Recipe By : modified from magazine clipping by R. Winters
Serving Size : 4 Preparation Time :0:45
Categories : Low Fat Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped onion
2 carrots, halved lengthwise and sliced
1 large rib celery — halved and sliced
1 teaspoon caraway seed
2 cups chopped green cabbage
2 cups water
1/4 teaspoon salt
1 tablespoon brown sugar
16 ounces canned tomatoes — with juice
15 ounces canned white kidney beans — drained and rinsed
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley — optional

Sauté onion for 3 minutes in a large saucepan coated lightly with
cooking spray. Add carrot and celery; sauté 3 minutes. Add caraway and
cook, stirring, 1 minute.
Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir
in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes.
Add beans and vinegar. Simmer, uncovered, 5 minutes until heated
through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired.
Makes about 4 (1 1/2 cup) servings.

per serving: 157 Kcal 0.9g fat (0.1g sat fat) 5% CFF 630mg Na

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682

1/2 c Honey
1 Bottle dry white wine
1 Continuous lemon peel spiral
2 tb Fresh lemon juice
6 Sprigs fresh thyme
2 Bay leaves
4 White peppercorns
2 1/2 lb Fresh figs
Lightly whipped cream

In a large, nonaluminum saucepan, combine honey and wine; bring to a boil.
Lower heat and cook, stirring constantly, until honey is completely
dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and
peppercorns. Place figs in wine syrup and poach over low heat, uncovered,
for four minutes, turning figs every minute. Remove figs with a slotted
spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2
cups. Spoon over figs and chill. Serve figs with some of the poaching
liquid in individual bowls, topped with whipped cream or creme fraiche.

Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food
forum December 30, 1991.

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c (to 8c) bread (high-gluten)
-flour
4 tb Dry baking yeast
6 tb Granulated white sugar or
-light honey (clover honey
-is good)
2 ts Salt
3 c Hot water
A bit of vegetable oil
1 Gallon water
5 tb Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s
-dough blade
Clean, dry surface for
-kneading
3 clean, dry kitchen towels
Warm, but not hot, place to
-set dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing
bowl. The water should be hot, but not so hot that
you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it
with your fingers (a good way to make sure the water
is not too hot) or with a wire whisk to dissolve.
Sprinkle the yeast over the surface of the water, and
stir to dissolve.

Wait about ten minutes for the yeast to begin to
revive and grow. This is known as “proofing” the
yeast, which simply means that you’re checking to make
sure your yeast is viable. Skipping this step could
result in your trying to make bagels with dead yeast,
which results in bagels so hard and potentially
dangerous that they are banned under the terms of the
Geneva Convention. You will know that the yeast is
okay if it begins to foam and exude a sweetish,
slightly beery smell.

At this point, add about three cups of flour as well
as the 2 tsp of salt to the water and yeast and begin
mixing it in. Some people subscribe to the theory
that it is easier to tell what’s going on with the
dough if you use your hands rather than a spoon to mix
things into the dough, but others prefer the less
physically direct spoon. As an advocate of the
bare-knuckles school of baking, I proffer the
following advice: clip your fingernails, take off your
rings and wristwatch, and wash your hands thoroughly
to the elbows, like a surgeon. Then you may dive into
the dough with impunity. I generally use my right
hand to mix, so that my left is free to add flour and
other ingredients and to hold the bowl steady.
Left-handed people might find that the reverse works
better for them. Having one hand clean and free to
perform various tasks works best.

When you have incorporated the first three cups of
flour, the dough should begin to become thick-ish.
Add more flour, a half-cup or so at a time, and mix
each addition thoroughly before adding more flour. As
the dough gets thicker, add less and less flour at a
time. Soon you will begin to knead it by hand (if
you’re using your hands to mix the dough in the first
place, this segue is hardly noticeable). If you have
a big enough and shallow enough bowl, use it as the
kneading bowl, otherwise use that clean, dry, flat
countertop or tabletop mentioned in the “Equipment”
list above. Sprinkle your work surface or bowl with a
handful of flour, put your dough on top, and start
kneading. Add bits of flour if necessary to keep the
dough from sticking (to your hands, to the bowl or
countertop, etc….). Soon you should have a nice
stiff dough. It will be quite elastic, but heavy and
stiffer than a normal bread dough. Do not make it too
dry, however… it should still give easily and
stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover
with one of your clean kitchen towels, dampened
somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the
bowl, you can get the whole ball of dough covered with
a very thin fil of oil, which will keep it from drying
out.

Place the bowl with the dough in it in a dry, warm
(but not hot)pace, free from drafts. Allow it to rise
until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven,
where the pilot lights keep the temperature slightly
elevated. If it’s cold in your kitchen, you can try
this, but remember to leave the oven door open or it
may become too hot and begin to kill the yeast and
cook the dough. An ambient temperature of about 80
degrees Farenheit (25 centigrades) is ideal for rising
dough.

While the dough is rising, fill your stockpot with
about a gallon of water and set it on the fire to
boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just
barely simmers; the surface of the water should hardly
move. Submitted By HUNT@AUSTIN.METROWERKS.COM (ERIC
HUNT) On 15 MAR 1995 064641 -0700

– - – - – - – - – - – - – - – - – -

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Dry yeast
1/4 c Warm water
1/2 ts Each.. cinnamon, anise
-seeds, orange peel
1 Bay leaf
1 oz Ouzo (optional)
1/2 c Water
1/2 c Hot milk
1/4 lb Butter
7 c Unbleached flour, unsifted
1 c Sugar
1/2 ts Salt
3 Eggs
12 Walnut halves

The Greeks wrap coins in foil and knead them into this
bread. They believe anyone who finds a coin will have
good luck in the coming year.

Dissolve yeast in warm water and set aside. Put
spices, orange peel,bay leaf, and ouzo in a pot with
the 1/2 cup water and bring to a boil. Set aside to
steep and cool. Heat milk and remove from heat. Add
the butter and allow the milk to cool slightly. Put
the flour, sugar, and salt in a large bowl. Mix in
eggs, yeast, milk mixture, and flavored water (remove
only the bay leaf) Stir the mixture until all the
flour has been absorbed.

Turn the dough out onto a lightly floured board and
knead until smooth, about 20 minutes. Place in a
buttered bowl, and flip the dough so the top is
greased as well. Cover with a towel dampened with hot
water. Set in a warm, draft free place to rise until
doubled in bulk, about 4-6 hours.

Punch down the dough and knead for about 5 minutes.
Shape into one large round loaf and decorate the top
with walnut halves. Set aside to rise once more,
about 2 hours (uncovered). Bake in a preheated 350 F
oven for 1 hour.

Makes 1 loaf.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens.

– - – - – - – - – - – - – - – - – -

———————————–CRUST———————————–
2 c Wheat-nugget cereal*
1/3 c Apple juice conct.;thawed

———————————-FILLING———————————-
2 lb Firm Tofu
3/4 c Honey
1 ts Vanilla;1/2 if Watkins
1/4 ts Cinnamon (optional)

———————————-TOPPING———————————-
1 1/2 c Sliced fruit of you choice

* Grape nuts cereal works well in the crust. Or use a granola-type cereal
from a natural food store, but be sure to choose a variety that is low in
fat.

Crust: Place cereal or granola in a food processor with a metal blade.
Process until coarsely ground.
Place ground cereal in a bowl; add apple juice concentrate and mix well.
Press into a 9-inch pie plate. Set aside

Filling: In a large bowl, mash together tofu and honey. Add vanilla and
cinnamon, if desired. With electric mixer, beat mixture until fluffy.
Spoon into crust and smooth out the top. Cover loosely with plastic wrap and
refrigerate until serving time. (The longer the cheesecake chills,
the firmer it will be and the richer it will taste.)

Topping: Just before serving, arrange fruit over the top of the
cheesecake. (Pictured with rasberries arranged on top.) Serves 8 to 10

Per serving: 306 cal; 12g prot; 4g fat; 62g carb; 0 chol; 322mg sod.

From May 1990 Vegetarian Times page 38 Article by Mary McDougall
Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

—–

2 T Mazola RightBlend Corn
-Canola Oils
1 T Lemon juice
1/2 t Rosemary or tarragon,
-crushed
1/2 t Salt
1/4 t Pepper
6 c Cut-up vegetables

In cup mix first 5 ingredients. In 13×9″ baking dish toss cut-up
vegetables with marinade. Roast in a 450′F. oven 20 minutes or until
tender, stirring once. Makes 6 servings.

MMMMM

1 c Sweetened condensed milk
4 (1 oz) squares unsweetened
– baking chocolate
1/4 ts Salt
1 ts Vanilla
2 1/2 c Coconut; shredded
1/2 c Nuts; chopped

Preheat oven to 350 degrees. In top of double broiler, combine milk,
chocolate and salt. Cook over boiling water, stirring frequently, until
chocolate melts and thickens. Remove from heat, stir in remaining
ingredients. Drop by rounded teaspoonfuls 1 inch apart on greased cookie
sheet. Bake 8 to 10 minutes. Formatted by Mary Wilson, BWVB02B.

—–

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Ounces semisweet chocolate,
2 tb Margarine or butter
1/4 c Whipping (heavy) cream
1 tb Shortening
1 c Semisweet or milk chocolate Chips
3 tb Chopped cashews

Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in margarine. Stir in
whipping cream and cashews.Refrigerate 10 to 15 minutes, stirring
frequently, just until thick enough to hold a shape. Drop mixture by
teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If
mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30
minutes.Heat shortening and chocolate chips over very low heat, stirring
constantly, until chocolate is melted and mixture is smooth; remove from
heat. Dip truffles, one at a time, into chocolate. Place on aluminum
foil-covered cookie sheet. Immediately sprinkle some of the truffles with
finely chopped nuts if desired.Refrigerate truffles about 10 minutes or
until coating is set. Drizzle some of the truffles with a mixture of 1/4
cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just until
set. Serve at room temperature. Store truffles in airtight container. 15
CANDIES; 165 CALORIES PER CANDY.

– - – - – - – - – - – - – - – - – -

Apricot Basting Sauce
8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 Flour Tortillas
1/4 c Apricot Preserves
1 lg Egg, Beaten
2 tb Butter, Softened
1 c Apricots, Sliced

Flour Tortillas should be 8-inches in diameter and be warm. Prepare apricot
basting sauce; set aside. Heat oven to 500′F. Mix cream cheese, ricotta
cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the
mixture into the center of each tortilla; top with 1 Tbsp of preserves.
Fold one end of the tortilla up about 1-inch over mixture; fold in the
right and left sides over the folded end and then fold the remaining side
to overlap the others. Brush the edges with egg to seal. Brush each with
margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X
10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is
hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.

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