SPANAKOPITTA ME AVGA (SPINACH PIE W/EGGS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Spinach
1 ea Onion, med., chopped
1/2 c Scallions, chopped
1 c Butter
1/2 c Dill, chopped
1/2 c Parsley, chopped
Salt pepper to taste
1/2 c Evaporated milk
5 ea Egg
3/4 lb Phyllo pastry
Melted butter as needed
1/2 lb Feta cheese, crumbled

Wash spinach in plenty of water and cut in sm.
pcs.; place in bowl. Salt lightly; stir to spread salt
evenly. Take spinach, a handful at a time, and
squeeze out the excess water; place it in another
bowl. Saute the onion in half the butter until it is
a light, golden color; add the scallions and cook
untill they wilt. Add spinach; stir until all vegs.
take on a light color. Stir in the dill, parsley,
salt and pepper; cover the pot and cook until all the
water thrown off by the spinach is absorbed. Remove
from the heat; turn into a bowl, and immediately add
the milk (to cool the spinach). Beat the eggs in
another bowl and add the cheese to them; add to the
cooled spinach; mix well.

Line a pan with 8 sheets of phyllo dough, brushing
each sheet with the melted butter before topping it
with the next sheet. Do not trim the overhanging
sections. Pour in the spinach mixture, spreading it
evenly over the phyllo. Fold the part of the phyllo
that extends out of the pan back over the filling.
Lay the remaining phyllo on top, again brushing each
sheet with melted butter before adding the next. Now
trim the overlap. Brush additional melted butter on
top of the pie and score it into square or
diamond-shaped serving pcs. Bake for 30 to 45 min. in
a preheated 300 F. oven; let it stand for 30 min.
before serving.

NOTE: This can also be made without precooking the
spinach. In that case, squeeze the spinach free of as
much water as possible, mix it with the seasonings,
and proceed as above, baking it for 1 hr.

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Orzo With Vegetables

Recipe By : Lucinda Rasmussen
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta
Side Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Orzo — uncooked
1 C Vegetable Broth
1 Sm Zucchini — quartered length-
— wise, thin sliced
1 Carrot — peel, dice
1 Lg Onion — diced
1 C Eggplant — peel dice

Cook orzo according to package directions. Bring vegetable broth to a
boil
in a medium saucepan, add vegetables and saute until done to your liking
(5-10 mins). Drain orzo and add to vegetables. Keep cooking until it is
at the temperature you like. Top with some lo/non fat cheese if you like.
Lucinda

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NOTES : Cal 276.2
Fat 2g
Carbs 54.5g
Dietary Fiber 4.1g
Protein 9.9g
Sodium 562mg
CFF 6.7%

Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup extra virgin olive oil
6 cloves garlic — thinly sliced
18 sundried tomato halves — thinly sliced
1/4 cup dry white wine
1 pound fresh Tagliatelle — preferably homemade
2 bunches rucola, stemmed, washed spun dry — to yield 4C

In a 12-inch saute pan, heat olive oil over medium heat. Add garlic and cook
until light golden brown. Add sundried tomato pieces and wine and remove
from heat. Drop tagliatelle into boiling water and cook until tender (about
1 minute). Drain pasta in colander and pour into pan with sundried tomatoes.
Return to heat and toss in the rucola, stir gently for about 30 seconds
until rucola is slightly wilted and serve immediately.

Yield: 4 servings

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Title: Many Mushrooms Soup
Categories: Soups/stews, Vegetables
Yield: 4 servings

1 x -Dorothy Cross TMPJ72B 1 x -brown or common –
your choi
3 tb Butter 3 c Chicken broth
3 tb Oil 1/4 c White port
1 ea Clove garlic; minced 2 tb Tomato paste
1 ea Onion; chopped 1/2 c Parsley, minced
1 lb Mixed mushrooms; (oyster, 1 x Pepper, to taste
1 x -morels, porcini, enoki,

Melt butter and oil in large saucepan. Saute garlic and onion slowly over
low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat
for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add
parsley and freshly ground pepper. Serve.
Source: “Vineyard Seasons” by Susan Branch Reformatted by: CYGNUS, HCPM52C

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Title: White Chocolate Rasberry Cheesecake
Categories: Cheesecakes, Fruits, Chocolate
Yield: 12 servings

———————————–CRUST———————————–
1/2 pk Nabisco famous wafers, crush
2 tb Sugar
3 tb Melted butter

———————————-FILLING———————————-
2 1/2 lb Cream cheese, cubed, soft
2 c Sugar
1/4 c Flour
5 ea Large eggs
1/3 c Milk
1/2 lb White chocolate, melted
1 pt Fresh rasberries OR
1 pk Raspberries, unsweetened,
1 x -frozen

———————————-TOPPING———————————-
1/2 c Semi-sweet chocolate chips
2 tb Shortening
1/2 c Heavy cream
1 tb Powdered sugar

Mix crust ingredients and press into bottom of 9″
springform pan. Bake at 350~F for 8 minutes. Let Cool.
Beat cream cheese, sugar and flour in large bowl with
heavy duty mixer until very smooth. Beat in eggs, one
at a time, only until blended. Stir in milk, then
white chocolate, by hand. Grease sides of prepared pan
and pour in half of cheesecake mixer. Sprinkle with
half of rasberries. Repeat with remaining cheesecake
batter and rasberries, pressing the second layer of
rasberries down into the batter so they don’t dry out
in the oven. Bake at 375~F for 15 min. Reduce heat to
235~F and continue baking for one hour and thirty
minutes or until done. Center will no longer be sticky
but will not appear cooked. It will firm up upon
cooling. Let come to room temperature and refrigerate
overnight. Remove from pan. Mix together topping
ingredients and heat in microwave Spread cooled cake
with chocolate and let stand until firm. Decorate with
whipped cream, chocolate curls and raspberries

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VEGETABLE TAMALE PIE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Low-Cal
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–VEGETABLE FILLING—–
14 ounces Beans, cooked pinto — drained
1 cup Onion, white — chopped
1/2 cup Pepper, green bell — cubed
2 Pepper, jalapeno — seeded and

2 cups Tomatoes, chopped canned — drained
1/2 cup Pepper, red bell — cubed
6 ounces Cheese, sharp cheddar — grated
8 Olives, ripe — sliced
3/4 teaspoon Garlic
3/4 teaspoon Cumin — ground
3/4 teaspoon Chile powder
—–TAMALE TOPPING—–
1/2 cup Flour — all purpose
1 tablespoon Flour, all purpose — (add to

1 1/2 teaspoons Baking powder
3 3/4 ounces Cornmeal — yellow
1/2 teaspoon Baking soda
1/8 teaspoon Salt
1 large Egg — @ room temp
1/2 cup Yogurt — plain
2 teaspoons Margarine — melted cooled
1 tablespoon Chives; cut to garnish — opt.

Preheat oven to 375xF.

Spray an 8"x8″ pan with non-stick cooking spray. Into prepared baking pan,
place all filling ingredients. Toss until well mixed; set aside. To prepare
tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking
soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and
margarine. Add to dry ingredients and stir just until dry ingredients are
moistened. Spoon mixture evenly on top of vegatable filling. If desired,
sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and
bubbly, topping is lightly browned and a toothpick inserted in center of
topping
comes clean.

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Date: Fri, 27 Aug 93 08:12:58 CDT
From: Mindy.S.Mymudes@uwrf.edu

I enjoyed this recipe, but this rice was a little gloppy, the original
recipe (in The victory Garden Cookbook) may call for too much water.

Spicy Peas and Rice

1 cup shelled Peas
3/4 cup chopped onions
1 Tbs or more minced garlic
10 whole cardamom seeds
10 whole allspice berries
10 whole cloves
2-inch cinnamon stick
3 cups brown rice
6 cups water
1/2 cup yellow raisins (or more)
Toasted almonds to garnish

blanch peas, (I cut up the other vegies small and add them to the
peas…) Sweat onions with a little water, until wilted, add garlic
and spices, cook for 1-2 minutes, Stir in rice and saute’ for 5
minutes longer. Add water (hot) cover, bring to a boil, reduce heat,
and cook slowly until liquid is absorbed (about an hour for gloppy
rice- well, not real gloppy, and it is better the next day, even
cold…) Meanwhile, plump the raisins for 5 minutes in hot water;
drain. Toast Almonds. When rice is cooked, stir in plumped raisins,
and vegies, cook for a moment to heat through, top with almonds.
Watch out for whole spices, I also added some garam masala. This
makes lots, and it was pretty good. Any additions or comments will be
gladly taken! But it doesn’t matter about the rice, I’m rice
incompetent!

Title: Spinach Salad with Orange-Chili Glazed Shrimp
Categories: Salads, Seafood, Lowcal, Mexican
Yield: 4 servings

2 t Sesame seeds
1/4 c Orange juice
1 T Cider vinegar
1 Clove garlic minced
1 t Grated orange peel
1 t Olive oil
1/2 t Honey
1/8 t Crushed red pepper
1 Ripe large mango or medium
Papaya
12 c Washed and torn fresh
Spinach leaves
1/2 c Crumbled feta cheese
Orange Chili Glazed Shrimp
1/2 c Orange juice
4 Cloves garlic minced
1 t Chili powder
8 oz Raw large shrimp peeled
And deveined

Heat small Nonstick skillet over medium heat. Add
sesame seeds and cook, stirring often about 4 minutes
or until golden. Pour into small bowl. Add orange
juice, vinegar, garlic, orange peel, oil, honey and
red pepper; stir to combine. Set aside. Peel mango or
papaya. Cut away from pit ; cut into cubes or slices.
Discard tough stems from spinach leaves. Place in
large bowl and toss with dressing. Top with mango ,
cheese and shrimp. Shrimp combine juice, garlic and
chili powder in large Nonstick skillet. Bring to boil
and boil 3 minutes until mixture just coats bottom of
pan. Reduce heat to medium. Add shrimp; cook and stir
2 minutes or until shrimp are opaque and juice mixture
coats shrimp. Calories 177 29% form fat, total fat,
saturated 3g, Cholesterol 100mg, sodium 311 mg,
carbohydrate 19g, dietary fiber 3 g, protein 14 g,
calcium 165 mg, iron 3 mg, Vitamin a 671re, vit c
57mg. Light Cooking Mexican format by Emilie rwsm05a
This looked so good! There was a garnish in the
picture of lemon peel strips and strips of pimento or
red pepper to add color.

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SAD CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 lb Brown sugar
1 t Vanilla
2 c Biscuit mix
1 c Chopped nuts
1 c Coconut

Beat eggs; add brown sugar and beat until creamy. Add
remaining ingredients and mix well. Bake at 350
degrees in a greased and floured 9 x 13 x 2 inch pan
until done.

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Title: Mexican Pizza
Categories: Main dish
Yield: 8 servings

1 tb Enriched Corn Meal
— (Aunt Jemima or Quaker)
1/2 c Enriched Corn Meal
— (Aunt Jemima or Quaker)
1 1/2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt (optional)
3/4 c Milk
1/4 c Vegetable oil
12 oz Taco sauce
15 1/2 oz Mexican Style Chili Beans
— (Van Camp’s), undrained
1 md Green or red bell pepper
— cut into thin rings
8 oz Monterey jack cheese
— shredded

Heat oven to 450 F. Grease 14-inch round pizza pan or 15×10-inch jelly
roll pan. Sprinkle 1 tablespoon corn meal evenly into prepared pan.
Combine remaining 1/2 cup corn meal, flour, baking powder and salt. Add
milk and oil; stir with fork until mixture forms a ball. Press dough into
prepared pan; shape edge to form rim. Bake 15 minutes.

Spread taco sauce evenly over partially baked crust. Top with beans,
pepper rings and cheese; continue baking 10 minutes or until cheese is
melted.

NUTRITIONAL ANALYSIS per serving:
* calories 365
* carbohydrates 39 g
* protein 14 g
* fat 17 g
* calcium 348 mg
* sodium 740 mg
* cholesterol 30 mg
* dietary fiber 5 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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