Greatest Recipes

2 1/2 lb Pork butt, fine ground

2 1/2 lb Chicken breast, fine ground

2 tb Salt

3 ts White Pepper

3 ts Quatre-epices

20 Eggs

6 tb Rice flour

6 c Milk

Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika

2 lb Mixed baby squash (zucchini,

Yellow squash, patty pan, Crookneck), split Lengthwise 4 Baby japanese eggplant,

Sliced into thirds Lengthwise 1/4 c Olive oil

1 c Light soy sauce

1 c Lime juice

2 T Fresh minced ginger

6 Cloves garlic, minced

2 T Ground cumin seed

Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes. Scoop out of the dish and serve.

Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc. You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket.

2 Lobsters (about 2 lbs each)

- (live, or recently dead) 25 Saffron strands; soaked in

1/4 c Hot water

1/4 lb Finely chopped onion

1 md Leek; washed, finely chopped

8 tb Fruity olive oil

3 Garlic cloves; minced

1 lb Tomatoes; skinned, seeded,

- and finely chopped 4 Sun-dried tomatoes (in oil)

- pounded to a paste 1/2 c White wine

1/4 c Orange juice

1 Bay leaf

Salt & freshly ground Pepper 1/2 c Finely chopped Fennel

1/2 c Minced flat-leaf Parsley

1 tb Finely chopped fresh Mint

Saffron Rice If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs. Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the pur?e with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral pur?e. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice.

3/4 cn Brown rice; uncooked

1/2 c Dried lentils; rinsed

1/2 c Chopped onions

1/2 c Sliced celery

1/2 c Sliced carrots

1/4 c Snipped fresh parsley

1 ts Italian seasoning

1 Garlic clove; minced

1 Bay leaf

2 1/2 c [stock]

14 1/2 oz Canned tomatoes, peeled; cut

1 tb Cider vinegar

An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories)

1/3 c Egg substitute

2 c Pared and cored apples,

-finely chopped (2 medium) 1 1/2 c Cooked white rice

1/2 c Pitted dates, snipped

1/4 c Sugar

1/2 t Cinnamon

2 T Unsalted margarine,

-softened 1 t Vanilla

2 Egg whites

1/4 t Cinnamon

Preheat oven to 325 degrees F. Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep). Bake at 325 F. about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice. Yield: 6 serving Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42 mg sodium; 0

cholesterol.

1 bn Small organic beets (about 4

Or 5 beets) (leave the stems on up to 2 Or 3 inches, but wash well Around them) x Assorted leftover Cruciferous veggie stems (optional, I used broccoli And cauliflower stems, Peeled) 1/2 c Rice vinegar (unsweetened)

x One day, or a few hours (optional) 4 Sage leaves

1/2 c White zinfandel or other

White wine 2 lg Shallot cloves

4 sm Cloves garlic

1 T Canola oil

x Salt x Pepper, fresh crushed x Few drops maple syrup 2 T Creme fraiche (similar to

Sour cream) Thickly slice the beets and simmer in water ~30 minutes until cooked. Include the stems of leftover cruciferous veggies in this simmer. Strain and place in a bowl with 1/2 c rice vinegar and water to cover. Let sit overnight in the refrigerator, or for as long as you can. Use the beet leaves for making a green veggie to eat. The next day, or later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed). Process, adding a little wine or water as needed. (Discard the vinegar, or save it for the next batch of vinegared beets, in the fridge). Slice the shallots and garlic. Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic). After about 4 or 5 minutes, add the wine. Simmer a minute or two. Add this mixture to the food processor and continue processing. It is nicer if some graininess remains, but a fine graininess. Place this mixture back in a pan. Add about 1 or 2 cups of hot water, remaining canola oil, and salt (1/4 tsp) and pepper to taste. Stir and simmer a few minutes, add 3 drops maple syrup. Pour into 2 regular or 1 large wide soupbowl, leave room on top. Top with 1 or 2 T creme fraiche, and stir in well. Serve hot.