Title: Mushroom Barley Kugel
Categories: Jewish
Yield: 8 servings

1 c Barley (or brown rice)
4 c Water
1/2 lb Mushrooms
1 sm Onion, peeled and finely
-chopped
2 t Oil
1/4 c Unbleached white flour
1 c Vegetable broth
1 c Lite soy milk (low-fat)
Salt to taste
Pepper to taste

Preheat the oven to 375’F. Cook barley in water in a large pot for 1
hour and 15 minutes.

Meanwhile, saute mushrooms and onion with oil in a frying pan over
medium heat for 3 minutes. Dissolve flour in soy milk and broth and
then add sauteed mushrooms and onions. Simmer 5 minutes longer,
stirring constantly. Add salt and pepper to taste. Add cooked barley
to mixture and mix well.

Press barley-mushroom mixture into a lightly oiled 9x9x2″ baking pan.
Bake at 375’F. for 30 minutes. Serve warm.

Per serving: 140 calories, 2 grams fat, 5 grams protein, 1.3
milligrams iron, 27 grams carbohydrates, 15 milligrams calcium, 2.5
grams dietary fiber.

MMMMM

Title: Beef Barley Soup
Categories: Ground beef, Restaurants, Soups
Yield: 1 gal

——————-MICKEY’S GOURMET CKBK——————-
1 c Carrots, minced
1 c Celery, minced
1 c Onion, minced
2 T Beef base OR 4 bouillon cube
2 T Chicken base OR 4 bouil cube
6 1/2 oz Pearl barley
3 qt Water
1/2 lb Ground beef ^
2 T Butter

Salt and pepper

Steerman’s Quarters, Disney Village Marketplace
Saute all vegs in butter until tender. In separate
pan, cook beef; drain. Add to vegs. Add bases, water
and barley; simmer 30 mins. Season with salt and
pepper.

—–

COCKENTRICE (A MARVELOUS BEAST)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Suckling pig, about 7 pounds
1 lg Roasting chicken, about 6
-pounds
6 Egg yolks
1/4 ts Powdered saffron
1/2 c All-purpose flour
1/4 c White wine
1 tb Fresh parsley leaves,
-very finely chopped
1 tb Flour

“The extraordinary ”beasts“ created by these
instructions never were seen on land or sea. A
bestiary pair, these chicken and pork visual as well
as edible delights were intended to startle as well as
feed. The creation of such illusion foods was an
important contribution of the medieval cook to the
flamboyant art forms of the medieval feast.”

Bake the chicken and the suckling pig separately at
375 F until tender; the chicken ought to take 2 hours,
the suckling pig closer to 3 hours.

Cut the chicken in half with the incision running
around the body behind the wings. The forward half is
thus separated from the hindparts. Similarly cleave
the pig so that the “head and shoulders” are cut from
the back half of the animal. With a strong butcher’s
thread or “carpet” thread sew the forward half of the
chicken to the back half of the pig; sew the pig’s
“head and shoulders” to the hind half of the capon.
Each is now a cockentrice. Turn oven up to 400F.

Lightly beat the egg yolks. Mix in the saffron and
flour to make a thick fluid. Paint this on the suture
lines as well as various parts of either the “face” or
appendages–gold snout and gold nails were typical
adornments.

Return these marvelous animals to the oven so the gold
“endoring” may set and the final creatures appear
resplendent.

Mix the parsley in white wine with flour until the
green color well permeates the fluid. If not a bright
green, add two drops of green food coloring. Paint on
“feathers” or designs for final embellishing of the
cockentrice, your fancy guiding your hand.

From: Fabulous Feasts, Midieval Cookery and Ceremony

– – – – – – – – – – – – – – – – – –

Title: PIRI-PIRI SAUCE
Categories: Sauces
Yield: 4 servings

1.25 c Olive oil 8.00 Chilli peppers with
Tops removed 1.00 Bay leaf
1.00 Small piece lemon rind

Pour the oil into a small, screw-top jar and add the chilli peppers, bay
leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm
place for at least 24 hours before use. It will keep at room temperature
indefinitely.

Ready made piri-piri can be bought by the portuguese, who use it a good
deal as a spicy condiment on pasta, fish or meat and also to flavour stews.

From “THE WORLD’S BEST FOOD FOR HEALTH AND LONG LIFE” by Michael Bateman,
Caroline Conran Oliver Gillie. Published in 1981 by Houghton Mifflin
Company.

Shared by Robert Rostrup

—–

Title: Yam Bake a la Orange
Categories: Vegetables, Side dish
Yield: 6 servings

2 lg Yams (1 lb. each); boiled,
– peeled sliced 1/4″ thick
2 Oranges; peeled sliced
3/4 c California Dried Figs
— sliced crosswise
— into fourths
1/4 c Walnut pieces
1/4 c Margarine; melted
2 tb Honey
1 ts Grated orange peel

Arrange yam slices, oranges and figs in an 8″ round baking pan. Sprinkle
with walnuts. Combine melted margarine, honey and orange peel. Pour over
all. Cover with foil; bake in a 350 F. oven for 30 minutes, until bubbly.

Each serving contains about: Calories 342, Fat 9.27G, Sodium 108MG,
Cholesterol 0MG, Protein 4.18G, Carbohydrates 65.0G, Fiber 8.47G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

TURKEY TONNATO SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1 cn Tuna — 3 oz, flaked white
1 Garlic clove — minced
2 Anchovy fillets — minced -opt
1/2 c Mayonnaise
1/4 c Yogurt — -OR-
1/4 c -Sour cream
1/2 ts Pepper
—–SALAD—–
2 c Turkey — cooked diced
2 Potatoes — medium, cooked
-diced
1 bn Argula — or Watercress
6 sl Turkey — cooked
1 c Cherry Tomatoes
1/3 c Black Olives
2 T Parsley — coarsely chopped

For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream
or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of
dressing. Taste for seasoning. Arrange arugula or watercress on large
plate. Mound potato and turkey mixture in centre. Arrange slices of turkey
on top of chopped salad. Drizzle remaining dressing. Arrange tomatoes and
olives around outside of the salad and sprinkle with parsley.
SERVES: 6-8

– – – – – – – – – – – – – – – – – –

Betty’s Fabulous Low Fat, High Carb Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ground turkey
3 large onions
2 tablespoons garlic — heaping
4 tablespoons curry — heaping
2 quarts jars Ragu or Prego sauce
4 cups carrots
4 cups broccoli
4 cups celery
4 cups cauliflower
2 cans (#2) green beans
1/3 pound box pasta shells or 2 lbs. diced potatoes
Water to cover

Brown turkey with onions and garlic. Add the rest of the ingredients. Simmer 1
5 minutes. Let stand 15 minutes.

busted by sooz

– – – – – – – – – – – – – – – – – –

Chicken Sauce Piquante

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Broilerr-fryer chicken,cutup

Salt

Pepper

Vegetable shortening

2 qt Water

2 c Celery,minced

1 Green bell pepper,lg,chopped

3 Green onions,chopped

2 Bay leaves

1 cn Mushrooms,undrained (8oz)

3/4 c Flour,all-purpose

2 Onions,large,minced

4 Garlic cloves,minced

1 cn Tomato paste (6oz)

Cayenne pepper to taste

12 Green olives,large (opt)

1/2 Lemon,sliced/seeded

1/2 c Parsley,fresh,minced

1/2 c White wine,dry

Spaghetti,hot cooked

Rice,hot cooked

1. Season chicken liberally with salt and pepper.

2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until

brown on all sides.

3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms

sauce; simmer.

4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until

dark brown, stirring constantly.

5. Add minced onions and garlic; saute until translucent, stirring

constantly.

6. Add tomato paste and cook until thick.

7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and

simmer 2 to 2 1/2 hours, or until chicken is tender and sauce is thick.

8. Add water is sauce thickens before chicken is done; stir occasionally to

keep from sticking.

9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the

more “piquant” the gravy will be), mushrooms, olives, lemon and parsley.

10. Just before serving, add wine.

11. Serve over spaghetti or hot fluffy rice.

– – – – – – – – – – – – – – – – – –

Title: # 1 ~ Measurement Equivalents- Metric~ American~ British
Categories: Hints/info
Yield: 1 Servings

1 Info

From: Sallie Austin, INTERCOOK echo

AMERICAN LIQUID MEASUREMENTS CONVERTED TO METRIC:

American: Liquid Grams: Other American Abbreviations: teaspoon 5 t.
t tsp tspn tablespoon 15 T. T Tbsp Tbspn cup 227 c. c C C. pint 454
pt. pt quart 907 qt. qt gallon 3628 gal. gal

Note: British liquid ounce is 1.04 times the American ounce; the British
pint contains 20 British ounces; and the British quart, 40 ounces. A gill
is 5 ounces, or about 2/3 of an American cup. The pint (liquid) weighs a
pound everywhere except in England where a pint weighs a pound and a
quarter. British dry measures for ounces and pounds, and linear measures
for inches and feet, are the same as American measures.

CONVERSION FORMULAS- American, British, Metric:

To Convert: Multiply: By: Ounces to grams
the ounces 28.35 Grams to ounces the grams 0.035 Liters to
American quarts the liters 0.95 Liters to British quarts
the liters 0.88 American quarts to liters the quarts 1.057
British quarts to liters the quarts
: 1.14 Inches to centimeters the inches
: 2.54 Centimeters to inches the centimeters 0.39

CUP-DECILITER EQUIVALENTS: 1 declilter equals 6 2/3 tablespoons

Cups: Deciliters: Cups: Deciliters:
: 1/4 0.56 1 1/4 2.83
: 1/3 0.75 1 1/3 3.0
: 1/2 1/13 1 1/2 3.4
: 2/3 1.5 1 2/3 3.75
: 3/4 1.68 1 3/4 4.0
: 1 2.27 2 4.5 From: Dale Shipp Date: 26
Nov 96

—–

KEY LIME PIE

Recipe By : Eating Well Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Desserts – Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*****CRUST*****
1 large egg white
1 1/4 cups graham cracker crumbs
1 1/2 tablespoons butter — melted
1 1/2 tablespoons canola oil
*****FILLING*****
1 can evaporated milk, nonfat
2/3 cup nonfat yogurt — plain
1/2 cup fresh lime juice
2 teaspoons lime zest — grated
1 1/2 teaspoons gelatin powder
*****MERINGUE*****
2/3 cup sugar
2 large egg whites — at room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
*****GARNISH*****
lime slices

To Make Crust: Preheat oven to 350. Spray a 9 inch pie plate with nonstick
cooking spray. In a medium sized bowl, beat egg whilte lightly with a fork
until frothy. Add graham cracker crumbs, butter and oil and blend with your
fingertips until thoroughly combined. Press the mixture in an even layer on
the bottom and sides of the pies plate. Bake for 10 minutes, or unti
lightly browned. (Do not be concerned if there are small cracks.) Cool on a
rack.

To Make Filling: In a medium-sized metal bowl, whisk together milk, yogurt,
lime juice and zest. In a small saucepan, sprinkle gelatin over 2 Tbs. cold
water. Let soften for 1 minute. Heat over low heat, stirring, until the
gelatin is dissolved. Whisk into the lime mixture. Set the bowl over a
larger bowl of ice water, stirring occasionally, until it begins to thicken,
15 – 20 minutes. Turn into the pie shell and chill in the refrigerator
while you prepare the meringue.

To Make Meringue: Preheat the broiler. In a small saucepan, combine sugar
with 1/2 cup water. Bring to a boil, stirring occasionally. Cook over
medium-high heat, without stirring, until syrup registers 240 degrees F and
is at the soft-ball stage (when a bit of syrup dropped into ice water forms
a pliable ball) about 5 minutes. Remove syrup from heat. Set aside.

In a large mixing bowl, beat egg whites with an electric mixer on medium
speed until froth. Add cream of tartar and beat on hight speed just until
soft peaks form. return the syrup to the heat until it boils. Gradually
pour hot syruup into egg whites but not sirectly onto the beaters, beating
constantly. Continue beating until egg whites are cool and very stiff,
about 5 minutes. Blend in vanilla.

Remove the pie from the refrigerator and spread the meringue over the top,
sealing to the edge of the crust and swirling roughly on top. Place the pie
under the broiler for 1-2 minutes, or until lightly browned. Let cool to
room temperature, the refrigerate until the filling has set – for 5-8 hours.
Garnish with fresh lime slices just before serving.

– – – – – – – – – – – – – – – – – –