Title: VEGETABLE STIR FRY.
Categories: Vegetables
Yield: 3 servings

1 c Green beans
1 c Sliced mushrooms
4 ea Green onions sliced
1 tb Oil
1 tb Soy sauce
1/4 ts Salt
1/4 ts Garlic powder
1/8 ts Ginger
1/4 c Slivered almonds

Cut green beans and parboil for 5 min.
Stir fry vegetables in oil for 4 or 5 min. Add rest of ingredients.

—–

Cheese-Bacon Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon — cooked and crumbled
1/2 cup celery — chopped
1/2 cup carrot — chopped
1/2 cup onion — chopped
1/2 cup green pepper — chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
1 cup milk
1 can clear chicken broth — 14.5 oz.
2 cups sharp cheddar cheese — shredded

Remove bacon from drippings. Add vegetables to bacon drippings and cook
until tender. Blend in flour, salt and pepper; stir well. Gradually
stir in half-and-half, milk and chicken broth. Cover and cook until
thickened and bubbly, stirring occasionally. Add cheese, stirring antil
melted. Top each serving with bacon.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE MOUSSE DESSERT
Categories: Chocolate, Mousse, Desserts
Yield: 1 servings

Chocolate Mousse—–
6 oz Semisweet Chocolate Chips —
Or chunks
5 tb Boiling Water
4 Eggs — separated
2 tb Dark Rum — (or coffee or
Liquer
Graham Cracker Crust—–
15 Graham Crackers
1 tb Sugar
1/2 ts Cinnamon
1/4 c Butter — melted

Put the chocolate in a blender on high for 6 seconds (or so). Scrape
the sides of the blender with a knife. Add the water and blend on
high for 10 seconds. Then add the yolks and liquer/coffee and blend
until smooth.

Meanwhile, beat the egg ehites to stiffness.

Fold the chocolate into the egg whites. Pour mousse into cups or
into the graham crakcer crust. It makes about 4-6 servings.

Break the crackers into a blender and blend into crumbs. Place the
crumbs into a bowl. Stir in the sugar, cinnamon and add the butter
and mix. Press into a pie plate and chill before adding filling.

I cheated and bought a Keebler shell. I brushed it with egg white and
baked it at 350 for 5 minutes. I guess you could do that with this
crust, never tried.

Your standard toll-house chocolate works fine for the mousse but the
Ghirardelli chocolate made my knees weak! I also used anisette
instead of rum.

You should have seen my kitchen! Flour and chocolate EVERYWHERE! At
least I got to lick the bowl

Recipe By : Jessica Chaiken <11JCHAIKEN@GALLUA.GALLAUDET.EDU>

MMMMM

PAD THAI PSEUDO-VEGETARIAN STYLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Thai fish sauce
1/4 c White vinegar — plus:
2 tb White vinegar
4 tb Sugar (less if desired)
1 t Paprika
8 oz Thai rice noodles
— (about 1/4″ thick)
8 oz Tofu
2 tb Dried shrimp (optional)
3 tb Oil
2 Garlic cloves (or more)
2 Eggs
3/4 lb Bean sprouts
3 Green onions
– sliced on the diagonal,
– including white part
3/4 c Ground peanuts
1 tb Roasted red chili peppers *

* [Take some dried red chili peppers and cook them in an ungreased wok over
low stirring constantly until they start to brown. Grind in a coffee
grinder or spice mill.]

Instructions: ÿÿÿÿüombine first four ingredients and let sit
until sugar dissolves. Soak rice noodles/sticks in warm water until they
are soft but don’t disintegrate when pressed, about 40 minutes. Drain.
Drain tofu by wrapping it in a clean towel and pressing with a large can of
tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in
water and drain.

Put oil in wok, heat to medium, put in crushed garlic. Swirl around for
about a minute. Add noodles and mix around for a minute or two.

Add the tofu and shrimp then immediately add the liquid. Keep stirring
until the liquid has all been absorbed into the noodles, about a couple of
minutes.

Lower heat to low or medium-low. Push some of the stuff aside at one end
of wok, and break an egg in. Immediately cover with noodles. Do the same
at the other end of wok. Let the eggs cook *undisturbed* until the yolks
are practically cooked, about three minutes. (*Carefully* peak if unsure.)
Slip a slotted spoon under each egg in turn, and bring upward, through the
noodles, shaking as you go. The idea is to break up the cooked egg into
the rest of the mixture into tiny bits.

Mix in sprouts and green onions. Let cook for another two minutes. Turn
off heat. Add crushed peanuts and enough roasted red chilies to your
desired hotness.

From: jkandell@ccit.arizona.edu (Jonathan Kandell)

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE SNOW CAP COOKIES
Categories: Cookies
Yield: 1 servings

2 c Flour
2 ts Baking powder
1/2 ts Salt
1 2/3 c Sugar
1/2 c Butter
2 Eggs
1/2 ts Mint extract
2 Squares bitter chocolate,
-melted
1/3 c Milk
1/2 c Powdered sugar

Sift first three dry ingredients; cream butter, sugar, eggs and
extract. Add chocolate. Add dry ingredients alternately with milk.
Divide dough in half. Cover tightly and chill for 2 hours. Shape in
1 inch balls and roll in powdered sugar. Bake at 350 for 12-15
minutes on greased cookie sheet.
These “crackle” during baking, so that the appearance is that of a
“cracked” surface with powdered sugar on the higher parts of the
surface.

—–

Hearty Turkey Divan Bake

Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Casseroles Turkey
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces spaghetti — uncooked
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
2 cups cheddar cheese, shredded
1/2 cup milk
2 cups turkey — cooked, cubed
2 cups broccoli — chopped
1 can mushroom — sliced

Heat oven to 350. Cook spaghetti according to package directions. Rinse with
hot water; drain. Set aside. Meanwhile, in 2 quart saucepan melt 2 tablespoons
butter over medium heat; stir in flour until smooth and bubbly (1 minutes).
With wire whisk, stir in chicken broth; continue cooking, stirring constantly,
until mixture comes to a full boil (4 to 5 minutes). Boil 1 minutes. Remove
from heat. Stir in 1 – 1/2 cups cheese and milk until cheese is melted.
In greased 2 quart casserole combine cooked spaghetti, turkey, broccoli and
mushrooms. Add cheese mixture. Top with remaining 1/2 cup cheese. Bake for
25
to 30 minutes or
until bubbly around edge. Source: Land o Lakes One Dish Meals.

– – – – – – – – – – – – – – – – – –

Title: DIPPING SAUCES FOR CHINESE DUMPLINGS
Categories: Chinese, Condiments
Yield: 14 servings

3 tb Soy sauce
1 1/2 ts Minced garlic
2 1/2 tb Water

SOY DIPPING SAUCE: Combine the ingredients in a small
serving bowl. Makes about 1/4 cup
VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar
(or Worcestershire sauce) 1 tsp finely shredded fresh
ginger 2 Tablespoons water Combine the ingredients in
a small serving bowl. Makes about 1/4 cup.

—–

Title: KIZARMIS PATLICAN (FRIED EGGPLANT WITH GREEN
Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
Yield: 6 servings

2 tb Olive oil
1 1/2 c Olive oil
4 md Tomato; peeled, seeded and
;coarsely chopped
2 lg Garlic cloves; peeled and
;thinly sliced
1 ts Salt
1/4 c Salt
1 Eggplant; (about 1 lb.)
2 md Green peppers; seeded,
;deribbed and cut lengthwise
;into quarters

Name; Fried Eggplant with Green Peppers and Tomato
Sauce

In a heavy 8 to 10 inch skillet, heat 2 tablespoons
of the olive oil over moderate heat until a light haze
forms above it. Add the tomatoes, garlic and 1
teaspoon of the salt. Mashing and stirring
frequently, cook the tomatoes briskly until almost all
their liquid evaporates and they become a thick,
somewhat smooth puree. Set aside off the heat.
With a large, sharp knife, peel the eggplant and cut
off the stem end. Cut the eggplant lengthwise into
inch thick slices. Then one at a time lay each slice
flat and cut lengthwise strips at inch intervals
starting at the wide end and cutting to within about 2
inches of the narrow end. the slices should now look
like fans. Combine 1 quart of water and the remaining
1/4 cup of salt in a shallow bowl or baking dish, and
add the eggplant sections. Turn them about to coat
them evenly with the brine, and let them soak at room
temperature for about 10 minutes to rid them of any
bitterness.
In a heavy 12 inch skillet, heat the remaining 1
cups of oil over high heat until a light haze forms
above it. Pat the eggplant completely dry with paper
towels. Regulating the heat so the eggplant colors
evenly without burning, fry it 3 or 4 slices at a time
for about 5 minutes on each side, or until it is
lightly browned and shows no resistance when pierced
with the tines of a fork. Transfer the eggplant to
paper towels and fry the remaining slices.
Add the green peppers, skin side up, to the oil
remaining in the skillet, adding more oil if
necessary. Cook the peppers over moderate heat for
about 10 minutes, turning them over with tongs. When
they are soft but still somewhat firm to the touch,
drain them on paper towels. Peel off the skins with a
small, sharp knife.
Mound the eggplant slices in the center of a serving
platter and pour the tomato sauce over them. Fold the
peppers in half lengthwise and arrange them
attractively around the eggplant. Serve at room
temperature.

72 of 116

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

—–

Title: MAPLE OATMEAL DROPS
Categories: Cookies, Desserts
Yield: 12 servings

1/2 c Butter
1/2 c Firmly packed brown sugar
1 ea Egg
1/2 c Maple syrup (dark)
1/3 c Dairy sour cream
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Salt
1 1/4 c Rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until
light and fluffy. Add egg, maple syrup and sour cream.
Beat well. Mix flour, baking soda, cinnamon, ginger
and salt. Add to creamed mixture. Stir in oats. Drop
by spoonful on greased pan. Bake at 375ø 8 to 10
minutes. Sprinkle cinnamon and sugar. Makes 4 Dozen
Cookies. By Florence Phelps
From Maple Dessert Recipes by Massachusetts Maple Syrup

—–

Vegetarian Lasagna (2-layer)

Recipe By : Linda Brock
Serving Size : 8 Preparation Time :1:30
Categories : Entree Freezable
Pasta Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ea lasagna noodles — cooked and drained
16 ozs fresh spinach — cooked as directed
5 cloves garlic — minced
3 c fresh mushrooms — sliced
1 1/2 c carrot — grated
1 c onion — chopped
1 tsp oregano
1 1/2 tsps basil
3 tbsps parsley — chopped
14 ozs crushed tomatoes
1/2 c pitted black olives — sliced
15 ozs tomato puree
6 ozs tomato paste
12 ozs lowfat cottage cheese
12 ozs fat-free ricotta cheese
1 tsp grated lemon rind
1/4 c Egg Beaters¨ 99% egg substitute
8 ozs fat-free mozzarella cheese — grated
8 ozs LF Monterey jack cheese — grated
Parmesan cheese — grated
1/4 c tomato sauce

Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet
with small amount of water until wilted (2-3 min.); set aside. In large saute
pan, saute onion and garlic in small amount of broth or water until
translucent. Add carrots, mushrooms, basil, oregano and parsley; cook until
tender. Add olives and tomato ingredients, and cook over low heat until
heated through. In a bowl, combine cottage cheese, ricotta, optional egg, and
lemon peel. Spread bottom of 9×13 pan with 1/4 c. tomato sauce or puree.
Layer half each in the following order: noodles, ricotta mixture, spinach,
grated mozzarella and jack cheese, and sauce mixture; repeat for second layer.
Top with grated parmesan. Bake 30-40 minutes, let stand 10 minutes before
serving.

– – – – – – – – – – – – – – – – – –

Per serving: 695 Calories; 9g Fat (11% calories from fat); 47g Protein; 106g
Carbohydrate; 29mg Cholesterol; 953mg Sodium

NOTES : can subs 2 pkg frozen spinach leaves for fresh; tomato sauce for
tomato puree; puree or crushed tomato to coat pan.