1/2 x Onion, finely chopped 3 x Cloves garlic, minced 7 md Potatoes, boiled, peeled, -and mashed 1 x Bunch broccoli, chopped and -steamed 1 Green pepper, roasted or -sauteed and chopped 1 ts Salt 1/2 c Water 1/2 ts Black pepper 2 c Mushrooms, sliced 2 tb Fresh basil, chopped 6 lg Swiss chard leaves, Or 12 -small leaves, minus stems 1/2 c Water --------------------------------CARROT SAUCE-------------------------------- 2 c Carrots, chopped 1 x Clove garlic, minced 1 sm Onion, minced 1 1/2 c Water 1/2 ts Salt 1. Prepare potatoes, broccoli and green pepper, set aside. 2. Cook onion, garlic and mushrooms in 1/4 cup water until onions are translucent. Drain. 3. Mix mashed potatoes with onion mixture, steamed broccoli and sauteed peppers. Add salt, pepper and basil to taste. 4. Preheat oven to 350F. If using large chard leaves, cut in half crosswise. Leave small leaves whole. Stuff with potato mixture and roll up like a crepe. 5. Place stuffed chard in baking dish and add 1/2 cup water. Cover with foil and bake 40 to 50 minutes, until heated throughout and chard is tender. Serve with carrot sauce. ~ - - - - - - - - - - Carrot Sauce - - - - - - - - - - - - - - - 1. Cook all ingredients together 10 to 12 minutes, until carrots are tender. 2. Puree mixture in a blender until smooth. Add more water for desired consistency. |
1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Milk 1/4 c Oats; Quick Cooking 1 1/2 t Salt 1/2 t Basil Leaves 16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced 1 tb Cornstarch 3/4 t Salt Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe. |
10 oz Salmon fillet (remove the skin) 2 md Red potatoes 1 lg Onions, sliced 1/4 inch 8 Baby carrots or 8 carrot Sections, cut into 2" Pieces 1/4 c Fresh orange juice Broccoli, cut into florets 1 tb Olive oil 1/4 ts Thyme 1/2 ts Basil 1 pk Herb-ox low salt Chicken stock mix Salt, pepper,to taste This is a new adaptation from a series of fish recipes I developed for "people who don't like fish". The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. Cut the potatoes into one quarter inch slices and place into a pan of cold water. Turn pot on high until it starts to boil. Add the carrots after three minutes. Salt the water and reduce heat to medium. Cook until tender, about six to seven minutes. Add broccoli about 2 minutes before the potatoes are finished. Drain if finished before the fish, and place back in hot pan. Add fresh pepper. Saute onions in one half the oil, med-low heat in a ten inch teflon pan. When they start to brown add the rest of oil. Place the fish fillet on top fat side down and turn up heat to med- high. Saute until salmon turns white on bottom. Add herbs and pepper. Add one quarter cup of water, chicken stock and the orange juice. Lower heat and simmer about five minutes. Baste occasionally. The salmon should be pink inside and not over done. Cut the filet in half in the pan. Using a plastic spatula, pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Add vegetables and arrange in semi-circle. |
6 lg Vidalia onions 1 1/2 c Cornbread, crumbled 1/2 c Cooked potatoes, diced 1 c Broth (or water) 1 Hard boiled egg 1 Envelope instant cream of -chicken soup mix Salt and pepper to taste Peel and wash onions. Simmer in enough water to cover onions for about 10 minutes or until almost tender. Remove pulp from onions, leaving only the two outside layers of the onions. Add onion pulp to other ingredients. Place ingredients in blender and blend for a few seconds for a smooth stuffing. Place onion shells in lightly greased muffin tins or custard cups. Fill with stuffing and sprinkle with paprika. Bake in slow oven 325 degrees F. for about 30 minutes. To serve, place stuffed onions around meat. |
------------------------BLACK-EYED PEAS TO PRALINES------------------------ 1/4 pt Vinegar, white 1/4 c Sugar 1/4 ea Garlic cloves, crushed 1/4 tb Cloves, whole 1/4 tb Allspice, whole 1 Bay leaves 1/2 Cinnamon sticks 1 ts Celery seed 1 ts Mustard seed 1 ts Peppercorns 1/4 ts Ginger, ground 1 ea Cucumbers In medium saucepan, combine all ingredients except cucumbers. Boil 12-15 minutes. Cool mixture and strain. Thinly slice cucumbers and place in large jar or bowl with lid. Add cooled marinade and cover tightly. Keep refrigerated. Posted on GEnie by YLR.ROSE [Cafe Queen], Tue Oct 13, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 |
1 1/2 lb Fresh okra, washed & dried 2 tb Whole coriander seeds, - coarsely crushed 1 tb Whole cumin seeds - coarsely crushed 2 ts Fennel seeds 1/2 ts Black pepper 1 tb Garam masala 1/4 ts Cayenne 1/8 ts Asafetida 1/2 ts Turmeric 1 tb Ground almonds 1/2 tb Lemon juice 5 tb Ghee 1/2 ts Salt Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving 1/4-inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice & 2 tb of ghee. Blend well, using your fingers if necessary till you have a dry oatmeal type texture. Using a butter knife, put about a 1/4 ts of the stuffing into each okra pod, then press the edges closed & set aside covered till you are ready to cook. Place the rest of the ghee in a large skillet & heat till hot. Add the stuffed okra pods & spread out in one layer. Keeping the heat moderate, cook for 5 minutes, covered. Gently turn the okra to ensure even cooking. Continue this for 20 to 25 minutes or until the okra is completely cooked. Place the okra on paper towels & toss with salt. Serve piping hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking" |
1/2 c Pine nuts 4 Large fresh artichokes 1/2 Lemon 3/4 c Low-fat chicken broth;divide 1 c Onion; chopped 1 c Shrimp; cooked, diced 1/2 ts Garlic powder 1/4 c Bread crumbs 1/4 c Fresh parmesan; grated 1/2 ts Dried dillweed 1/4 ts Ground white pepper Toast pine nuts.(You can do this in the microwave, if desired. Spread them in one layer on a m/w-safe paper towel on High until lightly browned about 2 to 4 minutes). Cut off artichoke stems so that they are flat on the bottom and will stand up in the baking dish. Snip points off outer leaves. Rub with cut side of lemon. Place artichokes in micro-safe dish and pour 1/4 c of the ckn. broth into bottom of dish. Cover tightly with plastic wrap and cook on High until bottoms are tender when pierced with tip of knife (about 11 minutes). Let stand covered, 3 minutes; drain. When cool enough to handle, pull out center leaves and remove center choke. Cook oil, onion and garlic, uncovered, on High in m/wave for 3 minutes. Add remaining ingredients and another 1/4 c. chicken broth to the onion mixture. Stir until well blended. Spoon mixture into center of artichokes (and in between leaves, if desired). Pour the remaining 1/4 c chicken broth into the bottom of the dish. Place artichokes in broth. Cover with plastic wrap and cook on high until heated through, about 4 minutes. Judy Garnett/pjxg05a Raleigh, NC. |