Title: Moghul Vegetable Curry
Categories: Main dish, Vegetables
Yield: 4 servings

4 c Diced mixed vegetables
(carrots, potatoes, beans,
Peas)
1/4 c Blanched almonds
6 Cloves
2 ts Cardamom seeds
1 ts Dried fenugreek seeds
5cm cinnamon stick, broken
2 ts Chopped garlic
1/2 ts Chilli powder
1/2 ts Ground turmeric
Hot water
3 T Ghee
1 l Onion, finely sliced
1/4 ts Ground saffron
1/2 c Natural yoghurt
1/2 c Water

Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic,
chilli powder and turmeric in container of electric blender with enough
hot water to enable blades to move freely. Blend to a paste on high speed,
remove contents and set aside.

Heat ghee in a saucepan and fry onion till soft and golden. Stir in the
paste and fry till it smells fragrant and ghee comes to the surface. Add
saffron powder and stir in mixed vegetables and yoghurt . Add salt and
water and bring to boil, cover and simmer till vegetables are tender.

Compiled by Imran C.
Gold Coast….’Oz

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Title: Potted Beef
Categories: Appetizers, Meats
Yield: 4 servings

8 oz Cooked lean beef 3 ts Port
4 oz Butter Salt
2 ts Meaux mustard Pepper

Chop cooked beef finely in food processor.
Blend in half the butter.
Stir in mustard, port, and salt and pepper to taste.
Pack into individual dishes.
Melt remaining butter and pour over potted beef.
Chill for 1 hour or until required.
Serve with hot toast or salad.

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Title: LOW FAT SEAFOOD STEW
Categories: Seafood, Stews, Main dish, Low-fat, Low-cal
Yield: 3 servings

1 CLOVE GARLIC
1/2 ts THYME,BASIL.OR OREGANO
1/2 MEDIUM ONION CHOPPED
1/4 lb COD OR OTHER WHITE FLESHED
FIRM FISH CUT 1″ CUBES
2 1/2 c CANNED TOMATOES
CHOPPED WITH LIQUID
1/4 lb SCALLOPS 1″ PIECES
1 WHOLE BAY LEAF
1/4 lb RAW SHRIMP CLEANED
1 pn CAYENNE PEPPER
SALT AND PEPPER TO TASTE.
1/8 ts FENNEL SEED OPTIONAL

Combine tomatoes,garlic,onion,and seasoning in saucepan. Simmer for 10
minutes. Add cod and simmer gently for 2 minutes, add scallops and
simmer 2 miinutes, add shrimp and simmer 3-5 minutes, just until shrimp
turns pink.

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PURE VEGAN GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Okra
1/2 c Olive oil
3/4 c Flour
4 c Vegetable stock
1 To 2 cayenne chilis, or 2 t
Fresh crushed chilis, or
Whatever is
Available
x Onion
x Green pepper
x Greens (7 types)
If using fresh or canned,
I’ll assume you know how to
Handle

That will make the base. Here is how you do it:

There are three critical tasks:

1)Make the roux. Heat the oil in a small saucepan
under low to med heat, add flour slowly. Stir non
stop for about 20 – 30 minutes. This is made less
painful if you have a glass of wine to drink and some
music playing. Don’t try to rush it, or you’ll end up
having to start all over. When you get a pretty brown
color and a nice nutty smell, it is ready. A
suggestion, if you discover you like gumbo, make extra
roux. It can be frozen for later use.

2)Slice the okra crosswise, and saute. It will do
something very amusing. It is called roping – it will
look like there are strings of cheese between pieces.
When it stops making “new rope” (that is, a nice
steady state) it is ready.

3)Adding the roux to the hot stock. Do a little at a
time, try to have at the same temp, stir. You don’t
want the roux to separate. It always does a little on
me, just stir.

Obviously 1 and 2 should not be attempted
simultaneously. Unless you have someone to share the
wine and cooking chores.

Stir in the fresh crushed chili. Now you have your
base. Time to make it ready to eat.

The original idea was to use 7 or more greens. The
exact interpretation and balance does not matter.
Kale, collard, mustard greens, parsley, chard,
escarole (my favorite), whatever you like. Saute an
onion, green pepper if you like. Throw it all in, and
20 minutes later you have a nice gumbo. Sorry I don’t
give exact numbers. Still, a good guess might be 2.5
pounds greens to make this. A lot depends on personal
preference. Gumbo should not be viewed as a special
recipe, it should be a fun experiment. If you would
like to make it more “meaty” than consider using some
of the “fake meats” available in oriental grocery
stores. Mock duck, mock abalone, mock shrimp,
whatever, all work.

To serve: put a scoop of rice in a bowl, ladel gumbo
over. Have some spoonbread on the side, or just
ordinary cornbread.

From: drm@uniwa.uwa.edu.au (David Maurice). rfvc
Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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Pasta Primavera No. 1

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Nonfat Dry Milk
1/2 cup Sliced Mushrooms
1/2 teaspoon Basil — 1 Clove Garlic
1/4 cup Chopped Onions
1/4 teaspoon Salt — Dash Of Pepper
1/4 cup Frozen Peas
1/4 cup Grated Parmesan
1 ounce Fat Free Ham — Julienned
1/2 cup Diced Zucchini
1 tablespoon Sliced Pimentos
1/2 cup Broccoli Flowerettes
1 cup Uncooked Pasta Twists

In Saucepan, Boil Milk, Basil, Salt Pepper. in Cup Mix Cornstarch Water.
Add To Milk Boil, Stirring Constantly. Stir in Parmesan Cover. Cook Pasta
According To Package Directions. in Skillet, Saute Garlic, Zucchini, Broccoli,
Mushrooms, Onions Ham in Oil Until Tender. Add Peas, Pimentos Pasta Heat.
Pour Sauce Over, Toss Serve Immediately.

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Title: Potato And Red Onion Roast (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings

4 lb Small red potatoes, halved
But
Unskinned
2 lg Red onions cut into 1/2-inch
Bits
2 T Olive oil
1 T Crushed dried parsley
1 T Crushed dried rosemary
Salt and pepper to taste

Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in
oil and seasonings. Spread in a deep-sided roasting pan and roast for about
40 minutes. Turn the onion/potato mixture several times while roasting
until all pieces are light brown.

Total Calories Per Serving: 471 Fat: 7 grams

This article was originally published in the September/October 1993 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.

—–

MARSHALL FIELD’S CINNAMON CRUNCH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MUFFINS—–
2 1/3 tb BUTTER
2 1/3 tb MARGARINE
1 c SUGAR
1 ea LARGE EGGS
1/2 c SOUR CREAM
2 c SIFTED CAKE FLOUR
1/2 ts SALT
1/2 ts BAKING POWDER
1/4 ts NUTMEG
—–CINNAMON CRUNCH—–
4 1/3 tb BUTTER
2/3 c BROWN SUGAR
1 c CHOPPED PECANS
1/2 c FLOUR
1 tb CINNAMON

PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE
BUTTER, MARGARINE, SUGAR. CREAM UNTIL LIGHT AND
FLUFFY. BLEND IN THE EGGS. IN A BOWL, COMBINE SOUR
CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE FLOUR,
SALT, BAKING POWDER AND NUTMEG TOGETHER. ADD FLOUR
MIXTURE AND SOUR CREAM TO BUTTER MIXTURE. DO NOT OVER
MIX. IN A LARGE BOWL, COMBINE CRUNCH MIX INGREDIENTS
WITH A PASTRY BLENDER. MIX WELL. FOLD IN 1/2 CUP
CRUNCH MIX WITH MUFFIN MIX. SPOON INTO PAPER CUP LINED
MUFFIN TINS. FILL A LITTLE OVER HALF FULL. SPRINKLE
REMAINING CRUNCH MIX OVER THE TOP. BAKE FOR 25 MINUTES
OR UNTIL GOLDEN BROWN. MAKES 12 MUFFINS.

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COCKTAIL BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Flour, unbleached
3 tb Baking powder
1 3/4 c Unsalted butter
1/4 c Plus 2 tb Crisco
1 1/2 c Milk
3 c Minced fresh mushrooms
6 Shallots, minced
1 3/4 c Ham, finely chopped
7 Green onions, finely chopped
1/2 ts Salt
1/4 ts Black pepper
—–—–
—–HERB CREAM CHEESE INGREDIENT—–
16 oz Cream cheese
3 tb Half and half
1/4 c Chopped fresh dillweed
3 Cloves garlic
1 1/2 ts Fresh chives
1/4 ts Hot sauce
1/4 ts Black pepper

Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1 1/2
cups butter and shortening with pastry blender until mixture looks like
corn meal. Add milk stirring until mixture forms a dough. Cover with
plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup butter in a large
skillet. Cook over medium heat until butter melts. Saute’ mushrooms and
shallots in butter until tender. Add ham, onions, 1/2 teaspoon salt and
pepper. Cook 4 minutes. Combine dough and mushroom mixture, kneading
until well blended. Shape dough into 1 inch balls and put on greased
baking sheets. Press thumb into each biscuit. Bake 12 to 14 minutes at 450
degrees or untill brown. Let cool and spread 1 teaspoon Herb cream cheese
mix onto each indention. Yields 8 dozen.

Herb Cream Cheese: combine cream cheese, half and half in a medium bowl,
stirring well. Add other ingredients and mix well. Cover and chill 8 hours
to mix flavors. Yields 2 cups.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th
Annual Cookbook November 16, 1990 and was submitted by Ms. Lorraine Jacobs
of Nahunta, Georgia.

– – – – – – – – – – – – – – – – – –

Title: Creamy Cheesecake (The Birthday Cheesecake)
Categories: Cheesecakes
Yield: 14 Servings

4 pk (8 oz. ea) cream cheese
2 ea Med eggs
1 c Sugar, less 2 Tbsp.
1 ts Vanilla
2 tb Cornstarch
1 c Sour cream
1 ts Almond extract
Crust:
2 c Graham cracker crumbs
1 ea Stick of butter, melted
2 tb Sugar (from above cup)

For crust: Mix the 2 T sugar with crumbs. Add melted butter. Place in a
9″ springform pan. (Mixture will go at least 1″ up the sides.) Chill
this crust in the freezer while you make the filling.

Filling: Preheat oven to 450. Beat the cream cheese with sugar, eggs,
vanilla and cornstarch. (A food processor works great for this.) Blend
until very smooth. Add the sour cream and almond extract.

Pour into the chilled crust.

Bake 10 minutes. Reduce temperature to 200 and bake for 45 minutes more.
Now turn off the oven completely and leave cheesecake in with the door
slightly ajar for 2 or 3 more hours.

Chill.

This is the creamiest cheesecake we’ve ever had!!

—–

SPICED BEET PUREE WITH WALNUT OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Beets, with 1″ stem attach
2 lg Garlic cloves, unpeeled
2 ea Bay leaves
4 ea Cloves
4 ea Allspice berries
1 t Walnut oil
2 ts Kosher salt

Preheat the oven to 400F. Place the beets, garlic, bay
leaves, cloves, and allspice on a large double sheet
of aluminum foil. Wrap up into a package. Roast until
the beets are tender, about 2 hours. Discard the bay
leaves, cloves, and allspice berries. Remove the stems
from the beets and slip off the skins. Transfer the
beets to a food processor and process until smooth.
Stir in the walnut oil and the salt. Divide among 4
plates and serve immediately.

“A Well Seasoned Appetite” Posted by Dan Klepach

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