Recipes Included On This Page Plum Cake (Placek ze Sliwkami) Prevention Eggplant Curry Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Plum Cake (Placek ze Sliwkami) Recipe By : Culinary Arts Institute Polish Cookbook Serving Size : 32 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups all-purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup sugar -- (reserve 1/4 cup) 1/2 cup shortening 3/4 cup milk 2 eggs 2 tablespoons fine dry bread crumbs 40 fresh plums -- pitted and halved [prune, Damson or greengage] or use 2 cans (30 ounces) whole purple plums, drained and pitted 3 tablespoons butter -- cut in pieces 1/4 teaspoon cloves Combine flour, baking powder, salt and 3/4 cup sugar in a large mixing bowl. Add shortening, milk and eggs. Beat at medium speed 4 minutes. Grease bottom and sides of a 13 x 9 x 2-inch pan. Coat with bread crumbs. Turn batter into prepared pan. Place plums on top, pushing one edge of each half down 1/4-inch into the batter. Dot with butter. Combine remaining 1/4 cup sugar and cloves; mix well. Sprinkle over the plums. (For this I might use sugar rather than Splenda. H.) Bake at 350F about 40 minutes. To serve, cut into about 32 pieces. Variation - 4 large apples, pared and thinly sliced, can be substituted for the plums to make Apple Cake. From the Culinary Arts Institute Polish Cookbook; 1976. ISBN 0-8326-0552-2. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 5g Fat (42.0% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 106mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Prevention Eggplant Curry Recipe By : Prevention Magazine Online Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 green bell pepper 1 red bell pepper 3 tablespoons extra-virgin olive oil 1/8 teaspoon chili powder 4 cardamom pods -- crushed 2 red onions -- peeled and finely chopped 3 garlic cloves -- peeled and minced 8 baby eggplant -- halved lengthwise 3 large ripe tomatoes -- peeled and chopped 3/4 cup water 2 tablespoons lime juice 2 teaspoons ground coriander 2 teaspoons palm sugar or granulated sugar Kosher salt 1 teaspoon garam masala Chopped fresh cilantro leaves 1. Cut the peppers lengthwise into wide strips and then across into bite- size pieces. 2. Heat the oil in a large saucepan or wok over low heat. Add the chili powder and stir for a few seconds. Add the cardamom and onions; stir until golden. Add the peppers and garlic; cook, stirring, for about 3 minutes. 3. Add the eggplant and cook, stirring, for a few minutes more. Add the tomatoes, water, lime juice, coriander, and sugar. Season with salt. Cover and cook over low heat, stirring occasionally, until the eggplant is tender. Stir in the garam masala, and serve topped with the cilantro leaves. Makes 4 to 6 Servings Per Serving: (based on 4 servings) 230 cal, 5 g pro, 32 g carb, 11 g fat, 1.5 g sat fat, 10 g fiber, 70 mg sodium Source : Prevention Magazine Online Formatted by Chupa Babi in MC: 10.28.06 Supplying few calories and virtually no fat, its "meaty" texture makes eggplant a perfect vegetarian main-dish choice. Contributed to the FareShare Gazette by Chupa; 18 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 11g Fat (55.6% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fruit; 2 Fat.

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