The Eclectic Cooking Newsletter 

Monday, August 6, 2001

Lydia Jensen, Editor: Lydiajj@get2net.dk 
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com 

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By subscription only! Welcome to your next issue of
"The Eclectic Cooking Newsletter". You are receiving this newsletter 
because you requested a subscription. Unsubscribe instructions
are at the end of this newsletter.

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=> New free software and software updates
=> Featured article
=> How to Be Featured as our Guest Writer 
=> New Recipes of the Week 
=> Hot Tip 
=> Health News 
=> Fruit/vegetable in focus
=> Joke/Story of the Week 
=> Next week's Issue 
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--------------------------New free software and software updates---------------------


"Smakelijk" has been completed which is a 400 page Ebook including 
1,000 of the best recipes contributed from housewives and chefs 
published by the "American Protestant Church Women of Antwerp." 
This version of the Ebook will be provided free only to you 
(subscribers). (TK3 version only) Available here: 
http://www.eclecticcooking.com/membersOnly.htm

We are also converting all our free ebooks to the more "fancy" e-book 
software (TK3) we have acquired. It is the best software you can use 
for reading ebooks. You will need to download this free reading 
software here:
http://www.nightkitchen.com/download/reader/index.phtml to view our 
Ebooks, but you can still read the e-books we have already created 
here: www.eclecticcooking.com/freesoftware.htm without having to 
download any other software. We highly recommend downloading the TK3
software as it is of a much higher quality and has better viewing. TK3
also have free Ebooks including awarded Ebooks at their download site.

In short, there will be two free versions; the TK3 software version 
and the free software (e-book download only) version. 


-----------------------------------------Featured Article----------------------------------------


Leftovers can be Planned-overs


Because we have had numerous requests for leftover recipes, we
have compiled a short selection of our favorite foods using leftover 
meats, vegetables or starches such as rice and potatoes. Although 
fresh ingredients are always good, we have indicated in parentheses
when we think it is feasible to use leftovers. 


Meat stock / bouillon

We are also including some tips and suggestions for other ways 
to use leftovers. For example, whenever you cook chicken, save 
the pieces such as skin, tips of wings, the gizzard, neck and any bones 
from the chicken which you may remove - the breast bone is often 
removed in many dishes. Wash these and place them in a sauce-
pan with whatever vegetable you may have in the refrigerator e.g.
an onion, a carrot, a piece of celery, couple of bay leaves, fresh 
herbs from the garden such as rosemary, sage, or oregano. Place 
enough water in the saucepan to cover the meat, season it with 
salt and pepper, cover with a lid and simmer the meat for about 
30 - 60 minutes. Strain the stock, place it in a small container, label 
it and freeze it. This can be done with other meats, or bones 
from pork veal or beef. Once you are in the habit of doing this, it is 
not a chore, and it is very nice to have on hand for many dishes, 
particularly casserole dishes.


Herb Cubes

If you do not have fresh herbs, you can use herb cubes. There are 
various combinations on the market e.g. parsley and dill, parsley
and garlic, provencale, and basil and thyme. These herb cubes 
enhance the flavors of just about any leftover meats or vegetables. 

If you are concerned about reducing the fat in your diet, one of 
these cubes with rice or vegetables is wonderful. You can then 
eliminate the butter with a dash or two of olive oil or no fat whatever 
and still enjoy a good flavor. Leftover rice or just about any vege-
table finds a new flavor with a herb cube. Be sure to chop up the 
herb cube and stir it through the food with a possible drop of water 
or drop of olive oil.


Rice

Leftover rice does not have to be thrown out. You can place this 
in a casserole dish, add a little water, a herb cube, cover it with foil 
and reheat it - or use the microwave, but then cover with a micro-
wave cover not aluminum foil. Our favorite use of leftover rice is 
to make fried rice. You can use any combination of leftover vege-
tables, fresh herbs - especially coriander is delicious - and leftover
meats cut in thin strips to make a good fried rice dish. Several 
dashes of Thai fish sauce brings out the flavors. The fish sauce 
is full of vitamins and enhances the flavors. Thai fish sauce does 
not taste like fish; it is like a soy sauce - it adds a little salt 
and "energy". To start with, you might try sprinkling no more than one 
teaspoon into the food you are preparing to see if you like the 
additional flavor.

When you prepare fried rice, try adding one or two fresh tomatoes. 
Remove the seeds from the tomatoes and chop them into good-
sized pieces. Add them to the rice at the last minute, stir through 
and serve. By removing the seeds and adding the tomatoes at 
the last minute, the tomatoes do not become soggy and the seeds 
do not add unnecessary liquid to the rice. If you include strips or 
cubes of leftover meats to your rice, you have a whole meal which 
is nutritious, economical and tasty.


Vegetables

The same principles can be used for vegetables - 
either fresh or leftover. Add some fresh herbs and a dash 
of olive oil and reheat the vegetables until very hot, but do 
not boil again, or the vegetables will become too soft. If 
you have some shrimp, you can add them to the vegetables
(or to fried rice). Sometimes a piece or two of fried bacon, 
or strips of ham, give the vegetables a renewed flavor. Again,
you can add a little Thai fish sauce, or a little soy sauce to 
liven up the vegetables. Some freshly chopped coriander is
very nice with cauliflower and broccoli.

We could continue with suggestions, but then this would turn 
into a major essay or recipe book and not a few suggestions 
and hints to leftovers and how to enjoy them. So, we will end 
here by giving you some recipes for leftovers for this week.

Smakkelijk!

(The recipes are further down the page.)

More articles:
http://www.eclecticcooking.com/articlesindex.htm 


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How to Be Featured as our Guest Writer:
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Please contact the editor or Email your article to: 
Lydia Jensen at Eclectic Cooking: Lydiajj@get2net.dk 

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Added recipes and articles for August 6
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RECIPE: Chicken and Broccoli
RECIPE: Country-Style Pie
RECIPE: Leftover Pie
RECIPE: Rice Casserole
RECIPE: Beef Salad
RECIPE: Ham and Spinach Casserole
RECIPE: Bixemad (popular Danish dish)
RECIPE: Chicken Pie*
RECIPE: Nasi Goreng*
RECIPE: Vegetable Casserole*
ARTICLE: Left-over tips


* These recipes have been left out and are in the Ezine at:
www.eclecticcooking.com/leftover.htm

We felt the newsletter would be much too long if these were 
added too. Hope you don't mind?


Chicken and Broccoli 
(Serves 6 to 8) 

Pastry* 
1 Cup plain flour 
Salt
90 g (3 oz) butter 
1 egg yolk 
2tsp ice water 
* For a short cut, you can use 6 oz (ca. 180- 225 g) 
portion of puff pastry - enough for one top crust. 

Filling 
ca. 300 g (10 oz) cooked chicken 
Chicken stock 300 g
(10 oz) fresh broccoli 
3 scallions (or 2 small red onions) 
30 g (1 oz) butter Curry 
1 Tbsp flour 
4 dl vegetable stock (from the broccoli) 
2 dl (1 Cup) cream (or low calorie cream substitute
e.g. sour cream)
2 eggs + 1 egg white 
Salt and pepper 
100 g (ca. 3 oz) grated emmentaler cheese or other mild cheese
ca. 225 g (ca. 6 oz) frozen puff pastry (enough for one top crust) 20 g
(1/2 oz) pine nuts 

Pastry Sift flour and salt into a bowl, rub butter into the
flour with a pastry cutter until mixture resembles fine
bread-crumbs. Combine beaten egg yolk and water and add to the
flour mixture; mix to a firm dough. Do not mix too long or
the dough will become tough. Roll pastry out on a lightly
floured surface to fit flan or pie tin. 

Filling Cut up left-over chicken into small cubes. Divide
broccoli into small bouquets. Cut up the stalks of
the broccoli, but keep it separate. Place the cut-up pieces
of the stalks from the broccoli in lightly salted water and
blanche for 2 minutes. Add the broccoli bouquets and blanche 
2 minutes together with the stalks. Drain well; keep the
vegetable bouillon (stock). 

Finely chop the onion and sauté in the melted butter. Add the
curry (ca. 1 tsp) and flour. Slowly add the vegetable bouillon
and stir until well blended. Add the cream and heat through. 
Let the sauce cool a little. 

Beat the eggs, add salt and pepper, add the grated cheese, cubed
chicken, and broccoli; add this to the sauce and gently stir
through. Set aside. 

Lightly spray a quiche pan with a little olive oil and place
the filling in the dish. Sprinkle the pine nuts over the
filling (This can be optional). Roll out the pastry and place
over the filling. Tuck in the sides of the pastry to seal
the quiche. Cut a cross in the middle of the pastry and fold
out the four corners to help the steam escape. 

Bake the quiche at 180 C / 350 F for 40 minutes or until the
pastry is golden brown and the filling is cooked. 


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Country-Style Pie 
(Serves 6 to 8) 

1 lb cooked veal (leftover)
1 lb belly of pork (or other leftover pork) 
5 slices of bacon, diced 
1 medium potato, peeled and chopped 
1 onion, chopped 
1 -2 cloves garlic, crushed 
2 tsp chopped fresh herbs - sage, rosemary, parsley,
and/ celery leaves - or 1/2 tsp dried herbs 
Salt and pepper to taste 
1 Tbsp all purpose flour 
1/4 Cup (ca. 4 Tbsp) dry white wine 
1 Tbsp brandy 
6 oz package frozen puff pastry (180 - 225 g) 
1 beaten egg to glaze 

Trim fat from meat and cut into cubes. Place meat in a large
bowl and mix with the chopped bacon (this can be fried first),
potato, onion, garlic, herbs, salt, pepper, dry white wine and
brandy. Sprinkle flour over the mixture and mix through. 

Lightly spray a quiche or pie pan with olive oil and place
filling in the dish. Roll out the pastry and cover the
filling. Tuck the sides into the dish to seal sides and cut 3 -
4 slits in the top of the pastry for the steam to escape. 
Brush with beaten egg. 

Bake for 40 - 50 minutes at 350 F / 180 C or until pastry is
golden brown and filling is cooked through. 


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Leftover Pie 
Serves 5 - 6) 

Filling 
5 Tbsp butter 
1 small onion 
1 stalk celery, chopped
4 Tbsp flour 
2 Cups (4 dl) thin gravy stock 
12 oz (360 g) cooked, cold lamb, beef or pork (leftover) 
12 oz (360 g) cooked, mixed vegetables (leftover) 
2-3 Tbsp dry red wine 
2 Tbsp Worcestershire sauce 
1 tsp soy sauce 
Salt and pepper 
6 oz (180 g) basic savoury short crust pastry - or see 
pastry recipe below 

Pastry* 
1 Cup plain flour 
Salt 
90 g (3 oz) butter 
1 egg yolk 
2 tsp ice water 
* For a short cut, you can use 6 oz (ca. 180- 225 g)
portion of puff pastry - enough for one top crust. 

Pastry 
Sift flour and salt into a bowl, rub butter into the flour with
a pastry cutter until mixture resembles fine bread- crumbs. 
Combine beaten egg yolk and water and add to the flour mixture; 
mix to a firm dough. Do not mix too long or the dough will
become tough. Roll pastry out on a lightly floured surface to
fit flan or pie tin. 

Filling
Melt butter in a medium-sized pan. Sauté onion and 
celery over moderate heat for about 5 minutes or until onions
and celery are lightly cooked but not browned. 

Gradually add the gravy or stock, stirring constantly. Simmer
10 minutes. Add the vegetables. Stir in the wine,
Worcestershire sauce, soy sauce, salt and pepper; stir through
and set aside. 

Cut up the cold lamb or beef into either julienne or into
bite-sized cubes. Add the sauce and stir through. Do not
cook. Place filling in a pie dish. 

Roll out the pastry about 4 inches / 10 cm. larger than the top
of the pie tin. Cut off 1/2 inch / 1-1/2 cm wide strip from
around the rim of the pie dish; brush with water. Lift
remaining pastry over rolling pin and place in position over 
top of the pie. Lightly press edges together and trim off
excess pastry around edge of pie. Pinch edges of pie to seal
well and decorate. Brush all over with beaten egg to glaze. 

If decorating the pastry, re-roll pastry trimmings and cut out
leaves to decorate the top of the pie. Make a steam hole in
the center of the crust. Glaze decorations. Place pie on a
baking sheet and bake 40 - 50 minutes at 400 F (200 C) or
until the pie is golden brown on top. 


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Rice Casserole 
Harald Halverson, Sharjah, U.A.E. (Serves 4) 

1 Cup (2 dl) rice (can be leftover) 
1 Cup (2 dl) dry white wine
Juice of 1 tin mushrooms 
Juice of 1 tin asparagus 
A dob of butter 

Cook the rice with the white wine, juice mushrooms and juice of
asparagus. Top with a dob of butter. (If you are using
leftover rice, you will need to eliminate the above white wine,
and juices from the mushroom and asparagus - this will alter the
flavor of the casserole.) 

Place the rice mixture in a large casserole dish and add: 
1 sliced green bell pepper (capsicum pepper) 
1 tin sliced mushrooms 
1 tin asparagus (or artichokes) 
4 oz (120 g) frozen corn kernels 
2-3 Cups (4-6 dl) cooked shrimp, or crab, or fish
or cooked sliced chicken or ham (leftover) 

Mix the above ingredients through the rice and top with the
sauce as follows: 

Sauce 
1 Cup (2 dl) whipped cream 
1 Cup (2 dl) mayonnaise
2 beaten egg yolks 
2 beaten egg whites 

Mix the mayonnaise and egg yolks and fold in the whipped cream
and egg whites. Season with salt and pepper and perhaps some
fresh herbs such as rosemary, sage, parsley, etc. 

Pour the sauce over the rice casserole and top with grated
cheese (if you wish). Bake 30 - 45 minutes at 350 F (180 C) or
until the topping is a golden brown and the sauce is the
consistency of a set custard. 

Serve with French or Italian bread and a green salad. 


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Beef Salad 
(Serves 4) 

1 lb cold roast beef (leftover) 
1 oz (30 g) salt pork or belly of pork or bacon or ham, finely diced 
1/2 capsicum (bell pepper), cored, seeded, and diced 
1 can red pimento, cut into strips 
2 oz (60 g) frozen green peas 
4 oz (120 g) cooked long grain rice (leftover) 
Salt and pepper 

Dressing
3 Tbsp olive oil 
2 Tbsp red wine vinegar 
1 Tbsp fresh lemon juice
3 Tbsp chicken stock 
2 Tbsp finely chopped parsley
1/2 tsp finely chopped rosemary 
1/4 - 1/2 tsp finely chopped terragon 

Cut roast beef into one-inch strips. Sauté pork (or bacon or
ham) until golden brown, drain and set aside. Immerse frozen
peas into boiling water for about one minute to thaw. Combine
beef with diced green pepper, red pimento, thawed peas and
cooked rice. Toss gently with a fork until well mixed. Season
with salt and pepper. 

Combine ingredients for dressing. Bring to a boil and our over
salad. Toss again and serve immediately. 

Ham and Spinach Casserole 
(Serves 3 - 4) 

100 g (3-1/2 oz) smoked ham (leftover) 
100 g (3-1/2 oz) grated emmentaler (or similar mild cheese) 
125 g (4 oz) frozen spinach
1/2 kg potatoes 
1-1/2 dl (3/4 Cup) cream or low-fat cream product 
1 egg Salt and pepper 
A little butter or olive oil 

Cut ham into strips. Thaw the spinach and squeeze out the
water. Peel and thinly slice potatoes. 

Lightly spray a casserole dish with a little oil and in
alternate layers place the potatoes, the ham, the cheese and
spinach. Begin and end with the potatoes. 

Beat the cream, egg, salt and pepper together and pour over the
casserole. Place some small dobs of butter or sprinkle a
little olive oil over the casserole (if desired). Bake for 
1 hour and 15 minutes at 200 C (400 F) or until the top is golden
brown and the potatoes are cooked through. Let the casserole
rest 5 minutes or so and then serve. 


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Bixemad 
Jakob Kristensen, Farabol, Sweden (Serves 6) 

ca. 3 Cups (6 dl) cooked meat e.g. pork, beef or ham (leftover) 
2 oz (6 g) butter (or a combination of butter and vegetable oil 
2 large onions, sliced
3-4 large, cooked potatoes, diced (Potatoes can be leftover) 
Salt and pepper
Worcestershire sauce 
Danish soy sauce or gravy browning 
Freshly chopped herbs (optional) e.g. 1 tsp rosemary, 1 tsp fresh
parsley, 1 tsp fresh sage 

Cut meat into bite-sized cubes. Melt butter or butter and oil
in a large heavy skillet (frying pan) and gently fry the
onions. Add potatoes and cook until golden brown. Add the meat
and cook, stirring constantly, until thoroughly heated through.
Season with salt and pepper. Add the meat and heat through. 
Season with a few dashes of Worcesthire sauce, and soy sauce or
gravy browning just to give the dish a light brown color and add
to the taste. 

Place a fried egg on each serving. This dish is good with sliced
pickles or a fresh tomato salad. (Tomato salad: Sliced tomatoes
with freshly chopped herbs of your choice and a mixture of
olive oil and red wine vinegar seasoned with salt and pepper and
a dash of sugar.) 


More of our are recipes are here:
http://www.eclecticcooking.com/recipesmenus.htm 


------------------------------------------------Hot Tip----------------------------------------------


If you substitute honey for sugar in a cake; for each cup of honey 
that replaces a cup of sugar, omit 1/4 cup of whatever liquid is 
called for in the recipe. You should also grease the measuring cup if
you are measuring honey or molasses. It pours our easier.

--------------------------------------------Health News-----------------------------------------


From the 'Health Portal' on our home page 


Stroll Your Way To Heart Health 
A nine-minute walk a day halves women's risk 


Globe Trotting -- Literally 
Have you walked around the world? 


Read the articles here on our front page:
www.Eclecticcooking.com


-----------------------------------Fruit/Vegetable in focus--------------------------------------


*Hokkaido*

Hokkaido comes from the pumpkin family. There are a variety of different 
types of pumpkins but all pumpkin types have a hard outer peel or skin 
and the fruit has the same consistency as a melon. Generally, pumpkins 
are used in soups, desserts and jams. A Hokkaido can last as long as a 
month in the refrigerator and is available all year round.

From www.online-cooking-recipes.com

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Joke/story of the week
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One afternoon a man came home from work to find
total mayhem in his house.

His three children were outside, still in their pajamas, 
playing in the mud, with empty food boxes and wrappers 
strewn all around the front yard.

The door of his wife's car was open, as was the front 
door to the house.

Proceeding into the entry, he found an even bigger mess.

A lamp had been knocked over, and the throw
rug was wadded against one wall.

In the front room the TV was loudly blaring a cartoon 
channel, and the family room was strewn with toys and 
various items of clothing.

In the kitchen, dishes filled the sink, breakfast food 
was spilled on the counter, dog food was spilled on the 
floor, a broken glass lay under the table, and a small 
pile of sand was spread by the back door.

He quickly headed up the stairs, stepping over toys and 
more piles of clothes, looking for his wife.

He was worried she may be ill, or that something serious 
had happened.

He found her lounging in the bedroom, still curled 
in the bed in her pajamas, reading a novel.

She looked up at him, smiled, and asked how his day went.

He looked at her bewildered and asked, "What happened here 
today?"

She again smiled and answered, "You know every day when 
you come home from work and ask me what in the world 
did I do today?"

"Yes" was his incredulous reply.

She answered, "Well, today I didn't do it."


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Next Week's Issue, August 13
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RECIPE: Dream Bars
RECIPE: Orange Cake
RECIPE: Apple cake
RECIPE: Barbecue Sauces (3)
RECIPE: Creole Green Beans
RECIPE: Layered Salad
RECIPE: Lamb Chops 
RECIPE: Chicken
RECIPE: Steaks 
ARTICLE: Barbeque

---------------------------------------Reader Comment------------------------------------

(From our July 23 issue)

From: (Rose Turcotte)

Subject: Cajuns (Southern Cooking article )

Boy, am I ever tired of the many different explanations for the word
Cajun! so here's another one....Canadians shifted by the Brits were
dumped...males only,, in the swamps of Louisiana and married Indian
women, so their offspring were forever- more called ca-juns that is,
ca(nadians)- (in)juns. neat? all their women and children had 
already been deposited up and down the east coast along the way down 
there, and there seemed no hope of ever getting them back. this had 
been done to prevent them from fighting against the British, and the 
colony was small enough to make it feasible...it worked.

Rose Turcotte

Dear Rose,
Thank you for your enlightening E-mail. There seem to be a few
versions about the origins of the Cajun people. It is always great
to hear from someone who is so well informed. 

Lydia L. Jensen, Editor


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Copyright 2001 Eclectic Cooking
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