Title: Lemon Barbecue Marinade
Categories: Marinades
Yield: 10 servings

1/2 c Lemon juice
1/4 ts Salt
1/2 ts Pepper
1 ts Worcestershire Sauce
1/4 c Vegetable oil
1 ea Clove Garlic
1/2 ts Thyme leaves
4 ts Finely chopped onion

Mix all ingredients, shake well. Marinate chicken or turkey
parts of boneless meat 4 – 8 hours. Use marinade to baste meat
while grilling. Will marinate 2 1/2 – 3 pounds of poultry.
—–

Marrow And Cumin Soup~

Recipe By : THE SUNDAY TELEGRAPH MASTERCHEF COLLECTION # 11
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Medium Potatoes, About 1 Lb In Weight
Salt And Freshly Ground Black Pepper
1 Small Marrow (Squash) Or
1 Pound Courgettes (Zucchini)
10 Milliliters Cumin Seed
150 Milliliters Soured Cream
Chopped Parsley — For Sprinkling

Peel the potatoes, place in a saucepan and cover with plenty of salted water.
Peel and core the marrow or courgettes, cut into pieces and put into a steamer.
Tie the cumin seeds in a square of muslin and add to the marrow. Place the
steamer on top of the saucepan of potatoes. Bring to the boil and simmer for
about 20 minutes until the potatoes are tender and the marrow is softened.
Discard the cumin.
Put the marrow or courgettes and potatoes in a blender or food processor with
600 ml of the cooking water. Work until smooth, then return to the pan. Reheat
gently. Divide between warmed soup bowls and top each serving with a generous
swirl of soured cream and a sprinkling of chopped parsley. Serve at once.

– – – – – – – – – – – – – – – – – –

NOTES : Recipe taken from “The Masterchef Collection”, Ebury Press, L 12.99.

Title: Veggieburgers
Categories: Hamburgers
Yield: 6 servings

2 cn Chick-peas, drained and
-mashed (10 1/2 oz ea)
1 1/2 c Finely chopped pecans
1 1/2 c Whole-wheat bread crumbs
1 1/4 c Finely chopped spinach
3/4 c Grated carrot
1/4 c Chopped green pepper
1/4 c Chopped red pepper
6 Shallots, chopped
2 T Chopped celery
1 T Chopped fresh parsley
1/4 t Pepper
1/4 c Mayonnaise
2 T Butter or margarine

Combine chick-peas, pecans, bread crumbs, spinach, carrot, green and
red pepper, shallots, celery, parsley and mayonnaise. Shape into 6
patties.

Saute patties in butter, cooking until browned on both sides.

MMMMM

LENTIL AND GARLIC SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 c Chicken Broth
2 c Dry Lentils
2 Tomatoes — peeled
Quartered
4 Cloves Garlic — coarsely
Chopped
2 Onions — quartered
2 ts Ground Cumin

In a large pot, bring broth to a boil. Add lentils,
tomatoes, garlic, and onions. Partially cover pan and
simmer 45 minutes or until lentils are tender. Put
soup in blender. Return to pot and season with cumin,
salt, and pepper.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: Cheesecake Cookies
Categories: Cookies, Cheesecakes
Yield: 16 servings

5 tb Butter, softened 1/3 c Brown sugar, packed
1 c Flour 1/2 c Sugar
1 pk 8 oz cream cheese, softened 1 ea Egg
2 tb Milk 1 tb Lemon juice
1/2 ts Vanilla

Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar
and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of
the mixture aside for topping. Press remaining mixture into an 8x8x2 inch
baking dish; bake for 15 minutes. In another bowl combine sugar and cream
cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and
vanilla. Spread over the baked crust and sprinkle with remaining brown
sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1
hour. Cut into 16 squares; serve.

—–

Title: Vegetable Samosa
Categories: Appetizers, Vegetables, Pastries
Yield: 12 servings

8 oz Potatoes, cut in even-size
-pieces
3/4 c Frozen green peas
2 tb Corn oil
1 Onion, finely chopped
1/2 ts Cumin seeds
1 Piece ginger root, peeled,
-grated (1/2")
1/2 ts Turmeric
1/2 ts Garam Masala
1/2 ts Salt
2 ts Lemon juice
1 c All-purpose flour
2 tb Butter
2 tb Warm milk
Vegetable oil for deep
-frying
Lime twists (opt)
Fresh celery leaves (opt)
Mango Chutney

In a saucepan, boil potatoes in salted water 15-20 minutes or until
tender. Drain well, return to saucepan and shake over low heat a few
moments or until dry. Mash well. Cook peas in boiling salted water 4
minutes. Drain well.

Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam
Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas,
then stir in lemon juice. Mix well, remove from heat and cool.

Sift flour into a bowl. Cut in butter finely until mixture resembles
bread crumbs. Add milk and mix to form a stiff dough. Divide in 6
equal pieces.

Form each piece in a ball and roll each ball on a lightly floured
surface to a 6″ circle. Cut each circle in half. Divide filling
equally among semicircles of pastry.

Dampen edges of pastry, then fold over and seal to form triangles
which enclose filling completely. Half fill a deep-fat fryer or
saucepan with oil. Heat oil to 375’F. (190’C.) or until a 1/2″ cube
of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few
at a time, 3-4 minutes or until golden brown. Drain on paper towels.
Garnish with lime twists and celery leaves, if desired, and serve hot
with Mango Chutney.

Makes 12 samosa.

MMMMM

Spaghetti with Zesty Marinara Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
2 Large cloves garlic — crushed
1 Large onion — finely chopped
1 can No-salt-added tomato paste — 6-ounce can
2 tablespoons Minced fresh parsley
1 1/4 teaspoons Italian herb seasoning
1/2 teaspoon Dried basil
1/8 teaspoon Salt
Freshly ground black pepper
2 teaspoons Sugar
1/8 teaspoon Hot red pepper flakes — or to taste
1 cup Water
1/4 cup Red wine
1 Bay leaf
1 can No-salt-added tomato sauce — 8-ounce can
1 can No-salt-added tomatoes — crushed, with liquid
16-ounce can
1/2 cup Grated Parmesan cheese — or to taste

Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and
onion and saute until limp.
Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper
flakes. Cook 3 or 4 minutes, stirring often.
Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes
to a boil. Reduce heat and simmer 1 to 1-1/2 hours. Remove bay leaf.
Cook spaghetti according to package directions, omitting salt. Drain and
serve with sauce. Sprinkle dish with Parmesan cheese.
NOTE: The sauce freezes well.
Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving).

This recipe is intended to be part of an overall healthful eating plan that
would not include more than 30 percent of daily calories from fat.

Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.

– – – – – – – – – – – – – – – – – –

Title: BROWNIE SHORTBREAD
Categories: Diabetic, Cookies, Desserts
Yield: 24 bars

————————CAKE LAYER————————
1/2 c Unsalted butter; 1 stick
-at room temperature
-=OR=-
1/2 c Margarine; 1 stick
-at room temperature
1 c All-purpose flour;
1/4 c Granulated sugar;
1/4 ts Salt;

———————–BROWNIE LAYER———————–
1/2 c Unsalted butter; 1 stick
-at room temperature
-=OR=-
1/2 c Margarine; 1 stick
-At room temperature
3 Sqs. Unsweetered chocolate;
-(1 oz each)
2 lg Eggs;
3/4 c Granulated sugar;
3 tb All-purpose flour;
1/2 ts Baking powder;

CAKE LAYER:
Heat oven 350 degrees. Grease an 11″ X 17″ baking
pan. In food processor or with eledtric mixer,
process or beat the butter, flour, sugar and salt
until mixture holds together and forms a dough. Press
over bottom of pan. Bake 20 minutes or until light
golden and firm when touched. BROWNIE LAYER:
Heat butter and chocolate in a small saucepan over low
heat, stirring often, until melted. Cook 5 minutes.
In a medium-size bowl, whisk eggs, sugar, flour and
baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake
20 minutes or until top feels firm. Cool in pan
before cutting in bars. Food Exchanges per serving: 1
STARCH/BREAD EXCHANGE + 2 FRUIT EXCHANGE + 8 FAT
EXCHANGE; CAL: 148; PRO: 2g; CAR: 10g; CHO WITH
BUTTER: 38g; CHO WITH MARGARINE: 18g; SOD: 94mg;

Source: The Family Circle; Jan. 1994.
Brought to you and yours via Nancy O’Brion and her

—–

BOUILLABAISSE #3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Mussels, cut in pieces
1 c White wine
1 1/2 lb Sole, cut in 1″ pieces
1 1/2 lb Snapper, cut in 1″ pieces
2 ts Ground saffron
4 tb + 2 tsp butter
5 Garlic cloves, crushed
2 Onions, sliced
1 Carrot, sliced
2 Stalks celery, sliced
1 t Grated nutmeg
1 t Basil
1 t Thyme
1 Bay leaf
2 tb Soy sauce
2 qt Water
12 Slices french bread

Steam mussels 3-4 minutes. Dissolve saffron in warm
wine; set aside. Melt butter; add garlic, onion,
carrot, celery, seasonings, and soy sauce. Cover and
simmer for 5 minutes. Add water and wine; bring to
boiling; add fish. Reduce heat and simmer for 10
minutes. Serve with toasted bread.

– – – – – – – – – – – – – – – – – –

FALL APART MOOSE C/P

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Two Billion Dollar Cookbook
2 Onions — medium
1 lb Alaskan sweet carrots
4 lb Moose rump roast
2 Cloves garlic
2 c Water
1 pk Onion soup mix
Salt
Pepper
2 tb Cornstarch
2 Beef bouillon cubes

Use a large crock pot on high temperature setting. Dice onions and carrots
and put in crock pot. Add moose roast. Slice garlic in small pieces. Add
water, garlic and onion soup. Salt and pepper to taste. Cover and cook for
4 hours.
Drain juice from meat into saucepan. Add bouillon cubes. Bring juice to
boil. Add cornstarch and stir until juice turns thick and clear.
Pour gravy (juice) back into the crock pot with the moose and
carrots/onions. Cook for another hour.
When done, slice moose in thin slices. Place in center of serving
platter, garnish with carrots and onions. Pour a small amount of gravy over
moose and serve. Mashed potatoes, rice or baked potatoes are fantastic with
the remaining gravy. Posted on Genie by M.GOLDSTEI15 [Mark-SoCal] on Jul
23, 1991

– – – – – – – – – – – – – – – – – –