Spinach Pie
———–
Pizza dough (there are plenty of recipes already out there; just
make it with about 3 to 3 1/2 cups of flour.)
2 16oz cans of spinach, *well drained*.
(You can use fresh, of course, but you have to cook it;
it’s easier to use canned.)
Garlic (as much as you can handle)
other seasonings (Oregano, etc. I like to use Cavendar’s Greek
Seasoning.)

Make the dough first. When it is about ready, take the spinach and put
it in a pan along with the garlic, seasonings, and perhaps a bit of
broth (or even olive *il.) Cook these for a few minutes until warm.

Take the dough and form rounds with it, using a rolling pin. In each
round, put some of the spinach mixture, and then seal it. You
might need to spread a little water around the outside to make sure
that the dough sticks together.

Now, put them in a 450 degree oven and bake for 20 to 30 minutes.
They freeze well, and make a wonderful lunch.

Title: Apple Cheddar Shortcake
Categories: Cakes Cheese Desserts Fruits
Servings: 6

———————————SHORTCAKE———————————
2 1/2 c Biscuit Mix; Bisquick
4 oz Cheddar; Sharp, Shredded
2/3 c Milk
1/3 c Butter; Melted
——————————-APPLE TOPPING——————————-
3/4 c Brown Sugar; Packed
3 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1 c Water
4 c Apples; Peeled,Cored, Sliced
———————————-TOPPING———————————-
1 x Heavy Cream; Whipped

Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two
greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar, cornstarch, cinnamon and salt in a large
saucepan. Stir in the water and cook until clear and thickened. Att the
apples, cover and simmer until the apples are tender. Spoon half of the
apple mixture over one layer. Top with the second layer and remaining
apples. Serve warm with whipped cream for a topping.

—————————————————————————–

1 large onion, chopped
6 stalks celery, sliced diagonally
4 stalks chinese cabbage, sliced diagonally
6 cloves garlic, minced
1 1/2 lb. sliced fresh mushrooms (partly portabella is excellent, but any
combination of fresh and canned is fine)
1 TB soy sauce, 1 TB veggie broth, 1 tsp shakes Bragg liquid aminos
1/2 cup soy sauce + 2 TB balsamic vinegar
1 cup barley, uncooked
1 cup wild rice, cooked in 2 cups water for 30 mins.
dash of salt
1/4 tsp freshly ground black pepper
1/2 lb. fresh spinach, broken into small pieces (be sure to wash real well)
4 cups veggie broth
6 cups water
Spray large pot with Pam. Combine chopped onion, celery, chinese cabbage,
mushrooms and garlic in pot. Sprinkle first soy/broth/aminos mixture over
the veggies and saute for 5 mins., stirring often. If desired, you can
saute the mushrooms separately. Add rest of the ingredients and simmer
covered for 2 hours.

PURIM RAVIOLI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach — small leaves bulk
-Salt
2 tb Olive oil
1 Onion — small, quartered
1 Carrot — small, peeled
-coarsely chopped
1/2 Chicken breast — cubed
-freshly ground black pepper
1 tb Flour — unbleached
Homemade pasta — made with 4
-Eggs 2/12 cups flour
6 qt -Water
3 c Marinara sauce — (Momma’s
-Tomato sauce) or Meat Sauce

Remove the roots and stems from spinach and save for later use. Rinse
spinach in cold water as many times as necessary to rid it of any sand.
Place in a pot with no water other than the water the spinach retains from
washing. Add a pinch of salt and cook, covered for about 5 minutes.
Transfer to a colander and set aside to drain.
Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp
salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes
longer or until most of the liquid has evaporated. Add flour and stir 1
more minute. Remove from heat; cool for 5 or 6 minutes, then chop very
fine.
Roll the dough paper thin and place over a floured board. With a feather
brush dipped in cold water lightly brush the top to maintain moisture.
Place mounds of spinach mixture on the dough in straight lines about 2
inches apart (measurements are from the centers of the mounds), making 8 or
9 dozen of them. Roll out the other half of the dough paper thin and place
loosely over the sheet with the mounds. With an Italian pastry wheel, press
along the furrows, cutting and sealing at the same time.
Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until
boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with
marinara or meat sauce. SERVES: 6-8

– – – – – – – – – – – – – – – – – –

BAKED SAMOSAS ABM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

– – – – – – – – – – – – – – – – – –

Title: Thai Shrimp-Chicken Soup
Categories: Soups/stews, Fish/sea, Thai, Poultry
Yield: 6 servings

2 x Whole Chicken Breasts,halved 2 ts Ground Coriander
6 c Water 1 1/2 ts Chili Powder
1 x Small Onion, peeled chopped 1 tb Soy Sauce
1 x Small Bay Leaf 1/2 lb Raw small,shelled shrimp *
2 x Sprigs Parsley 2 c Sliced Mushrooms
1/2 ts Thyme 6 x Scallions, with tops,sliced
1 ts Salt 3 c Hot Cooked Rice
1/8 ts Pepper 1/3 c Chopped fresh coriander **
1 x Garlic clove, crushed

* Deveined
** or use Parsley
=================================================
Remove skin from chicken breasts. Carefully cut meat from bones and pull
out the pieces of cartilage. Cut meat into strips and set aside. Put bones
in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
Strain broth into a saucepan. Combine garlic, coriander, chili powder,
and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
pink, and the chicken is tender. Stir in scallions and fresh coriander or
parsley. Remove and discard bay leaf.
Serve in bowls over or with rice. Serves 6.

—–

Title: Betty’s Creamy Potato Soup
Categories: poultry
Yield: 4 servings

8.00 md potatoes; peel cut in chun
0.50 c unsalted butter
1.00 sm onion; diced
2.00 c heavy cream
2.00 c half and half
2.00 chicken bouillon cubes
1.00 c milk
0.50 ts salt
1.00 ts black pepper; freshly ground

Recipe by: Produce Pete’s “Farmacopeia” – ISBN 0-688-12847-5 In a

large saucepan of water, boil the potatoes until fork-tender. Drain

and set aside. In a stockpot, melt the butter over low heat, add the

onion, and gently saute until soft and translucent (do not brown).

Add the potatoes, cream, half half, bouillon cubes, milk, salt and

pepper. Simmer over low heat until thickened and thoroughly heated,

about 30 mins. If you like a thicker soup, add a little cornstarch or

flour, dissolved in a small amount of liquid.

—–

Tortilla Soup

Recipe By : Flavors of Simon David, March 1991
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med Onion — chopped
2 clove Garlic — minced
1 cup Celery — chopped
3 Tbsp Oil
6 cup Chicken Broth
2 cup Picante Sauce
32 oz Tomatoes — canned
2 Limes
2 cup Chicken — cooked
2 tsp Worcestershire Sauce
6 oz Tomato Puree
1 Avocado
6 Corn Tortillas
1/2 cup Cheese
3 Tbsp Cilantro — (optional)
Sour Cream — for garnish

Saute onion, celery and garlic in oil until tender. Add all the remaining
ingredients except the tortillas, cheese, and cilantro. Simmer 30 minutes.
Cut tortillas into strips and simmer 2 minutes. Ladle into bowls and top
with cheese. Other options are to top with avocado, cilantro, and a dollop
of sour cream.

– – – – – – – – – – – – – – – – – –

NOTES : Keywords: Soup/Chicken, TexMex/Soup

Servings: 6

Title: THREE CITRUS CHICKEN MARINADE
Categories: Marinades, Poultry
Yield: 1 recipe

1/2 c Fresh lime juice
1/2 c Fresh lemon juice
1/2 c Fresh orange juice
1/2 c Olive oil
4 Cloves garlic minced
2 ts Coarsely ground black
-pepper
3 Crushed bay leaves
3 tb Chopped cilantro
Your choice of skinned
-chicken parts

Mix all ingredients in shallow wide mixing bowl. Add
chicken and marinate 1-2 hours. Grill or broil,
brushing marinade on chicken 2-3 times.

Marinade also may be used on salmon, tuna or shrimp.
Reduce marinating time so citrus does not “cook”
seafood.

—–

Title: Bean Curd with a Deliciously Spicy Sauce
Categories: Main dish, Vegan, Chinese
Yield: 4 servings

2 ts Cornstarch
1/2 c Vegetable stock
1 ts Chili paste with soy bean
2 tb Chinese thin soy sauce
1 tb Sesame oil
1/2 ts Salt
1/2 ts Sugar
2 tb Vegetable oil
3 Garlic cloves
— peeled and minced
1 ts Very finely minced ginger
3 Scallions
— very finely sliced
— into rounds, including
— 3/4 of the green
1 lb Bean curd
— cut into 1-inch cubes

Prepare the sauce. Put the cornstarch in a small bowl. Slowly add
the vegetable stock, mixing as you do so. Now add the chili paste,
soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce
aside.

Heat the vegetable oil in a wok over a medium high flame. When hot,
put in the garlic and ginger. Stir and fry for 5 seconds. Put in
the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir
the sauce and pour it over the bean curd. Mix gently and bring to a
simmer. Let the sauce thicken, stirring gently every now and then as
it does so.

Source: Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
Typed for you by Karen Mintzias

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