Fantastic Artichoke Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cream Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Cream cheese
12 Oz Shredded mozzarella
1 C Mayonaise
1 C Grated parmasean
1 Onion; — finely chopped
2 Cl Garlic; — finely chopped
2 Jars Marinated artichoke hearts
2 pita bread

Drain artichokes well and tear them apart with your fingers.
Cut up pita bread into chip size triangles, seperate and bake on a cookie
sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash.
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.
Serve hot out of the oven and scoop up dip with pita bread

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Vegetable Barley Soup with Mint

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Garlic Veal Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 qt Beef broth
1 cn V-8 Juice (46 ounces)
2 c Water
1 c Diced celery
1 c Diced peeled potatoes
1 c Chopped onions
1 c Sliced carrots
3/4 c Uncooked barley
4 cl Garlic, minced
2 T Italian seasoning
1 t Lemon-pepper seasoning
2 t Dried rosemary, crushed
1 t Fennel seed
1 t Dried mint
Parmesan cheese, optional

Souce: A Jun/Jul 1996 In a large kettle or
Dutch oven, combine all ingredients except the cheese; bring to a boil.=
Reduce the heat; cover and simmer for 3 hours. Top each serving with
cheese if desired. Yield:12-14 servings (3 1/4qts.) From the
recipe files of suzy@gannet.infi.net

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VIDALIA ONION RISOTTO WITH FETA CHEESE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cyberealm Kooknet
Mom’s best Side dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Vegetable oil
2 c Chopped Vidalia or other
.sweet onion
2 lg Garlic cloves, minced
1 1/2 c Arborio or other short-
-grain rice
2 cn 14.5 oz ea vegetable broth
1/2 c Crumbled feta cheese divided
1/3 c Chopped fresh parsley
1/4 c Grated parmesan cheese
Freshly ground pepper

Heat oil in saucepan over medium heat. Add onion and
garlic, and saute 1 minute. Stir in rice. Add 1/2 cup
broth; cook until liquid is nearly absorbed, stirring
constantly. Add the remaining broth, 1/2 cup at a
time, stirring constantly until each portion of the
broth is nearly absorbed before adding the next.
Remove from the heat; stir in 1/4 cup of the feta
cheese, parsley, and parmesan cheese. Spoon rice
mixture into a serving bowl. Top with remaining feta
and pepper.

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ENERGIZING LINGUINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Chicken
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Linguine
1 c Fresh mushrooms — sliced
1/2 c Celery — sliced
1 tb Margarine or butter
2 tb Cornstarch
1 c Chicken broth
1/3 c Dry white wine
2 ts Lemon juice
1/4 ts Dried thyme, crushed
2 ds Bottled hot pepper sauce
1/2 c Shredded mozzarella cheese
1 1/2 c Cooked chicken — cut in strips
4 oz Fresh spinach — chopped
Grated Parmesan cheese (opt)

Prepare linguine according to package directions
except omit salt. Drain; keep warm. Cook mushrooms
celery in hot margarine till tender. Stir in
cornstarch. Stir in next 5 ingredients. Cook still
till bubbly. Stir in cheese till melted. Stir in
chicken and spinach. Cover cook 1 minute or until
heated through. Serve over linguine. Sprinkle with
Parmesan.

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SAMBAAR

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Yellow split peas
2 1/2 c Water
1 ea Onion, chopped
3 ea Garlic cloves, chopped
1 sl Ginger, chopped, 1/2-inch
1 ea Red chili
2 tb Ghee
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Turmeric
1/2 sm Cauliflower, separated into
— florets
2 md Carrots, diced
1/2 md Eggplant, diced
1/2 sm Cabbage, sliced
Lemon juice
1/2 ts Cayenne

In a large pot, comine the split peas with the water
cook for 30 to 50 minutes, till soft.

Heat ghee till hot. Saute, onion, garlic, ginger
chili. (Add more chili if you want a hotter curry).
Add the rest of the spices saute for 2 minutes. Add
vegetables cook for another 5 minutes. Add 1/2 c
stock from the split peas. Cover cook for 15
minutes, or until the vegetables are tender.

Add cooked split peas to the vegetables. Squeeze with
lemon juice. Check to see if you need salt. Simmer
for another couple of minutes serve.

Marlena Spieler, “Hot Spicy”

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Title: LINDA’S NUT CANDIES
Categories: Candies, Desserts, Chocolate
Yield: 1 servings

2 c Butter
2 c Sugar
6 tb Water
10 oz Slivered almonds
12 oz Semi-sweet chocolate chips
1 c Walnuts; chopped

In electric skillet, melt butter. Add sugar, almonds and water. Place
candy thermometer into mix. Temperature of skillet should be about 400
degrees. Cook, stirring constantly to hard/crack stage on thermometer. Pour
mix quickly onto a large jelly roll sheet (large cookie sheet with sides).
Spread very quickly. Cool in refrigerator. Melt chocolate chips over double
boiler. Spread over cooled candy and sprinkle walnuts while chocolate is
still soft. Press nuts into chocolate to secure. Cool again. Break into
pieces and store in an airtight container.

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Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Categories: Ethnic, Bbq, Fowl
Yield: 4 servings

Stephen Ceideburg
4 Cornish game hens (14 ounces
-each)
4 Garlic cloves
2 Shallots, or 3 green onions,
-white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce
-(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry

This aromatic barbecued game hen can be easily served West- ern style
with rice, cole slaw or a green salad. [But it would be better with
Thai cucumber salad or Vietnamese carrot salad. Mmmm… S.C.]

Halve the hens through the breast. Flatten with the palm of your hand.

In a mortar or food processor, pound or mince garlic, shallots and
sugar. Add remaining ingredients and mix thoroughly. Pour mixture
over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals for
15 minutes. Turn and barbecue 15 minutes longer or until they are
thoroughly cooked. Serve with Nuoc Cham dipping sauce.

MMMMM

PINEAPPLE ECSTASY

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces fresh pineapple chunks
2 packages sugar substitute
Lowfat vanilla yogurt
1 sliced banana
Lowfat sugar cookies

Mix pineapple, bananas, sugar substitute, and yogurt. Serve with lowfat
sugar cookies.
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Title: Vegetables with Coconut Cream
Categories: Main dish, Vegetables, Indian
Yield: 4 servings

1 md Eggplant (Aubergine)
3 md Zucchini
1 Red capsicum
1 Green capsicum
3 md Carrots
250 g Green beans
300 g Pce of pumpkin
60 g Ghee
2 T Oil
2 Cloves garlic
1 sm Red chilli, finely chopped
2 ts Black mustard seeds
2 ts Yellow mustard seeds
2 ts Cummin seeds
1 c Canned coconut cream
1 c Plain yoghurt

Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan,
add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add
vegetables, cook, stirring a few minutes or until vegetables are just
tender; add coconut cream and yoghurt, stir until heated through.

Compiled: Imran C.

—–

After Dinner Angel Food Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Brown sugar
3 Tsp Orange — lemon or vanilla ext
1 C Sugar
1/2 Tsp Salt
1 1/2 C Shortening
1 Tsp Baking soda
12 Egg yolks
3 1/2 C Flour
2 Tsp Baking powder

Cream sugars with shortening, add egg yolks and stir. Mix in baking powder,
extract, salt, baking soda and flour. roll in a ball and roll in sugar.
Flatten with a glass. Bake at 350 F for 7-12 minutes.

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