Title: Vegetable Me’lange
Categories: Mcdougall, Vegetarian, Soups
Yield: 8 servings

1 md Red onion chopped
4 md Carrots sliced
1 Celery Stalk, sliced
1/2 c Corn
1/4 c Barley
5 cl Garlic, minced
2 tb Parsley, minced
5 c Water
3 ts Marjoram
1 c Peas
1/2 c Tomato paste
1 tb Soy sauce
1 c Spinach, Chopped/packed

Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups
of the water in a large sauce pan.

Place the remaining 2 cups of water, the tomatoes and marjoram in a
blender and process on low to medium speed until smooth.

Add to the sauce pan. Bring to a boil, then turn down heat, cover and
simmer for 1 1/4 hours.

Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10
min. more.

Note: If you are using very mature garden peas, add them 10-15 minutes
sooner.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: MAGERITSA (EASTER LAMB SOUP)
Categories: Greek, Soups/stews, Lamb
Yield: 8 servings

Karen Mintzias
Intestines, heart, lungs,
liver of 1 lamb.
1 lamb’s feet and tripe, opt
1 Lamb’s head (optional)
Salt
2 Lemons (juice only)
1 sm Bunch scallions; chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 tb Raw long-grain white rice
1/2 ts Aniseed (optional)
Freshly ground pepper
3 Whole eggs

Note: If using the lamb’s head, wash it, then soak it
in cold water for 3 hours. Drain. Cut the head in
half, using a sharp knife, and tie with a clean string.

If using the lamb’s feet and tripe, prepare as
follows: If tripe is not parially cooked, cut open
with a sharp knife and clean the inside thoroughly
under running water. Put in a pan with cold salted
water to cover and soak for 30 minutes, then drain and
wash with cold water. Cut into small pieces and put in
a large soup pot with the lamb’s feet. cover with cold
water, and simmer until tender, adding salt to taste
during the last minutes of cooking. Cube the tripe,
remove the meat of the feet from the bones, and add to
the mageritsa at the same time as the cut-up
intestines, adjusting the liquid by adding more water.

Clean the intestines thoroughly by turning them inside
out, using a long skewer or stick (this turning will
be quicker if the intestines are first cut into 2-foot
lengths), then wash under cold running water until
clean. Rub the intestines with salt and the juice of
1/2 lemon, rinse again in cold water and drain. Braid
the intestines or tie the ends together with clean
string. Put in a large soup pot with the lamb’s head,
if using, and cove with cold water. Bring to a boil,
then lower the heat, skim, and simmer for 30 minutes.
Remove the intestines, drain them, and cut into 1/4
inch pieces with the scissors and set aside to add to
the soup later. (Use the remaining portion of the head
for another dish.)

Bring the soup stock to a boil and add the scallions,
parsley, dill, and celery leaves. Cut the heart,
lungs, and liver into small bite-sized cubes, and add
them to the soup, and simmer for 15 minutes. Add the
rice, cut-up intestines, aniseed, salt and pepper to
taste and continue simmering until the rice is tender,
approximately 15 minutes, adding more water as needed
and the brains during the last few minutes of cooking.

Half an hour before serving, bring the soup to a boil,
then remove from the heat and prepare the avgolemono:
Beat the eggs for 2 minutes. Continue to beat,
gradually add the remaining lemon juice. Then 1 to 2
cups of the hot soup by droplets, beating steadily,
until all has been added. Add the avgolemono to the
soup. Stir over minimum heat until thickened. Serve
warm but avoid boiling the soup after adding the
avgolemono.

A richer Mageritsa can be made by sauteing the
scallions in 3 tablespoons butter or oil before adding
to the soup.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

—–

Title: Avocado Cream Sauce
Categories: Other sauce
Yield: 4 servings

2 Avocados 1/2 tb Fresh tarragon — chopped
1 Clove garlic — quartered Juice of half a lime
2 tb Fresh chives — chopped 2 tb Butter
1 tb Fresh cilantro — chopped 1/4 c Light cream

In food processor fitted with chopping blade, puree avocado with garlic,
lime juice, and herbs. Melt butter in a saucepan over low heat. Stir in
avocado puree and cook over low heat, stirring occasionally, until heated
through. Add cream and continue to heat, but do not allow to boil. Salt to
taste and serve.

Recipe By : Elizabeth Powell

—–

Title: Angel Biscuits (no rising necessary)
Categories: Breads Londontowne
Servings: 1

1 ea Cake yeast 3 t Baking powder
2 T Lukewarm water 4 T Sugar
5 c Plain flour 1 t Salt
1 t Soda 1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about 12 minutes. Dough may be kept refrigerated and used about a week.

Mrs. Leslie M. Smith

—————————————————————————–

STIR-FRIED FIDDLEHEADS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fiddlehead Ferns
1 Clove Garlic, minced
1 Scallion, minced
2 ts Fresh Ginger Root, minced
1 1/2 tb Vegetable Oil
1 tb Hot Water
1 t Soy Sauce
1 tb Oyster Sauce

Clean fiddleheads and remove the skin. Trim the ends.
Mince garlic, scallion and ginger.

Heat a wok almost to smoking and swirl in the oil.
Add the garlic, scallion and ginger and stir-fry for
10 seconds. Add fiddleheads (drained, if using
canned); stir-fry for 30 seconds. Add hot water and
cook the ferns for 1 to 2 minutes, or until still
crisp yet tender. Stir in soy sauce and oyster sauce
and cook for 20 seconds. Correct seasonings, adding
more oyster sauce if desired. Serve at once.

Per serving: 83 calories; 4 gm protein; 5 gm
carbohydrates; 6 gm fat; 0.8 gm saturated fat; 1 mg
cholesterol; 117 mg sodium.

From Steven Raichlen’s 05/02/90 “No Time to Fiddle
Around: The Season is Short for the Elusive Ostrich
Fern Sprout” article in “The Washington (DC) Post.”
Pg. E16. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1445)

– – – – – – – – – – – – – – – – – –

Spicy Carrots

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Carrots,fresh

Salt

1/4 c Butter or margarine

1/2 c Dark brown sugar

1 cn Orange juice,froz/conc.(6oz)

1 pn Cinnamon

1. Scare carrots and cut up.

2. Cook until crisp-tender in boiling salted water; drain.

3. In same saucepan, melt butter; add brown sugar and orange juice

concentrate, blending thoroughly.

4. Add carrots and cinnamon; heat for a few minutes, tossing carrots gently

to coat.

– – – – – – – – – – – – – – – – – –

Seafood Delight Dip

Recipe By : Saint Julie’s Parish Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup fresh mushrooms — chopped
8 oz. pkg. cream cheese — softened
1 can chopped clams
1 sm. pkg. shrimp
1/2 cup sour cream
1 package Good Seasons Blue Cheese
salad dressing mix (dry)

Saute mushrooms in butter. Drain. Add cream cheese and mix. Drain
chopped clams and add. Add shrimp. Stir. Blend in sour cream. Add blue
cheese salad dressing to taste. Place in refrigerator to let flavors
mix. Makes about 1 quart. Recipe from Walt Zemaitis. Formatted by Lynn
Thomas. Source: St. Julie’s Parish Cookbook, San Jose, CA.

– – – – – – – – – – – – – – – – – –

From: loring@psl.nmsu.edu (Steve Loring)
Date: Wed, 17 May 1995 13:14:41

SZECHUAN CHICKEN

2 chicken breast halves, boned and skinned (or other meat–see above)
1/2 to 1 Tablespoon red pepper flakes
3 Tablespoons soy sauce (we use low-salt soy sauce)
1 Tablespoon dry sherry
1 Tablespooon cornstarch
2 teaspoons sugar
1 teaspoon vinegar (we usually use rice or rice wine vinegar, but cider
vinegar also works)
1 teaspoon minced ginger
1 clove minced garlic (optional, but we always use it)
2 or 3 green onions, chopped

Mix sugar, vinegar, dry sherry, and 2 Tablespoons soy sauce. In another bowl,
mix 1 Tablespoon soy sauce and the cornstarch. Cut meat into 1/2 to 1-inch
pieces and mix with the soy sauce/cornstarch mixture.

Heat wok and add about 2 Tablespoons oil. Add red pepper flakes and cook for
about 10 or so seconds, add meat and stir-fry for about 1 minute, then remove.
Stir-fry ginger, green onions, and garlic in remaining oil for about 1
minute, then return the meat and add the sugar/vinegar/sherry/soy sauce
solution. Stir-fry for about 1 minute. Serve over hot rice.

BAKING POWDER BISCUITS AND BUTTERMILK BISCUITS

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon to 1/3 teaspoon salt
1/3 cup shortening
3/4 cup milk

BAKING POWDER BISCUITS: In a medium mixing bowl stir together flour,
baking powder, and salt. Using a pastry blender, cut in shortening till
mixture resembles coarse crumbs. Make a well in the center. Add milk
all at once. Using a fork, stir just till moistened. Turn dough out
onto a lightly floured surface. Quickly knead dough by gently folding
and pressing dough 10 to 12 strokes or till nearly smooth. Pat or
lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch
biscuit cutter Hint: (if you don’t have a biscuit cutter, a glass works
well to cut biscuits). Place biscuits 1 inch apart on a ungreased baking
sheet. Bake in a 450 oven for 10 to 12 minutes or till golden. Remove
from baking sheet; serve warm. Makes 10 biscuits.

DROP BISCUITS: To make drop biscuits: Prepare as above, except increase
milk to 1 cup. Do not knead or roll or cut dough. Using a big spoon drop
dough into 12 mounds on a greased baking sheet. Bake as directed above.
Makes 12 biscuits.

BUTTERMILK BISCUITS: Prepare as above, except stir 1/4 teaspoon baking
soda into dry mixture and substitute buttermilk or sour milk for the milk
Bake as directed above. Makes 10 to 12 biscuits.

– – – – – – – – – – – – – – – – – –

3/4 c. sugar
3/4 c. cocoa
1 1/2 c. milk
3/4 c. Crisco
1 1/2 c. sugar
3 eggs
1 1/2 t. soda dissolved in
4 T. cold water
3/4 c. sweet milk
3. c. sifted flour
1 1/2 t. vanilla
2/3 t. salt
Filling:
3 German chocolate bars
2 sticks butter
2 packages almond slices, toasted
(reserve 1/2 c. for garnish)
Topping:
2 c. whipping cream
1 t. sugar
1 t. vanilla
1/2 t. cream of tartar

Cook 3/4 c. sugar, cocoa, and milk together until thick and let cool.

Cream Crisco, and the rest of the sugar, adding eggs one at a
time. Add remaining ingredients and beat well. Add cocoa mixture.
Pour into 3 greased and floured round pans. Bake for 45 minutes at
325 degrees F.

Filling Instructions:
Melt chocolate in double boiler. Let cool. Add butter. Beat at low
speed until smooth. Fold in almonds gently—reserving 1/2 for garnish.
Spread 1/3 over each layer. Garnish top with reserved almonds.

Topping Instructions:
Beat at high speed until whipped. You may spread this between the layers
after the chocolate hard sauce or just on the top or individually.