Smoked Sausage and Lentil Gumbo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound smoked sausage
1/3 cup oil
1/3 cup flour
4 stalks celery — chopped fine
3 cloves garlic — minced
2 onions — diced
2 large carrots — chopped fine
2 quarts chicken broth
1 3/4 cups dried lentils
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

1. In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until
brown. Spoon from pan; reserve. Add oil to drippings in pan to make 1/3 cup
fat. Add flour; stir until mixture is red brown, about 10 minutes.

2. Add celery, garlic, onion, and carrots; cook, stirring, until vegetables
begin to soften, about 3 minutes. Add reserved sausage, chicken broth,
lentils, Worcestershire sauce, pepper, and cayenne. Bring to boiling over
high heat; reduce to simmer, cover and cook until lentils are soft when
pressed, about 40 minutes.

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Title: Cheddar Apple Dandy
Categories: Cheese Desserts Fruits
Servings: 6

6 c Apples; *
1/4 c Sugar
2 tb Unbleached Flour
1 1/2 c Cheddar; Sharp, Shredded
3/4 c Unbleached Flour
1/4 c Sugar
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/2 c Butter

* Use tart cooking apples such as Macs or Granny Smith;s. Core, pare,
and thinly slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1
cup of cheese. Place in a greased 8-inch square baking pan. Combine the
flour, sugar, cinnamon, and salt. Cut in the butter until the mixture
resembles coarse crumbs then sprinkle over the apple mixture. Bake in the
preheated oven for 30 to 35 minutes. Remove from the oven and top with
the remaining cheese. Return to the oven until the cheese melts. Serve
warm with hard sauce or ice cream.

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Date: Sun, 12 Feb 95 17:45:41 PST
From: artemis@netcom.com (Michelle Dick)

The book is _Fat Free, Flavor Full: Dr. Gabe Mirkin’s Guide to Losing
Weight Living Longer_ by Gabe Mirkin and Diana Rich. (1995, ISBN:
0-316-57440-6).

SPICY CHICK PEAS AND SPINACH

1 large onion, chopped
4 cloves garlic, minced
6 carrots, sliced thin
1 cup bouillon
1/2 teaspoon harissa
1 lb chick peas, cooked or 3 cans, drained
1/4 cup fresh cilantro, chopped
1 lb fresh spinach, rinsed and torn in pieces
Cooked brown rice or couscous

Bring the onion, garlic, carrots, bouillon and harissa to a boil in a
large pot and simmer until the vegetables are softened, about 20
minutes. Add the chick peas, cilantro and spinach and simmer until
the spinach is wilted. Serve over brown rice or couscous. Each diner
can stir in a little more harissa to suit his or her own taste.

4 to 6 servings.

Title: MARGO KNUDSON’S CHILI
Categories: Chili, Wp
Servings: 6

2 Medium onions, chopped
6 Cloves garlic, approximately
2 tb Kidney suet or lard
(caudal fat???)
2 oz Gebhardt’s Chili Powder
1/2 oz Regular dark chili powder
3 lb Prime beef, cubed or
Coarsely ground
White pepper to taste
1 c Beef broth
3 oz Bulk pork sausage
1 Medium green chili pepper,
Minced
1/2 ts Hot New Mexico chili powder
1/2 oz Cumin
1/2 ts Coriander (optional)
6 oz Tomato sauce
1/2 c Oregano tea (1 T. oregano
Steeped in hot water 30 min.
1/2 oz Salt
1/4 ts Cayenne pepper (if needed)
Dash Tabasco Sauce

Winner, 1987 World Championship

Saute onions and minced garlic in suet about 3 minutes. Add
Gebhardt’s and regular chili powder. Mix well.

Brown beef in another pan, a pound at a time, adding white pepper
while browning. Add meat to onions and spices, using a little broth
to keep from sticking.

Saute sausage and green chili pepper together 2 minutes. Add to the
pot along with meat and onions. Cook 15 minutes.

Add New Mexico chili powder, cumin, coriander, tomato sauce and
remaining broth. Mix well and cook for 30 minutes.

Add oregano tea (strained). Cover and cook over low heat about 2
hours or until meat is tender, stirring occasionally.

During the last 20 or 30 minutes add salt, cayenne pepper and
Tabasco, if needed.

MMMMM

PIATTI OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Extra virgin olive oil
Healthy dollop of fresh
1 oz Balsamic vinegar
Garlic — chopped
1 pn Salt Pepper
Fresh parsley — chopped
1 pn Red chili flakes

“Important: Piatti oil is not an exact science,
variations to taste are subject to whim.” Comments:
The following recipe is from a wel know restaurant in
the California Wine Country, PIATTI’S of Sonoma. Mix
ingredients and blend. It is served with Italian food,
and is for dipping into with good crusty bread.
Sharron Solomon

Recipe By :

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1 pound carrots, scraped and diced
1 med.-sized onion, chopped
1 14 1/2 oz. can vegetable broth
1 c. fatfree ricotta cheese
Fresh dill sprigs (optional) or a sprinkling of dried dillweed
1. In 4-quart saucepan, combine carrots, onion, and broth. Cover and heat to
boiling over high heat. Reduce heat to low and simmer until carrots are tender,
about 15 minutes.
2. Remove saucepan from heat, uncover and cool carrot mixture 10 minutes. If
desired, set aside about 8 carrot slices for garnish.
3. Pour carrot mixture into electric blender or food processor fitted with
chopping blade. Cover and blend on low or pulse on processor until finely
chopped. Increase speed to medium and blend or process until smooth.
4. Stop the machine and add cheese to carrot mixture. Cover and blend or
process on medium to high speed till smooth. Pour into bowls and garnish with
carrot slices and dill, if desired.
107 calories per cup.

I’ve had some messy experiences with large amounts of hot liquid in blenders
and food processors, so I used a slotted spoon to lift the carrots and onions
out of the broth, and added just enough broth to facilitate pureeing in the
machine. Then I poured the carrot-ricotta puree back into the broth and stirred
it in. That worked very well.
The recipe also says that this can be served cold, but I haven’t tried that
yet.

FRIED EGGPLANT SQUASH WITH TARATOUR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, peeled, halved
— lengthwise cut into 1/4
— inch slices
3 md Yellow squash, prepared same
— as above
Salt
Vegetable oil for frying
Taratour, see recipe
Pitas cut into wedges

Lightly salt both sides of eggplant squash slices. Layer them on paper
towels cover with another layer of paper towels. Set aside for an hour
to
drain.
Pour oil to a depth of 1/4″ in a heavy skillet heat till hot but not
smoking. Working in batches, add egplant squash fry over medium heat
till golden brown. Remove drain on paper towels. Add more oil if
necessary.
Arrange eggplant squash on on a serving platter lace with taratour.
Surround with pita wedges.

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Biscuits – Quick Feathery Southern

Recipe By : Richmond Times-Dispatch
Serving Size : 12 Preparation Time :0:00
Categories : Breads To/From Daily Bread
To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups self-rising flour
1/4 cup shortening (or margarine)
1/2 cup milk — or buttermilk, (up to 3/4)

Preheat oven to 500F.

Place flour in a medium bowl. Add shortening and using pastry blender or two
knives, cut in until consistency of coarse crumbs. With a fork, blend in
just enough milk until dough leaves sides of bowl.

Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll
dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking
sheet (place biscuits 1-inch apart for crusty sides or almost touching for
soft sides) until golden, 8 to 10 minutes.

Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto
greased baking sheet or fill greased muffin cups two-thirds full.

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Frozen yogurt substitute

My husband, who is vegan, makes his own “ice cream” with the following recipe:

2 cups vanilla or carob soy milk of your choice
1/2 c. date sugar
Heaping tablespoon of Wax Orchards peanut-butter fudge sauce (very little
fat: see note below)

Mix ingredients thoroughly in blender. Pour into ice cream maker and freeze
according to manufacturer’s directions.

Note on Wax Orchards fudge sauce: this stuff is a miracle. It is very
little fat for the peanut butter fudge and virtually NO fat for the fudge.
It is sweetened with fruit juices. You can find it in some health food
stores and/or “gourmet” stores, or mail order it from Wax Orchards —
(800) 634-6132. They make all kinds of other fruit-juice sweetened
sauces as well.

This recipe will basically be as low-fat as the soy milk that you choose
to use. Obviously, if you use a slightly higher-fat soy milk, a creamier
product will result. But, my husband has used WestSoy Lite (2 g of fat
per cup, I believe) with good results.

Tender Flaky Biscuits

Recipe By : Woman’s Day 10-8-96
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plus 2 tbsp cake flour
2 tsp baking powder
1/4 tsp EACH baking soda and salt
1/2 stick cold margarine (not spread) — cut in small cubes
3/4 c buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are no
larger than small peas. Stir in buttermilk with a fork until mixture clumps
together. Press dough into a ball.

On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both short
ends so they meet in center. Fold dough in half (as if you were closing a
book), forming a packet 4 layers thick. Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack
to cool.

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