Title: Tumbleweed~ Pinto Bean~ Wild Rice Salad
Categories: Salads, Native amer
Yield: 6 servings

3/4 c Dried pinto beans
1 1/2 c Tumbleweed greens or curly
— endive, or fennel tops
1 1/2 c Cooked wild rice
3/4 c Sunflower oil
3 tb Herb flavored red wine
— vinegar
2 tb Chopped fresh chives
2 sm Garlic cloves, peeled
1/4 ts Black pepper
1/8 ts Salt
Chive blossoms for garnish

Soak the beans overnight in water to cover. In the morning, drain the
beans, rinse them under cold running water, and place them in a
saucepan with fresh water to cover. Bring to a boil over high heat,
then reduce the heat and simmer several hours until the beans are
soft and the skins begin to split. Add water when necessary to keep
the beans from drying, and stir occasionally to prevent them from
burning and sticking. Remove from the heat, drain, and allow to cool.

In a bowl, toss together the greens, beans and rice. Cover and chill
in the refrigerator at least 30 minutes. In a blender, combine the
oil, vinegar, chives, garlic, pepper, and salt. Blend at high speed
until the chives and garlic are finely pureed.

Pour the dressing over the salad, toss, and garnish with chive
blossoms.

Lois Ellen Frank, “Native American Cooking”. From: Mark Satterly Date:
09-02-95 Gourmet

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Title: SOUPA AVGOLEMONO ( GREEK EGG-LEMON SOUP)
Categories: Soups, Foreign
Yield: 6 servings

2 qt Chicken broth; strained
1/2 c Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
-Salt

Bring the broth to a full boil in a soup kettle. Gradually add the
rice, stirring constantly until the broth boils again. Reduce the
heat, cover, and simmer until the rice is just tender, not mushy, 12
to 14 minutes. Remove from the heat and keep warm while preparing
avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually
add the lemon juice. Slowly add some of the hot broth to the
egg-lemon mixture, beating steadily. Stir the mixture into the soup
and cook over minimum heat, without boiling, until the soup thickens
to coat a spoon. Taste for salt, and keep warm over hot water until
ready to serve. Pass the pepper mill at the table for additional
zest.
(If desired, bite-sized pieces of cooked chicken may be added to
soup before adding the rice).

Source: “The Food of Greece” by Vilma Liacouras Chantiles; Avenel
Books, New York, via Karen Mintzias I-Cooking

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MEAT FILLED ORIENTAL PANCAKES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Meats
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ORIENTAL PANCAKES—–
4 Eggs
1/2 c Water
3 tb Cornstarch
2 ts Soy Sauce
1/2 ts Sugar
1/2 ts Vegetable Oil
—–MEAT FILLING—–
1 tb Cornstarch
3 tb Soy Sauce
1 tb Dry Sherry
3/4 lb Ground Beef
1/2 lb Ground Pork
2/3 c Chopped Green Onions Tops
1 t Minced Fresh Ginger Root
1 Clove Garlic, Pressed

ORIENTAL PANCAKES: Beat eggs in a large bowl with a
wire whisk. Combine the water, cornstarch, soy sauce
and sugar; pour into eggs and beat well. Heat an 8
inch omelet or crepe pan over medium heat. Brush
bottom of pan with vegetable oil; reduce heat to low.
Beat egg mixture; pour 1/4 cupful into skillet,
lifting and tipping pan from side to side to form a
thin round pancake. Cook about 1 to 1-1/2 minutes, or
until firm. Carefully lift with spatula and transfer
to a sheet of waxed paper. Continue procedure, adding
1/2 teaspoon of oil to pan for each pancake. Makes 6
pancakes. MEAT FILLING: ombine cornstarch, soy sauce
and sherry in large bowl. Add beef, pork, green
onions, ginger and garlic; mix until thoroughly
combined. ASSEMBLY: Spread 1/2 cup meat mixture evenly
over each pancake, leaving about a 1/2 inch border on
one side. Starting with opposite side, roll up pancake
jelly-roll fashion. Place rolls, seam side down, in
single layer, on heatproof plate; place plate on
steamer rack. Set rack in large pot or wok of boiling
water. Cover and steam 15 minutes. (For best results,
steam all rolls at the same time.) Just before
serving, cut rolls diagonally into quarters. Arrange
on serving platter and serve hot. Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

Infectous Fluid Frappe^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Maraschino cherries
1 quart Eggnog
3 ounces Box lime jello
Nutmeg
—–TOOLS—–
Knife
Cutting board
Blender
8 small Dessert glasses

With an adult’s help, chop the cherries into small bits.

Pour the eggnog and jello powder into a blender. Blend for one minute or until
jello is completely dissolved and the eggnog is a uniform gangrenous green
color.

Pour the green ooze into eight glasses. Drop cherry chunk blood clots on top
of
each and sprinkle with powdered plasma (nutmeg). Serves 8 wittle wound wuvers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

BANANA-RHUBARB MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites or 1/4 cup
-cholesterol free egg
-product
2/3 c Skim milk
1/4 c Vegetable oil
2 c Oat flour blend
1/2 c Sugar
1/2 c Mashed ripe banana
1 tb Baking powder
1/2 ts Salt
1/2 ts Nutmeg
2/3 c Chopped fresh rhubarb or
-frozen rhubarb, thawed and
-well drained

Servings: Makes 12 Calories: 170 per serving

Preheat oven to 400 F. Spray bottoms of 12 muffin pan
cups with vegetable cooking spray or line with paper
baking cups. In medium-sized bowl beat egg whites
with fork; stir in milk and oil. Add remaining
ingredients except rhubarb, mixing just until flour is
moistened (batter will be lumpy). Fold in rhubarb.
Divide batter among prepared muffin cups, filling to
top. Bake 20 to 25 minutes, or until golden brown.
Immediately remove muffins from pan; cool on wire
racks.

Source: Women’s Day, Meals in Minutes, August 1990.
Posted by Linda Davis

– – – – – – – – – – – – – – – – – –

Oysters Rockefeller

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

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

1 Bunch spinach,washed

1 Bunch green onion tops

1 Parsley bunch leaves

1 Rib celery,minced

1/2 c Butter or margarine,melted

1 Juice of lemon

Rock salt

36 Oysters in shells

1. Using food processor, process spinach, onion tops and parsley until

fine.

2. Mix with celery, melted butter and lemon juice.

3. Half fill 6 pie plates with rock salt.

4. Place 6 oysters on half shell in each plate; cover each oyster with 1

teaspoon vegetable mixture.

5. Place plates under broiler; cook until edges of oysters curl, then serve

immediately.

– – – – – – – – – – – – – – – – – –

Quick Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Any EDEN Udon Soba
-OR Specialty Noodles
1 pk EDEN Shiitake Mushrooms
–(soaked in…
1 c -water for 20 minutes)
1 tb EDEN Hot Pepper Sesame Oil
1 c Pea pods, chopped
1 Head broccoli — chopped
1 md Red pepper — chopped
1/4 c EDEN Mirin
1/4 c EDEN Brown Rice Vinegar
1/4 c EDEN Organic Shoyu
-OR- Tamari
1 t EDEN Kuzu — dissolved in…
1/4 c -water
1 bn Green onions

Cook pasta, set aside. Reserve shiitake soaking liquid, discard stems,
slice tops. Cook shiitakes in reserved liquid for 15 minutes. Heat oil,
saute’ broccoli and pea pods for 2 minutes. Add red pepper, saute 1
minute more. Add shiitakes, reserved liquid, mirin, brown rice vinegar
and shoyu, bring to boil. Add dissolved kuzu until mixture thickens and
becomes clear. Serve over pasta, garnish with green onions.

Cooking Time: 15-20 minutes
Prep Time: 30 minutes
Yield: 4-5 Servings

Copyright 1995 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –

Guvec or Turlu – Vegetable Casserole

Recipe By : The Complete Middle Eastern Cookbook/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Eggplant Zucchini
Green Beans Tomatoes
Vegetables Casseroles
Ethnic Turkish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large Eggplants
Salt
4 small Zucchini
3 small Sweet green peppers
250 grams Okra — optional
250 grams Green beans
4 small ripe tomatoes — peeled
1/2 cup Olive oil
3 small Onions — sliced
2 Garlic cloves — crushed
1/4 cup Chopped parsley
Freshly ground black pepper
1/2 cup Water

Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours
Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of
skin lengthwise at intervals giving a striped effect. Cut long eggplants in
1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then
cut into chunky pieces. Spread eggplant on a tray and sprinkle liberally
with salt. Leave for 30 minutes, then pat dry with paper towels.

Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds
from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in
vinegar to remove slime. Drain.

String beans if necessary and slit in half (French cut). Slice tomatoes.

Heat half the oil in a frying pan and fry eggplant until lightly browned.
Remove to a plate – do not drain.

Add remaining oil to a pan, add sliced onions and fry gently until
transparent. Stir in garlic, cook 1 minute, then remove pan from heat.

Place a layer of eggplant in the base of a casserole dish. Top with some of
the zucchini, peppers and beans. Spread some onion mixture on top and cover
with tomato slices. Sprinkle with salt, pepper and some of the parsley.
Repeat until all ingredients are used, reserving some tomato slices and
parsley.

Place prepared okra on top if used and cover with last of tomato.
Sprinkle with parsley, salt and pepper and add water and oil drained from
eggplant.

Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until
vegetables are tender. Serve from casserole as an accompaniment to roast or
grilled meats or poultry. Often this is served as a light meal on its own;
bread and peynir (feta) cheese are then served with it.

Tess Mallos, “The Complete Middle East Cookbook”

– – – – – – – – – – – – – – – – – –

Title: Chocolate Instant Breakfast
Categories: Diabetic, Chocolate, Breakfast
Yield: 1 servings

MMMMM———————INSTANT BREAKFAST————————–
1 c Skim milk 2 ts Chocolate sauce diab.
recipe
1 Egg 1/2 ts Vanilla
1/2 sm Banana or ripe peeled pear

MMMMM———————-CHOCOLATE SAUCE—————————
2 ts Cornstarch 8 ts Artificial sweetener
granul.
1/2 c Cocoa 2 ts Vanilla
2 c Cold water

CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water
in a saucepan until there are no dry bits. Cook, stirring frequently,
until mixture comes to a boil. Stir 1 minute until mixture thickens.
Remove from heat, stir in sweetener (aspartame is OK) and vanilla and
allow to cool. Store in clean jar in refrigerator up to 6 weeks.
Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2
grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).

MOCHA SAUCE Substitute 2 cups strong coffee for water.

INSTANT BREAKFAST

Combine milk, egg, banana, sauce and vanilla in a blender. Blend at
high speed 1 min or until frothy. Makes about 1 1/2 cup.

1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1
protein choice, 2 milk choices 2%, 1 fruit veg. choice

Half serving, 3/4 cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Oct 93

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WARTIME CAKE
============
1 lb raisins
1 3/4 cup sugar
1/2 cup lard
3 cups cold water
4 cups flour
1 tbsp baking soda
3/4 tsp salt
1 tsp EACH cinnamon, cloves and nutmeg

Boil raisins in the cold water for 15 minutes. Add lard and sugar.
Stir to melt lard and dissolve sugar. Cool. Sift dry ingredients
together. Fold into raisin mixture. Pour into 2 greased loaf pans
and bake in slow oven (325 degrees) until done, approximately 1 hour
and 15 minutes.

Banana Topping: Slice bananas and add to egg whites. Beat until stiff.
A delectable substitute for whipped cream!