Spinach With Millet And Red Lentils

Recipe By : Michael Traub Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Side Dish
Vegetarian Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — chopped
2 Garlic Cloves — minced
2 Tsp Cumin
1 Tsp Paprika
1 Tsp Black Pepper
1/2 Tsp Salt
1 Lb Spinach
1/4 Lb Mushrooms
2 med Zucchini
1/2 C Lentils — red
1 C Millet
1 lb Tomatoes — peeled, canned ok
1 1/2 tsp Salt
Tomato Puree — to thicken

In a frying pan fry the garlic, onion, paprika and cumin in some water.
Simmer with a lid on for a couple of minutes. Add the mushrooms and the
zucchini and simmer for a few minutes more. Add the shredded spinach, salt
and pepper and simmer till the spinach reduces down.

In a separate pot boil the millet and the lentils till cooked. Millet
usually takes longer than red lentils so wait for 5 min before adding
them. As the millet and lentils absorb the water put in the chopped peeled
tomatoes and the salt. Continue simmering till the millet is tender,
adding more water if necessary.

Combine the millet and lentil mix with the spinach. Add tomato puree to
thicken. Simmer for another couple of minutes.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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MISSISSIPPI MUD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
—–CRUST—–
2 cups GRAHAM CRACKER CRUMBS
1/4 cup SUGAR GRANULATED
1/2 cup BUTTER OR OLEO — SOFTENED
—–FILLING—–
12 ounces COOL WHIP
3/4 cup SUGAR’ GRANULATED
8 ounces CREAM CHEESE — SOFTENED
1 SMALL PKG INST. CHOCOLATE
1 Small pkg inst. butterscotch
3 cups MILK

METHOD: THOROUGHLY BLEND CRUST INGREDIENTS IN CUISINART. PRESS FIRMLY IN BOTTOM
OF PAN.BLEND TOGETHER HALF OF THE COOL WHIP, SUGAR, AND CREAM CHEESE. SPREAD
MIXTURE ON TOP OF CRUST. WHIP TOGETHER THE PUDDINGS AND MlLk AND SPREAD ON TOP
OF CREAM CHEESE MIXTURE. TOP WITH REMAINING COOL WHIP.

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BROCHETA DE FILETE ESTILO EL ARRECIFE (FILLET

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE KABOBS:
4 1/2 lb Beef fillet — cubed
4 Green bell peppers — sliced
— into squares
2 Red onions — sliced in triang
Freshly ground pepper ~~
3/4 c Olive oil
1 c Clarified butter
FOR THE SAUCE:
8 Chiles cascabeles
1/2 c Vegetable oil
1/2 White onion
1 Tomato — roasted
4 Cloves garlic — whole
1 t Cumin seeds
2 Bay leaves
1 t Freshly ground pepper
Salt ~~

Prepare the kabobs: On 8 skewers, 8 to 8-1/2 inches
long, alternate beef, peppers, and onions. Brush with
1/4 cup oil and season with pepper to taste.
Refrigerate for 40 minutes.

Meanwhile, prepare the sauce: Fry chiles in oil for 2
minutes. Drain and soak in hot water for 20 minutes.
Drain, reserving soaking water, and seed. In a
blender or food processor, blend chiles with onion,
tomato, garlic, cumin, bay leaves, and pepper. Add a
little soaking water, and reblend. Salt.

Heat a griddle. Brush kabobs with a little oil and
butter. Grill, turning skewers every 3 minutes and
basting with oil and butter until brown.

To serve, place a skewer on each of 8 plates. Serve
with chile sauce and freshly made corn tortillas.

NOTE: From the photograph in the book, the garlic
cloves look like elephant garlic, *large*.

FILLET KABOBS, ARRECIFE STYLE – Chef Gabriel Gambou at
the Arrecife restaurant in Colima adds chiles
cascabeles to beef kabobs to give them a special
flavor.

from “The Taste of Mexico” by Patricia Quintana,
published by Stewart, Tabori Chang, 1986, ISBN
0-941434-89-3

typed and posted by teri Chesser 3/96

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OKRA CURRY!

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
x Okra – cut lengthwise (chop
Off the top and discard)
1 Onion, diced
x Peanuts
x Sugar
x Chili powder
x Salt
x Cumin powder
x Coriander
x Asafoetida

for masala: roast peanuts and powder coarsely. add a
pinch of sugar, chilli powder to taste and salt to
taste. (I also add – cumin powder, coriander (dhania)
powder, a pinch of asafoetida – but these are
optional!)

heat oil in a fry-pan (needs at least 3-4 tbsps). [
Optional – add mustard seeds and wait for it to pop.]
fry onion until golden brown. Add okra and stir-fry
until the okra is tender [ cooked]. Mix in the masala
well until it begins looking brown.

This makes a delicious dry curry.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj
Ganesan)). rfvc Digest V94 Issue #212, Oct. 1, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Title: Cornmeal Chips
Categories: Snacks, Breads
Yield: 30 chips

1/2 c Water
1 1/2 tb Margarine
1/4 ts Chili powder
-(or more, if desired)
1/8 ts Garlic powder
-(or more, if desired)
1/8 ts Salt
2/3 c Yellow cornmeal

30 chips
15 calories per chip

1. Preheat oven to 375øF (moderate).

2. Lightly grease baking sheet.

3. Heat water, margarine, and seasonings to boiling.
Remove from heat. Stir in cornmeal and mix well.

4. Divide dough into 30 portions using about 1 teaspoon
dough each. Roll each portion into a ball about 3/4
inch in diameter.

5. Place balls on baking sheet, about 3 inches apart.
Cover with wax paper and press with bottom of a glass
until very thin, about 2-1/2 inches in diameter. Remove
wax paper.

6. Bake until lightly browned and crisp–about 15 minutes.

7. Cool on rack. Store in airtight container.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Beef Bulgogi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Miscelaneous Ethnic
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef — sliced cross thin
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon sesame salt — see below
1/8 teaspoon fresh ground black pepper
4 scallion — chopped 1″ pieces
3 garlic clove — peeled/crushed
1 teaspoon fresh ginger root — grated
1 tablespoon saki — or dry sherry
1 tablespoon red pepper flakes
1 tablespoon peanut oil
sesame seeds — toasted

Combine soy sauce, sugar, sesame oil, sesame salt (toasted sesame seeds ground
with salt), pepper, scallions, garlic, ginger, saki and red pepper flakes in a
medium-size bowl. Add meat and toss. Marinate 30 minutes or more. Cook
the meat over medium-high heat on a stove top grill. Heat the grill first,
making it very hot. Add the oil. Cook meat 1 to 2 minutes on each side,
browning it nicely. Garnish with sesame seeds.

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Cranberry Freeze

Recipe By : Tidewater on the Half Shell p.219 (revised)
Serving Size : 12 Preparation Time :0:00
Categories : Do Ahead Low Fat
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can whole cranberry sauce
8 oz crushed pineapple in juice
1/2 cup pecans — chopped
8 oz nonfat sour cream
2 Tbsp nonfat mayonnaise
2 Tbsp sugar

Combine the ingredients.
Pour into cupcake papers placed in muffin tins. Freeze.
Remove papers and serve on a bed of lettuce.

per serving: 115 Kcal 1.7g fat (0.1g sat) 13% CFF 74mg sodium

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Almond Cream Cheese Stuffed French Toast

Recipe By : Blue Diamond Growers
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Gourmet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb French bread (wide loaf) — un
4 oz Almonds, dry-roasted — diced
8 oz Cream cheese — softened
1/2 c Raspberry preserves
24 Eggs
1 1/2 qt Milk
1 t Almond extract
1 t Vanilla extract
1 t Cinnamon
Butter, maple syrup, powdere

Cut bread into 1-inch slices and cut a pocket into
each side. Combine almonds, cream cheese and preserves
and stuff into bread pockets. Beat together eggs, milk
and flavorings. Soak bread and saute in butter until
browned on both sides. Serve 2-4 slices per person.

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Title: Barbecued Beef Ribs
Categories: Beef, Crockpot, Main dish
Yield: 4 servings

2 lb Boneless beef ribs
1 c Water
1 cn (6oz) tomato paste
1 c Ketchup
3/4 c Packed brown sugar
1/2 c Vinegar
2 tb Prepared mustard
1/2 ts Salt
Hot cooked rice; optional

Preparation Time: 8:00 Put all the ingredients, except the cooked
rice, into a crock pot and mix well. Cook on low for 8 hours. Serve
over hot rice, noodles, etc. if desired.

MMMMM

Red Pepper Mayonnaise (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups mayonnaise
2 red bell peppers — roasted
6 tablespoons fresh basil — finely chopped
1 tablespoon lemon juice
Salt and pepper

In a food processor or blender, puree the mayonnaise, peppers, basil, and lemon
juice. Season to taste with salt and pepper. Makes 2-1/2 cups

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