Title: BRAISED CARROTS, APPLES AND CELERY
Categories: Vegetables
Yield: 8 servings

1 ts Olive Oil
3 Carrots; peeled cut
-into 2 inch julienne
1 Red Onion; chopped
3 Celery Ribs; slice thin
2 Granny Smith Apples; cored
-thinly sliced
2 c Currants
1/2 c Apple Juice
1/4 c Apple Cider Vinegar
1/4 c Honey
2 tb Dijon Mustard
2 tb Chopped Basil
Salt and pepper to taste

In a large nonstick skillet, heat the olive oil until
very hot. Add the carrots, red onion and celery. Cook
over medium heat until the vegetables begin to
slightly caramelize and soften in texture, about 10
minutes. Add the apples, currants, apple juice,
vinegar, honey and dijon mustard. Cover, reduce heat
to a simmer, and cook 10 minutes more. Remove the
cover, and boil until the liquid has evaporated and
the vegetables begin to glaze. Stir in the chopped
basil and season to taste with salt and pepper. Serve
at once.

—–

Title: Sweet Sour Meatballs
Categories: Polkadot, Lisa, Beef, Ground meat, Microwave
Yield: 20 Meatballs

1 Green pepper, thinly sliced -drained (reserve juice)
2 cn Pinapple chunks (8 oz), Chow mein noodles

———————————–SAUCE———————————–
3/4 c Packed brown sugar 1/4 c Cornstarch
3/4 c Cider vinegar 1/4 c Soy sauce

———————————MEATBALLS———————————
1 lb Ground beef, crumbled 1/4 c Unseasoned dry bread crumbs
1 lg Egg 1 tb Soy sauce

Combine meatball ingredients. Shape mixture into 20 meatballs. Cook
in a skillet, over medium heat until browned and cooked through. Set
aside.

In a 2-c measure, combine reserved pineapple juice with enough water
to equal 1 1/3 c; set aside. In a 2-qt casserole, combine the brown
sugar, vinegar, cornstarch and soy sauce. Blend in the pineapple
juice mixture. Microwave at high for 7 to 15 minutes, or until the
mixture is clear and thickened, stirring 3 or 4 times during cooking.
Set aside.

At this point the meatballs and sauce can be refrigerated, for later
preparation.

Add meatballs, green pepper slices and pineapple chunks to the sauce.
Microwave at high for 4 to 6 minutes, or until mixture is hot,
stirring once or twice during cooking time.

Serve with chow mein noodles.

Source: Lisa Clarke, based on a recipe in “Quick Easy Microwaving
Ground Beef”.

From: Lisa
Date: 12-22-96 (12:22)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

Title: Hot german potato salad
Categories: Casseroles, Potatoes, Salads, Mcdougall
Yield: 6 servings

10 md Potato; cooked sliced
1 Onion; chopped
1/4 c Water
2 tb Whole-wheat flour
1 tb Honey
1 ts Tamari soy sauce
1/2 ts Celery seed
1 ds Ground pepper; optional
3/4 c Water
1/2 c Vinegar

Recipe by: McDougall Plan Preparation Time: 0:45 In a large pot, saute the
onion in 1/4 cup water over medium heat until tender and beginning to
brown. Stir in flour, honey, tamari, and celery seed. Mix well until
smooth. Stir in water and vinegar. Heat to boiling, stirring constantly.
Add potatoes, stirring carefully. Heat through. Serve hot.

HELPFUL HINTS: To cook potatoes, wash, remove skins if desired. Cut into
large chunks. Cook in small amount of boiling water until tender, about 30
minutes. Drain. Cool slightly and slice thinly.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Eggplant Potato Curry w/ Basmati and Peas

Recipe By : Jump Up and Kiss Me/pg128/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large eggplant — about 2 pounds
salt to taste
1 teaspoon black onion seed + 2 T for garnish
4 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 tablespoon ginger root — minced
2 whole new potatoes — unpeeled and diced
2 whole carrot — sliced thin 1/2 moon
1 large yellow onion — medium dice
2 cloves garlic — minced
1/2 teaspoon cayenne
3 teaspoons salt
4 tablespoons curry powder
1 tablespoon garum masala
15 ounces coconut milk
15 ounces stewed red ripe tomatoes
1 tablespoon brown sugar
2 limes — juice from
2 tablespoons hot mango pickle
Or
1 tablespoon apple cider vinegar
2/3 cup basil — fresh chiffonade
2 whole jalapeno — minced
2 cups cauliflower florets — blanched
6 cups water
3 cups basmati rice — uncooked
1 cup peas — uncooked
1/3 cup flat leaf parsley — coarsely chopped
Lime Wedge — for garnish
Ripe papaya slices — for garnish

Preheat the oven to 350F.

Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in
a colander for 20 minutes.

Toast the onion seeds in the oven until fragrant. in a heavy saucepan, heat
2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed,
cumin seed, and ginger. Cook on low heat until fragrant. Add the potatoes
and carrots and brown lightly,mm stirring frequently. Add the onion,
garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on low
heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar.
Stir, then cover and simmer for 30 minutes, stirring occasionally.

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the
eggplant to the hot oil and brown. Add the lime juice. Remove from heat,
and add the eggplant to the curry mixture along with the hot mango pickle,
1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue
cooking for 15 minutes.

In the meantime , to cook the basmati rice, bring the water to boil in a
medium pot, and add the rice. Bring to a boil again., lower heat and cover,
and simmer for 10 minutes. Add the peas to the rice and simmer for an
additional 5 minutes.

Check the curry mixture and, when the potatoes are tender, turn off the
heat. When the rice is ready, place a portion on each plate and create a
well in the center. Spoon some curry mixture into the center of the rice,
sprinkle with chopped parsley, the remaining basil, and black onion seed,
and garnish with the lime and fresh papaya slices.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 744 Calories; 31g Fat (36% calories
from fat); 17g Protein; 108g Carbohydrate; 0mg Cholesterol; 1496mg Sodium

NOTES : Black onion seed is available in health food or specialty stores.
You may substitute 1/2 teaspoon dried mustard for the black onion seed, but
don’t use dried mustard as garnish. You may substitute 2 1/2 teaspoons
curry powder and 1/4 teaspoon each ground cardamom and ground cinnamon for
garam masala. Hot mango pickle is a jarred condiment available at specialty
stores and health food stores.

Moroccan Spiced Salmon On Lentils (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHC218
Serving Size : 1 Preparation Time :0:00
Categories : Fish-fs Oven-fs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups french green lentils (3/4 pound)
–picked over and rinsed
salt and freshly ground pepper
1/4 cup coriander seeds
1/4 cup fennel seeds
2 tablespoons cumin seeds
1 teaspoon cardamom seeds
2 teaspoons whole cloves
1/4 cup olive oil — plus 2 tablespoons
8 garlic cloves — minced
2 large shallots — minced
2 tablespoons harissa*
35 ounces italian plum tomatoes — drained and chopped
–juices reserved
6 salmon (6-ounce) fillets — with skin
1 tablespoon unsalted butter
–cut into 6 pieces

*Available at specialty food shops

In a medium saucepan, cover the lentils with 6 cups of water and bring to a
boil over high heat. Reduce the heat to low, cover and simmer, stirring
occasionally, until the lentils are tender, about 25 minutes. Season with
salt and pepper and set aside, covered.

In a medium skillet, combine the coriander, fennel, cumin and cardamom
seeds with the cloves. Toast the spices over moderate heat, stirring, until
fragrant — about 3 minutes. Transfer to a plate to cool. Finely grind the
spices in a spice grinder or mortar.

In a medium nonreactive saucepan, warm 1/4 cup of the olive oil over
moderately low heat. Add the garlic and shallots and cook, stirring, until
translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice
mixture and cook, stirring, until fragrant — about 3 minutes. Add the
tomatoes and their juices and increase the heat to moderate. Simmer the
sauce, stirring occasionally, until the flavors are well blended — about 5
minutes. Season with salt and pepper. (MAKE AHEAD: The lentils and the
tomato sauce can be refrigerated for 3 days. Store the spice mixture in a
glass jar at room temperature.)

Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high
heat. Add 1 tablespoon of the oil to each skillet. Season the salmon
fillets with salt and pepper and coat them on both sides with the remaining
spice mixture. When the oil is very hot, add 3 salmon fillets to each pan,
skin side down. Put 1 piece of the butter next to each fillet and shake the
pans to incorporate the butter into the oil. Saute the salmon fillets for 3
minutes. Transfer the skillets to the oven without turning the fillets and
roast the salmon for about 6 minutes, or until the skin is very crisp and
the fish is just cooked through.

Meanwhile, reheat the lentils and the tomato sauce. Spoon the lentils into
the center of warmed dinner plates and set the salmon fillets on top, skin
side up. Spoon the tomato sauce around the lentils and serve at once.

Yield: 6 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

– – – – – – – – – – – – – – – – – –

Title: SPICY APPLESAUCE BREAD
Categories: Breads, Fruits, Nuts
Yield: 6 servings

1 c Raisins
1 c Applesauce
1 t Baking soda
1/8 t Cloves; ground
1 c Sugar
1 t Vanilla
1/2 c Water
1 1/2 c Unbleached flour; sifted
1/2 t Cinnamon; ground
1/2 c Butter or regular margarine
1 ea Egg; lg
1/2 c Walnuts; chopped

Combine the raisins and water in a small saucepan. Bring the mixture to a
boil then reduce the heat and simmer, covered, for 1 minute. Remove from
the heat and stir in the applesauce. Cool to lukewarm. Sift the flour,
baking soda, and spices together into a small bowl and set aside. Cream the
butter and sugar in a mixing bowl until light and fluffy, using an electric
mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients
alternately with the applesauce mixture, into the creamed mixture, beating
well after each addition. Stir in the walnuts. Turn the mixture into a
greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated
350 degree F. oven for 1 hour or until a cake tester or wooden pick comes
out clean when inserted in the center of the loaf. Cool in the pan for 10
minutes before turning out on a wire rack to finish cooling.

—–

Title: Spring Peas Lettuce
Categories: Vegetables
Yield: 2 servings

1 sm Head Boston lettuce
2 tb Green onions, chopped
1 t Butter
1 c Frozen peas, thawed
Salt to taste
Pepper to taste

Cut the lettuce into small strips to make 3/4 cup, packed. (Save the
remainder for another use.)

Saute the onions and lettuce in the butter over medium-high heat for 1
minute. Add the peas, salt and pepper; stir. Cover the skillet. Cook
until heated through, about 2 minutes.

Per serving: 78 calories, 4 grams protein, 11 grams carbohydrates, 4
grams fiber, 2 grams fat (1 gram saturated), 349 milligrams sodium.

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