Title: Baingan Bharta
Categories: Veg-cook, Sept.
Yield: 3 servings

1 lg Purple eggplant (skin
Texture should be firm)
1 md Onion, chopped
2 Tomatos (preferably plum
Tomatos)
2 To 3 cloves garlic
(optional/or more acc. to
Taste)
1 To 2 tsp. any generic indian
Masala powder
1 T Lemon juice
x Hot pepper (eg. jalepeno)
Acc to taste
x Salt
x Cilantro, chopped for
Garnish
x Cumin seeds 1tsp
x Turmeric powder 1 t (opt)

Grill the eggplant (lightly oiled) on an open flame, turning it around fhen
skin is charred…skin should turn completely black. (sometimes the
eggplant might burst open and make a mess..) (if you have an electric
range, grill it on a hot skillet, at max heat)

peel, cool slightly. mash with a fork.

Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
garlic with turmeric added. Add half of chopped tomatos. Fry some more! add
mashed eggplant. Add salt and masala powder (spice powder) and hot peppers.
cook on low heat for about 5-7 mts. Let cool slightly and then add lemon
juice. Garnish with remaining chopped tomatos and cilantro.

Do let me know if you are satisfied with the finished product :).

i usually serve it with hot parathas or in a pinch, pita bread.

From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc Digest V94
Issue #205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

—–

STRAWBERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MCCALL WHNP81A
2 cups Strawberries; hulled — crushed
2 tablespoons Lemon juice
3 cups Water
1 cup Sugar
2 tablespoons Tapioca — quick-cooking
1 cup Sweet white wine

Combine strawberried, lemon juice, water, sugar and tapioca in a medium
saucepan; mix well. Bring to a boil over medium heat, stirring often, and
cook
15 minutes. Stir in wine. Chill. Makes about 5 1/2 cups.

– – – – – – – – – – – – – – – – – –

Title: GOOD RELISH
Categories: Relishes
Yield: 4 Servings

1 ga Green tomatoes
12 lg Onions
1/2 c Salt
12 Peppers (green and red)
2 Hot peppers
12 Pickles (can use canned)
1 tb Celery seed
3 1/2 lb Sugar
1 qt Vinegar

Grind tomatoes and onions together. Add salt and cover with water,
let stand 10 minutes. Drain well. Add peppers, pickles, celery seed,
sugar and vinegar. Cook 15 minutes. Seal while hot.

MMMMM

Fudge Souffle’

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Desserts
Healthwise Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 cup skim milk
1/3 cup semisweet chocolate chips
5 egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
Lowfat whipped topping — optional

Whisk the cocoa powder, confectioners’ sugar and milk in the top of a double
boiler over boiling water until smooth. Add the chocolate chips and stir
until the chips are melted. Stir and lower the heat to simmer.=20
In a large bowl, beat the egg whites until soft peaks form. Gradually add
sugar and beat until stiff peaks form. Fold the vanilla and 1/2 cup
chocolate mixture into the egg white mixture.=20
Bring the water in the bottom of the double boiler back to a boil. Stir the
chocolate-egg white mixture into the chocolate mixture in the top of the
double-boiler.
Using an electric beater or a whisk, beat this mixture for a minute or until
it is well combined. Cover the double boiler and continue to cook over
boiling water for 25-30 minutes or until the souffle is puffed and set.
Serve with lowfat whipped topping, if desired.=20

– – – – – – – – – – – – – – – – – -=20

NOTES : MC formatting an posted by bobbi744@sojourn.com

Title: Fresh Berry Cobbler
Categories: Cobbler, Berries
Yield: 4 servings

1/2 pt Strawberries, hulled and
-halved
1/2 pt Blueberries
1/2 pt Blackberries
1/2 pt Raspberries
1/3 c Granulated sugar
2 T Quick-cooking tapioca
1 t Lime juice
2 t Butter, melted
2 t Brown sugar, packed

MMMMM———————DROP BISCUIT SWIRL————————–
1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve

Toss together strawberries, blueberries, blackberries, raspberries,
sugar, tapioca and lime juice in large bowl. Let stand 15 minutes.
Divide into 4 individual 1-cup ramekins. Place on baking sheet. Bake
at 350’F. 15 minutes.

Spoon Drop Biscuit Swirl batter on top of each ramekin, dividing
evenly. Brush each biscuit with butter and sprinkle each with brown
sugar. Continue to bake 10-15 minutes or until biscuits are baked
through. Let cool to warm. Serve with non-fat milk, if desired. Makes
4 servings.

Each serving contains about: 306 calories; 366 milligrams sodium; 6
milligrams cholesterol; 5 grams fat; 65 grams carbohydrates; 5 grams
protein; 3.56 grams fiber.

Drop Biscuit Swirl: Combine baking mix and milk and stir until almost
blended. Swirl in fruit conserve. Makes enough for 4 biscuits.

MMMMM

Crawfish Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Casseroles
Crawfish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Paula St. Romain vcjk47b-
1 package (8 oz.) cream cheese — cubed
1 Stick margarine
2 tablespoon Margarine
2 pound Peeled crawfish tails
1 lg Onion — chopped
1 lg Bell pepper — chopped
1 package (8 oz.) fresh mushrooms — slic
1 (10 3/4oz.) can cream of
Mushroom soup
1 To 2 cups cooked rice
1 tablespoon Garlic powder — or to taste
1/2 teaspoon Red pepper
3 Dashes white pepper
1 1/2 cup Grated Velvetta cheese
1 Cup canned fried onion rings

In a double broiler, melt stick of butter and add cubed cream cheese. Stir over
low heat until cheese is melted. In seperate skillet, melt 2 tablespoons
margarine and saute’ crawfish tails, onions, bell pepper and mushrooms until
seasonings are limp. Add the mushroom soup and cooked rice. Stir in garlic
powder and peppers. Add the cream cheese and margarine mixture to crawfish
mixture. Stir and check for seasoning. Put in greased casserole. Top with
grated Velvetta cheese and fried onion rings. Bake in 350* oven for 30 minutes
or until bubbly. Freezes well.
Shrimp also can be substituted for the crawfish. (wrv)

– – – – – – – – – – – – – – – – – –

MIMI’S MEXICAN CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable or olive oil
1 Onion — chopped
2 Garlic cloves
— finely chopped
1 lg Red bell pepper — diced
1 qt Homemade chicken broth
1/3 c Fresh lime juice or
1/4 c Lemon juice
1 Boneless chicken breast
— cooked and shredded
1 c Cooked rice
1 c Tomatoes — chopped
1/2 c Fresh cilantro — chopped
Salt and pepper — to taste
—–GARNISH—–
Fresh cilantro — chopped

In large saucepan, heat oil and saute onion, garlic
and bell pepper until softened and fragrant – several
minutes. Add the chicken broth; bring to a boil. Add
the fresh lime or lemon juice, chicken and rice and
bring back to a boil. Add tomatoes and cilantro, then
turn off heat immediately. Taste and add salt and
pepper if desired.

Serve immediately with cilantro sprinkled over top as
a garnish to each bowl.

Yield: 4 to 6 servings.

From 1991 “Shepherd’s Garden Seeds” catalog. Pg. 3.
Electronic format by Cathy Harned.

– – – – – – – – – – – – – – – – – –

GARBANZO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
1/4 c Minced onion
3 c Water
1 cn (15 oz) garbanzo or
-chickpeas, drained
2 Beef bouillon cubes
1/4 ts Salt
1/4 ts Garlic salt
1/4 ts Dried mint leaves
1/8 ts Black pepper
1/4 c Macaroni, uncooked
Grated parmesan cheese
Minced parsley for garnish

In a 2-quart saucepan, melt butter over medium heat.
Saute onion until golden. Add water, garbanzos or
chickpeas, bouillon cubes, salt, garlic salt, mint
leaves and pepper. Bring to a boil. Stir in macaroni.
Reduce heat. Cover and simmer 20 minutes. Serve topped
with Parmesan cheese and garnished with minced parsley.

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

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

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

– – – – – – – – – – – – – – – – – –

CHICKEN SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Salt
1 t Black pepper
1 t White pepper
1/2 ts Red pepper
2 ts Garlic powder
2 ts Onion powder
1/4 ts Ground bay leaves
1/4 ts File powder
3/4 ts Sweet basil
1/2 ts Paprika

Mix all ingredients together well. Store in a tightly covered glass jar
for use as needed. Excellent for seasoning any poultry dishes. Use as you
would any seasoning mix, and do not add extra salt to the dish.
Lagniappe: This seasoning mix lends itself to chicken but may be used as
you like. About 4 calories per teaspoon.

– – – – – – – – – – – – – – – – – –

Date: Tue, 19 Oct 93 13:41:00 +0700
From: “Barbara Klopp IAEA Vienna”

Judy, someone just posted a recipe for vegan French toast on another
list which looks adaptable. It apparently originated from the American
Vegetarian Cookbook. I’ve not tried it, but the original poster loved
it.

Very Easy French Toast
======================
8 slices whole grain bread
soy milk (why not use low-fat?)
2-4 Tbsp maple syrup
1 tsp ground cinnamon
pinch of salt

1. Cut bread diagonally into triangles. Arrange on cookie sheet.
2. Combine all other ingredients with hand blender or whisk. Pour over
bread and allow to stand 5 to 30 minutes; bread will absorb liquid.
3. The orginal recipe called for brushing a nonstick skillet with oil
at this point, but I am sure you could do without this. Just up the
heat and watch the bread closely until it browns and gets slightly
crusty. Turn once.