--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2N00004Date: 02/16/97 From: IAN HOARE Time: 11:10pm \/To: JUSTIN FOGARTY (Read 5 times) Subj: Some starters Hello Justin! Maybe I was dreaming, but didn't you say this on Wednesday February 12 1997 JF> I need recipes from Mexico. Central and South America for a school JF> project. Anyone who has any interesting ones please share them. I've found a few starters for you, Justin. 4 from Mexico and 2 from Colombia. Hope that does for the moment. Let me know if you want more, I've got lots. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Ceviche Categories: Starters, Fish, Mexican Yield: 6 servings 1 kg Very fresh fish 2 lg Onions, sliced in rings 3 md Ripe tomatoes, chopped 5 x Limes 5 x Serrano chillies Coriander Salt and pepper to taste Cut the fish into 10-15cm cubes. (Yellowfin, tuna, seabass or snapper will work, mackerel is the traditional fish, but it tends to be too fishy for most people the less fishy ones will please most people) Chop the tomatoes, chillies, coriander together as fine as possible. Squeeze the limes. Mix all together, seasoning and leave for a least and hours at room temp., turning frequently to ensure that the fish is evenly treated by the lime juice, which cooks or pickles it. Refrigerate until served; it will keep overnight no problem, though 24 hrs is probably the limit. Pour off surplus lime juice before serving. Serve cold on tortillas, or tostados and garnish with salad. From: Mexican Cooking by Roger Hicks From: Joell Abbott Date: 08-10-94 Note from Shipp: the time is not correctly specified up there. From other recipes, I would say to marinate 1 to 2 hours. I also think that halibut or cod would work quite well. Note from IMH. Also I suspect that the cube size is wrong. 4 to 6 inch CUBES is hard to imagine. MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2N00005Date: 02/16/97 From: IAN HOARE Time: 11:12pm \/To: JUSTIN FOGARTY (Read 5 times) Subj: Mexican 2 (CR) Hello Justin! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Empanaditas Categories: Appetizers, Beef, Mexican Yield: 12 servings 1/2 lb Ground beef 2 tb Raisins; finely chopped 1/4 ts Salt 1/4 c Cottage cheese;sm curd,cream 1 lg Egg; separated 10-inch pastryrecipe,2 crust 1/4 c Onion; finely chopped, 1 md 2 tb Chopped green olives 1/8 ts Pepper 1 lg Egg; hard cooked, * 1 ts Water 2 ts Milk * Hard boiled egg should be peeled and chopped. ~--------------------------------------------------------------------- ~--- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remaining pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2N00006Date: 02/16/97 From: IAN HOARE Time: 11:12pm \/To: JUSTIN FOGARTY (Read 5 times) Subj: Mexican 3 (CR) Hello Justin! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Flautas Categories: Appetizers, Poultry, Condiments, Mexican Yield: 12 servings MMMMM-------------------------GUACAMOLE------------------------------ 2 lg Ripe Avocados, Mashed 2 Finely Chopped Tomatoes 1 md Chopped Onion 2 Jalapeno Peppers, Seeded And - Finely Chopped 1 Finely Chopped Clove Garlic 2 tb Finely Snipped Cilantro 1 tb Vegetable Oil 2 tb Fresh Lime Juice 1/2 ts Salt 1 ds Pepper MMMMM--------------------------FLAUTAS------------------------------- 1 c Cooked Chicken, Finely - Chopped 12 Flour Tortillas Vegetable Oil For Frying Guacamole: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate for at least 1 hour. Flautas: Spoon 1 tablespoon of the chicken across the bottom of each tortilla. Roll up tightly and secure with toothpicks. Heat 1 inch of oil to 350 degrees F. Fry flautas, turning once, until golden brown, about 2 minutes. Drain on paper towels; remove wooden toothpicks. Serve with fresh guacamole. Typed by Syd Bigger. MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2N00007Date: 02/16/97 From: IAN HOARE Time: 11:13pm \/To: JUSTIN FOGARTY (Read 5 times) Subj: Mexican 4 (CR) Hello Justin! And this is the last mexican recipe (another guacamole) === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Guacamole (Robert Carrier) Categories: Appetizers, Mexican, Vegetables Yield: 4 servings 2 Avocados (RIPE) * 1 Lemon; juice of 1 Garlic clove; mashed 4 md Tomatoes, ripe; concassee** 1/2 Spanish Onion; fine chopped 4 tb Celery or green onion 1 tb Cilantro or Parsley 3 tb Olive oil Salt & FGBP NB. * Avocado. This should be ripe and soft, and should NOT be one of the enormous varieties from California, with almost no taste at all, but the reltively small wrinkled skinned types. ** Concassee - Peeled, seeded and coarsely chopped A Spanish onion is a large mild sweet variety. You could substitute lime juice for lemon, and some chopped seeded chillies for part of the crunchy vegetable. Chop the celery or green pepper finely, juice the lemon, chop the onion finely and prepare the tomato before attacking the avocadoes. Peel and mash avocados lightly with a wooden spoon, add lemon juice (NB IMH) mashed garlic, chopped tomatoes, onion and celery or pepper to mashed avocado. Stir in finely chopped cilantro or parsley, olive oil and salt & freshly ground black pepper to taste. Cover tightly with food wrap until serving. Serve with dippers - tostaditos would be traditional. NB.. If you want the guacamole to keep from turning brown, only add part of the lemon juice and brush the rest on top before covering. Then remove what you want to use at a time, mix it and serve, while re-covering the rest with wrap. Recipe after "Great dishes of the World" Robert Carrier Method & MM IMH Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2N00008Date: 02/16/97 From: IAN HOARE Time: 11:14pm \/To: JUSTIN FOGARTY (Read 5 times) Subj: Colombian 1 (CR) Hello Justin! And now for a couple of Colombian recipes === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Ajiaco Bogotano (Creamed Chicken Soup) Categories: Starters, Soups, Colombia Yield: 6 servings 1 Chicken, in 6 to 8 pieces 2 qt Cold water 1 lb Beef shinbone * 1 sm Bay leaf 1/8 ts Dried thyme 1 lg Onion; peeled 1/8 ts Ground cumin seeds 1 tb Salt 1/4 ts White pepper 4 md Boiling potatoes ** 3 Ears Corn, in 2" rounds 18 tb Heavy cream 6 ts Capers *** 1 Avocado; thinly sliced NB * Sawed into 2 inch pieces ** Peeled and sliced " thick *** Drained and rinsed in cold water Complete Title; Creamed Chicken and Potato Soup with Avocado and Capers Directions: In a heavy 5 quart casserole, combine the chicken, shinbone and water. The water should cover the chicken by about an inch; if necessary add more water. Bring to a boil over high heat, skimming off the scum that rises to the surface. Add the onion, bay leaf, cumin, thyme, salt and pepper. Reduce the heat to low, cover and cook for 30 minutes, or until the chicken is tender. Transfer the chicken to a platter. Pick out and discard the shinbones and onion, strain the stock through a fine sieve and return it to the casserole. Remove the skin from the chicken with a small knife or your fingers. Cut or pull the meat away from the bones; discard the skin and bones. Cut the chicken meat into strips " wide by 1" to 1" long. Return the stock in the casserole to a boil over moderate heat, and drop in the potatoes. Cover and cook for 30 minutes, or until the potatoes are soft, then mash them against the sides of the pan with a spoon until the soup is thick and fairly smooth. Add the corn and chicken, and simmer, uncovered, for 5 to 10 minutes, depending on the tenderness of the corn. To serve, pour 3 tbs. of cream and 1 tsp of capers into each deep soup bowl. Ladle the soup into the bowls and float the sliced avocado on top. MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2N00009Date: 02/16/97 From: IAN HOARE Time: 11:15pm \/To: JUSTIN FOGARTY (Read 5 times) Subj: Colombian 2 (CR) Hello Justin! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Picante De Huevos (Egg and Avocado Appetizer) Categories: Appetizers, Cheese/eggs, Colombia Yield: 6 servings 6 Eggs; hard-cooked, chopped 2 Avocados; peeled, pitted, -chopped 1 Chile, habanero; seeded, -stemmed, chopped fine 1 Onions; chopped fine 3 tb Parsley; chopped fine 2 tb Vinegar 1/2 ts Salt 3 Mangoes; halved, seeded Cilantro ~--------------------------HEAT SCALE = HOT-------------------------- Place all the ingredients except the mangoes and cilantro in a food processor or blender and blend at medium speed until very well combined and fairly smooth. Chill for several hours. Pour the sauce into the hollowed out section of the mango halves, and garnish with cilantro. MM and upload by DonW1948@aol.com / HSLD MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4)