Title: Imam Baldi
Categories: Vegetables, Ceideburg 2
Yield: 6 servings

3 Japanese eggplants
2 Yellow onions, chopped
-coarsely
1 Tb. olive oil
1 lb Ripe tomatoes, chopped
-coarsely
3 Cloves fresh garlic, minced
1/2 ts Dried basil
1/2 ts Dried oregano
1/2 ts Salt, or to taste

Preheat the oven to 350F. Lightly oil a large baking dish.

Cut each eggplant in half lengthwise. Scoop out the insides and
coarsely chop them; set aside. Place the shells face down on a
baking sheet and bake for 15 minutes.

In a skillet over medium-high heat, saute onion in olive oil for 10
minutes, stirring frequently to prevent browning. Add tomatoes,
garlic, eggplant insides, basil and oregano. Simmer until soft,
about 10 minutes. Season with salt to taste.

Fill eggplant shells with mixture. Bake for 30 minutes. Serve hot.

Makes 6 servings.

The name of this recipe literally translates as “the Imam fainted”.
The legend goes that the ruler liked this dish so much, he fainted
with delight.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

MMMMM

ZUCCHINI SQUASH BURGERS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Zucchini (or any other
-variety of summer squash)
2 tb Oil
4 Garlic cloves
4 lg Onions, diced
2 Carrots, diced
1 Green pepper, diced
5 tb Tahini or peanut butter
3 tb Tamari
1/2 ts Paprika
1/2 ts Oregano
1/2 ts Basil
1/2 ts Sea salt
1/8 ts Red pepper (optional)
1/2 c Sesame seeds
1/2 c Sunflower seed meal
1 c Corn meal, or flour, or soy
-powder

Slice the zucchini and place in a large pot with 1/2 cup water, adding
enough squash to fill the pot. Steam over medium heat for 7 minutes, until
soft.
Heat the oil in a large skillet over medium heat; add the garlic, onions,
carrots, celery, and pepper; saute for 7 minutes, till vegetables are
tender.
Drain the zucchini and mash well. Add the sauteed vegetables, tahini,
seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter
should be thick not wet–add flour if needed.
Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties
and place them on the sheet.
Bake for 8 minutes on each side, until golden brown.

– – – – – – – – – – – – – – – – – –

Minestone

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1 clove garlic
2 cups onion — chopped
1 cup celery — chopped
4 sticks parsley — chopped
1 small can tomato paste
1 10 oz can beef broth
9 cups water
1 cup cabbage — chopped
2 carrots — sliced
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 1 pound can red kidney beans
1 zucchini — sliced
1 cup green beans
1 cup elbow macaroni
Parmesan cheese — grated

Saute first 4 ingredients in oil until soft. Add tomato paste and next
seven ingreients. Stir. Bring to a boil. Simmer 1 hour. Add all
ingredients except cheese. Cook 10-15 minutes. Serve topped with
grated cheese.

– – – – – – – – – – – – – – – – – –

adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094

GINGER and GARLIC PASTE
4 oz. ginger root, lightly scraped washed and cut into chunks, and the same
amount of garlic, peeled. Put ingredients in a blender with a very little
water, just to help grinding. Spoon into airtight jar and store in fridge,
or freeze it. total calories, 72

Title: Wowie Cake
Categories: Cakes
Yield: 6 servings

1 pk Yellow cake mix
1 pk Vanilla instant pudding
1 c Sour cream
4 x Eggs
1/2 c Salad oil
1 c Chocolate chips
1 c Broken walnuts

Mix together the cake mix, pudding, sour cream, eggs and oil. Using an
electric mixer beat the batter for 8 to 10 minutes. Grease and flour
a 10 inch tube pan. Pour 1/4 of the batter into pan and sprinkle 1/2
the chocolate chip and walnuts over it. Pour in remaining batter and
top with remaining chips and nuts. Bake at 350 degrees for 50 to 60
minutes. Cool for about 10 minutes and then turn out onto a serving
plate and cool completely.

Joanne Ferry, Prodigy F W Board

MMMMM

Curried Chicken and Bow Tie Pasta Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Chicken
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Chicken
—-poaching ingredients—-
6 each *peppercorns
1 each *bay leaf
1 each *parsley stalk
1 each *sprig of fresh thyme
1 each *onion
1 each *carrot
1 each *celery stalk
Green pepper — finely shred
Red pepper — finely shred
Yellow pepper — finely shred
8 ounce Bow tie pasta — cooked
1 each Salt
1 each Pepper
——curry flavouring——
*small onion finely diced
2 teaspoon *vegetable oil
1 tablespoon *curry powder
1/2 cup *white wine
2 tablespoon *water
——curry mayonnaise——
1 1/2 cup Mayonnaise
2 tablespoon Warm water
3 tablespoon Curry flavoring (above)
1 each Pepper
1 each Salt

Poach chicken by placing in a large pot with enough cold water to barely
cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion,
carrot and celery cut into quarters. Bring to a bare boil with lid on;
reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then
drain, skin and shred. To make curry flavouring, soften diced onion in hot
oil, then add curry powder and cook over medium-high heat for a further 3
minutes. Add wine and water. Boil rapidly until reduced to about 3
tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all
ingredients until smooth. Place peppers in a large bowl (reserving a little
for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix
gently until well- coated. If mayonnaise mixture is too thick, add warm
water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers on
top. Assemble just before serving, as the mayonnaise quickly loses its fresh
look.

– – – – – – – – – – – – – – – – – –

Title: LIPTON RECIPE SECRET OVEN ROASTED VEGETABLES
Categories: Vegetables
Yield: 4 servings

1 pk Lipton Recipe Secrets Savory
-Herb with Garlic or Recipe
-Secrets Onion Soup Mix
1 1/2 lb Assorted fresh vegetables*
2 tb Olive or vegetable oil

Preheat oven to 450’F. In plastic bag or bowl, shake or toss all
ingredients until vegetables are coated. Empty into 13×9″ baking or
roasting pan; discard bag. Bake, stirring once, 20 minutes or until
vegetables are tender. Makes 4 (1/2 cup) servings.

* Choose from sliced zucchini, yellow squash, red or green peppers,
carrots, celery or mushrooms.

MMMMM

Title: Tuscan Bean Soup
Categories: Miamiherald, Beans, Vegan, Diabetic
Yield: 8 Servings

1/2 c Dried cranberry beans,
1/2 c Red lentils
1/2 c Green lentils
1/2 c Green split peas
1/2 c Small white beans
1/2 c Pearl barley
3 tb Extra virgin olive oil
1 md Onion; diced
1 md Carrot; diced
1 Rib celery; thinly sliced
2 cl Garlic; minced
Bouquet garni of fresh thyme
-bay leaves, sage leaves,
-and celery leaves*
Salt and ground black pepper
1/4 c Minced fresh parsley

*Note: To make an easy bouquet garni, place herbs on a
celery stalk, bend in half and tie together.
Soak beans in water for about 1 hour. In a colander,
combine the beans, lentils, and barley. Rinse, drain
and set aside. In a large, heavy pot. combine the oil,
onion, carrot, celery, garlic and bouquet garni. Stir
to coat with the oil. Cook over moderate heat until
the vegetables are soft, about 5 minutes. Add the bean
mixture to coat with oil and cook for 1 minute more.
Add the 3 quarts water and stir. Cover and bring to a
gentle simmer over moderate heat, and cook until beans
are tender, 15 to 45 minutes depending on their
freshness. Stir from time to time to make sure the
beans are not sticking.
Remove the bouquet garni, add the parsley, and ladle
the soup into soup bowls. Drizzle olive oil into each
bowl if desired.

Nutritional info per serving: 285 cal; 15g pro, 45g
carb, 6g fat (18%), 2.8g fiber, 19mg sodium.
Exchanges: .8 veg, 2.7 bread, .9 meat, 1 fat

Source: Miami Herald, 12/28/95
formatted by Lisa Crawford

—–

I had a request for these so I thought I’d also post it to the group. This is
a delicious and easy recipe for baked beans that I make often during the
winter.

Baked Beans a la Crockpot

3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
1 medium onion, chopped
1/2 cup catsup
1/2 cup brown sugar (dark or light works fine)
1 cup water
2 TBL dry mustard
2 TBL molasses
1 TBL salt
1 inch of fresh ginger, minced

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
before and then turn on the pot when you leave for work in the morning. When
you come home at night dinner’s ready and the house smells great!

Pasta without Tomato – New

Recipe By : Pat H
Serving Size : 2 Preparation Time :0:20
Categories : Pasta Spaghetti Squash
Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup spaghetti squash — cooked
2 ounces rotini (pasta twists) — three colors
1 ounce vermicelli — broken
1 whole Lean Italian sausage link — chopped
1 teaspoon extra virgin olive oil
1/4 cup chopped onions — or more, to taste
1 medium carrot — chopped
1 stalk fennel — fresh, chopped
chicken broth or vegetable bouillon
1 tablespoon garlic — crushed
4 ounces sliced mushrooms
1/4 cup fresh parsley — diced
1 tablespoon Italian seasoning blend — crushed
1 medium egg
1 tablespoon fresh basil — chopped
1 teaspoon dried oregano
freshly ground black pepper
salt
2 tablespoons parmesan cheese — grated
cilantro leaves

[1] Micro-cook the spaghetti squash or use left-over.
[2] Cook pastas together.
[3] Saute: While the pasta is cooking, brown the sausage. Add olive oil
and onions, carrots, and fennel stalk (or 1/4 cup chopped celery). Add
chicken broth as needed to soften the vegetables. Add garlic, mushrooms,
and Italian herbs. Continue cooking and stirring until mushrooms are warmed
(not limp). Remove from heat but keep warm.
[4] Assemble: Drain the pasta but do not rinse. Put pasta back in the pot.
Add squash and stir to mix. Add the saute mixture to the pasta pot and
stir. Beat one egg (or use 1/4 cup egg substitute). Turn on the heat. Make
a well in the center and . . .
[5] Working quickly, over moderately high heat, pour the egg into the well
and stir, constantly, to coat, bind, and cook the egg. Season with basil,
oregano, more pepper, salt to taste, cilantro and parsely.
Serve with grated parmesan.

COOKsNOTE: Freeze the sausage, then chop it. Warm leftover squash when
draining the pasta (do not put cooked squash in boiling water again). Keep
this dish warm in 300 deg oven (not stove top). Last served 23 Ap 96 with
sweet-bitter salad (Bob liked). Next time try … Broccoli Rabb; ground
turkey with fennel seed.

– – – – – – – – – – – – – – – – – –

Suggested Wine: wine

NOTES : Strands of spaghetti squash add flavor and crunch to rotini and
vermicelli –a fast meal