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& Wellness Center |
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Ramadan
Cookery |
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Ramadan
Cookery
"In
this month of fasting we shall keep our minds and hearts clean,
and we shall not indulge in the eating of meats (land animals).
You may eat fish and such fat products which come from land
animals such as butter and cheese.
From
"How
To Eat To Live - Book I"
by The Honorable Elijah Muhammad
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Asparagus-Cheese
Pudding
1 1/2 pounds fresh asparagus
3 slices bread crusts removed
1 cup shredded sharp cheddar
2 eggs lightly beaten
2 cups milk scalded
1 teaspoon salt
1/2teaspoon pepper
1 tablespoon melted butter or margarine
1. Clean the asparagus well and cut off 2-inch tips to be
used later. Cut the crisp part of the remaining stalks into
1-inch pieces.
2. Toast the bread and cut into 1-inch squares.
3. In a shallow casserole or a rectangular baking dish 10"
x 6" x 2" arrange alternate layers of bread squares, asparagus
and cheese.
4. Combine the eggs, milk, salt, pepper, and butter.
5. Pour over the casserole and bake in a 325 degree oven 45
minutes to an hour, or until the custard is set.
6. At the same time salt the remaining tips and wrap them
in a square of aluminum foil.
Fold the edges to seal and put them in the oven with the casserole.
Unwrap and arrange on the top of the pudding before serving.
Serves 8
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Carrot Souffle
2
cups mashed cooked carrots
2 tablespoons butter or Margarine
2 tablespoons flour
V2 cup warm milk
1/2 teaspoon salt
4 eggs separated
1. Melt the butter in a saucepan, blend in the flour, gradually
add the milk, season, and simmer 5 minutes or so.
2. Stir in the carrots.
3. Remove from the heat and stir in the well beaten yolks.
Cool to lukewarm.
4. Fold in the egg whites beaten until stiff but not dry.
5. Pour gently into a small freased souffle dish or casserole
and bake in a moderate oven, 350 degrees, 50-60 minutes, until
souffle feels firm at the center, or until a knife inserted
in the center comes out clean.
Serves 6-8 |
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Baked Eggplant
1
medium
eggplant Boiling water
1 1/2 tablespoon salt
1/4 cup salad oil or olive oil
1 onion chopped
1 medium green pepper cut in
1/4-inch cubes
1 tomato skinned and chopped
1/2 teaspoon dried basil or I teaspoon fresh chopped
1/2 teaspoon dried oregano or
1 teaspoon fresh chopped
1/8 teaspoon pepper
1/2 Cup bread or corn flakes crumbs
2 tablespoons butter
1. Wash eggplant and cover with boiling water. Add I tablespoon
of the salt and boil 20 minutes. Turn it several times to
cook evenly, since it will ride on the top of the water. Drain
and rinse in cold water.
2. Peel the eggplant and cut in 1/4-inch cubes.
3. Heat the oil in a skillet and lightly saute the onion.
Stir in the eggplant, green pepper, tomato, basil, oregano,
remaining V2 tablespoon salt, and pepper.
4. Place in a greased medium casserole, cover with crumbs,
and dot with butter.
S. Bake in a 350 degree oven about 30 minutes, or until well-browned.
Serves 4-5 |
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Baked
Squash Sacramento
3
cups cooked winter squash, mashed, or
1 package frozen, thawed
2 tablespoons butter or Margarine
2 tablespoons brown sugar (generous)
2 tablespoons sweet or dairy sour Cream
1/2 teaspoon salt
1 egg well beaten
Combine all the ingredients, blending thoroughly. Pour into
a small well-greased casserole, and bake in a moderate oven,
375 degrees, 30-40 minutes, or until brown and bubbly.
Serves 4 |
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Spinach
Quiche
1
package frozen chopped spinach thawed Pastry for
9-inch pie shell
2 tablespoons minced shallots or
1 tablespoon minced onions
2 tablespoons butter or Margarine
1/4 cup grated Parmesan cheese
3/4 teaspoon salt Dash of pepper
1/4 teaspoon nutmeg
4 eggs
1 1/2 cups heavy cream
1. Roll out the pastry and line a 9-inch pie plate
2. Saute the shallots in buffer until barely tender, and stir
in the spinach, from which you have pressed out as much water
as possible
3. Put the spinach mixture in a blender with salt and pepper,
nutmeg, and eggs. Blend 20 seconds
4. Without stopping the blender pour in the cream and blend
about 5 seconds more
5. Pour into the pastry shell and sprinkle with the cheese
6. Bake in a 375 degree oven 35-40 minutes, or until well
puffed and firm in the center.
Serves 6 |
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Golden
Turnip Scallop
Piquant
turnip, mellowed with apple, bakes buttery-sweet in this easy
vegetable dish.
1 1/2pounds shredded yellow Turnips I medium apple, pared,
quartered, chopped
2 tablespoons brown sugar
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup margarine
Heat oven to 350 degrees F. Combine turnip with 1/4 chopped
apple; mix wen with brown sugar, salt, and pepper. Turn into
1quart baking dish. Sprinkle remaining chopped apple on top.
Dot with margarine. Cover. Bake 1 V2 hours or until turnip
is tender. |
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Beets
in Orange Sauce
2
tablespoons margarine
2tablespoons flour
3/4 cup water
1 1/2 teaspoons grated orange rind
3/4 cup orange juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
3 1/2cups cooked beets, sliced
Melt margarine in saucepan; stir in flour and blend well Add
water slowly; blend. Add orange rind, juice, salt, pepper,
and sugar. Cook, stirring constantly, until thickened. Add
beets and heat thoroughly.
Makes 8 servings. |
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Scalloped
Snap Beans
Serve
as a vegetable dish to accompany an entree or as a main dish
2 tablespoons margarine
3 tablespoons flour
1 cup milk
1/2 cup liquid drained from beans
1/4 cup finely cut process American Cheese
1/2 teaspoon salt
1/8 teaspoon pepper I tablespoon prepared mustard
2 cups canned snap beans, drained
1/4 cup buttered bread crumbs
1/4 cup finely cut process American Cheese
1/4 cup buttered bread crumbs Heat oven to 350 degrees F
Grease a 1 quart baking dish. Melt margarine in a skillet;
add flour and blend well. Slowly add milk; cook stirring constantly,
until smooth and thickened. Stir in beans liquid, mustard,
and cheese; simmer, until cheese is melted. Add salt and pepper.
Put alternate layers of beans and sauce into baking dish.
Top with buttered bread crumbs; bake 30 minutes. |
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