* Exported from MasterCook * Aam Ka Lhassi (Mango-Yogurt Drink) Recipe By : From FEAST OF INDIA by Rani. Chicago: Contemporary Books
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Indian
Volume 2-5 May '99 Fruit
Yogurt Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 Ripe mangoes
3 c Plain low-fat yogurt
Or
1 qt Buttermilk
3 tb Light brown sugar
(or honey
6 Ice cubes Peel the mangoes, remove the pulp from the seed, and transfer it
to a blender with the yogurt and brown sugar. Blend for 30 seconds,
until the mixture is whipped and creamy. Add the ice cubes and blend
for 10 seconds. Remove and serve in wine glasses. From FEAST OF INDIA by Rani. Chicago: Contemporary Books, 1991.
Howard Wittenberg From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com
Posted on FareShare 5-99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Apple Bbq Sauce Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-5 May '99 Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup. Catsup
1/4 cup Apple juice/cider
1/4 cup Apple cider vinegar
1/4 cup Soy sauce
3/4 tsp. Garlic powder
3/4 tsp. White pepper
1/3 cup Grated -- peeled apple
1/4 cup Grated onion
2 tsp. Grated green pepper Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T
pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground
red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple
juice while cooking. Add sauce last 15 minutes. Recipe found at http://www.culinary.com/foodtext/direct.shtml
Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Apple Caramel Brownies Recipe By : Unknown
Serving Size : 16 Preparation Time :0:00
Categories : Apples Bars
Desserts Nuts
Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2/3 cup butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup nuts
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup apples -- chopped
powdered sugar Cream butter and sugar. Add eggs and vanilla. Mix well. Add flour,
baking powder, and salt. Stir well. Stir in apples and nuts. Bake in
well greased 9 X 13 inch pan. Bake for 30 to 35 minutes at 350. When
cooled, sprinkle powdered sugar over the top with flour sifter, then
serve. MC formatting and posted on FareShare 5-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : These were delicious. A big hit with us. Very good with a scoop
of Butter-Pecan Ice Cream.
* Exported from MasterCook * Asian Style Chicken Salad Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Asian Chicken
Salads Volume 2-5 May '99
Main Dishes Nuts
Peppers Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 Red (Spanish) onion -- thinly
- sliced
2 Cloves garlic -- minced
2 ts Fresh ginger -- grated
1 t Sugar
2 tb White rice vinegar
3 tb Peanut oil
1 t Chili oil
2 tb Soy sauce*
1 pn Salt -- optional
3 Chicken breast halves
1 Cucumber -- peeled, seeded,
- and cut into matchsticks
1 Red bell pepper -- seeded,
- deribbed -- and cut into
- matchsticks
1/2 Green bell pepper -- seeded,
- deribbed -- and cut into
- matchsticks
1 c Bean sprouts
2 Green onions -- minced
2 c Red cabbage -- coarsely
- chopped
2 tb Fresh cilantro -- chopped
1/2 c Roasted peanuts -- chopped *I use low-sodium soy sauce. In a bowl, combine the onion, garlic, ginger, and sugar. Stir in
the vinegar, peanut oil, chili oil, and soy sauce until all
ingredients are combined well. If desired, season with salt. Let
the mixture stand while you are preparing the remaining ingredients. Fill a saucepan with water (you may use a little salt here if you
like) and bring to a boil. Add the chicken, reduce the heat and
simmer for about 12 minutes. Skim off any foam that collects on the
surface. Now turn off the heat, cover the pan, and let stand for 15
minutes. Check to see if chicken breasts are done, and then drain the chicken.
Let it cool completely, then bone and skin them. Cut the chicken
meat into long, thin strips and place in a salad bowl. Add the
cucumber, bell peppers, bean sprouts, green onions, and cabbage.
Pour the dressing over the ingredients in the salad bowl and toss
together until well mixed. Sprinkle with cilantro and peanuts. Note: If desired, you can substitute Chinese (napa) cabbage for
the red cabbage. Source: Adapted recipe from the Williams-Sonoma Kitchen Library,
Salads. Shared with FareShare 5-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Authentic Southern Style Barbecued Ribs (secret Recipe) Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-5 May '99 Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- SECRET SAUCE:
1 Bottle ketchup -- 32 ounce-large size
(Heinz is my-favorite)
2/3 sm Jar prepared yellow mustard -(i.e. French's)
1/2 lb Dark brown sugar
1/3 lg Onion -- chopped coarsely
3 Tb Distilled white vinegar
2 lg Lemons -- sliced
Tabasco hot sauce to taste -(3 drops to
about 1/2 teaspoon)
Ground black pepper to taste (lots of it)
No salt (plenty in the-ketchup) Preparation time: 1/2 day, but constant attention is not required. Simmer the sauce, stirring until the sugar is melted. Then, stir
occasionally for a few minutes while the oil is drawn out of the lemon.
Do not allow to scorch. Remove from heat and set aside. Broil ribs flesh side up until browned. Turn and cook flesh side down,
brown again. Now brush both sides with some of sauce and cook on each
side for five minutes. Do not let them burn or blacken! The RIBS at this
point look good, but they are still raw. Cut the ribs apart and dip each rib in the sauce. Pile the ribs high on a
full-sized oven broiler rack and pan, and pour any remaining sauce, less
a cup or so, over the ribs. Cover the ribs with heavy-duty aluminum foil,
tucking in around the outside edge of the pan to make an airtight
container. Cook in the oven at 325F for 2 hours. Remove from oven and open very carefully. Beware the live steam that
will rush out. Allow to sit, opened for a few minutes. The end result is
smoked, steamed, tender meat which falls from the bones. All fat is
rendered and drains into the pan. Use leftover sauce when warming over the second day. SAUCE VARIATION: Molasses, tomato paste, onion, spices
San Francisco Chronicle, Posted by Stephen Ceideberg; October 5 1992. Recipe found at http://www.culinary.com/foodtext/direct.shtml
Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
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