Title: Italian Style Eggplant Pepper Salad
Categories: Salads, Appetizers, Vegetarian
Yield: 6 servings

1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt pepper
1/4 c Black olives, chopped

Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in
oven. Wrap the two peppers celery stalks individually in aluminum
foil place them on rack as well. Bake for 30 minutes. Remove
peppers celery let cool. Bake eggplant for another 15 minutes.
It should be very tender have collapsed.

When vegetables are cool enough to handle, peel eggplant, cut into
several pieces drain in a colnder for 20 minutes. Squeeze out some
of the excess moisture. Chop peppers, removing stems seeds. Leave
in large pieces. Chop celery into 1/2″ pieces. Dice eggplant
combnie with peppers celery in a large bowl.

Heat a few drops of olive oil in a skillet saute the garlic till
golden. Add to hte bowl. Add remaining ingredients mix thoroughly.
Cover let stand for 1 hour at room temperature before serving.

Nava Atlas, “Vegetariana”

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APPLE-PECAN STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Butter or margarine
2/3 c Diced onion
2/3 c Diced celery
3 c Diced day-old bread
3 c Diced apples
1 t Salt
1/2 ts Black pepper
1/8 ts Ground sage
1/8 ts Ground marjoram
1/8 ts Ground thyme
1/2 ts Dried parsley flakes
1/2 c Chopped pecans
1/2 c Water

Melt 1/4 cup butter in skillet. Add onion and celery
and cook until tender. Add to bread. Melt 2
tablespoons butter in skillet. Stir in apples. Cook
until golden. Add apples to bread mixture. Mix in
salt, pepper, sage, marjoram, thyme, parsley and
pecans. Add water and mix thoroughly. Makes enough for
10-pound turkey

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OYSTER BISQUE***(GRWP92A)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Butter
1/2 c Diced onion
1/4 c Diced carrot
1 qt Shucked oysters — with liquor
4 c Fish stock
1 1/2 c White rice
1 t Salt — plus salt to taste
2 c Heavy cream
1 x Black fresh ground pepper to
1 x Few dashes tabasco sauce

This is a rich , lovely cream bisque that is
delicately flavored with sauteed vegetables and the
oyster’s own liquor. Not that the bisque is Briefly
cooked at the end to preserve the integrity of the
oysters. Whipped cream and Cayenne pepper for garnish
* my sister uses the new White Worchestershire sauce
instead of the tabasco and a shake of New Orleans
seasoning from Paul Pruhomme.( variation) In a cast
iron skillet melt the butter and saute the onion,
celery and carrot 5 to ten minutes. Drain oysters,
reserving the liquor, chop 3 or 4 oysters and set the
remaining oysters aside . Add the chopped oysters to
the skillet and cook 3 to 4 minutes. In a pot, bring
the stock to a boil. Add the rice one tsp of salt and
the contents of the skillet. Reduce the heat and
simmer 40 minutes. Press the soup through a fine
sieve. Return to the pot and place over the heat. Add
the cream and reduced oyster liquid Season with salt,
fresh pepper ( Black) and Tabasco or variation. Add the
reserved oysters and heat briefly until the edges of
the oysters begin to curl. Serve bisque in bowls.
Garnish each serving with a dollop of chilled cream
and a sprinkling of cayenne pepper. Annapolitans are
known to add a taste of dry sherry to this. FROM:
BONNIE BRACEY (GRWP92A)

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Title: PIZZA BIANCA
Categories: Pizza
Yield: 8 Servings

MMMMM—————————CRUST——————————–
1 1/2 pk Dry yeast
1 ts Sugar
1 c Warm water (105 F to 115 F)
1 ts Salt
2 1/2 c (or more) all-purpose flour
2 tb Vegetable oil
1 lb Fontina or Gruyere cheese;
-grated

MMMMM—————————SAUCE——————————–
1/3 c Olive oil
1 lg Shallot
4 lg Garlic cloves
1/2 ts Dried oregano; crumbled
1/2 ts Dried basil; crumbled
1/2 ts Dried parsley; crumbled
1/2 ts Crushed dried red pepper
-flakes
1/4 ts Dried thyme; crumbled
1/4 ts Freshly ground pepper

Sprinkle yeast and sugar over water in large bowl of heavy-duty
mixer; stir to dissolve. Add salt and mix to blend. Add 2 1/2 cups
flour and oil and mix until dough forms ball and cleans sides of
bowl, adding more flour 1 Tbs at a time if necessary, about 5
minutes. Continue mixing until dough is smooth and elastic, about 10
minutes. Cover dough and let stand in warm draft-free area 1 hour.

Mix all remaining ingredients except cheese in processor until smooth,
stopping to scrape down sides of bowl, about 1 minute. (Sauce can be
prepared 5 days ahead, covered and refrigerated.)

Turn dough out onto lightly floured surface. Divide in half. Pat
each half into round. Let stand 10 minutes.

Preheat oven to 475 F. Roll each round out on lightly floured
surface into circle 1/8-inch thick. Transfer to cake rack or any
flat perforated pan. Spread with sauce. Sprinkle with cheese. Bake on
rack until edges of pizzas are lightly browned, about 10 minutes.
Serve pizzas immediately.

Geppetto Restaurant – Washington, D.C. Bon Appetit

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EGGNOG TRUFFLES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TRUFFLES—–
2 c Milk chocolate chips
2 tb Butter or margarine
1/2 c Eggnog
—–CHOCOLATE CUPS—–
2 c Semisweet choco chips
1 tb Shortening

CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small
saucepan over very low heat, stirring constantly. 2. Spoon about 1/2
tablespoon of the chocolate mixture into each of about 36 small foil
candy cups. With back of spoon, bring some of the chocolate up side
of each cup. Refrigerate until firm. TRUFFLES: 1. Melt chips with
butter and eggnog in heavy, medium saucepan over low heat, stirring
occasionally. Pour into pie pan. Refrigerate until mixture is thick,
but soft, about 2 hours. 2. Spoon truffle mixture into pastry bag
fitted with large star tip. Pipe mixture into chocolate cups. 3.
Truffles can be refrigerated 2-3 days or frozen several weeks. Hint:
To remove foil cups, cut slit in bottom of the cup and peel foil up
from bottom. Doi not peel down from the top edge. Makes about 36
truffles.

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Title: Diabetic Chocolate Balls
Categories: Chocolate, Diabetic, Cooky/bars
Yield: 20 servings

1/2 c Margarine,room temp 3 tb Cocoa
2 tb Sugar 1/2 ts Salt
1/3 c Liquid sugar substitute 1/4 c Chopped nuts
1 1/4 c Flour 2 tb Raisins

Sprinkle sweet granuated sugar substitute, as necessary. Cream
together margarine and sugar until light and fluffy. Add vanilla and
sugar substitute to creamed mixture. Beat at medium speed for 1/2
minute.
Stir together flour, cocoa and salt to blend. Add to creamed mixture
and mix at low speed about 1 minute or until blended. Add nuts and
raisins to dough. Mix lightly. Shape into balls using 1 tablespoonful
of dough per ball. Place balls on a cookie sheet that has been lined
with alumiun foil or sprayed with PAN spray. Bake at 325 F for 20-25
minutes or until slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room temperature and
serve two balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon peppermint
flavoring along with 1 teaspoon vanilla instead to the 2 teaspoons
vanilla. From *Prodigy’s Food and Wine-Healthy Eating Bulletin Board,
from Bridget Benjamin-PHFC09A

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Frozen Lady Heath Dessert **

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Alcohol
Ice Cream Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
18 ladyfingers — split (18 to 24)
1 tablespoon Instant coffee
1 tablespoon Water — boiling
5 1.4 oz Heath Bars — frozen
1 quart Vanilla ice cream — softened
1 cup Whipping cream
2 tablespoons Cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to fit.
Dissolve coffee in water.
Cool. Crush 4 candy bars, careful not to smash.
Combine with coffee and softened ice cream. Spoon mixture into pan and freeze
until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice
cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer.
Cover with foil and freeze until firm. Cut into wedges to serve.

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Title: FRIED BEEF WITH WATERCRESS SALAD (BO LUC LAC)
Categories: Oriental, Meats, Main dish
Yield: 4 servings

1 lb Beef fillet (500g)
5 ea Cloves garlic crushed
1/2 ts Black pepper
1 1/2 ts Granulated sugar
3 tb Oil
1 ea Large onion
2 tb Vinegar
2 tb Salad oil
1 ea Watercress (as required)

Cut meat into 3/4″ cubes. Mixwith 2 cloves garlic, 1/2
tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat
stand in marinade for 1 hour. Cut onion lengthwise
into very thin strips. Marinate onion in vinegar, 1/4
tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil.
Rinse watercress, drain well and arrange on a platter.
Heat 2 tbsp oil over high heat. Add a pinch of sugar
and the remaining garlic. Fry until fragrant. Add meat
and stir fry for 2 minutes, until just cooked. Top
watercress with meat, then onion mixture.

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Greek fish baked in grapevine leaves

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
5 md Whole fish — cleaned
– heads left on
2 tb Olive oil (or more)
1 Lemon (juice only)
1 tb Chopped fresh parsley
1 tb Chopped fresh thyme
1 tb Chopped fresh fennel
Salt freshly ground pepper
3 Anchovy fillets — rinsed
– minced or mashed
2 tb Butter
15 lg Grapevine leaves
Lemon slices fennel leaves

Wash and dry the fish. In a glass or earthenware bowl, beat the oil,
lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an
hour or two in the refrigerator. Remove the fish from marinade and
drain. Meanwhile, beat the anchovies and butter together and spread on
the fish with a knife. Wrap each fish in grapevine leaves and place, seam
side down, in an attractive baking- serving dish. Bake in a moderate oven
(350 F) for 30 minutes. Serve hot, garnished with lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York. Typed for you by Karen Mintzias

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Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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