MILLET CASSEROLE

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Legumes Casseroles
Grains Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups millet
1 tsp oil
2 medium onions — thinly sliced
3 ribs celery — thinly sliced
1 cup chickpeas cooked
5 cups water
1 tsp sea salt
2 cups broccoli — chopped

Rinse and drain millet.

Dry roast millet in a heavy skillet for 6 minutes, stirring constantly,
until the millet gives off a nut-like fragrance. Remove from heat.

Heat oil in a large saucepan over medium heat and saute onions for 2
minutes. Add celery and saute for 5 minutes, stirring often. Add
chickpeas, water and salt. Bring to a boil.

Stir in millet and return to a boil. Reduce heat, cover and simmer for 20
minutes. Then add broccoli and continue to cook for 5 minutes.

While mixture is hot, press firmly into a 9″ cake pan. Sprinkle with
garnish, cut into squares and serve.

Per serving: 228 calories, 8 g protein, 227 mg sodium, 44 g carbohydrates,
4 G fat, 0 mg cholesterol, 57 mg calcium.

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Eggplant with Chicken (or Tofu)

Recipe By : riacmt@ubvmsc.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Japanese eggplant (about 3 cup sliced)
1/3 pound boneless chicken breast (or 1/4 lb. tofu)
6 teaspoons oil
2 1/2 cloves garlic — crushed
3 red chili peppers — seeded and chopped
12 1/2 basil leaves
2 teaspoons yellow bean sauce (Yellow bean sauce
from Thailand is saltier than
sauce from Hong Kong or China. Season to

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Thinly slice
chicken (or, if using tofu, cut tofu into 1/2-inch cubes). Heat oil in a
wok; add garlic and stir fry until light brown. Add eggplant and chicken
(or tofu) and cook for 5 to 7 minutes. Add red chili peppers, basil leaves,
and yellow bean sauce; mix well. Serve immediately, since eggplant and
basil turn dark if dish sits after cooking.

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VEGETABLE STRUDEL (BON APPETIT/JULY 1983)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chopped fresh broccoli
3 c Chopped fresh cauliflower
2 1/2 c Chopped carrots
2 tb Butter
1 Large onion, coarsely chopd
3 Eggs
2 ts Minced fresh parsley
1 1/2 ts Dried basil, crumbled
1/2 ts Dried tarragon, crumbled
1 t Salt
Freshly ground pepper
1 lb Swiss or cheddar, shredded
14 Phyllo sheets
6 tb Butter, melted
Sesame seeds, optional
1 Recipe Hollandaise Sauce

Combine broccoli, cauliflower and carrots in steamer.
Place over boiling water and steam until crisp
tender. Let cool slightly. Melt butter in medium
skillet over medium heat. Add onion and garlic. Cover
and cook, stirring occasionally, until golden. Let
cool slightly. Combine eggs, parsley and seasoning in
large bowl and beat well. Add steamed vegetables,
onion mixture, and shredded cheese. Mix gently but
thoroughly. Preheat oven to 375. Oil large baking
sheet and set aside. Place 1 phyllo sheet on work
surface (cover remaining phyllo with plastic wrap to
prevent drying.) Brush with melted butter. Stack
remaining phyllo sheets on top, brushing all but the
last sheet with butter. Spread vegetable mixture onto
dough, leaving 3″ border on all sides. Fold in short
ends of dough, then fold in long sides, overlapping at
center. Brush with butter to seal. Carefully transfer
strudel to prepared baking sheet. Brush top with
butter. Sprinkle with sesame seed if desired.
Bake until golden, about 20 to 30 minutes. Transfer
to heated platter and serve immediately. Accompany
with Hollandaise sauce.

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Four-Onion Soup

Recipe By : Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med yellow onion
1 med red onion
1 med leek (white portion only)
5 green onions with tops
1 clove garlic — minced
2 tbsp butter or margarine
2 14.5 oz cans beef broth
1 10.5 oz can beef consomme
1 tsp worcestershire sauce
1/2 tsp ground nutmeg
1 c shredded swiss cheese
6 slices French Bread (3/4 inch thick) — toasted
6 tbsp grated Parmesan cheese

Slice all onions 1/4 inch thick. In a 3-qt. saucepan over medium-low
heat, saute onions and garlic in butter for 15 minutes or until tender
and golden, stirring occasionally. Add broth, consomme, Worcestershire
sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30
minutes. Sprnkle 1 tablespoon of Swiss cheese in the bottom of six
oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top with a slice of
bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if
desired. Broil until cheese melts. Serve immediately.

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Title: PASSOVER HERMIT COOKIES
Categories: Passover, Desserts, Kids, Nuts
Yield: 12 servings

-RHONA ALTOMARI (KXPV54B)
12 oz Pkg Honey Cake mix
1 tb Instant coffee
1 lg Egg
2 tb Peanut oil*
1 c Walnuts; chopped
1 c Raisins

* (any KP oil) water (or orange juice) Stir coffee
into cake mix. Break egg into measuring cup. Add oil
and liquid to measure 1/2 Cup Mix as directed on pkg.
Fold in raisins and nuts. Chill in refridge at least 1
hour. Drop by tsp onto greased cookie sheet. Bake 15
minutes @ 300. 3 dozen Formatted by Elaine Radis; 3/92

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Herbed White Bean Dip with Crudites and Toasts

Recipe By : Bon Appetit Magazine/ June 1993 p. 118
Serving Size : 6 Preparation Time :0:00
Categories : Hors d’Oeuvres- Bruschetta… Hors d’Oeuvres- Dips, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces kidney beans, canned — white (cannenlini)
— drained
1 tablespoon fresh lemon juice
1 clove garlic — minced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Salt and pepper — to taste
Cayenne pepper
Additional dried oregano — to taste
Crudites
Toasted pita wedges

Puree first 6 ingredients in processor til smooth. Season with salt and pepper.

Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill.)

Let stand 30 minutes at room temperature before serving.)
Sprinkle with cayenne pepper and additional oregano.

Serve with crudites and toasted pita chips.

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Title: Honey Nutty Snack Mix *
Categories: Snacks
Yield: 10 cups

MMMMM————————-BILLS20086——————————
6 c Honey nut cheerios
1 c Salted Spanish peanuts
1 c Raisins
1 c Brown sugar; packed
1/2 c Butter or margarine
1/4 c Light corn syrup
1/2 ts Salt
1/2 ts Baking soda

Grease jelly-roll pan, 15×10". Grease large bowl. Mix cereal,
peanuts, and raisins in bowl. Heat oven to 250~. Heat brown sugar,
margarine, corn syrup and salt in a 2-qt saucepan over medium heat,
stirring constantly, until bubbly around edges. Cook uncovered for 2
minutes, stirring occasionally; remove from heat. Stir in baking soda
until foamy and light colored. Pour over cereal mix; stir until mix
is coated. Spread evenly in pan. Bake 15 minutes; stir. Let stand
about 10 minutes or just until cool. Loosen mix with a metal spatula.
Let stand about 30 minutes or until firm. Break into bite-sized
pieces.

MMMMM

MENU FOR MEDIEVAL CHRISTMAS DINNER***FJVS25A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Old English Sherry Cheese
Puffs
Merrie Crown Roast of Pork
Savory Rice Stuffing
Lady Apple Fruit Wreath
Duchess Potato Puffs
Carrots Grapes Vermouth
Herbed Green Beans
Royal Toast Triangles
Cran-Brandy Pudding
Golden Toffee Sauce
Claret Cup
—–EXTRA TREAT—–
HA’PENNY FRIENDSHIP BREAD

See recipes to follow and have a Merry Ole Yuletide!!

I have not tested any of these recipes, but thought
you all would enjoy! Marilyn Sultar

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Title: Crock Pot Pot Roast
Categories: Crockpot
Yield: 1 servings

3 lb pot roast (chuck works well)
1 lg onion, chopped
3 lg carrots, peeled and sliced
16 oz can diced tomatoes, with jui

I prefer to brown the roast on top of the stove beforehand, although
this i If you can manage to do the prep work the night before, it’s a
good meal f

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Title: HORSERADISH AND BEET RELISH
Categories: Relishes
Yield: 1 servings

2 c Diced or julienne cooked bee
1/2 c Sugar
1/3 c Horseradish
2 tb Onion juice
1/2 c Vinegar

Pour all into saucepan, toss lightly and bring to a
boil. Serve hot or cold with meat or fish. If served
cold, allow to chill overnight.

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