Title: Jim’s Spicy Couscous
Categories: Grains, Main dishes, Vegetarian, Moroccan, African
Yield: 4 servings

1/2 ts Vegetable oil
2 Green onions, chopped
1 Sweet red pepper
1 Garlic clove, minced
2 Tomatoes, chopped
1 Zucchini, diced
1 c Chick peas, cooked
1 c Boiling water
1/4 ts Salt
1/2 ts Curry powder
1 ts Ground cumin
2 tb Fresh parsley
1/8 ts Ground cinnamon
1/2 ts Ginger
1/4 ts Cayenne
1 c Couscous

In a medium-size skillet; heat the oil. Add green onions, sweet
pepper, garlic, tomatoes and zucchini; saute 5 min, stirring. Remove
from heat and keep warm. In a medium-size saucepan, combine the re-
maining ingredients . Mix, cover and let stand 5 minutes, until
liquid is absorbed. Add the first mixture and fluff with a fork.
MMMMM

Batter-Fried Dandelion

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Snacks
Vegeatables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Dandelion Blossoms
1 Egg — beaten
1 Cup Milk
1 Cup Flour
1/2 Tsp. Salt
1/4 Tsp. Pepper
Fat For Frying

Pick the dandelions as close to the head as possible (the stems are very
bitter). Rinse well; pat dry with paper towels. Beat the egg, milk,
flour, salt, and pepper in a small bowl. Dip each flower into the batter.
Deep-fry in oil that is hot but not smoking (350F – 375F), until golden
brown. Drain on paper towels and sprinkle with salt.

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NOTES : Source: A Kitchen Witch’s Cookbook.

Title: BOSTON CREAM PIE
Categories: Pies, Desserts
Yield: 14 servings

———–cake l———–
1 c Sugar
2/3 c Milk
1 3/4 c All-purpose flour
——-vanilla egg c——–
1/3 c Cornstarch
2 1/2 c Milk
——–chocolate g———
1 tb Butter
1/4 c Milk
1/4 c Butter, softened
3 Large eggs
1 ts Vanilla
2 ts Baking powder
2/3 c Sugar
1/4 ts Salt
4 Large egg yolks,lightly beat
3 1 oz. chocolate squares
1/3 c Confectioners’ sugar

Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9″
round cake pans.In large bowl with electric mixer at medium speed,
beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and
baking powder about 4 minutes until thoroughly blended and smooth.
Spoon batter into prepared pans;bake 30 minutes until wooden pick
inserted in center of each layer comes out clean.Remove layers to
wire racks to cool completely. Prepare egg custard: In 2 qt.
saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly
mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over
medium heat,stirring constantly;cook 1 minute until mixture boils
rapidly and thickens.Remove from heat; very slowly pour lightly
beaten egg yolks into hot mixture,stirring rapidly and constantly to
blend and keep smooth.Return mixture to low heat;cook 1 minute
longer.Do not allow to boil.Remove from heat;stir in 1 tbsp.
vanilla.Cool completely,stirring frequently. Prepare chocolate glaze:
In small heavy saucepan over very low heat, melt chocolate and 1
tbsp. butter,stirring frequently until blended and smooth.Remove from
heat;stir in confectioners sugar and 1/4 cup milk until blended and
smooth.Keep warm,covered. To assemble: Using sharp serrated
knife,carefully cut cooled layers in half horizontally.Place one
layer,cut side up,on serving platter; spread with 1/3 cooled
custard.Repeat with remaining cake layers and custard,ending with
cake layer,cut side down.Spoon warm glaze over top of cake,letting
mixture drip down sides.Makes 12 to 16 servings.

MMMMM

Title: Aunt Lisl’s Butter Cookies
Categories: Miamiherald, Desserts, Ethnic, Jewish, Hannukah
Yield: 48 Cookies

—————-FORMATTED BY LISA CRAWFORD—————-
1/2 lb Unsalted butter or margarine
-softened (2 sticks)
3/4 c Sugar
2 Eggs
1 tb Brandy (opt)
ds Vanilla
3 1/2 c Flour
1 Egg yolk
Chopped nuts and raisins or
-1 egg white
Coarse sugar coloured with
-blue food colouring

In a bowl, cream butter and sugar. Then mix in the
eggs, brandy, salt, vanilla, and flour. Let rest for
at least 30 minutes in the refrigerator. Roll out the
dough to 1/8-inch thick. Preheat oven to 350 degrees.
You can either use cookie cutters or use a toothpick
or knife to cut cookies out in any shapes you want.
Place gently on baking sheet. Then either brush with
egg yolk or spinkle with nuts and raisins or brush
with egg white and sprinkle with blue sugar. Bake for
about 10 minutes or until golden brown. Use a metal
spatula to gently remove each cookie from the baking
sheet to a cooling rack or flat plate.

Nutritional info per cookie: 83 cal; 1g pro, 10g carb,
4g fat (46%), .2g fiber, 24mg chol, 10mg sodium

Source: Miami Herald, 12/14/95

—–

ARTICHOKE BAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Parmesian cheese
1 cup Mayonaise
1 Dash of tabasco
1 Dash of garlic salt
2 cans Artichokes

Tear artichoke hearts into small bits. Mix remaining ingredients. Bake
350 degrees until bubbly.

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Date: Sat, 16 Jul 94 02:37:20 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

POTATO CHIPS

1 potato, thinly sliced (peel or don’t peel)

Spray a dinner plate with Pam. Place potato slices on plate
in a single row. Microwave on HIGH for 4 minutes. Turn slices
over and continue to microwave on high another 3 to 5 minutes.
Potatoes are done when they are lightly browned – if they aren’t
browned, they won’t get crisp. This may take longer depending on
your microwave’s wattage but you will be safe with the initial
4 minutes of cooking. You need to watch them carefully after that. Now
comes the hard part . Remove from plate and toss in a bowl with salt
or seasoning of your choice and let cool! It is important to let them
cool so they can crisp up.
This recipe makes a small amount but I think these are tastier
than the commercial fatfree chips. I haven’t had such good luck doing
this with sweet potatoes unfortunately.

IDENTIFYING AND HANDLING SPOILED CANNED FOOD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Do not taste food from a jar with an unsealed lid or
food that shows signs of spoilage.

You can more easily detect some types of spoilage in
jars stored without screw bands. Growth of spoilage
bacteria and yeast produces gas which pressurizes the
food, swells lids, and breaks jar seals. As each
stored jar is selected for use, examine its lid for
tightness and vacuum. Lids with concave centers have
good seals.

Next, while holding the jar upright at eye level,
rotate the jar and examine its outside surface for
streaks of dried food originating at the top of the
jar. Look at the contents for rising air bubbles and
unnatural color.

While opening the jar, smell for unnatural odors and
look for spurting liquid and cottonlike mold growth
(white, blue, black, or green) on the top food surface
and underside of lid.

Spoiled low-acid foods, including tomatoes, may
exhibit different kinds of spoilage evidence or very
little evidence. Therefore, all suspect containers of
spoiled low-acid foods, including tomatoes, should be
treated as having produced botulinum toxin and handled
carefully in one of two ways:

* If the swollen metal cans or suspect glass jars are
still sealed, place them in a heavy garbage bag. Close
and place the bag in a regular trash container or bury
it in a nearby landfill.

* If the suspect cans or glass jars are unsealed,
open, or leaking, they should be detoxified before
disposal.

Detoxification process:

Carefully place the suspect containers and lids on
their sides in an 8-quart volume or larger stock pot,
pan, or boiling-water canner. Wash your hands
thoroughly. Carefully add water to the pot. The water
should completely cover the containers with a minimum
of a 1-inch level above the containers. Avoid
splashing the water. Place a lid on the pot and heat
the water to boiling. Boil 30 minutes to ensure
detoxifying the food and all container components.
Cool and discard the containers, their lids, and food
in the trash or bury in soil.

Thoroughly scrub all counters, containers, and
equipment including can opener, clothing, and hands
that may have contacted the food or containers.
Discard any sponges or wash cloths that may have been
used in the cleanup. Place them in a plastic bag and
discard in the trash.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Sun-Dried Tomato-Cilantro Pesto

Recipe By : Dora Guerra
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. Fusilli — or favorite pasta
1 1/2 C. Sun-Dried Tomatoes
1/2 C. Black Olives — pitted
1 C. Pine Nuts
1 C. Olive Oil — extra light
1 T. Fresh Lemon Juice
2 Bunches Cilantro — (leaves only)

Cook pasta according to package directions. While pasta is cooking, place
the remaining ingredients in a blender or food processor and blend them
on low until coarsely ground (do not liquify). If pesto is too thick, add
1 T olive oil or lemon juice and continue processing. When pasta is al
dente, drain and place in serving dish. Pour pest over pasta and toss
gently.

Optional garnishes: Chopped, steamed cauliflower, sliced black olives,
crumbled feta cheese, grated parmesan or romano cheese, raw sunflower
seeds, or chopped red or yellow pepper.

If using oil-packed sun-dried tomatoes, drain. If using loose dried
tomatoes, place in a deep bowl and cover with boiling water; let steep 10
min. and drain prior to use.

– – – – – – – – – – – – – – – – – –

FRESH TOMATO-VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Tomatoes
3/4 c Red onions, chopped
3/4 c Celery, diced, include tops
4 ts Olive oil
3 ea Garlic cloves, minced
3/4 c Zucchini, diced
3/4 c Corn kernels
4 1/2 c Vegetable broth
3/4 ts Salt
5 ts Basil, chopped
1/2 c Small pasta shells, uncooked
Black pepper, to taste

Plunge the tomatoes into boiling water then into
iced water to remove their skins. Chop the tomatoes
set aside. In a stockpot, saute the onions celery in
the oil over medium heat until tender, 5 minutes.
Stir in the garlic, zucchini, corn saute for another
2 minutes. Add the broth bring to a boil. Add the
tomatoes, salt basil. Reduce the heat, cover
simmer for 15 minutes, stirring occasionally. Add the
pasta, cover simmer for 30 minutes (Seems rather a
long time to me!). Sprinkle with the pepper serve
hot.

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The Original Brooklyn Egg Cream

Recipe By : webmaster@godiva.com
Serving Size : 2 Preparation Time :0:10
Categories : Godiva Chocolate
Company Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Milk
1/2 Cup Seltzer — * see note
1/4 Cup Chocolate Syrup — (fx. Fox’s U-Bet Syr

* from a pressurized bottle.

1. Pour 1 cup of milk into a 12-ounce glass. Top with a spritz of
seltzer so that the white foam reaches the top of the glass. Place
a spoon in the glass. Pour 2 tablespoons of the chocolate syrup
into the glass, hitting the bottom of the spoon if possible, and
stir with quick strokes to blend the syrup into the milk without
deflating the foam Repeat to make another egg cream. Serve
immediately.

2 servings.

PREPARATION: 10 minutes

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