Date: 30 Aug 93 13:25:10 +0800
From: “Lynn Warble”

Alan’s garden salsa

Okay folks. My husband, Alan, has a very simple recipe for salsa
that we have been using on top of everything lately. Great way to
use our tomatoes and hot peppers out of the garden.

1 – 2 cups chopped fresh tomatoes (depending on how hot you like it)
1 chopped onion
1 halapenio pepper, chopped finly
1 hot banana pepper, chopped finely
Lots of fresh cilantro from garden
(Also can use the green coriander seeds from the cilantro plant)

This is garden salsa. Eat it over beans. Over rice. My personal
favorite is in big heaps on top of a baked pita. Enjoy.

Popularity: 3% [?]

Girdle Scones (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Bicarbonate of soda
1/2 ts Cream of tartar
1/2 ts Baking powder
1 oz Butter
1 t Golden syrup
Buttermilk, Or
Full cream milk OR
Sour milk

Tip:- To test for the correct heat of the girdle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds to
turn colour.

Sift the flour into a bowl. Add the other dry
ingredients and mix. Rub in the butter. Add the syrup
and sufficient milk and mix with a palette knife to a
soft consistency. Turn On to a floured surface and
roll quickly and lightly (handle as little as posible)
to about 1/4 inch thick. Cut in rounds. Grease and
heat the gridle and, with a slice or broad knife, turn
once until brown on both sides. Serve freshly baked,
spread with butter.

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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Popularity: 3% [?]

Fudgy No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick oleo or butter
1 tablespoon peanut butter
1 teaspoon vanilla
3 cups quick Mother’s oats

Combine sugar, cocoa, milk and butter. Bring to a boil for 2 minutes, then rem
ove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon on wax
paper; let cool.

busted by sooz

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Popularity: 5% [?]

GOUDA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour (500mL)
1/2 c Sugar (125mL)
1 tb Baking powder (15mL)
1 t Salt (5mL)
1/2 ts Baking soda (2mL)
1 1/2 c Gouda cheese, shredded,
-(375mL)
1 c Plain yogurt (250mL)
1/4 c Butter, melted (50mL)
2 Eggs, beaten

In a large bowl, stir together flour, sugar, baking
powder, salt and baking soda; stir in cheese.

In a small bowl, thoroughly combine yogurt, butter,
and eggs. Add all at once to dry ingredients; stir
just until moistened.

Divide batter evenly among 12 large greased muffin
cups.

Bake in 400F200C oven 18-20 minutes.

Source: Dairy Bureau of Canada ~ÿAM]ÿ

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Popularity: 5% [?]

Spinach Enchiladas with Three Colors

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cottage Cheese Cream Cheese
Main Dishes Onions
Spinach Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen spinach thawed
1 pk Cottage cheese low fat
6 oz Cream cheese at room Temp.
2 t Cumin powder
2 t Chili powder
Red. Sauce:
1 pk Dried chili anchos
2 c Water
1 T Cornstarch
3 T Margarine low fat
2 T Achiote powder
3 Cloves garlic minced
1 md Onion minced
Salt and pepper to taste
Green sauce:
15 Tomatillos fresh
1 md Onion chopped
4 cloves Garlic minced
2 tsp. Lemon pepper
Salt to taste
1 Tbsp. Olive oil
1 pkg Corn tortillas
1 pkg. Nonfat sour cream
1 Bunch cilantro chopped
Or chopped chives

1. Make the stuffing. Put the cottage cheese and cream cheese in food
processor and blend till smooth.
Add the other ingredients and stir into cheese mixture. 2. Red sauce: This
is my way of doing this.
you can use any red chili sauce recipe here. Wash chilies and remove seeds
unless you want this REALLY
hot.
Boil water in saucepan. Add chilies and turn off heat and let soak. Melt
butter in frying pan. Add
onions and garlic and saute until clear. Set aside.
Put chilies and water in food processor and blend until smooth. Add flour
to butter mix and make a roux.
Add chili with liquid and make a sauce. You may have to add water or a
small can of tomato sauce. I don’t
use the tomato sauce. Simmer until thickened stirring constantly. Set
aside. 3. Simmer tomatillos in water
until tender. Add to food processor and blend until smooth. Saute onion and
garlic in a bit of oil or butter in frying pan and add to tomatillos 4. Dip
tortillas in the red sauce while it is simmering to soften them. Fill with
a dollop of the cheese and spinach mixture and roll and put in glass
casserole sprayed with pan spray, seam side down. 5. Cover with
red sauce. 6. Add Tomatillo sauce 7. Dollops of sour cream can be put on
top of this. This makes a red green and white casserole to compliment the
Mexican flag. I like to garnish with chopped fresh cilantro.
Serves 8.
Emilie rwsm05a

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Popularity: 3% [?]

Title: Lemon Shrimp Casserole
Categories: Casseroles, Shrimp
Yield: 6 servings

1 1/2 lb Shrimp; cooked
1 c Rice; cooked
1 c Sharp cheese; grated
1 cn Mushroom soup
1/2 c Green pepper; chopped
1/2 c Green onion; chopped
1/2 c Celery; chopped
1/2 c Butter
Lemons

Mix first 4 ingredients together. Saute pepper, onion and celery in
butter. Add to shrimp mixture. Put in flat casserole and completely
cover top with sliced lemons. Bake at 375~F, covered, for about 20
minutes. Serves 6.

MMMMM

Popularity: 3% [?]

Title: Baingan Bharta
Categories: Veg-cook, Sept.
Yield: 3 servings

1 lg Purple eggplant (skin
Texture should be firm)
1 md Onion, chopped
2 Tomatos (preferably plum
Tomatos)
2 To 3 cloves garlic
(optional/or more acc. to
Taste)
1 To 2 tsp. any generic indian
Masala powder
1 T Lemon juice
x Hot pepper (eg. jalepeno)
Acc to taste
x Salt
x Cilantro, chopped for
Garnish
x Cumin seeds 1tsp
x Turmeric powder 1 t (opt)

Grill the eggplant (lightly oiled) on an open flame, turning it around fhen
skin is charred…skin should turn completely black. (sometimes the
eggplant might burst open and make a mess..) (if you have an electric
range, grill it on a hot skillet, at max heat)

peel, cool slightly. mash with a fork.

Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
garlic with turmeric added. Add half of chopped tomatos. Fry some more! add
mashed eggplant. Add salt and masala powder (spice powder) and hot peppers.
cook on low heat for about 5-7 mts. Let cool slightly and then add lemon
juice. Garnish with remaining chopped tomatos and cilantro.

Do let me know if you are satisfied with the finished product .

i usually serve it with hot parathas or in a pinch, pita bread.

From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc Digest V94
Issue #205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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Popularity: 3% [?]

Corn Potato Chowder

Recipe By : Vegetarian Times (March 1993)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews Very Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon oil
2 teaspoons sherry
1 cup onion — chopped
1 cup carrot — sliced
2 stalks celery — sliced
2 cups red potatoes — cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn kernels
cayenne to taste
plain yogurt for garnish (optional)

Instructions In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes stock. Cover, bring to
boil cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk corn; simmer for 3 minutes or until corn is tender. Discard
bay leaf. Puree 1 cup soup in blender, then return to pot. Season with
cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne.
The first time I made this I overdid it! I didn’t use the yogurt, and it
tasted fine.

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Popularity: 4% [?]

PINTO BEAN SOUP WITH MINT AND PINE NUTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 sm Onion — finely minced
1 t New Mexican red chile
10 c — Water
Salt
1 c Half and half
2 tb Chopped cilantro
2 tb Chopped parsley
2 tb Chives, minced or
4 Scallions — finely sliced
2 tb Pine nuts — toasted

Soak beans overnight; drain. Transfer to a large soup
pot and cover the beans with fresh water. Bring to a
boil for 5 minutes, then drain and rinse them.

Warm the oil in the soup pot, add the onion and chile
and briefly cook together. Next add the beans and 10
cups of water; bring to a boil. Simmer until beans are
tender, about 45 minutes for new beans, longer for
older beans. Season to taste with salt, then continue
cooking until they are completely soft.

Puree half the beans and cooking liquid at a time in
the blender until smooth. Return the puree to the
pot. Add cream and reheat. Chop toasted pine nuts
finely. Stir in the chopped herbs, reserving some of
the chives. Ladle the soup into bowls and garnish with
remaining chives and the pine nuts.

From WWiVNet. Electronic format by Cathy Harned.

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Popularity: 4% [?]

Tiramisu #4

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lady fingers — hard
8 Egg yolks
1/4 cup Sugar
1 pound Mascarpone cheese
2 cups Cream heavy
2 cups Coffee — strong cooled
2 tablespoons Sugar
2 ounces Kahlua
2 ounces Rum

Whip heavy cream until stiff. Whip egg yolks with 1/4 cup sugar until pale
yellow. Add mascarpone and whip until mixed well. Whip in the stiffly beaten
heavy cream until all is mixed well. Use almost any size container, usually a 9
x 13 clear dish. Put half of the cheese mixture on the bottom, spreading
evenly.
Mix the coffee with the kahlua, rum and 2 tbls sugar.
Soak the lady fingers, with the coffe mix, one at a time, until they absorb
some of the liquid, but still feel a little crisp. Place the soaked lady
fingers over the cheese layer in the dish. Top with the rest of the cheese
mixture and smooth over all with the back of a spoon. Coarsely chop some
bittersweet chocolate and sprinkle it over the top. Let stand chilled at least
6 hours before serving.

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Popularity: 5% [?]