Date: Sat, 14 May 94 02:13:46 PDT
From: Michelle Dick

From the May/June 1994 issue of Cook’s Illustrated

MIMOSA GRANITA

1 cup juice from 3 medium oranges
1/2 cup sugar
1 1/4 cup sparkling wine
1 T lime juice

Whisk orange juice and sugar in large bowl until sugar dissolves.
Stir in wine and lime juice and pour mixture into 2 ice cube trays.
Freeze mixture until firm, at least 2 hours (can transfer frozen
cubes to zipper-lock plastic bags and freeze up to 1 week). Just
before serving, place single layer of frozen cubes in bowl of food
processor fitted with steel blade. Pulse 10 or 12 times or until no
large chunks of ice remain. Scoop crystals into individual bowls.
Repeat with remaining ice cubes and serve immediately.

Roasted Eggplant Feta

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med. Eggplant — unpeeled, cubed
1 1/2 Cups Extra Virgin Olive Oil
1/4 Cup Lemon Juice — fresh squeezed
1/4 Cup Minced Onions — red
3 Cloves Garlic — minced
2 Tablespoons Oregano — fresh,minced
Salt
Pepper
1 Pound Feta Cheese — crumbled
1/2 Cup Olives — ripe,pitted
2 Bunches Spinach — rinsed,dry,chilled
6 Sprigs Oregano — fresh

Preheat oven to 400F. Place eggplant cubes in a shallow baking pan; toss
with
3/4 cup olive oil, salt to taste, bake until cubes are soft but not mushy –
abo
ut 30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive
oil, lemon jui
ce, onion, garlic, and oregano in a small bowl. Season to taste with salt and
pe
pper.
Toss about half the dressing with eggplant. Arrange on a bed of spinach on a
lar
ge platter. Sprinkle with cheese and olives*, drizzle with remaining dressing
an
d garnish with fresh oregano sprigs.
*Olives – preferably Calamata or Alonso.

– – – – – – – – – – – – – – – – – –

Title: Hawaiian Turkey Salad
Categories: Salads, Main dish, Poultry
Yield: 6 servings

3 c Cooked brown rice
2 c Cooked turkey
— (coarsely chopped)
8 oz Pineapple chunks in juice
— drain; reserve juice
8 oz Sliced water chestnuts
— drained
1 md Apple; unpeeled
— cored and chopped
1/3 c Chopped macadamia nuts
1/2 ts Salt
1/2 c Plain yogurt
Lettuce leaves
1/4 c Shredded coconut; toasted

Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on
lettuce leaves and garnish with coconut.

Each serving provides:
* 291 calories
* 17.4 g. protein
* 9.9 g. fat
* 33.6 g. carbohydrate
* 239 mg. sodium
* 35 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Beef Short Ribs Pacific Style
Categories: Crockpot
Yield: 4 servings

3 lb Beef ribs*; (3 to 4)
(cut into 3-inch lengths
1 Onion; chopped
1 tb Butter
2/3 c Catsup
3 tb Soy sauce
2 tb Cider vinegar
2 tb Brown sugar

Place short ribs on a broiler pan. Broil until well-browned to
remove excess fat. Transfer to crockery pot . Saute onion in butter
until limp and golden. Pour in catsup; soy sauce, vinegar and brown
sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8
hours. Makes 4 servings. Extra Special Crockery Pot Recipes

MMMMM

Title: GREEN LEAF LETTUCE SALAD
Categories: Salads, Turkish, Appetizers, Vegetables
Yield: 6 servings

1 ea Head green leaf lettuce
5 ea Finely chopped green onions
Salt
Oil lemon dressing

Wash dry lettuce. Shred it finely. In a salad
bowl, combine with the green onions a little salt.
Sprinkle with the dressing toss well.

—–

Title: Lemon Squares
Categories: Cookies, Desserts
Yield: 24 servings

1 c Butter (2 sticks)
1/2 c Powdered sugar
4 tb Flour
6 tb REAL lemon juice
2 c Flour
4 Eggs
2 c Sugar

Cream 1 c. butter, 2c. flour and 1/2 c. powdered sugar together and
press into a 13"x9″ pan to form crust. Bake at 350* for 15-20
minutes. FILLING- Mix together all other ingredience to make filling.
Use real lemon juice. Pour over shell. Bake again at 350* for 20-25
minutes. Cool completely, sprinkle with powdered sugar. Cut into
small squares.

MMMMM

Arizona Desert Chili

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:15
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
3 garlic cloves — chopped
2 onions — chopped
1 green bell peppers — chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes — peeled and chopped
2 jalapeno peppers — optional
1 can beer

* Have beef chopped, not ground.

1. Heat oil in a large heavy skillet. Add garlic, onions
and green pepper. Saute until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off
some of the fat if a lot has accumulated. Lean beef trimmed
of all fat should not have an excess amount, however.
3. Add remaining ingredients and simmer for 1 hour or
slightly longer. Put a cover on skillet during cooking time,
and slightly tilt it so steam can escape. Check often and
stir to prevent sticking. Skim off fat as it rises. Best if
allowed to sit, tightly covered, for an hour after cooking is
complete.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with cornbread or cheese biscuits.

NOTES : This chili can be mild or very hot depending upon the
use of jalapeno peppers. Some chili lovers say you should
never put beans in chili so this recipe omits them. This
recipe is from a truck driver named Sparky that we met in
Arizona, a firm believer in no-bean chili.

Apricot Burritos

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8oz pkg dried apricots — cut in pieces
1 cup water
1/4 cup granulated sugar
1/4 cup brown sugar — packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
20 6 inch tortillas

Bring first 6 ingredients to a boil. Simmer uncovered 10 minutes or until fruit
is tender and mixture thickened. Place 1 tablespoon of mixture on one edge of
tortilla. Roll up. Fry in hot oil until golden brown, turning once. Drain.
Serve hot or cold.

– – – – – – – – – – – – – – – – – –

Per serving: 150 Calories; 3g Fat (15% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 169mg Sodium

PORTUGAL: PIRI-PIRI SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Olive oil
8 Chilli peppers with
Tops removed
1 Bay leaf
1 Small piece lemon rind

Pour the oil into a small, screw-top jar and add the
chilli peppers, bay leaf and lemon rind. Screw on the
top and shake. Leave to stand in a warm place for at
least 24 hours before use. It will keep at room
temperature indefinitely.

Ready made piri-piri can be bought by the portuguese,
who use it a good deal as a spicy condiment on pasta,
fish or meat and also to flavour stews.

From “THE WORLD’S BEST FOOD FOR HEALTH AND LONG LIFE”
by Michael Bateman, Caroline Conran Oliver Gillie.
Published in 1981 by Houghton Mifflin Company.

Shared by Robert Rostrup

– – – – – – – – – – – – – – – – – –

last night I made the best cookies with a minimal amount of fat. No
added fat, just whatever naturally occurs in oatmeal. So here it
goes….

Applesauce Oatmeal Drops
1/4 c brown sugar 1 tsp baking powder
1/4 c white sugar 1/2 tsp salt
3/4 c natural unsweetened applesauce 1 c rolled oats
1 c sifted all purpose flour 1/2 c seedless raisins

Mix sugars and add applesauce. Sift together dry ingrediants and stir
in. Add oats and raisins. Drop by spoonfuls onto lightly greased
cookie sheet. Bake at 375 degrees about 10 minutes.

Note: I left out the raisins because I don’t care for them. Also, I
added 1/2 tsp of cinnamon. The next time I make these I may cut back
on the sugar because they are rather sweet. These cookies were nice
and fluffy (for a fat-less cookie) and remind me of muffins. These
are so quick and easy to make, I just love them! I hope everyone
enjoys them.