1 lb Fresh chestnuts

2 c Chicken stock

1/2 lb Breakfast-style or sweet

-Italian sausage 8 tb Butter

3 Stalks celery, finely

-chopped 2 oz Prosciutto ham, finely

-chopped 2 c Bread cubes, lightly toasted

-on a baking sheet -in the oven -Salt and freshly ground -black pepper, to taste Peel the chestnuts and cut each into quarters. Gently simmer the chestnuts in the stock in a saucepan over medium heat for 10 minutes, or until tender. Crumble the sausage and brown it in a frying pan over medium heat. Transfer the sausage to a colander to drain off the fat. Melt the butter in the sausage pan. Cook the celery over low heat for 5 minutes, or until tender, adding the ham after 3 minutes. Stir in the bread cubes, cooked sausage, cooked chestnuts, half of the stock, and salt and pepper to taste. Add stock as necessary; the stuffing should be moist but not soggy. Spoon the stuffing into a buttered baking dish; cover with foil and bake in a 350F oven for 15 minutes, or until thoroughly heated. Alternatively, spoon the stuffing into the cavity of a capon or turkey. Nutrient Value per Serving: 321 Calories, 14 g Fat, 6 g Saturated Fat, 12 g Protein, 36 g Carbohydrate, 34 mg Cholesterol, 572 mg Sodium. [The Washington Post; January 9, 1991]

1 c Cracklings

2 Eggs

2 tb Flour

125 g Plain breadcrumbs (4.5 oz)

greens [chopped parsley and/or chives] seasonings (pepper, paprika, marjoram) Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip into barely boiling water, and let steep. Transfer to hot beef broth and serve. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

1 c All-purpose flour

1/2 c Quick-cooking rolled oats

1 1/2 ts Cinnamon

1/2 ts Salt

1/2 ts Baking powder

1/4 ts Baking soda

1 pn Ground cloves

2 Eggs

1/2 c Packed brown sugar

1/3 c Vegetable oil

1/2 ts Vanilla

1 c Apple sauce

In a large bowl, combine flour, oats, cinnamon, salt, baking powder, baking soda, nutmeg and cloves. In separate bowl, beat eggs, sugar, oil and vanilla until frothy; stir in apple sauce. Pour over oats mixture; stir just until moistened. Do not over mix. Spoon batter into paper-lined muffin pan; bake in 375F 190C oven for about 20 minutes or until firm to the touch. Let cook in pan for 5 minutes.

Transfer muffins to rack; let cool completely. Per serving: about 160 calories, 3 g Protein, 7 g fat, 22 g carbohydrate Source: Canadian Living [magazine] Jul 95 Contributed by: Edith Kehoe, Ottawa, Ontario, Canada Go-Lite is a collection of recipes compiled by Anne Lindsay and presented in “Health & Well-Fare” article [-=PAM=-] PA_Meadows@msn.com

3 1/3 c Unbleached flour; sifted

2 t Baking soda

1 1/2 t Salt

2/3 c Cooking oil

2 c Pumpkin; mashed, canned, 1cn

2/3 c Chopped dates

4 t Pumpkin pie spice

1 t Baking powder

2 2/3 c Sugar

4 ea Eggs; lg

2/3 c Water

Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes

or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.

1 c Raw coucous

2 md Eggplants

3 tb Olive oil

3 ea Garlic cloves, minced

5 bn Scallions, minced

3 md Tomatoes, chopped

4 tb Wheat germ

2 tb Lemon juice

1/4 c Fresh parsley, minced

1 ts Ground cumin

1 ts Chili powder

1/2 ts Turmeric

Salt & pepper Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2″ shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes. Nava Atlas, “Vegetariana”

———————————-STUFFING———————————- 5 oz Melted butter

8 Shallots, minced

1 1/4 c Bread crumbs

Juice of 3 lemons Lemon zest of 3 lemons 1 c Chopped parsley

3 Eggs, beaten

Thyme to taste Salt to taste Pepper to taste ———————————–TROUT———————————– 1 Trout, pan-dressed, boned

From stomach to head 1/2 oz Lemon juice

Butter as needed 2 oz Dry white wine

Hollandaise sauce 1. To prepare the stuffing: Sweat the shallots in the butter.

2. Add the bread crumbs, lemon juice and zest, parsley, beaten eggs,

thyme, salt and pepper. Combine the mixture well and reserve it. 3. Rub the inside cavity of the fish with lemon juice to help dissolve

any remaining bone. 4. Place the stuffing in the cavity and fold the fish closed.

5. Place the fish in a buttered baking dish.

6. Pour the wine around the fish.

7. Dot the fish with the butter.

8. Poach in a 350F oven until it is done.

9. Serve trout with the Hollaidaise sauce, lemon slices, and parsley.

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