Title: Sweet and Spicy Couscous Salad
Categories: Salads, Main dish, Grains, Vegetarian, Vegan
Yield: 4 servings

1/2 c Currants
1/4 c Fresh-squeezed orange juice
1/4 c Fresh-squeezed lemon juice
1/3 c Canola or safflower oil
1/4 ts Ground cinnamon
1/2 ts Fine sea salt
1/8 ts Cayenne pepper
3 c Water
1 tb Canola or safflower oil
1 1/2 c Couscous
— preferably whole wheat
1 md Carrot; finely chopped
1 c Sliced green beans
-OR- yellow wax beans
— (cut into 1/4″ pieces)
1 md Red bell pepper
— seeded and finely chopped
1/2 sm Red onion; finley chopped
1/4 c Finely chopped fresh mint
-OR- parsley

MMMMM————————–OPTIONAL——————————-
1/2 c Tamari-roasted almonds
— coarsley chopped

Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon,
salt, and cayenne in a jar. Cover with the lid and shake until the
ingredients are well mixed.

In a medium saucepan, bring the water and 1 tablespoon oil to a boil.
Stir in the couscous. Immediately remove from the heat, cover, and
let stand until the water is absorbed, about 6 minutes. Transfer the
couscous to a large bowl, and fluff with a fork. Cool completely.

Put 1 inch of water in a large saucepan with a steamer basket, cover
with the lid, and bring to a gentle boil. Put the carrot, green
beans, and bell pepper in the steamer basket, cover with the steamer
(lid? -K.M.), and steam until the vegetables are a bright color,
about 3 minutes. Remove the steamed vegetables from the basket; they
should still have a crunch. Rinse under cold water, drain, and cool
completely.

Stir the steamed vegetables, onion, and mint into the couscous. Shake
the Spicy Currant Dressing and pour it over the salad. Stir until
well coated. Refrigerate for at least 30 minutes to allow the flavors
to blend. Sprinkle the toasted almonds over the top just before
serving and serve chilled. (If the salad is prepared more than a few
hours ahead, adjust the seasonings before serving.)

Source: May All Be Fed – by John Robbins, with recipes by Jia Patton
and Friends

Typed for you by Karen Mintzias

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Title: Rose Water Syrup
Categories: Greek, Syrup
Yield: 1 servings

1 c Water
1/2 c Sugar
1 1/2 T Lemon juice
1 t Rose water or rum extract

Combine water and sugar in small saucepan. Bring to boil, then simmer
until syrupy, about 5 minutes. Stir in lemon juice and rose water.
Cool completely.

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Title: HOMEMADE MAYONNAISE
Categories: Sauces, Madison
Yield: 1 servings

1 Egg yolk
1/2 ts Salt
1/2 ts Dijon mustard
-(or more to taste)
1 tb Lemon juice
-=OR=- White Wine Vinegar
1 c Light olive oil; -=OR=-
-peanut oil or vegetable oil
Hot water

QUICKLY BRING THE EGG to room temperature by setting it in a bowl of
hot water for 2-or-3 minutes, or until the egg no longer feels
chilled when held in your hand. Then separate out the yolk. Combine
the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set
the bowl on a folded towel to keep it from moving around. Briskly
whisk the ingredients together until they are thoroughly blended;
then begin adding the oil, drop by drop at first, then in gradually
increasing amounts. When the oil is completely incorporated, taste
the mayonnaise and add more salt or lemon juice or vinegar if
desired. A very thick mayonnaise can be thinned by stirring in a
spoonful or two of hot water until you get the consistency you want.

Makes 1 1/2 Cups

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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MAPLE BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Natural wheat bran
1/2 c Milk
1/2 c Maple syrup
1 ea Egg, slightly beaten
1/4 c Oil
1 1/4 c Whole wheat flour
3 ts Baking powder
1/2 ts Salt
1/3 c Chopped walnuts
************Glaze***********
1 tb Butter
1/2 c Confectioners sugar
1 tb Maple syrup

Combine bran, milk and maple syrup. Mix in egg and
oil. Combine remaining muffin ingredients. Add bran
mixture, stirring until just moistened. Divide batter
into 12 greased muffin tins. Bake at 400ø for 18-20
minutes. Glaze: Combine ingredients, stirring to
blend, and spread over warm muffins.

– – – – – – – – – – – – – – – – – –

EASY MILD SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Tomatoes — chopped; peeling
-optional
1/2 c Onion, red — minced
1/2 c Bell pepper, red — minced
1/2 c Bell pepper, green — minced
3 tb Cilantro — minced (optional)
3 tb Olive oil, extra virgin
Chili powder
Cayenne

Combine the tomatoes, onion, peppers, cilantro, and
garlic in a medium bowl.
Stir in oil, chili powder, and cayenne to taste.
Yields 2 1/2 to 3 cups.

– – – – – – – – – – – – – – – – – –

Title: HAMBURGER CASSEROLE
Categories: Meats, Casseroles
Yield: 10 Servings

2.00 c Noodles
1.00 cn Tomato soup
1.00 cn Mushroom soup
1.00 c Celery
1.00 c Water
1.00 lb Hamburger
1.00 Onion
1.00 c Grated cheese

Boil noodles in water until done. Cook celery in 1 cup water. Brown
hamburger and onions together. Pour noodles, celery and liquid in
casserole dish, 2 to 3 quart size. Add mushroom soup, tomato soup and
grated cheese. Save enough cheese to sprinkle on top. Bake at 350
degrees for 1 hour. Serve with green salad and hot biscuits.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald
17th Annual Cookbook, Friday, November 16, 1990 and was submitted by
Ms. Dorothy Strayer of Patterson, Georgia.

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Title: Corn Tabouleh Salad
Categories: Salads, Corn
Yield: 8 servings

1 c Bulgur wheat
1 t Finely minced garlic
1 c Water
1/4 c Olive oil
1 Granny Smith apple, cored
-and cut into 1/4″ dice
1/2 c Golden raisins
2 T Fresh lemon juice
2 c Fresh corn kernels, cooked
1/2 Seedless cucumber, peeled
-and cut into 1/4″ dice
4 Ripe plum tomatoes, cut
-into 1/4″ dice
3 Scallions (with 3″ of the
-green left on), thinly
-sliced on the diagonal
1/2 c Basil leaves, thinly
-slivered
Salt to taste
Freshly ground black pepper
-to taste

Bulgur wheat is readily available in most supermarkets and specialty
food stores. If you prefer another grain, you can easily substitute
cooked rice, barley or couscous. When mixing the salad, use a fork to
keep grains from sticking together.

1. Combine the bulgur, garlic, water and olive oil in a large bowl.
Mix together, then set aside for 30 minutes.

2. In another bowl, mix the diced Granny Smith apple and golden
raisins with lemon juice to prevent the apple from discoloring.

3. After 30 minutes, fluff the bulgur well with a fork. Add all the
remaining ingredients, using a fork to combine and fluff the salad.

Per serving: 209 calories, 8 grams fat, no colesterol.

NOTE: If you like your corn very sweet (and who doesn’t?), add 1
tablespoon of sugar to the boiling water before you cook the corn.

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CHEESY BACON-CORN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sl Bacon — Diced
1/4 c Onion — Chopped
1 1/4 c Unbleached Flour — Sifted
1/4 c Yellow Corn Meal
1/2 c Sugar
3 ts Baking Powder
1 t Salt
2 lg Eggs — Beaten
1 c Milk
3 ts Butter Or Margarine — Melted
1/2 c Cheddar Cheese — Shredded

Fry the bacon and onion in a 10-inch skillet, over
medium heat, for 5 minutes or until the bacon is crisp
and the onions are tender. Remove the bacon and onion
and drain on paper towels. Sift the flour, corn meal,
sugar, baking powder and salt into a bowl, and set
aside. In another bowl, combine the eggs, milk, and
butter, blending well. Add the egg mixture, all at
once, to the flour mixture, stirring just until
moistened. Stir in the bacon-onion mixture, and
cheese, blending well. Spoon the batter into greased
3-inch muffin-pan cups, filling each 2/3 rds full.
Bake in a preheated 400 Degree F. oven for 15 minutes
or until a wooden pick inserted in the center of a
muffin comes out clean. Cool, until cold to the touch,
and wrap in foil, or serve immediately while still hot.

TO REHEAT:

Heat the foil-wrapped muffins in a preheated 350
Degree F. oven for 10 to 12 minutes.

– – – – – – – – – – – – – – – – – –

MARINATED OLIVES

Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup extra virgin olive oil
2 teaspoons fennel seeds — crushed
4 small bay leaves
2 pounds assorted Mediterranean olives
(such as Nicoise, Picholine,
Kalamata, and oil-cured)
6 strips (3 x 1-inch) lemon peel
4 garlic cloves, crushed with side of chef’s

In a 1-quart saucepan, heat olive oil, fennel seeds, and bay leaves
until
hot but not smoking over medium heat. Remove saucepan from heat; let
stand
10 minutes.

In large bowl, stir olive-oil mixture with olives, lemon peel, and
garlic.
Cover bowl with plastic wrap and refrigerate olives at least 24 hours
to
allow flavors to develop, stirring occasionally. (Or, in large self-
sealing
plastic bag, combine all ingredients, turning to coat olives well.
Seal
bag, pressing out as much air as possible. Place on plate;
refrigerate,
turning bag occasionally.)

Spoon olives into jars for gift giving. Store in refrigerator for up
to a
month.

Yield: About 6 cup

– – – – – – – – – – – – – – – – – –

Title: RHUBARB RAISIN CRUMBLE
Categories: Desserts, Fruits/nuts
Yield: 4 servings

1 1/2 lb Rhubarb*
1/4 c Strawberry preserves**
1/4 c Raisins
1/2 tb Orange zest,organic+
1 c Granola++
Maple syrup to taste

Combine ingredients in a heatproof pan 13x8x2 inches. The combined
ingredients will seem dry; don’t be concerned; the rhubarb will give
up considerable liquid as it cooks. Place pan in a cold oven, set
temperature to 375 F, and bake uncovered for 15 minutes. Stir and
continue baking until rhubarb is tender but still firm, about 10 to 15
minutes more. Add maple syrup to taste if more sweetness is desired.
*trimmed and cut into 1-inch slices
**fruit-sweetened
+finely minced or grated if possible
++preferably maple walnut
~–

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