NORTH INDIAN STUFFED EGGPLANT

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

Amount Measure Ingredient — Preparation Method
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2 md Eggplants
4 c Potatoes, cubed
8 oz Soya cheese,
2 tb Vegetable oil
2 c Chopped onions
2 ts Ground cumin seeds
1 tb Ground coriander seeds
1 t Turmeric
1/2 ts Hot red pepper
1/4 ts Ground cloves
1 tb Minced ginger
2 ea Garlic cloves, minced
2 md Carrots, diced
1 lg Green bell pepper, diced
1 c Green peas
1 ea Tomato, diced
2 tb Fresh lemon juice
Seasme seeds

Leaving stems on, slice eggplants in half lengthwise
place cut side down in pan. Cover bake at 375F for
30 to 40 minutes till tender.

Whiule eggplant is baking, boil potatoes till tender
drain. Mash with partially melted soya cheese in a
large bowl. Saute onions dried spices in oil for 1
minute. Add garlic, ginger saute till onion is
translucent. Add carrots cook 5 minutes. Add
peppers peas cook till just tender. Stir in
tomatoes lemon juice. Combine sauteed vegetables
potato mixture.

Mash eggplant pulp push to side. Mound a quarter of
filling on each half. Sprinkle with sesame seeds
bake for 15 minutes at 375F, uncovered.

Adapted from “New Recipes From Moosewood Restaurant”

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Popularity: 3% [?]

Butter Cookies

Recipe By :
Serving Size : 70 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter or margarine — softened (2 sticks)
1/2 cup Sugar
1 Egg
1 tablespoon Vanilla
3 cups Martha White All-Purpose — Flour, sifted
1/2 teaspoon Baking powder

Cream butter and sugar together in mixing bowl until light and fluffy. Add egg
and vanilla; beat well. Sift flour and baking powder together; blend into
creamed mixture. Cover and refrigerate for 1 hour. Preheat oven to 425. Roll
out a small amount of dough to 1/8-inch thickness on lightly floured board or
pastry cloth. Keep remaining dough refrigerated until ready to use. Cut into
rounds with a 2 1/2-inch cutter; arrange one inch apart on ungreased baking
sheet. Bake for 5 to 7 minutes or until light golden brown. Cool on wire racks.

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Popularity: 3% [?]

WW-CHICKEN AND CHEESE SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons margarine
1/2 cup each: finely diced celery, onion, and
carrot
2 teaspoons flour
1 cup water
1 packet instant chicken broth and seasoning mix
1/2 cup each frozen peas and skim milk
2 ounces Monterey jack cheese or cheddar cheese — shredded
4 ounces skinned and boned chicken, — diced*
1/2 cup cooked long-grain rice
1 teaspoon worcestershire sauce
dash each of salt and ground red pepper

In 2-quart saucepan heat margarine until bubbly and hot; add celery, onion,
and carrot and cook over medium heat, stirring occasionally, until vegetables
are tender. Add flour and stir quickly to combine; graduallly stir in water.
Add broth mix and, stirring constantly, bring to a boil; add peas and cook
for 3 minutes. Reduce heat and add milk and cheese; cook, stirring
constantly, until cheese is melted. Add reamaining ingredients and cook,
stirring constantly, until cheese is melted. Add remaining ingredients and
cook. Stirring occasionally, until thoroughly heated.

Each serving provides: 3 protien exchanges; 1 bread exchange; 1 1/2 Vegetable
exchange; 1 g fat exchange; 1/4 milk exchange; 15 calories optional exchange
Per serving: 395 calories; 31 g protien; 17 g fat; 29 g carbohydrate; 893 mg
sodium; 52 mg cholesterol

*diced turkey may be substituted for the chicken.
Per serving: 383 calories; 31 g protien; 15 g fat; 29 g carbohydrate; 886 mg
sodium; 45 mg cholesterol

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Popularity: 2% [?]

Title: Mango and Prosciutto
Categories: Mangoes, Hors d’oeuv
Yield: 50 servings

1/2 lb Thinly sliced prosciutto
5 Firm-ripe mangoes,peeled
-and cut into 1″ pieces
Lime wedges as an
-accompaniment

Quarter each prosciutto slice and wrap each quarter around a piece of
mango, securing it with a wooden pick. Arrange the hors d’oeuvres on a
chilled platter and serve them with the lime wedges. makes about 50
hors d’oeuvres.

Nutritional analysis per serving: 19.1 calories; 0.2 gram total fat;
(0.1 grams saturated fat); 0.9 gram protein; 3.2 grams carbohydrates;
2.6 milligrams cholesterol; 56.8 milligrams sodium.

MMMMM

Popularity: 2% [?]

Title: Banana Ketchup
Categories: Condiment, Ceideburg 2
Yield: 1 servings

1/2 c Golden raisins
1/3 c Coarsely chopped onions
2 lg Garlic cloves
1/3 c Tomato paste
1 1/3 c Cider vinegar
4 lg Very ripe bananas, peeled
-and cut into chunks
3 To 4 cups water
1/2 c (packed) dark brown sugar
1 1/2 ts Salt
1/2 ts Cayenne pepper
1/4 c Light corn syrup
2 ts Ground allspice
3/4 ts Ground cinnamon
3/4 ts Freshly grated nutmeg
1/2 ts Freshly ground black pepper
1/4 ts Ground cloves
2 tb Dark run

I’ve never tried this but I suspect that it’s quite similar to the
Filipino Jufran and Mafran sauces that I love so much. They’re made
from bananas also and taste like catsup *should* taste.

Combine the raisins, onions , garlic, tomato paste and 1/3 cup
vinegar in the container of a food processor., Process the mixture
until smooth. Transfer the mixture to a large, heavy saucepan.

Add the banana chunks and another 1/3 cup vinegar to the food
processor container. Process the mixture until smooth. Transfer the
banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3
cups water, brown sugar, salt and cayenne pepper.

Bring the mixture in the saucepan to a boil over medium-high heat,
stirring frequently. Reduce the heat to low and cook the ketchup,
uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup
threatens to stick to the bottom of the pan at any point, add some of
the remaining water, up to 1 cup.

Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to
the ketchup. Cook the ketchup over medium-low heat, stirring
frequently, for 15 minutes longer, or until it is thick enough to
coat a metal spoon. Stir in the rum. Remove the ketchup from the
heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down
hard on the solids. Remove the ketchup from the heat and let it cool
to room temperature. Store the banana ketchup, covered in the
refrigerator for up to 1 month.

Makes about 3 1/2 cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.

MMMMM

Popularity: 4% [?]

Title: Hot Fudge Sauce
Categories: Sauces
Yield: 1 servings

3 Squares bitter chocolate 1/8 ts Salt
1 T Butter 1 ts Vanilla
1 1/2 c Sugar 1/2 c Boiling water

Melt chocolate in top of a double boiler, add butter, sugar, salt and
boiling water. Mix well, let mixture boil up for 3-4 minutes. Add
vanilla, serve at once.

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Popularity: 3% [?]