Title: Green Lentil Rissoles
Categories: Main dish, Vegetarian
Yield: 6 servings

8 oz Green lentils
1 pt Hot water
2 oz Margarine
1 Onion, finely chopped
1 Carrot, chopped
1 Green bell pepper, diced
2 Garlic cloves, crushed
1/4 ts Cayenne
1/2 ts Coriander
1/2 ts Cumin
1/2 ts Curry powder
2 ts Tomato paste
Salt pepper
1 tb Parsley
2 oz Oats
2 oz Breadcrumbs
—Yogurt sauce
Oil for frying
1/2 pt Yogurt
2 tb Parsley
1 tb Chives
1 Garlic clove, crushed
1/4 ts Cumin
Lemon juice
Salt pepper to taste

Put lentils hot water into a pot. Bring to a boil, reduce heat
simmer, covered for 30 minutes.

Heat margarine in a skillet, add onion cook for 2 minutes. Add
carrot pepper cook for 10 minutes, stirring occasionally. Add
spices, paste, salt pepper. Mix together well.Then stir in lentils
let cool. Mix in parsley.

Divide the mixture into 12 equal portions shape into rounds. Coat
them in combined breadcrumbs oats (oats may have to be blended to
resemble fine breadcrumbs). Shallow fry in hot oil until golden
brown on both sides. Drain well.

For the yogurt sauce, combine all the ingredients chill till ready
to serve.

I find that I do not need to roll the rissoles in egg, though the
recipe calls for it.

“Entertaining with Cranks”

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MANHATTAN-STYLE CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Bacon — cut small pieces
2 ts Parsley — fresh flat leaf
ced — ¥
16 oz Clam juice — bottled
–
2 ts Butter
1/2 ts Black pepper — freshly groun
-parsley, fresh — chopped
ith onion, parsley, and — ¥
the 1/2 bay
pepper; cook for
clams, 1 eight-ounce
from tomatoes,
minutes
second eight-ounce
seasoning. Add butter;
crusty garlic
1 c Onion — minced
–
3 c Minced clams — 16 oz cans
28 oz Italian-style tomatoes
ce — ¥
8 c -water
-salt to taste
–
black pepper for about 5 minutes. Add
leaf, minced celery, and minced green
15 minutes. Add juice from minced
bottle of clam juice, reserved liquid
diced potatoes and water; simmer for 25
longer. Add the clams, tomatoes and
bottle of clam juice; correct
sprinkle top with parsley. Serve with
bread or oyster crackers.

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Soup-Soup-Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
cooked vegetables
1 cup chicken broth
lemon juice to taste
2 green onions
1/2 cup sour cream

Whirl all in blender. This is great on a hot day when iced.

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2 med. to lg. eggplant
1/2 lb. lean ground lamb
1/2 lb. lean ground round
1 can tomato sauce
1 can Italian style cut tomatoes
1 med. yellow onion, chopped
1 red, green or gold bell pepper,
diced
Salt and pepper to taste
Dash of cayenne pepper
1 tsp. fresh basil leaves, chopped
1 clove crushed garlic
2 tbsp. olive oil

Prepare the eggplant by peeling and slicing into 1/4 inch rounds.
Sprinkle the eggplant rounds generously with salt and let stand
until the eggplant sweats. Thoroughly wash off the salt, and then
squeeze the eggplant lightly and then dry. Brown off the ground
meat in the olive oil, and then add the rest of the ingredients.
Now layer the eggplant and the meat mixture alternately (eggplant
first) in a covered glass casserole. The last layer should be meat.
Bake in a 350 degree oven for 45 minutes to 1 hour. A variation to
this recipe would be to add a layer of Monterey Jack cheese
interspersed with the meat and eggplant.

Title: YUNNAN STEAMED POT CHICKEN #1
Categories: Chinese, Soups
Yield: 4 servings

4 lb Chicken, cut into pieces
1 ts Salt
6 sl Fresh ginger
2 Scallions, cut into 2-inch
– pieces
3 c Chicken stock
2 tb Rice wine or dry sherry

———————-DIPPING SAUCES———————-
Light soy sauce
Chili bean sauce
Chopped scallions

To make this soup, you can use a Yunnan ceramic steam
pot, a squat, rounded lidded vessel with an internal
spout that allows steam to circulate but not escape. A
heat-proof casserole works almost as well.

BLANCH THE CHICKEN for 3 minutes in a large pot of
boiling water. Remove the chicken and rinse thoroughly
in cold running water. Place the chicken pieces around
the Yunnan pot or on a rack set into a heat-proof
casserole. Sprinkle the chicken with the salt, and
scatter the ginger pieces and scallions over the top.
Pour in the chicken stock and rice wine or sherry.
Cover and gently steam on stove for 2 hours,
replenishing the hot water from time to time if
needed. Remove the ginger and scallion pieces. With a
spoon, skim off all the surface fat. Ladle the soup
into a tureen, and pass the chicken on a platter with
dipping sauces.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

—–

DRIED FRUIT NUT STUFFING.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ml 1 tsp sunflower oil.
1 Onion, peeled and chopped.
2 sm Cooking apples peeled and
Chopped
5 ml 1 tsp ground cinnamon.
50 g 2 oz dried, no soak prunes
Chopped
50 g 2 oz dried no soak apricots,
Chopped
50 g 2 oz dried no soak peaches
Chopped
50 g 2 oz raisins.
100 g 4 oz almonds
45 ml 3 tbsp water.

Heat the oil in a non-stick pan and fry the onions
until soft, about 5 to 8 minutes. Add the apples and
cook for 3 minutes. Cover and cook for a further 2
minutes. Add the rest of the ingredients and cook for
5 minutes.

Values for whole recipe.

1036 calories 4351 kj. 23 g protein. 112 g
carbohydrates of which 111 g sugars. 59 g fat of which
4,9 g saturates. Trace of sodium. 43,6 g dietary fibre.

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Dandelion Soup – A Kitchen Witch’s Cookbook

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsps. Butter
2 Tbsps. Flour
2 Cups Milk
2 Cups Dandelion Flowers
1/8 Tsp Celery Seed
1/8 Tsp Thyme
1 Bay Leaf

Melt butter in a medium saucepan over low heat. stir in the flour to make
a roux. Stir in the milk a little at a time until smooth. Mix in the
dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers
are tender, 15-20 minutes.

(The book notes that Oliver Wendall Homes likens the color of dandelion to
“sparks that have leapt from kindling sun’s fire.”)

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Title: Pistachio Pudding Dessert
Categories: Desserts Londontowne
Servings: 10

3 pk Ladyfingers 7 oz (2 bx) Pistachio Ins
Pudding
3 c Milk 1 pk Cool Whip (lg)
4 ea Heath candy bars

Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to
package directions using 3 cups of milk. Place half the ladyfingers in the
bottom of a 9″ X 13″ glass dish. Add half the pudding and half the Cool
Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate.

Mrs. James Hopkins

—————————————————————————–

Title: Lemon Squares
Categories: Cookies, Desserts
Yield: 24 servings

1 c Butter (2 sticks)
1/2 c Powdered sugar
4 tb Flour
6 tb REAL lemon juice
2 c Flour
4 Eggs
2 c Sugar

Cream 1 c. butter, 2c. flour and 1/2 c. powdered sugar together and
press into a 13"x9″ pan to form crust. Bake at 350* for 15-20
minutes. FILLING- Mix together all other ingredience to make filling.
Use real lemon juice. Pour over shell. Bake again at 350* for 20-25
minutes. Cool completely, sprinkle with powdered sugar. Cut into
small squares.

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Title: Spaghetti with peanut butter sauce
Categories: Pasta
Yield: 4 Servings

1/2 c Creamy peanut butter
1/3 c Hot water
1 tb Light soy sauce
1 Cl Garlic; crushed
1/3 c Heavy cream
1 ts Sesame oil
2 dr Tabasco sauce; optional
3/4 lb Spaghetti
=(garnish)=
Fresh coriander; (cilantro)

Recipe by: The Frugal Gourmet ‘Whole Family Cookbook’
Place the peanut butter in a small glass and add the hot water.
Stir with a fork until smooth. Add the remaining ingredients except
the pasta and coriander. Stir together until smooth and set aside.
Cook the pasta and drain well. Place the drained pasta in a bowl.
Stir the reserved peanut butter mixture together again and add to the
cooked pasta. Toss all together and garnish with coriander.
The Frugal Gourmet

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