1 1/2 lb. ground beef
1 lg. onion
1 can stewed tomatoes
1 can tomato sauce
2-3 tbsp. ketchup
Lots of salt pepper
Lots of powdered garlic
Lots of parsley
Lots of basil
Oodles of oregano
6-9 zucchini squash
2 (8 oz.) pkg. mozzarella cheese
Brown ground beef and onion in frying pan; drain fat. Add stewed
tomatoes, tomato sauce, ketchup and spices. Let this simmer while
you soak and scrub the zucchini. Slice off end knob and slice
lengthwise. Place layer of squash in large baking dish, then layer
of sauce, then slice mozzarella cheese (1/4 inch thick). Keep
repeating layers. Bake at 350 degrees for 45 minutes to 1 hour.
Pour off liquid before finishing baking.

Title: SOUPA PATSAS (TRIPE SOUP)
Categories: Soups, Greek
Yield: 6 servings

2 lb Honeycomb tripe
8 ea Lamb’s feet
6 cl Garlic (opt.) or to taste
Coarse salt
3 ea Eggs
2 ea Lemons, juice only
Pepper to taste
Vinegar (opt.)
Oil (opt.)

Clean, scrape, and wash the tripe and feet. Scald
in boiling water; cool. Cut the tripe into small
pieces, place in a large pot with the feet, cover with
plenty of water; bring to a boil, skimming off the
froth as it rises. Lower the heat. Add the garlic,
and cook at a slow boil for 1 to 2 hrs., adding a
little coarse salt just before the meat is tender.
Remove the pot from the heat; strain the broth and
reserve. Remove and discard the bones from the feet;
cut the meat into 3 or 4 pcs.; return to the broth.

Prepare the avgolemono as follows: Beat the eggs
very well. Slowly add the lemon juice to them,
beating all the while. Add a little hot broth from
the pot, stirring constatly, then pour the mixture
back into the soup. Add pepper just before serving.

NOTE: This soup, very light in color, can be
served not only hot but cold. For the latter, let it
jell, then cut into squares or diamonds for serving.
When it is served hot, some people prefer it mixed
with oil and vinegar, instead in avgolemono.

—–

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Martin Jahr, Welserstr. 13-15, D-1000 Berlin 30

Source: Essen Trinken

TORTINO DI ZUCCHINE
===================

Ingredients:
————
1 bunch mooth parsley
4 small twigs Majoran
800 g zucchini
10 tblsp olive oil
6 eggs
5 tblsp creme fraiche
50 g Pecorino or Parmesan (cheese)
3 small garlic cloves
salt, black pepper
some flour

Instructions:
————-
Preheat oven to 220 deg C.

Mince herbs, wash zucchini and cut lengthwise in 1/2 inch (1 cm) slices.

Season zucchini with salt and pepper, dip in flour so that they are
completely covered. Heat 1 tbls oil in a pan and fry zucchini slices
3 min each side until they are golden brown. Put out of the pan and
drain.

Stir together eggs, creme fraiche and chees. Season with salt, pepper
and herbs.

Put 2 tblsp oil in oven proof pan. Put zucchini in pan and pour egg
mass over them. Peel garlic, cut in thin slices and spread over the egg
zucchini mass.

Bake 30 minutes at 220 deg C (hot air oven: 20 min at 200 deg C).

Serve in portions, drip the rest of the olive oil over it.

Translation by Micaela “Stayka” Pantke – any mistakes are therefore mine.

Title: LENTIL SOUP
Categories: Soups
Yield: 6 servings

1 Onion; sliced in rings
3 Celery stalk w/leaves;
-chopped
1/2 lb Carrot; peeled/chopped
2 T Oil
1 lb Lentils
6 c Chicken stock
1 Ham bone
3 Garlic clove
1 Bay leaf
1 Bouquet garni
1 lb Elgin sausage

Saute the onion and celery and carrots in olive oil. Wash lentils and
put in pot with chicken stock with ham bone, bouquet garni, chicken
stock, and bay leaf. Cook until lentils are mushy (less than one hour).
Remove the bay leaf, and puree the mixture. If puree is too thin, add
some water. Season to taste with salt and pepper. Cut up sausage and
add to the soup.

— Linda Graham

MMMMM

* Sam Waring
* sam.waring@382-91-12.ima.infomail.com
* waring@purch.ci.austin.tx.us

——- end of forwarded message ——-

Title: Egg Foo Yung
Categories: Cheese/eggs, Oriental, Wok
Yield: 3 servings

1/4 c Cooked or raw meat, sliced
-fine
1 sm Onion, minced
2 c Bean sprouts, cooked cooled
-and drained
Salt
Pepper
Oil
3 Eggs

1. cook bean sprouts in water about 7 minutes. Pour into a sieve and
drain thoroughly. Canned bean sprouts may be used – merely drain them
thoroughly.

2. Stir fry meat and onions in a wok until meat is cooked. Put meat
into a dish and allow to cool.

3. When ingredients are cooled, mix them all together in a small bowl
along with 3 eggs, salt, and pepper. Do not overmix the ingredients
once the eggs have been added, as a heavy hand will cause eggs to
become too liquid.

4. Add oil to a wok so that it will be to a depth of 1″ in the center.
Turn burner on medium setting and heat oil up for about 5 or 6
minutes. Ladle in 1/3 of your omelette mixture into the wok. Use a
minute timer and set it for 5 minutes. Cook your omelette the full 5
minutes. Flip your omelette over and cook the reverse side a full 5
minutes. At the end of the cooking time, take a turner and press down
on your omelette while it is still in the wok, if raw egg oozes out,
then cook patty some more. If patty is cooked, egg should not ooze
out. Remove cooked patties to serving platter. Repeat cooking
procedure for other two patties. Note: oil for the 2nd and 3rd
patties will become foamy, so lower your heat setting slightly. There
should be enough oil in your wok initially so that additional oil is
not required for the last 2 patties. Discard any oil that is
remaining in wok, after cooking egg foo yung.

5. Arrange patties on serving platter. (You may wish to serve gravy
with patties. Recipe for gravy follows.)

NOTE: A minute timer is suggested in this recipe for use, as egg foo
yung patties readily break up in the wok, if they do not receive
sufficient cooking time.

MMMMM

Title: Halloween: Black Cat Cookies
Categories: Dessert, Halloween
Yield: 4 -1/2 dozen

1 c Crunchy peanut butter
1/3 c Water
2 Eggs
1 pk Chocolate cake mix

: M Ms Plain Chocolate Candy
: Red hots

Preparation : Beat together peanut butter, eggs, and water. Gradually add
cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie
sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears
at top of cookie. Add M M’s (eyes) and red hots (nose). Press fork into
dough to form whiskers.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

Entered for you by: Bill Webster

—–

Orange-Onion Salad with Pomegranate Dressing

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pomegranate Dressing — *see recipe
4 large navel oranges
1 small red onion
4 cups chicory greens — torn
1/4 cup pomegranate seeds

1. Prepare Pomegranate Dressing (see recipe).
2. Using sharp knife, cut off peel of oranges, making sure to remove all
the bitter white pith. Cut oranges and onion crosswise into
1/4-inch-thick slices. Separate onion slices into rings.
3. On large platter, arrange chicory leaves and layer half of oranges
and half of onion slices; repeat with remaining orange and onion
slices. Sprinkle top with pomegranate seeds. Serve immediately with
Pomegranate Dressing.

– – – – – – – – – – – – – – – – – –

NOTES : This colorful salad will brighten and complement any meal. If
fresh clementines, a variety of seedless mandarin orange from Spain are
available, substitute two of them for one of the oranges.

2 cups all-purpose flour
1-1/2 tsp baking powder
6 T. butter
1/3 c. shortening
3/4 c. sugar
1 egg
1 T. milk
1 tsp vanilla

Instructions:

Preheat oven 375ºF. Stir together dry ingredients (flour baking
powder) plus 1/4 tsp salt. Set aside. Beat butter shortening for 30
seconds. Add sugar and beat until fluffly. Add, egg milk
vanilla. Beat well. Add dry ingredients to beaten mixture, beating
until well-combined. Place on ungreased pizza pan. Press dough to
about 1/4 inch thick (thicker if you prefer). Bake in oven 375ºF for
10-15 minute or until golden brown.

Topping

Spread softened cream cheese on baked crust. Put strawberry slices on
cream cheese then pour strawberry glaze on top. Chill for about an
hour then serve.

Title: FLAVORED BUTTERS
Categories: Cheese/eggs, Condiments, Breads, Fruits, Brunch
Yield: 1 servings

-EILEEN SPARKES (TCVB74B)

———————-CINNAMON BUTTER———————-
2 Sticks butter
1/2 c Brown sugar
1 ts Cinnamon
-Blend together well.

———————–ORANGE BUTTER———————–
2 Sticks butter
1 ts Orange rind
1/8 ts Mace
-Blend together well.

———————STRAWBERRY BUTTER———————
1 Stick butter
4 Strawberries
-ripe; hulled fresh
Powdered sugar; to taste

——————–HONEY-PECAN BUTTER——————–
-Spread
1/3 c Pecans; in a shallow pan.
-Toast in a 350 oven
-for about 8 minutes; cool.
-Chop toasted pecans finely.
-In a medium bowl; beat
1/2 c Butter; until fluffy;
-beat in
1/4 c Honey; until well combined.
-Then mix in chopped pecans.
-made ahead; cover an
-refrigerate. Let stand at
-room temperature to soften
-before serving.

We had a brunch potluck at work and I made 4 or 5
different breads with the assorted butters – they make
yummy toast! Formatted by Elaine Radis

—–

BLACKEYED PEAS AND SPINACH

2 c. blackeyed peas, cooked in the pressure cooker (10-15 min)
chopped fresh spinach
chopped tomatoes (from a can 🙁 ) fresh work better.
1 large onion + 2 cloves garlic, pureed
curry powder

Saute the onion/garlic goop (I cheated and used a little spray o’ Pam because
I have no nonstick pans–eeep!) or just cook it until it’s transparent, then
add tomato pieces and ‘saute’ some more, mashing up the tomatoes as you go.
Then add some curry powder (Bolst’s extra hot!). You should have a curry
paste at this point. Cook the spinach in this until it’s wilted, then add
the beans and a cup (?) of bean water and cook on low heat until the stuff is
somewhat dry. I’d have liked to eat it with brown rice, but I’m moving and
I’d packed up my brown rice already…silly me. A little lemon juice on
top, a little nonfat yogurt if you do that kind of thing.