Title: GRILLED JAPANESE EGGPLANTS
Categories: Vegetables
Yield: 8 servings

1 Garlic clove
2 tb Olive oil
1 tb Chopped fresh basil
Salt, white pepper
16 Japanese eggplants *
1 Red bell pepper
1 Grn. or yellow bell pepper
1/4 c Chopped fresh herbs **
8 1/2″ slices goat cheese
1/2 c Walnut pieces
1 tb Butter
1 tb Brown sugar, packed
Cayenne pepper

———————BALSAMIC DRESSING———————
2 tb Balsamic vinegar ***
1/4 c Virgin olive oil
Salt, pepper

*Note: Eggplants should be split lengthwise.
** (basil, oregano, thyme)
***Fresh lemon juice may be substituted for Balsamic
vinegar if desired. Combine garlic, olive oil, basil
and salt and white pepper to taste in shallow pan.
Place eggplants, split side down, in marinade and turn
several times to coat well. Let marinate 20 minutes.
Grill eggplants, split side down, over medium coals.
Set aside when done. Roast peppers on grill until
charred. Place in plastic bag until cool enough to
peel. Under cold running water, peel off charred
portions of skin. Cut peppers into eighths, discarding
seeds. Set aside. Press herbs onto goat cheese
medallions. Heat at 350F 3 minutes until warmed. Saute
walnuts in butter. Toss with brown sugar, cayenne and
dash of salt. Set aside. Arrange 4 eggplant halves on
each of 8 plates and place 2 strips each of red and
green peppers between eggplant halves. Set 2 cheese
medallions beside peppers. Sprinkle sauteed walnuts
over top. To make dressing, combine vinegar, oil and
salt and pepper to taste. Drizzle dressing over salad.

—–

MM: LOIN OF LAMB EN CRO–TE WITH SHALLOT/BALSAMIC VINEGAR

Title: Honey Mustard Sauce
Categories: Chicken, Meats
Yield: 1 servings

1/4 c Dijon mustard
1 tb Fresh tarragon or 1teaspoon
1/4 c Honey
2 tb White wine vinegar
2 ts Olive oil
Salt and pepper; to taste

Combine mustard and tarragon in a medium, non reative bowl, mix well.
Add salt and pepper to taste.

MMMMM

Basic Drop Biscuits

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Cake flour
2 tablespoons Cake flour
1 tablespoon Sugar
2 teaspoons Baking powder
4 tablespoons Shortening
1 Egg — lightly beaten
1 cup Milk
Spray shortening

Preheat oven to 425~. In a food processor or a large bowl,mix the flour
with the salt,sugar and baking powder.Cut
the shortening into the dry ingredients until the mixture is
the texture of cornmeal. Seperately mix the egg with the milk,and stir all but
2 tbs.
of this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Drop spoonfuls of the dough onto a greased and cornmeal coated
cookie sheet about 1″ apart. Brush tops with reserved liquid.Bake in the
preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes
before serving. Yields about 15 biscuits.

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Tex-Mex Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Enriched Hominy Grits
-OR- Quick Grits
– (Quaker or Aunt Jemima)
4 ts Baking powder
1/4 ts Salt (optional)
1/2 c Margarine or butter
4 oz Monterey jack cheese
– (with jalapeno peppers,
— or without), shredded
1/2 c Dairy sour half and half
-OR- sour cream
1/4 c Milk

Heat oven to 425 F. Lightly grease cookie sheet. Combine dry
ingredients; cut in margarine until mixture resembles coarse crumbs. Stir
in cheese. Combine sour half and half and milk; add to dry ingredients,
mixing just until moistened. Shape dough to form a ball; knead gently on
lightly floured surface 10 to 12 times. Roll dough to 3/4 inch thickness.
Cut with floured 2-inch biscuit cutter. Place 1 inch apart on prepared
cookie sheet. Bake 10 to 12 minutes or until golden brown.

NUTRITIONAL ANALYSIS per biscuit:
* calories 200
* carbohydrates 18 g
* protein 5 g
* fat 12 g
* calcium 93 mg
* sodium 560 mg
* cholesterol 10 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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TORTILLA LASAGNA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tomato sauce, salt-free or
-regular
1/4 c Onions — finely chopped
1/2 c Green pepper — finely chopped
15 sm Black olives — pitted
16 oz Kidney or pinto beans,
-canned — rinsed, drained
1 t Vinegar
1/4 ts Garlic powder
1/2 ts Oregano
1/2 ts Cumin
6 Tortillas, corn, 6-inch — cut
-into quarters
1 c Nutritional yeast “cheesy”
-sauce

Preheat oven to 375 deg.

Spray a baking pay with nonstick spray.

Spread 1/4 cup of tomato sauce in the bottom of the
prepared pan. Ina large bowl, combine remaining tomato
sauce with remaining ingredients, exept tortillas and
“cheese.” Mix well.

Arrange 1/3 of the tortilla sections over sauce in
pan. Spread 1 cup of sauce over tortillas. Pour 1/3 of
the “cheese” sauce over the sauce.

Repeat with another 1/3 of the tortillas, 1 cup of
sauce and 1/3 of the cheese sauce.

Repeat one more time, using remaining tortilla
sections, sauce and cheese sauce.

Cover and bake 20 minutes. Uncover and continue baking
15 more minutes.

Let stand 5 minutes before serving.

From the files of DEEANNE

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SWEET-AND-SOUR BEET-CARROT SAUTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Oil
2 Beets — sliced
2 Carrots — sliced
2 Onions — halved and sliced
1/4 c Raisins
2 tb Honey
2 tb Vinegar or lemon juice
2 tb Tamari
2 Garlic cloves — mashed

Heat oil in skillet; stir-fry the beets, carrots,
onions and raisins for several minutes over
medium-high heat. Add the remaining ingredients;
lower heat. Toss well to combine. Cover and steam
until the vegetables are tender, 15 to 20 minutes.

Horton wrote: “The flavors in this recipe are
absolutely remarkable. You may use all beets or all
carrots instead, but the combination is superb and
beautiful to look at as you prepare. If the beets are
well scrubbed, they do not have to be peeled.”

From The Motherlode commune/Oregon. In _Country
Commune Cooking_ by Lucy Horton. New York: Coward,
McCann Geoghegan, Inc., 1972. Pg. 122. SBN
698-10456-0. Electronic format by Cathy Harned.

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GRANDMA’S CURRENT POUND CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Currants
1 lb Margarine or butter
2 c Sugar
1 t Mace
9 Eggs — separated
4 1/4 c Flour, all purpose — sifted
1 t Lemon extract
1 t Vanilla

Rinse Currents in hot water, drain and dry on a towel.

Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat
egg yolks until thick and creamy; add to butter mixture and blend well. Add
one half of the flour and mix until smooth; add remainder of flour and mix
until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper
lined loaf pans (9“x4”x2.5") and bake at 350øF for 1 hour and 25 minutes.

Test for doneness by inserting a toothpick in center.

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PUREE OF ASPARAGUS SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE STOCK—–
1 lb Asparagus, lower ends only
1 c Leek greens — chopped
1 Bay leaf
1 Celery stalk — chopped
1 Yellow onion — chopped
4 bn Parsley — chopped
2 Garlic cloves
5 Black peppercorns
1 sl Gingerroot
1/2 ts Salt
—–FOR THE SOUP—–
1 lb Asparagus
2 tb Olive oil
3 Leeks — white parts only
1 White onion — chopped
2 Shallots
1 t Fresh thyme
1 tb Parsley
6 c Stock (see above)
1 pk Silken soft Mori-Nu tofu
1/8 ts Black pepper
1/8 ts White pepper
2 tb White miso

Snap off the lower ends of asparagus where they
easily break and bend. Chop these and add to the other
stock ingredients with 8 cups water. Bring to a boil
and simmer for 20-25 minutes and strain. Cut off the
very tips of the asparagus and set aside. Chop the
middle pieces and set aside.

Saute the leeks, onions and shallots in olive oil
over medium heat for 5 minutes, stirring often. Add
the middle pieces of asparagus, salt, pepper and
parsley and stock. Simmer for 10 minutes or until
asparagus is tender. Blend with the miso and strain
well through a fine screen or food mill.

Blend the tofu and add to the soup. In another pot
bring a few cups of water to a boil with a little
salt. Cook the asparagus tips until crisp-tender and
strain in a colander. Garnish soup with asparagus
tips. Serves 6-8.

From DEEANNE’s recipe files

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Title: Corn Flake Macaroons
Categories: Cookies
Yield: 1 servings

1/4 c Shortening
3/4 c Sugar
1 Egg
1 c Peanuts; grated
1/4 ts Almond extract
5 c Cornflakes

Blend shortening and sugar. Add egg and beat well. Add rest of
ingredients. Drop by tablespoonfuls on cookie sheets and bake at 350 until
brown.

—–

CHINESE PASTA SALAD WITH SHELLFISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Pasta
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Snow peas
250 g Rice vermicelli
1 Red pepper — sliced thin
1/2 Cucumber — sliced thin
6 oz Shrimp — cooked
130 g Crabmeat
1 tb Fresh ginger — chopped fine
1 cl Garlic — chopped
2 tb Sesame oil
1/2 ts Black pepper
1 1/2 ts Salt
2 tb Lemon juice
3 ts Vegetable oil
1 t Red wine vinegar

Wash and trim snow peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix thoroughly.
Chill before serving.

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