Title: Saucy Sardine
Categories: Appetizers, Dips, Fish, Vegetables
Yield: 4 servings

8 ea Sardine Fillets;Boned Skin
1 c Sour Cream
2 tb Mayonnaise
1 tb Green Onion; Chopped, *
1 tb Fresh Parsley; Chopped
1/4 t Lemon Juice

* Use both the green and white parts of the green onion when you
chop it.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++ Mash the skinned sardine fillets with a fork and blend in the sour
cream and mayonnaise, blending well. Add the rest of the ingredients
and blend well. Cover and chill.
Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita
Triangles, Cocktail Rye Bread, Water Crackers

MMMMM

SASSY SPINACH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, chopped
1 cl Garlic, pressed
2 tb Butter or margarine
4 c Water
5 Chicken bouillion cubes
1/2 c Noodle flakes, uncooked -OR-
1/2 c Broken thin noodles,uncooked
1/2 ts Salt
1 pk (10 oz) frozen, chopped
Spinach, thawed, drained
3 c Milk
1/2 c Chedder cheese, shredded
1/2 c Swiss cheese, shredded
Black pepper to taste

In a 3-quart saucepan, saute onion and garlic in
butter or margarine until onion is golden, about 5
minutes. Add water and bouillion cibes. Bring to a
boil; stir to dissolve the bouillion cubes. Add noodle
flakes or broken thin noodles slowly being sure water
continues to boil. Add salt. Cook uncovered until
tender, about 10 minutes, stirring occasionally.
Squeeze spinach to remove excess water. Stir spinach
into the noodle mixture and cook 5 minutes longer.
Stir in the milk, Cheddar cheese, Swiss cheese and
pepper. Continue stirring over medium-high heat until
cheeses are melted. Do not boil.

SOURCE: Sopie Kay’s Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly
09/03/93

– – – – – – – – – – – – – – – – – –

Title: LIMPA
Categories: Breads, Swedish
Yield: 2 loaves

1 pk Yeast, dry
1 ts Sugar, granulated
1/2 c ;Water, warm (100 F.)
2 c Beer; heated to lukewarm
1/2 c Honey; to 1/2 cup
2 tb Butter; melted
2 ts Salt
1 ts Cardamom, ground (opt)
1 tb Caraway seeds; crushed, or
3/4 ts Aniseed; crushed
2 tb Orange peel, fresh or
-candied; chopped
2 1/2 c Flour, rye
3 c Flour, unbleached

Dissolve the yeast and sugar in the water in a large
bowl and proof for five minutes. Combine the beer,
the honey (adjust for how sweet you like your bread)
butter, and salt, and stir well. Add to the yeast
mixture. Add the spices and orange peel. Mix the
flours, then add three cups of this mixture to the
liquid and beat briskly. Cover with a tea towel, and
let rise in a warm, dark place for about an hour.
Stir down and add enough of the remaining flour to
make a pretty stiff but still sticky dough. Turn out
on a very well-floured board, and work the dough until
it is smooth and elastic. Add more flour to the board
as needed. While the dough will not lose its tackiness
completely it will smooth out a lot. Shape it into a
ball, oil the surface, and place in an oiled bowl.
Cover with the tea towel again and let rise a second
time, about one hour. Punch down, shape into two
balls, and put on a greased baking sheet sprinkled
with cornmeal. Brush with melted butter, cover loosely
with waxed paper, and refrigerate for three hours.
Remove from the fridge and let sit on the counter,
uncovered, for ten to fifteen minutes. Bake in a 375
F. oven until the bread sounds hollow when tapped on
the bottom; about 40 to 45 minutes. Cool before
slicing.

adapted from *Beard on
Bread*

—–

Title: CHINESE PEPPER STEAK #2
Categories: Chinese, Beef
Yield: 6 servings

1 lb Round steak
Onion
1/4 c Butter
Garlic
1/2 ts Salt
4 tb Soy sauce
1/2 ts Sugar
1 cn Bean sprouts
1 c Tomatoes
1 Inch pieces green pepper
1/2 tb Cornstarch
Cooked rice

Slice steak in short thin pieces. Heat butter, salt,
onions, and garlic in skillet and in it cook beef
until brown. Add soy sauce and sugar; cover and cook 5
minutes. Add bean sprouts, tomatoes, and peppers;
cover and cook 5 minutes. Stir in corn starch. Serve
over rice.

—–

Title: Mushroom Party Appetizers
Categories: Appetizers, Jaw
Yield: 1 Party

1 Onion, chopped
1 Clove garlic, minced
2 t Olive oil
1 lb Mushrooms, chopped
8 oz Cream cheese, softened
1/2 t Worcestershire sauce
1 Loaf wheat bread

In skillet saute onion and garlic in oil. Add mushrooms; saute about
2 minutes and drain off liquid. Remove from heat. Add softened cream
cheese and worcestershire sauce; mix together. Cut crusts from loaf
of bread. Flatten bread slices with your hand or with a rolling pin.
Sporead mushroom mixture on each slice of bread;roll up bread slices.
Place on foil or freezer wrap. Lay each log end to end to form a long
roll. Freeze at least overnight. To serve, slice the roll into small
one-half inch round pieces. Broil for 5 minutes or until crisp.
Serve hot.

MMMMM

Annie Mae Jones’ Yeast Rolls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups Flour
3/4 cup Milk
1/3 cup Sugar
1/2 cup Water
2 packages Yeast — dry
4 tablespoons Butter — at room temperature
1 teaspoon Salt
2 Eggs
—–CONFECTIONERS’ SUGAR GLAZE—–
1 cup Confectioners’ sugar — sifted
2 tablespoons Orange juice

1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast
and salt.
2. Combine milk, water, and butter in a saucepan. Place over low heat and
stir until butter is melted. Mixture should be just warm, about 115-120’F.
on thermometer.
3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at
medium speed of electric mixer, scraping bowl often. Add eggs and beat
well.
4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
cups) to make a soft dough. turn out on a lightly floured board and knead
about 10 minutes, or unil satiny and smooth. Form into a ball and place in
a warm bowl that has been generously greased with soft butter at room
temperature. Turn to coat all sides with butter. Cover and let rise in a
warm place until double in bulk, about 1 hour.
5. Punch down and shape into small balls. Place about 1/2″ apart on
greased baking sheets and again let stand free from drafts in a warm place
until double in bulk.
6. Bake in preheated 350’F. oven for 25-30 minutes, or until lightly
browned.
7. Serve warm.
8. If necessary, undercook rolls just slightly; then reheat just before
serving.
9. If desired, you may fold in about 1 cup lightly floured raisins to
dough during final kneading. Then frost rolls while warm with
Confectioners’ Sugar Glaze.

*** CONFECTIONERS’ SUGAR GLAZE ***
Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
orange juice to make a medium-thin glaze.

– – – – – – – – – – – – – – – – – –

Title: Falafel (Diabetic)
Categories: Diabetic, Vegetarian, Beans
Yield: 20 balls

3 c Garbanzo beans; cooked 1/4 c Parsley
1 tb Lemon juice 1/4 c Sesame seed
1/2 c Onion; chopped 1/4 ts Pepper
2 tb Flour, whole wheat pastry 1/4 ts Garlic powder
1/4 c Wheat germ 2 tb Oil

Heat oven to 350^F. In a food processor or blender grind garbanzo
beans, lemon and onion. Remove and add flour, wheat germ, parsley,
sesame seed, pepper and garlic powder. Form into 20 falafel balls.
Heat oil in a large baking dish, then add falafel and bake 15 min,
stirring occasionally.

1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro
20gm, fat 9gm, carbo 56gm From “Vegetarian Cooking for Diabetics”

MMMMM

Simple Seasoned Black Beans

Recipe By : VegTimes
Serving Size : 6 Preparation Time :0:30
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic — crushed or chopped
4 cups cooked black beans — OR 2 1#cans, drained
1/2 cup bean-cooking liquid
juice of 1/2 lemon — OR to taste
1 teaspoon ground cumin
salt and freshly ground pepper — to taste
2 cups uncooked whole wheat couscous
OR uncooked quick brown rice
tortilla chips — for garnish

Heat oil in a large saucepan.
Add onion and saute over moderate heat until translucent.
Add garlic and saute until onion is golden.
Add beans and bean liquid and bring to a simmer.
Mash about a quarter of the beans with the back of a wooden
spoon to thicken the liquid.
Add lemon juice, cumin, S P; simmer over very low heat for
15 minutes.

Meanwhile, prepare grain.
For brown rice, follow package instruction.
For couscous, boil 4 cups water and combine with couscous in a
heat-proof container; cover thghtly and let sit for 15 minutes,
then fluff with a fork.
Serve bean mixture over grain.
Garnish with tortilla chips if desired.

Serves 6.
Per serving: Cal 326 / Prog 12g / Fat 4g / Carb 59g / Chol 0g /
Sodium 182 mg / Fiber 7g

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with Greens with Avacado and Pear

Title: SPICY BEAN CURD
Categories: Chinese, Pork
Yield: 2 servings

1/2 lb Medium-firm tofu
1 ts Soy sauce and dry sherry
1 ts Sweet bean sauce or hoisin
-sauce
1/4 lb Ground pork
3 tb Salad oil
1 ts Minced fresh ginger
2 ts Minced garlic
2 ts Hot bean sauce or 2 small
-dried chiles
3/4 c Water
2 tb Soy sauce
2 Green onions, thinly sliced
2 tb Each water and cornstarch

A fiery sauce coats cubes of delicate tofu in this
succulent stir-fry. To balance it’s zestiness and
soothe your palate, serve with hot cooked rice. Cut
tofu into 1/2 inch cubes; place in a colander and let
drain for 15 minutes. In a bowl, blend the 1 tsp soy,
sherry, and sweet bean sauce; add pork and stir to
coat. Stir in 1 tsp of the oil; let stand for 15
minutes. Heat a wok or wide frying pan over high heat.
When pan is hot, add remaining oil. When oil begins
to heat, add ginger and garlic. Stir once, then add
pork and stir-fry until meat is no longer pink (about
2 minutes). Stir in hot bean sauce. Add tofu, the 3/4
cup of water, and the 2 Tbs soy. Cook for 3 minutes;
then add onions. Stir together the water and
cornstarch; pour into pan and cook, stirring, until
sauce boils and thickens. Makes 2 to 3 servings.

—–

Title: GREEN LENTIL SOUP
Categories: Soups, Vegetarian
Yield: 8 servings

1 c Green lentils
1 md Grated onion
3 1/2 oz Olive oil
10 oz Can tomatoes, crushed
2 tb Tomato paste
3 tb Red vinegar
1/2 ts Salt
1/2 ts Black pepper
2 tb Chopped Italian parsley
1/2 ts Basil
3 ea Garlic cloves, chopped
2 ea Bay leaves

Soak lentils. Drain, rinse add salt. Set aside. With heat at medium,
add olive oil to the pot grated onion with parsley.

Cook to a golden colour. Add 4 litres of water lentils. Bring to a
boil. Add bay leaves, garlic, basil, pepper, tomatoes paste. Cook for 2
1/2 hours, stirring every half an hour. Check the cooking lentils ensure
there is enough water.

Before serving, add red vinegar, mix well. Check seasonings.

—–