Title: KIZARMIS PATLICAN (FRIED EGGPLANT WITH GREEN
Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
Yield: 6 servings

2 tb Olive oil
1 1/2 c Olive oil
4 md Tomato; peeled, seeded and
;coarsely chopped
2 lg Garlic cloves; peeled and
;thinly sliced
1 ts Salt
1/4 c Salt
1 Eggplant; (about 1 lb.)
2 md Green peppers; seeded,
;deribbed and cut lengthwise
;into quarters

Name; Fried Eggplant with Green Peppers and Tomato
Sauce

In a heavy 8 to 10 inch skillet, heat 2 tablespoons
of the olive oil over moderate heat until a light haze
forms above it. Add the tomatoes, garlic and 1
teaspoon of the salt. Mashing and stirring
frequently, cook the tomatoes briskly until almost all
their liquid evaporates and they become a thick,
somewhat smooth puree. Set aside off the heat.
With a large, sharp knife, peel the eggplant and cut
off the stem end. Cut the eggplant lengthwise into
inch thick slices. Then one at a time lay each slice
flat and cut lengthwise strips at inch intervals
starting at the wide end and cutting to within about 2
inches of the narrow end. the slices should now look
like fans. Combine 1 quart of water and the remaining
1/4 cup of salt in a shallow bowl or baking dish, and
add the eggplant sections. Turn them about to coat
them evenly with the brine, and let them soak at room
temperature for about 10 minutes to rid them of any
bitterness.
In a heavy 12 inch skillet, heat the remaining 1
cups of oil over high heat until a light haze forms
above it. Pat the eggplant completely dry with paper
towels. Regulating the heat so the eggplant colors
evenly without burning, fry it 3 or 4 slices at a time
for about 5 minutes on each side, or until it is
lightly browned and shows no resistance when pierced
with the tines of a fork. Transfer the eggplant to
paper towels and fry the remaining slices.
Add the green peppers, skin side up, to the oil
remaining in the skillet, adding more oil if
necessary. Cook the peppers over moderate heat for
about 10 minutes, turning them over with tongs. When
they are soft but still somewhat firm to the touch,
drain them on paper towels. Peel off the skins with a
small, sharp knife.
Mound the eggplant slices in the center of a serving
platter and pour the tomato sauce over them. Fold the
peppers in half lengthwise and arrange them
attractively around the eggplant. Serve at room
temperature.

72 of 116

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

—–

Title: MAPLE OATMEAL DROPS
Categories: Cookies, Desserts
Yield: 12 servings

1/2 c Butter
1/2 c Firmly packed brown sugar
1 ea Egg
1/2 c Maple syrup (dark)
1/3 c Dairy sour cream
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Salt
1 1/4 c Rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until
light and fluffy. Add egg, maple syrup and sour cream.
Beat well. Mix flour, baking soda, cinnamon, ginger
and salt. Add to creamed mixture. Stir in oats. Drop
by spoonful on greased pan. Bake at 375ø 8 to 10
minutes. Sprinkle cinnamon and sugar. Makes 4 Dozen
Cookies. By Florence Phelps
From Maple Dessert Recipes by Massachusetts Maple Syrup

—–

Vegetarian Lasagna (2-layer)

Recipe By : Linda Brock
Serving Size : 8 Preparation Time :1:30
Categories : Entree Freezable
Pasta Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ea lasagna noodles — cooked and drained
16 ozs fresh spinach — cooked as directed
5 cloves garlic — minced
3 c fresh mushrooms — sliced
1 1/2 c carrot — grated
1 c onion — chopped
1 tsp oregano
1 1/2 tsps basil
3 tbsps parsley — chopped
14 ozs crushed tomatoes
1/2 c pitted black olives — sliced
15 ozs tomato puree
6 ozs tomato paste
12 ozs lowfat cottage cheese
12 ozs fat-free ricotta cheese
1 tsp grated lemon rind
1/4 c Egg Beaters¨ 99% egg substitute
8 ozs fat-free mozzarella cheese — grated
8 ozs LF Monterey jack cheese — grated
Parmesan cheese — grated
1/4 c tomato sauce

Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet
with small amount of water until wilted (2-3 min.); set aside. In large saute
pan, saute onion and garlic in small amount of broth or water until
translucent. Add carrots, mushrooms, basil, oregano and parsley; cook until
tender. Add olives and tomato ingredients, and cook over low heat until
heated through. In a bowl, combine cottage cheese, ricotta, optional egg, and
lemon peel. Spread bottom of 9×13 pan with 1/4 c. tomato sauce or puree.
Layer half each in the following order: noodles, ricotta mixture, spinach,
grated mozzarella and jack cheese, and sauce mixture; repeat for second layer.
Top with grated parmesan. Bake 30-40 minutes, let stand 10 minutes before
serving.

– – – – – – – – – – – – – – – – – –

Per serving: 695 Calories; 9g Fat (11% calories from fat); 47g Protein; 106g
Carbohydrate; 29mg Cholesterol; 953mg Sodium

NOTES : can subs 2 pkg frozen spinach leaves for fresh; tomato sauce for
tomato puree; puree or crushed tomato to coat pan.

Chicken (or Scallops or Beef) with Fresh Sweet Basil

Recipe By : riacmt@ubvmsc.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 1 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound boneless chicken breast (or 1/2 lb. fresh
2 teaspoons oil
3 cloves garlic — chopped
3 kaffir lime leaves — cut in thin strips
1/2 cup mushrooms (preferably straw mushrooms)
1/4 cup shredded bamboo shoots
3 teaspoons oyster sauce
3 red chili peppers — seeded and chopped (
15 basil leaves
2 cups chopped cabbage (optional)

Thinly slice chicken (or beef) into 2-inch strips (or, if using scallops,
rinse scallops and score diagonally). In a wok heat oil, garlic, and kaffir
lime leaves on high heat, until oil bubbles. Add chicken (or scallops or
beef), mushrooms, bamboo shoots, oyster sauce, and red chili peppers; stir
fry for 5 minutes or until chicken (or scallops or beef) is cooked. Mix in
basil and serve on a bed of chopped cabbage (if desired).

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TOMATO SOUP WITH CREAM AND DILL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh ripe tomatos, about 4
2 tb Butter/margarine
3/4 c Chopped onion
1 c Chicken broth
2 ts Paprika
1 t Salt
1 t Dill weed
1/4 ts Ground black pepper
1 c Heavy cream
Sour cream for garnish opt.
OR low fat sour cream/
Yogurt

Dice tomatos, about 4 cups, and set aside. In a medium
saucepan, melt butter. Add onion; saute until
transparent, about 5 minutes. Add chicken broth,
paprika, salt, dill and black pepper. Bring to a boil;
add tomatos. Simmer, covered, until tomatos are soft
8-10 minutes. Place half of tomato mixture in the
container of an electric blender; whirl until smooth.
Repeat with remaining mixture. Return all soup to
saucepan. Add cream. Heat until hot, do not boil,
Serve hot or cold, garnished with a spoonful of sour
cream if desired.

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Title: BARBECUED SPARERIBS II
Categories: Appetizers, Microwave, Bbq
Yield: 4 servings

3 lb Pork or lamb spareribs,
-cut into serving pieces
2 ts Chili powder
2 c Barbecue sauce (recipe)
2 tb Lemon juice (optional)

1. Place spareribs in a large, shallow, heat-resistant, non- metallic
baking dish. 2. Heat, uncovered, in Microwave Oven 7 minutes. 3. Turn
spareribs over and heat an additional 7 minutes 4. Drain off excess
fat. 5. Conmbine chili powder and barbecue sauce. 6. Pour half of
sauce over ribs. 7. Heat, uncovered, in Microwave Oven 4 minutes. 8.
Turn spareribs again. Sprinkle with lemon juice if desired 9. Pour on
remaining sauce and heat, uncovered, for 8 minutes or until
fork-tender. Pork should always be cooked until well-done.

MMMMM

HOT SOUR CHINESE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Hot Sour Chinese Soup
3 c Chicken broth
1 tb Soy sauce, reduced-
Sodium
4 Chinese mushrooms,
Dried, soaked for 15
Minutes in boiling
Water, stems removed
No. 219
-Yields 2 Servings
1 Cake soybean curd (tofu),
Cut into 2-inch strips
1/4 Wide
1/4 ts White pepper
2 tb Lemon juice
2 tb Cornstarch, mixed with
3 tb Water, cold

and caps cut into fine 1 egg, lightly
beaten strips 2 tsps Oriental sesame oil, 1/2 cup
bamboo shoots, cut in- or to 2-inch strips, 1/4- 1/4
tsp hot chili oil inch wide scallions, finely
1/4 lb pork, raw, lean, cut chopped
for garnish into narrow strips Combine the broth, soy
sauce, mushrooms, bamboo shoots and pork in a large
saucepan. Bring to a boil. Reduce the heat. Simmer for
about 3 minutes. Add the bean curd, pepper and lemon
juice. Bring to a boil. Add the cornstarch mixture
(stir the mixture again just before adding). Cook,
stirring, until the soup thickens slightly. Pour the
egg in very slowly, stirring constantly. Remove from
the heat. Stir in the sesame oil or sprinkle with
chili oil. Garnish with scallions. Hot Sour Soup No.
2588 Yields 6 Servings

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WINTER VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices bacon in 1 inch piece
4 tb Unsalted butter
2 c Diced leeks
1 1/2 c Diced onions
1 c Diced celery
1 1/2 ts Dried tarragon
1/2 ts Dried thyme
Salt
Pepper taste
5 c Chicken stock (homemade pref
2 1/2 c Diced potatoes
1 lb Rinsed spinach 1/8 inch sliv
1 1/2 c Sliced carrots*
1 1/2 c Shredded cabbage*

1. In large soup pot, cook bacon till fat is rendered (5 min), remove
discard. 2. Add butter, then leeks, onion and celery. Cook over low heat
till wilted (15 min). Season with tarragon, thyme salt pepper. Stir well.
3. Add stock, potatoes carrots. Simmer till tender but not mushy (15
min). 4. add half the spinach and the cabbage, simmer 1 minute. 5. Remove
from heat. Puree half the soup in a food processor or blender return to
pot. 6. Simmer over low heat and add the remaining spinach and the cream.
Heat well but don’t boil. Adjust seasoning and serve. Recipe found in “The
New Basics” cookbook Lulins/Rossi *ingredients added by me! Mark in NJ

– – – – – – – – – – – – – – – – – –

Title: Lemon Tuna Pasta
Categories: Kids, Fish, Pasta
Servings: 4

4 ts Butter
1 ts Oil, olive
4 lg Garlic cloves, chopped
1/8 c Lemon juice
3 ts Capers, drained
18 Black olives, pitted
– sliced
2 cn Tuna, chunk, drained
Pasta, penne , cooked and
-drained
4 ts Butter (add at end)

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce to
hot pasta, tossing well. posted by Anne MacLellan

MMMMM

1 egg
2/3 cup milk
2 tablespoons sugar
1 1/3 cup sifted flour
1/4 teaspoon salt
3/4 tablespoon baking powder
Beat the egg, add the milk. Sift the salt, sugar, flour, and baking
powder together. Add the eggs and milk. Beat until smooth. Pour batter
into funnel, holding finger over the bottom. Allow batter to run out of
funnel into deep fat 375 degrees make swirls in fat from center out.
Cakes may be made to size wanted. Fry until golden brown. Drain on
paper. Serve with powdered sugar.