Title: GARLICKY HUMMUS (MAKES 1-3/4 CUPS)
Categories: Oriental, Vegetables, Spreads
Yield: 2 servings

2 cn Chick-peas 15 oz, drained 1/2 ts Salt
1/4 c Tahini (sesame seed paste)
: Chopped parsley
2 tb Extra-virgin olive oil Paprika
1 1/2 tb Fresh lemon juice Pita
Bread
2 lg Garlic cloves, crushed

1. In a food processor, combine chick-peas, tahini,
olive oil, lemon juice, garlic, and salt. Puree until
smooth. If made in advance, transfer to a bowl, cover
and refrigerate. 2. Before serving, top with chopped
parsley, and a dusting of paprika. Serve with pita
bread.

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Title: TOMATO SOUP WITH BASIL (POTAGE DE TOMATE A LA BASILIC)
Categories: Soups, French, Vegetarian, Vegetables
Yield: 4 servings

3 lb Plum tomatoes
5 tb Olive oil
1 Red bell pepper; diced
2 Garlic cloves; minced
2 tb Tomato paste
1 ts Fresh thyme leaves; -OR-
1/4 ts -Dried thyme, crumbled
1 ds Hot pepper sauce
1 sm Fennel bulb; trimmed, diced
1 sm Zucchini; diced
1 sm Green pepper; diced
4 lg Mushrooms; diced
1 Celery stalk; diced
4 Fresh basil leaves
— thinly sliced

Blanch tomatoes in large pot of boiling water for 1 minute. Drain. Rinse
under cold water to cool and drain. Using small sharp knife, peel off
skin. Cut tomatoes into quarters and remove seeds. Puree tomatoes in
blender or processor.

Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
Add bell pepper and saute until almost tender, about 3 minutes. Stir in
garlic and tomato paste; cook 2 minutes. Mix in tomato puree, thyme and
hot pepper sauce. Remove from heat. Cover and let stand at room
temperature 2 hours.

Heat remaining 3 tablespoons olive oil in heavy large skillet over medium
heat. Add fennel; zucchini, green bell pepper, mushrooms and celery. Saute
until crisp-tender, about 8 minutes. Season with salt and pepper.

Bring soup to boil. Season to taste with salt and pepper. Ladle soup into
bowls. Top with vegetable mixture. Garnish with basil and serve.

Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen Mintzias

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Hot Clam Dip

Recipe By : Los Angeles Times
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can minced clams — (8-ounce)
2 tablespoons butter
2 tablespoons minced onion
2 tablespoons catsup
Few drops hot pepper sauce
1 cup diced sharp Cheddar cheese
2 tablespoons chopped ripe olives
1 teaspoon Worcestershire sauce
1 loaf French bread — optional

Drain clams, reserving 1 tablespoon liquid. Melt butter in
skillet,add onion and cook until tender, but not brown. Add clams,
reservedliquid, catsup, hot pepper sauce, cheese, olives and
Worcestershire sauce. Cook until cheese is melted. Serve in chafing dish
with tortilla chips. To bake in bread loaf, cut horizontal slice
from top of short Frenchloaf. Hollow out and pour clam mixture in
cavity. Top with cut breadslice, wrap in foil and bake at 375 degrees
until cheese melts and breadis hot, 15 to 18 minutes. Makes 4 to 6
servings. Each of 6 servings contains about: 220 calories; 388 mg
sodium; 64 mgcholesterol; 16 grams fat; 4 grams carbohydrates; 15 grams
protein; 0.07gram fiber.

– – – – – – – – – – – – – – – – – –

Catfish Bienville

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb Catfish fillets (4-5oz ea)

1 tb Butter or margarine,melted

1 tb Lemon juice

1 ts Salt

1/8 ts White pepper

Parsley sprigs (opt)

Cherry tomatoes (opt)

– – – – – – – – – – – – – – – – – –

Title: APPLE PIE – EUROPEAN SOUR CREAM
Categories: Pies, Desserts, Apples
Yield: 6 servings

CRUST:
2/3 c Butter
1/4 c Pure maple syrup
1/2 c Cream cheese
1 Egg
1 tb Orange rind
1 ts Vanilla
2 1/4 c Unbleached flour
1/2 ts Baking powder
FILLING:
2 lb Green apples
TOPPING:
1/2 c Sour cream
1/4 c Pure maple syrup
2 tb Lemon juice
1/4 ts Nutmeg

For the crust, blend together butter, maple syrup, cream cheese, egg,
orange rind and vanilla. Add flour and baking powder. Roll out crust
on a floured surface with a floured rolling pin. This dough is soft.
Roll to 1/3-inch thickness. Fit or pat the dough into 7-inch pie
plate. Cut apples into 1/8-inch slices and arrange in a circular
pattern on dough in pie plate. Refrigerate 1/2 hour. Combine sour
cream, maple syrup and lemon juice. Spoon over chilled apples.
Sprinkle nutmeg on top. Bake at 350 degrees for 30 minutes.

MMMMM

Title: Greek Christmas Bread
Categories: Diabetic, Vegetarian, Breads/bm
Yield: 15 servings

1 pk (or 1 tablespoon) Active Dry
-Yeast;
1/4 c Warm Water (110 to 115
-degrees)
1/3 c Sugar;
1 ts Ground Cardamom;
1/4 ts Salt;
1 Egg;
1/4 c Milk;
1/4 c Vegetable Oil;
1 1/2 c Whole Wheat Flour;
1 c All-Purpose Flour;
1/4 c Golden Raisins;
1/4 c Walnuts; chopped

Keywords: Ovo-Lacto

Dissolve the yeast in the warm water. Combine the
sugar, cardamom, salt, egg, milk and oil in a large
bowl. Mix well. Add the yeast mixture, flours, raisins
and nuts. Mix well. Add enough extra flour to make
soft dough. Turn the dough out onto a floured surface
and knead until smooth and elastic, about 5 minutes.
Shape into a round loaf.

Put the dough into a lightly-oiled 8-inch-round cake
pan. Cover with a damp towel and let rise in a warm
place until doubled in bulk, about 1 hour. Bake in a
350-degree oven 35 to 40 minutes, or until brown.

Serves 15

One Serving = Calories: 147 Carbohydrates: 22 Protein:
4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18

Exchange
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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CHICKEN TORTELLINI SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Pasta
Restaurants Left chick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1 c Chicken breast meat, diced
1 tb Butter
2/3 c Carrots, diced
1 c Celery, diced
1 c Onion, diced
3 Chicken bouillon cubes
5 1/2 c Water
1 tb Parsley, chpd
1/8 ts Ground thyme
1/4 ts Garlic powder
Salt and white pepper
1/2 lb Tortellini, cooked

Tony’s Town Square Restaurant, Main St, USA, Magic
Kingdom In 3 qt saucepan, melt butter. Add carrots;
saute 2-3 mins. Add chicken and cook 5 mins until
chicken is done. Add celery and onions; cook 4-5 mins.
Dissolve bouillon cubes in water; add to soup with
remaining ingreds except tortellini. Simmer until all
vegs are tender. Salt and pepper; add tortellini.

– – – – – – – – – – – – – – – – – –

MIGHTY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 c Whole bran cereal
1 c Skim milk
1 Egg, beaten
1/3 c Molasses
1/4 c Butter or margarine, melted
1/2 c All-purpose flour
1/2 c Whole-wheat flour
2 tb Toasted wheat germ
2 ts Baking powder
1/2 ts Baking soda
1/2 c Raisins
1/2 c Chopped nuts

In a small mixing bowl combine bran and milk; let
stand for 3 minutes. Stir in egg, molasses, and butter
or margarine; set aside.

In a medium mixing bowl combine all-purpose flour,
whole wheat flour, wheat germ, baking powder, and
baking soda. Make a well in the center. Add bran
mixture; stir til moistened. Fold in raisins and nuts.

Grease muffin cups or line with paper bake cups; fill
two-thirds full. Bake in a 400 F oven for 20 to 25
minutes or til muffins are done. Cool. Cover and
chill to store.

Per muffin: 159 cal., 5 g pro., 21 g carbo., 8 g fat,
33 mg chol., 227 mg sodium. USRDA: 11% vit. A, 10%
vit. C, 9% iron.

Source: Better Homes and Gardens 1986 Best-Recipes
Yearbook Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: CROCODILE CAFE’S CHICKEN TORTILLA SOUP
Categories: Mexican, Soups
Yield: 8 servings

2 qt Chicken stock
Red onion, large, diced
3 x Corn tortillas, fried/broken
3 x Roma tomatoes, diced
1/2 x Bunch of cilantro
8 oz Ancho chile paste *
2 x Chicken breast halves **
Salt to taste
6 oz Ranchero cheese, crumbled
2 x Corn tortillas, fried crisp

* or 6 or 7 ancho chiles pureed
** large, cooked and shredded
Bring 1 qt chicken broth to boil with onion in soup
pot. Combine remaining chicken broth with 3 fried
tortillas in a blender and blend until combined and
slightly thickened. Pour into heated broth along with
tomatoes, cilantro, chile paste, and chicken. Season
to taste with salt. Bring again to boil. Serve
garnished with ranchero cheese and tortilla strips.
NOTE: To puree ancho chiles, soak 6 or 7 chiles in
hot water until tender, or simmer just until tender.
Remove stem and seeds and puree in blender with small
amount of water until paste in formed. Strain
through sieve to remove skin, if desired. Each serving
with cheese and chips contains about: 146 calories,
866 mg sodium, 31 mg cholesterol, 4 g fat, 9 g
carbohydrates, 17 g protien, 0.55 g fiber.
— from the CROCODILE CAFE, Pasadena, CA.

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Title: Fortune Cookies **** (Kevin’s Favorite)
Categories: Chinese, Cookies
Yield: 1 servings

1/3 c Cake flour
1/3 c Granulated sugar
2 lg Egg whites
2 tb Confectioners’ sugar
2 tb Vegetable oil, preferably
-canola
1 tb Butter; softened
1 ts Pure vanilla extract
1 pn Salt

Recipe by: Eating Well
Preheat oven to 300F. Very lightly oil 2 nonstick baking sheets or
lightly coat them with nonstick cooking spray.
In a food processor, combine all of the ingredients and process until
smooth.
Drop 6 scant tablespoonfuls of the butter onto a prepared baking sheet,
placing well apart from each other on the sheet. (Set the remaining
ingredients on the side.) With a small spatula or the back of a spoon,
spread each spoonful into a 3 1/2 inch circ
le. Bake until quite golden, 10-15 minutes.
Have a small bowl and a muffin tin ready. Remove the aking sheet from the
oven. With a think spatula, carefully release the cookies but leave them
on the baking sheet. Return the sheet of cookies to the oven to soften
for 1 minute. Open the oven door
but leave the cookies inside to remain pliable in the warmth of the oven.
Remove 1 cookie at a time from the oven. Lay a fortune in the center of a
cookie and roll into a tube, overlapping the edges slightly. Holding the
ends, fold the cookie in half down over the rim of the bowl to form the
traditional fortune cookie shape.
Immediately transfer the cookie to the muffin tin to keep it from
opening as it cools. Repeat with the remaining cookies. Spread and bake
the remaining batter, and form cookies as directed above.
Makes 12 fortune cookies.

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