Masala Chai Tea Mix

Masala Chai Tea Mix
Yield: About three tbsp.

1 tbsp whole cardamom
1 stick of cinnamon, about 2"
2 cloves
1/2 tsp ginger, cut into very small pieces
1/2 tsp whole allspice
1/4 tsp black peppercorns
1/4 tsp anise or fennel

For the best results, use only spices that are fresh (not more than 3 months old) and whole. Mix ingredients together and wrap/store in a small airtight container or spice jar and label.

Tip: Holiday presentation: wrap the jar in cellophane, tie with ribbon, and include a homemade gift card. On the gift card, telling the recipient that this chai tea mix to be added to their favorite black tea with warm milk (add directions, e.g.: for each cup of tea, grind one to two tbsp. of the spice mix, boiled with 1/2 to 2/3 cups of whole milk for five minutes, and add to the brewed tea).

(Posted by Ruth, 6/27/01)

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Chai Tea (from L'Lita's in CA)

Chai Tea (from L'Lita's in CA)
Yield: 1 cup

1 cinnamon stick
1/2 tsp. whole peppercorns
1/2 tsp. whole cardamom
1/2 tsp. whole cloves
1/2 tsp. fresh ginger
10 oz. whole milk
1 tsp. sugar
1/2 tsp. loose black tea

Put first 5 ingredients in mortar and crush lightly. Put the milk in a saucepan. Add the crushed spices, sugar, and loose black tea. Heat to boiling and simmer for 20 minutes. Strain. Adjust to taste.

Source: Proprietor of L'Lita's Gourmet Coffee, Tea, & Health Nuts,
Half Moon Bay, CA
(Posted by Linda, 6/27/01)

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Masala Tea (Chai)

Masala Tea (Chai)
Serves one - two persons

2 cups water
1 cup milk
3 - 4 pieces of whole cardamom
3 - 4 pieces of clove
1 stick of black cardamom
Optional: small piece of ginger

Boil water. Add spices and milk. Bring to a boil again. Enjoy!

The amount of spices vary according to taste as does the boiling time. The longer the spices are boiled, the stronger the taste. Also, masala tea must be drunk fresh.

Gaylord India Restaurant
San Francisco, CA
(Posted by Linda,  6/27/01)

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Watermelon Gazpacho (from Harry)

Watermelon Gazpacho (from Harry)

...is easy.

• Take a watermelon.
• Cut out the red.
• Take a potato masher and mash. Drain through a colander. Try to get as much of the mushy mashy part as you can without the seeds. I shake the seeds off what attaches to the masher and then use a knife to remove the red mash from the masher.
• Cook some chopped up celery -- maybe with some onions? I boil these a little first.
• Chop up 1/2 a clove of garlic quite fine.
• Chop up all the herbs you like.
• Add some cayenne.
• Blend.
• Add some chopped of jicima and red onion.
• (you can blend anything else in you like -- ginger, cukes, peppers, etc. I'd avoid tomatoes as this would spoil the novelty).

This is what I do on Tuesday when we have extra hands helping at the farm -- cold soup. Basically you just blend vegetables

Sometimes I add ice in at the end. Especially if I've cooked something a bit.

You can add farina too, of course, to thicken if you like that sort of thing.

Enjoy --

Harry
(6/26/01)

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Chai Tea (from Cook's Recipes)

Chai Tea  (from Cook's Recipes)
Makes 6 servings

14 cardamom pods
4-1/2 cups water
1-1/2 cups milk
3 (3") sticks of cinnamon, broken into pieces
6 whole cloves
2 tbsp black tea leaves
Sugar to sweeten as desired

Using the flat side of large knife, crush cardamom pods to expose seeds.

In saucepan, bring water, milk, cardamom pods, cinnamon and cloves to boil.

Reduce heat and simmer for 5 minutes, stirring occasionally.

Add tea leaves and remove from heat; cover and let steep for 5 minutes.

Strain and serve hot. Sweeten with sugar as desired.

(Posted by Ruth, 6/26/01)

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Cheese Bread Sticks

Cheese Bread Sticks

I use a pretty standard bread dough recipe and toss in a handful or 2 of freshly grated parmesan or other hard cheese. I make the dough a little stiff, form sticks, let rise only once on a cookie sheet and bake em, 350° F. I use the food processor to make and knead dough.

1 pkg. active dry yeast
1 cup water (temp. yeast packet recommends)
1 tbsp olive oil
1-1/2 tsp sugar
1-1/2 tsp salt
3 cups unbleached flour + more as needed
1/4-1/2 cup grated parmesan
some fresh rosemary, chopped (opt.)

Ann
(6/26/01)

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Lamb Kofteh

Lamb Kofteh

1lb ground lamb
couple of oz minced onion
2 -3 tbsp plain yogourt
1 tsp Garam masala
1 tsp Paprika
1/2 tsp Cayenne

Throw the whole lot in a blender until it reaches a coarse pate-like consistency (smoother or coarser depending on your preference, I like mine moderately coase).

Shape into ovals about 3" long and refrigerate for an hour or so (helps them stay together during cooking).

Grill until very slightly pink inside -- they should still be moist.

Serve with salad and flat bread of some kind. Roll up a couple of kofteh in a piece of bread with some salad and if you fancy it a drop of hot sauce.

Alternatively: serve with rice and roasted/grilled veggies.

Also good with egg instead of yogourt (but 1 egg is a bit much for 1lb of meat) and fresh mint and cilantro instead of the garam masala. This version's good with yogourt slightly spiced and beaten with minced cucumber and cilantro as a sauce.

The quanitities given makes about 12 kofteh and serves 3 (or 2 if you're hungry).

They can also be simmered in tomato sauce instead of regular meatballs.

Enjoy.
Jen
(6/25/01)

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Milky Way Cake

Milky Way Cake

15 oz of Milky Ways
1/2 cup butter
Another 1/2 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
1-1/4 cups buttermilk
1/2 tsp baking soda
3 cups flour
1 cup chopped pecans

Melt the milky ways and 1/2 cup butter. Set aside.

Cream butter and sugar, add eggs one by one, beating well, add vanilla.

Dissolve baking soda in buttermilk.

Add buttermilk and flour to butter/sugar/egg mixture, gradually, slowly and alternating.

Mix in pecans.

Pour into buttered and floured bundt pan, and bake at 350° F for 1 hour 20 minutes. Let it cool IN THE PAN for an hour. Yes, it will come out.

Frosting
1/2 cup butter
2 cups sugar
1 cup evaporated milk
1 cup chocolate chips
1 cup marshmallow creme

Bring butter, sugar and milk to a boil, and keep it boiling until the soft ball stage (dropped in cold water, it forms a soft ball). Remove from heat, and add chocolate and creme.

Charlene
(6/21/01)

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Easy Soap in a Blender Recipe

Easy Soap in a Blender Recipe
http://hospice.xtn.net//soap/soapblen.htm

(PLEASE READ the notes from other members at the end of the post before attempting!)

I make soap whenever I have a good excuse, like Christmas, because most recipes make a lot at a time. But I have one recipe that I love because it makes a very small amount in next to no time at all with no fuss. My husband's doctor told him to avoid soaps with fragrance, so this doesn't have any added, but I suppose you could.

1-1/4 cups cold milk
1/4 cup Red Devil lye (4 tbsp if it's easier to measure that way!)
1 cup Palm Oil (available as Vegetable Ghee at middle eastern markets)
1 cup olive oil

CAREFULLY measure the lye and add to the cold milk. It will get hot.
(Editor's note: ALWAYS add lye to the liquid, not the other way around.)

Put oils in blender jar, carefully add the milk/lye mixture. Put the lid on the blender and MAKE SURE IT IS ON TIGHT. Double-check. Hold the lid on while you turn on the blender to make sure it doesn't send lye flying in all directions.

Blend for 30 seconds or more, up to 10 minutes, until it seems to trace, which means it leaves marks in the soap mixture when you run a spatula or whatever through it. It usually takes a minute or so for mine. It will be a brownish color and will smell like caramel eventually (you may not notice it now).

Pour into a greased mold (I use a rubbermaid loaf shaped container), cover, and leave it alone for a couple of days until it's hard. Then you can cut it into bars and let it age a month or more, and it is ready to use. I make this twice a year or whenever we run out.

Katie in Bakersfield
(6/21/01)
(Editor's Note: Always run any soap recipe through a soap calculator before using. They are online and free to use. Also- wear goggles and long sleeves while mixing. And shoes/foot coverings. Vinegar will ease lye burns immediately if you get a small splash. Use common sense. See a soapmaker's comments at the end. Soapmaking is fun, if you allow it to be.)

---

Katie,
Does the cold milk keep the lye from getting so very hot?
Do you wait for the lye to cool and heat the oil up so they are about the same temp or just not worry about it?
Jola Gayle

---

The cold milk keeps the lye from getting really hot, it just gets nice and warm. I have the other ingredients at room temp and it all works fine, if your room is cold you might want to warm the oils slightly.
katie

---

I'm about 2 days behind on my reading, so I just now read the SOAP IN A BLENDER recipe. Perhaps some other soapmaker has commented, if so forgive my repeat.

Please, please, newcomers to soap making, please don't use that recipe before you read a few soapmaking do's and dont's and/or visit a few soapmaking web sites.

Burns are a very real (and not uncommon) result of the soapmaking process. Lye mixed with liquid is not only caustic, but it gets HOT. Putting that stuff in a blender should be done only after you understand what you are about.

Basically, you are putting hot acid in the blender and turning it on. It is the heat, chemical reaction, and stirring that turns the hot acid into soap.

That is a wonderful recipe, I have a milk and honey recipe that is very similar. It is the only soap I make, and I make it in quantities to last a year.

Goggles, rubber gloves, and lots of vinegar nearby are important safety equipment. I know lots of people don't worry about those things. But I HAVE heard people who have been burned by lye say they will never again make soap without protective clothing and a quart of vinegar handy.
Betty in northern lower Michigan

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Pecan Tartlets (a theoretical, dreamed dessert idea)

Pecan Tartlets (a theoretical, dreamed dessert idea)

An exchange and approximate recipe from Steph (in response to Sylvia), 6/21/01 and 7/2/01:
"I want to make little tartlets as one of the desserts for the party Saturday. Is there something yummy with pecans that is not 'pecan pie'? Maybe a pecan/fruit thing? Cherries? What d'yall think?"

Pecans, caramel and chocolate in pre-baked filo dough shells.
And maybe a shot of brandy just before serving.
yum!
Steph

I was concocting in my head, sort of swirling flavors and textures around.

I'd bake the filo dough shells in muffin pans until golden brown. And make up an egg/ custard with dark chocolate. Usual ratio of 1 egg to 1 cup of milk. Maybe a half cup of semi sweet chocolate bits. Again done in a greased custard cup the same size as the muffin pan. And filled just a scant 1 inch deep.

After filo dough was cool and custard was cool, slide cooled custard into cups. Do this just before dinner is served so the dough doesn't get sodden.

I'd take a non-stick pan and put like 3 tbsp butter and 1/2 cup brown sugar in it and heat over low heat until just thickened, add 1 cup of pecans and chase the pecans through the brown sugar caramel. Spoon on top of custard. Just before serving splash with l tsp brandy.

As you have probably deduced, I haven't made this dessert. Only dreamed it. But I think it would work. Maybe I should serve it to Sylvia when she comes and we can see if it works out. (Did Mikey like it?) No as I recall Syl is sensitive to pecans. Oh shoot, I'll have to eat them all!

Steph
(6/21/01)

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Apricot Pecan Tartlets and Basic Tartlet Pastry

Tartlets

Basic Tartlet Pastry
Sift 3/4 cup plain flour, 1/2 cup self-raising flour, 2 tabs custard powder, 2 tabs icing sugar (I think you call this powdered sugar, but this may not be right) tog, rub in 125 g (4 oz) butter or margarine, add enough iced water (approx 1 tabs) to make ingredients cling together. Knead lightly on floured surface until smooth. Wrap in plastic food wrap, refrigerate 30 mins. Roll pastry between two pieces of plastic food wrap to about 2mm thick. Cut into 8cm rounds with sharp fluted cutter, place into patty pans.

Bake cases in moderately hot over for 10 mins, or until light golden brown; cool in pans.

If unfilled, baked tartlet cases are required, place rounds of pastry into patty pans, pierce will with fork or skewer.
Makes 25.

Apricot Pecan Tartlets

25 Unbaked tartlet cases

Filling
1/4 cup finely chopped dried apricots
1/3 cup brown sugar
1 egg
2 tab self-raising flour
1/4 cup chopped pecans
1 teas grated orange rind
1/4 cup apricot jam

Cook apricots in pan with a little boiling water for about 5 minutes (I do it in the microwave, but not for that long) until soft; drain and cool. Beat sugar and egg in small bowl with electric mixer until thick and creamy. Stir in flour, apricots, pecans and orange rind. Spoon half teaspoon of jam into each tartlet case, top with apricot filling.

Bake in moderate over 15 mins or until golder brown. Stand for a few minutes, remove from pans, cool. Can be served with a little whipped cream, pecans and a small piece of fresh apricot (or use good tinned ones) Remember that Australia tablespoons are 4 teaspoons, not 3 ie 20ml not 15ml.

Enjoy
Leigh
in Canberra, Australia, enjoying her day off.
(6/21/01)

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Curried Pumpkin Soup

Curried Pumpkin Soup
(Makes 12 servings)

1 medium pumpkin (c. 6 lbs.)
2 tbsp butter, unsalted
1 stalk celery, peeled and chopped
1/2 medium carrot, peeled, trimmed and chopped
1 small Spanish onion, peeled and chopped
6 tbsp flour
1/2 tsp grated ginger root
2 quart chicken stock
1 cup heavy cream
salt and pepper to taste
1 tsp curry powder
1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
3 medium potatoes, peeled and diced
2 tbsp parsley
red pepper to taste

Cut the pumpkin in half (can substitute 3/4 of a 2 lb. can cooked pumpkin). Scoop out the seeds and webbing, and place on a roasting pan cut side up. Fill the cavity with a few tablespoons of water and place in a pre-heated 350°F oven for 30-40 minutes, or until the flesh is tender. Remove from the oven, allow to cool, then scoop out the flesh and set aside. There should be approximately 5 cups of pumpkin.

Sweat the celery, carrot, onion, and potatoes in the butter over medium heat for 10 minutes. Add the flour and stir to blend. Add the pumpkin, ginger, and chicken stock. Season lightly with salt and pepper, stir to blend thoroughly, and simmer for 15 minutes.

Add the cream and adjust seasoning with salt and pepper. Add remaining seasonings. Bring almost to a boil and beat in the butter and remove from heat.

If desired, puree the soup before adding the cream and seasonings. You could also puree the pumpkin and leave the other vegetables as for vegetable soup.

Tan
(source: Celia Summers)
(6/15/01)

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Pumpkin Soup

Pumpkin Soup

You asked for it, you got it:
I use my 10-quart aluminum stock pot, and I make a *lot* of this soup at one time, so revise accordingly.

• Two large cans pumpkin (or 4 small ones, if you count "small" as the size of soup cans)
• Two small cans of broth (chicken or beef, your call, and yes you can substitute bouillon cubes or whatever)
• One brick of cream cheese
• One tub of sour cream (you get to pick what size)
• Add whatever seasonings call to you at the time. Mrs. Dash is nice, some fresh or dried herbs, whatever.

None of this really needs "cooking", so it's just a question of "warming up" and "marrying the flavors". ("Do you, Pumpkin, take this Sour Cream to be your lawfully wedded dairy product, to have and to hold in richness and salt...") It works great in a crockpot. I like to make a nice swirl of sour cream on the top, for visual appeal. Well, that and I like to get a big mouthful of it.

Linda
(6/14/01)

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Anchovy Ravioli

Anchovy Ravioli

Dough -- I made pasta dough following the basic Marcella Hazan recipe, using 6 eggs and 3 cups of flour. To this dough I added the zest of one lemon. Mix, and knead thoroughly, cover well, and chill overnight. Bring to room temp before making the pasta.

Filling:

• 1.25 lbs chicken breast, well trimmed, cut into cubes
• 2 jars (2 oz each) anchovy fillets in olive oil, chopped
• handful of flat leaf parsley, chopped,
• a lot of garlic, chopped
• zest of one lemon, and juice of same
• pinch cayenne
• freshly ground black pepper
• a handful of dry breadcrumbs
• some light cream to bind (probably a few tablespoons)

Sauté chicken in olive oil with garlic and anchovies. When chicken looks cooked, remove from heat, add lemon juice and zest, parsley, breadcrumbs, cayenne, and pepper. Put into work bowl of food processor and chop, but do not over-process. The chicken should still be fairly chunky, not pureed. Add cream to bind. Refrigerate until cool. (I made this the day before).

Assemble ravioli (look to any good Italian cookbook for specifics on rolling pasta, etc.)

Sauce
(this is like a puttanesca, except that I can't abide capers. By all means put them in, if you like them). Also, since the anchovy is in the filling, I saw no need to add more to the sauce.

• Two large cans imported Italian tomatoes,
• several onions, diced,
• about 1 cup (after pitting) Greek olives, pitted and coarsely chopped
• garlic, chopped,
• parsley and basil, fresh, a handful each
• one can unmarinated artichoke hearts, drained and sliced.
• salt, pepper, crushed red pepper flakes, in moderation
• olive oil for sauteing

Sauté onions and garlic in olive oil, in large deep skillet. When onions are golden, add tomatoes (which you have broken up with your hands), and their juice. Simmer 1/2 hour. Add olives, artichoke hearts, parsley, basil, red pepper flakes, black pepper, and salt to taste. Simmer another half hour.
Serve with ravioli!

Carolyn, who has moved on to the brisket, which is marinating in cumin, red wine vinegar, chipotle, jalapeno, and garlic, garlic, garlic. I have not yet decided on a sauce.
(6/9/01)

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Sauce for BBQ Beef (from jp)

Sauce for BBQ Beef (from jp)

The following sauce is a simple and pretty good general-purpose barbeque sauce. It's from Texas Home Cooking, by Cheryl Alters Jamison and Bill Jamison, Harvard Common Press, 1993. I think it's also in their Smoke and Spice cookbook.

Glaze and Barbeque Sauce (from the Prime-Plus Short Ribs recipe, p.31)

1-1/2 cups ketchup
1 cup beer
3/4 cup cider vinegar
3 tbsp minced cilantro (dried is tolerable; fake the amount)
3 tbsp dark brown sugar
2 tbsp worcestershire sauce
2 garlic cloves, minced (garlic powder is tolerable)
2 tsp cumin seeds, toasted and ground (store-bought cumin powder is tolerable)
1-1/2 tsp anise seeds, toasted and ground (we usually omit this)
1-1/2 tsp salt
1 tsp tabasco or other hot pepper sauce

Mix the glaze ingredients in a saucepan, and bring them to a simmer, stirring frequently. Cook the mixture for 30 minutes. To use as a sauce, simmer another 15-20 minutes, until it's reduced by one-third.

We sometimes add a smidge of liquid smoke if we're not smoking the beef. If you use this as a glaze, apply it only during the last hour or it can burn.

--jp, a fan of the Texas barbeque tradition
(6/8/01)

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Sauce for BBQ beef (from Lisa)

Sauce for BBQ beef (from Lisa)

This one's pretty simple.

Get some salsa--a 16 oz. jar or so (reduce for the necessary proportions).

Mix in about a cup of molasses or honey, depending on which you like better. Add additional spices if you wish.

There's also a wonderful glaze that the TGI Friday's website put up. It's not the exact same recipe as their whiskey glaze (I guess that's a trade secret!), but it tastes pretty close. I'm not sure it's still
there, since I downloaded it over a year ago. If you want it, I'll post.

(I can't believe I'm making food suggestions! But during the summer, we live on the back porch and grill almost every night.)

Lisa
(6/8/01)

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Chocolate Mousse and White Mousse (2 Recipes)

Chocolate Mousse and White Mousse (2 Recipes)

Pretty Easy Chocolate Mousse

1 tsp unflavored gelatin
1 tbsp cold water
2 tbsp boiling water
1/2 cup sugar
1/4 cup cocoa (unsweetened)
1 tsp vanilla
1 cup heavy cream

Sprinkle gelatin over cold water, stir, let stand 1 minute. Add boiling water, stir until clear.

Mix together sugar and cocoa; add cream and vanilla. Beat until peaks are stiff. Fold into gelatin, adding a small amount first and then adding the rest. Chill.

White Velvet Mousse

Now for the yum, white velvet, my favorite topping is fresh raspberrries, but any fresh berry is good.

1 pkg. unflavored gelatin
1/4 cup cold water
2-1/2 cups heavy cream
1 cup sugar
1 tsp vanilla
2 cups sour cream

Dissolve gelatin in water in saucepan. Add cream and sugar, heat until gelatin has blended and sugar dissolved.

Cool a bit; add vanilla and sour cream. Chill until firm.

Top with fruit. I've also heard this called Russian Cream. A great summer treat!

gail
(6/7/01)

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Charlene's Chocolate Mousse (very scale-able)

Charlene's Chocolate Mousse (very scale-able)

Per 2-4 people (I've used as many as 12 eggs, but I beat the whites in batches):

1/2 cup semi-sweet chocolate chips (it's good with cheaper ones, but improved with higher quality)
3 oz bittersweet or semi-sweet chocolate
2 large eggs, separated, and all the icky bits removed from both white and yolk
1 tbsp liqueur
     (I like Kahlua, Tia Maria, etc, but it's also very good with Cointreau or other fruity liqueurs. I'm less enamored of minty ones, even though I do generally like the mint/chocolate combo)

Melt chocolate. Add liqueur and egg yolks. Mix well. Beat whites until you can turn the bowl upside down. Fold in chocolate mixture. Chill a few hours.

It's fabulous with a base: a large brownie the size of the bowl is good. People seem to like whipped cream too: the real thing, not the junk from the can. No sugar added, please! Walnuts are good too, both as decoration as well as texturally. Chocolate curls look lovely.

This WILL NOT work with milk chocolate or white chocolate, it doesn't set properly - with semi-sweet it sets quite firmly.

Once I brought a chocolate mousse to a potluck: brownie base, white chocolate mousse layer between two dark layers, whipped cream decorations, and I received two marriage proposals because of it *g*. Not serious, but still, it was orgasmically popular.

If I don't send you the other recipes, mail me at home. I definitely have an exquisite creme brulee recipe, and I think I have tiramisu too.

Charlene in St Louis
(6/6/01)

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Anchovy Ravioli (base recipe)

Note: Before Carolyn submitted an tweaked version of Anchovy Ravioli, she had posted the recipe below after writing her thoughts and views below.

Tweaked version:
http://sheepthrillsrecipes.blogspot.com/2013/02/anchovy-ravioli.html

A certain male shepherd in the vicinity has requested anchovy ravioli. I have only been able to find one recipe thus far, and I think it needs tweaking. I won't have the time to make a batch for tasting beforehand; these are going to be made early Sat. morning to bring to the True North potluck on Saturday eve.

The recipe follows below.

I have an aversion to mixing a cream based sauce with an anchovy filling. The cream/parmesan sauce to my mind, just does not go with anchovies. Also, I would not put cream and nutmeg (eew!) in the ravioli filling. It seems as though they are mixing their genres.

Anyone have any ideas???? Perhaps a chicken/anchovy filling with a bit of garlic, parsley, and lemon zest (maybe even some minced black olives) and served with a light tomato sauce (like puttanesca, with many of the ingredients inside the ravioli, rather than the sauce). A ravioli stuffed with just anchovies would be too strong.
Help!
Carolyn
(6/6/01)

Anchovy Ravioli (base recipe)

2 tsp Olive oil
250 g Minced chicken
4 Anchovy fillets, chopped
2 tbsp Grated fresh Parmesan cheese
1 tbsp Cream
1/4 tsp Ground nutmeg
1 tsp Grated lemon rind
2 tbsp Lemon juice
1/4 cup Chopped fresh parsley

1 Quantity plain pasta dough, (2 cups flour, 3 eggs)
60 g Fresh parmesan cheese, thinly sliced (optional)

Creamy Cheese Sauce:
30 g Butter
2 tbsp Plain flour
1 cup Water
1 small Chicken stock cube, crumbled
300 ml Carton cream
2 tbsp Grated fresh Parmesan cheese

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or process mixture until smooth.

Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4 level tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a little flour.

Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until just tender; drain. Combine ravioli with hot sauce; serve topped with extra cheese.

Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until bubbling. Remove from heat, gradually stir in combined water and stock cube, stir over heat until mixture boils and thickens. Simmer,uncovered, until reduced by half. Just before serving, stir in cream and cheese.

Serves 4.
Source: Australian Woman's Weekly, Pasta Cookbook posted by Linda Davis

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Corn Tortillas

Corn Tortillas

While flour tortillas are served as bread, and are ideal for burros and burritos, corn tortillas generally are deep fried. They emerge as tostadas, as tacos and as enchiladas.

2 lb masa harina
2 tsp salt
Water (amount listed on the masa harina bag)

Mix masa harina with water and salt. Shape the dough into walnut sized pieces. Roll very thin and bake on hot, UNGREASED griddle. When tortillas begin to rise, turn over and heat a few seconds more.

To fry tortillas, heat fat below the smoking point in a skillet. Fry the tortillas, but not too crisply or they will break. Drain on paper.

The corn tortillas may be eaten without frying. I adore this little cookbook (The Arizona Cook Book)

Grins,
T
(6/5/01)

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Blue Corn Tortillas

Blue Corn Tortillas

2 cups blue cornmeal
1 tsp salt
2 cups water

Pour salt into water and boil. Put cornmeal into bowl and pour the boiling water over meal gradually. Scrape the sides of the bowl until mixture makes a firm dough. Cool dough.

Shape with hands into rounds, very thin. Bake on heated griddle until brown on both sides.

T
From the Arizona Cook Book
(6/5/01)

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