LENTILS AND LEEKS

Recipe By : Cooking LIve Show #CL8793
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds leeks — well rinsed and
sliced 1/2-inch thick, including some of
the green part
2 large carrots — peeled and sliced
1/2-inch thick
1/4 cup olive oil
2 1/2 cups water
1 cup green lentils
1 tablespoon tomato paste
1 teaspoon sugar
1 1/4 teaspoons salt
Freshly ground black pepper

In a large saucepan toss the leek and carrot slices with the olive oil.
Cook over medium heat for 5 minutes, until the vegetables are lightly
browned, then stir in the remaining ingredients. Cover the pan and simmer
the mixture for 1 hour, until the lentils are tender and most of the liquid
has been absorbed. To keep the leek slices intact, do not stir. Serve hot.

Yield: 4 to 6 servings

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NOTES : (Recipes courtesy of Darra Goldstein, The Vegetarian Hearth)

Title: EASY FREEZER STRAWBERRY SORBET
Categories: Ice cream
Yield: 6 servings

2 pk Unflavored gelatin
1 c Sugar
3 c Water
1 qt Pureed strawberries
-about 3 pints fresh
1 c Cranberry juice cocktail
1/4 c Fresh squeezed lemon juice

Combine gelatin and sugar in a medium saucepan; stir
in water. Let stand 2 minutes. Cook over low heat,
stirring constantly until gelatin dissolves. Remove
from heat; cool. Stir in strawberry puree and
remaining ingredients. Pour into a 13×9 pan. Cover and
freeze 8 hours or overnight. Spoon about 1/4 of frozen
mixture into the container of a blender or food
processor. Top with lid and process until smooth.
Return to pan. Repeat until all the mixture has been
processed. Return pan to freezer and freeze for 4
hours or until firm. Let stand at room temperature
15-20 minutes before serving. If you have an ice cream
freezer, at * pour into container and follow
manufacturer’s instructions.

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Title: MOROCCAN-STYLE STEW
Categories: Lamb, Stews
Yield: 6 servings

————————————STEW————————————
1 lb Lamb; chopped in 1″ cubes
-leanest cut possible
2 c Onions; chopped
1 Clove Garlic; minced
1/2 c Water
2 Garbanzo beans;15oz drained
2 No-Salt Tomatoes;14oz cut up
1/3 c Tomato Paste
1/3 c Light Raisins
1/4 c Slivered Almonds
1/2 ts Black Pepper; fresh ground
1/2 ts Thyme; dried, crushed
1/4 ts Salt
1/4 ts Cinnamon; ground
1/4 ts Allspice; ground
1/8 ts Red Pepper; Cayenne
1/2 c Chicken Stock
4 c Couscous; hot, cooked,
-prepared without fat

———————————-GARNISH———————————-
Cilantro leaves

: Lightly spray a hot 12 inch skillet with release spray, add lamb
and brown quickly on medium high heat, until the edges of the lamb cubes
are a little crusty.
: Drain most of grease from pan.
: Add, onions, garlic and water; bring to boiling, cook over medium
heat until the onions are translucent.
: Add 3/4 cup Garbanzo beans, undrained-tomatoes, tomato paste,
raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper
and stock. Bring to boiling. Reduce heat and simmer, covered, 1 1/2 hours
or until lamb is very tender. Add remaining garbanzo beans and simmer for
10 minutes or till desired consistency. Serve over hot couscous.

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Cold Cucumber Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large cucumbers
4 scallions (white only) — sliced
2 Tbsp. butter
1 Tbsp. salad oil
2 1/2 C. chicken broth
2 Tbsp. flour
1/2 C. milk
1 1/2 Tbsp. fresh lemon juice — strained
2 Tbsp. dried dill weed
1/2 Tbsp. salt or to taste
1/4 Tbsp. white pepper
2 C. sour cream
chopped chives

Peel, seed and slice the cucumbers. In a heavy 10 to
12-inch skillet, saute the cucumbers and scallions in the
heated butter and oil for about 10 minutes, stirring occasionally.
Stir in the flour and cook slowly for 3 to 4 minutes,
stirring frequently. In a 2 quart saucepan, heat the chicken
broth and milk and stir this slowly into the cucumber mixture.
Add the strained lemon juice, dill weed, salt and pepper.
Simmer gently, stirring for about 10 minutes, until thickened.
Put into blender until smooth. Put the soup into a large
mixing bowl. Cool completely. Add sour cream, taste for
seasoning. Cover and refrigerate for at least 6 hours. Serve
in chilled soup bowls, garnished with chopped
chives.

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Title: MEXICAN BEEF SALAD
Categories: Salads, Meats, Mexican
Yield: 4 servings

3/4 lb Beef top round steak
1/2 ts Unseasoned meat tenderizer
– instant
3 tb Vegetable oil
3 tb Vinegar
1/2 ts Salt
1/4 ts Ground cumin
1/4 ts Dried oregano, crushed
1/8 ts Garlic powder
1/8 ts Ground red pepper
1 cn Yellow hominy, drained
– 16 ounce can
1 Small onion, sliced
– separated into rings
1 Green pepper
– sliced into rings
1/3 c Sliced pitted ripe olives
4 c Torn lettuce
1/2 c Halved cherry tomatoes
Lettuce leaves
1/2 c Monterey Jack cheese (2 oz)
– finely grated

Partially freeze meat. Slice meat across the grain
into bite-size strips. Sprinkle meat tenderizer over
meat. In a 1 1/2-quart microwave-safe casserole,
combine beef and 1 tablespoon oil. Cover with waxed
paper. Cook on high (100 percent) power 3 to 5
minutes or until meat is done, stirring every 2
minutes. Remove meat, reserving drippings in dish.
Add remaining 2 tablespoons oil to drippings. Stir
in vinegar, salt, cumin, oregano, garlic powder and
red pepper. Cook, uncovered, on high power about 30
seconds or until bubbly. Add meat, hominy, onions,
green pepper and olives. Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn
lettuce and tomatoes. Toss gently to coat. Spoon
mixture onto lettuce-lined plates. Sprinkle with
cheese. Makes 4 to 6 servings. NUTRITIONAL
INFORMATION PER SERVING: 335 calories; 20 grams fat;
22 grams protein; 18 grams carbohydrates; 872
milligrams sodium; 517 milligrams potassium.

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SPANAKOPITAS ***TCVC49A

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 tb Butter or oil
1 lb Frozen spinach — thawed
3 ea Green onions — sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese — crumbled
3 ea Eggs — lightly beaten
1 x Salt Pepper to taste
—–PASTRY—–
1 lb Commercial Filo pastry
1/2 lb Melted butter

In butter or oil, saute green onion until soft.
Meanwhile, squeeze out excess moisture from spinach
and chop by hand or in food processor. Combine green
onion with spinach and remaining filling ingredients
in bowl. Mix well and set aside.
Lay out the Filo sheets, covering them with waxed
paper and a damp towel. Take out two sheets at a time
and keep the rest covered. Brush melted butter onto
top sheet of each pair. Cut each double-sheet
crosswise into equal strips, about 2-1/2″ wide. Place
1 teaspoon of the filling 1″ from the end (nearest
you) of each strip. Fold the strips back over the
filling so the bottom edge meets the left edge,
forming a right angle. Continue folding back at right
angles to make a triangular shape. Place on baking
sheets and keep covered until all are ready to bake.
Bake in a 350 degree oven for 20 to 25 minutes or
until golden and crisp, turning once. NOTE-
Spanakopitas may be frozen before baking. When ready
to bake, separate while still frozen, spead on baking
sheets, and bake as above, allowing an extra 10
minutes baking time. Karen Mintzias TCVC49A

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Rhubarb Cake

Recipe By : Mom D
Serving Size : 1 Preparation Time :1:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups light brown sugar — packed
1/2 cup shortening
1 egg
1 cup buttermilk
1 teaspoon baking soda
2 cups flour — sifted
1 1/2 cups rhubarb — diced
1 teaspoon vanilla
1 teaspoon cinnamon

Cream 1 1/2 cups sugar with the shortening. Mix the buttermilk with the baking
soda and add it with the egg to the sugar mixture. Add flour alternately wiht
rhubarb, then add the vanilla and pour into a greased and floured 2 quart
baking dish. Sprinkle with remaining sugar mixed with the cinnamon. Bake at 350
degrees for 40 to 45 minutes.
NOTE: Dark brown sugar can be substituted for the light.

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Per serving: 3245 Calories; 112g Fat (31% calories from fat); 41g Protein; 529g
Carbohydrate; 189mg Cholesterol; 1707mg Sodium

Chili Ala Capt. James Mcdonnell

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Tex Mex
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Mild Italian sausage*
1 pound Ground chuck
1 each Large yellow onion — diced
2 each Large garlic cloves — minced
1 1/2 tablespoons Chili powder
6 ounces Can tomato paste
1 1/2 cups Water
1 tablespoon Instant coffee
1 tablespoon Sugar
1 tablespoon Paprika
1 tablespoon Oregano
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cumin
1 cup Dark red kidney beans — drain
1 cup Refried beans

Brown sausage, ground meat, onion, and garlic in a pot. Add remaining
ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After
cooking time is up, add the beans and stir. Top with grated Monterey Jack
cheese and finely chopped scallions.

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Title: Cooking Breads and Cakes
Categories: Crockpot
Yield: 1 lesson

MMMMM——————-ITEMS THAT CAN BE USED————————
2 lb Coffee can
1 lb Coffee can
16 oz Vegetable cans
6 c Mold, or 7 cups mold
1 1/2 qt Baking dish

There are a few tricks to remember when “baking” in one of these pots.
First, turn the control to HIGH (or to the setting which is
equivalent to the HIGH used in my recipes). The LOW setting is too
low to give breads and cakes the texture you expect. With breads,
remember to cover the container with a lid or foil. Tie the lid or
foil onto the container and place the container on a metal rack or
trivet inside the pot. If you don’t have a metal rack or trivet to
fit your slow cooker, crumple foil and place it in the bottom of the
pot to support the baking continer. Pour 2 cups of hot water around
the container to provide steam for cooking the bread.

When using a deep-dryer type slow cooker, check frequently to make
sure the water hasn’t evaporated. Add more water if needed.

As a rule, it is not a good idea to remove the lid or foil from the
bread container during the first 2 hours of cooking. After that,
check the bread by inserting a toothpick in the mixture. If the
toothpick comes out clean, the bread is done.

When using a standard cake mix, the prcedure is slightly different.
Cakes are “baked” in a pan set directly on the bottom of the slow
cooker, similar to the way you would do it in an oven. It is not
necessary to use a trivet or water. Instead of covering the uncooked
cake misture with foil or a lid, cover the top with four or five
layers of paper towels. Becouse there is more moisture in a slow
cooker than in an oven it is necessary to compensate for this with
the paper towels to help absorb the moist top of the cake mix. Also,
leave the lid of your slow cooker slightly open to let extra moisture
escape.

The type and kind of container to use for breads and cakes will
depend on the size of your pot. In addition to molds and coffee
cans, spring forms or small bundt pans make excellent containers.

The containers at the top hold approzimately the same amount of
batter so you can substitute one for another.

From:CROCKERY COOKERY by Mable Hoffman’s

Formatted for MM by Janet Newcomer, JNewcomer1@Genie.Com or
JNew273@AOL.Com

MMMMM

MM: Vegetable Jambalaya

Title: Vegetable Jambalaya
Categories: Stews
Yield: 6 servings

3 tb Canola oil
1 c Diced onion
2 lg Cloves garlic minced
3/4 c Diced celery
1/2 c Diced carrots
1 ts Dried thyme
2 ts Paprika
1/2 ts Salt
pn Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 c Cooked blackeyed peas
1 cn Plum tomatoes 28 oz.,
-chopped
3 1/4 c Defatted vegetable broth
2 md Zucchini 1/2″ dice
1 1/2 c Uncooked long-grain
-white rice
2 tb Chopped parsley

* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and
cook over lowheat to wilt for 10 min, stirring. Add
the garlic, celery, and carrots. Cook, stirring, 1
minute longer.

Mix in the spices and herbs. Add the bell peppers,
black-eyed peas, tomatoes with juices, and vegetable
broth. Bring to a boil. Reduce heat to medium-low and
cook, partially covered, for 10 min. for flavors to
blend. Adjust seasonings.

One-half hour before serving, add zucchini and bring
mixture to a boil. Stir in the rice, cover, reduce
heat to low and cook for 20 min. Stir in the parsley
and serve immediately.

Notes: After adding the rice, cook this dish no longer
than the 20 min. called for. Be sure to add the exact
amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes,
catfish, crab cakes.

Recipe By: The New York Times

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