Title: GRILLED EGGPLANT BASIL VINAIGRETTE
Categories: Vegetables, Salads
Yield: 6 servings

2 lb Firm Japanese eggplant
Olive oil
Salt and pepper
Balsamic vinegar
3 Garlic cloves, plump
– thinly sliced
1 c Basil leaves (about)
– torn into small pieces

This is a dish whose flavors improve with time, so
make it when you have your grill going anyway. Grill
the eggplant when the coals are dying, assemble the
recipe, and it will be ready for a meal the next day.
WIPE EGGPLANTS AND SLICE lengthwise or diagonally into
pieces a little less than 1/2-inch thick. Discard the
end pieces that are mostly skin. Brush each piece on
both sides with oil and grill over the coals. (You can
also fry the eggplant slices instead of grilling them,
or even broil them, if you prefer.) To make crisscross
grill marks, turn each slice just once at a 45-degree
angle. Cook on both sides until eggplant is nicely
colored and tender. As you work, make a layer of
cooked eggplant in a non-corrosive dish. Season with
salt and freshly ground pepper, scatter garlic and
basil leaves on top and splash a little vinegar over
all. Add the next layer of eggplant and continue until
everything is used. The warmth from the eggplant will
bring out the flavors of the garlic and the basil. It
will smell wonderful. Cover the dish and refrigerate
for several hours or overnight. Bring to room
temperature before serving. —

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SOUTHWESTERN CHICKEN CON QUESO SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Peanut oil
1 Small red onion, diced
1 Green pepper, diced
1 Tomato, peeled, seeded and
-diced
1/4 c Jalapenos, diced
1 tb Garlic, minced
2 tb Cilantro, chopped
1 tb Cumin
1 1/2 ts Paprika
2 ts Oregano
1 t Coriander
4 c Chicken, cooked and diced
3 1/2 c Chicken broth
1/2 Stick butter
1/3 c Flour
2 1/2 c Cream
3/4 lb Grated cheddar cheese

Heat peanut oil in soup pot over medium heat. Add
onion, bell pepper, tomato and jalapenos and saute
until onion is almost translucent and garlic is golden
brown.

Add precooked chicken and chicken stock. Simmer over
low heat 1/2 hour.

While chicken simmers, prepare a roux: Melt butter in
skillet over low-medium heat. Add flour and stir to
blend. Cook, stirring continuously, 3 to 5 minutes or
until flour is cooked and is a very light golden color.

Add cream to soup and bring to a rolling boil. Reduce
heat to low-medium and whisk in cheese. Slowly stir 1
to 2 cups hot soup into roux. Immediately add back
into soup, stirring to blend. Soup will thicken
slightly. Remove from heat and serve with tortilla
chips.

Posted By pgl@iglou.com (Don Thomas) On
rec.food.recipes or rec.food.cooking

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Reuben Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb sliced corned beef (can be from the deli) — (1/2 to
1)
– cut into small bite
— ¥
1/2 lb sliced swiss cheese
1 jar sauerkraut – drained if needed
Instant Mashed Potatoes
Paprika or Caraway Seeds

Make up a Large serving amount of the instant potatoes according to package
(or you can use fresh mashed potatoes) – I usually do about 6-8 servings.
Mix in the sauerkraut (to taste). In a large, buttered casserole dish spread
1/2 the potato mixture, then layer the corned beef on top of that, followed
by the swiss cheese. Cover with the rest of the potato mixture. Sprinkle
the top with Paprika or Caraway seeds bake in the oven for 1/2 hour at 350.

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NOTES : Note

BASIC BISCUITS * (PVJP03B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All purpose flour
1 tb Baking powder
1/2 ts Salt
3/4 c Shortening
1 c Milk or buttermilk

Nathalie Dupree’s Matter of Taste Cookbook and they
are really good and easy too! Preheat oven to 450 to
500 degrees. Sift 2 cups of flour with the baking
powder and salt in a bowl. Cut in the shortening with
a pastry blender or fork, or work in with your
fingers. Add the milk to make a soft dough, mixing
just until the dough holds together. Flour your hands.
Pull off a piece of dough the size of a biscuit and
dip the wet edge into extra flour. Then roll or pat
into a biscuit shape. Place the biscuits, slightly
touching, on a lightly greased baking sheet. Bake
until golden brown 8 to 10 min. Makes 12-18 biscuits.
FROM: SHERYL JEFFRIES (PVJP03B)

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TRAILBLAZIN’ BEEF SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive Oil
2 lb Chuck Pot Roast — trimmed and
-cut into 1″ cubes
1 t Garlic Powder
2 ts Ground Cumin
2 lg Onions — each cut into 8
-pieces
5 c Beef Stock
3 c Water
4 lg Cloves Garlic — minced
9 Red Potatoes — halved
4 Ears Corn — each cut into
-4 pieces
3 Carrots — peeled and cut into
-1″ chunks
2 md Zucchini — cut into 1″ pieces
1/2 c Cilantro — coarsely chopped
1 t Salt
1/2 ts Pepper

Heat 3 tb of the oil in a large skillet. Add meat,
garlic powder and cumin; stir-fry until meat is well
browned. Remove with a slotted spoon to an 8 quart
stock pot.

Heat remaining 3 tb oil in th pan; add onion and saute
until soft. Transfer to the pot. Add remaining
ingredients, bring to a boil. Cover, reduce heat and
simmer 1 hour or longer. Serve with flour tortillas or
cornbread.

Per serving: 355 calories, 22 g protein, 37 g
carbohydrate, 14 g fat, 3 g saturated fat, 41 mg
cholesterol, 335 mg sodium, 4 g fiber.

Source: San Francisco Chronicle, 3 May 1995 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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LEMON-POPPY SEED MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——LEMON-POPPY SEED
MUFFINS—————–
1/4 c Vegetable oil
1 c Milk
2 Eggs
1 pk Lemon instant pudding and
– pie filling (4 serv. size
2 c Biscuit baking mix
1/4 c Poppy seed
1/4 ts Grated lemon peel
—–GLAZE—–
2/3 c Confectioners’ sugar
3 1/2 ts Lemon juice

MUFFINS: Heat oven to 375 degrees. Grease bottom and
sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches,
or line with paper baking cups. Mix oil, milk, eggs
and pudding and pie filling with fork until well
blended. Stir in baking mix, poppy seed and lemon
peel; blend thoroughly. Divide batter equally among
cups. Bake 25 to 30 minutes or until light golden
brown. Cool 10 minutes; drizzle with Glaze. GLAZE: Mix
confectioners’ sugar and lemon juice (actually, 3 to 4
teaspoons) until mixture is smooth. Use as directed
above.

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Title: Artichokes Green Beans
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1/2 lb Sm Jerusalem artichokes; 1/2 Red pepper; diced
-(sunchokes). sliced 2 tb 1Fresh lemon juice;
3/4 lb Fresh green beans; 1 tb Walnuts; chopped
2 cl Garlic; minced Pepper to taste
2 ts Walnut oil;

Wash and trim artichokes and beans. Bring a large kettle of water to
a boil and cook artichokes until tender, about 15 minutes minutes.
Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute
garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all
ingredients together and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE;
CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: Split Pea Soup
Categories: Soups
Yield: 2 servings

1 3/4 c Dried split peas
2/3 c Onion, chopped
2/3 c Carrot, shredded
1/2 ts Salt
1/8 ts Pepper
1/8 ts Oregano leaves
1 Bay leaf
4 1/2 c Boiling water

2 servings of about 1-1/3 cups each calories per serving

1. Add all ingredients to boiling water.

2. Return to a boil. Reduce heat, cover, and boil gently
until peas are tender–about 40 minutes.

3. If necessary, uncover and cook, stirring occasionally,
until desired thickness is obtained–about 5 minutes.

4. Remove bay leaf.

5. Serve half of the soup. Refrigerate remaining 2-2/3
cups for use at another meal.* The soup will keep 3 to
4 days in the refrigerator.

*NOTE: To reheat soup, stir in 1/4 cup water. Heat until
soup starts to boil, stirring as needed to prevent
sticking.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Ms Fields Pumpkin Spice Cookies
Categories: Polkadot, Lisa, Cookies
Yield: 36 Servings

2 1/2 c FLOUR
1/2 ts BAKING SODA
1/4 ts SALT
2 ts PUMPKIN PIE SPICE
1 c DARK BROWN SUGAR, PACKED
1/2 c SUGAR
3/4 c BUTTER, SOFTENED
1 lg EGG
1 c PUMPKIN, CANNED
1 ts VANILLA EXTRACT
1 c RAISINS (6 OZ)
1/2 c WALNUTS, CHOPPED

PREHEAT OVEN TO 300*F. MIX FLOUR, SODA, SALT AND PUMPKIN PIE SPICE IN
A MEDIUM BOWL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN
ELECTRIC MIXER SET A MED SPEED. ADD THE BUTTER AND BEAT TO FORM A
GRAINY PASTE. SCRAPE SIDES OF BOWL, THEN ADD EGG, PUMPKIN AND
VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR
MIXTURE, RAISINS AND WALNUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED.
DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2
INCHES APART. BAKE 22-24 MIN UNTIL COOKIES ARE SLIGHTLY BROWN ALONG
THE EDGES. IMMEDIATELY TRANSFER TO A COOL SURFACE.

Speaking of cookies, I found this today. If there is anyone here
trying to use up that can of pumpkin in the fridge, this might do the
trick:

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 11-25-95

MMMMM

MUSSEL AND BACON SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh mussels
4 Rashers smoked bacon,
-derinded
1 Onion, peeled
3 Sticks celery
1/2 oz Margarine
8 oz Can chopped tomatoes
30 fl Fish or vegetable stock
1 t Chopped fresh basil or
1/2 ts Dried basil
Black pepper

Wash the mussels well and remove the beards. Discard
any that are open, or do not close when sharply
tapped. Chop the bacon, onion and celery. Melt the
margarine in a pan, add the bacon and onion. Cook for
5 minutes. Stir in the celery, tomatoes, stock and
basil. Cook for another 5 minutes. Add the mussels,
cover and cook for a further 5 minutes or until all
the mussels are open. Shake the pan occasionally.
Discard any that do not open. Season with pepper.
Either remove the mussels from both shells or serve in
the shells. In this case you need small finger bowls
ofwater on the table.

Source: Marguerite Patten ‘s Marvellous Meals, Your
Magazine, UK

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