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This moussaka also is easier and less messy; enjoy it with fat-trimmed salad, whole-wheat doves.

Classic dishes like moussaka have many variations, and when we published the original version of this Yugoslavian moussaka nearly 30 years ago, authenticity was our goal. But times-and tastes have changed. In this modernized menu, the moussaka and two other long-time favorites with Sunset readers a citrus salad and dove-shaped rolls-still satisfy a hankering for good, old-fashioned flavors but boast reduced calories and fat. Moussaka Dubrovnik When this Yugoslavian version of moussaka was published, pan-frying was the way to go. In addition, you dipped eggplant slices in egg and flour before frying. In this lightened up, less-messy, and easier moussaka, we reduced ingredients by a quarter for realistic portions. You eliminate more than 1 cup fat; 7 eggs and 3 yolks have been usurped by cornstarch-thickened sauces. Lean turkey breast replaces lamb, pork, and beef but, if well trimmed, these meats would not be significantly fattier. Light sour cream is once again available and adds a tangy smoothness to the butter-free sauce that tops the casserole.
 2 large (about 1 lb. total) eggplant,
 stems trimmed
 Cooking oil spray
 2 large (about 1 lb. total) onions,
 finely chopped
 1 clove garlic, minced or mashed
 2 teaspoons olive oil
1 1/2 pounds boneless and skinless
 turkey breast fillet, cut in chunks
 About 1/8 teaspoon freshly grated
 or ground nutmeg
 1/4 teaspoon each fennel seed, ground
 cinnamon, ground cumin, and
 ground cardamom
3 1/3 tablespoons cornstarch
 3 cups regular-strength chicken broth
 Salt and pepper
 1/2 cup light sour cream sour half-and
- half or unflavored nonfat yogurt
 2 tablespoons freshly shredded
 parmesan cheese (optional)

Cut eggplant lengthwise into 1/2-inch-thick slices. Lightly coat 2 baking pans (10 to 12 in. by 15 in.) with cooking spray. Lay slices in a single layer on pans (overlap slightly, if needed); spray eggplant very lightly with oil. bake slices in a 450[deg.] oven for about 20 minutes, then turn over and bake until eggplant is lightly browned and very soft when pressed, about 10 minutes longer. Put slices from 1 pan in an even layer in a 2-inch deep, 9- by 13- or 10- by 12-inch casserole. Set other pan with eggplant aside. To empty pan add onions, garlic, the olive oil, and 1/2 cup water, Bake in the 450[deg.] oven until moisture evaporates and onions are darkly browned (take care not to scorch), about 35 minutes; stir often with a wide spatula and keep the onions in an even layer. Meanwhile, in a food processor, whirl meat chunks, about half at a time, to mince. Or grind meat through fine blade of a food chopper. Remove onions from oven, add another 1/2 cup water, and scrape browned bits free. Scatter turkey in small bits over onions; bake until meat is white throughout, about 6 minutes. Remove from oven. In a 1 1/2- to 2-quart pan, mix 1/8 teaspoon nutmeg, fennel seed, cinnamon, cumin, cardamom, and 4 teaspoons cornstarch. Blend in 1 1/2 cups broth. Stir over high heat until boiling; mix with meat and onions. Add salt and pepper to taste. Pour meat mixture over eggplant in casserole. Cover with remaining eggplant. Rinse the 1 1/2- to 2-quart pan; in it make a smooth paste of remaining 2 tablespoons cornstarch and a little broth. Smoothly mix in the light sour cream, then the remaining broth. Bring to a boil on high heat, stirring. Spoon evenly over eggplant. If made ahead, cover and chill up until next day. Sprinkle sauce with parmesan cheese, then lightly with more nutmeg. Bake, uncovered, in a 425[deg.] oven until hot in the center, about 15 minutes (20 minutes if chilled). Or warm, uncovered, in a microwave oven on half-power (50 percent) until hot in center, reversing dish every 3 minutes, about 9 minutes total. Makes 8 to 10 servings. Per serving revised moussaka Dubrovnik: 172 cal.; 19 g protein; 4.3 g fat; 15 g carbo.; 73 mg sodium; 47 mg chol. Per serving original moussaka Dubrovnik (October 1960, page 182): 667 cal.; 26 g protein; 52 g fat, 26 g carbo.; 685 mg sodium; 311 mg chol. Orange and Olive Patio Salad Even when you're trying to eat "light" with a salad, it's surprising how quickly the calories build up. With water replacing oil in the dressing for this refreshing salad, calories drop readily and so does the percentage of calories from fat.
1/2 cup water
1 teaspoon arrowroot
4 teaspoons honey
2 tablespoons finely chopped fresh
 mint leaves
1 small mild onion, thinly sliced
 cup wine vinegar
6 cups rinsed and crisped mixed
 leaves of butter lettuce and
 radicchio (or all of I kind)
6 cups rinsed and crisped watercress
2 medium-size (about 1 lb. total)
 oranges, peeled and thinly sliced
1/4 cup pitted black ripe or nicoise
1/4 cup lime juice
 About 1/4 cup total fresh basil
 leaves and fresh mint leaves

In a 1 - to 1 1/2-quart pan, mix water with arrowroot, honey, and chopped mint leaves. Bring to a boil, stirring. Chill until cold, about 1 hour; if made ahead, cover and chill up until next day. Put onion in a salad bowl; mix with vinegar. Let stand at least 15 minutes or up to 3 hours; drain and separate into rings. To bowl add lettuce, radicchio, and watercress; mix. Top with orange slices and olives. Add lime juice to dressing mixture, then pour through a fine strainer onto salad; discard residue. Scatter basil and mint leaves on salad; season to taste with salt. Makes 8 to 10 servings. Per serving revised orange and olive salad: 39 cal.; 1.3 g protein; 0.6 g fat, 8.4 g carbo.; 42 mg sodium; 0 mg chol. Per serving original orange and olive salad (October 1962, page 95): 168 cal.; 1.7 g protein; 13 g fat, 14 g carbo.; 127 mg sodium; 0 mg chol. Spring Dove Breads In the original recipe, the dough was buttery and full of eggs. These bird-shaped breads, however, work just as well with the leaner whole-wheat hearth bread from page 154 of the October 1976 Sunset. The rolls are generously sized, one is really big enough for two.
 1 package active dry yeast
 2 cups warm water (110[deg.])
 2 tablespoons butter or margarine
 1 tablespoon honey
 3 cups whole-wheat flour
 About 2 cups unbleached all-purpose
24 raisins or currants
12 whole blanched almonds
 1 large egg yolk beaten with
 1 tablespoon water

In a large bowl, mix yeast and warm water; let stand about 5 minutes to soften. Mix in butter and honey. Add whole-wheat flour and 2 cups all-purpose flour. If mixing by hand, stir until moistened. Scrape dough onto a well-floured board and knead until dough feels velvety and smooth, about 10 minutes. Place in a greased bowl and turn over. If using a dough hook, mix until dough pulls cleanly from bowl sides. Cover bowl with plastic wrap. Let dough rise in a warm place until nearly doubled, about 1 hour. Stir or knead dough to expel air, then divide into 12 equal portions; cover with plastic wrap. Working with 1 portion at a time, pinch off a 3/4-inch ball for dove head and put back under wrap. Roll large piece into a 9-inch-long tapering rope that measures about 1/2 inch in diameter at 1 end and 1 inch at the other. Loop thin end of rope to form an overhand knot. Set dough on a 12- by 15-inch nonstick baking sheet. For dove's tail, make 2 or 3 lengthwise cuts in wide end of rope and pull apart to resemble tail feathers. Cover with plastic wrap and chill while you shape each remaining large piece (minus a ball for head). Put on pan as formed, at least 2 inches apart; you'll need 2 baking sheets. Now shape reserved balls of dough for heads, forming each into a smooth, tear-shaped drop. Settle heads into cavities of dough knots (poke a hole with your finger if needed); press down firmly to secure. Make a small slash on each side of head and insert raisins for eyes. Make a small slash at front of each bead and insert wide end of an almond for beak. Cover with plastic wrap and let rise in a warm place just until puffy, about 30 minutes. Before baking, push raisins and almonds back into head to secure. Brush rolls with egg yolk mixture. Bake in a 375[deg.] oven until golden, 12 to 15 minutes. Serve hot; or cool, wrap airtight, and freeze. Thaw wrapped. To reheat, set on a baking sheet, cover with foil, and bake in a 375[deg.] oven until hot, about 10 minutes. Makes 1 dozen rolls, 1 or 2 servings each. Per roll revised whole-wheat spring dove breads: 201 cal.; 6.5 g protein; 2.7 g fat,- 39 g carbo.; 22 mg sodium; 5.1 mg chol. Per roll original spring dove breads (April 1982, page 119): 285 cal.; 6.7 g protein; 11 g fat; 39 g carbo.; 188 mg sodium; 96 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1991
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