fabulous and flavorful recipes

8/15/2019 fabulous and flavorful recipes

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* Exported from MasterCook *

Almond Cream

Recipe By :Serving Size : 8 Preparation Time :1:30Categories : International Pudding

Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1/2 cup granulated sugar1 stick agar-agar1 cup water1 3/4 cups milk1 teaspoon almond extract

1/4 teaspoon vanilla1 11-ounce can mandarin oranges (optional)

Soak the agar-agar in the water in a pot for 30 minutes, then bring to a boil and

stir to dissolve. Add the milk and sugar and simmer for 10 to 15 minutes, stirringoften. Add the almond extract and vanilla. Pour into an 8 8" pan and chill thoroughly in the refrigerator. Cut into triangles and serve with the Mandarinoranges.

Serves 4 to 8

Description:"Jell-O, Chinese style, made with agar-agar and flavored with almond.This dish rivals Jell-O for simplicity."

Cuisine:"Chinese"

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Per serving: 83 Calories (kcal); 2g Total Fat; (19% calories from fat); 2gProtein; 15g Carbohydrate; 7mg Cholesterol; 27mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1Other Carbohydrates

NOTES : Agar-agar is a seaweed extract that can be found in featherweightrectangular sticks in Chinese markets. It functions like gelatin, albeit withsomewhat more flavor interest.Nutr. Assoc. : 0 2024 0 0 0 0 2130706543


Apple Fritters

Recipe By :Serving Size : 6 Preparation Time :1:30Categories : Dessert Fall

Fried Main Course

Amount Measure Ingredient -- Preparation Method


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-------- ------------ --------------------------------APPLES

2 apples (tart and firm) -- peeled, cored and sliced into1/4" rings

1/2 tablespoon applejack or brandy2 to 3 teaspoons lemon juice (depending on tartness of

apples)

BATTER1 egg1 tablespoon granulated sugar

1/2 teaspoon grated lemon zest1/2 tablespoon applejack or brandy1/4 cup buttermilk -- room temperature1/2 tablespoon butter -- melted and cooled1/2 cup white flour1/4 teaspoon baking soda1/4 teaspoon salt

Oil -- for fryingPowdered sugar -- for dusting

In a large bowl, toss apples with applejack or brandy and lemon juice. Let stand 1hour at room temperature.

For the batter, whisk egg, sugar, and lemon zest in a small mixing bowl until itlightens in color and forms a ribbon when trailed from beaters. Beat in applejackor brandy and then buttermilk and butter.

Sift flour with baking soda and salt. Fold into buttermilk mixture until smooth.If batter is too thick, add 1 to 2 more teaspoons buttermilk.

Heat about 2 inches of oil in a deep fryer to about 375 F.

Drain apple slices and pat dry. Dip slices, 1 or 2 at a time, into batter to coat

completely. Let excess batter drip back into the bowl. Lower apple slices, 1 or 2at a time, into the hot oil and fry until bottom of each slice is deep goldenbrown and coating is puffed, 2 to 3 minutes. Carefully turn slices and fry untilevenly golden brown, 2 to 3 minutes each.

Drain on paper towels and serve, dusted with sugar.

Description:"Macerated apple bits deep-fried in a buttermilk batter."

Cuisine:"American"

Source:"Cook's Magazine September/October 1984"

Ratings : Cholesterol Rating 5 Cost 3Depth 2 Difficulty 3Fanciness 3 Fat Content 7Good For Crowds 2 Intricacy 3Kid Appeal 7 Looks 3Portability 3 Richness 7Saltiness 0 Serving Temperature 7Sweetness 7

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Per serving: 117 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g


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Protein; 23g Carbohydrate; 34mg Cholesterol; 173mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 5260 2067 797 0 0 0 0 802 2067 0 0 0 0 0 0 0


Apple Pancakes

Recipe By :Jack LigonServing Size : 2 Preparation Time :0:45Categories : Breakfast Dessert


2 tablespoons butter -- melted in skillet

PANCAKE BATTER1/4 cup butter -- melted

3 eggs3/4 cup milk3/4 cup white wheat flour

APPLE TOPPING

1/2 cube butter3 tablespoons brown sugar1 teaspoon vanilla

1/2 teaspoon cinnamon1/4 teaspoon cloves

3 peeled apples -- cut in small slivers

Preheat iron skillet with butter to 425 degrees F before pouring mixture.

Pour batter into melted butter and bake 20 to 25 minutes or until golden brown,fluffy and high. Meanwhile prepare the apple mixture to put on top of the pancake.

Topping: Heat apples and ingredients until apples are just soft.

Description:"Fluffy pancakes with a sweet apple topping. An excellent breakfastdish."

Cuisine:"American"

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Per serving: 984 Calories (kcal); 69g Total Fat; (60% calories from fat); 18gProtein; 81g Carbohydrate; 448mg Cholesterol; 722mg SodiumFood Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fruit; 13 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 1599 0 0 0 0 0 0 0 0


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Baked Acorn Squash

Recipe By :Serving Size : 2 Preparation Time :1:00Categories : Baked Fall

Side Dish VegetableWinter


1 whole acorn, butternut, or banana squash2 tablespoons butter2 tablespoons brown sugar

1/8 teaspoon salt

Preheat oven to 400 F. Halve squash and remove the seeds. Melt a very small portion of the butter (about a sixth), brush each half of the squash with thebutter, sprinkle with salt and place flat side down in a baking dish. Bake for

about 45 minutes. Check with a fork to see if it glides gently through the flesh.Turn right side up, divide the rest of the unmelted butter evenly, place in cavityand sprinkle with the brown sugar. Return to oven for 5 minutes. Serveimmediately.

Description:"Baked, buttery and sweet winter squash."

Source:"Earth Kitchen Cookbook by Dee Bell"

Ratings : Cholesterol Rating 3 Complete Meal 3Complexity 1 Cost 2Fanciness 2 Fat Content 5Good For Crowds 10 Kid Appeal 5

Looks 2 Serving Temperature 9

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Per serving: 222 Calories (kcal); 12g Total Fat; (44% calories from fat); 2gProtein; 31g Carbohydrate; 31mg Cholesterol; 260mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 2017 0 0 0


Baked Apple Butter

Recipe By :Serving Size : 320 Preparation Time :24:00Categories : Baked Condiment

Fall Fruit Dessert



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-------- ------------ --------------------------------12 pounds Jonathan apples or another tart red

variety3 quarts (approximately) water or apple juice (just

cover apples)1 cup brown sugar or honey2 oranges -- juiced2 tablespoons cinnamon

2 limes or lemons -- juiced1/2 teaspoon salt

Heat oven to 350 F.

Peel, core and cut apples into quarters. Place in large baking pan or oven kettle.Cover apples with water, apple juice or any combination of the two. Cover and bakefor about 1 1/2 hours.

Uncover, add cinnamon, brown sugar and salt and mash with a potato masher, thenstir well. Cover and bake again for about 4 hours, stirring about every hour untilmixture is reduced, brown and thick. This is all relative to your baking vessel.For my heavy copper kettle it takes all day. Prepare hot sterile jars. Stir in

orange and lime juice and add more sugar if desired. Put into jars and seal.

Prep Time: 1 day

Description:"Delicious, easy, slow-baked apple pur e."

Cuisine:"American"


Yield:"5 Quarts"

Ratings : Cholesterol Rating 0 Complexity 3

Cost 2 Difficulty 3Fanciness 5 Intensity 4Kid Appeal 10 Portability 10Sweetness 5 Tartness 5

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Per serving: 61 Calories (kcal); trace Total Fat; (0% calories from fat); 1gProtein; 14g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

NOTES : There's a wonderful difference in the slow-baked apple butter method. Make

sure the mixture is very thick when ready to add final juices, as they will thinthe mixture somewhat.Nutr. Assoc. : 2068 1582 210 0 0 3896 0


Baked Apples

Recipe By :Serving Size : 4 Preparation Time :0:45


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Categories : Baked DessertEaster FallFruit Dessert International


4 Granny Smith apples or Rome apples, any

hard apple

SYRUPBOIL TOGETHER:

1/4 cup plus 2 tablespoons water2 tablespoons orange juice3 tablespoons brown sugar2 tablespoons granulated sugar1 pinch cinnamon1 teaspoon lemon juice2 teaspoons lemon zest

1/8 teaspoon salt1 tablespoon brown sugar (optional) -- to top

Heat oven to 350 F. Mix together syrup ingredients and bring to a boil. Peel the apples, removing only about the top two inches. Core the apples and place themupright in a baking dish. Pour the syrup over and into the apples. Cover with foiland bake for 30 minutes. A fork will glide through the apple when done. Sprinkletops with a little extra brown sugar and broil for 3 minutes. Serve warm with icecream, whipped cream, cr me fra che or plain cream.

Description:"Firm apples baked to tenderness in syrup"

Cuisine:"American"

Source:

"Earth Kitchen Cookbook by Dee Bell"T(Baking Time):

"0:30"Ratings : Complexity 1 Cost 2

Depth 3 Good For Crowds 10Kid Appeal 8 Serving Temperature 8

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Per serving: 116 Calories (kcal); trace Total Fat; (1% calories from fat); traceProtein; 30g Carbohydrate; 0mg Cholesterol; 73mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 OtherCarbohydrates

NOTES : Simple and perfect without much fuss: one of the all-time great desserts.Pick your favorite cream to serve with the apples.Nutr. Assoc. : 3545 0 0 0 1582 0 0 0 0 0 0 0 2130706543


Baked Chicken Italiano

Recipe By :


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Serving Size : 4 Preparation Time :1:00Categories : Baked International

Main Course Poultry


4 chicken breast halves -- boneless skinless

1/4 cup olive oil1 cup fine breadcrumbs

1/2 cup Italian salad dressing2 cups marinara sauce

1/2 cup sliced Mozzarella cheese1/3 cup chopped tomatoes

1 1/2 teaspoons dried Italian seasoningOR

3 tablespoons fresh basil or oregano -- mincedParmesan cheese

Preheat oven to 350 F. Heat olive oil in large frying pan. Dip chicken in salad dressing, then in bread crumbs. Brown in oil. Transfer to shallow baking dish.

Spoon marinara sauce over chicken. Top with sliced Mozzarella, then choppedtomato. Sprinkle with herbs and a generous shake of Parmesan cheese. Bake for 45minutes. If tomatoes begin to burn, cover loosely with foil.

Description:"Breaded chicken breasts baked with Mozzarella, marinara sauce,Italian dressing and Parmesan."

Cuisine:"Italian"

T(Baking Time):"0:45"

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Per serving: 733 Calories (kcal); 49g Total Fat; (60% calories from fat); 39gProtein; 34g Carbohydrate; 105mg Cholesterol; 1131mg SodiumFood Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 20080 0 0 922 20183 2130706543 0 3332 0


Baked Macaroni and Cheese

Recipe By :Serving Size : 6 Preparation Time :0:45Categories : Baked International

Main Course PastaVegetarian


3 cups macaroni


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TOSS TOGETHER AND TOAST:1/2 cup sunflower seeds

1 tablespoon oil3 tablespoons butter1 small chopped onion1 cup sliced mushrooms2 1/2 cups grated Cheddar cheese

1/4 teaspoon nutmeg

1/2 teaspoon paprika1/2 teaspoon salt

Black pepper -- to taste

TOSS TOGETHER TO COAT:3 cups dry bread crumbs2 tablespoons butter -- melted

1/4 cup chopped bell pepper or fresh parsley asgarnish

Heat oven to 350 F. Toast sunflower seeds in oil in a skillet until golden and season with a sprinkle of salt. Boil macaroni for half the required time. (For

small shells about 3 minutes.) Macaroni should still have a definite chew to it,because it will continue to cook in the oven. Saut onions until light golden in color and add mushrooms, saut another 4 minutes. Stir all ingredients together well and spoon into a greased baking dish. Bake for 20 minutes and cover withbreadcrumbs. Bake another 10 minutes and garnish with raw green bell pepper orparsley.

Description:"Macaroni baked with onions, cheese, mushrooms and sunflower seeds."

Cuisine:"American"


Ratings : Cholesterol Rating 3 Complete Meal 7Complexity 2 Cost 2Difficulty 2 Fat Content 5Good For Crowds 10 Kid Appeal 9Serving Temperature 9

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Per serving: 784 Calories (kcal); 37g Total Fat; (42% calories from fat); 29gProtein; 84g Carbohydrate; 75mg Cholesterol; 1039mg SodiumFood Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0Other Carbohydrates

NOTES : Any small pasta shells will work nicely for this dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20164 0


Baked Potatoes

Recipe By :Serving Size : 4 Preparation Time :1:00Categories : Baked Side Dish

Vegetable


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4 large russet potatoes, Idaho potatoes or otherpotatoes -- well scrubbed

4 tablespoons butter (optional)SaltBlack pepper

Heat oven to 450 F. Scrub potatoes clean and remove eyes. Space apart on oven rack and bake for 1 hour. Medium and small potatoes take 50 and 40 minutesrespectively.

Cut potatoes open and butter and season to taste, or try one of the other standardtoppings: lowfat yogurt, cottage cheese, sour cream and chives.


Ratings : Cholesterol Rating 1 Complete Meal 3Complexity 1 Cost 1Difficulty 0 Good For Crowds 10

Kid Appeal 10 Serving Temperature 10

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Per serving: 59 Calories (kcal); trace Total Fat; (1% calories from fat); 2gProtein; 13g Carbohydrate; 0mg Cholesterol; 5mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

NOTES : See recipes in this cookbook for wonderful potato variations that easilybecome a main dish.

Potatoes baked in foil miss that oven-roasted flavor and end up more like a boiled

potato.Nutr. Assoc. : 4796 2130706543 0 0


Baked Potatoes Stuffed with Onions, Cheddar and Sour Cream


Vegetable


2 large Baked Potatoes1/2 cup sour cream

1 small onion -- diced fine3 tablespoons butter

1/4 cup grated Cheddar cheese1/4 teaspoon salt

Black pepper

Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl


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with half of the butter. Place potato shells in a baking dish. Saut onions in the remaining half of the butter until light golden brown then add a little salt. Mashand blend potato and butter together until well-blended, add sour cream and onion.Add extra seasoning if desired. Spoon mixture back into potato shells, top withequal amounts of grated cheese and place in 350 F oven for another 10 minutes, until heated through and cheese is melted. Serve immediately.

Description:

"Fluffy, light and fattening stuffed potatoes."Cuisine:

"American"Source:

"Earth Kitchen Cookbook by Dee Bell"Ratings : Cholesterol Rating 4 Complete Meal 6

Complexity 1 Cost 2Depth 2 Difficulty 1Fanciness 3 Fat Content 5Good For Crowds 10 Kid Appeal 7Serving Temperature 10

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Per serving: 295 Calories (kcal); 17g Total Fat; (51% calories from fat); 6gProtein; 31g Carbohydrate; 43mg Cholesterol; 290mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

NOTES : Use your imagination and vary accordingly. Bacon bits and chives on topare a great addition.Nutr. Assoc. : 0 0 0 0 0 0 0


Baked Potatoes


Vegetable







Ratings : Cholesterol Rating 1 Complete Meal 3


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Complexity 1 Cost 1Difficulty 0 Good For Crowds 10Kid Appeal 10 Serving Temperature 10

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Per serving: 59 Calories (kcal); trace Total Fat; (1% calories from fat); 2gProtein; 13g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates


Potatoes baked in foil miss that oven-roasted flavor and end up more like a boiledpotato.Nutr. Assoc. : 4796 2130706543 0 0


Baked Potatoes Stuffed with Spinach, Parmesan and Mushrooms


Vegetable Vegetable Main CourseVegetarian


6 large Baked Potatoes1 package frozen spinach -- thawed1 1/4 cups grated Parmesan cheese

1 3/4 cups sliced mushrooms6 tablespoons butter

1/2 teaspoon saltBlack pepper

Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowlwith two-thirds of the butter. Place potato shells in a baking dish. Sautmushrooms in the remaining third of the butter and add a little salt. Thaw spinachor heat on low until just thawed, then drain completely. Mash and blend potato andbutter together until well-blended, add cheese, spinach and mushrooms. Add extraseasoning if desired. Spoon mixture back into potato shells and place in 350 F oven for another 15 minutes, until heated through. Serve immediately.

For a main dish, two halves make a serving.

Description:"A tasty vegetarian main dish."


Ratings : Cholesterol Rating 3 Complete Meal 7Complexity 1 Cost 2Depth 3 Difficulty 2Fanciness 3 Fat Content 4Good For Crowds 7 Kid Appeal 7


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Serving Temperature 10- - - - - - - - - - - - - - - - - - -

Per serving: 426 Calories (kcal); 17g Total Fat; (34% calories from fat); 14gProtein; 57g Carbohydrate; 44mg Cholesterol; 643mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2Fat; 0 Other Carbohydrates

NOTES : Use your imagination and vary accordingly. Try adding toasted seeds to themixture for extra protein.Nutr. Assoc. : 0 0 0 0 0 0 0


Baked Potatoes


Vegetable







Ratings : Cholesterol Rating 1 Complete Meal 3Complexity 1 Cost 1Difficulty 0 Good For Crowds 10Kid Appeal 10 Serving Temperature 10

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Per serving: 59 Calories (kcal); trace Total Fat; (1% calories from fat); 2g

Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates




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Baked Potatoes with Broccoli and Cheese Sauce

Recipe By :Serving Size : 4 Preparation Time :1:00Categories : Baked Main Course

Vegetable Main Course Vegetarian


2 large Baked Potatoes -- see recipe1 cup White Sauce - Medium -- see recipe

3/4 cup grated Cheddar cheese1 medium head broccoli

Salt (optional)Black pepper (optional)Paprika (optional)

3 hard boiled eggs (optional)

Prepare baked potatoes. Steam broccoli for about 7 minutes. (If adding eggs, hard-boil them while the broccoli is steaming.) Prepare white sauce according todirections in the Entertain! cookbook and stir in grated cheese when the sauce isthickened. After cheese melts stir until blended. (If using eggs, peel them andmash into fine bits with a fork (as if for egg salad), stir until whites andyellows are evenly mixed.)

Cut potatoes in half and fluff a little with a fork, top with equal amounts ofbroccoli florets and cheese sauce. Sprinkle egg on top of it all. Add salt andpepper if desired. A sprinkle of paprika on the tip-top is a colorful contrast andeasy garnish.

Description:"A flavorful broccoli and cheese topping for the basic baked potato."

Cuisine:"American"


Ratings : Cholesterol Rating 4 Complete Meal 8Complexity 3 Cost 2Depth 3 Difficulty 3Fanciness 3 Fat Content 4Good For Crowds 5 Kid Appeal 6Serving Temperature 9

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Per serving: 349 Calories (kcal); 16g Total Fat; (38% calories from fat); 15gProtein; 41g Carbohydrate; 46mg Cholesterol; 270mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2Fat; 0 Other Carbohydrates

NOTES : Eggs are not necessary, but they turn the basic baked potato into acomplete meal of protein, vegetable and starch.Nutr. Assoc. : 0 0 0 206 2130706543 2130706543 2130706543 2130706543


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Baked Potatoes


Vegetable







Ratings : Cholesterol Rating 1 Complete Meal 3Complexity 1 Cost 1Difficulty 0 Good For Crowds 10Kid Appeal 10 Serving Temperature 10

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Per serving: 59 Calories (kcal); trace Total Fat; (1% calories from fat); 2g

Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates




White Sauce - Medium

Recipe By :Dee BellServing Size : 8 Preparation Time :0:05Categories : Sauce Simmered


1 cup milk


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2 tablespoons white flour2 tablespoons butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir andslowly drip milk into mixture while stirring to remove all lumps. Turn heat on lowand stir as mixture thickens.

This is a good consistency for creamed vegetables, gravy, diced meats and egg

dishes.

Description:"A basic versatile milk sauce."

Cuisine:"American"

Yield:"1 cup"

Ratings : Cholesterol Rating 3 Complexity 0Cost 0 Depth 1Difficulty 1 Fanciness 2Fat Content 5 Kid Appeal 10Looks 2 Serving Temperature 8

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Per serving: 51 Calories (kcal); 4g Total Fat; (67% calories from fat); 1gProtein; 3g Carbohydrate; 12mg Cholesterol; 44mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavycream sauce; just add grated cheese or cream until you have achieved the depth offlavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and

margarine.Nutr. Assoc. : 0 0 0


Baked Rhubarb

Recipe By :Frances BoltonServing Size : 6 Preparation Time :1:00Categories : Baked Dessert

Fruit Dessert


2 cups finely diced rhubarb2 cups firmly packed fresh breadcrumbs -- torn by hand

OR3 1/2 cups loosely packed fresh breadcrumbs -- torn by hand1 cup granulated white sugar

1/2 cup butter -- melted

Preheat the oven to 300 F. Mix the first 3 ingredients. Add the melted butter. Spread in a baking pan. Bake for 35 - 45 minutes. Serve warm or cool.


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Description:"Diced rhubarb baked with sweetened, buttery breadcrumbs. Quick easyand yummy four-ingredient dessert."

Cuisine:"American"

Ratings : Cholesterol Rating 2 Complete Meal 3Complexity 1 Cost 2

Depth 2 Difficulty 1Fanciness 3 Good For Crowds 10Kid Appeal 2 Portability 10Sweetness 7 Tartness 7

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Per serving: 313 Calories (kcal); 16g Total Fat; (44% calories from fat); 2gProtein; 43g Carbohydrate; 42mg Cholesterol; 239mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2Other Carbohydrates

Nutr. Assoc. : 3058 3339 0 2130706543 652 0


Baked Spaghetti Olivetti

Recipe By :Serving Size : 4 Preparation Time :0:45Categories : Baked International

Main Course SummerVegetarian


12 ounces spaghetti1 teaspoon olive oil

1/4 teaspoon salt2 1/2 cups grated Swiss or Muenster cheese

1/2 cup freshly grated Parmesan cheese1 cup sliced green olives1 cup sliced black olives4 cups Vegetarian Spaghetti Sauce -- see recipe

1/2 cup minced fresh parsley -- for garnish

Heat oven to 375 F. Prepare Vegetarian Spaghetti Sauce. Cook pasta for one-third

of its preparation time in oiled and salted water. Pasta should be chewy and alittle hard in the middle. Drain all but about 1/4 cup of the water. Stir inVegetarian Spaghetti Sauce. Mixture should be very wet because the spaghetti willcontinue to cook and absorb moisture. Grease a large baking dish and put a layerof spaghetti, then a layer of one-third of the cheese, then a layer of one-half ofthe olives (both kinds), repeat, then more spaghetti. Sprinkle with Parmesancheese and bake for 30 minutes or until warmed through. Garnish with the remaininggrated cheese and raw parsley. Serve.


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Description:"Spaghetti and a vegetable-laden vegetarian sauce baked with cheeseand olives."

Cuisine:"Italian"


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Per serving: 967 Calories (kcal); 49g Total Fat; (44% calories from fat); 41gProtein; 97g Carbohydrate; 96mg Cholesterol; 1701mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 7 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 1466 20086 3584 0 0 0


Vegetarian Spaghetti Sauce

Recipe By :Dee BellServing Size : 8 Preparation Time :0:45Categories : Pasta Summer

Vegetarian


2 tablespoons olive oil

3 tablespoons butter1 medium onion -- chopped1 cup chopped mushrooms

1/4 cup chopped green bell pepper1 cup diced carrots

1/2 cup diced celery1/4 cup red wine (optional)3/4 cup tomato paste

3 cups chopped tomatoes -- fresh and peeledOR

3 cups chopped canned tomatoes1 tablespoon dried basil

OR

2 tablespoons minced fresh basil1/2 teaspoon oregano

1 1/2 tablespoons thyme1 teaspoon brown sugar1 teaspoon soy sauce or tamari soy sauce

SaltBlack pepper

Melt butter in oil and swirl together. Saut onion until clear, add carrots, celery and mushrooms. Saut for about 5 more minutes, stirring frequently. Add green bell pepper and the rest of the ingredients. Simmer for 30 minutes. If sauce


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is too thick add water. Cook 15 minutes more and salt and pepper to taste

Description:"Carrots, mushrooms and celery make this tomato sauce as hearty as ameat sauce."

Yield:"4 Cups"

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Per serving: 125 Calories (kcal); 8g Total Fat; (54% calories from fat); 2gProtein; 13g Carbohydrate; 12mg Cholesterol; 301mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 20022 0 2130706543 0 5296 0 2130706543 0 02130706543 0 0 0 1396 0 0


Baked Vegetables au Gratin

Recipe By :Serving Size : 8 Preparation Time :1:30Categories : Baked Casserole

Main Course VegetableVegetable Main Course VegetarianWinter


1 tablespoon olive oil

1 tablespoon butter1 medium onion -- chopped1 cup sliced mushrooms1 large carrot -- sliced the length of the carrot, about 1/4 inch

wide1 zucchini -- sliced into long thin strips2 1/2 cups grated Cheddar cheese1 small head broccoli -- sliced into long thin pieces1 small head cauliflower -- sliced into long thin pieces3 medium potatoes -- sliced into long thin slices2 tablespoons butter

SaltBlack pepper

BEAT TOGETHER WELL

2 cups milk3 eggs

TOPPING - MIX TOGETHER

1/4 cup Parmesan cheese3 cups bread crumbs

Melt butter into oil, swirl to mix and add onions. Saut until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375 F.


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Butter a large deep casserole dish. Wash vegetables (any combination of thosementioned or whatever you have on hand). Slice all vegetables into thin slices,the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle withhalf of the onions and mushrooms, one-third of the grated cheese, and salt andpepper, lay down a layer of broccoli and cauliflower, sprinkle with remainingonions and mushrooms, one-third of the grated cheese and salt and pepper. Lay downa layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mixtogether milk and eggs and pour over mixture. Cover with foil and bake for 30

minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of thecheese, breadcrumbs and Parmesan mixture and bake another 15 minutes.

Description:"Carrots, broccoli, cauliflower, zucchini and potatoes baked in acheese sauce."


Ratings : Cholesterol Rating 4 Complete Meal 7Complexity 1 Cost 2Fanciness 2 Good For Crowds 7Kid Appeal 1 Looks 4Portability 7 Serving Temperature 8

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Per serving: 515 Calories (kcal); 25g Total Fat; (42% calories from fat); 27gProtein; 50g Carbohydrate; 129mg Cholesterol; 780mg SodiumFood Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat;0 Other Carbohydrates

Serving Ideas : Good with Sunny Mushroom Bulghur for a complete vegetarian meal.

Nutr. Assoc. : 0 0 0 0 0 0 0 2495 26408 206 0 26556 0 4600 0 0 0 0 0 0 0


Baked Yogurt Parmesan Tomatoes



2 large tomatoes -- round, halved, unpeeled

MIX TOGETHER WELL:

1/2 cup nonfat plain yogurt1 1/2 teaspoons white flour

1/2 teaspoon thyme1/2 teaspoon salt1/4 teaspoon black pepper

Vegetable cooking spray or oil

1/4 cup grated Parmesan cheese


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Heat oven to 400 F. Mix together well: yogurt, flour, thyme, salt and pepper and let stand. Core tomatoes and cut in half. Spray or grease a casserole dish andplace tomatoes in it. Spoon equal amounts of the yogurt mixture on top andsprinkle with equal amounts of cheese. Bake for about 30 minutes until lightgolden brown. Serve warm.

Description:"Tomato halves baked with a yogurt, herb and Parmesan topping."


Ratings : Cholesterol Rating 1 Complete Meal 3Complexity 1 Cost 1Difficulty 1 Fat Content 3Good For Crowds 10 Kid Appeal 10Looks 7 Portability 4Serving Temperature 9

- - - - - - - - - - - - - - - - - - -

Per serving: 56 Calories (kcal); 2g Total Fat; (27% calories from fat); 4gProtein; 6g Carbohydrate; 4mg Cholesterol; 387mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : A tasty, lowfat use of summer bounty.Nutr. Assoc. : 26367 0 0 0 0 0 0 0 0 2130706543 0


Ballah El Sham

Recipe By :Hanadi RifaeServing Size : 36 Preparation Time :1:30Categories : Dessert Fried

International


3 cups white wheat flour5 tablespoons butter3 1/2 cups water1 teaspoon vanilla1 teaspoon baking powder3 eggs1 1/2 teaspoons cornstarch

SaffronCardamom

Sugar Syrup

Mix the water, butter, cardamom and saffron in a saucepan and place it on mediumheat. Bring to a boil then remove from heat. Sift the dry ingredients and add tothe water, stirring constantly. Return to low heat source for 3 - 4 minutesstirring all the time. Remove and let the mixture cool a little. Add the eggs oneat a time, mixing well after each addition. Add the vanilla. Let it rest 1/2 - 1hour, then put in a pastry bag and drop in hot oil. Remove when light golden anddone and drain in a sieve.

Dip the cooked ballah el shams in the sugar syrup.


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Description:"Fried dessert pastries dipped in sugar syrup."

Cuisine:"Middle Eastern"

Yield:"3 Dozen"

- - - - - - - - - - - - - - - - - - -

Per serving: 54 Calories (kcal); 2g Total Fat; (34% calories from fat); 2gProtein; 7g Carbohydrate; 20mg Cholesterol; 36mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 1599 0 0 0 0 0 0 0 0 0


Bamia Stew

Recipe By :Hanadi RifaeServing Size : 4 Preparation Time :1:30Categories : International Main Course

Meat Stew


1/2 pound ground lambOR

1/2 pound ground beef

1 large onion -- chopped2 cloves garlic -- minced4 large tomatoes -- chopped1 6-ounce can tomato paste

Salt1 teaspoon dried coriander1 teaspoon cumin

1/2 teaspoon ground black pepper1 1/8 pounds okra -- washed heads removed1 tablespoon tamarind pods -- soaked in water

Brown the meat without oil until it absorbs all its liquid. Add the onions, thenthe spices and garlic. Mix well and add the chopped tomatoes. Cover and let cook

on medium heat. Add the water when the tomatoes appear to soften. Let it simmerfor 15 minutes, then add the okra, tomato paste and salt. Let the stew cook slowlyand towards the end add the strained tamarinds.

Serve hot with rice.

Description:"Ground lamb or beef simmered with tomatoes, okra and Middle Easternspices. An okra stew very popular in the Middle East. Served withrice."

Cuisine:


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"Middle Eastern"

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Per serving: 305 Calories (kcal); 16g Total Fat; (45% calories from fat); 15gProtein; 28g Carbohydrate; 48mg Cholesterol; 399mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 2130706543 0 0 0 0 0 1504 0 0 0 0 985 1477


Banana Salad

Recipe By :Joyce TubbsServing Size : 10 Preparation Time :0:45Categories : Dessert Salad


SAUCE2 cups granulated white sugar2 eggs -- beaten6 tablespoons water2 teaspoons vinegar1 pound chopped roasted peanuts12 bananas -- sliced

Mix and cook for 3 - 5 minutes over medium heat the sugar, beaten eggs, water andvinegar. Cool and refrigerate until serving time. Then slice bananas into large

salad bowl, toss with sauce, add chopped peanuts and serve.

For best results: Keep bananas fresh. Chill sauce thoroughly. Mix all just beforeserving.

Description:"Indiana favorite; very sweet with a surprise sauce."

Cuisine:"American"

Ratings : Cholesterol Rating 2 Difficulty 1Fat Content 6 Good For Crowds 10Kid Appeal 10 Portability 10Sweetness 8 Tartness 2

- - - - - - - - - - - - - - - - - - -

Per serving: 556 Calories (kcal); 24g Total Fat; (36% calories from fat); 14gProtein; 81g Carbohydrate; 37mg Cholesterol; 21mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 3 1/2Fat; 2 1/2 Other Carbohydrates

NOTES : From Mary Burke, Lutheran Church potluck, 1978. Sliced bananas and roastedpeanuts in a sweetened egg sauce with a hint of vinegar.Nutr. Assoc. : 0 652 0 0 0 26041 0


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Barbecue Sauce

Recipe By :Dee BellServing Size : 18 Preparation Time :0:45

Categories : Sauce Summer


2 tablespoons butter, bacon fat, or oil1 medium onion -- minced2 cloves garlic -- minced

1/4 cup water1/4 cup coffee

1 cup tomato ketchup1/4 teaspoon salt

1 tablespoon chili powder

1 teaspoon paprika4 tablespoons brown sugar

Saut the garlic and onion in oil until light golden brown. Add the catsup and slowly stir in coffee and water until smooth. Add the rest of the ingredients andstir until well blended. Simmer over medium-low heat for 20 or 30 minutes or untildesired thickness is achieved. For best results, baste meat in the last 20 minutesof grilling.

Description:"Basic, spicy barbecue sauce with a catsup base for chicken,hamburgers and ribs."

Cuisine:

"American"Yield:

"2 Cups"Ratings : Complexity 1 Depth 4

Difficulty 1 Fat Content 1Good For Crowds 10 Portability 10Preparation vs. Cooking 10

- - - - - - - - - - - - - - - - - - -

Per serving: 37 Calories (kcal); 1g Total Fat; (31% calories from fat); traceProtein; 7g Carbohydrate; 3mg Cholesterol; 206mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 222 0 0 0 0 265 0 0 0 0


Barbequed Beef Sandwiches

Recipe By :Serving Size : 2 Preparation Time :0:15


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Categories : Beef Main Course


1/2 small onion1 tablespoon oil3 tablespoons tomato ketchup

1 1/2 cups Crock Pot Roast Leftovers (see Recipe) -- shreddedANDAny leftover gravy

2 hamburger buns6 slices pickles (optional)

Saut onions in oil in a skillet until brown and translucent. Stir in beef and leftover gravy. Add catsup and let simmer slowly for about 10 minutes.

Salt and pepper to taste. Spoon mixture onto hamburger buns and serve with pickleslices.

Description:

"Tangy stovetop use of crock pot roast leftovers."Cuisine:

"American"Ratings : Cholesterol Rating 4 Complete Meal 7

Complexity 1 Cost 2Difficulty 1 Kid Appeal 10Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 702 Calories (kcal); 45g Total Fat; (57% calories from fat); 40gProtein; 33g Carbohydrate; 131mg Cholesterol; 623mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2Fat; 1/2 Other Carbohydrates

NOTES : The leftover gravy measurement is irrelevant. It just adds extra flavor.You probably won't have much gravy leftover anyway. If you have none, just thinthe catsup with a little water.Nutr. Assoc. : 0 0 265 0 0 0 0 2130706543


Crock Pot Roast


Categories : Beef Main CourseWinter


1 pound beef pot roast -- whole2 cloves garlic

SaltBlack pepper

GRAVY


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Juices from roast1/2 tablespoon cornstarch

2 tablespoons milkOR

2 tablespoons waterSaltBlack pepper

Wash pot roast and lay in crock pot, fat side down. Slice garlic into thin slicesand lay over the top, sprinkle lightly with salt and pepper. Set dial on low andlet cook, covered, for about 5 hours. Sometimes, relative to the shape of theroast, it will be done in 4 hours. Check to see if the meat easily pulls away.

Serve with mashed potatoes and a gravy made from the juices in the pot.

Gravy: Dissolve cornstarch in milk or water and put into stovetop pan with crockpot juices. Cook over medium heat until thickened.

Description:"Beef rump gently roasted with garlic and no attention."

Cuisine:

"American"

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NOTES : If you have to leave this all day while you are at work, it will be fine.Buy a larger piece of beef so it will take longer. You will have more leftoversfor other meals. Perhaps the beef will be a little drier, but because you won't beopening the pot all day it will be sitting in its juices with nothing escaping in

the steam. Turn the switch on just before you leave, and turn it off the minuteyou get home.

This recipe allows for leftovers to make barbecued beef sandwiches or beefManhattan. See recipes in this cookbook.Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 2130706543 0 0 0 0


Bastilla

Recipe By :Susan Carlisle

Serving Size : 6 Preparation Time :1:30Categories : Appetizer Baked

International Main CoursePoultry


1 pound chicken breasts or thighs1 medium onion -- chopped3 cups chicken stock -- preferably homemade

1/2 cup chopped fresh parsley


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1 stick cinnamon (3 inches long)1/2 teaspoon ground ginger1/8 teaspoon pepper1/4 teaspoon saffron threads

3 eggs8 sheets phyllo dough -- thawed4 tablespoons butter -- melted1 tablespoon granulated white sugar

1 teaspoon cinnamon2/3 cup chopped almonds -- blanched

Powdered sugar -- for garnishCinnamon -- for garnish

Preheat oven to 425 F.

In a large kettle add the chicken, stock, parsley, cinnamon stick, ginger, pepperand saffron. Bring to a boil over high heat. Cover, reduce heat and simmer untilchicken is tender, about 30 to 45 minutes.

Lift chicken from stock and let stand until cool enough to handle. Remove anddiscard bones and skin. Shred the meat into bite-sized pieces.

Bring the broth to a boil over medium heat. Lightly beat eggs and pour slowly intothe stock stirring until curds form, about 1 to 2 minutes. Pour mixture through afine strainer placed over a bowl. Let stand until well drained. Reserve stock forsoup or other uses. Discard the cinnamon stick.

Stack phyllo; keep covered to prevent drying out. Brush some of the butter on thebottom and sides of a 10-inch deep pie pan. Overlap 6 sheets in the pan to coverbottom and extend 8 to 10 inches beyond edge. Brush phyllo with butter. Sprinklesugar and second measure of cinnamon over phyllo. Top evenly with the chicken.Spread egg mixture over chicken, then sprinkle with almonds. Fold the edges of thephyllo over the filling and brush top with butter. Fold remaining 2 sheets ofphyllo in half crosswise and place on pie. Tuck edges inside pan and brush top

with butter.

Bake uncovered in a 425 oven for 20 minutes, or until golden brown. Shake pan to loosen pie. Hold an unrimmed baking sheet loosely over the top of the pie andinvert pan. Lift off pan, return pie to the oven and bake until golden brown;about 10 minutes. Invert pie onto platter. Let stand 5 minutes.

Sift powdered sugar generously over top and then decorate with crisscrossing linesof ground cinnamon.

Description:"Sweetened chicken cooked in cinnamon and baked into a filo pie withalmonds."

Cuisine:"Middle Eastern"

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Per serving: 410 Calories (kcal); 26g Total Fat; (64% calories from fat); 21gProtein; 11g Carbohydrate; 153mg Cholesterol; 1346mg SodiumFood Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Moroccan Chicken (see recipe in the Entertain!


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cookbook).

Nutr. Assoc. : 2571 0 0 0 2705 0 0 0 0 4453 0 652 0 0 0 0


B chamel-Coated Fried Chicken

Recipe By :Serving Size : 4 Preparation Time :2:00Categories : Fried Grilled

International Main CoursePoultry


3 cups chicken stockOR

3 cups canned chicken broth

4 chicken breast halves (1 1/2 pounds) -- skinned and boned

BECHAMEL COATING5 tablespoons butter6 tablespoons white flour

3/4 cup milk1/4 teaspoon thyme

SaltWhite pepper -- ground

1 egg -- beaten with 2 tablespoons water1 cup dry bread crumbs3 quarts olive oil -- for frying

TO PREPARE: Bring chicken stock to boil in a large saucepan. Add chicken breasts;return stock to boil, cover, and simmer until chicken is cooked through, about 12minutes. Remove chicken breast; reserve 3/4 cup of the chicken stock for theB chamel Coating. Cool chicken breasts to room temperature.

Meanwhile, for the coating, heat butter in a small saucepan. Add flour; cook overlow heat, stirring constantly until flour is incorporated into the butter, about30 seconds. Continuing to stir constantly, gradually add milk and reserved 3/4 cupchicken stock. Simmer, still stirring constantly, until b chamel thickens, about 2 minutes. Stir in thyme and season with 1/4 teaspoon salt and 1/8 teaspoon whitepepper or to taste; cool to room temperature. Dip each chicken breast in thisb chamel, then refrigerate until b chamel is firm, about 1 hour. (Can be refrigerated overnight.)

TO COOK: Heat oil in a Dutch oven or electric deep fryer to 365 F. Dip both sides of each chicken breast into the egg-water mixture, then dredge in breadcrumbs. Drychicken breasts, turning once, until golden brown, about 5 minutes. Drain chickenbreasts on paper towels and serve.

Description:"A novel method for keeping fried chicken nongreasy."

Cuisine:"Mediterranean"

Source:


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"Cook's Magazine April 1990"

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NOTES : The b chamel coating forms a protective layer that helps keep the meat extra moist. It is important to chill the coated chicken until the b chamel is firm. For an hors d oeuvre, use the technique described in this recipe, but substitute bite-size pieces of chicken.Nutr. Assoc. : 342 0 2130706543 26039 0 0 0 0 0 0 0 0 3218 0 0


Beef and Millet Pie with Indian Spices

Recipe By :

Serving Size : 10 Preparation Time :2:00Categories : Baked Beef

International Main Course


1/2 cup millet2 tablespoons olive oil1 medium onion -- minced1 medium green bell pepper -- cut into small bits1 medium red bell pepper -- cut into small bits3 stalks celery -- cut into small bits

2 medium clove garlic -- minced1 tablespoon minced fresh ginger root1 pound ground beef (optional)

1/3 cup coarsely chopped walnuts3/4 cup fresh bread crumbs

1 tablespoon tomato paste2 eggs -- beaten1 cup tomato juice (optional) (omit in

vegetarian version)1 teaspoon ground cumin

3/4 teaspoon dried red pepper flakes1/2 cup cilantro -- minced, loosely packed

Salt

Ground black pepper

VEGETARIAN VERSION ADD THESE:4 ounces mushrooms -- minced

1/2 cup millet1 egg1 medium potato -- peeled and diced

TO PREPARE: Bring millet and 2 1/2 cups water to boil in a small saucepan; simmeruntil just tender, about 15 minutes. Drain and set aside.


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Heat oil in a large skillet. Add next 6 ingredients; saut until vegetables soften, about 5 minutes. Mix millet, vegetable mixture, and remaining ingredients,including 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

TO COOK AND SERVE: Heat oven to 375 F. Press mixture into a 10- by 2-inch round baking dish, cover with aluminum foil, and bake for 1 hour. Remove foil and bakeuntil top of pie is browned, about 20 minutes longer. Remove pie from oven and letstand for 5 minutes. (Can be cooled, covered, and refrigerated up to 4 days.) Cut

pie into wedges and serve warm or at room temperature.

FOR VEGETARIAN VERSION: Omit the beef and tomato juice. Increase the millet to 1cup, the water to 1 quart, the tomato paste to 2 tablespoons, and the eggs to 3.Also, add 4 ounces minced domestic mushrooms and 1 peeled and diced medium potato.Shape and bake this mixture as directed.

Serves 8-10.

Description:"A spicy ground beef pie that can be made vegetarian-style."

Cuisine:"Indian"

Source:"Cook's Magazine April 1990"

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Per serving: 149 Calories (kcal); 7g Total Fat; (41% calories from fat); 5gProtein; 17g Carbohydrate; 56mg Cholesterol; 106mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 3366 2130706543 5471 0 0 0 2130706543 0 471426086 3605 20187 0 0 0 1503 0 0


Beef Manhattan

Recipe By :Dee BellServing Size : 2 Preparation Time :0:10Categories : Beef Main Course


1 cup Crock Pot Roast Leftovers (see Recipe)1 cup potatoes -- mashed2 pieces bread -- toasted

Black pepperSalt

Shred the leftover pot roast into the leftover gravy. Reheat or make mashedpotatoes and toast. Cut the toast on the diagonal, one piece per serving, andseparate slightly on the plate. Lay a scoop of mashed potatoes right in the centerof the toast and ladle the gravy and beef over the potatoes and toast. Salt andpepper to taste.


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Description:"Hearty use of surplus pot roast, gravy and mashed potatoes on toast."

Cuisine:"American"

Ratings : Cholesterol Rating 4 Complete Meal 9Complexity 0 Cost 3Difficulty 0 Fat Content 4

Kid Appeal 8- - - - - - - - - - - - - - - - - - -


NOTES : You need leftover gravy to make this dish.Nutr. Assoc. : 0 0 0 0 0


Crock Pot Roast

Recipe By :Dee BellServing Size : 2 Preparation Time :6:00Categories : Beef Main Course

Winter


1 pound beef pot roast -- whole2 cloves garlic

Salt

Black pepper

GRAVYJuices from roast

1/2 tablespoon cornstarch2 tablespoons milk

OR2 tablespoons water

SaltBlack pepper

Wash pot roast and lay in crock pot, fat side down. Slice garlic into thin slicesand lay over the top, sprinkle lightly with salt and pepper. Set dial on low and

let cook, covered, for about 5 hours. Sometimes, relative to the shape of theroast, it will be done in 4 hours. Check to see if the meat easily pulls away.

Serve with mashed potatoes and a gravy made from the juices in the pot.

Gravy: Dissolve cornstarch in milk or water and put into stovetop pan with crockpot juices. Cook over medium heat until thickened.

Description:"Beef rump gently roasted with garlic and no attention."

Cuisine:


31/475

"American"

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NOTES : If you have to leave this all day while you are at work, it will be fine.Buy a larger piece of beef so it will take longer. You will have more leftoversfor other meals. Perhaps the beef will be a little drier, but because you won't beopening the pot all day it will be sitting in its juices with nothing escaping inthe steam. Turn the switch on just before you leave, and turn it off the minuteyou get home.

This recipe allows for leftovers to make barbecued beef sandwiches or beefManhattan. See recipes in this cookbook.Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 2130706543 0 0 0 0


Beef Tenderloin with Sage, Rosemary, and Arugula

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : International Main Course


1 1/2 pounds beef tenderloin -- center cut, trimmed1/2 tablespoon minced fresh rosemary

3 sprigs fresh rosemary -- for garnish1/2 tablespoon minced fresh sage

5 medium fresh sage leaves -- for garnish2 bunches arugula, about 8 ounces7 tablespoons extra virgin olive oil1 1/2 tablespoons balsamic vinegar

Salt and fresh-ground black pepper

PREPARATION: Cut the tenderloin into 12 medallions, each about 3/4-inch thick. Puteach medallion between two pieces of plastic wrap or waxed paper and gently poundinto 1/4-inch thick scallops. (Can cover and refrigerate beef overnight.)

Stem and rinse arugula. (Can refrigerate in a large plastic bag.) Arrange arugula

on a large serving platter and drizzle with the balsamic vinegar and 5 tablespoonsof the oil.

COOKING: Brush 2 large skillets with 1 tablespoon of oil. Sear the scallops untilrare, about 1 minute on each side.

SERVING: Put scallops in a single layer over the arugula and sprinkle with salt,pepper, minced rosemary and sage, and the remaining tablespoon olive oil. Garnishwith rosemary sprigs and whole sage leaves.

Description:


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"Tender beef medallions Briefly seared, served on a bed of pepperyarugula and sprinkled with fresh herbs."

Cuisine:"Italian"


- - - - - - - - - - - - - - - - - - -


NOTES : When tenderloin is sliced into medallions, lightly pounded and quicklyseared, very tender, rare scallops of beef result. The beef is sprinkled withminced sage and rosemary and served on a bed of arugula.Nutr. Assoc. : 0 3399 1286 3403 1302 49 0 0 2130706543


Bill's Potato Salad

Recipe By :Elaine CrawfordServing Size : 12 Preparation Time :0:45Categories : Salad Side Dish

Vegetable


7 eggs -- hard-boiled12 medium russet potatoes -- peeled and cooked1 tablespoon prepared yellow mustard

3/4 cup sweet pickle relish3/4 cup Miracle Whip

OR3/4 cup mayonnaise

3 green onions (optional) -- if available

Cook, cool and dice eggs and potatoes. Add mustard, relish, salad dressing, andonion if available. Mix well and refrigerate until time to serve.

Description:"Boiled eggs and potatoes dressed with pickle relish and mayonnaise."

Cuisine:"American"

Yield:"1/2 Gallon"

Ratings : Cholesterol Rating 6 Complete Meal 3Complexity 1 Cost 2Depth 3 Difficulty 1Fat Content 7 Good For Crowds 10Kid Appeal 5 Portability 10Sweetness 3

- - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 14g Total Fat; (57% calories from fat); 5g


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Protein; 19g Carbohydrate; 114mg Cholesterol; 254mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates

NOTES : Bill always gets good compliments on this salad. He has tried to writedown the quantities used.Nutr. Assoc. : 0 0 5644 0 881 0 2130706543 2130706543


Billie Joe Royale

Recipe By :Rita "Sunny" DavidServing Size : 2 Preparation Time :1:30Categories : Baked Main Course

Poultry Sauce


2 chicken breasts -- skinlessSaltPepperPaprika

1/2 cup sliced mushrooms1/4 cup sliced almonds

1 tablespoon lemon juice1/2 cup chopped onions1/8 tablespoon basil1/8 tablespoon rosemary

1 10 3/4-ounce can mushroom soup

Preheat oven to 350 F. Sprinkle to cover chicken with salt, pepper and paprika.

Cover with remaining ingredients and bake covered 1 1/2 hours.

Description:"Chicken breasts baked in mushroom soup with sherry, almonds,mushrooms and herbs."

Cuisine:"American"

T(Baking Time):"1:30"

Ratings : Cholesterol Rating 3 Complete Meal 7Complexity 1 Cost 4Depth 3 Difficulty 1Fanciness 3 Fat Content 3

Good For Crowds 8 Richness 5Serving Temperature 8

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NOTES : Quick and easy dinner for 2.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4201


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Black Bean and Rice Burritos


Categories : International Main CourseVegetarian


1 cup cooked rice1 tablespoon butter1 clove garlic -- minced1 15-ounce can black beans

1/4 teaspoon ground cumin1/2 teaspoon chili powder1/8 teaspoon ground cinnamon

6 medium flour tortillas

3/4 cup grated Cheddar or Monterey Jack cheese6 tablespoons salsa6 tablespoons sour cream

OR6 tablespoons yogurt6 tablespoons chopped green onion (optional)

Start rice, if not already cooked. Saut garlic in butter until golden. Stir in black beans, cumin, chili powder and cinnamon in a saucepan; bring to a boil.Reduce heat, and simmer uncovered, 5 minutes, stirring occasionally. Remove fromheat. Top each tortilla with 2 tablespoons of rice, 3 tablespoons of beans, 2tablespoons of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream.(Onions if you wish.) Roll up and serve.

Description:"Quick burritos made from spiced-up canned goods."

Cuisine:"Mexican"

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Nutr. Assoc. : 0 0 0 1275 0 0 0 0 20081 0 1394 0 2130706543 2130706543


Black Bean and Salsa Salad

Recipe By :Sid OrrikServing Size : 5 Preparation Time :6:00Categories : Salad Side Dish


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Summer


15 ounces canned black beans -- rinsed and drained1 1/2 cups chopped celery

1/4 cup chopped green onions1/4 cup chopped cilantro

1 1/2 cups fresh salsa -- medium hot12 ounces Mexicorn (specialty canned vegetable) -- drained

1/4 cup red wine vinegar dressing, light versionpreferred

Combine all ingredients. Chill (overnight is best). Serve with chicken, BBQ, etc.

Description:"A summertime side dish. A quick salad made from canned beans, corn,and salsa; with the addition of fresh celery and onions."

Cuisine:"American"

Yield:"5 Cups"

Ratings : Cholesterol Rating 0 Complete Meal 4Complexity 1 Cost 3Depth 2 Difficulty 1Good For Crowds 10 Kid Appeal 2Portability 10

- - - - - - - - - - - - - - - - - - -

Per serving: 257 Calories (kcal); 9g Total Fat; (28% calories from fat); 11gProtein; 39g Carbohydrate; 0mg Cholesterol; 576mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 157 2656 0 0 1325 26432 5456 0


Black Bean Chili

Recipe By :Serving Size : 10 Preparation Time :24:00Categories : Main Course Stew

Winter


3 pounds pork loin1 pound dried black beans4 cloves garlic2 tablespoons chili powder3 fresh hot green chili peppers1 tablespoon ground cumin1 teaspoon oregano1 medium onion -- chopped


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2 tablespoons chili powder1/4 teaspoon cayenne pepper powder

OR1/2 jalape o chili (optional) -- minced1/2 cup scallions or onion, for topping (optional) -- chopped

1 cup grated cheese (optional)

For dried beans: Soak them overnight, use soaking water and add to it to equal the

appropriate measure of water. Saut the onion, peppers and celery in the oil. Add half of the vegetable mixture to the beans, water, spices and half of the tomatoesthen cook for about an hour and a half. Add the rest of the onion, peppers andcelery, adjust seasoning to taste and spicy heat preference and serve.

For canned beans: Saut onion, peppers and celery in the oil, stir in beans, tomatoes and spices. Let simmer for 20 minutes, adjust seasoning to taste andspicy heat preference and serve.

Top with chopped scallions, chopped raw onion and/or grated cheese.

Preparation Time: More than one day

Description:"Robust, nourishing black beans in spicy tomato broth."


- - - - - - - - - - - - - - - - - - -

Per serving: 239 Calories (kcal); 5g Total Fat; (19% calories from fat); 13gProtein; 35g Carbohydrate; 0mg Cholesterol; 892mg SodiumFood Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Toppings are not necessary because this chili has a lot of flavor by

itself, but it is fun to put toppings out on the table and let the family and/orguests do their own thing.Nutr. Assoc. : 2130706543 0 2130706543 0 578 0 4267 26435 20088 5296 0

2130706543 0 0 0 0 272 0 2130706543 2130706543 2130706543


Black Bean Roll

Recipe By :Serving Size : 6 Preparation Time :3:00Categories : Appetizer Fried

International Main Course


1 cup dried black beans (1/2 pound)1 medium clove garlic

1/2 small onion1 teaspoon salt2 tablespoons corn oil1 cup sour cream


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PREPARATION: Rinse and pick over the beans. Soak the beans overnight in 4 cupscold water, drain, and put in a medium saucepan (or put beans and 4 cups water ina medium saucepan, bring to a boil, cover, and set aside for 1 hour).

COOKING: Peel and mince the garlic and onion and add to the beans with 1 teaspoonsalt. Bring liquid to a boil, lower heat, and simmer until beans are tender, about1 hour. Cool for 10 minutes. Transfer beans and cooking liquid to the work bowl of

a food processor fitted with the metal blade and pur e.

Heat the corn oil in a large skillet. Add the bean pur e and simmer, stirring with a wooden spoon, until all liquid has evaporated and the pur e becomes a paste, 10 to 12 minutes. Shake the pan back and forth with firm movements to detach the beanpaste from the pan. Continue the back and forth motion and use a spoon to shapethe paste into a firm, round roll.

SERVING: Serve roll warm, garnished with sour cream.

Serves 4-6

Description:

"Savory mashed black bean roll served with sour cream."Cuisine:

"Guatemalan"Source:

"Cook's Magazine September/October 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 237 Calories (kcal); 13g Total Fat; (48% calories from fat); 8gProtein; 23g Carbohydrate; 17mg Cholesterol; 378mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2Fat; 0 Other Carbohydrates

Serving Ideas : Frijoles Negros Volteados

NOTES : Guatemalan cooking traditionally uses black beans in parados - where thebeans are soaked overnight, and left whole; colados, where they are cooked,pur ed, and served over rice; and volteados. Here the black beans are cooked, pur ed, dried out in a skillet, and formed into a roll. In the past, the cooked beans were mashed on a rectangular stone with a long, cylindrical stone toolcalled a mano. Today, every Guatemalan mountain village has an electric blenderfor this task.Nutr. Assoc. : 3096 0 0 0 0 0


Black Bean Soup

Recipe By :Serving Size : 8 Preparation Time :6:00Categories : International Soup

Vegetable Main Course Winter



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2 cups dried black beans2 cups water

OR2 cups chicken stock2 tablespoons butter or oil (or combination)1 large onion -- chopped2 cloves garlic -- minced

3/4 cup chopped carrots

1 cup celery -- chopped1 ham bone (optional)

OR3 tablespoons tamari soy sauce1 teaspoon yellow mustard powder

1/4 teaspoon crumbled thyme1 bay leaf1 pinch cayenne pepper powder1 1/2 cups ham, cooked and chopped -- (optional)2 tablespoons lemon juice2 teaspoons brown sugar

SaltBlack pepper

Cover beans with water or stock and bring to a boil for 3 minutes. Remove fromheat and let sit for 1 hour. In a large soup pot, saut onion and garlic in oil or butter until light golden. Add celery and carrots and saut for 2 minutes more. Pour beans into soup pan and, if making the ham version, add the ham bone now. Forboth versions, add more water to cover the beans. Add the mustard powder, cayennepepper powder, thyme and bay leaf and simmer for 3 1/2 hours. Add ham chunks, ifpreparing the ham version, and simmer for 15 minutes more. For vegetarian version,add the tamari now and simmer for 15 minutes more. For both versions, add lemonjuice, sugar and salt and pepper to taste. Serve either plain or with a dollop ofyogurt or sour cream or with grated cheese.

Description:

"Black beans cooked into a soup with chopped vegetables."Cuisine:

"Central American"Source:

"Earth Kitchen Cookbook by Dee Bell"

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Per serving: 289 Calories (kcal); 9g Total Fat; (26% calories from fat); 18gProtein; 35g Carbohydrate; 35mg Cholesterol; 393mg SodiumFood Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : You can prepare a vegetarian version or the standard ham version from thisrecipe. A trick for the vegetarian version, to replace the wonderful ham flavor,is to season to taste with Red Star nutritional yeast. (This specific version ofyeast powder has a ham-like or smoked chicken flavor.) This soup is so full offlavor, no garnish is listed with the ingredients, but it is also good with sourcream, yogurt or grated cheese on top when serving.Nutr. Assoc. : 0 1582 0 2130706543 222 0 0 0 0 3651 0 2130706543 938 3159

0 272 2819 0 0 0 0



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BLT

Recipe By :Serving Size : 2 Preparation Time :0:15Categories : Fried Main Course

Sandwich


8 strips bacon -- fried, crisp & chewy4 slices bread -- toasted4 tablespoons mayonnaise2 leaves lettuce, iceberg or green leaf lettuce6 tomato slices

1/8 teaspoon salt1/8 teaspoon black pepper

Fry bacon slowly and drain thoroughly. Spread toasted bread slices withmayonnaise. Lay tomato slices on every other slice of bread. Sprinkle tomatoeswith salt and pepper. Top with bacon, lettuce leaves and the other bread slice.

Cut on the diagonal and serve with soup, chips or french fries.

Description:"Bacon, Lettuce and Tomato Sandwich, or replace the bacon withMushrooms for an MLT."


Ratings : Cholesterol Rating 7 Complete Meal 9Complexity 0 Cost 3Difficulty 1 Fat Content 7Kid Appeal 8

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Per serving: 499 Calories (kcal); 38g Total Fat; (66% calories from fat); 13gProtein; 30g Carbohydrate; 32mg Cholesterol; 973mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0Other Carbohydrates

NOTES : Try apple smoked bacon or use Honey Mustard Dressing for extra flavor.

MLT: If you are vegetarian, try saut eing large mushrooms in butter, drizzle with tamari soy sauce and replace the bacon in this recipe with the mushrooms.Nutr. Assoc. : 0 0 0 3921 26369 0 0


Boston Baked Beans

Recipe By :Serving Size : 6 Preparation Time :24:00Categories : Baked Pork

Side Dish


2 cups dried white beans -- cooked


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OR2 cups canned white beans -- liquid reserved1 teaspoon mustard powder1 teaspoon salt4 tablespoons brown sugar3 tablespoons molasses1 tablespoon oil1 small onion -- chopped

1/4 pound salt pork

Soak dry beans overnight. Drain the water off and reserve. Measure water and addto it to equal 3 1/2 cups. Mix salt into the water. Heat the oven to 350 F. Place the beans in a bean pot. Saut the onion in the oil until clear. Mix together with mustard, molasses and brown sugar. Stir the salt water into the sweet spicemixture and stir it all into the beans. Score the salt pork on top and place onthe bean mixture, then give it a push until it is covered by a layer of beans.Bake beans covered for an hour, then reduce heat to 300 F and bake for four more hours. Uncover beans and cook for another hour. Check during the last two hours,as you may need to add a little more water. Taste the beans and season to tastewith more sugar, molasses or salt. Serve.

Prep. Time: More than a day

Description:"Beans baked with molasses, brown sugar and salt pork."

Cuisine:"American"


Ratings : Cholesterol Rating 0 Complete Meal 3Complexity 1 Cost 1Difficulty 2 Fat Content 1Good For Crowds 10 Kid Appeal 6Portability 9 Richness 4

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Per serving: 322 Calories (kcal); 18g Total Fat; (49% calories from fat); 8gProtein; 34g Carbohydrate; 16mg Cholesterol; 636mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;1 Other Carbohydrates

NOTES : If you are vegetarian, you can eliminate the salt pork. You will lose alittle flavor but these beans are still terrific.Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0


Braised Carp with Vegetables

Recipe By :Serving Size : 4 Preparation Time :1:00Categories : Fish Main Course



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1 5-pound carp (5-6 pounds) -- cleaned and scaled with head and tailintact

2 teaspoons lemon juice3 small carrots (about 1 1/2 cups) -- peeled julienned 2-inch3 leeks -- trimmed of dark green leaves, julienned 2-inch1 stalk celery (about 1/2 cup) -- julienned 2-inch2 cups Fish Stock (see Recipe)1 cup dry white wine

1 cup heavy cream

Heat oven to 450 F.

Wipe cavity of carp with paper towels, season it well with salt and pepper, andsprinkle cavity with 1 teaspoon of the lemon juice.

In a saucepan of boiling, lightly salted water, blanch julienned carrots, leeks,and celery for 30 seconds. Drain and refresh in cold water.

Fill fish cavity with blanched vegetables and sew securely with a trussing needle.

Put fish, 1 cup of the fish stock, and wine in a roasting pan large enough to hold

carp. Cover lightly with foil, put into oven,and immediately turn heat down to350 F. Braise for 30 to 45 minutes, depending on size of fish, until fish tests done. Baste every 15 minutes with juices from bottom of pan.

With spatulas, remove fish to a large serving platter. Cover with foil to keepwarm. Discard braising liquid.

For the sauce, bring remaining 1 cup Fish Stock to a simmer over medium-high heatin a medium-size saucepan. Reduce stock by 1/2, about 10 minutes. Add cream andreduce by 1/3, 8 to 10 minutes. Season well with salt, pepper, and remaining lemonjuice.

To serve, open cavity of fish and distribute vegetables around platter.

Pass sauce separately.

Description:"Fish with savory vegetables in a sauce of fish stock, white wine andcream."


Ratings : Cholesterol Rating 7 Complete Meal 3Difficulty 5 Fanciness 7Good For Crowds 3 Intricacy 7Richness 7 Serving Temperature 8

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Nutr. Assoc. : 2492 0 2495 3891 2516 0 0 0


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Fish Stock

Recipe By :Serving Size : 0 Preparation Time :0:45Categories : Soup Stock


1 tablespoon butter1 onion -- coarsely chopped2 pounds fish bones - from cod, pollock or sturgeon

(2 to 3 1/2 pounds) -- well rinsed and cut into pieces.See Notes

1 bay leaf1 pinch salt4 black peppercorns (4 to 5)

In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5

to 10 minutes.

Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bayleaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing anyscum that comes to the top.

Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen.

Description:"Mild but savory preparation of fish bones."

Source:"Cook's Magazine September 1984"

Yield:

"4 Cups"

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Per serving: 144 Calories (kcal); 12g Total Fat; (70% calories from fat); 1gProtein; 10g Carbohydrate; 31mg Cholesterol; 254mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;0 Other Carbohydrates

NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Removeand discard gills. To remove gills, wrap fingers in a towel or use pliers.Nutr. Assoc. : 0 0 3289 0 0 2261


Braised Chicken with Tomatoes and Tarragon

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : International Main Course

Poultry



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-------- ------------ --------------------------------3 1/2 pounds chicken -- cut into 8 pieces

SaltGround black pepper

3 tablespoons olive oil4 medium shallots -- minced

1/2 cup dry white wine1/4 cup tarragon vinegar or white wine vinegar

2 medium tomatoes -- peeled, seeded, chopped coarse1 tablespoon dried tarragon

TO COOK AND SERVE:Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoonpepper. Heat oil in a large skillet. Add chicken and cook over medium-high heat,turning occasionally until seared on all sides, about 12 minutes. Remove chicken;cover and keep it warm.

Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; sautuntil softened, about 1 minute. Add wine, bring to boil, and simmer until winereduces to 1/4 cup, about 1 minute.

Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer

until chicken is cooked through, about 8 minutes. Serve immediately.

Description:"Quick, aromatic chicken saut ."

Cuisine:"French"

Source:"Cook's Magazine April 1990"

Ratings : Cholesterol Rating 3 Complete Meal 5Cost 3 Depth 5Difficulty 2 Fanciness 3Fat Content 2 Good For Crowds 7Intensity 0 Intricacy 2

Kid Appeal 5 Looks 5Portability 7 Richness 5Serving Temperature 8 Sweetness 2Tartness 7

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NOTES : Typical bistro fare for a fast meal.Nutr. Assoc. : 0 0 0 0 0 0 5259 5296 0


Braised Lamb Shanks in Lemon-Dill Sauce

Recipe By :Serving Size : 4 Preparation Time :3:00Categories : International Lamb

Main Course


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2 medium onions (2 cups) -- chopped2 medium carrots (1 cup) -- chopped2 cloves garlic1 medium leek4 large lamb shanks, about 1 pound -- sawed crosswise into thirds5 tablespoons olive oil

3 bay leaves3 1/2 cups fresh chicken stock

OR3 1/2 cups canned chicken broth1 teaspoon salt3 tablespoons fresh dill leaves -- loosely packed2 lemons (1/3 cup)2 eggs

1/2 teaspoon fresh ground pepper

PREPARATION: Peel onions, carrots, and garlic. Chop and put onions and carrots ina bowl with garlic. Rinse, trim, and chop leek (using white portion and about 2inches of the green), and add to the bowl. Pat shanks dry.

COOKING: Adjust oven rack to middle position and heat oven to 350 F. Heat 2 tablespoons of oil in a 5-quart Dutch oven until hot but not smoking. Working inbatches, sear lamb shanks over high heat until they are browned on all sides,about 7 minutes; set shanks aside. Discard cooking fat and add remaining oil,vegetables and bay leaves. Cover and saut over low heat, stirring occasionally, until vegetables are lightly colored, about 15 minutes. Return shanks andaccumulated juices to the pot along with stock and 1 teaspoon salt. Bring stock toa boil, reduce heat to low, and simmer, covered, for 45 minutes. Uncover andsimmer until lamb is tender, 55-60 minutes. Remove shanks. Strain stock and returnit to the pot. Bring to a boil, skimming it well, and reduce to 1 3/4 cups. (Cancover and refrigerate shanks in the stock for up to 2 days.)

SERVING: If made ahead, heat shanks in foil in oven until hot. Bring stock to aboil. Mince dill. Squeeze 1/3 cup lemon juice into a medium bowl, whisk in eggs,and then slowly whisk in hot stock. Stir in dill and 1/2 teaspoon pepper. Returnthe shanks to the pot, add the lemon-egg mixture and cook over low heat, gentlystirring and shaking the pot, until shanks are warmed through and sauce hasthickened slightly, about 5 minutes. Do not let sauce simmer or eggs may curdle.

Description:"Lamb stew coated in a velvety, aromatic egg sauce."

Cuisine:"Greek"


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Per serving: 337 Calories (kcal); 24g Total Fat; (63% calories from fat); 15gProtein; 18g Carbohydrate; 112mg Cholesterol; 1269mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat;0 Other Carbohydrates

Serving Ideas : Accompany the stew with orzo, Greek pastina cooked in chickenstock and tossed with black olives, saut ed sweet peppers and zucchini.


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NOTES : Lamb shanks have a high percentage of gelatinous connective tissue, andbenefit from slow cooking such as braising or poaching. (Ask the butcher to saweach shank into three parts for a more graceful presentation.) When heating thesauce, keep the temperature below 160 F to avoid curdling the eggs.Nutr. Assoc. : 4288 2495 0 0 3841 0 0 2130706543 0 327 0 507 3896 0 0


Braised Monkfish with Curried Fruit

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Fish Main Course


3 pounds monkfish -- trimmed of any membrane, cut into 2 " pieces,bones and loose pieces reserved for stock (see Fish Stock)

2 tablespoons vegetable oil

2 tablespoons butter1/2 cup white flour1/2 cup dry vermouth1/2 cup minced shallots

2 teaspoons curry powder1/2 cup chopped dates1/2 cup chopped dried apricots1/2 cup chopped prunes1/2 cup dried currants -- soaked in grand marnier

2 tablespoons Grand Marnier1 cup Fish Stock (see Recipe) -- or as needed

Lemons, for garnish -- cut into wedges

Pat monkfish pieces dry with paper towels and season well with salt and pepper.

In a large frying pan with lid, heat oil and butter over medium-high heat. Dredgefish pieces in flour and shake off excess. Brown fish quickly. Transfer brownedfish to paper towels to drain.

Pour off excess oil and deglaze pan with vermouth. Add shallots and cook slowly,covered, stirring every minute or so, until softened, about 3 minutes. Be carefulnot to burn shallots.

Add curry powder and cook with shallots, stirring, for 1 minute. Add dried fruitand stir well. Gently place drained, browned fish on top. Add enough Fish Stock toalmost cover the fish, cover, and let cook until fish tests done, 5 to 8 minutes.

Transfer fish to a platter and keep warm. Turn heat up to high and reduce sauce by1/3, stirring constantly, about 5 minutes. To serve, spoon sauce around fish andgarnish with lemon wedges.

Description:"Chunks of fish in a dried-fruit sauce."


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