Lemon-size tamarind;
-soaked in 1 cup water
Pearl onions/shallots;peeled
2 Dried red chilli pods
1 1/2 ts Sambar powder
1 1/2 ts Rice flour; mixed with a
-little water for thickening
Salt; to taste
Mustard (seasoning)
Chana dal (seasoning)
Curry leaves (seasoning)
1 pn Hing
2 tb Oil

Warm oil. Season with mustard , chana dal and curry powder. Saut‚
peeled onions till translucent. Add squeezed out extract of tamarind.
Throw the sambar powder, salt and hing in. Let simmer till onions are
cooked. Add dissolved rice flour water for thickening. Stir and wait
till it simmers again a couple of minutes. Remove.

Variations:

Tomatoes with chick peas makes a delicious vatha kozhambu. Add some
slit green chillies if you would like to spike it up. Other
suggestions are diced sweet potato, diced butternut squash, daikon
(Chinese radish), drumsticks (available fresh in Indian stores or
canned, pre-cooked) all on their own.

U15297@uicvm.bitnet (Shyamala Parameswaran)

MMMMM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Ground Sage — or
-Poultry Seasoning
1 t Instant Chicken Bouillon
-Granules
1 tb Dried Chopped Celery
2 tb Dried Minced Onion
2 ts Dried Parsley Leaves
-crushed
1/8 ts Ground Pepper

Cut a 6-inch square of heavy-duty foil. Place all
ingredients in center of foil. Fold foil to make an
airtight pachage. Label with date and contents.
Store in a cool, dry place. Use within 6 months.
Makes 1 package of STUFFING SEASONING MIX.
SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs.
Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4
Cups Partially Dried 1/2-inch Bread Crumbs
In a medium saucepan, combine water, butter or
margarine and STUFFING SEASONING MIX. Bring to a boil
over medium-high heat. Reduce heat to medium; simmer
about 5 minutes. Stir in bread cubes. Cook 1 to 2
minutes until liquid is absorbed, stirring constantly.
Cover, remove from heat. Let stand 5 minutes before
serving. Makes 4 to 6 servings. VARIATIONS:
WHOLE-WHEAT STUFFING: Substitute 2 cups partially
dried whole-wheat bread pieces for half of bread
cubes. CORNBREAD STUFFING: Use 3 cups crumbled
cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2
cup granola. Increase water to 1-1/2 cups. NUT
STUFFING: Add 1/4 cup walnuts or diced water chestnuts.

– - – - – - – - – - – - – - – - – -

-NANCY BERRY CWBJ73A
1 c Brown sugar
1/2 c Butter
2 tb Corn syrup
12 Sl Sandwich bread
6 Egg; beaten
1 1/2 c Milk
1 ts Vanilla
1/4 ts Salt

Combine sugar, butter, and corn syrup in a small
saucepan; cook over medium heat until thickened,
stirring constantly. Pour syrup mixture into a
13x9x2-in baking dish. Place 6 slices of bread on top
of syrup mixture. Top with remaining 6 slices of
bread. Combine eggs, milk, vanilla, and salt, stirring
until blended. Pour egg mixture evenly over bread
slices. Cover and chill 8 hours. Bake, uncovered, at
350 degrees F. for 40 to 45 minutes or until lightly
browned. Serve immediately. Yield: 6 servings. NANCY
BERRY (CWBJ78A) FORMATTED BY ELAINE RADIS BGMB90B
Converted by MMCONV vers. 1.00

—–

-Jo Ferry cmsj69b
1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 1/2 c Mint chocolate chips
6 tb Butter; softened
1 c Sugar
1 1/2 ts Vanilla
2 Eggs
Confectioners sugar

In small bowl, combine flour, baking powder and salt; set aside. In
small saucepan over low heat, melt 1 cup mint chocolate chips. (Or,
microwave chips in bowl on HIGH power 1 minute; stir. Microwave on
HIGH power 30 seconds longer; stir until smooth.)
In large mixer bowl, beat butter and sugar until creamy. Add melted
chips and vanilla. Beat in eggs. Gradually beat in flour mixture.
Stir in remaining 1/2 cup chips. Wrap dough in plastic wrap; freeze
30 minutes until firm.
Preheat oven to 350. Shape dough into 1 inch balls; coat with
confectioners sugar. Place on ungreased cookie sheets. Bake 10 to 12
minutes until tops appear cracked. Let stand 2 minutes. Remove from
cookie sheets; cool. Makes about 3 dozen.

MMMMM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Mixed baby squash (zucchini,
Yellow squash, patty pan,
Crookneck), split
Lengthwise
4 Baby japanese eggplant,
Sliced into thirds
Lengthwise
1/4 c Olive oil
1 c Light soy sauce
1 c Lime juice
2 T Fresh minced ginger
6 Cloves garlic, minced
2 T Ground cumin seed

Mix it all together and marinate the vegetables for 1-2 hours. Spread them
out in a flat casserole dish, cover with the marinade, and broil for about
10 minutes. Scoop out of the dish and serve.

Note: any part that is not covered with marinade will burn. The leftover
marinade make a good stir-fry sauce or gravy over rice etc.

You can also marinate overnight, then grill the veggies on a BBQ in a
grilling basket.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Hard boiled eggs
3 tb Mayonnaise
1 tb Chutney, drain chop
1 tb Chopped green onion
2 ts Curry powder
1 t Dijon mustard
1/2 ts Salt
1/4 ts Pepper

Halve the eggs lengthwise; scoop yolks into a small
bowl. Mash yolk thouroughly. Stir in remaining
ingredients. Mix well and refill whites. Garnish with
chopped green onion, if you wish. From Family Circle
Magazine 6/8/82

– - – - – - – - – - – - – - – - – -

Stephen Ceideburg
1 c Diced carrots
1/4 c Shredded and diced @cabbage
1/2 c Diced Japanese eggplant
2 c Peeled and diced cucumber
1 c Diced onions
1/4 c Diced garlic
1 c Diced red or green bell
-pepper
1 c Diced celery
1 c Mixed fresh herbs, minced *
2 tb Salt
4 To 6 cups red wine vinegar

* parsley, mint, tarragon, basil, chives

My friend Giti Hormozyari served me this refreshing mixture with a
slice of bread and a glass of iced tea on a hot, July day. I was
exhausted, ready to faint from the heat and this revived me
completely. Traditionally, it is served with meats but it is
wonderful straight out of jar with bread. The large quantity of mixed
herbs sets it apart from a usual relish.

Mix the vegetables, herbs and salt together, cover with the vinegar.

Refrigerate at least 25 days before using. If you omit eggplant, the
relish will ready in 3 or 4 days.

Makes 6 to 7 cups.

PER TABLESPOON: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0
mg cholesterol, 116 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

MMMMM

1/4 c Wild rice, uncooked 1 ts Vegetable oil
1 c Water 1/4 c Pine nuts or any
chopped nut
1 Green onion 1/2 ts Dried thyme
1 sm Garlic clove, minced

Cook the wild rice in the water until tender, about 1 hour. Add more
water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in the oil. Add
the wild rice. Simmer for 10 minutes to blend the flavors. Cool
enough to stuff into quail or one Cornish hen (or serve with chicken).

1/2 recipe – 182 calories, 1 bread exchange, 2 fat 15 grams
carbohydrate, 4 grams protein, 11 grams fat 138 mg sodium, 114 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times the cost of
shelled sunflower seeds in the bulk bin. They do not have a very
strong flavor.

MMMMM

1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn

Bring syrup and sugar to a boil. Remove from heat and add Jell-O
Gelatin, stirring until dissolved. Add peanuts and pour over popcorn,
mixing well. Quickly form into 1 1/2″ balls. Makes about 4 dozen.

MMMMM

8 Chicken breasts, halved,
-boned and skinned
1 ts Garlic powder
1 ts Paprika
Salt and freshly ground
-black pepper to taste
3 tb Safflower oil
2 c Beef broth
2 ts Cornstarch
1/3 c Dry red wine
2 tb Oyster sauce
4 Green onions, including
-tops, chopped
1/4 c Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Season chicken breasts with garlic powder, paprika,
salt and pepper. Saute chicken in oil over medium-high
heat. In saucepan, combine beef broth, cornstarch,
wine and oyster sauce. Heat to boiling and simmer for
10 minutes. Add green onions and 1/4 cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken
breasts and pour sauce over all. Garnish with
additional pistachios.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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