GRAPE SALAD (STAFILI SALATA)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Greek
Harned 1994 Salads
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Grapes
Few lettuce leaves — shredded
2 Celery sticks — sliced
2 Tomatoes — chopped
2 tb Walnuts — chopped
4 tb Olive oil
2 tb Wine vinegar
1/2 ts Salt
Crumbled feta cheese

Cut the grapes in half and remove the seeds. Combine
with the rest of the ingredients except the cheese.
Sprinkle on a little cheese. Cottage cheese or curd
cheese may be substituted for feta. Adjust seasonings.

From _Greek Vegetarian Cookery_ by Jack Santa Maria.
Boston: Shambhala Publications, Inc., 1984. Pg. 110.
ISBN 0-394-74197-8. Electronic format by Cathy Harned.

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Title: BAGELS – DG
Categories: Whole wheat, Breadmaker
Yield: 1 servings

1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Whole wheat flour
2 c Bread flour
1 1/2 ts Yeast

DG Bread Machine Cookbook 160 Let machine knead dough once, then let
dough rise 20 min. only in machine. Even if cycle runs longer, simply
remove dough after 20 minutes and turn off machine. Divide dough into
appropriate number of pieces. Each piece shoul

Place these on well greased baking sheet, cover let rise only 15
to 20 minutes. Meanwhile, bring to slight boil in a NONALUMINUM pan,
(Donna uses cast iron frying pan) about 2 inches of water. Carefully
lower about 3 or 4 bagels at a time into water, c

MMMMM

Title: Cocoa Drop Cookies
Categories: Cookies
Yield: 54 servings

1 c Sugar
2/3 c Margarine or butter;
-softened
1 Egg
1/2 c Cocoa
1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
1 c Chopped nuts; if desired
Chocolate frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar; about
* if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 400 degrees. Mix, sugar, margarine, egg, cocoa, buttermilk
and vanilla. Stir in flour, baking soda, salt and nuts. Drop dough by
rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched;
cool. Frost with Chocolate Frosting. ABOUT 4-1/2 DOZEN COOKIES; 95
CALORIES PER COOKIE.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until
melted. Remove from heat. Stir in water and powdered sugar until smooth.

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Title: Pasta e Fagiole Soup for Crockpot #2
Categories: Crockpot, Soups
Yield: 4 servings

Olive oil
1 lg Onion; chopped
1 cn White kidney beans; drained
5 Garlic cloves; chopped
2 cn Chicken broth
1 c Elbow Macaroni; cooked
1 lg Can tomatoes
Grated cheese; to taste
Chopped parsley; to taste
Salt and pepper; to taste

Saute the onion and garlic in olive oil for a few minutes. Chop up or
lightly process the tomatoes and place into a crockpot along with the
broth
and sauteed onion and garlic. Add the parsley and a little salt and
pepper,
cook for about 3 hours on LOW. Then and only then add the cooked macaroni
and beans. Serve with a bit of grated cheese if desired. NOTE: If fresh
garden tamatoes are available,, remove skins of 6 9 or 7 and use them
instread of canned tomatoes. Oh Mama Mia!

(From Tom McMaugh – DJJC91D)

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LOW FAT BANANA NUT MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Packed brown sugar
1 tb Baking powder
1 tb Allspice ( or pumpkin pie
Spice)
1/4 ts Baking soda
4 Egg beaters (ô eggs)
1 1/2 c Mashed bananas
1/2 c Fat Free Macadamia Nut
Coffee Creamer
1 ENVELOPE of LIQUID Butter
Buds Powder (for that
Buttery taste)
(Do not use Butter Buds
SPRINKLES)
1 tb Vanilla
1/2 c Chopped walnuts

Preheat oven to 400 degrees. Lightly coat a muffin
pan with pam.

In a large bowl combine flour,1 brown sugar, baking
powder, allspice and baking soda, set aside.

In another large bowl, beat egg beaters until foamy.
Add bananas, dry envelope of liquid butter buds (don’t
reconstitute, just throw in dry), coffee creamer and
vanilla.

Stir into dry ingredients until just blended.

Fold in nuts.

Pour into prepared muffin pan and bake at 400 degrees
for 20-22 minutes, until a toothpick comes out clean.

About 15% CFF. Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By
DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995
151630 GMT

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Charleston Okra Soup

Recipe By : Charleston Receipts
Serving Size : 8 Preparation Time :2:00
Categories : Soup Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large beef bone plenty of meat
2 medium onions — chopped
3 pounds okra — chopped
salt and pepper
bay leaf
3 quarts water
1 piece bacon
8 large fresh tomato or 2 large cans

Cook meat in water slowly for 2 hours. Add okra, bacon and peeled tomatoes,
bay leaf, onions, salt and pepper to taste, let cook another 2 hours, add more
water if needed. Hot rice and cornsticks are usually served with this dish

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Date: Fri, 19 Aug 94 10:38:31 -0900
From: Mike Dobbert

Simple Sweet Sour

1 Tbl Corn starch
1/3 cup Brown sugar
1/2 tsp Freshly minced ginger
1 Tbl Soy Sauce
1/4 cup vinegar (I used Rice Vinegar)
1/4 cup vegetable broth

Vegetables of your choice. I used:

1/2 red onion
2 cloves garlic
1 cup chopped up carrots
1/2 yellow bell pepper
1 yellow zucchini
3 cups chopped up mushrooms
1 handful snow peas

Mix together the soy sauce, vinegar and vegetable broth. Separately,
mix together the corn starch and the brown sugar. Add the corn
starch, brown sugar mixture to the liquids. Add in the minced ginger.
Set this mixture aside. Saute the vegetables in some additional
broth. Just before the vegetables are cooked, add in the liquid
mixture that was set aside, and saute for an additional two minutes.

I served this over brown rice. It looked as good as it tasted.

Title: Continental Lemon Sauce
Categories: Fruits Sauces
Servings: 4

1 c Mayonnaise
2 ea Eggs; Lg
3 tb Lemon Juice
1/2 ts Salt
1/2 ts Mustard; Dry

In a small saucepan with a wire whisk, beat all the ingredients until
smooth. Stirring constantly, cook over medium-low heat until thick (DO
NOT BOIL). Serve over vegetables, seafood, poached eggs, or try it
instead of Hollandaise sauce.

Makes 1 2/3 cups.

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Title: Hot Spiced Crab Soup
Categories: Shellfish, Soups
Yield: 4 servings

1/8 lb Butter
1 lg Onion, chopped
2 cl Garlic, crushed
1/2 ts Tobasco or other pep sauce
1/8 ts Cayenne pepper
1/4 c Chopped parsley
1 Bay leaf
1 Bottle of *dry* white
Drinking wine (26.5 oz.
Bottle)
1 cn (14 oz) chicken broth
2 lg Cooked Dungeness crabs
(about 2 lbs. each),
Cleaned and cracked
Lemon wedges

In a large kettle (at least 8 qt.) heat butter until bubbly; stir in
onion and garlic and cook over medium heat until onion is soft. Stir
in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine;
heat to simmering. Add crab, cover, and simmer about 10 minutes or
until crab is heated through.

Eating this soup is a wonderful and messy affair. Serve with hot
Parmesan garlic bread, a salad and another bottle of the wine used.

MMMMM

Title: CHINESE BARBECUE PORK – CHAR SIEW
Categories: Chinese, Pork
Yield: 4 servings

2 1/2 lb Boneless Pork Roast

—————————SAUCE—————————
1 tb Hoisin Sauce
2 tb Soy Sauce
1 ts Sesame Oil
1 Fresh Garlic Finely Chopped
4 tb Sugar
1/2 ts Salt And Pepper

Slice pork into strips approximately 1 1/2 in. thick,
5-6 in. long, and 1/2 in. wide. Combine all the
ingredients for the sauce and mix well. Marinate pork
strips in sauce for a minimum of 2 hours. Bake in
pre-heated 375øF oven for 25 minutes. Turn meat over
and bake for an additional 25 minutes.

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