Title: MALOSOL’NYE OGURTSY – BRINED CUCUMBERS MALOSS
Categories: Pickles
Yield: 6 servings

24 Cucumber, medium pickling
-3-4″ long, 1 1/4″ thick
1 oz Horseradish root
1 Dill, bunch mature plants
-with seeds
9 Clove garlic
1/4 lb Parsley, sour cherry and/or
-black currant leaves
3 1/2 tb Salt, non-iodized per 2 qts
-water

Prepare the cucumbers following the instructions for
Brined Cucumbers.

Rinse the dill and divide in half. Scrub and rinse the
horseradish and slice thinly. Peel and halve the
garlic. Wash the various leaves.

Fold half of the dill into a ring and place in the
bottom of the jar. Strew half the horseradish and
garlic and 1/3 of leaves on top. Arrange half of
pickles upright, packing them tightly. Place 1/3 of
the leaves on top, then pack in the rest of the
cucumbers in the same manner. Top with layers of the
remaining horseradish, dill, garlic, and leaves.

Combine the salt and water, stirring until the salt
dissolves (the percenteage of salt in this brine is
2.8-3.0 percent). Pour the brine into the jar. The
contents should be fully covered. Place the saucer
inside the jar with a weight (small rock?). Cover the
mouth of the jar with 2 layers of cheesecloth and
secure with string.

Leave for 3-4 days in cool, airy room whose
temperature is about 64-68 degrees.

Remove the scum as it appears and wash the mouth of
the jar daily. After 3-4 days, when most active
fermentation has subsided a little, remove weight and
lid. cover jar with its own lid and refrigerate. In 1
2 days the malossol cucumbers will be ready to eat.
Because there is less salt in the brine than Brined
Cucumbers, malossol cucumbers should be eaten sooner.

Store the pickles on the lowest shelf of the
refrigerator for 4-5 days, after which they will
become either too salty (and turn into regular brined
cucumbers) or, more likely, too soft and almost mushy.

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TOFU STEW WITH SWEET POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable stock
2 c Sweet potatoes — cut into
-1/2″ diamond shapes
1 c Onions — chopped
1/2 c Celery — chopped
1/2 c Button mushrooms — quartered
1/2 c Parsnips — cut into 1/2-inch
-diamond shapes
1/2 c Carrots — sliced
1 t Gingerroot, fresh — minced
1/2 c Yellow squash — sliced 1/4″
-thick
1/2 c Zucchini — sliced 1/4″ thick
12 oz Tofu — pressed and cubed
Salt and pepper
Szechuan peppercorns
4 Green onions — chopped

In a large saucepan, combine the stock, sweet
potatoes, onions, celery, mushrooms, turnips,
parsnips, carrots, soy sauce, mirin, sake, garlic and
ginger. Bring to a boil.Reduce the heat and simmer for
25 minutes.

Add the zucchini and yellow squash. Simmer for an
additional 5 minutes. Add the tofu and simmer 5
minutes more. Season to taste with the pepper,
Szechuan peppercorns, and salt. Garnish with chopped
green onions and serve.

Serving sizeñ 1/2 cups 232 calories 3.6 g fat 0 mg
chol 1,589 mg sod

Eat More, Weigh Less, by Dean Ornish, M.D./MM by
DEEANNE

– – – – – – – – – – – – – – – – – –

Title: NEW ENGLAND CLAM CHOWDER IV
Categories: Main dish, Fish, Appetizers, Microwave
Yield: 6 servings

3 sl Raw bacon
8 oz Can minced clams, undrained
1 1/2 c Peeled and cubed potatoes
1/3 c Finely chopped onion
1 md Carrot, diced
2 T Flour
1 1/2 c Milk
1 c Light cream
1 t Salt
1/8 t Pepper
1/4 t Dried thyme leaves

1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole.
2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until
bacon is crisp.
3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside.
Reserve drippings in casserole.
4. Drain liquid from clams and add liquid to bacon drippings. Set clams
aside.
5. Add potatoes, onion and carrot to casserole.
6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are
tender; stir occasionally.
7. Blend flour into vegetable mixture.
8. Gradually stir in milk until smooth.
9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and
smooth.
10. Stir in cream, salt, pepper, thyme and reserved clams.
11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through.
12. Garnish with crumbled bacon before serving.

—–

Title: CANDY SHOP PIZZA
Categories: Cookies, Pizza, Chocolate
Yield: 12 servings

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as
-bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS

Preheat oven to 375’F. In small bowl, combine flour, baking soda and
salt; set aside.

In large mixer bowl, beat butter, granulated sugar and brown sugar
until creamy. Beat in egg and vanilla extract. Gradually beat in
flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate
morsels. Spread batter in lightly greased 12″ to 14″ pizza pan or 15
1/2×10 1/2″ jelly-roll pan. Bake 20-24 minutes or until lightly
browned.

Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over
crust; drop peanut butter by spoonfuls onto morsels. Let stand 5
minutes or until soft and shiny. Gently spread chocolate and peanut
butter over crust. Top with fruit and candy. Cut into wedges. Serve
warm.

Makes about 12 servings.

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Title: Bananas with Green Split Peas
Categories: Main dishes, African, Rwandan, Fruits, Vegetarian
Yield: 6 servings

2 c Dried green split peas
4 ea Ripe bananas
1/2 ts Salt
2 tb Palm oil
1 sm Onion, thinly sliced

Cook peas in enough water to cover until tender, about 1 1/2 hours.
Peel bananas lay them whole on top of the peas without mixing. Cook
for 10 minutes. Add water if necessary to prevent sticking.

Meanwhile, heat the oil brown the onions. With a slotted spoon,
remove the bananas peas add to the onions. Sprinkle in the salt
cook over medium heat, stirring gently but constantly, until the
oil has been abosrbed. Serve hot.

“The Africa News Cookbook” Collected from the Fidonet Int’l Cooking
Echoes
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Creamy Cabbage Soup

Recipe By : James McNair’s Soups (c) 1990 SF: Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup unsalted butter
1 large cabbage — cored and shredded
2 quarts milk
Salt
Freshly ground black pepper
1/2 pound smoked hot pork sausage sliced
1/4 cup water

Instead of adding sausage to the soup, McNair suggests crumbled crispy bacon.
[PATh 01 Oc 96 mcRecipe]

In a soup pot, melt the butter over medium heat. Add the cabbage and saute for
about 2 minutes. Stir in the milk and salt and pepper to taste; be generous
with the pepper. Reduce the heat to low, cover, and simmer until the cabbage
is very tender and the soup is creamy, about 1 hour.

Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over
medium-high heat until the water evaporates. Reduce the heat and continue
cooking until the sausage renders its fat and is lightly browned, about 5
minutes. Transfer with a slotted utensil to paper toweling to drain. Add to
the soup about 15 minutes before it is ready to serve.

Ladle the soup into preheated bowls and serve immediately. Or refrigerate from
hours to 2 days. Reheat slowly or served cold.

– – – – – – – – – – – – – – – – – –

CHOCOLATE DESSERT FONDUE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Butter or margarine
1 c Miniature marshmallows
1/3 c Whipping cream
6 oz Chocolate candy with almonds
2 tb Milk

Break candy into pieces. Rub crock wall with butter.
Place candy, marshmallows and milk in crock pot.
Cover and heat, stirring every 15 minutes, until
melted and smooth. Gradually add whipping cream.
Cover and continue heating 30 minutes, Serve with
bite-sized pieces of pound cake, marshmallows or fruit.

– – – – – – – – – – – – – – – – – –

Title: Carrot, Zucchini and Potato Shreds
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 servings

2 Baking potatoes; peeled 2 tb Margarine;
2 sm Carrots; peeled 1 ts Dried basil;
2 md Zucchini; Salt
2 tb Butter; Black Pepper; freshly
ground
-=OR=-

Grate the potatoes. Rinse with cold water, drain well and pat dry.
Grate the carrots and zucchini and combine with the potatoes, Melt
the butter in a large skillet on medium-high heat. When sizzling, add
the vegetables and saute for 2 minutes. Add the basil, lower the heat
to medium, cover and simmer for 7 to 10 minutes, or until the
vegetables are tender. Season with salt and pepper.
Source: Fast Fresh by Lucy Waverman
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE (YEA! RIGHT! You know me by now, CUT BACK ON
THE FAT.) (right at this monent I think zuccini is a freeby. I am
very excited to try this one and SOON)

From the collection of Karen Deck

MMMMM

Title: Hot Artichoke Spread
Categories: Snacks, Spreads
Servings: 6

1 c Mayonnaise
2 cn (14 ounces each) artichoke
-hearts (water packed not
-marinated),

From: Mr. Food Cookbook; Ooh! It’s So GOOD! Posted in FidoNet Cooking Echo
by Sonya Whitaker-Quandt 1/92

“You’re ready to invite the gang over for a last-minute party any time as
long as you can pull this favorite from the freezer and pop it in the oven.
Watch them go crazy! (Warning: habit forming!)”

drained, or 2 packages (9 ounces each) frozen artichoke hearts, thawed 1
drop hot pepper sauce 1 small garlic clove, minced 1 tsp lemon juice 1 cup
grated Parmesan cheese

Preheat oven to 350 degrees. Place all the ingredients in a food processor
and blend until smooth. (If using a blender instead of a food processor,
stop the machine frequently and scrape down the sides of the container with
a rubber spatula. First be sure the blades have stopped completely. Blend
just until mixture is smooth.) Coat a 1-1/2 quart baking dish with a
nonstick vegetable spray and pour in mixture. Bake for 30 minutes, until
lightly browned. Serve on party rye bread.

Note: You can also bake this spread in several small baking dishes. After
they cool, cover each one with plastic wrap and freeze them for later use.
When ready to use, thaw, then remove plastic wrap, and rewarm in the oven
or microwave.

MMMMM

Title: Ganache Hearts With Raspberry Sauce
Categories: Desserts
Yield: 1 servings

1/2 c Whipping cream
8 oz Chopped semisweet chocolate
1/4 c Butter
1/4 c Confectioner’s sugar
1 Pack (12 oz) frozen
Unsweetened raspberries
1/4 c Sugar
1 tb Cornstarch
2 tb Cold water
1 ts Lemon juice

To make ganache: place cream in pan heat until it just starts to
boil. Stir in chocolate butter until smooth melted. Stir in
confectioners sugar. Refrigerate until slightly firm, about 30
minutes. Using pastry bag fitted with a star tip, pipe ganache onto
baking sheet lined with wax paper. Or mixture can be spooned out
smoothed into heart shapes. Refrigerate or freeze until firm.
Meanwhile, place berries sugar in a 1 quart bowl. Cook until
mixture starts to boil. Combine cornstarch water, stir into berries
with lemon juice. Cook until slightly thick. Strain; discard seeds.
Refrigerate until chilled. Before serving, thin with a little water
to desired consistency. To serve, pour a thin layer of sauce onto
small plate. Carefully place ganache in center.

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