Title: Garlic Croutons
Categories: New import
Yield: 4 Servings

1 tb Olive oil
2 Garlic cloves, crushed
5 sl French bread, crusts removed
Cut into 1/2 inch cubes

In medium skillet, heat oil over medium heat. Add garlic and cook,
stirring frequently, for 2 minutes, until golden. Remove and discard
garlic. Add bread cubes, tossing to coat with oil, and cook, stirring
frequently, for 4 minutes, until golden. Remove a

Per serving: Calories 108 Fat 4g No cholesterol Sodium 159mg Percent
calories from fat 34%

KRT News Service/“The International Garlic Cookbook” Dallas Morning
News 9/18/96 Typos by Bobbie Beers

MMMMM

Title: Potato Skin Snack
Categories: Snacks, Potatoes
Yield: 20 strips

2 Baking potatoes
2 T Oil-free Italian salad
-dressing
2 t Salt-free herbs and
-seasoning blend regular
-or spicy

Bake potatoes at 400’F. for 1 hour or until done. Allow potatoes to
cool.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a
1/4″ lining in shell. Cut shells into 5 strips. Place strips skin
side down on a baking sheet. Brush with dressing; sprinkle with
seasoning blend. Broil 6″ from heat for 5 minutes or until browned.
Serve warm. 11 calories each.

MMMMM

MISOSHIRU (CLEAR SOUP WITH SOYBEAN PASTE)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–AKA MISO—–
2 1/2 pt Ichiban Dashi
4 oz Aka Miso Paste
—–SHIRO MISO—–
2 1/2 pt Ichiban Dashi
1/2 lb Shiro Miso Paste
—–AWASE MISO—–
2 1/2 pt Ichiban Dashi
4 oz Shiro Miso Paste
4 oz Aka Miso Paste

Place 2 1/2 pt Dashi in a medium sized saucepan and
set a sieve over the pan. Rub in the Miso. Bring the
soup to simmering point over a moderate heat, remove
from heat and add a pinch of MSG. Add a garnish
(Misoshiro No-mi) and serve at once.

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SPANAKOPITA-HG

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh Spinach
7 Eggs
1/2 lb Feta cheese, crumbled
1 1/2 c Grated cheddar cheese
Oil
1 Onion, chopped
Black pepper, freshly ground
8 Sheets of filo pastry
7 tb Butter

Wash the spinach well, chop it coarsely and put it
into a large pan. Cover the pan and cook the spinach
over low heat for 7-8 minutes or until it is wilted.
Drain well in a colander, pressing out the moisture
with a wooden spoon. Beat the eggs until fluffy and
add the feta and cheddar.

Heat a little oil in a pan and saute the onion until
it is golden. Add the spinach, egg-cheese mixture,
pepper and a little oregano.

Preheat the oven to 375F. Melt the butter and brush a
baking dish with it. Lay a sheet of file pastry on top
and brush it with butter. Top with another 4 sheets,
brushing each with melted butter and turning each
sheet slightly so that the corners fan out, rather
than stacking them on top of each other. Reserve 3
sheets.

Pour in the spinach mixture and fold the pastry ends
over it. Butter the reserved sheets of filo and place
them on top to cover the dish. Slash the pastry in a
few places with a sharp knife to allow the steam to
escape. Brush the top with more melted butter and bake
for 45 minutes.

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1 onion, chopped
1/2 cup mushrooms, chopped
1 carrot, chopped
(1 broccoli stem, chopped – I added this)
1 cup pinto beans, cooked
1 cup small white beans, cooked
4 cups veggie broth (instead of b**f broth)
1/2 teaspoon prepared mustard
2 tablespoons minced parsley
1/4 cup dry split peas
1/4 cup dry lentils
1/4 cup pearl barley
1. “Saute” veggies in a little extra broth until very tender.
2. Combine drained beans with broth, mustard, parsley, and veggies.
Adjust consistency with more broth or water, if necessary.
3. Bring to a boil. Reduce heat, cover, and simmer 45 minutes.
4. Add split peas, lentils, and barley. Cover and simmer another hour
until all beans are tender.

BAKED TWO-BEAN LOAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Chickpeas, canned
1/2 c Peas — cooked
1/2 c Onions — chopped
1 t Ground cumin
1/8 ts Ground cardamom
1/8 ts Ground coriander
1 t Curry powder
1/8 ts Ground ginger
3 tb Sunflower or canola oil
2 c Sweet potatoes — mashed, baked
1/2 c Hazelnuts — chopped
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg

Saute the chickpeas, peas, onions, cumin, cardamom,
coriander, curry powder, and ginger in the oil in a
large saucepan over medium heat for 5 minutes. Blend
the mixure in a food processor or blender till soft,
or mash with a large fork in amedium-size mixing bowl.
Combine the sweet potatoes, hazelnuts, cinamon, and
nutmeg in another bowl, mashing with a fork until
soft. Place the chickpea mixture in a greased 4-cup
loaf pan, spreading it out evenly. Spread the sweet
potato mixture over it. Bake in a preheated 350 degree
oven for 40 minutes, then let cool on counter for one
hour. Invert and serve in slices.

From DEEANNE’s recipe files

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Title: POOR MAN’S SOUP
Categories: Chinese, Soups
Yield: 6 servings

1 Quartered whole chicken
Water
1 oz Piece pork tenderloin
6 Stalks celery cut on the
-diagonal
1 Diced large onion
1/4 Head cabbage thinly sliced
3 Carrots cut on the diagonal
2 Diced potatoes
1 tb Soy sauce
2 Green onions finely chopped
2 Eggs slightly beaten
Wonton wrappers
1 Egg white slightly beaten

Place chicken and pork in a pot. Cover with water,
bring to a boil. Add celery, onion, cabbage, carrots,
potatoes and soy sauce. SImmer about 2 hours. Remove
pork, chop finely. Debone and skin chicken and chop
finely. Combine pork and chicken with green onions and
eggs. Mix thoroughly. Place 1 heaping teaspoon of
mixture in center of each wonton wrapper. Brush edges
of wrapper with egg white. Fold in half to form a
triangle, pressing edges together to seal tightly.
Cover with damp cloth while filling remaining wontons.
While soup is simmering, carefully drop in wontons.
Bring back to boil, then simmer until wontons become
transparent. Season to taste with soy sauce.

—–

Gazpacho

Recipe By : BHG Soups Stews Cookbook – 1978
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
4 large tomatoes
1 cup cucumber — chopped
1/2 cup green pepper — chopped
1/2 cup celery — chopped
1/4 cup onion — finely chopped
— (1 small)
1 clove garlic — minced
1 1/2 cups chicken broth — low sodium
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 dash Tabasco Sauce
Croutons

Directions;
Plunge tomatoes into boiling water for 30 seconds to loosen skins; then
immerse in cold water. Slip skins off. Coarsely chop tomatoes (you
should have about 2-1/2 cups)
In large bowl combine chopped tomatoes, cucumber, green pepper, celery,
onion, and garlic. Stir in chicken broth, lemon juice, oil, sugar,
salt,
pepper, and hot pepper sauce. Cover, chill thoroughly.
Garnish each serving with croutons.
Serves 8 – 10.

– – – – – – – – – – – – – – – – – –

NOTES : An uncooked superb cold soup. Serves 8-10.

For a smoother soup, combine all ingredients except croutons as
directed above. Place a third of the mixture in a food
processor,
cover and blend until smooth. Chill and serve as above

Source: Better Homes and Gardens Soups Stews Cookbook 1978 by
Meredith Corporation
ISBN 0-696-00445-3

Title: Asparagus Soup
Categories: Soups/stews, Beef
Yield: 4 servings

2 lb Asparagus, diagonally 1 Vegetable, beef or chicken
Sliced into 1″ pieces Bouillion cube
3 Leeks, sliced 1 c Cream
4 Green onion, sliced thinly 2 tb Tarragon
1 Red potato, chopped small 2 tb Basil
3 tb Butter 1 Clove garlic, pressed
4 c Water 1 tb Soy sauce

Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.

—–

SHRIMP SPAGHETTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Jumbo shrimp
6 ea Garlic cloves
1 x Margarine
1 x Bread crumbs
1 x Parsley
1 x Oregano
1 x Pepper
1 x Lemon

Clean 1lb jumbo shrimp and place in a flat pan. Boil 3-6 cloves of
garlic in 2 sticks of margarine. Pour garlic and margarine over the
shrimp. Cover the shrimp with bread crumbs. Top with parsley, oregano,
pepper, and lemon. Place in the oven for 15 min at 400 degrees. Serve
over spaghetti.

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