REVITHIA SOUPA (CHICK PEA SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Soups
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chick peas
6 c Cold water
2 Onions,thinly sliced
1 tb Olive oil
1 t Salt
Lemon juice or wine vinegar

1. Wash and soak chick p[eas overnight in water to
cover. The next day, rinse and drain. In a 4-quart
saucepan, bring 6 cups of water to a boil and add the
chick peas. 2. Remove the froth, then add the onion
and olive oil. Simmer until tender, about one to two
hours. Add salt at the end and hot water (not cold),
if needed to make more stock. 3. Serve hot with lemon
juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams
protein, 2 grams fat, 12 grams carbohydrates.

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CORN AND CHEESE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk 8 1/2-oz corn muffin mix
1 c Nonfat milk
1 c Low-fat cottage cheese
2 lg Eggs
1/2 c Shredded cheddar cheese
-(packed) (about 2 oz)

Preheat oven to 400F. Line 12 standard-size muffin
cups with paper liners. Combine muffin mix, milk,
cottage cheese and eggs in large bowl. Using electric
mixer, beat until well combined. Mix in cheddar
cheese. Let stand 5 minutes. Spoon batter into
prepared cups, dividing equally. Bake until muffins
are brown on top and tester inserted into center comes
out clean, about 30 minutes. Let muffins cool to room
temperature.

Source: Bon Appetit (8/95)

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DILL PARSLEY BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Heather Smith NPFN03A
2 c Flour
3 tb Nonfat dry milk
1 tb Dry dill weed
1 tb Dried parsley
1 t Salt
1/2 ts Sugar
1/4 c Olive oil
1 1/4 c Water
2 ts Yeast

Put in bread maker in order given. Really nice toasted with lots of
butter. near L.A.

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Title: ENTENMANN’S APPLE CRUMB CAKE
Categories: Cakes, Fruits
Yield: 2 servings

1/3 c Butter
4 Granny Smith Apples
3/4 c Sugar
1 ts Lemon peel
1/2 ts Cinnamon
1/8 ts Mace
1/3 c Currants
2 1/2 c Flour
3 tb Sugar
1/2 ts Salt
1 pk Active dry yeast
3/4 c Water
1/3 c Butter
1 Egg
1 ts Lemon peel
3/4 c Chopped pecans
6 tb Flour
1/4 c Confectioner’s sugar
3 tb Butter
1/4 ts Cinnamon

Melt butter in large skillet. Pare,core and slice
apples to 1/2″ pieces. Add apples to butter and cook,
stirring, 8 minutes until tender. stir in suygar,
peel, cinnamon, mace andcurrants. Cook 15 minutes,
stirring until thickened. Cool. In large bowl, combine
1 cup flour, sugar,salt and yeast. In small saucepan,
combine water and butter. Heat on low flame until 120
F Gradually add to dry ingredients. Beat 2 minutes,
Beat in egg, peel and 3/4 cup flour. With mixer, beat
2 minutes. Add remianing flour, stir in. Cover, let
rest20 minutes. Grease 2 baking sheets. Place half the
dough on well floured work surface, roll to 14“x12”.
Place on sheet. Spread 1/2 filling lenghtwise down
center of the dough. Starting about 3/4″ for filling,
cut 1″ wide strips diagonally from filling to edges of
dough. Alternately fold opposite strips of dough at
angles across filling. Fold ends over filling. Brush
large piece of waxed paper with vegetable oil. Loosely
cover sheet. Top with plastic wra p. Refrigerate 2
hours. Uncover, let stand at room temperatue 10
minutes. Preheat oven to 375 F. Combine rest of
ingredeints for topping. Sprinkle over loaves. Bake
30-25 minutes until lightly browned. Remove from
sheet. Cool. Preparation time 1 hour. Total time 4
hours. Formatted for MM7 by Marge Nemeth-GNFK05B

Recipe By :

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Title: DIABETIC ANISE RAISIN BREAD
Categories: Breads, Fruits
Yield: 1 servings

2 c -2tsp flour
2 1/2 ts Baking powder
3 tb Reduced-calorie margarine
1 ts Reduced-calorie margarine
1/2 c Skim milk
1/4 c Sugar (or sweetneder equiv)
1 tb Anise seeds, crushed
1/4 ts Anise extract
1/2 ts Lemon extract
1 Egg
1/4 c Raisins

Preheat oven to 350 F. In a large bowl, combine flour and baking
powder. Add margarine and blend with fork until mixture resembles
coarse crumbs. In a medium bowl, combine reamining ingredeints,
except raisins. Beat with fork or wire whisk until blended. Add this
mixture and raisins to dry ingredients, stirring until all
ingredients are moistened. Place ain a 4×8″ nonstick loaf pan or one
that has been sprayed with a nonstick cooking spray. Pat down dough
gently with slightly wet fingertips. Bake 30 minutes, or until
toothpick inserted in the cneter comes out clean. Cool in pan 10
minutes, then invert onto a rack to finsih cooling. From *Prodigy’s
Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin –
PHFC09A.

MMMMM

Title: ASIAN HOT-QUE GRILL SAUCE FOR CHICKEN, BEEF OR PORK
Categories: Chinese, Condiments, Chicken, Pork, Beef
Yield: 1 servings

Stephen Ceideburg
2 tb Brown sugar
2 tb Red wine vinegar
1 c Ketchup
1/2 To 1 teaspoon Chinese hot
-mustard
1 lg Garlic clove, minced
1 tb Soy sauce
1 To 3 teaspoons Asian chile
-paste with garlic

Combine all ingredients except chile paste in a small saucepan. Bring
to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.
To use: Brush on chicken, beef or pork while grilling.

MMMMM

1/2 c. butter
8 lg. leeks, finely chopped (white
only)
4 c. (or more) chicken stock
1/2 c. flour
4 c. half half cream
1 1/2 lbs. Brie cheese, well chilled
and cut into cubes
Salt and pepper to taste
2 tbsp. fresh chives, minced
Melt 1/4 cup of the butter in a soup kettle over medium heat.
Add leeks and saute until translucent, stirring frequently, about 4
minutes. Add stock and bring to a boil. Reduce heat, cover, and
simmer about 25 minutes. Puree mixture in batches in blender. Melt
remaining butter in a saucepan over medium heat. Add flour and stir
2 minutes. Blend in half half; whisk until smooth. Add cheese in
batches, stirring until cheese melts and mixture is smooth. Strain
through fine sieve. Return to saucepan. Add leek puree and heat
through. Season with salt to taste. Ladle into soup bowls and
garnish with ground pepper and chives. Serves 6.

Oatmeal Crisps (Pat’s Crispy Oatmeal Cookies)

Recipe By : Woman’s Day (19xx)
Serving Size : 42 Preparation Time :0:12
Categories : Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup margarine — softened
3/4 cup light brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup all-purpose flour
1 1/4 cups quick-cooking oats
1/2 cup chopped nuts (optional) — finely chopped
1/2 cup raisins, seedless (optional) — moist

Cream butter and sugars until fluffy with electric mixer. Beat in egg,
vanilla and salt.

By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts and/or
raisins now.)

Crop by rounded teaspoons about 2 inches apart. They will spread. But if
you want them thinner still, flatten each one with a glass bottom that’s
been coated in granulated sugar.

Bake at 350.
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
Yield: 3-4 dozen

If raisins are dry, they will draw moisture from batter as they bake. So
use real fresh or plumb them with a little boiling water; drain.

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from phannema@wizard.ucr.edu in S. Calif.

Cardamon Rub (Poultry Seasoning) India

Recipe By : BH G (Nov 1993:234)
Serving Size : 1 Preparation Time :0:00
Categories : Herb Blends

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed — ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger — optional

Ginger, fresh or dried? Dried ground ginger tends to be milder, more
suitable for baked goods. If you want the fiery taste of ginger, the ginger
must be fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2
teaspoon ground ginger.
Grind and blend all seasonings. Store in a small spice bottle. Above
recipe makes enough rub for 2 to 3 pounds of poultry.
USE as a rub for poultry or lamb, a seasoning for curries, vegetables,
fruit salads and, occasionally, for rice.

Example
Rub or dust on chicken (skin on) or cornish hens and bake (375F/190C) on a
rack until crispy (about 1 hour or more). Serve with saffron rice, garnish
with orange slices and fresh chopped parsley. Fresh peas (snaps or shelled)
round out the menu.

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from phannema@wizard.ucr.edu in S. Calif.

LEEK AND POTATO SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Leeks, well washed
3 md Potatoes, peeled
1 md Onion, peeled
1 oz Margarine
30 fl Chicken stock or water
Salt and black pepper
—–TOPPING—–
Little yoghurt or cream

Cut the leeks, potatoes and onion into small pieces.
Use a little of the tender green part ofthe leeks.
Melt the margarine in a large saucepan, add the
vegetables and toss in the margarine for 5 minutes
then pour the stock or water into the saucepan. Add a
little seasoning. Cover the pan and cook steadily for
25 minutes, or until the vegetables are tender, do not
over-cook for this spoils the fresh ilavour ofthe
leeks. Sieve or liquidise and reheat. Top with the
yoghurt or cream.

Variations

Cnrried Leek and Potato Soup

Blend 2 to 3 teaspoons of curry paste with a little
milk, add to the soup above and simmer for a few
minutes. If using a small amount of left-over soup
adjust the amount of curry paste.

Watercress and Potato Soup

Use only 2 small leeks and the leaves and tender
stalks from a small bunch of watercress. Sieve or
liquidise and top with freshly chopped watercress
leaves.

Cold Leek and Potato Soup Add a little milk or single
cream to the cold sieved or liquidised soup plus a
small quantity of white wine. Chill well.

Source: Marguerite Patten’s Marvellous Meals, Yours
Magazine, UK

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