BOL Food Recipes

Servings: 1 Servings
Category: Herbal
Ingredients

• 1 ts Beeswax (5 ml)
• 1 ts Apricot kernel oil (5 ml)
• 1 ts Calendula oil (5 ml)
• Few drops essential oil of
• Lemon or orange

Directions
a delicious protective and healing gloss especially good for chapped lips. 1. melt the beeswax. Add the apricot and calendula oils, stirring constantly. 2. remove from the heat while stirring and when partly cooled, add the essential oils. 3. store in a small glass pot. Posted to MM-Recipes Digest V3 #275 Date: Mon, 7 Oct 1996 09:59:14 PST From: l.and-e.smith@juno.com (Lois Smith)

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Servings: 1 Bag
Category: Herbs
Ingredients

• 1 7 inch square piece ofmuslin
• Or other light fabric
• 12 Inch lenght of ribbon
• 1 c Potpourri

Directions
make a potpourri of equal amounts of comfrey and chamomile. Place the potpourri in the center of the fabric square. Gather all edges of fabric over the potpourri and tie with ribbon or string. From the book of country herbal crafts. by Dawn Cusick. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 6 Servings
Category: Herbs | Pasta | Sauces
Ingredients

• 12 oz Linguine
• 1 1/4 c Chopped fresh basil paacked
• 1/3 c Chicken stock or water
• 2 tb Roasted pine nuts
• 2 tb Parmesan chees
• 3 tb Olive oil
• 1 ts Crushed garlic

Directions
1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss. Tips: refrigerate sauce up to 5 days aahead, or freeze up to 6 weeks. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 1 Servings
Category: Herbs | Spreads
Ingredients

• 4 tb Unsalted butter
• 1 tb To 2 T fresh herbs chopped
• Or 1 t dried herbs

Directions
1. Beat the softened butter until creamy. Blend in the chopped herbs. 2. Place the butter on waxed paper and form ti into a roll or other shape with a flat-bladed knife. (A pastry bag can be used to create more intricate shapes.) 3. Allow the butter to rest in the refrigraaator for at least two hours so the butter will completely absorb the flavor of the herb. Note: For an elegant touch, reserve some fresh herbs to decorate the top of the butter before serving. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 1 Servings
Category: Herbs
Ingredients

• 4 Thyme sprigs
• 4 Parsley sprigs
• 4 Tarragon sprigs
• 4 Sage sprigs

Directions
This mixture of herbs is particularly good with rabbit. Tie sprigs together with string and submerge in marinade. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 1 Servings
Category: Herb/spice | Cajun
Ingredients

• 2 ts Thyme
• 2 ts Oregano
• 2 ts Mustard
• 6 ts Salt
• 2 ts Garlic powder
• 2 ts Black pepper
• 1 ts White pepper
• 2 ts Onion powder
• 1 ts Cumin powder
• 1/2 ts Cayenne pepper
• 2 ts Sweet paprika

Directions
Mix all together and store in sealed jar. Recipe posted by: Sherree Johansson Via: RFIX_S 09-28-1994 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 6 Servings
Category: Herb/spices | Sauces
Ingredients

• 1/2 c Soy sauce (or tamari sauce)
• 1/4 c Rice wine vinegar
• 1/4 c Chopped onion
• 1 sm Piece fresh ginger root or
• 1/8 ts Ground ginger

Directions
Combine all ingredients in blender container and process until smooth. Makes 6 servings, about 2-1/2 Tb. each. 18 calories per serving. From: Richard Simmons Show recipes. Posted to MM-Recipes Digest V4 #230 by BobbieB1@aol.com on Aug 30, 1997

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Servings: 8 Servings
Category: Herb*spices | Cheese | Pastanoodle | Italian
Ingredients

• 2 c Basil leaves, fresh, packed
• 2 Garlic cloves, minced
• 1/2 c Walnuts
• 1 1/4 c Olive oil, extra-virgin
• 1/2 c Parmesan cheese, grated
• 1/2 c Pecorino/Romano, grated
• 3/4 ts Salt
• 1 lb Fettuccine, fresh
• 2 tb Butter

Directions
Place basil, garlic, and walnuts in a food processor and process 15 seconds. With machine on, pour oil through feed tube in a steady stream until almost 1 cup of oil has been used. With machine still running, add Parmesan and pecorino (or Romano) cheese, and then the remaining oil. Taste and season pesto sauce with salt, if needed. Cook fettuccine in a large pot of boiling salted water until tender but still firm, 2 to 4 minutes, drain. Pour pasta into a warmed large bowl and toss with butter, then with 1 cup of the pesto sauce. Pass remaining pesto on the side. Freese any remaining sauce for future use. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 1 Servings
Category: Herb/spices | Pickle/reli
Ingredients

• 8 c Cranberries
• 1 lb Onions
• 2 c Water
• 1 ts Pepper
• 1 tb Each, cloves, allspice and
• Celery seed, cinnamon
• 2 c Red wine vinegar
• 4 c Brown sugar
• 1 tb Salt
• 1 lg Bottle tomato ketsup

Directions
: Stir together all ingredients in large pot. Boil slowly til thick, stirring frequently to prevent scorching. Pour into sterilized jars and seal immediately. Recipe from Maxine Reed From: “Jenny S. Johanssen”

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Servings: 1 Servings
Category: Herb/spices | Thailand
Ingredients

• 5 sm Dried red chilies with
• Their seeds, broken into
• Small pieces OR
• 1 ts Cayenne pepper
• 1 ts Heaping whole black
• Peppercorns OR
• 1 ts Ground black pepper
• 1 tb Heaping whole coriander
• Seeds OR
• 1 tb Ground coriander
• 1 ts Heaping whole caraway
• Seeds OR
• 1 ts Ground caraway
• 1/2 Lemon’s zest, minced
• 2 Inch piece ginger root,
• Peeled and minced
• 8 cl Garlic, peeled and minced
• 4 Shallots, peeled and
• Minced
• 1 ts Anchovy paste
• 6 Sprigs coriander, finely
• Chopped
• 1 ts Salt
• 3 tb Vegetable oil

Directions
Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces. NOTES: Although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of Thailand. Use it in Thai curries unless otherwise specified. A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf mixture or meat balls, transforms them into something that is rather exotic, and when combined with peanut butter and coconut milk, it makes a tangy and aromatic sauce for Thai-style satays. Use whole spices whenever possible. Anchovy fillets may be substituted for the anchovy paste. Shallots are preferable to onions; if not available, use an equal amount of a red onion. Recipe: Chuck Ozburn in Pok, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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