Sauteed Eggplant With Tomato And Onion Topping

Servings: 4
Ingredients:

1    Eggplant, trimmed
1    Onion, chopped
3 tb Olive oil
2 cl Garlic, minced
2 ea Tomatoes, chopped
1 ts Oregano, crushed
1/2 c  Dry red wine
4 tb Grated Parmesan cheese
2 tb Parsley

Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both
sides (to draw out water), and let slices drain in colander for 30
minutes. While eggplant is draining, cook the onion in 1 tb olive oil
over moderate heat, stirring until golden; stir in garlic, tomatoes,
oregano and wine and simmer, stirring occasionally, for 10 minutes,
or until liquid is almost evaporated. Stir in the Parmesan cheese,
parsley and salt and pepper to taste; transfer the topping to a bowl,
cover and keep warm.

Brush salt from surfaces of eggplant, rinse quickly and pat dry. In
the skillet, heat the remaining olive oil until hot, but not smoking
and cook the eggplant, browning on one side, then turn, reduce heat,
and cook an additional 5 minutes or more until tender. Transfer to
plate, spoon the tomato and onion topping onto it, and serve with
additional cheese.

Chicken Tostada Salad Ala Loren

Servings: 2
Ingredients:

2 ts Olive or vegetable oil
1 c  Onion, minced
1 c  Green pepper, minced
1 tb Mild or hot chili pepper
2 ea Garlic cloves, minced
7 oz Boneless, skinless chicken
Breasts, diced
1 c  Canned beans, drained
1 tb Lime juice
Fresh cilantro, minced
1 ea Medium tomato, chopped
1 c  Torn lettuce
1 oz Low-fat jack or cheddar
Cheese, shredded/grated
2 tb Chopped olives
2 oz Low-fat tortilla chips

In skillet, heat oil, add onions, bell and chili pepper and garlic.
Cook over medium heat, stirring frequently, until onion is soft (2-3
min). Add chicken, stirring often, until chicken is no longer pink
(2-3 min). Add beans, cilantro, and lime juice. Simmer on low heat
for about 10 min. Remove from heat and stir in tomato. Serve over
lettuce. Sprinkle with cheese, olives and chips.

425 calories, 12g fat, 25% calories from fat. From OSU/AandM Wellness

Typed for you by Loren Martin, Cyberealm BBS Watertown, NY
315-786-1120

Strawberry Lemonade Ala Scott

Servings: 4
Ingredients:

1 qt Fresh Strawberries, Hulled
3 c  Cold Water
3/4 c  Lemon Juice
3/4 c  Sugar *
2 c  Club Soda, Chilled
1 x  Ice
1 x  Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes
could be more strawberries and/or mint leaves.
~———————————————————————
~— In blender container, puree strawberries. In pitcher, combine
pureed strawberries, water, lemon juice, and sugar; stir until sugar
dissolves. Add club soda. Serve over ice and garnish with
strawberries and/or mint leaves.

Typed for you by Scott Welliver, Episoft Systems and.. Cyberealm BBS
Watertown, NY 315-786-1120

Strawberry Sorbet Ala Scott

Servings: 6
Ingredients:

1 pt Strawberries, fresh  *
3/4 c  Orange juice
1/2 c  Milk
1/4 c  Honey
2 x  Egg whites
1 tb Honey

* or fresh raspberries ( about 2 cups)
~———————————————————————
~— PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol.,
28mg Sodium Remove hulls from berries. In a blender container, place
berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute
or till smooth. (If desired, strain raspberry mixture to remove
seeds.) Pour mixture into 9×9x2-inch pan. Cover; freeze 2 to 3 hours
or till almost firm. In a mixer bowl beat egg whites with electric
mixer on medium speed till soft peaks form. Gradually add 1 T honey,
beating on high speed till stiff peaks form. Break frozen mixture
into chunks; transfer frozen mixture to chilled large mixer bowl.
Beat with electric mixer till smooth. Fold in egg whites. Return to
pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape
across frozen mixture with spoon and mound in dessert dishes. BETTER
HOMES AND GARDENS

Typed for you by Scott Welliver, Episoft Systems and.. Cyberealm BBS
Watertown, NY 315-786-1120

Kuttle Soup From Tessin

Servings: 4
Ingredients:

8 oz Carrots
1    Celery Root
8 oz Leeks
1/2    Cabbage Head
18 oz Beef Tripe
1 md Onion
2    Garlic Cloves
2 oz Bacon
5 tb Olive Oil
4    Tomatoes, peeled
1 c  Red Wine
4 c  Beef broth
Basil
Rosemary
1 ts Caraway Seeds
Parmesan Cheese, grated

1. Clean and cut the vegetables into fine stripes, do the same with
the
tripe. 2. Chopp the onions and the garlic real fine and with the
cubed bacon
saute in the oil. Add the vegetables and the tripe and let simmer
slowly. Cut tomatoes into cubes,discard seeds and add to mix. 3.
Add the wine and the broth and on a little flame let simmer about 30
minutes. 4. Add the parsley and caraway seeds shotly before the
last minute. 5. Sprinkle the parmesan on top.
By Peter P. Riesterner ‘Tessiner kueche’ 1993
Translated by Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120

Schwaebische Pockets

Servings: 4
Ingredients:

9 oz Flour
2    Eggs
1 pn Salt
4 tb Water
18 oz Smoked,cooked Ham
1    Green onion
1    Doughnut
Salt, Pepper to taste
1    Egg white
1 sl Bread, old and hard

1. Make a noodledough out of the water, flour, egg and salt. Knead to
a
firm dough and immedietly, on a floured board, roll it out and cut
into 12 X 12 cm squares. 2. For the filling ;cube the ham, roast
the breadcubes, cut the onion into
small rings and season with salt and pepper. 3. On each square put
1 tablespoon filling and fold over to a triangle.
Put some eggwhite on the ends and press together to seal good. 4.
Boil some saltwater and simmer the pockets for five minutes,turn once.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120

Meatcakes With Dried Fruits

Servings: 8
Ingredients:

13 oz Flour
1/4 oz Salt
6 oz Butter
1    Egg
1 tb Cold Water
3 1/3 lb Pork Shoulder
1 ts Sage
1 ts Nutmeg
2 tb Parsley,chopped
9 oz Dates,chopped
9 oz Raisins
2 oz Pistachios, chopped
2 oz Sugar
1 ts Ginger,ground
1 ts Salt
1 pn Saffron mixed into
1 tb Water
7    Egg Yolks
3/4 c  Cream

1. For the dough mix flour, salt and cut the butter in ;with
fingertips mix until the dough is crumbly. Put egg into the
middle.Add water and mix to a dough;add more water if needed. Knead
for a little bit only. Wrap into ceranwrap and keep in refridgerator
for 1 hour before rolling out. 2 .For the filling ;cover the pork
with water and simmer 1 1/2 hours until it is soft. Cut into small
cubes.Pour 1 1/4 of the broth through a stainer and mix the sage with
the water and add parsley and add to pot.
and bring to a boil. Add the meat, dates, raisins and pistachios to
mix. 3. Take off the stove and mix the sugar, salt, eggyolks, cream
and the
rest of the ingridients with a wirewisk together. Mix into meatmix.
4. Roll out the dough and line two cakepans with it(line with
waxpaper and
fill with dry beans to prevent bubbles). 5. In preheated 190 C
oven bake the dough about 10 minutes, untill it
is firm but still pale. 5. Add the meatmix into pans and bake
another 40
min. at 190 C. 6. The finished meatcakes need to stand 5 minutes
before
serving.
By Oskar Marti from’Ein Poet am Herd’, ‘Winter in der Kueche’
Hallwag 1993.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120

Better Than Better-Than-Sex Cake

Servings: 1
Ingredients:

1 c  Unsalted Butter
2 tb Sugar
2 c  Flour

3 Egg Yolks
1/2 c Sugar
1/4 c Flour
2 c Milk
2 ts Vanilla Extract
2 tb Unsalted Butter

8 oz Cream Cheese, very soft
1/2 c Sugar
1 ts Vanilla Extract
1 ts Lemon Juice
1 c Cream

1 1/2 c Cream
3 tb Powdered Sugar

8 oz Can Crushed Pineapple,
Drained
1 Jar Caramel or Chocolate
Sauce

2 oz Semi-Sweet Chocolate
2 tb Unsalted Butter
1 1/2 ts Vanilla Extract

Butter a 9×13′ baking pan. Set oven rack in center of oven and
preheat to 350?eat butter and sugar until fluffy. Add flour, at
low speed in mixer, blend until mixture is pebbly and can be pressed
together. Press mixture on bottom of buttered pan and bake for 20
minutes or until golden. Cool completely. (If using a food processor,
process until ingredients are a coarse mixture.

For pudding, beat egg yolks and set aside near stove. Whisk the sugar,
flour and milk in amdeium saucepan until free of lumps. Set over
medium heat and cook, stirring constantly with a wooden spatula, just
to a boil. Remove from heat and whisk a little bit of the hot, thick
pudding into the beaten egg yolks then pour the yolk mixture back
into the pudding, whisking really well. Continue to cook 1-2 minutes,
stirring constantly, until thick.

Pour pudding into bowl and add vanilla nd butter, stirring until
butter melts. If pudding has lumps, pour through a large, fine-mesh
strainer. Chill, with plastic wrap pressed directly on surface of
pudding, until ready to use.

Beat cream cheese, sugar, vanilla and lemon juice just to blend. In
seperate bowl, whip 1 cup cream to medium-stiff peaks. Fold a scoop of
whipped cream into beaten cheese then fold remaining cream into
cheese. Set aside.

Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks.

Spread crust with cream cheese mixture, top with pineapple, then
caramel or chocolate sauce. Spread pudding over pineapple; spread
whipped cream evenly over pudding. Chill well.

To make glaze, melt chocolate and butter over low heat, stirring until
smooth and completely melted. Remove from heat, stir in vanilla.
Drizzle in zigzags across cake’s surface.

Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120 or 315-785-8098

Chinese Cabbage And Sheeps Cheese

Servings: 4
Ingredients:

9 oz Onion
4 tb Olive Oil
2    Sprigs of fresh Thyme
2/3 tb Wine Vinegar
Salt, Pepper
29 oz Chinese Cabbage
8 oz Sheeps Cheese

1. Peel and chop onions. 2. Heat oil in a skillet and saute the
onions in it and with the oil put in a bowl. 3.Chopp the thyme finely
and mix together ,with the vinegar, under the onion mix. 4.Season
with salt and pepper. 5.Clean cabbage and cut into small stripes;add
to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand
for one hour, taste and season again if nessesary Translated by
Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Filled Potatoes

Servings: 4
Ingredients:

4 lg Potatoes
3 1/2 oz Bacon
3 1/2 oz Mushrooms, fresh
2    Baby Carotts
8 oz Spinach,fresh
1/2 pk Sweet Cream
8 c  Dry White Wine
Swiss Cheese, grated

1.Clean and scrub new potatoes;if they are older peel them. 2.With a
knife or a special tool cut a whole in each potatoe.Boil them in
salted water until they are done, but not to soft.Test them
constantly. 3.Clean and chop mushrooms and carrots and saute in the
olive oil until they are done.Season with salt and pepper and a
little Lemonjuice. 4.Cut bacon into very small pieces and add to it.
5.Wash spinach and cut into fine stripes and add to skillet. 6.Add
the wine and heat through and fill the potatoes with this mixture.
7.Sprinkle cheese over each potatoe and bake in oven under the grill
for a couple minutes. 8.Serve with a green salad and a cold beer. BY
N3-Videotext translated by Brigitte Sealing Cyberealm BBS
Watertown,NY 315-785-8098 or 315-786-1120