On 10-14-21 19:39, Ruth Haffly <=-
spoke to Jim Weller about ravioli <=-

That's the way to do it! Down in Raleigh one of the Greek Orthodox
churchs has an annual fest. We've never gone but over the years of
seeing newpspaper and tv coverage of it, it looks like those ladies
have been preparing food for months! We might get there, eventually.

Do make the effort to go, you will enjoy it. Back when we were younger
and more flexible, we made a point of going to as many of the ethnic
festivals in Baltimore area as we could. There were actually two Greek festivals at two different churches. I also recall Italian, Russian,
Indian and Korean. The Korean one sticks in my mind. At one stand they
were offering a dish that was finger long and thick. I now believe it
was tofu soaked in a hot sauce. I had one bite and had to toss the rest
out because it was much to hot for me. It might have even been too hot
for Michael. A few days later I mentioned that to a Navy LT that worked
on the same area as me. His wife was Korean and he said that she calls
that a "Korean Firecracker".

It is fall, and pumpkins should be easily available.
I suppose you might adjust the spices based on the two of your tastes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pueblo Pumpkin Stew:
Categories: Low fat, Stew, Posted
Yield: 4 Servings

8 Mexican chiles
1 T Gingeroot, peeled & diced
4 lg Tomatoes
2 ts Garam masala (recp. follows)
1/2 ts Turmeric
5 c Cubed pumpkin or acorn
Squash
1 c Cooked pinto beans
Salt (optional)
1 lg Onion, sliced
2 Jalapeno's (I sometimes use
Red peppers
So things aren't to hot!)
2 ts Cumin
2 T Freshly grated parmesan
(try nutritional yeast)

heres one of my favorites from Eating Well..

Broil mexican chiles on foil lined baking sheet until skin is black,
turning so sides ar evenly charred. Put chilies in paper bag, close
and let cool. Hold under cool running water while you slip of the
skins. Cut chilies open and remove seeds, stems and ribs, chop and
set aside. Saute onions, ginger, chilies and jalapenos (peppers) for 4
minutes (I use water w/a dash of tabasco) or until softened.

Add tomatoes, cumin, garam masala and turmeric and cook for 5
minutes, stirring often. Add 2 cups water and the squash/pumpkin.
Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes
or until squash is tender. Stir in pinto beans and parmesan/yeast
heat through. Add salt to taste if desired.

Serves 8 112 cal.sev, 5 g protein, 1.5 g fat, 19 carb, 38mg sodium,
0mg chol.

It sounds complicated, but its nice to make something
different/special and I have made it without to much trouble. The
only 'long' part is the chilies which really is not to bad. And some
herbs can be subsisted if your herb/spice supply is not extensive.
I don't always make the garam masala myself.

GARAM MASALA:
5 tsp coriander seeds
1 Tbsp. cumin seeds
1 Tbsp black peppercorns
1 tsp whole cloves
1 tsp cinnamon
1 tsp green cardamom pods

toast coriander and cumin seeds for 3-5 min. combine w/other
ingredients and grind in mortar/pestle (or blender which works great
for me). Store in a bottle for up to 6 months. This is a great
spice mixture! But normally I don't have those spices on hand so I
cook without it. But you might consider it worth investing in as its
a neat combination of spices for cooking.

Date: Fri, 03 Dec 93 06:23:26 EST
From: jf_adams@unhf.unh.edu (Jon Adams - Grad School)

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:26:46, 16 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

Do make the effort to go, you will enjoy it. Back when we were younger and more flexible, we made a point of going to as many of the ethnic festivals in Baltimore area as we could. There were actually two Greek festivals at two different churches. I also recall Italian, Russian, Indian and Korean. The Korean one sticks in my mind. At one stand
they were offering a dish that was finger long and thick. I now
believe it was tofu soaked in a hot sauce. I had one bite and had to
toss the rest out because it was much to hot for me. It might have
even been too hot for Michael. A few days later I mentioned that to a Navy LT that worked on the same area as me. His wife was Korean and he said that she calls that a "Korean Firecracker".

Springfield has an "omnibus" ethnic foods festival at the Ethnic Village
area of the Illinois State Fairgrounds. In addition to Cuban food,
booths offer Indian/Jamaican, Polish, Italian, Spanish/Mexican, Irish,
Greek and German food. Oddly, no Oriental places are represented even
with all the south Asian, Chinese regional places, Thai and Korean
restaurants in Springfield.

Last year's and this season's festivals have been cancelled due to the
Covid pandemic. DRAT! Now I have to wait for the individual churches
to hold their own .... like St. Anthony's Greek Festival.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dolmades Yialandzi
Categories: Vegetables, Appetizers, Rice, Citrus
Yield: 60 Servings

3/4 c Olive oil
1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more); juice only
Salt & fresh ground pepper
1 c Hot water
1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and
scallions and saute for about 5 minutes, until soft and
transparent. Add the garlic and cook for a few minutes,
then add the rice, dill, parsley, lemon juice, salt,
pepper, and remaining 1/4 cup olive oil. Stir well, then
add the hot water. Cover and simmer about 5 minutes.
Remove from the heat and cool.

Meanwhile, carefully remove the grapevine leaves from
the jar, leaving the brine in the jar. Wash grapevine
leaves thoroughly and drain, then with a sharp knife cut
the heavy stems from the leaves. (If using fresh grape-
vine leaves use the same procedure, parboiling leaves
for 5 minutes when not tender, then drain.) Line an
enameled pan with a few heavy grapevine leaves and set
aside. To stuff a grapevine leaf, put it on your working
surface rough side up and stem end near you, and place a
teaspoon full of the rice mixture near the stem end.
Using both hands, fold the part of the leaf near you up
and over the filling. Then fold the right side of the
leaf over the filling, then the left side, and roll
tightly and back away from you and toward the pointed
end of leaf.

Place the "dolma", seam side down, in the prepared pan.

Continue stuffing grapevine leaves until the mixture has
been used. (If any grapevine leaves remain, replace in
the reserved brine for future use.) Place an inverted
plate on the dolmades, then add enough water to cover
the dolmades (about 1 to 1-1/2 cups). Bring to a boil,
then cover the pan, lower the heat, and simmer as slowly
as possible for 1-1/4 hours, then taste one to see if
the rice is tender, and continue cooking slowly if
necessary.

Cool, then chill. Serve cold, as an appetizer or as an
entree.

Note: An important variation, particularly in Macedonia
and Thrace: add a few tablespoons of raisins and pine
nuts to the filling when adding the rice. Also, you may
vary the size of dolmades as you wish by adding 1-1/2
teaspoons of the filling. However, be consistent to allow
them to cook at the same rate. They may be stored in the
refrigerator for a week or so.

Source: "The Food of Greece" by Vilma Liacouras Chantiles.
Avenel Books, New York.

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... I'll just put an "Out of Order" sticker on my forehead and call it a day. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 10-16-21 05:46, Dave Drum <=-
spoke to Dale Shipp about Ethnic festivals <=-

Springfield has an "omnibus" ethnic foods festival at the Ethnic
Village area of the Illinois State Fairgrounds. In addition to Cuban food, booths offer Indian/Jamaican, Polish, Italian, Spanish/Mexican, Irish, Greek and German food. Oddly, no Oriental places are
represented even with all the south Asian, Chinese regional places,
Thai and Korean restaurants in Springfield.

That sounds neat, but I'd rather have them spread out in time so that I
could partake in more than one or two.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Bean Goulash
Categories: Beans, Stew, Boat
Yield: 4 servings

1 c Red kidney beans, soaked
-overnight
1 tb Olive oil
1 md Onion, finely chopped
1 Garlic clove, finely chopped
1 sm Red chile, finely chopped
3 lg Red peppers, chopped
3 c Chopped mushrooms
1 md Potato, diced
3 ts Paprika
1 ts Thyme
2 tb Tomato paste
1 ts Miso (soy paste), dissolved
-in a little water
Salt
Black pepper
Brown rice or whole-wheat
-noodles

This simple goulash recipe is from "Vegetarian Cooking," an RD Home
Handbook Publication.

Drain the beans, cover with plenty of fresh water, bring to a boil,
uncovered and boil fast for 10 minutes. Reduce heat, cover, and
simmer for 40 minutes or until soft. Drain, reserving liquid.

Heat the oil in a large saucepan and gently fry the onion in the oil
for 4 to 5 minutes or until soft. Add the garlic, chile, peppers and
mushrooms and cook for five minutes. Cover and cook the mixture for
15-20 minutes over a very gentle heat.

Add the cooked beans, potato, paprika, thyme, tomato puree and miso
to the stew.

Simmer gently for 30 minutes, adding a little bean liquid if
necessary. Season with salt and pepper and serve hot with rice or
noodles. Serves four.

Nutritional analysis per serving: 289 calories, 4.6 grams fat, 0
milligrams cholesterol, 111 milligrams sodium; 14 percent of calories
from fat.

Submitted By MICHAEL ORCHEKOWSKI MSG#: 10880

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:54:29, 17 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Springfield has an "omnibus" ethnic foods festival at the Ethnic
Village area of the Illinois State Fairgrounds. In addition to Cuban food, booths offer Indian/Jamaican, Polish, Italian, Spanish/Mexican, Irish, Greek and German food. Oddly, no Oriental places are
represented even with all the south Asian, Chinese regional places,
Thai and Korean restaurants in Springfield.

That sounds neat, but I'd rather have them spread out in time so that I could partake in more than one or two.

It is pretty neat. I always try to sample a style/ethnicity with which
I am not familiar. And there are various (mostly) church congregation
oriented food events scatted throughout the year and the area. Like the
St. Anthony's Greek Festival, or the "soul food" events at some majority African-American churches, the Roman Cultural Society's Gala, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Anthony's Spezzato
Categories: Beef, Vegetables, Mushrooms, Chilies
Yield: 6 Servings

3 lb Veal cubes
Olive oil
2 lg Bell peppers; chopped or
- sliced
4 lg Onions; sliced thin
2 cl Garlic; minced
28 oz Can tomato puree
1 tb Sugar
Fresh sliced mushrooms
Salt & pepper
Red pepper flakes

Brown the cubed veal well in olive oil. Add green
peppers, mix and cook slowly. In another pan, saute
onions and garlic lightly. Mix in the tomato puree and
sugar, then add to the first pan. Add the mushrooms,
draining off liquid if using canned. Cook slowly,
stirring frequently, until the meat is done, for about
20-25 minutes. Season to taste.

RECIPE FROM: https://www.familycookbookproject.com

Uncle Dirty Dave's Archives

MMMMM

... I don't exercise on purpose. Rather be comfortable even if I die sooner. --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dale,

That's the way to do it! Down in Raleigh one of the Greek Orthodox
churchs has an annual fest. We've never gone but over the years of
seeing newpspaper and tv coverage of it, it looks like those ladies
have been preparing food for months! We might get there, eventually.

Do make the effort to go, you will enjoy it. Back when we were

We've tought aboout it but generally had other plans set beforehand. One
of these years, everything will align just right...........

younger and more flexible, we made a point of going to as many of the ethnic
festivals in Baltimore area as we could. There were actually two
Greek festivals at two different churches. I also recall Italian, Russian,

We have a number of different ones in Raleigh, but nothing like that in
WF. In the small town where Steve grew up, the Catholic church had an
Italian festival, from what I understand, annually. That had pretty well stopped by the time we met, and the church (building) now houses a non demominational congregation.

Indian and Korean. The Korean one sticks in my mind. At one stand
they were offering a dish that was finger long and thick. I now
believe it
was tofu soaked in a hot sauce. I had one bite and had to toss the
rest out because it was much to hot for me. It might have even been
too hot for Michael. A few days later I mentioned that to a Navy LT
that worked on the same area as me. His wife was Korean and he said
that she calls that a "Korean Firecracker".

I can see why it got that name. I'd probably pass on it.

It is fall, and pumpkins should be easily available.

We had one in the truck when we stopped to see you last month. Steve's
sister had some volunteers in her garden and let us take one; probably
next week I'll cut it up and cook/freeze it.

I suppose you might adjust the spices based on the two of your tastes.

Title: Pueblo Pumpkin Stew:
Categories: Low fat, Stew, Posted
Yield: 4 Servings

Back when we first came back from Berlin and were still up at Fort
Devens, Steve picked up a copy of "Vegetarian Times" somewhere. It had a
recipe for pumpkin stew, made, then served in a hollowed out pumpkin. He
mad it; it was one of those meals we remember in less than a less than
glowing light. IIRC, the magazine got passed on to (probably) the
recycle bin without saving the recipe.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Ruth Haffly <=-

The Korean one sticks in my mind. At one
stand they were offering a dish that was finger long and thick. I now believe it was tofu soaked in a hot sauce. I had one bite and had to
toss the rest out because it was much to hot for me. It might have
even been too hot for Michael. A few days later I mentioned that to a Navy LT that worked on the same area as me. His wife was Korean and he said that she calls that a "Korean Firecracker".

I looked up "Korean firecracker" and couldn't find anything with
tofu in it but I did find very spicy Korean "firecracker shrimp"
recipes and American "chicken wings with firecracker sauce" on
restaurant menus. I guess the firecracker reference can mean
anything that is extremely chile pepper hot.

"Korean firecracker tofu" didn't work but "Korean tofu" and
"firecracker tofu" did.

I found these. They are videos, not text, so I'll just send the
links.

https://www.youtube.com/watch?v=A3HgPJh95rM

https://touch.facebook.com/watch/?v=147777727366716&_rdr

The presenters irritating as so many youtubers are but the recipes
look good and the heat is adjustable.

We haven't had tofu here for a long time but Roslind was looking
over my shoulder when I googled those recipes and just made me put
it on the grocery list!)

It is fall, and pumpkins should be easily available.

We just picked up two more small sweet pie pumpkins. We are not
planning on getting a Jack O' Lantern one though.

Title: Pueblo Pumpkin Stew

That looks good. The blending of Native American and South Asian
flavours makings it doubly "Indian"







Cheers

Jim


... Forget pumpkin spice; it's Stew Season!

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