You asked for recommendations and we gave them. You are free to follow or ignore them. It would be irresponsible of us to support questionable canning practices or recipes of doubtful or out-of-date provenance. Often-times newer sources provide revised processing times, added acid (common with canned tomatoes since about 1978), newly-developed recipes or recipes which have been re-written for greater accuracy and consistency (i.e. "1 1/2 pounds of onions" rather than "3 medium onions). Generally canning sources which pre-date 1994, the last revision of USDA guidelines (A new revision is currently in the works.), are not reliable sources to go by. They may have individual recipes which are still acceptable (jams, chutneys and relishes often fall into this category) but it takes an experienced canner to sort the wheat from the chaff. As an example, it used to be common practice to can pumpkin butter. But when the NCHFP and various Extension agencies re-visited the issue with more accurate testing instruments, they realized the water content and pH of home-canned pumpkin varied so greatly they could not come up with a consistently safe recipe and processing time. Consequently, the recipes were pulled. Another example is certain refrigerated pickles. Recent research has revealed potential problems with the growth of listeria if these pickles are cured at room temperature before refrigeration. These recipes are now under re-consideration. However, go back a few years in any of the commonly-used canning publications, and you will see these kinds of recipes. It's important for home-canners to keep up-to-date with new developments in food-science, just as with any other science. Things do change. Carol

Bejay, Ancho are the dried form of Poblano, just as chipotle are the smoked/dried form of jalapeno. Near as I know, dried Anaheims do not change name (most chilis don't). Anchos make an incredible chili powder, albeit on the mild side. Cayenne powder (often identified merely as red pepper) is simply the dried, powdered cayenne pepper. Just as a side-track: Creole and Cajun seasoning is merely cayenne, dried, powdered, and mixed with salt and garlic powder. If you use those, you can make your own much less expensively. Unless specified (i.e., Ancho Chili Powder), commercial chile powder can be anything the manufacturer wants to use. Most of them, I understand, use New Mexico or similar chilis, but there are no rules I'm aware of. Generically, any powdered hot pepper makes "chili powder." If you make your own, just identify them by the chili you use. For instance, I dry and grind mixed baccatums into a powder I simply call Baccatum Powder. With my yellow squash peppers, I label it "Yellow Squash Powder." Etc. Paprika is a similar case. In Hungary, and much of central Europe, paprika runs the gamut from very sweet & mild to blazing hot. An Hungarian housewife might have 20 different jars on her shelf. So you have to decide what sort of flavor you're looking for, and grow that type of pepper. Most (but not all) peppers destined to become paprika are identified as either a paprika pepper or as a pimento pepper. But keep in mind that in Spain, "pimento" is generic for "pepper." A fairly common paprika pepper is Boldogi Spice, which is sold in the U.S. under that name, and aka Boldog Spice, Boldog Red Spice, and Boldogi Red Spice. It makes a paprika that is a smidge sweeter than the typical Spanish paprika sold in stores, but not as sweet as an Hugarian sweet paprika.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Linda I usually look at the Spanish recipe forums or recipe sites if I want to find a T & T authentic recipe. And if I want good tapas I know where to go here on the island. But here are some recipes I've tried and collected, along with photos of how some are served in tapas bars here: Russian Salad - Ensaladilla Rusa =========================== Four or more servings: 1 1/2 lbs (640 grams) potatoes 3/4 cup (100 grams) cooked peas - (I used frozen steamed) 1 tin tuna steak drained - 1/2 lb tin (225 grams) 1 small jar green pitted olives - I bought them stuffed with pimento 1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar) 2 boiled eggs 2 TBS mayonnaise (I used 3 heaping) 1 TBS mayonnaise thinned with a little milk Salt My option: a dusting of paprika over all 1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl. 2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise 3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape. 4) Decorate with the strips of pepper, olives and the rest of the eggs. 5) It will keep in the fridge for a few days, improving with taste. 6) Serve with crusty bread. __________________________________________________________________________ Stewed Chickpeas - Garbanzos Estofados ==================================== 1 lb dried chickpeas 1/4 lb diced smoked pork or 1/2 lb meaty pork ribs 1 onion - chopped 1/2 head garlic - peeled and chopped tomato sauce or puré - about 4 oz or 1/4 cup 1 teasp paprika 2 TBS olive oil 1 bay leaf salt 1) Soak chickpeas overnight. Next day drain and cook in salted water together with pork. 2) Add onion, garlic, tomato puré, paprika, bay leaf and oil to pot. Simmer until tender. 3) Remove any bones and season with salt. Serve in small round earthenware bowls as a tapa. _________________________________________________________________________ Grilled Shrimp with Romesco Sauce ================================== Romesco is a Catalan pepper sauce which is truly sensational, particularly with grilled fish and shellfish. But it can accompany any grilled meat or poultry or, thinned with a bit of water, serve as a dressing for veggies or salads. Large, unpeeled jumbo shrimp (prawns) 3 ripe medium tomatoes 1 head of garlic 2 tablespoons paprika, preferably Spanish 1 toasted chili pepper, seeds removed or dried pepper flakes to taste 1 dozen almonds, blanched and peeled 2 dozen hazelnuts, skinned 1 slice country style bread, toasted 1 tablespoon parsley 2/3 cup olive oil 1 teaspoon salt 1 tablespoon vinegar Freshly ground pepper Roast the tomatoes and garlic in a hot oven (400 degrees) until the tomatoes' skins split, about 15 minutes. Remove. Skin the tomatoes, cut them in half and remove seeds. Skin all the garlic cloves. Put the tomatoes, garlic, paprika, chili pepper, pepper flakes, almonds, hazelnuts, bread, parsley and part of the olive oil into a food processor. Process until you have a smooth puree. Beat in the remaining oil, salt, vinegar and pepper. The sauce should be the consistency of thick cream. If too thick, thin with a little water or white wine. The romesco sauce can be made in advance. Bring it to room temperature before servng. Makes enough for 3 to 4 dozen shrimp. Grill the shrimp on a hot griddle which has been brushed with oil and sprinkled with coarse salt. They will need only a minute or two on each side. Serve with the sauce. -- "Tapas and More Great Dishes of Spain" by Janet Mendel __________________________________________________________________ Piquillo Peppers Stuffed with Cod (Pimientos de Piquillo) =============================================== 2 tins piquillo peppers, each 185 grams/ (6 1/2 oz)..about 15 small peppers (I used 1 tin of 390 grams=18 peppers) 200 grams/7 oz salt cod,(bacalao) soaked for 24 hours or any cooked white fish 3 cloves garlic chopped 1 TBS onion, minced 2 TBS olive oil 1 1/2 TBS flour 200 ml/7 fl oz (3/4 cup + 1 TBS) milk salt & pepper to taste grating of nutmeg 150 ml/1/4 pint (2/3 cup) cream pinch of cayenne 1 teasp vinegar Drain the tinned piquillo peppers. Allow 6 - 10 for stuffing and reserve the remainder for the sauce. Shred or flake the soaked codfish or cooked white fish, discarding any skin or bone. In a saucepan, sauté the chopped garlic and onion in the oil until softened. Add the fish, then the flour and cook for two minutes. Then whisk in the milk. Season with salt and pepper and nutmeg. Cook, stirring constantly, until the fish mixture is thickened. Remove from heat. Stuff the piquillo peppers with the fish mixture and place them in an oiled baking dish. Bake in a medium-hot oven for 5 minutes. (Alternately the peppers may be dusted with flour, then dipped in beaten egg and fried in olive oil, turning them to brown on all sides.) Meanwhile, purée the remaining peppers in a blender with the cream, cayenne and vinegar. Spoon the sauce onto 6 dishes (if serving 1 pepper to 6 persons as a tapa - we had 3 each) and place 1 or 2 of the stuffed peppers on each plate. Serves 6 as a tapa, 2 or 3 as a first course. Source: 'Tapas and More Great Dishes From Spain' Janet Mendel 1997 _________________________________________________________________ In Spanish tapa bars and restaurants, these are usually prepared in individual ramekins and served sizzling hot. Eaten with a fork and a small crusty bread. Sizzling Garlic Prawns (Gambas al Ajillo) ============================= Also sometimes called 'Gambas al Pil Pil'. For 1 individual serving: 3 TBS olive oil 1 clove of garlic, sliced finely 1 piece of chili pepper, sliced into rings 10 peeled raw prawns pinch of paprika bread parsley (optional) 1) Put the oil, garlic and chili in a small flameproof ramekin. Put it on the heat until oil is quite hot. 2) Add the prawns and paprika and cook just until the prawns turn pink and curl slightly. 3) Serve immediately, while still sizzling, accompanied by bread and topped optionally with a bit of chopped parsley. As seen in a tapas bar, serving for 4 people. ­­­­­­­­­­­­­­­­­­­_____________________________________________________________________ Tortilla Española (Spanish Potato Omelette) =========================================== Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ____________________________________________________________ Ropa Vieja (Beef or Pork Stew) =============================== 1 lb dried chickpeas 2 lb potatoes - diced and fried (see step 4) 1 lb cooked beef or pork - (preferably roasted) and diced olive oil - 4 TBS 1 small glass (4 oz) dry white wine 2 tomatoes - chopped 1 onion - finely chopped 1 green pepper - chopped 3 cloves garlic - diced thyme pinch of cumin 1 bay leaf 2 or 3 threads saffron flatleaf parsley black peppercorns paprika - 1 teasp salt 1) Soak the chickpeas ovenight in cold water. Add the drained chickpeas with the meat to a saucepan of cold, salted water and bring to the boil. Put lid on pot and simmer for about 1 hour. Once all is tender, remove the meat and chickpeas from the pot and keep the liquid. 2) Put garlic, peppercorns, saffron, salt, cumin and paprika together in a mortar and crush. 3) Fry the chopped onion, tomatoes and pepper together in a frying pan with a little oil, and add to it the mixture from the mortar. 4) Dice and brown the potatoes in another pan in some oil. 5) When onion-pepper mixture is almost cooked, add the wine, parsley, bay leaf, thyme, chickpeas and meat and 1 1/2 - 2 cups of the liquid from step one. Bring to the boil and simmer for 15 minutes. There should be some sauce below. 6) Add the fried potatoes to the pot 5 - 10 minutes before stew pot is ready. Garnish servings with chopped parsley. Serve in small dishes for a tapa. Sources : adapted from "The Best of Canary Island Cookery" and "Cooking in the Canary Islands" _________________________________________________________________________________ Baked Spanish Goats' Cheese: Serve triangles or wedges on plate, topped with palm syrup and mojo sauces. Breaded fried whole mushrooms served with a cranberry sauce in the centre of the table where everyone dips in with their fork. A tapa of tuna croquettes and Russian Salad for 3 people. Pimientos de Padron: tiny padron peppers quickly fried and served with seasalt as a starter tapa. Deep fried battered calamari rings - a typical tapa A delicious potato and scrambled egg mixture called Huevos Al Estampido, said to be a favourite of the Spanish king Juan Carlos. Fry potatoes cut into chips. When crisp, add 1 egg per person and pieces of chorizo. Mix and turn until all is just cooked but still moist and soft. SharonCb