Title: Fresh-Roasted Raw Peanuts
Categories: Snacks
Servings: 8

Peanuts
Salt

1. Roast single layer of raw shelled peanuts on flat pan or cookie sheet in
preheated 350’F. oven for 15-20 minutes, stirring occasionally. Salt to
taste.
2. For roasting raw, unshelled peanuts, increase roasting time to 30-35
minutes.

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Title: JUS SENATUS
Categories: Soups
Yield: 6 servings

—————————-ROMULAN LENTIL SOUP—————————-
1 c Lentils
1 c Water
1/4 lb Bacon; cut into small pieces
2 c Onion, chopped
1 Clove of garlic
2 c Carrots, shredded
1 c Celery, shredded
20 oz Water
20 oz Beef broth
Salt and pepper

Put the lentils in the saucepan and add 1 cup of water. Bring to a boil,
then simmer for about 5 minutes. Remove from the heat and let stand while
you prepare the vegetables.
Fry the bacon in a pot until it is browned. then add the onion and garlic
and fry until the onions are golden. Add the broth, water, lentils. and
the rest of the vegetables. Taste for seasoning and add salt and pepper if
necessary. Simmer for about 30 minutes, or until the lentils are tender.

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TANGY LENTIL SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Dkuhnen msn
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c (250ml) dry lentils
3 Bay leaves
4 cl Garlic, peeled and crushed
1/4 ts (1ml) dried oregano
6 tb (90ml) olive oil
6 tb (90ml) vinegar
2 Garlic cloves, minced
1/2 ts (2ml) ground cumin
Salt and Pepper
1 Small red onion
1 Red pepper, seeded, diced
3 tb (45ml) chopped fresh parsley
6 oz (175g) feta cheese, crumbled
18 Kalamata olives

Pick over lentils, wash and place in a large saucepan
with bay leaves, crushed garlic and oregano. Cover
with water by 2 inches, bring to boil then simmer
uncovered 30 minutes until tender. Drain, cool and
remove garlic and bay leaves. To make vinaigrette,
whisk together olive oil, vinegar, minced garlic,
cumin, salt and pepper in small bowl. Toss with
lentils, onion and red pepper. Let sit 20 minutes.
Taste and season as needed with salt, pepper and
vinegar. Salad can be prepared to this point 6 hours
in advance. To serve, toss salad with parsley and
place on platter. Garnish with crumbled feta cheese
and olives. Source: The Toronto Star Newspaper, April
15th, 1996.

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GERMAN BLACK BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Ethnic
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
1 tb White sugar
12 c Bread flour
12 c Medium rye flour
2 c Whole wheat flour
1/2 c Unprocessed bran flakes
1 tb Caraway seeds
1 t Salt
1 t Instant coffee powder
1/4 ts Fennel seeds
1 c Water
2 tb Water
2 tb Molasses
2 tb Cider vinegar
1/2 oz Unsweetened chocolate

(I would cut back on that a bit) Cool the mixture to 105-115 degrees
and add to dry ingredients. I suspect the exact ingredients don’t
really matter all that much. As long as the flour-to-liquid
proportions are such as to make a dough of good consistency, the
result will probably be highly edible.

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Title: CRAN-APPLE TAMALE TURNOVERS
Categories: Mcdougall, Vegetarian
Yield: 18 servings

2 c Cranberries
1 c Raisins
4 md Granny Smith Apples
1 c Apple Juice
1/4 c Water
2 tb Arrowroot powder

Finely Chop apples In a large saucepan combine all
filling ingredients except water and arrowroot. Bring
to boil, cover, reduce heat to low and simmer until
tender, about 30 minutes. If filling is too thin
remove cover and evaporate excess liquid by simmering
over low heat.
Dissolve arrowroot in water and add to cranberry
mixture. Stir until thick lkie stewed fruit.
Fill and cook tamales, according to “Tamales: Basic
Procedure” ** Hint: experiment using different types
of Fruit filling. *** Vegetarian Gourmet – Summer
1993, Don Matesz ***

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Title: COYGIMWCH DELL PATAGONIA (PRAWN PATAGONIA) W
Categories: Main dish, Seafood
Yield: 8 servings

1 Small cauliflower
1 pt Thick Bechamel sauce
1 Teacup double cream
1/2 lb Peeled prawns
1/4 lb Caerphilly cheese
1 ts Garlic salt
1 tb Tomato ketchup
1 ts Celery salt
1 ts Ground bay leaf
1 ts Turmeric
1 ts Mustard powder

Cook small cauflower untill the florettes are soft,
but still firm. Break the florettes and put a
desertspoonful into individual hors a’ceuvres dishes
or an oven proof dish. Keep hot. Make a pint of
Bechamel sauce using Welsh butter to Panada
consistency. Add to sauce the cream, tomato ketchup,
garlic salt, celery salt, ground bay leaf, tumeric,
mustard powder and a little freshly ground pepper.
Beat the sauce well, add the peeled prawns and
caerphilly cheese (crumbled) and heat gently. Do not
boil. Pour the mixture over the cauliflower and grill
until golden brown. pipe creamed potatoes around the
individual portions. Mrs. M Neal, Plas Fron Deg,
Church Walks, Llanduduno.

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CUCUMBER SOUP WITH LEMONGRASS AND SPINACH

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted butter
2 Ribs celery, strings removed
– with a vegetable peeler,
– chopped
1 sm Onion, minced
2 Stalks fresh lemongrass,
– tender inside only, minced
2 md Cucumbers, peeled, seeded,
– chopped
2 c Chicken stock or broth
1 1/2 c Spinach leaves
1/4 c Fresh cilantro leaves
3 tb Whipping cream, if desired
Salt, pepper to taste

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5
cups. 1. Melt butter in a large saucepan. Add celery, onion and
lemongrass. Cook gently until onion is tender, 15 minutes. Add
cucumbers and stock. Heat to a boil; reduce heat, cover and simmer
until cucumber is tender, 10 minutes. 2. Strain solids from liquid,
reserving both. Puree solids with spinach and cilantro in a blender
or food processor. Add reserved liquid, cream, salt and pepper; mix
until smooth. Serve warm or chilled.

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Title: Cherry Balls
Categories: Cookies, Holiday
Yield: 1 servings

1/2 lb Coconut
1 sm Maraschino cherries
1/4 lb Blanched almonds
1 Egg white

Recipe by: Mom-Carol Floyd@arnprior.com
Put everything through a food grinder. Add unbeaten egg white and a little
cherry juice. Roll into small balls and roll in fruit sugar.

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Title: COFFEE LIQUEUR ZESTY SEAFOOD MARINADE/SAUCE
Categories: Sauces, Alcohol, Marinades
Yield: 6 servings

1.00 tb Coffee liqueur 0.25 c Lemon juice
0.25 c Onion, finely chopped 6.00 ds Hot pepper sauce
0.50 ts Honey 0.13 ts Ginger root, grated
0.25 c Lime juice 0.25 c Vegetable oil
1.00 ts Worcestershire sauce 0.50 ts Dill weed
0.25 ts White pepper

Shake all ingredients together well in covered jar. Let stand 1 hour or
longer to blend flavors. Shake well before using. Pour over fish and
marinate 30 minutes. Grill fish, basting often..

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Title: PACIFIC MUSHROOM CAPS
Categories: Appetizers, Seafood
Yield: 6 servings

24 ea Large mushroom caps, cleaned
1/3 c Butter/margarine, melted
6 oz Snow crab meat
1 tb Prepared horseradish
1/4 c Dry bread crumbs
1/4 c Grated parmesian cheese
2 tb Minced green onion
1 tb Minced parsley
3 tb Mayonaise

Oven:
Preheat oven to 375 deg F. Adjust rack to upper 1/3 of
oven Brush mushrooms with melted butter, place rounded
side down on an ungreased baking sheet.
Drain crab meat, discard liquid, set crab meat aside.
In a medium bowl, stir together mayonaise and
horseradish. Add bread crumbs, cheese, green onion and
parsley, stirring until well mixed. Add crab meat and
toss with a fork. Mound 1 level tablespoon of the
mixture into each mushroom.
Bake 5 minutes or until warm, then broil 4″ from the
heat source for about 1 minute or until golden brown.
Serve immediately. Microwave:
On a paper plate, lined with a paper towel, arrange
mushrooms in a circle. Cover with waxed paper. Cook at
100% power (700w) for 2-3 minutes or until hot. Rotate
plate once. Try 12 at a time.

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