Title: MOROCCAN COUSCOUS
Categories: Jewish, Ethnic
Yield: 4 servings

1 c Orange or other juice
1 c Instant couscous
1/4 c Pitted dates, finely chopped
1/4 c Raisins
1/4 c Slivered almonds
1 ts Cinnamon

From the upcoming “Low-Fat Jewish Vegetarian Cookbook” by Debra Wasserman.

Bring juice and * cup water to a boil in a small pot. Remove from heat.
Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in
* cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams
carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams
cholesterol, 7 milligrams sodium.

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30 Minute Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground chuck or lean ground — beef
1 Onion, large — chopped
1 can Kidney beans (12 oz)
1 can Tomato soup — undiluted
1 teaspoon Salt
1 tablespoon Chili powder (or to taste)
Hot pepper sauce — to taste

Brown the meat in a little butter and cook until the meat is brown – about 10
minutes. Add all other ingredients and let simmer for 30 minutes. Your choice
of hot sauce may be added to taste.

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Tuna Noodle Casserole

Recipe By : Reader’s Digest Down Home Cooking
Serving Size : 6 Preparation Time :0:30
Categories : Pasta, Rice, Couscous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
1 tsp olive oil
1/2 c onions — chopped
1/2 c red bell pepper — chopped
10 3/4 ozs cream of mushroom soup
1 c cheddar cheese — shredded
1 c plain fat free yogurt
1/4 tsp crushed red pepper
1/2 tsp black pepper
8 ozs macaroni shells — cooked
12 1/4 ozs tuna in water
2 c frozen corn
—-Topping—-
1/2 c fresh bread crumbs
1/4 c Parmesan cheese — grated

Preheat oven at 350. In a 12″ skillet heat oil over medium heat. Then, cook
onion and bell pepper until tender. Add soup, cheddar cheese, yogurt,
crushed red pepper, black pepper, macaroni shells, and tuna just until
combined. Pour entire mixture into 2 1/2 quart casserole dish. Meanwhile,
combine bread crumbs and Parmesan cheese. Sprinkle on top of the vegetable
mixture. Bake for 30 minutes.

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Title: BANANA FUDGE COOKIES
Categories: Cookies
Yield: 40 servings

18 1/2 oz Package chocolate cake mix
1/3 c Mashed bananas, ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl.
Beat with electric mixer at medium speed until smooth.
Stir in chocolate pieces. Drop by rounded
teaspoonfuls, about 2 inches apart, on greased baking
sheets. Bake in 350 degree oven 8 minutes or until
done. Remove from baking sheets; cool on racks.
Makes 3 1/2 dozen.

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Refrigerate, covered, several hours or overnight.
Slice the top third off of one bread loaf and hollow out the inside.
Fill with dip for presentation and surround with fresh vegetable for dipping.

Spicy Broccoli Spread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups broccoli flowerets
1/3 cup onion — chopped
1 small garlic clove — chopped
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
2 tablespoons Parmesan cheese — fres

Cook broccoli covered, in a small amount of boiling, salted water for about
12 minutes or until tender. Drain well.

In a small skillet, cook onion, garlic and red pepper in hot oil until onion
is soft, about 10 minutes. Combine broccoli, onion mixture, and Parmesan
cheese in a food processor; blend until smooth. Transfer to a small serving
bowl. Serve at room temperture or cover and chill for up to 24 hours. If
chilled, let stand at room temperature for 30 minutes before serving. Serve
with toasted french bread or crackers.

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CARROT RAISIN MUFFINS 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Flour
3/4 c Creamota
-(quick cooking
-rolled oats)
2 ts Baking powder
1/4 ts Salt
3/4 c Milk
1 c Grated carrot
3/4 c Raisins
1/2 ts Cinnamon
1 Egg
3 tb Oil

Mix flour, creamota, baking powder salt. Stir in
carrot, raisins cinnamon. Beat egg, milk oil. Make
a well in centre of dry ingredients, pour in liquid.
Mix lightly. 3/4 fill greased muffin pans bake at
375oF for 15-20 mins. From: Ricardo Landrau Date:
09-15-93

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Speedy Rice Pudding

Recipe By : – Oct/Nov ’96
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c milk
1 egg — beaten
1 3 oz pkg cook-and-serve vanilla pudding mix
1 c instant rice — uncooked
1/4 c raisins
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

In a saucepan, combine milk, egg and pudding mix. Add rice and
raisins. Bring to a boil over medium heat, stirring constantly. Remove
from the heat; cool for 5 minutes, stirring twice. Pour into individual
dessert dishes or a serving bowl. Serve immediately or cover with
plastic wrap and refrigerate. Sprinkle with cinnamon and nutmeg just
before serving.

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Title: Egg Rolls B1
Categories: Vegetables, Chinese, Appetizers
Yield: 6 servings

5 md Dried Black Mushrooms
1/2 lb Ground Pork
1 1/2 ts Salt
1/2 ts Cornstarch
1/2 ts Soy Sauce
1 ds White Pepper
1 (2-1/2 lb) Green Cabbage,
-Finely Shredded
2 c Vegetable Oil
1/4 c Shredded Canned Bamboo
-Shoots
1/2 lb Cooked Shrimp, Chopped
1/3 c Finely Chopped Green
-Onions (With Tops)
1 ts Five-Spice Powder
1 (1 lb) Package Egg Roll
-Skins
1 Egg, Beaten
1/4 c Hot Dry Mustard
Red Sweet Sour Sauce:
1/2 c Red Wine Vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red Pepper Sauce

Soak the mushrooms in warm water until soft, approx. 30 mins.; drain.
Rinse in warm water; drain. Remove discard stems. Cut caps into
thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch,
soy sauce, pepper. Cover refrigerate approx. 20 mins. Heat 2 qts.
water to boiling in Dutch oven; add the cabbage. Heat again to
boiling; cover cook 1 min.; drain. Rinse w/ cold water until cab-
bage is cold. Drain thoroughly; remove excess water by squeezing
cabbage. Heat wok until 2 drops water bubble skitter when sprinkled
in wok. Add 2 tbs. of the oil rotate to coat sides. Add seasoned
pork; stir-fry until pork is no longer pink. Add the mushrooms
bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions,
remaining 1 tsp. salt, the five spice powder; cool. Place 1/2 cup
of egg roll filling slightly below the center of an egg roll skin.
Cover the remaining skins w/ a dampened towel to keep them pliable.
Fold the corner of skin closest to filling over, tuck- ing the point
under the filling. Fold in overlap the two opposite corners. Brush
fourth corner w/ egg roll up to seal. Repeat w/ re- maining skins.
Cover the filled rolls w/ a dampened towel or plastic wrap to prevent
dry- ing out. Pour remaining oil in a wok to a depth of 2 in. heat
to 350. Fry four or five rolls at a time for 2-3 mins. until golden
brown, turning 3 times. Drain on paper towel keep hot. Meanwhile,
stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth.
Let stand 5 mins. before serving. Serve the egg rolls with the hot
mustard and Red Sweet Sour Sauce. RED SWEET SOUR SAUCE: Mix all
ingredients in small bowl. Serve now or cover refrigerate.
Temperature (s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

MMMMM

BARM BRACK (TRADITIONAL IRISH BREAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Mixed dry fruit–currants>>>
Dark golden raisins.
1 c Boiling black tea
1 ea Egg
1 t Mixed spice (see note*)
4 ts Marmalade
1 c (heaping)superfine sugar
2 1/2 c Self-rising flour

Place dried fruit in a bowl, cover with the hot tea
and let soak overnight. The next day, add the
remaining ingreds. and mix well. Preheat oven to 375
F. Pour batten into greased 7″ square pan and bake in
the center of oven for 1 1/2 hrs. Let cool in the pan
on awire rack. Slice and serve buttered with tea.

NOTE* (Mixed spices: equal parts of cinnamon,
clove, nutmeg, allspice, and mace.

1. In Northern Ireland and in the Republic, BRACK
is the Celtic word for salt and is used to mean
“bread”. Barm brack is leavened bread, the word BARM
meaning yeast.

2. The term “barmbrack” for an Irish fruit loaf or
cake does not derive from barm or leaven. It is a
corruption of the Irish word “aran breac” (Speckled
Bread).

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