Baked Spanish Eggs

Yield > 6
Keys : Casseroles Breakfast Chile Pepper Rave Reviews Casserole
Spanish Spain European Mediterranean
Ingredients :
3 x Corn tortillas cut into
1 x -inch squares 2T olive oil
(for sauteing) - (original)
2 med Onions quartered and thinly
sliced
2 x Cloves garlic minced
1 med Green pepper diced
2 med Tomatoes diced
6 x egg substitute beaten
(original called for 6 whole
eggs)
3 tbl skim milk or lowfat milk
1 oz green chiles chopped
1/2 tsp Ground cumin
1/2 tsp Dried oregano
2 tbl minced fresh cilantro or
parsley
(To 3 tb)
salt and freshly ground
pepper to taste
Method :
• Servings: 6
• Preheat the oven to 350 degrees. Heat a large skillet.
Toast the cut tortillas on the dry skillet over moderate heat,
stirring occasionally, until they are crisp. Transfer to a plate to
cool. Heat the oil in the same skillet. Add the onions and saute
over moderate heat until transplucent.
• Add the garlic and pepper and saute until the onion turns
golden and the peppers soften. Add the tomatoes and saute for
another 2 to 3 minutes, just until they soften a bit. Combine
the beaten eggs with the milk in a mixing bowl. Stir in the
mixture from the skillet, the tortilla bits, and all the remaining
ingredients. Oil two 9-inch pie tins and divide the mixture
among them. Bake for 25 to 30 minutes, or until set and
golden on top. Let stand for 10 minutes before serving, then
cut into wedges to serve.
• Vegetarian Celebrations by Nava Atlas

Grilled asparagus & leeks

serves 4
ingredients
12 small leeks, trimmed, with
ends removed
12 fresh asparagus spears
olive oil for brushing
50g/2oz pecorino or Parmesan
cheese, freshly grated
2 tablespoons freshly squeezed
lemon juice
• Preheat the grill to high.
• Arrange the leeks and asparagus
in a single layer in a shallow
baking dish.
• Brush the vegetables with the olive
oil, and place under the grill.
Cook for 5–8 minutes, turning
occasionally and brushing with
more oil as needed.
• When almost done, sprinkle with
two-thirds of the grated cheese and
all of the lemon juice. Grill for a
further minute.
• Finally, sprinkle the remaining
cheese on top, and serve hot in the
baking dish.

Baked mushrooms

serves 4
ingredients
8 large flat mushrooms, wiped
with damp kitchen paper
2 tablespoons olive oil
250g/9oz Taleggio or Brie
cheese, thickly sliced
1 bunch of fresh lemon thyme,
leaves only
salt and freshly ground
black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Trim the stalks from the mushrooms.
Put the mushrooms, rounded cap
side down, in a medium roasting
dish. Season with salt and pepper.
• Pour the olive oil over the
mushrooms. Place the cheese slices
on top, and finally sprinkle with the
lemon thyme. Bake in the oven for
20–25 minutes until the cheese has
melted. Serve hot.

ZUCCHINI-OMLETT

Ingredients:
------------
800 g zucchini
125 ml sunflower- or corn oel
6 eggs
salt
ground oregano
freshly ground black pepper
Instructions:
-------------
Cut away the stems of the zucchini and the area around them.
Wash and split them lengthwise, then cut them in slices.
Heat oil in a pot and steam the vegetables until gold-yellow while
turning them several times.
Stir eggs thoroughly, season them with salt, oregano and pepper.
Put a bit of the oil in which you had steamed the vegetables in a large
pan and pour in the egg mass.
Spread the drained zucchini pieces over the egg mass and stir them in a
bit. Let the omlett curdle slowly, then serve immediatly. Serve fresh
flat bread with it.
Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

Cullen skink

serves 4
ingredients
225g/8oz smoked haddock fillet
25g/1oz butter
1 onion, finely chopped
600ml/1pt milk
350g/12oz potatoes, diced
350g/12oz cod, boned, skinned
and cubed
150ml/5fl oz double cream
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Put the haddock fillet in a large frying pan and cover with boiling water.
Let stand for 10 minutes, then drain, reserving 300ml/10fl oz of the
soaking water. Flake the fish, taking care to remove all the bones.
• Melt the butter in a large saucepan over a low heat. Add the onion and
sweat gently for 10 minutes until softened. Add the milk and bring to a
gentle simmer before adding the potatoes. Cook for 10 minutes.
• Add the reserved haddock flakes and the cod. Simmer for a further
10 minutes until the cod is tender.
• Remove about one-third of the fish and potatoes, put in a blender or
food processor and purée until smooth. Return to the soup with the
cream, parsley and salt and pepper to taste. Add a little of the reserved
soaking water if the soup seems too thick. Reheat gently and serve hot.

Crab & ginger soup

serves 4
ingredients
1 carrot, chopped
1 leek, chopped
1 bay leaf
900ml/11⁄2pt fish stock
2 medium cooked crabs
2.5cm/1in piece of fresh root ginger,
peeled and grated
1 teaspoon light soy sauce
1⁄2 teaspoon ground star anise
salt and freshly ground black pepper
• Put the carrot and leek in a large heavy saucepan with the bay leaf and
the fish stock. Bring to the boil, reduce the heat, cover and leave to
simmer for 10 minutes or until the vegetables are nearly tender.
• Remove all of the meat from the crabs. Break off and reserve the claws;
break the joints and remove the meat using a fork.
• Add the crabmeat to the pan together with the ginger, soy sauce and
star anise, and bring to the boil. Leave to simmer for about 10 minutes
until the vegetables are tender and the crab is heated through.
• Season the soup with salt and pepper, then ladle into warm individual
serving bowls and garnish with the crab claws. Serve immediately.

Cabbage soup

serves 6
ingredients
1 cabbage head, shredded
2 large onions, thinly sliced
2 carrots, thinly sliced
1 large potato, diced
700ml/11⁄4pt skimmed milk
2 tablespoons low-fat yogurt
1 bay leaf
1⁄2 teaspoon dried dill
1⁄2 teaspoon dried rosemary
• Put the cabbage, onions, carrots and potato in a heavy saucepan with
a little water. Cover and cook slowly until tender.
• Add the milk, yogurt, bay leaf, dill and rosemary. Continue to cook for
a further 15 minutes. Serve hot.

Baked Spanish Beef Patties

Yield > 100
Servings
Keys : Meats Spanish Spain European Mediterranean
Ingredients :
19 1/8 lb TOMATOES # 10 CAN
12 oz ONIONS DRY
1 1/8 lb PEPPER SWT GRN FRESH
1/2 cup FLOUR GEN PURPOSE
10LB
2 oz SUGAR, GRANULATED 10
LB
1 cup SHORTENING, 3LB
1 tsp PEPPER BLACK 1 LB CN
4 tsp SALT TABLE 5LB
Method :
• PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325
F. OVEN
• 1. ADD SUGAR TO TOMATOES; HEAT TO BOILING.
• 2. SAUTE' ONIONS AND PEPPERS IN SHORTENING OR
SALAD OIL UNTIL TENDER.
• 3. STIR FLOUR INTO SAUTEED' MIXTURE; COOK ABOUT
2 MINUTES.
• 4. COMBINE TOMATOES, AND PEPPER WITH ONION
MIXTURE. BRING TO A BOIL, STIRRING CONSTANTLY..
• 5. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR
AN EQUAL QUALITY SAUCE OVE HAMBURGERS IN PAN.
• 6. BAKE 30 MINUTES OR UNTIL TENDER.
• NOTE:
• 1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ
CHOPPED ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS
A.P. WILL YIELD 1 LB CHOPPED PEPPERS.
• NOTE:
• 2. IN STEP 2, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP)
DEHYDRATED ONIONS and 2 1/2 OZ (2 CUPS) DEHYDRATED
GREEN PEPPERS (SEE RECIPE CARD A-11)
• OR 1 LB (3 CUPS) FROZEN DICED GREEN PEPPERS MAY
BE USED.
• NOTE:
• 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS
BY PLACING UNOPENED CANS IN HOT WATER FOR 5
MINUTES.
• NOTE:
• 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE
RECIPE CARD
• SERVING SIZE: 2 PATTIES

Baked Garlic and Pepper Salad

Yield > 4
Keys : Salads Dressings Spanish Spain European Mediterranean
Ingredients :
3 tbl Sherry vinegar
1 tbl Fresh lemon juice
1/3 cup Olive oil
Salt to taste
Freshly-ground black pepper
to taste
2 x Garlic heads
3 x Red bell peppers
3 x Green bell peppers
6 x Tomatoes
Olive oil
Method :
• In a small bowl, whisk together the vinegar, lemon juice,
and olive oil. Season to taste with salt and pepper. Set aside
until ready to use.
• Preheat oven to 425 degrees.
• Cut 1/2-inch off the tops of the heads of garlic, so the
cloves are just visible. Rub the heads of garlic, bell peppers
and tomatoes with olive oil to coat them. With a paring knife,
cut a cross across the stem end of each tomato. Place all the
vegetables on a baking sheet and roast for 30 to 40 minutes,
turning every 10 minutes.
• Immediately place all the vegetables in a large bowl,
cover with plastic wrap and leave to cool, about 30 minutes.
Peel the peppers and tomatoes, remove the seeds, and cut
vegetables into strips. Squeeze the garlic cloves from their
skins. Arrange the vegetables on a large serving platter, or on
individual plates, season with salt and pepper to taste, and
drizzle with the reserved dressing.
• This recipe yields 4 to 6 servings.

Baked Lamb Chops with Ham, Sausage, and Tomatoes -

Yield > 6
Keys : Lamb Main Dish Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
(Chuletas De Cordero A La
Navarra)
2 x to 3 Rib lamb chops per
person
(depending on size of chops)
1/4 lb Cured ham cubed
12 slc Chorizo (or pepperoni)
sausage very thin slices
1 lrg Onion chopped fine
4 lrg Tomatoes, very ripe peeled
and chopped
2 tbl Lard
2 tbl Olive oil
1 pch Salt very small pinch
Method :
• Preheat oven to 350 degrees. Fry chops in combined lard
and olive oil. As chops are browned, put them in a large,
ovenproof casserole. In the same lard and olive oil, fry cubed
ham with chopped onion. When onion is soft and golden, add
peeled, chopped tomatoes. Let mixture boil 1 minute, mix in a
very small pinch of salt and a little ground black pepper, and
spread mixture over chops. Place chops in oven and bake,
covered, for 30 minutes. This much can be done hours in
advance if you prefer.
• Ten to 15 minutes before serving, place thin slices of
sausage over meat and bake in top part of hot oven until
sausage begins to melt. Serve in the casserole in which it
baked.

Spicy oatmeal soup

serves 8
ingredients
15g/1/2oz margarine
1 tablespoon groundnut oil
2 large leeks, thinly sliced
4 carrots, sliced
2 potatoes, diced
2 celery sticks, sliced
1.2 litres/2pt chicken stock
1 tablespoon dried chives
1 tablespoon dried shallots
1⁄2 tablespoon dried tarragon
1⁄2 tablespoon dried basil
1 teaspoon salt
100g/4oz oatmeal
225ml/8fl oz white wine
• Heat the margarine and groundnut oil in a large saucepan over a
medium-high heat. Add the leeks and sweat for 2–3 minutes.
• Add the carrots, potatoes, celery and chicken stock. Bring to the boil.
• Sprinkle in the chives, shallots, tarragon, basil and salt. Boil gently for
20 minutes. Add the oatmeal and cook for a further 5 minutes. Add the
wine, cook for 15 minutes more and serve hot.

Baked Eggs with Ham and Sausage

Yield > 4
Keys : Egg Spanish Spain European Mediterranean Spanish
Ingredients :
(Huevos Al Plato A La
Flamenca)
8 x Eggs
8 slc Chorizo or peperoni sausage
small slices
4 oz Cured ham
1/2 x Sweet red peppers canned or
precooked
2 sm Tomatoes peeled and
chopped
1/2 cup Olive oil
2 tbl Olive oil
2 tbl Peas - cooked or canned
heaping tbsps
2 tbl Green beans - cooked or
canned heaping tbsps
2 tbl Asparagus tips - cooked or
canned
2 dsh Sherry or a few drops
2 dsh Bouillon or a few drops
Method :
• Cut half the ham into small cubes; divide remainder into
eight triangular pieces. Cut pepper into eight similar triangles.
Peel and seed tomatoes and chop them. Dice green beans and
asparagus tips. Preheat oven to 375 degrees.
• Heat 1/2 cup olive oil and fry the cubed ham. When it is
browned, add the peas, beans, and asparagus tips. When they
are caught, add the tomatoes and sprinkle over the mixture a
few drops of sherry and a few drops of bouillon. Let it cook for
a few minutes until the sauce is reduced.
• The eggs can be made in one large baking dish or in
individual ramekins (of porcelain, pyrex, or earthenware). Line
the dish or dishes with the contents of the frying pan and add
the eggs one by one, breaking them first into a saucer, then
sliding them into the baking dish. Fry slices of chorizo and the
triangles of ham lightly in the remaining olive oil. Sprinkle a
little salt on the whites of the eggs only. Decorate the edges of
the dish or dishes with alternating pieces of chorizo, ham, and
pepper. Sprinkle the oil from the frying of the chorizo and ham
over the top, place the dish in a pan of boiling water and bake
in a preheated 375 degree oven for 6 to 10 minutes or until
the whites are cooked but the yolks still tremble slightly. Serve
at once.
• Comments: This is an unabbreviated version of the
renowned classic dish from Seville, the recipe of a chef and
gastronomic authority. It makes an economical and very
decorative first course.

Bran Muffins (Mcdonald's)

Bran Muffins (Mcdonald's)
Yield: 30 Servings
3 c Buttermilk
3 Eggs
1/3 c Oil
1 1/2 t Baking soda
1 1/2 t Baking powder
1 t Salt
1 t Vanilla
1 c Sugar
3 c Bran flakes,slightly crush
3 c All-purpose flour
Put first ingredients through blender on high speed 20 seconds.
Pour into bowl and beat in remaining ingredients at low speed of mixer
until completely mixed.
Cover and refrigerate 24 hours.
Fill greased muffin well almost full and bake 400 20 to 25 minutes or
until cracked on top and a toothpick inserted in center comes out clean.
1 tb plumped raisins can be added to each well of batter before baking.

Baked Chicken a La Aleda

Yield > 4
Servings
Keys : Meats Poultry Spanish Spain European Mediterranean
Ingredients :
1 x Chicken, 3.5 lbs
6 cl Garlic, peeled
1/2 tsp Salt
1/4 tsp Pepper
3 tbl Lemon juice
2 lrg Potatoes, peeled, boiled until
just tender and cut into 1/2"
slices
Method :
• Preheat the oven to broil. Rinse chicken under running
water, remove all visible fat and any pieces of kidney left in
the body cavity. Pat dry inside and out with paper towels.
Place the garlic, salt, pepper and lemon juice in the bowl of
mini-processor and process until smooth or mince the garlic
and mix well with other seasonings. Carefully separate the
chicken's skin form its flesh and rub the garlic mixture between
skin and flesh; rub the inside and out very well. Tie the chicken
and place it breast-side down in a roasting pan with 1/2-inch
water or chicken stock. Turn the oven down to 400 degrees
but leave it on broil. Place the pan in the lowest rack of the
oven. Roast for 50 minutes.
• Turn the chicken breast side up and add more liquid if
necessary to maintain 1/2 inch at the bottom of the pan.
Continue to roast another 20 minutes or until the breast is well
browned. Remove fron the oven, remove the chicken to a
cutting board and cover loosely to keep warm. Adjust the liquid
level in the roasting pan again and add potato slices. Roast for
about 10 minutes or just until potaoes colour slightly. Transfer
potatoes to serving platter, carve chicken and place the pieces
on top of the potatoes.

ZUCCHINI IN DOUGH OR DRESSED WITH BREAD-CRUMBS

Ingredients:
------------
700-800 g zucchini
spices: salt, pepper, curry
herbs: basil, oregano, marjoram
oil
bread-crumbs
Dough:
------
4 tblsp sieved wheat flour
1 - 2 egg (or 1/2 cup soy flour)
1 tblsp milk
2 tblsp water
salt
Instructions:
-------------
Mix together ingredients for dough.
Cut zucchini in slices, salt and season them. Dip in the dough and fry
in a pan with hot oil from both sides until brown.
When you want the zucchini 'dressed' turn the dough covered slices
around in bread-crumbs and fry them in butter.
Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

Sweetcorn chowder

serves 4
ingredients
25g/1oz low-fat spread
25g/1oz plain flour
1 bunch of spring onions, finely
chopped
1 large potato, diced
300ml/10fl oz vegetable stock
300ml/10fl oz skimmed milk
200g/7oz canned sweetcorn
kernels, drained
salt and freshly ground
black pepper
50g/2oz low-fat Cheddar
cheese, grated
• Melt the low-fat spread in a heavy
saucepan, and add the spring
onions and potato.
• Gently sweat for 5 minutes, then
add the flour and cook for a further
1 minute, stirring.
• Remove from the heat and
gradually blend in the stock, then
add the milk and sweetcorn.
• Return to the heat, and bring to the
boil, stirring. Reduce the heat and
simmer very gently for 15 minutes.
Season with salt and pepper.
• Stir in the cheese and ladle into
individual bowls to serve.

Chinese egg flower soup

serves 4
ingredients
900ml/11⁄2pt chicken stock
1 tablespoon light soy sauce
2 tablespoons dry sherry
pinch of ground ginger
25g/1oz frozen peas
1⁄2 red pepper, seeded and diced
1 egg, beaten
• Put all the ingredients except the
egg in a heavy saucepan, and
bring to the boil.
• Simmer for 5 minutes until the peas
are tender. Remove from the heat,
and pour the egg in a thin stream
through the prongs of a fork so that
it ‘flowers’.
• Let the soup stand for 20 seconds
to allow the egg to set, then serve
immediately.

Boston Market Meatloaf

Boston Market Meatloaf
Yield: 1 Servings
1 c tomato sauce
1 1/2 T Kraft original barbecue
-sauce
1 T granulated sugar
1 1/2 lb ground sirloin,(10% fat)
6 T all-purpose flour
3/4 t salt
1/2 t onion powder
1/4 t black pepper,Ground
1 ds garlic powder
1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan
over medium heat. Heat the mixture until it begins to bubble, stirring often, then
remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Use a large wooden spoon or your hands to work the sauce into the meat until it
is very well combined.
4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion
powder and ground pepper. Use the wooden spoon or your hands to work the
spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections
which allows the fat to drain, but if you don't have one of those a regular loaf pan
will work). Wrap foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you
aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still
in the pan. This will help to cook the center of the meatloaf. Pour the remaining
2 tablespoons of sauce over the top of the meatloaf, in a stream down the
center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it
is done. Remove and allow it to cool for a few minutes before serving.
Serves 4.

Backyard Spanish Rice

Yield > 8
Keys : Spanish Spain European Mediterranean
Ingredients :
2 tbl olive oil
1/2 cup chopped tomato
1/2 cup chopped red pepper
1/4 cup chopped red onion
1 tbl minced garlic
2 cup long grain rice
3 1/2 cup cold water
2 tbl rice wine vinegar
2 tbl Worcestershire sauce
1 dsh salt and pepper
splash freshly squeezed
lemon juice
splash freshly squeezed
lime, juice
Method :
• Heat oil in Dutch oven over medium heat. Add onions,
peppers, and garlic, and saute for 1 minute or until softened.
• Add tomatoes, rice, water, vinegar, Worcestershire
sauce, salt and pepper, bring to a boil, cover, and turn heat to
low. Simmer, covered for 20 minutes or until rice is tender.
• Remove lid, fluff rice with a fork and sprinkle lemon and
lime juice over top. Serve immediately.

ZUCCHINI FRITATA

Ingredients:
------------
1 large zuchini (grated - 1 cups fresh corn (or use frozen)
1/2 large onion (grated) or to taste
3 eggs (or use eggbeaters)
salt and pepper to taste
1 tblsp flour
Optional: fresh shrimp, shelled and deveined. Coarsely chop.
Instructions:
-------------
Mix all ingredients well - the mixture should be thick. Drop by the
tablespoon on greased, hot griddle. Cook until firm and lightly
browned on both sides, turning once.

Boston Chicken's Cucumber Salad

Boston Chicken's Cucumber Salad
Yield: 4 Servings
2 md cucumbers w/skin,half, seed
1/2 slices
1/4 red spanish onion -- 1/2
1 dice
1 lg ripe tomato -- dice
8 oz paul newman's olive oil and
1 vinegar dressing
1 t dry dill weed
1/2 t dry parsley -- mince
1/4 c olive oil
Combine cucumbers with the rest of the ingredients in non-metal
refrigerator container, tightly covered. Marinate for 24 hours in
fridge before serving. Do not freeze.

Cream of artichoke soup

serves 6
ingredients
750g/1lb 11oz Jerusalem
artichokes, peeled and sliced
1 lemon, thickly sliced
50g/2oz butter
2 onions, chopped
1 garlic clove, crushed
1.5 litres/21⁄4pt vegetable stock
2 bay leaves
1⁄4 teaspoon ground nutmeg
1 tablespoon freshly squeezed
lemon juice
150ml/5fl oz single cream
salt and freshly ground
black pepper
• Put the artichokes in a bowl with the lemon slices, and cover with water.
• Melt the butter in a large saucepan over a low heat. Add the onions and
garlic, and sweat gently for 3–4 minutes until soft.
• Drain the artichokes, discarding the lemon, and add to the pan. Mix
well and sweat gently for 2–3 minutes without allowing to colour.
• Add the stock, bay leaves, nutmeg and lemon juice. Season with salt
and pepper. Bring slowly to the boil, then cover and simmer gently for
about 30 minutes.
• Discard the bay leaves. Cool the soup slightly, then purée in a blender
or food processor until smooth.
• Pour the soup into a clean pan and bring to the boil. Reduce the heat,
stir in the cream and cook gently, without boiling, for 2 minutes. Serve
immediately.

Prawn wonton soup

serves 4
ingredients
For the wontons
175g/6oz cooked prawns, peeled
and deveined
1 garlic clove, crushed
1 spring onion, finely chopped)
1 tablespoon light soy sauce
1 tablespoon Thai fish sauce
1 tablespoon chopped fresh
coriander leaves
1 small egg, separated
12 wonton wrappers
For the soup
1 litre/13⁄4pt beef stock
1 tablespoon Thai fish sauce
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
2 small fresh red chillies, seeded
and sliced
2 spring onions, sliced
• To make the wonton filling, finely chop the prawns. Transfer to a glass or
ceramic bowl, and stir in the garlic, spring onion, soy sauce, fish sauce,
coriander and egg yolk.
• Lay the wonton wrappers on a work surface in a single layer, and put
about 1 tablespoon of the filling mixture in the centre of each. Brush the
edges with egg white and fold each one into a triangle, pressing lightly
to seal. Bring the two bottom corners of the triangle around to meet in
the centre, securing with a little egg white to hold in place. Cover with a
damp tea towel or cloth until needed.
• To make the soup, put the stock, fish sauce, soy sauce and rice wine in a
large heavy saucepan, and bring to the boil over a medium heat. Add
the chillies and spring onions. Drop the wontons into the pan and
simmer for 4–5 minutes, until thoroughly heated. Serve immediately.

Greek lemon soup

serves 4
ingredients
1 tablespoon cornflour
1 litre/13⁄4pt chicken stock
50g/2oz long-grain rice
4 tablespoons freshly squeezed
lemon juice
3 eggs
• Stir the cornflour into 225ml/8fl oz
chicken stock of the until it has
dissolved. Pour into a saucepan
over a medium heat, and add the
remaining stock.
• Bring to the boil. Add the rice,
reduce the heat and simmer for
about 20 minutes until tender.
Remove from the heat.
• Beat the lemon juice and eggs
together. Whisk half the stock, a
little at a time, into the egg
mixture. Pour the egg mixture into
pan with the remaining stock,
mixing well.
• Return to a low heat and cook,
stirring constantly, until the soup is
just thickened. Serve immediately.

Rich kidney soup

serves 4
ingredients
25g/1oz low-fat spread
225g/8oz lamb’s kidneys, finely
chopped
1 small onion, finely chopped
25g/1oz plain flour
750ml/11⁄4pt lamb stock
1 small bay leaf
2 tablespoons port
salt and freshly ground black pepper
• Melt the low-fat spread in a heavy saucepan over a gentle heat, and
add the kidneys and onion. Gently sauté for 1 minute, stirring, so that
the kidneys do not toughen. Add the flour and cook for 1 minute.
• Remove from the heat and blend in the stock. Add the bay leaf, and
season with salt and pepper.
• Return the pan to the heat and bring the soup to the boil, stirring, until
thickened. Reduce the heat, part-cover and simmer gently for 30 minutes.
• Remove and discard the bay leaf. Purée the soup in a blender or food
processor, and return to the clean pan. Stir in the port, heat through
gently and serve.

ZUCCHINI COUNTRY-WOMAN STYLE

Ingredients:
------------
2-4 zucchini
2 tblsp olive oil
2 tblsp flour
1 tblsp butter
2 tsp milk
2 tblsp grated cheese (I use a lot more)
50 g bread crumbs
3 tblsp Rahm
2 eggs (can be replaced with soy flour + milk or be omitted)
spices: salt, pepper, nutmeg
herbs: parsley, marjoram, basil, rosemary, savory, sage
garlic
Instructions:
-------------
Cut zucchini in little rods and steam until done.
Add garlic and herbs, season with salt and pepper.
Heat butter in another pan, stir in some flour. Now stir in milk and
heat while stirring constantly. Add cheese, cream and egg yolk. Beat
egg white until stiff and fold in. Season to taste with salt, pepper
and nutmeg.
Mix sauce with zucchini and pour the mass in an oven proof pan.
Sprinkle with bread-crumbs (*) and then with olive oil. Bake at medium
heat for 15-20 minutes.
(*) I sprinkle the zucchini mass first thinly with grated cheese and
then add the bread-crumbs - or the other way round, depending on when
it occurs to me that I want some additional cheese..

ZUCCHINI ANKARA

Ingredients:
------------
1/4 cup olive oil
2 cups chopped onions
3-4 cloves garlic
3 zucchini/yellow squash
1 tsp marjoram
1 can garbanzos
1/2 cup sliced black olives
1 tblsp cumin
Zucchini : COLLECTION
http://www.cs.cmu.edu/~mjw/recipes/vegetables/zuchinni/zuchinni-coll-2.html (11 of 16) [12/17/1999 12:12:53 PM]
3-6 tblsp lemon juice
1 cup grated feta cheese
black pepper to taste
pinch cayenne
Instructions:
-------------
Saute onions and garlic in olive oil until onion is translucent. Add
squash & marjoram and cook on medium heat until squash is just tender.
Add garbanzos, olives, cumin (or 2 tsp. mint if desired), lemon juice
and seasonings. Cook until everything is heated through. Ladle mixture
over cooked rice or couscous. Top with feta cheese.

TOMATO-ZUCCHINI SCALLOP

Ingredients:
------------
2 small zucchini squash, sliced
1 medium onion, thinly sliced
2 small tomatoes, peeled & sliced
1 cup plain croutons
1 tomato, cut in wedges
4 oz sharp cheddar cheese, shredded (1 C)
1 tsp salt
pepper
Instructions:
-------------
In a 1 1/2 quart casserole, layer half of the zucchini, onion, sliced
tomatoes, & croutons. Season with 1/2 tsp salt and dash pepper. Repeat
layers. Top with tomato wedges. Cover and bake moderate oven (350
degrees) for 1 hour. Uncover and sprinkle with cheese. Return to oven
til cheese melts. Makes 6 servings.

TORTINO DI ZUCCHINE

Ingredients:
------------
1 bunch mooth parsley
4 small twigs Majoran
800 g zucchini
10 tblsp olive oil
6 eggs
5 tblsp creme fraiche
50 g Pecorino or Parmesan (cheese)
3 small garlic cloves
salt, black pepper
some flour
Instructions:
-------------
Preheat oven to 220 deg C.
Mince herbs, wash zucchini and cut lengthwise in 1/2 inch (1 cm) slices.
Season zucchini with salt and pepper, dip in flour so that they are
completely covered. Heat 1 tbls oil in a pan and fry zucchini slices
3 min each side until they are golden brown. Put out of the pan and
drain.
Stir together eggs, creme fraiche and chees. Season with salt, pepper
and herbs.
Put 2 tblsp oil in oven proof pan. Put zucchini in pan and pour egg
mass over them. Peel garlic, cut in thin slices and spread over the egg
zucchini mass.
Bake 30 minutes at 220 deg C (hot air oven: 20 min at 200 deg C).
Serve in portions, drip the rest of the olive oil over it.
Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

STUFFED ZUKES (MAHSHEE)

Filling:
--------
1 cup of rice, washed and soaked for an hour
2 tblsp tomato paste (from a small can)
3 tblsp cooked lentils
1 small onion, grated
3 cloves of garlic crushed (or less ;-))
1 tblsp cinnamon
2 tsp cumin
2 tblsp minced fresh cilantro (approximate big time!)
salt and pepper
Fill-ees:
---------
4 zukes with the tops off and the insides scooped out with a corer or
peeler. (a long tedious task that I do in front of the TV - be careful
to to break the skin! - yours or the zukes!)
Instructions:
-------------
I would double the filling and thus the zukes!
Core those suckers and then throw the filling together in a bowl. Fill
each Zuke only 3/4 full and place the top on it (I taper the top with a
knife so it fits on) Place lettuce leaves in the bottom (so the zukes
don't burn) of a large pot (the biggest you have) and put the zukes in
Bottom down (if you have enough room; if not, put in howeve they will
fit and try to secure in place by wedging potatoes or whateverto keep in
place.
Cover with water or broth (WELL SALTED- VERY IMPORTANT- MAY BE ADD
MORE!) and add the rest of the small can of tomato paste and a chopped
onion and some garlic, cumin whatever and coover with lid and cook about
45min-1 hour on medium highish till boilin and then reduce to medium/low
ish so it is simmering. After the hour check a zuke to see if the rice
is done... if it is then you are done. Remove the zukes onto a serving
platter and spoon a little liquid over them. (discard lettuce and
whatever else) You can ccover with a onion-mint yohurt sauce and garnish
with a sprinkle of paprika for color. Yum!