Spiced Acorn Squash

6 whole acorn squash
3/4 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. mace
6 Tbs. butter or margarine, melted
1 Tbs. cider vinegar
6 Tbs. maple syrup**
Preheat oven to 350F. Split each squash in half lengthwise; scoop
out and discard seeds and fiber from centers. Slice a thin piece
from each bottom so they will rest flat in the pan. Place squash
in a shallow baking dish. Mix spices together and sprinkle over
squash. Mix melted butter with vinegar; drizzle over squash.
Add 1/2 Tbs. maple syrup to each cavity. Cover dish with foil
and bake for 1 and 3/4 hours. Remove foil; baste. Return to oven
for 10 minutes. Serves 12.
**If you can't get maple syrup in your area, you can substitute
pancake syrup, or sprinkle the squash with brown sugar before drizzling
with the butter mixture.

COLACHE

(Serves 6-7)
Ingredients:
------------
2 tblsp vegetable oil
1 Butternut Squash OR small Pumpkin (about 2 lbs) peeled, seeded,
and diced
1 medium onion, coarsley chopped
1 clove garlic, minced
16 oz canned tomatoes, undrained
1 green pepper, seeded, cut into 1" cubes
14 oz can whole kernal corn
1 green chili, coarsley chopped (optional)
1/2 tsp salt
1/4 tsp pepper
Instructions:
-------------
Heat oil in large skillet over medium heat. Add squash, onion, and
garlic; cook for 5 minutes or until onion is tender.
Coarsley chop tomatoes; add tomatoes and bell pepper to skillet. Bring
to a boil over high heat. cover; reduce heat and simmer 15 minutes.
Add remaining ingredients. Simmer covered, 5 minutes or until squash is
tender. Uncover; increase heat to high. Continue cooking a few minutes
or until most liquid has evaporated.
Note:
-----
Pumpkin is the traditional squash used in this dish, but butternut is
less stringy and easier to cut an peel.
My Notes:
---------
I used butternut, and it was yummy. Also used more garlic. It took me
a bit longer to cook than the recipe indicates. I didn't have whole
tomates, but crushed which probably made a liquid difference. My squash
may have been cubed a bit big, too. So if you dish is taking long, I
suggest adding the green pepper late in the stage for it to retain color
better. This is a very attractive dish. I would also suggest using
fresh or frozen corn instead of canned for appearance and taste.

Red Kale with Grated Coconut

Ingredients :
Kale : One bunch - chopped fine.
Shallots : one.- chopped fine. (This is the small ulli we get in Kerala.
Here it is not small:-)). Available in grocery stores.
Garlic : one or two ( paste half a teaspoon)- chopped fine
ginger : half an inch cube - chopped fine
Green chillies : 3 to 4 chopped.
Coconut powder : 3 table spoons.
Onion : Half - chopped fine.
oil : 2 to 3 teaspoons.
salt : one teaspoon
Mustard seeds : One teaspoon.
Turmeric powder : Quarter teaspoon
Cumin seeds : a pinch
Procedure :
Heat oil in a shallow vessel.( preferably Non-stick)
Put mustard seeds and then shallots.
When shallots start turning brown, mix the kale .
Then put the onions, ginger, garlic, salt, cumin seeds,
coconut powder, and turmeric powder.
Mix it well and keep the vessel open.
Stir it occassionally till it is fully dry.
Note :
1. Those who do not like coconut can avoid it.
2. Those who can get hold of a grinder can mix the onions, garlic, ginger,
coconut, cumin seeds, and turmeric in it.

RED BEANS AND RICE #2

1 lb red beans
1 1/2 lb smoked sausage, sliced
1/2 lb smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 t dried thyme, crumbled
1 t ground pepper
1/2 t ground sage
1 bay leaf
Pinch of ground red pepper
Salt
Freshly Cooked Rice
Place beans in Dutch oven and cover generously with water. Let soak
for 30 minutes. Add all remaining ingredients to beans except salt
and rice. Bring to boil over medium heat. Reduce heat to medium-low,
cover, and simmer until beans are tender, adding more water if
necessary, about 2 1/2 hours. Add salt to taste. Remove ham bones.
Remove about 3 Tablespoons of beans from mixture and mash to a paste.
Return bean paste to mixture and stir. Simmer 15 more minutes and
then serve hot over the rice.

Red Beans and Rice #3

1 pound red kidney beans
1 meaty ham bone
2 large onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
Salt and pepper to taste ( use Tony's if possible )
pinch of sugar
1 bay leaf ( optional )
2 pounds Owen's spicy sausage links
1/4 cup parsley, chopped
Cooked rice
Soak beans overnight, rinse. Cover with water and cook with
ham bone ( fat trimmed off ), onion, bell pepper, celery, salt,
pepper, sugar, and bay leaf. While beans are cooking, boil
sausage in skillet. Drain, fry until crisp, and set aside.
Cook beans until fork tender ( 1 - 2 Hrs ); then add fried
sausage. JUST before serving, remove bay leaf and add parsely.
Serves 8 ( small servings ) and freezes well.
Serve with corn bread and mustard greens to complete the mood.

Red Beans and Rice #4

2 cans Red Beans ( black-eyed peas also work )
1/2 pound smoked sausage ( the smokier the better )
1 medium to large onion, chopped
1/2 bell pepper, chopped ( too much will make it bitter )
2 green onions ( if you have them )
1 rib of celery, chopped ( if you have it )
1 tsp minced garlic ( I usually get it in the little jar )
salt, pepper, red pepper, tabasco (or just Tony's if you have it)
thyme and parsley ( if you have them )
a little beer ( if you're drinking one or have one handy )
a little vegetable oil
uncooked rice
Rinse out the Red beans in their cans and fill the cans with
water, set aside. Chop up all that needs to be chopped up
( including sausage ) and get out your trusty deep black iron
skillet or pot. Put enough oil to wet the bottom of the pot
and start frying the sausage. After about a 1 min or so,
season the sausage really well with the salt and pepper (
esp pepper ). When the sausage is about 1/2 done, stir in the
onions, bell pepper, and celery. Stir fry it all until the
sausage is done and the vegetables are limp. ( push the
sausage to the side of the skillet if it cooks too fast and
focus on the vegetables ). Pour in the beans and water, and
add about another can of water ( cover all the contents and
leave burner at frying setting ). Add the garlic, a few
shakes of tabasco, a little ( about 2 tablespoons ) beer, a
pinch of thyme, and about 1/4 cup parsley. While the
mixture comes to a boil, start the rice on another burner.
Keep the Red beans at a raging simmer, and stir often. When
the rice is done, the beans should be about done. Cook the
beans down to the desired consistancy, and squash a few beans
on the bottom for a more paste like texture. Serve beans
over rice with a little more pepper sprinkled on top.
Serves 3.

Red Beans and Rice

1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
Cooked Rice
Drain the beans. Put them in a large heavy pot and add 3 quarts of
fresh water. Cover and simmer for one hour or until the beans are
tender. Watch that the water does not boil down too far. The
beans must be covered with water at all times. Add the rest of the
ingredients, except for the rice. Add more water to cover if needed.
Simmer for 1 to 1 1/2 hours or until the liquid has thickened.
Serve over rice.

Fried Plantains

This is an easy and tasy way of preparing plantains;
2 Pantains
Oil for frying
Cut plantains into about 1/2 inch slices. Fry for several minutes in
hot oil, until slices begin to turn golden (not too dark), and they are
beginning to get tender. They do not need to be really soft at this
point.
Take slices out of oil and drain on a paper towel. Move to a sturdy
surface like a cutting board, and smash the slices down with the bottom
of a cup (like a juice glass or some such). The point is to make them
smash down to about 1/2 their original height, not to get them really
thin.
Throw back into hot oil and fry again, until they get more tender, maybe
1-2 minutes on each side. Take out of oil, drain, sprinkle with salt and
server in place of potatos.

Lentils

Someone asked for lentil recipes. This is my mothers recipe, I can never
get enough of it. Its fast and inexpensive.
-approx. 4 cups lentils
-4 slices bacon
-Polish sausage (or Farmer's etc.)
-1 large onion, chopped
-1 bag carrots, chopped
- 2-4 bouillon cubes
-1/2 cup vinegar
Saute onion and chopped bacon in oil. I like to do this in a pressure
cooker, you will know the reason in a moment. Add chopped sausage, lentils,
bouillon cubes, and about six cups of water. Heat mixture thoroughly,
stirring occasionally, adding water as the lentils soak it up so that you
have a stew consistency. Add 1/4 cup of the vinegar and cook for about 1
hour. This is where the pressure cooker comes in. If you don't have one,
you'll have to continue cooking until the lentils are soft, about 21/2 hrs.
If you do have a pressure cooker, after the 1 hr regular cooking, pressure
cook the mixture for about 15 min. Season to taste with salt, pepper and
the rest of the vinegar. Oops, add the carrots after 1 hr of cooking.
Terrific on a cold night!

SPICY HOT EGGPLANT SAUTEE - Yen King Restaurant

Ingredients:
------------
1 lb eggplant
Vegetable oil (preferably peanut oil)
2 tblsp shredded pork
1 tsp minced garlic
1/2 tsp minced ginger
5 to 7 diced chili pepper
1 tblsp cooking wine
1 tsp soy sauce
2 tblsp shredded bamboo shoot
10 straw mushrooms
1 tblsp shredded black fungus
1 cup chicken stock
1/2 tsp vinegar
1 tsp minced green onion
1 tblsp of a thick mixture of cornstarch and water
1 tsp glazing oil
Instructions:
-------------
Partially peel the skin off the eggplant lenghtwise. Cut the eggplant
into finger-size strips. Deep fry in oil until slightly brown. Drain.
Set aside. Heat wok for 20 seconds. Add 1 T oil, shredded pork, minced
garlic, minced ginger and the chilis. Stir 10 seconds. Add wine, soy
sauce, bamboo shoots, straw mushrooms adn black fungus. Stir and flip
the ingredients in the wok several times. Add stock, vinegar and green
onion. Simmer 20 seconds. Add cornstarch mixture and glazing oil.
Flip ingredients to blend in the thicken cornstarch and to spread
glazing oil. Serves 4.
Note:
-----
Spicy Hot Eggplant Sautee includes a glazing oil that can be used on
many stir-fry dishes. To make the glazing oil, simmering about a cup
each of ginger and green onion trimmings in 1 gallon of vegetble oil for
30 minutes. Strain the ginger and green onion from the oil which should
be put in a dark, well-sealed and clean glass container. The oil should
be keep in a dark, cool place for a couple of months.

SZECHWAN EGGPLANT AND TOFU

(Serves 4)
Ingredients:
------------
3 tblsp Soy sauce
2 tblsp Minced garlic
1/4 cup Dry sherry or Chinese rice wine
1 tblsp Minced fresh ginger
1/4 tsp Black pepper
1 tblsp White or brown sugar
Cayenne pepper to taste
1 tblsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tblsp Cornstarch
2 tblsp Peanut oil
8 Scallions: greens minced, whites in strips, keep separate
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips, thinly
1 bunch Cilantro, minced (optional)
3/4 tsp Salt
Instructions:
-------------
Sauce:
------
Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
enough water to make up to 1 cup. Place cornstarch in a small bowl, pour
in the liquid, pour on the liquid & whisk till dissolved. Set aside.
Heat a large wok over a high flame. Add oil & onion & stir fry for about a
minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the
eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few
minutes more.
Add tofu & scallion bottoms. Stir the bowl of liquid that has been set
aside & add to the wok. Mix well & stir fry for another few minutes till
the sauce is thickened.
Remove from the heat & serve over rice topped with scallion greens &
cilantro.

Felafel

This recipe is from page 140 of the Moosewood Cookbook, by M. Katzen
I have made it many times and the felafel are great.
4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic (crushed)
1/2 cup *each*, finely minced, celery and scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 Tbs flour
1/4 tsp cayenne, dash black pepper
1.5 tsp salt
Mash chickpeas well (make sure they are cooked well enough to be mashable).
Combine with other ingredients. Chill well.
With floured hands, make the batter into one-inch-diameter balls.
Dust each one lightly with flour.
Heat a two inch pool of oil in heavy skillet to 365 degrees.
Deep fry felafel until golden brown, serve immediately.
My Modifications:
I usually use 1-2 tsp of cayenne because I like them spicy.
I usually heat the oil in my wok and then drop the batter into the wok
by spoonfuls. Don't put too many in the wok at a time or the temp.
will drop.
I peel, seed and slice cucumber, cube tomato and grab a bunch of
alfalfa sprouts and tuck them into a pita with some ranch dressing

ROASTED EGGPLANT AND RED BELL PEPPER SOUP

Ingredients:
------------
3 large Japanese eggplants (or 1 very large regular)
2 sweet red peppers
1 large onion, sliced
4 cloves garlic, crushed
1 quart chicken stock
1 bunch fresh basil
Salt and pepper
Extra virgin olive oil
Instructions:
-------------
Wash eggplants and split lengthwise in halves (in quarters if using 1
large regular eggplant). Lightly season with salt and pepper and
sprinkle with olive oil to taste. Roast at 400 degrees for 45 minutes
or until tender and golden brown. Puree flesh with skin in blender or
food processor and set aside.
Place peppers under broiler until skins are scorched on all sides.
Place in plastic bag for 10 min to soften, then peel and remove seeds.
Puree flesh in food processor until smooth. Set aside.
Heat 1 tbsp olive oil in skillet. Saute onion and garlic until tender.
Cover to sweat over very low heat for 5 min. Add roasted eggplant puree
and chicken stock to onion-garlic mixture. Cook over low heat 15 min
until flavors blend and mixture is heated through. Puree mixture in
blender or food processor until smooth, then strain into clean bowl.
Season to taste with salt and pepper.
To serve, place serving of soup in deep bowl and spoon red pepper puree
in center, swirling it into soup. Drizzle lightly with olive oil if
desired, and sprinkle with chopped basil.
Makes 6 servings, 150 calories each. It has a wonderful smoky taste and
is good either hot or cold.

ROASTED EGGPLANT SOUP WITH MOZZARELLA CROUTONS

Ingredients:
------------
1.5 lb Japanese eggplant, halved lengthwise
1 red bell pepper, halved lengthwise and seeded
4 tblsp extra-virgin olive oil
2 onions, unpeeled and halved lengthwise
3 plum tomatoes, halved lengthwise
8 garlic cloves
1 tblsp unsalted butter
3 fresh thyme sprigs, chopped fine
3 fresh oregano sprigs, chopped fine
3 fresh basil sprigs, chopped fine
8 cups chicken broth
1 bay leaf, crumbled
12 1/4-inch-thick slices of French bread, toasted
3/4 lb goat's milk mozzarella, grated coarsely
Instructions:
-------------
In a bowl coat the eggplant and the bell pepper lightly with 1
tablespoon of the oil and season the vegetables with salt and pepper.
In a foil-lined roasting pan arrange the eggplant, skin sides down, the
bell pepper, skin sides up, the onions, cut sides down, and the
tomatoes, cut sides down, and roast the vegetables in the upper third of
a pre-heated 400degree F. oven for 10 minutes. Put the garlic in the
pan near the tomatoes, roast the vegetables for 30 to 40 minutes more,
or until the bell pepper is charred, and let them cool. Remove the skin
from the bell pepper and the onions and coarsely chop the eggplant, the
bell pepper, the onions, and the garlic.
In a large kettle melt the butter with the remaining 3 tablespoons oil
over moderately high heat, add the chopped vegetables including the
garlic, the tomatoes, the thyme, the oregano, the basil, and enough of
the broth to just cover the mixture, and bring the mixture to a boil.
Add the bay leaf and simmer the soup for 30 minutes, or until it is
thickened slightly. In a blender or food processor puree the soup in
batches, transferring it as it is pureed to the cleaned kettle (the soup
will be thick and textured, flecked with black bits of the eggplant),
and heat it with the remaining broth over moderately low heat until it
is heated through.
Arrange the bread slices on a baking sheet, sprinkle them with
mozzarella, and broil the croutons under a preheated broiler about 4
inches from the heat for 3 to 4 minutes, or until the cheese is golden.
Ladle the soup into 6 bowls and top each serving with 2 croutons.
Serves 6.
(Also, instead of full slices as croutons, after broiling, with a sharp
knife the toasted bread can be cut into smaller croutons and sprinkled
onto the soup)

MOUSSAKA

(Servings: 10)
Ingredients:
------------
4 eggplants - medium
4 tblsp butter
2 lb ground beef
3 onions - chopped
2 tblsp tomato paste
1/4 cup parsley - chopped
1/2 cup red wine
2 eggs
1/2 cup grated cheese
1/2 cup bread crumbs
6 tblsp butter
6 tblsp flour
3 cups milk - hot
4 egg yolks - lightly beaten
dash nutmeg
dash cinnamon
salt
pepper
cooking oil
grated cheese
Instructions:
-------------
Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving
1/2-inch peel between the strips. Cut into thick slices, sprinkle with
salt, and let stand between two heavy plates while browning meat and
making sauce.
In frying pan melt the 4 tablespoons butter and in it saute meat and
onions until meat is browned. Add tomato paste, parsley, wine, salt and
pepper, and water. Simmer until liquid is absorbed. Cool. Stir in
cinnamon, eggs, cheese and half the bread crumbs.
Make sauce: In saucepan melt the 6 tablespoons butter over low heat.
Add flour and stir until well blended. Remove from heat. Gradually
stir in milk. Return to heat and cook, stirring, until sauce is thick
and smooth. Add salt and pepper to taste and the nutmeg. Combine egg
yolks with a little of the hot sauce, then stir egg mixture into sauce
and cook over very low heat for 2 minutes, stirring constantly.
Brown eggplant slices on both sides in hot oil. Grease an ovenproof
casserole and sprinkle bottom with remaining bread crumbs. Cover with
layer of eggplant slices, then a layer of meat, and continue until all
eggplant and meat is used, finishing with a layer of eggplant. Cover
with sauce, sprinkle with grated cheese, and bake in a 350-degree oven
for 1 hour. Serve hot.

IMAM BAYILDI

Ingredients:
------------
2 large eggplants
2 cups olive oil (the best quality you can afford)
1 large tomato
2 large onions
1 cup lemon juice
1/4 cup sugar
1/2 cup kosher salt
1 tblsp paprika
2 tblsp parsley
4-6 cloves garlic
Instructions:
-------------
Slice the eggplants in half and coat them with all but 3 tbsp of salt.
Cover with paper towels and place a weight on them to drain. Let sit 15
minutes.
Dice tomato, onions and mince garlic. Saute until garlic is brown and
onions are golden in 1/2 cup olive oil.
Add parsley, lemon juice, sugar, salt and paprika to taste to the tomato
mixture. Cook until about the texture of jam.
Scoop out a hollow in the center of each eggplant half. Wipe away the
salt. Place 2 of the eggplant halves face down in a skillet w/ half of
remaining olive oil, cook until browned and olive olive oil is absorbed.
Repeat using other halve and remaining oil.
Place the eggplant halves in a baking dish and fill the hollows with
tomato mixture. Place in 400 degree oven for twenty minutes. Serve,
garnished with paprika.
Alternately, the eggplant can be chopped and sauted in chunks until soft
and brown. In that case the baking step is omitted and the eggplant is
simply mixed with the tomato mixture.

BENGALI EGGPLANT AND YOGURT WITH MUSTARD SEED

Ingredients:
------------
1 large eggplant--1 to 1 1/2 lb, tip cut off and cut into 1" cubes
1 1/2 tblsp black mustard seeds, powdered in a coffee grinder
1 cup+ water
1/4 tsp cayenne pepper
4-5 tblsp mustard oil
1 tblsp panch pharon mix (equal parts of whole cumin, fennel,
fenugreek, mustard, kalunji seeds)
1 cup yogurt
1 1/2 tsp salt
sprinkle black pepper, cardamon powder (optional)
Instructions:
-------------
Soak ground mustard seed and cayenne in one cup of water. Cut up
eggplant into cubes. Heat mustard oil, put in panch pharon mix and
after a few seconds add the black mustard/cayenne water. This will
splatter so have a cover ready. Add eggplant and cook. You will
probably need to add additional water as the eggplant cooks to keep its
level about the same, perhaps another cup. Cover it for the last ten
minutes.
When the eggplant is cooked add a cup of yogurt and the salt, mix and
heat up yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the top if you
want.
This dish also tastes good cold the next day.
Variation:
----------
Anasua Munshi tells me that in his grandmother's village they make this
without the yogurt, substituting green chillis for cayenne and using
only fennel for the panch pharon mixture.

BENGAN BARTHA

Bake an eggplant in an oven 400 deg C for 30 to 40 minutes till it's
cooked right through and no hard portions remain. It should be cooked
to the core. The eggplant should be turned a few times so it cooks
evenly on each side and the skin does not blister. When it's done it'll
shrivel up a bit.
Bake 3 large tomatoes for 20 minutes at 350 deg C. till they cook right
through.
In a deep pan heat a little mustard oil. Drop in a table spoonful of
minced garlic and a table spoonful of minced ginger. Add a few thinly
diced hot green chillies. Stir for a minute or so till the mix. is
lightly browned. Now add in the cooked eggplant and tomatoes. Using a
spatula crush the eggplant and tomatoes very well till they mix
thoroughly. Simmer on low for 10 minutes. Add salt to your liking and
add some chopped green coriander to the dish and stir.
The dish is ready to eat. It's eaten with Daal and Rice but I just eat
it with hot rice. Enjoy and thank me.

EGGPLANT CASSEROLE (MIRZA GHASSEMI)

Ingredients:
------------
2 medium eggplants
2 medium onions, chopped
8 cloves garlic, grated
1/4 cup butter or shortening
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1 tomato
4 eggs
Instructions:
-------------
Roast the eggplants over a charcoal grill until brown. Or roast them in
a 400 deg F oven until brown on the outside and soft on the inside (test
with a fork). Cool and peel. Mash the pulp. Saute the onions and
garlic in the butter or shortening until golden brown. Stir in the
turmeric. Add the eggplant pulp and saute briefly, stirring well. Add
the salt and pepper.
Drop the tomato briefly into hot water to loosen its skin, and then
peel. chop it into small pieces, and stir them into the eggplant. Cook
over a low heat for 5 minutes. Beat the eggs and pour them over the
eggplant. When the eggs start to solidify, stir briefly, and serve.

BAIGAN BHARTA (MASHED EGG-PLANT)

Cooking the eggplant:
---------------------
Poke the eggplants (say 2, medium sized ones) with a knife, and insert
slivers of garlic in the slits. The eggplant can be roasted either in a
conv. oven, a microwave, or ideally, on a slow charcoal grill. When
they are done (they become kinda' limp), peel, and mash up the insides.
Use a knife to cut up the long fibres.
Seasoning:
----------
In a wok, heat some oil, and add chopped onions, and chopped ginger.
Fry till the onions are semi-browned, and then add the mashed eggplant.
Add salt, and pepper to taste. Season with lots of chopped cilantro
(coriander leaves). Since the eggplant is already cooked, you need not
cook for long in the wok... just long enough to mix things up good. A
tomato or two chopped fine, and added with the eggplant also tastes
good.
Alternative sesoning:
Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the
mashed eggplant, and a few table spoons of mustard oil. The mustard oil
gives a nice tangy taste. Look for mustard oil in your nearest Indian
grocery store. (Salt and pepper too.)

BABA GHANOUSH / EGGPLANT WITH TAHINI

Ingredients:
------------
3 large eggplants
2-4 cloves garlic, or to taste
Salt
1/2 cup tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 tsp ground cumin (optional)
2 tblsp finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish
Instructions:
Cook the eggplants over charcoal or under a gas or electric broiler
(sear until skins are black and start to blister with the flesh soft and
juicy, rub skins off under cold water taking care to remove any charred
particles, then gently squeeze out as much of the bitter juice as
possible).
Crush the garlic cloves with salt. Mash the eggplants with a potato
masher or fork, then add the crushed garlic and a little more salt, and
pound to a smooth, creamy puree. Alternatively, use an electric blender
to make the puree.
Add the tahini and lemon juice alternatively, beating well or blending
for a few seconds between each addition. Taste and add more salt, lemon
juice, garlic, or tahini if you think it is necessary, and if you like,
a little cumin.
Pour the cream into a bowl or a few smaller serving dishes. Garnish
with finely chopped parsley and black olives, or with a few tomato
slices. Serve as an appetizer with Arab or other bread, as a salad, or
as a party dip.

Choucroute Garnie

3 pounds sauerkraut
1/2 pound chunk bacon
2 tablespoons butter
1/2 cup carrots, thinly sliced
1 cup onions, thinly sliced
parsley sprigs
1 bay leaf
6 peppercorns
10 juniper berries (or 1/4 cup gin)
1 1/2 cups beef bouillon
3/4 cup water
1 cup dry white wine
salt
1 2 to 3 pound smoked pork butt
1 kielbasa
4 knockwurst
3 smoked bratwurst
3 unsmoked veal sausages
Drain the sauerkraut. Place in a large bowl and cover with cold
water. Soak for 20 minutes, changing the water twice. Drain again.
Then take up large handfuls and squeeze out as much water as possible.
Set aside.
Remove the rind from the bacon and cut into strips about two inches
long and one half inch wide. Blanch bacon by placing in a saucepan
and covering with two quarts of cold water. Bring to a boil, then
simmer 10 minutes. Drain. Melt the butter in a two and one half or
three quart casserole.
Add the blanched bacon, carrots and onion and cook slowly, covered,
for 10 minutes. Do not let the vegetables brown. Stir in the
sauerkraut, breaking up any clumps in it. Cover and cook on top of
the range slowly for 10 minutes. Preheat the oven to 325F. Tie the
parsley, bay leaf, peppercorns, and juniper berries in cheesecloth,
and bury them in the sauerkraut. Pour in the bouillon, water, wine
and gin if you are using it. Add salt to taste. Continue cooking on
top of hte stove until it comes to a boil, then place in the oven and
cook, covered, for 4 hours. Check now and then to be sure the
sauerkraut is not too dry. If all the liquid has cooked away, add a
little more bouillon or wine. The sauerkraut should just bubble.
Start the meat two and one half hours before serving. Place the pork
butt in a pot, cover with cold water, and bring to a boil. Reduce the
heat and simmer, covered, two hours. Start the sausages one hour
before serving time. Place the kielbasa in a large pot with cold
water to cover. Bring to a boil, then simmer, covered, 20 minutes.
Add the knockwurst and smoked bratwurst to the kielbasa pot. Bring to
a boil again, the simmer 10 minutes. Add the veal sausages and simmer
5 minutes longer. Turn off the heat and let stand 5 minutes more.
Remove the herb bouquet before transferring the choucroute to a
platter.

Crispy Eggplant Rounds

2 eggs, slightly beaten (I use just the whites for less fat & calories)
about 3/4 to 1 cup "Italian Style" Breadcrumbs (Breadcrumbs with a little
basil, oregano, & parmesean
cheese mixed in)
1 lb. of eggplant
1 tsp. of olive oil
Wash eggplant, remove top(s), and slice in 1/2 inch thick rounds. Spread the
olive oil on a cookie sheet. Put the breadcrumbs in one bowl, and the eggs in
another bowl. Dip the slices first into the eggs, allowing the excess to drip
off back into the bowl, and then dip both sides into the breadcrumbs. Place on
cookie sheet. Bake in 425 degree (F) oven for about 15 minutes, turn, and bake
another 10 minutes, or until desired crispness.
(Just tried this last night, and it was excellent! Like eating "fried"
appetizers without the fat and calories!!)

Candied Yams

well i don't use brown sugar but here's what i use.
I usually measure by eye and taste
real butter, white sugar, cinnemon, nutmeg and about
a tsp of vanilla flavoring.
peel and cut sweet potatos or yams put in pot cover half way with water
add sugar to taste, about a tsp of cinnemon, nutmeg, vanilla flavoring
and butter. boil until tender about 30mins ( maybe less) then you transfer
to a baking dish with a little juice sprinkle with marshmellow and bake
until marshmellows melt. I usually skip the marshmellows and we eat them
after they are boiled.

Classic Guacamole

4 avocados, seeded and peeled
2 tablespoons lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 5o 4 drops hot pepper sauce
Tortilla chips
Using a fork, coarsely mash avocado with lemon juice and garlic.
Stir in remaining ingredient to blend. Garnish as desired and
serve with tortilla chips.

Avocado Salmon Sandwich

1 ripe avocado
juice of 1 lemon
6 hamburger buns, split
2 cans (7 3/4 oz each) sockeye salmon, or 1 large can
6 slices process type Swiss cheese
Sesame seeds
Preheat broiler to about 475F. Peel and slice avocado and sprinkle
with part of the lemon juice.
Divide avocado slices evenly over the bottoms of the hamburger buns.
Drain salmon and break into chunks. Divide evenly over avocado slices,
and sprinkle with remaining lemon juice. Top with second halves of the
buns, then with cheese slices. Sprinkle with sesame seeds. Broil
about 8 inches from heat until cheese melts and the sandwiches are
heated through. Garnish with dill pickles.

Avocado Mousse Melba

2 avocados, seeded, peeled and mashed
1 can sweetened condensed milk
1/2 cup lemon juice
2 cups heavy cream
Raspberry Sauce
Blend avocados, milk and lemon juice in blender until smooth. Whip
1 cup heavy cream; fold avocado mixture into whipped cream. Spoon
mixture into 4 cup serving dish; refrigerate 3 to 5 hours. Prepare
Raspberry Sauce. Just before serving, whip remaining 1 cup heavy
cream. Spoon 1/2 cup whipped cream on each plate. Spread into
5-inch circle with back of spoon. Drizzle a thin line of Raspberry
Sauce in a circle near the center. Drizzle another thin line of
Raspberry Sauce in circle 1 inch from outside edge of cream. Using
a knife, draw through whipped cream and Raspberry Sauce beginning
at center and going to outside edge. Spoon avocado mousse on side
of whipped cream; serve with Raspberry Sauce.
Raspberry Sauce
1 package (10 ounces) frozen raspberries
1/2 cup currant jelly
1 tablespoon water
1 1/2 teaspoons cornstarch
Thaw raspberries; heat with jelly to boiling. Combine water and
cornstarch; stir into raspberry mixture. Heat to boiling; continue
to boil and stir 1 minute. Cool sauce. Press through sieve to
remove seeds before serving, if desired.

Spicy Nachos Supreme

1 can (8 ounces) tomato sauce
1 can (4 ounces) diced green chiles
1/2 cup chopped green bell pepper
1 green onion, sliced
1/4 teaspoon hot pepper sauce
1 bag (10 ounces) tortilla chips
2 cups shredded Cheddar cheese
1 avocado
1 teaspoon lemon juice
1/2 cup sour cream
Jalapeno pepper slices, optional
Combine tomato sauce, chiles, green pepper, green onion and hot
pepper sauce in bowl; let stand 15 minutes. Place tortilla chips
in shallow 8 x 10 inch baking dish. Pour sauce over chips; sprinkle
grated cheese over all. Broil nachos 3 minutes or until cheese
melts. Just before serving, seed, peel and mash avocado. Stir in
lemon juice. Spoon avocado mixture and sour cream on hot nachos
and top with jalapeno slices. Serve immediately.

Pesto Avocado Torta

Pesto
2 packages (8 ounces each) cream cheese, softened
2 cups butter, softened
2 avocados
French bread
Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream
cheese and butter together until smooth. Spoon about 1 1/2 cups
cream cheese mixture into bottom of loaf pan; spread evenly. Spread
pesto over cream cheese layer. Spoon aonother 1 cup cream cheese
mixture over pesto, spreading evenly. Halve, seed and peel avocados.
Cut each half into 8 slices but do not pull apart. Lay sliced
avocado halves on cream cheese layer and top with remaining cream
cheese mixture. Cover and refrigerate 6 to 8 hours or overnight.
Thirty minutes before serving, lift torta from loaf pan and remove
foil. Serve with large slices of French bread.
Pesto
1 cup fresh spinach
1/2 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
1 clove garlic, crushed
Blend all ingredients in blender or food processor until smooth.

Turkey Curry Bombay

1/4 cup butter
2 cups cooked and cubed turkey or chicken
1 medium onion, minced
1 to 1/2 tablespoons curry powder
1/4 cup chutney
1/4 cup sherry
Bombay sauce
2 avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional
Melt butter in a medium frying pan. Saute turkey and onion until
lightly browned. Add curry powder; continue to saute. Stir in
chutney and sherry. Pour Bombay Sauce into turkey mixture and place
over low heat to warm through. Spoon into each avocado half. Garnish
with bacon, peanuts or coconut and serve.
Bombay Sauce
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon each pepper and paprika
1/4 teaspoon salt
3/4 cup milk
1 cup shredded mild Cheddar cheese
Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well. Whisk in milk until smooth and cook over low heat until thick
and bubbly. Stir in cheese.