1 1/2 cups dried lentils (I used red)
6 cups stock or water
1/2 cup chopped dried apricots

1 cup Onion, chopped
2 – 3 cups Eggplant, cubed (I didn’t peel them and they
added some texture but next time I think I
will peel them)
1 1/2 cup Tomato, chopped (fresh or canned, best to
discard the tough stem area)
canned, try to remove
1 Green pepper, chopped

1/4 tsp cinnamon
1/4 tsp ground allspice (can use extra cinnamon instead)
1/4 tsp cayenne or crushed red pepper (I used cayenne)
1 Tbsp paprika
1 1/2 tsp salt
Garnish to stir into soup before serving
—————————————–
3 Tbsp chopped flat leaf parsley
1 Tbsp chopped fresh mint
1. Cook lentils in a large soup or stock pot that has a cover
(the 3qt pot I used was really too small for the finished
product)
a. Rinse lentils and bring to a boil in stock.
b. Reduce heat and simmer, covered for 20 minutes
(Start preparing and cooking the veggies while this
is simmering.)
c. Add chopped apricots and simmer another 20 minutes

2. Cook veggies in a big frying pan that can be covered
a. Saute onion in a bit of water or stock till
translucent
b. Add eggplant and about 4 tbsp water. Stir around
and put cover on pan. Cook on low temp til almost
tender.
c. Add tomato, green pepper, cinnamon, allspice,
cayenne, paprika, and salt. Stir.
d. Cook covered another 10 minutes or until tender.

3. Mix veggies into lentils and simmer, covered about 15
minutes.

4. Serve with parsley and mint. I stirred them into each
individual bowl of soup so that I could store the
unconsumed soup.

Title: STREUSEL AND CREAM PEAR KUCHEN
Categories: Desserts
Yield: 16 servings

Cake
1/4 c Lemon juice
1/4 c Sugar
1 c Hot water (120 to 130 degree
1 Egg
1 pk Cream cheese, softened, (8 o
2 tb Flour
1 tb Lemon juice
1/3 c Brown sugar
1/3 c Pecans, chopped
3 tb Butter
1/2 ts Cinnamon
4 Sm Pears, peeled and halved
1 pk Hot-roll mix, reserving 1/3
1/2 ts Cinnamon
1/4 c Butter, softened
Filling
1/2 c Sugar
2 Eggs
Streusel
Reserved 1/3 cup flour mixtu
1/2 ts Cinnamon
1 tb Sugar

In a large saucepan, combine pears, 1/4 cup lemon juice and enough
water to cover tops of pears. Bring to a boil; reduce heat and simmer,
covered, for 10 minutes or until tender. Drain pears; set aside.
Grease two 9 inch round cake or springform pans. In large bowl,
combine hot-roll mix with yeast from foil packet, 1/4 cup sugar and
1/2 tsp cinnamon. Stir in hot water, 1/4 cup butter and 1 egg until
well combined; dough will be soft and sticky. Divide dough evenly
between greased pans; pat out dough to cover bottom of pans. Cover
with plastic wrap and towel. Let rise in warm place (80 to 85
degrees) for 30 minutes.
Meanwhile, in small bowl, combine all filling ingredients. Beat at
medium speed until smooth; set aside. In another small bowl, combine
first four streusel ingredients; mix well. Cut in butter until
crumbly. Set aside.
Heat oven to 375 degrees. Uncover dough. With lightly floured
hands, gently pat edges of dough halfway up the sides of the pans.
Pour filling mixture evenly over dough in each pan. Sprinkle streusel
mixture evenly over each filling. Thinly slice pear halves
lengthwise, keeping slices together. Place four halves, rounded side
up, on top of streusel mixture in each pan. Sprinkle pear halves with
a mixture of 1 Tbsp sugar and 1/2 tsp cinnamon.
Bake at 375 degrees for 25 to 35 minutes or until edges of kuchen
are golden brown and filling is set. If desired, sprinkle with
powdered sugar just before serving. Serve warm. Store leftovers in
refrigerator. 2 kuchens (8 servings per cake) Upl by Dr. Jim
Culveyhouse 73330,2525

MMMMM

VEGETARIAN HOT SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Dried tree fungus
1/4 c Dried tiger lilies
1/4 c Dried Chinese mushrooms
1 c Boiling water
1 ea Cake bean curd
3 c Vegetable broth
3 tb Cornstarch
1/2 c Cold vegetable broth
1 t Soy sauce
1/2 ts White pepper
1 1/2 tb White wine vinegar
1 md Egg
1 t Cold water

In a bowl, combine the fungus, lilies, and mushrooms.
Pour boiling water over them and let them soak for 20
minutes. Drain and discard the water. Squeeze all
ingredients dry. Sliver the mushrooms. In a kettle
over medium heat, bring the vegetable broth to a
simmer. Ad the fungus, lilies, mushrooms, and bean
curd. Simmer, uncovered for ten minutes. MIx the
cornstarch with the cold vegetble broth and stir into
soup until it thickens and clears. add the soy sauce,
pepper, and vinegar. To serve: In a small bowl, eat
the egg with the water and pour into the simmering
roth in a slow steady stream. Turn off the heat at
once. Stir and ladle into bowls.Subj: Vegetarian Hot
and Sour Soup

– – – – – – – – – – – – – – – – – –

FUDGE BROWNIE MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1/4 c Cocoa
2 lg Eggs, lightly beaten
1 c Sugar
1 t Vanilla extract
3/4 c All-purpose flour
1 t Ground cinnamon
1/4 c Chopped pecans
Vegetable cooking spray
Semisweet chocolate morsels

Place butter and cocoa in a 2 cup glass measuring
cup; microwave at high 1 minute or until butter melts.
Set aside.
Combine eggs, sugar, and vanilla extract in a medium
mixing bowl. Add butter mixture, flour, cinnamon, and
chopped pecans, stirring until blended.
Place paper baking cups in muffin pans, and coat the
cups lightly with cooking spray. Spoon muffin batter
into cups, filling each two-thirds full. Sprinkle
each muffins with 6 to 8 chocolate morsels.
Bake at 350 for 20 minutes or until done. Remove
from pans immediately.

– – – – – – – – – – – – – – – – – –

CUMI-CUMI ISI (STUFFED SQUID)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, fresh
3/4 lb Snapper fillets
1 Garlic clove
1 Egg white
1/2 t Salt
1/4 t Pepper, white
Nutmeg — dash
2 Shallot
2 Thai chile, fresh
3 Candlenut
2 Lemon grass, stem
Oil — for frying
1 c Coconut milk

Fat grams per serving: Approx. Cook Time: 1:20
Clean the squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the
meat into tiny pieces. Crush the garlic. Beat the egg whites
lightly, add the snapper and garlic and season with salt, white pepper
and nutmeg. Stir to blend thoroughly, then stuff the mixture into the
squid. Chop the shallots, chiles, candlenuts, and lemon grass, then
saute in very hot oil for three to four minutes. Add the coconut milk
and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one
hour, then transfer to a serving dish and pour the sauce on top.

– – – – – – – – – – – – – – – – – –

Vege-Pate

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sunflower seeds, ground
1/2 c Flour, Whole wheat
1/2 c Wheat germ or nutritional
-yeast
1 lg Carrot, grated
1 lg Potato, grated
1 lg Celery stalk
2 tb Lemon juice or vinegar
2 tb Oil
Onion, fresh or fried
Salt, pepper, basil
Thyme, sage or other

Mix it right in a 9 by 9 pan or use a food processor. Bake at 350F for
about 1 hour or until brown around the edges and firm and dry on top. Hand
grating the vegetables makes a very course pate. Using the food processor
makes a very smooth one. Frying the onions gives the pate a very different
flavour.

– – – – – – – – – – – – – – – – – –

Title: Coconut Cream Clouds
Categories: Dessert, FP
Yield: 6 servings

8 oz Cream cheese; softened
1 ts Vanilla extract
3/4 c Coconut snow
1/4 c Cream of coconut
2 tb Lemon juice
2 c Whipping cream

———————————-GARNISH———————————-
Fresh fruit; such as
-Strawberries or kiwi fruit
Toasted coconut (optional)

Recipe by: the California Culinary Academy Preparation Time: 1:10

1. In large bowl of electric mixer or food processor fitted with steel
blade, beat together cream cheese and vanilla.

2. Beat in coconut snow, cream of coconut (stir well before adding), and
lemon juice.

3. In another bowl, whip cream until it forms soft peaks. Fold into cream
cheese mixture.

4. Divide mixture among 6 to 8 souffle dishes, dessert cups, stemmed
glasses, or charlotte molds. Refrigerate 1 hour or longer.

5. Garnish with fresh fruit, and toasted coconut, if desired.

Serves 6 to 8.

* Timesaver Tip: Dessert can be made up to a day ahead.

Notes – coconut snow and cream of coconut are available at liquor stores
and supermarkets.

From the recipe files of suzy@gannett.infi.net

—–

CREATE-YOUR-OWN-ONE-BOWL SOUPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chicken or beef broth

Add any combinations of the following: 1/4 c. any
cooked meat, poultry or fish 1/4 c. cooked rice, pasta
or potatoes or combination of two 1 c. mixed frozen
vegetables or mix your own, such as celery, onion,
green beans, corn, carrots and cabbage 1/2 c. canned
tomatoes Pinch of thyme, parsley, garlic powder and 1/2
small bay leaf (remove bay leaf before serving)
Salt and pepper to taste 1/4 t. sugar
Fresh green lettuce leaf to add fresh taste

Combine everything in a 2-cup saucepan in order
listed. Lay lettuce leaf on top; cover and bring to a
boil. Lower heat to simmer and cook gently for 20
minutes. If using raw vegetables, cook 30 minutes or
until vegetables are tender. Remove bay leaf and
lettuce leaf. Enjoy

– – – – – – – – – – – – – – – – – –

Title: Low Fat Pumpkin Oatmeal Cookies
Categories: Cookies
Yield: 48 servings

1 c Pumpkin
2 Egg whites; whipped
1 c Brown sugar; packed
1 1/2 c Unbleached flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
3 c Rolled oats
1 c Raisins

Recipe by: Anita A. Matejka
Preparation Time: 0:20
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine pumpkin and egg whites. In another mixing bowl,
combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and
raisins. Mix wet ingredients with dry ingredients just until moistened.
Drop by tablespoonfuls onto prepared baking sheet, 2″ apart. Bake for 15
minutes, or until they seem firm.

—–

Title: Beaver Tail (jvn)
Categories: Meats
Yield: 1 servings

1 Beaver tail

Roast beaver tail over campfire, cut it open and pull the skin off. (This
makes a very rich meat.)

:source: Yukon Cookbook by Leona Kananen

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