CARROT OR ZUCCHINI MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Whole-wheat flour
1 t Salt
1 1/2 ts Baking soda
1 t Cinnamon
1/2 ts Nutmeg
1 1/2 c Natural bran
3 ea Carrots, 1c grated
2 ea Eggs
1/4 c Vegetable oil
1 1/2 c Skim milk or orange juice
2 tb Vinegar
1/2 c Honey
1/4 c Molasses
1/2 c Raisins

Blend flour, salt, baking soda, cinnamon, nutmeg, and
bran together in food processor, 4 to 5 seconds. Pour
into large mixing bowl. Process carrots until pureed
and add to dry ingredients. Process the eggs and oil
for 2 – 3 seconds and add to bowl along with the milk,
vinegar, honey, molasses, and raisins. Stir with a
wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake
at 375F for 20 to 25 min.

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DOLMATHES (STUFFED GRAPE LEAVES) #1

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDI M. PHELPS—–
30 To 40 grape leaves *
1/2 c Olive oil
1 md Onion — finely chopped
1/2 c Raw long-grain rice
1/4 c Pine nuts
3 tb Tomato paste
Juice of 1 lemon
1/2 ts Cinnamon
1/4 ts Salt
3/4 c — boiling water
Lemon wedges — for garnish

*These leaves are packed in jars in brine.

Rinse grape leaves in warm water and drain in a
colander. In a medium saucepan, heat 2 tablespoons
olive oil over moderate heat. Add onion and saute
until limp. Add rice and pine nuts and saute,
stirring 3-4 minutes.

Add tomato paste, lemon juice, cinnamon, salt, and
boiling water. Cover and cook over low heat for 15-20
minutes or until rice is tender and all liquid is
absorbed. Remove from heat and let stand covered for
one hour.

Placing a grape leaf right side up in front of you,
place a heaping teaspoon of filling in a horizontal
line along the middle of the leaf. Roll stem end of
leaf up over filling, then fold in sides, then fold
over top. Squeeze the stuffed rolled grape leaf gently
in your hand; this will help keep it closed. Continue
stuffing grape leaves until all the filling is used.

Pour 2 tablespoons olive oil in the bottom of a lage
shallow pot or frying pan. Place the stuffed grape
leaves close together in a single layer in the pot.
Pour over remaining 1/4 cup olive oil. Place a large
heavy plate or flat casserole cover over the grape
leaves to keep them from unfolding while they cook.
Cover the pot and cook over very low heat for one
hour. Let cool with plate on top of them. Remove from
pan and refrigerate. (These are best made a day or two
or up to a week ahead.) Bring to room temperature
before serving. Serve garnished with lemon wedges.

Source: Ethnic Cuisine, How To Create the Flavors of
30 International Cuisines. Shared and MM by Judi M.
Phelps – The San Jose Kid.

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Date: Fri, 14 Oct 94 07:37:00 EDT
From: “Von Balson, Kathleen”

Seven Vegetable Couscous

Ingredients:

1 pkg couscous
1 tsp turmeric
2 med. onions, chopped
1 cup finely shredded cabbage
1 med. turnip, peeled and diced
1 med. yellow summer squash,
chopped in 1/4″ pieces
1-1/2 cups cooked garbanzo beans
1-1/2 cups diced ripe tomatoes
1 tsp freshly grated ginger root
1/2 tsp each: ground cumin,
coriander, turmeric
water as needed

Prepare couscous according to package, stirring in couscous when you fluff
it. Or try substituting brown rice. I was out of couscous last week, so I
used brown rice with turmeric and it was wonderful!
Saute onions until tender in a large saucepan or soup pot using your
favorite oil substitute. Add remaining ingredients except water. Cover and
reduce heat to low. Cook, stirring occasionally, for 15 to 20 min. Add
water as needed to produce a moist, but not soupy stew. Serve over couscous
or brown rice.
To make some of this easier, I used canned chickpeas. You could probably
use canned tomatoes as well. One ingredient I wouldn’t dare leave out is
the fresh ginger root !! I store my ginger root in the freezer wrapped in
plastic. When I want to use some, I take out a chunk, peel as much as I
want to use and grate, it grates much easier when frozen.

Divinity Candy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy Osg1966

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Sugar
3/4 cup Water
2 each Egg whites
1/2 cup Corn syrup — light
1 teaspoon Vanilla
1/2 teaspoon Salt
1/2 cup Nut meats

Cook sugar, syrup and water to boiling point. Caver and let boil 3 minutes
without stirring. Remove cover, cook unitl hard ball stage or 255 F. Add salt
and vanilla to egg whites, beat until still. Pour syrup from a height of 1
foot, slowly into whites. When thick, drop by teaspoonful on waxed paper,
after adding nuts.

Source: Mrs. Wilma J. Short, West Newton Grange, Allen County, OH

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Title: Tiramisu – Cooked
Categories: Desserts
Yield: 8 servings

6 Egg yolks
1/2 c Granulated sugar
2 T Brandy or almond extract
1 1/3 c Extra strong coffee
1 lb Mascarpone or ricotta cheese
1 1/2 c Cream; whipping
24 Ladyfingers; giant italian
4 oz Chocolate semisweet; choppe

In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in
1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double
boiler, over gently simmering water, whisk for about 7 minutes, till
thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip
cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine
remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of
ladyfingers in 11X7″ glass baking dish, brush with half of coffee mixture.
Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover
and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in
fridge for 24 hours.

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FETA AND MINT BULGUR SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bulgur — medium grained
1/3 c Feta cheese — crumbled
-about 2 oz
1 lg Tomato — seeded chopped in
-1/2″ pieces
2 ea Green onions — thinly sliced
1/3 c Cucumber — chopped,1/4″ pieces
2 tb Mint — basil or parsley
2 tb Olive oil
1 1/2 tb Red wine vinegar
1/2 ts -salt
1/2 ts -pepper

Bring large pot of water to a boil. Add salt, then
bulgur (cook as you would pasta). Boil for 12 to 15
minutes, or until bulgur is tender but not mushy.
Drain very well and refrigerate until cool. Meanwhile
place feta, tomato, green onion, cucumber and mint
into medium sized serving bowl. Gently toss. In small
bowl, whisk oil with vinegar, salt and pepper. Add
cooled bulgur to feta mixture and toss gently. Then
toss with olive oil mixture. Taste and add more salt
if necessary. Refrigerate until ready to serve. Salad
taste best if made within a couple of hours of being
made.

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Title: Gloreo Cookies
Categories: Cookies, Pitzer
Yield: 1 batch

MMMMM———————-MM BY H PEAGRAM—————————

MMMMM————————–COOKIES——————————-
18 oz Devils Food Cake mix
2 Eggs
2 tb Water
2 tb Oil
1/4 c Cocoa (unsweetened)

MMMMM————————–FILLING——————————-
1 pk Gelatin
1/4 c Cold water
1 c Crisco shortening
1 ts Vanilla
1 lb Powdered sugar plus
1 c Powdered sugar

Mix all cookie ingredients together and drop by spoonfuls to the
size
you would like your cookies. No instructions were given, but I
imagine bake at 350 degrees and about 10 minutes. While baking make
up the double stuff filling.

Same here, no instruction, I imagine soften gelatin in water. Beat
crisco and add sugar and beat til well blended. you may have to
heat
the gelatin to dissolve it, so let it cool before whipping into the
crisco mix. hp

MMMMM

RICE CON QUESO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Rice
Cheese/eggs Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked brown rice (1 1/2
-cups uncooked), cooked with
Salt and pepper
1 1/3 c Cooked black beans or
-blackeyed peas, pinto
-beans,
Etc. (about 1/2 cup
-uncooked)
3 Cloves garlic, minced
1 lg Onion, chopped
1 sm Can chiles, chopped
1/2 lb Ricotta cheese, thinned with
-a little low fat milk or
Yogurt until spreadable
3/4 lb Shredded Monterrey Jack
-cheese
1/2 c Shredded cheddar cheese

Garnishes (optional): chopped black olives, onions, fresh parsley

Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and
chilies. In a casserole, spread alternating layers of the rice-beans
mixture, ricotta cheese, and jack cheese, ending with a layer of rice and
beans. Bake for 30 minutes. During the last few minutes of baking,
sprinkle cheddar cheese over the top. Garnish before serving.

Complementary protein: rice and beans and milk products

From: DIET FOR A SMALL PLANET by Frances Moore Lappe’ ISBN 0-345-30691-0.
Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo,
7/92

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Title: Strawberry Almond Butter
Categories: Relishes, Fruits
Yield: 6 Servings

1/2 lb Fresh strawberries
1/2 lb Butter
1 lb Powdered sugar
1/2 c Finely ground almonds
Pinch of salt (optional)

Clean and hull the strawberries and press through a
colander. Cream butter with powdered sugar and work
in the strawberries. When well mixed, stir in almonds
and pinch of salt, if desired. Typed in MMFormat by
cjhartlin@msn.com Source: Quick ‘n Easy.

—–

Title: Orange Carmel Custard
Categories: Desserts, Custards, Citrus
Yield: 4 servings

1 c Sugar
1/4 c Water
2 c Milk
2 g Egg yolks
1 ts Orange flavored liqueur
1 Orange peeled with all
White removed
Rind of 1 orange
3 Whole eggs

Preheat oven to 350. Combine 1/2 c sugar and water,
bring to boil in saucepan and cook without stirring
until mixture is dark amber color. Quickly pour into 6
custard cups. Set aside to cool. Slowly bring milk,
cinnamon stick and orange rind to boil in saucepan.
Remove from heat and let stand 10 min. When cool,
remove the cinnamon stick and orange rind. Beat eggs,
egg ylks, remianin 1/2 cup sugar and liqueur. Whisk
into milk and ix well;strain.

Spoon into cups. cover each with piece of foil. Place
in baking pan with enough water to come 1/2 way up
cups. Bake 30 minutes until tester comes out clean.
Cool on rack. Unmold onto dessert plates. Garnish with
orange slices. Roxanne Zess tvmt98a

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