Greek Lamb Stew

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :2:30
Categories : Lamb Try This
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup all-purpose flour
salt
black pepper
3 pounds lamb — cut into 2″ cubes
1/4 cup olive oil
1 whole bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon dried rosemary
1 clove garlic
2 cups chicken stock
1 cup white wine
1 can tomato sauce
2 dozen small white onions — blanched and peeled
1/2 cup black olives — pitted

Season flour with salt and pepper and dredge lamb cubes in it. Heat
olive o
il in large soup kettle over medium high heat. Brown lamb cubes in oil.
Sprinkle
herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with
a
dditional salt and pepper to taste.
Simmer over medium heat for 1-1/2 hours. Add blanched onions and
olives. Si
mmer 1/2 hour longer.

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Serving Ideas : Serve with toasted pita triangles and a salad.

Title: HOLLANDAISE SAUCE #1 (BDGM08B)
Categories: Sauces, Microwave, Favorite, Condiments
Yield: 4 servings

2 Egg yolks
1 tb Lemon juice
1/2 ts Dry mustard
1/8 ts Salt
1/2 c Butter*

*I admit it, I have used margarine, instead. Into container of
electric blender measure yolks, juice, mustard salt. Microwave
butter (on HIGH) in glass measuring cup 1-2 minutes, until hot
bubbly. Turn electric blender to highest speed and GRADUALLY add
butter, mixing well until Hollandaise is creamy and thickened. Serve
over fresh asparagus, Eggs Benidict, Filet Mignon, etc.

MMMMM

Boursin Cheese

Recipe By : TNT
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces pkg unsalted whipped butter
16 ounces cream cheese — softened
2 cloves garlic — minced
1 tablespoon oregano
1/4 teaspoon thyme
1/4 teaspoon dill weed
1/4 teaspoon basil
1/4 teaspoon marjoram
freshly ground pepper

Combine all ingredients and mix well; chill 4 hours or overnight. Best
served at room temperature. Freezes well. Makes 3 cups.

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NANNY’S HONEY TEA SANDWICHES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HONEY BREAD—–
3/4 c Strong Tea, hot
3/4 c Packed Brown Sugar
1/3 c Honey
2 c Unbleached All-Purpose Flour
1 1/2 ts Baking Soda
—–BANANA FILLING—–
6 oz Banana, ripe
1 t Lemon Juice
Chocolate Sprinkles

Honey Bread: Butter and flour a 8 1/2×4 1/2×2 1/2″
loaf pan. Preheat oven to 350øF. Divide tea between 2
small bowls. Stir brown sugar into one until
dissolved. Stir honey into the other until blended.
Set both aside. In a medium bowl, combine flour and
baking soda. Mix well. Stir in sugar mixture until
blended. Quickly stir in honey mixture. Pour into pan.
Bake at 350øF for 40-45 minutes until skewer inserted
in center comes out clean. Cool in pan set on rack 10
minutes. Remove from pan. Cool on rack.

Filling: In a medium bowl, mash banana with lemon
juice.

To Assemble: Trim off ends of bread. Cut remaining
loaf into slices 1/2″ thick. Cut each slice into a
floral shap with a 1 3/4″ to 2″ cookie cutter. With a
sharp paring knife or very small round cookie cutter,
cut a 1/2″ round hole in the center of half the
flowers, forming “doughnut” shapes. Spread solid bread
flowers with filling. Top with “doughnut” slices. Fill
hole with chocolate sprinkles. Serve at once.

Source: Victoria Magazine, June 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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Title: PIT BARBEQUE SAUCE
Categories: Bar-b-q, Sauces
Yield: 2 servings

1/2 lb Butter
1 pt Catsup
1 pt Vinegar
1 Small bottle
1 tb Brown Sugar
1 tb Tabasco Sauce
1 tb Onion juice
1 1/2 Cloves garlic, fine
Dash of red pepper
Dash of black pepper
1-3 Tbsp Salt

rcestershire
opped
Refrigeration is not necessary. Makes almost 2 quarts.

—–

Title: Classic Mexican Flan
Categories: Mexican, Desserts
Yield: 8 servings

1/2 c Sugar
1 cn Sweetened condensed milk;
1 c Milk
3 Eggs
3 Egg yolk
1/2 ts Almond extract
1 ts Vanilla extract

In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heat and pour
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well. Pour mixture into
mold; put mold in a larger pan filled with water to depth of 1/2 inch.=
Bake
for 1 hour. Remove from oven and remove mold from water. Cool and then
refrigerate up to 2 days. Cover mold with an inverted serving platter.=
Hold
mold and platter together and turn them over. Lift off mold. Caramel will
fall as a liquid sauce over the custard. Source: CRS file

—–

VAGUELY INDONESIAN STIR-FRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables August

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head of broccoli, cut into
Florets (about 1 cup)
1 md Onion, quartered and cut
1/2 " thick
1 Carrot, sliced 1/4″ thick
1/2 lb Oyster mushrooms, sliced
Into strips
x Remaining marinade (from
Above)
4 T Thai peanut-chili sauce
1 T Corn starch dissolved in 1/2
c Warm water
Peanut oil

Heat your wok, add a splash of oil and let heat. Quickly stir-fry the
carrot, then broccoli, then onion, about 1 minute each. Add the marinade,
stir one minute; add the peanut sauce, stir one more minute; then add the
cornstarch and cook until it thickens.

To serve, place a mound of jasmine rice on each plate, pile the stir-fry on
one side of it, arrange two tempeh wedges around the other side, and
garnish the tempeh with the garlic chunks from the roasting dish; pour any
remaining sauce from the dish over the tempeh.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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MEDITERRANEAN KITCHEN LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Lentils
3 qt Water
1 1/2 lg Onions, coarsely chopped
1/2 c Vegetable oil, divided
1/2 c Olive oil
1 Green bell pepper, seeded,
-membranes removed, coarsely
-chopped
1 t Salt or to taste
1/4 ts Coarsely ground black pepper
1 t Ground allspice
1 t Cumin
3/4 ts Ground cinnamon
6 Cloves garlic, peeled and
-coarsely chopped
1 c Chopped fresh cilantro
1/2 c Lemon juice

1. Bring lentils and water to a boil. Reduce heat
and simmer, covered, while preparing the vegetables.

2. Meanwhile, in small frying pan cook onions in 1/4
cup vegetable oil and the olive oil over medium heat.

3. When onions start to brown, about 10 minutes, add
green pepper and cook together for about 2 minutes.

4. Add onion-pepper combination and oil in which
they were cooked to lentils. cook lentils about 40
minutes. Season with salt; pepper, allspice, cumin
and cinnamon. continue to cook, covered, stirring
frequently, about 20 minutes.

5. Blend garlic with 1/4 cup vegetable oil in a
blender or with mortar and pestle until pureed and
well blended.

6. When lentils are tender, add cilantro. Turn off
heat. Then add garlic-oil puree. Stir well.

7. After a minute, add lemon juice. Taste and
correct seasonings if necessary. Serve immediately.

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BAKED EGGS FLORENTINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-cal Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 3/4 oz Can condensed Crm of Celery
1/2 c Chopped Water Chestnuts
2 ts Grated Parmesan Cheese
20 oz Pkg frz chopped Spinach *
1/2 c Shredded carrot
1/4 c Plain lo-fat yogurt
1/8 ts Pepper
4 x Eggs

* thawed, and well drained

In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
Parmesan cheese, and 1/8 t pepper. Stir in spinach.
Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
indentation in the center of the spinach mixture. (or, spread the spinach
mixture in a 10x6x2″ baking dish. Make 4 indentations in the mixture.)
Break 1 egg into each indentation.
Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set
and yolks are beginning to set. Sprinkle with additional pepper, if
desired. *********************************************************** Per
serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg
cholesterol, 798 mg sodium, 853 mg potassium.

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Szechwan Peanut Noodles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Nuts
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Peanut butter
4 tablespoons Sesame oil
3 tablespoons Soy sauce
2 tablespoons Rice vinegar
1 teaspoon Cayenne
1/2 teaspoon Habanero powder
Chicken broth
12 ounces Chinese egg noodles (fat — round ones preferred
1 cup Blanched carrot — cut
matchsticks
3 Scallions — slivered
1 cup Snow pea pods, raw — cut
matchsticks
1 cup Raw bean sprouts
1/2 cup Roasted unsalted peanuts — ground

Over low heat, melt the peanut butter with the oil, soy sauce, and vinegar.
Stir in pepper powders. Thin to proper consistency with broth. Let cool. Taste
for seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done. Drain and put onto a
serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a neat design over the
noodles and sauce. Strew with peanuts. Serve cool or cold.

From: Michael Loo

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