Note from NODA--While they may have found ways to counteract the effect of fat by the twenty-fourth century, we still have to deal with it! So in the interest of those who choose to eat lighter, I've added my own reduced fat version of the sauce at the end.

~Serves a crew of 4~

SAUCE:

1 quart Kylerian goat's milk
1 tablespoon Jibellian seven spice mix
1 cup Bantan
2 tablespoons Halaka soup base
1/3 cup Prishik
1/2 cup Silmic wine

1 pound Alfarian hair pasta
1 red Neccel
1 green Neccel
1 orange Neccel
1 yellow Neccel
2 Felada onions
2 tablespoons Spik basil
2 tablespoons Chadre-kab
4 Eskarian breasts

ALPHA QUADRANT VERSION

SAUCE:

2 pints heavy cream
2 teaspoons ground ginger
1 can cream of mushroom soup
2 tablespoons chicken soup base
1/3 cup spicy mustard
1/2 cup white wine

1 pound angel hair pasta
1 red pepper
1 green pepper
1 orange pepper
1 yellow pepper
1 large red onion
2 tablespoons basil
2 tablespoons olive oil
4 chicken breasts

METHOD:
Cut peppers and onions into narrow strips, set aside. Prepare sauce. Mix all the ingredients for the sauce together and warm over low heat, but do not boil. The sauce should be quite thin. While the sauce is warming, cook chicken breasts by your favorite method: pan fry, grill, bake or poach. Cook pasta, rinse and keep warm. Stir-fry the vegetables and basil in the olive oil until crisp-tender. Place cooked pasta on a warm platter, arranging chicken breasts on top. Ladle sauce over meat, topping with sautéed vegetables.

REDUCED FAT SAUCE:

About 1 cup skim milk
1 cup no-fat sour cream
2 teaspoons ground ginger
1 can reduced fat cream of mushroom soup
2 tablespoons chicken soup base
1/3 cup spicy mustard
1/2 cup white wine

Mix together and warm over low heat, adjusting skim milk as necessary. Sauce should be quite thin.

STUFFED CARDAWAY LEAVES
*Cardaway leaves are thin sheets of pastry that are almost identical to Terran phyllo dough, so this recipe maybe closer to the original than most I have listed here. If you like, make these pockets bigger and serve them as a vegetarian entrée instead of as an appetizer. Try other vegetables in the mixture, maybe some chopped cured olives. You can also freeze these before baking them.*

~Serves a crew of 6~

FILLING:

2 teaspoons Chadre-Kab
1 small Felada onion, diced
3 sections Varmelite fibre, chopped
1 small leola root, diced (optional but recommended)
1 small Darvot, diced
1/2 cup sliced wild Bantans
1 red Neccel, roasted, peeled, seeded and diced
1/4 cup grated Pendarashian cheese
1/4 cup Brill cheese
2 teaspoons dried Talxaian tomatoes, diced
1 1/2 teaspoons Jibellian seven spice mix
Nimian sea salt to taste

FOR ASSEMBLY

1 tablespoon melted Moolt nectar
6 Cardaway leaves

ALPHA QUADRANT VERSION

FILLING:

2 teaspoons olive oil
1 small onion, diced
3 cloves garlic, chopped
1 small zucchini, diced
1/2 cup sliced wild mushrooms or domestic mushrooms
1 red bell pepper, roasted, peeled, seeded, and diced
1/4 cup grated Parmesan cheese
1/4 cup ricotta cheese
2 teaspoons diced sun-dried tomatoes
1 teaspoon fresh thyme
1/2 teaspoon cracked black pepper
Salt to taste

FOR ASSEMBLY:

1 tablespoon unsalted butter, melted
6 sheets phyllo dough

METHOD:
For the filling, in a large sauté pan heat olive oil until very hot. Add onions and garlic and sauté until you can smell the aroma. Add zucchini and mushrooms and sauté until crisp-tender, about 3 minutes. Add peppers and mix well. Remove from heat and allow to cool. Add Parmesan, ricotta cheese, sun-dried tomatoes, thyme, and pepper and mix well. Season with salt and set aside.

To assemble the pockets, preheat oven to 350°. Lay the sheets of phyllo out on a board and cut in half crosswise. Stack the sheets on top of one another and set to the side. Place 1 half-sheet on a board and brush with some of the melted butter. Top with another half-sheet of phyllo and brush with more butter. Place about a sixth of the filling mixture in the middle of the bottom half of the phyllo. Fold the sides of the phyllo over the mixture, then roll the phyllo up to resemble an egg roll. Brush with butter and place on a baking sheet. Repeat with remaining phyllo and filling.

Bake for 20 to 30 minutes, or until golden brown. Remove from the oven and cool for a few minutes. Serve warm.

ANGLA'BOSQUE
*This is a delightful dish that can be closely approximated with seafood.*

~Serves a crew of 6~

1/4 Cup Moolt nectar
1/4 cup Grub meal
2 cups Grakel milk
2 Takar loggerhead egg yolks, beaten
2 tablespoons Malkothian spirits
Nimian sea salt
Rangasso spice
2 cups cooked Poroccan, cut into bite size pieces
1 1/2 pounds dry Kalfavian bisquits
chopped Taran

ALPHA QUADRANT VERSION

1/4 cup butter or margarine
1/4 cup flour
2 cups milk
2 egg yolks, beaten
2 tablespoons dry sherry
salt
pepper
2 cups cooked seafood (bay scallops, bay shrimp, diced lobster, etc.)
1 1/2 pounds dry fettucini
chopped parsley (garnish)

METHOD:
Melt butter in saucepan over low heat; blend in flour. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes t a boil; boil and stir 1 minute. Just before serving, stir in egg yolks, sherry, salt and pepper to taste. Stir in seafood; heat through. Meanwhile, cook fettucini according to package directions. Drain, rinse with warm water and keep warm. Serve seafood mixture over cooked fettucini. Garnish with chopped parsley.

FERAGOIT GOULASH
*This is an interesting combination of meat and vegetables that's enhanced by the addition of leola root. Of course it won't have a true Talaxian flavor, but it should be a close approximation.*

~Serves a crew of 6~

2 pounds Feragoit
1 teaspoon Nimian sea salt
2 Felada onions
2 tablespoons Moolt nectar
5 tablespoons Jibellian seven spice mix
2 Paraka wings
1 quart water
4 Marob roots, peeled and diced
1/4 teaspoon Rangasso spice

TAKAR LOGGERHEAD EGG DUMPLING BATTER:

1 takar loggerhead egg
6 tablespoons grub meal
1/8 teaspoon Nimian sea salt

sour Kylerian goat's milk

ALPHA QUADRANT VERSION

2 pounds beef chuck
1 teaspoon salt
2 onions, white or yellow
2 tablespoon lard or shortening
2 tablespoon imported sweet paprika
2 bay leaves
1 Qt. water
4 potatoes, peeled and diced
1/4 teaspoon black pepper

EGG DUMPLING BATTER:

1 egg
6 tablespoons flour
1/8 teaspoon salt

sour cream

METHOD:
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

TRELLIAN CREPES
*These aren't crepes in the typical Terran sense. Here in the Delta Quadrant I use soft Grub meal shells for the wrappers, but flour tortillas are quite similar. Both sauces are a lovely shade of pink, however! Also a great way to use up leftovers!*

~Serves a crew of 4~

CREPES:

8 small Grub meal shells
2 cups cooked, diced Eskarian
12 oz. shredded Pendrashian mox cheese
1 green Neccel, cut into thin strips
1 Felada onion, cut into thin strips
2 teaspoons Jibellian seven spice mix
2 teaspoons Chaldre-Kab

SAUCE:

3 cups Talaxian tomato salsa
1 cup sour Kylerian goat's milk

ALPHA QUADRANT VERSION

CREPES:

8 small four tortillas
2 cups cooked, diced chicken or turkey
12 oz. shredded cheddar cheese
1 green pepper, cut into thin strips
1 onion, cut into thin strips
2 teaspoons cumin 2 teaspoons olive oil

SAUCE:

3 cups mild to medium hot salsa
1 cup sour cream

METHOD:
Sauté onions and peppers in olive oil with cumin until vegetables are crisp-tender. Mix sauce ingredients together. Mix chicken or turkey with vegetable mixture and add a small amount of sauce, just enough to moisten ingredients. Place a couple of spoonfuls of the mixture in the center of a tortilla and top with a small amount of cheese. Fold half of the tortilla over the filling and continue to roll into a cigar shape. Place in a greased baking pan. Repeat with rest of filling. Top crepes with remaining sauce and add cheese. Bake uncovered for 20-30 minutes until sauce bubbles and cheese is melted.

PLEEKA RIND CASSEROLE
*Pleeka rinds are not easy to come by, but since Voyager has stopped at planets who have some excellent preservation processes, I've been able to stock-pile a good supply. I still have to use them sparingly as we never know where our next supplies will be coming from. This dish can be served as a main course or as a vegetable accompaniment.*

~Serves a crew of 8~

2 (10oz.) packages Oblissian cabbage leaves from stasis
1/2 cup chopped Felada onion
1/2 cup Moolt nectar
1 large container preserved Pleeka rinds
2 cups sour Kylerian goat's milk
Nimian sea salt and Rangasso spice to taste
1/2 teaspoon Jibellian seven spice mix
1 tablespoon Potak juice
1/2 cup Pendrashian cheese, grated

ALPHA QUADRANT VERSION

2 (10 oz.) packages frozen spinach
1/2 cup chopped onion
1/2 cup or 1 stick margarine
1 large can artichokes, drained, chopped
2 cups sour cream
salt and pepper to taste
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1/2 cup parmesan cheese, grated

METHOD:
Cook spinach according to package directions and drain. Sauté onion in margarine. In a large bowl, combine all ingredients, except Parmesan cheese. Pour into a lightly greased casserole dish and sprinkle Parmesan cheese on top. Bake for 30 minutes at 350 degrees.

ROASTED NECCELS
*These are colorful and nice for a light dinner or lunch. Also perfect for a Prixin buffet!*

~Serves a crew of 4~

STUFFING

2 teaspoons Chadre-Kab
3 sections Varmelite fibre
1 small Felada onion, diced
2 teaspoons chopped Obra
2 cups cooked Mala grains
1/3 cup diced fresh Pendrashian shrill cheese
1/4 cup Kylerian goat's milk
2 teaspoons Jibellian seven spice mix
Nimian sea salt and cracked Rangasso spice

4 whole roasted red or yellow Neccels

ALPHA QUADRANT VERSION

STUFFING:

2 teaspoons olive oil
3 cloves garlic, chopped
1 small onion, diced
2 teaspoon chopped ginger
2 cups cooked rice
1/3 cup diced fresh mozzarella
1/4 cup heavy cream
2 teaspoons curry
salt and cracked black pepper

4 whole roasted red or yellow peppers

METHOD:
Heat a sauté pan with olive oil until very hot. Add garlic, onion, and ginger and sauté until you can smell the aroma. Add rice and toss. Remove from the heat. Add cheese, cream, curry, and black pepper. Mix well and cool before stuffing.

TO ASSEMBLE: 4 whole roasted red or yellow peppers
stuffing mixture
1 teaspoon olive oil.

Peel pepper carefully to keep them whole. Cut off the tops and remove seeds. Stuff each of the peppers with about a 1/2 cup of stuffing. Place on a sheet pan greased with 1 teaspoon olive oil. Bake at 375 degree oven for about 20-25 minutes. Serve hot!

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