Various Recipes

2 Baking potatoes

1/2 lb Fresh mushrooms, sliced

1 Sweet red pepper, cup up

1 Clove garlic, minced

2 tb Olive oil

2 tb Water

1 1/2 ts Lemon juice

1 1/2 ts Salt

1/8 ts Pepper

2 tb Butter, divided

Salt & pepper to taste Fresh parsley Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic

in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley. From “Progressive Farmer”, January 1992; Charlotte Mallet-Prevost Dickerson, MD

1 pt Butter

1 Onion; fine chopped

2 c Cabbage; shredded

-boiled first 2 c Potatoes; mashed

Heat butter in large skillet & fry onion over low heat for 5 min or till softened. Add cabbage (should be boiled for 15 minutes previously) & stir over low heat for 2 min. Fold in mashed potatoes till well blended. Press mixture lightly with back of spoon to form large pancake. Cook for 5 min till browned lightly. Turn & brown 2nd side 5 min.

2 md Eggplants

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.)

1 lg Butternut squash

Salt Freshly ground black pepper 2 ts Anise seed

1/8 ts Ground cardamom

3 tb Brown sugar

8 tb Butter; melted

2 tb Fresh lemon juice

Recipe by: Time Life – Vegetables Peel and cut open the squash. remove and discard the seeds and the fibers. Cut the squash into 1-inch cubes. Turn the squash into a buttered 2-quart baking dish. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Drizzle butter and lemon juice over the top. Bake the squash, uncovered in a preheated 350F oven for about 30 minutes, or until tender.

1 1/2 c Cooked broccoli stems, tough

Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice

1/4 ts Ground cumin

1/8 ts Garlic powder

1/2 Tomato, diced

1 Scallion, sliced

1 Canned green chili, chopped

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Recipe by: Mark Sutton Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT