Curried Lentil Soup

Recipe By : Quick Cooking – September/October 1998
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent Quick Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c hot water
1 28 oz can crushed tomatoes
3 med potatoes — peeled and diced
3 med carrots — thinly sliced
1 lg onion — chopped
1 celery rib — chopped
1 c dry lentils
2 cloves garlic — minced
2 bay leaves
4 tsp curry powder
1 1/2 tsp salt — optional

In a slow cooker, combine all ingredients; stir well. Cover and cook on
LOW for 8 hours or until vegetables are tender. Discard the bay leaves
before serving.

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Title: APPLE BAKLAVA
Categories: Greek, Candies
Yield: 12 servings

6 Golden Delicious apples
6 Granny Smith apples
2 tb Unsalted butter
6 tb Sugar
1/2 ts Cinnamon
Nut Mixture:
2 1/2 c Walnuts, chopped
1/2 c Sugar
1/2 ts Grated lemon peel
1/2 ts Cinnamon
24 Sheets phyllo dough
1/2 c Unsalted butter, melted
2 tb Plain dry bread crumbs
2 tb Honey

Prep time: 1 hour plus cooling Baking time: 35 to
40 minutes Apples give a distinctive twist to this
traditional Greek dessert. Sauteing them first to let
the water evaporate ensures a crisp crust. APPLE
LAYER: Peel and slice apples. Melt butter in Dutch
oven over high heat. Add apples, sugar and cinnamon;
cook, stirring occasionally, until apples are tender
and juices are evaporated, 15 to 20 minutes. Cool. NUT
MIXTURE: Combine all ingredients in small bowl.
Preheat oven to 400^F. Trim phyllo sheets to 13×9-inch
rectangles; cover with plastic wrap. Brush 13×9-inch
metal baking pan with butter. Place 1 phyllo sheet in
pan and brush with some of the melted butter (keep
remaining phyllo covered). Layer 5 more phyllo sheets
on top, brushing each with butter. Spread 2 cups nut
mixture on top and repeat layering with 6 more phyllo
sheets and butter. Spread apple mixture on top; repeat
layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixture on top; sprinkle with
bread crumbs and layer with the 6 remaining phyllo
sheets and butter. With sharp knife, cut lengthwise
through pastry and filling into 1 1/2 inch-wide
strips, then cut diagonally at 2-inch intervals to
make diamonds. Bake 35 to 40 minutes or until golden.
Drizzle honey on top and bake 5 minutes more. Cool in
pan on wire rack. Serve warm or at room temperature
with whipped or ice cream. Makes 12 servings.

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Lisa Behland’s Crumb Cake

Recipe By : Lisa Behland
Serving Size : 25 Preparation Time :1:00
Categories : Cakes Favorites
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon butter
1 pound butter — melted
1 package yellow cake mix
4 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon salt
3 teaspoons vanilla extract
1 1/3 cups water
1 teaspoon butter flavor
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract

To make the crumbs:

Sift the 4 cups flour and then mix in 1-1/3 cups sugar, cinnamon and
salt in a large bowl. Mix in the 1 pound melted butter, 3 tsp. vanilla, 1
tsp. butter flavor. The crumbs mixture should have a consistency of wet
sand. (You can add more flour/sugar if needed). When done, store in
refrigerator.

To make the cake:

Grease a large lasagna style pan (12 x 17) and shake flour into it to
coat it. Mix the cake ingredients together thoroughly in a large bowl:
the yellow cake mix (DON’T follow any instructions on the cake mix box!!),
3 eggs, 1-1/3 cups water, 1-1/2 tsp. vanilla, and 1-1/2 tsp. butter. Pour
into the lasagna pan and bake for 15 minutes at 350 degrees. Remove from
oven and “crumble” the crumbs mixture evenly over the partially-baked cake.
You can grab a large chunk and use a cheese grater to do this. Return to
the oven and bake for 15 minutes longer, or until a toothpick comes out
clean when inserted into the cake. Cool completely and sift powdered sugar
over the crumbs. Cut cake into pieces before taking it out of the pan.

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NOTES : Very buttery! Will stay moist for a long time.

Title: Caramel Candy Pie
Categories: Pies, Christmas, Desserts, Cyberealm
Yield: 8 servings

Single pie crust of your
Choice
FILLING:
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Milk
14 oz Package caramels
1 1/2 c Whipped cream
TOPPING:
2 tb Sugar
1/4 c Slivered almonds

Preheat oven to 450F.

Make pie crust of your choice for a unfilled one crust pie using a 9
inch pie pan. Bake at 450F for 9-11 minutes or until light golden
brown. Cool completely.

In a small bowl, soften gelatin in water; set aside. In a medium heavy
saucepan, combine milk and caramels, cook over low heat until
caramels are melted and mixture is smooth, stirring frequently.Add
softened gelatin; stir until gelatin is dissolved. Refrigerate about
1 hour our until mixture is slightly thickened but not set; stirring
occasionally. Fold caramel mixture into whipped cream. Pour into
cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.

In a small skillet, combine sugar and almnds; cook over low heat until
sugar is melted and almonds are golden brown, stirring constantly.
Immediately spread on foil or greased cookie sheet. Cool; break
apart. Just before serving, garnish pie with caramelized almonds.

Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The
Pillsbury Bake-Off Cookbook, c. 1990

MMMMM

Basic Easy Crust

Recipe By : Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : Pastry Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups All-purpose flour
1 Teaspoon Salt
1/2 Cup Margarine
1/2 Cup Crisco
1 Egg
1 Tablespoon White vinegar
3 Tablespoons to 4 tablespoons Ice water

In a medium-size bowl stir the flour and salt together. Cut in the
shortenings using a pastry blender. Keep working the flour and
shortenings until the mixture is rather grainy, like coarse cornmeal.
In a small bowl mix the egg and vinegar together and, using a wooden
fork, stir the mixture into the flour. Add enough ice water so that the
dough barely holds together.
Place on a marble pastry board or a plastic countertop and knead for
just a few turns, enough so the dough holds together and becomes
rollable. I roll my dough out on waxed paper. It is easy to handle
that way.
If you have a marble rolling pin this will be easy. If you use a
wooden one be sure to dust a teaspoon of flour on it a couple of times
when you are rolling the dough.

Note: If you wish to use this recipe for a sweet pie simply stir in 1
tablespoon of sugar along with the flour and salt.

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 01-06-1993 issue – The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 09-02-1995

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2 1/4 teaspoons dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa grain (I didn’t have this so I just substituted more flour)
3 tablespoons nonfat dry milk powder
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes (see below)*
1 teaspoon salt
1 1/4 cups water

*Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain,
and cool to room tenperature. With a scissors. snip into 1/4 inch pieces.
Do not use tomatoes that are reconstituted and packed in oil for this
recipe.

Add all the ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturers
directions. Or knead by hand (or by machine), let rise in bowl lightly
sprayed with veg. spray, punch down, let rise in loaf pans (lightly sprayed
with veg. spray) , and then bake till browned and done in a 350 oven
(approxinaely 20-25 minutes.)

Title: EASTER EGGS
Categories: Candies
Yield: 6 servings

4 lb Icing sugar
1/4 lb Butter
1 c Evaporated milk
2 1/2 Bars semi-sweet chocolate
1/2 Bar parafin wax

Mix first 3 ingredients and chill. Melt chocolate and parafin. Shape first
mixture in shape of egg and dip in chocolate mixture.

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Sweet Red Pepper Spread

Recipe By : BHG, Low-Fat Luscious, 1996:38
Serving Size : 6 Preparation Time :0:00
Categories : Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces roasted red sweet peppers — drained
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon fresh thyme — snipped
1/4 teaspoon salt
garlic — to taste
dash red pepper flakes

A dip or spread for torilla chips, pita chips (350oF about 15 minutes); or
french bread.

Roast your own peppers (2 medium): Pieces: bake at 425 for 20 minutes,
turning. fire-grill whole, about 20 minutes. Dry-pan ‘fry’, whole, turning
often, 30-40 minutes. Peel; remove stems and seeds. Or buy a 7-ounce jar.

Chop roasted peppers in a blender. Add other ingredients and blend until
nearly smooth. Makes 3/4 cup; six 130-calorie servings. (Refrigerate up to
1 week.)

Parties and Garlic: make one batch with 1/8 teaspoon garlic powder. make
another with 1 teaspoon minced or pureed garlic.

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(^patH^End reply to Pat Hanneman )

Title: California Brown Rice Salad (Vegan)
Categories: Salads, Prodigy, Dec.
Yield: 6 servings

16 oz California fruit cocktail
1 c Brown rice
1 Tomato; diced
1 c Sliced celery
1/2 c Sliced green onions
2 tb Red wine vinegar
1 tb Vegetable oil
1 tb Dijon mustard
1/2 ts Tarragon
1/8 ts Garlic powder

Drain fruit cocktail, reserving 1/4 cup liquid; save
remainder for other uses. Cook rice according to
package directions; chill thoroughly. Toss rice with
fruit cocktail, tomato, celery and green onions.
Combine reserved fruit cocktail liquid with vinegar,
oil, mustard, tarragon and garlic powder. Stir into
rice mixture; chill for flavors to blend.
Nutrition (per serving): 199 calories Total Fat 4
g (16% of calories) Source: The Canned Fruit Promotion
Service :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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BOUILLABAISE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Seafood
Mrs. G Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
4 Cloves garlic finely chopped
1 28 ounce Can tomatoes (coarsely
1 pound Fin fish (red snapper
chopped) with liquid
flounder — trout)
2 cup Fish stock — clam juice or
1/2 lb shrimp, lobster — (1/2 to 1)
chicken broth
scallops — crab meat-any or
1/2 cup Dry sherry
all
2 teaspoon Salt
18 sm Clams, mussels — or lobster
1/2 teaspoon thyme, basil — saffron
claws-any or all
Pepper to taste
1/4 cup Olive oil
Fresh chopped parsley for
1 lg Onion finely chopped
garnish
2 Shallots minced

Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp,
lobster, crab. Scrub clams and mussels. Saute onions, garlic and shallots in
oil on low heat until lightly golden. In a large pot, put in all liquids and
seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes.
Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with
parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.

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