MJEDDRAH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils, washed
4 c Water
3 tb Olive oil
2 lg Onions, coarsely chopped
1/2 ts Salt
3/4 c Brown rice

Bring lentils water to a boil. Reduce heat, cover simmer for 25
minutes. Heat 2 tb oil in a skillet saute onions salt till the onions
are transulcent. Heat remaining oil in another skillet saute the rice for
3 minutes. Combine lentils, rice onion, cover tightly simmer till the
lentils rice are render, about 1 hour. You may have to add up to 2 extra
cups water. Stir occasionally.

Serve with a green salad.

Frances Moore Lappe, “Diet for a Small Planet”

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Queasy Quail Eggs^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Dozen small boiling
Potatoes
1 1/2 cups Frozen broccoli
Salt
8 ounces Jar Cheez Whiz
—–TOOLS—–
1 large Saucepan
2 small Saucepans
Fork
Spoon
Blender
Mixing bowl
Platter

Wash potatoes thoroughly incold water and place them in the large saucepan.
Place frozen broccoli in small saucepan. Cover both with water and a pinch of
salt.

Cook potatoes over high heat for approximately 15 minutes or until tender.
Cook
the broccoli about 5 minutes or until tender. Carefully drain the vegetables
through a colander over the sink.

Put the broccoli in the blender and blend on medium for a few secondsuntil it
is the consistency of thick salsa.

Place the cheese spread in a small saucepan and cook on low heat, stirring
continuously, until it’s completely melted.

Remove cheese from the stove and pour into a mixing bowl. Add the broccoli and
mix until the cheese is completely green.

Using a fork, spear the potatoes one at a time and dip in the cheese mixture,
covering completely. Set the potatoes on a platter, spoon extra cheese over and
serve. Serves 4-6 foul fellows.

Sicko serving suggestion: Rotten eggs are the perfect side dish to serve with
chicken or other poultry. Just ask Mom or Dad to rustle up a dead bird and bake
it!
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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CLAY POTS FOR COOKING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

It’s a great way to cook. I’d seen these Romertopfs at
sales for years. One day, probably because picking
were slim that particular day,

I bought one++a nice big one that will hold a small
turkey. I had been missing out. They aren’t just fad
items. They produce excellent dishes. Meats cooked in
’em don’t dry out.

HOW IT WORKS:

Clay is a porous material. When the pot is saturated
with water and put into the oven, there is a slow
evaporation of steam from within the pores of the clay
itself. During the cooking process, the food forms
its own juices. These juices cannot escape until the
pot is completely dry.

Fortunately, when the pot becomes dry, the food is
cooked!

Because wet clay does not become as hot as metal, it
is necessary to cook at a higher temperature than is
usual, (450F rather than the customary 350F).
However, in spite of this high temperature, the danger
of burning is minimal and can only take place if the
food is cooked for too long a period of time.

As a general rule, if you add 100 degrees F. and 30
minutes to the cooking time of any recipe, it can be
adapted for use in a clay pot. For instance, if you
normally cook a 3 pound chicken at 350F for 1 hour,
you will need to cook it in a clay pot at 450F for 1
1/2 hours.

The manufacturers of clay pots recommend that they
always be placed in a cold oven. However, in an
emergency, I have occasionally put the pot into a
pre-heated 350F oven and it did not crack nor did the
food come to any harm. It is also possible to reheat
food in a clay pot.

Soak the lid in cold water for 10 minutes, cover the
pot and pop it back into a 350F oven for 30 minutes.

CLEANING THE POT:

As you discover the almost miraculous results of
cooking in clay, you will be using your pot with
greater and greater frequency and it will quickly lose
its brand new appearance. Though the pot goes through
a short period of adolescence when it looks slightly
mottled, it eventually acquires a character of its own
and you begin to find yourself less concerned about
the odd blemishes which refuse to budge in spite of
the most desperate scrubbing.

The pot is, in fact, very easy to clean because food
will not stick to the surface (unless, of course, you
burn it on). Simply let the pot cool after it has
been taken from the oven and soak it in warm water for
a few minutes. Sprinkle the pot with salt and scour
it with a stiff brush. Rinse the pot and let it drain
until it is dry. (As clay is porous, it is not wise to
clean it with detergents or scouring powder.)

I have heard it said that you need a separate clay pot
for cooking fish, but I have not found this to be so,
in fact I have been unable to detect any lingering
flavors or odors even after it has been used for the
spiciest of recipes. However if you do feel any
concern over the matter, you can soak the pot in hot
water adding three tablespoons of baking soda to each
quart of water. This will clean it very thoroughly
and even small black scorch dots can be coaxed from
the clay with the minimum of effort.

Store the pot as you would any other utensil. It is
considerably less fragile than it appears, and unless
you drop it on the floor, it will survive many
accidental knocks and bumps without complaint. Do
take the precaution of storing the lid alongside,
rather than on top of the pot. This eliminates the
risk of the development of mold inside the pot in case
it was not completely dry.

From “Cooking in Clay” by Irena Chalmers, Potpourri
Press, Greensboro N.C., 1974.

Posted by Stephen Ceideberg; September 7 1993

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Wild Rice Soup

Recipe By : Twelve Months of Monastery Soups. p. 125
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Vegetable Or Chicken Broth
1 Cup Dry Sherry
1/2 Cup Water
3 Shallots — Finely Chopped
1/2 Cup Mushrooms — Sliced
1 Cup Wild Rice
Salt And Pepper — To Taste
1/2 Cup Light Cream
1/2 Cup Chervil, Or Parsley — Chopped
2 Teaspoons Fresh Thyme — Chopped
Pinch Dry Mustard

1. In a soup pot, pour the broth, sherry, and water and bring to a boil.
Add the shallots, mushrooms, wild rice, salt , and pepper. Reduce the heat
to medium. Cover the pot and cook slowly for 35-40 minutes.

2. Check to see that the rice is well cooked; if not, cook for another 5
minutes or so. Check the seasoning also. add more broth if necessary.

3. Add the cream, chervil, thyme and pinch of dry mustard. Stir the soup
thoroughly. Cover the pot ans simmer the soup for another 10 minutes.
Serve immediately, or refrigerate it for 2 hours and serve cold.

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Title: Cold Peach Strawberry Soup
Categories: Soups
Yield: 5 servings

1 Sliced peeled peach or 1
-nectarine, sliced
1 c Sliced strawberries
1 (8-oz) carton peach or
-strawberry yogurt
1 To 2 tblsp. sugar
2 tb Lemon juice

Lemon slices Fresh mint sprigs

In food processor, combine all ingredients except lemon slices and
mint. Process until smooth. Pour into medium bowl. Cover;
refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup
into soup bowls; garnish with lemon slices and mint, if desired.

Makes 5 (1/2 cup) servings (About 90 calories per 1/2-cup)

Recipe from Pillsbury Classic Cookbook Sensational Salads

Posted by Susan Goldfield. Courtesy of Fred Peters.

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Title: Four Great Cottage Cheese Sandwiches
Categories: Diabetic, Sandwiches, Vegetarian
Yield: 2 sandwishes

———————–1ST SANDWISH———————–
1/2 c Cottage cheese; (low-fat)
2 tb Peanut butter;

———————–2ND SANDWISH———————–
1 Hard boiled egg;
1/4 c Alfalfa sprouts;(optional)
1 Dill pickle; chopped

———————–3RD SANDWISH———————–
1/8 c Cottage cheese;(low-fat)
2 ts Chives;
2 tb Cheddar cheese; grated
1/4 c Diced celery; finely

———————–4TH SANDWISH———————–
1/4 c Cottage cheese; (low-fat)
2 tb Raisins;
2 tb Cashews; chopped
1/2 ts Cinnamon;

These are good on basic whole-wheat bread, but try
having them in Syrian flat breads, or as open-face
sandwishes heated up in the oven. On hot days these
combinations make a cook lunch served on a bed of
lettuce with cracker or muffins on the side. Food
Exchanges per serving:

1st Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 2
FATS EXCHANGES ~>or<- 3 MEATS EXCHANGES; CAL: 141; PRO: 11gm; FAT: 4gm; CAR: 6gm; 2nd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 1 FAT EXCHANGES; CAL 70; PRO: 8gm; FAT: 2gm; CAR: 2gm; 3rd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES; CAL: 6gm; FAT: 2gm; CAR: 1gm: 4th Sandwish: 1 sandwish: 2 MEATS EXCHANGES + 2 FAT EXCHANGES + 2 FRUITS EXCHANGES; CAL: 104; PRO: 6gm; FAT: 2gm; CAR: 11gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'brion and her Meal Master -----

Easy Holiday Cheese Log

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Philadelphia Cream Cheese — Softened
1/2 equal amt Shredded cheddar cheese
Nuts (type qty as desired) — finely chopped

Take half of the softened cream cheese and an equal amount of shredded
cheese and mix thourgly.
Shape into a log.
Roll the log over the nuts and cover both ends with nuts.
wrap in wax paper and refridgerate overnite.

Serve with Ritz crackers. Have copies of this recipe on hand as you
will be asked to provide it.

There is lots of room here for experimentation and variety. Suggestions
are Light Cream Cheese, Smoked cheese or a white cheese and shaping into
a ball.

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Title: CLASSIC ONION SOUP
Categories: Soups, Alcohol, Onions
Yield: 8 servings

5 c Thinly sliced red onions
3 tb Butter
3 tb Flour
1/2 c Maker’s Mark
2 qt Beef broth
1/4 ts Basil
8 sl French bread, toasted
1 c Grated swiss cheese

In a dutch oven, saute sliced onions in butter until soft.
Stir in flour to form a paste; pour in bourbon, stirring until smooth.
Gradually stir in broth; season with basil and simmer 30-40 minutes.
Drop into bottom of each soup bowl a slice of toasted French bread,
fill with onion soup and sprinkle with cheese. Broil until cheese is
golden and bubbly.
Serve immediately.

—–

Title: Mediterranean Garlic Soup
Categories: New, Text, Import
Yield: 6 servings

5 lg heads of garlic
2 c white onions — sliced
3 TB vegetable oil
2 qt rich chicken or vegetable
: stock
1 c dry white wine
1 lg bay leaf
1 TB chopped fresh sage leaves (1
: ts drie
3 Whole cloves
: salt and freshly ground
: white pepper
: dr fresh lemon juice
1/3 c olive oil
4 egg yolks
: <>
: toasted sour dough croutons
: fresh grated Asiago or
: Gruyere cheese
: fresh chopped chives

Separate garlic into cloves and crush slightly with
side of knife. Do not peel.

Add garlic, onions and vegetable oil to a soup pot and
saute until onions just begin to soften. Do not brown.
Add stock, wine, bay, sage and cloves. Bring to a
boil, reduce heat and simmer partially covered for 45
minutes. Strain pressing down firmly on the solids to
extract all flavor. Return soup to pot and correct
seasoning with salt, pepper and lemon juice.

In a bowl, whisk olive oil into egg yolks by drops to
form an emulsion (mayonnaise). At serving time, beat 1
cup of hot soup into emulsion in a thin stream.
Gradually beat in remaining soup. Return to pot and
reheat gently being careful not to over heat or egg
will scramble. Serve immediately garnished with
croutons, cheese and chives.

Yield: 6 to 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

Recipe By : COOKING RIGHT SHOW #CR9601

Date: 09/26/96

—–

Title: Baked Stuffed Fish
Categories: Main dish, Seafood, Camping
Yield: 6 Servings

-Kevin Ireland XSVG47B
White fish; enough for
-4-6 servings
2.00 c Soft bread cubes;about
-1/2″ cubes
1.00 Small onion; chopped
-fine
1.00 Green pepper; blanched
-and chopped
8.00 oz Imitation crabmeat
0.25 c Lemon juice
0.50 c HELLMANS mayo
Salt pepper to taste

Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.
It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

Reformatted for Meal Master by: CYGNUS, HCPM52C C.MINEAH

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