Title: Ha Rageel
Categories: Cakes, Star trek
Yield: 6 servings

MMMMM———————VULCAN CARROT LOAF————————–
-Jo Ferry cmsj69b
1 1/2 c Carrots; grated
1 Grated rind juice of lemon
1/2 c Butter
1/2 c Dark brown sugar
3 Eggs; large
2 tb Water
1 c Golden raisins
1 1/2 c Flour
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
Confectioners sugar

Note: It has never ceased to amuse Dr. McCoy that Mr. Spock, with all
his logical training, cannot consider Ha Rageel a close equivalent to
Tufeen Hushani. Actually, to the logical Vulcan mind, a ceremonial
wedding cake is quite unrelated to an “everyday” dessert loaf. It is
quite true that they contain many of the same ingredients and have a
somewhat similar taste. But this no more makes them related than the
same number of eyes and legs makes first cousins of horses and dogs.
To a cook the difference is also important. Preparing the wedding
cake requires time, attention, and care to avoid a minor disaster;
with Ha Rageel you can hardly go wrong.
Preheat the oven to 350. Grease a 2-quart ring mold with a little
butter.
Peel the carrots and grate them. Grate the yellow rind off the
lemon, using the coarse set of teeth on your grater. Leave enough of
the white inner rind so that you can squeeze the lemon for its juice
when you are done grating.
Cream the butter and sugar together until the mixture is somewhat
light colored. Add the eggs, mix well, then add the carrots, lemon
juice and rind, water and raisins.
In a smaller bowl mix together the dry ingredients, exept the
confectioners sugar, and add them to the liquid part a bit at a time.
When it is well mixed, pour the batter into the greased mold. Bake
for about 40 minutes, or until a knife or skewer stuck into it comes
out clean. Let it cool for about 5 minutes, unmold on a serving plate
and dust with confectioners sugar.
Note: If you dust the plate with a little confectioners sugar
before you unmold the cake onto it, the cake will tend to stick to it
less.

MMMMM

Title: Asian Steak and Asparagus Noodle Salad
Categories: Salad, Beef, Resort
Yield: 4 Servings

1 lb Asparagus
2 Carrots
2 ts Vegetable oil
3/4 lb Beef sirloin, strips
3 cl Garlic, minced
1 ts Cumin, ground
1/2 ts Chili paste or hot sauce
1 tb Lime juice
1/2 lb Wide rice stick noodles
Coriander leaves

———————————-DRESSING———————————-
1/3 c Peanut butter
1/4 c Soy sauce
3 tb Lime juice
1 tb Sesame oil
2 tb Water
1 ts Sugar
1/2 ts Chili paste
1 cl Garlic
1/4 c Fresh chopped Coriander

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots
diagonally.

DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water,
oil, sugar, chili paste and garlic; stir in coriander.

In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili
paste for 2-3 minutes or until beef is browned but still pink inside. Add
lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat.

In large pot of boiling salted water, cook noodles, asparagus and carrots
for 4 minutes or until noodles are firm and vegetables are tender crisp.
Drain and cool under running water; drain again and add to bowl. Toss with
beef mixture until coated. Garnish with coriander

Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron,
high source fiber

Typed by James Lowey

—–

Title: Lentil Soup (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings

2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives

In a deep soup pot, saut shallots and onions in heated oil. Add water and
lentils and bring to a boil. Reduce heat and simmer, adding more water if
needed to keep the three-cup level of liquid. Cook lentils until barely
tender. Add all other vegetables and seasonings. Continue cooking at
least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished
with croutons or chives.

Total Calories Per Serving: 224 Fat: 3 grams

This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Title: West Indies Pepper Sauce
Categories: None
Yield: 1 servings

1 Ripe mango or papaya
1 md Yellow onion
1 md Garlic clove
5 Habanero chiles — stemmed
1 1″ piece ginger root
-coarslely chopped
1/2 ts Turmeric
1 tb Dry mustard
pn Cumin
pn Coriander
1/2 tb Honey
1/2 c Cider vinegar
1/2 c Water
1 ts Salt

In a blender, puree the mango, onion, garlic, chiles, ginger
root, turmeric, mustard, cumin, coriander, and honey. Transfer
mixture to a bowl. In a nonreactive saucepan, bring the vinegar,
water and salt to a boil. Pour over mango mixture and stir well.
Allow to cool before bottling. Refrigerated, the sauce will keep
approximately 6 weeks.
—–

CARAMEL APPLE PIE, QUICK

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts – Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole 9 inch pie crust
10 whole Caramel candies — quartered
1/3 cup Flour
3 cups apples — unpeeled
— diced
2/3 cup Caramel ice cream topping
2 teaspoons Lemon juice
1/2 cup Pecans — chopped

In medium bowl, combine caramel pieces and flour. Add apples, caramel
topping and lemon juice; mix well.

Pour into crust; top with pecans.

Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool
before serving.

– – – – – – – – – – – – – – – – – –

Date: Wed, 04 Jan 95 17:21:38 GMT
From: williams@vmark.co.uk (Pete Williams)

Fruit Pudding
————-

This unusual dessert provides a good excuse to bring out the
stove-to-table ware. It came from the back of a packet of prunes, many
years ago, and has been adapted for fatfree cooking.

Ingredients:

Filling:

1 large cooking apple (would work fine with a dessert apple)
1 250-gram packet of ready-to-eat prunes
4 Tbsp sugar
1 cup water
1 tsp lemon juice

Topping:

3/4 cup flour
2 tsp baking powder
pinch salt
1/3 cup skimmed milk, or substitute
2 Tbsp apple sauce
1 Tbsp sugar

Method:

Take a a pan that can go from stove to table; I have an 8-inch diameter
enamelled steel casserole that works well.

Peel, core, and slice the apple. Place it in the pan with the prunes,
sugar, water, and lemon juice. Bring it to a boil.

While it is heating, sift the flour with baking powder and salt, then stir
in the milk and apple sauce. Drop the mixture by teaspoonfuls onto the hot
fruit, then sprinkle with the remaining tablespoonful of sugar.

Cover the pan and simmer for 15 mins. Serve hot.

SOURDOUGH BUTTERMILK BISCUITS AND SCONES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sourdough start
1 c Buttermilk
3 c 1 flour, possible 4 cups
1 Egg
3 tb Oil
1 tb Sugar (ole uses 2 or 3 tb su
-gar)
1 t Salt
2 ts Baking powder
1 t Soda (1 1/2 or 2 tsp. if sta
-rt is real sour)

The night before, or three to four hours before
you intend to prepare these, combine sourdough start,
buttermilk and 1 cup of the flour in a large bowl.
Cover and let stand at room temperature. When ready to
use, add egg and oil; stir well. Combine sugar, salt,
baking powder and soda; sprinkle over top of batter.
Fold in then add as much of the remaining flour to
make a dough you can still stir (2 to 3 cups should do
it).
To make Scones, dump batter out on a heavily
floured board; sprinkle flour over top and roll out.
Cut out scones. Allow scones to rise a few minutes
then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately
stiff, so you can knead dough. Knead a few minutes
then roll and cut out biscuits. Drop both sides in oil
or melted butter and place on cookie sheet. Let rise
for an hour then bake at 375 degrees for 25 minutes.

– – – – – – – – – – – – – – – – – –

Title: Apricot Almond Squares
Categories: Cookies
Yield: 3 dozen

18 1/4 oz Pkg yellow cake mix
-with pudding
1/2 c Butter or margarine, melted
1/2 c Finely chopped almonds
1 1/2 c Apricot preserves, divided
8 oz Pkg cream cheese, softened
1/4 c Sugar
2 tb All-purpose flour
1/8 ts Salt
1 lg Egg
1 ts Vanilla extract
1/2 c Flaked coconut

Combine yellow cake mix and butter in large bowl. Beat
at low speed until crumbly with an electric mixer.
Stir in almonds. Reserve 1 cup crumb mixture.

Press remaining crumb mixture into a greased
13x9x2-inch baking pan. Carefully spreak 1 cup
preserves over crumb mixture, leaving a 1/4 inch
border.

Beat cream cheese at medium speed with an electric
mixer until smooth; add remaining 1/3 cup preserves,
sugar, and next 4 ingredients, beating well. Carefully
spread cream cheese mixture over top of preserves.

Combine 1 cup reserved crumb mixture and coconut;
sprinkle over cream cheese mixture.

Bake at 350F for 30 minutes or until golden brown and
center is set. Cool completely in baking pan on a wire
rack. Cut into squares. Store in refrigerator.

—–

Title: Cuban Lunch
Categories: Candies
Yield: 75 servings

12 oz Pkg pure chocolate wafers
12 oz Pkg peanut butter chips
7 oz Pkg crushed regular potato
-chips
1 c Chopped peanuts

This sweet treat is excellent for Christmas or large buffets –
anytime you want to serve a special dessert nibble.

Melt chocolate wafers and peanut butter chips. Mix in peanuts and
potato chips. Spoon or pour into small paper baking cups. Store in
the refrigerator. Makes 75.

Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens

MMMMM

Creamy Carrot Soup

Recipe By : THE BALTIMORE SUN
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Low-Cal Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups carrots — Peeled, sliced
1 1/2 cups chicken broth
1 medium Onion — coarsely chopped
2 tablespoons rice
1 pinch Grated nutmeg
salt and pepper
grated lemon peel

Place all of the soup ingredients in a medium saucepan. Bring to a boil,
cover, reduce the heat and simmer until the vegetables and rice are tender,
about 20 minutes.
Cool slightly and puree the mixture until smooth. Just before serving,
adjust the seasonings. Reheat the soup, garnish as desired and serve hot.

– – – – – – – – – – – – – – – – – –