Baba Ganoush (Lebanese Dip)

3 pounds eggplant
2-3 lemons, juiced
1/2 clove garlic, pressed
4 tablespoons tahini (available in health food stores)
parsley
paprika
salt and pepper

Bake eggplant at 350 degrees for one hour. Peel, drain and mash. Add remaining ingredients. Serve with crisp Arabic bread slices. "Adults like this," Marty said. "I can't be sure about children."

[Newspaper clipping. It appears that we are missing information. Such as, who is Marty? And exactly how much dip are we making here? Looks like enough to feed the entire family at a Christmas party. And are these recommended Arabic bread crisps made from the recipe I posted yesterday? Probably; I would suspect they are from the same newspaper feature. ]

Arabic Bread Crisps

1 package pita or Arabic bread
butter or margarine
garlic salt
sesame seeds
celery seed

Cut each Arabic bread in half and separate. Slice pie shapes out of each half that has been separated. Spread each piece with margarine or butter and sprinkle with garlic salt, celery seed and sesame seeds. Put on baking sheet in a 350-degree oven and bake until golden brown and crisp. Store in a tight container to retain crispness. This replaces crackers or chips in almost any instance.

[Newspaper clipping]

Winter Vegetable Stew

7 cups water
3 medium-size white turnips (about 3/4 pound), pared and cut into bite-sized pieces
1 large red onion, chopped (1 cup)
1 large yellow onion, chopped (1 cup)
2 large potatoes (about 1 pound), cut into large chunks
7 carrots, sliced into 1/4-inch-thick rounds (2 cups)
1/2 small rutabaga, pared and chopped (1 cup)
2 medium-size beets, unpeeled, well scrubbed and cut into small pieces
1/2 bunch green onions with tops, sliced
1 clove garlic, finely chopped
2 tablespoons chopped parsley
1 tablespoon leaf basil, crumbled
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup snipped fresh chives OR 1 tablespoon dried chives
1 cup dairy sour cream (optional)
MEAT (optional):
1/2 pound round steak
2 tablespoons butter or margarine

1. Combine water, turnips, and red and yellow onions in kettle or Dutch oven. Bring to boiling. Lower heat; cover; simmer, stirring occasionally, about 60 minutes or until vegetables become very soft and slightly thicken the broth.

2. Add potatoes, carrots, and rutabaga. Simmer, covered, for 15 to 20 minutes or until potatoes are barely tender.

3. Add beets, green onions, garlic, parsley, basil, salt and pepper. Simmer, covered, until beets are tender, about 15 to 20 minutes. Soup will be pink. Remove from heat. Stir in butter and chives.

4. Ladle into soup tureen or heated soup bowls. Garnish each serving with a dollop of sour cream, if you wish.

Optional meat: Slice round steak into paper-thin slices. (For easier slicing, place meat in freezer 10 minutes.) Stir-fry meat in 2 tablespoons butter in large skillet 3 to 5 minutes, or until desired doneness. Add to hot stew.

[Magazine clipping]

Orange Cake with Nuts and Raisins

1 navel orange
1 cup milk
2 whole eggs
1 egg yolk
1/4 cup triple sec (or orange juice)
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1 cup golden raisins
3/4 cup chopped walnuts
2 tablespoons triple sec (or orange juice)

1. Preheat oven to moderate (350). Grease 9-inch springform pan.

2. Peel outer orange rind (no white pith) from orange with vegetable peeler. Or, finely grate rind by hand with a grater. Squeeze juice from orange; you should have about 1/3 cup. Reserve the juice. If rind is in strips, combine with milk, whole eggs, and yolk in food processor fitted with metal blade. Whirl until rind is completely chopped. Add the 1/4 cup triple sec. If you have grated the rind, mix with the milk, eggs, yolk, and triple sec in a bowl by hand. Set aside.

3. Sift together the flour, baking soda and salt onto wax paper.

4. Beat together the butter and sugar in a large bowl until light and fluffy. Stir in about one third of the flour mixture. Alternately fold in egg mixture and the remaining flour. Lightly stir in raisins and nuts. Pour batter into prepared pan.

5. Bake in preheated moderate oven (350) for 40 to 45 minutes or until cake tester inserted in center comes out clean. Remove cake from oven and immediately sprinkle top with 2 tablespoons triple sec and the reserved 1/3 cup orange juice. Cool cake in pan on wire rack. To serve, remove the cake from the pan.

[Magazine clipping. For those who reject alcohol, skip the triple sec and go with the OJ substitution.]

Spicy Low-calorie Baked Fish

1 teaspoon oil
1 medium onion, sliced
1/4 teaspoon hot red pepper flakes
1 green pepper, seeded, cut into 1/2-inch squares
3 medium carrots, peeled, cut into 1/2-inch rounds
1 bay leaf
1 can (16 ounces) Italian-style tomatoes, drained, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 package (12 ounces) frozen fish
2 tablespoons chopped fresh parsley

Heat oven to 450 degrees. Heat oil in a non-stick skillet. Add onion and cook 3 minutes, until wilted. Add pepper flakes, green pepper and carrots and cook until pepper and onion begin to brown lightly. Add bay leaf, tomatoes, salt and pepper. Cook, stirring occasionally, until liquid evaporates to about half and thickens slightly. Remove from heat. Set aside.

Arrange fish side by side in a baking dish. Pour tomato sauce over fish. Bake 20 to 25 minutes. Remove from oven and remove bay leaf. Sprinkle with parsley.

Makes 4 servings.

[newspaper clipping]

Tarragon Dill Sauce

1 1/2 cups plain low-fat yogurt
2 teaspoons tarragon, crushed, using a mortar and pestle
1 tablespoon dill weed, crushed, using a mortar and pestle
1/4 teaspoon salt

Combine all ingredients and mix well. Cover tightly and store in the refrigerator. Always prepare this sauce a day ahead of time.

Makes 1 1/2 cups.

1/4 cup contains approximately 35 calories.

[Newspaper clipping]

Pasta Sauce

1 large onion, diced
2 garlic buds, finely chopped
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon basil, crushed, using a mortar and pestle
1 te4aspoon oregano, crushed, using a mortar and pestle
2 cups water
4 cups tomato suace

Combine the onions and garlic in a large pot and cook over a low heat, covered, stirring occasionally to prevent scorching, until the onions are soft.

Add all other ingredients and bring to a boil. Reduce the heat and cook, uncovered, for 1 1/2 hours.

Makes about 4 cups.

1/2 cup contains approximately 40 calories.

[Newspaper clipping.]

Omelet Violette

10 violet leaves
10 violet blossoms
6 eggs
3 Tbsp milk
1/4 tsp each salt, pepper, and paprika
3 Tbsp butter or margarine

In cool water, wash violet leaves well. Dry on paper towels, then mince. Wash violet blossoms, removing stems, stamens, and pistils. Place petals gently on waxed paper and refrigerate. With wire whip beat together eggs, milk, salt, pepper, and paprika until frothy. Melt butter in large frying pan over medium heat, then pour in egg mixture. Use spatula to lift edges, letting uncooked egg run underneath. When omelet is just set, sprinkle evenly with chopped violet leaves, then turn. Place on heated serving platter and sprinkle top with violet blossoms.

Serves 4

[Newspaper clipping, on the same page as the nasturtium canapes. I believe these are the only two recipes that call for flowers. David says he doesn't think Ada ever actually made these dishes.]

Nasturtium Canapes

4 thin slices whole wheat or brown bread
3 Tbsp butter at room temperature
1 oz cream cheese, at room temperature
4 large nasturtium blossoms, washed and minced

Spread each bread slice evenly with butter, then spread thickly with softened cream cheese. Sprinkle minced blossoms evenly over cheese, then cut each slice into 4 squares.

Makes 16 canapes.

[Newspaper clipping. Yes, edible flowers. Enjoy.]

Carrot Slaw

1 pound cabbage, shredded, about 6 cups
1 very large carrot, shredded, about 1 1/2 cups
1 medium red Delicious apple, unpeeled and diced fine
1/2 cup raisins
1/2 to 3/4 cup mayonnaise

Toss together all ingredients. Chilll.

Makes 6 servings

[Newspaper clipping]

Glaceed Mixed Nuts

1 1/2 cups sugar
1 cup light corn syrup
1/2 cup pecan halves
1/2 cup walnut halves
1/2 cup whole Brazil nuts
1/2 cup whole hazelnuts
1/2 cup whole almonds
1 jar (4 oz) candied red cherries
1/2 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla extract

1. In a 2 1/2-quart saucepan, combine sugar, corn syrup, and 1/3 cup water; stir, over medium heat, until sugar is dissolved.

2. Continue cooking, without stirring, to 285 degrees on candy thermometer, or until a little in cold water separates into threads that are hard but not brittle.

3. Meanwhile, preheat oven to 350 degrees.

4. Arrange nuts and cherries in a 9x9x1 3/4-inch baking pan; sprinkle with salt. Heat in oven 10 minutes; keep warm.

5. Generously butter a 17x14-inch cookie sheet.

6. Remove syrup from heat as soon as temperature is reached. Quicky add warm nuts, cherries, 2 tablespoons butter, and vanilla. Stir rapidly just until butter melts. Immediately pour onto buttered cookie sheet, and quickly spread to edge with the back of a wooden spoon.

7. Cool completely on wire rack--about 1 1/2 hours. Loosen from pan with spatula (if candy sticks, warm bottom of pan over very low heat, and remove candy immediately). Then break into irregular pieces. Store in an air-tight container.

Makes about 1 3/4 pounds.

Note: if desired, substitute 1 can (14 oz) salted mixed nuts for all the nuts; omit salt.

[Magazine clipping]

Potage Parmentier (or Parisien)

2 large, fresh leeks (1 1/2-inch diameter)
4 large potatoes (new Quebec potatoes)
1 teaspoon salt
1 rounded tablespoon butter
1 quart (4 cups) water

Peel potatoes; remove eyes and wash well. Slice potatoes very thinly into 1/16-inch slices, then cut these into 1/4-inch squares.

Trim leeks, then slice (both white and green parts) into 1/16-inch slices. Wash very well in cold water to remove sand and shred remaining greens, which contain a lot of flavor. Drain and dry leeks well.

Melt butter in heavy soup pot over low heat and in it "sweat" the leeks, covered, for about 10 minutes. They will soften, wilt, and become nearly transparent, but not take on any color other than the yellow from the butter.

Add potatoes, water and salt to leeks. Cover and bring to boil. Let boil, covered, for 20 minutes. Serve the soup as is, or pass it through a foodmill to make it a potage Parmentier.

Note: To "sweat" leeks, cover them tightly with a buttered piece of wax paper, pressed flat against their surface, so they will steam in the butter and their own juices without drying out.

[Newspaper clipping. Recipe note: "Le Paris, 1812 St. Catherine St. W." Probably this is a restaurant that supplied the recipe.]

Soupe aux pois a la Canadienne

4 cups dried split peas (pois Avignon)
6 cups water
1 large onion, choppped very fine
1/2 pound salt pork, cut into 1/4-inch dice
salt and freshly gound black pepper
6 tablespoons monosodium glutamate (MSG)

Folow label directions on peas, as not all dried peas need to be soaked in water. If they do, soak for a few hours, then drain well and discard water.

Place peas in a heavy soup pot; add water, onion, salt pork, salt, pepper and MSG. Cover pot and bring water slowly to boil. Reduce heat; rearrange lid to only half-cover the pot and simmer soup gently 2 to 3 hours. Serve very hot.

Note: Check soup from time to time during cooking. A puree consistency will be reached as pease absorb water. Add more water if necessary to prevent sticking and burning.

Try using either green or yellow dried peas. Dried beans should not be kept longer than a year because they will not soften properly in the cooking. When soaking them, remove any that float on the surface. Even though a package may advise against soaking, split peas will benefit from it.

[Newspaper clipping. Note attached to the recipe: "These recipes are from the book, French Recipes North Americans Love Best, described on today's Food Section cover page." This could account for the French recipe I posted just the other day. Perhaps there are more to come.]

Mousse a l'erable (Maple Mousse)

3 egg whites, room temperature
1 1/2 cups maple syrup

Sauce Anglaise:
3 egg yolks, room temperature
1 cup milk
1 tablespoon sugar
1 ounce kirsch (optional)

Heat the maple syrup just to boiling point. Watch it carefully so it does not actually boil. Whip egg whites to a stiff snow, either with an electric mixer or by hand using a whisk. Very slowly, pour the hot maple syrup onto the egg whites, constantly beating to mix them together. Pour mixture into 6 individual serving dishes, leaving room in each for a topping of the sauce. When cooled, these may be covered with plastic wrap and refrigerated.

Sauce:
Heat milk with sugar and kirsch just to the boiling point. Lower heat. Beat egg yolks together in a bowl, and add a little of hot milk mixture to them. Now, return yolks into the milk, stirring constantly for several minutes to allow sauce to thicken without boiling. (Boiling will cause yolks to scramble). Remove sauce from heat and serve with mousse. To keep sauce without a skin forming, place a piece of wax paper flat against its surface. Reheat over gentle heat if you wish.

Note: Be sure to use large or extra large eggs for the mousse, and have them at room temperature to achieve greater bulk when the whites are whipped.

[Newspaper clipping. The recipe includes a subheading, which reads (A La Catalogne, 311 St. Paul St. E.). This leads me to believe that this recipe is from a restaurant.]

Cranberry Fruit Jam

2 packages (10 ounces each) frozen raspberries or strawberries in syrup, thawed
4 cups cleaned cranberries
3 cups sugar

Prepare home canning jars and lids according to manufacturer's instructions.

Drain raspberries or strawberries; reserve syrup. Add water to make 1 1/2 cups. Combine cranberries, syrup and sugar in large 6- to 8-quart saucepan. Bring to boil; reduce heat and simmer 12 to 15 minutes. Add raspberries or strawberries and return to boil. Reduce heat and simmer 10 minutes, stirring frequently. Remove from heat; skim and stir alternately for 5 minutes.

Carefully pour into hot jelly jar, leaving 1/4-inch head space. Wipe jar rim clean; place lid on and screw band down evenly and firmly. Place closed jar in canner. Repeat for each jar. Process 15 minutes in boiling water bath canner.

Makes about 6 8-ounce jars.

[Newspaper clipping]

Ham and Swiss Quiche

Crust:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
3 Tbsp butter
2 Tbsp lard
3-4 Tbsp cold water

Filling:
2 cups (8 oz) shredded Swiss cheese
1 cup diced cooked ham
1/3 cup sliced green onion with top
2 cups milk
1 Tbsp cornstarch
4 eggs, slightly beaten
1/2 tsp salt
1/4 tsp nutmeg
dash cayenne
2 Tbsp grated Parmesan cheese

Preheat oven to 375 degrees. For crust, combine flours and salt. Cut in butter and lard until mixture resembles coarse crumbs. Gradually stir in water, one tablespoon at a time, mixing just until dough holds together.

Shape into a ball. Roll out on lightly floured surface to a 13-inch circle. Line a 9-inch pie plate with dough. Trim and build up edges with a high flute.

For filling, toss together cheese, ham and onion; place in bottom of crust. Stir a small amount of milk into the cornstartch until smooth. Add remaining milk, beaten eggs, salt, nutmeg and cayenne. Pour over cheese mixture. Sprinkle with Parmesan cheese. Bake until knife inserted near center comes out clean, about 45 minutes. Let stand 10 minutes before serving.

Makes six servings.

[Newspaper clipping]

Creme de Abacate (Avocado Cream)

3 large ripe avocados, chilled
1/4 cup lime juice
6 tablespoons sugar
Lime slice or grated lime peel for garnish (optional)

Halve avocados and remove seeds. Scoop pulp into bowl and mash with lime juice and suagr until smooth. Pile into glass serving dish and garnish with lime slice.

Makes 6 servings

[Magazine clipping. This Brazilian recipe comes with the following commentary: Apart from avocado ice cream, this is the only avocado dessert I know.]

Torta de Platano (Savory Green-Banana Cake)

2 cups cooked kidney beans or 1 can (20 ounces), drained (reserve 1/2 cup liquid)
1 medium onion, chopped fine
1/4 cup lard or oil
salt and fresh-ground pepper to taste
6 green (unripe) bananas or 4 green plantains, peeled
1/2 cup grated Parmesan cheese
4 tablespoons butter or margarine, divided
2 eggs, slightly beaten

Place beans with liquid in blender or food processor; puree; set aside. In heavy skillet saute onion in hot lard until tender. Add beans; cook and stir until soft paste forms. Season with salt and pepper; set aside. Place bananas in salted water to cover over moderate heat. Bring to boil. Reduce heat; simmer uncovered 10 to 15 minutes or until tender. (Plantains will take about 30 minutes.) Drain; mash while warm. Stir in cheese, 3 tablespoons butter and the eggs; mix well. Spoon half the banana mixture into well-greased 2-quart souffle dish or casserole; cover with bean mixture; top with remaining banana mixture. Dot with remaining 1 tablespoon butter. Bake in 375 degree oven 30 minutes or until bubbly around edges. Serve directly from dish.

Makes 6 to 8 servings.

[Magazine clipping. This recipe from Mexico has the following commentary: This old colonial dish from Oaxaca is both unusual and good when served instead of rice or potatoes with meat and poultry.]

Cheese Baked Beans

1 cup chopped onion
2/3 cups chopped green pepper
1/4 cup butter
2 jars baked beans (1 lb 2 oz each)
1 cup catsup
2 1/2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees. Saute onion and green pepper in butter. Add baked beans, catsup, and 2 cups cheese. Bake in 2-quart casserole about 30 minutes until bubbly. Garnish with 1/2 cup grated cheese.

[magazine clipping]

Mexican Bean Tostados

1 cup dried red kidney beans, or 1 can (1 pound) red kidney beans, drained
1/4 cup vegetable oil or bacon fat
1/2 teaspoon garlic salt
8 tostadas, warmed or 8 corn tortillas, fried crisp
1 cup grated cheddar or Monterey jack cheese
2 cups shredded lettuce
2 large tomatoes, cut into wedges
1 1/2 cups cooked chicken, cut into thin strips (about 1 whole chicken breast raw)
1 large ripe avocado or 2 small ripe avocados, peeled and sliced
1 medium onion, coarsely chopped
1/2 cup prepared garlic French dressing
Tortilla chips for garnish

Cook dried red kidney beans according to basic bean cooking directions until tender. Drain from cooking liquid. Separate one cup cooked kidney beans.

In hot oil, in medium fry pan, over low heat, mash remaining beans; stir in garlic salt. Add whole kidney beans, stirring gently, until heated through.

On each warm tostada, spread on-fourth cup hot bean mixture. Sprinkle with two tablespoons grated cheese. Add on each one-fourth cup hot bean mixture. Add on each on-fourth cup lettuce, a few wedges of tomato and a few strips of chicken. Top with avocado slices and one tablespoon each of onion and French dressing.

Serve with tostada chips. Makes 4 servings.

[Newspaper clipping]