Recipe By : The Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Greek
Lamb Rice
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Eggplants
1/2 Pound Ground Lamb — lean
2 Teaspoons Olive Oil
2 Each Onions — chopped
1 Each Red Bell Pepper — seeded and chopped
2 Cloves Garlic — minced
14 1/2 Ounces Tomatoes, Canned — undrained
2 Teaspoons Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1 Cup White Rice
14 1/2 Ounces Beef Broth — defatted
2 Ounces Feta Cheese — crumbled
Salt And Pepper — to taste

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant
halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch.
Ba
ke until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400
de
grees.

While the eggplant is roasting, heat a large nonstick skillet over medium-high
h
eat. Add ground lamb and saute, breaking up the meat with a wooden spoon,
until
browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions and cook until golden,
ab
out 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir
in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer,
break
ing up the tom
atoes with a wooden spoon, until the mixture has thickened slightly, 3-5
minutes
.

Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped
eggp
lant and the reserved lamb into the tomato mixture; bring to a simmer. Cover
th
e pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice
is
tender and th
e liquid has been absorbed. Season with salt and pepper. Dot with feta and
ser
ve.

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Serving Ideas : serve with cucumber salad and warm bread

Recipe By : Bradshaw BDGM08B
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine — softened
1 1/2 cups Sugar
2 Eggs
1 cup Sour cream
1 teaspoon Vanilla
2 3/4 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
—–FROSTING—–
3 cups Confectioners’ sugar
1/3 cup Millk
1 teaspoon Vanilla
1/8 teaspoon Salt
4 tablespoons Margarine
4 ounces Unsweetened chocolate

Mix margarine, sugar eggs. Stir in sour cream vanilla. soft dry
ingredients together stir in cream mixture. Cover. Chill at least 1
hour. Dropp by teaspoon 2″ apart on ungreased pan. Bake until delicately
brown. Touch lightly; no fingerprint when done. cookies are soft. Remove,
cool frost.
FROSTING: mix sugar milk. Stir in vanilla salt. Melt margarine
chocolate together. Add to sugar mixture stir until thick. Spread on
cooled cookies. Do not make icing ahead of time. From Chappells’ “The
Happy Cooker”

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Recipe By : Great American Home Baking
Serving Size : 8 Preparation Time :0:25
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 prepared angel food cake
FILLING
2 cups fresh strawberries — hulled quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries
1/4 cup sugar
1/4 cup orange-flavored liqueur or orange juice
2 teaspoons grated lemon peel
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons cofectioners’ sugar
whole fresh berries
sprigs of mint

1. To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.

2. Cook over medium heat, stirring occasionally, until berries are soft and
sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.

3. Using a serrated knife, trim cake of any browned edges. Cut cake into
1/2 inch slices; cut slices into triangles.

4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake. If necessary, fill any gaps with small
pieces of cake.

5. Spoon filling into the cake-lined bowl. Top with remaining cake
triangles, covering berries completely.

6. Place a plate, just slightly smaller than the bowl’s diameter, on top of
pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.

7. Remove plate and can. Carefully unmold pudding onto a serving plate.

8. To prepare topping, beat cream at medium speed until soft peaks form.
Beat in confectioners’ sugar.

9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
small mounds of cream mixture on top of pudding. Garnish with fresh berries
and sprigs of fresh mint.

– - – - – - – - – - – - – - – - – -

NOTES : Sinfully delicious, this puding just gets better as it sits (which is
never very long). You can substitue frozen berries for fresh ones.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Golden syrup
2 oz Butter
2 oz Flour
2 oz Caster sugar
1/2 ts Brandy
1/2 ts Ground ginger

Set oven to 450F or Mark 8. Grease baking sheets. Melt
the butter, syrup and sugar together in a saucepan
over a very gentle heat. Stir in the flour, ground
ginger and the brandy. Beat together for about 5
minutes. Drop small teaspoonsful on to the baking
sheet, spaced well apart. Bake for 5 minutes until
pale golden brown in colour. Roll immediately, while
still hot, around the greased handle of a large wooden
spoon. Set aside to cool. These are delicious filled
with freshly whipped cream.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

– - – - – - – - – - – - – - – - – -

3 c Flour
1 t Baking soda
3/4 c Brown sugar
3/4 c White sugar
1 c Butter
2 Eggs
1 Egg white
1 t Vanilla
1 pk Chocolate mint chips (6.5 oz)
2 1/2 c Semi-sweet chocolate chips
2 c Coconut

Full Title : Jonathan Harvey’s Aunt Katie’s Best of the West Coconut
Chocolate Chip Cookies.

Cream butter, add sugar. Add one cup of melted semi-sweet chocolate
chips. Add eggs and egg white, vanilla. Sift flour with baking soda
and add to the butter mixture. Add flour in increments. Add remainder
of chips, then the coconut. Cooking 375′F. oven for 9-12 minutes.

MMMMM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿÿÿÿÿÿÿÿÿ
-ÿÿÿÿÿÿÿ -(serves 2)

Ingredients:

Dough:

4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4
tblsp soda water 1 egg

Filling:

1/4 banana 250 g strawberries or any other fruit
you like 2 tsp honey vanilla or chocolate ice cream
fruits for garnish Melt butter, let cool. Stir
together flour woth salt, milk and soda water. Stir
egg (to combine white and yolk thoroughly). Add egg
and 1 tblsp of butter to the dough.

For filling:

Clean and dice fruits. Steam together with honey in a
small pan for about 2 minutes at medium heat. Put
aside.

Put 1/2 tsp butter in pan (1/2 tsp for every pancake)
and bake 6 pancakes one after the other for about 2
minutes each side so that they are golden brown.

Puree steamed fruit roughly. Put on pancakes and roll
them together.

Put 3 pancakes each on a plate and serve with ice
cream and fresh strawberries.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%

From: artc@world.std.com (Art Campbell)

Source: Tasahara Bread Book
Converted by MMCONV vers. 1.40

– - – - – - – - – - – - – - – - – -

Recipe By : Bean Feast by Valerie Turvey
Serving Size : 1 Preparation Time :0:00
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c red beans — soaked overnight
1 tbsp sauteeing liquid
2 cloves garlic — chopped
1 red pepper — sliced
1 c red wine
1 tbsp tomato paste
1 bay leaf
salt and pepper — to taste

Cook beans in unsalted water until just tender. Drain. Preheat oven to 350¡F.
Saute onion, garlic and pepper until soft. Add beans, wine, tomato paste, and
bay leaf; season with salt and pepper. Transfer to casserole and bake 45
minutes.

– - – - – - – - – - – - – - – - – -

Per serving: 1136 Calories; 3g Fat (2% calories from fat); 67g Protein; 181g
Carbohydrate; 0mg Cholesterol; 91mg Sodium

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c (heaping) Pinto beans
1/3 c (heaping) Great Northern
1/3 c (heaping) Red beans
1/8 c (heaping) Kidney beans
1/8 c Small white beans
1 tb Black beans
1/4 c (scant) Garbanzo beans
1 tb Blackeye peas
2 tb Split peas
1/3 c Lentils

Total beans: about 2 cups for each recipe…Serves 10

Experiment with combining your own favorite bean
varieties.. mix them up!

Place in large pan, cover with water, soak, rinse
well, then add 2 qts. water and 1/2 lb. lean ham,
cubed. Simmer slowly 2 1/2 hours.

ADD: 1 large onion, chopped; 1 large can tomatoes; 1
Tsp. chili powder; 1 clove garlic, chopped;
salt/pepper to taste. Simmer another hour or until
done. Before serving, add 1/2 cup red wine; 1/2 cup
chopped parsley.

Nutritional Analysis per serving: 201 calories; 15.7 g
protein; 2.2 g fat (l0% calories from fat); 28.7 g
:carbohydrate; 12.5 mg cholesterol; 7.2 fiber; 816 mg
sodium. Exchange: 2 starch; 1 1/2 oz. lean meat.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

– - – - – - – - – - – - – - – - – -

Recipe By : The Joslin Diabetes Gourmet Cookbook
Serving Size : 10 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt popcorn — popped
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Worcestershire sauce
1/8 tsp Tabasco sauce — or to taste

Preheat oven at 400. Prepare baking sheet with cooking spray. Place popped
popcorn on a prepared baking sheet. Toss combination of seasonings for the
flavor. Bake for 10 minutes, tossing once.

– - – - – - – - – - – - – - – - – -

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