TUNISIAN EGGPLANT SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Eggplant
1 lg Green bell pepper — chopped
1 Garlic clove — crushed
1/2 c Olive oil
1/3 c Red wine vinegar
1 t Dried oregano — crushed
1 t Salt
1 cn Chunk-style tuna (12 1/2-oz)
– drained
1 lg Tomato — seeded and chopped
Crisp salad greens
1/4 c Crumbled feta cheese

Cut eggplant in 1-inch cubes. Steam over 1/2 cup
boiling water 2 to 5 minutes until eggplant is tender.
Drain. Arrange with green pepper in 2-quart shallow
casserole. Combine garlic, oil, vinegar, oregano and
salt in covered jar. Shake well. Pour over eggplant
mixture. Cover and refrigerate 1 hour. Drain marinade
and reserve for other use. Toss marinated vegetables
with tuna and tomato. Spoon into salad bowl lined with
crisp greens. Top with cheese.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

FRENCH ONION SOUP – JARLSBERG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter — light
1 tb Fructose
1 c Wine — white zinfandel
1/2 ts Pepper, ground — fresh
8 oz Jarlsberg cheese — sliced
Paprika
4 lg Onions — spanish or
8 md Onions — vidalia
1 tb Flour
3 cn Beef broth
1 Bread, french — dried
1 c Parmesan cheese — grated
1 c Swiss cheese — grated

In a large, heavy dutch oven melt the light butter
slowly. When melted, add the sliced onions, and
fructose (normal table sugar may be used if desired.)
Cover, and cook – stirring often – until the onions
are tender but colorless.

Take the top off the pan, turn the heat up to high –
then cook the onions until the sugar caramalizes on
them turning them a golden caramel color.

Stir in the flour and make a roux. Blend well and
cook over medium heat for three minutes until the
starchy flavor of the flour is cooked out.

Carefully add the wine and pepper to the onions while
stirring over high heat until the mixture comes to a
boil and thickens.

Pour in the beef broth and bring to a boil. When the
soup begins to boil, cover, reduce heat – and simmer
for twenty minutes so the flavors have time to blend.

To prepare for table, ladle the soup into small fire
proof crocks or broiler safe bowls. Float slices of
dried French bread in the bowls then add a 1/4 c of
each of the grated cheeses, topping it all off with a
slice of Jarlsberg cheese. Let the slices overlap the
sides of the bowl slightly the toasted cheese that
runs over the side is a delicacy for most french onion
soup lovers! Place the crocks under your broiler and
watch carefully as the cheese on top melts, bubbles
and begins to turn a rich dark brown on top of the
bubbles.

When you see the bubbles browing – your done. Enjoy!

– – – – – – – – – – – – – – – – – –

Fettuccine with Garlic Shrimp and Basil Mint Pesto

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c packed fresh basil leaves
1 1/2 c packed fresh mint leaves
3/4 c chopped walnuts — toasted
6 tbs freshly grated Parmesan cheese
3 tbs minced garlic
1 c plus 2 tbs olive oil
1 1/2 lbs spinach fettucine
1 1/2 lbs uncooked large shrimp — peeled and deveined

Finely grind basil, mint nuts, Parmesan and 1 1/2 tbs garlic in processor
=2E Gradually add 1 c oil and process until pesto is well blended. Tran
sfer to bowl. Season with salt and pepper. (Can be made 3 days ahead.
Press plastic wrap onto surface, chill. Bring to room temperature before
using.)

Cook fettuccine in large pot of boiling salted water until tender but sti
ll firm to bite, stirring occasionally.

Meanwhile, heat 2 tbs oil in large skillet over medium-high heat. Add sh
rimp and 1 1/2 tbs garlic; saute until shrimp are cooked through, about 4=
minutes. Remove from heat.

Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer
to large bowl. Arrange shrimp over pasta and serve.

– – – – – – – – – – – – – – – – – –

Per serving: 25 Calories; 2g Fat (72% calories from fat); 1g Protein; 1g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Title: WHITE PIZZA
Categories: Pies, Italian
Yield: 8 servings

Pizza shell, 12″
2 T Olive oil
4 ts Garlic; chopped fine
2 T Basil, fresh; OR
2 ts Basil, dried
2 md Tomato; thinly sliced
1/4 lb Mozzarella; grated, or to
-taste
1/4 lb Provolone; grated, or to
-taste
1/4 c Romano; grated
2 ts Oregano, dried; OR
1 T Oregano, fresh

Roll crust out to 12″ circle. Brush crust with olive oil, sprinkle
with garlic and basil. Arrange tomato slices over crust and top with
grated mozzarella, provolone, and Romano cheeses. Bake in a hot
preheated oven (425 to 450 degrees) 12 to 15 minutes or until cheese
has melted and crust is lightly browned. Sprinkle with oregano. For
best results, bake on parchment paper directly on pizza stone or oven
tiles.

Best made with Neopolitan pizza crust (flour, yeast, water, salt, and
molasses); crust thin and crispy, yet soft enough to be folded over
and eaten with fingers

From Mario’s Pizza, Regent Square, Pittsburgh, PA

MMMMM

Title: CURRIED GOAT (SMOKED)
Categories: Main dish, Game
Yield: 14 servings

1 Goat; around 25 pounds,
-quartered

——————————–CURRY PASTE——————————–
4 md Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
-OR-
4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn

—————————-CURRY MOP (OPTIONAL—————————-
2 c Chicken or beef stock or
-beer
2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
Your Favorite Barbecue sauce

NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!

The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and habaneros
until finely chopped. Then add the oil, processing until the mixture forms
a thick paste. This can be done in two batches if needed.

Wearing rubber gloves, rub the paste over the goat, covering the meat
evenly. Place the goat in a plastic bag and refrigerate overnight.

Before you begin to barbecue, remove the goat from the refrigerator and
let it sit, covered, at room temperature for 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 to
220 degrees F.

If you plan to baste the meat…mix together the mop ingredients in a
saucepan and warm the liquid over low heat.

Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of
weight for each quarter. The forequarters will be done earlier than the
hindquarters, which may take 10 hours or longer, depending on size. In a
wood-burning pit, turn the meat and drizzle the mop over it every 30
minutes. In other styles of smokers, baste as appropriate and turn the meat
at the same time.

When the meat is done, remove it from the smoker, and allow it to sit
for 15 minutes before serving. Slice or shred the meat and serve with…
[your favorite barbecue sauce].

From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard
Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted
By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT

—–

NEW ENGLAND CLAM CHOWDER FROM FRED GOSLIN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Bacon [chopped]
2 cn Clams [minced, 6« oz each]
Drain RESERVE 1/3c liquid
1 1/2 c «" potato cubes
1/2 c Onion [chopped]
3 tb Flour
1 1/2 c Milk
1 t Salt
1/8 ts Pepper
1 c « «

This chowder is not as good as the chowder served at
Jay’s Diner in Rochester NY, [which is, without a
doubt, the best I’ve tasted, so far] but it’s close…

1] Place bacon in in 2qt casserole and microwave
on high [100%], until bacon is crisp, 3 to 4 min…
Add reserved clam juice, potatoes, and onions… Cover
and microwave on high [100%] until potatoes are
tender, 8 to 10 min., stirring after half the cooking
time…

2] Blend in the flour, stir in the milk, salt,
and pepper, and microwave on high [100%] until
thickened, 4 to 7 min., stirring 2 to 3 times during
the cooking time…

3] Blend in the « « and stir in the clams…
Microwave on medium high, [70%] until thickened and
heated through, Approx 4 to 5 min…

From the Sharp Carousel Microwave Cook Book and Fred
Goslin on Cyberealm Bbs in Watertown NY (315)-785-8098

– – – – – – – – – – – – – – – – – –

PEANUT BUTTER/BRAN MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Nuts
Holiday Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whole Wheat Flour
1/3 c Bran
2 ts Baking Powder
1 tb Sugar
1 Egg
1/4 c Peanut Butter
1/2 c Lowfat Milk
1/3 c Peanuts, chopped

Combine the flour, bran, baking powder and sugar in a
bowl. Add the remaining ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake in a 375-degree oven for 15 to 20 minutes.

Makes 8

One Muffin üalories: 140 Carbohydrates: 12 Protein:
6 Fat: 9 Sodium: 104 Potassium: 184 Cholesterol: 35

Exchange Value: 1 Bread Exchange + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

– – – – – – – – – – – – – – – – – –

Title: Creamy Pasta Salad
Categories: Salads, Vegetarian, Vegan
Yield: 4 servings

1/4 c Eggless Mayonnaise
2 tb Lemon juice
2 c Cooked noodles
— (elbow, rotini, or
— small shells)
4 Green onions; chopped
6 oz Jar artichoke hearts
— drained and sliced
1 1/2 tb Fresh or dried basil
1/2 ts Salt

Stir the eggless mayonnaise and lemon juice into the noodles. Add the
green onions, artichoke hearts, basil, and salt and mix well. If the
salad is too dry, add more mayonnaise and/or lemon juice.

Preparation Time: 25 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

MMMMM

PEAR-RHUBARB COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 pk Frozen rhubarb (10 ounces)
3 Ripe pears, any variety
2 tb — Water
1/4 c Sugar *
2 tb Cornstarch
1/4 ts Cinnamon
1 tb Cinnamon candies (red hots)
1/8 ts Salt
1 1/2 tb Butter or margarine
—–CRUST—–
1 1/4 c Biscuit mix
1 tb Sugar
2 tb Butter — melted
1/2 c Milk

* Note: If rhubarb is unsweetened, increase sugar to
2/3 cup.

FILLING: Thaw package of rhubarb. Wash, core, and
peel pears; cut into 1/2-inch cubes. Add to rhubarb
along with water.

Combine sugar, cornstarch, cinnamon, cinnamon candies
(red hots), and salt. Add to fruit mixture. Pour into
greased 8-inch square baking dish. Dot with butter.
Cover and bake in hot oven (400 F) 10 minutes, or
until bubbling.

CRUST: Combine biscuit mix and sugar; add butter and
milk. Mix with a fork.

Drop by spoonfuls on hot fruit mixture. Sprinkle
additional sugar on top. Continue baking until biscuit
is done, 15 to 20 minutes.

[ FARM JOURNAL’s Complete Pie
Cookbook; 1965 ]
per Fred Peters Submitted
By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY
1995 070254 -0600

– – – – – – – – – – – – – – – – – –

SUPERNATURAL BROWNIES

Recipe By : COOKING LIVE SHOW #CL8787
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (4 sticks) unsalted butter
1 pound bittersweet or semisweet chocolate,
cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour

One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered
and
lined with buttered parchment or foil.

Preheat oven to 350 degrees and set a rack in the middle level.
Prepare the
pan and set aside. Bring a saucepan of water to a boil and turn off
heat.
Combine butter and chocolate in a heatproof bowl and set over pan of
water,
stirring occasionally until melted.

Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and
vanilla. Stir in chocolate and butter mixture, then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 1
hour,
until top has formed a shiny crust and batter is moderately firm.
Cool in
pan on a rack. Wrap pan in plastic wrap and keep at room temperature
or
refrigerated until the next day.

To cut brownies, unmold to a cutting board, remove paper and replace
with
another cutting board. Turn cake right side up and trim away edges.
Cut
brownies into 2-inch squares. Wrap individually in plastic wrap and
place
in layers between parchment or waxed paper in a tin or plastic
container
that has a tight-fitting cover. Store at room temperature or freeze.

Variations: Add 4 cups (1 pound) walnut or pecan pieces to the
batter.

Yield: 50 brownies

– – – – – – – – – – – – – – – – – –

NOTES : (Recipes courtesy of Nick Malgieri