Title: YOGURT TANDOORI MARINADE.
Categories: Marinades
Yield: 1 servings

Suitable for chicken, fish,
Lamb and beef.
10 ml 2 tsp sunflower oil.
150 ml 5 oz low fat natural yogurt.
5 ml 1 tsp ground cumin.
1 1/4 ml Half tsp ground turmeric.
1 1/4 ml Quarter tsp chili powder.
5 ml 1 tsp ground coriander.
5 ml 1 tsp garam masala.
5 ml 1 tsp paprika.
1 lg Clove garlic, crushed.

Mix all the ingredients together and leave to marinade
for at least one hour.
Cook over a barbecue, under a grill or in the oven at
230 c, 450 f, gas mark 8.

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Title: THE STRAUSS FAMILY’S TIPSY SQUIRE PUDDING
Categories: Desserts, Tex-mex
Yield: 10 servings

20 Ladyfingers or strips
-of sponge cake
1 1/2 c Blanched, split almonds
1/2 lb Golden raisins
1/2 c Plus 2 tbs bourbon, divided
3/4 c Sugar
3 tb Cornstarch
2 tb Flour
1/4 ts Salt
4 c Milk, scalded
3 Eggs, separated
1 ts Vanilla extract

Line bowl with ladyfingers on bottom and sides in a
single layer and set aside. Reserve remaining
ladyfingers. In a medium-size bowl, soak almonds and
raisins in 2 tablespoons of bourbon and set aside.
Scald milk (heat until bubbles form at edges) and set
aside. Combine sugar, cornstarch, flour and salt in
top of a double boiler over simmering water on
medium-high heat; whisk in scalded milk, stirring
well. Reduce heat, cover pan and cook for 15 minutes,
stirring often. Beat egg yolks and egg whites in
separate bowls with clean beaters.
Remove pan from heat and pour a little of the milk
mixture over the egg yolks. Mix well then return egg
mixture to pan. Cook for 2 minutes longer, whisking
constantly until smooth. Whisk in vanilla and
remaining 1/2 cup of bourbon. Fold in beaten egg
whites. Pour one-third of the custard over ladyfingers
in bowl. Sprinkle with one-third of the almond/raisin
mixture, then add a layer of ladyfingers on top.
Repeat layers until bowl is almost full, finishing
with a layer of lady fingers. Garnish as desired.

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Title: GHIRARDELLI CHOCOLATE FROSTING
Categories: Chocolate, Cakes
Yield: 6 servings

4 oz Ghirardelli Semi-Sweet
-Chocolate
4 tb Butter
3 c Powdered sugar
1/3 c Hot milk
1 ts Vanilla
1/8 ts Salt

DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
butter, stirring constantly. Beat sugar with milk, vanilla, and salt until
smooth. Add melted chocolate and beat until thick enough to spread on cake.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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2 onions 1/3 c. brown rice
2 carrots 1 cup red lentils
2 potatoes 1 tomato
10 cups water 1 tsp. dried mint
Salt pepper to taste
Put finely chopped onions in a pan with your favorite sauteing liquid and
stir for 4-5 minutes on medium heat. Add chopped carrots and 2 cups of hot
water and bring to a boil. Add chopped potatoes and another 2 cups of hot
water. Add the rice and lentils with 2 cups of hot water and stir steadily.
Add chopped tomato, salt and black pepper, and the remaining water. Cover
and cook over low heat for approximately 30 minutes until tender. Stir
occasionaly. Before removing from the heat, add mint.
Cal. 113; Protein: 5.71 g; Carb: 20.88 g; Fat: 1.17 g – 9% cff (calculated
with 2 tsp olive oil); Sodium: 14.68 mg; Dietary Fiber: 1/2 g; Soluble
Fiber: .39 g; Insoluble Fiber: 2.45g.

BACON CHEESE SOURDOUGH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Bacon
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/4 c Sugar
1/2 c Shredded cheddar cheese 2-oz
1 Egg
1/2 c Sourdough starter
2/3 c Milk
1/3 c Vegetable oil or bacon
– drippings

In a skillet, cook bacon over medium heat until crisp.
Reserve bacon drippings, if desired. Drain cooked
bacon on paper towels. Crumble and set aside. Grease
12 muffin cups or line with paper liners; set aside.
Preheat oven to 400~F. In a large bowl, sitr together
flour, baking powder, baking soda, salt and sugar.
Stir in cheese; set aside. In a medium bowl, beat egg.
Stir in sourdough starter, milk and oil or drippings.
Add to flour mixture. Stir with fork until dry
ingredients are just moistened. Fold in crumbled
bacon. Fill prepared muffin cups 2/3 to 3/4 full with
batter. Bake in preheated oven 20 to 25 minutes or
until golden brown. Remove from muffin cups. Serve
hot.

Great for breakfast with a glass of orange juice!
These turned out absolutely WONDERFUL. I would
suggest greasing the muffin tins very well. The cheese
tends to make them stick a little!

Formatted to MM by SALlie Kratz. From THE SOURDOUGH
COOKBOOK by Rita Davenport.

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GRILLED SHRIMP W/PASTA PESTO SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXG05A
1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil
FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic — halved
1/2 Lemon — for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts — toasted
4 teaspoons Fresh Parmesan — grated
White pepper — to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food
processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook
linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and
toss. Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
Top pasta with 4 shrimp per serving.

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Title: Onion Chutney
Categories: Relishes
Yield: 1 servings

6 cups chopped sweet onions
2 teaspoons whole cumin seed
1/2 teaspoon Tabasco sauce
2 teaspoons ground chili pepper
Salt to taste
1/2 cup fresh lemon juice
1 teaspoon whole mustard seed
1/4 teaspoon red pepper flakes
1/4 cup light brown sugar

Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove from
heat and pack into hot sterilized jars. Vacuum seal.
Makes 4 1/2 pint jars.

Spinach, Mushroom and Gruyere Cheesecake

Recipe By : Bon Appetit Magazine/ July 1983 p: 84
Serving Size : 12 Preparation Time :0:00
Categories : Hors d’Oeuvres- Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST:
1 tbsp unsalted butter — for pan
1 1/3 cups fine breadcrumbs — toasted
5 tbsp unsalted butter — melted

FILLING:
1 1/2 lbs cream cheese — room temperature
1/4 cup whipping cream
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp ground red pepper
4 large eggs
4 oz Gruyere cheese — shredded
10 oz pkg frozen chopped spinach — thawed + pressed dry
2 1/2 tbsp finely chopped green onion
3 tbsp unsalted butter
1/2 lb mushrooms — finely chopped
Salt and freshly ground pepper — to taste

OVEN: 350
Butter 9-inch springform pan. Mix breadcrumbs and melted butter.
Press mixture firmly onto bottom and sides of pan.
Bake til set, 8 to 10 minutes. Cool.

Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender
or processor til smooth. Blend in eggs.

Divide filling evenly between 2 medium bowls. Stir Gruyere into one half.
Mix spinach and onion into remainder. Pour spinach filling into pan.

OVEN: 325
Melt remaining butter in large skillet over medium-high heat.
Add mushrooms and cook til all moisture is evaporated,
about 10 minutes, stirring frequently. Season with salt and pepper.

Spoon mushrooms over spinach filling. Carefully pour cheese filling over top.
Set pan on baking sheet. Bake 1 -1/4 hours. TURN OVEN OFF and cool
cheesecake about 1 hour with door ajar.

Transfer to rack. Remove springform.
Cool to room temperature before serving.

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Title: Low Cal Graham Crust
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers 3 tb Melted margarine
(2 1/2 in squares) 2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well with a fork. Press
crumbs evenly around the edges and on the bottom of the pie tin. Bake
at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of recipe) CAL 78; CHO 8
gm; PRO 1 gm; FAT 5 gm; Na 100 mg; Food exchanges per serving: 1/2
bread, 1 fat Low sodium diets: Use salt-free margarine Source: The
New Diabetic Cookbook

MMMMM

Title: SWEET SOUR GARLIC VEGETABLES
Categories: Vegetables, Side dish
Yield: 1 servings

2 lb Fresh sliced vegetables,
Carrots, broccoli, mushrooms
Cauliflower, etc.
4 tb White vinegar
4 tb Sugar
1 1/2 ts Salt
4 tb Vegetable oil
4 Cloves fresh garlic, sliced

Pare, trim and slice vegetables. Combine vinegar,
sugar and salt in large jar. Add vegetables and shake
to mix will. Cover and refrigerate overnight, shaking
occasionally. In another small jar, mix oil and
garlic. When ready to serve, drain vegetables and
place on a serving platter. Pour garlic oil over and
serve with toothpicks. Makes about 4 cups.

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