Date: Mon, 13 Sep 93 09:07:21 PDT
From: Michelle Olivier

Anyway, I thought I would share my favorite recipe with you. (The
original had a bit of olive oil but I just substituted vegetable stock.) My
husband learned how to make this in France from some Algerian friends. I
hope you enjoy it as much as I do!

ALGERIAN COUSCOUS
*****************

1 large onion, chopped
1/2 t. turmeric
1/4 t. cayenne
1/2 c. vegetable stock
1 1/2 t. black pepper
1/2 t. salt
1 small can tomato paste
3-4 whole cloves
3 medium zucchini
4 small yellow squash or yellow zucchini
3/4 large carrots
4 medium yellow or red potatoes, skins on
1 red or green bell pepper
1 15-oz. can garbanzo beans

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous. Enjoy!

Baked Artichoke Savories

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:50
Categories : Side Dishes Appetizers Hors d’Oeuvres
Low Sodium Low Calorie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons chopped onion
1 teaspoon pressed garlic
1/3 cup dry sherry
3 egg whites
1 whole egg
1/4 cup whole-wheat bread crumbs
3 tablespoons minced parsley
1/4 teaspoon dried dill
1/8 teaspoon cayenne pepper
1 cup grated low-fat mozzarella cheese
1/2 cup low-fat ricotta cheese
10 ounces marinated artichoke hearts — drained and chopped

1. Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan.

2. In a heavy skillet over medium-high heat, saute onion and garlic in
sherry until soft but not browned. Lightly beat egg whites until soft
peaks form. Spoon into a bowl and mix with whole egg, bread crumbs,
parsley, dill, cayenne, cheeses, and artichokes. Add sauteed onion and
garlic. Pour into oiled baking pan.

3. Bake until set (about 30 minutes). Let cool, then cut into about 25
squares. Serve warm or cold.

– – – – – – – – – – – – – – – – – –

NOTES : Guests will devour these rich-tasting, melt-in-your-mouth
pastries, so make plenty. Use marinated artichokes for the best flavor,
and low-fat cheeses for the best nutritional value. This recipe can be
made up to three weeks ahead of time and frozen until ready to bake and serve.
Nutr. Assoc. : 0 3505 0 0 0 0 1036 3061 0 921 1267 42

Chicken, Cuban Style

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 each Cut up chicken (3 1/2 lbs)
1 each Freshly ground peppr to tast
1 tablespoon Olive oil
1/2 cup Onion — chopped
1/2 cup Green pepper — chopped
1 each Jalapeno ppr.,chop — rem.seed
1 each Garlic, large clove — minced
1 teaspoon Cumin — ground
1 each Tomato (med) peeled/chopped
1 tablespoon Lemon juice
1 can Black Beans (15 oz)

Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet,
saute chicken in olive oil about three minutes on each side; remove from pan.
To pan drippings, add onion, green pepper, jalapeno pepper and garlic.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes,
lemon juice and black beans. Return chicken to pan; cover and simmer 20
minutes. Remove lid and continue to cook until chicken is done and juices run
clear, about 10 minutes. Serve with rice. Preparation time: 10 minutes.
Cooking time – 40 minutes.

– – – – – – – – – – – – – – – – – –

Title: POTATO CHEDDAR AND ALE SOUP
Categories: Soups
Yield: 12 servings

1 1/2 pt Carrots; peeled, diced
1 1/2 pt Celery; trimmed, diced
3 oz Butter;or margarine
3 qt Russet Potatoes;
-peeled, diced
3 tb Flour
1 1/2 ts Fennel seed
3/4 ts Black Pepper
3 qt Chicken Stock;prepared
1 1/2 c Scottish Ale
1 1/2 pt Milk
1 1/2 lb Cheddar Cheese; sharp
-shredded

Saute carrots and celery in butter until tender. Add potatoes, flour,
fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until
vegetables are tender and potatoes break up. Add ale and boil gently for 10
minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or
lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl.
Garnish with shredded cheese. Serve with bread.

From: Bert Grant,owner Grant’s Brewery Pub Yakima Washington
first published in “Restaurants Institutions” Magazine

Posted by: Rick Grunwald

—–

Penne With Smothered Scallops, Tomato, Basil

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tomatoes – large — ripe OR
2 can Roma tomatoes
1 pound Scallops
1 tablespoon Garlic – chopped fine
1 teaspoon Salr
1 pound Dried penne
2 tablespoon Italian parsley
1/3 cup Olive oil
1/4 teaspoon Crushed chilli pepper
1 teaspoon Lemon zest – grated
1/2 cup Fresh basil leaves
4 tablespoon Parmesan cheese – grated

Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove
most seeds and chop coarsely.

Slice scallops into thin rounds about 1/4-inch thick and place in bowl with
lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt
and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add
salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and
immediately add to sauce. Add basil, chopped parsley and scallops.

Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops.
Remove lid, stir in Parmesan and serve.

– – – – – – – – – – – – – – – – – –

Title: STIR-FRIED ZUCCHINI, CARROTS, AND LEEKS
Categories: Chinese, Vegetables
Yield: 6 servings

2 md Young zucchini
3 Fresh carrots
2 lg Leeks
3 Cloves garlic
1 ts Ginger, minced
2 tb Peanut oil
1/4 ts Sesame oil
SEASONINGS:
1/2 ts Salt
1/2 ts Sugar
1/4 ts 5-spice powder

Preparation: Wash vegetables. Trim zucchini and
slice into 2″ long matchsticks. Peel carrots and cut
into 2″ long matchsticks. Trim leeks and do likewise.
Peel garlic and cut into thin slices.

Stir-frying: Heat peanut oil in hot wok until it
starts to smoke. Stir-fry garlic and ginger for 30
seconds, splashing with water to prevent burning. Add
carrots and stir-fry for another 30 seconds. Add
leeks; stir-fry for 1 minute. Add zucchini; stir-fry
for another 30 seconds. Sprinkle with seasonings,
tossing ingredients as you do. When vegetables are
cooked, sprinkle with sesame oil. Transfer to serving
platter or individual plates to serve.

—–

APPLE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Bran
1 c Whole wheat pastry flour
2 1/2 ts Baking powder
3/4 ts Nutmeg
1/4 ts Ground cloves
1/3 c Milk
2 Eggs
3/4 c Maple syrup
1/4 c Butter
1 c Apples, green are best,
Chopped
1 c Raisins (opt)

Combine bran, flour, baking powder, nutmeg and cloves;
set aside. Cream together milk, eggs, maple syrup,
and butter; fold in flour mixture. Stir in apples and
raisins. Pour into oiled muffin tins, and bake at 350
degrees until tops split, 15 to 25 minutes.

– – – – – – – – – – – – – – – – – –

BLUE CHEESE CHIPS

Recipe By :
Serving Size : 130 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb (8 ounces) blue cheese,
Broken into small pieces
8 tb (1 stick) butter or
Margarine, softened
2 c All-purpose or rice flour
1/4 c Buckwheat groats or chopped
Toasted nuts of your choice
1/4 ts Pepper
1/4 c Milk

“These ”blue chips" are definitely a good investment
that produce profitable returns in the form of
compliments from all who try them. The texture is
light and lacy, and the blue cheese flavor mellows
with baking. Try serving them with a dry white wine.
305~F. 20 to 25 minutes Preheat the oven to 350~F.
Cream the butter and cheese together in the food
processor, or in a large bowl using a pastry blender
or two kinves. In another bowl, stir together the
flour, buckwheat groats or nuts (if desired) and
pepper. Add the flour mixture to the butter-cheese
mixture and blend well.

Blend in the milk, little by little, to form a dough
that will hold together in a cohesive ball. The dough
should be quite stiff. Divide it into 2 equal portions
for rolling. On a floured surface or pastry cloth,
roll out to about 3/16 inch thick. Cut into 1-1/2-inch
circles and place on an ungreased baking sheet, making
sure the edges do not touch. Prick each cracker in 1
or 2 places with the tines of a fork.

Bake for 15 minutes, turn, and bake for an additional
5 to 10 minutes, or until medium brown. Yield: 130-40.

– – – – – – – – – – – – – – – – – –

Red Wine Reduction

Recipe By : COOKING LIVE SHOW #CL8734
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spanish onion — coarsely chopped
1 carrot coarsely chopped
1 stalk celery — coarsely chopped
1 Granny Smith apple — coarsely chopped
2 cloves garlic
2 tablespoons grapeseed oil
1 750 milliliter bottle Burgundy
2 cups Port
1 cup chicken stock

In a medium saucepan, caramelize the onion, carrot,
celery, apple, and garlic in the grapeseed oil. Add the
Burgundy and the Port and simmer over medium heat
for 2 hours. Strain and place in a small saucepan with
the chicken stock. Continue to simmer over medium
heat for 1 hour, or until reduced to 1/2 cup.

Yield: 1/2 cup

– – – – – – – – – – – – – – – – – –

Date: Fri, 29 Oct 93 10:00:17 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Stuffed squash:

halve N acorn squash and bake until thoroughly done, upside down on a pan in
a small amount of water, with a piece of onion under each half. Or however
you prefer to do it.

Stuffing for one medium-large squash, multiply as necessary:
Bring to a boil:

1 c. bulgur wheat
2 c. water (and maybe a little extra)
1 t. salt
1 small onion, peeled and uncut
bay leaf
1 t crushed dried rosemary
2 t basil leaves

when water boils, turn off heat and cover. Once most of the water has been
absorbed, stir in 1/4 c. chopped roasted chestnuts. (Slit chestnut skins
with a razor blade or sharp knife. Bake at 425 for 15 min or so. Peel off
shell and skin). Remove the onion and give it to a friend who likes to eat
whole cooked onions.

When squash are done, pack the stuffing (should be moist but not wet) into
each half, making a little mound of stuffing on top. Bake for 5-10 min.

Serve with:

cranberry sauce

1.5 c. water
1 bag of cranberries (in your grocer’s refrigerator case now, yum)
about 1/4 c. honey
2-3 t. salt
pinch hot pepper flakes
1 T nutritional yeast

boil cranberries in water until they pop (use a potato masher to speed up the
process). Add flavorings.

the object here is sort of a cranberry chutney. It should not be sweet, but
rather savory.