POTATO TIKKI WITH ALMOND-CILANTRO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Indian
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
1/4 c Almonds, chopped
1/4 c Red bell pepper, minced
2 ea Jalapeno peppers, seeded
— minced
1/2 tb Lime juice
2 tb Cilantro, minced
1 1/2 tb Arrowroot
Salt pepper
Olive oil for frying
1 c Romaine lettuce, shredded

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Title: Shrimp in Indian Sauce
Categories: Indian Ethnic Main dish Fish Quick
Servings: 4

1 1/2 lb raw shrimp 2 T butter
1/2 c finely chopped onion 1/4 t dried red pepper
1/2 t ground cumin 1 ea Juice of a lime
1 c sour cream 1/2 c plain yoghurt
1/4 c chopped fresh coriander 1 x Salt pepper to taste

Shell and devain the shrimp. Rinse well and pat dry. Set Aside.
Heat the butter in a skillet and add the onion. Add the chili. Cook
briefly and add the shrimp, salt and pepper to taste. Cook, stirring
often, about three minutes. Add the cardamom and cumin and stir. Add
the lime juice, sour cream, and yoghurt. Bring gently to a boil
stirring. Sprinkle with coriander and serve hot with saffron rice.

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Pasta Frittata

Recipe By : from Woman’s Day, 6-27-95; Budget Cook by
Nancy Dell’aria
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs
3 cups cooked spaghetti (to 4 cups)
2 cups cooked vegetables — * see note
3/4 cup cheese — shredded
1/2 teaspoon salt

* Recipe pictured in magazine used broccoli, red pepper,
and mushrooms. Use whatever vegetables you choose.

Beat eggs, then stir in spaghetti, vegetables, cheese, and
salt. Spray a large nonstick skillet with nonstick cooking
spray. Over medium heat spread pasta mixture in skillet and
press down gently with spatula. Cover and cook 4 to 5
minutes until egg looks set and cheese is melted. Bottom
will brown. Cut in wedges. Serve as is or top with a
little spaghetti sauce, salsa, or ketchup. If you have any
leftover rice or sliced cooked potatoes, use those in place
of pasta.

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NOTES : Author notes this is a good way to get rid of
leftover spaghetti, even with sauce on it. Seems to me like
a good way to use up leftover veggies, potatoes, and rice as
well.

Tina posted some cookie recipes a couple of weeks ago (taken from
Eating Well magazine.) well I played with the recipe a bit and came up
with the following. I really like the results.
Last batch I accidentally skipped the egg replacer and the cookies
still came out great! so they are excluded here too. You may want to
experiment with this for different textures.

Banana-Date-Oatmeal Cookies
—————

1/2 Cup packed brown sugar
1/2 Cup Honey
2 large bananas (at least two cups mashed)
1 Tbsp vanilla extract
3/4 Cup chopped dates
2 Cups rolled oats, toasted
1/2 Cup rolled wheat flakes, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
some whole wheat flour (see instructions)

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray
or use a non-stick tray.

Toasting oats: Heat a large skillet over medium/low-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (5 minutes or so).

Mash bannana and mix with wet ingredients and brown sugar. If
banana isn’t overripe microwave a bit to make it mushy (30 seconds?)

Toast the grains a cup at a time and add them to the wet mixture as
the next batch is toasting. (This allows the grains to soak up some
moisture.)

Stir in remaining ingredients.

Pour some whole wheat flour into a dish. Scoop up around a
tablespoonful of the dough and dip one side into the whole wheat
flour. Stick the floured side onto the baking sheet (this will
prevent sticking both during baking and during storage.)

Bake for 10-12 minutes, or until lightly browned. Transfer cookies
to a wire rack to cool. Makes 3 dozen cookies.

Storage: I have had no problem storing these cookies for several
days. Store in an airtight container.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.

ALTERNATIVE: Take the original recipe and substiture one bananan for
the apple sauce. This produces a very dry (crunchy) cookie as opposed
to the chewy cookies of this recipe.

Bread Machine Cinnamon and Raisin Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm-Bagels

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup raisins — pre-soaked ***
1 tablespoon cinnamon
1 tablespoon sugar
1 1/8 cups water — lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss
with cinnamon and sugar, then place in the machine with the rest of the
ingredients.

1. Insert ingredients in bread machine according to manufacturer’s
instructions. Remove the dough from the machine after the first knead –
approximately 20 to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls,
gently press thumb through center of ball and slowly stretch into bagel
shape.

3. While bagels rise, bring three quarts of water and one tablespoon of
sugar to a rapid boil in a large saucepan. Drop test dough (see hints
below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil
on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with
egg and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden –
approximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the
bagels have doubled in size, drop the test dough into boiling water. The
dough should pop to the top right away. When this happens, it is time to
boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may
be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight
line. Roll sticks in a combination of sesame and poppy seeds with a pinch
of garlic powder. Let sticks rise, boil, and bake as described in the above
directions.

** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or margarine on one side. Lay (butter side up) on an
ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown
and crisp.

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ALL-BRAN EXTRA FIBER MUFFINS (OVO LACTO)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 tb Baking powder
2 c Kellogg’s all-bran cereal
1 1/4 c Skim milk
1/4 c Skim milk
1 Egg beaters 99% real egg pro
1 1/4 c Flour

Stir together flour, sugar baking powder . In a
large mixing bowl combine cereal milk. Let stand
5min or until cereal softens. Add egg beater and
applesauce. Beat well. Add flour mixture stirring only
until combined. Pour into 12 muffin cups. Bake at 400
degrees for 20 min until lightly brown. Serve warm.
: Nutrition (per serving): 146 calories Total Fat 1 g
(4% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Broco beans
———–

1 large onion
3 cloves garlic
3/4 lb mushrooms (I used a mix of oyster and normal)
1 teaspoon vecon (vegetable stock)
1/2 tsp salt
1 tsp black pepper
1 teaspoon sage

2 medium leeks
1/4 cup soya milk or tofu
1 lb cooked kidney beans
1 lb broccoli

Fry the onion and the garlic in some water until tender. Add the
mushrooms, the vegetable stock, the salt, pepper and sage. Leave
simmering until the mushrooms have reduced.

In a blender combine the chopped broccoli stalks, the kidney beans,
the chopped leeks, and the soya milk or tofu. Blend until smooth,
adding water if needed.

Add the blended mixture to the mushrooms. Add the broccoli florets and
any additional water needed to give a creamy consistency. Simmer till the
florets have softened.

Serve over pasta twirls. On this occasion I used Orgran’s Barley and
Spinach (wheat free) pasta.

DANISH FETA CHEESE-BROILED TOMATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tomatoes Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Tomatoes, cut in half
Dash of pepper
1/2 c Mayonnaise
1/2 c Danish Feta cheese, finely
Crumbled
1 tb Chopped green onion
1/8 ts Dried thyme

Core tomatoes slightly, then sprinkle tomatoes with
pepper. In a bowl, blend together mayonnaise, Feta
cheese, green onion and thyme. Spoon into halves.
Broil for about 5 minutes or until tops are golden
brown. Source: Creative Home Cooking #244
: by Mona Brun
From the collection of K. Deck

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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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