1 1/4 tsp dry yeast
1/2 tsp salt
3/4 c warm water
1 egg
1 1/2 c flour
coarse salt
1 tsp sugar
mustard, if desired

Add yeast to warm water and dissolve. Stir flour, sugar, and
salt into a small bowl. Gradually add the flour mixture to the liquid
mixture. Use your hands and work the dough until it is soft and firm but
not sticky. Add a little more flour if necessary – about a Tbsp or so.
Knead dough until smooth and elastic – about 5 minutes. Grease a
medium-sized bowl. Lightly grease your fingertips and place the dough in
the bowl. Cover with plastic wrap and refrigerate several hours or
overnight.

Preheat oven to 450 degrees. Grease a cookie sheet. Divide
dough into 15 parts. Roll each piece from the center out into a pencil
thin rope about a foot long. “Loop” each rope into the shape of a
pretzel. Using a pastry brush, brush each pretzel with beaten egg.
Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown.

Avgolemono Soup (Lemon)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Milk
2 Tablespoons Cornstarch
6 Whole Egg Yolk — beaten
2 Quarts Chicken Stock
1/2 Cup Rice — long grain
1/2 Stick Butter
1 Each Chopped Parsley
1 Cup Lemon Juice — fresh
1 Each Lemon Peel — grated
1 Salt
Pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Brin
g the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring carefully.
Contin
ue to cook for a moment until all thickens. Remove from the heat again and add
t
he butter, chopped parsley, and lemon juice. You may wish to add some grated
le
mon peel as we
ll.

– – – – – – – – – – – – – – – – – –

GRILLED GREEN ONION TART

Recipe By :ESSENCE OF EMERIL SHOW #EE2416
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 whole green onions
Drizzle of olive oil
Salt and pepper
4 (4-inch) puff pastry shells, — blind-baked
2 cups thinly sliced new potatoes, — blanched
4 slices of Provolone cheese
1/2 cup crispy bacon pieces, — about 5 slices
1 tablespoon finely chopped parsley

Preheat the oven to 350 degrees. Preheat the grill. Season the green onions
with olive oil, salt and pepper. Place the onions on the grill and cook for
1 minute on each side. Remove from the grill. Drizzle each pastry shell
with olive oil. Season each shell with salt and pepper. Starting in the
center of the pastry, layer the potatoes, forming a swirl, on each tart.
Season the potatoes with salt and pepper

Lay a piece of cheese on top of the potato layer. Lay two grilled green
onions on each tart. Sprinkle each tart with the bacon. Place the tarts on
a baking sheet and bake for 8-10 minutes, or until the cheese melts and the
tarts are golden brown. Place a tart on a plate and garnish with parsley.

Yield: 4 tarts

– – – – – – – – – – – – – – – – – –

Title: Rice Pudding
Categories: Dessert, Pudding, Jeff smith, Posted-mm
Yield: 4 servings

1/4 c Long grain rice
6 c Boiling water
1 qt Milk
1 ts Salt
2 tb Butter, melted
2 tb Sugar
1/2 ts Almond extract
Nutmeg, to taste (fresh)
1/2 c Coarsely ground blanched
Almonds
1 c Heavy cream, whipped

Place rice in a strainer and pour the boiling water over rice. Drain well.
steep 1 hr., or until all is thick and creamy. Stir in butter, sugar,
almonds and extract, nutmeg and almonds. Serve warm or chilled, with
whipped cream.

Source: “The Frugal Gourmet on our Immigrant Ancestors”

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

—–

Title: Lemon-Pepper Chicken Stir-Fry
Categories: Poultry, Stirfry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1 tb Oil, olive
1 md Pepper, red, seeded, cut
— into 1/4-inch strips
1 md Pepper, green, seeded, cut
— into 1/4-inch strips
1 md Onion, cut into 1/2 inch
— wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Capellini, cooked
Parsley, chopped

Pour the oil into a large non-stick fry pan over medium-high heat.
Add pepper strips and onion and cook, stirring, about 3 to 4 minutes
or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and
sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and
stir-fry for 5 minutes or until the chicken is lightly browned and
fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon
pepper, and cornstarch.

Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through.

Serve over capellini or other thin pasta. Garnish with chopped
parsley.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

Date: Wed, 29 Sep 93 09:57:50 CDT
From: Veronica Shores

This is all approximate, I just throw in whatever I have to make the lasagne.
You can use other veges, add green peppers, onions, mushrooms, sprinkle
nutritional yeast on the layers, whatever you like.

LASAGNA

1 pkg microwaveable lasagne noodles (I use Pasta Vigo’s 1 step brand)
1 jar Ragu sauce
1-2 eggplant, sliced in thin circles
1-2 zuchinni, sliced in thin circles
1 container of fat free cottage cheese (I use Light Lively’s brand)

Layer the eggplant/zuchinni slices on a microwavable plate, cover with
plastic wrap and cook a few minutes in the microwave.

Pour a layer of sauce in a square, microwave baking dish.

Repeat until you run out of stuff:

Put a layer of noodles in then spread more sauce on top.
Add a layer of eggplant/zuchinni slices,
top with a layer of cottage cheese,
then top this with some sauce.

Your last layer should be noodles. Then top with more sauce and bake in
the microwave (according to package directions).

Trail Mix Tin Can Quick Bread

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 8 Preparation Time :2:00
Categories : Dupree Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dried fruit bits
2 cups hot water
4 teaspoons baking soda
1 1/2 cups sugar
1/4 cup vegetable oil
1/2 teaspoon salt
3 cups all-purpose flour
1 cup chopped walnuts — or pecans
1/2 teaspoon cinnamon — optional
1/2 teaspoon almond extract — optional

For fruit – dried cranberries, cherries, blueberries, currants or raisins

Preheat the oven to 350 degrees F.

Grease and flour two 1-pound coffee cans or 2 9×5-inch loaf pans and line
bottoms with wax paper. Grease and flour the wax paper.

Place the fruit bits or raisins in a large bowl, cover with the hot water, and
stir in the baking soda. Cover with plastic wrap and leave overnight to plump.
All of the liquid is used in the batter, so don’t drain.

Mix together the fruit bits or fruit or raisins, soaking water, sugar, oil,
salt, flour, and the nuts. Stir to blend. Add the cinnamon and almond extract
if desired. The batter should be thick enough to spoon. If thin, add a small
amount of flour.

Spoon the batter into the prepared cans, filling between 1/2 to 2/3 full. Push
the batter down into the bottom with a spatula. Bake 1 hour, or until a deep,
dark brown.

Remove the bread from the oven and allow to sit for 10 minutes before slipping
them out of the containers. Let the breads cool completely on wire racks. When
completely cooled, return the breads to the cans and cover with their plastic
lids or wrap tightly in plastic.

They will keep for 3 or 4 months stored in the refrigerator. Makes 2 loaves

– – – – – – – – – – – – – – – – – –

Title: Filled Sugar Cookies
Categories: Cookies
Yield: 24 servings

1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened
1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
2 c Raisins; cut-up dates or
Figs
3/4 c Sugar
1/2 c Chopped nuts; if desired
3/4 c Water
Granulated sugar
*if using self-rising flour
— omit
Baking soda and cream of
-tartar.

Recipe by: Betty Crocker’s Cookbook
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in
remaining ingredients except granulated sugar. Cover and refrigerate at
least 2 hours.
Cook raisins, sugar, nuts and water, stirring constantly, until mixture
thickens; cool. Roll dough 1/8 inch thick. Cut into 24 circles with
2-1/2-inch doughnut cutter that has center removed. Replace center and cut
out 24 circles with doughnut cutter. Place whole circles on lightly
greased cookie sheet. Top with raisin mixture, spreading almost to edges.
Top with remaining circles. Press edges together with floured fork.
Sprinkle tops with granulated sugar. Bake 8 to 10 minutes or until light
brown; cool. 2 DOZEN COOKIES; 245 CALORIES PER COOKIE.

—–

Garbanzo Bean Soup

Recipe By : FRESH FROM THE FREEZER by Michael Roberts
Serving Size : 9 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 C dried garbanzo beans
3 T olive oil
1 large onion — finely diced
1 small carrot — finely diced
1 stalk celery — finely diced
9 C broth
1/4 C fresh lemon juice
To serve:
2/3 C sour cream
3 T chopped fresh dill

Supposedly serves 9, what an odd number to see in the servings…
1. Place the garbanzo beans in a bowl, cover with 3 inches of water and
soak for at least 8 hours or up to 10. Or for a quick cooking method,
cover beans with boiling water and set aside to cook for 1 hour, then
continue with the recipe.

(What a lot of fuss..no wonder folks don’t use dry beans….the easiest way
is to soak your beans one night (in the fridge in warm weather so they don;t
ferment), pour off the cooking water, dump into crock pot, cover with
water, can add a piece of kombu, a sea veggie, and cook on low all day.
drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take
the bag out and dump into soup pot with everything else.)

2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5
min, Add carrots and celery and cook another 5 mint.

(Again I wouldn’t bother, I’d swipe out the bottom of the pot with my trusty
pastry brush and a little bit of oil, add the stuff and cook gently till
softened)

3. Add the drained beans and 6 C broth. Cover, raise heat to high and
bring to a boil. Reduce heat to low and cook covered for 1 1/2 hours.

(This is too much like work…I’d dump it into a crockpot and forget about
it for a few hours)

4. Puree

5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot,
Cover, bring to boil;l then reduce the heat. Simmer for 5 minutes. Place
a dollop of sour cream ( I’d use non fat plain yoghurt but one could use
fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and
pour hot soup into the bowls.

To freeze: Allow the pureed beans to cool to room temp. Refrigerate until
thoroughly chilled then freeze up to 6 months. To serve, defrost and finish
as in Step 5.

of course, I’d put garlic into this soup or serve it with Garlic Bread by
the Empress of Garlic and a salad.
Comments by Gloriamarie

Title: WEIGHT WATCHER BROWNIES
Categories: Low-cal, Cakes, Chocolate
Yield: 2 servings

2 Egg
1 pk Chocolate alba
1/2 c Applesauce
2 tb Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
2 pk Sweet low

Put all ingredientsin a blender and mix well. Spray 2 mini-loaf pans
with Pam and pour in batter. Bake at 350 for 18 min. Don’t over
bake. Should be chewy.

—–