Title: SPINACH AND LENTIL SOUP
Categories: Greek, Soups, Ethnic
Yield: 4 servings

1 c Brown lentils
1 lb Fresh spinach
1 Onion, chopped
1/4 c Olive oil
1 t Tomato paste
1 Bay leaf
4 c Water
2 Garlic cloves, crushed
1 t Cumin
1 t Coriander
1 t Thyme
1/4 c Chopped parsley
3 T Lemon juice
Salt
Pepper

Wash lentils and cook in water until almost tender. Carefully wash, drain,
stem and chop spinach. Heat oilve oil and saute onion, garlic and spinach
until wilted. Add to lentil broth, rinsing saute pan with a little broth to
save oil and garlic remaining in pan. Add to soup pot with tomato paste,
lemon, parsley and the remaining ingredients. Simmer for 20 minutes. Check
seasonings. Serve hot with additional lemon.

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American-Style Strata

Recipe By :=20
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast
Eggs And Cheese Make-Ahead Dishes
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 slices Sourdough bread — or
2 c Milk
6 slices Whole-grain bread — halved
1/2 tsp Salt
1 3/4 c Mozzarella or monterey jack
1/2 tsp Dry mustard
1 1/2 c Cooked beef — lamb or pork
1/4 tsp Ground black pepper
Cut bite-size
1 tsp Worcestershire
1 c Carrot or zucchini — shred
1 tsp Dried thyme leaves — crumble
4 Eggs
1 tsp Dried basil leaves — crumble

In a 10x6x2 baking dish, layer bread slices to cover bottom of dish.
Sprinkle cheese, meat and veggies over bread. In a bowl, stir together the
eggs, milk and seasonings till well mixed. Pour carefully over ingredients
in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for
longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is
nearly set. Let stand 10 minutes. Cut
into squares.

– – – – – – – – – – – – – – – – – -=20

Title: BABKA
Categories: Breadmaker, Ethnic, Holiday
Yield: 1 servings

-SHEILA GOSSELIN (TTHV22A)
1 pk Yeast
4 c Bread flour
1/2 c Sugar; plus
2 tb Sugar
1 ts Salt
1/4 c -warm water
1 c Milk
1/4 lb Butter
2 Eggs
3/4 c Golden raisins

I have been making a bread for my Polish neighbor since I have had my
DAK; I call it “Bacci’s Bread”. She claims it is just like her mother
used to bake.

I bake it on the Sweet Bread setting. Hope this might be what you are
looking for. Sheila Gosselin Ma – tthv22a Formatted by Elaine Radis

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Title: Saddle of Rabbit with Leeks and Rosemary
Categories: Game, Masterchefs, Frisco, Lec
Yield: 2 servings

————————MARINADE, RABBIT, AND SAUCE————————
3 lb Rabbit, use only the 2 tb Butter
— saddle section ** 1 1/3 c Wine, white
1 sm Carrot 1 c Stock, rabbit OR
1/2 md Onion 1 c Bouillon, chicken
1 ea Celery, stalk 1 md Tomato, sliced
1 ea Garlic, clove, crushed Salt (to taste)
2 ea Rosemary, fresh, sprigs Pepper (to taste)
1 tb Oil, olive

———————————–LEEKS———————————–
2 md Leeks Salt (to taste)
1 tb Butter

** The “saddle of a rabbit” is the rabbit’s back from the first rib
to the beginning of the legs.

Marinade:
=========

Put the saddle of the rabbit in a small bowl with 1 cup of white wine
and 1 sprig of rosemary. Chop the carrot, onion, celery, and garlic add
them to the marinade. Cover the bowl with plastic wrap and store in the
refrigerator for 24 – 48 hours. (The longer the better for the flavor of
the rabbit meat.)

Rabbit:
=======

Preheat your oven to 450 F.

Remove the rabbit from the marinade and dry with a cloth. Salt and
pepper the rabbit.

In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon
of olive oil. Heat the mixture until the butter sizzles.

Place the rabbit in the pan, skin side up, and brown. Turn, wrapping
flaps around the filet to protect it, and cook until light brown. Place
the pan in the 450 F oven and cook for 10 minutes, until medium rare.
Baste often.

Add the vegetables from the marinade to the pan with the rabbit and
cook for another 5 minutes, basting and turning occasionally.

Remove the rabbit from the pan and place it aside in a warm location.
Trim the saddle flaps from the rabbit and chop the flaps coarsely.

Sauce:
======

Return the chopped flaps to the pan with the vegetables. On the stove
top, saute briefly and skim the fat.

Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce
by one-half.

Add the tomato and saute while stirring. Strain the hot mixture
through a sieve, reserving the liquid (for sauce) and discarding the
vegetables. Add the butter to the liquid and whisk until smooth.

Leeks:
======

Julienne the leeks. Rinse in cold water and drain well.

In a medium saute pan, add 1 tablespoon butter and leeks. Cook slowly
for 2 – 5 minutes. Leeks should remain crisp. Adjust the seasonings and
set the leeks aside in a warm place.

Assembly:
=========

Remove the filet of rabbit from the saddle. Cut the saddle bone
crosswise and place one section on each of two plates. Surround the
saddle bones with leeks.

Cut the filet of rabbit into very thin slices lengthwise. Fan slices
on top of the leeks.

Cover with sauce, garnish with sprigs of rosemary. Serve immediately.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

—–

BRIE TOPPED WITH BLUEBERRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8-12 Oz Piece Of Brie Cheese
Blueberry Chutney—–
1 c Blueberries
2 tb Onions — chopped
1 1/2 tb Fresh Ginger Root — grated
1/4 c Brown Sugar, Packed
2 tb Cider Vinegar
1 1/2 tb Corn Starch
1/8 tb Salt
1 3-Inch Cinnamon Stick

Combine all ingredients in a large sauce pan. Bring
to a boil over medium heat. Boil 1 minute. Remove
cinnamon stick. Cover and refrigerate 30 – 45 minutes.

Preheat oven to 350 degrees. Bake brie on an
ungreased cookie sheet for 10 – 12 minutes, or until
soft. Place brie on a serving plate, and top with the
cold chutney. Serve with a very mild-flavored cracker

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: CHEESEBURGER QUICHE
Categories: Casseroles, Beef, Main dish
Yield: 1 Servings

1.00 Unbaked pie shell
1.00 lb Ground beef
0.33 c Onion, chopped
0.50 c Milk
4.00 Eggs, beaten
1.50 c Cheddar cheese, shredded
0.50 ts Oregano
0.25 ts Black pepper

Brown the beef and onion together. Drain and set aside. Mix all
other
ingredients together, then add beef mixture. Pour into an unbaked pie
shell. Bake for 30-40 minutes at 350 degrees.

NOTE: You can use a pan that has been sprayed with non-stick cooking
spray instead of a pie crust.

…………..Debbie Holland Taken from Heirloom Recipes by Billye
Holder

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Title: SOBA IN CHICKEN BROTH
Categories: Soups, Japanese, Poultry, Ew
Yield: 10 cups

8 oz Dried soba noodles
8 c Homemade chicken broth
1 T Finely grated fresh ginger
1/4 lb Fresh shiitake mushrooms,
-stems removed, slivered
-(about 1 cup)
2 T Sake or mirin
2 T Tamari or reduced-sodium
-soy sauce
1 T Rice-wine vinegar
2 T Miso paste
1 c Packed spinach leaves,
-washed, dried coarsely
-chopped
4 Scallions, finely chopped
1/4 c Grated daikon radish

In large pot, bring at least 3 qts water to a boil. Slowly add soba.
When water returns to a boil, add 1/2 c cold water. Repeat steps of
returning water to a boil and adding cold water 2 or 3 times, until
the noodles are just tender (it will take 5 to 7 minutes total.)
Drain and rinse well, working your fingers through the strands to
separate them. Set aside. Combine chicken broth and ginger in the
large pot and bring to a boil. Reduce the heat to medium-low, add
mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy
sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the
broth with miso to dissolve it; return the mixture to the pot, along
with spinach. Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top.
Garnish with scallions and daikon.

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