STIR-FRIED SPINACH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Thai
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Vegetable oil
4 ea Garlic cloves, crushed
2 tb Soy bean paste
1 t Pepper
2 ea Tomatoes, cut into wedges
2 ea Red chilies, sliced
2 lb Spinach, chopped

Heat the oil in a wok stir-fry the garlic, soy bean paste, pepper,
tomatoes chilies for 1 minute. Add the spinach cook for 3
minutes, stirring frequently. Serve hot do not overcook.

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Hot Chocolate – Al Martin

Recipe By : The Frugal Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Frugal Gourmet Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Milk Chocolate — or 3
1 Teaspoon Butter
1/4 Teaspoon Vanilla
1 Cup Half And Half — or
Cream

For each cup, in a double boiler combine the milk chocolate,butter and
vanilla. Stir together until completely melted and smooth.Then add the half and
half or cream slowly, incorporating it gradually as it heats; do not boil.
Serve
over a handful of minature marshmallows and garnish with a dash of nutmeg.
Makes
1 serving. Source: The Frugal Gourmet

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Title: Fruit Salad #2
Categories: Salads
Yield: 1 servings

1 Cubed cantaloupe melon
1 Cubed honeydew melon
2 Baskets sliced strawberries
2 Peeled wedged oranges
1/2 Cubed watermelon (optional)
1 lb Seedless grapes
4 Cubed peaches
1 Lemon juiced OR
1 c Yogurt, any fruit flavor

Stir fruit pieces together by hand. Squeeze juice of lemon over all,
or stir in yogurt. For a special occasion: combine 1/8 cup pure maple
syrup with one ounce vodka and pour over salad.

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Title: BAKED CARAMEL CORN
Categories: Appetizers
Yield: 10 servings

1 c Butter
2 c Brown Sugar
1/2 c Cornsyrup
1 ts Salt
1/2 ts Baking Soda
1 ts Vanilla
6 qt Popped Popcorn

Melt butter; stir in brown sugar, cornsyrup and salt.
Bring to a boil, stirring constantly, than
boil,without stirring for 5 minutes. Remove from heat,
stir in soda and vanilla. Gradually pour over corn,
mix well. Turn into two large, shallow baking pans.
Bake at 250 degrees F for 1 hour, stir every 15
minutes. Remove from oven, cool completly. Break apart
and store in tightly covered containers. Found this in
some magazine a while ago, dont know which one any
more! From Brigitte Sealing, Cyberealm BBS Watertown
NY 315-786-1120

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Title: Prawn Salad with Basil and Feta Cheese
Categories: Salads
Yield: 4 servings

3/4 c Olive oil
2 Garlic cloves, minced
1 T Ground coriander seeds
2 1/2 c Minced fresh basil
1 lb Large prawns, shells and
-tails removed
1 c Loosely packed arugula
-leaves
2 Roasted sweet red bell
-peppers, seeded and thinly
-sliced (about 3/4 cup)
1/2 lb Feta cheese, crumbled
Freshly cracked black pepper

Combine 1/2 cup of the olive oil with the garlic, coriander seeds and
1 cup of the minced basil in a medium-size, non-reactive bowl. Add the
prawns, cover and marinate at room temperature for 1 hour or in the
refrigerator overnight.

To grill the prawns: Prepare a medium-hot fire (a light layer of gray
ash should cover the charcoal), place the prawns on the grill and
cook, basting with the marinade and rotating the prawns to cook
evenly, for 4-5 minutes or just until they are opaque to the center.
Remove from the grill.

To bake the prawns: Place prawns in a single layer, with marinade, in
a baking dish in a preheated 450’F. oven. Cook for 5-7 minutes or
just until the prawns are opaque to the center. Remove prawns from
baking pan with a slotted spoon.

Arrange the arugula and the remaining basil on a large platter. Top
with the warm prawns, roasted peppers and feta cheese. Drizzle with
the remaining 1/4 cup olive oil and sprinkle with freshly ground
pepper.

Per serving: 445 calories, 32 grams protein, 7 grams carbohydrates, 32
grams fat, 11 grams saturated fat, 225 milligrams cholesterol, 808
milligrams sodium.

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SRI LANKA SWEET MANGO CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----SWEET MANGO CHUTNEY----- 225 g Mangoes 100 g Sugar 2 Garlic cloves 3 sl Ginger 2 ts Mustard seeds 2 Clove 2 Cardamom 75 ml Vinegar 1/2 ts Chile powder 1/4 ts Salt 50 g Sultanas ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar. Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Mix all these ingredients together and add the vinegar, chile powder and salt. Put in a pan, add the remaining sugar and cook for 10- 15 minutes. Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: NESSELRODE PUDDING
Categories: Desserts
Yield: 8 servings

5 Eggs
1/2 c Sugar
1 1/2 tb Gelatin
1/4 c Water
2 c Whipping cream
2 ts Vanilla
2 c Sweetened chestnut puree
5 oz Chopped candied chestnuts
1 Pie shell

WARM THE EGGS IN A DOUBLE BOILER. Whip them with an
electric mixer, and gradually beat in the sugar. Beat
until the mixture is thickened and forms soft peaks.
Soften the gelatin in the water and then dissolve over
hot water. Beat the cream to soft peaks. Fold the
gelatin and vanilla into the eggs and then fold in the
whipped cream. Fold in the chestnut puree and the
candied chestnuts. Fill the crust and refrigerate to
set. Top with sweetened whipped cream.

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Title: NOPALES CON HUEVOS Y SERRANOS
Categories: Mayan, Peppers
Yield: 4 servings

4 Serrano peppers, stems
-removed, chopped
2 T Chopped onion
2 T Vegetable oil
2 Small tomatoes, peeled and
-seeds removed, chopped
1 c Cooked nopales, cut into
-small strips
1 t Chopped fresh cilantro
6 Eggs, well beaten
Grated Monterey Jack cheese

Saute the chilis and onions in oil until soft. Add the tomatoes,
cactus and cilantro and simmer until moisture is absorbed. Add the
eggs to the mixture and sprinkle cheese on top. Cover and cook over
low heat until eggs are set. Heat Index = 5

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Title: LENTIL SOUP WITH LIVER DUMPLINGS
Categories: Soups
Yield: 4 servings

————————————SOUP————————————
1 sm Onion, finely chopped
30 g Bacon (1 oz), diced
1/4 Leek, diced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (1/2 cup)

——————————LIVER DUMPLINGS——————————
100 g Chicken liver (3.5 oz)
40 g Butter (1.5 oz)
80 g Bread crumbs (2.75 oz)
2 Egg yolks
1 Egg white

Saute the onion and the bacon in the butter, add the leek and the lentils,
saute for a moment. Moisten with bouillon, bring to the boil and simmer
until the lentils are tender. Meanwhile skin the liver and press through a
fine sieve. Beat the butter until smooth, add the liver and mix well. Stir
in egg yolks and bread crumbs, season with salt and pepper. Beat the egg
white until stiff, fold into liver mixture. In a skillet bring water to a
simmer, add salt. Form dumplings with two teaspoons and poach for 5
minutes. Remove from water and place in a kettle filled with cold water. In
a blender liquidize the soup. Strain through a sieve and return to
saucepan. Add the cream and bring to a boil. Correct seasoning, add the
dumplings and reheat.

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Monterey Spaghetti

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces spaghetti, broken into 2″ pieces
1 egg
1 cup sour cream
1/4 cup Parmesan cheese — grated
1/4 teaspoon garlic powder
2 cups MontereyJack cheese — shredded
1 10 oz pkg frozen chopped spinach — thawed and drained
1 2.8 oz can french fried onions (Durkees) — divided

Cook spaghetti according to package directions. Meanwhile, in a medium bowl,
beat egg. Add sour cream, Parmesan and garlic powder. Drain spaghetti; add
to egg mixture. Add Monterey Jack cheese, spinach and half of the onions.
Pour into a greased 2-qt. baking dish. Cover and bake at 350 for 30 minutes
or until heated through. Top with remaining onions; return to the oven for 5
minutes or until the onions are golden brown. Serves 6 to 8.

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