This is a copy of the actual ezine delivered to subscribers to Worldwide Recipes PLUS on September 25, 2006. In order to highlight the added features in the PLUS Edition, I have deleted all the features that are included in the free edition, and all email addresses have been deleted for the purpose of publishing on the web.
Be Nice - Nice Is Good
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WORLDWIDE RECIPES PLUS
The Official Recipezine of the Internet
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This Week's Theme: South African Cooking
Today's Recipes: Peri-Peri Chicken Livers and Sweet Potato
Fritters
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AFFILIATE SPONSORS
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Please do not forward any part of this publication to other people.
See the copyright notice below for all the legal stuff.
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FOOD FUNNY
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QUIZINE QUESTION
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What dish has a name derived from Dutch words that mean
"cabbage salad?"
See below for the answer to today's Quizine Question.
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A WORD FROM THE CHEF
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WORLDWIDE RECIPES EXTRA! EDITIONS
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Same as the free edition.
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TODAY'S RECIPES
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In spite of the fact that I have several hundred loyal readers in
South Africa (I have more readers only in the USA, Canada,
and Australia), I have never done a week of South African dishes.
Tsk, tsk. I hope to make amends for this serious oversight with
the following lineup:
(Recipes in brackets are in the PLUS Edition only.)
Monday's Starter
Peri-Peri Chicken Livers
[Sweet Potato Fritters]
Tuesday's Soup or Salad
Mealie Soup
[Sugar Bean Soup]
Wednesday's Side Dish
Chakalaka
[Yellow Rice with Raisins]
Thursday's Entree
Bobotie
[Oxtail Potjie]
Friday's Dessert
Raisin Tart with Sour Cream Sauce
[Cape Brandy Pudding]
Portuguese explorers and colonists were responsible for
introducing hot chilies to much of the world, including Africa
where they became known as the peri-peri (or piri-piri), the local
alias for the African birds-eye chile. This small and extremely
spicy variety now grows wild over much of the continent and is
available in some gourmet shops in the USA, but any spicy
chile such as cayenne or hontaka can be used in its place.
Peri-Peri Chicken Livers
2 Tbs (15 ml) vegetable oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) peri-peri powder or cayenne
8 oz (225 g) chicken livers
1/2 cup (125 ml) dry white wine
Salt and freshly ground pepper to taste
Buttered dinner rolls or toast points
Heat the oil in a skillet over moderate heat and saute the onion
and garlic until lightly browned, about 10 minutes. Stir in the peri-
peri powder and add the chicken livers. Saute until the livers are
just cooked, about 5 minutes. Add the wine and cook until most
of the liquid has evaporated, about 5 minutes. Serve over buttered
rolls or toast points. Serves 4 to 6.
Sweet potatoes are one of the staples of South African cooking
and they appear in many forms in many dishes. These crispy
fritters can be served as a vegetable side dish, as an appetizer,
or even as a dessert when sprinkled with sugar.
Sweet Potato Fritters
1 - 1 1/2 lbs (450 g) sweet potatoes, peeled and grated
1/2 cup (125 ml) all-purpose flour
1 egg, beaten
Salt and freshly ground pepper to taste
Vegetable or peanut oil for frying
Hot sauce for garnish
Place the grated sweet potatoes in a bowl and cover with boiling
water. Let stand for 15 minutes and drain. Mix in the flour, egg,
salt, and pepper to form a paste that will hold its shape when
picked up in a spoon - adjust the consistency with a little flour
or water if necessary. Heat about 2 inches (5 cm) of oil in a pot
or deep skillet to 375F (190C) and drop the mixture by heaping
tablespoonfuls a few at a time. Cook until golden brown on both
sides, 4 to 5 minutes. Drain on paper towels and serve with hot
sauce. Serves 4 to 6.
Bon appetit from the Chef at Worldwide Recipes.
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BONUS RECIPES
From the Worldwide Recipes Archives
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Theme: Favorite Ingredients - Potatoes
Originally published during the week of September 23, 2002
I don't think I've ever met a potato I didn't like, so when I decided
it was time for a new "favorite ingredients" theme, potatoes
immediately came to mind. Here's our potato lover's menu:
Monday's Starter
Marinated New Potatoes
Tuesday's Soup or Salad
Potato and Carrot Soup
Wednesday's Side Dish
Pureed Potatoes and Celeriac
Thursday's Entree
Lamb and Potato Stew
Friday's Dessert
Potato Candy
Here's an upscale dish inspired by the humble potato salad. Serve
these tasty spuds with a knife and fork at an elegant dinner, or treat
them as finger food while watching TV.
Marinated New Potatoes
1 1/2 - 2 lbs (675-900 g) new white or red potatoes
(choose the smallest available)
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) chopped fresh herbs such as parsley,
chives, oregano, or rosemary
2 Tbs (30 ml) white wine vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste
Boil the potatoes in salted water just until tender - do not over
cook. Drain the potatoes. Whisk together the remaining ingredients
and combine with the potatoes while they are still warm, tossing to
combine. Refrigerate for at least 2 hours. Serve cold or at room
temperature. Serves 6 to 8 as an appetizer.
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Theme: Quick, Easy, and Different
Originally published during the week of September 25, 2000
The hardest part about putting together this week's "Quick, Easy,
and Different" theme was the "different" part, as you might imagine.
Here's what I came up with:
Monday's Starter
Pecan "Sandwiches"
Tuesday's Soup or Salad
Canned Tomato Salad
Wednesday's Side Dish
Sweet and Sour Green Beans
Thursday's Entree
Curried Chicken Breasts
Friday's Dessert
Easy Lemon Pie
This quick and easy snack is equally appropriate at an elegant
cocktail party or to satisfy a mob of hungry youngsters. No
quantities are given so you can make as many as the occasion
calls for, and if you let the hungry youngsters make their own it
might keep them out of trouble a little while longer.
Pecan "Sandwiches"
Cream cheese at room temperature
Chopped fresh chives
Salt and freshly ground pepper to taste
Pecan halves
Combine the cream cheese, chives, salt, and pepper. Spread a
small amount on a pecan half and top with another pecan half.
Serve chilled or at room temperature.
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FOOD NEWS
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Five more case of spinach-related illness confirmed. The outbreak
of E. coli linked to fresh spinach was blamed for another five cases
of illness Saturday, raising the number of people sickened to 171,
the Centers for Disease Control and Prevention reported. Read the
full story at
http://www.cnn.com/2006/HEALTH/09/23/tainted.spinach.ap/index.html
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KITCHEN TIP
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Same as the free edition.
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CULINARY CHRONICLES
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Figs Redux
Fellow Recitopian JB begs to differ with my negative opinion of
figs. He says figs grow wild where he lives, and I must agree that,
if I could pick figs fresh and for nothing, I would probably like
them better. Figs, at any rate, have been important in the human
diet since ancient times, valued in Asia, the Mediterranean, the
Middle East and beyond. The Egyptians cultivated the fig tree in
prehistory, and may have used apes to help with the harvest.
Roman soldiers carried a "refreshing" drink made of wine flavored
with honey and, among other things, figs, which were valued for
their sugar content. Fig syrup, in fact, was sometimes referred
to as a form of honey. Aristophanes said, "Nothing is sweeter
than figs." Sounds like something I need to try again.
Contact Culinary Chronicles editor Marian Allen at
[email address withheld] and be sure to check out her
website at http://www.marianallen.com
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THE PEN-PAL FORUM
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The current theme is "Five-Ingredient Dishes." Please send your
submissions to [email address withheld]
NOTE: Worldwide Recipes has not tested the following recipes.
Please direct all questions to the author of the recipe.
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From: Jean [email address withheld]
This is an old favorite from way back when my kids were kids. It's
quick, hearty and feeds six people or two or three hungry teens.
Cheeseburger Bread
1 loaf of French Bread, split lengthwise
1 1/4 pounds of extra lean ground beef
1 can tomato paste
16 - 20 slices of American or Cheddar cheese slices,
sliced diagonally into triangles
2 or 3 green peppers, stems removed, then sliced into
very thin rings.
Preheat oven to 350F. Season the beef lightly with salt and pepper,
then mix with the tomato paste. Divide in half, then spread each
portion evenly onto both halves of the bread. Bake for ten minutes.
Remove from oven, place alternate slices of cheese and green
pepper, overlapping, over the beef. Return to oven and bake until
cheese bubbles and melts.
(You could gussy this up to six ingredients and add precooked
bacon at the overlapping stage. Or make it pizza-like by seasoning
the beef with Italian seasoning & garlic powder and using
mozzarella cheese.)
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From: [email address withheld]
Garlic Tomatoes
2 - 3 big tomato's sliced
olive oil
minced garlic
Layer tomatoes on big platter. Pour olive oil in cap from bottle
Drizzle over tomatoes put a half teaspoon garlic on each tomato.
This is best served cold.
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From: Catherine [email address withheld]
This rich and delicious sauce is a family favourite, but we have
it only occasionally as the fat content is high. This makes enough
for 250g (1/2 lb) spaghetti or fettuccine, which in our house is 4
generous servings. We love it with black pepper and extra
Parmesan grated over the top, and sometimes with a pinch of
paprika added to the cream when cooking.
Note: if salmonella is a problem in your area, this is probably
not a recipe for you - the egg is barely cooked when the dish
is served.
Carbonara Sauce
4 rashers bacon or pancetta
1/3 cup cream
1 egg + 1 egg yolk
30g (1 oz) grated Parmesan cheese
30g (1 oz) softened butter, in small cubes
Cut rind off bacon (I cut off most of the large areas of fat as well)
and cut bacon in thin slices. Cook over low heat in non-stick skillet
(no need to use fat in the pan - the bacon will render some as it
cooks) until browned or crisp (your preference). Remove from heat,
drain off any fat that has accumulated in the skillet, then add the
cream, stirring to scrape up any tasty browned bits. Cover to keep
warm (or quickly reheat before combining with the pasta, later).
Whisk together grated Parmesan, egg and yolk to combine and
set aside. Once your pasta is cooked al dente, move quickly so
the dish will be hot when you serve it. Drain pasta well in a colander
and return it to the pot. Over low heat, add butter and stir until
butter is melted and combined. Add bacon mixture and toss to
combine. Then add the egg-cheese mixture and toss again until
everything is combined thoroughly. Serve in bowls or deep plates,
with a bowl of extra grated Parmesan cheese and a pepper mill on
the table.
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From: Jennie [email address withheld]
Hello Chef,
This five ingredient recipe could just as easily been included in
the Heirloom collection, it is that old. Bacon has long left our
table (there are so many other things to eat instead), but this
was a great dish when my kids were young and things like butter,
eggs, cheese, and bacon were good for you.
Western Meat Dish
4 slices bacon
4 potatoes, thinly sliced
1 pound hamburger
1 onion, chopped
1 can spaghetti sauce (with meat)
Fry the bacon until crisp. Remove from pan and add potato slices.
Cook until tender. Place bacon and potatoes in casserole. Brown
the hamburger with one chopped onion in the same frying pan.
Add this to the potatoes. Top with spaghetti sauce and bake
uncovered in 350F oven for 20 minutes. Stir mixture a little after
20 minutes and cover. Bake for an additional 25 minutes, or until
potatoes are tender and casserole is bubbling.
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THE RINGS OF RECITOPIA
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THE WORLDWIDE RECIPES COLLECTION
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ASK THE CHEF
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THE BULLETIN BOARD
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Post a request or announcement on any subject except goods
or services for sale to [email address withheld]
Please reply directly to these readers if you can help them find the
recipe they are looking for. They will appreciate it, and you might
make a new friend.
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Same as the free edition except that PLUS subscribers have free
unlimited access.
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QUIZINE ANSWER
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"Cole slaw" is derived from the Dutch "kool," meaning cabbage,
and "sla," meaning salad.
Contact Quizine editor Cynthia MacGregor at [email address withheld]
and be sure to see "The Cook-Ahead Cookbook" and many more
of her books at http://www.CynthiaMacGregor.com
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THE LAST MORSEL
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MEMBERS ONLY AREA
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SUBSCRIPTION INFORMATION
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Since this is a paid subscription, I have to manage cancellations
and changes of address manually. Please email me at [email address
withheld] for all matters concerning your subscription.
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COPYRIGHT NOTICE
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(c) Copyright 2006 by Worldwide Recipes. All rights reserved.
You are permitted to print and/or save this publication to disk for
your personal use. Forwarding any portion of this ezine to other
people or otherwise duplicating it in any manner is expressly
prohibited. Failure to comply constitutes a copyright violation and
may result in cancellation of your subscription without financial or
legal recourse.
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