Stew, Ethiopian Berber

Traditional Ethiopian Recipe.

Ingredients:

• 2 lb. boned leg lamb
• 4 cups chicken stock
• 1 Tbsp. ground Ginger
• 4 Tbsp. Berber Spice
• 3 garlic cloves smashed
• 4 Tbsp. olive oil
• 1 large red onion
• 1 red pepper - chopped
• 1 tomato diced
• sea salt

Directions:

Trim lamb of any fat or sinew and cube the meat. Heat olive oil in pan over medium heat. Add lamb and stir-fry until brown. Remove lamb and set aside. In the same pan used for the lamb, stir-fry onion and garlic until golden brown. Add red pepper, chicken stock, berber spice, ginger and cook for 10 minutes until sauce begins to thicken. Reduce heat - add lamb into pan and simmer covered for 30 minutes or until lamb is tender. Stir in tomato and season with salt to taste.

Serves: 4

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Rum Cake , Spiced

The Spice Cookbook by Avanelle Day & Lillie Stuckey

Ingredients:

• 2 1/2 cups sifted all purpose flour
• 2 tsp. double acting baking powder
• 1/2 tsp. salt
• 1 cup raisins


• 1 cup (2 sticks) soft butter or margarine
• 1 tsp. grated lemon rind
• 1 tsp. ground Cinnamon
• 1 tsp. ground Ginger
• 1/4 tsp. ground Clove
• 1/2 tsp. soda
• 2 cups sugar
• 2 large eggs
• 1 cup sour milk
• 1/2 cup water
• 2 Tbsp. rum or 1 Tbsp. Rum, Natural Flavor Blend

Directions:

Sift together the first three ingredients, mix with raisins, and set aside. Blend together the next six ingredients. Gradualyy mix in 1 cup of sugar. Beta in eggs, 1 at a time. Add flour mixture alternately with milk. Beat batter 1/2 minute. Turn into a well-greased, loightly floured 9 x 3 1/2 inch tube pan.

Bake in a preheated moderate oven (350 F) 1 hour or until a cake tester inserted in center comes out clean. Boil the remaining 1 cup sugar and water together for 2 to 3 minutes. Remove from heat, add rum and dribble over cake. If cake does not absorb all the sauce, spoon on later. Let the cake standa day or two before serving. This cake is very moist, as it should be. Store airtight.

Serves: 4 - 6

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Cookies, Old Fashioned Gingerbread

Gingerbread cookies are especially popular in Engkland. This is a recipe shared by an English friend.

Ingredients:

• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup dark molasses
• 3-1/2 cup sifted all purpose flour
• 1 tsp. baking powder
• 1/4 cup water (room temperature)
• 1/4 tsp ground Clove
• 1/2 tsp. ground Cinnamon
• 2 tsp. ground Ginger
• 1/2 tsp. salt

Directions:

Blend butter and brown sugar until creamy. Stir in molasses. Sift together flour, baking soda, cloves, cinnamon, ginger and salt. Stir it into the butter, brown sugar and molasses mixture. Add the water. Roll out dough on a floured board. Use ginger bread cookie cutters to make the shape.

Bake about 10 minutes at 350 degrees on a greased cookie sheet. Yields 40 (5 inch) cookies.

Serves:

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Pastry, Mushroom and Cheese

Unkonwn origin - easy and delicious.

Ingredients:

• 1 lb. mushrooms
• 9 oz. grated parmesan cheese
• 1 Tbsp. olive oil
• 1 tsp. ground Ginger
• 1/4 tsp. ground Cinnamon
• 1/8 tsp. ground Clove
• 1/8 tsp. Grains of Paradise
• 1/4 tsp. sugar
• 1 refrigerater pastry crust

Directions:

slice mushrooms and cook for 2 minutes in boiling water. Drain mushrooms well and add ginger, cinnamon, clove and grains of paradise. Add olive oil and approximately 2/3 of the parmesan cheese to the mushroom mixture. Place pastry crust into a 9-inch pie dish. Put mushroom mixture into pie crust and sprinkle remaining parmesan cheese over the mixture. Bake 20-25 minutes at 350 F.

Serves: 4 - 6

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Strawberries with Crystallized Ginger Custard Sauce

a recipe in Better Homes and Gardens.

Ingredients:

• 2/3 cup skim milk
• 2 Tbsp. sugar
• 1 Tbsp. Ginger, Crystallized
• 1 large egg - beaten
• 1/2 tsp. Vanilla Extract, Pure
• 3 cups fresh strawberries
• 2 Tbsp. slivered almonds

Directions:

In a blender, combine 1/2 of the skim milk, sugar and ginger. Cover and blend mixtuire until smooth.

Combine beaten egg and other portion of the milk in a heavy saucepan. Add ginger mixture from blender. Cook over medium heat, stirring frequently, for 10-minutes or until mixture coats spoon. Remove saucepan from heat and stir in vanilla extract.

Quickly ccol custard mixture by placing in a sink with ice water for 1-2 minutes. While custard cools, stir constantly. Pour custard sauce into a bowl and cover bowl with plastic wrap. Refrigerate at least 1-hour (Can be held in refrigerater for up to 24 hrs).

Place strawberries in 6 desert dishes. Spoon custard over berries and sprinkle with slivered almonds.

Serves: 6

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Fruit Tart, Peach and Blueberry

Easy and delicious dessert recipe.

Ingredients:

• 1 refrigerator pie crust (15-ounces)
• 1 egg white lightly beaten
• 2 Tbsp. cornstarch
• 1/2 tsp. ground Cinnamon
• 1/4 tsp. ground Nutmeg
• 1/4 tsp. Ginger, ground
• 2 cups peeled and sliced peaches
• 1 cup blueberries
• 1/2 tsp. Amaretto, Natural Flavor Blend

Directions:

Preheat oven to 425 F. Prepare crust as directed on package. Place on foil lined 12-inch pizza pan and press out any folds or creases. Brrush crust with 1/2 of the beaten egg white.

Mix sugar, cornstarch, cinnamon, ginger and allspice in medium bowl. Add fruit and amaretto extract and toss gently. Spoon mixture into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over fruit, pleating or folding crust as needed. Brush crust with remaining egg white.

Bake 20 miutes or until crust is golden brown. Cool slightly before serving. Topp with whipped cream or ice cream.

Serves: 8

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Fruit Tart with Peaches and Blueberries

Easy and delicious dessert recipe. Can substitute any berry for the blueberries.

Ingredients:

• 1 refrigerator pie crust (15-ounce package)
• 1 egg white, beaten lightly
• 1/3 cup granulated sugar
• 2 Tbsp. corn starch
• 1/2 tsp. ground Cinnamon
• 1/4 tsp. ground Ginger
• 1/4 tsp. ground Nutmeg
• 2 cups peeled and sliced peaches
• 1 cup blueberries
• 1/2 tsp. Amaretto, Natural Flavor Blend

Directions:

Pre-heat oven to 425 F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. Press out any folds or creases in the crust. Brush crust with 1/2 of the beaten egg white.

Mix sugar, cornstarch, cinnamon, genger, nutmeg in a medium bowl. Add the peaches, blueberries amd amaretto extract and toss gently. Pour mixture into the center of the crust, sopreading to within 2-inches of the edges. Fold edge of crust over fruit, pleating crust as needed. Brush crust with remaining egg ehite.

bake for 30-minutes or utnil crust is golden. coll slightly before serving. Serve with whipped cream or vanilla ice-cream.

Serves: 8

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Habanero Pumpkin Cookies

A recipe submitted by a customer

Ingredients:

• 3/4 cup bulk canned pumpkin
• 3/4 cup light brown sugar
• 1/2 cup sour cream
• 1 egg - beaten
• 1 tsp. Vanilla Extract, Pure
• 1 cup seedless raisins
• 1/2 cup chopped walnuts
• 1-1/2 cup flour
• 1/2 tsp. ground, Ginger Crystallized & Ground
• 1/2 tsp. Habanero, Ground
• 1/4 tsp. ground Allspice (Pimento)
• 1/4 tsp. ground Nutmeg
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Directions:

Preheat oven to 350F

Combine pumpkin, sugar, sour cream, egg and vanilla extract and mix well. Sire in raisins and walnuts. Sift the dry ingredients together and stir into pumpkin mixture until just mixed. Drop tablespoons of dough onto light greased cookie sheet. Bake for 15-minutes or until lightly browned.

Serves:

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Chutney, Orange Pineapple

This chutney goes well with chicken, pork and fish.

Ingredients:

• 3 cups canned or fresh pineapple chunks, drained
• 1-1/2 cups raisins
• 3/4 tsp. Pure Orange Extract
• 1/2 cup light brown sugar
• 1/4 cup cider vinegar
• 1/4 tsp. ground Ginger Crystallized & Ground
• salt and pepper

Directions:

Mix all ingredients in a 2 quart sauce pan. Heat over medium heat to a boil then reduce heat to simmer. Cook until liquid is reduced and becomes a light syrup. Remove from heat and serve.

Serves: 6

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