Eggplant, Lamb And Rice Casserole

Recipe By : The Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Greek
Lamb Rice
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Eggplants
1/2 Pound Ground Lamb — lean
2 Teaspoons Olive Oil
2 Each Onions — chopped
1 Each Red Bell Pepper — seeded and chopped
2 Cloves Garlic — minced
14 1/2 Ounces Tomatoes, Canned — undrained
2 Teaspoons Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1 Cup White Rice
14 1/2 Ounces Beef Broth — defatted
2 Ounces Feta Cheese — crumbled
Salt And Pepper — to taste

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant
halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch.
Ba
ke until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400
de
grees.

While the eggplant is roasting, heat a large nonstick skillet over medium-high
h
eat. Add ground lamb and saute, breaking up the meat with a wooden spoon,
until
browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions and cook until golden,
ab
out 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir
in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer,
break
ing up the tom
atoes with a wooden spoon, until the mixture has thickened slightly, 3-5
minutes
.

Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped
eggp
lant and the reserved lamb into the tomato mixture; bring to a simmer. Cover
th
e pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice
is
tender and th
e liquid has been absorbed. Season with salt and pepper. Dot with feta and
ser
ve.

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Serving Ideas : serve with cucumber salad and warm bread

Title: Impossible Vegetable Pie
Categories: Main dish, Pies, Vegetables, Vegetarian
Servings: 6

2 c Fresh broccoli or caulif.*
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 c Cheddar cheese; shredded
1 1/2 c Milk
3/4 c Bisquick
3 Eggs
1 ts Salt
1/4 ts Pepper

*Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of
either one can be used in the recipe in place of fresh, thawed and drained,
but do not cook first! Heat oven to 400. Lightly grease l0″ pie plate. Heat
1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli.
Cover and heat to boiling. Cook until almost thender, about 5 minutes;
drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie
plate. Beat remaining ingred. til smooth, 15 sec. in blender on high
speed. Pour into pie plate. Bake until golden brown and knife inserted
halfway between center and edge comes out clean, 35-40 min. Let stand 5
min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh
broccoli or cauliflower about 7 min.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

*Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of
either one can be used in the recipe in place of fresh, thawed and
drained, but do not cook first! Heat oven to 400. Lightly grease l0″ pie
plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling.
Add broccoli. Cover and heat to boiling. Cook until almost thender, about
5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese
in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on
high speed.

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Title: MOCHA MOOSE CAKE BY WILLIAM BLAYLOCK
Categories: Desserts
Yield: 16 pieces

1 qt REAL dairy cream
1 pk Yogurt starter
1 oz DARK UNSWETENED chocolate
1/4 c UNDUTCHED coco
1 pk Unflavored knox geletain
2 c Brown sugar
2 ea Pie crust (chocolate pref)

heat cream to 180 degrees and hold for 5 mins. add chocolate, coco
and geletain. cool to 110 degrees. add yogurt starter, and stir well
(but not enough to solidify the cream). culture for 8 hours at 70 to
100 degrees. chill for 8 hours. if you are in a hurry or lazy (like
I usually am) reheat to about 80 degrees and add the brown sugar.
whip to stiff peaks and pour into two pie crusts. freeze for at
least 1 hour before serving.

—–

PUMPKIN SPICE CAKE IN JARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Seedless raisins
1 cup Walnuts
2 cups All-purpose flour
2 teaspoons Baking soda
1/4 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Ground cloves
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
4 large Eggs
2 cups Granulated sugar
1 cup Salad oil — (use fresh oil only)
16 ounces Cn pumpkin (not pie filling)

Preheat oven to 325-degrees.

Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids
and rings by boiling them for 15 minutes. Remove the jars and allow them to
air-dry on your countertop; leave the lids and rings in the water until you’re
ready to use them. Once the jars are cool enough to handle, grease the insides
with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret).

Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and
did them in batches.

Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon
and
ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set
aside.

In another large bowl, beat eggs at high speed until thick and yellow (2-3
minutes). Gradually beat in the sugar until thick and light. At low speed, beat
in the oil and pumpkin; blend well. Gradually stir in the flour mixture until
well blended. Divide batter among the 8 canning jars (should be slightly less
than 1/2 full). Wipe the sides of the jar off in case you slop or it’ll burn
(mine did — didn’t wipe them down). Place jars on a cookie sheet or they’ll
tip
over.

Bake in preheated 325-degree oven for about 40 minutes or until toothpick
inserted into center of cakes (deep) and comes out clean. Move the jars around
in the oven while they’re baking so they bake evenly.

When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a
HOT lid, then a ring on and screw down tightly. Place jars onto your countertop
to cool completely.

Linda/BDT Burbank, CA (USA) Posted in COOKING by: Sandee Eveland 8/31/93

– – – – – – – – – – – – – – – – – –

Title: Winter Squash with Cranberries
Categories: Vegetables, Diabetic, Low-fat/cal
Yield: 4 servings

1 1/2 c Cooked squash (12 oz frozen) 1 ds Pepper
1 Egg, beaten 1 tb Margarine, melted
1/2 c Coarsely chopped cranberries 1 ds Nutmeg
1/2 ts Salt

Preheat oven to 400 F. Thaw winter squash if frozen. Combine with
egg.

Stir in cranberries, salt and pepper. Turn into 1 1/2 quart
casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.

Bake 35 to 40 min.

1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am.
Diabetes Assoc. Family Cookbook, Vol 1, 1987

Shared but not tested by Elizabeth Rodier, Nov 93

(ER Note) Made with pumpkin, this recipe would have about 64
calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or
about 1 vegetable and 1 fat exchange.

MMMMM

Title: RASPBERRY VINEGAR
Categories: Penndutch, Salads
Yield: 1 servings

4 lb Raspberries
2 c Vinegar
1 x Sugar

Mash the berries and add the vinegar and let stand for 4 days. To
each cup of liquid add one cup of sugar. Bring to a boil and cook for
20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book –
Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

Linguini with Limas and Mustard

Recipe By : Beyond Alfalfa Sprouts and Cheese
Serving Size : 6 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 plum tomatoes — seeded
1 1/2 c vegetable stock
2 c baby lima beans, frozen — thawed
3 scallion — thinly sliced
3 tbsps grainy mustard
1 lb linguini — cooked

Simmer limas, scallions and mustard in vegetable broth about 7 minutes while
pasta is cooking. Add tomatoes and remove from heat. Toss cooked pasta in
sauce.

– – – – – – – – – – – – – – – – – –

Per serving: 421 Calories; 3g Fat (6% calories from fat); 16g Protein; 83g
Carbohydrate; 1mg Cholesterol; 458mg Sodium

STILTON MILL-FEUILLE WITH GOLDEN RAISINS AND WARM WALNUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Raisins
1/4 c Port wine
1/4 lb Stilton cheese
1/4 c Butter — softened
1/2 c Heavy cream
1 Sheet puff pastry
– cut into twelve 2″ circles
1 tb Butter — melted
2/3 c Walnuts, finely ground
12 lg Walnuts, whole — for garnish

Place the raisins in the port wine and marinate them for 1/2 hour. Drain
the raisins and gently pat them dry with paper towels.

Place the Stilton cheese in a food processor and blend it. Add the
softened butter and blend it in. Add the heavy cream and blend it in until
the mixture is very smooth. Remove the mixture from the food processor and
place it in a bowl. Add the marinated raisins and mix them in well.

Preheat the oven to 350øF. Place the puff pastry circles on a greased
sheet pan. Prick them with a fork. Place another baking sheet on top of
the pastry. Bake them for 8 to 10 minutes, or until they are golden brown.

On each of 4 small plates place 1 circle of the puff pastry. In this
order, place 3 tablespoons of the cheese mixture, one pastry round, 3
tablespoons of the cheese mixture, and one pastry round. Brush the top
with the melted butter. Evenly sprinkle on the ground walnuts.

Place the stacked pastry in the refrigerator for 10 minutes so that they
chill.

Heat the remaining whole walnuts in the oven for 1 minute and place them
around the mille-feuilles.

– – – – – – – – – – – – – – – – – –

Title: NORTH-SOUTH ONION PANCAKES
Categories: Oriental, Breads
Yield: 8 servings

3 c Flour, cake or all-purpose
1 c Boiling water
1/4 c Cold water
-or more if dough
-feels too dry
3 tb Shortening
Vegetable oil for pan frying

————————–FILLING————————–
3 oz Boneless breast of chicken
– skinned, diced
1/2 ts Cornstarch
1/4 ts Cooking sherry
1/4 lb Chinese sausage; diced
1 tb Chinese dried shrimp; minced
1 ts Vegetable oil
3 oz Chinese barbecued pork
– diced
1 bn Green onions; minced
1 ts Oyster sauce (optional)
1 ts Soy sauce
1/4 ts Sugar
1/4 ts Salt

MEASURE FLOUR into a large mixing bowl; add boiling
water, stirring quickly with chopsticks or fork, then
add cold water and mix well. Work dough until smooth
and supple. Roll dough into shape of a ball. Cover
well with plastic wrap or damp cloth; set aside to
rest for 1 hour at room temperature. Place the chicken
in a small bowl; add cornstarch, cooking sherry and
pinch of salt. Set aside and refrigerate and let
marinate until ready to use. Stir-fry Chinese sausage
and dried shrimp in hot vegetable oil in a small
frying pan over high heat for 1 minute. Add chicken
with its marinade and stir-fry for another 2 minutes.
Quickly stir in barbecued pork and 3/4 cup of the
minced onions. (Set aside remaining onions for pancake
wrappers.) Immediately season with the oyster sauce,
soy sauce, sugar and salt, and mix well. Turn off
heat; divide into 16 portions and set aside. Knead
dough until smooth and divide equally into 16 pieces;
cover with plastic wrap. Work 1 piece of dough at a
time, keeping the rest covered in plastic wrap. Take a
piece of dough and rub both sides with a bit of
shortening, then roll out with a rolling pin to 6
inches in diameter. Again rub shortening (about 1
teaspoon) onto 1 side of the dough; sprinkle evenly
with about 1 teaspoon minced scallions and a pinch of
salt. Curl up the dough from 1 end into a long, narrow
cylinder; then curl up again lengthwise into a
snail-like cylinder. Place the dough on its broad side
and roll out again with a rolling pin into a piece
about 4 inches in diameter. Place one portion of
filling in center of dough and seal well on top by
pinching the dough like a dumpling. Flatten into a
2-inch-diameter onion pancake. Set aside. Repeat until
all the dough is prepared. Pan fry the onion pancakes
in a thin layer of hot vegetable oil over medium heat,
about 2 minutes on each side or until golden brown.
Pat the onion pancakes gently with a paper towel to
remove excess oil before serving. Makes 16 Pancakes,
or 8 Servings

—–

Title: Hard-Boiled Eggs
Categories: Eggs, How to, Info, Pickell
Yield: 1 recipe

************** LET’S COOK IT RIGHT IN THE SHELL ******************
*********** COLD WATER METHOD – PERFECT EVERY TIME ***********

1. Place eggs in saucepan and cover to depth of about 1 inch with
cold water. Use small pan for 1 to 4 eggs.
2. Bring to boiling point, cover pan and set off heat or reduce
temperature to keep water below simmering point.
3. Start to time eggs immediately. For Grade A large eggs, allow 3,4
or 5 minutes for a soft, medium thick or firm yolk; For Extra large
1/2 minute longer; for a Medium egg 1/2 minute less.
4. If eggs cannot be served immediately DIP in cold water to stop
cooking, otherwise they continue to cook when removed from hot water.
5. To hard cook eggs allow 25 minutes for large adding
approximiately 3 minutes more for Extra large or deducting 3 minutes
for Medium size. Allow less cooking time for small eggs. Chill in
cold water.

**************TO TEST HARD-COOKED EGGS******************

A trick to use when hard-cooking eggs, if you forget to time them, is
to insert a toothpick or small skewer through egg shell to centre of
yolk. If pick comes out clean, egg is hard-cooked, otherwise sprinkle
hole liberally with salt and continue cooking until done.

Kathleen Pickell 96MAY11
pickell@cyberspc.mb.ca

MMMMM