Viennese Coffee Mix

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Cup Instant coffee powder
1/2 Teaspoon Cinnamon
2/3 Cup Sugar
1/8 Teaspoon Each allspice,cloves — nutmeg
3/4 Cup Dry non-dairy creamer

Combine and put in an airtight container. To mix, add 4 heaping
teaspoons to 8 oz. boiling water.

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Do not have French Vanilla – if you receive one, would sure like to have
it. Happy drinking!

Popularity: 6% [?]

Title: OLIVE LACED BABA GANOUJ
Categories: Appetizers, Oriental, Snacks
Yield: 3 cups

2 c Baba ganouj
1 c Black Greek olives, pitted
— finely chopped
1 ts Zahter*
Olive oil
Parsley, chopped
Pita wedges

Put baba ganouj in a bowl fold in chopped olives
zahter. Blend thoroughly adjust seasonings if
necessary. Cover refrigerate. Before serving,
drizzle with olive oil garnish with parsley. Serve
with pita wedges.
* Zahter is a Middle Eastern blend of marjoram, thyme,
sesame seeds sumac seeds found in good Middle
Eastern grocery stores. Substitute if you want by
using the following blend: 1 ts toasted sesame seeds,
powdered marjoram, powdered thyme, freshly grated
lemon rind some salt.

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Popularity: 3% [?]

FALAFEL (NYT)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——FORMATTED BY
S.GRABOWSKI—————–
2 c Cooked chickpeas ->OR<-
1 1lb4oz can garbanzo beans
-drained and rinsed
1/3 c Water
1 Slice whole wheat bread
-crusts removed
1 tb Unbleached white flour
1/2 ts Baking soda
3 Cloves chopped garlic
1 Egg, sl. beaten
2 tb Chopped parsley
3/4 ts Salt
1/4 ts Fresh ground black pepper
1/4 ts Ground cumin
1/2 ts Ground tumeric
1/4 ts Dried basil
1/4 ts Dried marjoram
1 tb Tahini ->OR<-
Olive oil
Cayenne pepper to taste
Vegetable oil for deep fry
Flour for coating
5 Whole wheat pita, halved
1/2 c Chopped onion
1 Tomato, peeled diced
1 c Shredded lettuce

1) Grind the chickpeas through the coarse blade of a
meat grinder or in the container of a food processor.
2) Add the remaining ingredients, with the exception
of the last 6 ingredients. Mix well. The mixture will
be soft. 3) Preheat the oven to 365F 4) Form the
mixture into 1″ balls, coat with the flour and fry, in
a basket, four or five at a time, in the hot oil. The
balls rise to the surface and are light brown when
cooked. This takes about 2 minutes. Drain on paper
towels. Serve in whole wheat pita halves with chopped
onion, tomato, and shredded lettuce. From The New York
Times New Natural Foods Cookbook

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Popularity: 12% [?]

Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC
Categories: Chinese, Chicken
Yield: 4 servings

2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste

Preparation: Wash and soak mushrooms in warm water
for 45 minutes; remove stems; slice caps in thin
strips. Wash bell pepper; slice in half lengthwise;
slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions;
cut off roots and discard; shred green tops and
whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose
pieces.

Place bean sprouts and sliced pepper in colander in a
larger bowl. Pour boiling water over vegetables to
cover. Steep for 2 minutes. Remove colander from hot
water; flush vegetables with cold water.

Stir-frying: Heat oil in wok until it just begins to
smoke. Stir-fry mushrooms for 30 seconds. Add
chicken and ginger sticks; stir-fry another 30
seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce
and cornstarch paste; stir liquids until fairly thick.
Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot.
Add green onions. Serve. Gravy will tend to thin as
sprouts give off liquid, so be sure it is thick to
start.

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Popularity: 35% [?]

Title: Ravioli Soup
Categories: easy, ground beef, Share, soups
Yield: 4 servings

3/4 lb ground beef or Italian
-sausage
1 beef broth
1 cheese ravioli or
-tortellini; fresh or frozen
1 green beans; drained
2 green onions; sliced
1 tomatoes*

*Tomatoes should be Del Monte freshcut Diced Tomatoes w/ Basil, Garlic
Oregano.

In 5-qt pot, cook meat; drain. Add tomatoes, broth and 1 3/4 cups water;
bring to boil. Reduce heat; stir in ravioli and cook according to pkg.
directions. Add beans and onions; heat through . Season with pepper and
sprinkle with grated parmesan cheese, if desired.
formatted by Sarah Gruenwald 7-7-97

Contributor: The Homemakers School
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Popularity: 12% [?]

FONDUE ITALIENNE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Garlic clove — halved
10 Fluid ounces milk
8 oz Mozzarella cheese — grated
8 oz Dolcelatte cheese — grated
2 oz Parmesan cheese — grated
2 ts Cornflour
3 tb Dry white wine
Salami, bread sticks — to
Serve

Rub inside of fondue pot with garlic. Add milk and
heat until bubbling. Stir in cheeses, continue to heat
until melted, stirring frequently. Blend cornflour
with wine, stir into cheese mixture and cook for 2-3
minutes until thick and creamy. Serve with salami and
bread sticks.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95
09:28:35 Est

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Popularity: 19% [?]

Sage And Herb Whole Wheat Stuffing

Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Thanksgiving

Amount Measure Ingredient — Preparation Method
– - ——– ———— ——————————–
12 slices stale whole wheat bread — * see note
1 c onions — chopped fine
1 c celery — chopped fine
1 tsp sage
3/4 tsp marjoram
1/4 tsp black pepper
2 egg whites — whipped
2/3 c chicken broth

Preheat oven to 325. Prepare a 2-quart casserole dish with cooking spray;
set aside. Place bread crumbs and cubes in a mixing bowl, and add onions,
celery, sage, marjoram, black pepper, and egg whites. Toss to mix well.
Slowly add the broth as you continue tossing. Loosely spoon stuffing into
the prepared dish. Bake for 45 minutes.

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Per serving: 115 Calories; 2g Fat (14% calories from fat); 5g Protein; 20g
Carbohydrate; 0mg Cholesterol; 375mg Sodium

NOTES : *Take 8 of the 12 slices of bread, and tear them into small pieces.
Place the pieces in a blender, and process into coarse crumbs. Measure the
crumbs. There should be 4 cups (adjust amount if necessary). Take
remaining 4 slices of bread, and cut the bread into 1/2″ cubes. Measure the
cubes. There should be 4 cups (adjust amount if necessary).

Nutr. Assoc. : 26177 0 0 0 0 0 0 0

Popularity: 12% [?]

Title: Poinsettia Pie
Categories: Pies, Holidays
Yield: 1 pie

2 c Chocolate Wafer Crumbs
6 tb Butter Or Margarine melted
1/8 ts Peppermint Extract (opt)
3/4 c Sugar, divided
1 Env Unflavored Gelatin
1/3 c Cold Water
3 Eggs, separated
1/3 c Creme De Menthe
1/2 c Whipping Cream, whipped
Chocolate Leaves
1 Round Yellow Candy

———————CHOCOLATE LEAVES———————
3/4 c White Chocolate Baking
-Bars Or Confectionery
-Coating, coarsely chopped
Red Food Coloring
Shortening
3/4 c Semisweet Chocolate,
-coarsely chopped

————————-EQUIPMENT————————-
Pastry Brush
6 md (or Lemon Leaves *

* These Noxtoxic Leaves Are Available At Florist Shops.

Preheat oven to 350F. Combine cookie crumbs, butter
and peppermint extract, if desired, in small bowl.
Press onto bottom and up sides of 9 inch pie plate.
Bake 8 minutes. Cool on wire rack.

Combine 1/2 cup sugar and gelatin in small saucepan.
Add cold water, let stand 1 minute. Stir over low
heat until gelatin is completely dissolved. Beat egg
yolks in small bowl. Stir about 1/4 cup gelatin
mixture into egg yolks, return egg yolk mixture to
saucepan. Cook over low heat, stirring constantly,
until thick enough to coat the back of the spoon.
Remove from heat; stir in liqueur. Cool to room
temperature.

Beat egg whites until foamy. Gradually beat in
remaining 1/4 cup sugar; continue beating until soft
paks form. Fold into gelatin mixture. Gently fold in
whipped cream. Pour into cooled crust. Refrigerate
until firm, 8 hours or overnight.

Prepare Chocolate Leaves, reserving small amount of
melted chocolate. Arrange chocolate leaves on pie to
create poinsettia, using reserved chocolate to attach.
Place yellow candy in center. Refrigerate until
serving time. Makes 1 9″ pie.

—–

Popularity: 7% [?]

Title: KARITHOPITA SPICED WALNUT CAKE
Categories: Foreign, Desserts
Yield: 8 servings

6 Eggs
2 1/2 c Bisquick
1/2 ts Cinnamon
1 ts -Salt
1/2 ts Ground cloves
3/4 ts Baking powder
2 c Sugar
2 1/2 c Chopped walnuts
1 1/2 c Milk
1 1/2 c Vegetable oil
3/4 c Sugar
1/2 c -Water
1 2″ strip orange peel
1 2″ strip lemon peel
1/2 Cinnamon stick
1/4 c Honey
1/2 Lemon; juiced
1/4 c Walnuts
1 ts Ground cinnamon

In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon
cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2
cups of chopped walnuts, milk, and oil. Blend them together with an
electric mixer for 5 minutes.

Turn the mixer on high and beat the batter for 15 seconds.

Preheat the oven to 375 F. Pour the batter into a baking pan that is
10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes,
or until a toothpick inserted comes out clean. Remove the cake and
let it sit for 2 hours.

In a medium saucepan place the 3/4 cup of sugar, water, orange peel,
lemon peel, and cinnamon stick. Bring the ingredients to a boil and
then simmer them for 5 minutes.

Add the honey and bring the mixture to a boil. Remove the pan from
the heat and add the lemon juice. Stir the ingredients together and
let the syrup cool. Remove the orange and lemon peels, and the
cinnamon stick.

Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped
walnuts and the ground cinnamon.

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9

MMMMM

Popularity: 7% [?]

Mickey’s Toffee Cake

Recipe By : Mickey Scarpitti
Serving Size : 10 Preparation Time :0:00
Categories : Cake Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large angel food cake
12 oz Cool Whip Lite® — thawed
6 Skor or Heath candy bars — finely crushed

Split angel food cake in half horizontally. Mix together the Cool Whip
Lite and crushed candy bars. Fill and frost cake. Cover and refrigerate
at least 24 hours.

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Popularity: 13% [?]