MOROCCAN CHICK PEAS

2 Cans chick peas (garbanzos)
2 quarts cold water (original) I used canned tomatoes
1 bay leaf
2 teas. Organic Gourmet veggie broth
2 cloves garlic, crushed
1 cup chopped onion
2 T’s chopped parsley
1 cinnamon stick
1 teas. grnd. ginger
1 teas. grnd. turmeric
1/4 teas. grnd pepper
1/2 to 3/4 cups raisins to taste

Saute onions in water with 1/4 teas. veggie broth.

Place garbanzos in large soup pot and add water (tomatoes) to cover. Add
1 3/4 teas. veggie broth.
Bring to boil. Add bay leaf, and all remaining ingredients except raisins.

Heat and then add raisins. Great with some brown basmatic rice.

Title: DILL PICKLE SOUP – PC
Categories: Soups/stews, Pickle/reli, Poland
Yield: 1 Unknown

7 c ;water
1 1/2 lb Soup bones
8 oz Mixed vegetables
1 c Dill pickles; shredded
1/2 c To 1 cup sour cream
4 tb Flour
1 c Dill pickle juice
Salt

Rinse vegetables and soup bone, clean, prepare stock and drain
off.

Shred dill pickles into fine strips.

Garnish soup with flour and cream, bring to the boil; add uncooked
dill pickles and pickle juice, salt to taste. Heat.

(The shredded pickles may also be added when cooked.)

Serve with potatoes, dropped noodles or cooked farina cooled and
cut into cubes. _Polish Cookbook_, Zofia Czerny, 1961 1975.
Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett From:
Jeff Pruett Date: 16 Apr 97

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French-Style Cream Cheese Spread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package 8 oz soft cream cheese
1/4 cup Margarine or butter — soft
1 Clove garlic — minced
1 tablespoon Snipped parsley
1 tablespoon Water
2 teaspoons White wine vinegar
1 teaspoon Worchestershire sauce
1 teaspoon Herbes de Provence — crushed
1/4 teaspoon Seasoning salt
Fresh thyme (optional)
Assorted crackers

1. In a medium bowl, stir together the cream cheese, margarine or butter,
garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence,
and seasoning salt. Cover and refrigerate over- night.

2. To serve, garnish with fresh thyme, if desired. Serve with crackers.

Herbes de Provence: In a small storage container, combine 1 T dried marjoram, 1
T dried thyme, 1 T dried savory, 1 t dried basil, 1 t dried rosemary, 1/2 t
dried sage, and 1/2 t dried fennel seed. Store in airtight container.
Crush before using.

Makes: 1 1/3 cups Source: Good Housekeeping Magazine, Dec. 1992=20
Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium

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Title: Pizza with peanut butter topping
Categories: Italian, Vegetables
Yield: 1 Servings

-Waldine Van Geffen VGHC42A
Dough for 2 lg or 4 sm
4 oz Chunky Peanut Butter
2 oz Wholemeal breadcrumbs
2 md Carrot; peel, slice fine
2 md Ribs celery; slice fine
1 md Onion; slice fine
1 oz Margarine
1 1/2 ts Marjoram
x Salt and pepper
1 oz Sunflower seeds

Cook the dough for 10 minutes. Saute veggies in the melted margarine
for 5 minutes, or until just tender. In a bowl, and using a wooden
spoon, mix together the peanut butter and breadcrumbs to make a
paste. Stir in the veggies, herbs and seasoning; if too dry, add a
little water or milk to moisten mixture. Spread over the prepared
bases; top with a sprinkling of seeds; return pizzas to the oven for
10 minutes more. Source: Pizzas and Pancakes. (wrv)

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CHOCOLATE-DIPPED STRAWMBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Strawberries with stems on
(preferably a
Long-stemmed variety),
washed and
Patted dry
4 oz Semisweet chocolate
1 tb Cooking oil

Spread strawberries on a working surface with wax-paper-covered tray
nearby. You will also need one or two bamboo skewers or other picks.

In the top of a double boiler over hot water, melt the chocolate with
the cooking oil, stirring to mix thoroughly. (The cooking oil will
add a beautiful shine to the completed sweet.) Place melted
chocolate near working surface, but keep chocolate warm.

One at a time, insert the skewer in the stem end of a strawberry and
dip into the chocolate. Lift out and shake any excess chocolate back
into the pot. Place the strawberry on the wax paper and continue
with the remaining berries. The strawberries should set for about 10
minutes before being served.

Chocolate-dipped strawberries can be refrigerated for up to 24 hours,
during which time the chocolate will harden.

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White Red And Green Cake

Recipe By : Anita A. Matejka
Serving Size : 12 Preparation Time :0:20
Categories : Cake Holiday And Gift Idea

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Batter—-
18 1/4 ozs Duncan Hines white cake mix — * see note
1 env Dream Whip whipped topping mix
1/2 tsp baking powder
1 c water — cold
4 egg whites — whipped
1 tbsp oil
1 tsp vanilla
—-Filling—-
2 c boiling water
3 ozs strawberry gelatin powder — * see note
3 ozs lime gelatin powder — * see note
—-Topping—-
7 1/4 ozs Betty Crocker Fluffy White Frosting Mix

Preheat oven to 350. Prepare 2-9″ round cake pans with cooking spray and
flour; set aside. To prepare batter, combine cake mix, Dream Whip, and
baking powder in a mixing bowl. In another mixing bowl, combine water, egg
whites, oil, and vanilla. Mix dry ingredients with wet ingredients just
until moistened. Bake for 25 minutes or until golden brown. Cool. Place
cake layers, top sides up, in prepared cake pans. Pierce cake with large
fork at 1/2″ intervals. To prepare filling, stir 1 cup of the boiling
water into each flavor of gelatin in separate bowls 2 minutes or until
dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin
over second cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water
10 seconds; unmold onto serving plate. Meanwhile, to prepare topping,
follow directions according to package. Spread with about 1/4 of the
topping over top of first cake layer. Unmold second cake layer; carefully
place on first layer. Frost top and sides of cake with remaining topping.
Refrigerate 1 hour or until ready to serve.

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Per serving: 255 Calories; 6g Fat (20% calories from fat); 4g Protein; 49g
Carbohydrate; 0mg Cholesterol; 362mg Sodium

NOTES : * Sugarfree gelatin powder, or light gelatin powder or reduced
white cake mix may be used.

Nutr. Assoc. : 0 5517 0 0 0 0 0 0 0 0 0 0 0 0

Sesame Wonton Chips

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Snacks Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Woodward
24 Wonton wrappers — cut in half

2 teaspoons Sesame oil
Salt

Arrange wrappers in single layer on lightly oiled baking sheets. Use finger
or very small supple brush to coat surface of wrappers with sesame oil.
Season to taste with salt. Bake at 375~ until deeply browned, about 8 to 10
mins. Let cool completely. May be made several days ahead and stored at
room temp in airtight container.

Source: Bradenton Herald, 8/24/95

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Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

ALMOND DOUBLE CHIP COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter or margarine,
softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375’F. Line cookie sheets with parchment paper or
leave ungreased. Beat butter and brown sugar in large bowl until
creamy. Beat in egg and almond extract. Combine flour, baking soda
and salt in small bowl. Blend in butter mixture. Stir in semisweet
and vanilla milk chips and almonds. Drop dough by rounded
tablespoonfuls, 3″ apart, onto prepared cookie sheets. Bake 8-10
minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on
cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

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Title: Tavern Biscuits
Categories: Cookies
Yield: 1 servings

4 c Flour
1/2 ts Nutmeg
1 c Butter
1 1/2 c Milk
1 c Sugar
1/2 ts Mace

Sift together flour and nutmeg. Add butter and mix until mixture is
mealy. Add rest of ingredients; mix well. Knead into a smooth dough. Roll
thin and cut into small round shapes. Bake at 450~ until light brown.

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Title: Rosemary Lyonnaise Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lb Potatoes 1 Small Onion; chopped
2 tb Low fat spread 2 tb Skim Milk
1 tb Rosemary; finely chopped Sea Salt
1 Garlic Clove; crushed Black Pepper; freshly
ground

Peel and thinly slice the potatoes. Put the low fat spread, rosemary,
garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3
minutes until soft. Stir in the skim milk, sea salt and freshly ground
black pepper and add the potatoes arranging them neatly in the dish.
Cover and cook on MEDIUM for 12-15 minutes until the potatoes are
soft. Brown under a broiler if desired. TIME: Preparation takes about
10 minutes, and cooking takes 12-15 minutes. VARIATION: Other herbs
can be substituted for rosemary. Chopped, cooked ham can be added and
the dish served as a light supper or lunch. This recipe is from “STEP
BY STEP MICROWAVE HEALTHY EATING”.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE

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