Title: OKRA WITH ONIONS
Categories: Vegetables, Vegetarian, Indian
Yield: 1 servings

4 md Onions, coarsely chopped
5 Garlic cloves, coarsely ch.
1 Piece of ginger, 2″ long
6 tb Ghee
1 ts Whole cumin seeds
2 ts Whole fennel seeds
1 ts Ground turmeric
1 ts Ground coriander
3 tb Tomato sauce
1 lb Fresh young okra
1 ts Salt
2 ts Garam masala
2 tb Lemon juice

Put onion, garlic, ginger 1/4 cup water into blender blend till
smooth.

Heat oil in skillet over medium heat. Add cumin fennel. After 20
seconds or so, add the paste from the blender the turmeric.

Cook for 20 minutes, stirring frequently. Add the coriander fry
stirring
for a minute. Add tomato sauce cook stirring for 1 minute. Turn off
heat.

Wash okra wipe with paper towel. Slice a few pods at a time into 1/4″
rounds.

Turn the heat to medium again under the skillet. Add the okra, salt, garam
masala, lemon juice 6 tb hot water. When the onion paste is bubbling,
cover, reduce heat to very low cook for 35 minutes. Stir every ten
minutes or so.

Madhur Jaffrey, “An Invitation to Indian Cooking”

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Title: CHOCOLATE CARAMELS
Categories: Candies
Yield: 6 servings

2 c Sugar
1 c Brown sugar
1/2 c Butter or butter substitute
2 c Chopped nuts
1 c Corn sirup
3 Squares unsweetened
-chocolate
1 c Cream
1/8 ts Salt
1 tb Vanilla

Cut chocolate in small pieces. Add sugar, butter, salt, sirup, and
cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring
constantly, to firm ball stage (248 F). Remove from fire. Add
flavoring and stir until well blended. Pour quickly over nuts which
have been placed in well-buttered pan. When cool cut in squares. The
Household Searchlight

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VARICOSE VEINS ON A LEAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 1/2 oz French-style green beans —
1 Iceberg lettuce
Red food coloring
6 tb Almonds — sliced

Recipe by: Creepy Cuisine, Lucy Munroe
Heat the beans in their liquid according to the
directions on the can. Wash and dry the lettuce and
arrange the leaves on a serving platter. Pour the
beans and liquid into a glass bowl. Add red food
coloring, drop by drop, until the liquid turns the
color of blood. Place the bowl in the refrigerator for
15 minutes. Using a slotted spoon, remove the veins
and place them in a veinlike pattern on top of the
leaves. Sprinkle almonds over the beans for and added
bony crunch and flavor.
Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Thyme-Scented Pork Marsala

Recipe By : Weight Watchers – May/June 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 lb pork tenderloins
1/3 c all-purpose flour
1/4 tsp salt
2 tbsp stick margarine — divided
1 1/4 c dry marsala
2 tsp chopped fresh thyme
1 tsp beef-flavored bouillon granules
thyme sprigs — optional

Trim fat from pork; cut each tenderoin crosswise into 1/2-inch slices.
Combine flour and salt in a zip-top plastic bag; add pork. Seal bag,
and shake well to coat; set aside.

Melt 1 tbsp margarine in a nonstick skillet over medium-high heat. Add
half of pork; cook 1 1/2 minutes on each side or until browned. Remove
pork from skillet; set aside and keep warm. Repeat procedure with
remaining margarind and pork.

Add wine to skillet, scraping skillet to loosen browned bits. Add thyme
and bouillon granules. Bring to a boil over medium-high heat; cook 1
minute. Return pork to skillet; cover. Reduce heat, simmer 2 minutes
or until pork is done and sauce is thick.

– – – – – – – – – – – – – – – – – –

Title: NEW ENGLAND CLAM CHOWDER***FGGT98B
Categories: Soups, Mw, American
Yield: 6 servings

3 Slices raw bacon
8 oz Minced clam
Canned undraind
1 1/2 c Peeled potatoes
Cubed
1/3 c Chopped onion
2 tb Flour
1 1/2 c Milk
1 c Light cream
Or undiluted milk
1 ts Salt
1/2 ts Pepper
1/4 ts Fresh chives
Chopped
3 tb Sherry

1. Place bacon in a deep 2-qut. heat-resistant,
non-metallic casserole. 2. Cook at FULL POWER, covered
with a paper towel, 4 minutes, or until bacon is
crisp. 3. Remove cooked bacon with a slotted spoon.
Crumble bacon and set aside. Reserve drippings in
casserole. 4. Drain liquid from clams and add to bacon
drippings. Set clams aside. 5. Add potatoes and onions
to casserole. 6. Cook at FULL POWER covered in
microwave oven 8 minutes or until vegetables are
tender; stir occasionally. 7. Blend flour into
vegetable mixture. 8. Gradually stir in milk until
smooth. 9. Cook at FULL POWER, uncovered, in
microwave oven 4 minutes or until thickened and
smooth. 10. Stir in cream, salt, pepper and reserved
clams and sherry. 11. Cook at FULL POWER, uncovered,
in microwave oven 4 minutes. Garnish with crumbled
bacon and chives. Source: Micro Cookbook

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Title: TARAMOSALATA
Categories: Foreign, Appetizers
Yield: 8 servings

3 sl French or Italian bread;-OR-
2 md -Potatoes, boiled peeled
5 oz Tarama (fish roe)
1 c Olive oil
1 Lemon’s juice (or more)
2 tb Vinegar
1 tb Water (more if necessary)
1/2 Onion, (optional); grated

Soak the tarama in warm water a few minutes, then rinse and drain. If
using bread slices, discard crusts, soak bread in water, then squeeze
dry. Using an electric blender or electric mixer (or old-fashioned
mortar and pestle), thoroughly blend the bread or potatoes and the
tarama. Add the olive oil as slowly as possible, blending at medium
speed, plus a little water if the mixture forms peaks. Add the grated
onion, if desired, then whip at high speed for a few minutes.

Note: The flavor may be mitigated to suit taste by adding more bread
or potato; a too-salty taste may be adjusted by dropping in a few
tablespoons of sour cream while blending. Leftover taramasalata can
be stored in a covered jar in the refrigerator for 7 to 10 days.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, NY. via Karen Mintzias

MMMMM

1 med. size eggplant (12 oz. – 375 gm.)
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic
2 teaspoons salt or to taste
1 tablespoon olive oil
1/4 cup finely chopped parsley (optional)

Grill eggplant over charcoal fire or place over center shelf in
hot oven (375-400 degrees) on a baking dish. Bake until soft,
after 1/2 hour check if it is soft by poking with a fork. You can
also cook in the microwave for 10 to 15 minutes. Wait till it cools,
then peel off the stem, or chop ends off and remove skin by sliding
off.

Chop up entire eggplant, and puree in blender or mash with fork until
creamy. Mix rest of ingredients in and continue pureeing or mashing.
Adjust lemon juice and salt to taste. Garnish with parsley if desired
however remember that too much consumption of parsley may be
carcinogenic :-(.

There are several techniques that you could use to get your non-stick pan
back in shape providing that there is no damage and the pan was in good
condition when you purchased it.

Use Fat so you don’t have to use Fat. :-)) Meaning that you probably
should re-season the pan. At this point you should first wash it in the sink
with a good detergent and a plastic mesh (Dobbie style) sponge. Of course,
don’t use Brillo or SOS pads that could scrape the surface. Rinse well and
dry. Set on stove pour vegetable oil (if you can find any at your house)
into the pan and bring the temperature up to 350 degrees (this should be
lower than the smoking point of the oil). TURN OFF HEAT and let pan and
oil stand over night. Pour off oil and DON’T WASH. Just wipe with a paper
towel till dry and put it away. It is now seasoned.

2nd technique for seasoning would be to wipe the pan with an oil drenched
paper towel and place on hot stove, WATCHING carefully as the temperature
mounts. Just before it begins to smoke, take it away from the heat and let
it stand un-disturbed overnight. Then wipe dry and put away.

A truly good non-stick pan really doesn’t have to be washed at all after
you remove the cooked food. Just wipe the pan with a paper towel. If there
is some residue just pour some SALT into the pan and use a paper towel to
use the salt as an abrasive to remove the material. Then just put the
pan away — no washing needed.

Title: Apple Cheese Omelette
Categories: Pickell
Yield: 1 Serving

1 t Butter
1/2 Apple,peeled,cored,
And thinly sliced.
2 t Sugar, divided
2 Eggs
1 t Water
2 T Shredded Cheddar
Or Swiss cheese.
Cinnamon Sugar or Granulated
Sugar (optional)

In an 8-inch nonstick skillet with sloping sides, melt butter over
medium heat. Add apple slices in one layer. Cook for 2 minutes.
Sprinle with 1 tsp sugar and cinnamon to taste. Cook until tender, 3
to 5 minutes longer.

In a small bowl, combine eggs, 1 tsp sugar and water. Beat with a fork
until eggs are just blended. Pour over apples in skillet.

Stir with spatula to allow egg mixture to cover bottom of pan. Use
spatula to gently push cooked portions to the centre, tilting the
skillet to allow the uncooked egg to flow into empty spaces. When egg
is almost set on surface, sprinkle cheese over half of omelette. Slip
spatula under unfilled side, fold over filling and slide onto serving
plate. Sprinkle with cinnamon sugar and serve immediately.

TIP: Recipe may be doubled to make two servings. If more that two
servings are required, keep the first omelette warm and repeat the
recipe.

Complete this meal with a green salad, whole wheat rolls and chocolate
instant pudding prepared with milk.

MMMMM

Title: Angel Hair Tomato Basil Toss
Categories: Pasta
Yield: 1 batch

1/2 c olive oil
2 garlic cloves; minced
1/4 c sliced green onions
3 lg tomatoes; peeled and diced
2 tb chopped fresh basil
1 ts salt
1/4 ts coarse ground black pepper
1/2 lb angel hair pasta; uncooked
1 grated parmesan cheese

———————————VARIATIONS———————————
6 sl cooked, crumbled bacon or
1 c chopped cooked ham or
1 c chopped cooked chicken or
1 c chopped cooked turkey

In large skillet, heat oil. Add garlic and green onions, stir-fry
for one minute. Stir in tomatoes, basil, salt and pepper; cook 2
minutes, stirring frequently.

Prepare pasta according to package directions; drain. Toss tomato
mixture with hot pasta, adding any cooked meats at this time. Serve
immediately. Sprinkle with Parmesan cheese. Refrigerate leftovers.

Yield: 4 to 6 servings.

Recipe on back of 1 lb. box, Creamette brand angel hair pasta.
Creamette/Borden, Inc./428 N. First St./Minneapolis, MN 55401.
Electronic format by Cathy Harned.

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