2 1/2 cups vegetable stock (375 ml)
1/2 cup black bean stock (125 ml)
1 cup polenta (250 ml)
frozen stick of butter – you will use around 1gm.

Pour the liquids into a pot and bring to a rapid boil. Slowly
pour in the polenta making sure the grains stay separate. The boiling
action should do this nicely but just in case, be prepared to stir.

Stir the mixture almost continuously for around 30 minutes until
the polenta is “firm” and “comes away from the sides of the pot” or
until you’re tired of stirring (that’s my technique.)

Pour the polenta into a loaf pan. The polenta should be barely
pourable because of its thickness. Refrigerate in order to firm it
up.

When you are ready to serve, heat up a griddle on a medium flame.
Swipe the griddle with the frozen bar of butter. This will impart a
really tiny amount of butter but just enough to provide lubrication
and taste. Slice the polenta into eight slices and grill a around
five minutes on each side until browned.

Serve two each with the Thai-style curry sauce or a simple mushroom
sauce.

1 c Shortening
1 c Sugar
2 Egg yolks
1 ts Vanilla
2 1/4 c All-purpose flour; sifted
2 ts Cinnamon
1/2 ts Salt
1 Egg white
1/4 c Sugar
1 ts Cinnamon

Recipe by: Judy Pearson
Preparation Time: 1:00
Preheat oven to 400 degrees. Cream shortening and sugar until light and
fluffy. Add egg yolks and vanilla; beat well. Sift flour, cinnamon, and
salt together. Add dry ingredients to creamed mixture in three additions.

Make cookies and brush with unbeaten egg white. Combine cinnamon and
sugar; sprinkle mixture over each cookie. Bake for 8 to 10 minutes.

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————————-WALDINE VAN GEFFEN VGHC42A————————-
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
3 tb Shortening
3/4 c Milk
2 tb Butter or margarine; soft
1/4 c Sugar
1 ts Ground cinnamon
TOPPING
1/2 c Sugar
1/2 c Orange juice
3 tb Butter or margarine; melt
2 ts Orange peel; grate
TOPPING FOR VARIATION
1 c Confectioners’ sugar
1 tb Butter or margarine; melt
5 To 6 ts milk
1/8 ts Vanilla extract

Combine flour, baking powder or salt; cut in
shortening until mixture resembes coarse crumbs. Stir
in milk just until moistened. Turn onto a lightly
floured surface; knead gently 10 to 12 times. Roll
into a 15×12″ rectangle. Spread with butter. Combine
the sugar and cinnamon; sprinkle over butter. Roll up
jelly-roll style, starting from the short end. Cut
into 12 equal slices. Place, cut side down, in a
greased 9″ round baking pan. Combine topping
ingredients; pour over biscuits. Bake at 450~ for 20
to 25 minutes or until lightly browned. Cool in pan 5
minutes; invert onto a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening
in biscuit dough. Knead 8 to 10 times. Roll into an
11×8″ rectangle. Brush with 1 tb melted butter.
Combine 1/4 c sugar and 1 ts ground cinnamon and
spread on butter. Prepare as above baking in an 8″
square pan, brushed with 1 tb melted butter. Bake for
18 to 20 minutes. Combine sugar, butter, milk and
vanilla extract; spread over warm biscuits. Serve
immediately.

Source: .

—–

12 Ounce)
1/4 c Vegetable Stock
2 md Garlic clove, minced
1/4 c Onion, chopped
1/4 ts Cayenne pepper
3 c Eggplant, chopped
3 c Tomato canned low sodium
1/2 ts Basil
1/2 ts Oregano
Bow Tie Pasta, uncooked

Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5
minutes. Add eggplant and simmer until soft. Add tomatoes, and spices.
Simmer 20 minutes. Toss with pasta.

Nutritional Analysis

Calories ( 245 cal) Vitamin D ( 0 IU ) Protein ( 8.7 g )
Thiamine (0.65 mg ) Carbohydrate ( 50 g ) Riboflavin (0.29 mg ) Total
Fat (1.26 g ) Niacin ( 5.2 mg ) Saturated Fat (0.18 g )
Vitamin B6 (0.19 mg ) Mono-Unsaturated (0.15 g ) Folate (14.3 mcg)
Poly-Unsaturated (0.51 g ) Sodium ( 37 mg ) Cholesterol ( 0 mg
) Calcium ( 56 mg ) Dietary Fiber ( 3.4 g ) Magnesium ( 45 mg )
Caffeine ( 0 mg ) Potassium ( 417 mg ) Vitamin A ( 77 RE
) Iron (3.15 mg ) Vitamin C ( 21 mg ) Zinc (0.95 mg )

Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 %

Serv. Size: 2 Cup (s) Prep. Time: 0:50

Made this today, much better than plain pasta sauce. It’s from 500 FF.

From: tkreider@census.gov (Tom Kreider)
converted to MM by Donna Webster Donna@webster.demon.co.uk

—–

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh pea pods
1/2 c Unsalted butter
8 Green onions — thinly sliced
2 qt Chicken broth
2 tb Fresh tarragon — minced
16 Romaine lettuce leaves
1/2 c Creme fraiche
Salt freshly ground pepper
1 pn Sugar, optional
Fresh lemon juice
Creme fraiche
Fresh sprigs tarragon
Steamed fresh green peas

Snap ends and remove strings from pea pods. Melt
butter in heavy large saucepan over medium heat. Saute
pods and onions until onions are tender, about 5
minutes. Add broth and minced tarragon and bring to
boil. Reduce heat and simmer 15 minutes. Mix in
romaine and simmer 5 minutes. Puree soup as finely as
possible in batches in processor using on/off turns,
about 5 minutes. Strain through fine sieve into bowl.
Stir in 1/2 cup creme fraiche. Season with salt,
pepper and sugar or lemon juice if desired. Cool to
room temperature. Cover and refrigerate until well
chilled, at least 4 hours. (Can be prepared 1 day
ahead.) Just before serving, ladle soup into
individual bowls. Top with dollop of creme fraiche and
fresh tarragon sprig. Garnish with fresh peas if
desired.

– - – - – - – - – - – - – - – - – -

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup softened margarine
1 1/2 cups peanut butter
1 cup sugar
2/3 cup brown sugar — packed
2 eggs — beaten
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons soda
1 teaspoon salt

In large bowl, cream shortening, margarine and peanut butter, add eggs. In anot
her bowl mix dry ingredients. Add this gradually to moist mixture and mix well
. Pinch and form golf ball size balls rolled in hands. Press floured fork cro
ss-wise on top to flatten. Bake at 375 degrees for 10 minutes just until golde
n, longer for crispier cookies. Makes 3 1/2 dozen.

busted by sooz

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MMMMM——————–LORELI AGUDA WSKD49A————————-
2 c Chicken, cooked and diced
2 c Apples, unpared and diced
1/2 c Celery, chopped
1/4 c Raisins
1 tb Lemon juice
1/2 c Salad dressing or mayonnaise
6 Lettuce cups

Mix all ingredients except lettuce. Chill thoroughly. Serve in lettuce
cups.

MMMMM

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wheat bran
1 c Buttermilk, nonfat
1 1/2 c Flour, whole wheat
2 ts Baking powder
1/2 c Raisins
1/2 c Applesauce, unsweetened
3 Egg whites
1/3 c Molasses
1 t Vanilla

Preheat oven to 375 degrees. Soak bran in buttermilk
for 10 minuets. In a large bowl, combine flour, baking
poder, and raisins. In a medium bowl, combine
applesauce, egg whites, molasses, and vanilla. Add
soaked bran to flour mixture. Then add molasses
misture. Use rubber spatula to combine for about 15
strokes. Don’t overmix. Spray muffin tins with
nonfat, nonstick spray. Bake 20-25 minutes. Serve
warm. Store at room temperature up to 1 day.

– - – - – - – - – - – - – - – - – -

Recipe By : Dole (3-25-96)
Serving Size : 5 Preparation Time :0:00
Categories : Fruits Pork
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can (20 Oz.) Pineapple Chunks — drained
Reserve The Juice
1/2 C Packed Brown Sugar
1/3 C Prepared Yellow Mustard
2 Tsp Cornstarch
1/4 Tsp Ground Cloves

In a saucepan, combine reserved juice and remaining ingredients. Cook and
stir sauce until it boils and thickens. Add the pineapple chunks and heat.

– - – - – - – - – - – - – - – - – -

Serving Ideas : Serve over baked or boiled ham.

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 lb. Chicken
1 Bay leaf
1 Medium onion, quartered
1 Whole clove
2 Ripe tomatoes, quartered
1 Carrot, cut into 1″ pieces
1/4 c Chopped celery leaves
20 Black peppercorns, tied in
A piece of cheesecloth
1/2 c Uncooked white rice
Salt freshly ground black
Pepper
3 Carrots, thinly sliced on
The diagonal
1/4 c Finely chopped flat-leaf
Parsley

1. Wash the chicken thoroughly. Remove the skin and
any pieces of fat.
Pin the bay leaf to 1 onion quarter with the
clove. Place the
chicken in a large pot with the tomatoes, onion
quarters, 1 carrot,
celery leaves, and peppercorn bundle. Add 10 cups
cold water and
bring to a boil. Using a ladle, skim off the fat
and foam that rise
to the surface. Reduce the heat and simmer for 1
hour, skimming often
to remove the fat.
2. Remove the chicken from the broth and let cool.
Strain the broth into
a large saucepan, pressing the vegetables to
extract the juices.
(There should be about 8 cups of broth.) Pull the
chicken meat off
the bones and shred or finely dice it.
3. Add the rice, salt, and pepper to the broth and
simmer for 10 minutes.
Add the thinly sliced carrots and celery to the
soup with the shredded
chicken and half the parsley. Simmer the soup for
another 10 minutes,
or until the rice is tender. Correct the
seasoning, adding salt and
pepper to taste. Sprinkle with the remaining
parsley and serve at
once.
~–

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