Date: Tue, 06 Sep 94 13:10:26 PDT
From: vmh@intellicorp.com

Quick Lunches (Curried Rice and Peas)

Pre-cook 1 cup of Basmati rice and put into plastic lunch box.
Add 1-2 cups of frozen peas.
Sprinkle generously with curry powder. I use about 2 teaspoons.
Salt if desired.

At work, stir, then nuke for 5 minutes.

BASIC CHOWDER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Bacon bits
1 Carrot, thinly sliced
2 Sticks celery, thinly sliced
1 Onion, coarsely chopped
1 Bay leaf
2 Cloves of garlic (or 3)
1 t Pepper

Fry the bacon in a large pot and remove. Add the
carrot and celery and cook over medium heat for 2
minutes. Add the onion, bay leaf and whole cloves of
garlic. Stir and add the pepper.

“All you really need is a big pot and some bacon bits.
After that, you improvise…. (Otherwise) we are
stuck with the tyranny of the formal recipe which
defines The Only Way To Do It in a form as exact, and
frequently as exciting, as a prescription from the
doctor.”

Source: Urban Peasant by James Barber Shared by
Elizabeth Rodier 6/93

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Title: Fennel and Watercress Soup
Categories: Soups/stews, Appetizers
Yield: 4 servings

1 tb Butter 1/2 x Large fennel bulb chopped
1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced (4)
4 c Strong chicken stock 1 x Parsley, bay leaves
1 x Peppercorn, thyme 1 x Salt and pepper
1/2 c Whipping cream 1 ts Chopped parsley
1 x Large bunch watercress

Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat
until soft but not brown, about 5 minutes. Add potatoes, stock and
parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
pouch. Simmer 30 minutes then remove. Pass soup through food mill or
puree until smooth in a food processor or blender. Pour puree into a clean
saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes four 1
1/2 cup servings.

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ARNAKI SE FILLO (LAMB IN FILLO)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Meats
Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
6 Boneless lamb leg steaks *
Freshly ground black pepper
2 tb Butter or oil
2 md Onions — sliced
1 Garlic clove
12 Fillo sheets
1/2 c Butter — melted
Salt
3 md Tomatoes — peeled
1 t Rigani or oregano
125 g Feta cheese — cut in 6 slices

*Note: Lamb steaks should be about 2 cm (3/4 inch)
thick.

Serves: 6 Oven temperature: 200 C (400 F) Cooking
time: 25-30 minutes

Trim steaks of most of the fat and shape neatly –
trimmings can be used in a ground lamb dish. Season
with pepper.

Heat butter or oil in a frying pan and brown steaks
quickly on each side – do not cook through. Lift out
onto a dish and leave until cool. Add onions to pan
and fry gently until transparent, add garlic and
remove from heat.

Brush a sheet of fillo pastry with melted butter and
place another sheet on top, brushing again with
butter. Fold in half to make almost a square of
fillo. Put aside and cover wtih a dry tea towel, then
one dampened with warm water. Repeat with remaining
fillo to give 6 prepared squares. Take one square and
brush top with butter – leave remaining pastry
covered. Place a lamb steak in the centre and season
lightly with salt. Top with onion-garlic mixture and
cover with 2 slices of tomato. Sprinkle with a little
rigani, salt and pepper and place a slice of feta
cheese on top. Bring up ends of fillo pastry and
double-fold over top. Fold in ends as you would a
package then tuck ends underneath. This is known as a
the chemist’s (druggist’s) fold. Place on a buttered
baking tray. Repeat with remaining ingredients.

Brush tops and sides of packages lightly with melted
butter and bake in a preheated hot oven for 15
minutes. Serve immediately if possible, though they
will survive in the oven with heat turned off for
about 10 minutes. Garnish with parsley sprigs and
serve with boiled green beans or zucchini dressed with
olive and lemon juice.

Note: Medallions of lamb cut from a trimmed loin can
be used instead of the steaks. You will require 12,
and place 2 in each package.

From: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Title: Chocolate Rum Dums
Categories: Cookies, Christmas
Yield: 1 servings

8 1/2 oz Pkg chocolate wafers,
-crushed
1 c Pecans, chopped
1 c Xx sugar
1/4 c Light corn syrup
1/4 c Dark rum

Combine crushed wafer, pecans, sugar, syrup rum. Mix well. shape
by tspfull into round balls. Let stand 10 minutes. Roll in extra XX
sugar.

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Festive Frozen Mint Pie

Recipe By : Nabisco
Serving Size : 8 Preparation Time :6:00
Categories : Desserts/Candy/Misc. Sweets Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 6-oz. Oreo pie crust
1 14-oz. can sweetened condensed milk
1 1/4 teaspoons peppermint extract
10 drops green food coloring — optional
2 cups whipped topping — thawed
Fresh mint leaves — for garnish

In large mixer bowl, combine sweetened condensed milk, extract, and food
coloring if desired. Fold in whipped topping. Turn into crust; cover.
Freeze 6 hours or until firm. Garnish with mint leaves.

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Title: AVOCADO-TOFU-EGG DIP
Categories: Dips, Cheese/eggs
Yield: 6 servings

10 Min to prepare
Yield 1 1/2 c
3 tb Cider vinegar
3 tb Cold water
1 Cake (1/4 lb) tofu
1 md (4″ long) ripe avocado
2 Hard cooked eggs
1/2 ts Dijon mustard
1/2 ts Prepared horseradish
1/2 c Very finely minced red onion

From “The Enchanted Broccoli Forest” By Molle Katzen.

salt to taste pepper to taste

Place vinegar, water, tofu and avocado in the jar of a
blender – or a food processor fitted with the steel
blade attachment. Puree until smooth. Transfer to a
bowl.

Coarsely grate or finely chop the hard-cooked eggs.
Stir these, plus all remaining ingredients into the
puree. Cover tightly and chill.

Posted by Theresa Merkling.

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Title: CONNER PRAIRIE PUMPKIN SOUP
Categories: Soups
Yield: 6 Servings

1/2 c Onions
3 tb Butter
2 c Mashed cooked pumpkin
1 ts Salt
1 tb Sugar
1/4 ts Nutmeg
1/4 ts Ground pepper
3 c Chicken broth
1/2 c Light cream

Chop the onions and gently brown in the butter in a pan or kettle. Put
mashed pumpkin into onions in pan with the salt, sugar, nutmeg and
pepper. Slowly add chicken broth and heat thoroughly, but do not
boil. To serve, pour into a tureen and add the cream. Makes 4 to 6
small servings.

The Story Inn, Story, Indiana

MMMMM

MANDARIN HOT SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Soup stock, 6-8 cups
1/2 Square bean curd (optional)
3 Dried black mushrooms 2-3*
4 Dried wood ears (optional)*
1 Slice cooked ham, shredded**
1 t Chili Oil (optional)
1/4 ts White pepper
3/4 ts Salt
1/2 ts Sugar
2 Eggs lightly beaten
1/4 lb Pork, lean
1/4 c Shredded bamboo shoot
2 tb Sliced can button mushrooms
2 Stalks green onion, chopped
4 tb Vinegar
1/2 ts Sesame oil
1 tb Soy sauce
3 tb Cornstarch in 3 T water

* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black
mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except
cornstarch, eggs, and green onion) reduce heat and
simmer for 2 minutes. Thicken with cornstarch and turn
off heat. Slowly pour in beaten eggs in a thin stream
while stirring. Serve immediately. Garnish with green
onion.
If soup is to be prepared ahead of time, do not add
cornstarch and eggs until serving time. Otherwise the
egg will be overcooked and spoil the appearance. Soup
should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with
different amounts of vinegar.

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PRESIDENT EISENHOWER’S OLD-FASHIONED BEEF STEW (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing beef (Prime round)
–cut into 1 1/2-inch pieces
2 1/2 pints beef stock
1 pound small Irish potatoes
1 bunch small carrots
3/4 pound small onions
2 fresh tomatoes
Assorted spices in a cloth bag
–(thyme, bay leaves, garlic, etc.)
Salt
Pepper

In a pot combine meat and stock. Bring to a boil, reduce heat, cover and
simmer until meat is tender. Add vegetables and spices. Cook until
vegetables are done, strain off one cup of stock from stew, thicken slightly
with beef roux mixture (???). Pour back into stew and let simmer until ready
to serve (about one-half hour).

Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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