Title: HUMMUS DIP
Categories: Dips, Oriental, Ethnic
Yield: 1 servings

1 c Garbanzo beans drained 1 cl Garlic
3 tb Tahini (crushed sesame 1/2 ts Cumin
Seeds) 1/2 ts Salt
1/2 c Lemon juice Water

Place drained beans in blender. Add all other
ingredients and then add enough water to almost cover
beans. Blend until smooth. Pour into serving dish.
Pour thin layer of olive oil on top and sprinkle with
parsley. Serve with pita bread.

—–

Raised Sausage meat And Egg Pie~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:15
Categories : Pies Pastry Pork Ham
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Frozen Puff Pastry
1 Pound Pork Sausage Meat
1 Small Onion — Finely Chopped
1 Pinch Sage
2 Ounces Soft White Bread Crumbs
1 Egg — Beaten
2 Eggs — Hard-boiled

Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong
about the thickness of a penny. Cut off a piece of pastry to fit top of loaf
and
reserve. Use remainder to line base and sides of tin.

In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with
beaten egg, reserving a little for glazing pastry. Turn mixture into
pastry-lined tin and press hard-boiled eggs down in the centre, covering them
with sausagemeat.

Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut
decorative “leaves”.
Make a small hole in centre of pie to allow steam to escape. Flute edges of
pastry. Brush with reserved beaten egg, put pastry leaves in position, and
brush
these, too.
Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until
pastry has set. Then reduce heat to moderate
(375F gas mark 4) and continue baking for a further 30 minutes.
Serve hot with cooked vegetables, or serve cold with salad or pickles.

– – – – – – – – – – – – – – – – – –

6 medium potatoes, peeled, quartered
1/4 cup milk
1 tbsp butter
generous pinch nutmeg
salt pepper
2 tbsp olive oil
2 medium onions chopped
1 tbsp fimely chopped parsley
1 tsp each, dried thyme, sage
1 lb lean ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tbsp all purpose flour
1 beef bouillon cube
1 tsp granulated sugar
1 tsp ketchup, dijon mustard, worcestshire sauce
salt pepper

Makes 4 servings.

For topping. place potatoes in large saucepan of cold, salted water. Bring to
a boil then simmer partially covered 20 minutes or until very tender. Drain.
Add milk, butter, nutmeg,k salt pepper to taste. Mash potatoes until smooth
and fluffy. Keep warm.

For filling. Heat oil in large skillet over medium heat. Add onions, parsley,
thyme and sage. Cook 5 minutes or until onions have softened slightly. Add
beef and water to pan stirring frequently to break up meat, cook until no
longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring
occasionally.

Stirring continously add flour, bouillon cube, sugar, ketchup, mustard,
worcestshire sauce, salt pepper to taste. Cook 5 minutes, skim and discard
fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inches square.
Spread potato mixture on top. Score topping using the prongs of fork.

Bake in preheated 350F oven 30 to 40 minutes until potatoes are golden brown
and filling is hot.

Title: Eggplant with Tomatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

MMMMM—————-UCSD HEALTHY DIET FOR DIABET———————
2 Thin slices Eggplant (50gm) 1/2 ts Chives, chopped (2gm)
2 ts Butter (10gm) Salt and pepper to taste
1/4 c Canned tomatoes (50 gm)

Brown the eggplant in butter. Add salt and pepper. Heat tomatoes in
a separate pan and pour over eggplant. Sprinkle with chopped chives.

Food value entire recipe Carbohydrates 15 grams protein 2 grams fat 8
grams calories 100 gm=grams

Posted 09-13-93 by LAURIA BROWN on F-Gourmet

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Date: Fri, 15 Apr 94 10:21:18 CDT
From: TAUB@vaxvmsx.babson.edu

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Creamy Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Casseroles Main Dishes
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 each chicken breast halves without skin
1 cup herb-seasoned stuffing mix
8 each 4 x 4’" slices Swiss cheese
1/4 cup white wine
1/4 cup melted butter
1 each Cream of Chicken soup

Arrange chicken in a 9 x 13 baking dish; top with cheese slices.
Combine the so up and wine and spoon over chicken breast.

Sprinkle with crushed stuffing mix. Pour butter over crumbs. Bake at
350 degre es for 40 – 45 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : I have served spiced pickled pears with this.

TUNA VEGETABLE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Margarine – Becel Light
1 md Onion — chopped
1 Clove garlic — minced
1 c Carrots — diced
1 c Celery — chopped
3 c Potatoes — diced
1 1/2 ts Knorr Chicken Stock
1 1/2 c Water
2 tb Fresh dill — chopped
1 1/2 ts Lemon rind — grated
1 cn Tuna in water — (6.5 Oz.)
1 1/2 c Skim milk
1 c Corn — frozen
1 c Peas — frozen
1/4 ts Salt
1/4 ts Pepper

In large saucepan, melt butter over medium heat; cook
onion, garlic, carrots and celery, stirring, for 5 to
8 minutes or until softened. Add potatoes, stock, dill
and lemon rind; bring to boil. Reduce heat to
medium-low; cover and simmer for 12 to 15 minutes or
until vegetables are tender. Drain tuna, reserving
liquid. Break tuna into large chunks; add to pan along
with reserved liquid, milk, corn, peas, salt and
pepper. Heat through. Taste and adjust seasoning.
Makes 8 cups or 4 to 6 servings.

NOTES : 2% or whole milk can be substituted for skim
milk but the calorie and fat contents will be higher.
Per Serving – Calories 144.4, Total Fat 1.6g. 9.8%CFF

Recipe By :

From: Adamsfmle@aol.Com Date: Fri, 12
Jul 1996 23:38:41 -0400

– – – – – – – – – – – – – – – – – –

COURGETTE ‘MEATBALLS’

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1 1/4 Courgettes
1/2 ts Salt
1 Fresh hot green chilli,
-finely chopped
3 tb Finely chopped onion
1/2 ts Peeled and very finely
-grated fresh ginger
2 tb Finely chopped fresh green
-coriander
1 1/2 oz Graham flour
Vegetable oil 4 deep frying
—–SAUCE—–
5 tb Vegetable oil 4 deep frying
2 md Onions, peeled and very
-finely chopped
1/4 ts Ground tumeric
1/8 ts Cayenne pepper
1 t Ground cumin seeds
2 ts Ground coriander seeds
1/2 lb Tomatoes (about 2 tomatoes)
-peeled and finely chopped
8 fl Single cream
1/2 ts Garam masala
1/2 ts Ground roasted cumin seeds
1/3 ts Salt

Wash, trim and grate the courgettes. Put them into a
bowl and sprinkle them with the salt. Set them aside
for 1/2 hr. Squeeze as much liquid as possible our of
the courgettes by pressing handfuls between your two
palms. Save this courgette liquid for the sauce. Dry
off the bowl and put the courgettes back in it. Add
the chopped chilli (you may want to use more than 1
chilli depending on your taste – i use about 4 hot
ones!), onion, ginger and coriander. Sift the gram
flour over this vegetable mixture. Mix well and form
16 neat balls (i find throwing them from one hand to
the other is easiest). In a frying pan, wok or other
utensil for deep frying, heat about 1.5″ /4cm of oil
over a medium flame (a wok should have 1.5“/4cm at its
centre). When hot, put 5 or 6 of the balls, or as many
as the utensil will hold easily in one layer. Fry for
about 1.5 min.s, or until the balls turn a rich,
reddish-brown colour. Turn the balls every now and
then as they fry. Remove them with a slotted spoon
when they are done and leave to drain on a plate lined
with kitchen paper. Do all the ‘meatballs’ this way.

To make the sauce, remove 5 tbsp of the oil used in
deep frying and put this in a 10”/25cm frying or saute
pan. Heat the oil over a med. flame. When hot, put in
the onions. Stir and fry for 7 – 8 min.s or until the
onions begin to turn brown at the edges. Take the pan
off the heat for a couple of sec.s and add the
tumeric, cayenne, ground cumin and ground coriander.
Stir once and put the pan back on the fire. Stir for
another 5 sec.s and then add the chopped tomatoes.
Stir and fry on med. heat for 5 min.s. Add the
courgette juice (you need 8 fl oz, if you have less,
add some water). Bring to the boil. Cover, lower heat
and let the sauce simmer for 15 min.s (this much of
the recipe may be prepared several hours ahead of
time). Add the cream, garam masala, ground roasted
cumin and the salt. Mix well, bring to a simmer and
cook for 1 min. Now put in the ‘meatballs’. Spoon the
sauce over them. Cover and simmer very gently for 6 –
7 min.s. Spoon the sauce over the ‘meatballs’ a few
times during this cooking period.

These ‘meatballs` turn very soft when cooked in the
sauce, so handle them gently and serve immediately.

Makes 16 ‘meatballs’ and serves 4 (normal) –
6 (feather-weights).

– – – – – – – – – – – – – – – – – –

Pizza Hat Sauce and Toppings

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Copycats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VAN GEFFEN VGHC42A
1 10 1/2 Ounce tomato soup
1 Tablespoon Dry oregano leaves
1/2 Teaspoon Garlic salt
TOPPINGS
8 Ounces Mozzarella — shred
8 Ounces Meunster — shred
1/3 Cup Parmesan — grate
8 Ounces Pepperoni — slice thin
1 8 Ounces Can mushrooms — drain

Source: Gloria Pitzer’s Secret Fast Food Recipes
– – – – – – – – – – – – – – – – – –

Title: Cherry Bread Pudding
Categories: Veg-cook, August, Ovo lacto
Yield: 1 servings

3 Eggs or equivalent egg
Substitute
1/4 c Dark honey (or 3x this if
You want it sweet)
1 1/2 c Nonfat plain yogurt
(approx)
x Micro dash of salt
8 sl Cracked wheat bread
1 c Dried pitted cherries
1/2 c Organic red flame raisins
Spice (optional)

Boil some water, pour over cherries and raisins to soak, set aside.

Beat the eggs and honey with a fork until well blended. Stir in yogurt and
salt. Break up about 8 slices of cracked wheat bread, or crumble it up,
and stir in. Add in plumped up cherries and raisins, drain the water off
first. Pour into a greased 5″ x 7″ pan, or a large pie tin. Bake 400 F
until the aroma of bread pudding hits your nose, about 40 minutes.

Serve with a little cinnamon sprinkled on top.

Notes: This is just right in terms of sweetness for me. In order to try to
placate the sugar gods, I tried it out with caramel sauce, and it ruined it
for me. Nothing like the taste of burnt sugar to dull one’s taste buds.
Nonetheless, the caramel sauce recipe follows. Optionally mix some spices
in with the eggs before baking, such as 1/4 – 1/2 t of cinnamon, mace,
allspice, or cardomon powder.

From: Lu Bozinovich . rfvc Digest V94 Issue #164,
Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–