Spicy Lentil Patties

Recipe By : Diana Christian
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup lentils — rinsed and drained
3 cups water
1 tsp. curry powder
pinch of salt
1 tsp. coriander
1 tsp. cumin
1 tsp. olive oil
1/4 cup carrot — chopped fine
2 cloves garlic — chopped
1 large onion — chopped
1 1/2 cups whole grain bread crumbs
2 T. wheat flour
2 T. tomato paste mixed w/1 T. soy sauce

Rinse lentils and add to water. Bring to boil, reduce heat, add curry
powder, salt, coriander and cumin. Cover pan and cook for 35 to 45
minutes until tender. Set aside with lid on. Heat in a skillet and saute
the olive oil, carrot, garlic and onion. Lentils should absorb the
remaining liquid; if not, drain. Mash lentils, mix with sauteed
vegetables and bread crumbs (crumbs can be made by putting broken pieces
of bread into a blender and blend a few seconds). Mix in flour and tomato
paste/soy sauce. Form into balls and flatten into patties. Place on oiled
baking sheet and bake at 350-degrees for 20 minutes. Turn over and bake
20 minutes more. Makes 12 patties.

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Kai’s Spinach Pie Recipe

2 packages fresh spinach 8oz. HEALTHY CHOICE FAT FREE
1 package fresh mushrooms grated cheddar cheese
1 large onion 8oz. HEALTHY CHOICE FAT FREE
5 egg whites grated mozzarella
cheese
1 tsp pepper 1 box Phyllo Dough see below

c Remove stems from spinach and wash.
Cut onions and saute in water until tender.
c Wash and slice mushrooms and add to the onions (cook until all
water evaporates).
c Remove onions mushrooms from heat a put in a large bowl.
c Saute spinach in water tossing frequently until all liquid
evaporates.
c Mix onions/mushrooms spinach together in bowl make sure
onions and mushrooms are evenly distributed throughout the
spinach.
c Beat egg whites lightly
c Add grated cheese to egg mixture and mix thoroughly
c Add spinach mixture to egg and cheese mixture and stir until
mixed well.

CRUST: Phyllo pastry dough is that thin very flaky crust used in
many Greek spinach pies and pastries such as baklava. It
has only a trace of fat and I have now seen lemon meringue
pie pumpkin pie recipes that are using phyllo dough for
the crust to cut the fat content in the pies 50% fat to 8%
Phyllo can be found in the frozen food section of
any supermarket. The box is long, like a spaghetti box.
The dough is paper thin and you use many layers.
I use a rectangular glass baking dish, sprayed lightly with
– PAM.
c Quickly layer 5-7 sheets on the bottom of the dish spraying each
layer lightly with Pam.
c Then put half of your spinach mixture on top.
c Put another 5-7 sheets of Phyllo.
c Then the last of your spinach mixture.
c Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam
between each layer.
c Remove any excess dough around the edges.
c Moisten your fingertips and seal around the edges like a normal
pie crust.
c Spray top lightly with Pam.
c Using a sharp knife cut through the top layer in the pattern you
want. (ie: I cut rectangular patter that is the size of the
pieces I will ultimately cut.) In the Greek desert, Baklava
they cut diamond shapes.
c Bake in 400-425 degree oven for 30 minutes.

WARNING: Phyllo dough is sooooo thin it is a little hard to work
with because it dries out in about 2 seconds and sticks together . There are
hints on the box on how to keep it moist.

Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real
cheese made with skim milk, it tastes and melts the same (at least in this
recipe) as high fat cheeses which is not true for other brand name Fat Free
Cheeses
I have tried.

GOOSEBERRY CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Gooseberries
2 tb -Water
1/2 c Sugar
2 tb Unsalted butter
2 Eggs
1 Egg yolk

Rinse the gooseberries and put them in a non-corroding
saucepan with the water. Cover and cook over low to
medium heat, stirring occasionally, for about 20
minutes, or until the gooseberries are very mushy.
Puree them through a food mill or a strainer. You
should have about 1 1/4 cups of puree. Stir the sugar
and butter into the warm puree and heat, stirring
constantly. Whisk the eggs and the egg yolk just
until mixed, then whisk in a little of the hot
gooseberry mixture to heat the eggs. Return to the
pan and cook over low heat, stirring constantly, until
the mixture is well thickened, and has reached a
temperature of 170 F. Pour into a container, cover,
and chill. Use this to fill small tartlets, garnishing
them with rosettes of creme de Chantilly; or fill a
9-inch pre-baked tart shell with the curd and pipe
rosettes of creme Chantilly over the top, leaving a
small spot uncovered in the center so the curd will
show. This also makes a delicious filling for cakes.
Like most high-acid fruit curds, this will keep at
least two weeks in the refrigerator. Creme Chantilly:
Whip the amount of cold fresh cream needed for your
recipe until it mounds softly and will just barely
hold its shape. The volume will approximately double
after it is whipped. There should be no hint of
graininess, which is the first sign that the cream is
overbeaten and turning to butter. Stir in vanilla and
sugar to taste. Or you may flavor the cream with
spirits or liqueurs, wine, fruit purees or jams, or
the reduced liquid from poached fruit.

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Title: CHOCOLATE SOPHISTICATE
Categories: Desserts, Chocolate
Yield: 6 servings

4 Squares semisweet chocolate
2 ts Instant coffee
1 tb Gelatine
1 tb Water
1/2 c Sugar
1/4 ts Salt
1/4 c Water
1 ts Vanilla
5 Eggs, separated
18 Ladyfingers or spongecake
-strips

The mingling of chocolate and coffee . . . now and then a ladyfinger! This
dessert’s a mark of gracious hospitality.

Melt chocolate in heavy saucepan over very low heat. Add instant coffee and
stir until dissolved. Soften gelatine in 1 tablespoon water. Combine sugar,
salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted
chocolate, vanilla, and softened gelatine. Beat egg yolks until very thick
and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat
egg whites until stiff and fold into chocolate mixture.

Lay split ladyfingers or spongecake strips in bottom of well-oiled 9- by 5-
by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides
of pan with split ladyfingers or spongccake strips, anchoring the ends in
the filling. Fill the mold with alternate layers of chocolate filling and
ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold
on chilled plate. Serve at once. Makes 6 to 8 servings.

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U PONNYA’S NWA MEE HINGA (OXTAIL WATERCRESS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Oxtail, divided into
-sections
2 Cloves garlic, chopped fine
1 tb Fish sauce (nam pya ye)
1/2 ts Salt
4 c Water
1/8 ts Pepper
1/2 bn Watercress, divided into
-stems

The combination of oxtail and watercress gives the
soup a rather unconventional flavor and makes it a
fine luncheon dish. It is reputed to be nourishing for
nursing mothers. Watercress is specified, as
substitute for the traditional green known as ‘chaste
leaf’ or ‘Indian wild pepper’ (Vitex trifolia),
kyaung- ban in Burmese.

1. Broil the oxtail in a gas or electric broiler
until well roasted and slightly charred, about 15
minutes. Better still, barbecue over charcoal to
impart a slightly smoked flavor.

2. Put everything except the watercress into a pan,
and bring to a boil. Cover the pan and cook over
moderately low heat for 1 hour or more to tenderize
the meat until it comes away from the bone.

3. Add the watercress, cover the pan, and cook for 3
minutes more.

Serve hot.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

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Title: Broccoli with Lemon Sauce
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lg Bunch broccoli; -Sugar Free
lemon-line soda;
1 tb Lemon Juice; Sub. sweetener to
equal 1 ts
(I use apple cider vinegar) (if desired)
1 tb Water OR

Clean and trim boroccoli. Cut stalks and floweretes into about 3 inch
“trees.” Simmer gently about 12 minutes covered with water. ( I
prefer to steam). Drain. Mix lemon juice, liquid, and sweetener.
Trickle over broccoli. Heat the lemon mixture to keep the vegetable
warm. Food Exhange per serving: 1 VEGETABLE EXCHANGE

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: ALI’S OATMEAL COOKIES
Categories: Biscuits
Yield: 3 servings

Stephen Ceideburg
1 c Butter-flavored shortening
1 c Granulated sugar
1 c Firmly packed brown sugar
2 Eggs
1 ts Vanilla
1 1/2 c Plus 1 tb sifted all-purpose
-flour, divided
1 ts Baking soda
3/4 ts Salt
2 1/2 c Old-fashioned or:
2 1/2 c Quick-cooking oatmeal,
-uncooked
1 c Finely chopped hazelnuts
1 c Finely diced dried apricots
1 c White chocolate chips

Best Oatmeal Cookie, Oregon State Fair Susan Middleton
and Alisha Delos, Keizer

Preheat oven to 350 degrees. In large bowl, mix
shortening, the sugars, eggs and vanilla. Beat at
medium speed with an electric mixer until well-blended.

Combine 1 1/2 cups of flour, baking soda and salt.
Stir into the shortening mixture. Stir in oatmeal.
Stir in nuts.

Toss apricots with remaining 1 tablespoon flour. Stir
into dough. Stir in white chocolate chips.

Shape dough into 1 1/2-inch balls. Flatten slightly
and place 2 inches apart on ungreased baking sheets.

Bake 11 to 13 minutes until slightly moist in the
center and just beginning to brown around the edges.
Remove immediately to wax-paper-covered paper towels.

Makes 3 dozen

From the Oregonian’s FOODday, 1/12/93.

Posted by Stephen Ceideburg

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DARAGALUSKA (FARINA BALLS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 Eggs
4 tb Farina
1/2 ts Salt

In a bowl, cream butter. Add eggs and stir til
creamy. Add farina and salt and stir until smooth. Let
batter rest for at least 1/2 hr. or more if time
allows. With a tsp. make sm. dumplings like soft
noodles and drop into boiling soup. Cook slowly 15
minutes or til done. FROM: Lisa Crawley TSPN00B

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BLACK BEAN SAUSAGE WITH TOFU AND FRESH CORN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Shallots
3 lg Cloves garlic
1 bn Fresh cilantro
3/4 c Vegetable stock
2 oz Plain unflavored gelatin
1 tb Vegetable oil
2 c Cooked black beans
1/2 ts Salt
1/2 ts Ground white pepper
1/2 md Green bell pepper
1 sm Carrot, peeled
1/4 c Firm tofu
1/4 c Fresh corn kernels

Mince the shallows and garlic. Chop the cilantro. Set
aside. Heat oil in a heavy saute pan over moderate
heat. When oil is hot, add the shallots and garlic.
Saute for 2 to 3 minutes or until tender. Set aside to
cool. Place the beans, salt, and white pepper in a
food processor fitted with a metal blade and process
until beans are pureed. Transfer to a large bowl.
To make garnis, remove seeds and membrane from the
bell pepper. Cut the pepper and carrot into very small
(1/8 in.) dice. Heat oil in a saute pan over moderate
heat. When oil is hot, add pepper and carrots and
saute for 2 to 3 minutes or until tender. Cool
_completely_. Drain and towel dry tofu. Cut the tofu
into very small (1/8 in.) dice. Add tofu, corn, and
cooled sauteed vegetables to bean mixture, stirring to
combine. Transfer to a bowl. Pour stock into a double
boiler. Sprinkle the surface with gelatin and allow
it to _bloom_ for about 10 minutes. Heat gelatin to a
syrupy consistency over water that is 100 to 110
degees F. Remove and allow gelatin to thicken
slightly. Set the bowl of bean/vegetable misture into
a large bowl filled with ice and stir occasionally as
it cools. Add the gelatin. folding to combine, and
continue stirring until thickened and well chilled.
To assemble sausage, spoon mixture onto a sheet of
plastic wrap in a long line. Roll up (like a cigar),
twisting the ends closed and securing with butcher’s
twine, if desired. Chill 3 or 4 hours or overnight.
To serve, remove plastic and cut on the bias into
1/2-inch- thick slices.

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FIDDLEHEAD QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1/2 c Cream or evaporated milk
3 Eggs
1/2 ts Salt
1/4 ts Pepper
2 tb Scallions — minced
1 c Swiss cheese — grated
18 Fiddlehead crosiers — cooked
— don’t use stems
4 sl Bacon — crisp-fried
Grated nutmeg
1 8″ pastry shell — unbaked

In a small bowl, combine the milk, cream and eggs;
beat with a rotary egg beater. Add the salt, pepper
and onions. Sprinkle half of the grated cheese in the
bottom of the pastry shell. Arrange the fiddlehead
tips over the cheese, then add the bacon, breaking it
into bite-sized pieces. Pour in the milk mixture, add
the rest of the cheese, and grate fresh nutmeg over
the top.

Bake at 375 F. for 30 minutes, or until a knife
inserted in the custard comes out clean.

Yield: 4 to 6 servings.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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