KOSHARI

Recipe By : Kitchens of Eastern Arabia (Sozan Fahmi, SADAF)
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Vegetables Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large onions — sliced
1 quart water — divided
oil for frying
2 cups rice
2 teaspoons salt
1 1/2 cups brown lentils
8 ounces small macaroni
SAUCE:
6 cloves garlic
2 tablespoons white vinegar
1 can tomato paste (6 oz)
2 teaspoons cumin
chili pepper (if you like it hot!)

Saute onions until brown. Drain on paper towels. Put 3 cups water in a pot
with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After
water returns to a boil, lower heat. Simmer until done.
Wash lentils. Then boil until tender. Boil macaroni until tender. Drain.

Sauce:
Slice garlic. Saute in small amount of oil. Add vinegar, tomato paste,
remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper,
if desired. Cook until mixture boils. Lower heat, Simmer until cooked.

To serve, layer rice, lentils, and macaroni. Spread sauce on top. Garnish
with fried onions.

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SINGAPORE STIR-FRIED RICE STICK NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 Dried Chinese black
-mushrooms
1/2 lb Rice stick noodles (about
-1/16-inch thick)
3 tb Peanut or corn oil
2 Quarter-size slices fresh
-ginger
1/2 ts Salt
1/2 lb Medium shrimp, shelled and
-deveined
1 Whole chicken breast,
-skinned, boned and cut into
-shreds
1/4 lb Chinese barbecued pork, cut
-into match stick strips
1 sm Onion, cut lengthwise into
-thin slices
1 Stalk celery, cut into
-diagonal thin slices
1/4 lb Fresh snow peas, stems
-removed and julienned
1/2 Green bell pepper, seeded
-and thinly sliced
2 Green onions, cut into 1
-1/2-inch lengths
1 To 2 tablespoons Indian
-Madras-style curry powder
1 t Sugar
1 tb Dark soy sauce
1 tb Light soy sauce, or more if
-needed
4 tb Chicken stock, or more if
-needed.

In this popular Cantonese teahouse specialty, the rice noodles are
permeated with an aromatic infusion of curry spices and herbs, seasonings
borrowed from Indian and Malay cooking– both cuisines are indigenous to
Singapore.

Cover mushrooms with warm water. When soft and pliable, remove and squeeze
dry. Cut off and discard stems. Cut caps into thin slices.

Bring a large pot of water to a boil. Add noodles; using chopsticks, stir
and loosen noodles. When soft and pliable, about 30 seconds, drain them
into a colander. Cover and let cool.

Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger,
the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm
to the touch, about 1 minute. Remove and set aside. Pick out and discard
ginger.

To hot wok add remaining oil, ginger and salt, crushing ginger against
sides of wok. When oil is hot, toss in onions, celery, snow peas,
mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1
to 2 minutes). Push vegetables to side of wok. Add curry powder to center
of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and
chicken stock. Mix.

Add noodles; combine,with vegetables by using chopsticks, to lift, shake
and separate strands of noodles, until they are evenly coated with sauce,
moist but not wet and begin to cling to each other. (Add more chicken stock
if noodles seem too dry). Return meat mix mixture, taste for seasoning.
Toss to heat through.

PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g
saturated 4, 151 mg cholesterol, 146 mg sodium, 5 g fiber.

Joyce Jue writing in the San Francisco Chronicle, 8/7/91.

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Bennigan’s Onion Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/2 pound Firm white onions — sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese — shredded
Parmesan — grated

Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4″ from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months. Source: Gloria Pitzer

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Title: Reuben Burger Pie – “A Collection…”
Categories: Ground beef, Casseroles
Yield: 6 servings

——————————-MEAT PIE SHELL——————————-
1 lb Ground beef
2/3 c Oatmeal
1/2 c Thousand Island dressing
1 ea Egg
3/4 ts Salt
1/4 ts Pepper
1/8 ts Garlic powder

———————————-FILLING———————————-
16 oz Cn. sauerkraut, drained
2 c (8 oz.) shredded swiss chees
1 1/2 ts Caraway seeds

Combine all ingredients mixing well. Press onto bottom and sides of 9″
pie plate. Bake in preheated oven 350 degrees for 15 minutes. Drain.

Combine the filling ingredients and toss lightly. Spoon into the
partially baked meat shell. Continue baking 10 to 12 minutes, or until
the cheese is melted. Cut into wedges and serve with additional thousand
island dressing, if desired.

A Collection of the Very Finest Recipes Ever Published…1979

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Title: Anytime Broccoli-Cheese Sauce
Categories: Sauces
Yield: 12 Servings

1 c condensed Broccoli Cheese Soup
1/3 c milk

In 1-quart saucepan, combine soup and milk. Over
medium heat, heat through, stirring often. Serve over
cooked meat, poultry, fish, vegetables, rice or
noodles. Makes about 1 1/2 cups sauce.

PARMESAN BROCCOLI SAUCE: Prepare Broccoli-Cheese Sauce
as directed, except add 1/4 cup grated Parmesan cheese
with the soup.

CREAMY BROCCOLI SAUCE: Prepare Broccoli Cheese Sauce as
directed, except in 1-quart saucepan gradually stir soup
into half of a 3-oz package cream cheese, softened; stir
in milk.

TIP: To soften cream cheese, remove foil wrapping and
place on microwave-safe plate. Microwave, uncovered, on
HIGH 20 seconds or until soft.

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Title: TEX-MEX CHICKEN AND RICE
Categories: Southwest
Yield: 4 servings

2 tb Canola oil or oil
3 ts Chili powder
1 ts Garlic powder
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Salt
1 c Uncooked long grain white
-rice
1 cn Ready-to-serve chicken broth
-(14 1/2 oz)
1 c Water
1/2 c Dark seedless raisins
10 oz Boneless, skinless chicken
-breast, cut into 1/2″ chunk
1 cn Red kidney beans, rinsed
-and drained (15 oz)
1/2 c Frozen green peas

In a 3-quart casserole, combine oil, chili powder,
garlic powder, cumin, cinnamon and salt. Microwave,
uncovered, 30-60 seconds, or until all spices are
fragrant.

Add rice; stir until coated. Add broth, water and
raisins; cover with lid or vented plastic wrap.
Microwave on high 8 minutes; then microwave on
medium-low (30%) 12-14 minutes, or until rice is
tender.

Stir in chicken, beans and peas. Recover and microwave
on high 5-7 minutes, or until chicken is no longer
pink and the liquid is absorbed. Serve immediately.

Nutrient data per serving: 500 calories; 26 grams
protein; 9 grams fat (17 percent total calories); 74
grams carbohydrates; 8 grams dietary fiber; 42
milligrams cholesterol; 1,158 milligrams sodium.

—–

Title: GREEK PATATES
Categories: Foreign, Vegetables
Yield: 6 servings

3 lb White potatoes
1/2 c Chopped yellow onions
1/4 c Finely minced garlic
1/2 ts -Salt
1/2 ts -Pepper
1/2 ts Dry oregano
1/2 ts Basil
1 c Fresh lemon juice
1/2 c Vegetable oil
-Water (as needed)

Preheat the oven to 400 F.

In a large baking pan place the peeled and quartered potatoes (add
enough potatoes so that they fill the pan up, 3/4-inch from the top).
Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon
juice, and vegetable oil. Add enough water so that the potatoes are
just covered. Stir the ingredients together very thoroughly so that
everything is well mixed.

Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are re-mixed. Bake the potatoes for another 45
minutes, or until they are tender. Remove the potatoes with a slotted
spoon.

Serves 6 to 8

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

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Title: CYBEREALM PUPPY CHOW
Categories: Snacks, Chocolate, Kids
Yield: 10 cups

1/4 lb Butter
1 c Peanut butter
1 lb Box powdered sugar
1 lg Box Crispix cereal
12 oz Package milk chocolate chips

Melt margarine, peanut butter and chocolate chips in a microwave on
medium setting 2 minutes or longer until melted. Stir to blend. Place
one large box of Crispix cereal in a large (very large) pan and pour
chocolate mixture over top. Stir to coat. Place 1 lb box of powdered
sugar in a grocery bag. Put coated cereal in the bag and shake until
powdered sugar is absorbed. Open bag and let it cool. Store in tins.

This is a great hit with the users of Cyberealm BBS, and great for
parties.

Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
originally posted 9/25/92

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Title: Beefy Spaghetti Soup
Categories: Soup Microwave Easy Main dish
Servings: 4

1/2 lb ground beef, crumbled 1 c frozen cut green been
1 ea medium onion 1 1/2 c broken spaghetti (uncooked)
1 ea clove garlic minced 1 t parsley flakes
4 c beef stock 3/4 t salt
1 t olive oil 1/8 t pepper
1 ea can sliced mushrooms 1 ea bay leaf
1 ea can tomato sauce 1/2 t oregano

In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain.

Add remaining ingredients. Cover. Microwave at high till spaghetti is
done (around 20 to 25 minutes). Stir occasionally.

—————————————————————————–

Title: Makovyi Knysh (Poppy Seed Roll)
Categories: Christmas, Bread, Russian
Servings: 1

MMMMM—————————-ROLL DOUGH———————————
1 pk Active Dry Yeast
1/2 c ;Lukewarm Water, 115-120
-Degrees F.
1/2 c Milk; Lukewarm
2 3/4 c Unbleached All-Purpose Flour
4 oz Butter; 1 Stick
2 tb Sugar
1 lg Egg; Beaten With A Little
-Water For A Glaze
MMMMM————————POPPY SEED FILLING—————————–
1 c Poppy Seeds
Milk To Cover The Seeds
1 tb Sugar
2 tb Honey
1 ts Butter
Zest Of One Orange; (Orange
-Color On Peel)
Zest Of One Lemon; (Yellow
-Color On Peel)
2 lg Egg Whites

ROLL DOUGH:

Dissolve the sugar in the water and milk, then add the yeast, stirring to
dissolve, and let sit for 10 minutes. Combine the flour, butter (which
has been cut into small pieces), and the yeast mixture, kneading until the
dough forms a smooth ball. Or, in a food processor with the machine
running, add the butter to the flour, then add the yeast mixture. Process
until the dough forms a ball, adding flour or milk as necessary. Let rest
for a few minutes, then process 1 minute more. Place in a lightly oiled
bowl, turing once to oil the top, cover and let rise until double in bulk.

POPPY SEED FILLING:

Pour boiling water over the seeds, let stand for 5 minutes, pour off the
water and repeat, draining well. Cover with the milk in a saucepan and
bring to a boil, then strain. Grind with the steel blade in a blender or
processor until the seeds release the milk and turn white, then add the
sugar, honey, and butter. Cook in a heavy skillet for 1 minute over high
heat. Cool. When cool, add the egg whites and zests, blending well.

On a lightly floured surface, roll the dough into a long rectangle about
1-inch thick. Spread the filling evenly over the dough stopping 1-inch
from one long edge and roll up, making sure that the filling is sealed
inside. Place on a non-stick baking sheet, seam side down. Bake in a
preheated 350 Degree F. oven for 35 to 40 minutes. Brush with thegg laze
and cool on a wire rack.

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