Title: PECAN ORANGE SLAW
Categories: Salads
Yield: 8 servings

4 Oranges,small
1 Cabbage head,small
1/2 c Pecans,chopped
3/4 c Mayonnaise
1 tb Lemon juice
1 tb Sugar
1/2 ts Salt

Peel oranges and cut into small pieces. Shred cabbage. Combine
cabbage, orange pieces, and pecans. Mix remaining ingredients
together, pour over slaw, and toss lightly. Cover and refrigerate
20-30 minutes before serving.

MMMMM

FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORT

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Hare — head, neck, kidney,
-heart, lung and liver
1 ea Parsnips
1 ea Celery knob
1 ea Kohlrabi
1 ea Carrots
1 pn Caraway seeds
Salt
2 tb Lard
1 sm Onions — minced
1 ea Garlic cloves — crushed
6 ea Peppercorns, black — crushed
1 tb Flour, all-purpose
1/4 c Rice — uncooked

Do not wash the hare parts overly, try to leave some
blood. Put all the parts except the liver in a pot
with 3 quarts water, and bring to a boil. Skim well.
Peel vegetables except onion and dice. Add to pot
with caraway seeds and 1 tablespoon salt. Keep heat
very low and let soup simmer.
Melt lard, add minced onion, crushed garlic and the
hare liver, diced. Sprinkle with black pepper. Brown
onion and liver fast, then dust with flour. Stir well
and cook for a few minutes more. Add a ladle of broth
from the soup pot. Stir well and pour into the soup
pot.
Put rice into the soup pot and cook till it is done.
Adjust salt.
Variation: add 3 tablespoons lemon juice, or whip
lemon juice with sour cream at last minute.
MM and upload by DonW1948@aol.com / CH

– – – – – – – – – – – – – – – – – –

Lentil Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked lentils
6 slices bread, torn into small pieces
2 eggs (or substitute)
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 package dry Knorr Spring Vegetable soup mix
1/3 cup dry bread crumbs
vegetarian gravy

Put all the ingredients, except dry bread crumbs, into a large bowl and mi
x well. Pour into a greased loaf pan and bake at 400 for 40 minutes. After ba
king, sprinkle top with dry bread crumbs and continue baking another 10 minutes
. Let sit for 10 minutes or so before serving. Top each serving with vegetar
ian gravy.

– – – – – – – – – – – – – – – – – –

Title: Eggplant Lasagne
Categories: Main dish, Pasta, Vegetarian, Vegan
Yield: 6 servings

1 md Eggplant
1/2 Lemon; juiced
Salt
1/4 c Unbleached flour
1/4 c Cornmeal
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
2 tb Oil

MMMMM——————-RICOTTA-STYLE FILLING————————
1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil; -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt
1 Garlic clove
1 1/2 c Tomato sauce

Wash, peel and slice eggplant into 1/4″ pieces. Spread slices out on
racks or paper towels, then sprinkle with lemon juice and salt. Let
stand 5-10 min then wipe off with paper towels. While eggplant is
standing, mix flour, cornmeal, oregano, garlic powder and black
pepper together in a bowl. Preheat oven to 350. Dredge eggplant
slices in flour-cornmeal mix. Lay on cookie sheet spread with the
oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare
the tofu filling. Process the tofu, lemon juice, basil, honey, salt
and garlic in food processor to a fine grainy texture like ricotta
cheese.

Cover bottom of 8×8″ pan with 1/3 of the tomato sauce. Use half the
oven fried eggplant slices to cover the bottom of the pan. Then
spread the tofu filling over, reserving 1/2 cup for the top. Next,
cover the tofu filling with the rest of the eggplant slices, and pour
the remaining tomato sauce over the top. Arrange reserved tofu mix in
small dollops over the top. Bake about 45 min or until dollops are
slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

MMMMM

Title: Traditional Southern Buttermilk Biscuits
Categories: breads, mom’s best
Yield: 12 biscuits

2 c flour
1 tb baking powder
3/4 ts salt
1/2 ts baking soda
5 tb chilled solid vegetable
1 .shortening
1 c buttermilk

1. Preheat oven to 425F. In a large bowl, sift together flour, salt,
soda, and powder. Using a pastry blender or two knives, cut the
shortening into the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk.
Knead lightly a few times until smooth. (The dough may be made up to
two hours ahead, wrapped in plastic wrap, and refrigerated until
ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
dipped in flour, cut out the biscuits. Place them, two inches apart,
onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4
inch thick, and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, New York 315-786-1120

—–

Swiss Mocha Mix

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup instant coffee
1/2 cup sugar
1 cup nonfat dry milk
2 tbsp cocoa

Stir ingredients together. Process in a blender until powdered. Use 2
Tablespoons for each 4 oz cup of hot water. Makes about 2 cups of mix.

– – – – – – – – – – – – – – – – – –

Title: CRISP SUGARED WALNUTS
Categories: Fruits/nuts, Appetizers, Oriental
Yield: 4 servings

4 c Water
2 c Walnuts
6 tb Sugar
1/4 ts Salt
1 tb Peanut or corn oil

Traditionally, these crispy sweet walnuts are served
as a “starter” appetizer to a Chinese banquet dinner
to tease the palate before the first entree. They make
wonderful snacks or a perfect cocktail food.

PREHEAT OVEN TO 325F. Bring a pot of water to a full
boil. Add walnuts, remove from heat and set aside for
3 minutes. Drain walnuts and pat dry. While nuts are
hot, toss evenly with sugar and salt to coat. Add oil
and mix thoroughly. Spread nuts in 1 layer on a
foil-lined baking sheet. Allow the nuts to dry for an
hour or until their surface is thoroughly dry. Bake,
stirring occasionally, for 8 to 10 minutes or until
golden brown. Remove and serve. Store in an airtight
container. They will keep for several weeks. Makes 2
Cups

—–

Title: SALMON BURGERS
Categories: Main dish, Appetizers, Seafood
Yield: 4 servings

15 1/2 oz Salmon ; drained and flaked
2 Egg; beaten
1 c Bread crumbs;dry divided
1/4 c Green onion; chopped
2 tb Lemon juice
1/8 ts Pepper
1 c Vegetable oil

In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the
scallions, lemon juice, and pepper until well-blended. Shape into 4
patties, about 3/4″ thick; coat with remaining bread crumbs. Place
patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat
oil over med. heat. Add patties and cook 5 min. per side until
browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce.
Makes 4 servings.
Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh
chopped dill and a pinch of salt and pepper. Cover and chill 30
min. before using. Makes 1 cup

MMMMM

Minestrone

Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :1:40
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb zucchini
1/2 cup olive oil
2 onions — thinly sliced
1 cup carrots — diced
1 cup celery — diced
1 cup green beans — sliced
3 cups Chinese cabbage — thinly shredded
1 1/2 cups white beans
8 cups homemade beef broth
4 peeled and seeded tomatoes — chopped
salt and freshly ground pepper
1 teaspoon oregano
1 cup very small pasta shells

Soak and cook beans.
Wash zucchini well, trim ends and dice.
Cook onion in oil until wilted and pale gold. Add carrots and cook 3
minutes, stirring once or twice. Add celery and cook 3 minutes stirring
occasionally.
Add green beans, cook 3 minutes. Add zucchini and stir all occasionally
after a few minutes. Add cabbage and cook another 6 minutes. Add tomatoes,
cook 5 minutes. Pour broth, salt and pepper.
Cover and simmer 2 to 2 1/2 hours.
Add the drained white beans and cook 15 minutes.
Finally add the pasta and cook 20 to 30 minutes until pasta is done and you
have a thick soup.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with parmesan cheese.

NOTES : Adapted from “ Essentials of Classic Italian Cooking” by Marcella
Hazan.

Title: MARBLED EGGS
Categories: Chinese, Eggs, Appetizers
Yield: 6 servings

6 Eggs
2 tb Indian tea leaves

Hard boil the eggs for 10 minutes, then slightly crack
the shells all round but do not remove the shell.
Boil tea leaves in 1/2 litre water for 5 minutes.
Immerse the cracked eggs in the tea for 45 minutes or
until cool. When you remove the shell where the cracks
where will be a dark line and make them look as if
they are made of marble.

—–