Title: Spicy Rice and Lentils
Categories: Main dish, Rice
Yield: 6 servings

1/2 c Brown lentils soaked for 1hr
1 l Onion, finely chopped
1/2 ts Mashed garlic
1/2 ts Grated ginger
1 Fresh green chilli
Seeded and finely chopped
4 T Ghee
1 Cinnamon stick
2 Cloves
1 Bay leaf
1/2 ts Turmeric
1 ts Salt
1 c Long grain rice
Soaked for 1 hour
1/2 c Red lentils
2 T Chopped spring onions

Preparation time: 25 minutes + 1 hour standing
Cooking time: 25 minutes

Drain the brown lentils, cover with boiling water and boil for 15 minutes
until beginning to soften.
Drain
Cook the onion, garlic, ginger and chilli in the ghee until soft and
lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric. Cook
for 2 minutes, stirring.
Add the drained rice and lentils, mix well, then add water to cover by
3-cm. Bring to boil, then cook on very low heat until the liquid has been
absorbed, about 20 minutes.
Stir in the chopped spring onion. Remove cinnamon stick before serving.

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PUMPKIN MARBLE CHEESECAKE

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cheesecakes Desserts
Vegetables Pumpkin

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cup Gingersnap crumbs
3/4 cup Finely chopped pecans
1/2 cup Margarine — melted
24 ounce Cream cheese — softened
1 1/8 cup Sugar
1 1/2 teaspoon Vanilla
4 1/2 Eggs
1 1/2 cup Canned pumpkin
1 1/8 teaspoon Cinnamon
3/8 teaspoon Ground nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine
cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric
mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter,
chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut through
batters with knife several times for marble effect. Bake at 350 degrees F., 55
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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Title: Crispy Meat Pies
Categories: Dim sum, Snacks, Chinese
Yield: 20 Snacks

MMMMM—————————DOUGH——————————–
10 oz Strong white flour
1/2 ts Salt
1/2 pt Boiling water

MMMMM————————–FILLING——————————-
12 oz Lean boneless pork,
-diced
12 oz Peeled cooked
-prawns, diced
4 oz Canned bamboo shoot, diced
Spring onions, chopped
1/2 ts Salt
1/2 ts Sugar
1 ts Light soy sauce
2 ts Cornflour
Pinch of pepper
1/2 ts Sesame oil

MMMMM—————————BATTER——————————–
6 oz Plain flour
1 1/2 ts Baking powder
1/4 ts Salt
3 tb Cornflour
8 fl Water
3 tb Oil plus oil for
-deep frying

MMMMM————————–GARNISH——————————-
Parsley sprigs
Chrysanthemum flowers
-(washed)

DOUGH: sift the flour and salt into a bowl. Pour in the boiling water
and stir vigorously. FILLING:Mix all the ingredients for the filling
making sure they are thoroughly combined. Divide the dough into four
equal portions, then roll one into a long strip and cut it into ten
small pieces. Roll these pieces of dough into small rounds. On half
the rounds, pile a little of the filling, then cover them with the
remaining circles, pinching the edges together thoroughly to seal in
the filling. Continue cutting, shaping and filling the remaining
three-quarters of the dough in this way. Place the filled circles in
a greased steamer, then cook them over boiling water for 5 minutes.
BATTER: sift the flour baking powder, salt and cornflour into a bowl,
then beat in the water and oil until smooth. Heat the oil for deep
frying to 190 c/375 F. Dip the pies in the batter then deep fry until
golden. Drain and garnish. then serve.

MMMMM

Title: VICHYSSOISE II
Categories: Appetizers, Microwave
Yield: 4 servings

2 tb Butter or margarine
3 md Leeks, carefully washed
-and minced
1 md Onion, minced
2 c Potatoes, finely diced
(about 2 large potatoes)
4 c Chicken broth
1 c Half and half
Salt to taste
White pepper to taste

1. ln a deep, 2 1/2-quart to 3-quart, heat-resistant, non- metallic
casserole, melt butter in Microwave Oven 30 seconds. Add leeks and onions.
Heat, uncovered, in Microwave Oven an additional 3 minutes.
2. Add diced potatoes and chicken broth to butter-leek mixture. Heat,
covered, 15 to 18 minutes or until potatoes are very tender.
3. Press mixture through a sieve or electric blender till smooth.
4. Return mixture to heat-resistant, non-metallic casserole and gradually
stir in cream. Add salt and pepper to taste
5. Heat, covered, 4 minutes or until soup is very hot.

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Title: Basil Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

6 md Carrots; 1 tb Margarine; melted
1 tb Butter; melted 1/4 ts Salt;
-=OR=- 1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until tender, about
10 to 15 minutes; drain. Combine remain ingredients, toss with
carrots. Food Exchanges per serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s Cookbook by WHOM

MMMMM

CABBAGE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cabbage, shredded
2 c Carrots, sliced
3 c Potatoes, diced
1 T Salt
1/2 t Pepper
1/2 t Sugar
2 c Water
2 T Butter
4 c Milk

Put all ingredients, except milk and butter, in a pot and cook over low
heat until the vegetables are done. Add the butter and milk and heat
through.

– – – – – – – – – – – – – – – – – –

QUINOA STUFFED PEPPERS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Grains Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
2 c — Water
4 lg Or 6 medium green peppers
1 md Onion — diced
1/2 lb Fresh mushrooms — sliced
2 tb Butter
28 oz Can tomatoes — coarsely diced
— juice reserved
2 Garlic cloves — crushed
12 oz Salsa (1 jar)
2 tb Dry sherry
10 oz Mozzarella cheese — shredded

Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for
5 minutes. Set aside.

Steam green peppers until soft but not limp; set aside.

In large skillet, saute onion and mushrooms in butter. Add tomatoes,
garlic cloves and salsa. Cook over medium heat for 10 minutes. Add
sherry; simmer 10 more minutes. Fold in quinoa.

Put peppers in baking dish; fill peppers with quinoa mixture. This will
take about half the mixture. Thin remainder with reserved juice and pour
around peppers. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35
minutes.

Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by Quinoa
Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505. Typed for
you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Christmas Cookie Bonanza Part 4

Recipe By : Jason McDonald
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe Basic cookie mix
2 lg Egg yolks
1 tb Water
Topping
1/2 c Packed light-brown sugar
1/3 c Dark corn syrup
1/4 c Butter
1/4 c Heavy cream
2 c Unsalted dry roasted peanuts — finely chopped
12 oz Semisweet chocolate
3 tb Vegetable shortening

CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS

Preheat oven to 350F. Grease 15 1/2×10 1/2×1″ jelly-roll pan; line bottom
and sides with sheet of aluminum foil. Grease foil.

In large bowl of electric mixer, combine cookie mix, egg yolks and the
water. At low speed, beat just until mixture forms a crumbly dough. Pat
mixture over foil on bottom of prepared pan; bake 20 min or until dough is
golden brown. Remove pan from oven.

Make peanut-brittle topping: In heavy med saucepan, combine brown sugar,
corn syrup, butter and heavy cream; over med heat, bring to boiling,
stirring. Cook, stirring constantly, until butter melts and mixture is
smooth. Stir in peanuts.

Spread peanut-brittle topping mixture over cookies in pan; bake 15 min or
until topping is brown and bubbly. Remove pan from oven; cool cookies
slightly. Using ends of aluminum foil, lift cookies from pan; cut
crosswise into thirds. Cut lengthwise into 14 strips; remove cookies from
aluminum foil. Cool cookie “fingers” completely on rack.

Line another wire rack with waxed paper. In top of double boiler over hot,
not boiling, water, combine chocolate and shortening. Over low heat, cook
mixture, stirring, until chocolate and shortening are melted and mixture is
smooth. Dip each cookie finger into chocolate mixture to cover halfway;
place cookie on prepared rack to dry.

Makes 42 cookies.

LEMON LINZER COOKIES

1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored part of
peel) 1 tsp fresh lemon juice 1/2 c seedless raspberry jam

Confectioners’ sugar for dusting

Preheat oven to 350F. Lightly grease two baking sheets.

In large bowl of electric mixer, combine cookie mix, egg, lemon zest and
lemon juice. At low speed, beat until mixture forms a dough.

Divide dough in half. Working one half at a time, on lightly floured
surface, with lightly floured rolling pin, roll out dough 1/8″ thick; cut
out with 3″ round cookie cutter, cut out centers of half of the cookies. If
desired, reroll dough centers for additional cookies.

Transfer dough rounds and rings to prepared baking sheets. Bake 8 min or
until cookies are golden; transfer to wire rack to cool completely.

With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring, flat
side down, on top of each filling-topped round. Dust tops of cookies with
confectioners’ sugar.

Makes 2 dozen cookies. Posted by Theresa Merkling.

– – – – – – – – – – – – – – – – – –

Title: Calabaza Soup
Categories: Soups, Caribbean, Vegetarian
Yield: 6 servings

1 1/2 lb Calabaza squash, peeled
— seeded
1 ea Green bell pepper, chopped
1 ea Garlic clove, pressed
4 ea Scallions, minced
6 ea Thyme leaves
4 ea Whole allspice, crushed
1 ts Cumin
1 ts Fenugreek
1 lg Ripe tomato, peeled
— chopped
1 c Coconut milk
Salt pepper
Chili pepper, to taste

Simmer all the ingredients except the salt, pepper chili pepper, in
6 cups of water for 1 hour. Strain the liquid into a bowl allow the
solids to cool. Puree the cooled solids.

Return the puree to the soup pot along with the strained liquid.
Simmer, uncovered, until the mixture is reduced to a syrup-like
consistency. Add the seasonings while simmering serve very hot.

VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above.

Virginie George Ebart, “Down-Island Caribbean Cookery”

—–

Title: RASOMADHURI (FRIED CHEESE BALLS)
Categories: Indian, Vegan, Vegetarian, Cheese/eggs, Desserts
Servings: 4

1 c Ricotta cheese or home-made 1/4 ts Cardamom, ground
1/2 c Milk, powdered Vegetable oil for frying

Mix all the ingredients and knead with the palm of your hand until smooth.
Make round balls (1 inch in diameter). Heat oil and brown the cheese
balls. Drain them on a paper towel. Dip them in sugar syrup for 24
hours, before serving.

SUGAR SYRUP: Heat 1 cup sugar and 2 cups water in a deep pan. Let boil.
Turn down heat and simmer for 10 mins.

—–