Title: Date Cookies
Categories: Cookies
Yield: 3 servings

1 c Sugar
2 Eggs
1 1/2 c Dates, cut up
2 c Rice Krispies
1 ts Vanilla
1 pn Salt
Chopped nuts

Mix sugar, eggs, and dates; cook over low heat until melted. Cook in
a heavy pan or skillet, being careful of scorching. While still hot,
add Rice Krispies, vanilla, and salt. Let cool and mold in shape of
a date or into a small ball. Roll in chopped nuts. Use butter on
hands while molding. Randy Rigg

MMMMM

Popularity: 4% [?]

Title: LEMON TRUFFLE PIE
Categories: Pies
Yield: 8 servings

1 Single pie crust, baked
1 c Sugar
2 tb Cornstarch
1 1/2 tb Flour
1 c Water
2 Egg yolks; beaten
1 tb Butter
1/2 ts Grated lemon peel
1/4 c Lemon juice
1 c White chocolate chips; -OR-
6 oz -White baking bar
250 g Light cream cheese
1/2 c Whipping cream; whipped
1 tb Sliced almonds, toasted

In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually
stir in water until smooth. Cook on High in microwave oven until mixture
boils, stirring several times. Reduce heat; cook 1 minute.
Remove from oven. Stir about 1/4 cup hot mixture into egg yolks; blend
well.
Add yolk mixture back into hot mixture; stir well. Cook on High in
microwave until mixture bubbles, stirring 2-3 times. Remove from the
oven; stir in butter, peel and juice.
Transfer 1/3 of lemon mixture to small bowl. Immediately add white
chocolate chips and stir until melted.
In food processor bowl, beat cream cheese until smooth. Add melted
chocolate chip mixture and mix to blend. Spread over bottom of cooled
crust. Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and garnish
with toasted almonds before serving. Serves 8-10.

—–

Popularity: 6% [?]

CROCKPOT CURRIED BEEF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean beef round, trimmed
Of fat and cut in 2-in cubes
1 tb Curry powder
1 t Cumin seeds
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1 t Cloves
1 t Allspice
1 Bud garlic — minced
1 Lemon — juiced
2 tb Raisins
1 tb Light soy sauce
2 ts Cornstarch
1/4 c Cold water
MMMMM———————OPTIONAL — Ç
GARNISHES————————–
Yogurt
Lemon wedges
1 c Cilentro — chopped
Fresh parsley — chopped

1. Combine ingredients, except cornstarch and cold water in a crock
cooker. No pre-browning of the meat or preheating of the cooker is
needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or
until meat is very tender. Gently stir meat once or twice during
cooking time. 2. Twenty or 30 minutes before serving time, stir the
cornstarch into cold water and stir this mixture into the crock
cooker. Cover and continue to cook at lowest heat, stirring once or
twice, until liquid thickens. Serve with dollops of yogurt, lemon
wedges, and chopped fresh parsley or cilantro leaves as a garnish, if
desired. Makes 8 servings, 175 calories each. VARIATION: Crocked
Curried Lamb: Substitute lean lamb stew meat for the beef. SOURCE:
Light Spicy

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Popularity: 3% [?]

Date: Mon, 28 Feb 94 12:37:14 EST
From: Christina Hulbe

Lentils and Cabbage with
Vinegar Dijon Dressing

1/2 Cup lentils (green), uncooked and soaked
1 Cup water or stock, for cooking lentils
4 Cups cabbage, shredded

Dressing:

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper

Place lentils on saucepan with 1 Cup of water or stock. Bring to
a boil, reduce heat ad simmer until tender, 30 or 40 minutes.
(If using a salty stock, omit salt from dressing) While lentils
are cooking, mix together dressing ingredients. Steam or
microwave cabbage just long enough to make it tender. Mix cooked
cabbage and lentils and toss with dressing. Serve immediately.
Makes 2 substantial servings.

Popularity: 4% [?]

Basic Balti Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Vegetable oil
4 Onions, chopped
Small piece of ginger,
Peeled and grated
1 Large garlic clove, crushed
1 Tomato, chopped
1 T Paprika
1/2 t Turmeric
1/2 t Cumin (ground)
1/2 t Ground coriander
1 t Chili powder
Fresh chopped coriander
(a handful)
Salt to taste

Heat the oil in a large saucepan over moderate heat. Fry the onions,
ginger and garlic until the onions are translucent. Add the tomato and
stir-fry, breaking it up with the spoon. Pour in 300 ml / 1/2 UK pint
water, and stir in the other ingredients. Bring to the boil. Lower heat,
cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour
into a blender or food processor and liquidize.
(Note: this is only one formula of thousands possible. There’s no more
a single recipe for Balti sauce than there’s a single recipe for chili.
Some cooks like more garlic, some more chili powder; some use fresh
chilies as well: some add yogurt, coconut, cream…you name it.)
(Adapted from 100 BEST BALTI CURRIES, Lowe Davidson)

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Popularity: 3% [?]

Raisin Crisscross Cookies

Recipe By : Cookbook Publishers, Inc.
Serving Size : 36 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1/2 tsp lemon extract
2 1/4 c unbleached flour
3/4 c granulated sugar
1/2 c raisins
3/4 tsp cream of tartar
3/4 tsp baking soda
2 tsps cinnamon

Preheat oven to 400. In a mixing bowl, combine margarine, egg white, milk,
and extract. In another mixing bowl, combine flour, sugar, raisins, cream
of tartar, baking soda, and cinnamon. Roll into balls. Place balls 3″ apart
onto unprepared baking sheet. Flatten with a fork dipped sugar, making a
crisscross pattern. Bake for 10 minutes.

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Per serving: 71 Calories; 3g Fat (32% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 58mg Sodium

–
Anita A. Matejka

Texas, USA

Popularity: 6% [?]

Title: GOOD HUNGARIAN GOULASH
Categories: Soups/stews, Hungary, Presscooker
Yield: 4 Servings

9 oz Onions
5 oz Smoked bacon, finely diced
1/2 ts Paprika
7 oz Lean beef, cut into small
-pieces
Potatoes
Salt
Marjoram
Caraway seeds
Garlic (optional)

In pressure cooker bottom, saute onion and bacon; add garlic if
desired. Stir in paprika and immediately add not quite 1 1/4 cup
water. Add beef, potatoes, salt, marjoram and crushed caraway seeds.
Put on lid, and pressure-cook for 15 minutes.

Makes 4 servings.

From: Donauland Kochbuch, Vienna, 1967

Posted by Karin Brewer. Courtesy of Fred Peters.

MMMMM

Popularity: 4% [?]

CHILE-FRIED SQUID (SAMBAL CUMI-CUMI)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indonesian Condiments
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Squid
1/2 c Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red
-chiles, minced, or 1
-teaspoon sambal ulek
1/2 ts Kosher salt
2 tb Oil
1 t Paprika, if needed
2 tb Tamarind Water or lemon
-juice

In its most authentic form, this sambal is bright red with chile and
quite hot. If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.

[Personally, I'd use crushed and soaked annatto seeds. They add red
color without the paprika taste. S.C.]

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If
oil was used in grinding paste, add paste to dry pan.) Cook slowly
until quite fragrant and oil is well stained with red. Add paprika
if necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

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Popularity: 14% [?]

ZUCCHINI/MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion — chopped
1 tb Oil
4 md Zucchini — chopped
1/2 lb Mushrooms — chopped
6 c — water
1/2 c Rolled oats
1/2 ts Salt (optional)
2 tb Parsley — finely chopped

Saute onion in oil until clear. Add zucchini and
mushrooms. Saute 5 minutes longer. Add water, oats and
seasonings. Simmer 12 minutes. Pour into a blender.
Blend until creamy. Return mixture to a pot and
reheat. Serve hot.

Per serving: 84 cal; 3 g prot; 12 g carb; 3 g fat
(34% of total calories); 33 mg calcium; 1 mg iron; 5
mg sod; 3 g fiber

Simply Vegan by Debra Wasserman/MM by DEEANNE

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Popularity: 8% [?]

Butter Beans with Ham Bone and Okra

Recipe By : Sylvia Woods of the World Famous Sylvia’s Restaurant (NYC)
Serving Size : 8 Preparation Time :0:00
Categories : Beans Ethnic
Soul Food

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 meaty ham bones
or 3 large ham hocks
3 cups water
1 1/2 pounds butter beans — fresh
or 2 16-oz cans of butter beans — drained
2 tablespoons vegetable shortening — solid
1 tablespoon sugar
1/2 pound okra — washed and thinly
— sliced
1 tablespoon salt
2 teaspoons freshly ground black pepper

1. Put the ham bone and water in a large saucepan. Cover and heat to
boiling. Reduce the heat to simmering and cook, covered, 45 minutes. Remove
the ham bone from the saucepan. Remove the meat from the bone, finely shred
it. and return both meat and bone to the pan.

2. Wash the butter beans and add them to the saucepan. Heat to simmering,
stir in the remaining ingredients, and simmer until the beans and okra are
tender, about 25 minutes (or less for canned beans) Discard the ham bone and
serve the beans hot.

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Per serving: 309 Calories; 6g Fat (18% calories from fat); 19g Protein; 46g
Carbohydrate; 14mg Cholesterol; 864mg Sodium

NOTES : If you find yourself with a leftover bone from a baked ham, it’s just
the excuse you need to prepare this fine dish of beans and okra.

Popularity: 3% [?]