Apache stew
Yield: 8 Servings
Ingredients:
- 2 Red bell peppers
- 5 Green anaheim chiles
- 1/4 c Sunflower oil
- 1 lb Venison cut into 1 1/2 inch -cubes
- 1 Onion diced
- 3 Garlic cloves finely -chopped
- 2 Carrots sliced
- 3 c Cooked Indian hominy
- 8 c Water
- 1 1/2 ts Salt
- 1 ts White pepper
- 1 c Tumbleweed greens
Instructions:
-thoroughly cleaned or -curly endive Roast the peppers then peel seed and cut into long strips. Roast the chiles then peel seed devein and dice. Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking add the venison and cook until the meat is lightly browned 3 to 5 minutes. Add the onion and garlic and saute 2 minutes more. Stir in the carrots peppers and chiles and cook 1 minute more. Add the hominy water salt and pepper and bring the mixture ot a boil. Reduce the heat to low and let the stew simmer 1 1/2 hours stirring occasionally to prevent burning until the meat is very tender. Just before serving add the tumbleweed greens stir 1 minute and spoon into bowls. ***** The Apache people lived in many regions throughout southeastern Arizona and New Mexico. The men hunted the animals that roamed the mountains and the women gathered and harvested both wild foods and the foods that they cultivated on the land. This recipe is based on a traditional stew that was taught to me by a San Carlos medicine man during one of my visits to his ranch. When I prepare the stew now I can vividly remember the tapping of his traditional water drum and the songs he chanted in his native Apache tongue. Through his songs he asked for all people to walk in harmony with Mother Earth and be guided by the spirit of the mountains and the spirit of his drum. I still remember the sincerity and yearning of his songs. Depending on what type of produce was available the ingredients added to the venison varied each time the stew was prepared. This recipe includes the basics of the stew but you can substitute other vegetables. From "Native American Cooking by Lois Ellen Frank
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: APFELPFANNKUCHEN (APPLE PANCAKES)
Categories: German, Fruits, Breakfast, Desserts, Cakes
Yield: 4 Servings
2/3 c Flour; Unbleached, Unsifted
2 ts Sugar
1/4 ts Salt
4 ea Eggs; Large, Beaten
1/2 c Milk
2 c Apple; Slices
3/4 c Butter Or Margarine
2 tb Sugar
1/4 ts Cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk
together. Gradually add flour mixture; beat until smooth. Saute
apples in 1/4 c of butter until tender. Mixt 2 T sugar and the
cinnamon together; toss with apples. Melt 2 T butter in a 6-inch
diameter, deep frypan. Pour in the batter to a depth of about
1/4-inch. When set, place 1/4 of the apples on top; cover with more
batter. Fry pancake until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and apples are used.
Serve immediately.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
Categories: Fruits, Penndutch, Breakfast, German
Yield: 6 Servings
2 lg Cooking apples (Yellow
-Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar
Preheat oven to 475. Peel, core and very thinly slice the apples: you
should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over
medium low heat in a small fry pan, and saute the apples until they
are just tender. Keep apples warm while preparing the batter.
Place a 9 or 10 inch cast-iron skillet in the oven to heat for at
least 5 minutes--the pan has to be very hot for this to work. When it
is well heated, add the remaining 2 T sp. of butter to melt and put
the skillet back in the oven; the butter should be very hot buy not
brown when you add the apples and the batter.
Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl
until smooth. Remove the skillet from the oven, quickly arrange the
warm apple slices over the melted butter, and pour the batter evenly
over all. Bake for 15 min., reduce heat to 375 and bake 10 min
longer. The pancake will puff and climb up the sides of the pan.
Sprinkle with confectioner's sugar, then cut in wedges and serve with
maple syrup.
Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to
the hot skillet.
From Cooking From Quilt Country
Submitted By LISE WARING
093841 GMT
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: APFELQUARKKUCHEN (APPLE & CREAM KUCHEN)
Categories: German, Cakes, Desserts
Yield: 4 Servings
MMMMM----------------------------CAKE---------------------------------
1 pk Yeast; Dry, Active
1/2 ts Salt
4 tb Sugar
2 c Flour; Unbleached, Unsifted
1/4 c Butter or Margarine
1/2 c Milk
1 ea Egg; Large
MMMMM--------------------------FILLING-------------------------------
3 c Apples; Tart, Sliced
1 tb Lemon Juice
1 ts Cinnamon
3/4 c Sugar
2 tb Flour; Unbleached
8 oz Cream Cheese; Softened
1 ea Egg; Large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes.
Best when served warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: APFELQUARKKUCHEN (APPLE & CREAM KUCHEN)
Categories: Cakes, Desserts
Yield: 4 Servings
MMMMM----------------------------CAKE---------------------------------
1 pk Yeast; Dry, Active
4 tb Sugar
1/4 c Butter or Margarine
1 Egg; Large
1/2 ts Salt
2 c Flour; Unbleached, Unsifted
1/2 c Milk
MMMMM--------------------------FILLING-------------------------------
3 c Apples; Tart, Sliced
1 ts Cinnamon
2 tb Flour; Unbleached
1 Egg; Large
1 tb Lemon Juice
3/4 c Sugar
8 oz Cream Cheese; Softened
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat
with an electric mixer on high speed for 2 minutes. Mix in enough
flour to form a soft dough. Knead for 5 to 10 minutes, until dough
is shiny and elastic. Place in greased bowl and let rise for 1 hour
or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best
when served warm.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: APFELSCHAUM (APPLE MOUSSE)
Categories: Desserts, German
Yield: 4 Servings
3 lg Tart apples, peeled, cored
-and sliced
3 Egg whites
Grated peel of 2 lemons
6 tb Sugar
1/4 l White wine (1 cup plus 1
-Tbsp)
For baking:
30 g Butter (2 Tbsp)
2 tb Sugar
Central Swabia
In the wine, stew the apples until tender and mushy. Force through a
sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites
to stiff peaks and then carefully fold into the apple mixture. Fill
the whole into a buttered ovenproof dish (Jena Glass*), dust with 2
tablespoons sugar, and slowly bake at 250 degrees F for about half an
hour.
Serves 4.
((*Note: Jena Glass is similar to Pyrex. K.B.))
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: APFELSTRUDEL (APPLE STRUDEL)
Categories: German, Fruits, Desserts
Yield: 6 Servings
6 c Apples; Tart, Sliced
3/4 c Raisins
1 tb Lemon Rind; Grated
3/4 c Sugar
2 ts Cinnamon
3/4 c Almonds; Ground
8 oz Fillo Leaves; 1/2 Box,Thawed
1 3/4 c Butter;(No Margarine),Melted
1 c Bread Crumbs; Finely Crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about 1/2 c of butter.
Cook and stir bread crumbs with 1/4 c of butter until lightly
browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound
1/2 of the filling in a 3-inch strip along the narrow end of the
fillo, leaving a 2-inch border. Lift towel, using it to roll leaves
over apples, jelly roll fashion. Brush top of the strudel with butter
and sprinkle with 2 T crumbs. Repeat the entire procedure for the
second strudle. Bake the strudels at 400 degrees F. for 20 to 25
minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE:
Frozen fillo leaves for strudel can be found at most supermarkets in
the frozen foods sections.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: APFELTORTE (APPLE CAKE)
Categories: Cakes
Yield: 1 Servings
8 Small apples
1/2 c Raisins
2 ts Rum or rum extract
3/4 c Sugar; plus 3 tbsp, divided
1 ts Chocolate; grated
3/4 c Butter or margarine; plus 2
-sp, divided
1 ts Vanilla
3 Eggs
1 ts Lemon extract
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
3 ts Almonds; ground
Apricot jam
Powdered sugar; sifted
Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of
the sugar and the grated chocolate in small saucepan. Bring to boil.
Set aside while preparing batter. Batter: Preheat oven to 350
degrees. Lightly grease bottom of 10 1/2 springform pan. Cream 3/4 cup of the butter 3/4 cup of the sugar and vanilla together. Beat in eggs 1 at a time and lemon extract beating until light and fluffy. Sift flour baking powder and cinnamon together. Gradually beat into creamed mixture. Turn batter into prepared pan; arrange apples on top. Fill apple centers with raisin mixture. Dot with 2 teaspoons of the butter. Bake @ 350 degrees 45 minutes. Sprinkle with mixture of ground almonds and remaining 2 tablespoons sugar. Bake 10 to 15 minutes longer until apples are tender. Remove from oven. Brush jam over apple opening and sprinkle icing sugar over cake portion.
