Acorn Squash And Apple Soup

Recipe By : Richard Sax and Marie Simmons in “Bon Appetit”
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Med Acorn Squash — 1 lb each
3 C Chicken Stock — degreased
2 Green Apples — tart
1/2 C Onion — chopped
1 C Apple Juice — unsweetened
2 Tsp Fresh Ginger Root — grated
1/2 Tsp Salt
1 Tbsp Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil

Notes: * Squash should be halved and seeded. Unsalted canned chicken
** broth may be used instead of stock. *** Green apples should be
** cored, peeled and chopped (about 2 cups) Place squash
cut side down on rack set over gently simmering water in saucepan.
Cover and s team until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shel ls. Combine 1/4 cup chicken stock,
apples and onion in heavy medium saucepan. Cover and cook over low
heat 10 minutes. Add squash pulp, remaining chicken sto ck, apple
juice, ginger and salt. Cover and simmer until ingredients are very t
ender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bo wls. Garnish
with yogurt and chives.

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SAUTEED OKRA TOMATOES CORN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Okra, stems and tips
-removed
3 lb Tomatoes, skinned and seeded
8 Ears fresh corn
-OR
4 c Frozen corn kernels
2 tb Unsalted butter
2 tb Safflower oil
4 c Onions, coarsely chopped
1 tb Salt or to taste
Freshly ground pepper

This classic Southern combination is from “Lee
Bailey’s Country Weekends” (Clarkson Potter).

1. Cut okra into 1/4″ rounds, discarding tops. There
should be about 6 cups.

2. Put tomatoes in stainless or enameled pan and cook
slowly for half an hour. Do not scorch. Drain any
liquid. There should be about 2 cups.

3. Cut corn from cob with sharp knife or defrost
frozen corn.

4. Heat butter and oil in a skillet. Add okra and
onions. Cook until onions are wilted and okra has
begun to brown at edges, 10-15 minutes. Turn often,
add reduced tomatoes and salt, and cook 5 minutes.

5. Add corn and cook 3-4 minutes. Season to taste.

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Title: UNCLE TAI’S SPECIAL DRINK B1
Categories: Beverages, Chinese, Side dish
Yield: 1 servings

1 Jigger dark rum
1 Jigger light rum
1 Jigger apricot brandy
1 ts Orgeat almond syrup
2 ds Triple sec
Orange juice
Pineaple juice

Combine rums, apricot brandy,almond syrup Triple
Sec. Fill glass with equal portions orange juice
pineapple juice. Orgeat almond syrup is a flavored
sugar syrup which is available at liquor stores. This
may be decorated with miniature paper parasols.

Temperature (s): COLD Effort: EASY Time: 00:05 Source:
UNCLE TAI’S Comments: SOUTH POST OAK; HOUSTON

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Ham Skillet Gumbo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Soups
Gumbos

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Dice cooked ham

1 c Chopped green bell pepper

1 c Chopped onions

1 pk Cut okra (10oz)

1 cn Tomatoes (15oz)

1 c Chicken broth

1 c Water

1 ts Salt

1/4 ts Black or cayenne pepper

1 c Uncooked rice

1. Combine all ingredients except rice in a large, heavy skillet; bring to

a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is

tender.

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Leeks Celery Au Gratin

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 leeks, shredded
4 lrg stalks celery
salt pepper
1/4 cup butter
1/2 cup flour
1 teaspoon mustard powder
1/4 teaspoon tumeric
1 1/3 cups milk
1 1/2 cups Cheddar cheese, grated
3 tablespoons breadcrumbs

Saute the leeks and celery in a little oil for 5 min. Add 2/3 cup
water. Season, cover, and cook until the vegetables are tender. Put
them into an ovenproof baking dish. In another pan, melt the butter.
Stir in the flour, mustard powder and turmeric. Cook for 2 min.
Gradually add the milk, stirring all the time to make a smooth sauce.
Pur the sauce over the leeks and celery. Mix the cheese and
breadcrumbs together and sprinkle them over the top. Brown in the oven
at 375° for 15 min.

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SPANAKOPITA 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 kg Spinach
1 md Onion — chopped
1/2 c Olive oil
1 c Chopped spring onions
1/2 c Chopped parsley
2 ts Chopped dill or fennel
1/4 ts Ground nutmeg
1/2 c Mizithra or cottage cheese
1 c Well-crumbled feta cheese
1/4 c Finely grated kefalotiri *
4 Eggs — lightly beaten
Salt
Freshly ground black pepper
10 Fillo pastry sheets
Butter — melted

*Note: if Kefalotyri cheese is unavailable, Parmesan
may be substituted.

Serves: 8 as a first course, 4 as a light meal Oven
temperature: 180 C (350 F) Cooking time: 1 hour

Wash spinach well and cut off any coarse stems. Chop
coarsely and put into a pan. Cover and place over
heat for 7-8 minutes shaking pan now and then or
turning spinach so that juices can run out freely.
Drain well in colander, pressing occasionally with a
spoon.

Gently fry onion in oil for 10 minutes, add spring
onion and fry for further 5 minutes.

Place drained spinach with onion-oil mixture in a
large mixing bowl. Add herbs, nutmeg, cheeses and
eggs and stir to combine. Check saltiness of mixture,
then add salt and pepper to taste.

Brush a 25 x 30 cm (10 x 12 inch) baking dish with
butter and line with a sheet of fillo pastry. Top
with another 4 sheets, brushing each with butter.
Spread filling in pastry-lined dish and top with
remaining fillo, brushing each sheet again with
butter. Trim edges if necessary and tuck pastry in on
all sides. Brush top lightly with butter and score
top layer of pastry lightly into squares using a sharp
knife or razor blade. Sprinkle a little cold water on
top to prevent pastry curling up.

Bake in a moderate oven for 45 minutes until puffed
and golden brown. Remove from oven and leave for 5
minutes before cutting into portions for serving.

Source: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Title: Moroccan Chick Pea Soup
Categories: Soups, Vegetables
Yield: 4 servings

2 tb Safflower oil
2 x Carrots, grated
2 x Cloves Garlic, minced
1 x Med Onion, chop fine (1/2 c)
15 oz Can Chick Peas, rinse,draine
3 c Vegetable stock
1/3 c Tahini
2 tb Lemon juice
1 tb Chopped fresh parsley
3/4 ts Ground Cumin
1/2 ts Black pepper
1/2 ts Thyme leaves
1/4 ts Powdered tumeric
1/8 ts Cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped
tomatoes, or Herbed Garlic Croutons, optional
In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook
until tender. Set aside.
Menawhile, in food processor, puree chick peas, 1 cup of vegetable
stock, tahini, and lemon juice.
Stir pureed mixture into saucepan. Add remaining ingredients
including vegetable stock. Cover and cook for 5 minutes to heat
through. Top with garnish if desired.
VARIATIONS: – substitute olive oil for safflower oil
: – add 1 med sweet red pepper, finely chopped; saute with
other
veggies.

MMMMM

Title: Snow Pea And Red Pepper Salad
Categories: Salads, Anne
Servings: 10

1 1/2 lb Snow peas
1 lb Mushrooms
2 Peppers; red sweet
3 Garlic cloves; finely chopp
3 tb Vinegar; white wine
1/3 c Sesame seeds; toasted, opt.
1 tb Sugar
1 ts -Salt
1 c Oil
3 tb Lemon juice

Remove strings and tops from snow peas. Blanche for 1 minute in boiling
water. Drain immediately and plunge into ice water to make them crisp.
Drain again and dry. Slice mushrooms. Dice peppers into small pieces.
Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While
beating by hand or in processor, add oil slowly in stream. Toss veggies
together. Just before serving, toss in sesame seeds, dressing and veggies
together.
posted by Anne MacLellan

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PARSNIPS IN MELTING MUSTARD SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium parsnips, peeled and
-halved lengthwise
3 tb Butter
2 tb Dijon mustard
1 t Honey
3 tb Bourbon
Salt
Freshly ground black pepper
Chopped fresh parsley

(From “Greene on Greens” by Bert Greene, Workman
Publ., New York, 1984).

Preheat the oven to 375’F. Cook the parsnips in
boiling salted water until just tender, about 5-8
minutes. Drain. cut each parsnip lengthwise into
1/4"-thick slices. Place them in a buttered shallow
baking dish in a single layer. Bake 10 minutes. Melt
the butter in a small saucepan over low heat. Slowly
add the mustard, honey and bourbon. Cook 5 minutes.
Brush this sauce evenly over the baked parsnips.
Sprinkle with salt and pepper to taste. Place the
parsnips under a preheated broiler to lightly brown,
about 1 minute. Sprinkle with parsley and serve.

Nutritional analysis per serving: 214.3 calories; 10.3
grams total fat; (5.5 grams saturated fat); 1.1 grams
protein; 21.1 grams carbohydrates; 24.8 milligrams
cholesterol; 314 milligrams sodium.

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Title: KONA COAST PIZZA
Categories: Appetizers, Pizza
Yield: 2 servings

2 tb CONTIDINA Pizza Squeeze
-Pizza Sauce
1/4 ts Hoisin sauce
1 English muffin, split and
-toasted
1 tb Coarsely chopped water
-chestnuts
1 tb Chopped red bell pepper
2 tb Drained, crushed pineapple
2 tb Thinly sliced ham, cut in
-strips
1 tb Shredded mozzarella cheese
1 tb Thinly sliced green onion

In small bowl, combine pizza sauce and hoisin sauce;
spread on English muffin halves. Top with water
chestnuts, bell pepper, pineapple, ham, cheese and
green onion. Place on baking sheet; bake in preheated
450’f. oven for 5 minutes.

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