Title: OLIVE LACED BABA GANOUJ
Categories: Appetizers, Oriental, Snacks
Yield: 3 cups

2 c Baba ganouj
1 c Black Greek olives, pitted
— finely chopped
1 ts Zahter*
Olive oil
Parsley, chopped
Pita wedges

Put baba ganouj in a bowl fold in chopped olives
zahter. Blend thoroughly adjust seasonings if
necessary. Cover refrigerate. Before serving,
drizzle with olive oil garnish with parsley. Serve
with pita wedges.
* Zahter is a Middle Eastern blend of marjoram, thyme,
sesame seeds sumac seeds found in good Middle
Eastern grocery stores. Substitute if you want by
using the following blend: 1 ts toasted sesame seeds,
powdered marjoram, powdered thyme, freshly grated
lemon rind some salt.

—–

Title: PEANUT BUTTER JUMBOS
Categories: Cookies
Servings: 18

1 1/2 c Peanut butter
1/2 c Butter or margarine,
-softened
1 c Packed brown sugar
1 c Granulated sugar
3 Eggs
2 t Baking soda
1 t Vanilla
4 1/2 c Rolled oats, uncooked
1 c Semisweet chocolate chips
1 c Candy-coated chocolate
-pieces

Preheat oven to 350’F. Lightly grease cookie sheets or line with parchment
paper. Beat peanut butter, butter, sugars and eggs in large bowl until
light and fluffy. Blend in baking soda, vanilla and oats until well mixed.
Stir in chocolate chips and candy pieces. Scoop out about 1/3 cup dough
for each cookie. Place on prepared cookie sheets, about 4″ apart. Flatten
each cookie slightly. Bake 15-20 minutes or until firm in center. Remove
to wire racks to cool completely.

Makes about 1 1/2 dozen large cookies.

MMMMM

Title: Stove-Top Beans
Categories: Main dish, Meatless
Yield: 4 servings

1 1/4 c Dried pea (navy) beans*
4 c Boiling water
1/2 ts Salt
1 c Bean cooking liquid
– (step 3)
2/3 c Tomato puree
1/2 c Onion, chopped
1 md Sweet apple
— unpeeled, finely chopped
1 tb Prepared mustard
1 1/2 ts Worcestershire sauce
2 ts Sugar
1/8 ts Pepper

4 servings of about 1 cup each 296 calories per serving

1. Add beans to boiling water. Boil 2 minutes. Remove from
heat, cover, and soak 1 hour or overnight in
refrigerator.

2. Add salt. Bring beans to a boil. Reduce heat, cover,
and boil gently until tender — 1 to 1-1/2 hours.

3. Drain. Save 1 cup bean cooking liquid. Mix with beans
and remaining ingredients in saucepan. Bring to a boil.
Reduce heat, cover, and boil gently 30 minutes.

4. Continue cooking, uncovered, until sauce is of desired
consistency–about 10 minutes.

5. Serve half of the beans and refrigerate remaining 2
cups for use at another meal within 3 to 4 days. *

*NOTE: 3-1/4 cups canned navy beans, drained, may be used
in place of dried beans; omit 4 cups boiling water and
salt and steps 1 and 2. Use 1 cup water in place of bean
cooking liquid. Combine beans and 1 cup water with other
ingredients and proceed as directed in step 3 above. About
260 calories per serving.

*NOTE: Reheat beans over medium heat until mixture is
bubbly, stirring as needed to prevent sticking.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Hannah Storm’s “Mystery” Soup
Categories: Soups
Yield: 8 servings

1 Onion,large,chopped
1 lb Mushrooms,sliced
1 Butter stick
1/3 c Flour
2 qt Chicken broth
2 c Canned pumpkin*
2 c Light cream
3 T Honey
2 t Nutmeg

Before making her name as CNN’s sole female sportscaster, Hannah
Storm was famous for her misadventures in the kitchen. “When I was
younger, my brothers used to make fun of me,” says Storm. “Once, I
was following this wonderful chocolate-coffee bundt cake recipe, and
I used a cup of freeze-dried coffee grounds. The joke circulated
around the family for years, ‘I ate a piece of Hannah’s cake and was
up for two days straight’.”

Storm has since honed her culinary skills. One dish she’s mastered is
her mother’s famous pumpkin soup. “This soup was always a mystery
soup for anyone outside of the family,” says Storm. “My mother never
liked to tell people what was in it because they probably wouldn’t
try it.”

* – not pie filling

In a large soup pot, saute onion and mushrooms in butter for 1-2
minutes. Remove from heat and stir in flour. Add chicken broth and
pumpkin. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir
in cream, honey, nutmeg and serve.

OPTIONAL GARNISH: Sprinkle with croutons or crispy chinese noodles and
Parmesan cheese.

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Hearty Barbecue Pizza

Recipe By : Fastand Healthy Magazine, Jan.’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Mushrooms
Pizza Sausage
Sept23 Using Frozen Bread Dough
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons cornmeal
1 loaf frozen white bread dough — thawed
1/4 pound hot Italian turkey sausage
1/2 cup barbecue sauce
1 green bell pepper — chopped
3/4 cup sliced fresh mushrooms
3 tablespoons sliced ripe olives
1/2 cup shredded Low Fat Mozzarella cheese

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with
cornmeal. Divide dough into thirds. Press or roll each into 9×6″ oval shape.
Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450
F. for 8 minutes (If crusts puff during baking, flatten slightly with spoon.)
Meanwhile, in medium skillet, brown sausage and drain well. Stir in barbecue
sauce. Heat well. Spred evenly over partially baked crusts. Top with remaining
ingredients. Bake at 450 F. for an additional 7-9 minutes or until cheese is
melted and crusts are golden brown.

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 530 calories, 14 g. fat, 29 mg. chol.

Title: SAUTEED GARLIC POTATOES
Categories: Diabetic, Vegetables, Side dish
Yield: 2 servings

1 lb Red potatoes;
1 tb Olive oil;
3 md Garlic cloves;
Salt
Fresh ground black pepper

Wash potatoes and cut into 1″ cubes. Heat oil in a
nonstick skillet large enough to hold the potatoes in
one layer. Add garlic and saute until about 1 minute.
Add potatoes and saute golden all sides, about 15
minutes. Sprinkle with a little salt and cover.
Reduce heat and cook gently for about 10 minutes, or
until soft, tossing and stirring from time to time.
Remove garlic and season with a little more salt and
pepper to taste. 276 calories; 5g protein; 50g carb;
7g fat; 0 chol; 13 mg sodium; Source: San Diego Union
Food Section, march 1994 Brought to you and your via
Nancy O’Brion and her Meal Master

—–

Green Chili Stew

Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews Peppers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 New Mexico (Anaheim) chilies
1 large Poblano pepper
(or 2 medium-size poblanos)
2 Jalapeno peppers
1/2 cup Chopped carrots
1/2 cup Chopped onion
1 tablespoon Chopped garlic
1 tablespoon Olive oil
1/2 cup Diced tomatillos
1 Dried Ancho chile pepper — pan-roasted,
and ground to a powder
(or 2 teaspoons Ancho chile molido
or 2 teaspoons regular chili powder)
6 cups Chicken stock
2 Baking potatoes – (abt 3/4 lb) — peeled, diced
1 tablespoon Ground cumin
1 1/2 teaspoons Dried oregano
Salt — to taste
Freshly-ground black pepper — to taste
1 tablespoon Cilantro leaves — for garnish

Preheat broiler and roast peppers in a large roasting pan, turning several t
imes, until skins are charred all over. Transfer peppers to a large bowl and s
eal tightly with plastic wrap. Let steam 20 minutes, until skins loosen. When
cool enough to handle, remove skins and seeds from peppers, and coarsely chop.
In a soup pot or large saucepan sweat carrots, onion and garlic in oil over
medium heat until onion is tender, 5 minutes. Add roasted peppers, tomatillos
and ground Ancho chile powder; cook 1 minute. Stir in stock, potatoes and spic
es. Bring to a boil, lower heat to simmering and cook until potatoes are tende
r, about 30 minutes. Season to taste with salt and pepper.
To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves.
This recipe yields 4 servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK – (Show # EE-056 broadcast 03-31-1997)
Downloaded from their Web-Site – http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com
-or- MAD-SQUAD@prodigy.net

04-19-1997

– – – – – – – – – – – – – – – – – –

Mark’s Salmon Spread

Recipe By : Mark P. Stevens via Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-heads Fish
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz. cream cheese
1 stalk celery — minced
1/2 cup crushed walnuts
1/2 cup minced green onion
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 cucumber — skinned and sliced
thinly
1 pkg Wheatsworth crackers
Juice of one lemon (no lame bottled
stuff!)
Fresh ground black pepper
24 three inch by one inch slices of smoked
salmon
1 bunch fresh dill

Mix cheese, celery, walnuts, green onion, lemon juice, cayenne and
coriander until thoroughly combined. Obviously the heat can be adjusted to
taste, but you don’t want to overpower the other flavors, especially the
salmon. I figure if half your guests complain it’s too hot, and half say it
could have been hotter, it’s about right.

Place from to 1 tsp. of the cheese mixture on the end of one of the
salmon strips, sprinkle with black pepper, and roll up jellyroll style.
These steps can be done a couple hours ahead of time, just cover with plastic
wrap and refrigerate.

To serve, arrange crackers on serving tray. Top each one with a cucumber
slice Place a salmon roll on top of the cucumber slice and garnish with a
sprig of dill. Serves 5 to 10 people depending on how gluttonous they are!
_____________________________________________________________________
=Mark P. Stevens

– – – – – – – – – – – – – – – – – –

Title: Rum Raisin Cake (Corky)
Categories: Cakes, Good, Corky
Yield: 24 servings

2 lg -or 3 midium,Ripe bananas
1 1/2 c Sugar
3 Eggs
2 ts Baking powder
1 ts Salt
1 c Dark rum
1 c Walnuts,coarsely chopped
1/2 c Oil
2 1/2 c All-purpose flour
1 ts Baking soda
1 ts Allspice
1 c Raisins

Peel bananas and beat in mixer until liquified. Add
sugar, eggs, oil and rum, beat until well combined.
Combine flour, baking powder, soda, salt and allspice.
Beat flour mixture into banana mixture until blended.
Stir in raisins and walnuts. Pour into 10-inch greased
or sprayed fluted tube pan. Bake in 350’F. oven for 50
to 60 minutes or until cake tests done. Cool in pan
for 10 minutes, then invert on wire rack to cool
completly. Dust with confectioner’s sugar if desired.

—–

Title: Borekas Stuffed with Cheese and Spinach
Categories: Breads, Cheese, Jewish
Yield: 12 servings

2 c Flour
5 tb Oil
Juice of 1 lemon
1 3/4 c Water
Salt
1 c Margerine
Cheese Stuffing:
2 Potatos–boiled and peeled
1 Egg
1/2 lb Cheddar cheese
1 tb Margerine
SPINACH STUFFING:
1 lb Spinach
2 Cloves garlic
2 tb Butter
Lemon juice to taste
Salt and pepper to taste
1 Egg–beaten
5 oz Sesame seeds

Dough:

Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread
the margerine over the dough. Fold dough into thirds. Refrigerate for
half hour, and then roll dough out again. Fold in thirds and return
to refrigerator. Repeat rolling, folding, and refigerating 1 more
time, then roll dough out into a large thin rectangle.

For cheese stuffing, mash the potatos and the egg. grated cheese and
margerine. Mix well. For Spinach Stuffing, cook the spinach in the
water that clings to its leaves after washing, then drain and chop.
Saute the garlic in the butter, then chop fine and add to spinach.
Add lemon juice, salt and pepper and mix well.

To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or
spinach stuffing (or 1/2 tsp of each) on each square, fold dou spinach
stuffing (or 1/2 tsp of each) on each square, fold dough in
half to form a triangle, and pinch edges to seal well. Brush each
filled square with the beaten egg and sprinkle with the sesame seeds.
Bake in a preheated 350 F. (moderate) oven until
golden–approximately 30 minutes. Makes 12 pastries.

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