Title: RICE AND CHEESE CASSEROLE
Categories: Low-cal, Main dish, Vegetarian
Yield: 1 servings

—————–FORMATTED BY S.GRABOWSKI—————–
2 1/2 c Cooked rice
3 Chopped green onion
1 c Low fat cottage cheese
1 ts Dill weed
1/4 c Fresh grated Parmesean
1/2 c Low fat milk
1/2 ts Dijon mustard
Non-stick vegetable spray

Combine all but the last ingredient in a mixing bowl.
Pour into a casserole dish coated with nonstick
vegetable spray. Bake in a preheated 350 degree oven
for 15 to 20 minutes. Author unknown Typed for Meal
Master by Susan Grabowski 3-14-92 Prodigy: TRGS55A
Internet: susan.grabowski@bnb.com FIDO: 1:107/928

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Title: Braised Duck with Orange-And-Lime Sauce (Zanzibar)
Categories: African, Poultry, Ceideburg 2
Yield: 1 servings

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chili *
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell
-pepper, preferably red
1/4 ts Salt

Orange wedges or slices studded with whole cloves for garnish

* about 1 1/2 to 2inches long, stemmed and seeded [The typical
cautions about being careful with the things. S.C.]

Preheat the oven to 350F. Pat the duck completely dry inside and out
with paper towels, and remove the large chunks of fat from the
cavity. Cut off the loose neck skin and truss the bird securely, then
prick the surface around the thighs, the back and the lower part of
the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat
until a light haze forms above it. Add the duck and, turning it
frequently with a slotted spoon or tongs, cook for about 15 minutes,
or until it browns richly on all sides. Transfer the duck to a plate
and discard the fat remaining in the casserole. Pour in 1 cup of the
chicken stock and bring to a boil over high heat, meanwhile scraping
in any brown particles that cling to the bottom and sides of the pan.
Stir in the cloves and chill, then return the duck and the liquids
that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour. Remove
the duck to a plate, and with a large spoon skim as much fat as
possible from the surface of the cooking liquid. Discard the cloves
and chili.

Add the remaining cup of stock to the casserole and, stirring and
scraping in the brown bits that cling to the pan, bring to a boil
over high heat. Mix in the orange juice, lime juice, sweet bell
pepper and salt. Return the duck to the casserole and baste it with
the simmering sauce. Cover tightly and return the duck to the oven
for about 15 minutes. To test for doneness, pierce the thigh of the
bird with the point of a small, sharp knife. The juice should trickle
out a clear yellow; if it is slightly pink, cook the bird for another
5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it.
Garnish the platter with the orange wedges or slices and serve at
once.

From “African Cooking”, Foods of the World Series, Time-Life Books,
N.Y., 1970.

Posted by Stephen Ceideberg; November 20 1992.

MMMMM

Title: Soft Sugar Cookies
Categories: Cookies, Desserts
Servings: 6

2 c Unbleached Flour; Sifted
1/2 ts Baking Soda
1/2 ts Salt
1/4 c Shortening
1/4 c Butter Or Margarine
1 c Granulated Sugar
1 lg Egg Yolk
1/2 c Buttermilk Or Sour Milk
1/2 ts Vanilla Extract
1 lg Egg White

Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt
together, and set aside. Work the shortening and butter together, with a
spoon, until fluffy and creamy. Add the sugar slowly, continuing to work
until light. Then add the egg yolk and beat until light and fluffy. Add
the flour mixture alternately with the buttermilk, beating well after each
addition. Stir in the vanilla and then gently fold in the stiffly beaten
egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased
cookie sheet. Flatten with a spatula to 1/2-inch thickness. Bake in the
preheated over for 20 minutes or until done. Makes 18 3-inch cookies.

MMMMM

DRUNKARD’S NOODLES (GUEYTEOW PAD KI MOW)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Vegetarian
Pasta Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1 Garlic clove — finely chopped
2 sm Fresh red or green chilis
— finely chopped
4 oz Sen yai noodles
1 sm Onion — cut into segments
1 md Tomato — cut into segments
4 Kaffir lime leaves
— roughly chopped
6 Sweet basil leaves
1 t Dark soy sauce
2 tb Light soy sauce
1/2 ts Sugar
1 sm Sweet red or green pepper
— finely chopped

In a wok or frying pan/skillet, heat the oil until a light haze
appears. Add the garlic and chilis and fry until the garlic is golden
brown. Add the noodles, stir, add the remaining ingredients and stir
well until the peppers begin to cook but are still al dente. Turn on
to a dish.

– – – – – – – – – – – – – – – – – –

Bed of Wilted Greens for Grilled Meat

Recipe By : BH G, Low-Fat Luscious, 1996
Serving Size : 4 Preparation Time :0:05
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For dressing – – –
3 tablespoons fresh orange juice
2 tablespoons soy sauce, low sodium
1 tablespoon honey
2 teaspoons salad oil
1 teaspoon sesame oil
1/2 teaspoon fresh ginger root — grated
For the salad – – –
6 cups mixed young greens — torn
1 small fresh red bell pepper — cut into thin strips
1 medium orange or tangerine — peeled and sectioned
long strands of orange peel
Suggestions for meat entree – – –
chicken breast — boned and skinned
salmon or swordfish steak
pork snitzel — cornmeal breading

– Combine the dressing ingredients In a small bowl.
– For the greens, use a combination of spinach, mustard, collard, beet,
chard, and/ or radicchio. Avoid older, tougher leaves. Remove rib from
chard if too old.
– Tear large pieces (larger than 3 inches), placing them and the orange
sections in a large bowl.
– In a large skillet, bring salad dressing mixture to boiling. Add red
pepper strips. Remove skillet from heat. Pour hot mixture over the greens,
tossing to mix.
– To serve with a grilled meat or fish steak… arrange some greens on
individual dinner plate. Arrange some of the red pepper slices around the
outside (perimeter). Place meat in center. Make a fan of 3 orange sections
on the greens and garnish with zest strands or curls. Drizzle a spoonful of
the dressing on top of the grilled entree.

– – – – – – – – – – – – – – – – – –

BAGELS 7

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 ts Yeast
2 c Bread flour
1 1/2 tb Sugar
1 t Salt
3/4 c Water
1 tb Barley malt syrup
—–TOPPINGS—–
2 tb Poppy seeds, sesame seeds,
-kosher salt, minced onion

From “The Best Bread Machine Cookbook Ever”, by Madge
Rosenberg 1. Add all ingredients for the dough except
the barley malt syrup in the order suggested by your
bread machine manual and process on the dough cycle
according to the manufacturer’s directions.

2. at the end of the dough cycle, remove the dough
from the machine. Preheat the oven to 375 degrees. In
a large pot bring 2 quarts of water to a boil.

3. While the water comes to a boil, divide the dough
into 8 pieces. Roll each piece into a roll 12 inches
long. Make a circle of each piece, overlapping the
ends by at least an inch and pressing or rolling the
overlap tightly to seal. Let the bagels rise for only
5 minutes.

4. Add the malt syrup to the boiling water. (The
syrup gives the bagels their golden color.) Lower a
few bagels at a time into the boiling water. As soon
as the bagels rise to the top, remove with a skimmer
or spatula to a lightly greased baking sheet.
Sprinkle about 3/4 tsp. of any of the toppings over
each bagel and bake 20 minutes, or until golden.

From: Dan Ceppa

– – – – – – – – – – – – – – – – – –

Raisin Sour Cream Pie – Betty Crocker

Recipe By : Charlotte Heath Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ Baked Pie Shell
1 1/2 Tbsp. Cornstarch
1 Cup Sugar — (plus 2 Tbsp.)
3/4 Tsp Ground Nutmeg
1/4 Tsp Salt
1 1/2 Cups Sour Cream
1 1/2 Cups Raisins
1 Tbsp. Lemon Juice
3 Egg Yolks
—–Brown Sugar Meringue—–
3 Egg Whites
1/4 Tsp Cream Of Tartar
6 Tbsp. Packed Brown Sugar
1/2 Tsp Vanilla

– follow directions for pie pastry above (*see Raisin Crisscross Pie recipe*),
except use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp.
Cold Water – When shell is rolled out and placed in pie plate, flute edges,
and prick the shell (bottom and sides) with the tines of a fork. Bake at
450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate)
on a wire rack. Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan.
Stir in
sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Pour into baked pie shell.

Meringe:
Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.
Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.

Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate
brown, about 10 minutes. Refrigerate any remaining pie immediately.

8 servings, 515 calories per serving.

– – – – – – – – – – – – – – – – – –

Title: Brownies
Categories: Cookies
Yield: 32 servings

Erious chocolate brownies

This is an adaptation of the “Scrumptious Brownies” recipe found on a box
of
Baker’s
unsweetened chocolate. I’ve reduced the amounts of sugar and flour from
the
original,
which I find makes for a very fudgey brownie.

INGREDIENTS (32 brownies)

8 oz unsweetened chocolate (8 squares)
1/2 lb butter
5 eggs
2 1/2 cups sugar
1 Tbsp vanilla extract
1 1/2 cups flour
2 cups coarsely chopped walnuts (optional)

PROCEDURE
Grease a 13×9 inch pan and pre-heat oven to 375 deg. F. Melt the chocolate
and the
butter in the top of a double boiler over simmering water. Whisk until
smooth. Set aside
to cool while beating eggs.

Beat the eggs, sugar and vanilla at high speed for a full 10 minutes.

Blend in the chocolate-and-butter mixture at low speed.

Add flour, beating just to blend. Stir in walnuts, if desired. Bake 30 to
35
minutes. Do
not overbake. The brownies are done when a toothpick inserted into the
center comes
out slightly dirty. Cool in pan, then cut into squares.

RATING:
Difficulty: easy to moderate. Time: 30 minutes preparation, 1 hour cooking
and cooling.
Precision: measure the ingredients.

]USENET Cookbook 8 Aug 87 — CONTRIBUTOR: Ed Gould mt Xinu, Berkeley,
California, USA

—–

THREE-IN-ONE ONION DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk (8 oz) Cheez Whiz Light
-Process Cheese Product
1 pk (8 oz) Light Philadelpha
-Brand Neufchatel cheese
2 tb Sliced green onions

Beat all ingredients at medium speed with electric
mixer until well blended. Serve immediately or
refrigerate several hours.

Serve with vegetable dippers or tortilla chips. Makes
2 cups.

TO HEAT: Microwave all ingredients in 1 quart
microwave-safe bowl on HIGH 3 minutes or until
thoroughly heated, stirring every minute.

TO MAKE AHEAD: Prepare as directed, cover. Refrigerate
overnight.

– – – – – – – – – – – – – – – – – –

Title: Simple Summer Vegetable Soup
Categories: Main dish Soups Vegetables
Servings: 8

2 tb Butter
1 ea Onion; Md, Chopped
2 ea Carrots; Md, Scrape Sliced
2 ea Stalks Celery; Sliced
8 c Chicken Broth
2 ea Tomatoes; Md, Peel Chop
2 ea Zucchini; Md,Quarter Slice
1/2 c String Beans Or Peas
1 c Spinach; Fresh, *
1 x Salt Pepper; To Taste

* Wash and cut the fresh spinach into strips.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Melt the butter in a soup pot; add the onion, carrots and celery. Cook
over medium heat, stirring often, for 5 minutes. Add the broth and
tomatoes and simmer another 10 minutes. Add the spinach and cook for an
additional 1 minute. Season with salt and pepper to taste.

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