American Foods

Apache Bread
Title: Apache Bread
1 c White cornmeal
1 ts Salt
1/2 ts Red pepper
1/2 c Bacon drippings
1 c Yellow cornmeal
Green cornhusks
1 c Boiling water

Mix dry ingredients; add boiling water and bacon drippings. Form into small rolls and wrap in green cornhusks. Bake at 350 degrees for 1 hour. Makes 12 individual breads. Formatted for Meal Master by Lori Fuller

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Brown Bread

Title: Brown Bread

2 c Flour

1/2 ts Baking powder

1 ts Salt

Milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

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Fried Squash Bread

Title: Fried Squash Bread

1 c Corn meal

Water

2 Summer squash, diced

1/4 c Buttermilk

1 Egg

Cook squash in water until soft; leave 3/4 c. water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown.

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Indian Bean Bread

Title: Indian Bean Bread

4 c Cornmeal

1/2 ts Soda

2 c Cooked beans

2 c Boiling water

Put cornmeal in bowl; mix in drained beans. Hollow out a hole and put in soda and water. Make a stiff dough to form balls. Drop balls into pot of boiling water. Cook 45 mins. or until done. Serve with cooked greens and pork.

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Zuni Corn Soup

Title: Zuni Corn Soup

2 c Lamb

6 c Water

2 ts Red chile

1 ts Salt

8 Ears of corn

Dice lamb into cubes; simmer in 3 cups of water until tender. Cut corn from cob and add to lamb with 3 cups more water (very hot). Add chile and simmer until corn is tender.

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Roast Leg of Mutton

Title: Roast Leg of Mutton

4 lb leg of mutton

2 tb lard or other shortening

2 t salt

1 t dried mint leaves, crumbled

1 t pepper

1 clove garlic, crushed

1 medium onion, sliced

2 c fresh or canned tomatoes

5 medium carrots, peeled

5 celery stalks (or 1 bunch wild celery)

Mix shortening, garlic and seasonings. Coat mutton leg well on all sides with mixture. Roast uncovered at 400 degrees for 30 minutes. Add vegetables, cover and bake at 350 until meat tests done.

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Sandwiches

Cheese Paste Sandwiches

Trinidad & Tobago is the inspiration for this classic presentation of cheese paste sandwiches. Cheese paste sandwiches are commonly served there with tea; as a light snack at office meetings, social gatherings or taverns to accompany fine wines and liquors. The cheese paste recipes are as varied as the chefs. They can be savory or sweet with only the chef's creativity to limit the options. Here is a basic starter recipe:

CHEESE PASTE SANDWICH

18 ounces cheddar cheese, grated

4 tbls tomato puree

2 tbls butter/margarine

1 tsp minced garlic

1 tbls onion, grated

2 tbls carrot, grated

1 tbls dry mustard

Dash hot sauce

pinch of black pepper

Add cheese, tomato puree and butter and process until smooth and well combined. Taste to determine if the proportions of cheese and butter are balanced. Add remaining ingredients and process until combined.

Alternatively, let the butter soften, then grate the cheese and carrots, and mix remaining ingredients to a paste.

Store in a sealable container in the fridge then, let stand for 20 to 30 minutes before using. Slather on crackers or bread.

Variations:

Mix in a small amount of pepper jack or other cheese to vary the flavor.Add in chives, scallions, bacon, mushroom, toasted nuts, or hard boiled egg.

Use a small amount of fresh or dried herbs such as tarragon, basil or parsley.

Select and chop into fine pieces a jalapeno or poblano pepper to add real spice to this dish.

A close American proximity to the cheese paste sandwich is the pimento (or pimiento) sandwich.

PIMIENTO CHEESE PASTE SANDWICH

1 pound sharp cheddar cheese, grated

1/2 pound Monterey Jack cheese, grated

2 medium kosher dill pickles

2 cloves of garlic

1 4-ounce jar of pimientos, drained

Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse to just a rough chop. Do not puree.

Place mixture in a large bowl and mix with 3 heaping tablespoons of quality mayonnaise. Refrigerate, then set out for 20 to 30 minutes before use.

Italian Food - Garlic Bread Recipes

Green Olive Garlic Bread Recipes
These garlic bread recipes are fit for guests. The olives and add a great spark to the flavor.
Green Olive Garlic Bread Recipes
Recipe I
Ingredients:

1 cup butter, room temperature
3 cloves garlic, minced
4 oz Parmesan cheese, freshly grated
1 green onion with top, finely chopped
1/2 cup green olives, well drained, chopped
1 loaf Italian bread, cut in half lengthwise

Directions

Mix the first 5 ingredients together and refrigerate for a day.
Score the bread into serving pieces, don't cut all the way through the bread.
Spread the butter-olive mixture onto the bread and bake at 375F for 8-10 minutes.
Broil for 2 minutes.
Serve warm.

Recipe II

Ingredients:

1/4 cup olive oil
3 cloves garlic, minced
4 oz Parmesan cheese, freshly grated
1 TBS almonds, chopped and toasted
1 Tbs Italian, flat leaf parsley, chopped
1/2 cup green olives, well drained, chopped
1 loaf Italian bread, cut in half lengthwise

Directions

Mix the first 6 ingredients together and refrigerate for 30 minutes.
Score the bread into serving pieces, but don't cut all the way through the bread.
Spread the olive oil-olive mixture onto the bread and bake at 375F for 8-10 minutes.
Broil for 2 minutes.
Serve warm.

Note: Garlic bread is one of the Italian-American dishes that has become ingrained in the American mind as Italian food. If you travel to Italy don't expect to find garlic bread on the menu.The bread subject listing has several variations on garlic bread.

Indian Food - Soup Recipe

Curried Carrot Ginger Soup Recipe
This is one of my all time favorite soups. It combines the bold flavors of curry with the subtlety of ginger and the sweetness of carrots. With the help of a food processor and a hand held immersion blender, this delicious soup is very easy to prepare
I have included a recipe for a basic home made curry powder but feel free to use a good quality store bought curry powder. This soup can be served thick or slightly on the thin side; the puree itself can be fine or slightly on the coarse side depending on your own personal preference.

CURRIED CARROT GINGER SOUP:
Ingredients:
2 shallots thinly sliced
1 lb of carrots, peeled and finely shredded (you can definitely use a food processor)
1 heaping tbsp of fresh ginger (peeled and grated)
2 tsps of good quality curry powder (home made recipe below)
½ tsp turmeric
½ tsp red chili powder (to taste)
½ tsp ground cumin
2 cups good quality stock (chicken or vegetable, you can also use water)
1 can of good quality coconut milk (you can use light coconut milk)
juice of ½ lime
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
In a large soup pot on medium high heat, add the oil and when hot add the shallots. Sauté until just slightly browned and add the grated ginger. Sauté for 3-4 minutes and add the spices (salt, turmeric, curry powder, red chili powder and ground cumin). Stir and cook for 5 minutes, add the shredded carrots. Then add the stock (or water), lime juice and the coconut milk. Make sure there is enough liquid to cover, adding more stock (or water) if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 15-20 minutes until the carrots are tender.
Let the soup cool a bit and then puree until the desired texture and consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste and adjust the seasonings as needed. Garnish with freshly hot cilantro leaves and serve hot.
VARIATION:
Add a handful of toasted cashews for wonderful flavor and smooth textures. Just sauté them along with the shallots and ginger and then puree along with the other ingredients. Garnish the soup with a few pieces of toasted cashews.

BASIC INDIAN CURRY POWDER:
Ingredients:

• 2 dried red chilies
• ½ tsp black mustard seeds
• ½ tsp ground ginger
• 1 tsp fenugreek seeds
• 1 tsp black peppercorns
• 1 tsp turmeric
• 2 tsp cumin seeds
• 4 tsp coriander seeds
• 10 dried curry leaves

Method:

Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.

Indian Food - Tandoori Chicken Recipe

Tandoori Chicken Recipe
The key to this recipe lies in the marinade. Freshly made tandoori marinade is always the best, but store bought tandoori paste or powder will be just as delicious and of course, easy.
Tandoori Chicken
Ingredients:

• 2 lbs of chicken pieces, skinless
• lemon wedges for garnish
• oil (vegetable or canola)

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For the Tandoori Marinade:

• 5-6 garlic cloves, finely minced
• 1 piece of ginger, peeled and finely minced (about 1½ inches in length)
• 3 cups of plain yogurt
• 2 small green chilies, finely minced
• Juice of 1 lemon
• 3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given below)
• salt and pepper to taste

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Tandoori Masala (Powder)

• 2 tbsp garam masala
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 4 tsp paprika
• 2 tsp ground dried fenugreek leaves (methi powder)
• 1 tsp turmeric
• ½ tsp red chili powder

Method:

Combine all of the ingredients above and store in an airtight container for 4-6 weeks.

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To make the Tandoori Chicken:

Whisk together the marinade ingredients until smooth and add the chicken pieces. Mix well to coat the chicken pieces evenly, a plastic zip bag works well (and no messy clean up) and refrigerate. I highly recommend marinating the chicken overnight, the longer the better. I have marinated my tandoori chicken for up to 2 days and it is crazy delicious! But if time is an issue, than at least 5-6 hours of marinating will work in a pinch.

Remove the chicken pieces and remove any excess marinade before cooking, discard the marinade. This recipe works best on a grill but can also be done in the oven. If you are grilling the chicken on a grill or barbeque, grill on medium high until fully cooked. The chicken should be browned on the outside but deliciously tender on the inside.

If you are using an oven, preheat the oven to 400 degrees F. On a foil lined baking sheet (sprayed lightly with cooking spray), place your chicken pieces in a single even layer and drizzle very lightly with oil. Bake for 10-12 minutes, turn the pieces over and cook for another 10 minutes. Check to make sure the chicken is fully cooked through; it should be evenly browned on the outside but juicy and tender on the inside. Squeeze fresh lemon juice on top and garnish with extra lemon wedges. This can be served with a cool and refreshing yogurt dip (yogurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).