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

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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

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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.

– – – – – – – – – – – – – – – – – –

Title: LINGUINE WITH CLAM WATER CRESS SAUCE
Categories: Seafood
Yield: 2 servings

——————————PHILLY.INQUIRER——————————
2 tb BUTTER
2 tb MINCED GREEN ONIONS
2 tb OLIVE OIL
10 oz CAN MINCED CLAMS OR 1
6 oz.CAN TUNA IN WATER
1 LARGE CLOVE GARLIC,MINCED
1/4 c DRY WHITE WINE
6 oz LINGUINE
1/4 c INCE FRESH PARSLEY
ALT AND PEPPER TO TASTE
2 tb MINCED WATERCRESS

HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER
MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK OVER
HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS
AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN CLAMS OR TUNA BUT RESERVE
LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH.
MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST
TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS
DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT AND
PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND SERVE
IMMEDIIATLY…………………………..

—–

SPANOKOPITA Greek spinach and cheese pie

Recipe By : Mimi Hiller
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Greek
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs fresh spinach
1 lb filo dough
1/2 lb feta cheese
7 eggs
1 onion — diced

Dice the onion and saute it until golden brown. While the onion is cooking,
wash the spinach. Put it in a bowl and rub lots of salt into it. Let the
spinach/salt sit for 15 minutes. This is meant to reduce the volume of
spinach. An alternative to this is to barely steam the spinach (30-60
seconds). Beat the eggs. Crumble the feta cheese and add to the eggs.
(Note that feta cheese is fairly salty.You can replace half or all of it
with ricotta cheese.) Rinse all the salt out of the spinach. Add it and the
onions to the eggs/cheese and mix. Also add some spices. The original
recipes calls for salt, pepper, and oregano.I use basil. Melt some butter
(at least 2 oz .) Butter the bottom of a 9×13 inch baking dish. Lay the
filo down one layer at a time, brushing butter on each layer. Turn each
successive layer a little so they are not all piled directly on top of each
other. The filo will hang over the sides of the dish. Continue until you
have 3-5 sheets of filo left. Pour the filling into the filo. Fold the filo
that hangs over the side over the filling. Place the last pieces of filo on
top, buttering each as you go. Trim off the filo that hangs over the edge
of the dish. These last pieces serve to cover the filling. Make two or
three slits with a knife in the top layers of filo that go all the way down
to the filling. Bake at 375 for 50 minutes.=20
I searched high and low for the perfect spanakopita. This was darn near
perfection. This recipe is from the Vegetarian Epicure by Anna Thomas.=
serves 8

– – – – – – – – – – – – – – – – – -=20

NOTES : I searched high and low for the perfect spanakopita. This was darn
near perfection. This recipe is from the Vegetarian Epicure by Anna Thomas.
serves 8