Title: FRIED BEEF WITH WATERCRESS SALAD (BO LUC LAC)
Categories: Oriental, Meats, Main dish
Yield: 4 servings

1 lb Beef fillet (500g)
5 ea Cloves garlic crushed
1/2 ts Black pepper
1 1/2 ts Granulated sugar
3 tb Oil
1 ea Large onion
2 tb Vinegar
2 tb Salad oil
1 ea Watercress (as required)

Cut meat into 3/4″ cubes. Mixwith 2 cloves garlic, 1/2
tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat
stand in marinade for 1 hour. Cut onion lengthwise
into very thin strips. Marinate onion in vinegar, 1/4
tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil.
Rinse watercress, drain well and arrange on a platter.
Heat 2 tbsp oil over high heat. Add a pinch of sugar
and the remaining garlic. Fry until fragrant. Add meat
and stir fry for 2 minutes, until just cooked. Top
watercress with meat, then onion mixture.

—–

Greek fish baked in grapevine leaves

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
5 md Whole fish — cleaned
– heads left on
2 tb Olive oil (or more)
1 Lemon (juice only)
1 tb Chopped fresh parsley
1 tb Chopped fresh thyme
1 tb Chopped fresh fennel
Salt freshly ground pepper
3 Anchovy fillets — rinsed
– minced or mashed
2 tb Butter
15 lg Grapevine leaves
Lemon slices fennel leaves

Wash and dry the fish. In a glass or earthenware bowl, beat the oil,
lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an
hour or two in the refrigerator. Remove the fish from marinade and
drain. Meanwhile, beat the anchovies and butter together and spread on
the fish with a knife. Wrap each fish in grapevine leaves and place, seam
side down, in an attractive baking- serving dish. Bake in a moderate oven
(350 F) for 30 minutes. Serve hot, garnished with lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York. Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

—–

Title: Pasta E’ Fagioli (Pasta Bean Soup)
Categories: Soups, Italian, Beans, Pasta, Main dish
Yield: 36 servings

-OLIVE GARDEN
3 ts Oil
2 lb Ground beef
12 oz Onion; chopped
14 oz Carrots; slivered
14 oz Celery; diced
48 oz Tomatoes; canned, diced
2 c Red Kidney beans
2 c White kidney beans
88 oz Beef stock
3 ts Oregano
2 1/2 ts Pepper
5 ts Parsley; (fresh chopped)
1 1/2 ts Tabasco sauce
48 oz Spaghetti sauce
Shell macaroni; or other

Saute beef in oil in large 10-qt. pot until beef
starts to brown. Add onions, carrots, celery and
tomatoes and simmer for about 10 minutes. Drain and
rinse beans and add to the pot. Also add beef stock,
oregano, pepper, Tabasco, spaghetti sauce, and
noodles. Simmer until celery and carrots are tender,
about 45 minutes. Makes 9 qts. of soup! **Just cut the
recipe in 1/2 for smaller family needs! “Olive Garden
Recipe ” JUNE JAMES (GNDR31B)

—–

Tourlu

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Main Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound Green Beans — cut in 2-in lengths
1 Medium Eggplant — cubed
2 Onions — chopped
3 Carrots — sliced
2 Stalks Celery — sliced
1 Bell Pepper — chopped
2 Potatoes — peeled and cubed
1 Can Tomato — chopped
1/4 Cup Olive Oil
1/2 Cup Catsup
1 1/2 Teaspoons Sugar
1 1/2 Teaspoons Basil
1/4 Teaspoon Black Pepper
3 Small Zucchini
1 Cup Plain Yogurt

Combine beans, eggplant, onion, carrots, celery, bell pepper, and
potatoes in a 5 qt. casserole dish. Add remaining ingredients
(except zucchini and yogurt); stir gently. Cover dish, bake at 350F for
1.5 hours or until vegetables are almost tender, removing lid and basting
vegetables with juices every 30 min. Add sliced zucchini to casserole,
gently mix in. Bake casserole uncovered for 20 more min. Serve with a
generous spoonful of yogurt on each serving.

This is an Armenian vegetable stew, a perfect use of summer’s bounty.
I must admit that the first time I made this recipe, while I was
preparing it I thought there’s no way this could be any good. But it
really is quite fantastic.

– – – – – – – – – – – – – – – – – –

CHUNKY POTATO-LEEK SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sliced leeks
2 ts Reduced-calorie margarine
2 c Low-sodium chicken broth
6 oz Cubed pared potatoes
1/4 ts Salt
1/8 ts Black pepper
1 c Drained canned corn
2 tb Chopped fresh dill
2 ts Grated Parmesan cheese
3 Drops liquid red pepper
-sauce

1. Combine the leeks and margarine in a 2-quart
casserole. Microcook on High for 3 to 4 minutes,
stirring once, until tender.

2. Add the broth, potatoes, salt and pepper. With
vented cover, microcook on High, for 4 minutes,
stirring twice.

3. Add the corn, dill, Parmesan cheese , and pepper
sauce; stir well. With vented cover, microcook on High
for 3 to 4 minutes until potatoes are tender. Let
stand, covered, for 3 minutes before serving.

Makes 4 servings.

Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211
mg Sodium 20 g Carbohydrates; 1 mg Cholesterol

[WEIGHT WAtCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: FLORENTINES
Categories: Cookies
Yield: 1 batch

1 c Sugar
3/4 c Cream, heavy; plus 2 Tbsp
1/4 c Butter
1 1/4 c Almonds, finely ground
2 T Cake flour, unsifted;
1/2 T
2 c Almonds, sliced
1/2 c Candied orange peel;
-finely chopped

Combine sugar, cream and butter in a medium-size saucepan. Heat slowly,
stirring constantly, until mixture bubbles. Add ground almonds and
flour; heat 1 minute or until mixture bubbles again. Remove from heat;
stir in sliced almonds and candied orange peel just until well coated.

Drop by slightly rounded teaspoonsfu, 2 inches apart, onto greased
cookie sheets; flatten cookies to a 2-inch round with a moistened fork.

Bake in a 325 F. oven for 12 minutes or until golden. Remove cookie
sheets from oven; let stand 1 minute or until firm. Remove cookies with
wide spatula to wire racks. Cool. If cookies become too brittle to
remove from cookie sheets, return to oven for 30 seconds.

FROM: Family Circle magazine, 12/11/1979 issue

MMMMM

Title: Grainy Mustard
Categories: Misc
Yield: 16 servings

1/4 c Mustard seeds 1/3 c White-wine vinegar
2 ts Mustard powder 1/2 ts Salt
1/4 c Water 1/4 c Light corn syrup
1/4 c Dry white wine

Whirl mustard seeds, mustard powder and water in blender 1 minute
until coarsely pureed to paste. Let stand at room temperature at least
2 hours. Combine mustard mixture, wine, vinegar and salt in top of
small double boiler. Cook over boiling water, stirring occasionally,
10 minutes or until slightly thickened. Return to blender. Add corn
syrup. Whirl until well mixed. Refrigerate in covered container at
least overnight or up to 1 month.

—–

Apple Pudding with Sauce

Recipe By : Jan Dye’s recipe/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Apples Desserts
Sauces Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
3/4 cup sugar
1 egg
2 cups grated raw apples
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup nuts — chopped
SAUCE:
1/4 cup margarine
1/4 cup sugar
1/4 cup evaporated milk — or evap. skim milk
1/4 cup brown sugar

Cream together: butter and sugar. Add egg, apple, flour, baking soda,
cinnamon and nuts. Put in greased 8×8″ baking pan. Can use mold or Bundt
pan. Bake at 350 F. for 30-35 minutes. Add 20 minutes for mold or Bundt pan.
Pudding should be firm in the center. Serve with warm butter sauce.
Sauce: Heat together margarine, white and brown sugar and evaprated milk.
Pour over pudding to serve.
MC formatting and posted by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : Recipe can easily be doubled and baked in a 9×13″ baking pan.
Wonderful!!

BASIC WHITE BREAD BY JAMES BEARD, CHEF COOK

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast — active, dry
1/4 c Water — warm (110-115 degs)
2 ts Sugar
1 c Milk
3 ts Salt
3 tb Butter
3 3/4 c Flour — All-purpose
—–EGG WASH—–
1 md Egg White — beaten slightly
-in 1 tbspn warm water.

James Beard’s Basic White Bread Makes 1 large loaf or
2 small loaves * Making basic white bread dough *
In a small bowl mix the yeast and the 1/4 cup warm
water; add the sugar, stir well, and set aside until
proofed. It is proofed when fermentation is apparent:
the mixture will swell and small bubbles appear on the
surface. (If it doesn’t proof at all, it means the
yeast is not fresh.) In a small saucepan heat the milk
with the salt and stir in the butter until it melts.
Set aside to cool until it is no warmer than the yeast
mixture. Put 2 cups of the flour in a large mixing
bowl and stir in the milk mixture. Beat well with a
wooden spatula, add the yeast mixture, and continue
beating the dough until it is smooth, adding an
additional cup of flour to make a firm dough.
Turn the dough out onto a floured work surface and
begin the kneading process, which evenly distributes
the fermenting yeast cells through the dough.
* Kneading Instructions *
There are several kneading methods, but the basic one
is to flour the dough and your hand lightly, then push
the heel of your hand down into the dough and away
from you. Fold the dough over, give it a quarter turn,
and push down again. Repeat pushing, folding and
turning until the motion becomes rhythmic. Knead for
about 10 minutes, kneading in additional flour as
necessary, until the dough is smooth and no longer
sticky, and blisters form on the surface.
To test whether the dough has been kneaded enough make
an indention in it with your fingers; it should spring
back. If blisters form on the surface of the dough and
break, this is another sign that the kneading is
sufficient. * Note: If you have a heavy-duty electric
mixer with a dough-hook attachment, knead the dough
with the hook and finish it off on the board.
Butter a large bowl, transfer the dough to it, and
turn the bowl until the dough is well coated with
butter on all sides. Cover the dough with a dish towel
and let it rise in a warm, draft-free place for 1 to
1-1/2 hours, until it is doubled in bulk. A good,
warm, draft-free place is inside your room temperature
oven. To test further if the dough has risen properly,
make an indentation in it with two fingers: if the
dough does not spring back, then it is ready.
* Baking Preparations *
Butter a 9x5x3 inch loaf pan, or two pans that are
about 8x4x2 inches. Punch the dough down with your
fist to deflate it; transfer it to a floured board and
knead it well for about 3 minutes. Pat it into a
smooth round or oval shape and let it rest for 4 to 5
minutes. Then form into 1 large or two small loaves,
by shaping the dough into an oval the length of your
bread pan, then gently stretching, rounding, and
plumping it in the palms of your hands, tucking the
edges underneath and pinching them together. Lift
carefully; drop the dough into the pan or pans and
smooth out. Cover the dough with a towel and let it
rise again in a warm draft-free place for about 45
minutes to 1 hour, until it is double in bulk.
Preheat the oven to 400dF. Brush the egg wash over
the top of the dough.
Bake in the center of the oven for 20 minutes; reduce
the heat to 350dF and bake for 20 to 25 minutes
longer, until the crust is well browned and the bread
sounds hollow when removed from the pan and tapped on
the bottom with the knuckles. If you like a crusty
loaf, remove it from the pan about 5 to 10 minutes
before the end of the baking time and let it finish
baking on the oven rack. It will get brown and crusty
all over. Remove the bread from the oven and let it
cool on a rack before slicing.
The bread may be stored in a plastic bag in the
refrigerator after it has cooled. If you seal it in a
bag before it is completely cooled, the crust will
become soft. Stored bread will keep about 1 week. It
also freezes well if wrapped tightly in plastic wrap
and sealed in a plastic bag and can be kept for up to
3 months.

– – – – – – – – – – – – – – – – – –