Hot Food & Recipes

Servings: 4 Servings
Category: Herbs | Soups
Ingredients

• 1 qt Water
• 2 Stalks lemon grass, cut
• -into 1 1/2″ lengths
• 4 Kaffir lime leaves, each
• -torn off center spine
• 1 lg Shallot, peeled, sliced
• 6 sm Thai chiles
• -OR
• 2 Serrano chiles, sliced
• -lengthwise
• 1/2 lb Medium shrimp, peeled and
• -deveined, tails left on
• 1/2 c Canned straw mushrooms
• 3 tb Lime juice
• 3 tb Fish sauce
• 1/2 ts Salt
• 1 sm Firm tomato, cut into wedges
• 1 c Cilantro leaves
• 1 tb Chopped pak chee farang

Directions
Some Asian markets now carry bags of pak chee farang leaves. If you can’t get them, omit, or add a little more cilantro. In some markets they are labled with their Vietnamese name, ngo gal. Place water in 3-quart saucepan. Add lemon grass, line leaves and shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook just until heated, not soft. Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.) Top with pak chee farang and cilantro leaves. Each serving contains about: 91 calories; 892 milligrams sodium; 86 milligrams cholesterol; 1 gram fat; 8 grams carbohydrates; 13 grams protein; 0.77 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 1 Batch
Category: Herb/spice | Middle east | Vegetables | Vegetarian
Ingredients

• 2/3 c Cracked wheat
• 1/2 c Chopped fresh mint
• 2 c Chopped parsley
• 1 c Chopped tomatoes
• 3/4 c Olive oil
• 1/2 c Freshly squeezed lemon juice
• 1 c Chopped green onions (white
• – and green parts included)
• Salt and pepper to taste

Directions
Soak cracked wheat for 24 hours in cold water. Drain very well and mix all ingredients together. Serve on crisp iceberg lettuce. From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip

Servings: 1 Servings
Category: Herbs | Jelly/jam
Ingredients

• 1 1/2 c Water
• Juice of 1 medium lemon
• 1 c Firmly packed violet blossos
• 2 1/2 c Sugar
• 1 pk 3 oz. package of powdered
• Pectin

Directions
1. In an electric blender or food processor, blend 3/4 cup of water, the lemon juice and the violet blossoms until the mixture resembles a smooth paste. Slowly add 2 1/2 cups of sugar and blend until dissloved. 2. In a small saucepan stir the powdered pectin into 3/4 cup of water and boil for one minute. Pour into the violet blossom mixture and blend about one minute. Quickly pour into small sterilized glass jars and seal. 3. After the jam has cooled, keep it in the refrigerator for three weeks or store it for up to a year in the freezer. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 servings
Category: Herb- | Spices | Mixes
Ingredients

• 2 1/8 tb Paprika
• 2 tb Salt
• 2 tb Garlic Powder
• 1 tb Black Pepper
• 11 tb Onion Powder
• 1 tb Cayenne Pepper
• 1 tb Dried Oregano
• 1 tb Dried Thyme

Directions
Combine all ingredients thoroughly. Recipe by: =20 Posted to MM-Recipes Digest V4 #12 by AKyriacou@aol.com on May 9, 1999, converted by MM_Buster v2.0l.

Servings: 1 Squash
Category: Herbs | Vegetables
Ingredients

• 2 tb Melted butter
• 1 tb Chervil
• 1 tb Sage
• 1 tb Ginger
• 1 tb Honey

Directions
1.Combine all ingredients. 2.Cut a winter squash (acorn, banana, buttercup, butternut, hubbard, spaghetti, or turk’s turban) in half and scoop out seeds. 3.Spoon the sauce into the center of each squash half and bake as usual.

Servings: 2 Tb
Category: Herbs | Spices | Master mix | Lookalikes | European
Ingredients

• 1 ts Oregano
• 1 ts Marjoram
• 1 ts Basil
• 1 ts Rosemary
• 1 ts Thyme
• 1 ts Sage

Directions
Mix all and store in your favorite shaker. Posted to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar 03, 1999

Servings: 1 Servings
Category: Herb | Sauces
Ingredients

• 4 c Firmly packed spinach
• 1 c Firmly packed fresh basil
• Leaves or
• 1/2 c Dried basil leaves
• 1 c Grated parmesan cheese
• 1 c Olive oil
• 1/2 c Chopped pine nuts
• 1/2 ts Salt
• 1/4 ts Black pepper
• 8 Cloves fresh garlic

Directions
Place 2 cups of spinach and remaining ingredients in a food processor. Cover and process for 1 minute. Add remaining spinach and process for another 2 minutes, stopping processor occasionally to scrape sides, until finely chopped and smooth. Serve over hot, cooked pasta. As an appetizer variation, spoon pesto on top of a block of cream cheese and serve as am appetizer spread for parties. Store covered in refrigerator up to 3 days or in freezer up to 3 months. Makes about 3 cups of pesto. From: vanyel@ccm.tdsnet.com (Vanyel) Posted to MM-Recipes Digest V4 #4 by “Rfm” on Feb 01, 99