1 head of garlic, papery outside husks removed
2 15-oz. cans chickpeas, drained
1 Tbsp. chopped fresh basil
2 Tbsp. balsamic vinegar
3 medium tomatoes, cut into 1/2″ dice
1 tsp. ground cumin
1 tsp salt
1/2 tsp. pepper

Preheat oven to 425. Slice 1/4″ off top of head of garlic. Wrap garlic
in foil. In small baking dish, roast garlic until it turns buttery soft,
30 to 40 mins. Let stand 10 mins. to cool.

Meanwhile, in serving bowl, mix chickpeas with basil and vinegar.
Set aside. When garlic is cool enough to handle, squeeze out each clove into
bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season
with cumin, salt, and pepper. Serve at room temperature.

Source: 365 Ways to Cook Vegetarian, Harper Collins, 1994

Title: CHINESE: BEEF SHREDS WITH GREEN PEPPER
Categories: Main dish, Chinese, Vegetables, Pork, Ethnic
Yield: 6 servings

1 lb Flank steak
2 md Bell peppers
1 Clove garlic
4 tb Peanut oil
1/4 ts Salt
SAUCE:
1/4 c Stock
1 ts Thin soy sauce
1 ts Chili paste with soybean
1 ts Sherry wine
1 1/2 ts (approx) thin cornstarch
-paste

Preparation: Remove membrane from flank steak. If it
is a thick slab of meat, slice with grain into thin
sheet about 1/4″ thick. Slice across grain into
matchsticks about 2 1/2″ long. Halve and core bell
pepper; scald pepper halves until color turns bright
green; plunge in cold water to stop cooking process.
Slice pepper thinly to match cooked meat. Peel and
quarter garlic clove; add to peanut oil. Mix sauce
ingredients.

Stir-frying: Heat wok as hot as possible. Add garlic
and 1/2 the oil; stir; remove garlic when it browns.
Add salt to oil; stir. Add half of flank steak; toss
and stir briskly to coat with oil and prevent
scorching of meat. When meat begins to shrivel, remove
to platter. Rinse wok; reheat; add rest of oil.
Stir-fry remaining meat. Add peppers, sauce, other
beef; toss briskly for about 1 minute until sauce
evaporates. Serve.

Garnishing note: Time and inclination permitting,
deep-fry about 12 shrimp chips. Arrange on serving
platter around beef and peppers.

—–

MOCK GOOSE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Potatoes, Diced
1 lb Cooking Apples, Diced
1 lb Onions, Diced
9 oz Cheese, Diced
2 tb Chopped Fresh Sage
Salt and Pepper
4 oz Sage and Onion Stuffing Mix
2 oz Cheese, Grated

In Spite of it’s name, Mock Goose is a Vegetarian
dish, with the added wartime virtue that most of the
ingredients could be grown.

Method: Pre-heat oven to gas mark 5, 375F, 190C. Toss
the potatoes, apples, onions, cheese and sage
together, seasoning with salt and pepper until they
are well mixed. Turn the mixture into a large buttered
ovenproof dish and cover with a lid of buttered foil
or greaseproof paper. Bake for about 30 minutes until
the fruit and vegetables are really tender. Meanwhile
mix together the topping ingredients (Stuffing Mix and
Grated Cheese). At the end of the cooking time uncover
the dish, sprinkle the topping liberally over the dish
and return to the oven, raising the temperature to gas
mark 9, 475F, 240C for 10 more minutes or until just
nicely browned. Serve with a mixed green salad and
plenty of crusty, wholemeal bread.

– – – – – – – – – – – – – – – – – –

Title: DANDELION FLOWER FRITTERS
Categories: Breads, Vegetarian
Yield: 10 servings

1 c Whole-Wheat Flour
2 tb Olive Oil
2 ts Baking Powder
1 c Dandelion Flowers, clean and
Unsprayed
1 pn Salt
1 Egg
Nonstick Vegetable-Oil Spray
1/2 c Low-Fat Milk -or- Water

This variation on pancakes uses the yellow puffs of
the dandelion, a good source of Vitamin A.
In a bowl mix together flour, baking powder and salt.
In a separate bowl, beat egg, then mix with milk or
water and olive oil. Combine with dry mixture. Stir
in yellow flowers carefully, taking care not to crush
them. Lightly spray a griddle or frying pan with
vegetable oil. Heat until thoroughly warmed. Pour
batter onto griddle by spoonfuls and cook like
pancakes. Makes 10 fritters.

—–

SRI LANKA PITTU COCONUT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----PITTU----- 250 g Flour, Rice 250 g Coconut 1/2 ts Salt 75 ml -water, hot 180 ml Coconut milk, thick ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Roast and sieve the flour well. Grate the coconut. Place the flour in a bowl and add the salt. Slowly pour in the hot water, mixing with your fingers as you do so until it resembles bread crumbs. Add the grated coconut and mix well in. Place the mixture in the pittu mould and place over a pan of boiling water until steam emerges from the top of the pittu mould. Cover with half a coconut shell and steam for a further 5 minutes or until done. Note: If a pittu mould is not available, mould dough into loaf shape, wrap in muslin and steam for about 15 minutes. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Creamy Onion Garlic Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons unsalted butter
2 large onions — thinly sliced
2 large garlic cloves — minced
2 tablespoons flour
1/2 cup dry white wine
3 cups beef stock — or
3 cups broth — canned
1 cup whipping cream
salt
white pepper — freshly ground
***CROUTONS***
3 tablespoons unsalted butter — at room temp
1/2 cup blue cheese — crumbled
1 small onion — halved, thinly
— sliced
2 tablespoons white wine — dry
8 slices french bread baguette — toasted,
— 1/2-inch-thick

For soup: Melt butter in heavy large saucepan over medium heat. Add onions and
garlic. Saute until tender (do not brown), stirring occasionally, about 8 minut
es. Sprinkle flour over onions. Turn heat to low. Cook 4 minutes, stirring cons
tantly. Add wine. Bring to a boil. Boil for 2 minutes. Add stock and cream. Coo
k over medium heat until slightly thickened, stirring occasionally, about 20 mi
nutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and ref
rigerate.)

For croutons: Use a fork to blend 2/3 of the butter with cheese in small bowl u
ntil smooth. Set aside. Melt remaining butter in a small heavy skillet over med
ium heat. Add onion. Saute until golden brown, stirring occasionally, about 12
minutes. Add wine. Cook until liquid evaporates, stirring occasionally. Transfe
r onion to another bowl. (Can be made 1 day ahead. Cover and chill cheese mixtu
re and onion separately.)

Reheat soup over low heat if necessary. Preheat broiler. Spread toasts with che
ese mixture and top with onions. Broil until cheese melts and onion heats throu
gh. Ladle soup into bowls. Garnish with toasts.

From the Recipe files of RecipeLu

– – – – – – – – – – – – – – – – – –

GREEK SALAD PITAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Mediterranean Lemon
-Vinaigrette:
12 ts Finely chopped garlic
14 ts Dijon-style mustard
-Salt and pepper, to taste
2 1/2 tb Fresh lemon Juice
1/4 c Extra-virgin olive oil
-Olive puree:
1/4 c Pitted black Greek olives
1 Mall clove of garlic,
-peeled
1 1/2 ts Extra-virgin olive oil
1 1/2 ts Fresh lemon Juice 1
1/2 ts Dried oregano
2 ts Chopped parsley
8 Romaine lettuce leaves,
-washed and torn into
1 -inch pieces
1/2 Seedless cucumber, peeled
-and cut into 1/4-inch
-cubes
4 Plum tomatoes, cut into
1/4 -inch dice
1 Red bell pepper, cut into
1/4 -inch dice
2 Scallions, thinly sliced
1/4 lb Feta cheese, crumbled
1/4 c Chopped flat-leaf parsley
2 tb Chopped fresh mint
8 Pita breads (6-inch size)

This vibrant salad nestled in pita bread makes an
ideal summer luncheon or ~light dinner.

1. To prepare vinaigrette: Whisk together the garlic,
mustard, salt, pepper and lemon juice. Drizzle in oil,
whisking constantly. Reserve.

2. Prepare olive puree: Place ingredients in a food
processor; pulse on and off until nearly smooth. Use a
spatula to scrape down sides of the bowl. Reserve.

3. Toss together the lettuce, cucumber tomatoes, red
pepper, scallions, cheese parsley, mint and
vinaigrette. Set aside.

4. Cut 1 inch off the top of each pita. Open PITAS and
the spread insides of each with 1 teaspoon of the
olive puree. Fill each with 3/4 cup of the salad.
(Olive puree yields Just over 1/3 cup. Per teaspoon:
10 calories, 1 gm fat, no cholesterol.)

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

PEPPER BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All purpose flour
1 tb Baking powder
1/2 ts Salt
1 tb Coarse cracked black pepper
1/2 ts Baking soda
3/4 c Shortening
1 c Buttermilk

Preheat oven to 450-500F. Sift 2 cups of the flour
with the baking powder, salt, pepper, and baking soda
into a bowl. Cut in the shortening with a pastry
blender or fork, or work it in with your fingers. Add
the buttermilk to make a soft dough, mixing just until
the dough holds together. Flour your hands. Pull of
a piece of dough the size of a biscuit and dip the wet
edge into the extra flour. The roll or pat into a
biscuit. Place slightly touching, on a lightly
greased baking sheet. Bake until golden golden brown.
8-10 minutes. From Nathalie Dupree’s “New Southern
Cooking”

– – – – – – – – – – – – – – – – – –

Title: NEW ORLEANS’ CHOLENT
Categories: Beef, Main dish, Jewish
Yield: 6 servings

Whole Brisket
-salt to taste
Cayenne pepper; to taste
3 tb Olive oil
3 Onions; peeled and sliced
-thickly
2 c Dried lima; OR fava
-kidney or other beans
-washed and drained
4 c Water; or to cover
1 tb Flour

rub the brisket with the garlic, salt and cayenne
pepper, sear in a heavy skillet in the olive oil
Surround with the garlic, onions, beans and salt, add
water, cover and bake in a preheated 250 degree oven
for 8 hours.

Just before serving mix the flour with 1/4 cup of the
gravy, stirring briskly. Then stirring constantly,
pour the paste into the gravy. Yield 12 servings TIP
you can also cook the dish ahead of time, refrigerate
overnight, skim off the fat, slice the brisket and
reheat

SOURCE: BOOK OF JEWISH COOKING IN AMERICA by Joan
Nathan Posted on PRODIGY, 9/94*; formatted by Elaine
Radis BGMB90B; GEnie E.RADIS

—–

CARNERO EN ADOBE – TANGY BRAISED LAMB SHANKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ancho chilies
1 c Boiling water
2 tb Vegetable oil
4 Lamb shanks
2 md White onions, halved
1/3 c Raisins
2 tb Piloncillo, Mexican hard
-sauce
4 c Garlic, minced
3/8 ts Oregano
1/2 ts Cumin
28 oz Tomato, whole peeled
3/4 c Beef stock
4 Bay leaf
1 tb Cider vinegar
Romaine lettuce, shredded
Black olives, pitted

1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat
lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook
turning often, until brown on all sides about 20 minutes. Remove to plate.
Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and
process until smooth. Discard remaining soaking liquid. 4. Remove and
discard all but 2 TBS oil from Dutch oven. Add onions and saute’ over
medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in
raisins, sugar, garlic, oregano and cumin. Add chili puree and cook
stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to
pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered,
turning occasionally until lamb is very, very tender–about 2 to 2/12
hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard
fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over
med.-high heat and cook uncovered, stirring frequently until sauce is
thickened–about 10 minutes. Spoon sauce over lamb. Serve, garnished with
lettuce and olives (Maybe even some quartered tomatoes). Accompany with
Refried Beans garnished as desired with shredded cheese and diced white
onions. I recommend with shanks that you clean them as well as possible of
as much fat as possible plus that white membrane. Don’t remove all the
membrane, however, as something has to hold them together.

– – – – – – – – – – – – – – – – – –