--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEF00000Date: 10/10/97 From: GHISLAINE DUMONT Time: 03:16pm \/To: ALL (Read 1 times) Subj: recipes cr Hope you enjoy this one.:-) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SALSA FRESCA/PICO DE GALLO Categories: Beans, Mexican Yield: 1 Batch 6 Roma tomatoes or 3 -regular tomatoes, -seeded, and chopped 4 Green onions, chopped Juice of two limes 3 Jalapeno peppers, -seeded and chopped or 2 Seranno chili peppers 1 c Cilantro leaves, -coarsly chopped (opt'l) 2 tb Bland salad oil (opt'l) Combine the ingredients, and allow to sit for an hour or so to blend the flavors. All of the ingredients in this dish can be freely varied to suit the individual cook's taste. Some cooks also include a small, firm but ripe avocado, cubed. The mixture will keep under refrigeration for about a day, but I wouldn't hold it much longer than that, and it's really best when freshly made. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ASIAN GUACAMOLE Categories: Dips, Mexican Yield: 6 Servings 1 tb Black or white sesame seed 1 lg Firm-ripe avacado 1 tb Shredded pickled ginger 3 tb Seasoned rice vinegar -OR 3 tb Cider vinegar,mixed with 1 ts Sugar 1/2 ts Wasabi powder or -prepared horseradish MMMMM---------------------POTSTICKER CRISPS-------------------------- 12 Round potsticker skins Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool. Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps. Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol. *** POTSTICKER CRISPS *** One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet. Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol. MMMMM ... .....Sincerely yours Gigi........ --- GEcho/386/JAM/V.34+ * Origin: [)(]::Concept Blazer::[)(] MONTREAL (1-514)354-2890 : (1:167/200) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEF00001Date: 10/10/97 From: GHISLAINE DUMONT Time: 03:16pm \/To: ALL (Read 1 times) Subj: recipes cr Hope you enjoy this one.:-) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: CARIBBEAN GUACAMOLE Categories: Dips, Mexican Yield: 8 Servings 1/2 lb Sweet bread,Hawaiian or -Portugese 2 tb Coconut,sweetened,flaked, -dried 1 sm Firm-ripe papaya 1 lg Firm-ripe avacado 2 tb Lime juice 1 ts Sugar 1/4 ts Crushed dried redhot chilies Cut bread into 1/4" thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7-8" frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice remaining papaya; set fruit aside. Cut avacado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avacado and mix with remaining lime juice, sugar, and red chilies. On a platter, arrange avacado mixture and diced papaya side by side in separate mounds. Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mixture. Sprinkle with coconut. Serve with toasted bread. Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams cholesterol. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: HUMMUS GUACAMOLE Categories: Appetizers, Oriental, Snacks Yield: 3 Cups 1 ea Ripe avocado, peeled 2 c Hummus bi tahini 1 ea Scallion, chopped 1 sm Tomato, chopped 1 tb Green chilies, chopped Olive oil Cilantro, chopped Pita Scoop avocado into a medium bowl. Mash & add hummus, blend thoroughly. Gently stir in the scallion, tomato & chilies. Check seasonings. Cover & refrigerate. Before serving, drizzle with olive oil & garnish with cilantro. Serve with pita wedges. MMMMM ... .....Sincerely yours Gigi........ --- GEcho/386/JAM/V.34+ * Origin: [)(]::Concept Blazer::[)(] MONTREAL (1-514)354-2890 : (1:167/200) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEF00002Date: 10/10/97 From: GHISLAINE DUMONT Time: 10:44pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: VEGETABLE GUACAMOLE Categories: Dips, Mexican Yield: 6 Servings 2 Ripe avocados Juice of one grapefruit Juice of one lime 1/2 sm Shallot or 1 green onion 3 Sprigs parsley, coarsely -chopped 3 Sprigs cilantro 1/4 Hear red or green cabbage, -coarsely chopped 1 c Broccoli florets, broken -into small pieces 3 Ribs of celery, chopped 1 Large, tomato coarsely -chopped 5 Tomatillos, coarsely -chopped, optional 1 tb Fresh minced basil 1 tb Fresh minced thyme Peel and quarter avocados, reserving pits. Coarsely mash avocado with a fork in a nonmetallic bowl. Set aside any that might be too hard to mash easily. Pour grapefrit and lime juice into blender. Add shallot and 2 sprigs each of parsley and cilantro. Blen on high until liquified. Add blende mixture to mashed avocado, mix gently. Add remaining vegetables,basil and thyme. Stir well. Garnish with reserved cilantro and parsley. If not serving immediately, place in a small bowl with avocado pits,cover and refrigerate. The avocado pits keep the mixture from turning brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: POLLO CON PICO DE GALLO Categories: Main dish, Poultry Yield: 6 Servings MMMMM-----------------------PICO DE GALLO---------------------------- 1 md Tomato 1 Whole jalapeno pepper 1/2 Avocado; peeled and seeded 1/4 c Minced red onion 1 tb Kikkoman Teriyaki Sauce 2 ts Lime juice 1 1/2 ts Minced fresh cilantro MMMMM--------------------------CHICKEN------------------------------- 6 Chicken breast halves -- (boneless) 1/2 c Kikkoman Teriyaki Sauce 1/2 ts Grated lime peel 1 tb Lime juice 1 Garlic clove; pressed Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper and 1/2 avocado, peeled and seeded. Combine with 1/4 cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1 1/2 teaspoons minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend. Rinse chicken chicken and pat dry with paper towels; place in large plastic bag. Combine remaining ingredients; pour over chicken. Press air out of bag; close top securely. Marinate 1 hour; turn bag over occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally. Serve with Pico de Gallo. ------- ... .....Sincerely yours Gigi........ --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: mail.mmnet.org (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEF00003Date: 10/10/97 From: GHISLAINE DUMONT Time: 10:45pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: GUACAMOLE #1 Categories: Dips, Mexican Yield: 5 Servings 1 Yellow Onion Quartered 1 Juice Of 1/2 A Lemon 1/3 c Mayonnaise 1/2 ts Crushed Chili Peppers 1/2 ts Salt 2 Ripe Avocados, Halved Pitted Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: CALAVO GUACAMOLE DIP Categories: Dips, Mexican Yield: 1 Servings 1 sm Chili pepper 1 md Onion 1 sm Garlic clove 1 sm Tomato, peeled 2 md Ripe Calavo avocados 1 tb Fresh lemon or lime juice 3/4 ts Salt 1 ds Seasoned salt 1 ds Dry mustard pepper to taste Chop chili pepper, onion, garlic, peeled tomato and blend. Cut avocado into halves, remove seed and skin, mash with chili mixture. Blend in lemon or lime juice, salt, pepper, seasoned salt and dry mustard. Serve with crackers, corn chips, potato chips or tortillas. Makes 1 1/2 cups dip. MMMMM ... .....Sincerely yours Gigi........ --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: mail.mmnet.org (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEF00004Date: 10/10/97 From: GHISLAINE DUMONT Time: 10:45pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: FROZEN GUACAMOLE Categories: Dips, Mexican Yield: 4 Servings 1 1/2 lb Avocados (2) 1/4 c Onion, finely chopped 1 tb Canned chilli peppers - chopped 1 md Tomato, peeled and chopped 1 1/2 tb White vinegar 1 ts Salt Halve avocados lengthwise; remove pits and peel. Mash avacado in bowel with potato masher. Add onion, chili pepper, vinegar and salt; mix well. Place in plastic freezer container and cover lightly and freeze. To serve, let thaw; finely chop tomato; stir into avacado mixture. Serve with raw vegetables, cooked shrimp or chips. Note: excellent fresh and good after frozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: GUACAMOLE (CROCKER) Categories: Appetizers, Crocker Yield: 2 Cups 2 Ripe avocados, peeled and -cut up 1 md Onion, finely chopped 1 Or 2 green chili peppers, -finely chopped 1 tb Lemon juice 1 ts Salt 1/2 ts Coarsely ground pepper 1/2 ts Ascorbic acid mixture 1 md Tomato, finely chopped Coro chips Beat avocados, onion, chili peppers, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips. About 2 cups dip; 25 calories per tb. Bacon Guacamole: Stir in 2 slices bacon, crisply cooked and crumbled. Creamy Guacamole: Stir 1/4 cup mayonnaise or salad dressing and 1/2 ts garlic salt into avocado mixture before adding tomatoes. MMMMM ... .....Sincerely yours Gigi........ --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: mail.mmnet.org (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEF00005Date: 10/10/97 From: GHISLAINE DUMONT Time: 10:45pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: [MME] Gourmet ---------- Recipe via Meal-Master (tm) v8.05 Title: Halloween: Cool Whip Grave Yard Dessert Categories: Gift Yield: 15 Servings ----crust---- 2 c Chocolate wafer cookie -crumbs 1/4 c Granulated sugar 1 Margarine; melted ----filling---- 8 oz Fat-free cream cheese 12 oz Cool whip lite. topping; tha -wed 2 c Water; boiling 2 4 serv pkgs orange gelatin 1/2 c Water; cold Ice cubes ----decorations---- 1/4 c Chocolate wafer cookie -crumbs 7 Rectangular shaped sandwich -cookies 7 Oval shaped sandwich cookies Decorator icing brown, -green, orange, -- & white Candy corn Candy pumpkins Recipe by: Cool Whip Preparation Time: 0:15 Preheat oven at 350. Prepare a 9 x 13 x 2 pan with cooking spray and flour. To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and margarine in a small mixing bowl. Press firmly into prepared pan. Bake for 10 minutes and then chill. To prepare filling, combine cream cheese, remaining sugar, and 1/2 cup Cool Whip in a mixing bowl. In another mixing bowl, combine boiling water into gelatin until completely dissolved. Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water into gelatin until thickened. Remove any remaining ice cubes. Spoon gelatin over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining cookie crumbs. Decorate as a grave yard by poking sandwich cookies on end into dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy and pumpkins around the surface. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Halloween: Pumpkin Patch Cake Categories: Gift Yield: 16 Servings ----batter---- 2 18 oz boxes devil's food -cake mix ----frosting---- White frosting; enough for -2 cakes Orange and green food -coloring ----decorations---- 3 pn Candy corn 1 pn Black licorice Recipe by: Washington Post Preparation Time: 0:15 Prepare cake mixes according to package directions. Except make the cakes in 12-cup Bundt Pans with ridges (to resemble a pumpkin). Also, take enough batter to make one cupcake*. Unmold pans and place them bottom to bottom. Set the cakes on a large platter and frost them with the white frosting tinted orange. Then, frost cupcake with white frosting tinted green. There will be a hole in the middle of the cake. Fill with leftover frosting and set green cupcake on top (pumpkin stem). Place candy corn where eyes and nose should be. Then, place licorice where mouth should be. ----- ... .....Sincerely yours Gigi........ --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: mail.mmnet.org (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEF00006Date: 10/10/97 From: GHISLAINE DUMONT Time: 10:45pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: [MME] Gourmet ---------- Recipe via Meal-Master (tm) v8.05 Title: Halloween: Black Cat Cookies Categories: Dessert, Halloween Yield: 4 -1/2 dozen 1 c Crunchy peanut butter 1/3 c Water 2 Eggs 1 pk Chocolate cake mix : M&Ms Plain Chocolate Candy : Red hots Preparation : Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M's (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Halloween: Meatloaf Mice Categories: Misc Yield: 4 Servings