Date: Tue, 21 Feb 95 12:54:22 EST
From: aiko@epoch.com (Aiko Pinkoski)

Here is one of my current favorite recipes, quick and delicious.
It freezes well also. Serves about 4 as a main dish.

Lentils Ole (originally from the Jane Brody Good Food Gourmet, modified)

1c lentils
3c water
1/2c chopped scallions (green white parts), or onion (either is good)
1/2c green peppers, diced
1/2c red peppers, diced
1 TBSP chili powder (adjust to taste, esp. if you use spicy chili powder)
1/2 tsp cumin seeds, crushed (what I use) or 1 tsp ground cumin
4 cloves minced garlic
1-2 TBSP red wine vinegar
1 8oz can tomato sauce
1 TBSP molasses

Bring the lentils and water to a boil, then cover simmer for about 25 – 30
minutes until soft but not mushy. While the lentils cook, saute the scallions,
pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables
are limp (about 2 mins). (NB: I do use a nonstick pan for this step.)
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces
off the pan), taste and add more vinegar if needed (I usually add another
TBSP). Add mixture to lentils and cook until heated through.

Great over rice, or maybe as a burrito or taco filling (recommend using less
than 3c. water then, since this comes out very sauce-y).

Title: Goop
Categories: Side dishes, Green-beans, Kids
Yield: 1 casserole

1 md Can fancy green beans
1 cn Cream mushrooms soup;
1 pk Frozen onion rings;
1/2 c American cheese;

Mix all above ingredients together in medium casserole bowl. Bake at
350 degrees for about 30 minutes or until hot and cheese melts.
Source: Judy Summers, Our Favorite Recipes, Walker Scott Employees.

MMMMM

Title: SUI MAI PORK DUMPLINGS
Categories: Appetizers, Pork, Chinese
Yield: 30 servings

3 Black Mushrooms, dried
1/3 c Bamboo Shoots, canned
1/2 lb Pork Loin with Fatback
1 ts Sesame Oil
1 ts Rice Wine or Dry Sherry
1 tb Cornstarch
1 Egg White
1 ts Salt
1/2 ts Granulated Sugar
1/4 ts White Pepper, freshly
Ground
30 Won Ton Skins, defrosted

* The 1/2 lb pork loin should be ground with 1
ounce of fatback.

Cover mushrooms with boiling water and soak for
15 minutes. Drain, trim and discard tough stem ends
and finely mince caps. Blanch bamboo shoots for 1
minute in boiling water; drain, pat dry and mince
finely.

In a large bowl, combine pork, mushrooms, bamboo
shoots, sesame oil, rice wine, cornstarch, egg white,
salt, sugar and pepper until well mixed. From into 30
1-inch balls. Trim the corner of won ton wrappers to
form circles; cover with plastic wrap to prevent them
from drying out.

To assemble, place a meatball in the center of
each wrapper and bring up sides, to form an open
topped basket. Flatten the top of each meatball with
a butter knife dipped in water and flatten bottoms of
dumpling so they stand upright. Place on a lightly
oiled plate and set in bamboo steamer or on an
inverted heatproof bowl or trivet set in a wok filled
with 2 inches of boiling water. Cover and steam for 5
to 8 minutes or until done. Serve meatballs hot and
garnish plate with sprigs of fresh corianders. Makes
30.

Makes 30 dumplings.

From The Gazette, 91/09/11.

Posted by James Lor. Reposted by Fred Peters.

—–

GREAT GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Vegetable or tomato juice
1 md Onion — minced
2 md Tomatoes — diced
1 Green bell pepper — minced
1 Garlic clove — crushed
1 md Cucumber — diced
2 tb Lemon juice
2 tb Red wine vinegar
1 t Dried tarragon
1 t Minced fresh basil
1 pn Ground cumin
1 d Hot sauce
2 tb Olive oil
Salt and pepper — to taste

Combine all ingredients and chill for 2 hours.

HINT: Out of time? Forget al the mincing and
chopping. Cube the vegetables, then throw all of the
ingredients into a blender or food processor and blend
slowly until the vegetables are chunky and the soup is
well blended.

Preparation time: 15-40 minutes Chilling time: 2
hours

Source: The Compassionate Cook – by Ingrid Newkirk and
PETA Typed for you by Karen Mintzias

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Strawberry Rhubarb Leather

1 cup rhubarb
1/4 cup water
2 cups strawberries sliced
1/2 cup sugar

Combine finely chopped rhubarb and water. Simmer over medium heat for
about 5 minutes. Add strawberries and sugar. Simmer another 5 minutes.
Puree mixture until smooth in a blender or food processor.
Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting –about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.

Chocolate Covered Cherries

Recipe By : Anita A. Matejka
Serving Size : 30 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Form For Cherries—-
5 tbsps margarine — softened
2 c powdered sugar — sifted
1 1/2 tsps skim milk
1/2 tsp vanilla
30 cherries, with stems
drained and dried thoroughly
—-Chocolate Coating—-
7 ozs Hershey’s Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted

To prepare form for cherries, combine margarine, sugar, milk, and vanilla
in a mixing bowl. Pinch off about 1/2 teaspoon of the form-cherry mixture
and form around each cherry. Chill 2 hours or until firm. To prepare
chocolate coating, melt chocolate in a double boiler until smooth. Dip
each cherry by the stem in chocolate coating until well coated. Chill on
waxed paper.

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Per serving: 85 Calories; 5g Fat (44% calories from fat); 1g Protein; 15g
Carbohydrate; 4mg Cholesterol; 28mg Sodium

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4886

Title: Vegetable Dip Mix
Categories: Master mix
Servings: 1

1 T Dried Chives 1/2 t Dill Weed
1 t Garlic Salt 1/2 t Paprika

Combine all ingredients in a small bowl: blend well. Spoon mixture onto a
6-inch square of aluminum foil, and fold to make airtight. Label as
Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 2 T) of mix.

Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup
sour cream, and 1 package of mix. Chill at least 1 hour before serving.

Makes about 2 cups of dip.

—————————————————————————–

Title: Lemon Torte
Categories: Desserts, Fruits, Pies
Yield: 6 servings

MMMMM——————–ALANA JANUS NDWH61A————————-
1 pk Cookies, 5-1/2 oz pkg,
Pepperidge Farm Lemon Crunch
-finely crushed
3 oz Butter; melted
4 Egg whites
1 c Sugar
4 Egg yolks
1/2 c Lemon juice, fresh
1 1/2 tb Lemon peel; finely grated
1 1/2 c Heavy cream; whipped
1 pk Raspberries, frozen, 10 oz;
Thawed

CRUST: Combine crushed cookies with melted butter. Pat into bottom of
a 9″ springform pan. Refrigerate.

LEMON FILLING: Beat egg whites until foamy. Gradually add sugar and
beat until stiff peaks form. Beat yolks in another bowl until thick
and lemon-colored. Stir in lemon juice and peel. Gently fold in egg
whites. Fold in whipped cream. Pour into crust and freeze. RASPBERRY
SAUCE: Puree thawed frozen raspberries. Pour through a strainer into
a serving bowl.

Let torte stand at room temperature for 10 minutes. Remove springform.
Slice and serve with raspberry sauce.

Reformatted by: Wendell Openshaw SRNP05A

MMMMM

Angel Hair With Balsamic Tomatoes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, — (28oz. can plum toma
3 tablespoons balsamic vinegar
salt pepper to taste
1/4 c. chopped fresh basil
1/2 lb angel hair pasta — (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a
skillet
large enough to hold the tomatoes later. Leave garlic in skillet.

Place tomatoes, salt pepper, basil and balsamic vinegar in a
non-reactive bowl and set aside for 10 minutes, stirring
occassionally.

Boil water for pasta.

Just before you put the pasta in the water, drain tomatoes and reserve
the
juice that runs off. (I usually set my colander on a dinner plate).
Put the angel hair pasta in the water to cook for the recommended
amount
of time.

Heat your garlic skillet and toss drained tomatoes briefly JUST to
heat. They should retain their shape.
The pasta should finish cooking (usually no more than 5 min. for angel
hair) at the same time the tomatoes are ready.

Toss the pasta and tomato mixture together and serve with freshly
grated
parmesan cheese

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TURTLE PIE 1

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Chocolate wafer cookies
1/4 cup Unsalted butter
1 cup Chocolate fudge topping
6 cups Pecan-praline ice cream
1/2 cup Butterscotch sauce
1/2 cup Chopped pecans
Whipped cream

Finely grind cookies in processor. Transfer to bowl. Mix in melted butter.
Press crumbs into a 9″ pie dish. Freeze until cold, 20 min. Spread chocolate
fudge topping evenly over bottom of crust. Spoon ice cream over. Smooth top.
Freeze until firm, at least 4 hours or overnight. Spread butterscotch sauce
over ice cream. sprinkle with pecans. Spoon whipped cream into pastry bag
fitted with med. star tip. Pipe cream decoratively around edge of pie and
serve.

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