Title: Orange, Lettuce, and Walnut Salad (Shlada Bellecheen)
Categories: Fruits, Harned 1994, Moroccan, Nuts, Salads
Yield: 6 servings

1 Head romaine lettuce
3 Navel or temple oranges
2 tb Fresh lemon juice
2 tb Sugar
1 pn Salt
1/2 ts Cinnamon
1 tb Orange flower water
3/4 c Walnuts; chopped

Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until
needed.

Peel oranges and remove all outside membranes, using a small serrated
knife and employing a seesaw motion. Section the oranges by cutting
away all the membranes from the orange flesh. As you work, lift out
each section and place in a small mixing bowl. Squeeze the juice
from the remainder of the orange over the sections to keep them
moist. Cover; keep chilled.

Make a dressing by mixing the lemon juice, sugar, salt, cinnamon,
orange flower water and 2 tb. of the orange juice. Blend well, then
taste. The dressing should be sweet.

Just before serving, shred the lettuce and arrange in a glass serving
dish. Pour the dressing over it; toss. Make a design around the
edges with overlapping sections of orange, then sprinkle the salad
with the chopped walnuts and dust with more cinnamon. Serve
immediately.

Variation: Prepare as above, using 3/4 cup chopped dates and almonds
in place of the chopped walnuts.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper Row, Publishers, Inc., 1987. Pp. 81-82. ISBN
0-06-091396-7. Typed for you by Cathy Harned.

MMMMM

Title: Hearty Soup Mix
Categories: Master mix
Servings: 1

1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley
1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils
1 1/2 c Brown Rice 4 c Dry Minced Onion

Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.

Makes about 12 1/2 cups of mix.

Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.

Makes 6 to 8 servings.

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SRI LANKA BISTAKE BEEF STEAK SAUTE W/ ONION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----BISTAKE----- 450 g Beef, Rump steak 2 Onion 75 ml Vinegar 1 t Salt 1 t Pepper, Black, coarse grind 100 ml Oil 1 Curry leaf sprigs 2 cg Cinnamon stick 1 t Mustard seed, ground 100 ml Stock 1 t Sugar 1/2 ts Chile powder ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions and chop remainder. Mix together the vinegar, salt and pepper in a bowl and marinate beef for 1 hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and cinnamon stick. When fragrant add the beef and marinade. Cover pan and cook over a low heat until the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard, stock, sugar and chile powder and mix well. Put back the beef slices and cook for a further 2-3 minutes. Remove the cinnamon stick before serving. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: Tzatziki Sauce
Categories: Garlic Appetizers
Servings: 2

1 x Same As In 6

Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
hours. The mixture can be used in several ways. It is zesty on hamburger
sandwiches. Top each burger with a slice of ripe tomato, a small heap of
grated cabbage, and a dollop of Tzatziki sauce. It can also be served
with grilled meats. The meat juices mingling with the tzatziki are
utterly delicious.
As a sauce for tomatoes, it is something special. Cut several ripe
tomatoes into sections, cutting from stem to stern, but do not cut all the
way through. Open the tomato like a flower. Salt lightly and invert on
paper towles to drain for a few minutes. Fill each tomato with some
tzatziki and garnish with fresh mint.

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Arby’s horsey sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayo
3 tbsp Bottled horseraddish cream
Sauce
1 tbsp Sugar — or
2 pkg Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze. Source: Gloria Pitzer.

Recipe By :

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Nacho Potato Skins

Recipe By : Better Homes Gardens 9/95
Serving Size : 24 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium potatoes
1/4 Cup margarine — melted
1/4 Teaspoon seasoned salt
red pepper — to taste
4 Ounces Colby cheese — or
4 Ounces Monterey jack cheese — or
4 Ounces Cheddar cheese — or
4 Ounces Pepper cheese
1 Whole red chili peppers — optional
cilantro — optional
Toppers:
avocado — chopped
sour cream
salsa
guacamole
tomato — chopped
olives — sliced

On the cheeses that are listed, you need 1 cup of any
combination. Use a vegetable brush to thoroughly scrub
potatoes. Pat dry. If desired, for soft skins, rub with
shorting, margarine, or butter; prick potatoes with a fork.
(Or if desired, for moist skins, skip the shorting rub.
Prick potatoes; wrap each in foil.) Bake potatoes in a 425
oven for 40 to 60 minutes or till tender. Cut lengthwise
into quarters. Scoop out the potato pulp, leaving 1/4 inch
thick shells.
Reserve the potato pulp for another use, such as mashed
potatoes. Brush both sides of the potato skins with the 1/4
cup margarine or butter. Sprinkle the insides of the potato
skins with seasoned salt and ground red pepper. Place
potato pieces, skin side up, on the unheated rack of a
broiler pan.
Broil 3 to 4 inches from heat for 3 minutes. Turn potato
pieces skin side down. Sprinkle with shredded cheese. Broil
for 2 minutes more. Arrange the potato pieces on a heated
serving platter. If desired, garnish with a red chili
pepper and a cilantro sprig; serve with desired toppers.
Makes 24 appetizer servings.

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Hearty Chili Con Corn

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Dried kidney beans
4 cups Water
1 cup Frozen corn
1 Onion — chopped
1 Garlic clove — pressed
1 teaspoon Salt
1 tablespoon Vegetable oil
1 1/2 cups Tomato sauce
1 1/2 tablespoons Chili powder
1 teaspoon Cumin

Soak kidney beans in water overnight. Cook for 1-1/2 hours. Saute onion and
garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add
tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.

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NOODLES AND VEGETABLES WITH PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Main Dish
Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti noodles
1/2 c Peanuts
2 Garlic cloves
2 tb Soy sauce or tamari
4 ts Distilled white vinegar
1 tb Sugar
1/8 ts Cayenne pepper
1/2 c Water
2 md Carrots — julienned
1/2 lb Snowpeas — sliced
1/4 c Roasted sesame oil
2 Green onions — chopped
1 Cucumber — peeled, seeded,
— and julienned

Cook spaghetti according to the package directions.

In a blender or food processor, combine the peanuts,
garlic, soy sauce, vinegar, sugar, cayenne pepper, and
water. Blend until smooth and set aside.

Steam the carrots and the snow peas until
tender-crisp, about 7 minutes, and set aside.

Rinse the spaghetti with cold water and drain
thoroughly. Pour into a large mixing bowl. Toss with
the sesame oil.

Add the peanut sauce, carrots, and snowpeas and toss.
Just before serving, top with the green onions and
cucumber.

Serves 3 to 4

Preparation Time: 30 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

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Title: WINE FISH CHUNKS IN BROTH
Categories: Chinese, Seafood
Yield: 6 servings

2 lb Oily fish, such as mackerel
2 ts Salt
1/2 c Good dry white wine
1/4 ts Salt
1/2 ts Ginger root, minced
4 Napa cabbage leaves
2 Scallions
2 Cubes hard bean curd
1 tb Cooked salad oil
1/2 ts Ground white pepper

MARINATING: have fish cleaned, discarding head fins.
Wash fish, cut across fish in 1 1/2″ sections. Mix
salt and white wine in bowl. Add fish chunks; rub with
marinade; cover bowl; refrigerate for 6 hours. After 2
hours, turn fish to mix with marinade.

PREPARATION: Wash cabbage; slice leaves down middle,
then in 2″ sections. Rinse bean curd; cut into 1″
cubes. Wash, trim and shred scallions, greens and all.
Peel and mince ginger. Heat salad oil to point of
smoking. Remove from heat.

COOKING: Rinse fish chunks, drain. Heat chicken stock,
bean curd, ginger and salt in sauce pan. Reduce heat,
cover pan, and simmer for 10 minutes. When you are
ready to add fish and cabbage, turn up heat to boil;
add fish and cabbage when liquid boils; cover pan.
Fish and cabbage are cooked in about 3 to 5 minutes –
cabbage leaves will be bright lime green.

Ladle fish, cabbage and bean curd into warm shallow
serving bowl; add soup. Garnish with cooked oil,
minced scallion and pepper. Serve.

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GOOD ENOUGH FOR GRANDMA APPLE-STREUSEL MUFFIN

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Main Dish Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour, all purpose
1 c Sugar
2 ts Baking powder
2 ts Cinnamon, ground
1/4 ts Baking soda
1/2 ts Cloves, ground
1 c Apple, peeled and chopped
1/2 c Walnuts, chopped
2 Eggs, beaten
1/2 c Buttermilk or sour milk
1/4 c Butter or margarine
1/2 c Flour, all purpose
1/3 c Brown sugar, packed
1 t Cinnamon, ground
1/4 c Butter or margarine

My grandma never made these muffins, but she could
have, relates John T. Ham, Jr., of Cedar Rapids, Iowa.
“They’re good, old-fashioned grandma quality. Serve
them any time of the year, but take along some for a
breakfast picnic. Or wait till a picnic draws close
and bring them out as an end-of-the-day treat.” At
least four generations of John’s clan have rated
Devil’s Backbone State Park near Strawberry Point,
Iowa, their top picnic spot.

1. In a large bowl, combine 1 1/2 cups flour, 1 cup
sugar, baking powder,
2 teaspoons cinnamon, baking soda, and cloves.
Stir in apple and
walnuts.

2. Combine eggs, buttermilk, and melted butter. Add
flour to the
mixture. Stir till just combined. Spoon batter
into greased muffin
cups or pans lined with paper bake cups.

3. For Streusel topping, in a small bowl, stir
together the 1/2 cup
flour, the brown sugar, and 1 teaspoon cinnamon.
Stir in softened
butter. Sprinkle over batter in muffin cups.

4. Bake in a 400 degree oven for 20 to 25 minutes.
Serve warm.

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