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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Flaky Pesto Olive Pinwheels

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. cream cheese — softened
1 c. grated parmesan
2 green onions with tops — minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets — thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives — wedged or coarsely
— chopped

Beat together cream cheese, parmesan, green onions and pesto until well
blended. On lightly floured surface roll half of puff pastry (1 sheet)
into 10×6 inch rectangle. Spread half the cheese mixture over pastry,
covering completely. Scatter half the olives over filling. Roll
lengthwise like jelly roll, starting at long side to make a log. Repeat
with remaining pastry, filling and olives.

Freeze logs until solid ( or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on
non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Makes about 100.

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Cauliflower Latkes

Recipe By : My files
Serving Size : 2 Preparation Time :0:00
Categories : Pancakes Pesach
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cauliflower — cooked
2 tablespoons matzo meal
2 eggs
salt and pepper

Chop cauliflower. Combine with rest. Form into pattties, and fry.

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Title: Mashed Potatoes (Low Fat)
Categories: Vegetables, Low fat, S.powter, Diabetic
Yield: 4 servings

8 md Russet potatoes
1/4 c Non fat milk
1/2 c Non fat sour cream
1/8 c Parsley
1 ts Onion powder
1/2 ts Garlic powder
Salt and pepper to taste

Boil potatoes until soft, drain, cube and mash in a large bowl. Add
all ingredients and mash together until well mixed. 1 % Fat

From: The Susan Powter Show – Jan 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson

MMMMM

Grilled Peaches With Berry Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Fruit
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Oz Raspberries, Frozen — Slightly Thawed
1 1/2 Tsp Lemon Juice
2 Med Fresh Peaches — Peel, Halved
5 Tsp Brown Sugar
1/4 Tsp Ground Cinnamon
1/2 Tsp Vanilla Extract
1 Tsp Butter Or Margarine

In a blender or food processor, process raspberries and lemon juice until
pureed. Strain and discard seeds. Cover and chill. Place the peach
halves, cut side up, on a large piece of heavy-duty foil (about 18 x 12").
Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle
with vanilla; dot with butter. Fold foil over peaches and seal. Grill over
medium-hot coals for 15 min or until heated through. To serve, spoon the
raspberry sauce over peaches.

Yield: 4 servings

Entered into MasterCook by Reggie Dwork

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NOTES : Cal 74.4
Fat 1g
Carbs 16.9g
Fiber 2.3g
Protein 0.5g
Sodium 12mg
CFF 11.8%