MILOOKHIYYA (EGYPTIAN GREEN HERB SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Middle east
Egyptian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Stock
1 c Milookhiyya -ÿÿspinach,
— washed shredded
1 tb Tomato paste
1 t Salt
Black pepper, freshly ground
2 ts Garlic, finely chopped
2 ts Ground coriander
2 tb Olive oil

In a heavy 3 to 4 qt saucepan, bring stock to a boil
over high heat. Stir in the milookhiyya, tomato paste,
salt and a few grindings of the pepper and reduce the
heat to low. Stirring occasionally, simmer for about
20 minutes, or until the milookhiyya has dissolved and
the soup is thick and smooth.
With a mortar and pestle or the back of a spoon, mash
the garlic and coriander to a smooth paste. In a
small skillet, heat the oil over moderate heat. When
hot, add the garlic and coriander and, stirring
constantly, cook for a minute or two until the garlic
is lightly browned. Add the entire contents of the
skillet to the soup and, stirring all the time, simmer
for 2 or 3 minutes more. Taste for seasoning and serve
at once from a heated tureen. In Egypt, milookhiyya
is often accompanied by hot cooked rice and sliced
boiled chicken or game birds, presented separately on
individual plates.

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Homemade Italian Sauce

Recipe By : Homemade Is Better
Serving Size : 16 Preparation Time :0:10
Categories : Homemade Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp olive oil
4 c carrots — shredded
2 3/4 c onions — chopped
2 3/4 c bell peppers — chopped
3 cloves garlic — minced
84 ozs crushed tomatoes — (3-28 oz cans)
84 ozs stewed tomatoes — (3-28 oz cans)
1 tbsp granulated sugar
1 tbsp salt
1 tbsp basil
2 tsps oregano
1/8 tsp black pepper

In a large saucepan, heat oil over medium heat. Add carrots, onions, and
garlic. Cook until all is tender. Stir in undrained tomatoes, sugar, salt,
basil, oregano, and black pepper. Boil gently, uncovered for 1 hour. Cool.
Place one-quarter of the mixture into a food processor and process until
smooth. Repeat with remaining sauce.

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Per serving: 132 Calories; 1g Fat (8% calories from fat); 5g Protein; 28g
Carbohydrate; 0mg Cholesterol; 1304mg Sodium

NOTES : This makes 16-1 cup servings of sauce. Freeze until ready to use.

Title: Holiday Hermits
Categories: Cookies, Drop
Yield: 72 cookies

1 c Shortening, soft
1 c Granulated sugar
1 c Brown sugar, firmly packed
2 Eggs
2 1/2 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/2 c Buttermilk
1/2 c Raisins
1/2 c Diced mixed candied fruits
1/2 c Chopped walnuts
1 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat shortening and sugars together until creamy. Blend in eggs.
Sift together flour, soda, salt and spices. Add to creamed mixture
alternately with buttermilk. Stir in fruits, walnuts, and oats.
Drop by teaspoonfuls onto lightly greased cooky sheets. Bake in
moderate oven (350 F.) 12 to 15 minutes.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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GARLIC MUD CHICKEN BGNJ11A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pound Roaster Chicken
3 garlic*
1 tablespoon Cajun Spices
3/4 cup Olive oil — **
1 cup All purpose flour**

Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the
coating hardens and bakes on the chicken, the flavors and juices are all
sealed in.. Best chicken you ever ate. Put peeled garlic cloves in blender
with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency,
add more oil if needed. Place the oil and garlic mixture in a large bowl. Add
flour slowly, mixing until a very heavy, thick, smooth mud like consistency is
achieved. With string, tie the chicken wings and the legs tight against sides
of carcass. Using a spatula, completely coat chicken with Garlic Mud, as
evenly as possible, using it all. Fill in all crevices between wings and legs.
Place on a rack, breast side up, in a pan and put in preheated oven. Roast
whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well. If
using cutup chicken, coat each piece very well, place on a rack and roast for
a shorter time, until chicken coating is brown. Serve chicken with the crisp
pieces of Garlic coating .. I would suggest using a vertical roaster.

It is a wire stand that the chicken slips down on and is vertical. Set your
bottom rack as low as possible to accommodate in oven. Even a lower heat
setting with a longer roast time is even better. >>> This is a modification of
an old Chinese recipe called Beggers Chicken. They used mud to encase
it…Then put into a hot bed of coals to cook…. FROM: MARTY FEINS (BGNJ11A)
PRODIGY (R) interactive personal service 03/19/92 11:48 AM PRODIGY (R)
interactive personal service 10/01/93 5:28 PM

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SPLIT PEA SOUP #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
2 1/4 c Split peas, dried (1 lb)
1 md Onion
1 t Salt
1/4 ts Pepper
2 Carrots, chopped
2 Celery, chopped
1 lb boneless smoked ham

Heat water and peas to boiling. Boil for 2 minutes,
then remove from heat and cover. Let sit for 1 hour.

Add ham (whole), onion, salt and pepper. Cover and
simmer until peas are tender, about 1 hour.

Remove ham and trim meat from bone. (I usually use 1
lb boneless smoked ham) Cut ham to 1/2 inch pieces.
Stir ham, carrots, and celery into soup. Cover and
simmer until veggies are tender, about 45 minutes.

Like I said, it freezes well and is a very convenient
side to a sandwich or whatever.

From an Old Betty Crocker cookbook. From:
Taylorn@kenyon.Edu

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Double Apple Salad

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Golden delicious apple — diced
1 lg Red delicious apple — diced
1 ts lemon juice
1 20 oz can pineapple chunks — drained
1 c miniature marshmallows
2/3 c flaked coconut
1/2 c chopped walnuts
1/4 c raisins
1/4 c mayonnaise
2 tbsp thinly sliced celery

In a bowl, toss apples with lemon juice. Add remaining ingredients and
mix well. Cover and chill for at least 1 hour.

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Chocolate Chip Zucchini Cake

Recipe By : Hammond Times newspaper, 93/08/11
Serving Size : 12 Preparation Time :0:00
Categories : Cake (Sheet)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
_ Cream Together
1 3/4 Cups Sugar
1/2 Cup Margarine
1/2 Cup Oil
_ Add:
2 Eggs
1 Teaspoon Vanilla
1/2 Cup Sour Cream
_ Mix Together And Add To Liquid Mixture
2 1/2 Cups Flour
4 Tablespoons Cocoa
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
_ Beat Well. Then Stir In
2 Cups Grated Zucchini
_ Stir In
3/4 Cup Chocolate Chips

Bake in a 350′ oven for 40-45 minutes or until cake tests done with=20
toothpick.

* Note: Recipe omitted the pan size, am guessing from other other =
recipes=20
I have made, this would be a 13×9

Article also recommended the cookbook ‘Garden Way’s Zucchini Cookbook; =
by=20
Nancy C.Ralston and Marynor Jordan, unsure if this is the source of this =

recipe

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NOTES : Article: Celebrating the prolific zucchini
By Marian Ludas, free lance writer from Lakes of Four seasons, IN

FONDUE # 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Gouda cheese
1/4 c White wine, dry
2 tb Butter
2 ts Kirsch
1/4 c Flour
Bread, cubed
1 1/2 c Milk
Pepper to taste
2 ts Garlic, finely chopped
1/8 ts Nutmeg

1. Grate the cheese.
2. Melt the butter in a saucepan and add the flour,
stirring with a wire whisk. Add the milk, stirring
rapidly with whisk. When blended and smooth, add the
garlic, pepper, nutmeg and wine. Add the kirsch, if
desired. 3. Serve hot with bread cubes for dipping. If
the sauce is to be used over vegetables, omit the
kirsch.

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Croation Poppy Seed Povitica

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
3 Or 4 c ground poppy seeds
1 c Honey
1 c Evaporated milk
2 Or 3 eggs
1 c Butter
—–BASIC SWEET DOUGH—–
2 pk Instant dry yeast
1/4 c — lukewarm water; to
dissolve
-yeast
1 c Scalded milk — cooled to
-lukewarm
2 Eggs — beaten
1 t Salt
1/2 c Sugar
1/4 c Margarine
4 Or 5 c flour

NOTE: This recipe does not give instructions for
mixing dough. Mix as you would any cake that uses
yeast and then follow instructions below.

Dough: Knead into a smooth elastic dough, let rise
until double in size, about 1 hour. Roll dough very
thin, about 3 feet long and 1 1/2 feet wide on floured
plastic sheet.

Spread poppy seed filling on rolled dough and roll
like as for jelly roll. Place in greased long narrow
loaf pans. Let rise for 1/2 hour. Bake at 350 degrees
for 50 to 60 minutes.

~-POPPY SEED FILLING:– Boil Filling Ingredients for
10 minutes or until thick enough to spread. Cool and
spread on thin rolled dough. Source: Cookbook USA

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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Title: VIETNAMESE DIPPING SAUCE
Categories: Vietnamese, Condiments, Ceideburg 2
Yield: 1 servings

1 c Minced fresh pineapple
3 tb Mam nem (anchovy sauce)
2 Garlic cloves, crushed
1 Fresh red chili pepper,
-seeded
1 tb Sugar
3 tb Fresh lemon juice
1 1/2 ts Rice vinegar or distilled
-white vinegar
3 tb Nuoc mam (Vietnamese fish
-sauce)

For anchovy lovers, here are a couple of variations
for a Vietnamese dipping sauce made with ’em. This is
traditionally served with Beef Fondue with Vinegar (Bo
Nhung Giam) that is part of the Vietnamese feast
called Bo Bay Mon (Beef in seven ways++seven distinct
ways of preparing beef). It’s good with other stuff
too but can be a bit strong to Western tastes. Some
restaurants have it but you might have to ask for it.
This is by far the most intricate of sauces in the
Vietnamese culinary repertoire. What makes it so
special is the use of a condiment called mam nem,
prepared from ground fresh anchovies and salt and
fermented over a period of time. It can become
dangerously addictive. Traditionally, mam nem is
served as a dipping sauce for barbecued or fried fish.
In general it goes well with grilled foods. It is an
essential sauce fro Beef Fondue with Vinegar.

Use only fresh pineapple and remember to shake the
bottle of anchovy sauce thoroughly before using.
Anchovy cream may be substituted.

Over a bowl, squeeze the pineapple between your hands
to extract as much juice as possible. Combine the
pulp and juice and set aside. Into a bowl, strain the
anchovy sauce through a very fine sieve, pressing on
th solids with a spoon to extract all of the liquid.
Discard the solids.

Pound or crush the garlic, chile and sugar to a fine
paste in a bowl. Stir in the pineapple mixture,
strained anchovy sauce, lemon juice, vinegar an fish
sauce. Stir to blend.

Yield: 1 1/3 cups

VARIATION: If you are unable to find mam nem sauce,
here is a variation of the above recipe, using canned
anchovies. Add pineapple, if desired. 2 garlic cloves,
crushed 1 fresh red chili pepper, seeded 2 tablespoons
sugar 2 cans (2 ounces each) flat anchovies, drained
1/4 cup nuoc mam (Vietnamese fish sauce) 1/4 cup fresh
lemon juice 2 tablespoons pineapple or water

Combine the garlic, chile and sugar in a mortar and
pestle and pound to a fine paste. Add the anchovies
and mash to a very smooth paste. Stir in the fish
sauce, lemon juice and pineapple juice. Mix well.

Yield: about 1 cup.

From “The Foods of Vietnam” by Nicole Rauthier.
Stewart, Tabori Chang. 1989.

Posted by Stephen Ceideburg; January 22 1991.

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