1 large leek, halved lengthwise with half the green part removed
3 baking potatoes, unpeeled
6 carrots, peeled
8 celery stalks
3 medium zucchini
2 large unpeeled onions quarted
1/2 lb. fresh mushrooms, quartered
1 whole head of garlic, unpeeled but crushed ( a chance to practice our
knife whacking skills
10 black peppercorns
8 fresh thyme sprigs
8 fresh parsley sprigs
3 bay leaves

Cut the leek, potatoes, carrots, celery and zucchini in 1 inch pieces
In a large stockpot combine all the ingredients – add water until it is six
inches above the top of the vegetable. Bring to a boil, uncovers; reduce
heat, cover and simmer on hour, skim top if necessary
Remove cover after hour and simmer 45 minutes and then strain, pressing
vegetables with spoon to release their flavor (any one have any uses for the
mushy veggis afterwards besides composte?)

From the New York Times yesterday in the eating well column by Marian Burros.

Yeild: 8 cups
Approximate nutritional analysis per serving: 35 calories, >1 gram fat, 0
milligrams cholesterol, 15 milligrams sodium, 1 gram protein, 8 grams
carbohydrates.

Popularity: 5% [?]

KOORMA VEGETABLE CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine
1 ea Hopped onion
4 ea Garlic cloves
14 oz Can plum tom w liquid, chop
4 oz Can mild chiles drained chop
1 t Grated ginger, salt, cumin
1 t Coriander, dry mustard
1/2 ts Turmeric, nutmeg, cinnamon
2 ea Potatoes, peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots
3 tb Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yogurt

Heat margarine in wok. Add onion saute until
translucent. Add garlic continue until onion golden.
Add tomatoes, chiles, ginger, salt and spices. Bring
to a simmer, then stir in potatoes, cauliflower, and
carrots. Cover and simmer over medium-low heat for 10
min., stirring occasionally, then stir in the
cilantro. Simmer for another 20 min over low heat,
until vegetables and tender but firm. While cooking,
there should be enough liquid to form a sauce; if
needed add additional water, but not so much that
becomes soupy.Steam string beans separately until
bright green and crisp tender. Stir into vegetable
mixture. Remove from heat and stir in yogurt. Serve
at once.

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Popularity: 17% [?]

Le Latini’s Tiramisu

Recipe By : Jason McDonald
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Double Strength Espresso
1/4 c Amaretto
2 c Mascarpone Cheese
1/2 c Sugar
25 ea Italian Amaretto Biscuits
2 tb Cognac
20 ea Savoyarde Biscuits
7 ea Eggs — separated
1 ea Bitter Chocolate Square

* The mascarpone cheese should be whipped until fluffy. Grate the bitter
chocolate square. In a shallow bowl, mix together coffee, cognac and half
of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and
immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar
side up. Reserve leftover espresso mixture. A layer of coffee dipped
biscuits should cover the bottom of dish. Beat egg whites until they hold
peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar
and continue beating until all of the sugar has been incorporated. Add the
mascarpone cheese. Stir in grated chocolate and remainder of the amaretto.
Gently fold in stiffly beaten egg whites. Spoon the mixture over the
Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and
place them on the cheese mixture. Serve chilled. Serves 14. ~-

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Popularity: 16% [?]

Title: REALEMON TOUCHDOWN
Categories: Beverages
Yield: 5 cups

3 c Orange juice, chilled
1 1/3 c Rum, tequila, vodka OR
-lemon-lime carbonated
-beverage
1 c ReaLemon Lemon Juice from
-Concentrate
1/2 c Sugar
Ice

In pitcher, combine all ingredients except ice; stir to dissolve
sugar. Serve over ice.

MMMMM

Popularity: 6% [?]

Title: Chicken Tandoori #2 of 2
Categories: Indian
Yield: 4 Servings

– continued below

5. Take the chicken from the refrigerator at least 1
hour before cooking to bring it to room temperature.
The chicken is now ready to be either roasted in the
oven or broiled over an electric or charcoal grill.

TO ROAST IN THE OVEN: Start heating the oven to
500-550 degrees F. Take the chicken legs out of the
marinade. Brush them with ghee or oil, and place them
on a wire rack in a shallow roasting pan. Set the pan
in the middle level of the oven, and roast for 25-30
minutes, or until the meat is cooked through. There is
no need to baste while the chicken pieces are
roasting, because the enclosed environment keeps the
chickens from drying excessively. (I made the chicken
this way, and it tasted just like the Indian
restaurant’s did.)

TO BROIL INDOORS: Preheat the broiler. Brush the grill
with a little oil to prevent the meat’s sticking.
Place the chicken legs, slashed side up, on the grill,
and brush the slashed side with ghee or oil. Cook 2 to
3 inches away from the heat for 20 minutes. Turn and
cook the other side for another 10 minutes, or until
the chicken pieces are cooked through. Brush often
with ghee or oil during cooking.

TO GRILL OUTDOORS: Fire the coal well in advance
(about 1-1/2 hours before you are ready to begin
cooking), so that a white ash forms over the surface
of the coal. This is when the coal is at its hottest.
Place the grill at least 5 inches away from the heat,
and rub generously with oil. Place the chicken pieces,
slashed side up, over the grill and brush them with
ghee or oil. Let chicken cook without turning for 10
minutes. Turn, baste the other side, and cook for 10
minutes. continue to cook, turning and basting the
chicken every 10 minutes, until it is done. The
cooking time for broiling and grilling usually varies
widely. Much depends upon the intensity of the heat
and its distance from the chicken. The point to
remember is that the chicken pieces have been
marinating in a very strong tenderizing solution for
two days and therefore will cook much faster than
standard broiled or barbecued chicken. Serve the
chicken immediately, lightly brushed with ghee or oil
and accompanied by Roasted Onions (Bhone Piaz).

SOURCE: “Classic Indian Cooking” by Julie Sahni.
SPXB77A@prodigy.com.

—–

Popularity: 16% [?]

CROCKPOT FONDUE ITALIANO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Cheese/eggs
Italian Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Lean ground beef
8 oz Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c Dry red wine

In a skillet or crock-pot with a browning unit, cook
beef until crumbly; pour off excess fat. In the crock-
pot, combine beef with dry spaghetti sauce mix, tomato
sauce, cheddar and mozzarella cheeses. Cover and cook
on low for 2 hours. Dissolve cornstarch in the wine.
Turn control to high. Add dissolved cornstarch. Heat
on high for 10 to 15 minutes. Dip chunks of Italian
bread into the fondue while > keeping the mixture hot
in the crock-pot. Makes 6 to 8 serv.

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Popularity: 7% [?]

Title: JO PARODI’S BAGNA CAULDA
Categories: Appetizers, Dips, Sauces, Italian
Yield: 4 servings

——————————–BAGNA CAULDA——————————–
2 c Oil, Olive
1/2 c Butter
3 Garlic cloves; crushed
2 cn Anchovy fillets

——————————–FOR DIPPING——————————–
Cucumbers; peeled,
-cut in half, then quartered
Fennel
-cut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French
– cut in 3 inch cubes

Heat together the olive oil, butter and garlic. Add the anchovy
fillets and simmer for one hour. Keep warm over low heat or a hot
plate, as each guest dunks vegetables in the hot dip, and don’t
forget the French bread.

—–

Popularity: 3% [?]

HUMMUS BI TAHINI (CHICK PEA SESAME PUREE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chick peas
3 c Water
1/3 c Tahini
1/2 c Lemon juice
2 Cloves garlic — crushed
Salt
—–FOR SERVING—–
Parsley — chopped
1 tb Olive oil
Paprika or cayenne pepper

1. Wash chick peas well, cover with the water and soak
for 12 hours or overnight. 2. Boil gently for 2 hours
in the water in which they were soaked, add 1 teaspoon
salt and cook until very tender, about 3 hours in all.
Drain and reserve some of the cooking liquid and 1
tablespoon of the peas. 3. Press peas through a sieve
or food mill, adding about 2 tablespoons of the
cooking liquid to separate the last of the peas from
the skins. 4. Slowly blend the tahini and most of the
lemon juice into the puree. 5. Crush garlic with 1/2
teaspoon salt in a mortar and add to puree. Adjust
flavour and consistency with lemon juice or cooking
liquid and add salt if necessary. Hummus should be
thick and smooth. 6. Spread in a shallow serving dish,
swirling it with back of a spoon. Pour olive oil in
centre and garnish with reserved chick peas, chopped
parsley and a sprinkling of paprika or cayenne pepper.
Makes 3 cups. Cooking time: 3 hours Blender or food
processor method: Puree peas to separate skins, add to
container or processor bowl with remaining
ingredients, holding back some lemon juice and salt to
adjust flavour. Blend or process until thick and
smooth. Note: Even if using a modern appliance the
chick peas must be separated from their skins for a
successful hummus.

Preparation time can be shortened by removing the
skins either after the initial soaking, or after
boiling.

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Popularity: 18% [?]

Split Pea Soup (vegan) – Done in Crockpot

Recipe By : Lou Rosenfeld At U. of Mich.
Serving Size : 10 Preparation Time :5:00
Categories : Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound split peas — yellow
1 medium potato — peeled and diced
1/2 cup carrots — sliced
2 large onions — coarsely chopped
2 small scallions — sliced
4 cloves garlic — more if desired
1 tablespoon soy sauce — about 5 shakes
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper

**** Soak split yellow peas overnight – bring to a boil – drain and wash -
at least twice before putting into crockpot.

Method:
1. Put onions, carrots, scallions,and potatoes into slow cooker.
2. Put peas on top.
3. Toss in remaining ingredients.
4. Top off the crockpot with water. and cook on high 3 – 4 hours.

Use which ever seasonings you feel like putting in. I use lots of mace,
and/or tumeric, oregano….depending how the mood striles me. Good with a
little sherry added too. Multi mix and matches with this one.

Popularity: 5% [?]

Bob’s Burger Soup

Recipe By : Bob Bowersox, 1995
Serving Size : 6 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. ground round
2 small chopped onions
1 can tomato juice — (48 oz.)
1 C. water
1 can cream of mushroom soup
1 1/2 t. basil
1/4 t. dill weed
1/4 t. Italian seasoning
1 1/2 t. marjorum
1/4 t. oregano
2 bay leaves
s p to taste
1 pkg frozen peas — (10 oz.)
4 oz. dry noodles
Note: increase to 6 or 8 oz.?

Saute beef with onions. Add tomato juice and water. Stir well. Simmer =

few mins. Add cream of mushroom soup and seasonings. Bring to boil. =

Add peas and noodles. Simmer 30 mins.

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Popularity: 16% [?]