Your candys almost done.

Stir in one teaspoon soda,
Pour on a buttered sheet,
And let it harden as it will,
Then break in chunks your treat.

The rest comes very naturally
Just eat to suit your will,
And have a happy holiday
Thats peanut brittle filled.

He who blinded by ambition, raises himself to a position whence he cannot mount higher, must thereafter fall with the greatest loss. — Niccolo Machiavelli

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mango tango

Mango Tango

2 cups peeled, seeded and chopped
    mango (or papaya), chilled
1 cup ice cold orange juice
1/2 cup ice cold milk
2 tablespoons honey

Combine all ingredients in a blender. Process until smooth.

The man who gets the most satisfactory results is not always the man with the most brilliant single mind, but rather the man who can best coordinate the brains and talents of his associates. — Sir William Alton Jones

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tomatoes creole

Tomatoes Creole

Melt 2 tablespoons butter in a saucepan. Add:

4 large skinned, sliced seeded tomatoes
    or 1 1/2 cups canned tomatoes
1 large onion, minced
2 tablespoons minced celery
1 shredded green bell pepper

Cook the vegetables until they are tender ? about 12 minutes. Add:

3/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 teaspoons brown sugar
3/4 teaspoon curry powder

Strain the juice from the vegetables and add to it enough cream to make 1 1/2 cups of liquid. Stir in 1 1/2 tablespoons flour. Simmer and stir the sauce until it is thick and smooth. Combine it with the vegetables and serve hot on toast with saut?ed bacon. Or you can use it to fill pepper or squash cases.

We are chameleons, and our partialities and prejudices change place with an easy and blessed facility, and we are soon wonted to the change and happy in it. — Mark Twain

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fried puffs in syrup

Fried Puffs in Syrup (Fritelle di Chanuka)

2 envelopes active dry yeast
1 cup warm water
2 1/2 to 3 cups unbleached flour
1 teaspoon salt
2 teaspoons anise seeds
2 tablespoons olive oil
1 cup dark seedless raisins
1 cup olive or other vegetable oil
1 1/2 cups honey
2 tablespoons lemon juice

Dissolve the yeast in 1 cup of warm water.

Combine flour, salt, and anise seeds in a bowl. Gradually add the dissolved yeast and the olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 minutes, or until dough is smooth and elastic.

Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in bulk.

With the palms of your hands, flatten down to about 1/2-inch thickness. Let rest, uncovered, for 15 minutes. With a sharp knife, cut into 36 diamonds.

Heat the oil in a deep saucepan and fry the diamonds, a few at a time, turning, until golden on both sides. Transfer to a paper towel to drain. Heat the honey in a saucepan with 2 tablespoons of lemon juice and boil for just 3 minutes. Arrange frittelle on a serving plate and pour hot honey over the.

Makes 3 dozen.

Blushing is the color of virtue. — Laertius Diogenes

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Chimichangas (Deep Fried Burritos)

1 lb Ground meat, browned and -drained 1 md Onion, chopped 1/2 c Red chile sauce or enchilada -sauce 12 Flour tortillas Oil for frying 2 c Cheddar cheese 2 c Shredded lettuce 2 c Chopped green onions In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.l Garnish with cheese, lettuce, and onion. Yield: 12 Chimichangas or fried burritos From: “Celebrate San Antonio - A Cookbook” by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

Baseball is almost the only orderly thing in a very unorderly world. If you get three strikes, even the best lawyer in the world can get you off. — Bill Veeck

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Technorati Tags: Mexican

Cheesy Mexican Pasta

1/2 c Velvetta cheese salsa Dip 2 c Cooked pasta Stir velveeta cheese spread salsa dip into pasta. Garnish with chopped peppers and cilantro.

I have learnt silence from the talkative, toleration from the intolerant, and kindness from the unkind yet strange, I am ungrateful to these teachers. — Kahlil Gibran

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danish rice pudding

Danish Rice Pudding

1/2 cup granulated sugar
1/2 cup water
2 envelopes unflavored gelatine
1/2 teaspoon salt
2 cup milk
1 1/2 cups cooked rice
2 teaspoons vanilla extract
1 cup chilled whipping cream
Raspberry-Currant Sauce

Heat sugar, water, gelatine and salt in 2-quart saucepan, stirring constantly, until gelatine is dissolved, about 1 minute. Stir in milk, rice and vanilla extract.

Place saucepan in a bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 minutes. Beat whipping cream in chilled bowl until stiff. Fold whipped cream into rice mixture. Pour into ungreased 1 1/2 quart mold. Cover and refrigerate until firm, about 3 hours.

Unmold and serve with Raspberry-Currant Sauce.

Yields 8 servings.

Raspberry-Currant Sauce
1 (10 ounce) package frozen raspberries, thawed (with syrup)
1/2 cup currant jelly
1 tablespoon cold water
1 1/2 teaspoons cornstarch

Heat raspberries and jelly to boiling. Mix water and cornstarch; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool.

Press through a sieve to remove seeds if desired.

We lost the American colonies because we lacked the statesmanship to know the right time and the manner of yielding what is impossible to keep. — Elizabeth II

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heart shaped meringue

Heart-Shaped Meringue

8 servings

3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Dash of salt
1 cup granulated sugar
Several drops red food coloring

Preheat oven to 275 degrees F.

Bring egg whites to room temperature in a small mixing bowl. Add vanilla extract, cream of tartar and salt. Beat to soft peaks. Pour sugar in gradually, beating until very stiff peaks form and sugar dissolves. Meringue will appear glossy.

Cover a baking sheet with ungreased brown paper or parchment. Spread 1/2 cup meringue for each individual heart or make one 9-inch heart with a spatula or back of a spoon so bottom is 1/2-inch thick and sides 1 to 1 1/2 inches tall.

Bake 1 hour. Turn off heat and let meringue dry in closed oven 1 hour for individual and 2 hours for large meringue.

Fill meringue shell(s) with fresh fruit ice cream topped with sauce.

Last Monday a string of amendments were presented to the lower House these altogether respect personal liberty… — Senator William Grayson

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scallops and mushrooms in wine sauce

Scallops and Mushrooms in Wine Sauce (Coquilles Saint-Jacques ? la Parisienne)

Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name for "scallops."

2 (12 ounce) packages frozen scallops,
    thawed, or 1 1/2 pound fresh scallops
1 cup dry white wine
1/4 cup minced parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
4 ounces mushrooms, sliced (2 cups)
2 scallions or shallots, chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese
1 cup soft bread crumbs
2 tablespoons butter or margarine, melted

If scallops are large, cut into 1-inch pieces. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

Heat 2 tablespoons butter in 3-quart saucepan until melted. Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes. Remove from pan. Add 3 tablespoons butter; heat until melted. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in reserved liquid. Cook and stir 1 minute. Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.

Toss bread crumbs in melted butter. Lightly brush 5 or 6 baking shells or ramekins with margarine. Divide scallop mixture among baking shells. Sprinkle with remaining cheese and the crumbs.

Set oven to broil or 550 degrees F. Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.

Yields 6 servings.

Understand that friends come and go, but with a precious few you should hold on. The older you get, the more you need the people who knew you when you were young. — Mary Schmich

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Thai Fried Noodles

Thai Fried Noodles

1 pound Thai rice noodles
10 medium size shrimps, shelled and cleaned
2 eggs
1 cup bean sprouts
1 tablespoon coarsely ground peanuts
1 tablespoon granulated sugar
1 tablespoon fish sauce
1 tablespoon vinegar
1 teaspoon minced garlic
1/2 cup vegetable oil

If dry noodles are used, soak them in warm water for 15 minutes, then drain.

In a frying pan put all the oil, brown the garlic until light brown, add the shrimp and cook until well done.

Add sugar, fish sauce, vinegar and stir together. Add eggs, break in the yolk, then add noodles and fry until noodles turn orange.

Add the bean sprouts to the mixture and fry until bean sprouts are cooked (about 1 to 2 minutes).

History is an account mostly false, of events mostly unimportant, which are brought about by rulers, mostly knaves, and soldiers, mostly fools. — Ambrose Gwinett Bierce

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Technorati Tags: thai recipes, rice, noodles, potatoes, starch

Guilt-Free Pumpkin Swirl Cheesecake

———————————–CRUST———————————– 1 1/2 Boxes SnackWells cinnamon -graham snacks, crushed 4 tb Brown sugar 4 tb Flour 1/2 c Apple juice -concentrate- -(not apple juice!) ———————————-FILLING———————————- 1 1/2 c Yogurt cheese 1/4 c Nonfat yogurt 3/4 c Granulated sugar 1 ts Vanilla extract 6 tb Nonfat liquid egg -substitute (Egg Beaters) 1 ts Brandy extract (or -Frangelico liqueur) 1 c Pumpkin puree -(not solid pack) 1 ts Schilling Apple Pie spice OR 3/4 ts Cinnamon + 1/4 ts Nutmeg + pn Allspice Preheat the oven to 350xF. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes Leave the oven on. Using an electric mixer at medium speed, beat the yogurt cheese, yogurt, 1/2 cup of the sugar, and the vanilla extract until well-blended. Add the egg substitute, 2T at a time, mixing well after each addition. Remove 1 cup of the mixture and set aside. To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well with an electric mixer until all the ingredients are well-incorporated. Pour top one side of the crust. Pour the reserved cup of yogurt mixture on the other side. Shake lightly to even the top. With a dinner knife, cut through both batters several times in a circular motion to create a marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes. Remove from oven an place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in the pan* and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.

The anvil fears no blows. — Romanian Proverb

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limoncello-pine nut biscotti

Limoncello-Pine Nut Biscotti

1 cup all-purpose flour
1/2 cup granulated sugar, plus a bit extra
A pinch of salt
1/2 teaspoon baking powder
3 tablespoons cold, unsalted butter, cut into tiny pieces,
    plus extra for buttering the pan
1 large egg
1 teaspoon pure vanilla extract
Zest of 2 large lemons
2 tablespoons limoncello (lemon liqueur)
3/4 cup toasted pine nuts

Preheat the oven to 350 degrees F. Butter a cookie sheet.

Place the flour, sugar, salt and baking powder in the bowl of a food processor and pulse briefly to blend. Add the chopped butter and pulse briefly a few times, just until the butter is broken down into very tiny bits.

In a small bowl, whisk together the egg, vanilla extract, lemon zest and limoncello. Add this and the pine nuts to the food processor and pulse very briefly, just to blend. The mixture should be moist but crumbly. Turn it out onto a flat surface and press it together. Press the dough away from you using the palm of you hand once or twice so everything is well moistened. Form the dough into a ball. Cut the dough in half and roll each section into a 1-inch-thick rope. If the dough seems too sticky, dust your hands with flour while rolling it. Place the two ropes on the sheet pan a few inches apart. Flatten the tops slightly. Sprinkle lightly with sugar and bake until very lightly golden, about 30 minutes. Remove from the oven and let sit for about 5 minutes to cool slightly (if the logs are too hot when you try to slice them, they can break).

When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately 1/4 inch slices, cutting on an angle using a quick, clean stroke with a sharp chefs knife (don try a sawing motion or you may cause the biscotti to break up). Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.

When cool, store in a covered container. They will keep about one week.

My heart, which is so full to overflowing, has often been solaced and refreshed by music when sick and weary. — Martin Luther

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Adai

Ingredients
1	cup	rice
1/3	cup	urad dal, green lentils
1/3	cup	chana dal, red lentils
1/3	cup	yellow split peas
1	teaspoon	salt
1	teaspoon	red chili powder
1	each	onion, optional
1	each	carrot, optional
1/4	cup	coconut, grated, optional
Directions:
Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with chili powder and salt coarsely, without adding much water. Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm). Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes: If freezing, only ferment for about an hour. The mixture will have to be left out for a while before being ready to use.

We do not know what we want and yet we are responsible for what we are - that is the fact. — Jean-Paul Sartre

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Mexican Fruit Dessert

3 Oranges, pared and sectioned 3 Bananas, sliced 1 pt Strawberries, cut in half 1/4 c Coffee liqueur 1 c Heavy whipping cream 1/4 c Powdered sugar Mexican Fruit Dessert MEXICAN FRUIT DESSERT: contains liqueur ground cinnamon Toss oranges, bananas, and strawberries with liqueur in medium bowl. Divide fruit among 6 dessert dishes. Beat whipping cream and pwdered sugar in chilled small bowl until stiff. Spread over fruit. Sprinkle with cinnamon. Serve immediately. Makes 6 servings. (about 315 calories per serving) Recipe from Vetty Crockers “30 Minutes or Less” Cookbook

Every time you don follow your inner guidance, you feel a loss of energy, loss of power, a sense of spiritual deadness. — Shakti Gawain

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couscous

Couscous

1 1/3 cups couscous (wheat-grain semolina)
3/4 cup raisins
1/2 teaspoon salt
1 cup boiling water
1/2 cup butter or margarine
1/2 teaspoon ground turmeric

Mix couscous, raisins and salt in 2-quart bowl; stir in boiling water. Let stand until all water is absorbed, 2 to 3 minutes.

Heat butter in 10-inch skillet until melted; stir in couscous and ground turmeric. Cook and stir 4 minutes.

In this business you either sink or swim or you don . — David Smith

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Potato and Onion Tart

92 1/2 g Butter 1/2 tb Iced water 1/2 tb Lemon juice 1 c Wholemeal plain flour 1/2 tb Olive oil 2 l Brown onions 1 l Tomatoes 1/2 ts Brown sugar 1/2 ts Malt vinegar 1/2 tb Olive oil (extra) 3 ts Paprika : peel and thinly slice the potatoes Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking time. Place the butter, iced water and lemon juice into a large bowl. Add 1/4 of the flour and mix to form a paste using a fork. Add the remaining flour and mix to form a smooth dough. Wrap in plastic wrap and put in the fridge for one hour. To prepare the filling heat the oil in a large pan. Add the onions and cook, stirring over a low heat until they are a golden brown. Add the tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until thickened. Heat the extra oil in a large, shallow pan. Add the potatoes in a single layer. Cook, turning once, until the potatoes are golden brown. Roll out the pastry between two sheets of greaseproof paper to fit a 23cm fluted flan tin. Line the tin with the pastry and bake for 25-30 minutes or until crisp and golden brown. Spread the onion filling over the base of the cooked pastry. Arrange the potatoes on top of the onion. Spread over the sour cream and sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or until the top is golden brown. Serve hot or at room temperature.

When even one American — who has done nothing wrong — is forced by fear to shut his mind and close his mouth — then all Americans are in peril. — Harry S Truman

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date candy

Date Candy (Dulce de D?tiles)

1/2 cup milk
1/4 cup honey
1/4 cup granulated sugar
1/8 teaspoon salt
1 cup pecans, chopped
1/2 pound chopped, pitted dates
1/2 tablespoon vanilla extract
2 tablespoons butter

In a saucepan, mix milk, honey, sugar and salt; bring to a boil, then simmer for 15 minutes. Add chopped pecans and dates. Stir the mixture until it is thick. This should take less than 1 minute. Stir in vanilla extract and butter and spoon the mixture into a greased mold or onto a plate and allow it to cool.

To use as a filling for pie, either double or increase the recipe by 50 percent, depending on the size of the pie plate. Pour the mixture into a pre-baked crust.

Prince Akeem Oh, it was a most amazing game. The Giants of New York took on the Packers of Green Bay. The Giants triumphed by kicking a pigskin ball through a big H. A most ripping victory. Cleo McDowell Son… Im just going to tell you this one time. If you want to keep working here, stay off the drugs. — Coming to America

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Mexican Spinach

2 tb Butter or margarine 2 pk Spinach, chopped, frozen 1 ts Salt 1/4 c Light cream 2 tb Prepared horseradish 1/8 ts Pepper 1 ea Egg, hard-cooked, sliced Melt butter or margarine in a saucepan; add spinach and salt. Cover. Place on a high heat until steaming; turn to a lower heat and cook until just tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with sliced hard cooked egg. Serves 6. From: Florence P. Hanfords Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93

Learning makes a man fit company for himself. — Thomas Fuller

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Cheese and Corn Tortillas

16 oz Low-fat cottage cheese 1 c Canned kernel corn 6 oz Shredded, reduced fat -cheddar cheese 1/4 c Sliced green onions 2 tb Chopped fresh cilantro 1/4 ts Mexican seasoning 6 Flour tortillas (6″) 1/2 c Salsa Pre-heat oven to 350 Grease 9 x 13 inch baking dish Mix first 6 ingredients but reserve 1/2 cup cheddar cheese Spoon about 1/2 cup of mixture down center of each tortilla Roll and arrange seam side down in baking dish Top with salsa and remaining 1/2 cup cheddar cheese Bake at 350 for 30 minutes Makes 6 servings; 280 calories, 8 g fat, 22 g protein, 30 mg cholesterol, 29 g carbohydrate, 560 mg sodium each Food & Wine RT [*] Category 7, Topic 6 Message 192 Mon Feb 15, 1993 D.CROZIER2 [Chiang-StL] at 00:17 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other. — John Quincy Adams

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Grandes Smoothie recipe

Ingredients

• 2 scoops vanilla ice cream
  1 medium banana
  3 large strawberries
  2 oz strawberry syrup
  4 oz vodka
  
  
  

He that climbs the tall tree has won right to the fruit. — Sir Walter Scott

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taco stuffed bell peppers

Taco Stuffed Bell Peppers

6 green bell peppers
1 (15 ounce) can tamales
1 (15 ounce) can chili with beans
4 ounces Cheddar cheese, divided
1/4 cup chopped onion
1/4 cup catsup
1 1/2 cups tortilla chips, crushed

Cut green bell peppers in half lengthwise and remove seeds. Cut tamales into 1/4 inch slices. Combine tamales, chili, 1/2 cup cheese, onion and catsup. Fill the pepper halves. Place in an electric skillet and pour 1/4 inch hot water into the skillet. Cover and simmer for 25 minutes.

Sprinkle remaining cheese over the peppers. Top with tortilla chips. Simmer, uncovered, 2 minutes, until cheese melts.

Makes 6 servings

Cheerfulness in most cheerful people is the rich and satisfying result of strenuous discipline. — Edwin Percy Whipple

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krumkake

Krumkake (Norway)

5 cardamom seed pods
2 eggs, beaten
1/2 cup granulated sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Dash of nutmeg
1/4 cup butter
1 cup sifted flour

Crush cardamom seeds after removing from pods. Gradually add sugar to beaten eggs and beat until fluffy.

Add cream, vanilla extract, cardamom, nutmeg and half of the butter. Beat until blended. Add flour and mix until smooth. Add remaining butter and mix well.

Place 1 level tablespoon of batter in center of preheated krumkake pan. Close lid and cook until lower side of cookie is light brown, about 3 minutes.

Remove cookie from upper half of iron with a spatula. Roll while still hot around the handle of a wooden cooking spoon. Cool.

Store in airtight metal containers. Serve plain or fill with whipped cream just before serving. Makes 2 dozen cookies.

NOTE: Krumkake pans can be purchased in specialty cookware stores.

Safeguarding the rights of others is the most noble and beautiful end of a human being. — Kahlil Gibran

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cajun coffee

Cajun Coffee

This is an old Cajun recipe.

3 cups strong black coffee
1/4 cup molasses
1 cup cream, whipped
Dash of nutmeg
Rum (optional)

Mix coffee and molasses and heat to a low simmer. Stir to blend. Divide mixture between 4 cups or heat-proof glasses. Top with cream and a dash of nutmeg. The idea is to sip the coffee mixture through the cream, much like Irish coffee. Some Cajuns like to mix a tablespoon of rum in with the coffee and molasses.

Yield: serves 4

He had occasional flashes of silence, that made his conversation perfectly delightful. — Sydney Smith

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Szechaun Shrimp

2 T Peanut oil 1 lb Extra-large raw shrimp Shelled, and deveined 1/4 c Minced green onion 2 T Minced fresh ginger 3 cl Garlic, finely minced 2 T Dry sherry 2 T Soy sauce 2 t Sugar 1/2 t Salt 2 1/2 T Catshup 2 T Chilli Sauce 1 t Red pepper flakes Directions; Heat oil in wock or large skillet. Add shrimp green onion, and garlic. Stir fry till shrimp are pink. Add sherry, soy sauce, sugar, and salt. Stir well and blend in catsup, chilli sauce, and red pepper flakes. Serve with a bed of hot rice. source unknown submitted by marina

A fondness for satire indicates a mind pleased with irritating others for myself, I never could find amusement in killing flies. — Jeanne-Marie Roland

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new orleans sweet potato bread pudding with rum sauce

New Orleans Sweet Potato Bread Pudding with Rum Sauce

1 1/4 pounds sweet potatoes, peeled and finely chopped
2 cups raisins
1/4 cup dark rum
5 large eggs, lightly beaten
1/2 cup granulated sugar
1 quart whipping cream
2 cups half-and-half
2 tablespoons cane syrup
1 tablespoon ground cinnamon
1/2 (16 ounce) loaf French bread, torn into 1-inch pieces
Rum Sauce
Whipped cream

Arrange sweet potatoes in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Set aside.

Combine raisins and rum. Set aside.

Combine eggs and next 5 ingredients in a bowl; add bread pieces, sweet potato, and raisin mixture. Spoon mixture evenly into 2 lightly greased 11 x 7-inch baking dishes. Bake at 350 degrees F for 1 hour or until set, covering with foil to prevent over browning, if necessary.

Serve warm with Rum Sauce and whipped cream. Serves 16.

Rum Sauce
1 1/2 cups butter
1/4 cup dark rum
3 cups sifted confectioners sugar
1 egg yolk

Melt butter in a heavy saucepan over low heat; stir in rum. Add confectioners sugar; stir with a whisk until smooth. Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160 degrees F.

Makes 2 1/2 cups.

The world must be made safe for democracy. — Woodrow Wilson

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three cheese quesadilla with mexican dipping sauce

Three Cheese Quesadilla with Mexican Dipping Sauce

Serves 4.

4 (12-inch) four tortillas
1/4 cup Monterey jack cheese, shredded
1/4 cup Cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/2 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
2 tablespoons green onions, sliced

Place one tortilla on round baking sheet and layer on cheese and vegetables. Place the second tortilla on top and microwave or broil until cheese is melted. Repeat with remaining two tortillas.

Serve Mexican Dipping Sauce on the side or on top of the quesadillas.

Mexican Dipping Sauce
1/2 cup sour cream
1/2 jar mild salsa

Mix together.

Spoon feeding in the long run teaches us nothing but the shape of the spoon. — E. M. Forster

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Pesto Chicken& Pepper Wraps

2/3 cup pesto sauce — * see note 3 tablespoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/4 pounds chicken breast or thighs– boneless and skinless 2 red bell pepper– stemmed, seeded — halved 5 flour tortillas (8 inch) 5 slices mozzarella cheese 5 lettuce leaves orange slices red and green chiles fresh basil sprigs *NOTE: You can use homemade or store-bought pesto sauce. If using frozen pesto, thaw before using. Combine 1/4 cup pesto, vinegar, salt and black pepper in medium bowl. Add chicken; toss to coat. Cover and refrigerate at least 30 minutes. Remove chicken from marinade; discard marinade. Grill chicken over medium-hot briquets about 4 minutes per side until chicken is no longer pink in center, turning once. Grill bell peppers, skin sides down, about 8 minutes until skin is charred. Place bell peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Cut chicken and bell peppers into thin strips. Spread about 1 tablespoon of remaining pesto down center of each tortilla; top with chicken, bell peppers, cheese and lettuce. Roll tortillas to enclose filling. Garnish with orange slices, chiles and basil sprigs. Makes 5 wraps. Each wrap: 481 cal; 40g fat. Typed by Lynn Thomas dcqp82a. Source: Great Barbecues by Kingsford.

Death comes to all But great achievements raise a monument Which shall endure until the sun grows old. — George Fabricius

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potato latkes

Potato Latkes

4 baking potatoes, peeled, quartered
1 large onion, quartered
2 large eggs
1/4 cup matzo meal or all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil (for frying)
Applesauce for topping (optional)

In a food processor, finely chop the potatoes and onion. Add eggs, matzo meal or flour, salt and pepper. Process until potatoes are very finely chopped (the mixture will look like bottled horseradish).

In a large skillet, heat 1/4 inch of oil over medium high heat until hot but not smoking. Drop heaping tablespoonsful of the potato mixture into the oil. Cook for 6 to 7 minutes, turning once, until the pancakes are golden on both sides. Drain on paper towels. Serve right away or keep warm in a 200 degree F oven.

If you don know where you are going, you will probably end up somewhere else. — Laurence J. Peter

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Tex-Mex Chicken Roll

1/2 c light mayonnaise 1/3 c chopped cilantro 2 c shredded cooked chicken 1/2 c tomato salsa 4 burrito-size flour tortillas 2 c romaine lettuce — shredded 2 c diced red bell pepper 1/2 c chopped red onion Mix mayonnaise and cilantro ina small bowl. Mix chicken with salsa in another small bowl. Spread 1 side of each tortilla with 2 tbsp mayonnaise mixture. Top each to within 1 inch from edge with 1/2 cup lettuce, then 1/2 cup chicken mixture, 1/2 cup diced pepper and 2 tbsp chopped onion. Starting at edge nearest you, tightly roll up tortilla. Wrap tightly in plastic wrap. Refrigerate up to 2 days. Cut each rolled tortilla in 2-3 pieces to serve.

He harms himself who does harm to another, and the evil plan is most harmful to the planner. — Hesiod

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Roasted Quesadillas with Chiquita Bananas

12 Fat free corn or whole wheat Flour tortillas 6 oz Grated non fat Monterey Jack Or cheddar cheese 2 tb Chopped fresh cilantro or Parsley 2 Jalapeno peppers, seeded and Minced 1 c Alfalfa sprouts 2 md Bananas, sliced into thin Circles A suprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and japaenos. Cut the quesadillas into wedges and serve with hot sauce or tomato salsa. Preheat oven to 350 degrees Place 6 tortillas on a nonstick baking sheet. Sprinkle with cheese, cilantro, chiles, sprouts and bananas. Cover with the remaining tortillas and press down firmly. Bake for 10 to 15 minutes, until cheese is soft and melted. Cut each quesadilla into 6 wedges and serve with hot sauce or salsa. Serving size- 1 whole quesadilla or 6 triangles 121 calories 1.5 grams fat 0.5 milligram cholesterol 82.6 milligrams sodium This is from Eat More, Weigh Less by Dr. Dean Ornish. From: HS.Roch811sd@xerox.com. Fatfree Digest [Volume 10 Issue 8] Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

There is always some madness in love. But there is also always some reason in madness. — Friedrich Nietzsche

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austin fajitas

Austin Fajitas

Source: Braniff Destination, October 1986 - An American Gumbo cookbook

1 1/4 to 1 1/2 pounds skirt steak
1/2 can beer
1/2 cup cooking oil
1 onion, thinly sliced
Juice of 1 lime
1 dried red pepper, crushed
1 clove garlic, pressed
Freshly ground pepper to taste

Make a marinade of all the ingredients and marinate the steak, covered, ,in the refrigerator for about 1 hour. Meanwhile, start a charcoal fire outside.

When meat is ready to be cooked, slice it into about 6-inch pieces and grill quickly, turning once, no more than 3 to 4 minutes per side. Cut on the diagonal into thin strips and fold into a warm flour tortilla with sour cream, guacamole and salsa.

Makes 4 servings.

We must combine the toughness of the serpent and the softness of the dove, a tough mind and a tender heart. — Martin Luther King, Jr.

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zaffarani pullao

Zaffarani Pullao (Saffron Pilaf)

2 cups long-grain rice, preferably Basmati
3 to 4 fresh ripe peaches, or 1 (16ounce) can
    peaches in syrup, drained
6 tablespoons ghee or vegetable oil
1/4 cup slivered blanched almonds
1/4 cup unsalted pistachios
1 medium onion, finely chopped
1 (3-inch long) cinnamon stick
1 cup milk
1/4 cup seedless raisins
1/2 teaspoon ground cardamom
1/2 teaspoon powdered saffron
Salt, to taste

Soak the rice in 3 cups cold water for 30 minutes.

Drain the rice, reserving the water, and set aside.

Cut the peaches lengthwise into 1/2-inch slices.

Heat the ghee or oil in a large saucepan over moderate heat and saut? the peach slices until golden on both sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.

In the same ghee, saut? the almonds until golden brown, about 2 minutes. Remove and drain. Repeat with the pistachios. Set the almonds and pistachios aside.

Add the onion to the ghee remaining in the pan and saut? until tender, about 3 minutes. Add the cinnamon stick and fry for 1 minute. Add the rice and stir constantly for 2 minutes, until the rice begins to brown and is thoroughly coated with the ghee. Add the reserved water, milk, raisins, cardamom, saffron and salt. Bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Reduce the heat to low and simmer covered for 10 minutes.

Remove from the heat and allow to sit covered for 15 minutes.

Fluff the rice with a fork, remove and discard the cinnamon stick, and transfer to a serving platter. Surround the rice with the reserved peach slices and sprinkle with the almonds and pistachios.

Serves 4 to 6.

I asked Ring Lardner the other day how he writes his short stories, and he said he wrote a few widely separated words or phrases on a piece of paper and then went back and filled in the spaces. — Harold Ross

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ham and cherry stuffed chicken

Ham and Cherry Stuffed Chicken

4 (6 ounce) boneless skinless chicken breast halves,
    pounded flat
8 slices lean ham
1/4 cup dried cherries
1 teaspoon fresh rosemary, chopped, or
    1/2 teaspoon crumbled dried
Nonstick cooking spray

Sauce
3/4 cup white wine
1/4 cup dried cherries
Sprig fresh rosemary
Pinch of salt

On each chicken breast half, position 2 ham slices, 1 tablespoon cherries and 1/4 teaspoon rosemary. Roll tightly and secure with wooden picks or skewers.

Spray a large skillet with nonstick cooking spray and lightly brown chicken.

Transfer to a 9-inch square baking dish and bake at 350 degrees F for 30 minutes or until chicken juices run clear. Remove wooden picks or skewers from chicken and slice.

Pour pan juices into a skillet; add wine, cherries and rosemary; cook to reduce volume of sauce in half. Add salt. Spoon sauce over each serving.

4 servings.

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banana bread pudding

Banana Bread Pudding (Cajun)

2 eggs
1 cup milk
1/4 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 slices bread, cubed
4 very ripe bananas, mashed
Grated lemon peel

Whisk eggs, milk, sugar, nutmeg, cinnamon, and vanilla extract. Add bread and let stand for 5 minutes. Stir in the bananas. Grease a 1 1/2-quart casserole. Add the bread mixture. Place the dish in a larger baking pan and add hot water until it reaches 1 1/2 inches up the sides of the inside pan. Bake at 350 degrees F for 50 minutes. Remove the casserole from the water and allow to cool on a wire rack for 10 to 15 minutes. Sprinkle with lemon peel.

Rich Folkers is throwing up in the bullpen. — Jerry Coleman

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