Title: Spicy Rice and Lentils
Categories: Main dish, Rice
Yield: 6 servings

1/2 c Brown lentils soaked for 1hr
1 l Onion, finely chopped
1/2 ts Mashed garlic
1/2 ts Grated ginger
1 Fresh green chilli
Seeded and finely chopped
4 T Ghee
1 Cinnamon stick
2 Cloves
1 Bay leaf
1/2 ts Turmeric
1 ts Salt
1 c Long grain rice
Soaked for 1 hour
1/2 c Red lentils
2 T Chopped spring onions

Preparation time: 25 minutes + 1 hour standing
Cooking time: 25 minutes

Drain the brown lentils, cover with boiling water and boil for 15 minutes
until beginning to soften.
Drain
Cook the onion, garlic, ginger and chilli in the ghee until soft and
lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric. Cook
for 2 minutes, stirring.
Add the drained rice and lentils, mix well, then add water to cover by
3-cm. Bring to boil, then cook on very low heat until the liquid has been
absorbed, about 20 minutes.
Stir in the chopped spring onion. Remove cinnamon stick before serving.

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Popularity: 6% [?]

Title: Essence of Emeril (Southwest Spice)
Categories: Spice mix
Yield: 1 servings

2 tb Chili powder
2 ts Cumin, ground
2 tb Paprika
1 tb Oregano, dried
1 tb Coriander, ground
1 ts Cayenne pepper
1 tb Garlic powder
1 ts Crushed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

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Popularity: 7% [?]

Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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Popularity: 14% [?]

Chinese Chicken-Noodle Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Chinese
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces angel hair pasta — uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast — approx 3/4#
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced — about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds — toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-1/2 cup servings.

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Popularity: 7% [?]

CANNING SNAP ITALIAN BEAN PIECES (GREEN W

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 14 pounds is needed per canner
load of 7 quarts; an average of 9 pounds is needed per
canner load of 9 pints. A bushel weighs 30 pounds and
yields 12 to 20 quarts–an average of 2 pounds per
quart.

Quality: Select filled but tender, crisp pods. Remove
and discard diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or
cut or snap into 1-inch pieces.

Hot pack–Cover with boiling water; boil 5 minutes.
Fill jars loosely, leaving 1-inch headspace.

Raw pack–Fill jars tightly with raw beans, leaving
1-inch headspace. Add 1 teaspoon of canning salt per
quart to the jar, if desired. Add boiling water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Snap and Italian
Beans in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb. Table 2. Recommended process time for Snap and
Italian Beans in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Popularity: 17% [?]

CARROT-RAISIN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick vegetable spray
1 c Flour
2 tb Wheat germ, toasted
1 1/2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 ts Brown sugar substitute
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg
1 1/3 c Carrots, shredded
1/2 c Raisins, soaked in hot water
2 Eggs
2 tb Vegetable oil

Preheat oven to 350 F. Spray muffin tins. (My
suggestion: spray paper muffin cups – low fat muffins
tend to stick.)

Combine dry ingredients in a large bowl. Stir in
carrots and drained raisins.

Beat eggs with oil. Stir into flour mixture. Divide
batter evenly among 12 tins. Bake for 30-35 minutes
or until toothpick inserted in center of muffin comes
out clean.

1 muffin – 105 cal, 1 starch, 1/2 fat exchange 3 grams
protein, 4 grams fat, 16 grams carbohydrate, 1 gram
fiber 213 mg sodium, 118 mg potassium, 46 mg
cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Volume
III, 1987 Shared but not tested by Elizabeth Rodier,
Dec 93

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Popularity: 9% [?]

BLUEBERRY CORN MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1/2 c Whole wheat flour
1/2 c Cornmeal
3/4 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda, and salt
1/2 c Each… buttermilk, and
-orange juice
1/4 c Margarine or butter, melted
1 Egg, beaten
1 tb Grated orange zest
2 c Fresh or frozen blueberries

Makes 18 muffins

In large bowl, combine flours, cornmeal, sugar, baking
powder, baking soda and salt. In small bowl, combine
buttermilk, orange juice,margarine, egg and zest. Add
to flour mixture and mix only until moist. Stir in
blueberries. Spoon into prepared muffing cups. Bake
at 400 F for 20-25 minutes, or until wooden pick
inserted near center comes out clean.

Origin: Journal American, April 7, 1993 Shared by:
Sharon Stevens.

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Popularity: 7% [?]

SPANAKOPITA 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 kg Spinach
1 md Onion — chopped
1/2 c Olive oil
1 c Chopped spring onions
1/2 c Chopped parsley
2 ts Chopped dill or fennel
1/4 ts Ground nutmeg
1/2 c Mizithra or cottage cheese
1 c Well-crumbled feta cheese
1/4 c Finely grated kefalotiri *
4 Eggs — lightly beaten
Salt
Freshly ground black pepper
10 Fillo pastry sheets
Butter — melted

*Note: if Kefalotyri cheese is unavailable, Parmesan
may be substituted.

Serves: 8 as a first course, 4 as a light meal Oven
temperature: 180 C (350 F) Cooking time: 1 hour

Wash spinach well and cut off any coarse stems. Chop
coarsely and put into a pan. Cover and place over
heat for 7-8 minutes shaking pan now and then or
turning spinach so that juices can run out freely.
Drain well in colander, pressing occasionally with a
spoon.

Gently fry onion in oil for 10 minutes, add spring
onion and fry for further 5 minutes.

Place drained spinach with onion-oil mixture in a
large mixing bowl. Add herbs, nutmeg, cheeses and
eggs and stir to combine. Check saltiness of mixture,
then add salt and pepper to taste.

Brush a 25 x 30 cm (10 x 12 inch) baking dish with
butter and line with a sheet of fillo pastry. Top
with another 4 sheets, brushing each with butter.
Spread filling in pastry-lined dish and top with
remaining fillo, brushing each sheet again with
butter. Trim edges if necessary and tuck pastry in on
all sides. Brush top lightly with butter and score
top layer of pastry lightly into squares using a sharp
knife or razor blade. Sprinkle a little cold water on
top to prevent pastry curling up.

Bake in a moderate oven for 45 minutes until puffed
and golden brown. Remove from oven and leave for 5
minutes before cutting into portions for serving.

Source: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Popularity: 6% [?]

Adobe Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Chocolate wafer cookies
Crumbled
1/4 cup Butter
1 teaspoon Amaretto
1 pint Vanilla ice cream — softened
1 pint Coffee ice cream — softened
2 ounces Semi sweet chocolate — grated

In a medium bowl, place the cookie crumbs, melted butter and
Amaretto. Mix the ingredients together.Press mixture into a
buttered pie pan to form a pie shell. Preheat oven to 350
deg. Bake the pie crust for 6-8 min. Let cool and then
freeze for 15 min. Spread the vanilla ice cream evenly over
the bottom of crust and freeze for 15 min. or until ice
cream is firm.Spread the coffee ice cream evenly on top of
the vanilla ice cream. Sprinkle chocolate shavings over the
top and freeze.
Recipe from “Simply Simpatico” by the Junior League of
Albuquerque

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Popularity: 6% [?]