Title: ARNI FRICASSE (LAMB FRICASSE)
Categories: Greek, Meats, Lamb
Yield: 6 servings

Karen Mintzias
1 lg Onion; chopped
2 tb Butter
1 kg Lean boneless lamb, cubed
1 c Hot water
2 tb Chopped parsley
1 ts Chopped dill or fennel, opt.
Salt and pepper
Prepared vegetable *see note

—————————-EGG AND LEMON SAUCE—————————-
1 1/2 c Stock
1 tb Cornflour
3 Eggs; separated
1 Lemon (juice only)
Salt
Freshly ground white pepper

Serves: 4-6 Cooking time: 1 3/4 to 2 hours

In a heavy-based saucepan or Dutch oven gently fry onion in butter until
transparent. Increase heat and add cubed lamb. Cook, stirring constantly,
until meat juices evaporate. Meat should not brown. Reduce heat and add
hot water, herbs and salt and pepper to taste. Cover and simmer gently for
1 to 1 1/2 hours. Add prepared vegetable and continue to cook until lambe
and vegetables are tender. Carefully drain liquid from pan into a
measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan
contents hot.

Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a
paste with a little cold water and add to stock, stirring until thickened
and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until
stiff, add egg yolks and continue beating until light and fluffy. Add
lemon juice gradually, beating constantly. Gradually pour in boiling,
thickened stock, beating constantly. Return sauce to pan and cook,
stirring constantly, over low heat for 1 to 2 minutes to cook the egg. Do
not allow sauce to boil. Remove from heat and continue to stir for 1
minute. Season to taste.

Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the
side of the stove for 5 minutes. Arrange lamb and vegetable on a serving
dish and sprinkle with chopped herb. Serve immediately with crusty bread
and a chilled white wine.

*Note: Use any one of the following for the vegetable:

8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for
further 30-45 minutes.

500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in
boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and
cook for further 45 minutes. Pork can be used instead of lamb with this
vegetable.

4 heads endive, washed well and trimmed of any coarse leaves. Slit heads
in half lengthways and blanch in boiling salted water for 2 minutes. Drain,
add to meat after 1 1/2 hours and cook for further 15 minutes.

4 small firm heads lettuce, washed well and quartered. Place in a colander
and scald with boiling water. Add after 1 1/2 hours and cook for further
15 minutes.

From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

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Title: LEMON CHICKEN #3
Categories: Chinese, Chicken
Yield: 4 servings

2 Whole chicken breasts
1/3 c Water chestnut powder
1/3 c Lemon sauce
5 c Vegetable oil
1 tb Water
1/2 tb Sugar
Cornstarch paste

This is one of the most appealing and unique recipes
in Chinese cook- ing that goes by this name.

Preparation: Pull chicken skin from breasts, then
carefully pull meat from breast bone, keeping meat
intact. Thin inner filet will come off separately.
Cut meat across the grain into strips about 3/4″ wide
by 1 1/2″ long. Put water chestnut powder in bowl
large enough to hold chicken, deep enough to keep
powder from flying around. Add chicken pieces a few
at a time, tossing gently to thoroughly coat each
piece; they should be entirely white. Leave them in
bowl while you prepare sauce.

Sauce: In small saucepan, mix prepared lemon sauce
(we suggest Mee Chun brand from Hong Kong), water
sugar. Bring to boil; reduce heat simmer for 2
minutes. Just before serving, thicken with cornstarch
paste to consistency of a fudge sauce.

Deep-frying: In deep-fryer or wok, slowly heat oil to
deep-frying temperature. (Don’t let oil smoke.) Test
with piece of chicken: it should reach a medium brown
in about 35 seconds. Fry chicken in batches of 5-6
pieces at a time; drain. Place on serving plate,
keeping warm until ready to serve. Pour lemon sauce
over chicken at last minute.

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Title: Sherry’s Not Beef Stew
Categories: Misc., Dec.
Yield: 1 servings

2 md Onions, peeled and cut
3 lg Carrots-sliced
2 Stalks celery,sliced
5 md Potatoes- peeled- random
Cut
1/2 lb TVP® beef style chunks
1 10 oz. pkg.frozen peas
5 tb Your favorite beef style
Broth or miso broth
Seasoning
1/2 ts Black pepper
1 tb Gravy Master
1 tb Garlic Powder or 2 cloves
Chopped

Combine all except peas in large pot or dutch oven.
Add water enough to cover 1 inch below ingredients
(about 4 cups).

Cover cook over very low heat for approx 1 hr,
stirring occasionally. Add peas and cook an additional
15 min. (Times may vary – many times I forget to turn
off and the flavor seems to improve as it sits and
barely steams.

Food Wine RT [*] Category 9, Topic 9 Message 103
Fri Dec 23, 1994 T.WEINER [Doris] at 20:49 EST

From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80á

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TVP is a registered trademark of Archer-Daniels-Midland Company.

SOPA DE PASTA (MEXICAN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk 200 grs. pasta (fideo o
Figures)
1 c Tomato sauce
1 md Onion
4 c Or 5 cups chicken or meat
Broth
Vegetable oil
1 t Sesoning like chicken broth
Dried

In a little amount of vegetable oil saute the pasta
and when it is done take away and let stand in a
papper towel. Saute the onion previously chopped and
when it is transparent add the tomato sauce, cook and
add the broth salt and pepper and seasoning. Add the
pasta and cook for 20 min more or less.

You can add some fresh vegetables when cook for to add
flavor and vitamins, like spinach or carrots.

Patricia Wriedt.

– – – – – – – – – – – – – – – – – –

Title: RED SWEET SOUR SAUCE B1
Categories: Chinese, Sauces, Side dish
Yield: 6 servings

1/2 c Red wine vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red pepper sauce

Mix all ingredients in a small bowl. Serve immediately
or make in advance, cover, and refrigerate.

Temperature (s): ROOM Effort: EASY Time: 00:05 Source:
LEEANN CHIN Comments: MINNEAPOLIS, MINNETONKA
Comments: WINE: WAN FU

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Fire Fighter’s Chili No. 2682 Yields 4 Servings

1/2 Lb Italian HOT Sausage 1/2 Cup Water
1/2 Lb Lean Ground Beef 1/2 tsp Beef Flavor Instant
1 Tbls Drippings (See Cooking Bouillon Granules
Instructions) 1/3 Cup Worcestershire Sauce
1/3 Cup Onion, Chopped 3 Tbls Chili Powder
2 Cloves Garlic, Minced 1 Tbls Honey
32 oz Canned Tomatoes, 1/4 tsp Dried Red Pepper
Undrained, Chopped 1/4 tsp Celery Salt
16 oz Canned Kidney or Pinto 1/4 tsp Tabasco Sauce
Beans, Drained – Salt
Rinsed – Pepper
1/2 Cup Dry Red Wine

Remove the sausage from its casing.
Brown the sausage and ground beef in a large skillet over medium heat.
Remove and drain, reserving the measured amount of drippings specified in the
ingredients list.
Return the drippings to the skillet.
Add the onion and garlic.
Cook for 3 minutes.
Return the meats to the skillet.
Stir in all the remaining ingredients except the salt and pepper.
Bring to a boil over medium-high heat.
Reduce heat to a simmer.
Cover.
Simmer for 30 minutes, stirring occasionally.
Season to taste with salt and pepper.
Serve hot.

Title: Baked Sandwiches
Categories: Diabetic, Sandwiches, Low fat
Yield: 12 servings

1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 ts Salt
1 Egg
2 tb Vegetable oil
1 1/2 c Graham flour
FILLING
1 1/2 lb Lean ground beef
1/2 c Chopped onions
1 c Tomato sauce
1/4 c Catsup
1 ts Garlic salt
1/2 ts Leaf oregano
1 pn Pepper

May be frozen. Defrost in the fridge, on the way to a picnic or in
the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add
all purpose flour and mix at medium speed for another 4 minutes. Turn
the dough out onto a lightly floured board and knead a few times,
form into a ball and place in a well-greased mixing bowl. Turn the
ball over to grease the top, cover with a cloth and let stand at room
temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is
browned. Drain. Discard fat and juice, return meat and onions to the
pan. Add tomato sauce, catsup, seasoning and cook over medium heat
until the meat is dry with no noticeable liquid. Set meat mixture
aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly
floured working surface. Knead lightly. Form into a roll and cut
into 12 equal portions. Form each portion into a little ball, cover
with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about
1/4 cup of the meat mixture in the center of the circle. Pull the
dough up around the filling and press together at the top. Place on
a well greased cookie sheet, cover with a cloth and let stand about
30 to 40 minutes at room temperature or until doubled in volume. Bake
at 350 F for 40 to 45 minutes or until lightly browned and firm.
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to
be used later.

1 sandwich – 293 cal, 2 bread, 2 lean meat exchanges 27 grams
carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.

Low-sodium diets: Omit salt garlic salt. Use low-sodium tomato
sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets:
Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93

MMMMM

PINEAPPLE WITH MINT AND COCONUT

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large ripe pineapple
3 tablespoons fresh mint leaves
1/4 cup shredded toasted coconut

Toss pineapple chunks with fresh mint and coconut. Chill until ready to serve.

– – – – – – – – – – – – – – – – – –

NOTES : THE DESSERT SHOW #DS3001

INDIAN CHUTNEY – MICROWAVE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Apples- cored chopped
1/2 c Onion- chopped
1/2 c Raisins
1/3 c Vinegar
1/4 c Brown sugar- packed
1/4 c -Water
2 tb Candied citron -opt
1 t Curry powder
1/2 ts -Salt
1/2 ts Ginger — ground
1/8 ts Cinnamon — ground
1/8 ts Cloves — ground
1 Garlic clove-peeled minced

Cook all ingredients on high covered (100%) for 5
minutes. Stir. Cook uncovered for further 3 minutes.
MAKES: 1 3/4 cups

– – – – – – – – – – – – – – – – – –

Title: ZIPPY CAULIFLOWER
Categories: Vegetables
Yield: 6 servings

3 c Cauliflower
1/2 ts Low fat margarine
1 tb All purpose flour
1/8 ts Red (cayenne) pepper
1/4 ts Salt
1/8 ts Pepper
3/4 c Skim milk
1/2 c Shredded low fat cheddar ch
2 tb Chopped green chilies
1/4 c Fresh bread crumbs

Preheat oven to 350F. Steam cauliflower just until
tender; drain. Melt margarine in a medium size
saucepan over medium heat. In a jar with a lid combine
flour, red pepper, salt, pepper, and milk; shake until
blended. Slowly add to margarine in saucepan, stirring
constantly until smooth. Add cheese and continue
stirring until smooth and slightly thickened. Stir in
chilies. Arrange cauliflower in a 2 quart baking
dish; pour sauce over cauliflower, then sprinkle with
bread crumbs. Bake 10 to 15 min or until bubbling.
Cal: 73 Fat 2g.

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