Date: Tue, 21 Sep 93 22:45:10 PDT
From: jab@netcom.com (Joyce Brendlinger)

MICROWAVED GARLIC

Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
Gourmet cookbook. (an Excellent cook book for those who want to nuke
more and eat sooner.)

4 heads garlic
1/3 cup vegetable stock

Cut off tips of garlic heads, revealing cut cloves. (I do this because
I think it makes it easier to squeeze) place garlic and stock in glass
pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
minutes, or longer if bulbs are large. Remove from oven and let
stand, covered, for 10 minutes. Remember, YMMV when it comes to
microwave cooking times.

SIMPLE VEGETABLE RAGOUT WITH PARSLEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Morels, dried
1 1/2 tb Sunflower oil
1/2 lb Yellow onions, thinly sliced
2 ea Garlic cloves, chopped
1/2 lb Carrots, thickly sliced
1 1/4 c Vegetable stock
1/2 lb New potatoes, sliced
Salt and pepper, to taste
1/2 lb Zucchini, sliced
1/2 lb Fresh button mushrooms
1/2 lb Shelled peas
1 c Parsley, chopped
2 tb Mint, chopped
1 tb Soy sauce (opt’l.)

Soak the dried mushrooms in hot water until they are
soft, about 20 to 30 minutes.
In a large saucepan, frying pan or wok with a cover,
heat the oil and saute the onions over medium heat
until they are transparent but still maintain their
shape, about 3 to 5 minutes. Add the garlic, carrots,
and about 1/2 c. stock. Cover tightly and continue to
cook until the carrots are tender-crisp, about 10
minutes. Add potatoes and cook an additional 15
minutes. If the ingredients seem too dry, add more
stock. Season to taste with salt and pepper. Add
zucchini, cover again, and cook for another 5 minutes.
Add the fresh and dried mushrooms and the peas.
Simmer for another 5 minutes, until all the vegetables
are lightly cooked. Stir in the parsley and mint. If
desired, add soy sauce just before serving.

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Blueberry-Couscous Cake

6 cups apple juice
1 T vanilla
3 cups couscous
1 pint blueberries

– Pick over bb’s, wash and set on
paper towels to dry

– Combine apple juice, vanilla, and
couscous in a large saucepan and
bring to a boil.

– Cook, stirring constantly until
thickened all juice absorbed.
Remove from heat.

– Gently fold the bb’s into hot mix.

– Rinse but don’t dry a 9×14 (inch) cake
pan pour the mix into it.

– Chill until set, about 2 hours.

– Cut into squares, and devour WITHOUT
GUILT.

Variations:

Use strawberries in place of blueberries,
top with unsweetened fruit jam thinned with
a little water, arrange fruit slices on top
for decoration.

Source:

Vegetarian Gourmet, Summer 1992

Title: COCO-CARMEL TOAST
Categories: Breakfast, Kids, Bread
Yield: 4 servings

2 tb Brown sugar
2 tb Flaked coconut
1 tb Soft butter or margarine
4 sl White, whole wheat, or
-raisin bread

1. Heat oven to 325 degrees.
2. Mix brown sugar, flaked coconut, and soft butter in bowl.
3. Toast slices of bread. Spread with the brown sugar mixture.
Place on ungreased cookie sheet.
4. Bake in 325 degree oven for 10 minutes.

Source: The Betty Crocker Cookbook for Boys and Girls

MMMMM

Lentil Loaf

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Grains Legumes
Low-Fat Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups lentils — rinsed
1 bay leaf
1 cup bulgur
1 cup bread crumbs — soft whole-wheat sof
1 egg — or 2 whites, beaten
1 tablespoon ketchup
1 medium onion — chopped
1 clove garlic — crushed
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon dried tarragon
salt and pepper to taste
3 tablespoons tomato paste — or tomato sauce

Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.

Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.

Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm

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Shrimp Wine-Sauced Spaghetti *** Linda/NY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Italian
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Green onions — chopped
1/4 teaspoon Oregano
1 cup Garlic — minced (or more)
1 dash Pepper
16 ounce Tomatoes — cut up
8 ounce Shrimp — peeled and cleaned
2 tablespoon White wine
1 tablespoon Cornstarch
1 teaspoon Sugar
4 ounce Spaghetti — hot
1 teaspoon Basil
1 tablespoon Cheese — grated romano chees

I probably post this recipe at least once a month….maybe even more…but I
think it is wonderful. It was originally posted by Ann Miller. Cook onion and
garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and seasonings. Cover,
simmer 25 min . Add shrimp, return to simmer and cook about 5 min. To tender.
Blend cornstarch in 1 T. cold water, stir into shrimp mixture. Cook to bubbly.
Serve over the hot spaghetti and sprinkle with cheese. This is also excellent
made with scallops and/or chicken.

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whir in blender till smooth add berries
mix lightly
serve in dessert cups, garnish with whole berries and mint leaves

SPLIT PEA RATATOUILLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Eggplant — sliced 1/4-inch
-thick
3 oz Zucchini — sliced 1/4-inch
-thick
3 oz Onion — sliced
2 tb Sunflower oil
3 oz Split peas — cooked
3 oz Cashews — chopped
1 t Garlic — minced
1 t Salt
1/2 ts Rosemary

Preheat oven to 350 degrees. Steam eggplant,
zucchini, and onion for about 8 minutes. Lightly
grease 4 x 8 baking pan with oil. Place split peas in
blender with 2 ounces water, half of cashews, and the
remaining ingredients. Blend until mixture achieves
sauce consistency. Place eggplant in baking pan
andpour the split pea sauce on top. Sprinkle with
remaining cashews. Put in oven and bake for 20 minutes.

From DEEANNE’s recipe files

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Title: Flaming Eggs
Categories: Spanish, Hot
Yield: 2 servings

1 tb Olive oil
1/2 sm Onion
1/2 sm Red pepper
1/2 ts Chopped red chilli
220 g Crushed tomatoes
1 tb Tomato paste
3 Eggs
1 tb Parsley

Preparation time: 25 minutes Cooking time: 25 minutes

1. Preheat the oven to 160C. Heat the oil in a medium pan, add the
onion
and cook over a medium heat until soft and lightly golden. Add the
pepper and chilli and cook for a further 2-3 minutes. Add the
tomato
paste and cook , uncovered, over a low heat for 10 minutes,
stirring
occasionally.

2. Transfer the tomato mixture into a shallow, ovenproof dish. Using
the
bowl of a soup spoon, press two hollows into the mixture to hold
the
eggs (one per number of servings). One-by-one break each egg into
the
hollows.

3. Bake for 20-30 minutes or until the whites are set and the yolks
are
still soft.

4. Sprinkle with parsley and serve immediately.

MMMMM

SKORDALIA (GARLIC POTATO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Relishes
Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 kg Potatoes
90 g Garlic heads
4 Lemons
370 ml Olive oil
6 Black olives
3 Lemon slices
Sea salt to taste
Pinch of parsley

This makes enough Skordalia for several meals.
Skordalia is a tasty side dish. It can also be used as
a relish. Keep it refrigerated.

Boil the unpeeled potatoes in water (salted if
required, but not necessary).

Crush the garlic into a mixing bowl. Peel the
potatoes, and add them to the bowl whilst they are
still hot.

Add a pinch of salt. Mix the garlic and potato mixture
to a pulp; using a food processor or mixer.

Alternately, add the lemon juice and olive oil
gradually, until all the ingredients are blended into
a smooth mixture.

Put the mixture into a bowl, garnish with parsley,
olives and the slices of lemon.

Notes:

The amount of garlic can be varied according to taste;
like this it has a strong flavour.

Skordalia can be surved as a cold side dish, with
vegetables.

Posted by Kaz Glover in Intercook

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