Volume 9, Issue 78 - October 19, 2005

Hello Recipe Club,

Today's recipes seem to call out for a cool autumn day to be made and we are are now entering into those wonderful cooking days.

I was initially intriqued with the name of Chef June Jacob's recipe Mjeddrah; then scrolling down the ingredient list convinced me I wanted to make it. I am wondering how a spoonful of Baba Ghanouj (a purée of Eggplant with herbs and spices) or maybe Mango Peach Chutney topping this dish would enhance all the flavors going on here.

Eileen's dish of Texas Hash on a Sunday morning with an egg over the top and a fruit platter would start out the day in a fine manner.

My soup, Clam and Corn Chowder, is so easy to put together, you can spend the day outside raking leaves and still have the energy to put this together and enjoy the chowder with pita toast points and/or a green salad.

I hope this week's choice of recipes makes you all want to find out what else can be in the little book that the Chef2Chef folks worked on and put together. There are three wonderful reasons to purchase the book, or books - one, the recipes are all very tasty; two, they make wonderful gifts and look how close we are coming to Christmas; and three, all the money goes towards Chef Scholarships. Just think, we could be the helping hand to the next world acclaimed Chef!

Chef Jean Denham, CC

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Mjeddrah

Source: "ChefJune" - Chef2Chef forum member and Ambassador, June Jacobs, CCP from New York area.

"Here is one of my favorite low cost suppers. Because this contains lentils and rice, it forms a complete protein that is nourishing and filling."

Makes 4 main-dish servings, or 8 to 10 side-dish servings

Ingredients:

1 1/2 cup lentils, rinsed
1 quart water
3 tablespoons oil, divided
2 large onions, coarsely chopped
1/2 pound mushrooms, sliced
2 large bay leaves
3/4 cup brown rice
1/2 teaspoon crushed cayenne
1/2 teaspoon salt
1/2 teaspoon crushed dry basil
1/2 cup Fino Sherry

Preparations:

Heat lentils and water to a boil in large saucepan, reduce heat, cover and simmer 25 minutes.

Meanwhile, heat 2 tablespoons of the oil in a large skillet, add onion, mushrooms and bay leaves, sauté until onions are translucent.

Heat remaining oil in another skillet, add rice. Sauté 3 minutes. Stir onions and rice into lentils. Add sherry and seasonings. Cover tightly; simmer one hour, or until lentils and rice are tender.

Check the water level from time to time and add additional liquid (up to 3 cups more of wine or water may be needed) to cook rice properly. Stir occasionally.

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Texas Hash

Source: "Eileen" - Chef2Chef forum member, Eileen from Kingwood, Texas

Ingredients:

1 pound lean ground beef
2 onions, sliced
4 green peppers, or a combo of red and green peppers, sliced into rings
1 clove garlic, chopped
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
14 1/2 to 16 ounce can tomatoes, chopped
3/4 cup raw rice

Preparations:

Cook beef, add onions, green peppers, garlic, chili powder, salt and pepper. Cook until veggies are beginning to get tender, stirring frequently to crumble meat - about 3 minutes

Add tomatoes and rice. Put in buttered 2-quart casserole, cover. Bake at 350 degrees F for 40 minutes, or until rice is cooked, stirring once or twice.

Clam and Corn Chowder

Source: "cjs" - Chef2Chef forum member and Ambassador, Jean Denham, CC from California

"I first saw this recipe made on a cooking shows in the early 80s - and ever since when I have cream style corn and clams in the pantry, this soup gets made. You just can not have any easier or faster chowder and delicious to boot!"

Ingredients:

two 16 ounce cans cream style corn
salt and pepper
2 to 3 shakes Tabasco sauce
1/2 cup heavy cream
two 6 1/2 ounce cans chopped clams, drained

Preparation:

Heat the corn, salt and pepper and Tabasco just to boiling. Add the cream and clams and heat through.