Title: Curried Lamb
Categories: Indian Ethnic Main dish Spicy Easy
Servings: 6

1/3 c dried onion 1/4 c warm water
3 T vegetable oil 2 T ground coriander
1 1/2 t ground cumin 1 T ground cardamom
1 t ground ginger 1 t turmeric
1/2 t garlic powder 1/4 t pepper
1/8 t ground red pepper 2 lb 1″ cubes lamb stew meat
2 c beef stock 1 x salt
1/4 c plain yogurt 1 t fresh lemon juice
1 x freshly cooked rice

Soak onion in water until soft about 5 minutes. Heat oil in large
skillet over medium high heat. Add onion and saute until golden about 4
minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to
skillet. Increase heat to medium high and cook stirring frequently
until meat is evenly browned 10 to 15 minutes. Add stock and salt.
Reduce heat to medium, cover and cook until meat is tender about 20
minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir
in yogurt and lemon juice. Serve immediately over cooked rice.

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Title: Mr. Food’s Easy Fettuccine – 9/8/95
Categories: Mr. food, Pasta
Yield: 1 servings

**heart4hom@aol.com**
1 pk Fettucine; or med. egg
-noodles
2 tb Butter
1/2 c Sour cream
1/2 c Heavy cream
1/8 ts Pepper
1/2 c Grated parmesan cheese
Chopped parsely for garnish
-(optional)

Recipe by: Source: WKBWTV Cook the noodles according to the package
directions; drian and set aside. In a large skillet, melt the butter
over low heat and add the sour cream, heavy cream, and pepper; mix
until well blended and continue cooking until heated through, about 5
minutes. Add the noodles to the cream mixture and simmer for 2
minutes, stirring occasionally. Spoon into a serving bowl and
sprinkle with Parmesan cheese; toss gently and garnish with the
parsley, if desired. Serve immediately

MMMMM

Penne In Tomato Sauce With Crabmeat

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
1 md Onion — minced
3 tablespoon Minced Italian parsley
1 can (28 ounce) plum tomatoes
Chopped coarsely with
Juices reserved
1/4 cup Dry white wine
1/2 pound Lump crabmeat — picked over
And flaked
Salt and ground black
Pepper
12 ounce Penne (or rotini — med.
Shells)

Heat olive oil in a medium skillet. Add the onions and parsley; saute until
onions soften, about 3 minutes. Add reserved juices from the canned tomatoes;
simmer until thickened slightly, about 10 minutes. Add tomatoes and wine;
simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until
heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4
teaspoon ground pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until just tender, about 9 minutes. Drain and return
penne to soup kettle. Add sauce; toss to combine. Serve immediately.

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FRENCH APPLE DESSERT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruits/nuts
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FRUIT BASE—–
6 c Thinly sliced pared tart
Apples
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 c Skim milk
2 tb Margerine, softened
3 Egg whites OR 1/2 cup
Cholesterol-free egg
Product
1 c Sugar
1/4 c Bisquick Reduced Fat
Baking mix
—–STREUSEL—–
1 c Bisquick Reduced Fat baking
Mix
1/2 c Chopped nuts
1/3 c Packed brown sugar
3 tb Firm margerine

1. Heat oven to 350F. Grease 13x9x2″ baking dish.
Prepare Streusel;
reserve. Spread apples in dish.
2. Beat remaining ingredients in blender on high
speed 15 seconds; with
hand beater or wire whisk beat for 1 minute or until
smooth. Pour
over applies. Sprinkle with streusel.
3. Bake about 55 minutes or until knife inserted in
center comes out
clean. Cool at least 10 minutes. 12-15 servings.

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Title: LINGUINE WITH CLAM SAUCE (SILVERMAN)
Categories: Diabetic, Main dish, Fish
Yield: 4 servings

1/4 c Finely chopped onion
2 x Shallots finely chopped
Bay leaf
(or 2) Parsley stem
Sprig fresh thyme OR
1/4 ts Dried thyme
4 x (or 5) peppercorns
1 c White wine
3 qt Steamer clams (24-30)
1 tb Olive oil
2 (or 3) garlic cloves minced
1/4 ts Dry mustard
1/2 c Chopped parsley
Dash red pepper flakes
1 lb Linguine, cooked drained

Combine onion, shallots, bay leaf, parsley stems,
thyme, peppercorns and wine. Bring to a boil. Add
scrubbed clams and steam for 4 to 5 minutes or until
clams open. Remove clams, discarding any that haven’t
opened, separate them from shells and chop coarsely.
Strain and save liquid. Heat olive oil and 1
TABLESPOON reserved clam juice in a medium-size
non-stick frying pan. Add garlic and mustard and cook
for 1 minute. Add parsley and cook 1 to 3 minutes
more. Add 1 cup reserved clam juice and simmer for 5
minutes or until sauce is reduced by half. Add chopped
clams and cook for 1 to 2 minutes. Toss clam sauce
with linguine, garnish with lemon, if desired, and
serve warm. Makes 4 servings.

FROM: HOLD the Fat, Salt Sugar by Goldie
Silverman and Jacqueline Williams copyright 1984

—–

REMOULADE SAUCE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Ethnic Sauces
Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Mayonnaise
1 c Ketchup
1 Durkee’s sauce — 1 bot
2 tb Wine vinegar
2 tb Lea perrins
1/4 c Olive oil
1 c Creole or poupon mustard
2 ts Louisiana hot sauce
1/2 c Prepared horseradish
Salt if needed

Mix mayonnaise and Durkee’s Famous Sauce. Pour in
olive oil gradually. Beat as if you are making
mayonnaise. Add creole or poupon mustard, beat some
more. Add horseradish, ketchup, wine vinegar, Lea
Perrins, and louisiana hot sauce, beating after each
ingredient. Pour over shrimp on salad or use as a
sandwich sauce. “Some of my friends say they even like
this over some desserts, but I don’t believe then,
no.” From Justin Wilson’s “Outdoor cooking With Inside
Help”

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CHATNI GASHNEEZ ( CORIANDER CHUTNEY )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Roughly chopped coriander
2 Garlic cloves
1 Green chili
1/2 c Coarsely chopped walnuts
1/4 c Lemon juice or vinegar
Salt

Pack chopped coriander (leaves) firmly into cup to
measure. Peel garlic and chop roughly; slit chili,
remove seeds and chop roughly.. Place prepared
ingredients and walnuts in blender or food processor
container and process until a textured paste is
achieved, adding lemon juice or vinegar gradually
while processing. Add salt to taste, place in a bowl
and chill until required. Serve with kabaubs. Note:
If you have no processor or blender, pass ingredients
through food grinder with fine screen, or chop
ingredients finely, then pound with a pestle in a
mortar. Gradually stir in lemon juice or vinegar and
add salt to taste.

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Title: BRACH’S CHOCO-MINT ICE CREAM
Categories: Chocolate, Frozen
Yield: 4 servings

——————————PATTI – VDRJ67A——————————
1.00 Egg
2.00 tb Sugar
1.00 c Whipping cream
0.75 c Milk
0.50 c Brach’s chocolate mints;
– chopped, about 8 mints

In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir
in chocolate covered mints pieces. Freeze according to manufacturer’s
directions. Garnish with additional mints. Makes 1 pint.
NOTE: Good way to serve is to serve in a parfait glass with layers of
chocolate syrup in between ice cream.

—–

Banana Chocolate Chantilly Pie

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 6 Preparation Time :0:15
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg (3 Oz) Cream Cheese — softened
1 1/4 C Milk
1 Pkg French Vanilla Pudding Mix (3 1/4 Oz)
1 C Heavy Cream — whipped
1 8-Inch Chocolate Or Graham Cracker Crumb Crust
1 Lg Banana — sliced
1/2 C Thick Chocolate Fudge Sauce
1/2 C Roasted Almonds — diced

1. In a medium bowl, combine cream cheese, milk, and pudding mix. Beat
with an electric mixer onlow speed 2 mins. Fold whipped cream into pudding
mixture.
2. Turn half of pudding mixture into crust. Tp with banana slices, then
drizzle 1/4 cup fudge sauce over bananas. Cover with remaining pudding
mixture and drizzle remaining 1/4 cup fudge sauce over top. With a knife,
swirl fudge sauce into pudding slightly. Sprinkle almonds over pie.
3. Refrigerate 1 hour or longer, unitl set. Cut into slices to serve.

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Chunky Beef Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil
2 1/2 pounds Beef chuck; boneless — cut
1/2 " pieces
1 cup Onion — coarse chopped
1 cup Green pepper — chopped
20 milliliters Garlic — crushed
1 teaspoon Salt
2 cans Tomatoes — whole peeled
14 1/2 oz ea
6 ounces Tomato paste — can
3 tablespoons Chili powder
1 teaspoon Dried oregano leaves
1/2 teaspoon Grushed red pepper — to taste
Shredded lettuce
Shredded cheese
Green onion — sliced
Cilantro leaves
Black beans — rinsed drained
Sour cream
Avocado — diced
Jalapeno pepper — sliced

Heat oil in large skillet of dutch oven over medium heat. Add beef, onion,
green pepper and garlic; cook until beef is evenly browned, stirring
occasionally.
Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato
paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat
to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with
choice of toppings. Makes 8 cups

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