Feta Cheese Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad Dressing Sauces Marinades
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Feta Cheese — crumbled
1 Cup Mayonnaise
1/2 Teaspoon Garlic Powder
1/4 Cup Wine Vinegar
1/2 Teaspoon Dried Oregano
2 Teaspoons Soy Sauce
1 Tablespoon Olive Oil

Combine all ingredients in a food processor fitted with a metal blade. Blend
5 seconds. Good with most salads.

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Southwestern Steak Salad

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 garlic clove
1/4 jalapeno — seeded, to taste ,
— (up to 1/2)
1/2 cup vegetable oil
3/4 pounds flank steak — cut diagonally
— against the grain
— into 1/4-inch thick
strips
1 head romaine lettuce — washed, dried and
— torn into pieces,
— about 3 to 4
cup
4 ears corn — kernels removed
1/2 small red onion — diced
1/2 red bell pepper — seeded and diced
1/2 cup chopped fresh cilantro leaves
lime wedges and cilantro sprigs for
— garnish

In a small food processor or blender combine lime juice, cumin,
cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
until smooth. In a shallow dish combine the beef with half of the
vinaigrette tossing it to coat well, and let it marinade for 15
minutes. Reserve remainder of the vinaigrette.

In a large skillet, heat 1 tablespoon of the oil over moderately high
heat until it is hot but not smoking, in it stir-fry the beef for 2
minutes, or just until it is still pink, and transfer the beef to a
bowl.

In a large bowl combine the lettuce, corn, red onion, red bell pepper
and cilantro. Whisk the reserved vinaigrette, if necessary, and pour
over the salad, tossing to coat. Taste and adjust seasoning with salt
and pepper. Divide the salad between two plates and top with the
cooked beef in a decorative pattern. Garnish with lime wedges and
cilantro sprigs.

Yield: 2 servings

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Pomegranate-Eggplant Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Sauces And Preserves
Pasta Pasta Sauces Restaurant
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Olive oil
1 md Eggplant — diced medium
1 md Red onion — diced small
2 tb Minced garlic
1 c Tomato juice
1/3 c Pomegranate molasses
Salt and pepper — to taste
1/4 c Roughly chopped fresh mint
1 Pomegranate — seeds of

In a large saute pan, heat oil over high heat until hot but not smoking.
Add eggplant and cook, stirring, until well seared and quite soft, about 5
to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2
to 3 minutes. Add garlic and cook, stirring, for 1 minute.

Add tomato juice and pomegranate molasses, bring just to a boil, reduce
heat to low and simmer, stirring occasionally, for 5 minutes. Remove from
heat, season with salt and pepper, stir in the mint and pomegranate seeds
and serve hot or cold.

This relish will keep, covered and refrigerated, for about 6 days.

Yield: About 4 cups.

From John Willoughby and Chris Schlesinger’s New York Times News Service
“Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks”
01/31/96 article in “The (Louisville, KY) Courier-Journal.” Pg. C6.
Electronic format by Cathy Harned.
From: Intercook

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HEIRLOOM RAISIN MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins Breakfast
Fruits Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raisins
1 c Water
1/2 c Butter/Regular Margarine
1/4 c Sugar
2 ea Large Eggs
1 1/2 c Unbleached Flour, Sifted
1 t Baking Powder

Combine raisins and water in saucepan. Bring to a
boil, reduce heat and cover. Simmer 20 minutes.
Drain raisins, reserving liquid. Add enough water to
reserved liquid to make 1/2 cup. Cool well. Cream
together butter and sugar in bowl until light and
fluffy, using electric mixeer at medium speed. Add
eggs, beat 2 more minutes. Sift together flour and
baking powder. Add flour mixture alternately with 1/2
cup of reserved raisin liquid into creamed mixture,
mixing well after each addition. Stir in raisins.
Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full. Bake in 400 degree F. oven 18
minutes or until golden brown. Serve hot with
homemade jam or jelly.

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Title: CARAMEL CRISPY TREATS
Categories: Candies
Yield: 1 servings

3 tb Butter
2 1/2 c Marshmallows;miniature
1 cn Chow mein noodles; 4 oz or
-113 g.
12 Caramels
1 tb -Cold water
2 tb Peanut butter; smooth or
-crunchy

Melt butter with marshmallows over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Add noodles; toss until well coated. Drop
spoonfuls of noodle mixture onto greased baking sheet. Melt caramels with
water over low heat or in microwave at Low for 2 minutes. Stir until
smooth. Add peanut butter; mix well. Drizzle over treats. Chill. MAKES: 24
TREATS

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SAVOURY MASHED SWEET POTATO PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Sweet potatoes
3 tb Ground almonds or cashews
3 tb Ground sunflower seeds
3 tb Grated coconut
1/2 ts Cayenne
1/2 ts Cumin
1 t Coriander
1 tb Maple sugar
1 t Salt
3 tb Chick pea flour
Ghee for frying

Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain peel
while still warm. Mash.

Mix in all the remaining ingredients except the ghee. Knead till
thoroughly blended. Divide into 8 portions.

Wash dry hands then rub with oil. Roll each ball in your hands then
flatten into a patty.

Brush with ghee a griddle or skillet. Over the lowest heat possible, heat
the ghee then fry the patties for 15 to 20 minutes each side until a
crisp reddish brown crust forms. Serve hot.

Yamuna Devi, “The Art of Indian Vegetarian Cooking”

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Title: Rye Yeast Bread
Categories: Diabetic, Allergy, Breads/bm
Yield: 1 servings

1/3 c Water 3 tb Oil
1 c White grape juice; 4 c Rye flour
1 pk Quick-rise yeast; (1 tb) -plus up tp 1/2 cup
1 ts Salt

Warm the water and grape juice to about 115 F and stir in the yeast.
Let the mixture stand for about 10 minutes or until it is foamy. Stir
in the salt, oil, and 2 cups of the flour, and beat it with a spoon
or mixer until it is smooth.

Add enough of the rest of the flour to make a soft dough. Knead the
dough on a floured board for 10 minutes. Place the dough in an oiled
bowl, turn it over so the top of the ball is also oiled, and cover it
with a towel. Let it rise in a warm (85 to 90 F) place for about 45
minutes, or until it is doubled in volume.

Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf
pan, and let it rise in a warm place again for about 30 minutes, or
until it doubles in volume. Bake at 425 F for 10 minutes, then lower
the oven temperature to 350 F for an additional 35 to 45 minutes of
baking. Remove it from the oven when the loaf is brown and has pulled
away from the sides of the pan slightly. Makes one loaf.

Source: Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:
0-914984-42-X Many recipes in this book require specialty products
from a health food store or mail order that are used for a rotational
allergy diet.

MMMMM

Jellied Turkey-Vegetable Salad (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup unflavored gelatin
1 cup cold water
42 ounces cream of celery soup, condensed — 4 (10 1/2-oz)=
cans
2 1/2 pounds cooked turkey, finely diced — (8 cups)
40 ounces frozen mixed vegetables — cooked
2 cups salad dressing

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow=
enough extra wrap to fold over top. Use one pan for each six servings or=
one-fourth of the recipe. Do not line pans for food to be served without=
freezing.

Soften gelatin in cold wataer. Heat coup. Add gelatin to soup. Stir until=
gelatin is dissolved. Add turkey, vegetables, and salad dressing. Mix=
gently. Pour one-fourth of mixture into each pan. Chill until firm.

TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.

TO FREEZE: Complete wrapping by pulling paper up over top of food. Put=
edges of wrap together and fold several times so paper lies directly on top=
of food. Fold ends of freezer wrap over the top and seal with freezer=
tape. Label with name of food, date of freezing, and last date the food=
should be used for best eating quality (about 6 months). Freeze=
immediately for 10 to 12 hours before removing packages from the pans.

TO THAW FROZEN SALAD: Remove freezer wrap. Place food in baking pan. Thaw=
in refrigerator for about 24 hours. Serve on crisp salad greens.

– – – – – – – – – – – – – – – – – -=20

Serving Ideas : Crisp salad greens

NOTES : This recipe is for 24 servings (about 2/3 cups each). Directions=
are given for dividing the prepared food into four parts of six servings=
each. One part may be completely cooked and served at the time of=
preparation. The remaining parts may be frozen.

“Freezing Combination Main Dishes” by Meredith Robinson and Lois Fulton =
(Consumer and Food Economics Institute, Agriculture Research Service) USDA=
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). =
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 3511 0 0 2848 0 883

–=====================_823504692==_–

Title: CHINESE: WON TON IN OYSTER SAUCE (HO YAU GON
Categories: Main dish, Chinese, Fill.noodle
Yield: 1 servings

40 Won ton
2 qt Water
1 1/2 tb Sesame oil
1 tb Thin soy sauce
2 tb Oyster sauce
1 Green onion, chopped

In a large saucepan bring 2 quarts water to a boil.

Add won ton and boil for 5 minutes; then, remove with
a Chinese strainer or colander.

Put the cooked won ton in a deep serving bowl, and add
all other ingredients except the green onion, and mix
carefully.

Garnish with the chopped green onion.

VARIATION: Heat sauce in wok; stir fry won ton briefly.

SOURCE: Chopstick, Cleaver, and wok.

—–

Title: NORTHWESTERN APRICOT CANDY
Categories: Candies
Yield: 1 servings

2 (5-1/2 oz) pkgs. dried
-apricots (2 cups)
1 c Warm water
2 c Sugar
1 tb Cornstarch
1/8 ts Salt
2 tb Unflavored gelatin
1/2 c Cold water
1/2 To 2/3 c. chopped or
-slivered almonds, or
-chopped walnuts
1/3 c Confectioners sugar (for
-rolling)

Remove any stems or blemishes from apricots. Soak in warm water 1 hour,
then cook slowly in same water until very tender, stirring to avoid
scorching. Put through a food mill or sieve. Cook apricot pulp until thick
in a 2-quart heavy saucepan, stirring frequently to avoid scorching.

Mix sugar, cornstarch and salt and add to apricot pulp. Cook until very
thick, stirring constantly.

Add gelatin, which has been softened in cold water. Stir until gelatin is
dissolved and cook until mixture is again thick. Remove from heat.

Mix in almonds. Turn into a 9 x 7″ shallow glass dish that has been rinsed
with cold water. Let stand 24 hours.

Cut candy in rectangular pieces (about 60) and roll in confectioners sugar.
Let stand on rack until outside has dried (texture should be slightly
chewy.) Store in covered container. Makes about 1 pound, 12 ounces,
depending on amount of nuts used.

From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett

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