Pasta with Avocado Sauce

3 Tbs (45 ml) butter
3-4 scallions (spring onions), green and white parts,
thinly sliced
1-2 cloves garlic, finely chopped
1 cup (250 ml) dry white wine, chicken stock, or water
3/4 cup (180 ml) chopped parsley
2 Tbs (30 ml) chopped fresh basil leaves
1 1/2 cups (375 ml) ricotta cheese
3-4 avocados, peeled, pitted, and mashed
Salt and freshly ground pepper to taste
1 lb (450 g) pasta of your choice, cooked according to
the package directions
Chopped fresh tomatoes for garnish (optional)
Chopped Kalamata or other imported olives for garnish
(optional)

Heat the butter in a skillet over moderate heat and saute the
scallions and garlic until tender but not browned, about 5 minutes.
Add the wine, parsley, and basil and bring to a boil.  Reduce the
heat and simmer uncovered for 5 minutes.  Stir in the ricotta,
blending it well, followed by the mashed avocados.  Adjust the
seasoning with salt and pepper.  Spoon the sauce over the cooked
pasta and garnish with chopped tomatoes and/or olives if desired.
Serves 4 to 6.

Bon appetit from the Chef at Worldwide Recipes
Phoenix AZ

Frijoles Charros: Cowboy Beans

2 lbs. pinto beans or frijol de mayo, washed, soaked in water
overnight, and drained
2 medium white onions, peeled and chopped
8 large garlic cloves
2 tablespoons vegetable oil or lard
2 sprigs epazote
1/2 lb. bacon, diced (chorizo or vegetarian chorizo may also be used)
4 roma tomatoes, chopped
6 serrano chiles, chopped
salt to taste

Place the beans in a large pot with half the onion, half the garlic,
oil and epazote.  Add 2 quarts water, bring to a boil, cover and simmer for 1 1/2 hours or until tender (35-45 minutes if done in a pressure cooker.)
Add salt to taste.
In a large saucepan or clay casserole, cook the diced bacon until
some of its fat is rendered, add the remaining onion and garlic, and
saute until the onion softens.  Add the tomato and chile, and continue cooking until the tomato releases its juice.   Add the cooked beans with their liquid and cook over a low flame for 20-30 minutes, stirring from time to time.
Taste for salt.  Serve in bowls, as an accompaniment to grilled beef or lamb, offering chopped onion as a garnish.  Serves 12-15

Pancake Recipes

Yankee BBQ Rabbit

Place the rabbits in a pressure cooker and cook long enough so that the meat will fall from the bone when you try to lift it out. Let the meat cool and remove the meat from the bone and place in a cooking dish. Add salt and pepper to taste. Mix in a bottle (on 4 or 5 rabbits, less for fewer) of your favorite barbeque sauce (I use Bullseye) and bake at 350 degrees for 20-25 minutes. Eat it on a bun with french fries. It’s great.

Pressure Cooker Chicken Cacciatore

Serves/Makes:4 or more
Ingredients
1 3 lb (1.4 kg). chicken, cut up
3 tbsp (45 ml) all-purpose flour
1 tsp (5 ml) salt
1/8 tsp (1 ml) pepper
2 tbsp (30 ml) vegetable or olive oil
1/4 cup (60 ml) diced salt pork
1-1/2 cups (350 ml) sliced onions
2 cloves garlic, minced
2 tbsp (30 ml) minced parsley
1/2 tsp (2 ml) chopped fresh oregano OR 1 tsp (5 ml) dry oregano
1/2 cup (125 ml) chopped carrots
1/2 cup (125 ml) chopped celery
1 16 oz (448 grm). can Italian tomatoes, chopped
salt and pepper
1/2 cup (125 ml) white wine
1 6 oz (168 grm). can tomato paste

Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a 4 quarts (3775 ml) or 6 quarts (5675 ml) pressure cooker. Saute pork until crisp. Add onions and saute until light brown; remove and set aside. Brown chicken a few pieces at a time; set aside. Pour off excess drippings. Stir garlic, parsley, and oregano into remaining drippings. Return chicken and onion to pressure cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.
Cool pressure cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in pressure cooker.
Simmer until thickened.
Pour over chicken.

24 Hour Slaw

1         head  red cabbage — shredded
2                      onions — shredded
3/4         cup  sugar
1         teaspoon  celery seed
1         teaspoon  sugar
1         teaspoon  dry mustard
1 1/2       teaspoons  salt
1             cup  vinegar

Pour 3/4 cup sugar over cabbage and  onion and toss.

Bring celery seeds and remaining ingredients to a  boil.  Pour over
cabbage and onions.  Let sit for 24 hours  before serving.

We call this Tavern Slaw.  The only difference is we use regular  cabbage and
layer the cabbage & onions. Pour the dressing over the top and  DO NOT mix
for 24 hours.  Left over slaw will keep for a LONG time  hence the name.  We did
use it in our bar.  If we tried to add other  vegetables like green pepper
the slaw would become soggy within 2  days.

Pancake Recipes

carnival of the recipes – January 11, 2009

2/3 cup shortening
2 1/4 cups light brown sugar, firmly packed
3 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour, sifted or stirred before measuring
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup chopped pecans or walnuts
1 cup semisweet chocolate chips (6 ounce package)

Cream shortening and sugar; add eggs one at a time, beating after each
addition. Beat in vanilla. Sift dry ingredients together into another
bowl; stir into creamed mixture until blended. Fold in chopped nuts and
chocolate chips. Spread in greased and floured 15×10x3/4-inch jelly
roll pan. Bake butterscotch squares at 350 degrees for about 25 to 30
minutes.
Cut into squares while still warm.