ISSN 1938-7385 Volume 14, Number 1 This Week's Contents 1. African Turnovers 2. Simple Sautéed Tilapia 3. Basic Best Oatmeal Bread 4. Mexican Jello Dessert 5. Patriot's Lobster Dip
1. African Turnovers submitted by butterflydog 1 pound ground chicken ( I imagine could be beef etc. ) 1 small onion diced Filling: 1 small carrot small amt red cabbage 1 small onion some cilantro chopped seasoned salt to taste dash of chili powder to taste 1 pkg spring roll wrappers flour and water paste oil to fry My daughter works with a woman from Africa who makes these delicious turnovers in a triangular pocket shape. The turnover has a triangular pocket in which another flap covers the triangle pocket and the whole thing is again one triangular shaped appetizer. The turnover should be brown and crisp with a moist chicken and vegetable filling. Sauté ground chicken with some diced onion until cooked. Drain off any liquid from chicken. Grind or fine shred vegetables and press through strainer or cloth to rid excess liquid. Sauté the veges in a bit of oil until softened and tender. Drain off any liquid from vegetables and add to chicken. Cool. Mixture shouldn't have any excess liquid. Add dash of chili powder to taste along with salt and pepper to taste. Add some chopped fresh cilantro as desired Form and fill egg roll wrappers into a triangular shape pocket , sealing cover edges with a bit flour paste. Fry rolls in hot oil until browned and crisp. Drain and serve immediately. Note: filling may be more than needed depending on how many wrappers one has. You don't have to have a triangle shape, fill and seal as desired, making sure edges stick together so when deep fried filling stays intact.
2. Simple Sautéed Tilapia submitted by butterflydog Tilapia Fillets ( 2 large ) butter olive oil Spike* gourmet natural seasoning ( or your favorite blend of herbs and spices ) Fresh lemon This is so easy and yet so delicious and the combination makes a tasty sauce for fish. In a heavy duty sauté pan, melt about 1 to 2 Tbs olive oil with 1 to 2 Tbs butter over medium high heat. When the butter is melted add seasoned tilapia fillets and cook several minutes on each side. Squeeze on fresh lemon juice and turn fish to other side cooking a few minutes longer squeezing on more lemon juice over fish. Serve fillet in the pan juices. Garnish with fresh chopped parsley. Yield 2 servings Serve with steamed red new potatoes and a green vegetable. Note:* http://www.modernfearn.com describing Gayelord Hauser's Spike seasoning. I have no financial interest, just like and use the seasoning in a variety recipes
3. Basic Best Oatmeal Bread submitted by butterflydog 2 pkt dry yeast 1/3 cup butter, margarine, shortening or oil 1/2 cup warm water or skim milk 2 tsp salt 1 1/2 cups boiling water 1 cup quick style oats 1/4 cup honey 1/4 cup molasses 5 !/2 to 6 cups all purpose flour Dissolve yeast in warm water till foamy. Pour boiling water over oats, honey, molasses, salt and shortening in bowl. Stir well to melt shortening and cool . When cool, stir in 2 cups flour and beat well with mixer,. Add yeast and mix well. Add and beat in enough flour to make a soft dough. Turn out to floured surface and knead by hand 5 to 8 minutes until smooth and elastic and not sticky, adding only additional flour to keep dough from sticking and yet have a smooth and pliable dough. Place dough in oiled bowl and cover and let rise double about 1 1/2 to 2 hours. Punch down and let rest 10 minutes. Divide in half, form into loaves and placed in 2 , 9 inch greased loaf pans. Cover and let rise double again. Brush top of loaves 1 egg white mixed with 1 Tbs water. Sprinkle top of loaves with some oatmeal for a festive look. Bake 425F for 15 minutes then reduce heat to 325 and bake about 30 minutes more. Cover leaves with foil if browning too much. Remove bread to rack to cool completely. May be frozen Yield 2 loaves
4. Mexican Jello Dessert submitted by butterflydog 5 different flavors of Jell-O, each 3 oz. pkt size 1 pkt of unflavored gelatin 1/2 cup water 1 can of evaporated milk 1 can of condensed milk Prepare each of five Jell-O packages per package direction and pour into 5 separate trays or pans and chill in fridge until set. These will later be cut into one inch cubes . . Makes the Jell-O binder by dissolving the plain unflavored gelatin into water . When set blend in both types of canned milk. Into 2 serving bowl place in the set Jell-O cubes Pour and divide in the milk mixture and carefully stir into both bowls of Jell-O cubes. Chill to set and Jell-O cubes are bound in the milk mixture Yield: 2 bowls or 12 servings Source: Mexican recipe exchange site.
5. Patriot's Lobster Dip submitted by butterflydog 2 cups finely chopped cooked lobster 1 cup fine chopped celery 1/2 cup fine chopped red onion 1/2 cup quality mayonnaise 2 Tbs fresh lemon juice 1/4 tsp salt 1/8 tsp pepper Optional:for garnish 1/4 cup chopped parsley or cilantro Combine all except herbs. Garnish top with chopped herbs. Serve with assorted crackers, pita chips or raw veggies Yield: 2 1/4 cups Source: newspaper Super bowl recipe Note: one can easily substitute chopped cooked turkey, chicken, other cooked seafood. I even used chopped tofu for vegetarian recipe.
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