Recipe: Assorted Recipes (9) - 09-28-97 Recipe Swap (updated)

9 ASSORTED RECIPES
Recipe Swap - September 28, 1997

RECIPES IN THIS FILE:
1-2-3-STEW
Broccoli-Sausage Quiche
Caesar Salad Dressing
Low Fat Caesar Salad
Challah French Toast
French Toast #1
Potatoes and Peas (Alu Matar)
Lentils and Rice with Onions (Channa Daal Khichiri)
A Fancy Curry Powder

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1-2-3-STEW
From: Kim, LA
Makes 6 servings

2 to 3 pounds round steak, cut in cubes
1 (10 3/4 oz.) can cream of mushroom soup
1 envelope Lipton's onion soup

Place meat in a covered casserole. Mix two soups together and add to meat. No water please!

Cover and cook in a 300 degree F oven for 3 hours.

Serve over rice with French bread and a salad for a superb supper. Easy too!.

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BROCCOLI-SAUSAGE QUICHE
From: Kim, LA
Makes 6 main dish servings

1 (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
1 (10 3/4 ounce) can condensed cream of broccoli soup
2 tablespoons dried minced onion
1/8 teaspoon ground black pepper
10 ounce package frozen chopped broccoli; thawed and well drained
1 cup shredded Swiss cheese (4 ounces), divided use
Seasoning to taste

Line the unbaked pie shell with a double thickness of foil.

Bake crust in a 450 degree F 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 F.

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, undiluted 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 F 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 before serving.

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CAESAR SALAD DRESSING
Source: Carl Berger

1/3 cup tofu
1 1/2 tsp Dijon mustard
2 tbsp lemon juice
1 garlic clove, minced
1 tsp anchovy paste
1/4 tsp salt
1 pinch ground black pepper
1 pinch sugar
2 tbsp grated Parmesan cheese
1 tbsp olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.

In blender, blend lemon juice, garlic, anchovy paste, salt, pepper and sugar. 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 tablespoon: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

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LOW FAT CAESAR SALAD
Source: Cooking Light Magazine, June, 1994
Makes 4 servings (serving size = 2 cups)

4 Slices French bread (3/4 oz), cut into 3/4-inch cubes
2 cloves garlic, crushed
8 cups romaine lettuce, loosely packed
1/2 cup Parmesan cheese (1 oz), shaved*
FOR THE DRESSING:
3 tablespoons water
3 tablespoons lemon juice
2 1/2 teaspoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce (72% less sodium)
1 teaspoon anchovy paste
1/2 teaspoon 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 degrees F 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.

*To shave the cheese into thin slivers, pull a vegetable peeler or a cheese plane across the top of a chunk of fresh Parmesan.

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.

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

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CHALLAH FRENCH TOAST
Source: Mama Leah's Jewish Kitchen
Makes 4 servings

6 eggs
1/2 cup heavy cream, half-and-half or milk*
1 tsp ground cinnamon
1/4 tsp salt
4 to 6 tbsp clarified butter
8 slices challah bread, cut 1-inch thick
Jam, maple syrup, honey, cinnamon or sugar (optional, for serving)

Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt; set aside.

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 bread should absorb a little of the egg mixture but not enough to get soggy.

Fry each battered bread 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.

*Heavy cream really is the best liquid to use in this recipe.

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POTATOES AND PEAS (ALU MATAR)
Source: Flavors of India by Shanta Nimbark Sacharoff

Alu Matar is a popular North Indian dish.

1 1/2 cups shelled fresh peas
2 large potatoes (about 1 pound)
4 Tbsp ghee or oil
1/2 cup finely chopped scallions or onions
2 cloves finely chopped garlic
1 cup chopped tomato
1 tsp. salt
1/4 tsp. garam masala
1/4 tsp. tumeric
1/4 tsp coriander powder
1 cup water
1/4 tsp. ground cayenne pepper (or to taste, optional)
Indian bread (for serving)

Shell the peas and set aside. Peel the potatoes and cut into sugar cube sized pieces. Place the cut up potatoes in a bowl of cold water to prevent discoloring.

In a heavy frying pan, heat the ghee or oil over low heat.

Add the scallions or onion and the garlic and cook until the onion starts to turn light brown. Then add the chopped tomato and all the spices except the cayenne. Cook for 5 minutes stirring continually to form a well blended sauce.

Add the drained potatoes to the sauce and stir for a minute with a wooden spoon. Add the 1 cup water and cook, covered, for 10 minutes.

Remove the cover and add the shelled peas. Lower the heat and cook for another 15 minutes. At the end of this time both the vegetables should be well cooked but not too soft or mushy. Taste for proper seasoning and add the cayenne if you want to increase the hotness of the dish.

Serve hot with any Indian bread.

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LENTILS AND RICE WITH ONIONS (CHANNA DAAL KHICHIRI)
Source: mindy.s.mymudes, 1993

1 cup uncooked rice
1/3 cup lentils
1/2 cup sliced onion
1 tsp cumin seeds
1 (1/2-inch) cinnamon stick
2 cloves
1 brown cardamom pod, split or bruised
10-12 peppercorns
2 1/4 cups water

Rinse rice and lentils separately, then soak them (separately) in 2 1/2 cups of water for 20-25 minutes. Drain them well and put off to side.

Slowly dry-fry onions, in heavy saucepan. When they begin to caramelize and brown, and exude moisture, add the spices. 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 rice together. Cover and continue cooking for 20-25 minutes.

Let stand, covered, for 3 or 4 minutes before serving.

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A FANCY CURRY POWDER
Source: Chuck Ozburn in Pok, New York2 1/2 tsp fenugreek
Makes 1/2 cup of curry powder

1 tsp (about 20 pods) cardamom seeds (cracked with a cleaver to release seeds)
3 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp mustard seeds
6 whole cloves
1 thin (3-inch long) cinnamon stick broken into pieces
1/4 tsp ground mace
1/4 tsp grated nutmeg
1 big pinch ground cayenne pepper
2 tbsp ground turmeric
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, turmeric and peppers. Place in a spice mill and grind to a powder.

Store in an airtight container.