Title: Lentil and Rice Soup
Categories: Soups/stews, Rice/grains
Yield: 4 servings

1 Large onion, chopped 1 ts Ground cumin
2 tb Sunflower oil 1 ts Ground coriander
2 Cloves garlic, diced 3 Chicken bouillon cubes
1 ts Fresh ground ginger 6 c Water
1 ts Curry powder 1 1/2 c Lentils, washed
1 ts Turmeric 3 c Brown rice, cooked
1 ts Chili powder

In a soup pot, cook onion in oil for about 10 minutes. Add garlic and
spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring
soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls
over rice.

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Title: Hot Oriental Salad
Categories: Salads, Main dish, Vegetables
Yield: 6 servings

1 tb Vegetable oil
2 Garlic cloves; minced
1/2 ts Minced fresh ginger root
2 Celery stalks
— cut into julienne strips
8 c Chinese cabbage chunks
— (1-inch pieces)
1/2 lb Fresh mushrooms, sliced
3/4 c Spinach
— washed and torn in pieces
2 tb Kikkoman Soy Sauce

Heat oil in large skillet or Dutch oven over medium-high heat. Add garlic
and ginger; saute until garlic is lightly browned. Add celery; stir-fry 2
minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach;
stir-fry 2 minutes. Add soy sauce and toss to coat vegetables. Serve
immediately.

Source: DISCOVER COOKING with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Almond Lemon Tart

Recipe By : Caprial’s Favorites, Chef Caprial Pence
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
In Food Processor Add:
2 C Flour
1/2 C Powdered Sugar
1 Tsp Almond Extract
1/2 Tsp Salt
1 C Unsalted Butter

Almond Lemon Filling:
1 C Almonds — or hazelnuts
1/2 C Almond Paste
1/2 C Sugar
2 Lemons — juice of
1 Lemon Zest
3 Egg Beaters® 99% Egg Substitute — or equiv
1/2 C Cream

Mix the first 3 ingredients then add the butter thru the feed tube while
the processor is running. Turn up till ball forms.

Press into flan pan with removable bottom. Spray flan pan first. Take a
chunk of dough and roll into a rope. Finger press it into the sides of
the flan pan flutes. For the bottom part of the crust, flatten a chunk
and press with fingers into bottom. (Can do 1 day ahead.) Bake at 350
deg F till lightly brown.

For filling:
In food processor blend the first 3 ingredients to a nice meal texture.
Then add the lemon zest and juice to the almond mixture. Process. Add
cream thru the feed tube. Pour into the crust. Jiggle and turn to remove
bubbles. Bake at 350 deg F for 20 – 25 min or till knife comes out clean.

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Title: STUFFED CHILI RELLENOS
Categories: Main dish, Tex-mex, Beef
Yield: 4 servings

GUY ATTWOOD
1 cn Whole Ortega chilies
Monterey Jack cheese; grated
6 oz Crab;and/or cooked and diced
1/2 lb Very sharp cheddar cheese
-grated
3 Eggs
1/4 c Milk; please use whole milk
1 tb Bisquick; heaping
1 ts Flour; for dusting cheeses

Drain the chilies. Plan about 4 per person. Open each
chili flat. In the bottom of a well buttered glass
oven dish; place a layer of chilies. Dust the jack
cheese with a small amount of flour. Mix together the
crab and/or shrimp with the Jack cheese. Place a thin
layer of this mix over the bottom layer of chilies.
Place another layer of chilies on top and repeat
process ending with a top layer of chilies.

Cook in a 375*F oven for 7-10 minutes; uncovered.
Remove from oven and reduce heat to 300*F. Mix
together the batter–you may have to double the batter
to be sure you cover the dish well–and pour over the
chilies. Add the cheddar cheese and cook, COVERED,
slowly in a 300*F oven until done. You will know it is
done when a knife inserted in the middle comes out
relatively clean. If the center does not set up
completely after about 30 minutes, don’t worry just
serve it up with a salad and, I like corn with it.

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FRESH CHERRIES IN GRAPPA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Cherries, ripe
1/3 c Sugar
2 1/2 c Grappa OR
2 1/2 c Brandy

Choose the largest and firmest cherries and clip off leaving a
little of the stems attached to each.

Fill a 1 quart glass jar with the fruit and add the sugar and
enough grappa to cover the cherries.

Cover the mixture and shake gently to dissolve the sugar.

Place the jar in sunlight with its cover ajar and let stand for 1
week.

Cover tightly and store in cool dark place at least 3 months.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New York

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PEANUT BUTTER CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Peanut butter, chunky or smo
2 tb Butter — melted
3/4 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Milk
6 oz Semisweet chocolate chips

Preparation Time: 0:40 1. Preheat oven to 350F. In a
large mixing bowl, combine peanut butter and melted
butter; stir until well blended. Mix in sugar, eggs,
and vanilla. Combine flour with baking powder and
baking soda. Add to peanut butter mixture along with
milk and chocolate chips. Stir just until combined. 2.
Spoon batter into 12 paper-lined 2 1/2- to 3-inch
muffin tins. Bake 20 to 25 mins, or until muffins
spring back when lightly touched in center. Serve warm
or at room temperature.

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Title: NASTY SPIDER CAKE
Categories: Cakes, Halloween
Yield: 1 Cake

1 Cake mix
1 pk Green jello prepared
Black frosting
8 Licorice sticks
8 Gumdrops

(once made as a tease for a woman who HATED spiders)

Take your average cake mix. Bake it up in 2 metal bowls–1 bigger
than the other. Once unmolded, cut the bigger one (the “body”) in
half, horizontally. CAREFULLY scoop out an adequate cavity in each
half. FILL with well-whipped set green Jello, and reattach the
halves. Frost black, arrange on serving platter. Use licorice stix as
legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the
cake is cut into, it spurts green goop, just like a real spider when
stepped on.

Why not add a red hourglass to the back and make it toxic? 😉

August 1994, Lars in Denmark

MMMMM

two cans of red kidney beans, drained and rinse.
1 package of yellow corn, barely thawed
one red onion, finely chopped
1/4 to 1/2 can of S W salsa (heat is up to you, I like mine mild)
1 bunch of cilantro (or as much as you like for taste) chopped
a little lemon juice
some balsamic vinegar

Toss it all together. This is one recipe that takes on flavor the longer
it sits. You can adjust the tastes (add sugar if you like it sweet).

KEN LAURA’S AMAZING IMPROMPTU SWEET-N-SOUR STIR-FRY
—————————————————–
Here’s what we put in it. As this was improvised, there were really no set
measurements, so I approximated them as best as I can remember.

1/4 c. chopped scallions
2 cloves garlic, minced
canola oil (sesame oil would work well, too)
About 1 c. snow pea pods, de-stringed
1 small yellow zucchini squash, sliced
1 1/2-2 c. broccoli (florets and stems, cut into small pieces)
10-12 oz. Straw mushrooms (we used canned, but you can use fresh too)
1/2 c. bean sprouts
1/2 c. water chestnuts
1/2 c. bamboo shoots
1/4 c. chopped red bell pepper

(this is where it gets weird)
1 small can pineapple chunks (unsweetened, be sure to save the juice)
1 small can mandarin orange slices
1 ripe mango, peeled, seeded, and sliced

Sauce: about 1 – 1 1/2 c. tamari
pineapple juice (leftover from the can)
3-4 Tbs. cornstarch (or enough to make desired thickness)
about 2 Tbs. water
2 tsp. grated fresh ginger

First to go in the wok was the oil, scallions, and garlic. Use enough
oil so that it’ll coat all the veggies but not make them slimy (I’d say
about 1/2 – 2/3 c.). Heat these ingredients until the garlic starts to
turn brown.
Then add the pea pods, squash, and broccoli. Cook about 3-5 min.
Then add the bean sprouts, water chestnuts, bamboo, and peppers. Cook
for a few more minutes, until veggies are slightly tender but still sort
of crisp.
Then add the pineapple, oranges, and mango. Cook about a minute, then
add the sauce. When the sauce starts bubbling, the stir-fry is done.

Serve over rice. Yum!

Unicorn Village’s Lentil Chowder

Recipe By : Unicorn Village, Adventura, Florida
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 cup carrot — diced
1 cup onion — diced
1/2 cup celery — diced
1 teaspoon curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 bay leaves
2 cups crushed tomatoes in juice
1 quart vegetable stock or water
2 cups lentils
salt and pepper
garlic croutons for garnish

Saute the carrot, onion, celery and spices in the olive oil for 3 to 5
minutes in a Dutch oven or soup pot over medium-high heat. Add the crushed
tomatoes, stock or water, and lentils and bring to a boil. Reduce heat to a
simmer and cook about 1 hour, or until lentils ar softened and soup is
thick. Season to taste with salt and pepper and serve with garlic croutons.
Makes 2 quarts.

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