Date: Sat, 23 Apr 94 15:24:39 EDT
From: PAMCAM@delphi.com

Vegetarian Lasagna

Prepare a sauce using tomato sauce. Simmer the sauce and add finely diced
carrot, celery, onion, dried oregano and basil, and fresh garlic. This
should be done a day ahead, simmered for several hours, and refrigerated. I
make a large batch using a 110 oz. can of tomato sauce available at Sam’s for
$2.29. It is good leftovers on rice or pasta.

1 Pound Package Lasagne Noodles
24 Oz. Package Fat Free Cottage Cheese
Green Onions
Zuchini
Yellow Squash
Cucumber
Spinach Leaves, Fresh
Tomatoes
Fat Free Parmesan
Carrots
Celery
Bell Peppers
Alfalfa Sprouts

Chop green onions and add 1/2 cup to the Cottage cheese and mix. Keep
remainder to add to lasagne. Prepare by slicing thin, as much of the
vegetables as you feel you will want and limited by the depth of your pan.
Cook the lasagne noodles, rinse with cold water and drain.

In your pan, add a ladle of sauce on the bottom and spread around. Put in a
layer of noodles. Top with a layer of tomatoes, zuchini slices and carrot
dices. Add sauce and another layer of noodles. Add Cucumber, peppers,
squash, and Cottage cheese. Put on some sauce and another layer of noodles.
Add spinach leaves, celery, green onions, parmesan, and sprouts. Put on a
final layer of noodles, and top with more sauce. Cover with plastic wrap and
refrigerate for several hours. Slice cold and serve cold.

Chili Con Carne

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground chuck
6 tablespoons Bacon fat/ shortening
3 medium Chopped onions
40 milliliters Chopped garlic
4 tablespoons Chili powder
1 tablespoon Cumin powder
1 tablespoon Flour
1 large Can tomatos
3 Bay leaves
1 teaspoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 1/2 tablespoons Brown sugar
1 pint Ripe black olives
1 large Can red kidney beans

In 3-6 tb of bacon fat/shortening, lightly brown the onion and add the 4 cloves
of garlic. Remove the onions and garlic with a fork or a slotted spatula.
Add to the remaining fat the chili powder that has been mixed with the 1 Tb
flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so
that it mixes well. Stir until the mixture is smooth.
Add the meat and stir it around until all the chili mixture is absorbed. Then
brown the meat, stirring it to get it brown, but not burned. When brown, stir
in the tomatos and cook gently for about 20 minutes. Then add the bay leaves,
salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes
and then add the red kidney beans. Cook slowly for about 2 hours. Then add the
ripe black olives, after cutting them into thin slices, and use the pitted
ones. and cook another 30 minutes. If the mixture looks too thick, add another
can of tomatos at the time you put in the kidney beans, Serve with a bowl of
crackers.

– – – – – – – – – – – – – – – – – –

Title: Zesty Fig Pastries
Categories: Desserts
Yield: 72 pastries

———————————–PASTRY———————————–
3 c All-purpose flour
1 c Sugar
1/4 c Cornstarch
1 1/2 c Butter; cut into 1″ pieces

———————————-FILLING———————————-
2 Eggs
1 c Brown sugar; firmly packed
1/2 c Orange juice
3 tb Lemon juice
1 ts Grated lemon peel
1 ts Vanilla
2 c California dried figs
— stems removed
1 c Pitted dates
1 c Walnuts

In food processor or mixer bowl, combine flour, sugar and cornstarch for
pastry. Add butter and process (or mix) until dough holds together.
Divide into thirds. Roll out two-thirds of dough on a baking sheet (13″ x
17“) to reach all corners evenly. Prick with fork. Bake in 350 F. oven
for 15 minutes. Meanwhile, roll out remaining dough between sheets of
plastic wrap or waxed paper to a rectangle about half the size (9″ x 13”)
of baking sheet. Cut into long strips about 1/4 inch wide. Combine eggs,
brown sugar, juices, lemon peel and vanilla for filling in processor or
mixer bowl. Blend well. Add figs, dates and nuts to bowl (if using
mixer, then finely chop first). Process until evenly minced. Spread
filling over baked pastry; top with strips of dough, crisscrossing
diagonally. Return to oven and bake for 30 minutes, until pastry strips
are lightly browned. Cool. Cut into small bars.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Zucchini Bread-Hilda Tuccillo
Categories: Breads
Yield: 2 loaves

4 Eggs
1 c Golden raisins
2 c Granulated sugar
1 c Vegetable Oil
3 1/2 c All-purpose flour, unsifted,
Unbleached
1 1/2 t Baking soda
1 1/2 t Salt* (see note)
1 t Cinnamon
3/4 t Baking powder
2 c Grated, unpeeled, zucchini
1 t Vanilla, if desired
1 c Walnuts, chopped

Beat eggs, then gradually beat in sugar. Then add oil gradually also.
Combine all dry ingredients and add to first mix. Stir in raisins,
walnuts, then vanilla. Turn into greased and lightly floured loaf pans
9 X 5 X 2 3/4. Bake on lowest rack in oven at 350F degrees for 55
minutes or until loaf tests done with clean toothpick. Remove from
oven, let stand in pan on wire rack for 10 minutes. Then remove from
pan to allow to cool further.

*NOTE: My Mother said she uses only 3/4 teaspoon of salt and it is
still tasty.

Recipe from: Hild Tuccillo via my Aunt Grace Byrne, and my Mother,
Henrietta Trescher.

Title: Hunan Blend
Categories: Chinese, Chicken, Hot
Yield: 6 servings

2 tb Toasted sesame seeds
1 tb Ground Szechwan peppercorns
1 tb Garlic
1 tb Ginger
1 tb Dried cilantro
1/2 tb Red pepper
1/2 tb Mustard seed
Plum Delicious Chinese
-Chicken
2 lb Chicken breasts, split, with
-skin
6 Ripe purple plums, pitted
-and thinly sliced
1 Onion, halved and thinly
-sliced
1 Clove garlic, minced
3 tb Water
2 tb Lemon juice
2 tb Light soy sauce
1/2 ts Liquid sugar substitute
1 ts Hunan Blend

Brown chicken, skin side down, in an ungreased non-stick skillet or
chicken fryer. Drain and discard chicken fat. Blot chicken with
paper towel, remove skin, and return to the pan, skin side up. Add
remaining ingredients except the low calorie sweetener. Cover and
simmer, stirring occasionally, until chicken is tender 40-45 minutes.
Uncover and continue simmering until sauce is thick. Add low calorie
sweetener only after cooking is complete and skillet has been removed
from heat. Serves: 4

7.3 g Fat 346 Sodium 159 mg Cholesterol 310 Calories per serving
Source: Skinny Spices by Erica Levy Klein

MMMMM

Title: Spiced-Glazed Apple Flan
Categories: Apples, Desserts
Yield: 10 servings

6 Golden Delicious apples,
-peeled, cored, and
-coarsely chopped
3/4 c Granulated sugar
1 t Powdered cinnamon
1/2 t Powdered nutmeg
1/4 t Powdered cloves
1 c Heavy cream
5 Eggs

From the Washington Apple Commission.

1. Cook apples over low heat in a large saucepan with 1/4 cup sugar
and 1/4 cup water for about 15 minutes or until soft.
2. Meanwhile, heat remaining sugar over medium heat in another
saucepan with 3 tablespoons water, plus cinnamon, nutmeg and cloves.
Stir constantly as sugar caramelizes, and when it has turned very
dark brown, pour it immediately into a 2-quart mold, quickly turning
the mold from side to side to coat all interior surfaces with the
sugar. Set aside to cool.
3. Scald the cream by bringing it to a quick boil, then removing
immediately from heat and setting aside to cool.
4. Preheat oven to 350’F.
5. When apples are cooked, puree them in a blender or food processor.
Beat the eggs, then slowly add scalded cream, stirring constantly.
Strain egg mixture into large bowl and add pureed apples. Mix
together well, then pour apples into mold.
6. Place mold in a large pan of room-temperature water, then place in
oven and bake for about 1-1/2 hours, or until a knife inserted into
middle of flan comes out clean.
7. Cool to room temperature before serving, then dip mold into warm
water to melt glaze slightly and unmold onto serving platter. May be
served with whipped cream, fresh strawberries or other fruit.

Serves 8 to 10. Each serving has 279 calories, 4.6 grams protein, 15
grams fat, 34.4 grams carbohydrate, 204 milligrams cholesterol, 2.6
grams fiber and 48 milligrams sodium.

MMMMM

Title: APPETIZER EGG ROLLS
Categories: Appetizers, Cheese/eggs, Meats
Yield: 8 servings

1/2 lb Pork; Boneless, Cut Julienne
1 ea Onion; Small, Sliced
1 c Cabbage; Green Or Chinese *
2 T Vegetable Oil
1/2 c Mushrooms; Sliced
1/4 c Sprouts; Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds; Slivered
1 t Cornstarch
2 T Sherry; Dry
1 T Soy Sauce
1/2 t Ginger
12 ea Egg Roll Wrappers; Abt 6″ Sq
1 x ;Oil For Deep Fat Frying

MMMMM——————–GINGER APRICOT SAUCE————————-
1/4 c Apricots; Dried (Abt. 10)
1/4 c Sugar
1 t Ginger
1/4 t Salt
1 T Lemon Juice

* Cabbage should be shredded.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil
until lightly browned. Stir in the mushrooms, bean sprouts, currants,
and almonds and saute, stirring for 1 minute. Dissolve the
cornstarch in 2 T water, and combine with sherry, soy sauce, and
ginger; add to the pork mixture and bring to a boil, stirring. Remove
from heat and cool. Stack the egg roll wrappers and cut in half to
form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork
mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this
point, then refrigerated for several hours or overnight or frozen for
several days before frying.
Adjust time for browining. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or
5 at a time, until golden brown and crisp on all sides. Frying will
take about 4 to 5 minutes; turn rolls once. Drain on paper towels
and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine
the apricots, sugar, ginger, and salt with 3/4 cup water in a small
saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5
minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

MMMMM

Title: KUKN BARBEQUE SAUCE
Categories: Bar-b-q, Sauces
Yield: 1 servings

12 oz Chili sauce
2 c Brown sugar
Lemon juice; half
1 tb Worcestershire sauce
1 ts Dry mustard
1 ds Tobasco

Combine ingredients in sauce pan. Bring to boil, and
reduce to simmer for at least 1/2 hour. Tastes
great on chicken, pork, or sausages.

—–

Title: Shrimp Pasta Salad
Categories: Salads, Pasta, Seafood
Yield: 6 servings

1 ts Chicken Bouillon Granules
1 c Water
2 Bay Leaves
1 c Dry White Wine
1 sm Lemon Thinly Sliced
1 sm Onion Thinly Sliced
3 cl Garlic
1/4 ts Red Pepper Flakes
1 lb Medium Fresh Shrimp
2 tb Olive Oil
1 tb White Wine Vinegar
1 tb Dijon Mustard
6 oz Uncooked Seashell
Macaroni
1 lg Red Bell Pepper Chopped
1 c Frozen Peas Thawed
3/4 c Minced Fresh Basil
1/2 c Minced Purple Onion
1/4 c Minced Parsley
1/8 tb Red Pepper

Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic,
Bay Leaves Red Pepper Flakes. Bring To A Boil; Add Shrimp Cook 3
To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp
Under Cold Water. Chill. Peel Devein. Set Aside. Strain Broth
Mixture, Reserving 1/2 C. Liquid Garlic. Discard Lemon, Onion
Bay Leaves. Add Reserved Liquid Garlic, Oil, Vinegar Mustard To
Process. Blend Until Mixture Is Smooth. Cook Macaroni According
Package Directions. Drain. Rinse Under Cold Water Drain Again.
Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley
Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well
To Coat. Add Reserved Shrimp Toss Gently. Cover Chill
Thoroughly.
(Fat 11. Chol. 38.)

MMMMM

Title: 7 up cake
Categories: None
Yield: 1 servings

1 1/2 c Butter, softened
3 c Sugar
5 Eggs
3 c Flour
2 tb Lemon extract
3/4 c 7UP
Confectioner’s sugar

Cream butter and sugar until smooth. Add eggs, one at a time, beating
well after each addition. Add flour, lemon extract, and 7UP; mix
well. Pour into greased angel food (or bundt) pan. Bake 325F for 1
hour and 15 minutes or until done. Sprinkle with confectioner’s sugar.

—–