EGGPLANT STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Eggplants (1 lb ea.)
1/4 c Olive oil
1/3 c Chopped scallions
-ÿÿShallots
1 Garlic clove — sliced (opt.)
1/4 c Chopped fresh parsley
2 tb Chopped fresh fennel or dill
1/2 ts Allspice — more if necessary
1/4 c Dry white wine
2 tb Tomato paste — MIXED WITH:
1/2 c Water
Salt freshly ground pepper
1/2 c Bread crumbs

Cut the eggplants in half lengthwise. With a small
knife, cut away the eggplant flesh from the skin
without breaking the skin (if planning to stuff the
shells, leave 1/4-inch of the flesh with the skin as a
firm base) and set the shells aside. Dice the
eggplant flesh and push through the medium blade of a
meat grinder as quickly as possible to avoid
discoloration. (Or the eggplant may be pureed in a
blender or food processor.)

Heat the oil in a frying pan and saute the scallions
and garlic. Add the parsley, fennel, allspice, wine,
and the diluted tomato paste. Stir in the eggplant
pulp, season with salt and pepper, and simmer for 20
minutes. Taste to adjust seasonings. Add the bread
crumbs to absorb excess liquid.

Stuff the eggplant shells, if desired, and place in an
oiled baking dish. Bake in a moderate oven (350 F) for
35 minutes. Serve warm – or particularly good – cold.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York. Typed for you by
Karen Mintzias

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Title: DHAL
Categories: Appetizers, Indian
Yield: 6 servings

1 1/4 c Brown lentils
3 3/4 c Water
1 ts Turmeric
1 Garlic clove, crushed
2 tb Ghee
1 lg Onion, chopped
1 ts Garam Masala
1/2 ts Ground ginger
1 ts Coriander
1/2 ts Cayenne pepper
Fresh cilantro sprigs (opt)

Wash lentils in cold water.

In a saucepan, combine lentils, water, turmeric and
garlic. Cover and simmer 30 minutes or until lentils
are tender. Uncover and cook 2-3 minutes to reduce
excess liquid.

Heat ghee in a saucepan. Add onion and fry gently 5
minutes. Add Garam Masala, ginger, coriander and
cayenne pepper; cook gently 1 minute. Add mixture to
lentils and stir well. Garnish with cilantro, if
desired.

NOTE: For a less fiery flavor, reduce cayenne pepper.

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CANTALOUPE SOUP (SOPA DE MELON ESCRIBE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Half and half
1 c Cooked, peeled and diced
-potato
3 c Peeled and diced cantaloupe
1/4 c Dry sherry
1 pn Of salt

Keywords: soup

Place the half and half, potato, and cantaloupe in the
blender. Blend to a smooth puree. Stir in sherry.
Season to taste. Serve chilled. If desired, garnish
with a sprinkle of nutmeg or lime slice.

Serves 6.

Posted by Bill McGimpsey. Courtesy of Fred Peters.

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Title: Sliced Pork with Garlic and Chili Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM—————-SLICED PORK WITH GARLIC CH———————
600 g Lean pork cut from leg of
-pork (top quality)
1 Cucumber

MMMMM—————————SAUCE——————————–
2 tb Dark soy sauce
1 tb Sugar
2 tb Garlic (minced)
1 ts Sesame oil
1 ts Red chilli oil
1 ts Vinegar

1. Simmer soy sauce and sugar together until slightly thick, then mix
with other sauce ingredients.

2. Clean pork and simmer in stock or water for about 15 minutes, then
remove, cool and freeze (making it easier for subsequent slicing).

3. Cut cucumber into 12 stick shapes, removing seeds.

4. Thinly slice the pork into 12 slices and thaw.

5. Lay a cucumber stick on each pork slice, rolling and wrapping pork
around cucumber, trimming cucumber as necessary

6. Place in serving dish, and spoon sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Title: DILLY SQUASH
Categories: Vegetables, Low-fat, Diabetic
Yield: 4 servings

3 c Sliced yellow squash
1 ts Minced onion
1 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Dried dillweed
1 tb Dry butter substitute

Arrange squash and onion in a vegetable steamer
over boiling water. Cover and steam 5 minutes or until
tender.
Remove from heat, and mash squash mixture.
Add parsley, salt and dillweed; toss lightly.
Sprinkle with butter substitute, and serve warm.
Yield: 4 servings.

Nutritional information per 1/2 cup serving:
calories – 27, protein – 1 gm., fat – trace,
carbohydrates – 6 gm., cholesterol – 0 mg., sodium –
401 mg., fiber – 2 gm. Diabetic Food Exchanges:
Vegetable – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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Title: AVOCADO GAZPACHO SOUP
Categories: Soups, Tex-mex
Yield: 6 servings

2 lg Cucumbers
3 c Chicken broth
1 ts Tabasco (or more to taste)
1/4 c Firmly packed cilantro
Juice of one medium lime
2 Ripe avocados
1/2 ts Salt – or to taste
6 Or 8 green onions including
-green tops
garlic croutons
cilantro sprigs

Cut one cucumber into chunks and process with 2 cups
of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados. Process
with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving
some chunks. Chill at least 2 hours. Just before
serving, dice the green onions, and peel, seed and
chop the second cucumber. Pour soup into bowls and
garnish each with a few croutons and fresh cilantro
sprigs. Offer the minced onion and diced cucumber on
the side to add individually.

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FORD MOTOR COMPANY DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———KAY BURGER
XWSF96A——————–
1 1/2 lb Cream cheese
2 c Mayonnaise
6 tb Onions — chopped
4 tb Horseradish
ds Tabasco — generous dash
pn Salt
Parlsey — chopped, generous
– amount

Have cream cheese at room temperature. Add
remaining ingredients and beat in mixer to a very
smooth consistency.

Delicious with potato chips, vegetables or
crackers. Kay.

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Title: ZIPPY SHRIMP SPREAD
Categories: Shrimp, Spreads, Bubba gump
Yield: 1 1/4 cups

3 c Water
1 lb Unpeeled medium-size fresh
– shrimp
2 pk Cream cheese, softened
– (3-oz. each)
1/3 c Catsup
1 ts Grated onion
1 ts Prepared horseradish
1/2 ts Ground red pepper
1/2 ts Worcestershire sauce

Bring water to a boil; add srimp, and cook 3 to 5
minutes or until shrimp turn pink. Drain well, rinse
with cold water. Chill. Peel and devein shrimp.
Reserve 3 shrimp for garnish; coarsely chop remaining
shrimp. Set aside.

Combine cream cheese and remaining ingredients in a
mixing bowl; beat at medium speed of an electric mixer
until blended. Stir in chopped shrimp. Spoon shrimp
mixture into a small serving bowl; cover and chill for
at least 2 hours.

Garnish with reserved whole shrimp. Serve with
assorted crackers.

—–

Pareve Chocolate Mouse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Chocolate
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Chocolate Chips
5 tablespoons Hot Coffee
4 Eggs — separated
2 tablespoons Orange Liquor

Over very hot water, melt chocolate with hot coffee.
(I melt the chocolate in the microwave–High for 1 minute–and then stir in
coffee.) Add liquor.
(Original recipe called for rum.) Add egg yolks, and beat very well. Beat egg
whites separately and fold chocolate mixture into whites. Pour into sherbet
glasses and chill. Serves 4-6.
NOTE: The first 4 ingredients may be combined in blender and mixed on high
speed for about 1 minutes.
(This is how I do it.) Garnish with dollop of non-dairy Cool Whip and some
shaved chocolate. I like to serve it in stemmed glasses.

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ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

Recipe By : Cooking Live Show #CL8793
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds butternut squash — quartered, seeded,
peeled, and cut into 1/2-inch
dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary — crumbled
1 tablespoon minced garlic
1/2 stick unsalted butter — (1/4 cup)
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne
1 sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs

Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one
layer in pans. Roast squash in oven 10 minutes and season with salt. Stir
squash and roast 10 to 15 minutes more, or until tender and beginning to
turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with
rosemary. Heat milk mixture over low heat 10 minutes and pour through a
sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat,
stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth.
Return pan to heat and simmer sauce, whisking occasionally, about 10
minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce
may be made 3 days ahead and chilled, its surface covered with plastic
wrap.

Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2
inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely)
and cover with 3 lasagne sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup
Parmesan. Make one more layer in same manner, beginning and ending with
pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft
peaks and spread evenly over top pasta layer, making sure pasta is
completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover
dish tightly with foil, tenting slightly to prevent foil from touching top
layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne
10 minutes more, or until top is bubbling and golden. Let lasagne stand 5
minutes.

Garnish each serving with rosemary.

Yield: 6 servings as a main course or 12 as a side dish

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NOTES : (Recipe courtesy of Gourmet Magazine)