Recipes published in ‘Time Life’

Cream of Pecan Soup

Recipe

11 Oct

Title: Cream of Pecan Soup
Categories: Soups/stews
Yield: 2 servings

2 tb Butter 1/2 ts Vegetable seasoning
1/2 c Onion, diced 1 Dash nutmeg
1 tb Flour 1 c Pecans, ground fine
2 c Broth (OR 1/2 c Celery leaves
2 c Water AND 1 1/2 c Cream or half half
1 Vegetable bouillon cube) 4 Sprigs mint
1/2 ts Soy sauce

Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add
seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream
and simmer 5 minutes longer. Serve with mint.

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Filed under: Eggplant, Middle Eastern, Time Life, Turkish, Vegetables

Summer Fruit Salad

Recipe

14 Apr

Title: Summer Fruit Salad
Categories: Salads, Fruits, Low-fat
Yield: 4 servings

2 c Cooked rice
– cooled to room temperature
1/2 c Quartered strawberries
1/2 c Grape halves
1/2 c Quartered kiwifruit slices
1/2 c Pineapple tidbits
1/2 c Banana slices
1/4 c Pineapple juice
2 tb Plain yogurt
1 tb Honey
Lettuce leaves

Combine rice and fruits in large bowl. Blend pineapple juice, yogurt, and
honey in small bowl; pour over rice mixture. Toss lightly. Serve on
lettuce leaves.

Each serving provides:
* 161 calories
* 2.6 g. protein
* 0.5 g. fat
* 37.6 g. carbohydrate
* 8 mg. sodium
* 1 mg. cholesterol

Source: Sport Sense – The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Filed under: Eggplant, Middle Eastern, Time Life, Turkish, Vegetable Dishes, Vegetable Entree, Vegetables

Eggplant Lasagna

Recipe

23 Sep

EGGPLANT LASAGNA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
3 ts Finely chopped fresh oregano
1 1/2 ts Finely chopped fresh basil
Salt
Freshly ground pepper
1 Eggplant, (12-oz)
-sliced 1/2-in thick
1 Zucchini, (8-oz)
– sliced 1/2-in thick
8 oz Mozzarella cheese, sliced
1 c Ricotta cheese, drained
2 c Spaghetti sauce
2 tb Fennel seed — crushed
1 c Freshly grated Parmesan
– (imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper.
Brush it onto both sides of the eggplant and zucchini.
Lay the eggplant and zucchini in single layers on
baking sheets. Broil them 2 inches from the heat for
4-or-5 minutes or until cooked. Turn, brush the other
side with the oil, and broil until the second side is
done. Remove. Preheat oven to 350F. Place half the
eggplant slices in a wide, shallow 2-or-3-quart baking
dish. Add half the zucchini, then layer in half of the
mozzarella, ricotta, spaghetti sauce, fennel seed and
Parmesan. Repeat the layering with the second half of
the ingredients. Cover and bake 20-to-25 minutes or
until hot and bubbly. May be made ahead several days,
or frozen, defrosted and reheated.

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Filed under: Middle Eastern, Rice, Time Life, Turkish

Peanut Butter Cream Pie

Recipe

18 Aug

PEANUT BUTTER CREAM PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 cups Crushed oreo cookies
1/4 cup Butter — melted

1 package 8 oz. cream cheese — room temp
1 1/3 cups Powdered sugar
2/3 cup Creamy peanut butter
1 cup Heavy cream
1 cup Heavy cream — whipped
1/2 cup Salted peanuts — coarsely chop

Combine cookie crumbs and butter. Press mixture into a 9″ pie pan. Set
in freezer while you prepare the filling. Combine cream cheese,powdered
sugar and peanut butter. Beat until smooth.Add the 1 cup cream and mix
well. Fold in the whipped cream gently. Turn into the prepared pie
crust. Sprinkle with chopped peanuts. Place in the freezer for at least
2 hours. It can be made several days in advance.

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Filed under: Eggplant, Middle Eastern, Time Life, Turkish, Vegetable Dishes, Vegetables

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House Of Munch

Recipes published in ‘Time Life’

Cream of Pecan Soup

Summer Fruit Salad

Eggplant Lasagna

Peanut Butter Cream Pie

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