Free bag of coffee From the Dec. issue of cooking light magazine, pg. 189:
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the completed form below for your FULL SIZE BAG ($3.99 value) to:
Coffee Pod Offer, PO Box 400091, El Paso, TX 66540-0091
You have your choice of House Blend or Hazelnut.
Pan-Fried Catfish With Sam's Sweet And
Sour Sauce Yield: 4 servings
2 Catfish filets, 4 oz each
1 pn Salt, pepper
Flour to dredge fish
2 T Canola oil
1 T Minced ginger
1 T Minced garlic
1 c Assorted sliced veggies to
Stir fry
1 T Prepared hot mustard
1 T Chopped green onion
3/4 c Sweet and sour sauce from:
1 c Sugar
1/2 c Ketchup
1/2 c Vinegar
1/2 c Water
1/4 c Orange marmalade
2 T Pineapple juice
2 ts Soy sauce
1 1/2 ts Minced ginger
1 ts Minced garlic
1/4 ts Hot pepper sauce
2 T Cornstarch blended with
1 1/2 T Water
Season filets with salt & pepper, dust with flour. Fry fish in oil
over med-high heat about 3 minutes on each side. Remove to warm
platter.
Add ginger, garlic and veggies and cook about 2 min. Add sweet and
sour sauce and mustard; cook, stirring for 1 min or until mixture is
heated through. Pour over fish, serve with rice.
Sweet & Sour Sauce (makes 1 1/2 cups)
Blend cornstarch with water to form a paste, set aside. Combine
remaining ingredients in saucepan. Bring to boil and add cornstarch
paste. Reduce heat and simmer, stirring frequently, until thickened.
From Sam Choy's The Choy of Cooking From: Lori Joas "MMMMM"
1 1/2 sticks butter or margarine
2 cups graham cracker crumbs (see note)
1 (12 ounce) jar smooth peanut butter (I use soy now)
2 cups confectioners sugar
1 (12 oz.) package chocolate chips
1. Melt margarine or butter in a large saucepan. Blend in peanut (soy)
butter. Add crumbs,
and stir until well mixed. Add sugar, and blend well.
2. Pat into a buttered 13x9x2 pan. Pat down well.
3. Melt chocolate chips in microwave and spread over the base mixture.
Chill in refrigerator
for about 1 hour. Cut into small squares.
Note about the crumbs: You want really, really fine crumbs. I've found that
it's much better to
buy the packages of graham cracker crumbs rather than trying to do your
own...you get a
lot better texture, and they really aren't any more expensive.
Pumpkin Pecan Cake
From "Sweets & Treats From America's Inns" by Pamela Lanier Makes 2 loaf pans and 6 muffins
2/3 cup pecans, chopped
3-1/3 cups flour
1/2 teaspoon baking powder
1-1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
2/3 cup shortening
2-2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
Preheat oven to 350F/180C
Grease and flour a 12-inch tube pan. Chop pecans in food
processor or by hand. Set aside. Process flour, baking powder,
salt, baking soda, cinnamon and ground cloves in the food
processor or mix thoroughly by hand. Transfer this mixture to a
large mixing bowl.
Set aside.
In a separate bowl, cream together shortening and sugar. Add
eggs and mix well. Add chopped pecans to dry ingredients then
add the creamed mixture. Blend well. Fold pumpkin into mixture
alternately with water. Fold just until ingredients are
distributed. Pour batter into prepared tube pan.
Bake 1 hour or until a toothpick inserted in the center comes
out clean.
Notes: I used: 2 tsp cinnamon, 1 tsp ginger and 1 tsp nutmeg.
: Oil instead of shortening.
: Dark brown sugar instead of white.
: Mashed fresh pumpkin instead of canned.
: 2 loaf pans, 60-70 minutes.
: 6 muffins @ 20 minutes.
Spice Rub
Cook's Illustrated, November & December 2003
1-1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole allspice
2 teaspoons mustard seeds
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon dried thyme (I ran out, so used savory and marjoram)
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1-1/2 teaspoons vegetable oil
Toast coriander, cumin, allspice and mustard in a small skillet over
medium
heat, shaking pan occasionally, until fragrant and wisps of smoke appear,
3-5
minutes. Cool mixture to room temperature, and grind to fine powder in a
dedicated coffee grinder, spice grinder, or with a mortar and pestle.
Transfer
to a small bowl, stir in paprika, ginger, thyme, cayenne and cinnamon.
Cover
with plastic wrap, and set aside.
Mix 1 tablespoon spice rub with vegetable oil and set aside.
Remove turkey from refrigerator pat dry, and set turkey on baking sheet.
Carefully separate skin from breast meat and rub oil-spice mixture
directly
onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity. Apply
remaining spice rub to turkey, beginning with back-side up and finishing
with
breast-side up, pressing and patting to make the spices adhere, and
picking up
and reapplying any spice rub that falls onto the baking sheet.
Refrigerate,
uncovered, for 6-24 hours. Roast as you usually do.
1-1/2 cups wild rice (about 9 ounces)
1/2 cup margarine
1 cup large pecan pieces (about 4 ounces)
2 large onions, finely chopped
2 large leeks, white and light green parts only, finely chopped
2 teaspoons dried thyme
2 bay leaves
1-1/2 cups long-grain white rice
4 cups stock
Salt and pepper
1-1/4 cups coarsely chopped dried apricots (about 6 oz)
1-1/2 cups cranberries
2/3 cup golden raisins
Cover wild rice with hot water in large bowl. Soak 30 minutes.
Drain.
Position rack in lowest third of oven and preheat to 350 F. Melt
butter in a
4-1/2 - 5 qt Dutch oven over medium heat. Add pecans. Cook until
crisp and
fragrant, stir occasionally, ~ 5 min. Remove pecans w/a slotted
spoon and
reserve.
Add onions, leeks, thyme and bay leaves to Dutch oven. Cover and
cook over low
heat until vegetables are almost tender, stirring occasionally,
about 15
minutes. Add wild rice, white rice and stock to vegetables. Season
with salt
and pepper. Bring to a boil. Cover and bake dressing until liquid is
absorbed, about 30 minutes.
Mix fruits into rice. Cover and bake until fruit softens. about 15
minutes.
Discard bay leaves. Mix in 3/4 cup pecans. Bake uncovered 15
minutes. Let
stand 5 minutes. Transfer to large bowl. Sprinkle with remaining 1/4
cup
pecans.
