Title: Cajun Spice 2
Categories: Spices
Yield: 2 Cup

9 ts Pepper, cayenne
4 1/2 ts Pepper, black
4 1/2 ts Salt, sea
6 ts Oregano, dried, ground
6 ts Thyme, dried
6 ts Fennel, dried
6 ts Cumin, ground
6 ts Cardamon, ground
6 ts Garlic powder
6 ts Chile powder
6 ts Coriander, dried

Whirl in blender or mix all together by hand and fill up jar to
store.
Source: A Vegetarians Ecstasy, by Natalie Cederquist and James
Levin, M.D./MM by DEEANNE, reposted by DonW1948@aol.com MMM

MMMMM

Seafood Marinara LISA HLAVATY FDGN81A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Italian Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounce Dry thin whole wheat pasta
1/4 pound Fresh mushrooms — sliced
1 tablespoon Full flavored olive oil
1/4 teaspoon Dried thyme leaves
2 Cloves garlic — minced
1/4 cup Chopped fresh basil leaves
1 Onion — minced
1/4 cup Chopped fresh parsley or 1
10 Medium pitted black olives
1/8 teaspoon Red pepper flakes
2 cup Chopped canned plum tomatoe
Freshly ground pepper
2 tablespoon Tomato paste
1 pound Tuna or any other firm fish

~————MICROWAVE————————– or scallops or peeled shrimp
Bring enough water to boil on top of conventional stove > and cook pasta until
al dente. Meanwhile, combine oil; garlic and onions in 2 quart microwaveproof
casserole. Microwave on high 1 minute. Add olives, undrained tomatoes and
tomato paste. Cover with wax paper and microwave on high 3 to 5 minutes or
until boiling. Stir. Add mushrooms, thyme, basil, parsley, red pepper flakes,
pepper to taste and tuna. Cover again and microwave on hgih 4 to 6 minutes or
until fish is cooked through. Let stand 5 minutes. To serve, drain pasta and
divide among 4 bowls. Spoon 1/2 cup seafood mixture on top.

– – – – – – – – – – – – – – – – – –

Asparagus Or Spinach Lasagne

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lasagne noodles
2 cloves minced garlic
1/2 Tsp. crushed thyme
2 Tbsp. butter
2 Tbsp. flour
1 1/3 C. milk
1 C. shredded mozzarella cheese
1 C. julienne ham
1 (15 oz.) can asparagus or spinach

Cook noodles as directed on package, drain and cut in half. In
saucepan cook garlic and thyme in butter. Blend in flour; cook
stirring constantly until thick. Season to taste with salt and
pepper. In microwaveable dish layer 1/3 noodles, sauce, cheese, ham and
asparagus or spinach. Repeat layers 2 more times. In microwave cover and
cook on high 9-10 minutes. Rotate dish twice. 4 servings

– – – – – – – – – – – – – – – – – –

ALMOST PASTA PRIMAVERA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Vegetables
Cheese Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INGREDIENTS—–
3 1/2 lb Spaghetti squash — 1 medium
1 c Broccoli flowerets — fresh
1 c Zucchini — small, sliced
1 c Mushrooms — fresh, sliced
1 c Carrot — sliced
1 Clove garlic — small, crushed
3/4 ts Reduced calorie margarine,
-melted
1 tb Skim milk
1/2 c Part skim ricotta cheese
1 tb Parmesan cheese
1/2 ts Imitation butter flavoring
1/4 ts Salt
1/2 ts Italian seasoning
1/8 ts Coarsely ground pepper

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.
Food Exchanges per serving: 1 food exchange + some free vegetables,
1/2 high-fat meat + 1/2 fat exchanges….
{I found this on the cooking echo, it sounded sooo good! It may be
worth trying out as soon as I can convience “Bert” that squash is
good for you and yours.;-) which is the reason why I put it in my
diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

– – – – – – – – – – – – – – – – – –

ITALIAN STUFFED MEAT LOAF FROM LOREN MARTIN

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Italian Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lb Ground turkey, chicken, or
Beef
6 tb Worcestershire sauce
5 tb Prepared horseradish
3 pk StoveTop stuffing mix
1 cn Tomato sauce, 29 oz
1 cn Diced tomatoes green chili
2 cn Spaghetti sauce, 26.5 oz
6 ts Dried dill
2 ts Dried tarragon
6 ts Dried basil
5 ts Dried oregano
6 ea Eggs, slightly beaten
3 ea Onions, diced
1 c Parmesan cheese, grated
4 ts Garlic pepper
6 c Shredded mozzarella cheese
1 ea Diced zucchini squash
1 cn Pitted olives
2 cn Mushrooms

Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions,
parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill,
tarragon, diced tomatoes with green chilies, horseradish, garlic pepper,
and tomato sauce. Put half of mixture into greased roasting pan. Combine
zucchini squash, mushrooms, olives and half of mozzarella cheese into a
mixture and place on top of meat mixture. Place other half of reserved meat
mixture on top of stuffing-filled bottom and seal edges. Add remainder of
shredded mozzarella cheese and second can of spaghetti sauce to top and
bake in 350 degree oven for about 1 1/2 hour, or until done. Add extra
mozzarella cheese and sliced olives to top of loaf before serving!

– – – – – – – – – – – – – – – – – –

Here’s a Bagel recipe

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups (to 8c) bread (high-gluten) — flour
4 tablespoons Dry baking yeast
6 tablespoons Granulated white sugar or — light honey (clover
good)
2 teaspoons Salt
3 cups Hot water
A bit of vegetable oil
1 Gallon water
5 tablespoons Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s — dough blade
Clean — dry surface for

3 clean — dry kitchen towels
Warm, but not hot — place to
dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing bowl. The water should be
hot, but not so hot that you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it with your fingers (a
good way to make sure the water is not too hot) or with a wire whisk to
dissolve. Sprinkle the yeast over the surface of the water, and stir to
dissolve.

Wait about ten minutes for the yeast to begin to revive and grow.
This is known as “proofing” the yeast, which simply means that you’re checking
to make sure your yeast is viable. Skipping this step could result in your
trying to make bagels with dead yeast, which results in bagels so hard and
potentially dangerous that they are banned under the terms of the Geneva
Convention. You will know that the yeast is okay if it begins to foam and
exude a sweetish, slightly beery smell.

At this point, add about three cups of flour as well as the 2 tsp of salt to
the water and yeast and begin mixing it in. Some people subscribe to the
theory that it is easier to tell what’s going on with the dough if you use
your hands rather than a spoon to mix things into the dough, but others prefer
the less physically direct spoon. As an advocate of the bare-knuckles school
of baking, I proffer the following advice: clip your fingernails, take off
your rings and wristwatch, and wash your hands thoroughly to the elbows, like
a surgeon. Then you may dive into the dough with impunity. I generally use
my right hand to mix, so that my left is free to add flour and other
ingredients and to hold the bowl steady. Left-handed people might find that
the reverse works better for them. Having one hand clean and free to perform
various tasks works best.

When you have incorporated the first three cups of flour, the dough should
begin to become thick-ish. Add more flour, a half-cup or so at a time, and
mix each addition thoroughly before adding more flour.
As the dough gets thicker, add less and less flour at a time. Soon you will
begin to knead it by hand (if you’re using your hands to mix the dough in the
first place, this segue is hardly noticeable). If you have a big enough and
shallow enough bowl, use it as the kneading bowl, otherwise use that clean,
dry, flat countertop or tabletop mentioned in the “Equipment” list above.
Sprinkle your work surface or bowl with a handful of flour, put your dough on
top, and start kneading. Add bits of flour if necessary to keep the dough from
sticking (to your hands, to the bowl or countertop, etc….). Soon you should
have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a
normal bread dough. Do not make it too dry, however… it should still give
easily and stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover with one of your clean
kitchen towels, dampened somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the bowl, you can get the whole
ball of dough covered with a very thin fil of oil, which will keep it from
drying out.

Place the bowl with the dough in it in a dry, warm (but not hot)pace, free
from drafts. Allow it to rise until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven, where the pilot lights
keep the temperature slightly elevated. If it’s cold in your kitchen, you can
try this, but remember to leave the oven door open or it may become too hot
and begin to kill the yeast and cook the dough. An ambient temperature of
about 80 degrees Farenheit (25 centigrades) is ideal for rising dough.

While the dough is rising, fill your stockpot with about a gallon of water
and set it on the fire to boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just barely simmers; the surface
of the water should hardly move.

– – – – – – – – – – – – – – – – – –

Title: ORANGE ICE
Categories: Desserts
Yield: 2 servings

4 ea Oranges; juice
1 qt Water
1 lb Sugar
2 ea Orange; rind – grated
1 ea Lemon; juice

Freeze in refrigerator trays. Make 2 quarts.

Note: Combine ingredients, stir until sugar is dissolved before
freezing.

Source: Mrs. V. E. Crouse, N. Lima Grange, Mahoning County, OH

MMMMM

–
To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net
saying unsubscribe mm-recipes
directory
THE RULES
Every message to contain a recipe in meal-master format (unless a request)

Beans with Plum Sauce (Lobio Tkemali)

Recipe By : The Georgian Feast by Darra Goldstein
Serving Size : 4 Preparation Time :0:00
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c dried kidney beans or red beans
2 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp salt
1 bay leaf
1/4 c red wine vinegar
1/3 c plum jam
2 tsps cilantro — minced
fresh ground black pepper — to taste

Soak beans overnight, rinse and drain. Cook beans with one clove of garlic
(halved), 1/4 tsp. red pepper flakes, bay leaf, and 2 Tbsp. vinegar until
tender, about 1 hour. Drain. While beans are warm, stir in salt, remaining
vinegar, one clove of garlic (minced), jam, cilantro and pepper. Serve at room
temperature.

– – – – – – – – – – – – – – – – – –

Per serving: 6 Calories; 0g Fat (6% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 268mg Sodium

NOTES : wonderful flavor; very easy

BASIC TOMATO SAUCE (Mario)

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spanish onion — cut in 1/4 dice
4 cloves garlic — thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme — or 2 T dried
1/2 medium carrot — finely shredded
2 28 ounce can tomatoes, crushed and mixed — w/ their juices
Salt — to taste

Saute the onion and garlic in the olive oil over medium heat until translucent,
but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes
more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling,
stirring occasionally for 30 minutes. Season with salt to taste. Serve
immediately, or set aside for further use. The sauce may be refrigerated
for up to one week or frozen for up to 6 months.

Yield: 6 cups

– – – – – – – – – – – – – – – – – –

Smoked Pork And Bean Soup

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : For Jill Sheryl D
Reg 5 August 98

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Dried Pink Beans
6 Lb Smoked Ham Hocks — Cut In 1″ Pieces
1 Medium Yellow Onion — Chopped
1 1/2 Tsp Hungarian Paprika
2 Qts Beef Stock
2 Tsp Freshly Rendered Lard Or Oil
4 Cloves Garlic — Thinly Sliced
Salt And Fresh Ground Pepper — To Taste

Soak the beans overnight in about 4 cups of water. Drain the beans and
place in a 6 quart pot along with all other ingredients except the
lard/oil, garlic, salt and pepper. Cover and simmer until the hocks are
tender. Strain the hocks from the pot and cool. Remove the meat and
discard the bones. Remove 1/4 of the beans and puree with 1 cup of the
cooking liquid. Return to the pot. Chop the deboned meat and add to the
pot. Stir all together and return the soup to a simmer. Heat a small
frying pan; add the lard/oil and saute the garlic for a moment. Add the
garlic to the pot along with salt and pepper to taste.

REG5 shared by Sheryl Donner, Iowa City

– – – – – – – – – – – – – – – – – –