Date: Tue, 21 Mar 95 12:58:57 PST
From: Jessica Shawl – MPG ~

A Little Italian
Also from Dean Ornish’s Eat More Weigh Less

Book notes: Use this herb and spice mixture in pasta sauces or
with braised or roasted vegetables.

Makes a scant cup

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 tsp hot red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process for
30 seconds until finely ground. Transfer to a tightly sealed container,
label, and date. Store in a cool dark place for up to 3 months.

Title: APPLESAUCE TEA BREAD
Categories: Breads
Yield: 20 servings

2 1/2 c White flour
2 t Baking powder
1/2 t Salt
1/2 c Sugar
1 T Cinnamon
8 oz Applesauce
1 ea Egg
1 c Skim milk

Mix the dry ingredients together and add the applesauce, then the egg
and milk. Pour into nonstick loaf pan and bake at 350F for 50 min.
Remove and cool. Cal: 77 (slice); Fat: 1/10g.

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Title: Orange Tea Biscuits
Categories: Cookies
Yield: 14 servings

2 c Flour
1 ts Baking powder
1 ts Salt
4 tb Shortening
3/4 c Milk
1 tb Grated orange rind
Orange juice
1 sm Sugar cubes

Sift flour, baking powder and salt together into mixing bowl. Cut in
shortening with a pastry blender, blending it until the mixture resembles
coarse corn meal. Add orange rind. Stirring in with a fork, add enough milk
to make soft dough, or until flour leaves sides of bowl and follows fork;
continue stirring until all flour disappears.
Turn out on board; knead lightly for about 1/2 minute. Turn smooth side
up and pat dough or roll 1/2″ thick; cut with floured biscuit cutter.
Transfer biscuits to a greased baking sheet; place 1″ apart if crusty
biscuits are desired, or barely touching each other for softer biscuits
with less crust. Press a small cube of sugar dipped in orange juice into
top of each biscuit. Bake at 450 degrees for 12 to 15 minutes.

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RISSOTO CAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Servings
4 1/2 c Of chicken stock
6 tb Unsalted butter
1 md Onion, finely chopped
1 1/2 c Arborio rice
1 c Dry white wine
1/2 c Freshly grated parmesan
-cheese
1 lg Egg, lightly beaten
1/2 c All-Purpose flour
2 tb Olive oil

1. In a medium saucepan, bring the chicken stock to a
simmer over moderate heat. Butter a 9 by 13 inch glass
baking dish.

2. Melt 4 tbsp of the butter in a large non-reactive
saucepan. Add the onion and cook over moderate heat,
stirring occasionally, until softened, about 5
minutes. Add the rice and stir until coated with
butter, 1 to 2 minutes. Raise the heat to moderately
high and pour in the wine. Cook, stirring, until
almost all the wine is absorbed, about 4 minutes.

3. Add about 1 cup of the simmering stock ( enough to
just cover the rice ) and cook, stirring constantly,
until the stock is absorbed. Continue adding stock,
about 1 cup at a time; stir constantly until the stock
is absorbed before adding more. The rice is done when
it is just cooked through and lightly bound with with
creamy liquid, after about 15 minutes. Remove from the
heat and stir in the Parmesan cheese. Let cool
slightly, then stir in the egg. Spread the risotto
evenly in the prepared baking dish. Cover and
refrigerate until very firm, at least 4 hours or
overnight.

4. Cut the risotto into 16 even squares. Shape each
square into a disk, about 2 1/2″ in diameter and 1/2″
thick. Coat the disks with flour and refrigerate on a
baking sheet until firm, about 20 minutes.

5. In a skillet, melt 1 tbsp of the butter in 1 tbsp
of the olive oil. Add 8 of the cakes to the skillet
and cook over moderately high heat, turning once,
until browned and warmed through, about 3 minutes per
side. Transfer the cakes to a warm serving platter,
cover and keep warm in a low oven. Wipe out the pan
and repeat with the remaining butter, oil, and risotto
cakes. (The risotto cakes can be fried up to 1 day
ahead. To serve, warm them in a 450 degree oven for
about 10 minutes, or until heated through.)

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Title: RHUBARB AND FIG PRESERVES
Categories: Desserts, Jams
Yield: 6 servings

3 1/2 qt Rhubarb
1 pt Chopped figs
8 c Sugar
1 Lemon

From: Arizona Cookbook

Cut rhubarb into small pieces, add sugar and let mixture stand overnight.
In the morning, boil until thick and add 1 pint of chopped figs plus the
juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear.
Pack while hot into sterile, hot jars. Seal immediately.

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CHERRIES JUBILEE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Alcohol Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cornstarch
1 tb Sugar
1 cn (1 lb) pitted black bing
1/3 c Warm cognac
Cherries
2 Strips orange peel
1 Strip lemon peel

Add cornstarch, sugar and 1 cup syrup from cherries. Drop in orange and
lemon peel. Cook, stirring constantly over med heat until thick. Let boil 3
min. Discard peels and add cherries. Transfer to chafing dish and add
cognac. Blaze with a match. Ladle flaming over vanilla ice cream.

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Title: Lamb with Orzo Paste, Greek Style
Categories: Lamb, Greek
Yield: 6 servings

3 lb Boneless lamb shoulder
3 tb Olive oil for pan browning
6 c Canned / fresh chicken broth
1/2 c Olive oil
2 c Orzo paste
1 1/2 c Peeled/chopped yellow onion
2 lg Ripe tomatoes, chopped
2 ts Dried dillweed
1/4 c Chopped parsley
Juice of lemon

1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
olive oil. Salt and pepper to taste. 2>. Add enough stock to come
halfway up the side of the meat and simmer, covered, until very
tender, about two hours. 3>. Remove the meat from the pot and set
aside, covered, to keep warm. Remove the fat from the stock in the
pan and add more stock if necessary to make up four cups. Remove the
stock from the pan and set aside. 4>. Heat the Dutch oven again and
add half cup olive oil. Add the orzo paste and toss for a minute. Add
the chopped onion and sautee until the onion is clear. Stir in the
tomatoes, dillweed and parsley. 5>. Return the meat to the pot along
with the 4 cups of stock. Cover and simmer until the broth is
absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish
is toowet when the pasta is tender continue to cook for a few more
minutes with the lid off to reduce the sauce.

~ Jeff Smith “The Frugal Gourmet”

MMMMM

GOLDEN LEMON CHEESE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (9") graham cracker baked
Pie shell
1 pk (8-oz) cream cheese, softend
1 cn (14-oz) Eagle brand sweeten-
Ed milk (not evaporated
Milk)
1/3 c Real lemon juice
1 t Vanilla extract
Golden lemon topping:
1/3 c Sugar
2 1/2 ts Cornstarch
1/2 c Water
1/4 c Real lemon juice
1 Egg yolk
1 tb Margarine or butter

In mixer bowl, beat cheese until fluffy. Gradually
beat in Eagle brand until smooth. Stir in lemon juice
vanilla. Pour into prepared crust. Top with golden
lemon topping.

Golden lemon topping:

In saucepan, combine sugar cornstarch. Add water,
real lemon juice, egg yolk; mix well. Over md heat,
cook stir until thickened. Remove from heat. Stir
in margarine or butter until melted.

~-

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Title: CRICKETS
Categories: Desserts
Yield: 60 servings

1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Soda
1/2 c Granulated sugar
1/4 c Firmly packed brown sugar
1 Egg
1 ts Vanilla extract
1/2 c Land O Lakes butter, soften
1 c Diced toasted almonds
1 c Chocolate covered raisins

Combine all ingredients except almonds and raisins in large mixer bowl.
Beat 1 minute at medium speed or mixer. Stir in almonds and raisins. Drop
by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375
degrees for 10 to 12 minutes. Deborah Zurrow Lombard, Illinois

—–

VEGETABLE CUTLETS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Minced red or yellow pepper
Or a mixture of both
2 tb Olive oil
1 1/2 c Grated carrots (4 carrots)
1/2 lb Raw spinach, cleaned and
Chopped.(2 cups tightly
Packed. REMOVE STEMS
1 lb Potatoes (3 med.) boiled
Mashed. (2 cups)
6 tb Grated raw onion (1 lrg.)
3 Eggs, lightly beaten
1 1/2 ts Salt
Freshly ground black pepper
1 c Matzoh meal
Vegetable oil to fry.

Saute the peppers in the olive oil until soft . Add
ALL the remaining ingredients EXCEPT the vegetable
oil. Let mixture stand for 30 mins. or overnight.
Bring to room temperature when ready to cook. Use 1/4
cup of mixture for each patty. Drain on paper towels.
OR These can also be baked. Place on lightly greased
baking sheet and put in preheated 350 degree oven for
about 10 mins. Turn the patties and bake for another 7
to 10 minutes. Makes about 40 patties.
Submitted By SALLI SCHWARTZ
<102003.3307@COMPUSERVE.COM> On THU, 6 JUL 1995
021423 GMT

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