1 Tbsp olive oil
1 onion, chopped
4 celery stalks, sliced
6 oz smoked sausage ( such as kielbasa), coarsely chopped
4 cups chicken or vegetable stock
4 cups water
2 cups green lentils
1 strip (3 inches long) orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots, peeled and sliced
2 potatoes, peeled and diced
salt and pepper

In large heavy saucepan, heat oil over medium heat; add onion and
cook for 5 minutes, stirring occasionally. Add celery and sausage;
cook for 5 minutes, stirring occasionally.
Add stock, water, lentils, orange rind, marjoram and savory; bring to
boil. Reduce heat, cover partially and simmer for 30 minutes.
Add carrots and potatoes; cover partially and simmer, stirring
occasionally, for 35 minutes or until lentils are tender. Discard
orange rind. Season with salt and pepper to taste.

Nutritional Analysis:
Calories 408
Total fat 12 g (24% calories)
Sat. fat 3 g
Fibre 9 g
Protein 25 g
CHO 52 g
Cholesterol 19 mg
Sodium 871

Makes: 6 main-course servings- about 1 1/4 cups each

Popularity: 3% [?]

1 cup of low fat milk
2-3 tablespoons non-fat dry milk
1-2 teaspoons sugar
4 or 5 ice cubes
Hershey’s Chocolate syrup, to taste (I think I used 2 tablespoons or so)
Put all ingredients in blender. Blend until ice is incorporated. The
ice and dry milk help give this shake a thick creaminess associated with
fattening shakes. Make sure your blender is heavy duty enough to deal
with whole ice cubes. If not use crushed ice.

Popularity: 5% [?]

Title: LOBSTER VINAIGRETTE
Categories: Sauces, Salads, Seafood
Yield: 1 servings

1 lb Lobster shells
-(or a little more)
1 c Fish stock
-=OR=- Bottled clam juice
1/2 c Wine or malt vinegar
1 Egg yolk
1/2 c Salad oil

BREAK UP the lobster shells and place them in a 375F oven to roast for 30
minutes. Transfer shells to a pot, add stock and vinegar. Cover and cook
over medium heat for 30 minutes. Remove and discard the shells and reduce
the liquid until 1/3 cup remains. Pour the liquid into a bowl and chill.
Add egg yolk to the chilled liquid, then beat in the oil.
Makes 2 Cups
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 23% [?]

Low-Fat Sweet Pastry

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Plus 2 tablespoons
-oat flour blend
5 tb All-purpose flour
1/4 c Cake flour
1/2 ts Ground cardamom or cinnamon
2 1/2 tb Sugar
3 tb Cold butter, diced
1 tb Canola oil
2 1/2 tb Very Cold Water

Sift flour, cardamom and sugar into large bowl. Rub in
butter with fingers or cut in with pastry blender
until size of small peas. Using fork, stir in oil.
Slowly add cold water, 1 teaspoon at a time, tossing
with fork until flour is moistened without being wet.
Gather dough with moist hands, shape into flattened
round and let rest about 15 minutes. Roll 1/8-inch
thick on lightly floures board. (To facilitate
rolling, dough may also be rolled between sheets of
wax paper Or unrolled dough may be placed in pan and
gently pressed to cover inside of pan.) Gently lift
and press onto 9-inch square tart pan with removable
bottom. Cut off dough edges. Bake at 425 degrees F. 10
to 15 minutes or until golden brown. Makes 12
servings. NOTE: Unsalted butter will give a more
delicate fresh flavor in this pastry. Add a dash of
salt if using.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: BRUCE’S FAVORITE STEAK MARINADE
Categories: Sauces, Cyberealm
Yield: 1 cup

1/2 c Chicken Broth
1/4 c Honey
1/4 c Soya Sauce
2 tb Ketchup
1/4 ts Ginger
1 cl Garlic, minced

1) Mix hot chicken broth (can be OXO) with honey and
soya sauce in a 1 cup measure.
2) Pour mixture into an 8x8x2 cake pan.
3) Mix in ketchup, ginger and garlic.
4) Place steaks in marinade at least 2 hours turning
occasionally.
Soak overnight in the fridge for best results.
Note: Marinade may be kept in the fridge in a sealed
container for several weeks.

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Popularity: 3% [?]

Eggplant Fritters

Recipe By : Cooking with Class – Anne Moreschi
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Eggplant
1/2 C Parsley — chopped
3 Ea Eggs
2 C Flour
1 Tbsp Baking Powder
1 1/2 C Water — or maybe 2 cups
Dash Salt
Dash Pepper
Vegetable Oil — for frying

Peel eggplant; discard ends. Slice into 1/4 inch thin rounds. Then slice the
rounds in half and slice into thin, julienne strips. Put incolander, salt,
and let drain while preparing batter.

In lg bowl, beat up eggs. add flour, baking powder, and 1 1/2 c water. Mix
well. Stir in eggplant. If batter is very thick, add more water. Batter
should be thick enough to spoon.

Heat about 1/4 inch oil in lg frying pan. Add batter by spoonfuls, spreading
out to a flat circle. Cook over medium heat until browned on one side then
flip over and continue cooking.

You may need to add more oil at some time during frying.

– - – - – - – - – - – - – - – - – -

Serving Ideas : Put on serving plate and sprinkle with parsley.

NOTES : Fritters may be prepared a day in advance. Cool completely, cover
well, and refrigerate. Bring to room temp, put on baking sheet and heat in
425 oven.

Popularity: 3% [?]

Spinach Artichoke Dip

Recipe By : Sherrie Sculley
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — thawed and drained
1 tablespoon butter or margarine
1/4 cup chopped onion
1 can artichoke hearts — (14 oz) chopped and
drained
1 cup Parmesan cheese
1 clove garlic — minced
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon curry powder — (optional)

Saute onion in the butter or margarine. Drain the spinach and press
out all of the excess moisture. Spoon the mixture into a lightly
greased 1 quart casserole. Bake in a 350 degree oven for 20 minutes or
until bubbly. Serve with tortilla chips. Yield: 2 cups.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: Soup Noodles with Chicken
Categories: Poultry, Soups/stews, Ethnic, Pasta
Yield: 4 servings

2 Nests shrimp-flavored Cooled shredded
Noodles 3 c Chicken broth
4 qt Salted water 2 tb White rice vinegar
1/2 c Lily flowers, soaked 1 ts Sugar
1 Green onion, slivered 1/2 ts Salt
1 c Napa cabbage, shredded 1 tb Peanut oil
1 c Steamed chicken breast,

Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender – about 2 minutes. Drain, place in bowls.

Heating Broth: Heat broth in sauce pan with salt sugar. Add vinegar
just before adding broth to bowls.

Stir-fry: Add oil to hot wok. When it begins to smoke, add onions,
stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.

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Popularity: 9% [?]

Title: Determining Your Altitude Above Sea Level
Categories: Information, Canning
Yield: 1 text

It is important to know your approximate elevation or altitude above sea
level in order to determine a safe processing time for canned foods.
Since the boiling temperature of liquid is lower at higher elevations,
it is critical that additional time be given for the safe processing of
foods at altitudes above sea level.

It is not practical to include a list of altitudes in this guide, since
there is wide variation within a State and even a county. For example,
the State of Kansas has areas with altitudes varying between 75 ft. to
4,039 ft. above sea level. Kansas is not generally thought to have high
altitudes, but there are many areas of the State where adjustments for
altitude must be considered. Colorado, on the other hand, has people
living in areas between 3,000 and 10,000 feet above sea level. They
tend to be more conscious of the need to make altitude adjustments in
the various processing schedules. To list altitudes for specific
counties may actually be misleading, due to the differences in
geographic terrain with within a county.

If you are unsure about the altitude where you will be canning foods,
consult your county Extension agent. An alternative source of information
would be your local district conservationist with the Soil Conservation
Service.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 3% [?]

Title: CHOCOLATE MINT PINWHEELS
Categories: Cookies
Servings: 42

1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
-3/4 oz; 1 1/2 cups)
3/4 c Butter, softened
1/3 c Sugar
1/2 t Salt
1 Egg
1 t Vanilla extract
2 1/4 c All-purpose flour

Over hot (not boiling) water, melt 1/2 cup Nestle Toll House mint flavored
semi-sweet chocolate morsels, stirring until smooth. Cool to room
temperature; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Beat in egg
and vanilla extract (mixture may look curdled). Gradually add flour.

Place 1 cup dough in medium bowl; blend in reserved melted morsels. Shape
each dough into a ball; flatten and cover with plastic wrap. Refrigerate
until firm, about 1 1/2 hours.

Preheat oven to 375′F. Between sheets of waxed paper, roll each ball of
dough into a 13×9″ rectangle. Remove top layers of waxed paper. Invert
chocolate dough onto plain dough. Peel off remaining waxed paper. Starting
with a long side, roll up, jelly-roll style. Cut into 1/4″ slices; place
on ungreased cookie sheets.

Bake 7-10 minutes. Let stand on cookie sheets 2 minutes. Remove from
cookie sheets; cool completely.

Over hot (not boiling) water, melt remaining 1 cup mint flavored
semi-sweet chocolate morsels, stirring until smooth. Spread flat side of
each cookie wiht slightly rounded 1/2 teaspoonful melted chocolate.
Refrigerate 10 minutes to set chocolate.

Makes 3 1/2 dozen cookies.

MMMMM

Popularity: 5% [?]