home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Current Shareware 1994 January
/
SHAR194.ISO
/
homecook
/
mmovolac.zip
/
MAINLAC.REC
< prev
next >
Wrap
Text File
|
1993-08-31
|
9KB
|
292 lines
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bouranee Baunjan (Eggplant with Yoghurt Sauce)
Categories: Main dish, Vegetarian, Vegetables
Servings: 6
4 x Medium Eggplants 1 Kg total
1 x Salt
1 x Oil
2 ea Medium Onions, sliced
1 ea Green Pepper, seeded, sliced
2 ea Large Ripe Tomatoes, peeled
1 x Salt
1/4 ts Hot Chili Pepper
1/4 c Water
2 c Chakah, Drained Yogurt
2 ea Garlic Cloves
1 x Salt to Taste
Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces.
Spread on a tray & sprinkle slices liberally with salt. Leave for 30
minutes, then dry well with paper towels.
Pour enough oil into skillet with a lid, to cover base well. Fry eggplant
until lightly browned on each side. Do not cook completely. Lift onto a
plate. Add more oil as required for remaining slices. As oil drains out
of eggplant, return this to the pan & add onions. Fry gently till
translucent. Remove to another plate.
Place a layer of eggplant back into the pan. Top with some sliced onion,
green pepper rings & tomato slices. Repeat using remaining ingredients &
adding a little salt & the chili between layers. Pour in any remaining
oil from the eggplant. Add onion & water, cover & simmer gently for 10-15
minutes.
Combine chakah ingredients & spread half the sauce into base of serving
dish. Top with vegetables, lifting eggplant gently to keep slices intact.
Leave some of the juices in the pan.
Top vegetables with the rest of the chakah & drizzle the remaining juices
over it. Serve with flat bread.
From Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pasta Primavera
Categories: Pasta, Vegetables, Untested
Servings: 6
1 lb Fettucini
1/4 c Oil; olive
2 Garlic cloves; chopped
1/2 ts Oregano
1/2 ts Basil
1 c Broccoli florets
1 c Cauliflower florets
1 c Artichoke hearts
1 c Asparagus spears; cut in 1"
1 c Green peppers; chopped
1 c Cherry tomatoes; halved
1/2 c Parmesan cheese
Cook fettucini in boiling salted water until al dente. As pasta cooks,
heat olive oil in large skillet and saute garlic for 2-3 min. Add herbs
and vegetables and saute quickly over high heat until vegetables are tender
but crisp. Toss drained pasta with vegetables. Sprinkle with Parmesan
cheese. Per Serving: Cholesterol (mg): 2 Fat (grams): total 12; saturated 0
Exchanges: bread/starch 3; vegetable 2; fat 2; other 0 Calories: 366 From:
"The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. Courtesy
of Theresa Merkling from R-Cuisine conference
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Impossible Mushroom Pie
Categories: Pies, Vegetables, Eggs, Untested
Servings: 6
1 tb Butter
1 tb Oil
2 c Mushrooms; sliced
1/2 c Green onions; chopped
1 c Swiss cheese; shredded
1 ts Tarragon; dried
3/4 c Bisquick or baking mix
1/4 ts Salt
3 Eggs
Tomato slices or wedges;opt
Parsley; opt
Preheat oven 400F. Heat butter and oil in large frypan. Toss in mushrooms
and cook over medium-high heat for 4 to 5 minutes. Season. Spread
mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch
pie plate. Beat remaining ingredients 15 seconds in blender or 1 minute
with hand beater till smooth and pour over vegetable mixture. Bake in
preheated 400F oven for 30 to 35 minutes or till top is golden and pie is
cooked. Let stand 5 minutes before serving. Granish with tomato and
parsley.
Spurce Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Impossible Garden Vegetable Pie
Categories: Vegetables, Pies, Eggs, Easy, Untested
Servings: 6
2 c Brocolli OR Cauliflower
-Fresh, chopped
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 c Cheddar cheese; shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 ts Salt
1/4 ts Pepper
Preheat oven to 400F. Lightly grease pie plate (10"x1 1/2") Cook brocolli
till almost tender; drain thoroughly*. Mix brocolli, onion, green pepper in
pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with
hand beater or till smooth. Pour in pie plate. Bake till golden brown and
knife inserted in centre comes out clean; aprrox. 35 - 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato slices and parlsey.
*1 pk (10 oz) frozen chopped brocolli (thawed) or cauliflower thawed and
drained may be substituted for the fresh. Do NOT cook.
Source Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape Nut Roast
Categories: Main dish, Nutloaf, Roast
Servings: 6
1 c Grape nuts
2 ea Beaten eggs
1 1/2 c Milk
3/4 c Chopped nuts
1 ts Grated onion
1 c Chopped celery
1 ts Salt
2 tb Margarine
Combine all ingredients. Let stand for 20 minutes. Pour into a greased
loaf pan & bake at 350F for 35 minutes.
From Sandee Eveland
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lentil Nut Loaf with Red Pepper Sauce
Categories: Vegetarian, Kaz
Servings: 2
1/2 c Red lentils
1/2 ts Olive oil
1/2 l Onion
1/8 c Chopped basil
2 sm Tomatoes
30 g Romano cheese
1/2 c Ground hazelnuts
1/4 c Tomato puree
1/2 c Wholegrain breadcrumbs
MMMMM------------------------------SAUCE-----------------------------------
1/2 tb Olive oil
1/2 Garlic clove
1/2 Red pepper
1 1/2 Tomatoes
Preparation: Chop the onion and peppers
: Peel and slice the tomatoes for the loaf
: Peel, seed and chop the tomatoes for the sauce
: Crush the garlic clove
1 Place the lentils in a pan and cover with cold water
Bring to the boil, reduce heat and cover and simmer until the lentils
are tender. Drain well
2 Heat the oil in the pan
Add the onion and cook over gentle heat until it is soft
Combine the onion and lentils, ground hazeenuts, tomato puree and
basil.
Spoon the mixture into a greased and line 20 * 10cm loaf tin.
Cover with the sliced tomatoes, cheese, and breadcrumbs.
3 Bake a 180C for 30-35 minutes
4 Prepare the sauce while the loaf is baking.
Heat the oil in the pan , add the garlic and cook over a low heat
for 2-3 minutes. Add the peppers and tomatoes. Cook until the
mixture thickens.
5 Serve hot or cold , with sauce
Source Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Lentil Rissoles
Categories: Main dish, Vegetarian
Servings: 6
8 oz Green lentils
1 pt Hot water
2 oz Margarine
1 Onion, finely chopped
1 Carrot, chopped
1 Green bell pepper, diced
2 Garlic cloves, crushed
1/4 ts Cayenne
1/2 ts Coriander
1/2 ts Cumin
1/2 ts Curry powder
2 ts Tomato paste
Salt & pepper
1 tb Parsley
2 oz Oats
2 oz Breadcrumbs
---Yogurt sauce
Oil for frying
1/2 pt Yogurt
2 tb Parsley
1 tb Chives
1 Garlic clove, crushed
1/4 ts Cumin
Lemon juice
Salt & pepper to taste
Put lentils & hot water into a pot. Bring to a boil, reduce heat &
simmer, covered for 30 minutes.
Heat margarine in a skillet, add onion & cook for 2 minutes. Add carrot &
pepper & cook for 10 minutes, stirring occasionally. Add spices, paste,
salt & pepper. Mix together well.Then stir in lentils & let cool. Mix in
parsley.
Divide the mixture into 12 equal portions & shape into rounds. Coat them
in combined breadcrumbs & oats (oats may have to be blended to resemble
fine breadcrumbs). Shallow fry in hot oil until golden brown on both
sides. Drain well.
For the yogurt sauce, combine all the ingredients & chill till ready to
serve.
I find that I do not need to roll the rissoles in egg, though the recipe
calls for it.
"Entertaining with Cranks"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Bean & Onion Casserole
Categories: Casseroles, Vegetarian
Servings: 6
3 tb Butter
3 tb Flour
1 tb Mustard,prepared yellow
1/2 ts Salt
1/4 ts Tabasco sauce
1 cn Green beans,undrained(16oz)
Milk
1 cn Onions,small whole(16oz)
1 c Bread cubes,buttered
1. Melt butter; add flour, stirring until smooth.~ 2. Add mustard, salt,
Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.~ 3.
Add beans and drained onions.~ 4. Place in a greased 1-quart casserole;
border with buttered bread crumbs.~ 5. Bake in preheated 375'F. oven 30
minutes, or until bread crumbs brown.~
Source Unknown
MMMMM