GEORGIA CAVIAR

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried black-eyed peas
2 qt Water
2 c Zesty Italian dressing
2 c Diced green pepper
1 1/2 c Finely chopped onion
1/2 c Diced Jalapeno peppers
1 Jar (2 ounces) sliced
-pimiento, drained
1 tb Minced garlic
-Pepper to taste
-Tortilla chips

Soak peas in 2 quarts of water overnight. Drain peas
and place in large saucepan. Add enough water to
cover peas. Bring to boil; reduce to simmer and cook
40 minutes over medium flame. Drain. Pour Italian
dressing over peas; cool. Combine next six
ingredients and add to peas; toss. Refrigerate 24
hours. Serve at room temperature as a dip with
tortilla chips. Makes 7 cups.

Salad variation: Place Georgia Caviar over avocado
halves on bed of lettuce.

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Cranberry Chutney

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups fresh cranberries
16 dried apricot halves — quartered
3/4 cup brown sugar
1/3 cup dried currants — (or raisins)
2 tablespoons fresh ginger root — minced
2 tablespoons cranberry cocktail juice
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Combine all ingredients in a heavy saucepan and cook over medium heat to
dissolve sugar. Increase heat and boil for 3 minutes. Transfer to a bowl and
cool.

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Serving Ideas : Serve warm or cold. Great on turkey leftover sandwiches!

Title: SOPA DE ALBONDIGAS
Categories: Soups, Beef, Ethnic
Yield: 6 servings

-Barb Day GWHP32A

———————————MEATBALLS———————————
1 lb Ground beef; lean
12 Mint leaves
6 Cilantro; sprigs, chopped,
-include stems and leaves
2 tb Onion; chopped
2 tb Tomato; fresh, chopped
1/2 ts Salt; or to taste
1/4 ts Pepper

————————-VEGETABLES, BROTH PASTA————————-
4 c Beef broth;with rich flavor
1 Chayote; julienne cut, *
1 c Carrots; julienne cut
1/4 c Leek; white part only/sliced
1/2 c Cabbage; shredded
1/2 c Pasta; shells or macaroni

*Chayote is also called Mirlaton or Huisquil, and is a type of squash.
Make the meatballs: Mix all ingredients and shape into 3/4″ meatballs.
Bring the broth to a low simmer and add the vegatables. Add the meatballs
and top them with the paste. Cover and simmer over low heat for 30 minutes.
Serve hot in bowls, with tortillas. Note: I like to make my own beef broth
for all recipes, but particularly for this one, as it needs a rather strong
broth. This recipe is from the book False Tongues and Sunday Bread, by
Copeland Marks. Barb Day

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EGGPLANT WONTON SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——-EGGPLANT-CAVIAR
FILLING——————
1 ea Red bell pepper
1 lb Eggplant
Olive oil spray
2 ea Jalapeno peppers, seeded
— minced
1/4 c Mixed fresh herbs
5 ea Saffron threads, crushed
6 oz Extra-firm tofu, diced
Salt pepper
48 ea Round won ton wrappers
—–BROTH—–
5 c Stock
2 ea Carrots, cut on the diagonal
24 ea Snow peas
2 ea Tomatoes, peeled, seeded
— diced
1 ea 1/2″ ginger, sliced
24 lg Cilantro leaves, for garnish
1 tb Extra-virgin olive oil

Char pepper on all sides. Transfer to a covered bowl
set aside. Grill eggplants for at least 15 minutes.
Rub off skins of both pepper eggplant. Seed, devein
mince pepper. Cut eggplant lengthwise into 3/8″
thick slices. Spray olive oil on both sides. Grill
slices till golden cut into 1/4″ dice.

Combine in a bowl the eggplant, pepper, jalapeno,
herbs, saffron tofu. Season lightly. Place about
1/2 tb of filling in centre of each won ton wrapper.
Brush the edges of the wrapper with water press one
edge over the other, forming a semi-circle. Press
tightly to seal the entire edge. Repeat with remaining
wrappers.

Lay a round of parchment paper in a steam basket.
Cover it with a single layer of won ton wrappers
spray with olive oil. Top with a parchment round
continue to layer spray won tons in between rounds
of parchment. Cover pot steam over boiling water for
5 minutes. Set aside covered.

Place a soup pot over high heat. Add stock reduce
it to 3 1/2 cups. Lower heat drop in carrots cook
2 to 3 minutes. Add snow peas tomato cook for 1
minute. Remove from heat; add won tons, ginger
cilantro. Serve in shallow bowls, allowing 6 won tons
to one person. Each serving can be drizzled with olive
oil.

Serve with Carrot Slaw Pine Nut Orange Wild Rice
Salad for a lunch meal.

Yamuna Devi, “Yamuna’s Table”

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Title: Pizza a la Spago
Categories: Pizza
Servings: 6

1 pk Active dry yeast
3/4 c Warm tap water (110 to 115
-degrees)
1 tb Honey
3 c (approximately) all-purpose
-flour
1 ts Salt
5 tb Olive oil, plus 2 Tbsp
-additional to brush over
-dough

Yield: dough for 1-15 inch pizza crust

1. Dissolve the yeast in the water along with the honey.

2. Stir in 1 cup of the flour, the salt, and 3 Tbsp of the olive oil with a
wooden spoon. Mix well.

3. Add a second cup of flour and continue mixing until the dough forms a
soft sticky mass and comes away from the sides of the bowl.

4. Flour the work surface and your hands and turn the dough out of the
bowl. Continue kneading in the remaining flour until the dough is smooth
and elastic.

5. Put the dough in a oiled bowl and seal the bowl tightly with plastic
wrap. Let the dough rise in a warm place for 30 to 45 minutes, or until it
has nearly doubled.

6. Punch down the dough, knead it briefly, and divide it into 4 equal if
making 4-9 inch pies. Refrigerate for 15 minutes before using.

Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis

MMMMM

SWEET AND SOUR LENTIL STEW

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Legumes Low-Fat
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup brown rice — uncooked
1 Cup lentils — uncooked
4 Cups water
1 onion — chopped or sliced
1 carrot — chopped or sliced
2 potatoes — chopped
1 green pepper — chopped
1 Cup tomatoes — chopped
1 clove garlic — crushed, or more
1 bay leaf
1/2 teaspoon basil
1 Tablespoon tamari
1 Tablespoon lemon juice
1 Tablespoon molasses
1 Tablespoon cider vinegar

Put lentils, rice, and water in a large pot. Bring to a boil. Reduce
heat, cover, and simmer 30 minutes. Add onions, carrots, and
potatoes. Simmer 30 minutes more. Add green pepper, tomatoes, and
seasonings. Cook an additional 30 minutes. Serve hot.

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Title: Italian Love Cake
Categories: Box cakes, Cakes
Yield: 12 servings

1 pk Fudge marble cake mix
2 lb Ricotta cheese
1 c Sugar
4 Eggs
1 ts Vanilla
8 oz Whipping cream
1 pk Instant chocolate pudding
1 c Milk

Mix cake as directed on box. Pour into greased and
floured 9 x 13 pan. In separate bowl, combine ricotta,
sugar, eggs and vanilla; mix well. Spoon over top of
unbaked cake. Bake at 350~F for 1 hr. Cool. Mix
pudding with milk; fold in whipped topping. Spread
over cake; regrigerate.

MMMMM

Title: Ochsenschwanzsuppe (Ox Tail Soup)
Categories: German, Soups/stews, Veal
Yield: 6 servings

2 lb Ox Tails; Disjointed OR 1/2 c Carrots; Diced
2 ea Veal Tails 1 c Celery; Diced
1 ea Onion; Medium, Sliced 1 ea Bay Leaf
2 tb Vegetable Oil 1/2 c Tomatoes; Drained
8 c Water 1 ts Thyme; Dried, Crushed
1 ts Salt 1 tb Unbleached Flour
4 ea Peppercorns 1 tb Butter or Margarine
1/4 c Parsley; Chopped 1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree the
edible meat and vegetables and reserve. Remove fat from top of stock and
reheat. In a large, dry frypan brown flour over high heat. Cool
slightly. Add the butter or margarine, blend. A little at a time, add
the stock and vegetables. Correct seasoning and add madeira just before
serving.

—–

Date: Mon, 18 Apr 94 10:00:14 EDT
From: nka1@cornell.edu (Nadine K. Ames) (Nadine K. Ames)

chocolate milkshake

1 or more frozen banana (s) – I usually use 1 and a half
3 Tbsp. powdered cocoa
1 cup nonfat soymilk (approx. – I never measure, again it depends)
a drizzle of maple syrup or other sweetener – optional, I don’t do this anymore

Blenderize.

Title: Garden Chicken Salad
Categories: Salads, Poultry
Yield: 4 servings

3/4 c Best Foods Light or Reduced
-Fat Mayonnaise Dressing
3 T Lowfat milk
2 T Chopped green onions
1 t Grated lemon peel (opt)
2 T Lemon juice
1 t Sugar
1/4 t Pepper
6 c Cut-up fresh vegetables
Lettuce leaves to line
-platter
1 lb Boneless, skinless chicken
-breasts, grilled sliced

To make dressing, in small bowl combine first 7 ingredients. In large
bowl, toss vegetables with half of dressing, arrange on lettuce-lined
platter. Top with chicken. Serve with remaining dressing.

MMMMM