I've not been to one of these in decades, because
not only does the food live up to its lactose-laden
name, the calorie and sodium counts of every dish
I checked have been really serious.

I had not noticed that. We have been there perhaps a half dozen times,

It's the sodium I pay most attention to; it's through
the roof, and I'm pretty sure it can't be cut because
it appears the ingredients keep well on account of
the preservative benefit of the salt (for the meat,
not for me).

couple times for entree meals and rest for happy hour meals. We were impressed that they did a number of different ethnic type dishes fairly
well. I don't think that we had much in the way of dairy with our
choices -- especially on our appetizer visits.

Thumbing quickly through the new dishes section of
the menu, it would seem salt and dairy hide behind
every corner.

Title: Spinach & Chickpeas (Vegan)

What did I do to deserve that?

I thought that you like chickpeas -- and there was no eggplant in that night's file (or at least none that I did not think you could make
better in your sleep).

P.S. both your and my recipes would do better with butter
or ghee for the oil.

Granted -- even if you did hide the comment in the basement:-}}

Vegan food can be okay, it just isn't very often.

Title: RAS ASFOUR (LENTIL SOUP)
1 1/2 c Yellow or orange lentils
1/2 lb Choice ground beef

That seems to be a pretty plain recipe
that could be fixable with.quite a bit of
tweaking, especially upping the spices.

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

Title: Moroccan Chicken
Categories: Main dish, Poultry
Yield: 4 servings

5 Chicken breasts
-- boned, skinned
1/2 c California dried figs
-- finely chopped
3 tb Chopped almonds
1 tb Honey
1/2 ts Allspice
2 tb Flour
1 tb Sesame seeds
2 tb Butter

-----------------------------------SAUCE-----------------------------------
8 oz Tomato sauce
1 ts Onion
1 ts Onion powder
1/4 c Dry white wine
1 tb Honey
1/2 ts Allspice
1/4 ts Salt
1/8 ts Garlic powder

----------------------------------TO
SERVE----------------------------------
Chopped almonds
Sesame seeds
Hot, fluffy rice

Working one at a time, place chicken breasts between two sheets of waxed
paper. Pound with flat side of mallet until about 1/4 inch thick. in a
small bowl, combine chopped figs, almonds, honey and allspice; mix well.
Place a spoonful of fig mixture in center of each flattened fillet. Roll
up; secure with toothpicks. Dip each roll in a mixture of flour and
sesame seeds. Brown in butter in an 8 or 9-inch skillet. Remove browned
rolls from skillet. Add tomato sauce, onion powder, wine, honey and
spices to skillet. Bring to a boil; add chicken breasts; cover and
simmer
for about 30 minutes. Sprinkle with more chopped almonds and sesame
seeds
to serve. Serve over fluffy rice.

Makes 4 - 5 servings.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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