Title: Cocktail London Broil
Categories: Appetizers, Meats
Yield: 8 servings

1 Flank steak
Meat tenderizer
Barbecue sauce
1/2 c Red wine
Garlic bread slices made
-from one loaf of french
-bread baguette slices
Butter
Garlic
Parsley
Lemon leaves (opt)
Parsley (opt)

Sprinkle both sides of a flank steak with meat tenderizer. Stab
thoroughly with a fork. Spread both sides with a good barbecue sauce.
Place in a plastic bag. Pour in red wine. Marinate overnight. Broil
under high heat 2″ from heat source, 5-7 minutes on each side.

Refrigerate at least 2 hours.

When well-chilled, slice very thin against the grain. Arrange slices
on one side of a platter. On the other side, arrange garlic bread
slices made from one loaf of french bread baguette slices, spread
with butter, garlic and parsley.

Place tooth pick container in center of platter. Garnish with lemon
leaves or parsley.

MMMMM

SPINACH AND BEAN GRATIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Sunflower oil
1 Onion
225 g Mooli or radish
400 g Chopped tomatoes
400 g Cannellini beans
Seasoning
225 g Frozen spinach
1 t Ground cuumin
1 tb Fresh chopped thyme
100 g Breadcrumbs

Preparation: Chop the onion. Halve the mooli
lengthways and slice into semi circles
1. Preheat the oven to 200c/400f/gas 6. Heat the oil
in a large pan
and fry the onion and mooli together for 5 minutes
until
softened.
2. Add the tomatoes, cannellini beans, spinach, cumin,
and thyme.
Add seasoning to taste and simmer for 5 minutes.
3. Transfer the mixture to an ovenproof casserole
dish, top with
breadcrumbs and bake for 25 minutes until golden.

– – – – – – – – – – – – – – – – – –

Great Sources of Calcium

Dark green vegetables, such as broccoli and collard, mustard, and turnip
greens are much better sources of calcium than milk. A single cup of
broccoli contains almost a fourth of the U.S. RDA of calcium. Another good
source is calcium-fortified orange juice. Beans and tortillas are also
good sources of calcium.

Some people do need hormone treatments and/or calcium supplementation for
varying conditions. The risks and benefits should be discussed with one’s
doctor.

http://www.veg.org/veg/Orgs/VegSocUK/Info/calcium.html

Good Sources of Calcium (single servings)

Broccoli, boiled (95g or 3.5 oz) 72 mg
Spinach, boiled (130g or 5 oz) 208 mg
Chick peas, boiled (200g or 8 oz) 92 mg
Baked beans (200g or 8 oz) 90 mg
Tofu (60g or 2 oz) 304 mg**
Dried figs (4 figs) 168 mg
Sesame seeds (15g or 0.5 oz) 20 mg
Brazil nuts (9 nuts, 30 g) 54 mg
Cows milk (0.3 pint) 234 mg
Cheddar cheese (slice, 40 g) 288 mg
Soya cheese (slice, 40 g) 180 mg

Fair Sources

Brown bread (2 slices) 70 mg
Dried apricots (8 apricots) 46 mg
Cottage cheese (45g or 1.5 oz) 33 mg
French beans, boiled (100g) 41 mg

**my note–some tofu is made with Calcium nitrate as the coagulant, and
is therefore a good source of calcium. Some tofu is made with nigari as
the coagulant, and does not have much calcium. Read the label.

Title: GRILLED TEMPEH WITH RED ONION EGGPLANT
Categories: Main dish, Grill, Vegetables
Yield: 6 servings

—————————–RED WINE MARINADE—————————–
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves, sliced into
— ovals
1 tb Rosemary leaves
1/4 ts Fennel seeds
Black pepper

——————————-GRILLED TEMPEH——————————-
3 Tempeh cakes
1 lg Red onion, sliced into 6
— rounds
2 sm Eggplants, sliced into 1/3″
— thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

Prepare the marinade by combining all the ingredients mixing.

Slice the tempeh cakes in half crosswise, then split each half
horizontally by slicing carefully. Marinate in the red wine marinade
for an hour at room temperature.

Brush the eggpolant slices with olive oil. On an open or closed grill
over medium-hot coals, grill the eggplant onion slices for 10
minutes per side. Grill the bread slices over low coals until toasty.

Arrange the vegetables tempeh on the slices of toasted bread
garnished with sprigs of arugula.

Kelly McCune, “Vegetables on the Grill”

—–

Oriental Pork Stew

Recipe By : Pillsbury Casseroles, Soups Stews
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dishes
Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 pound boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1 clove garlic — minced
2 cups water
1 teaspoon beef-flavor instant bouillon
1/4 cup soy sauce
1 cup diagonally sliced celery
1 red or green bell pepper, cut in strips
1 cup frozen green beans
1 can sliced water chestnuts, drained — 8oz
2 cans mushrooms, drained
1/4 cup water
2 tablespoons cornstarch

Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add
pork, onion and garlic; cook until pork is brown. Stir in 2 cups water,
bouillon and soy sauce. Bring to a boil. Reduce heat; cover and simmer 30
minutes.

Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring
to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or until
vegetables are done.

Combine 1/4 cup water and cornstarch. Gradually add to vegetable mixture,
stirring constantly.Cook and stir until thickened. Serve over rice.

– – – – – – – – – – – – – – – – – –
The only thing I did different was simmer the pork longer (45-50 minutes), I
like nice tender meat. Also I peeled the celery.

BISQUE LOBSTER OR OTHER***

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
4 lb Lobster
2 tb Olive oil
4 tb Butter
1/2 c Finely chopped onion
1/2 c Finely chopped carrot
1/2 c Finely chopped celery
1/2 ts Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 c Plain tomato sauce-(canned
-is fine)
1 c Dry white wine
4 c Chicken broth
2 tb Tomato paste
A dash of hot sauce
2 c Heavy cream
1/4 c Cognac
Salt fresh ground pepper
-to taste

*Plunge the lobsters into boiling water for 3-4 min.
Take them out of the boiling water and remove the
tails. Cut the carcas into quarters, discarding the
sacks. Crack the claws. Remove the meat from the tails
and set aside. In a large pot melt the butter in the
oil and sautee the carrot, onion and celery. When
lightly browned, add all other ingredients except the
cream and salt and pepper. Bring to a boil and cook
for 45 min. Strain into another pot with a fine
cheesecloth. Add cream and cook on med low for 10 min.
Season with salt and pepper. Take the tail meat and
shread it by hand, not too big. Add to the soup. Cook
5 min.on med low. Serve hot. This recipe can be made
with lobster, shrimp, clams or any seafood
combination. ***for shrimp, or clams or seafood..use 2
cups clam juice and 2 cups chicken broth instead of 4
cups chicken broth. Always add the seafood the last 5
min.

– – – – – – – – – – – – – – – – – –

Raspberry Chocolate Crunch Sundae

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Raspberry Sauce—–
2 Cups Fresh Raspberries — or thawed frozen
1/3 Cup Superfine Sugar — (instant-dissolving)
1/4 Cup Chambord Raspberry Liqueur
1 Teaspoon Lemon Juice
—–Assembly—–
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
2 Pints Raspberry Sorbet And Vanilla Ice Cream — * see note
1 Pint Chocolate Ice Cream
1/2 Cup Chocolate Syrup
24 Amaretti Cookies
1/4 Cup Chambord
1/2 Pint Fresh Raspberries

* such as Haagen Dazs Raspberry Sorbet and Cream.

Make the raspberry sauce:

1. In a food processor fitted with the metal chopping blade, combine
the raspberries, sugar, Chambord, and lemon juice. Process the
mixture for 30 to 45 seconds, or until smooth. Strain the pur‚e
through a fine-meshed sieve into a small bowl. Cover with plastic
wrap and refrigerate for at least 1 hour, until chilled.

Assemble the sundaes:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer,
using the wire whip attachment, beat the cream, sugar, and vanilla
at medium-high speed until slightly stiff peaks begin to form.
Transfer the cream to a pastry bag fitted with a star tip (such as
Ateco #7) and refrigerate the cream until ready to use.

2. Spoon about l 1/2 tablespoons of the raspberry sauce into the
bottom of a large sundae glass. Add 4 or 5 raspberries. Coarsely
crumble 2 amaretti cookies over the berries and drizzle with 1
teaspoon Chambord. Place a small scoop of the raspberry sorbet and
vanilla ice cream on top of the cookie layer. Drizzle about 1 1/2
tablespoons of the chocolate syrup over the scoop. Top with a
scoop of chocolate ice cream and a drizzle of raspberry sauce and
4 or 5 raspberries. Coarsely crumble 2 more amaretti cookies over
the berries and drizzle with 1 teaspoon Chambord. Top with a scoop
of raspberry sorbet and vanilla ice cream. Drizzle with some of
the raspberry sauce. Pipe a large rosette of whipped cream on top
of the sundae and garnish with fresh raspberries and an amaretti
cookie. Repeat this procedure to make 4 sundaes. Serve
immediately.

4 servings.

– – – – – – – – – – – – – – – – – –

Title: SNIPPETS OF VENISON
Categories: Meats
Yield: 3 servings

3/4 lb Best venison trimmings
2 fl Cider
4 fl Good stock
6 oz Cap mushrooms
1 bn Chives
Garlic
Juniper
Unsalted butter
4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb – if possible. Some
of the trimmings may, of course, be slightly ragged, triangular or cubed
but this is the size and shape to aim for. Dust with coarsely ground black
pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover
and leave to marinate for 24 hours. Crush a garlic clove, mix it with the
soured cream or yoghurt and leave it to infuse in a cool place for 24
hours.

Carefully drain and dry the venison, reserving the marinade. Slice the
mushrooms thickly and saute them in a little very hot butter. Remove and
keep hot. Then saute the venison briefly, searing it nicely but keeping it
succulent and pink within – 2 minutes is plenty. Then let the venison rest
in a low oven where it will go on cooking a little without toughening.
Start making the sauce straight away or wait for several minutes if you
want the meat to lose its pinkness.

To make the sauce, let the marinade liquid and the stock bubble away in the
frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices
that the venison has exuded and bubble again briefly. Then beat in the
garlic-flavoured soured cream, away from the heat. Return the pan to a low
flame to warm the sauce. Season well, scatter with chopped chives and
serve on very hot plates.

Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

—–

CHICKEN AND SAUSAGE CHILI

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Chili powder
4 ts Ground cumin
2 ts Pure ground chili
1 1/2 ts Salt
1/4 c Vegetable oil
1 lb Spicy smoked sausage — such
As andouille
2 Whole chicken breasts —
Boned, skinned, spli
2 lg White onions — diced
3 Cloves garlic — minced
6 lg Tomatillos — husked — diced
4 Anaheim or poblano chili —
Peppers, or 2 green
Peppers — diced
2 sm Red bell peppers — diced
2 Jalapeno chili peppers —
Minced
2 cn (28 oz each) — tomatoes
Chopped
1 c To 2 cups beef — or chicken
Broth
1/3 c Tomato paste
4 cn (16 oz each) beans —
Preferably a mix of
Pinto — black and
Navy beans — rinsed

1. Combine chili powder, cumin, ground chili and salt
in a small dish; set aside.

2. Heat oil in a large Dutch oven. Add sausage and
chicken; cook until chicken is no longer pink; remove
with a slotted spoon and set aside. Add onion, garlic
and half of reserved seasoning mixture. Cook over
medium heat until onions begin to soften, about 5
minutes.

3. Add tomatillos, peppers, jalapeno, tomatoes and
their liquid, 1 cup of broth and tomato paste; heat to
a boil. Reduce heat and add chicken, sausage and
beans. Cook gently, partially covered, for 30 minutes.
Add remaining spice mixture; cook 5 more minutes,
adding additional broth as needed.

By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: SAVORY SEASONINGS
Categories: Chinese, Diabetic, Condiment
Yield: 6 servings

1 Part Marjoram
1/2 Part Thyme
1 Part Sweet Basil
1/2 Part Sage
1 Part Parsley
Italian Herb (for salads,
-sauces)

————————EQUAL PARTS————————
Oregano
Sweet Basil
Rosemary
Sage
Marjoram
Cajun Spice (for spicy
-dishes)
1 Part Paprika
1 Part Turmeric
1/2 Part Cayenne Pepper
1 Part Cumin
1/4 Part Black Pepper

Mixing seasonings in parts provides flexibility for
quantities. One example for making a small amount is
to allow 1 part to equal 1 teaspoon and 1/2 part to
equal 1/2 teaspoon.

Vegetable/Meat and Poultry:

Chinese Five-Spice (for Oriental dishes) Equal Parts:
Anise Fennel White Pepper Cloves Cinnamon

Exchange: Free

—–