Title: Easy Eggplant Casserole
Categories: Diabetic, Casseroles, Main dish, Vegetables, Meats
Yield: 4 servings

1 sm Eggplant 1/2 c Breadcrumbs, dry
1/2 lb Sausage, bulk 1 ts Butter (or marg.); melted
1 sm Onion; chopped 1/4 c Cracker crumbs
1 Egg; well beaten

Peel eggplant, and cut into 1″ cubes; cook in a small amount of
boiling wate 10 minutes or until tender. Drain. Let cool slightly.

Cook sausage and onion until onion is tender and sausage is brown.
Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well,
and spoon into a greased 1-quart casserole. Combine butter and
cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25
minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.

MMMMM

Popularity: 4% [?]

Title: MASALA COFFEE (SPICED COFFEE)
Categories: Indian, Vegetarian, Beverages
Servings: 4

3 c Milk 5 ea Cardamom pods
3 c Water 6 tb Sugar
1 ea Cinnamon stick (1-in long) 6 tb Coffee, regular grind

Combine water and milk in a saucepan and bring to a boil.

Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in
saucepan. Stir a few times and boil over medium heat 3 to 4 minutes.
Make sure it does not boil over.

Strain coffee through cheesecloth into another pan.

Place coffee over heat and bring to a boil.

Pour coffee between two pans until thick and creamy. Serve in cups
immediately.

—–

Popularity: 4% [?]

Chocolate-Pear Tart

Recipe By : California Cooking: Parties, Picnics Celebrations
Serving Size : 6 Preparation Time :2:00
Categories : Cake Fruit
Black Tie Menu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SHORTBREAD CRUST–
9 tablespoons unsalted butter
9 tablespoons confectioners’ sugar — sifted
1 1/2 cups all-purpose flour — sifted unbleached
CHOCOLATE LAYER–
6 ounces semisweet chocolate — or bittersweet
2 tablespoons unsalted butter
POACHED PEARS–
2 cups water
1 cup sugar
1 teaspoon vanilla extract
1 strip lemon peel — (3 inch)
1/2 cinnamon stick
Splash of Cognac
4 pears — Bosc
GLAZE–
1 jar apricot preserves — (12 ounce)
2 tablespoons curaçao — orange liqueur or
pear brandy
GARNISH–
1/4 cup sliced almonds — toasted

To make the shortbread crust, cream together the butter and sugar. Blend in
the flour to make a soft dough. Add 1 more tablespoon butter if the mixture
will not incorporate all the flour.

Preheat the oven to 350F. Pat the dough evenly by hand into the bottom and 1
1/2 to 2 inches up the sides of a 10-inch springform pan. Prick well with a
fork. Bake for 12 to 15 minutes, until golden brown. Let cool completely.

Melt the chocolate and butter in a double boiler over simmering water. Spread
on the bottom and up the side a little to hide the ‘seam’ of the the tart
shell and let cool until the chocolate hardens.

To Prepare Pears: peel, stem, halve, and core the pears. (Photo tells me that
the pears were peeled by slicing; the roundness is sharpened into an 8-sided
geometry that is quite attractive.)

Bring the water and sugar to a boil over medium heat in a large saucepan,
stirring only until the sugar is dissolved. Add the vanilla, lemon peel,
cinnamon and Cognac and cook for 5 minutes. Add the pears and poach for 10 to
15 minutes, until they can be easily pierces with a sharp paring knife. Let
cool in the syrup.

For the glaze, put the apricot preserves in a food processor fitted with the
steel blade and process until smooth. Strain and add the liqueur.

To assemble, drain the pears well, pat them dry, cut crosswise into l/4-inch
slices (as evenly as possible across all pears) and arrange carefully in the
tart shell, stem ends at the center. (Photo shows 7-halves — not all 8 — in
the wheel.) Brush the pears with some of the apricot glaze and sprinkle with
the toasted almonds.

Use a warm or heated sharp knife to cut wedges.

(c) 1986 by Los Angeles County Museum of Art. NY: Clarkson N. Potter, Inc.
[mc-recipe: patH Sep 96]

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NOTES : Menu “Black Tie Dinner in Beverly Hills” A dramatic dessert, suitable
for any special occasion, combines two of our true loves — fresh fruit and
chocolate. Makes one 10-inch tart. By using a springform pan, the shortbread
crust can stand on its own — serving on a silvered platter is ‘tres elegante’

Popularity: 6% [?]

MEXICAN VEGETABLE PART:

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
‘em
2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced
1/4 c Chuncky picante sauce
Corn meal-crust part:
1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten
1/2 c Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

saute the onions and pepper in a large skillet over
medium heat, just until soft. stir in rest of
vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients;
whisk briefly then turn in to a vegetable-sprayed pie
dish. bake at 475 for 10 minutes or until puffy and
brown. add vegetable mixture, then sprinkle cheese on
top. bake ten minutes more or so or just until the
cheese is the way you like it.

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Popularity: 5% [?]

FLAVOURED OIL FOR STIR FRYING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable Oil
2 tb Gingerroot, chopped, fresh
2 tb Red Pepper Flakes
5 Garlic Cloves, fresh, sliced

Heat gently for 5 minutes. Cool; transfer to a glass
jar. Cover and refrigerate, do not store at room
temperature. Use the oil for stir-frying.

From The Fresh Garlic Association in Sausalito,
California. From The Gazette, 91/10/09. Posted by
James Lor.

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Popularity: 6% [?]

Cheese and Corn Chowder

Recipe By : BH G Jan93
Serving Size : 4 Preparation Time :0:00
Categories : Soups and stews*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium potatoes, peeled and coarsely chopped — (about 1#)
1 cup water
2 teaspoons instant chicken bouillon granules
1/8 teaspoon ground red pepper
dash freshly ground black pepper
3 cups milk — divided 2-1/2+1/2
1 10-oz pkg frozen whole kernel corn
2 tablespoons all-purpose flour
6 ounces American cheese, shredded — (about 1-1/2 cups)
1 tablespoon snipped parsley

In a large saucepan, combine chopped potatoes, water, bouillon granules,
ground red pepper, and black pepper.
Bring to a boil; reduce heat.
Cover and simmer about 10 minutes or till potatoes are just tender,
stirring occasionally.

Stir in 2-1/2 cups of the milk and the corn.
In a small bowl, stir together remaining 1/2 cup milk and flour; stir into
potato mixture.
Cook and stir over medium heat till slightly thickened and bubbly.
Cook and stir for 1 minute more.
Add cheese; stir till melted.
Spoon into 4 soup bowls.
Top each serving with parsley.

Yield: 4 main-dish servings @ 426 calories each.

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Popularity: 3% [?]

OGWISSIMANABO (YELLOW SQUASH SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Yellow squash, diced
4 ea Shallots, with tops, chopped
1 qt Water
2 tb Maple syrup
5 sl Cucumber (1/2″ thick)
1 tb Salt
1/4 ts Black pepper

Place the squash, shallots, water syrup into a large soup pot
simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pit everything into a large bowl mash until it forms a thick, creamy
paste (or use a blender).
Put the mixture back into the soup pot season with salt pepper.
Simmer for 5 to 10 minutes.

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Popularity: 3% [?]

Title: Papaya Relish
Categories: Relish Fruits Vegetables Mexican
Servings: 6

1/2 c Red Onion; Chopped
1/2 c Red Bell Pepper; Chopped
1 ea Red Chile; Small, *
1 T Vegetable Oil
1/4 c Fresh Mint Leaves; Snipped
2 T Lime Juice
1 ea Papaya; **

* Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
————————————————————————–

Cook onion, bell pepper and chile in oil over medium heat, stirring
frequently, until tender. Stir in remaining ingredients. Cover and
refrigerate until chilled, about 2 hours.

Makes 3 cups of relish.

—————————————————————————–

Popularity: 4% [?]

Mom’s Pineapple Upside-Down Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 t Baking soda
1 1/2 c Buttermilk, with
-pineapple juice
1 t Vanilla extract (or more)
1/2 t Salt
1 c Sugar, granulated
2 1/2 c Confectioner’s sugar (4x)
2 1/2 c Flour
—–TOPPINGS—–
Pineapple rings
Maraschino cherries
Pecan halves
—–SYRUP—–
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water
2 T Karo

Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add
all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups
fluid (equal parts, if possible).

Separate eggs; place all the whites in a large bowl, place 3 yolks in one
small container, and the other 3 in another. Prepare 3 8-inch cake pans
with brown-paper rounds (for bottoms) greased with shortening. Preheat
oven to 350 degrees F.

Soften 1/2 C butter in a large bowl; add confectioner’s sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and continue
beating. Add vanilla and mix till thoroughly blended, scraping sides with
spatula if necessary.

Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.

Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry.
Fold egg whites into batter.

TOPPING: Melt butter in large skillet over medium heat; add 1 T of
pineapple juice and the sugar. Add water and Karo and cook at a high,
rolling boil for about 3 minutes. Pour equally into prepared cast-iron
skillets (about 1/2 to 3/4-inch thick). Place pineapple rings in bottom of
each skillet, and in the centers, place a cherry. (Can add pecan halves,
too.) Divide batter between pans and bake at 350 degrees F. about 30-35
minutes, until done.

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Popularity: 2% [?]

Summer Strawberry Soup

Recipe By : Yankee Magazine – 6/96
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt fresh strawberries — hulled
2 c water
1/2 c buttermilk
1/2 c fresh orange juice
juice of 2 lemons
1 tbsp chopped fresh mint
1/4 c brown sugar — optional
5 tbsps plain yogurt
mint sprigs — for garnish

In a stainless-steel or enameled saucepan, combine everytning but the
yogurt and the mint garnish. Bring to a boil, reduce heat and simmer
gently for 10 minutes. Cool slightly, then puree in a blender or food
processor, and chill thoroughly. Before serving, swirl 1 tbsp yogurt
through each portion and garnish with mint sprigs.

– - – - – - – - – - – - – - – - – -

Per serving: 115 Calories; 1g Fat (11% calories from fat); 3g Protein;
24g Carbohydrate; 4mg Cholesterol; 33mg Sodium

NOTES : Orange and mint enhance this smooth appetizer.

Popularity: 6% [?]