Title: Mark’s Eggless Pancakes
Categories: Diabetic, Breakfast, Pancakes, Vegetarian
Yield: 4 servings

1 c Wholewheat flour 1 ts Baking soda
1 c White flour Salt, optional
3 tb Wheat germ Sugar, optional
2 tb Cornstarch Water to mix
2 tb Baking soda

Combine all the dry ingredients. Add water, starting with 1/2 c
beating well. Add enough water till you have the consistency
desired. If you prefer thicker batter, add less water, thinner
batter, add more water.

Fry in a very lightly oiled skillet till brown, flip continue to
cook the other side.

VARIATION: Substitute the wholewheat flour with millet flour, or
buckwheat omit the wheatgerm.

Recipe by Mark Satterly. Based on an idea from the Toronto
Vegetarian Food Fair September, 1993.

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Title: Capetown Fruit Vegetable Curry
Categories: Spicy, African, Vegetarian, Hot, Curry
Yield: 6 servings

4 c Coarsely chopped onions
2 tb Peanut oil
2 Garlic cloves, minced
1 ts Grated fresh ginger
1 1/2 tb Ground cumin seeds
1 1/2 tb Ground coriander seeds
1 1/2 ts Cinnamon
1 ts Turmeric
1/2 ts Cayenne
1/2 ts Ground fennel seeds
1/4 ts Black cardamom
1/4 ts Ground cloves
2 md Zucchini, quartered sliced
1 1/2 c Water
1 c Green beans
2 Firm, tart apples, cored
— cubed
1/2 Red bell pepper
1 c Chopped dried apricots
1/2 c Raisins
1/2 c Strawberry conserve
Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the
garlic, ginger curry spices continue to saute, stirring
constantly for 3 minutes.

Add the zucchini water stir well so that the spices won’t stick
to the pot. Cover simmer for 10 minutes. Mix in the green beans,
apple, peppers dried apricots. Simmer gently, covered for about 30
minutes. Stir occasionally add a little more water if needed to
prevent sticking. When the fruit vegetables are quite tender, stir
in the raisins, the conserve the lemon juice. Taste adjust to
your liking if necessary. If you need it to be more spicy, add more
cayenne or garam masala. If you want it sweeter, add more conserve.
Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts banana.

“Sundays at Moosewood Restaurant Cookbook”

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=20
Title: Dieter’s Taco Salad
Categories: Salads, Low-cal
Yield: 4 servings
=20
1 lb Ground beef, lean
lg Green pepper, chopped
1 tb Vinegar
1/2 ts Pepper, red, crushed
1/4 ts Garlic powder
4 x Tortillas, 8-inch
12 x Tomatoes, cherry, halved
1/4 c Parmesan cheese, grated
1 md Onion
8 oz Tomatoe sauce, no-salt
1 ts Mustard, dry
1/2 ts Basil, dried, crushed
1 tb Water
4 c Lettuce, shredded
1 md Carrot, shredded
=20
NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g=
=20
fat
85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green=20
pepper
till beef is brown; drain. Add next 7 ingredients. Bring to boil;=20
reduce
heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350’F oven=20
for 10
minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press=
=20
1
tortilla into each. Bake in a 350’F. oven for 15 minutes. Divide=20
lettuce
among 4 plates. Place a tortilla on each plate. Spoon beef mixture into
tortillas. Top with remaining green pepper, tomatoes, carrot, and=20
cheese.
BETTER HOMES AND GARDENS
=20
—–
=20

HOMEMADE TOMATO SOUP I

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
17 lb Tomatoes (1 peck)
1 c Brown sugar
2 md Onions
1 c All-purpose flour
2 Hungarian hot peppers
1 t Ground allspice
3 sm Bunches celery
1 t Ground cinnamon
1 lg Bunch fresh parsley
1 t Ground cloves
1/2 c Coarse salt
1/4 ts Black pepper
1/2 c ( 1 stick) butter

Core the tomatoes and chop them coarsely. Chop the
onions, peppers, celery, and parsley coarsely, and
divide equally, along with the tomatoes, between 2
very large, deep kettles. Divide the salt between the
2 kettles, too. Cover, bring to a boil, and simmer
over medium-low heat for 1 hour, or until all
vegetables are very tender. Stir frequently. Put
mixture through a sieve or food mill. Transfer the
puree to a large kettle. In a medium bowl, combine all
remaining ingredients except butter. Add the
seasonings gradually to the hot puree, beating in with
a whisk. Add the butter and whisk smooth. Bring to a
boil, then simmer over medium low heat for 3 minutes.
Pour hot into 12 hot pint jars, leaving 1/2 inch head
space. Seal and process in hot- water bath for 15 min.

To serve, add one 11 ounce can cream of mushroom soup
and 1 soup can of water to every pint of tomato soup
base. Heat and serve

Yield: 6 to 8 servings.

NOTE: You can also prepare the soup base by adding 1
1/2 cups milk to it, or even using 1 1/2 cups water.

Posted by Pat Stockett.

– – – – – – – – – – – – – – – – – –

Title: Oysters
Categories: Shellfish, Canning
Yield: 1 text

Procedure: Keep live oysters on ice until reay to can. Wash shells. Heat
5 to 7 minutes in preheated oven at 400 degrees F. Cool briefly in ice
water. Drain, open shell, and remove meat. Wash meat in water containing
1/2 cup salt per gallon. Drain. Add 1/2 teaspoon salt to each pint, if
desired. Fill half-pint or pint jars with meat and hot water, leaving
1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for Oysters in a dial-gauge pressure
canner.

Jar Size: Half-pints or Pints.
Process Time: 75 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Oysters in a weighted-gauge
pressure canner.

Jar Size: Half-pints or Pints.
Process Time: 75 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: DESSERT PIZZA SHELLS
Categories: Crusts
Yield: 1 servings

1/2 oz Active dry yeast
2 tb Nonfat dry milk powder
1 c Very warm (120-125’F) water
1 tb Sugar or honey
1/2 c Apple juice
1 ts Salt
5 c Flour
1/2 c Lukewarm water (or more)

Dissolve the yeast and the skim milk powder in the water. Add the
sugar or honey and stir well to dissolve. Let this sit for about 10
minutes. Add the apple juice and combine well.

Put all of the flour in a large mixing bowl. Add the salt and
combine. Add the liquid mixture to the flour along with enough
additional water to make a soft but not sticky dough. Knead the dough
for 4 minutes if using a stand mixer; 8 minutes if kneading by hand.

Divide the dough into balls of about 4 ounces each, put them on a
floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2
hours, until doubled in bulk (or let rise, covered well, in the
refrigerator overnight).

Thickness: To make a dessert pizza shell, the dough should be rolled
thicker than that for a thin-crust pizza because it will be holding
more weight. Go with a dough shell that is at least 1/8-inch thick.

Forming: Pull up the sides to form a crust cuff or a well to hold the
dessert toppings. The pizza shell should like like a pie or tart
shell.

Size: A four- or five-inch diameter pizza seems to be the best size,
because it can be served as an individual dessert or as one for two
people to share.

Preparation: The best way to go from this point is to dock the crust
and bake it completely. This baked crust will then be ready to take
various toppings. In a few situations you might want to only par-bake
the crust — when doing a baked apple pizza, for example.

Toppings:
Cheeses: For the sake of simplicity and good taste, cheeses can be
narrowed down to three: ricotta, mascarpone and cream cheese.
Fruits: Just about any fruit will work. Using fresh fruit will
control the moisture.
Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.
Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well.
Crushed or ground amaretto cookies make a great topping over cheese
and fruit. Chocolate chips, raisins and zest of oranges, lemons or
limes can be used most effectively to pump up the flavor. A dusting of
confectioners’ sugar looks good and goes a long way in the taste
department. Brushing or layering fruit preserves or a fruit glaze on
the crust before toppings go on adds a lot of flavor and offers a
wide range of taste possibilities.

Source: Pat Bruno Jr., Pizza Today, June 1992.

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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.

—–

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

—–