Club Food

1/2 c Onions or shallots, chopped

2 tb Cayenne

1/2 ts Salt

1/3 c Oil

1/3 c Berbere

2 c Chick pea flour*

Oil for frying In a dry, heavy pot, stir the onions over low
heat until browned.
Add 1/3 c water along with the cayenne, salt
& oil.
Simmer for 5 to 10 minutes & then add another 2/3 c
water & the berbere.
Bring to a

boil, cover & reduce heat, stirring occasionally.
Meanwhile,
add just enough water to the pea flour to make a thick dough
similar to that for rolled cookies.
Try using 1/2 c water & add
extra a teaspoonful at a time until the mixture adheres to itself
to form a ball.
Roll the dough out on a lightly floured surface to
a thickness of a 1/4″ & cut into shapes with a cookie cutter.
Ethiopians make fish shapes & decorate them with all sorts of
designs.
Fry the pieces in moderately hot oil in a heavy skillet
for 3 to 4 minutes, turning several times.
When they are crisp
& brown, cautiously spoon them into the sauce in the pot.
Simmer gently for 5 or 6 minutes, being careful not to break the
shapes.
Lift pieces out with a slotted spoon & drain on cloths.
Serve with the sauce.
* Also called gram or garbanzo flour, it is
easily found in Asian foodstores.

8 oz Plain Yogurt

1/2 c Shredded cucumber, drained

1/3 ts Dill weed

Combine all ingredients; mix well.
Serve with vegetables
dippers.
1 1/4 cup.

1/2 c Plain yogurt

1 Garlic clove; minced

1 ts Finely chopped oregano; -OR-

1/4 ts -Dried oregano

1/2 ts Chopped thyme leaves; -=OR=-

1 pn -Dried Thyme

Freshly ground pepper
——————————–THE
EGGPLANT——————————–
1/2 lb Japanese eggplants;
-=OR=-

1 md -Firm shiny eggplant

1 lg Garlic clove; thinly sliced

1 Bay leaf

Thyme branches, if available 1 tb Extra-virgin olive oil

- or more to taste Lemon juice -=OR=- Red Wine Vinegar Salt
Coarsely ground pepper Fresh herbs for garnish PREHEAT OVER TO
400F.
Combine the first 5 ingredients in a bowl and set aside.
Cut
5-or-6 long slits in the eggplant (fewer if you’re using Japanese
eggplants) and place a slice of garlic into each slit.
Wrap the
eggplant, together with the bay leaf and thyme branches, tightly in
foil and bake until completely soft all over–45 minutes-to-1 1/2
hours, depending on the size of the eggplant.
If you’re using the
large eggplant, turn it over after 45 minutes and continue baking
until soft to the touch and tender at the stem end.
When done,
remove eggplant from the oven, open the package and let sit for 5
minutes or so.
Discard any liquid.
When the eggplant is cool enough
to handle, scrape the flesh away from the skin, put it into a food
processor and add the yogurt mixture and the olive oil.
Process
until smooth, but leave a little texture.
Stir in the lemon juice
or vinegar to taste and season with salt.
Turn the puree into a
serving bowl and season with pepper and fresh herbs, such as thyme
leaves and blossoms, marjoram or oregano.
If those herbs aren’t
available, use some chopped parsley or scallions.
Serve the spread
at room temperature with crackers, pita bread or bread toasted and
brushed with olive oil.

8 oz Pkg cream cheese, softened

5 oz Bleu cheese spread

3 T Chopped sweet pickle relish

2 T Instant minced onion

1/2 c Pecans, finely chopped

Blend cheeses, add pickle relish and onion.
Shape into 10″ X 2″
roll; wrap in waxed paper.
Chill 3-4 hours.

Remove paper, roll in pecans, serve as spread with crackers.
Mrs.
Robert F.
Lewis

1 c Mussels, Raw, Shelled, Clean

2 T Frsh Lemongrass, Sliced Fine

1/4 c Shallots, Sliced.

10 Hot Fresh Thai Chili Peppers

1 Leaf Lettuce.

Fresh Mint Leaves.
2 T Fish Sauce.

2 T Lime/Lemon Juice.

1 Large Mild Red Chili Pepper.

Select only good quality, plump, fresh mussels, shelled and
debearded.
Put the raw mussels into a strainer and drain well.
Wash
the lemongrass stalk, trim off the leaves and woody top portion and
discard.
Slice the stalks into fine rings till you have the
required quantity.
If possible, use only the tender lower portions
of the stalk.
Peel the shallots, and also slice fine.
Wash the mint
leaves, and use the leaves whole.
Wash the hot fresh Thai chili
peppers (substitute milder chili if desired), and lightly crush
with a heavy object or the flat of a knife.
Bring a pot of water to
a boil and blanch the mussels, using the strainer, quickly in the
boiling water.
Put the mussels into a bowl, let cool then add
lime/lemon juice and fish sauce and mix well.
Add the sliced
lemongrass, sliced shallots, crushed chili peppers, mixed together.
Add mint leaves, and lightly toss together.
Serve on a platter
lined with leaves from the lettuce, and garnish with some extra
mint leaves and slices of the mild red chili pepper.
Serve the
remaining lettuce leaves on the side as an accompaniment.
Translated by Padej Gajajiva from “Homemaker – Book 2″ by Ponsee
Gajajiva.

1 lb Fresh Squids.

1 T Fresh Ginger Root, Julienne.

1 T Lemongrass, Sliced Fine.

2 T Onion, Chopped.

3 T Lime or Lemon Juice.

3 T Fish Sauce.

1 T Scallions, Chopped.

1 T Cilantro, Chopped.

1/2 c Mint Leaves.

10 Crushed Hot Chili Peppers.

Clean and wash the fresh squids, removing all inner matters and
skin.
Cut through the side so that the meat is in a single “sheet”.
Cut the meat into strips about 3/4″ to 1″ wide and 2″ long.
If
desired, slash one side in a close criss-cross patterns, and the
strip will curl into a roll upon cooking.
Place the squid pieces
into a wire strainer with long handle.
Boil a pot of water, and
immerse the strainer with the squid meat into the boiling water to
cook.
For very fresh squid, cook until the meat had turned opaque
and heated through.
For frozen, or “not so fresh” squid, it is
advisable to cook a little longer.
Lift the squid out of the
boiling water and let drain in the strainer.
Place the well drained
squid meat into a bowl and add fish sauce and lime or lemon juice.
Adjust tastes by adding more of either ingredients.
The tastes
should be tangy sour with sufficient salty tastes.
Add lemongrass,
ginger roots (very finely julienne), and chopped onions, and mix
well.
(Optionally, you may add dry ground hot chilli pepper to
taste).
Place on a serving platter (lined with lettuce leaves) and
topped with chopped scallions, cilantro, mint leaves, and crushed
hot chilli peppers.
Translated by Padej Gajajiva from a Thai
cookbook, “Thai Cuisine” by Chantr Tasanont, Manee Suwanpong, and
Srisamon Kongpun.

6 tb Sesame seeds; plus…

1/2 c Sesame seeds

1 c Water

3 tb Canola or safflower oil

1 ts Fine sea salt

2 1/2 c Whole wheat flour

1/2 ts Nonaluminum baking powder

Surprise your family or guests with freshly baked crackers.
For
special occasions, use cookie cutters to make them into imaginative
shapes.
Serve them with a dip for an appetizer or pack them in a
lunch.
Crackers will keep for two to three weeks stored in an
airtight container.
If the crackers lose some of their crispness,
heat them at 250 F for about 5 minutes.
DIRECTIONS:
===========
Position two racks in the center and the bottom third of the oven,
and preheat the oven to 350 F.
Spread 2 tablespoons sesame seeds on
each of three unoiled baking sheets.
This will prevent the crackers
from sticking and will give them a delicious crisp bottom.
Put the
water, oil, and salt in a small bowl until combined.
Stir in the
1/2 cup sesame seeds.
Add the water-oil mixture and mix to form a
rough

dough.
Knead the dough in the bowl to form a ball, and turn out
onto a lightly floured work surface.
Lightly flour a rolling pin.
Roll the dough out into a 22- by 14-inch rectangle, about 1/16-inch
thick.
Using a fork, prick the dough all over to release trapped
air and keep the dough flat.
With a pizza wheel or sharp knife, cut
the dough into 2-inch squares or other shapes, or cut shapes with a
2-inch cookie cutter.
Using a spatula, transfer the crackers to the
prepared baking sheets.
Bake until the crackers are light brown and
firm to the touch, 15 to 20 minutes, switching the positions of the
sheets halfway through the baking time.
When the first two sheets
are finished, remove them, and bake the third one as directed.
Cool
completely.
Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton & Friends) Typed for you by Karen
Mintzias

———————————–PASTRY———————————–
2 c Whole wheat flour;8 oz,225g

1 pn -Salt

1/2 c Margarine, sunflower; cubed

-4 oz, 100g 1/2 c -Ice water; 4 fl oz, 125 ml

Butter; for greasing 1 pn Flour

———————————-FILLING———————————-
1/2 c Butter; or margarine

-2 oz, 50 g 1 tb Sunflower oil

2 ea Onions; thinly sliced

1/2 ea Red pepper;seeded & thinly

-sliced 1/2 ea Yellow pepper; seeded & thin

-sliced 3 tb Pansies, purple; *

2 lg Eggs; or 3 small

1/2 c Cheddar or Gruyere cheese

-shredded, 2 oz 50 g 1 1/4 c Milk; 1/2 pint 275 ml

Sea salt & black pepper * The Latin name for pansies is
Viola x wittrockiana, only use in amount specified “This colourful
starter makes a great supper or lunch dish served with new green
peas or a leafy salad.
Its bright colours make it appealing to both
adults and children and it easy to make.” First make the flan case;
sift the flour and salt into a large bowl and tip in the bran
remaining in the sieve.
Chop the margarine into the flour with a
knife, then gently rub in with your fingertips until the mixture
resembles fine breadcrumbs.
Lift your fingers above the bowl as you
rub to keep the mixture light or aerated (Anne’s note: I would use
a food processor).
Add the iced water and mix with a knife until
you have a firm dough.
Lift out the dough, wrap in cling film
(Saran) and chill in the fridge for 5-10 minutes.
Heat the oven to
350F/180 C/gas 4.
On a lightly floured marble or wooden surface,
roll out

the dough thinly into a circle large enough to line a 8-0/20-24
cm flan dish.
Grease the dish and line it with the dough.
Set
aside.
To make the filling, heat the butter and oil in a shallow
pan, put in the onions and peppers and sweat (cook) gently until
the vegetables are soft but not coloured.
Add the pansies.
Whisk
the eggs and stir in the grated cheese and milk.
Season to taste.
Pour the onion and pepper mixture into the egg mixture and stir
well.
Pour into the prepared flan case.
Bake in the oven for 25-30
minutes., rising the heat a little if necessary, until the filling
is nicely puffed up and the pastry is beginning to brown.
Serve hot
or cold.

1 c Sugar

1/2 c Solid White Vegetable

-Shortening 2 c Unbleached Flour

1/2 c Unsweetened Cocoa Powder

1 1/2 ts Baking Soda

1 ts Salt

1 c Milk

2 ts Vanilla Extract

FILLING: 1/2 c Butter, Softened (1 Stick)

7 1/2 oz Marshmallow Creme (1 Jar)

3/4 c Confectioners’ Sugar

1/4 c Solid White Vegetable

-Shortening 1/2 ts Vanilla Extract

Yield: About 20 “Pies” Preheat the oven to 350 degrees F.
Grease
3 or 4 baking sheets and set aside.
TO MAKE THE PIES: Beat the
sugar and shortening in the large bowl of an electric mixer until
well blended.
Mix the flour, cocoa, baking soda and salt in a
medium-sized bowl with a wire whisk until light and thoroughly
combined.
(Using the wire whisk to blend the dry ingredients, in
this case, makes sifting unnecessary.) With the electric mixer
running on low speed, add the flour mixture and milk alternately to
the sugar mixture, starting and ending with the flour mixture,
beating well after each addition.
beat in the vanilla.
Drop the
batter by heaping measuring TBLS.
2 inches apart on the prepared
baking sheets.
(The little cakes will be about 2 1/2 inches in
diameter after baking) You should have about 40 cakes.
Bake for 15
minutes or until cakes spring back when touched lightly.
Remove to
wire racks to cool.
TO MAKE THE FILLING: In a large bowl, combine
the butter, marshmallow creme, sugar, shortening and vanilla.
Beat
for 2 minutes, using an electric mixer set on high speed, until
light and fluffy.
ASSEMBLY: Place about 1 TBS of filling on the
flat sides of half the cakes.
Top with the remaining cakes and
press together so that the filling squashes out the sides a little.
NOTE: Because of all the butter in the filling, these pies should
not be held at room temperature indefinitely.
Pies that are not to
be eaten soon after baking should be wrapped in plastic film and
refrigerated or frozen for future use.
From Comfort Food by Holly
Garrison Copyright 1988

1/4 c Butter

1 c Brown Rice

1 c Wild Rice

1 c Onion — chopped

1 c Celery — chopped

1 lb Fresh Mushrooms — sliced

3 3/4 c Chicken Broth

1/4 c Fresh Parsley — chopped

1/2 ts Salt

1/4 ts Dried Thyme

Fresh Ground Black Pepper 1/4 c Pecans — chopped

(optional) In a large saucepan, melt butter over medium heat.
Add brown rice, wild rice, onion, and celery and saute for approximately 5 minutes or until onion and celery are tender.
Add mushrooms, chicken broth, parsley, salt, thyme, and pepper.
(Add pecans if desired.) Bring to a boil, reduce heat to low and simmer for 1 hour or until liquid has evaporated.
Serves 6-8 Notes: We always use the pecans.
(from “From Portland’s Palate” by the Junior League of Portland,OR; ISBN: 0-9632525-1-8) Recipe By : Pete Link

1 1/2 pt Vegetable stock

1 sm Onion, finely chopped

1 sm Green bell pepper, diced

1 tb Parsley, chopped

1 oz Wild rice, washed & drained

4 oz Button mushrooms, sliced

5 tb Red wine

Salt & pepper Put the stock into a soup pot.
Add the chopped
onions, bell pepper & parsley.
Bring to a boil, cover &
simmer for 15 minutes.
Add the washed wild rice & continue to
simmer for another 40 minutes.
Add the mushrooms & the wine.
Season to taste.
Cover & simmer for a further 15 minutes.
Serve
hot.
Mary Norwak, “Grains, Beans & Pulses”

2 T Butter or margarine

1 1/2 lb Chicken livers

1/2 t Salt

1/8 t Pepper

2 1/2 T Flour

1/4 c Minced onion

2 T Catsup

3/4 c Dry white wine

1.
Place 2 tablespoons butter in a 10-inch, heat-resistant, non-
metallic

skillet.
Heat, uncovered, in Microwave Oven 30 seconds.
seconds.
2.
In a plastic bag combine flour, salt and pepper.
Coat each
chicken liver

with seasoned flour and place in skillet with melted butter.
3.
Heat, uncovered, in Microwave Oven for 4 minutes.

4.
Turn livers and heat, uncovered, an additional 3 minutes or
until

chicken livers are browned.
5.
Add onion, catsup and wine.
Heat,
covered, for 1 1/2 minutes.
Stir.

6.
Heat, uncovered, for an additional 1 1/2 minutes.
Serve with
cooked

rice.
Tip: If chicken livers begin to pop, pierce them with the
tines of a fork before continuing to cook.
The popping is just the
steam escaping through the thin membrane surrounding the liver.

1 1/2 c White Wine; Dry

1/2 c Sugar

1 T Lemon Juice

1 1/2 t Anise Seed

1/4 t Salt

1 ea Cinnamon Stick; Small

1/2 c Raisins; Golden Seedless

4 ea Purple Plums; Sliced

2 ea Nectarines, Sliced

In an enameled or stainless steel saucepan, combine the wine,
sugar, lemon juice, anise seed, salt and sinnamon stick and bring
to a boil.
Turn off heat and cool to room temperature.
Combine the
raisins, plums, and peaches in a bowl and strain the cooled wine
syrup over them.
Cover and refrigerate for several hours, stirring
occasionally.
NOTE: This fruit cup can be served as a dessert
also.

36 x Chicken wings, tips removed

-(and saved for stock!) 1 7/8 pt Peanut oil

3/4 c Chili sauce, commercial (hei

-nz) 3 tb Lemon juice

3 tb Vinegar

1 1/2 tb Prepared yellow mustard

1 1/2 tb Worchestershire sauce (lea &

-perrins) 3/8 c Onion, finely chopped

3/4 c Green bell pepper, finely ch

-opped 3/4 ts Salt

3/4 ts Black pepper, ground

3/8 ts Cayenne pepper

Fat grams per serving: Approx.
Cook Time: 15 mn Make sauce by
combining all ingredients except the wings & Peanut oil.
Allow
to marinade about 1 hour in the ‘fridge.
Split the chicken wings
into sections.
Coat in seasoned flour.
Fry in peanut oil until
done.
Serve with the sauce on the side.

2 c Butternut squash

2 c Sweet potato, peeled & diced

3 md Apples, peeled & chopped

1 md Onion, chopped

2 c Water

1/2 ts Sea salt

1/2 ts Chinese 5 spice

1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan
on high heat.
Reduce the heat and simmer 30 minutes, or until all
the vegetables are tender.
Add the seasonings and use a blender to
process the mixture.
Heat in the saucepan again on low heat until
hot.
Keeps 3-5 days refrigerated.
*Original recipe by David Tinker,
Vancouver chef Jeanne Marie Martin, “Vegan Delights” posted by Anne
MacLellan

1 lg Container sour cream

1 c Walnuts, coarsely chopped

1 Jar chutney

Mix together; chill.
Best served with “Chippers”.

2 tb Peanut oil

1 1/2 tb Grated fresh ginger

2 md Garlic cloves, pressed

2 Tofu cakes, crumbled

1/2 c Finely chopped scallions

2 ts Dark sesame oil

2 tb Tamari soy sauce

50 Wonton wrappers

Bowl of lukewarm water Cornstarch for dusting Heat peanut oil in
a wok.
Sizzle the ginger & garlic briefly then add tofu &
stir-fry for a few minutes.
Add scallions, sesame oil & tamari
& stir well.
Set aside to cool.
Set up a work area with wonton
wrappers, water & cornstarch.
Place a wrapper in front of you
in a diamond position.
Drop a heaping teaspoonful of filling in the
centre of the wrapper.
Moisten all 4 edges with water & pull
the top corner down to the bottom, folding the wrapper over the
filling to make a triangle.
Press edges firmly to make a seal.
Bring left & right corners together above the filling.
Overlap
the tips of these corners, moisten with water & press together.
Place completed wrapper on the corn-starch platter & continue
till all wrappers are used.
FOR SOUP: Drop wontons into boiling
water & cook for 5 minutes.
Drain.
TO FRY: Heat 2 to 3 cups of
oil in a wok till hot.
Deep fry wontons in batches till golden, 2
to 3 minutes on each side.
Drain.
Serve with dipping sauce or duck
sauce.
Uncooked wontons will keep in the freezer for a good 2
months if well wrapped.
Thaw before frying, but they can be boiled
straight from frozen & cooked 2 minutes longer.
“Sundays at
Moosewood Restaurant Cookbook”

2 lg Heads fresh garlic,

Separated into cloves and Peeled 2 T Oil

1/4 c Chopped red onion

1 cn 4 oz.
chopped green chiles

1/3 c Sliced pimento-stuffed olive

1 1/2 c Grated pepper Jack cheese

Chopped cilantro Chopped green onion tops Coat garlic cloves
with oil and bake in 375-degree oven for 30 minutes, or until soft
and golden.
Cover metal baking pan (approximately 9 x 12 inches)
with overlapping tortilla chips.
Distribute garlic, onion, chiles
and olives evenly over the chips.
Cover with cheese and bake at 400
degrees for 5 minutes or until cheese melts.
Top with cilantro and
green onion and serve.

In a bowl combine the cabbage, beef, scallions, garlic, soy sauce,
sesame seeds, sesame oil, pepper and 1/4 tsp salt and mix
thoroughly.

To make each dumpling, place 1 1/2 teaspoonful filling in the
center of a wrapper using two spoons.
Fold the wonton wrapper in
half to form a semi-circle (if using round wrappers) or a triangle
(if using square wrappers).
Seal the edges by moistening them with
a little water and pinching them.
You may freeze the dumplings at
this point on a cookie sheet or continue to use them by frying,
steaming or in a soup.

To Fry: Heat oil in a wok or frying pan to 360 degrees.
Fry about
10 at a time for 3 minutes or until golden.

To Steam: Arrange on lightly oiled plate, but do not let them touch
each other.
Pour about 2 inches of boiling water into a wok, set
the plates in the steamer and set the steamer in the wok.
Cover the
steamer and cook over medium heat for 20 minutes.

Skillet Method: In a 12 inch skillet heat 2 tablespoons of oil
until hot.
Fill the skillet with mandu, making sure that they do
not touch.
Cook until the bottoms brown; about 1 minute.
Add 1/3
cup water or beef broth to the skillet and cover and cood for about
10 minutes.

Serve Yakimandu with Dipping sauce.

6 tb Olive oil

1 c Onion, finely chopped

1/3 c Long grain rice

3/4 c Water

1/2 ts Salt

Black pepper, freshly ground 2 tb Pine nuts

2 tb Dried currants

40 ea Grape leaves, preserved

2 tb Cold water

Lemon wedges In a heavy 10″ to 12″ skillet, heat 3 tablespoons
of the olive oil over a moderate heat until a light haze forms
above it.
Add the onions & cook for 5 minutes, stirring
frequently, until they are soft & transparent but not brown.
Add the rice & stir constantly for 2 to 3 minutes, or until the
grains are coated with oil.
Do not let them

brown.
Pour in the water, add the salt & a few grindings of
pepper & bring to a boil over high heat.
Reduce the heat to
low, cover tightly, & simmer for about 15 minutes, or until the
rice is tender & has absorbed all the liquid.
In a small
skillet, heat 1 tablespoon of the remaining olive oil & in it
cook the pine nuts until they are a delicate brown.
Add them to the
rice, then stir in the currants.
In a large pot, bring 2 quarts of
water to a boil over high heat.
Drop in the grape leaves and
immediately turn off the heat.
Let the leaves soak for 1 minute,
then drain them in a sieve and plunge them into a bowl or pan of
cold water to cool them quickly.
Gently separate the leaves and
spread them, dull sides up, on paper towels to drain.
Layer the
bottom of a heavy 2 to 3 quart casserole with 10 of the leaves.
Stuff each of the remaining 30 leaves with about 1 tablespoon of
the rice mixture.
Stack the stuffed leaves, side by side and seam
sides down, in layers in the casserole and sprinkle them with the
remaining 2 tablespoons of oil and the cold water.
Place the
casserole over high heat for 3 minutes, reduce the heat to low and
simmer, tightly covered, for 50 minutes.
Then uncover and cool to
room temperature.
To serve, arrange the stuffed grape leaves
attractively on a platter or individual plates and garnish with
lemon wedges.

10 Yellow bell peppers, cut

Lengthwise into thirds 10 Red bell peppers, cut

Lengthwise into thirds 1 c Plus

2 tb Olive oil

5 tb Fresh lemon juice

5 Garlic cloves, pressed

Salt and freshly Ground pepper 3 cn Albacore tuna packed in

Water, drained 1/2 c Chopped fresh parsley

5 tb Drained capers

Fresh parsley sprigs Imported black olives (such as Kalamata or
Nicoise) Arrange pepper skin side up in broiler pan (in batches if
necessary) and broil until blackened.
Wrap in paper bag and let
stand 10 minutes to steam.
Peel and pat dry.
Mix olive oil, lemon
juice and garlic in large bowl.
Season with salt and pepper.
Add
peppers and marinate at least 30 minutes.
(Can be prepared 1 day
ahead.
Cover and refrigerate.
Bring to room temperature before
continuing.) Drain peppers, reserving marinade.
Combine tuna,
chopped parsley and capers in another bowl, breaking up tuna with a
fork.
Mix in enough reserved marinade to season to taste.
Season
with salt and pepper.
Place 1 tablespoon tuna mixture on inside of
each piece of pepper at one end.
Roll up.
Arrange seam side down on
serving platter.
Pour remaining marinade over rolls.
(Can be
prepared 6 hours ahead.
Cover and refrigerate.) Garnish with
parsley sprigs and olives before serving.
16 appetizer
servings.

1 cn (19 oz.) chickpeas, rinsed

-and drained 1/2 To 3/4 cup non-fat yogurt

-(depending on how creamy -you want it) -juice of one lemon 2 -4
cloves of garlic,

-crushed (depending on how -much you like garlic- 2 Is enough
for me, but

-others I know insist on -more) 1/4 ts Ground cumin

-dash of black pepper optional, depending on how strict you want
to be about the vlf: 6 drops or so of toasted sesame oil (doesn’t
add dramatically to the fat, but *greatly* improves the flavor for
us “real” hummus fans – makes up partially for the lack of tahini)
Combine all ingredients in blender and blend smooth.
Garnish with a
dash of paprika and serve w/pita triangles, in a sandwich, etc.
My
favorite is hummus on a pita with carrots, cucumbers, and lettuce
(that was lunch today, in fact!) Hummus is so easy to make that you
can whip it up while eating breakfast to take to work (like I did
today) for all you people looking for quick lunch ideas.

16 Clams; littleneck

Or mussels 1/2 c Bread crumbs

1/2 ts Dried oregano

1 tb Italian parsley; minced

2 tb Parmesan cheese; freshly gra

Or pecorino 3 tb Olive oil; good quality

4 tb Dry white wine; or vermouth

Salt and pepper; freshly gro Or hot pepper flakes; to tas Recipe
by: Christmas Memories with Recipes (Edward Giobbi) Inspect the
clams and discard any clam that is not completely closed or doe not
close when dropped into cold water.
Open the clams, loosen each one
fr its shell, and reserve its liquid.
Discard the top shells.
Place
clams on the half shell on a baking sheet.
Combine the breadcrumbs,
oregano, parsley cheese, olive oil, 2 tablespoons of the wine, and
salt and pepper to taste, and sprinkle a generous amount of the
stuffing over the top of each clam.
Strain the reserved clam juice
and sprinkle it over the stuffing.
Pour the remaining 2 tablespoons
of wine into the bottom of the baking sheet.
Prehea the broiler for
about 5 minutes.
Then broil the clams under high heat unti the
breadcrumbs begin to brown.
Pour the liquid in the baking sheet
over t clams and serve immediately.

1 lg Onion, chopped

3 ea Garlic cloves, minced

1 ts Ground cumin

1/2 ts Ground coriander

1 ts Hungarian paprika

6 c Vegetable stock

1 1/2 c Dried lentils

– rinsed & drained 20 oz Frozen spinach, thawed

29 oz Tomatoes, chopped

Salt & pepper 4 tb Lemon juice

Heat a non-stick soup pot or Dutch oven over high heat.
When the
pan is very hot, all at once add the onion, garlic, cumin,
coriander, and paprika.
Let sit for 30 seconds without stirring,
then add 1/4 cup of the chicken stock.
Saute over high heat,
stirring, for 4 minutes.
Add another 1/4 cup of the chicken stock
and scrape the bottom of the pot.
Add the lentils and spinach and
cook, stirring, for 2 minutes.
Add the remaining 5 1/2 cups of
chicken stock and the tomatoes and bring to a boil.
Reduce the heat
to low, season with salt and pepper, and simmer, covered, until the
lentils are tender, about 50 minutes.
Season with the lemon juice
and additional salt and pepper, if needed.
Let sit for 5 minutes
before serving.
Serving Ideas : Serve with a good dense hearty
bread.

1/2 Loaf day-old whitebread;

-unsliced, homemade-type 10 Anchovy fillets, finely

-chopped 4 tb Butter; softened

2 tb Dijon mustard

4 Eggs; hard-cooked; finely

-chopped 1/4 c Dill; finely chopped -=OR=-

1/4 c Dill, parsley & chives;

-combined 1/8 ts Black pepper; fresh ground

2 tb Butter

2 tb Vegetable oil

Trim the crusts from the load of bread and cut into 12 slices
1/8″ thick.
In a small bowl, mash together the chopped anchovies,
butter, mustard, eggs, herbs and pepper.
The mixture should be
quite smooth.
Thickly spread it on 6 slices of bread.
Top each
slice with another piece of bread and lightly press them together.
At this point, the sandwiches may be wrapped in wax paper and
refrigerated for up to 3 days or even frozen (they should be
thoroughly defrosted before using).
Over moderate heat, melt the
butter and oil in a 10-12″ skillet.
When the foam subsides, add the
sanwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each
side until they are crisp and golden brown.
Drain on paper towels
and serve while hot either whole as a main luncheon course or
snack, or cut in quarters to accompany cocktails.
Makes 6
sandwiches or 24 hors d’oeurve

1 1/2 lb Bulk Pork Sausage

20 oz Pineapple Chinks In Syrup

1/2 c Packed Brown Sugar

1/4 c Lemon Juice

2 tb Cornstarch

2 tb Soy Sauce

1/2 c Chopped Green Pepper

1/2 c Drained Maraschino Cherries

Shape sausage into 1/2 to 3/4 inch balls.
Place in single layer
in baking pan.
Bake in 400?F oven 25 minutes, or until cooked;
drain on paper towels.
Meanwhile, drain pineapple, reserve syrup.
Add enough water to syrup to measure 1 cup; combine with brown
sugar, lemon juice, cornstarch and soy sauce in large saucepan.
Cook and stir until sauce boils and thickens.
Fold in green pepper,
cherries, pineapple chunks and drained cooked sausage.
To serve,
turn into chafing dish.
Typed by Syd Bigger.

3 oz Walnut halves

2 tb To 3T white wine vinegar

1/2 ts Freshly ground pepper

1/4 ts Salt

7 tb Olive oil

1 md Head romaine, cleaned,

-torn into large pieces 1/2 Head chicory, cleaned,

-torn into large pieces 1 Avocado, peeled, pitted,

-sliced lengthwise, -dipped in lemon juice 1 Bunch scallions
with tops,

-trimmed, chopped 4 oz Roquefort cheese,

-crumbled (about 3/4 cup) 1.
Toast walnuts in heavy skillet over
medium heat, stirring frequently,

until golden, 5 to 8 minutes.
Remove from skillet; cool and
reserve.
2.
Mix vinegar, pepper and salt in small bowl.
Add oil in
thin, steady stream, whisking continuously until dressing is smooth
and thoroughly mixed.
3.
Combine romaine, chicory, avocado,
scallions, cheese and reserved walnuts in large salad bowl.
Pour
dressing over salad; toss.
Taste and adjust seasonings.
Serve
immediately.

1 lb Phyllo pastry

1 c Butter, melted

FILLING 1 1/2 c Walnut pieces

1/2 c Pistachios or slivered

-almonds 1/4 c Chopped candied orange peel

1/4 c Granulated sugar

1 tb Orange blossom water, or 1

-tsp almond extract 1/2 ts Each, ground cinnamon and

-cloves SYRUP 1 Lemon

2 c Granulated sugar

1 1/2 c Water

FILLING; In food processor, combine walnuts, pistachios, candied
peel, sugar, orange blossom water, cinnamon and cloves; process
until finely chopped.
Place one sheet of phyllo on work surface,
covering remaining phyllo with damp tea towel to prevent drying
out.
Brush sheet with some of the butter.
Top with another sheet of
phyllo; brush with butter.
Repeat with 2 more sheet of phyllo and
butter.
Sprinkle with about 1/3 cup of the nut mixture.
Top with 3
more sheets of phyllo, brushing each with butter; sprinkle with 1/3
cup of the nut mixture.
Repeat with 3 more sheets, then nuts to
make a total of 9 sheets of phyllo.
Brush the long edges of dough
with butter.
Starting at long side, tightly roll up jelly-roll
fashion.
Brush all over with butter; trim edges.
Cut into 3/4 inch
thick slices; place on greased baking sheet.
Repeat with remaining
phyllo and filling to make second roll.
Bake in 350 oven for 18 to
20 minuts or until crisp and golden, turning over halfway through.
Let cool for 5 minutes on baking sheets.
Remove to racks set on
baking sheets.
SYRUP: Meanwhile, using vegetable peeler, peel lemon
into thick strips.
In saucepan, combie sugar, water and lemon rind;
bring to boil.
Reduce heat to medium-low and simmer for 25 to 30
minutes or until syrupy; strain.
Spoon half of the hot syrup over
phyllo rounds; let stand for 15 minutes.
Spoon remaining syrup over
top; let cool completely.
Makes about 42.
Origin: Canadian Living
Magazine, December 1990 issue.
Sent by: Sharon Stevens