Spiced Lentils No. 2809 Yields 4 Servings

1/2 Lb Lentils: Red, Brown, 1 Tbls Coriander, Ground
Yellow or Green; Whole 1/4 tsp Chili Powder
or Split 1/4 tsp Cumin, Ground
1 Onion, Chopped – Pepper, Ground
1 Clove Garlic, Minced 2 Tbls Fresh Coriander Leaves
2 Tbls Vegetable Oil Chopped
1/2 tsp Turmeric

Rinse the lentils carefully and remove any grit.
Bring the lentils to a boil in salted water.
Cook until soft.
Soften the onion and garlic in the oil in a frying pan.
Add the spices.
Stir fry for 2 or 3 minutes.
Add the lentils.
Adjust seasonings.
Sprinkle the coriander leaves over.
Serve hot.

Popularity: 8% [?]

Peach Upside-Down Cake

Recipe By : THE DESSERT SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
3/4 cup brown sugar
5 canned peach halves
5 cherries
1/3 cup butter
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup light molasses
1/2 cup boiling water
Whipped topping

In an 8 by 8 inch-baking pan, melt 3 tablespoons butter. Add 1/4 cup brown
sugar and blend. In hollow of each peach half, place a cherry. Invert peach
halves in pan at corners and center. Cream butter and remaining 1/2 cup
brown sugar. Add egg and beat well. Sift together flour, baking soda,
cinnamon, ginger, cloves and salt. Combine molasses and water and add
alternately with dry ingredients to creamed mixture. Pour mixture carefully
over fruit. Bake 45-50 minutes or until done. Let stand 5 minutes on cake
rack. Invert over serving plate and remove pan. Serve warm with whipped
topping.

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Popularity: 5% [?]

Rugala

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Jewish
Desserts Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Oakman
—–FILLING—–
1 cup Ground pecans
1 cup Currants
1/2 cup Sugar
1 teaspoon Cinnamon
—–DOUGH—–
8 ounces Cream cheese — room temperatu
2 cups All purpose flour
1 cup Butter — room temp.
2 tablespoons Sugar
Flour
12 ounces Apricot jam — jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl.

For dough: Combine cream cheese, flour, butter and sugar in processor
or mixer and blend well. Divide dough into 4 pieces. Dust each with
flour, shaking off excess. Roll each piece between sheets of waxed paper
into 10″ circle. Refrigerate 1 hour.
Preheat oven to 375. Grease baking sheets. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut
each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared sheets, point side down. Bake until golden, about
16-17 minutes.
Transfer to wire rack and let cool. Store cookies in airtight container.

Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don’t overdo the jam and cinnamon/pecan filling because
they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn
golden brown on top. After rolling out between waxed paper, one hour of
cooling is perfect to cut out, but they may be made ahead and
refrigerated longer. Just leave them out a bit before cutting out so
dough won’t be so stiff to handle properly and roll well.

Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B

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Popularity: 4% [?]

Title: WILTON CHOCOLATE BUTTERCREAM ICING
Categories: Desserts, Cakes, Frostings, Wilton
Yield: 3 cups

1 t Clear vanilla extract*
4 T Water
1/2 c Shortening
1/2 c Butter
3 oz Melted bittersweet
-chocolate
1 T Wilton Meringue Powder
1 lb Sifted powdered sugar
-(approx 4 cups)

*Note: Clear butter clear almond extracts can be included with
or substituted for the vanilla. Flavorings can be up to a total
of 2 t.
DIRECTIONS:
Sift the powdered sugar and meringue powder into a large mixing
bowl and set aside. Cream shortening, butter, flavorings and
water. Gradually add sifted dry ingredients and mix on medium
speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so until creamy.

—–

Popularity: 7% [?]

ROLLED SUGAR COOKIES

Recipe By : Country decorating ideas magazine — Spring 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Sugar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together margarine and sugar. Add egg, milk and vanilla; beat
well. Stir together the flour, baking powder and salt. Add to creamed
mixture and beat until well blended. Cover dough and chill for one hour.
On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut
into desired shapes with cookie cutters. Place cookies on an ungreased
cookie sheet. Bake at 375 for 10 to 12 minutes. Remove from cookie
sheet and cool cookies on a wire rack. Makes about 3 dozen cookies.
Posted by Ethel Snyder
Date Aug. 8, 1997

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Popularity: 2% [?]

Title: Jim’s Spicy Couscous
Categories: Grains, Main dishes, Vegetarian, Moroccan, African
Yield: 4 servings

1/2 ts Vegetable oil
2 Green onions, chopped
1 Sweet red pepper
1 Garlic clove, minced
2 Tomatoes, chopped
1 Zucchini, diced
1 c Chick peas, cooked
1 c Boiling water
1/4 ts Salt
1/2 ts Curry powder
1 ts Ground cumin
2 tb Fresh parsley
1/8 ts Ground cinnamon
1/2 ts Ginger
1/4 ts Cayenne
1 c Couscous

In a medium-size skillet; heat the oil. Add green onions, sweet
pepper, garlic, tomatoes and zucchini; saute 5 min, stirring. Remove
from heat and keep warm. In a medium-size saucepan, combine the re-
maining ingredients . Mix, cover and let stand 5 minutes, until
liquid is absorbed. Add the first mixture and fluff with a fork.
MMMMM

Popularity: 3% [?]

Sun-Dried Tomato-Cilantro Pesto

Recipe By : Dora Guerra
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. Fusilli — or favorite pasta
1 1/2 C. Sun-Dried Tomatoes
1/2 C. Black Olives — pitted
1 C. Pine Nuts
1 C. Olive Oil — extra light
1 T. Fresh Lemon Juice
2 Bunches Cilantro — (leaves only)

Cook pasta according to package directions. While pasta is cooking, place
the remaining ingredients in a blender or food processor and blend them
on low until coarsely ground (do not liquify). If pesto is too thick, add
1 T olive oil or lemon juice and continue processing. When pasta is al
dente, drain and place in serving dish. Pour pest over pasta and toss
gently.

Optional garnishes: Chopped, steamed cauliflower, sliced black olives,
crumbled feta cheese, grated parmesan or romano cheese, raw sunflower
seeds, or chopped red or yellow pepper.

If using oil-packed sun-dried tomatoes, drain. If using loose dried
tomatoes, place in a deep bowl and cover with boiling water; let steep 10
min. and drain prior to use.

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Popularity: 5% [?]

Cheese Soup

Recipe By : Once A Month Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups chicken broth
2 carrots — shredded
1 cup cooked chicken — diced
3 tablespoons sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
2 cups mild cheddar cheese — grated
3/4 cup onion — UOSD, chopped
4 tablespoons butter or margarine — used on serving day
1/4 cup flour — used on serving day
4 cups milk — used on serving day

In a large saucepan combine the first 6 ingredients. Bring to a boil and simmer
, covered, for 1 hour. Freeze with the cheese in a freezer bag taped to the sou
p container.

When thawed, saute onion in the butter. Add flour and milk to make a white sauc
e. Add the cheese to the white sauce to melt it. Add this sauce to the soup and
heat through.

summary of processes:
shred: 2 carrots
grate: 2 cups mild cheddar cheese
freeze in: 1 8-cup freezer container
serve with: egg salad sandwiches, celery sticks

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Popularity: 6% [?]

Blueberry Buttermilk Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruit Soups, Chilled
Desserts, Cold

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c blueberries — washed
1 1/2 cups water
1/2 c sugar
1/2 tsp grated orange rind
2 tbsp orange juice
2 cups buttermilk
1 Thin orange slices

Set aside a few blueberries for garnish. Combine remaining berries, water,
sugar, orange rind and orange juice in a saucepan. Bring to a boil. Cover
and reduce heat. Simmer 20 minutes. Cool. Press blueberries through a sieve
or puree till smooth in a blender. Stir in buttermilk. Chill until icy cold.
Over each serving float orange slice topped with a few blueberries. Makes 5
or 6 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997

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Popularity: 4% [?]

POPEYE’S PICK-ME-UP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Spinach — chopped
3 oz Okra — sliced
3 oz Red pepper — chopped
3 oz Split peas — cooked
1 1/2 tb Sunflower oil
1/2 ts Soy sauce
1/2 ts Tarragon
1/2 ts Salt
3 oz Brown rice — cooked

Steam spinach, okra and pepper for 7 minutes or until
tender. Puree split peas in blender along with oil,
soy sauce, tarragon, salt and 2 ounces water until
mixture achieves sauce consistency. Pour split peas
over vegetables and brown rice and serve warm.

From DEEANNE’s recipe files

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Popularity: 3% [?]