Title: ORIENTAL HONEYED PORK
Categories: Chinese, Pork
Yield: 4 servings

2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
3/4 lb Pork butt, cubed
1 tb Oil
14 oz Can pineapple chunks
1 Green pepper, sliced
1/2 c Mushrooms, sliced
2 Tomatoes, quartered
1 c Chicken stock
2 tb Honey
1 ts Soy sauce
2 ts Cornstarch

Combine flour and spices. Coat pork. In a large
frying pan, saute pork in oil until no longer pink,
4-5 minutes. Drain pineapple, saving juice. Add
pineapple, green pepper, mushrooms and tomatoes to
pork. Stir in chicken broth, honey and soy sauce. Mix
cornstarch with 1/4 cup pineapple juice; add, stirring
constantly. Serve with rice. Serves 4-6.

Origin: Homestyles, Canadian Classics Shared by:
Sharon Stevens

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Popularity: 14% [?]

SAUTE OF SQUASH AND BELL PEPPERS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Holiday
Side dish Vt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
3 md Yellow summer squash or
-payypan squash
3 md Zucchini
2 tb Olive oil
1 lg Red bell pepper — julienned
1 lg Green bell pepper — julienned
1 t Dried oregano
Salt and pepper to taste
1 tb Lemon juice

Cut onion into thin wedges no more than 1/4 inch wide.
Set aside. Trim ends off yellow squash and zucchini.
Stand them on end and cut off peel in wide even
slices. Reserve cores for another use. Julienne peel.

Heat ol in a large saute pan over medium heat. Saute
onon 5 minutes. Add squash, zucchini and bell peppers.
Increase heat to medium-high, and stirfry 5 to 7
minutes, until egetables are crisp-tender.

Season with oregano, salt and pepper. Stir in lemon
juice. Serve hot or at room temperature. Serves 8.

Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0
chol; 3 mg sod; 2 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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Popularity: 22% [?]

MUSHROOM SATAY (SATAY HET HOM)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Thai Vegetarian
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Presoaked Chinese mushrooms
—–THE MARINADE—–
1 t Finely chopped galangal
1 t Finely chopped lemon grass
1 t Kaffir lime leaf
–(finely chopped)
2 Coriander roots
4 sm Garlic cloves
— coarsely chopped
1/2 ts Curry powder
1 tb Light soy sauce
2 tb Sugar
1 t Powdered coriander seed
1 t Ground cumin
1 t Salt
2 tb Oil
1/2 c Coconut milk
—–THE PEANUT SAUCE—–
1 tb Oil
1 tb Red curry paste
1 c Coconut milk
2 tb Sugar
1/4 ts Salt
1 tb Lemon juice
3 tb Ground roast peanuts

Taking each mushroom as a rough circle cut towards
centre in a spiral to make one long strip as if
peeling an apple in one go. Set aside. THE MARINADE:
In a mortar pound together the galangal, lemon grass,
lime leaf, coriander roots and garlic to form a paste.
Place this in a mixing bowl and stir in all the other
ingredients, mixing well. Place all the mushroom
strips in this marinade and leave for at least 30
minutes. PEANUT SAUCE: In a wok or frying pan/skillet,
heat the oil, add the curry paste and fry briefly
until it blends with the oil. Add the coconut milk,
lower the heat and stir well until a rich red colour
appears. Add the remaining ingredients, stirring
constantly until a thick sauce is formed, and set
aside. Take the mushroom strips from the marinade and
thread each one on to a satay stick. Grill/broil until
cooked through. Serve with the peanut sauce and fresh
cucumber pickle. Little triangles of toast may also
be served for those who wish to mop up more sauce.

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Popularity: 3% [?]

Title: SUGARPLUMS
Categories: Gift, Low-fat, Cookies, Dessert
Yield: 24 servings

4 oz Dried figs; 1/6 c per oz
2 oz Almonds, slivered; 1/6 c/oz,
-toasted
2 tb Cocoa
1/2 ts Cinnamon, ground
1/4 c Honey; or corn syrup
1 ts Grated orange zest
2 ts Amaretto; or orange liqueur
1/4 c Sugar

1/4 ts almond extract may be substituted for 2 ts Amaretto.

Dried fruits taste sweeter than candy and also provide fiber and
potassium.

Pulse figs, almonds, cocoa, and cinnamon in food processor just until
almonds and figs are the size of peppercorns. Add honey, orange
zest, and Amaretto and pulse 3-4 times, just until mixed in. Form
mixture into 1″ balls and roll in sugar.

Store in airtight container in cool, dry place for up to 1 week.

Per piece: 77 calories, 2 gm fat.

Presented by Anne Steirer at a “Healthy Holiday Gifts” seminar on
Oct. 24, 1995.

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Popularity: 4% [?]

Stuffed squash:

halve N acorn squash and bake until thoroughly done, upside down on a pan in
a small amount of water, with a piece of onion under each half. Or however
you prefer to do it.

Stuffing for one medium-large squash, multiply as necessary:
Bring to a boil:

1 c. bulgur wheat
2 c. water (and maybe a little extra)
1 t. salt
1 small onion, peeled and uncut
bay leaf
1 t crushed dried rosemary
2 t basil leaves

when water boils, turn off heat and cover. Once most of the water has been
absorbed, stir in 1/4 c. chopped roasted chestnuts. (Slit chestnut skins
with a razor blade or sharp knife. Bake at 425 for 15 min or so. Peel off
shell and skin). Remove the onion and give it to a friend who likes to eat
whole cooked onions.

When squash are done, pack the stuffing (should be moist but not wet) into
each half, making a little mound of stuffing on top. Bake for 5-10 min.

Serve with:

cranberry sauce

1.5 c. water
1 bag of cranberries (in your grocer’s refrigerator case now, yum)
about 1/4 c. honey
2-3 t. salt
pinch hot pepper flakes
1 T nutritional yeast

boil cranberries in water until they pop (use a potato masher to speed up the
process). Add flavorings.

the object here is sort of a cranberry chutney. It should not be sweet, but
rather savory.

Popularity: 4% [?]

PINTO BEAN LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pinto Beans, cooked/mashed
1 c Tomato sauce
1 c Bread crumbs, finely ground
1/4 c Minced onion
1/4 c Quick oatmeal
3 ts Egg replacer mixed with
4 tb Water, beat til frothy
Fresh ground pepper to taste
1/4 c Catsup or barbeque sauce

Preheat oven to 350 degrees. Combine all
ingredients, except catsup, in a large bowl. Mix
well. Turn into a non-stick loaf pan, 9-1/4 x 5-1/4 x
3, and flatten.
Spread catsup or BBQ sauce over the top. Bake for
45 minutes. NOTE: Makes a good sandwich spread when
cold.

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Popularity: 5% [?]

Title: SHIITKE AND PORCINI POSOLE
Categories: Main dish, Chin/japan, Kooknet
Yield: 4 servings

20 Dried Shiitake Mushrooms;
-stemmed, caps broken into
-4-6 pieces
1/2 oz Dried Porcini Mushrooms
1 qt Hot Meat Broth; such as
-pork, beef, chicken, duck
-or a combination
2 c Cooked Hominy
Salsa
Salt
Black Pepper
Slices of Jack Cheese

Combine the mushrooms and hot broth in a saucepan.
Cover and let sit until softened, 15-20 minutes. when
the mushrooms are soft, add the hominy and salsa to
taste. Simmer 15-25 minutes, or until the flavors are
melded. Season to taste with salt and pepper and serve
right away, either as is or ladled over a slab of Jack
cheese.

Per serving: 130 calories, 8 g protein, 26 g
carbohydrate, 4 mg sodium, 4 g fiber, no fat, no
cholesterol.

Source: San Francisco Chronicle, 3 May 1995 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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Popularity: 7% [?]

Title: PASHKA
Categories: Desserts, Snacks, Ethnic, Russian
Yield: 12 servings

4 ea 8-oz pkg cream cheese
1 c Butter
3 ea Egg yolks
2 c Confectioner’s sugar
2 ts Vanilla
1/2 c Canned crushed pineapple
(drained)
3/4 c Slivered Almonds (toasted)

Allow cream cheese, butter and egg yolks stand two hours at room temp.
Beat together at low speed. Beat in sugar,. fold in vanilla,
pineapple and almonds. Wash dry inside of two-quart clay pot. Line
with a double thickness of cheesecloth which has been wrung out in
cold water. Pour mixture into pot. Cover with plastic wrap
refrigerate overnight.

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Popularity: 3% [?]

Title: Festive Pudding
Categories: Desserts Londontowne
Servings: 8

1/2 c Brown sugar 1/2 c Broken nut meats
1 1/4 c Flour 1 c White sugar
1 t Baking soda 1/4 t Salt
1 cn (#2) fruit cocktail, drained

Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
spread into greased 9″ X 9″ pan. Sprinkle top with brown sugar/nut
mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped
cream or ice cream.

—————————————————————————–

Popularity: 6% [?]

Rhubarb Juice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Qt. rhubarb juice
1 Qt. pineapple juice
1 Can Hawaiian Punch
3 1/2 C. sugar

Boil rhubarb (cover with water) when mushy strain to get juice. Put juice
back in kettle and add other ingredients. Bring to a boil. Boil for 5-10
minutes. Pour in warm jars right from stove and seal

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]