Title: Salad Greens a la Chinois
Categories: Vegetables, Oriental, Wok
Yield: 8 servings

8 Lettuce leaves, broken up
1 Cucumber, sliced thin
2 Tomatoes, cut into wedges
1 Green pepper, seeded sliced
1 Garlic clove, minced fine
3 tb Oil
Salt
1 tb Vinegar
1 tb Sugar

1. Prepare and assemble all ingredients.

2. Place oil in wok and heat to smoking point. Stir fry garlic in it,
1 minute. Add cucumber and pepper, stir fry 1 minute. Add tomatoes,
lettuce, stir fry another minute. Then add salt, winegar, and sugar.
Stir fry all ingredients for another 3 minutes, until lettuce leaves
are wilted.

NOTE: The outer leaves of a lettuce can be used for this dish,
instead of being discarded. This dish can be served in lieu of a
tossed salad.

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Popularity: 2% [?]

Vegetable-Style Rarebit

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low-Cal Vegetables
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Cabbage — finely chopped
1/4 Cup Carrot — finely chopped
2 Tablespoons Green pepper — finely chopped
2 Tablespoons Celery — finely chopped
2 Tablespoons Onion — finely chopped
2 Tablespoons Radishes — finely chopped
Bread, whole wheat — toasted
1 Cup Cheese, cheddar — shredded
1/4 Cup Alfalfa sprouts
Red pepper (dash)

Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable
mixture. Place slices on baking sheet. In a small saucepan combine cheese,
pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon
over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is
bubbly. Transfer to serving plates. Top with sprouts.

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 237 260 685 274 999 1223 1644 277 12 1093

Popularity: 5% [?]

MOCK CHICKEN LOAF FLORENTINE WITH CHICKENLESS GRAVY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen spinach — thawed
2 tb Vegetable oil or water
1 sm Onion — finely chopped
2 tb “chicken-flavored” powder
— (imitation) -OR-…
1 -Vegetable bouillon cube
1 3/4 c Boiling water
2 c TVP® granules
1 lb Soft tofu
1 c Gluten flour — -OR-…
3/4 c -Whole wheat flour
1 tb Nutritional yeast flakes
1 1/2 ts Salt
1 t Garlic powder
1 t Poultry seasoning
1/2 ts Onion powder
3 tb Vegetable oil
—–CHICKENLESS GRAVY—–
2 c Boiling water
2 tb Vegetable oil
3 tb Nutritional yeast
1 Vegetable bouillon cube
1/2 c Diced fresh mushrooms
1/2 c Finely chopped onion
Onion salt — to taste
Unbleached all-purpose flour

Steam the spinach and drain well.

Heat the oil or water in a medium frying pan over medium heat. Cook the
onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the imitation chicken-flavored powder or bouillon powder in the
boiling water. Add the TVP® and let stand for about 10 minutes.

Preheat the oven to 350 degrees F.

Pat the tofu dry, then mash. In a large bowl, combine the TVP® mixture,
spinach and tofu. Stir in the remaining ingredients and pour the mixture
into a lightly greased 8-1/2 x 4-1/2-inch loaf pan. Smooth the top and bake
for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil. Make
the gravy. In a large suacpan, simmer all the ingredients except the flour
for approximately 5 minutes. Slowly add the flour (tablespoon by
tablespoon), whisking after each addition, until desired thickness is
reached. Keep warm.

Let loaf stand for 10 mintues, then run a knife around the edges and turn
out onto a platter. Serve with gravy.

Preparation time: 45 minutes Baking time: 45 minutes

Source: The Compassionate Cook – by Ingrid Newkirk and PETA Typed for you
by Karen Mintzias

– - – - – - – - – - – - – - – - – -

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 5% [?]

Title: Filled “Pumpkin” Cookies (Wilton)
Categories: Cookies, Halloween, Holidays, Kids
Yield: 1 servings

MMMMM————————–COOKIES——————————-
1 c Butter
1 c Sugar
1 ea Large egg
1 ts Vanilla
2 ts Baking powder
1 tb Pumpkin pie spice
2 3/4 c Flour
Orange food color

MMMMM————————–FILLING——————————-
2 c Raisins
3/4 c Chopped walnuts
1/2 c Frozen orange juice
-concentrate;thawed

Prheat oven to 375 degrees

In a large bowl, cream butter and sugar with an electric mixer.
Beat in egg and vanilla. Add baking powder, spice, and flour one cup
at a time mixing after each addition. The dough will be very stiff;
blend last flour in by hand. Do not chill dough. To tint with icing
color, add small amounts until desired color is reached. Divide dough
into 2 balls. On a floured surface, roll each ball into a circle
approximately 12 inches in diameter. Dip Wilton “Jack-O-Lantern
Cutters” in flour before each use. Place half the cookies on cookie
sheets. Place 1 tablespoon filling on cookie. Cut eyes and mouth from
remaining cookies. Place on top of filling. Press to seal edges. Bake
for 12 to 15 minutes or until lightly browned. To make filling just
mix all ingredients in a bowl. You can also use jelly.

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Popularity: 3% [?]

Title: Pumpkin Spice Soup
Categories: Main dish Vegetables Soups
Servings: 8

16 oz Pumpkin; 1 Can
26 oz Evaporated Skimmed Milk; 2cn
1 tb Molasses
1/2 c Light Corn Syrup
1/2 ts Salt
1/2 ts Pumpkin-Pie Spice
———————————-GARNISH———————————-
1 x Nutmeg; To Taste

Place all the ingredients in a 2 1/2 to 3-quart mixer bowl. Beat until
well blended. Refrigerate for several hours and stir before serving.
Sprinkle with nutmeg for a garnish.

Each 3/4 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
154 7 G 32 G 1 G 0 0 4 Mg 252 Mg

From The Cookbook For The 90s By Helen V Fisher

—————————————————————————–

Popularity: 10% [?]

Title: FENKEL IN SOPPES (BRAISED FENNEL WITH GINGER)
Categories: Vegetables
Yield: 6 servings

1 1/2 lb Trimmed, fresh fennel root
8 oz Onions, thickly sliced
1 ts Ground ginger, heaping
1 ts Powdered saffron
1/2 ts Salt
2 tb Olive oil
2/3 c Dry white wine
2/3 c Water

OPTIONAL: 6 thick slices of coarse wholewheat bread.
Clean and cut the fennel root in matchsticks. Put the fennel in a wide,
lidded pan with the onions. Sprinkle over the spices and salt, then the oil
and finally pour over the liquids. Bring to the boil, cover and simmer for
20-30 minutes or till the fennel is cooked without being mushy. Stir once
or twice during the cooking to make sure the spices get well distributed.
Serve it alone with a roast meat or griddled fish or place one slice of
bread on each warmed plate, cover it with the fennel and pour over the
juices.

—–

Popularity: 3% [?]

Title: Buttermilk Mayonnaise
Categories: Diabetic, Dressings
Yield: 8 servings

1/2 ts Granulated gelatin 1 tb Water
1 tb Cold water 1 c Buttermilk; made from skim
1/2 ts Dry mustard; -milk
1/4 ts Salt 2 ts Green onion; finely chopped
Few grains freshley ground 2 ts Parsley; minced fresh
-pepper

Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix
together mustard, salt, pepper, and 1 tb water until smooth. Combine
all ingredients except parsley and blend well. Chill until it begins
to ticken. Beat gently untill smooth; stir in parsley. Turn into a
jay and cover. Chill serveral hours.
Food Exchanges per serving: Up to 2 tablespoons may be considered
“free” CHO: 2g; PRO: 1g; FAT: 0; CAL: 14; Low sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought to you and yours via Nancy O’Brion and her
Meal Master

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Popularity: 17% [?]

Title: Peanut Butterscotch Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Butter softened 1 ts Baking soda
3/4 c Packed brown sugar 1 c Salted peanuts
1/2 c Chunky peanut butter 6 oz Semi-sweet chocolate chips
2 Eggs 6 oz (or) butterscotch chips
1 1/2 c Flour

1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking
soda and blend well. Add peanuts and chips. Mix just until blended. 2.
Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet.
3. Bake 9-12 minutes or until golden brown. Remove right away from cookie
sheet and cool on wire rack. from: _Cookiemania_

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Popularity: 4% [?]

Title: JOLT CAKE
Categories: Cakes, Desserts
Yield: 6 servings

2 c Unsalted butter (4 sticks)
1 c Espresso, brewed
1 c + 2 tb sugar
1/4 t Orange zest, fresh
1/4 t Orange extract
2 tb Grand Marnier
12 oz Semisweet chocolate, chopped
4 oz Unsweetend chocolate, chopp
8 x Eggs, large, beaten lightly

number of servings depends on how big you like your slices.
In a small saucpan, melt the butter over moderately low heat, stir in the
espresso, the sugar, the zest, the orange extract, and the Grand Marnier,
and transfer the mixture to a bowl. In the top of a double-boiler set
over barely simmering water, melt the semisweet and the unsweetened
chocolate, stirring occasionally. Stir the chocolates into the butter
mixture, add the eggs, stirring until the mixture is just combined.
Line the bottom of a buttered 9″ cake pan, 2″ deep, with parchment paper
and butter the paper. Spoon the mixture into the pan, put the pan in a
baking dish, and add enough hot water to the dish to reach halfway up the
side of the pan. Bake the cake in the middle of preheated 350F degree
oven for 1 hour. Remove the cake from the water bath, let it cool on a
rack, and chill it, covered loosely, for 3 hours. Run a thin knife around
the inside of the pan and dip the bottom of the pan in hot water for 3
seconds. Invert a platter over the pan, invert thecake with a sharp rap
onto the platter, and cut it with a sharp knife dipped in hot water,
cleaning the knife before cutting each slice.

—–

Popularity: 4% [?]

Title: STIR-FRIED SHRIMP WITH PEPPERS
Categories: Chinese, Seafood
Yield: 2 servings

6 oz Fresh OR frozen, shelled and
-deveined shrimp
2 tb Vegetable oil
1 tb Chopped fresh ginger root
2 Scallions, cut into 2-inch
-lengths on the bias
2 sm Sweet green peppers, cored,
-seeded, and sliced
1/2 cn (8 oz) water chestnuts (7 to
-8), sliced
1 1/2 tb Dry sherry
1 1/2 tb Soy sauce
1 ts Cornstarch
2 tb Water
1/4 ts Hot red pepper flakes, OR to
-taste

1. In a wok or heavy skillet stir-fry the shrimp in 1
tablespoon of the oil until pink, about 4 minutes.

2. Remove shrimp with a slotted spoon to a bowl. Add
the remaining oil to the wok and stir-fry the ginger,
scallions, and peppers for 3 minutes.

3. Return the shrimp to the wok. Mix together the
sherry, soy sauce, cornstarch, and water until smooth.
Stir into shrimp mixture with hot pepper flakes and
cook, stirring, until sauce thickens and coats.

From: COOKING FOR TWO TODAY by Jean Hewitt and
Marjorie Page Blanchard, Little, Brown and Company,
Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin
Brewer, Cooking Echo, 7/93

—–

Popularity: 3% [?]