Title: Green Lentil Salad
Categories: Salads, Lentils
Yield: 8 servings

1 lb Imported French green
-lentils or brown lentils
1 md Onion, halved and stuck
-with 2 cloves
1 Garlic clove, peeled
1 Bay leaf
1/4 c Red wine vinegar
2 T Extra-virgin olive oil
Salt
Freshly ground black pepper

From “Bistro Cooking,” by Patricia Wells (Workman).

Rinse lentils and discard any pebbles. Place lentils, onion, garlic
and bay leaf in a medium saucepan and cover with cold water by 1".
Cover and bring to a boil over medium heat. Reduce heat to low and
simmer, covered, until lentils are tender, 25-35 minutes. Add liquid
as needed; liquid should be absorbed when lentils are done.

Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt
together in a small bowl. Pour over warm lentils and toss. Before
serving, season with pepper and additional salt, if necessary. Serve
warm.

Makes 6-8 servings.

MMMMM

Title: APRICOT-CARROT SALAD WITH GRAPEFRUIT MINT
Categories: Salads
Yield: 4 servings

2 tb Lime juice
2 tb Red wine vinegar
2 ts Ground cumin
1 ts Sugar
Salt white pepper to taste
1/3 c Peanut oil
1 tb Grated ginger
2 sm Cloves garlic, minced
2 tb Grapefruit mint, chopped
1 lb Carrots
1/2 c Dried apricots, slivered
4 lg Romaine lettuce leaves

Make the dressing: In a small mixing bowl add 2 tablespoons lime
juice to red wine vinegar. Add ground cumin, sugar, salt and white
pepper to taste. With a whisk, stir in the peanut oil to form an
emulsion, then blend in ginger, garlic and mint. Allow the mixture to
sit for one-half hour before using for the flavors to blend.

Peel carrots, then shred with a grater or the appropriate attachment
in a food processor. Place carrots in a large mixing bowl and add
apricots. Add dressing, tossing salad until well coated. Spon salad
onto large chilled romaine lettuce leaves, and serve.

Source: Shepherd’s Garden Seeds pamphlet.

MMMMM

Title: Knach Kuken
Categories: Bread Osg1966
Servings: 1

1 c Sugar
1 ea Egg
1 c Hickory nuts
Sponge; enough for 1 loaf
Butter; piece size of a wal
-nut

Enough sponge for a loaf of bread. Work into this a piece of
butter size of a walnut. Mix well. Place in greased bread loaf pan,
let rise until double in bulk and bake.

Note: Assume moderate oven 350 – 400 F. Time ? probably 40 – 50
minutes.

Source: Mrs. H. S. Lewis, Benton Grange, Ottawa County, OH
—–

Eggplant Fritters

Recipe By : Cooking with Class – Anne Moreschi
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Eggplant
1/2 C Parsley — chopped
3 Ea Eggs
2 C Flour
1 Tbsp Baking Powder
1 1/2 C Water — or maybe 2 cups
Dash Salt
Dash Pepper
Vegetable Oil — for frying

Peel eggplant; discard ends. Slice into 1/4 inch thin rounds. Then slice the
rounds in half and slice into thin, julienne strips. Put incolander, salt,
and let drain while preparing batter.

In lg bowl, beat up eggs. add flour, baking powder, and 1 1/2 c water. Mix
well. Stir in eggplant. If batter is very thick, add more water. Batter
should be thick enough to spoon.

Heat about 1/4 inch oil in lg frying pan. Add batter by spoonfuls, spreading
out to a flat circle. Cook over medium heat until browned on one side then
flip over and continue cooking.

You may need to add more oil at some time during frying.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Put on serving plate and sprinkle with parsley.

NOTES : Fritters may be prepared a day in advance. Cool completely, cover
well, and refrigerate. Bring to room temp, put on baking sheet and heat in
425 oven.

2-3 cups strawberries (depending on your thickness taste)
3 cups sugar
1 3 oz. pkg. strawberry gelatin

Wash and pick strawberries and mix with sugar. Let stand overnight.
Bring to a hard boil. Reduce heat to medium and cook 10 minutes.

Add the gelatin and mix untill well dissolved and bring to boil again.
Remove from heat and let stand a few minutes. Stir again. Put into jars
and keep in refrigerator or freezer safe containers and store in
freezer.

Any number of fruits [raspberries, grapes, peaches, plums, lemons, or
even rhubarb] can be substituted; just coincide your gelatin with the
fruit. And don’t forget to forget to tell your relatives how easy it
was!

JUNIOR’S CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoon Unsalted butter
Graham crackers
7/8 cup Sugar
3 tablespoon Cornstarch — sifted
30 ounce Cream cheese — at room temp.
1 Extra-large egg
1/2 cup Heavy cream
3/4 teaspoon Vanilla

Liberally grease the side and bottom of an 8-inch springform pan with the
butter. Crush to powder enough graham crackers to lightly coat the bottom.
Coat the bottom with the cracker crumbs and refrigerate the pan until ready to
use. Mix the sugar with the cornstarch.

Add the cream cheese and stir to blend well; stir in the egg and blend again.
Add the heavy cream, a little at a time, and mix. Stir in the vanilla. Spoon
batter into prepared pan. Preheat the oven to 450 degrees F.

Bake for approximately 40 to 45 minutes, until the top is golden brown.
Transfer the cheesecake to a rack and let it cool for 3 hours. Makes 1 8-inch
cheesecake.

Developed by baker Eigel Peterson in 1950. From “The Brooklyn Cookbook” by Lyn
Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B.

– – – – – – – – – – – – – – – – – –

Mrs. Field’s Cinnamon Sugar Butter Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
3 tablespoons Sugar
1 tablespoon Ground cinnamon
—–COOKIES—–
2 1/2 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar — pack
1/2 cup Sugar
1 cup Salted butter — soft
2 Large eggs
2 teaspoons Pure vanilla extract

Preheat oven to 300~F. In a small bowl combine sugar and cinnamon for topping.
Set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire
whisk and set aside In a large bowl blend sugars with an electric mixer set at
medium speed. Add the butter and mix to form a grainy paste. Scrape sides of
bowl, then add eggs and vanilla extract. Mix at medium speed until light annd
fluffy. Add the flour mixture and blend at low speed just until combined. DO
NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar
topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20
minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.

– – – – – – – – – – – – – – – – – –

Date: Tue, 24 Aug 93 10:45:23 EDT
From: jfrawley@mailbox.syr.edu

CHICKPEAS AND PASTA

Eventhough I love to cook from scratch, there are some times when
I am too tired or don’t have enough things on hand to do so. Two
items that I buy are prepared spaghetti sauce and canned beans.
I threw this together in about 10 minutes with ingredients I had on hand.

–Sauce
(note: optional items are marked with an *)

Start the pasta water boiling before you begin assembling the
ingredients for the sauce

1/2 jar prepared spaghetti sauce
* 1 small can (6 oz?) tomato paste
* 1/3-1/2 cup plain low-fat soy milk
* 1/4 cup nutritional yeast
1 can chick peas, drained and rinsed (or 1 cup cooked chick peas)
2 garlic cloves (or garlic powder)
4-5 medium leaves of fresh purple basil or dried basil to taste

Add a small amount of spaghetti sauce to pan and saute garlic
in it. Mash 1/2 of the chick peas. Throw all the ingredients
into a saucepan and cook down until desired thickness (I like
the flavor of the extra tomato paste and use the soymilk to
thin it down a bit; I like to play with these concoctions, and
these two ingredients really added to the final product). Heat
through and serve over pasta w/kale. I made the nutritional
yeast an optional thing because I know it is hard to come by
in some areas.

–Pasta
Cook any pasta of your choice (I cooked 1/2 angel hair and 1/2
amaranth pasta)
While pasta is cooking, tear up some fresh leaves/stalks of kale
and add to pasta about 3 minutes before pasta is done.
Drain pasta/kale mixture and serve with sauce

There may or may not be enough left over. Amounts used made three
meals for me. Enjoy!

MAGIC CHOCOLATE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JANIS HURLEY (MMSH23A)
1 8″ baked pie crust
1 can Eagle Brand Condensed Milk
2 ounces Baking chocolate
1/2 cup Hot water
1/4 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Heavy cream — whipped

Melt chocolate with milk and salt in double boiler. Stir constantly over
boiling water until very thick. Gradually stir in water; keeping smooth,
continue cooking, stirring often until mixture thickens. Remove from heat. Stir
in vanilla. Pour into shell. Cool at room temperature 1/2 hour. Refrigerate at
least 3 hours. Garnish with whipped cream just before serving.This is from a
very old Eagle Brand cookbook. This is very rich and delicious! Formatted by
Elaine Radis

– – – – – – – – – – – – – – – – – –

Title: WEIGHT WATCHERS SOUP
Categories: Soups/stews, Beef, Hamburger
Yield: 1 servings

1 lg Can V-8 juice
1 V-8 can water
1 lb Hamburger
1/2 sm Head cabbage
3 Cubes beef bouillon
1 pk Frozen mixed vegetables

Brown hamburger. Shred or chop cabbage. Add cabbage to
hamburger. Add V-8 juice and 1 can water. Add bouillon
cubes and mixed vegetables. Simmer, for about 2 hours
until cabbage is tender.

—–