1-2-3-STEW
Candy Apple Cookies
Broccoli-Sausage Quiche
Caesar Salad Dressing, Low Cal
Caesar Salad Guilt Free
Challah French Toast
French Toast #1
Debbie's Carrot Cake (11x7)
Alu Matar (Potatoes and Peas)
Channa Daal Khichiri - Lentils and rice with onions
A Fancy Curry Powder
Curry Powder #1
Garlic curry
GOAT
Goat Simmered with Almonds and Saffron

Kim, LA (09:30:03 am) : 1-2-3-STEW
1 can cream of mushroom soup
1 package lipton's onion soup
2-3 pounds round steak, cubed
Place meat in a covered casserole. Mix two soups together and add to meat.
No water please! Cover. Place in a 300 degree oven for 3 hours. Serve over
rice with French Bread and a salad for a superb supper. Easy too!. Serves 6.

----------------------------------------------------------------------------
Betsy, NY (09:46:09 am) :

Candy Apple Cookies
From: Cookboook USA CD

1/2 c. oleo
1/4 c. brown sugar
1/2 c. powdered sugar
1 egg
1 tsp. vanilla
2 c. flour

Mix all ingredients together. Roll cookie dough into small balls. Bake at
350 degrees, 15 to 18 minutes. While warm insert colored toothpicks in
center of each cookie. Work with small batches so you can insert toothpicks
before they cool down too much. Let cool. 1/2 c. milk Crushed nuts Melt
caramels with milk in double boiler. Add red food coloring. If too thick add
a little more milk. Dip cooled cookies in caramel mixture. Then roll in
crushed nuts. Place in candy papers.

----------------------------------------------------------------------------
Kim, LA (09:46:54 am) : BROCCOLI-SAUSAGE QUICHE

9-inch unbaked pie shell
4 brown and serve sausage links, cut into 1/2 inch thick slices
1/2 cup sliced fresh mushrooms
2 beaten eggs
10 3/4 ounce can condensed cream of broccoli soup
2 tablespoons dried minced onion
1/8 teaspoon pepper
10 ounce package frozen chopped broccoli; thawed and well drained
1 cup shredded Swiss cheese (4 ounces)
Seasoning to taste

Line the unbaked pie shell with a double thickness of foil. Bake in a 450
degree oven for 8 minutes; remove foil. Bake for 4 to 6 minutes more or
until golden. Remove from oven; set aside. Reduce oven temperature to 375
degrees.
Meanwhile, in a large skillet cook sausage and mushrooms about 5 minutes or
until sausage is brown; drain.
In a medium mixing bowl stir together eggs, condensed soup, onion and
pepper. Stir in the sausage mixture broccoli and 3/4 cup of the cheese. Add
seasoning of your taste. Not too much salt for the soup is already salty.
Pour the mixture into the baked shell. Bake in a 375 degree oven for 40 to
45 minutes or until a knife inserted near the center comes out clean.
Sprinkle with remaining cheese. Let stand for 10 minutes. Makes 6 main dish
servings.
----------------------------------------------------------------------------
Betsy, NY (10:08:45 am) :
Elaine - this one has tofu - I'll keep looking

Caesar Salad Dressing, Low Cal

1/3 C Tofu
1 1/2 Tsp Dijon mustard
1 Tsp Anchovy paste -- or anchovy
2 Tbsp Parmesan cheese -- grated
1 Pinch Sugar -- pinch
2 Tbsp Lemon juice
1 Garlic clove -- minced
1/4 Tsp Salt
1 tbsp Olive oil
1 pinch Pepper

In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running, gradually
add tofu, cheese and oil. Transfer to small jar and refrigerate, covered,
for up to 2 days. Makes 1/2 cup. Per T:
about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
From: carl.berger@synapse.org (Carl Berger)

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

NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com

----------------------------------------------------------------------------
Betsy, NY (10:15:22 am) :
Date: Wed, 20 Jul 1994 21:38:32 -0600
From: Reid SLJC6@USU.BITNET
Subject: Caesar Salad Guilt Free

Dear everyone:

Here is a version of Caesar Salad that is exceptional. At the end of this

recipe, I have given the nutritional information. Note that when run thru
MasterCook, the nutritional analysis is different than what they gave in the
magazine. Why, I'm not so sure. Anyway, here goes.

Caesar Salad

Recipe By : Cooking Light Magazine, June, 1994
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Slices French Bread -- 3/4 oz, 3/4 cubes
2 Cloves Garlic -- Crushed
8 Cups Romaine Lettuce -- Loosely Packed
1/2 Cup Parmesan cheese -- 1 oz, shaved
3 Tablespoons Water
3 Tablespoons Lemon Juice
2 1/2 ts olive oil
1 ts Dijon Mustard
1 ts Worcestershire sauce -- 72% less sodium
1 ts Anchovy paste
1/2 ts Sugar
3 Cloves Garlic

Combine bread cubes and crushed garlic in a large zip-top bag. Seal
bag; shake to coat bread cubes. Turn bread cube mixture out onto a baking
sheer; arrange bread cubes in a single layer. Bake at 350 for 15 minutes
or until toasted.

Combine bread cubes, lettuce, and cheese in a large bowl; set aside.
Combine water and next 7 ingredients in container of an electric blender;
cover and process until smooth. Pour over lettuce mixture; toss well.
Yield: 4 servings (serving size: 2 cups).

HOW WE DID IT:

* eliminated the oil used in the home-made croutons (but they're still
crunchy).

* Reduced the oil in the dressing and added Dijon mustard for flavor.

* Switched from whole anchovies to anchovy paste and used just enough for
flavor. (Anchovy paste comes in a tube like toothpaste, so it's more
convenient for measuring. Be sure to refrigerate it after opening.)

* Omitted the raw egg.

* Shaved the parmesan cheese instead of grating it to make it go further.
(To shave the cheese into thin slivers, pull a vegetable peeler or a
cheese plane across the top of a chunk of fresh Parmesan.)

These notes were compiled by Mary S. Creel, R.D., the food editor of
Cooking Light.

BEFORE & AFTER

Serving Size
2 Cups 2 Cups

Calories per Serving
301 149

Fat

24.9g 5.6g

Percent of Total Calories

75% 34%

Cholesterol

41 mg 5 mg

Sodim

613 mg 460 mg

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

----------------------------------------------------------------------------
Betsy, NY (10:22:23 am) :
This Cinnamon French Toast looks wonderful!

Title: Challah French Toast
Categories: Breakfast, Breads, Jewish, Frenchtoast, Brunch
Yield: 4 servings

-MICHAEL HATALA (RJHP21A)
6 Eggs
1/2 c Heavy cream, half-and-half or milk
1 ts Cinnamon
1/4 ts Salt
4 tb To 6 T clarified butter
8 sl Challah, cut 1-inch thick

Beat the eggs together with cream, half-and-half, or
milk. Beat in cinnamon and salt. Melt the butter in a
large frying pan. Dip the challah slices, one at a
time, into the egg mixture, making sure that each
slice is well coated. The challah should absorb a
little of the egg mixture but not enough to get soggy.
Fry each battered challah slice for 2-3 minutes on
each side until they are golden brown. Don't fry too
fast or the inside will be wet and gooey. Serve with
your favorite jam, maple syrup, honey, cinnamon,
sugar, or plain. NOTE: Heavy cream really is the best
liquid to use in this recipe.

SOURCE: MAMA LEAH'S JEWISH KITCHEN

----------------------------------------------------------------------------
Betsy, NY (10:35:28 am) :
Elaine - here's one with exchanges:

Title: French Toast #1
Categories: Frenchtoast, Low-cal/fat, Breakfast, Ww, Diabetic
Yield: 1 servings

-Penny Schenck nfsm70b
1 Egg
1 tb Water
Sweetner to taste
1 sl Bread OR use 2 slices of low calorie bread
Cinnamon to taste - optional

Beat egg, water, sweetner. Soak bread in egg
mixture. Brown on both sides in Teflon pan.
Exchanges: 1 Meat and 1 Starch.

----------------------------------------------------------------------------
Betsy, NY (10:51:04 am) :
Here's a 'snack cake' recipe:

Date: Sat, 17 Sep 1994 07:32:13 CST
From: PHYLLIS BRAUN pbraun@INK.ORG
Subject: Re: Carrot Cake

Julie,
Here is my favorite Carrot Cake recipe (named after and given
to me by one of my son's former girlfriends!) This is a moist cake
because of the crushed pineapple which is not always included in
carrot cake recipes.

DEBBIE'S CARROT CAKE

2 c. flour
2 t. baking powder
2 t. cinnamon
1 1/2 t. salt
3 eggs
3/4 c. oil
3/4 c. buttermilk
2 c. sugar
2 t. vanilla
1 can pineapple, crushed, drained
1/2 c. chopped nuts (optional)
3-1/2 oz. pkg. coconut
2 cups grated carrots

Sift dry ingredients. Set aside. Beat eggs, add oil, buttermilk,
sugar, and vanilla. Mix thoroughly. Add to dry ingredients,
mixing well. Mix in pineapple, nuts, carrots, and coconut. Bake
in lightly greased and floured 7x11 pan at 350 degrees for 55
minutes.

Frosting
1 lb powdered sugar
1 cup crushed pineapple, drained
1 8 oz. pkg. cream cheese
1/4 c. evaporated milk (optional)
1/2-1 c. chopped pecans (optional)

Combine and spread over cake layers. Keep cake refrigerated.

----------------------------------------------------------------------------
Betsy, NY (11:13:51 am) :
Here's an informative site:
The World of Essential Fats
What you ought to know about Nutrition and Fat
http://www.efafood.com/index.htm
----------------------------------------------------------------------------
Pat,UK (5:03:43 pm) : http://soar.berkeley.edu/recipes/
A really good recipe site!!
----------------------------------------------------------------------------
Betsy, NY (5:43:58 pm) :
Alu Matar (Potatoes and Peas)
(adapted from Flavors of India by Shanta Sacharoff)

1 1/2 c peas
2 large potatoes, cut in 1/2 inch cubes
1 c chopped tomato
2 cloves minced garlic
1/2 c. onion, chopped
4 T oil
1 tsp salt
1/4 tsp garam masala (spice available in any Indian store)
1/4 tsp. tumeric
1/4 tsp. ground coriander
1 c. water
1/4 tsp cayenne

In heavy frying pan, heat oil over low heat. Add onion and
garlic and cook
till light brown. Add tomato and all spices except cayenne.
Cook for 5 min,
continually stirring to form a well blended sauce.

Add potatoes and stir for a minute to cover with sauce. Add
water and cook
covered over med. heat for 10 min. Remove cover and add
peas. Lower heat and
cook another 15 min. At the end, both vegetables should be
done but not too
soft or mushy. Taste for seasoning and add cayenne for
desired hotness.

----------------------------------------------------------------------------
Betsy, NY (5:47:21 pm) :
Date: Tue, 16 Nov 93 08:30:50 CST
From: mindy.s.mymudes@uwrf.edu

CHANNA DAAL KHICHIRI
Lentils and rice with onions

1 cup rice
1/3 cup lentils
1/2 cup sliced onion
1 tsp cumin seeds
1/2 inch cinnamon stick
2 cloves
1 brown cardamom pod, split or bruised
10-12 peppercorns

Rinse rice and lentils separately, then soak them in 2 1/2
cups of water
for 20-25 minutes. Drain them well and put off to side.
Slowly dryfry onions,
in heavy saucepan. When they begin to carmelize and brown,
and exude moisture,
add
cumin, cinnamon, clove, cardamom, and peppercorns. If they
stick, add a little
water. Stir until onions are golden brown. Add 2 1/4 cups
off water and put
in lentils first. Let it come to a boil, reduce heat to a
minimum, cover and
cook 10 minutes, add drained rice, stirring gently to mix
lentils and and
rice together. Cover and continue cooking for 20-25 minutes,
let stand 3
or 4 minutes before serving.

----------------------------------------------------------------------------
Betsy, NY (5:53:10 pm) :
From: ehunt@bsc835.bsc.edu
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: A Fancy Curry Powder
Categories: Indian, Condiment
Yield: 1 servings

2 1/2 ts Fenugreek
1 ts (about 20 pods) cardamom
Seeds (cracked with a
Cleaver to release seeds)
3 tb Coriander seeds
1 tb Cumin seeds
1 tb Mustard seeds
6 Cloves, whole
1 3 in cinnamon stick, thin
And broken into pieces
1/4 ts Ground mace
1/4 ts Nutmeg, grated
1 Big pinch cayenne
2 tb Turmeric, ground
Hot pepper, toasted and
Dried (to taste)

Preheat oven to 225 degree F.

In a small pan, combine fenugreek, cardamom, coriander, cumin and
mustard seeds, cloves, and broken cinnamon stick. Bake for 15
minutes, shaking the pan a few times. Let cool.

In bowl, combine the toasted spices with the mace, nutmeg, cayenne,
tumeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container. Makes a 1/2 cup of curry powder.

Recipe: Chuck Ozburn in Pok, New York

----------------------------------------------------------------------------
Betsy, NY (5:56:46 pm) :
From: ehunt@bsc835.bsc.edu
Newsgroups: rec.food.recipes

Title: Curry Powder #1
Categories: Indian, Condiment, Hot
Yield: 1 servings

2 tb Cumin seeds
2 tb Fenugreek
1 1/2 ts Mustard seeds
1 tb Black peppercorns
1/2 c Coriander seeds
1 tb Poppy seeds
1 tb Ground ginger
1 1/2 ts Hot chili powder
1/4 c Ground turmeric

Using a blender, process cumin, fenugreek, mustard, peppercorns,
coriander and poppy seeds. Add remaining spices; process. Store up to
3 months.

----------------------------------------------------------------------------
Betsy, NY (5:59:12 pm) :
From: trev@fiveg.icl.co.uk (Trevor Hall)
Subject: RECIPE:Garlic curry

Someone wanted 'heavy on the garlic' recipes ?

LASSAN KARI
===========
From Charmane Solomons Indian Cooking for Pleasure

8oz/250g garlic
8-10 small onions
8 large mild green chillies
(45%) Press space for more, h for help, u or q to quit
2tblsp oil
1tsp fenugreek seeds
1tsp chilli powder
1/2tsp turmeric
1 1/2 cups coconut milk
salt to taste
2tsp tamarind pulp or 1/2tsp instant tamarind
1/2 cup hot water

Peel garlic and onions, leaving whole. Cut stalk from chillies but leave
intact.
Fry garlic, onion and chillies over a gentle heat. Do not let them brown.
Remove from pan.
Fry fenugreek until golden.
Add chilli powder and turmeric. Fry for a few seconds.
Add coconut milk and salt. Bring to a simmer.
Return garlic, onions and chillies to pan and simmer uncovered for 30
minutes
or until garlic is soft.
Dissolve tamarind in the hot water and strain into pan in last 10 minutes of
cooking.

Serve with rice.

----------------------------------------------------------------------------
(8:57:39 pm) : maica.com/recipes.htm

GOAT

2 lbs. mutton
1 onion
2 tbs. cooking fat
2 peppers
1/2 lb. diced potatoes
1 tbs. curry powder
1 tsp. black pepper
1 1/2 cups water
1 tsp. salt

Trim, wipe and cut meat in 1" pieces. Season well with
salt, pepper and
onions. Rub in curry well and allow to stand for about an
hour. Heat fat
in skillet. Add meat and saute. Add water. Cover tightly
and allow to
cook on low flame until meat is tender. Add potatoes and
cook until very
soft and gravy is somewhat thickened. Serve hot in a
ring of fluffy rice.
----------------------------------------------------------------------------
(9:08:54 pm) : Baby Goat Simmered with Almonds and Saffron
Yield: 4 servings
Recipe via Meal-Master (tm) v8.01
1 tb Butter
1/2 c Whole blanched almonds
Generous pinch saffron -threads
2 to 3 ounces pancetta, in 2 thick slices, diced
1 lb Baby goat meat, cut from
the leg *
1 Onion, finely chopped
2 lg Garlic cloves, minced
3 Ripe tomatoes, peeled,
-seeded and chopped
Salt and pepper
1/2 ts Dried thyme
1 Bay leaf
4 md Russet potatoes, peeled and
-cut into eighths
* in 1 1/2-inch chunks, trimmed of any membrane or fat.

Heat butter in a non stick skillet and saute almonds in it until
lightly browned. Transfer to bowl of food processor, add saffron,
and process until finely ground. Set aside.

In the same skillet, saute pancetta until lightly cooked and transfer
to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta.
Saute onion until golden, adding a little more butter if necessary.
to meat and stir in garlic, tomatoes, almond-saffron mixture, thyme,
and bay leaf. Season to taste with salt and pepper. Add just enough
water to barely cover. Bring to a boil, reduce heat, and partly cover
pan. Simmer for 1 hour, or until meat is almost done. Add potatoes,
pushing them under meat, and cook for 15 minutes more, until tender
(There should not be a great deal of sauce but add a little water if
too dry.) Taste seasoning.

Serves 4.
----------------------------------------------------------------------------
Berta, Ca (9:19:21 pm) : Betsy, I realize a recipe for goat does not belong
on a Veggie nite for recipes.
Goat--Goat is usually purchase in pieces that are the size of a large veal
breast.
According to my friend, her father mixes a mixture of Las Palmas Salsa or
Enchalada sauce with lots of garlic and salt and pepper to taste. He uses
the granulated garlic, because is desolves in the sauce. The sauce is rubbed
over the meat, which is placed in foil. You can cook it in the oven at 350
degres for 4-5 hours, or on the BBQ with a closed lid. Or if you are
adventurous you can dig a hole in the ground and place the meat on hot
rocks. All ways of cooking take 4-5 hours. Good Luck.
----------------------------------------------------------------------------

END OF FILE

The Recipe Link
http://www.recipelink.com