Title: Caesar Salad
Categories: Salads
Yield: 1 servings

1 Very fresh egg yolk
1/4 ts Salt
6 tb Divided olive oil
1 cl Garlic, crushed
1/2 ts Worcestershire sauce
1/2 ts Dijon style mustard
3 tb Apple cider vinegar
Fresh ground black pepper
1 c Homemade croutons ****
3 tb Fresh grated/hand
Shredded Parmesan cheese
1 tb Fresh lemon juice/
Concentrate
2 Heads romaine lettuce
Inside leaves only ***

*** The lettuce is deribbed and torn into bite size pieces, rinsed and
thoroughly patted or spun dry in a salad spinner, you may need 3 heads
large enough for a big salad.**** Homemade bread in 1-inch cubes
sauteed in butter until golden brown, served warm on chilled crisp
green. In a large salad bowl, combine the egg yolk, lemon juice, salt
and 1 Tb of the olive oil. Whisk in garlic, worcestershire and
mustard and blend until thoroughly combined. With a gentle rolling
motion, incorporate the romaine. Add the vinegar and the remaining
olive oil in the proportions of 1 part vinegar to 2 parts oil, until
you have the consistency and flavor you desire. Roll the salad again,
adding black pepper to taste. The salad can be chilled at this point,
but not for too long. Just before serving, finish by placing warm
croutons in the center of the salad and the Parmesan in a ring around
the circumference. Roll gently to serve.

MMMMM

Title: MA-PO DOU-FU
Categories: Chinese, Pork
Yield: 6 servings

3 c To 4 c cubed bean curd,
-about 1 1/2 japanese style,
-ot 3-4 smaller
Chinese cakes
1/3 lb To 1/2 lb fatty pork
3 ts To 5 ts finely chopped
-fresh ginger
1/4 c Coarsely chopped green onion
1 tb To 2 tb hot bean sauce
1 c Pork of chicken stock or
-water (best with stock)

————————SEASONINGS————————
2 tb To 3 tb cornstarch mixed 4-6
-tb water
1 ts To 2 ts salt, depending on
-the saltiness of the
-hot bean sauce
1 tb Rice wine or dry sherry
1 tb Soy sauce
1/2 ts Ground szechwan pepper
4 tb To 5 tb cooking oil

————————-OPTIONAL————————-
2 tb Finely chopped garlic (never
-cook without it.. (g))
1 ts Fermented black beans (works
-well)
2 To 3 dried or fresh
-mushrooms (so-so in it)
6 To 8 pieces wood ear (I
-think these taste like
-rubber)
1 tb Sesame oil (include)

(this dish should be VERY hot)

TO PREPARE: 1. Cut the bean curd into small cubes. If
desired, palce the bean curd in boiling water in a wok
or pot and boil until the bean curd starts to float.
This procedure firms the bean curd slightly and is
especially advisable if you are using soft japanese
style bean curd. 2. Chop the pork into small pieces,
about 1/4 inch by 1/4 inch, or slightly smaller. Chop
the green onion coarsly. Chop the ginger as finely as
possible. 3. Mix the SEASONINGs in a cup, first
dissolving the cornstarch in water and then adding the
other ingredients.

TO COOK: 1. Heat 4-5 tbsps cooking oil in a wok or
large frying pan until very hot. (This recipe actually
calls for rendered pork fat, but I invariably use
vegetable oil and fatty pork instead.) Add the pork
pieces and cook briefly. Then add the hot bean sauce,
stir and add the chopped ginger. Stir until the meat
and ginger have absorbed the red color from the hot
bean sauce. Add 1 cup of stock or water. Then
carefully add the bean curd cubes and stir gently. 2.
Allow the liquid in the wok to cook down somewhat,
keeping it over medium flame. Stir occasionally, being
careful not to break the bean curd cubes. Just before
the liquid has cooked away, stir the seasonings and
add the green onion. Stir, check for salt. The
consistency should now be very thick, almost custard
like. If necessary add a tbsp or so more cornstarch
first mixing it with a few tbsps of water to make a
thin paste. Sprinkle ground Szechwan pepper over the
bean curd. Serve hot. Should be eaten on top of rice.

From The Good Food of Szechwan: Down to Earth Chinese
cooking. Robert A. Delfs. Kodansha International Ltd.

—–

Title: VEGETABLE CURRY (REBER)
Categories: Main dish
Yield: 1 servings

1 lb Eggplant, peeled; 1″ cubes
1/2 ts Salt
2 tb Curry
1 ts Ground cumin
2 Large cloves garlic; minced
1 Pepper to taste
1 Salt to taste
1/2 c Stock
2 Carrots (medium) sliced thin
2 c Diced potatoes
1 Green or red pepper; sliced
2 Large onions
2 c Bite size cauliflower
1 md Zucchini; sliced
2 c Tomatoes-peel, chop; seed
(save liquid)
1/4 c Tomato juice or stock
1 cn Chickpeas; drained (16 oz)
1/4 c Raisins
1 Low fat soy yogurt

Place eggplant in colander, sprinkle with salt, toss
and set aside to drain for 30 min. then pat dry. Saute
eggplant small amount of vegetable broth for 8-10
minutes, stirring often. Remove from pan and set
aside. Heat curry, cumin, garlic, pepper, salt in
small amount of stock, then stir in 1/2 cup stock and
cook for 2 minutes. Add carrots, potatoes, green
peppers, onions, cauliflower. Cover and simmer 10-15
minutes, adding more stock if necessary. Return
eggplant to the pan, and add zucchini, tomatoes,
tomato liquid, chickpeas, and raisins. Cover and
simmer for 10 minutes. Serve over rice with soy yogurt
or eat alone. You can use other vegetables also.

Adapted by Ruth Reber from Jane Brody’s Good Food Book.

From the recipe files of Sue Smith, SueSmith9@aol.com.
Posted by KevinVegan to AOL. D/L April 16, 1995.
Formatted using MMCONV 1.8. 1.80á

—–

Title: Greek Egg-Lemon Soup
Categories: Diabetic, Soups/stews, Main dish, Rice, Crockpot
Yield: 4 servings

4 Chicken bouillion cubes; 1/4 ts Mixed herb seasoning;
4 c Boiling water Dash of coarsely ground
2 tb Rice; raw -pepper
2 md Eggs; beaten Parsely sprigs
2 tb Lemon juice, fresh

Dissolve bouillon cubes in boiling water; add rice slowly so as not
to stop the boiling. Cover, reduce heat to low, and let simmer
gently for 15 minutes or until rice is tender but firm. Combine eggs
and lemon juice. Slowly pour half of hot mixture into egg mixture,
stirring quickly. Return to remaining soup, and cook over very low
heat 3-4 minutes, stirring constantly, until mixture is smooth and
coats the spoon. (Avoid boiling or high heat to prevent curdling.)
Stir in herb seasoning immediately. Food exchanges per serving; 1/2
STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g;
CAL: 69; Low-sodium diets; Substitute 4 cups unslated chichen broth
for bouillion cubes and water.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,
D.R.,M.S. and Katharine Middleton

MMMMM

Garlic Soup with Fusilli and Broccoli

Recipe By : Martha Rose Shulman’s Main-Dish Soups
Serving Size : 4 Preparation Time :0:30
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups water
1 bay leaf
1 teaspoon salt — or to taste
6 cloves garlic, minced or put through press
1/2 teaspoon dried thyme
OR
1 teaspoon fresh thyme leaves
2 teaspoons olive oil
1/4 pound fusilli — about 1-1/2 cups *
1 pound broccoli, broken into florets
freshly ground pepper to taste
2 medium eggs
1/4 cup freshly grated Parmesan or Gruyere
2 tablespoons chopped fresh parsley — or 3T
garlic croutons for garnish — optional

1. Combine the water, bay leaf, and salt in a soup pot and bring to a simmer.
Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes.
Add the fusilli and broccoli, turn up the heat slightly, and continue to
simmer, uncovered, until the fusilli is cooked al dente, about 10 minutes.
Note: If you want the broccoli to be crisper, add it to the soup five minutes
after the fusilli. [I added broc about 3 min after fusilli.]
2. Beat the eggs in a bowl and stir in the cheese and parsley. Ladle some
soup into the eggs and stir together.
Turn off the heat under the soup and stir the egg mixture into the soup pot.
Stir for a minute and serve, garnishing each bowl with croutons if desired.
* White or multi-colored fusilli will be prettiest.

– – – – – – – – – – – – – – – – – –

Title: Bean, Barley Sausage Soup
Categories: Stews, Crockpot
Yield: 1 Servings

1 lb Kidney beans, dry
1 pk Smoked Polish sausage,sliced
1 tb Salt
1 3/4 qt Water
1 c Barley, regular
2 x Garlic cloves; peeled
1 x Parsely sprigs

Put rinsed beans in large saucepan. Add water, cover and let stand
overnight. Drain off water the next day. Put beans, barley and remaining
ingredients into a crock pot. Stir. Cover and cook on high for 4 hours.

Mrs. Dale Remy, Albia, IA
Iowa REC News, May 1992

—–

Title: Rosemary Roasted Fries
Categories: Vegetables
Yield: 2 servings

Olive oil spray
1 lb Red potatoes
1 cl Garlic
1 tb Fresh rosemary or 1 ts dry
Salt and pepper to taste

Line a baking tray with foil and grease with olive oil
spray. Wash potatoes, do not peel; cut into strips
about 3 inches long and 1/2 inch wide. Place on tray
and spray with olive oil spray. Place under broiler
about 5 inches from heat for 5 minutes. Chop garlic
and rosemary together. Remove potatoes from broiler
and turn over with spatula. Sprinkle with the garlic
and rosemary. Add salt and pepper to taste and
replace under broiler for 5 minutes. Remove and cover
with foil to keep warm while you make the entree.

Nutritioanl info per serving: 217 cal; 5g pro, 50g
carb, .4g fat (2%) Exchanges: .1 veg, 3 bread

Source: Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96

—–

APPLE DUFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dessert apples
2 oz Brown sugar
2 oz Raisins
Cinnamon to taste
1 Beaten egg
1/2 pt Cream, whipped
1 pk Puff pastry (12 oz)

(Inspired by James Joyce’s “Ulysses”)

Preheat the oven to 400’F. Peel and core the apples. Stuff the centers
with a mixture of brown sugar, raisins and cinnamon. Roll out the
pastry and cut out 4 circles approximately 8″ in diameter, depending
on the size of the apples. Place an apple in the center of the pastry
circle and brush the edge with beaten egg; draw up the pastry to
enfold the apple, pressing the edges firmly to seal. Brush the tops
of the pastry parcels with the remaining egg to glaze. Bake in a
shallow ovenproof dish for 40 minutes. Serve with whipped cream.

– – – – – – – – – – – – – – – – – –

Title: Pork Stew With Corn Bread Topping
Categories: Vegetables Stews Mexican
Servings: 8

1 ea Red Bell Pepper; Small
1 ea Yellow Bell Pepper; Small
1 lb Pork; Boneless Loin, *
1/2 lb Chorizo Sausage; Bulk
1 c Onion; Chopped, 1 Large
2 ea Cloves Garlic;Finely Chopped
1 c Beef Broth
1 T Basil Leaves; Dried
1 T Cilantro Leaves; Dried
2 t Red Chiles; Ground
1 c Corn; Whole Kernel
1 c Tomato; Chopped, 1 Medium
1 ea Squash; Small, **
2 1/4 oz Sliced Ripe Olives; Drained
—————————–CORN BREAD TOPPING—————————–
1 1/2 c Cornmeal; Yellow
1/2 c Unbleached Flour
1 c Dairy Sour Cream
2/3 c Milk
1/4 c Vegetable Oil
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
1 ea Egg; Large
———————————-GARNISH———————————-
1 x Fresh Tomato Salsa; ***

* Meat should be cut into 1-inch cubes.
** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch
cubes (about 1 cup).
*** See Sowest1 for recipe.
————————————————————————–

Seed peppers and cut 5 thin slices from each pepper and reserve. Chop
remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion
and garlic in 4-quart Dutch oven over medium heat, stirring occasionally,
until pork is no longer pink; drain. Stir in chopped bell peppers, broth,
basil, cilantro and ground red chiles. Heat to boiling; reduce heat.
Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato,
squash and olives into meat mixture; cook another 15 minutes. Heat oven
to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into
ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow
casserole. Pour Corn Bread Topping over meat mixture; carefully spread to
cover, sealing to edge of dish. Arrange reserved bell pepper slices on
top. Bake until topping is golden brown, 15 to 20 minutes. Serve with
Fresh Tomato Salsa.

CORN BREAD TOPPING:

Mix all ingredients; beat vigorously for 30 seconds.

—————————————————————————–

Butter Tarts

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:35
Categories : Desserts Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1 cup brown sugar
1 extra large egg
1/8 teaspoon fresh lemon juice
1/2 cup currants
1 batch pie pastry

Cream butter and brown sugar together. Beat in egg, lemon juice, and
currants. Continue beating until mixture bubbles.
Roll out Basic Pie Dough and cut rounds to fit 2-1/2″ muffin tins.
Line muffin tins with pastry. Fill tart shells 2/3 full with currant
mixture. Bake at 350 degrees for 20 minutes.

– – – – – – – – – – – – – – – – – –