QUINOA OLIVE MEDLEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Eden Quinoa — rinsed
2/3 c Black olives — cut in half
2/3 c Green olives — cut in half
1/4 c Pine nuts — lightly roasted
1 bn Green onions — finely chopped
1/4 c Parsley — finely chopped
1/2 sm Red pepper
— cut into thin strips
2 Garlic cloves — finely minced
2 tb Eden Extra Virgin Olive Oil
2 tb -to…
4 tb Eden Ume Plum Vinegar

Cook Quinoa according to package directions. Cool, then mix in remaining
ingredients, adding Ume Vinegar last and seasoning to taste. Delicious as
a salad or side dish.

Prep Time: 20 min. * Cooking Time: 20 min. * Yield: 6-8 servings

Copyright 1994 Eden Foods, Inc.

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Popularity: 66% [?]

BAZAAR VEGETABLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Cold water
3/4 c Green split peas
2 tb Pearl barley
1/4 c Baby lima beans
2 c Sliced carrots
1 lg Onion, diced
Handful of celery tops, cut
-up
4 tb Commercial chicken soup base
2 tb Butter or margarine
1 t Dillweed
1 pn Sugar
1/4 c Buckshot (pellet shaped
-pasta)

Salt pepper to taste

Place water in stock pot. Add split peas, pearl
barley and lima beans. Cook until peas are mush. Add
carrots, onion, celery tops, chicken soup base, butter
or margarine, dill weed, sugar, pasta, salt and
pepper. Cook slowly until vegetables are done. Stir
frequently to prevent scorching on bottom. May be
frozen. More water may be added to soup if too thick.
Cook for 3 to 4 hours.

Makes 8 to 10 servings.

NOTE: This recipe was developed by a woman who sells
the soup at Hadassah Bazaars. She says the secret to
the soup is long slow cooking and the addition of the
dill weed. It’s a very tasty one!

Posted by Debra Young. Courtesy of Fred Peters.

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Popularity: 8% [?]

Cottage Cheese Puff

Recipe By : BH@G Cooking for Today, Vegetarian Recipes
Serving Size : 6 Preparation Time :60:00
Categories : Main Dish Vegetarian Main Dishes
Mc Meatless Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Cottage Cheese — 2% Fat
3/4 Cup Soft Whole Wheat Bread Crumbs
1/2 Cup All-Purpose Flour
1/3 Cup Parsley — Snipped
1/3 Cup Green Onion — Chopped Fine
2 Tablespoons Margarine
1/4 Teaspoon Salt
4 Eggs
1 Tablespoon Parsley — Snipped

In a medium mixing bowl combine cottage cheese, bread crumbs, flour, 1/3 cup
parsley, green onion, margarine and salt. Set aside.
In a large mixing bowl beat eggs with an electric mixer on high speed about
minutes or till thick and lemon colored. Gradually pour the cottage cheese
mixture over the beaten eggs, folding to combine.
Pour the egg mixture into a greased 5 or 6 cup souffle dish or casserole.
Bake in a 350 degree oven about 1 hour until a knife inserted near the
center comes out clean. Sprinkle with 1 tablespoon parsley. Serve
immediately. Serves 6.

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NOTES : This airy baked casserole resembles a souffle, but without all the
fuss.
Typed into Master 3 by samih@ix.netcom.com for the Recipe Trader Mailing
List. To subscribe visit http://www.netcom.com/~samih/trader.html

Popularity: 7% [?]

Title: Melt-In-Your-Mouth Cookies
Categories: Cookies
Yield: 144 servings

2 c Margarine
1 c Sugar
5 c All-purpose flour
2 ts Vanilla extract
2 c Pecans; chopped
1/4 ts Salt
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. In a mixing bowl, cream the margarine (or butter) and sugar; add
flour, vanilla, pecans and salt. Mix well. Roll dough into 1-inch balls
and place on ungreased cookie sheets.
2. Bake in preheated 325-degree oven for 17-20 minutes or until
lightly browned.
3. Cool cookies slightly before rolling them in the confectioner’s
sugar.

Yield: About 12 dozen.

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Popularity: 94% [?]

Title: Minted Tomato Saute
Categories: Diabetic, Sauces, Vegetables
Yield: 4 servings

24 Cherry tomatoes; 1 tb Dried leat mint OR;
1 tb Olive oil; 3 tb Chopped fresh Mint;

Trim stems from tomatoes and rince. In a large, non-stick skillet,
heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to
mix Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 0mg; CAR: 4g; PRO: 1g; SOD: 8mg; FAT: 4g;

Souce: Light and Easy Diabetes Cuisine by Betty Marks

MMMMM

Popularity: 11% [?]

Title: Ozne Haman (Hamantaschen)
Categories: Cookies
Yield: 1 servings

3 1/2 c Flour
1 c Shortening
1 c Grated carrots
1 c Sugar
3 ts Baking powder
1 pn Salt
3 Eggs
Apricots lemon juice
Spices – whatever you’d
-like (nutmeg — cinnamon…
10 oz Dried apricots
20 oz Pineapple in its own juice
-(1 can)
1/2 Lemon
1/2 c Sugar
1 ts Ground cardamom
3 ts Poppy seeds

Recipe by: saal@floyd.ATT.COM (Sam Saal,1A-110,6956,Cap Gemini)
Mix eggs well, add oil and mix well. Add salt and baking powder to to this
mixture. Add the remaining ingredients and knead. Refrigerate for at least
several hours.

Roll out in small circles to make the filled triangles. Bake in a hot oven
(375-400 degrees F).

Apricot Puree index{apricots!apricot puree}

Put apricots in a bowl, cover with water. Soak for a few hours. If the
apricots are sour, add honey or sugar. Add a few drops of lemon juice and
any other spices you’d like. (Cinnamon, nutmeg, clove, etc. Experiment!)

Cook over a low flame until the apricots are soft and the water is thick.
Transfer to a food processor or blender and mash well.

The puree may be refrigerated. It should be spooned onto the dough before
the dough circles are folded into the triangular hamentaschen.

Apricot/Pineapple Filling index{apricots!apricot-pineapple puree}
index{pineapple!apricot-pineapple puree}

Simmer the apricots in the juice from the pineapple and lemon until soft.
Blend everything in blender or food processor until smooth with some
chunks. Let cool and chill before using.

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Popularity: 7% [?]

Spaghetti With Garlic and Oil

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1/2 cup White wine
Salt and pepper to taste
1/4 cup Olive oil
1 16 ounce Thi spaghetti- cooked
1/4 Stick butter
according to dir.
3 tablespoon Chopped garlic
Gratd cheese for serving
2 tablespoon Fresh chopped parsley

Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine
and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with
grated cheese on the side. Serve with crusty bread and salad.

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Popularity: 10% [?]

Title: English Cobblestone Bread
Categories: Home Cookin,
Yield: 1

MMMMM————————- 1 1/2 LB. LOAF —————————-
1-1/2 ts Active dry yeast
3 c Bread flour
4 tb Sugar
1 ts Salt
5 tb Butter
1/2 c Warm milk
1/2 c Warm water
MMMMM————————— 1 LB. LOAF ——————————
1 ts Active dry yeast
2 c Bread flour
2-1/2 tb Sugar
1/2 ts Salt
3-1/2 tb Butter
3 oz Warm milk
2 oz Warm water
SEE 2 Notes in directions
for adjustments….

SOURCE: Quick Delicious Bread Machine Recipes bu Norman A.
Garrett, copyright 1993, ISBN #0-8069-8812-6. This simple,
fine-textured white bread makes excellent sandwiches and toast.
NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast
for for the 1/2 lb. loaf. 2. For DAK/Welbilt machines, use 2
additional tablespoons of warm water for the 1 1/2-pound loaf.
Follow manufacturers directions for loading and baking bread.
NUTRITIONAL ANALYSIS: 1 1/2 Lb. loaf – total calories – 2231,
toal protein – 55 gm, total carbohydrates – 353 gm, total fat –
65 gm, totalsaturated fat – 37 gm, total cholesterol – 160
mg,total sodium ~ 2206 mg, total fibre – 7 gm, % calories from
fat – 26%. 1 Lb. loaf – total calories – 1500, total protein – 37
gm, total carbohydrates = 234 gm, total fat – 46 gm, total
saturated fat – 26 gm, total cholesterol – 112 mg, total sodium –
1121 mg, total fibre – 4 gm, %calories from fat – 27%.

MMMMM

Popularity: 5% [?]

Cold Cucumber Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large cucumbers
4 scallions (white only) — sliced
2 Tbsp. butter
1 Tbsp. salad oil
2 1/2 C. chicken broth
2 Tbsp. flour
1/2 C. milk
1 1/2 Tbsp. fresh lemon juice — strained
2 Tbsp. dried dill weed
1/2 Tbsp. salt or to taste
1/4 Tbsp. white pepper
2 C. sour cream
chopped chives

Peel, seed and slice the cucumbers. In a heavy 10 to
12-inch skillet, saute the cucumbers and scallions in the
heated butter and oil for about 10 minutes, stirring occasionally.
Stir in the flour and cook slowly for 3 to 4 minutes,
stirring frequently. In a 2 quart saucepan, heat the chicken
broth and milk and stir this slowly into the cucumber mixture.
Add the strained lemon juice, dill weed, salt and pepper.
Simmer gently, stirring for about 10 minutes, until thickened.
Put into blender until smooth. Put the soup into a large
mixing bowl. Cool completely. Add sour cream, taste for
seasoning. Cover and refrigerate for at least 6 hours. Serve
in chilled soup bowls, garnished with chopped
chives.

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Popularity: 10% [?]

HERE’S A BAGEL RECIPE #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Once the dough has risen, turn it onto your work
surface, punch it down, and divide immediately into as
many hunks as you want to make bagels. For this
recipe, you will probably end up with about 15 bagels,
so you will divide the dough into 15 roughly
even-sized hunks. Begin forming the bagels. There are
two schools of thought on this. One method of bagel
formation involves shaping the dough into a rough
sphere, then poking a hole through the middle with a
finger and then pulling at the dough around the hole
to make the bagel. This is the hole-centric method.
The dough-centric method involves making a long
cylindrical “snake” of dough and wrapping it around
your hand into a loop and mashing the ends together.
Whatever you like to do is fine. DO NOT, however, give
in to the temptation of using a doughnut or cookie
cutter to shape your bagels. This will pusht them out
of the realm of Jewish Bagel Authenticity and give
them a distinctly Protestant air. The bagels will not
be perfectly shaped. They will not be symmetrical.
This is normal. This is okay. Enjoy the diversity.
Just like snowflakes, no two genuine bagels are
exactly alike.

Begin to preheat the oven to 400 degrees Farenheit.

Once the bagels are formed, let them sit for about 10
minutes. They will begin to rise slightly. Ideally,
they will rise by about one-fourth volume… a
technique called “half-proofing” the dough. At the end
of the half-proofing, drop the bagels into the
simmering water one by one. You don’t want to crowd
them, and so there should only be two or three bagels
simmering at any given time. The bagels should sink
first, then gracefully float to the top of the
simmering water. If they float, it’s not a big deal,
but it does mean that you’ll have a somewhat more
bready (and less bagely) texture. Let the bagel
simmer for about three minutes, then turn them over
with a skimmer or a slotted spoon. Simmer another
three minutes, and then lift the bagels out of the
water and set them on a clean kitchen towel that has
been spread on the countertop for this purpose. The
bagels should be pretty and shiny, thanks to the malt
syrup or sugar in the boiling water.

Once all the bagels have been boiled, prepare your
baking sheets by sprinkling them with cornmeal. Then
arrange the bagels on the prepared baking sheets and
put them in the oven. Let them bake for about 25
mintues, then remove from the oven, turn them over and
put them back in the oven to finish baking for about
ten minutes more. This will help to prevent
flat-bottomed bagels.

Remove from the oven and cool on wire racks, or on a
dry clean towels if you have no racks. Do not attempt
to cut them until they are cool… hot bagels slice
abominably and you’ll end up with a wadded mass of
bagel pulp. Don’t do it.

Serve with good cream cheese.

TO CUSTOMIZE BAGELS: After boiling but before baking,
brush the bagels with a wash made of 1 egg white and 3
tablespoons ice water beaten together. Sprinkle with
the topping of your choice: poppy, sesame, or caraway
seeds, toasted onion or raw garlic bits, salt or
whatever you like. Just remember that bagels are
essentially a savory baked good, not a sweet one, and
so things like fruit and sweet spices are really
rather out of place. Submitted By
HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On 15 MAR 1995
064641 ~0700

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Popularity: 9% [?]