Mussakah

Recipe By : Rick
Serving Size : 4 Preparation Time :0:00
Categories : Mediteranean Vegetarian Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large eggplant
1 large onion — chopped
5 tomatos — peeled and sliced
1/2 cup olive oil
3 cloves garlic — crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon cinnamon
3/4 cup water

Peel eggplant and cut into 1/2″ cubes. Sprinkle with salt, let stand for 30
minutes, and drain. Fry in olive oil until golden brown, and drain again on
absorbent paper. Saute onions and garlic in oil, then add tomatos and let
mixture fry a few minutes. Combine eggplant, spices, water, and let simmer for
20 minutes. Serve hot or cold.

– – – – – – – – – – – – – – – – – –

—

APPLE GINGERBREAD (SCOTTISH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Cooking Apples
Suger to Taste
3 oz Demerara Sugar
1/4 lb Golden Syrup
3 oz Butter
6 oz SR Flour
1 t Ground Ginger
1/4 ts Ground Cloves
1 Egg

: Set the oven to 350F/Gas 4. Grease an 8 inch x
6 inch baking tin. Peel, core and slice the apples.
Put into a pan with a little water and sufficient
sugar to taste. Stew gently until tender, then mash
and cool. In a separate pan melt the syrup and butter
and demerara sugar together gently until dissolved.
Leave to cool. Sift the flour, ginger, and cloves into
a bowl and make a well in the centre. Add the egg to
the syrup mixture and beat well into the flour. Stir
in the mashed apples and continue to beat all well
together. Turn into the tin and cook for 30 minutes
until firm. Leave to stand for a few minutes until
firm. Leave to stand for a few minutes in the tin
before turning out to cool on a wire rack; cut into
slices. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

– – – – – – – – – – – – – – – – – –

Moroccan Vegetable Tangine

Recipe By : Shoshoni Cookbook by Anne Saks and Faith Stone
Serving Size : 6 Preparation Time :1:15
Categories : Main Dishes Vegetables
Vegetarian Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onion — minced
1 Clove Garlic — minced
1 C Butternut Squash — peel cube
1 C Eggplant — peel cube
1 Carrot — cubed
1/2 C Water
1 C Cauliflower Flowerets
1 Zucchini — med-lg, cubed
3 Tomatoes — cut in wedges
2 stalk Celery — cut in 1/2″ slices
1 Green Pepper — cubed
1/2 C Chickpeas — cooked
1 tbsp Fresh Parsley — minced
1 tsp Garlic
1 tsp Basil
1 tsp Cinnamon
1 tsp Cumin
1/4 tsp Cayenne
1 tsp Coriander
2 tbsp Fresh Lemon Juice
1/2 C Figs — or dates, chopped

Saute onions and garlic in water, wine, or veggie broth until they are
clear and tender. Add butternut squash, eggplant and water. Cook until
tender, about 15 min.

Add carrots, cauliflower, zucchini, tomatoes, mushrooms, celery, green
peppers, and chickpeas. Saute until veggies are tender but not
overcooked. Add some more water as needed to prevent veggies from
scorching.

Add seasonings and figs or dates. Let stand 10 min for flavors to blend.

Serve immediately.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve over golden saffron rice.

NOTES : Cal 124.8
Fat 1.6 g
Carbs 25.3 g
Protein 5.4 g
Sodium 142 mg
Dietary Fiber 6.6 g
CFF 10.3%

Title: SOUPA AVGOLEMONO (Greek Egg-lemon Soup)
Categories: Soups, Greek
Yield: 6 servings

2 qt Chicken broth; strained
1/2 c Rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
Salt

Bring the broth to a full boil in a soup kettle. Gradually add the
rice, stirring constantly until the broth boils again. Reduce the
heat, cover, and simmer until the rice is just tender, not mushy, 12
to 14 minutes. Remove from the heat and keep warm while preparing
avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually
add the lemon juice. Slowly add some of the hot broth to the
egg-lemon mixture, beating steadily. Stir the mixture into the soup
and cook over minimum heat, without boiling, until the soup thickens
to coat a spoon. Taste for salt, and keep warm over hot water until
ready to serve. Pass the pepper mill at the table for additional
zest.

(If desired, bite-sized pieces of cooked chicken may be added to
soup before adding the rice).

: Source: “The Food of Greece” by Vilma Liacouras Chantiles
per Karen Mintzias

MMMMM

Title: Low-Fat Pastry
Categories: Diabetic, Pies, Low-fat/cal
Yield: 16 servings

1 3/4 c Flour 1/4 ts Baking powder
6 tb Vegetable shortening 1/3 c Water

Measure first 3 ingredients into bowl. Work together until crumbly.

Pour water all over top. Mix with fork, then hands, until it will
hold together. Roll thinly. Makes enough for 2 crusts. For a 2
crust pie, cut through top crust with a sharp knife while pie is
still hot.

1/8 single crust contains 95 calories 1 mg sodium, 5 mg fat

Source: Company’s Coming Light Recipes by Jean Pare 1993 Shared but
not tested by Elizabeth Rodier Sept 93

MMMMM

Bar-B-Q’d Lentils

Recipe By : USA Dry Pea Lentil Council
Serving Size : 8 Preparation Time :0:00
Categories : Fatfree Main Dishes
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/3 C Lentils — rinsed
5 C Water
1/2 C Molasses
2 Tbsp Brown Sugar
1 Tbsp Vinegar
1/2 C Ketchup
1 Tsp Dry Mustard
1 Tsp Worcestershire Sauce — or vegetarian kind
16 oz Tomato Sauce
2 tbsp Minced Onions
1/4 tsp Liquid Barbecue Smoke® — optional

Add lentils to water, bring to a boil and simmer for 30 min or until
tender but whole. Add remaining ingredients to the cooked lentils and
bake at 350 deg F for 45 min.

This is EXCELLENT!

Typed and tested for you by Reggie Dwork reggie@netcom.com

Tortilla Soup-Texas Home Cooking

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Unsalted chicken stock
6 Roasted garlic cloves* mince
1/2 c Red-ripe tomatoes, chopped,
Seeded or canned crushed
Tomatoes
1 md Onion, 1/2 chopped and
1/2 sliced into thin rings
1 Fresh jalapeno, sliced into
Thin rings
1 Chipotle chile (whole if
Dried, or minced if canned
1 t Dried oregano, preferably
Mexican
2 c Shredded cooked chicken or
Turkey
Juice of 1 lime
Salt to taste
4 Corn totillas, sliced, into
Thin strips, toasted or
Broiled until crisp.
Chopped cilantro,
Cubed avacado,
Mexican Asadero cheese
Crumbled or
Monterey Jack cheese grated
For garnish

In a large, heavy saucepan, bring the stock to a boil.
Reduce the heat, and simmer uncovered until the stock
is reduced to approximately 6 cups.

Add the garlic, the tomatoes, the chopped half of the
onion, the jalapeno, the chipotle, and the oregano to
the stock. Continue to simmer, uncovered over
medium-low heat another 30 minutes. While the soup
cooks, place the remaining onions (sliced) on a
greased baking sheet, and broil them until they are
softened and a little brown around the edges. Add the
broiled onions, the chicken, and the lime juice to the
soup, and continue simmering until the chicken is just
heated through. If you have used a dried chipotle,
remove the chile, and either mince it and return it to
the pan or discard it, depending on how spicy you want
the meal.

To serve, place a small handful of totilla strips in
each bowl, and pour the soup over. Pass the garnishes
separately.

*Roasted garlic: Place individual cloves with skins
on, in a heavy skillet over low heat, and turn them
until the skins darken on all sides and the cloves
soften.

NOTES: Tortilla soup originated in Mexico as a way to
use old tortillas and leftover poultry, but it
developed into one of the classics of the national
cuisine. If you want the full flavor of the dish,
don’t skip the steps of roasting the garlic and
broiling the onions. These actions add a smoky
mellowness to the soup which you can enhance even more
by using smoked poultry.

From Texas Home Cooking by Cheryl Alters Jamison, and
Bill Jamison ISBN 1-55832-058-X (cloth)—-ISBN
1-55832-059-8 (paper)

Typed by Bobbie Beers 3/16/96 From:
Valance@omnifest.Uwm.Edu (Marsha

– – – – – – – – – – – – – – – – – –

Title: Crockpot Boston Brown Bread
Categories: Quickbreads, Slow cooker
Yield: 8 servings

1 c Corn meal
1 c Flour, rye
1 1/2 ts Baking soda
1 ts Salt
1 c Flour, whole wheat
3/4 c Molasses
2 c Milk, sour -=OR=-
2 c Buttermilk
1 c Raisins

: Combine corn meal, rye flour, soda and salt. Add wheat flour.
: In a separate bowl, stir molasses into sour milk or buttermilk
and add to dry ingredients, a little at a time. Stir just enough to
blend and add raisins.
: Spoon into two one pound coffee cans and cover with foil. Tie.
Place cans on metal rack in bottom of slow cooker and pour 2 cups of
hot water around cans.
: Cover pot and cook on high for 2 1/2 to 3 hours. Remove cans
from pot and let stand 5 to 10 minutes. Turn bread out on cooling
rack.

Source: Crockery Cookery by Mable Hoffman

MMMMM

Title: Green Tomato Relish
Categories: Spreads, Vegetables
Yield: 6 servings

6 ea Red sweet peppers *
2 lb Onions
3 ea Sweet green peppers *
3 1/2 c Sugar
1 c Water
1 T Ground turmeric
2 lb Green tomatoes
1 ea Small head cabbage *
1/4 c Pickling salt
2 c Cider vinegar
1 T Mustard seed
2 t Celery seed

* All vegetables are to be coarsely ground.
~———————————————————————
~— Mix vegetables and salt. Cover and let stand 12 to 18 hours.
Drain vegetables and rinse. Mix vegetables and remaining ingredients.
Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack
simmering mixture in hot jars, leaving 1/8″ headspace; seal. Process
10 minutes in a boiling water bath. Makes 5 – 6 pints. NOTE: —–
Vegetables can be chopped if you prefer.

MMMMM

Olive Muffins

Recipe By : Mimi Hiller
Serving Size : 1 Preparation Time :0:00
Categories : Greek Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chopped pitted black olives — (1-1/4 pounds)
4 cups all-purpose flour
1 cup grated onion
1 1/2 cups olive oil — plus additional oil
to brush muffin tins
3 tablespoons chopped fresh mint — or 2 teaspoons
crushed dried mint
2 tablespoons sugar
2 tablespoons double-acting baking powder

Preheat oven to 350F. Rinse olives and drain. Dry on paper towels. Combine
all ingredients, adding baking powder last. Brush muffin cups with oil and
dust with flour. (Do NOT use paper baking cups.) Bake for 40 to 45 minutes,
or until golden. Serve warm.=20
=20

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

NOTES :
Variation: Recipe can be baked in 9×5 inch loaf pans. Increase baking time
by 15 minutes.
This recipe can be used to make muffins or it will make 2 small loaves of
bread. This comes from “The Complete Book of Greek Cooking” (The Recipe Club
of Saint Paul’s Greek Orthodox Cathedral), and according to the cookbook, it
is a specialty from the island of Cyprus.