SPANISH VEGETABLE STEW WITH SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Spanish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Onions, chopped
4 lg Green bell peppers, chopped
4 lg Tomatoes, peeled chopped
1 lb Yellow squash, chopped
2 md Potatoes, cubed
5 tb Olive oil
2 ea Garlic cloves, minced
2 tb Chopped parsley
1 1/2 ts Salt

Heat oil saute onions for a few minutes. Add remaining ingredients a
little water. Cover simmer for 40 minutes, stirring occasionally.

Vera Gewanter, “A Passion for Vegetables”

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LEMON TEA SNOW WITH STRAWBERRY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SNOW—–
1 x Envelope Unflavored Gelatin
3/4 c Sugar
1/4 ts Salt
1 c Boiling water
3 tb Instant Tea, lemon flavored
1/3 c Lemon Juice
1 t Grated Lemon rind
2 x Egg Whites
—–STRAWBERRY SAUCE—–
1 1/2 c Halved Strawberries
1/3 c Sugar
1/2 c Currant Jelly (or lemon jelly
2 ts Cornstarch
1 tb Cold water

SNOW:
In a medium bowl, mix gelatin with sugar and salt. Add
boiling water and stir until gelatin as completely
dissolved. Mix in tea, lemon juice and rind. Chill,
stir occasionally until thickened and mixture mounds
when dropped from a spoon. Add egg whites to thickened
gelatin. Beat at high speed until mixture begins to
hold its shape, about 10 minutes. If kitchen is very
warm, beat over ice water. Turn into a 6-cup crystal
bowl. Chill until firm.
STRAWBERRY SAUCE:
In a saucepan, combine strawberries, sugar and jelly;
bring to a boil. Mix cornstarch with cold water. Add
to strawberries and cook, stirring constantly until
clear. Chill, serve over snow.
Pair this delectable dessert with a pitcher of iced
tea, garnished with a lemon slice or sprig of hot tea.

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Broccoli Lasagna

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Italian
Pasta Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Ounces Lasagna Noodles — (wide)
2 Tablespoons Salad Oil
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
20 Ounces Frozen Broccoli — or spinach
2 To 3 Cups Tomato Sauce
1 Pound Creamed Cottage Cheese
1/4 Cup Sour Cream
12 Ounces Mozzarella Cheese — grated

Cook noodles according to directions on package. Drain, then toss with
oil, salt and pepper until well coated. Cook broccoli according to package
directions. Drain. Combine cottage cheese and sour cream. Arrange half of
the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce,
then a layer of cheese. Add another layer of noodles, topped with broccoli,
sauce and cheese., then add all of the cottage cheese mixture. Top with
remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese.

Cover tightly with aluminum foil and refrigerate.

About 30 minutes before serving, heat oven to 350 F and bake for 30
minutes or until cheese melts and is golden on top.

Serves 6.

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Vegetable cooking spray
1 medium eggplant, unpeeled
2 medium zucchini
1 large sweet potato, peeled
1 large white potato, unpeeled
2 large red peppers
1 leek
1 teaspoon dried rosemary leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
6 cloves garlic
1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
— or 1 1/2 cups dried Garbanzo beans, cooked
1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed
— or 1 1/2 cups dried Red Kidney beans, cooked
1 can (15 ounces) Blackeye beans, drained and rinsed
— or 1 1/2 cups dried Blackeye beans, cooked
4 cans (14 1/2 ounces each) vegetable broth
— or fat-free reduced-sodium chicken broth
1/4 cup dry white wine (optional)
2 to 3 teaspoons white balsamic vinegar
Salt Pepper
Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut
eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to
1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with
cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven
until vegetables are browned and tender, about 30 minutes.

Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans,
vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer,
covered, 5 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g,
Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol
0 mg.

*This recipe is provided courtesy of the Bean Education Awareness Network
(BEAN), an information service of the American Dry Bean Board. Please send
remarks to acrawfor@mslpr.com — we are interested in your comments, needs
and suggestions. For more information and bean recipes, send a
self-addressed stamped envelope to:
BEAN
115 Railway Plaza
Dept. Net
Scotsbluff, NE 69361

Title: Gingered Shrimp Salad
Categories: Seafood, Salads
Yield: 1 servings

1 1/2 lb Shrimp, cooked
1/4 c Vinegar, white wine
1 tb Lemon juice
1 ts Sugar
2 c Celery
3/4 c Oil
2 tb Water
1 1/2 ts Ginger
1/2 ts Salt
2 c Carrot

Mix together all ingredients except shrimp and vegetables. Pour half
over shrimp and half over the vegetables. Marinate for an hour, drain
and serve over lettuce or sprouts.

MMMMM

Title: Greek Lamb on Skewers (Arni Souvlakia)
Categories: Lamb, Meats, Greek, Wine
Yield: 6 servings

2 md Onions
3 Green bell peppers
4 To 5 lb leg of lamb; boned
-and cubed
1 ts Dried oregano; crumbled
1/2 c Olive oil
3 Bay leaves
2 T Worcestershire sauce
3 Garlic cloves; minced
Juice of 2 lemons
1 c Dry white wine
1 ts ;salt
1/2 ts Freshly ground pepper
6 Tomatoes; quartered

Cut onions into quarters and separate layers. Cut peppers into
quarters, and cut each quarter in half. Combine all ingredients,
except tomatoes, in a shallow roasting pan, mixing well so that meat
is completely coated. Marinate in refrigerator for several hours.
Take out of refrigerator and let sit out about 20 minutes to come to
room temperature. Before cooking, add tomatoes to marinade and mix
well to coat with juices. Place meat cubes on skewers, alternating
with green pepper slices, onion slices, and tomato wedges. Lay
skewers in pan with marinade, turning several times. Put skewered
lamb on a rack over pan containing marinade and place under preheated
broiler. Turn several times during cooking and baste with marinade
from pan. Cooking time depends on your taste; for medium rare allow
about 15-18 minutes. Serve skewers on plates with rice pilaf.

Alternatively you can barbecue lamb using marinade as the basting
sauce. This is always the way we cook this dish–rain or shine.
Check doneness of lamb at about 10 minutes and if not done to your
liking, cook further until done.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

MMMMM

Title: Magic Caramel Pudding (Caramelized Eagle Brand Milk)
Categories: Desserts, Ceideburg 2
Yield: 1 servings

Text Only

Remember awhile back there a thread about boiling Eagle Brand
Sweetened Condensed Milk in the can to caramelize it?

It’s popular in Mexico. This weekend I picked up “MAGIC, the most
AMAZING SHORT-CUTS in cooking you ever heard of”.

It’s a proprietary cookbook put out in the late teens or early
twenties by the Borden Company. The women all look like Betty Boop’s
mother, the stoves all have legs and fridges are referred to as
“automatic refrigerators” and have ornate hinges and latches. Seems
like way back in 1857 Gail Borden perfected the technique for canning
milk and the rest is history. The book presents a series of “magic
tricks” and then later has recipes that use the end results of the
“tricks”. Anyway, one of the first things I ran across was this
recipe.

Place one or more unopened cans of Eagle Brand Sweetened Condensed
Milk in a kettle of boiling water and keep at boiling point for three
hours, being careful to keep can well covered with water. Chill
thoroughly.

Remove from can as follows:

Warm can by immersing in hot water about one minute. Punch a hole in
bottom of can, remove top with can-openeer, cutting along the side,
just below top edge, starting at seam. Loosen caramel from sides of
can with a table knife dipped in hot water.

Turn on to plate. Cut in slices with knife dipped in hot water.

NOTE: If a pressure cooker is used to caramelize the milk use 15
pounds pressure for 50 minutes.

As I write this, I’m still savoring the first taste of the finished
product. It has a rich, butterscotchy flavor and is a nice, very
light tan color. The texture is like a pudding. This has definite
potential!

This is almost as good as chocolate! In fact, I can feature this as
being part of fudge.

Posted by Stephen Ceideberg; September 7, 1992.

MMMMM

Spicy Turkish Ground Chicken Kabobs

Recipe By:

Serving Size: 4
Preparation Time: 0:30
Categories: Poultry Main Dishes

Amount Measure Ingredient Preparation Method
1 pound ground chicken or turkey
2 large egg whites

3 tablespoons onion finely chopped
3 tablespoons red bell pepper finely chopped
2 tablespoons olive oil divided
1/4 cup parsley finely chopped
1/2 teaspoon nutmeg

3/4 teaspoon coriander

3/4 teaspoon salt or to taste
1/4 teaspoon cayenne

thinly sliced grilled onions red bell for garnish
slices, fresh herbs lemon wedges

Preheat broiler.

In a large bowl, combine the ground chicken, egg whites, onion, bell

pepper, 2 tablespoons olive oil seasonings. Mix gently until well

blended.

Divide into even portions that are equal to double the number of

servings being made.
For example, if you are making this recipe to serve four, divide the

seasoned meat into
8 portions. Form each portion into a 2 1/2″ – 3″ long sausage. To

prevent the meat from sticking too much, wet hands with cold tap water

when forming the patties.

Insert a flat-bladed skewer lengthwise through the meat. Gently

flatten the meat shape it into an oval (about 3″ x 1 1/2") around

each skewer. Repeat, placing two kabobs on each skewer.

Arrange skewers on a foil-lined broiling tray. Brush lightly on both

sides with remaining olive oil. Broil about 4″ from source of heat

until done (but not browned), about 1 1/2 – 2 minutes per side. Serve

immediately over rice pilaf.

=8B=8B=8B=8B=8B

Serving Ideas: Serve with cucumbers in yogurt a rice pilaf.

MILLET CASSEROLE

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Legumes Casseroles
Grains Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups millet
1 tsp oil
2 medium onions — thinly sliced
3 ribs celery — thinly sliced
1 cup chickpeas cooked
5 cups water
1 tsp sea salt
2 cups broccoli — chopped

Rinse and drain millet.

Dry roast millet in a heavy skillet for 6 minutes, stirring constantly,
until the millet gives off a nut-like fragrance. Remove from heat.

Heat oil in a large saucepan over medium heat and saute onions for 2
minutes. Add celery and saute for 5 minutes, stirring often. Add
chickpeas, water and salt. Bring to a boil.

Stir in millet and return to a boil. Reduce heat, cover and simmer for 20
minutes. Then add broccoli and continue to cook for 5 minutes.

While mixture is hot, press firmly into a 9″ cake pan. Sprinkle with
garnish, cut into squares and serve.

Per serving: 228 calories, 8 g protein, 227 mg sodium, 44 g carbohydrates,
4 G fat, 0 mg cholesterol, 57 mg calcium.

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Eggplant with Chicken (or Tofu)

Recipe By : riacmt@ubvmsc.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Japanese eggplant (about 3 cup sliced)
1/3 pound boneless chicken breast (or 1/4 lb. tofu)
6 teaspoons oil
2 1/2 cloves garlic — crushed
3 red chili peppers — seeded and chopped
12 1/2 basil leaves
2 teaspoons yellow bean sauce (Yellow bean sauce
from Thailand is saltier than
sauce from Hong Kong or China. Season to

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Thinly slice
chicken (or, if using tofu, cut tofu into 1/2-inch cubes). Heat oil in a
wok; add garlic and stir fry until light brown. Add eggplant and chicken
(or tofu) and cook for 5 to 7 minutes. Add red chili peppers, basil leaves,
and yellow bean sauce; mix well. Serve immediately, since eggplant and
basil turn dark if dish sits after cooking.

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