GENTLE LENTIL SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Ethnic
Vegetables Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Lentils, rinsed and drained
7 c Water or stock
2 md Onions, chopped
3 Cloves garlic, minced
Juice of one lemon
Salt and pepper to taste
2 Stalks celery, chopped
2 tb Olive oil
1 Or 2 bunches spinach, chard,
-or collards, washed and
-chopped

From “Meals Without Squeals” by Christine Berman Jacki Fromer.

coarsely

1. Saute onions, garlic and celery in the olive oil, 5-10 min.

2. Add lentils, and water or stock and simmer until lentils are very
soft. If necessary, add more water to get soup to desired consistency.

3. Add greens, salt and pepper. Simmer for 10 more minutes or until

greens are tender.

4. Stir in lemon juice right before serving.

Serves 16 preschool or 12 school-age children. 1 meat alternative

Posted by Theresa Merkling.

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Title: MAPLE CREAM PIE
Categories: Pies
Yield: 1 pie

1 Can sweetened condensed milk
2/3 c Real maple syrup
Pinch of salt
1 Cooked pie shell
Whipped cream

Combine sweetened condensed milk, syrup, and salt in saucepan. Heat
(stirring CONSTANTLY) over very low heat until bubbles in center. Cool
slightly. Pour into precooked shell. Top with whipped cream when ready to
serve.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

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Pickle And Caper Sauce (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 1 Preparation Time :0:00
Categories : Sauce-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup small pickles (“cornichons”) — drained
1/4 cup drained capers
–if they are large — chop them roughly
1/4 cup finely diced red onion
1/4 cup slivered kalamata olives
1/2 cup chopped fresh parsley
olive oil — to taste
salt and freshly ground black pepper

Finely dice the pickles and blend them with the capers, red onion and black
olives; let the mixture sit until ready to serve. At the last moment, blend
in parsley and olive oil to taste and season with salt and pepper.

Yield: about 2 cups

Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997

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Lima Bean and Ham Stew

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :2:00
Categories : Pork Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ham hocks
1 pound lima beans
3 cups chicken broth
3 cups water
2 garlic cloves
2 bermuda onions
1 cup celery — diced
1 cup carrots — sliced
1 bay leaves
hot pepper sauce — optional

1. Prepare lima beans by picking over to remove any debris that might be i
n package. Rinse beans well. Cover with about 8 cups water. Bring to a boil, co
ver and boil 2 minutes. Remove from heat, keep covered and allow to stand for 1
hour or more.
2. While beans are soaking, prepare the ham hocks (or use meaty ham bones)
. Combine the 3 cups broth and 3 cups water in a large heavy pan with lid; brin
g to a boil. Add the ham and simmer for about 1 hour.
3. Drain the beans, running hot water over beans briefly to rinse. Add the
beans to the ham mixture. Slice the onions and separate into rings. Add the on
ions, along with the carrots, celery, and bay leaf, to the pot. Mince the garli
c cloves or use a garlic press; add to mixture. Add fresh ground black pepper a
nd salt if you prefer. Ham is salted already so you may not want to add salt at
this point. Pour additional broth or hot water over this mixture to reach abou
t 1 inch above the ingredients.
4. Simmer for about 1 hour, stirring several times, checking to see if you
need to add more liquid. After beans and vegetables are tender, remove the ham
hocks or bone. Remove the meat from bones and add back to the bean mixture. Ta
ste and add more salt or pepper if you wish; also add hot pepper sauce to your
taste.

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Per serving: 334 Calories; 8g Fat (22% calories from fat); 25g Protein; 41g Car
bohydrate; 39mg Cholesterol; 639mg Sodium

Serving Ideas : Serve with crusty corn bread and crisp green salad.

Lemon Chicken Soup with Spinach and Pasta

Recipe By : Adapted from Bon Appetit
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Pasta
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 onion — chopped
4 cloves garlic — minced
4 celery stalk — chopped fine
2 carrot — minced
1 red bell pepper — chopped
8 cups fat-free chicken broth
2 cups shell pasta — (small)
2 cups cooked chicken — cubed
2 tablespoons fresh lemon juice
2 teaspoons lemon peel — grated
6 cups fresh spinach — stems removed
salt and pepper — to taste

1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1
minute. Add celery. carrots, pepper and saute until tender, about 8 minutes.
Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.

2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook
pasta in water rather than broth so the pasta won’t soak up all my homemade
broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and
go to step 3. You will probably need to add more broth or water to soup.)

3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach
just wilts. Season with salt and pepper.

Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.

Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount
will objviously affect calories and fat.

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OCTOPUS WITH GARLIC – POLIPI VERACI ALL’AGLIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Octopus (about 1 1/2 pounds
-each)
1/4 c Olive oil
5 Cloves garlic, crushed
1 Bay leaf
1/2 ts Cumin seeds
Salt
1 sm Green pepper, chopped

rosemary leaves and parsley

Cut out the eyes and mouth of the octopus. Remove the
ink sac and internal bone. Cut off the tough points in
the tentacles. Put each octopus on a board and beat
them well to break the fibers and make the meat more
tender. Wash them in running water until they are very
white; do not dry but put them in an earthen- ware
dish and season with oil, flavored with garlic, bay
leaf and cumin seeds. Cover the dish tightly with a
sheet of waxed paper or foil tied around the top with
string. Put the dish over a very low heat between 1
and 2 hours, according to the size of the octopus.
When they are tender, drain them, season with
additional oil, salt, green pepper, rosemary leaves
and parsley. Serve in a tureen.

From “Feast of Italy”, translated from the Italian
edition published by Arnoldo Mondadori Editore, 1973.
Consulting Chef, Giorgio Gioco. Thomas Crowell, New
York. ISBN 0-690-00059-6

It doesn’t make reference to it in the text, but in
the pictures of both these dishes, it shows one or two
largish octopi garnished with reseattes of baby octopi
tentacles. I imagine you’d do quite well using the
‘baby’ octopi like those I see sold around here in the
supermarkets, or even with squid.

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Title: Whole-Wheat Granola
Categories: Diabetic, Snacks
Yield: 7 servings

1 c Regular oats, uncooked 1/4 c Vegetable oil
3/4 c Whole-wheat flour 1/4 c Honey or substitute
1/2 c Wheat germ 2 tb Orange juice
3/4 ts Cinnamon 1/4 c Flaked coconut
1/4 ts Salt (optional) 2 tb Sliced almonds

This is 1/4 original recipe.

Mix first 5 ingredients in electric mixer. Combine oil, honey, and
juice and pour over mixture. Mix until completely blended.

Spread evenly in a shallow pan and bake in 250 F oven for 45 minutes.
Stir in coconut and almonds and bake 30 minutes more. Cool and stir
in raisins.

* 1/2 cup serving – 227 calories* 1 starch, 1 fruit, 2 fat
exchanges. * 27.9 grams carbohydrate, 4.7 grams protein, 11.9 gm
fat*, 4 gm fiber * 98.4 mg sodium, 189.1 mg potassium, 0 cholesterol
*NOTE: To cut calories and fat, reduce the coconut and oil by a third.

MMMMM

PFEFFERNUESSE (PEPPER NUT COOKIES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour, sifted
1 t Baking Powder
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Ground Cloves (done by hand,
-if poss, for stronger
-taste)
1/4 ts Nutmeg (“Yuch!”, Grandma
-always “forgot” to add it)
1/4 ts Mace
3 Eggs, beaten light
3/4 c Sugar
Juice and grated rind 1
-Lemon
2/3 c Chopped Nuts

Measure flour and sift with baking powder, salt, and
spices. Add sugar slowly to beaten eggs and stir in
lemon juice and grated lemon rind. Add dry ingredients
and nuts and mix well. Refrigerate 2 hours. Roll out
1/2″ thick and cut with tiny cutter 3/4″ round. Let
cookies stand over night in cool place on ungreased
cookie sheet. Just before baking, put a drop of brandy
on each cookie. Bake brandy side up [don’tcha just
love it?] in 300 deg F oven for 1/2 hour. Cool
thoroughly and place in tightly covered jar.

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Title: Tollhouse Squares
Categories: Cookies
Yield: 16 servings

1/2 c Butter- soft
6 tb Sugar; granulated
6 tb Brown sugar
1/2 ts Vanilla extract
1/2 c Water
1 Egg
1 c Flour; all purpose
2 tb Flour; all purpose
1/2 ts Baking powder
1/2 ts Salt
1/2 c Nuts; chopped
1 c Chocolate chips; semisweet

Fat grams per serving: Approx. Cook Time: :20 Preheat
oven to 375F. Beat butter, sugars, vanilla water till creamy. Sift
flour, baking powder and salt. Add to creamed mixture. Stir in nuts.
Spread batter in 8″ square pan. Sprinkle with chocolate.
Bake in 375F oven for 1 minute. Remove pan. Run knife through top for
marbled effect, bake for 15 to 20 minutes or till cake tested inserted
inside comes out clean.

MMMMM

Title: Tex-Mex Chicken Salad
Categories: Greensalads, Southwest, Left chick
Yield: 4 servings

MMMMM——————TASTE AND TOUR OF DALLAS———————–
2 c Cooked chicken, duced
1/4 c Mayonnaise
1/4 c Sour cream
4 oz Chpd green chilies, undraind
1 t Ground cumin
Salt and pepper to taste
1 sm Onion, chpd
4 8″ flour tortillas
1 c Cheese, shredded
1/3 c Sliced black olives
3 c Lettuce, shredded
1 lg Tomato, diced
Sour cream
Picante sauce

Combine mayonnaise and 1/4 cup sour cream; stir well. Add the next 4
ingredients and add chicken and onions; stir well. Cover and
refrigerate at least 2 hours. When ready to serve place tortillas on
a baking sheet; sprinkle cheese evenly over each tortilla. Bake at
300 degrees until cheese melts; transfer to individual serving
plates. Arrange lettuce over cheese; top each with 1/4 of the chicken
mixture. Garnish with olives, sour cream and tomato. Serve with
picante sauce. Source: A Taste and Tour of Dallas by Candy Coleman.

MMMMM