Fish Casserole Main dish Pork Clams 6servings 0 minutes 2.5 cups Fish stock 0.25 teaspoon Saffron Threads 0.25 cup Dry white wine 6 tablespoons Lard 0.5 pound Chorizo Sliced 1/4" 1.5 pounds Pork Loin 1" Cubes 1 onion thinly sliced 2 Bell peppers julienned 2 tomatoes peeled,seeded 3 Large Squid 2 cups Long-Grained Rice 0.75 cup Blanched almonds 0.333333 cup Pine Nuts 3 garlic cloves minced 1 cup Artichoke hearts drained 18 Clams Or Mussels scrubbed 0.5 cup Peas 0.25 cup Pimientos julienned 2 tablespoons Fresh parsley minced Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open. Discard any clams that do not open. Garnish with pimientos and parsley. This is a recipe by Elizabeth David, appearing in an article in 1972 by James Beard. It originated on Spain's Costa Brava. "not a true paella, but it is quite good." A 1972 Gourmet Magazine Favorite. Beef Penndutch 1servings 0 minutes 1 pound Beef ground 0.5 teaspoon salt 1 onion minced 1 egg well beaten 1 dash pepper 0.25 cup bread crumbs Mix in order given and shape into round cakes. Fry in butter until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Main dish Potatoes Indian Vegetarian 6servings 0 minutes 5 medium potatoes cubed & cooked 1 slice ginger 1 tablespoon Coriander 1 teaspoon cumin 6 tablespoons tomato sauce 6 tablespoons vegetable oil 1 teaspoon Fennel 1 teaspoon Fenugreek 0.5 teaspoon Black mustard seeds 3 Whole dried red chilies 1 teaspoon salt 1.5 teaspoons lemon juice 1 teaspoon Garam masala Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth. Break potatoes into bite sized pieces. Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add red chilies. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes. Before serving, sprinkle with garam masala. Madhur Jaffrey, "An Invitation to Indian Cooking. Vegetarian Casseroles 4servings 0 minutes 1.5 teaspoons chili powder 1 tablespoon parsley flakes 0.5 teaspoon garlic powder 0.5 teaspoon onion powder 0.125 teaspoon salt 0.125 teaspoon black pepper ground 3 cups zucchini thinly sliced,fresh 1 pound tomatoes fresh,sliced 0.25 cup bread crumbs white,fresh 1 tablespoon vegetable oil 1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~