MUSMEHLMUS (WHOLE WHEAT MUSH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 l Milk (1 1/2 qt)
200 g Musmehl flour (7 oz) (a
-coarsely ground wheat
-flour,
In olden times, spelt flour,
-from which only
Part of the bran has been
-removed)
2 sl Rye bread, cubed
50 g Butter (3 1/2 Tbsp)

From grandmother’s more thrifty times; rarely encountered today.

Bring the milk to a boil. Stirring constantly, add the Musmehl flour. Keep
at a low boil for 10 to 15 minutes, stirring constantly. When ready to
serve, with a spoon carefully pour the melted butter over the mush (which
should already have formed a skin), and put the ryebread cubes on top. The
mush tastes best when eaten from a copper skillet, and must have a
‘Schuepet’ [browned crust on the bottom].

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

– – – – – – – – – – – – – – – – – –

Title: FISH STOCK
Categories: Soups, Oriental
Yield: 1 servings

9 lb Fish bones
-from any firm-fleshed
– whitefish, such as:
-Sea bass, Rockfish, Halibut
4 qt Water
8 oz Yellow onions;
– coarsely chopped
1 lb Carrots; coarsely chopped
4 oz Shallots; coarsely chopped
1 c Coarsely chopped leeks *
* white part only
1/4 c Parsley; loosely packed
4 Sprigs fresh thyme; -=OR=-
1/2 tb -dried thyme
2 Whole bay leaves
-(preferably imported)
4 Garlic cloves
– lightly crushed
– and left unpeeled
1 tb Whole black peppercorns
Salt to taste

RINSE THE FISH BONES well under cold running water. Place the bones in a
large stockpot, cover with water and bring the mixture to a simmer. Cook
for 10 minutes, skimming frequently. Add the rest of the ingredients and
simmer for 1 hour. Remove the fish bones and vegetables with a slotted
spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool
and skim the surface. Divide in small containers and freeze for future use.
Makes 4 Quarts

—–

Fabulous Chick-Pea Soup

Recipe By : Fear of Frying 1996
Serving Size : 6 Preparation Time :0:40
Categories : Fear Of Frying Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 teaspoons olive oil
vegetable cooking spray
1 medium onion — chopped
2 garlic cloves — mincd
3 large carrots — scrubbed and sliced
1 small sweet potato — sliced
16 ounces cooked chickpeas (1-3/4 cups) — rinsed and drained
4 cups lowfat chicken broth
2 tablespoons lemon juice — or less to taste
salt and pepper

Heat the olive oil and a generous spray of the cooking spray in a large pot
for 4 5 seconds. Stir in the onions and garlic, and saute for 3 minutes
over medium-low heat, stirring frequently. (You may have to add 1 to 2
teaspoons of water to prevent the onions from burning.) Stir in the
carrots, sweet potato, chick-peas, and chicken broth.
Cover and simmer for 30 to 35 minutes, or until the carrots are tender.

Remove from heat and puree. Return to the pot, then stir in the lemon
juice, and salt and pepper to taste. Reheat just to the boiling point, and
serve immediately. Serve with a green salad and some crusty breads. Freezes
well.

* Prep time: 10 mins. Cook time: 40 minutes (mostly unattended). Yield: 6
cups. *Per cup: 148 cals; 3.5 g fat (2.2%). Exchange values: 1 vegetable;
1-1/2 bread; 1/2 fat. *Fear of Frying: A Sensible Approach to Quick
Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by Virginia N.
White (Chronimed Publishing).

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 2807 0 0 0

Title: NEW ENGLAND APPLE PIE
Categories: Desserts, Pies, Fruits/nuts
Yield: 8 servings

———————-FLAKY PIE DOUGH———————-
1 1/4 c Bleached flour
1/4 ts Salt
1/8 ts Baking powder
1/2 c Cold unsalted butter
2 tb Cold water (2 to 3 Tbsp)

———————–CRUMB TOPPING———————–
1/3 c Light brown sugar, packed
1 c Bleached flour
6 tb Unsalted butter, melted

————————–FILLING————————–
2 1/2 lb Firm tart apples
– (Granny Smith, Pippin,
– Golden Delicious, Rhode
– Island, Northern Spy,
– as available)
2 tb Flour
1/3 c Granulated sugar, light
– brown sugar or combinatio
1 ts Ground cinnamon
1 ts Finely grated lemon zest
– (yellow peel only)
3 tb Cold unsalted butter

FLAKY PIE DOUGH: Combine flour, salt and baking powder
in work bowl of food processor and pulse 2 to 3 times
to mix. Cut butter into 8 pieces and add to bowl.
Pulse rapidly about 15 times, until mixture resembles
coarse cornmeal and no large pieces of butter remain
visable. Add 2 tablespoons water and pulse 4 or 5
times to mix checking to see if most, but not all, of
dough forms a ball. If dough remains dry, add
remaining 1 tablespoon water, sprinkling it on dough
and pulsing again 4 or 5 times. Remove dough from
processor and quickly form into ball with floured
hands. Place dough on piece of lightly floured plastic
wrap. Lightly flour top of dough and cover top with
plastic wrap. Press with palm of hand to form dough
into a 6-inch diameter disk. Refrigerate dough while
preparing topping.
CRUMB TOPPING: Combine brown sugar and flour in mixing
bowl. Add butter and stir in evenly. Set mixture
aside 5 minutes. Then, using fingertips, break
mixture into 1/4- to 1/2-inch crumbs. Set aside.
DOUGH PREPARATION: Remove dough from refrigerator and
place on flat work surface. Roll dough, still between
sheets of plastic, to 12-inch disk. Peel off top
plastic and ease dough into 9-inch pie pan. Gently
press dough into pan and peel off top plastic. Trim
excess dough to within 1/2-inch of pan edge, turning
excess dough under around edges; flute edges. Chill
pie shell while preparing Filling. FILLING: Peel,
halve and core apples; cut into 1/2-inch pieces.
Place apples in bowl with sugar, flour, cinnamon and
lemon zest, tossing well to combine. Place filling in
dough-lined pan, mounding it slightly in center. Dot
filling with butter and cover with reserved Crumb
Topping. Bake pie on bottom rack 15 minutes at 400
degrees. Lower temperature to 350 degrees and move
pie to middle rack. Bake 20 to 30 minutes longer,
until crust edges are deep golden brown and juices
just begin to bubble up. Cool pie on rack and serve
warm or at room temperature. Makes 8 servings.

—–

LEMONY SUMMER SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Summer squash
1 tb Walnut oil
1 cl Garlic — minced
1 t Dried rosemary — crumbled
2 tb Fresh lemon juice

Slice squash in 1/4″ rounds. Heat oil in a non-stick skillet and cook
garlic 1 minute. Add squash and cook, stirring gently, until tender,
about 4 minutes. Stir in remaining ingredients and heat through.

Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg;
PRO: 1mg; SOD: 3mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks

– – – – – – – – – – – – – – – – – –

CASHEW MUSHROOM LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 ea Small onion, chopped
2 ea Garlic cloves, crushed
8 oz Cashew nuts
4 oz Fresh breadcrumbs
3 md Parsnips, cooked mashed
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 t Nutritional yeast (optional)
1/4 pt Hot water
1 ea Salt freshly ground pepper
1 oz Butter
8 oz Mushrooms, chopped

Pre-heat the oven to gas mark 4 or 350F (180C).
Heat the oil fry the onion garlic till soft.
Grind the cashew nuts, then mix with the breadcrumbs.
Mix in the mashed parsnips herbs. Add the onion,
being sure to scrape all the juices into the mixture.
Dissolve the yeast in the water mix into the
vegetable nut mixture. Season well.
Melt the butter in a skillet saute the chopped
mushrooms until soft. Grease a 2 pound loaf tin then
press in half the nut mixture, cover with a layer of
mushrooms top with the rest of the nut mixture.
Press in well. Cover with foil bake for 1 hour.
When cooked, remove the pan let stand for 10 minutes
before turning onto a plate. Serve hot or cold. Slice
to serve. Serve with vegetables or a crisp green salad.

– – – – – – – – – – – – – – – – – –

1 1/2 lb. ground beef
1 lg. onion
1 can stewed tomatoes
1 can tomato sauce
2-3 tbsp. ketchup
Lots of salt pepper
Lots of powdered garlic
Lots of parsley
Lots of basil
Oodles of oregano
6-9 zucchini squash
2 (8 oz.) pkg. mozzarella cheese
Brown ground beef and onion in frying pan; drain fat. Add stewed
tomatoes, tomato sauce, ketchup and spices. Let this simmer while
you soak and scrub the zucchini. Slice off end knob and slice
lengthwise. Place layer of squash in large baking dish, then layer
of sauce, then slice mozzarella cheese (1/4 inch thick). Keep
repeating layers. Bake at 350 degrees for 45 minutes to 1 hour.
Pour off liquid before finishing baking.

Title: SOUPA PATSAS (TRIPE SOUP)
Categories: Soups, Greek
Yield: 6 servings

2 lb Honeycomb tripe
8 ea Lamb’s feet
6 cl Garlic (opt.) or to taste
Coarse salt
3 ea Eggs
2 ea Lemons, juice only
Pepper to taste
Vinegar (opt.)
Oil (opt.)

Clean, scrape, and wash the tripe and feet. Scald
in boiling water; cool. Cut the tripe into small
pieces, place in a large pot with the feet, cover with
plenty of water; bring to a boil, skimming off the
froth as it rises. Lower the heat. Add the garlic,
and cook at a slow boil for 1 to 2 hrs., adding a
little coarse salt just before the meat is tender.
Remove the pot from the heat; strain the broth and
reserve. Remove and discard the bones from the feet;
cut the meat into 3 or 4 pcs.; return to the broth.

Prepare the avgolemono as follows: Beat the eggs
very well. Slowly add the lemon juice to them,
beating all the while. Add a little hot broth from
the pot, stirring constatly, then pour the mixture
back into the soup. Add pepper just before serving.

NOTE: This soup, very light in color, can be
served not only hot but cold. For the latter, let it
jell, then cut into squares or diamonds for serving.
When it is served hot, some people prefer it mixed
with oil and vinegar, instead in avgolemono.

—–

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Martin Jahr, Welserstr. 13-15, D-1000 Berlin 30

Source: Essen Trinken

TORTINO DI ZUCCHINE
===================

Ingredients:
————
1 bunch mooth parsley
4 small twigs Majoran
800 g zucchini
10 tblsp olive oil
6 eggs
5 tblsp creme fraiche
50 g Pecorino or Parmesan (cheese)
3 small garlic cloves
salt, black pepper
some flour

Instructions:
————-
Preheat oven to 220 deg C.

Mince herbs, wash zucchini and cut lengthwise in 1/2 inch (1 cm) slices.

Season zucchini with salt and pepper, dip in flour so that they are
completely covered. Heat 1 tbls oil in a pan and fry zucchini slices
3 min each side until they are golden brown. Put out of the pan and
drain.

Stir together eggs, creme fraiche and chees. Season with salt, pepper
and herbs.

Put 2 tblsp oil in oven proof pan. Put zucchini in pan and pour egg
mass over them. Peel garlic, cut in thin slices and spread over the egg
zucchini mass.

Bake 30 minutes at 220 deg C (hot air oven: 20 min at 200 deg C).

Serve in portions, drip the rest of the olive oil over it.

Translation by Micaela “Stayka” Pantke – any mistakes are therefore mine.

Title: LENTIL SOUP
Categories: Soups
Yield: 6 servings

1 Onion; sliced in rings
3 Celery stalk w/leaves;
-chopped
1/2 lb Carrot; peeled/chopped
2 T Oil
1 lb Lentils
6 c Chicken stock
1 Ham bone
3 Garlic clove
1 Bay leaf
1 Bouquet garni
1 lb Elgin sausage

Saute the onion and celery and carrots in olive oil. Wash lentils and
put in pot with chicken stock with ham bone, bouquet garni, chicken
stock, and bay leaf. Cook until lentils are mushy (less than one hour).
Remove the bay leaf, and puree the mixture. If puree is too thin, add
some water. Season to taste with salt and pepper. Cut up sausage and
add to the soup.

— Linda Graham

MMMMM

* Sam Waring
* sam.waring@382-91-12.ima.infomail.com
* waring@purch.ci.austin.tx.us

——- end of forwarded message ——-