Barley Soup

Recipe By : Senior Girl Scout Troop #120
Serving Size : 8 Preparation Time :2:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds hamburger
3 quarts hot water
12 beef bouillon cubes
2 cups onion — diced
3 cups carrots — thinly sliced
1 quart tomatoes — * see note
1 cup barley

Brown hamburger, drain; add remaining ingredients and simmer 2 hours.

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NOTES : Can use 1 quart of tomato juice instead of tomatoes

Popularity: 5% [?]

SPINACH IN PHYLLO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach, fresh
2 c Onion — minced
2 tb Olive oil
5 Garlic cloves — crushed
pn Nutmeg
pn Fennel
pn Salt, pepper
1 pk Phyllo, whole wheat
1/4 c Corn oil or soy margarine,
-melted

Preheat oven to 375.

Boil 2 quarts of salted water. Place spinach in the
boiling water for 2 to 3 seconds and remove.

Place in colander, rinse under cold water and squeeze
out excess water.

Saute onions in olive oil until soft, about 6 to 8
minutes. Add garlic and cook for 2 to 3 minutes. Set
aside.

When onions and garlic have cooled, mix them with
spinach and add seasonings. Set aside.

Place a phyllo sheet on a dry work surface. Using a
pastry brush, lightly coat it with corn oil. Place a
second sheet over the first and brush with oil.

Fold the phyllo into thirds vertically, making a strip
about 4″ wide.

Place 2/3 cup of spinach filling on bottom left corn
of phyllo. Encase it by folding the left-hand, bottom
corner over the filling, forming a triangle with two
equal sides.

Continue folding at a right angle to the end of the
strip.

Repeat with remaining phyllo sheets until all filling
is used.

Bake for 12 to 15 minutes until golden brown.

Serve immediately or store up to one week in
refrigerator or freeze.

Per serving: 214 cal; 6 g prot; 168 mg sod; 18 g carb;
14 g fat; 0 mg chol; 84 mg calcium

Vegetarian Gourmet, Autumn 1992/MM by DEEANNE

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Popularity: 17% [?]

Chinese Beef with Vegetables (Lf)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Meats
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon Peanut oil
2 teaspoons Water
12 ounces Round steak; trimmed of fat — cut diagonally into

1 medium Onion — chopped
1/4 teaspoon Ground ginger
2 cups Broccoli — chopped
Carrots — sliced
1 cup Beef stock
1 cup Snow peas
1/2 cup Water chestnuts — drained
sliced
1/2 cup Bean sprouts
1 tablespoon Soy sauce
1 tablespoon Cornstarch
—–PER SERVING—–
*cals
*mg chol
*gm dietary fiber
*gm fat
*mg sodium (analyses do not — include the rice, wh

1gm of fat per — 1/2 cup

Place oil and water in large skillet or wok and heat over med-high heat.
Add meat and onion and brown lightly. Add remaining ingredients except soy
sauce and cornstarch. Cover and cook until vegetables are just tender. Mix
the soy sauce and cornstarch together to make a paste. Stir into the other
ingredients and cook, stirring occasionally, until thickened. Serve with
brown rice. Makes 4 servings.

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Popularity: 4% [?]

CHOCOLATE FLECK FROZEN YOGURT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Frozen Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Sugar
2 teaspoons Cornstarch
12 ounces evaporated skim milk
1 teaspoon Vanilla extract
1 cup nonfat plain yogurt — stirred
2 ounces semisweet chocolate chips

In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir
over moderate heat until thickened and bubbly. Remove from heat; cool to
lukewarm. Add vanilla and yogurt. Refrigerate until mixture is cold.
Melt chocolate. While chocolate is hot, pour it very slowly into chilled
yogurt mixture while stirring gently. Freeze in ice-cream maker according to
manufacturer’s directions; or follow refrigerator-freezer instructions
previously posted.

Food Wine RT [*] Category 4, Topic 6 Message 7 Wed Nov 06, 1991
D.MORRISSEY [DEE] at 00:03 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Popularity: 6% [?]

Title: EXTRA-RICH CHOCOLATE PECAN PIE
Categories: Chocolate, Desserts, Pies
Yield: 6 servings

6 oz Semi-Sweet Chocolate Chips
2/3 c Evaporated Milk
2 tb Butter Or Regular Margarine
2 Eggs; Lg, Slightly Beaten
1 c Sugar
2 tb Unbleached Flour
1/4 ts Salt
1 ts Vanilla
1 c Pecans; Chopped
1 Unbaked 9-inch Pie Shell

Combine the chocolate chips, evaporated milk, and butter in a small
saucepan. Cook over low heat, stirring constantly, until mixture is
smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and
pecans in a bowl and mix well. Gradually stir the chocolate mixture
into the egg mixture, blending well, and pour into the unbaked pie
shell. Bake in a 375 degree F. oven for 40 minutes or until the
filling is set. Cool on a wire rack.

MMMMM

Popularity: 5% [?]

Title: OYSTER BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef flank steak,
-sliced thin across
-the grain
1 tb Light soy sauce
1 tb Dry sherry
1 pn Sugar
Black pepper, freshly
-ground, to taste
2 tb Oyster sauce
3 tb Peanut oil
1/2 ts Sesame oil
2 ea Green onions, slice
-Chinese style
1/2 ea Head iceberg lettuce
-shredded
1/8 c Chicken stock

Marinate the beef in the soy sauce, wine, sugar, black
pepper, and oyster sauce for 15 minutes. Heat a wok
and add 1 1/2 T of the peanut oil. Chow the meat
quickly on high heat, about 3 minutes. Remove from
the pan to a serving bowl. Heat the wok again and add
another 1 1/2 T peanut oil. Add the sesame oil and
green onions, and chow for a moment. Add the lettuce
and return the meat to the wok. Add the chicken stock
and cook for a moment while a sauce forms.

—–

Popularity: 11% [?]

Title: DIABETIC STRAWBERRY JAM
Categories: Jelly, Fruits, Desserts
Yield: 1 servings

-Don Nassen-RNGG84A
4 c Strawberries, halved
1/2 c Concentrated white grape
-juice (simmered down from
-1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb Unflavored gelatin (1-1/2
-envelops)

Place berries juices and lemon rind in saucepan. mash berries
slightly to release juice. heat to boiling. Sprinkle with unflavored
geltatin. Remove from heat, skim and pack into hot jars with hot
lids. coool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight,
leakproof freezer container for sotrage, even plastic containers.
Tastes better if allowed to sit for a week. freezes beautifully for
up to 6 months.

MMMMM

Popularity: 5% [?]

SPINACH TIMBALES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Flour
1 tb Butter subst
1/2 c Onion — mince
4 oz Spinach
1/4 ts Nutmeg
1/2 c Evaporated skim milk
2 lg Eggs — rm temp, separate

Preheat oven to 350. Spray four 6-ounce custard cups
with nonstick cooking spray. Using a total of 1/2
tsp. flour, dust cups evenly; set aside. In medium
nonstick saucepan, over medium heat, melt margarine.
Add onion; saute 5 minutes, until tender. Whisk in
remaining flour; cook, stirring milk; continue
cooking, stirring constantly, about 3 minutes, til
thick. In smal bowl, beat egg yolks; stir in 2 TBS of
the hot milk mixture. Return all to pan and cook> 30
seconds. Remove from heat; stir in spinach and nutmeg.
Scrape into large bowl; cover and set aside. In small
bowl, with electric mixer on high speed, beat egg
whites until stiff but not dry. Stir 1/4 of the whites
into spinach mixture to lighten; fold in remaining
whites til no white streaks remain. Spoon evenly into
cups. Smooth tops and place cups on baking sheet. Bake
15-20 minutes, or til browned. Makes 4 servings, 123
cals per serving.

Donna Hartman

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Popularity: 10% [?]

Title: Italian Lemon Cheesecake
Categories: Desserts, TRIED, Cheese/eggs
Yield: 10 servings

1 1/3 c Part-skim ricotta cheese
4 oz Neufchatel or light cream
-cheese
1/3 c Sugar
2 Eggs; separated
1/2 c Low-fat milk
1/4 c White all-purpose flour
2 tb Lemon juice
2 ts Grated lemon rind
1 ts Vanilla extract
4 Sheets phyllo pastry
1 1/2 tb Unsalted butter or margarine
-melted

MMMMM———————–APRICOT SPREAD—————————-
3 oz Dried apricots; roughly
-chopped
1/2 c Unsweetened apple juice

1. Preheat the oven to 325F. Generously coat a 9″ pie plate with
vegetable cooking spray.

2. In a food processor or blender process the cheeses, sugar, egg
yolks, milk, flour, lemon juice, lemon rind, and vanilla until
smooth. In a bowl whip the egg whites until stiff and gently fold
into the mixture.

3. Place the 4 sheets of phyllo pastry into the prepared pan,
crisscrossing them on the bottom and brushing each lightly with some
of the butter or margarine. Trim the overhanging pastry leaving a 2″
border all around.

(There’s an illustration that I can’t really reproduce here that
shows how to place the phyllo leaves. Basically, the bottom 2 are
crossed and then one is placed horizontal and the other vertical.)

4. Place the filling in the pan, roll the outer edges of the
overlapping pastry toward the filling, tucking it in and rolling it
to create a rim. Brush the edges lightly with the remaining butter or
margarine.

5. Place the pan on a cookie sheet, put in the center of the oven.
Place a baking pan with 2″ of water on the lower rack of the oven.
Bake for 50 to 55 minutes or until set. Remove from the oven and
allow to cool on a rack. Chill for 6 hours or overnight.

6. Top with the apricot spread, if desired, and serve the pie
chilled, cut into wedges.

*This pie can be baked without the crust as a pudding.

200 calories per serving

APRICOT SPREAD

1. In a small saucepan bring the apricots and juice to a boil, cover,
reduce heat, and simmer very slowly for 45 minutes, or until smooth
and softened, stirring occasionally.

2. Allow the mixture to cool slightly, then process in a food
processor or blender until smooth.

3. Place in a covered container and chill for 4 to 6 hours or
overnight. Serve chilled.

*Other dried fruits such as peaches or prunes can be substituted for
the apricots.

This can be used as a fruit spread on toast, a topping on pies or as a
natural low-sugar flavoring for plain yogurt.

281 calories per cup; 18 per tablespoon

from Make It Easy, Make It Light by Laurie Burrows Grad typed by
Tiffany Hall-Graham

MMMMM

Popularity: 5% [?]

BABY CORN RELISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Oriental sesame oil
1 T Minced fresh ginger
1 T Minced shallot
1/2 t Hot red chilies,crushed,
-dried
1/2 t Ground coriander
1/2 c Rice vinegar
1/3 c Reduced-sodium soy sauce
2 T Oyster sauce

Pour oil into a 10-12″ frying pan. Place over medium-high heat until oil
just starts to smoke, about 2 minutes. All at once, add ginger, shallot,
chilies, and coriander. Stir for 30 seconds.

At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered,
over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

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Popularity: 3% [?]