Title: Chili Bean Salad (Lacto)
Categories: Beans, Salads, Prodigy, Dec.
Yield: 4 servings

16 oz Canned kidney beans
– rinsed/drained
1/2 c Onions; finely chopped
1/2 c Green bell peppers; finely c
1/4 c Nonfat yogurt
1 ts Chili powder
1/4 ts Garlic powder
1/4 ts Ground cumin
1/4 ts Oregano
Salt; to taste

Lovers of spicy food will adore this tangy salad.
Serve it over a bed of lettuce, add a piece of corn
bread, you have an easy lunch with Mexican flair. In
a large bowl, combine kidney beans, onions green
pepper. Mix well. In a small bowl combine yogurt and
spices. Add to bean mixture, mixing until well
blended. Chill several hours to blend flavors. Stir
before serving. Nutrition (per serving): 122 calories
Total Fat 1 g (4% of calories) Source: Lean Luscious
Meatless, Page (s): 98 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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MM: Double Corn Bread (Ovo Lacto)

Popularity: 3% [?]

1. Set coffee filter or double thickness of paper towling in strainer over
small bowl. Sppon yogurt into filter. Refrigerate yogurt and let drain 2
hours. (You should have about 1 1/3 c yogurt).

2. Squeeze liquid from spinach, pressing spinach between palms.

3. Place garlic and dill in food processor. Whirl until finely chopped. Add
spinach, feta, lemon rind , pepper, and salt. Whirl 1 minute or until cheese
is finely grated, scraping down side of bowl as needed. Add drained yogurt.
Pulse with on/off motion just until the mixture is combined.

4. Scrape the spread into a serving bowl (Laura’s note: I like to serve it in
a hollowed out bread boule.) and serve.

Nutrient value per Tablespoon: 20 cal, 2 g protein, 1 g fax, 1 g carbo, 61 mg
sodium, 4 mg cholesterol.

Popularity: 4% [?]

Title: BLUEBERRY KETCHUP
Categories: Fruits, Seasonal, Condiments
Yield: 3 cups

2 tb Vegetable Oil
1 lg Garlic Clove; Crushed
1 tb Mince Fresh Ginger
1 md Onion; Finely Chopped
2 pt Blueberries
1 c Fresh Tomato; Peeled, Seeded
-And Chopped
2 lg Purple Plums, Pitted And
-Chopped
1/4 c Dark Brown Sugar; Firmly
-Packed
1 tb Blueberry Or Raspberry
-Vinegar
1 tb Fresh Lemon Juice
Zest Of 1 Lemon; Cut Into
-Julienne Strips
1 md Dried Chili Pepper; Crumbled
1 ts Ground Cinnamon
1 ts Ground Cardamom
1 ts Ground Coriander
1 ts Salt
1 ts Freshly Ground Mixed
-Peppercorns; White, Green
-Red And Black

Heat the oil in a heavy-bottomed saucepan (two quart
or larger). Add the garlic and ginger and cook over
low heat for two minutes. Add the onion and cook
until soft and transparent, stirring often. Add the
blueberries, tomato, plums, brown sugar, vinegar,
lemon juice and zest, chili pepper, spices, salt and
pepper, stirring well. Cook over medium heat until
the mixture begins to simmer. Reduce the heat and
keep simmering gently for 30 minutes. Remove from the
heat. Let the mixture cool slightly, then puree in a
food processor or blender. Return the puree to the pan
and heat, bringing the mixture to a simmer. Cook
until thick, about 1 hour. Pour into two sterile pint
jars or containers. Cover and let cool. Store in the
refrigerator for up to four weeks or freeze.

From: The Food Column Of The Denver Post Magazine
Section 07-31-94

Posted by: Rich Harper

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Popularity: 5% [?]

Title: Pasta And Crab Salad
Categories: Salads
Yield: 1 servings

4 c pasta, cooked and chilled
1/2 pk crabmeat
1 1/2 c mayo
1 garlic, salt, pepper
1 onion, diced
1 ~~~~optional ingredients~~~~
1 broccoli
1 peas
1 cauliflower
1 carrots
1 celery

Mix all ingredients in a large bowl. Let sit in fridge till chilled
thoroughly.

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Popularity: 4% [?]

VEGETABLE SOUP (MCDOUGALL)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Water
2 lg Potato — cut in chunks
1/4 c Tamari soy sauce, low sodium
1 t Basil
1 t Thyme
2 Carrots — sliced
2 Onion — sliced
2 Zucchini — chopped meduim
3 Tomato — chopped
2 Garlic cloves — crushed
1/2 ts Onion powder
1 c String beans — cut in 1″ piec
1 t Oregano
1/2 ts Cumin
1/2 ts Dill weed
1 tb Parsley

Recipe by: McDougall Place 10 cups water in a large
pot. Add chopped vegetables. Bring to boil. Add
seasonings. Simmer over medium-low heat about 45
minutes. Variations: use 2 cups tomato juice in place
of 2 cups water. About 15 minutes before end of
cooking time, add cooked grains or spaghetti noodles
to pot, such as: cooked brown rice, 1 cup; barley, 1
cup; or 1 cup broken whole wheat spaghetti.

HELPFUL HINTS: Other vegetables also may be used in
addition to or in place of the ones listed above. Try
1/2 cup fresh or frozen peas; 1/2 cup fresh or frozen
corn; 1 green pepper, chopped; sliced leeks; sliced
mushrooms; or some chopped spinach added for the last
5 minutes of cooking time. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994

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Popularity: 6% [?]

GRANOLA BARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?) baking dish
(glass works best). In a large bowl, combine the first 5 ingredients and
stir well (it should be sort of a paste). Stir in remaining ingredients.
You can add in whatever you want, so long as the mixture is sticking
together in several large clumps. Press the mixture into the baking pan (
you can use your fingers — it’s not very sticky). Bake at 350 for 15 – 20
minutes (until it turns golden brown). Cool completely and cut into bars.
Voila!

From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg

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Popularity: 3% [?]

Kahlua Velvet Frosty

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Kahlua
1 cup half-and-half
1 pint vanilla ice cream
1/8 teaspoon almond extract
Ice cubes

Combine all ingredients, except ice cubes, in container of
an electric blender. Add enough ice cubes to make mixture
measure 5 cups in blender. Blend mixture until smooth. Serve
immediately.

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Popularity: 5% [?]

Title: Dark Chocolate Mousse, the Royal Orleans
Categories: Puddings, Desserts
Yield: 12 servings

Chocolate Mousse
12 oz Top-quality semi-sweet
Chocolate (the better
The chocolate, the better
The mousse)
1 c Whipping cream
1/4 c Hot coffee
1/4 c Hot water
3 Egg yolks, beaten
1 ts Vanilla
5 Egg whites
1/3 c Sugar

For dark chocolate mousse, as was served at the Royal Orleans (and was
considered to be the best chocolate mousse anyone had ever tasted),
use the list of ingredients below and follow the same procedure as
above, except using hot coffee instead of brandy, and whisking the
vanilla into he egg yolk-chocolate mixture instead of into the whites.

Melt the chocolate in a double boiler over low heat. It’s a good idea
to stand over the chocolate while it is melting and stir it until it’s
completely melted, then take it off the heat immediately.

Whip the cream and set aside. Pour the hot coffee and hot water
slowly into a bowl with the egg yolks, whisking briskly as you go
until completely mixed. Add the vanilla to the egg yolks.

Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the
egg whites and the sugar until peaking but not dry.

Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon.

Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE. The key to a great chocolate mousse is that you can’t
incorporate hot melted chocolate into whipped cream. The chocolate
mixture must be cool to the touch or the cream will break. Lightly
blend the two mixtures until uniform.

This mousse is at its best cloudlike texture right after
incorporating the whipped cream. But at Andrea’s, they pipe it into
dish-shaped champagne glasses, sprinkle chocolate shavings and
powdered sugar over the top, and refrigerate. This causes the mousse
to set, which gives it a different, heavier texture. Walt MM

MMMMM

Popularity: 5% [?]

SFINCI DI SAN GIUSEPPE (St. Joseph’s Day Frit

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Celestino Drago
1 pound Ricotta
los Angeles restaurant
1/4 cup Semisweet chocolate
Food of southern italy
finely chopped
1 Quart olive oil
1/3 cup Powdered sugar
–Cream Puff Pastry
1 teaspoon Vanilla
1 cup Water
2 tablespoon Mixed glaceed fruit — or
1/2 cup Butter — or 1/2 cup
citron or orange — finely
unsalted butter with 1/4
chopped
teaspoon salt
1/4 cup Chopped pistachio nuts
1 tablespoon Sugar
and/or toasted almonds
1 cup Flour
1/4 cup Heavy whipping cream
4 Eggs — at room temperature
–Ricotta Filling
Powdered sugar

Heat olive oil to 350 degrees. Carefully drop Cream Puff Pastry batter, by
tablespoonfuls, into hot oil, using finger or another spoon to dislodge dough.
Fry small batches or oil will cool off and fritters will be soggy.
Fritters will urn themselves over (as bottom of fritter cooks it expands and
becomes lighter than top, which keeps fritters turning). If fritters don’t
turn, turn with spoon. Fritters should almost triple in volume. When fritters
are golden brown, remove with slotted spoon to dish lined with paper towels to
drain excess, oil.

Or tear open fritters and fill with Ricotta Filling and dust with powdered
sugar. Serve immediately. Fritters are best hot; they do not keep well and
cannot be reheated successfully. Heap on plate and serve. Makes about 25
fritters.

Note. Fritters may be eaten unfilled. After frying, simply dust fritters
generously with powdered sugar.

For cream puff pastry Place water, butter and sugar in heavy saucepan and
bring to boil over high heat. Add flour all at once, lower heat, and stir
vigorously with wooden spoon until batter makes soft cohesive mass that does
not stick to sides of saucepan. Keep stirring batter over low heat about 2
minutes. When dough is quite cohesive and maintains ball shape as you spin it
around pan, remove pan from heat.

Transfer mass of dough to bowl to cool about 10 minutes. When tepid, add 1
egg at time, beating in thoroughly. Batter should be firm enough to stand up
in peaks. More eggs will increase fluffiness. Do not make dough too sot.
Dough must hold shape readily when pushed around with spoon. Before adding last
egg, test batter in hot oil.

Dough is best used just after making. Dough can be stored, covered, in
refrigerator up to 2 days. Let dough come slowly to room temperature before
using and rebet dough.

For Ricotta Filling Combine ricotta, chocolate, powdered sugar, vanilla,
fruit and nuts in bowl and mix well. Whip cream until thick and fold into
other ingredients in bowl. Filling can be made up to 1 day ahead and stored in
refrigerator.

In his book “The Food of Southern Italy,” Carlo Middione writes that there is
a dish “without which no Southern Italian could live: Sfinci di San Giuseppe.”
As the name implies, the fritters, filled with ricotta, are traditionally
served on St. Joseph’s Day. But they’re so delicious they make good eating any
day of the year.

[75236,732] SICILI.TXT/Asc Bytes: 13572, Count: 22, 03-Jan-93 MM by
Cathy Svitek

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Popularity: 4% [?]

Title: Spiced Crab Apples
Categories: Fruits, Canning
Yield: 9 pints

5 lb Crab apples
4 1/2 c Apple vinegar (5%)
3 3/4 c Water
7 1/2 c Sugar
4 ts Whole cloves
4 Cinnamon sticks
6 1/2″ cubes ginger root
-(fresh)

Yield: About 9 pints

Procedure: Remove blossom petals and wash apples, but leave stems
attached. Puncture the skin of each apple four times with an ice pick or
toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices
tied in a spice bag or cheesecloth. Using a blancher basket or sieve,
immerse 1/3 of the apples at a time in the boiling vinegar/syrup
solution for 2 minutes. Place cooked apples and spice bag in a clean 1-
or 2-gallon crock and add hot syrup. Cover and let stand overnight.
Remove spice bag, drain syrup into a large saucepan, and reheat to
boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Spiced Crab Apples in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 7% [?]