Title: Moussaka Soup
Categories: Main dish Soups Vegetables
Servings: 5

1 ea Eggplant; Small
4 tb Olive Oil
8 c Lamb Stock; See Recipe 9
1/2 c Lamb; Cooked, Cubed
1/4 ts Salt
1/2 ts Oregano Leaves; Dried
2 ea Tomatoes; Lg, Chopped
1/2 c Peas; Frozen
———————————-GARNISH———————————-
1 x Grated Parmesan Cheese

Peel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in a 2
1/2-quart saucepan and brown the eggplant. Add the stock, lamb, salt and
oregano. Bring to a full boil. Reduce the heat, cover and simmer for 5
minutes or until the eggplant is very soft. Add the tomatoes and peas and
cook an additional 2 minutes. Serve hot with a garnish of grated Parmesan
Cheese.

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
295 22 G 9 G 3 G 19 G 5 G 41 Mg 166 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Title: ZUCCHINI CHOCOLATE CAKE II
Categories: Chocolate, Cakes, Desserts
Yield: 16 servings

4 oz Unsweetened chocolate
1/2 c Butter at room temperature
1 T Vanilla Extract
3 ea Eggs, beaten
2 c Flour; Unbleached, Sifted
2 t Baking Soda
1 t Salt
3 c Zucchini; Coarsely Grated

—————————CREAM CHEESE FROSTING—————————
3/4 c Utter, at room temp
4 c Onfectioner’s sugar

1. Melt chocolate and oil over very low heat.
2. Cream butter until light. Add sugar, eggs, and vanilla; beat well.
3. Add melted chocolate to butter mixture and mix well.
4. Sift dry ingredients together, then add them alternately with the
buttermilk to creamed mixture, beating well after each addition.
5. Mix the zucchini and nuts into the batter.
6. Pour batter into 2 greased and floured 9″ pans. Bake in preheated
350 degree oven for 40 minutes or until cake tests done.
Cool completely; frost with whipped cream or other desired frosting.
CREAM CHEESE FROSTING: Cream together the butter and cream cheese
until light and fluffy. Slowly add confectioner’s sugar until well
blended. Use more sugar if necessary, to get a spreading consistency.

—–

Title: Opor Ayam (Coconut Chicken Curry)
Categories: Poultry, Main dish, Indonesian
Yield: 4 servings

1 Broiler or fryer
Chicken with skin, approx.
450g.
2 t Salt
1 lg Onion, chopped finely
3 Cloves garlic, chopped
3 T Oil
1 T Coriander
Pinch of chopped ginger
1 t Ground lemon grass
2 c Coconut milk
1 Salam leaf

Cut chicken into serving portions and rub with salt.

Fry onion and garlic in oil until lightly brown. Now, add coriander,
ginger and lemon grass. Stir well for about 1 minute.

Add chicken, mixing thoroughly so that chicken absorbs the spices. Add
coconut milk and salam leaf. Cover tightly and cook over medium heat for
about 40 minutes. Serve with rice.

Compiled by Imran C.
Gold Coast, ‘Oz

—–

Title: Potato Dumplings
Categories: Diabetic, Vegetables, Side dishes
Yield: 3 servings

1 sm Cooked potato; Salt to taste;
1 Egg; Ground fresh pepper;
2 tb Flour;

With a fork, break up and mash the potato. Combine with the remaining
ingredients. Beat until light and fluffy. Drop by tablespoonfuls on
top of boiling salted water or beef broth. Boil for 5 minutes or
until dumplings rise to surface. Good with Sauerbraten.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE
CAL: 140 Makes 3 to 4 dumplings

Source: The Complete Diabetic by Mary Jane Finsand

MMMMM

Title: MASOOR DAHL SOUP (LENTIL SOUP)
Categories: Indian, Vegan, Vegetarian, Soups
Servings: 6

1/4 ts Turmeric 3/4 c Lentils
5 ea Garlic cloves, chopped 1 ts Salt
10 ea Peppercorns, black 2 tb Lemon juice
1 ea Onian, small and chopped

Boil 2 1/2 cups water in a saucepan. Add turmeric, garlic,
peppercorns, onion, lentils and 1 ts salt. Bring to a boil again. Turn
heat to medium-low and simmer until lentils are cooked and most of the
water had dried up (about 20 mins).

Mash or grind lentils completely using a little water if necessary.

Return lentils to saucepan. Pour in 6 cups water and bring to a boil.
Turn heat on to medium-low and simmer 10 to 15 mins.

Add lemon juce and salt to taste.

This soup can be eaten as is or with boiled rice.

—–

Homemade Playdough

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Flour
1 C Water
1/2 C Salt
2 Tbsp Cream of tartar
1 Tbsp Oil

Cook this stuff until it forms a mess, excuse me, mass in the pan. Turn it
out on a plate, pick an old one, and cover it with a damp cloth, also and
old one. Food coloring may be added. Store playdough in the refrigerator but
do me a favor……don’t EAT the stuff.

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WHITE GREEN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dried white beans, Great
-Northern, navy, or baby
-lima
6 c Water
3 Cloves garlic, chopped
2 ts Salt
4 c Beef broth
1/4 ts Freshly ground black pepper
1 t Rosemary, crumbled
2 c Fresh green beans (about 3/4
-lb), cut on the
Diagonal in 1-inch pieces
1 tb Butter
Juice of 1/2 lemon

Wash and pick over the dried beans. Put them into a
large saucepan or kettle with the water and bring to a
boil. Remove from the heat, cover, and allow to stand
for 1 hour.

Return to the heat and bring to a boil again. Reduce
heat and simmer, partially covered, for 1/2 hour.
Using a heavy fork, mash the garlic with the salt
until no large chunks remain. Add to the saucepan
with the beans. Add the broth, pepper, and rosemary.

Simmer, partially covered, until beans are tender.
This can take 15 minutes or as long as 1 hour; timing
for beans is hard to predict – keep checking.

Soup can be made ahead to this point, and refrigerated
or frozen after thorough cooling.

Cook the green beans uncovered in 2 uarts of boiling
salted water until they are tender-crisp and bright
green. Drain and add to the soup when the white beans
are tender but not mushy. If green beans are not to be
added right away, rinse in cold water to retain color.
Stir in the butter and lemon. Serve at once, while
green beans are still bright.

Note: If you want some of the soup pureed, do it
before adding the green beans – the color will be
better.

Serves 6 to 8.

From: MAIN COURSE SOUPS STEWS by Dorothy Ivens
ISBN0-06-015131-5. Harper Row, New York. 1983
Posted by: Karin Brewer, Cooking Echo, 7/92

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Title: Ginger Molasses Cookies
Categories: Cookies
Yield: 1 servings

4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed
Together to coat cookies

Combine flour, soda, cloves, salt, ginger, cinnamon. Do not sift.
Stir to mix well. Beat together butter, shortening, sugar til fluffy.
Stir in eggs, molasses, corn syrup until well blended. Add flour
mixture to creamed mixture. Beat until smooth pliable. Pinch off
dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in
cinnamon sugar to coat completely. Place on ungreased cookie sheets.
Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm
but feel soft to the touch. NOTE: I usually undercook these cookies for a
soft center. But for ginger snaps and a crispy cookie, cook them the full
time. Lilli Beach

—–

Title: BRUCE’S FAVORITE CAESAR SALAD
Categories: Salads
Yield: 4 servings

1 x Head of Romaine Lettuce
1 x Tin of Anchovy Filets
1 tb Fresh Ground Black Pepper
4 cl Garlic
1 x Egg Yolk-use Extra Large Egg
1 tb Prepared Hot Mustard
3 ds Tabasco Sauce
1 tb Worcestershire Sauce
3/4 c Olive Oil
Red Wine Vinegar
1 x Lemon
Fresh Grated Parmesan Cheese
Croutons
1/2 lb Bacon

1) Cook the bacon until very crisp. Set aside and allow to drain on
paper
towels.

2) Place egg in a glass of warm water and set aside until it reaches
room
temperature (10-15 minutes).

3) Crush the garlic in a large wooden bowl. Add the anchovies and
crush
into a pulpy mass. Mix with black pepper.

4) Add mustard, worcestershire sauce and tabasco. Separate the egg,
keeping
the yolk. If you can’t find any extra large eggs then 2 small eggs
is
fine. Stir in each of these ingredients thoroughly as you add each
one.

5) SLOWLY add the oil from the anchovy tin, using a french whisk to
mix.

6) SLOWLY add olive oil, rapidly whipping until you get a thick
paste. You
may have to vary the amount of oil to achieve this (at least 3/4
cup).

7) Squeeze in some red wine vinegar to taste. Once around the bowl is
usually enough.

8) Squeeze in one lemon for the juice, again to taste.

9) Just before serving, add the lettuce, croutons, crushed bacon and
parmesan cheese. Toss Thoroughly.

The trick to this is the dressing should be quite thick before adding
the red wine vinegar and lemon juice.

You may want to add more garlic, tabasco, worcestershire, mustard
depending on how spicy you like your Caesar Salad. From the kitchen
of Bruce and Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

LINGUINE WITH OLIVES AND SUN-DRIED TOMATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Linguine
1/2 c Extra-virgin olive oil
4 Cloves minced garlic
1/4 ts Hot pepper flakes
2 md Ripe tomatoes — chopped
1/2 c Black olives — cut up
1/4 c Sun-dried tomatoes,
Oil-packed — drained and
Chopped
1 t Salt
1/4 ts Pepper
1/4 c Fresh basil — chopped
1/2 c Feta cheese — optional

In 1 lg pot of boiling, salted water cook linguine for
8 to 10 minutes or until tender but firm; drain well.

Meanwhile, in large skillet, heat half of the oil over
medium heat; cook garlic, hot pepper flakes and fresh
tomato for 3 to 4 minutes or until fragrant but not
browned. Add olives, sun-dried tomatoes, salt and
pepper; cook for 2 to 3 minutes or until heated
through. Add to pasta along with remaining oil and
basil; toss well.

Top with crumbled feta cheese, if desired.

Recipe By :

From: Date:

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