RENJNA’S DAL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Masoor dal (red lentils)
Water to cover
2 ts Turmeric
1 t Salt
4 tb Canola oil
6 ea Cloves garlic
4 ea Jalapeno peppers
2 ts Garam masala
2 tb Cumin seeds
1/2 ts Salt
Additional salt to taste

Sort and wash the dal until the water runs clear.
Place the dal in a soup pot and add water to cover by
about 2 inches. Add the turmeric and 1 teaspoon of
salt and bring to a boil. Reduce heat and simmer for
about 30 minutes, until the dal is soft and beginning
to fall apart. Add more water if the dal is too thick.

Heat the oil in a frying pan. Mince the garlic,
coarsely chop the jalapenos (remove the seeds if you
don’t want the dal to be very hot). Add the garlic and
jalapenos to the oil, along with the cumin seeds,
garam masala and salt. Saute for a few minutes, until
the garlic begins to brown. Add this mixture to the
dal. Mix well (you may need to add a little dal to
the frying pan and pour this back into the pot to get
all the spices out of the pan). Simmer for another 20
minutes or so to blend all the flavors well. Adjust
salt, if desired.

Top with chopped cilantro for garnish if desired.
Serve hot, with bread as a light main course, or
incorporate into a full Indian dinner.

Recipe by Renjna, Posted by Hilde Motte.

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CHOCOLATE RUM FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 oz Plain chocolate
1 1/2 tb (white) rum
1 oz Butter
2 tb Greek yoghurt
1/4 pt Whipping/double cream
Fruit pieces or marshmallows
-to dip

Method:

Melt rum, chocolate and butter together in a pan on
low heat. Remove from heat, and stir in yoghurt and
cream. Serve with fruit pieces/marshmallows

Serves 4.

Note – instead of the rum and chocolate you can
substitute Toblerone to give a sweeter fondue. You can
also add extra nuts if you like.

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“GRILLED” APPLE CRISP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 oz Pie filling, apple or Cherry
1/3 c Sugar, brown — packed
1/2 ts Cinnamon
1/4 ts Nutmeg
2 tb Lemon juice
1/2 pk Cake mix, yellow (18.5 oz)
-approx. 2 cups
1/2 c Butter or margarine — cut in
-this slices
Whipped topping or ice cream

1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch
baking
pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice.
Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for 10 minutes, then turn left side of
grill off and invert a baking pan on left cooking grid. Place baking
pan on inverted pan. Close lid and bake 55-65 minutes, or until
browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice
cream.
Pat Empson 05/24 11:32 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 12:03 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES This is absolutely the best apple cake that I have
ever had, or made! `

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Velveeta Salsa Dip

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Velveeta Cheese spread — cubed (can use light
1 package Picante or Salsa Sauce
2 tablespoons Cilantro (optional)

1. Place brick of velveeta and jar of picante sauce in a slow cooker
or crock po t, and turn on high stirring occasionally until melted and
blended. Stir in cila ntro when melted.

2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for
the salsa, or add one can of tomatoes and chiles. Play around with
this, and you might eve n add a little Louisana hot sauce!
Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you
by: Linda Fi elds, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
315-786-1120

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FROMAGE FONDUE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Cheese/eggs
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
213 g Canned Alaska salmon
-(pink or red)
6 tb Fromage frais
100 g Soft cheese with herbs
1 tb Soy sauce
1 tb Tomato puree
2 Tomatoes — skinned,
– de-seeded and chopped
—–FOR DIPPING—–
Fresh vegetable sticks
Cubes of bread

Put the can of salmon into a food processor or
liquidiser along with the fromage frais, cheese, soy
sauce and tomato puree. Blend until smooth. Stir the
chopped tomatoes into the fondue and serve with sticks
of fresh vegetables and cubes of bread.

Serves 10-15. Approx. 85 kcals per serving

From: On the Wild Side – Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
format courtesy of Karen Mintzias

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Title: North Carolina Chopped Barbecued Pork
Categories: Crockpot, Main dish, Pork, Sandwich
Yield: 3 servings

1 1/2 lb Pork shoulder roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix
the next 9 ingredients in a saucepan and bring to a boil. Pour over
roast and cover. Bake in a preheated 325^ oven, 40 minutes to the
pound, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and
chop into fairly fine pieces. Season to taste with additional vinegar
and hot sauce. Serve hot with coleslaw and corn bread.

Sylvia’s comments: I found some stew pork marked WAY down, bought
several packages ($.99/lb!) and stuck them in the freezer. Then I
put all the ingredients, including the still-frozen pork, in the
crockpot this morning. Tonight it was done, I just mashed up the meat
with a fork and knife and served it over rice. The vinegar produces
a very interesting taste. However, it came out kind of soupy; next
time I’ll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far
as we know, it is indigenous to that state.

FROM: Spoonbread and Strawberry Wine

Apple’s comments: I made this for supper tonight and it is GOOD! 🙂

Posted on GEnie Food Wine RT Apr 22, 1993 by J.APPLEBURY From:
Sylvia Steiger

MMMMM

Title: BOSTON CLAM CHOWDER
Categories: Soups/stews
Yield: 6 servings

4 Slices of Bacon
1/2 c Milk
13 oz Clams; minced, drained
1/2 ts Salt
1 1/2 c Potatoes; peeled/diced
1/4 ts Pepper
1/3 c Onion; chopped
2 tb Butter
2 tb Flour
Oyster crackers
1 c Cream

POWER: High …. TURN: No …. TIME: 22 min. per 6 servings Place bacon in
a 2 qt casserole dish. Cover and microwave 4 to 5 minutes, or until crisp.
Remove bacon, crumble and set aside. Drain clams and add liquid to bacon
drippings. Stir in potatoes and onion. Cover and microwave on high 9 to 12
minutes or until potatoes soften. Stir flour into half the milk. Add flour
mixture and remaining milk, cream, clams, salt and pepper to hot liquid.
Cover and microwave 4 to 5 minutes. Garnish with butter, oyster crackers
and crumbled bacon.

—–

KENTUCKY BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
1 tb (rounded) Sour cream
1/4 c Club soda
1/2 ts Sugar
Pam cooking spray

Mix together in a bowl all ingredients. Dip hand into
just enough Bisquick that you can knead dough right in
the bowl until smooth and elastic. Shape into 6
patties equal in size, 1-1/2″ thick. Put close
together in Pam-sprayed 8″ round baking pan. Spray
tops with Pam. Bake 450 degrees F. (HOT) for 18-20
minutes, or until golden.

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Subject: Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake (12 to 14 servings)
**************************

For the Apple Filling and Topping:

2 T cinnamon
5 T sugar
5 to 6 cups sliced apples (I used Granny Smiths)

For the cake:

2 c sugar
1 c applesauce
4 t vanilla
1/2 c orange juice
pinch salt
4 egg equivalents, lightly beaten
3 c unbleached all-purpose flour
1 T baking powder
1 t nutmeg

Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.

Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.

For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.

Spoon a little more than one third of the batter into prepared pan. Cover
with half of apple mixture, then spoon in remaining batter and apple
slices. Sprinkle top lightly with the reserved cinnamon-sugar.

Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.

Corn and Kidney Bean Salad

Recipe By : Walking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad:
1 16-oz can red kidney beans — drained and rinsed
2 cups corn kernels
1 green bell pepper — diced
1 red bell pepper — diced
1 rib celery — diced
1/2 cup chopped scallions, including some green
tops

Dressing:
1/4 cup wine vinegar
1 teaspoon lemon juice
2 cloves garlic — minced
1/2 teaspoon sugar
salt and pepper — to taste

In a large glass or stainless steel bowl, combine all the salad
ingredients. In a small bowl or jar, combine all the ingredients
for the salad dressing. Pour the dressing over the salad and mix
thoroughly.

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NOTES : Oil free.
Make one day ahead.