Some World Food Recipes

10 ounces Cookies -- shortbreads

1/3 cup Butter -- melted

1/4 teaspoon Cinnamon -- ground

1/4 teaspoon Ginger -- ground

2 quarts Ice cream -- strawberry

1/4 cup Fudge topping -- not too thick

1. In food processor or blender, process cookies to fine crumbs. Add butter, cinnamon, and ginger; process to mix well. Turn crumb mixture into 9-inch pie plate.Place crust in freezer 10 minutes. 2. Scoop ice cream into balls; mound in prepared crust. Place pie in freezer until ready to serve, up to 2 days. 3. Place fudge topping in small MW bowl; MW om high 20 to 30 seconds until just warm. Drizzle topping from tip of of teaspoon in random pattern on top of pie; decorate if desired with Chocolate-Dipped Strawberries. Makes 10 to 12 servings. Redbook, June 1992. Formatted by Liz Jones (vxrf36b)...

1 16 oz can black beans -- drained

2 potatoes -- washed and diced

1/2 pound cooked ham -- diced

6 cups beef broth

1/4 cup dried chopped onions

1 4 oz can chopped jalapeno peppers -- or

mild chili peppers 1 clove garlic -- minced

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon ground thyme

1/8 teaspoon ground cloves

sour cream -- garnish chopped tomatoes -- garnish

In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumi n, oregano, thyme, and cloves. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve. Garnish bowls with sour cream and chopped tomatoes if de sired. Serve 6 to 8

8 oz Tomato sauce

1/4 ts Basil

1/8 ts Oregano

5 Or 6 slices of rye toast

8 oz Sliced mozzarella cheese

Parmesan cheese Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye toast. Divide the 8 ounces of sliced mozzarella among the pizzas. Sprinkle with Parmesan cheese and broil until bubbly. For variety, I top my pizza with onions, pepperoni, and sometimes canned shrimp. Randy Rigg

1 Perfect Pie Crust (see -- recipe same name) pr

2 1/2 cups Rhubarb -- cut into 1-inch

3 cups Fresh or frozen unsweetened -- strawberries; defros

3 1/2 tablespoons Cornstarch

1/4 cup Juice from frozen berries or -- water;

1/3 cup Sugar

-----PER SERVING----- *cals *gm protein *gm total fat *gm unsat fat *gm sat fat *gm carbo *gm fiber *mg sodium *mg calcium -----EXCHANGES----- *fat *fruit *starch

Preheat oven to 450F. Make the pre-baked pie crust. In a bowl combine the rhubarb, strawberries, cornstarch, water or juice, and sugar. Mix well to coat the fruit with cornstarch and sugar, then let sit for 10 minutes. Fill the pre-baked pie shell with the fruit mixture. Cover the edges of the crust with foil to prevent browning. Bake for 10 mintues at 450F, then reduce heat to 350F, and continue baking for 25 to 30 minutes. Remove the pie from the oven, and let it cool to room temperature before serving.

2 c Couscous

1/2 c Dried currents

1/2 ts Salt, plus more to taste

6 Ripe plum tomatoes

3 Cloves garlic, unpeeled

1/4 c Fresh lemon juice

3 tb Olive oil, preferably extra

-virgin 1 ts Dijon mustard

1/4 ts Sugar

Freshly gound black pepper -to taste 1/2 c Finely chopped scallions

-5 scallions 1/2 c Chopped fresh parsley

In a large bowl, stir together 3 cups lukewarm water, couscous, currants and salt. Let stand for 30 minutes, or until the water has been absorbed and the couscous is tender.

Meanwhile, dip tomatoes into boiling water for a few second, refresh under cold water and slip off skins. Cut the tomatoes in half crosswise, remove seeds, dice and set aside.

Heat a cast iron or heavy-bottomed skillet over medium heat. Add garlic cloves and cook, turning occasionally until blackened in spots and tender, about 10 minutes. Slip the garlic cloves from their skins and trim the tough ends.

In a blender or food processor, combine lemon juice, olive oil, mustard, sugar and the roasted garlic; blend until smooth. Season with salt and pepper.

Fluff the couscous with a fork. Add scallions, parsley and the diced tomatoes. Drizzle with the lemon dressing and toss lightly to coat. Taste and adjust seasonings. Serve within 2 hours.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

1 lb Lamb boneless cubed 1

3 ea Carrots julliened

2 ea Onions cut to strips 1/4

-wide and 2 long 1/4 c Peanut oil

6 c Cold water

3 c Rice uncooked

1 t Black pepper fresh ground

1 T Salt

1 ea Garlic clove minced

1/4 c Raisins

1/4 c Chick peas

Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. be sure to turn them constantly. Drain them and remove to a large casserole <4 qt. is a good size> In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper. Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. serve at once. Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo, Kazakhstan

18 Chocolate wafer cookies

1/4 cup Unsalted butter

1 cup Chocolate fudge topping

6 cups Pecan-praline ice cream

1/2 cup Butterscotch sauce

1/2 cup Chopped pecans

Whipped cream

Finely grind cookies in processor. Transfer to bowl. Mix in melted butter. Press crumbs into a 9 pie dish. Freeze until cold, 20 min. Spread chocolate fudge topping evenly over bottom of crust. Spoon ice cream over. Smooth top. Freeze until firm, at least 4 hours or overnight. Spread butterscotch sauce over ice cream. sprinkle with pecans. Spoon whipped cream into pastry bag fitted with med. star tip. Pipe cream decoratively around edge of pie and serve.

4 oz Sole, skinned

Salt and pepper to taste 2/3 c Plain yogurt

2 ts Garam Masala

1 ts Ground coriander

2 Garlic cloves, crushed

1/2 ts Chile powder

1 tb Lemon juice

Lemon wedges for garnish Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]

8 oz nonfat cream cheese

1/3 c sugar

8 oz nonfat whipped topping, Cool Whip

1 ea graham cracker pie crust, 9 inch

1 1/2 c cherry pie filling

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer at high speed until smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate 3 hours or until set. Spread pie filling evenly over top of pie. Store leftover cheesecake in refrigertor.

2 cups diced, cooked beef

1 can (10 3/4 ounces) beef gravy

1 can (1 pound) onions -- drained

1 package (10 ounces) frozen peas and carrots -- cooked

1/2 cup grated Cheddar cheese

Combine cut-up cooked beef with gravy. Add cooked peas, carrots, or green beans. Pour hot into a casserole. Make a ring of seasoned mashed potatoes around the edge of the casserole. Bake in preheated hot oven (400F) for about 20 minutes.