PEACH MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
4 ea Peaches -ÿÿnectarines
1 tb Safflower oil
1 md Onion, minced
1 ea Hot fresh cili pepper,
— seeded minced
1/4 c Apple juice
1 tb Brown rice syrup
3 tb Cider vinegar
1 t Ginger, grated
1/2 c Mint leaves, chopped

Blanch the peaches. when cool enough to handle, slip
off their skins. Remove the pits, chop the flesh set
aside. Heat oil in a medium sized saucepan. Add the
onion saute until golden. Add the peaches
remaining ingredients, except for the mint. Cover
cook over low heat for about 20 minutes. The mixture
should be thick with reduced liquid.
Stir in the mint cook over low heat for 10 minutes.
Allow to cool to room temperature before serving.
Refrigerate unused portion in an airtight container
for up to 2 weeks. Serve with curries or grain dishes.

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Popularity: 3% [?]

Title: Chicken And Orange Salad
Categories: Salads Chicken Mexican Main dish Vegetables
Servings: 6

2 T Scallions Or Green Onions; *
2 T Lime Juice
1/4 t Salt
2 c Cooked Chicken; Cut Up
1 c Green Peas; Cooked
1 c Mayonnaise Or Salad Dressing
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c Fresh Cilantro;FinelySnipped
3 T Orange Juice
1/2 t Salt
1/2 t Cinnamon; Ground
1/4 t Pepper; Freshly Ground
1 x Lettuce Leaves
3 ea Oranges; **
2 ea Avocados; ***

* Finely chop the scallions or green onions including a few green tops.
** Oranges should be pared and sectioned, or can be unpared, cut into
wedges.
*** Avocados should be pared and cut into wedges.
————————————————————————–

Sprinkle the scallions with the lime juice and 1/4 t salt; cover and
refrigerate. Mix the remaining ingredients except the lettuce, oranges
and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto
lettuce. Garnish with oranges and avocados; sprinkle with scallions.

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Popularity: 4% [?]

Date: Tue, 18 May 93 09:58:03 MDT
From: Sharon Dennis

Frozen yogurt substitute

My husband, who is vegan, makes his own “ice cream” with the following recipe:

2 cups vanilla or carob soy milk of your choice
1/2 c. date sugar
Heaping tablespoon of Wax Orchards peanut-butter fudge sauce (very little
fat: see note below)

Mix ingredients thoroughly in blender. Pour into ice cream maker and freeze
according to manufacturer’s directions.

Note on Wax Orchards fudge sauce: this stuff is a miracle. It is very
little fat for the peanut butter fudge and virtually NO fat for the fudge.
It is sweetened with fruit juices. You can find it in some health food
stores and/or “gourmet” stores, or mail order it from Wax Orchards –
(800) 634-6132. They make all kinds of other fruit-juice sweetened
sauces as well.

This recipe will basically be as low-fat as the soy milk that you choose
to use. Obviously, if you use a slightly higher-fat soy milk, a creamier
product will result. But, my husband has used WestSoy Lite (2 g of fat
per cup, I believe) with good results.

Popularity: 8% [?]

Title: Moo Goo Gai Pan (Chinese Dish) #1214
Categories: Chinese, Chicken
Yield: 1 Servings

2.00 Whole chicken breasts
0.50 ts Salt
1.00 ts Cornstarch
2.00 tb Oil
1.00 c Sliced celery
1.00 (4 oz.) can mushrooms
1.00 Green pepper, sliced
1.00 cn Water chestnuts
1.00 tb Soy sauce
1.00 cn Baby corn
0.25 c Blanched almonds
20.00 Pea pods

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4
minutes longer. Add almonds. Good with hot rice.

MMMMM

Popularity: 4% [?]

DESS B’L-BESLA (LENTILS WITH ONIONS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Lentils, soaked
2 ea Garlic cloves, minced
1 pn Cinnamon
1/2 ts Cumin
1 pn Black pepper
1 ea Chili pepper
1/2 ts Salt
2 lg Onion, thinly sliced
3 tb Olive oil
3 ea Bay leaves

Bring lentils to a boil in enough water to cover. At
the same time, make a spice paste by crushing together
the garlic, cinnamon, cumin, peppers salt plus 2 ts
water. After 2 or 3 minutes, drain the lentils
thoroughly. Add the spice paste, followed by the
onions, oil bay leaves. Stir over moderate heat for
several minutes then add water to cover. Reduce heat,
cover pot simmer until lentils are tender. Uncover
for a while before serving so that the mixture can
thicken.

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Popularity: 3% [?]

CORN DROP BISCUITS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Corn kernels, fresh (3 ears)
Or frozen
2 Eggs
1/2 c Buttermilk
1/4 c Oil
1 tb Honey
1 tb Ground dried red peppers
1 c Cornmeal
1 c Flour
1 t Baking powder
1/2 ts Baking soda
1 t Salt

Preheat oven to 425.

In large mixing bowl, beat eggs, add buttermilk, oil,
honey, hot red pepper, corn. Stir to blend.

In smaller bowl, sift cornmeal, flour, baking powder,
baking soda and salt. Add dry to wet ingredients and
stir to blend.

Drop little mounds of batter (about 2 tbsp each) onto
baking sheet, leaving 1/4″ between.

Bake for 20 min. til golden brown. Let rest for a
minute before removing from sheet.

Recipe By : Country Gourmet

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Popularity: 3% [?]

POPPYSEED PIGTAILS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Grant — HWWK11b
3 cups Flour
1/4 cup Poppyseed
1/2 teaspoon Baking soda
1/2 cup Butter — softened
1 cup Sugar
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla extract
1 Egg white — beaten w/2 tsp
for glaze
3 1/2 tablespoons Poppyseed — top sprinkle

DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided
into
5-inch sticks.

Combine flour, poppy seed and baking soda; set aside.
Beat together butter, sugar and salt until combined.
Add eggs one at a time, beating after each addition.
Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after
each addition. Gather dough into a ball and wrap in plastic; refrigerate one
hour.
Preheat oven to 375. Divide dough in half; refrigerate one half. On
well-floured
surface, roll out half of dough into a 15″ by 5″ rectangle, 1/4 inch thick.
Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in
flour often to facilitate cutting. Lay three 5-inch strips side by side on
floured surface. Braid strips (working from middle toward the ends will make a
more uniform braid), pinch ends together. Brush completed braids with egg white
glaze; sprinkle lightly with poppyseed. Arrange braids, 1″ apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until
golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for
three months. From “The Joy of Cookies,” formatted by Theresa Grant, HWWK11b.

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Popularity: 6% [?]

Title: Southwestern Marinade
Categories: Marinades
Yield: 6 Servings
1/3 c Lime juice
1/3 c Olive oil
2 tb Tequila
2 tb Chopped fresh cilantro
1 md Glove garlic, minced
1 sm Jalapeno pepper, chopped
1/4 ts Salt
1/4 ts Pepper
Combine all ingredients. Pour over peeled jumbo shrimp or
soft-shelled crab and refrigerate 2 hours before grilling. Brush
marinade on while grilling.
MMMMM

Popularity: 2% [?]

KVASIVSKA SELIANSKA (VILLAGE SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Beef or pork stock
1 c Sour cream
1 Egg
2 tb Flour
3/4 c Mashed potatoes
1 t Dill, fresh — chopped
2 c Sauerkraut juice
1/2 c Rye bread croutons

Bring stock to a low boil, add the sauerkraut juice.

Mix the sour cream, flour, and egg. Add some of the
boiling stock-juice to the pot and simmer for 4
minutes. Add the mashed potatoes and sprinkle in the
dill. Cook for 3 more minutes. Serve in bowls and
sprinkle the croutons liberally.

ORIGIN: Lissa Dwornikov,
Liev-Ukraine, circa 1996
per Don Houston

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Popularity: 4% [?]

Chestnut Fool

Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Chestnuts
150 Grams Fresh Cream
20 Grams Cocoa
2 Teaspoons Sugar
Nut Sized Pieces Of Butter

Sieve the boiled and peeled chestnuts into a bowl. Add the cocoa, sugar,
butter, and 100 g whipped cream. Blend well and put it into individual
glasses. Place these in the fridge. Whip the remaining cream and keep it cool.
Using a suitable icing bag, cover the puree in the glasses with the whipped
cream just before serving.

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Popularity: 5% [?]