Title: Easy Spaghetti
Categories: Main dish
Yield: 4 servings

3 tb Olive oil
1 md Onion, peeled and diced
3 Garlic cloves, peeled/minced
1/2 t Dried oregano
1 tb Dried basil (or to taste)
1/2 t Red pepper flakes, if
-desired (or a little
-jalapeno pepper)
1 cn Crushed tomatoes (28 oz)
12 oz Vermicelli
Parmesan cheese

Put olive oil in a skillet that about 12″ wide.

Peel and chop onion. Add to skillet and cook on medium heat as you
peel and mince garlic. Add garlic to skillet; stir. Cook several more
minutes to allow the vegetables to soften and give up a lot of their
moisture. Stir occasionally. Add oregano, basil, red pepper and
crushed tomatoes. Simmer the mixture uncovered.

Meanwhile, bring a large pot of water to a boil for your spaghetti,
usually 4 1.2 quarts or so. Salt the water and add 8-12 ounces of
spaghetti. Cook until it is just barely tender, probably 2 minutes
less than they suggest on the package. Drain but don’t rinse.

Toss with sauce and serve on plates. top with freshly grated Parmesan
cheese.

NOTE: Carrot sticks and warmed bread go well with spaghetti.

MMMMM

LAST WORD IN NUTMEG MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
3/4 c Sugar
1 tb Baking powder
1 1/2 Nutmegs, whole — grated
1/2 ts Salt
1 Egg
3/4 c Heavy cream
3/4 c Milk
5 tb Butter, melted

Preheat oven to 400 degrees. Grease the muffin tins.
Stir together with a fork the flour, sugar, baking
powder, nutmeg,
and salt in a medium-size bowl, thoroughly combining
the ingredients. Beat the egg well in a small bowl,
then stir in the cream, milk, and butter and blend
well. Add the cream mixture to the flour mixture and
stir only until there are no streaks of flour. Don’t
overmix.
Spoon batter two-thirds full in each muffin cup.
Bake for about 20
minutes, or until rounded tops are lightly golden.
Remove muffins from the pan and serve warm. Or cool on
a rack and store or freeze for later use; warm before
serving.

– – – – – – – – – – – – – – – – – –

Title: Peanut-Oatmeal Drops
Categories: Dropcookies Cookies Travel Desserts
Servings: 6

3/4 c Shortening
1/2 c Peanut Butter
3/4 c Brown Sugar; Packed
1/2 c Sugar; Granulated
3 ea Eggs; Large
1/4 c Milk
1 t Vanilla
1 1/2 c Flour; Unbleached
1 t Baking Soda
1/2 t Slat
1 c Oats, Quick-cooking Rolled
1 c Peanuts; Chopped

Cream together shortening, peanut butter, and sugars until light and
fluffy; add eggs, one at a time, beating well after each. Blend in milk
and vanilla. Thoroughly stir together flour, soda, and salt; stir into
creamed mixture. Stir in oats and peanuts. Drop from teaspoon 2 inches
apart on greased cookie sheet. Bake at 350 degrees f. for 10 to 12
minutes.

Makes 6 dozen.

—————————————————————————–

SCOTCH EGGS I

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Eggs, hard cooked
2 lb Sausage meat

Shell eggs. Wrap each egg evenly with 1/4 lb sausage
meat. Fry at moderate temperature until brown on all
sides. Drain on paper towels. Chill in refrigerator.
When ready to serve, line platter with lettuce and
arrange Scotch Eggs, cut in half, among the lettuce.
Mrs William McG. Harlow

untested

– – – – – – – – – – – – – – – – – –

Title: TURKISH EGGPLANT SALAD
Categories: Salads, Appetizers, Vegetables
Yield: 4 servings

1 lg Eggplant
Juice of 1/2 lemon
Salt
1/3 c Extra virgin olive oil
2 ts Mashed garlic
2 1/2 tb Vinegar
Tomato slices, onion slices
— black Greek olives for
— garnish

Cook unpeeled eggplant until it is charred on the
outside the flesh is thoroughly soft. Cool slightly
then peel. Wipe clean squeeze out all the water.

Place eggplant in a bowl with the lemon juice salt.
Mash well. Add olive oil, garlic vinegar, blend
thoroughly. Serve on a plate garnished with tomato,
onion olives.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

—–

LENTILS CURRIED WITH RHUBARB AND POTATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dry “orange” lentils
1 Very large sweet potato,
Peeled and sliced
1 T Oil
1 c Rhubarb, diced
2 T Liquid sweetener
1 T Curry powder
1 t Ginger root, grated
1 t Hot red chili powder
x Salt and pepper to taste
1/4 c Shredded coconut

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and
add raw sweet potato slices. Simmer until soft (about an hour). Remove
from heat, drain, and set aside.

Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add
rhubarb. Reduce heat and cook until tender. Stir in sweetener and
seasonings. Mix with drained cooked lentils and potatoes that have been
mashed together with a fork. Pour into a oven-proof dish and bake at 400
degrees until piping hot (about 20 minutes). Garnish with coconut. Serve
with chutney and a big bowl of brown rice.

Total Calories Per Serving: 264 Fat: 6 grams

This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

– – – – – – – – – – – – – – – – – –

PECAN CASHEW POPCORN BALLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Holiday
Kids Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 c Brown sugar — firm pack
1 c Light corn syrup
2/3 c Water
1 lb Butter
2 c Pecan halves — toasted
2 c Cashews — lightly toasted
8 c Popped popcorn

Combine the granulated sugar, brown sugar, corn syrup
and water in a heavy pan fitted with a candy
thermometer and place over high heat. Bring mixture to
a boil and add the butter, stirring until it has
melted. Continue cooking until the mixture reached
350~, 20-30 minutes. In a LARGE, lightly oiled bowl,
toss the nuts and popcorn together. Carefully pour the

hot syrup over the popcorn- nut mixture. Carefully,
but quickly, toss the mixture with a long-handled
wooden spoon to coat the popcorn and nuts completely
with syrup. As soon as the mixture is cool enough to
handle, quickly shape into 3″ balls and place the
balls onto a nonstick or lightly oiled baking sheet to
coool. Store, tightly wrapped, in a cool place. Wrap
popcorn balls individually in squares of amber
cellophane, tied up with gold or orange and black
ribbon (these are meant for Halloween). Or pile the
balls together into a basket with red apples and wrap
the basket up in cellophane with orange and black
ribbon. Or place the balls in a brown paper bag and
tie with a ribbon.

– – – – – – – – – – – – – – – – – –

Title: Spicy Seafood Soup
Categories: Soups, Shrimp, Clams, Mussels
Yield: 6 servings

Stephen Ceideburg
1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks,
-coarsely chopped
Grated zest from 1 lime
6 To 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles,
-stemmed, seeded, and
-chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus
-leaves and blossoms for
-garnish

Peel and devein the shrimp; cover and refrigerate the shrimp and
reserve the shells.

Heat the oil in a soup pot or large, heavy saucepan over high heat.
Add the shrimp shells and saute until the shells turn bright pink.
Add the stock or diluted broth, lemon grass or zest lime zest and
leaves, galangal or ginger, and chiles. Bring to a boil, then reduce
heat to low, cover, and simmer for 25 minutes. Strain the broth
through a fine sieve into a clean soup pot. (At this point, the soup
can be poured into a container and refriger- ated, uncovered, until
cool, then tightly covered and stored for up to 3 days. Slowly reheat
before proceeding.)

Bring the strained soup to a boil over high heat. Add the mussels or
clams, cover, and cook until the shells open, about 2 minutes. Remove
the mussels or clams and break off and discard the top shell. Return
the mussels or clams on the half shell to the broth. Add the shrimp
and cook until the shrimp turn opaque, about 2 minutes. Reduce the
heat to low, stir in the lime juice, fish sauce, cilantro, slivered
chile, green onion, and salt to taste; simmer about 1 minute. Ladle
into preheated soup bowls, garnish with lime slices, leaves, and
blossoms, and serve imme- diately.

Serves 6 as a soup course, or 3 or 4 as a main dish.

From “James McNair’s Soups” (Chronicle Books, San Francisco). Posted
by Stephen Ceideburg

MMMMM

Old-Fashioned Cornbread Dressing

Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:20
Categories : Thanksgiving

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Cornbread—-
2 c cornmeal
2 tsps baking powder
4 egg whites — whipped
1 1/4 c buttermilk — * see note
at room temperature
1 tsp Fleischmann’s Fat Free Spread
—-Spice Mixture—-
1 c onions — chopped
1 c celery — sliced thin
2 tsps sage
2 tsps poultry seasoning
1/2 tsp black pepper
2/3 c chicken broth
2 egg whites — whipped

Preheat oven to 400. Prepare a 9″ square pan and a 2-quart casserole dish
with cooking spray; set them aside. To prepare cornbread, combine cornmeal,
baking powder, egg whites, and buttermilk in a mixing bowl. Spread batter
evenly into prepared 9″ pan. Bake for 20 minutes then reduce heat to 325.
Remove cornbread from the pan and crumble into a mixing bowl. Add onions,
celery, sage, poultry seasoning, black pepper, chicken broth, and egg
whites. Loosely spoon stuffing into the dish. Bake for 45 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 113 Calories; 1g Fat (7% calories from fat); 5g Protein; 21g
Carbohydrate; 1mg Cholesterol; 263mg Sodium

NOTES : *Buttermilk Substitute: Combine 3 teaspoons vinegar with enough
milk to equal 1 1/4 cups; let stand 5 minutes.
Time Saving Tip: To make Thanksgiving Day a little less hectic, bake
cornbread 1 to 3 days in advance. Then complete the stuffing preparations
the day before or the morning of the dinner, and pop the casserole into the
oven 1 hour before serving time.

Country Gravy
————-
1 medium onion, sliced thin
Roughly 1 Tbsp. diced garlic, or a little less
1 veg. bouillion cube, no salt added
1/4 cup white unbleached flour
1/4 cup nutritional yeast
2 tsp. miso (make sure it’s a light, sweet miso, not a dark one)
Salt to taste (if needed)
1/4-1/2 tsp. black pepper
1 1/2-2 cups water

Saute onion, garlic and bouillion cube in some of the water until
soft. Add the rest of the ingredients, with small additions of flour
and water each, slowly, so as to avoid large lumps. Stir constantly
until it all bubbles and is an even consistency. Serve immediately.

Note: I found that this is fairly thick, so you may or may not want
to thin it out a little bit. Add water first, then more seasonings:
salt, nut. yeast, and maybe miso.