MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Autumn Harvest Couscous
Categories: Vegetarian, Main dish
Yield: 8 Servings

6 md Leeks with 4 inches of
-greens left on
1 tb White vinegar
12 c Vegetable broth
4 tb Olive oil
8 lg Cilantro sprigs; washed,
6 -roots and stems bruised
9 Garlic cloves; peeled and
-lightly bruised
3 Cinnamon sticks; each 3 "
-long
2 ts Cumin
2 ts Curry powder
1/4 ts Saffron threads; crumbled
1 ts Coarse salt
6 md Carrots; peeled, halved]
-lengthwise, and cut into
-2" lengths
3 Russet potatoes; peeled and
-cut into quarters
1/2 lb Turnips, small, white;
-peeled and quartered
3 sm Yellow onions; peeled and
-halved
2 md Zucchinis;ends trimmed
3 lg Tomatoes, ripe; cored and
-quartered
1 cn Garbanzo beans (16 oz);
-rinsed and drained
1 c Pitted prunes; halved
1/2 c Golden raisins
3 tb Cilantro leaves; chopped
8 c Couscous; cooked

1. Trim roots off leeks. Cut a 2-inch "X"{ throught he white bulb
and a 3-inch "X" through the green ends.
Place leeks in a bowl and cover with water and 1 T vinegar.Soak for
30 minutes to remove any sand.Drain and rinse under running water.
Reserve.

2. While the leeks are soaking, prepare athe seasoned broth. Place
broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks,
cumin,ciurry powder, saffron and salt in a very large, heavy pot.
Bring to a boil, reduce heat and simmer for 30 minutes.

3. Place reserved leeks, carrots, potatoes, turnips and onions into
the broth. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Using a potato peeler, peel zucchini lengthwise at intervals to
make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.

5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently
so that vegetables don't break up.
Cook for 30 minutes.

6. Just before serving, gently heat vegetables and broth through.
Stir in 3 TBS of the chopped cilantro.
Spoon cooked couscous into shallow bowls and top with vegetables and
broth. Garnish with the remaining tablespoon of chopped cilantro.
Serve hot.

Per serving: 526 cal; 9 g fat; 0 chol

Parade Magazine, Oct. 24, 1993/MM by DEEANNE

MMMMM

-- Sean

... Who gossips to you will gossip to all of you.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to All:

Title: Autumn Harvest Couscous

I think this recipe was a paste-o. Here's a recipe with a title that
matches the subject line.

---------- Recipe via Meal-Master (tm) v8.02

Title: Autumn Rarebit Soup
Categories: Soups, Vegetables, Cheese
Yield: 6 Servings

5 c Pumpkin or squash; cooked
2 1/2 c Chicken stock
1 1/2 c Light beer
2 tb Butter
1 lg Onion; chopped
3 cl Garlic; crushed
1 c Sharp Cheddar cheese;
- shredded
1/4 c Pumpkin seeds
Salt & pepper

Dotted throughout Canada are small inns that care passionately
about the food they serve. This velvety fall soup offers a warm
welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.

In large heavy saucepan, bring pumpkin and stock to a boil; reduce
heat to medium, cover and simmer for 15 minutes or until tender. In
a blender or food processor, puree in batches.

In clean saucepan, combine pumpkin puree with beer; bring to boil
over medium heat, stirring often. Reduce heat and simmer for
5 minutes.

Meanwhile, in a small skillet, melt butter over medium low heat,
cook onion and garlic; stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially
covered, for 20 minutes.

Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking
pan often, for 7 to 10 minutes or until golden brown and toasted.

Season soup with salt to taste. Garnish with pepper and pumpkin
seeds.

Recipe by Elizabeth Baird

Recipe FROM: Orchid Trail Inn, Wiarton, Ontario

Posted by: Anne MacLellan

-----


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)