Title: MIXED VEGETABLE PULAO
Categories: Vegetarian
Yield: 4 servings

8 tb Clarified butter (ghee)
2 Med onions; thinly sliced
2 Med tomatoes; peeled 1/4’d
1/2 c Green peas
1/2 c Green beans; in 1″ pieces
1/2 c Cauliflower pieces
1/2 c Carrot; thinly sliced
2 Whole cardamom pods*
1 1″ piece of cinnamon stick
2 Cloves
1 Bay leaf; crumbled
1/4 ts Fresh ground black pepper
1 1/2 c Long grain rice
3 c Water
2 ts Salt

*Note: Cardamon pods should be lighly cracked. Heat 2
TBSP ghee and brown the onions. Reserve for
garnishing. Add 3 TBSP ghee to a pan. Put in tomatoes,
peas, green beans, cauliflower, and carrots. Saute for
5 minutes. Remove and set aside. In the remaining 3
TBSP ghee, carefully fry cardamoms, cinnamon, cloves,
bay leaf, and pepper for 2 minutes. Add the raw rice
and fry for another 2 or 3 min. Bring the water to a
boil and add the salt. Put in the rice and the
vegetables. Stir well. Cover and cook over low heat
for about 20 minutes or until the rice is done.
Garnish with the onions and serve hot. This comes from
“A Taste of India” by Mary S. Atwood.

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Title: Hearts of Artichoke with Dip #8
Categories: Dip, Veggies, Restaurants, British
Yield: 4 servings

————————BRIT’S PUB————————
10 Egg yolks
1/2 c Milk
24 Hearts of artichoke
1 1/2 c Flour
1 1/2 c Breadcrumbs
Oil for frying

——————-SCOTCH MUSTARD SAUCE——————-
1/2 c Mayonnaise
1/4 c Dijon mustard
1/4 c Sour cream
Juice of half lemon
1 pn Paprika

Blend egg yolks and milk until foamy. Roll artichokes
in flour, roll in egg milk mixture, then in bread
crumbs. Deep fry at 350 degrees for 2 to 2 1/2
minutes, or until golden brown. Sauce: Mix
mayonnaise, mustard, sour cream, lemon juice and
paprika together. Serve with deep-fried artichoke
hearts.

From: Brit’s Pub, Minneapolis – As published in the
Strib.

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DOMATOULES GLYKO (SPICY CHERRY TOMATO PRESERVES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Cherry tomatoes
Boiling water
2 ts Slaked lime *
2 qt Water
5 c Sugar
2 c Water
1 Cinnamon stick
10 Whole cloves
8 Allspice seeds
1 Lemon’s rind — grated
1 c Blanched almonds

Note: Slaked lime (calcium hydroxide) is available from the pharmacy.

Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover.
Drain and slip off the skins, and place in a large bowl. Meanwhile combine
the lime with 2 quarts water and shake thoroughly, allowing residue to
settle to bottom of jar. Pour the lime water over tomatoes and soak 10
minutes. Lift tomatoes out of water with slotted spoon and save the lime
water. Using tip of sharp knife incise bottom of each tomato with a small
cross. Slightly squeeze and simultaneously shake each tomato to discard
seeds and put back into the lime water to soak another 30 minutes until
firm. Drain, thoroughly inverted, on linen towels. To make the syrup,
combine the sugar and 2 cups water in jelly pan, stir and bring to boil.
Skim, add the spices and boil for 10 minutes. Remove from heat. Cool
tomatoes overnight in syrup and continue cooking to soft ball stage. Remove
from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store
cherry tomatoes in sealed containers.

From “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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BANANA MOLASSES MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Bananas — Ripe, Md
1 ea Egg — Large, Unbeaten
2/3 c Sugar
2 tb Light Molasses Or Syrup
2 tb Shortening, Melted
2 c Whole Wheat Flour
1 t Baking Powder
1 t Baking Soda
1/2 ts Salt
1 c Walnuts — Chopped, Optional

Mash the bananas until no lumps remain. Add the
unbeaten egg, mixing well. Beat in the sugar,
molasses and the shortening. (NOTE: The secret of
this recipe is to mix the above ingredients well until
very smooth.) Sift the flour, baking power, soda, and
salt together and add to the liquid mixture. As these
are a quick bread, do not beat the dry mixture into
the liquid but rather fold it in only until it is
moistened and no streaks remain. Spoon the mixture
into a muffin tin that has been sprayed with a
non-stick coating. Bake at 350 degrees F for 20 to 25
minutes or until done. Serve warm.

– – – – – – – – – – – – – – – – – –

LINGUINE PRIMAVER DELLA SANTA MARIA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables
Vegetarian Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1/4 c Chopped shallots
1 tb Chopped garlic
1 c Sliced zucchini
1 c Sliced yellow squash
1 c Green/yellow bell pepper
Strips
1 3/4 c Chunky tomatoes with crushed
Red peppers contandina 14.5
2/3 c (6oz) tomato paste
1/4 c Dry white wine
1/2 ts Salt (optional)
2 ts Chopped fresh basil or 1 ts
Dried basil crushed
1 pk 9oz linguine (refrigerated)
Sliced ripe olives optional
Chopped fresh basil optional

In medium skillet, heat oil:saute shallots and garlic 1 minute. Add
zucchine, yellow squash and bell pepper; saute for 3-4 minutes. Stir
Contadina pasta ready chunky tomatoes, paste, wine, and salt; simmer for
5-8 minutes or until vegetables are tender. Stir in basil; simmer for 1
minute. Prepare pasta according to package directions. Pour sauce over
pasta; garnish with olives and basil.

– – – – – – – – – – – – – – – – – –

SCHNECKEN (FROM JULIA NAUGHTON – WOMAN’S DAY)

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 pk Yeast
1/2 c Sugar
1/4 c Water (105-110 deg f)
1/4 c Butter
1 c Milk
1 t Salt
2 lg Eggs, beaten lightly
4 3/4 c Flour (or up to 5 1/2 c)
—–FILLING—–
1 c Pecans, chopped
2/3 c Raisins
1/2 c Packed brown sugar
4 ts Cinnamon
1/2 c Butter

For the dough: stir yeast into warm water with 1/2 ts
sugar. Let stand for 10 minutes. Melt butter in small
sauce pan. Stir in milk, remaining sugar, and salt.
Heat until luke warm. Ppour into a large bowl. Stir in
dissolved yeast and eggs. Stir flour in with a wooden
spoon until a soft dough forms. Turn dough out onto
floured surface and knead until smooth and elastic.
Put dough into a greased bowl and cover. Let rise for
1 hour or until doubled in size. Grease 32 muffin cups
(2 1/2"). For the filling: mix pecans, raisins, brown
sugar and cinnamon in a small bowl. Punch down dough
and divide in half. On a lightly floured surface, roll
on half the dough out to a 14 x 10 inch rectangle.
Brush with half the melted butter and sprinkle with
half the filling mix. Roll up jelly roll style,
starting from the long side. Cut into 16 pieces. Place
cut side down in greased muffin cups. Repeat for other
half of dough. Cover muffin cups and let rise for 1
hour or until almost doubled in size. Bake, in
preheated 375 deg f oven for 20 to 25 minutes. Serve
warm. Makes 32 rolls. Per roll: 176 calories, 3 g
protein, 7 g fat, 26 mg chol with butter or 14 mg chol
with margarine, 122 mg sodium, 25 g carbo. Percent of
calories from fat ó5.7%

– – – – – – – – – – – – – – – – – –

Beef Fajitas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 6-8 Inch Flour Tortilla
1 Tsp Vegetable Oil
1 Lb Sirloin Flank Or Round Steak — cut into thin strips
1 Cup Slivered Green Or Red Peppers
1 Med Onion — thinly sliced
3/4 Cup Salsa
1/2 Tsp Cumin
Assorted Toppings

Wrap tortillas in foil and place in large non-stick skillet over medium heat
for 5 minutes, turning once. Remove from skillet and turn heat to high; add
oil. Add beef; cook and stir about 2 minutes. Add peppers and onion; cook,
stir 3 minutes longer or until until tender. Stir in salsa and cumin and heat
through. Fill tortillas with beef mixture; sprinkle with desired toppings and
serve immediately.

Suggested toppings: sour cream, guacamole, salsa, cheddar cheese

– – – – – – – – – – – – – – – – – –

Lowfat Fettuccine Alfredo with Asparagus

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Cream Cheese
Healthwise Main Dishes
Pasta Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons red onion — finely chopped
2 1/2 cups aspargus with tight tips, diag. sliced — tough ends
removed
1 teaspoon mashed and chopped BAKED garlic* — about 2 cloves
1/3 cup nonfat dry milk
1 1/2 cups skim milk — or as needed
1 1/2 tablespoons Wondra instant-blending flour
2 tablespoons Neufchatel cheese — NOT fat-free
2/3 cup grated parmesan cheese
9 ounces fettuccine — cholesterol-free
1/2 cup arugula — chopped

Heat a medium-size nonstick saute pan. Remove from the heat and spray with
vegetable oil spray. Add the onion and saute over Medium heat unitl limp,
about 5-10 minutes. Add the asparagus and the garlic, cover the pan, and
turn off the heat. (The steam from the onion will cook the asparagus.)
In a large skillet, combine the dry milk and skim milk and whisk until
blended. Add the flour, stir and cook over Medium-High heat until thickened.
In a small bowl, add 2 Tbsp. of the hot sauce to the cream cheese and stir
until smooth. Return this mixture to the hot sauce. Add the Parmesan cheese
and stir until melted. Keep hot. If the mixture becomes too thick, thin it
out with small amounts of skim milk. The consistency should be like cream,
not gravy.
Cook the fettuccine in boiling water according to the package directions
until it is al dente and drain. Add the hot pasta and the garlic and the
vegetables to the sauce in the skillet. Stir and cook over Medium-Low heat
until heated through. Serve garnished with the chopped arugula.

– – – – – – – – – – – – – – – – – –

NOTES : MC formatting and posted by bobbi744@sojourn.com
* To Bake Garlic: Preheat the oven to 350° Place a whole head of garlic in a
small baking pan. Drizzle one teaspoon of olive oil over the head of garlic,
add 1/4 cup water to the pan. Bake the garlic, loosely covered with aluminum
foil, for 45-60 minutes or until the cloves are soft. The cloves will slip
right out of their skins to be mashed, chopped or served whole. The whole
garlic cloves can be served as a side dish with any roast meat, the mashed
garlic cloves are also delicious mixed with hot homemade mashed potatoes.

Date: Mon, 15 Nov 93 14:02:00 +0700
From: “Barbara Klopp IAEA Vienna”

This one was originally posted months (years?) ago on the old Granola
list. The original recipe called for 1/2 cup of oil but I have made
it without this several times and found the flavors to be sharper. Put
in more of all of the herbs and spices if you want this to be *really*
spicy. It is good with rice and a bit of Indian garlic pickle on the
side.

BLACK BEANS, CUBAN STYLE (Serves 4-6)
========================
1/2 lb. dried black beans
1 med onion, finely chopped
1/2 small green pepper, finely chopped
garlic, pressed (however much you can stand. I probably used 4-5 cloves)
a little oregano
1/2 tsp ground cumin
1-2 bay leaves
a med. spoonful of Dijon or other strong-flavoured mustard
1 tbsp dark, strong-flavored vinegar
red wine to taste
a little red pimento, finely chopped (maybe 1/4 cup)
dash of red (cayenne) pepper
sea salt to taste
1 veg. bouillon cube
1 1-inch piece of Kombu sea vegetable (optional, some say)

Wash and soak the beans overnight in water to cover. The next day,
saute the onion and green pepper until soft. Add black beans, along
with soaking water. Add remaining ingredients, stir well, cover, and
cook until beans are soft. Serve over rice with chopped onions on top.

Title: TOMATO BEEF (FON KEHR NGOW YUK)
Categories: Chinese, Beef
Yield: 6 servings

1 lb Flank steak
3 Stalks celery
2 Bell peppers
2 Tomatoes
2 tb Oil
1 Clove garlic, crushed
3/4 c Chicken stock
3/4 tb Apple cider vinegar
4 ts Sugar
1/2 ts Salt
1 tb Cornstarch
2 ts Cold water

————————-SEASONING————————-
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 1/2 ts Oyster sauce
Dash of pepper
1 tb Cornstarch
1 Green onion, slivered

1. Cut flank steak into 3 long strips (cutting with
the grain of the meat). Cut each strip into thin
slices, cutting across the grain.

2. Add “seasoning” to beef and mix well.

3. Cut celery into 1 1/2″ pieces; then, cut each piece
lengthwise into strips, julienne style.

4. Remove seeds from bell pepper and cut into 1 1/2″
pieces.

5. Cut each tomato into eights.

6. Heat wok and add 1 Tb oil. Stir-fry celery and
bell pepper for 3 minutes. Sprinkle lightly with salt
and sugar. Remove and set aside.

7. Heat wok, add 1 Tb oil, garlic and beef. Stir-fry
for 3 minutes; remove and set aside with vegetables.

8. Put chicken stock in wok, add vinegar, sugar, salt
and catsup. Bring to boil.

9. Add tomatoes, vegetables and beef. Turn to high
heat and bring to a boil again.

10. Prepare thickening using cornstarch and cold
water. Stir into the mixture, cook for 1 minute, and
serve.

SOURCE: Chopstick, Clever and Wok.

—–