Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Holiday
Side dish Vt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
3 md Yellow summer squash or
-payypan squash
3 md Zucchini
2 tb Olive oil
1 lg Red bell pepper — julienned
1 lg Green bell pepper — julienned
1 t Dried oregano
Salt and pepper to taste
1 tb Lemon juice

Cut onion into thin wedges no more than 1/4 inch wide.
Set aside. Trim ends off yellow squash and zucchini.
Stand them on end and cut off peel in wide even
slices. Reserve cores for another use. Julienne peel.

Heat ol in a large saute pan over medium heat. Saute
onon 5 minutes. Add squash, zucchini and bell peppers.
Increase heat to medium-high, and stirfry 5 to 7
minutes, until egetables are crisp-tender.

Season with oregano, salt and pepper. Stir in lemon
juice. Serve hot or at room temperature. Serves 8.

Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0
chol; 3 mg sod; 2 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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3 lb Dry kidney or pinto beans
– cooked; -OR-
64 oz -Canned beans
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos
– more or less to taste
1 lg Red onion
– cut in large chunks
1 Garlic clove; smashed
1 ds Salt
1 lb Ground beef
– browned and drained
1/2 lb Rattlesnake meat *
– in bitesized pieces
– browned
Broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or
pork)

Put cooked beans into large pot, add tomatoes,
jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat
thoroughly. For chili pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.

Posted by Pamela Newton (VKBB14A) who said it came
from the Phoenix Gazette by Dale Keyrouse.

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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, chopped
4 Cloves garlic, chopped
1 To 2 tbsp butter
1/2 To 1 tsp tumeric
1/2 To 1 tsp cayenne pepper (or
-a generous dash tabasco
-sauce)
1/2 ts Curry powder
1 t Cumin
1/4 ts Cinnamon
1 pk Frozen chopped spinach,
-defrosted, or 2 bunches
-fresh spinach,
Cooked and chopped.
1 c Plain yogurt

This spinach and yogurt dish is Persian in origin, The yogurt is redolent
with both musky and sweet spices complementing the slightly tart taste of
the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip
to spread on bread. Though untraditional, the hot pepper flavoring adds
zip. Accompany with French bread, or pita; or, for a more tactile
experience, tear off pieces of warm, soft flour tortillas and scoop up the
savory mixture.

salt

1. Saute onion and garlic in butter until soft. Add spices and cook a few
minutes to rid them of any rawness

2. Mix in spinach, yogurt, and salt to taste.

RECOMMENDED WINE:

Drink a slightly sweet Gewutztraminer or California riesling (German
rieslings fade at the spicy assertion of this dish).

– - – - – - – - – - – - – - – - – -

2 lb salt cod
1/4 c olive oil
2 md onions
1 sm can tomato sauce
2 cl garlic
1/2 c minced parsley
4 oz sliced pimentos
1/2 c dry white wine

Wash the cod, changing the water three or four times. Soak it
overnight in water to cover. Drain. Cut the fish into 2-inch pieces.
Place the pieces in cold water to cover, bring to boil, and drain
well. Chop the onions and garlic and fry them, along with the drained
pimentos, in olive oil. When the vegetables are tender stir in the
tomato sauce, parsley and wine. Cover and simmer over very low heat
for 30 minutes. Place the cod in the sauce and simmer, uncovered, 30
to 45 minutes, or until the fish flakes easily. Serves 4. Walt

MMMMM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Lamb
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Lamb, Cubed
1 Cup Olive Oil
3 Whole Onion — chopped
1 Teaspoon Salt
1 Teaspoon Ground Pepper
2 Cloves Garlic — chopped

You can use cubed leg or shoulder of lamb. Combine oil, onion, garlic, salt
a
nd pepper and marinate lamb for at least one day in refrigerator. Skewer the
meat and broil until brown all over. Serve with Rice Pilaf and broiled
tomatoes.

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Recipe By : Jason McDonald
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Mascarpone or soft cream cheese
3/4 c Sugar
8 lg Egg yolks
1/2 c Sweet wine
2 c Expresso or very strong
Black coffee (approx)
9 oz Ladyfingers or 14 oz. angel
Food or sponge cake — thinly sliced
1 tb Unsweetened cocoa

1. In a small bowl, using a fork, beat the cheese until creamy. Set aside.

2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high, beat
the sugar and egg yolks in the bowl for 1 minute, or until the mixture is
well blended. With the mixer set on low speed to prevent splashing,
gradually add the wine. Continue to cook and beat the mixture, increasing
the speed to medium and then to high as the mixture thickens. Cook and beat
for 5-7 minutes, or until the mixture is thickened and light, scraping down
the sides of the bowl frequently with a rubber spatula.

3. Remove the bowl from the heat and continue to beat the mixture for 1
minute longer. Beat in the cheese just until blended (makes about 5 cups).

4. Pour one cup of the expresso into a small shallow bowl that is large
enough to hold a ladyfinger if it is placed horizontally in the bowl.

5. Quickly dip the rounded top side of each ladyfinger into the expresso.
Only the top half of the ladyfingers should be soaked with the expresso. If
the ladyfingers get too wet, they will fall apart! Add more coffee to the
bowl as needed.

6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass
or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the
custard mixture over the ladyfingers and spread to cover them. Dip the
remaining ladyfingers in the expresso (there will be a few remaining ones
and form a second layer over the custard mixture. Pour the remaining
custard mixture over the ladyfingers and spread to an even layer.

7. Place the cocoa in a strainer and dust the top of the tiramisu evenly.
Cover and refrigerate for at least 10 hours.

Makes: 10-12 servings.

Source: “Cooking with Regis and Kathie Lee”, 1993

– - – - – - – - – - – - – - – - – -

1 Goat; around 25 pounds,
-quartered

——————————–CURRY PASTE——————————–
4 md Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
-OR-
4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn

—————————-CURRY MOP (OPTIONAL—————————-
2 c Chicken or beef stock or
-beer
2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
Your Favorite Barbecue sauce

NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!

The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and habaneros
until finely chopped. Then add the oil, processing until the mixture forms
a thick paste. This can be done in two batches if needed.

Wearing rubber gloves, rub the paste over the goat, covering the meat
evenly. Place the goat in a plastic bag and refrigerate overnight.

Before you begin to barbecue, remove the goat from the refrigerator and
let it sit, covered, at room temperature for 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 to
220 degrees F.

If you plan to baste the meat…mix together the mop ingredients in a
saucepan and warm the liquid over low heat.

Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of
weight for each quarter. The forequarters will be done earlier than the
hindquarters, which may take 10 hours or longer, depending on size. In a
wood-burning pit, turn the meat and drizzle the mop over it every 30
minutes. In other styles of smokers, baste as appropriate and turn the meat
at the same time.

When the meat is done, remove it from the smoker, and allow it to sit
for 15 minutes before serving. Slice or shred the meat and serve with…
[your favorite barbecue sauce].

From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard
Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted
By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Bacon [chopped]
2 cn Clams [minced, 6« oz each]
Drain RESERVE 1/3c liquid
1 1/2 c «" potato cubes
1/2 c Onion [chopped]
3 tb Flour
1 1/2 c Milk
1 t Salt
1/8 ts Pepper
1 c « «

This chowder is not as good as the chowder served at
Jay’s Diner in Rochester NY, [which is, without a
doubt, the best I've tasted, so far] but it’s close…

1] Place bacon in in 2qt casserole and microwave
on high [100%], until bacon is crisp, 3 to 4 min…
Add reserved clam juice, potatoes, and onions… Cover
and microwave on high [100%] until potatoes are
tender, 8 to 10 min., stirring after half the cooking
time…

2] Blend in the flour, stir in the milk, salt,
and pepper, and microwave on high [100%] until
thickened, 4 to 7 min., stirring 2 to 3 times during
the cooking time…

3] Blend in the « « and stir in the clams…
Microwave on medium high, [70%] until thickened and
heated through, Approx 4 to 5 min…

From the Sharp Carousel Microwave Cook Book and Fred
Goslin on Cyberealm Bbs in Watertown NY (315)-785-8098

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 bn collard greens
4 TB olive oil
1/4 c Tasso ham, — chopped
1/4 c pickled pork, — chopped
1 1/4 c onion, — finely chopped
2 cloves garlic, — minced
1 pn red pepper flakes
1 ts Paul Prudhomme’s Vegetable
: Magic
1 sm bottle Wishbone Italian
: Dressing
1 TB white vinegar

Wash and pick through the greens carefully, remove
stems and any bruised or discolored leaves. Tear
greens into medium pieces.

Heat oil in pot and stir in Tasso ham and pickled
pork. Mix in onion and garlic and cook about 2
minutes, stirring frequently. Add collard greens and
spices and cook for 1 minute. Add Italian dressing and
vinegar and then simmer for 2 hours or until very
tender.

Yield: 6 servings

Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155

Date: Sat, 19
Oct 1996 21:54:41 -0400

– - – - – - – - – - – - – - – - – -

Beat egg whites, salt and cream of tartar until very firm. Gradually
add sugar and mix. Fold in Chocolate chips. To prevent burning you
can bake on an air-space cookie sheet or put brown grocery bag on
regular cookie sheet. Drop by teaspoon fulls on pan.
Bake 300 degrees for 25 minutes. They should only be lightly browned.

This recipe can be doubled, but if you do that don’t double the
chocolate chips. Best if used in a few days.