Title: Denise’s Diet Soup
Categories: Soups/stews, Vegetables
Yield: 8 servings

1 Clove garlic, minced
1 Onion, chopped
1 Leek, white part only sliced
1 Red or green pepper, chopped
1 Zucchini, sliced
8 oz Mushrooms, sliced
1 pk Frozen chopped spinach
14 oz Can stewed tomatoes
16 oz Chicken bouillion
12 oz V-8 juice
1 tb Chili powder
1 ts Paprika
5 1/2 ts Oregano
2 Bay leaves
Cayenne pepper, to taste
4 oz Blue cheese, crumbled

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini,
pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in
microwave until soft, add to vegetables. Add remaining ingredients
except blue cheese, bring to a boil, then reduce heat and simmer
about 20 minutes. Add about 1 tb of crumbled blue cheese to each
serving. Choice of vegetables can vary, depending on availability and
personal preferences.

MMMMM

Popularity: 4% [?]

Title: SAUSAGE-STUFFED MUSHROOMS
Categories: Appetizers
Yield: 3 servings

2 Italian sweet sausages
1/4 ts Fennel seeds
pn Red pepper flakes (optional)
1/4 c Yellow onion, minced
1 Garlic clove, minced
Olive oil, as necessary
1/4 c Parsley, chopped
1/4 c Black olives, chopped
1/3 c B‚chamel sauce, thick
Salt pepper
12 Mushrooms, large
Parmesan cheese

Remove sausage meat from casings and crumble into a small skillet. Saut‚
gently, stirring often, until meat is thoroughly done. Season with fennel
and, if desired, red pepper flakes. With a slotted spoon, remove sausage to
a bowl, leaving the rendered fat in the skillet.
Saut‚ onion and garlic in the fat, adding a little olive oil if
necessary, until tender and golden, about 25 minutes. Stir in chopped
parsley and add to reserved sausage meat.
Stir (imported) olives and b‚chamel into the sausage mixture; combine
thoroughly. Taste the mixture and season with salt and pepper if necessary.
Pull the stems off the mushrooms and save for another use. Wipe mushroom
caps with a damp cloth and season lightly with salt and pepper. Fill each
cap generously with the stuffing. Arrange caps in a lightly oiled baking
dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste.
Bake at 450øF. for about 15 minutes or until bubbling and well browned.
Let settle for 5 minutes before serving.

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Popularity: 3% [?]

Title: Teriyaki Marinade
Categories: Sauces, Grill
Yield: 1 cup

1/4 c Soy sauce
1/4 c Sake
2 tb Safflower oil
2 tb Dark sesame oil
3 tb Light brown sugar
2 tb Rice vinegar
2 ea Garlic cloves, crushed
1 ts Ginger, grated

Combine all the ingredients in a small container. Let stand until the
sugar is dissolved. When brushing onto the foods, swirl the mixture
often to keep it well combined.

Use to marinade cut pressed tofu, marinade for 1 hour, or marinade
cubed tempeh for 1 hour or cubed seitan. Aternatively, brush over
grilling tomatoes.

Nava Atlas, “Vegetarian Celebrations”

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Popularity: 31% [?]

TRIPLE WHEAT-HONEY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Uncooked wheat flakes
–(rolled wheat)
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 t Vanilla
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod.
1 1/4 c Whole wheat flour
1 c Wheat bran
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart
saucepan; reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed. Cool 10 minutes.
Heat oven to 400ø.
Spray bottoms only of 12 medium muffin cups, 2 1/2″ x
1 1/4″ with nonstick cooking spray or line with paper
baking cups. Beat buttermilk, honey, oil, vanilla and
egg whites in large bowl. Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri
is moistened. Fold in cooked wheat flakes. Divide
batter evenly among muffin cups (cups will be fery
full). Bake 22 to 24 minutes or until golden brown.
Immediately remove from pan.
*3/4 cup cooked brown rice can be substituted for
wheat flakes and water.

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Popularity: 4% [?]

Beef Stew

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :3:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup all-purpose flour
salt
black pepper
2 pounds beef stew meat
3 tablespoons olive oil
1 tablespoon sugar
2 whole celery stalks — diced
4 whole parsley sprigs — chopped
1 whole garlic cloves — minced
1 whole bay leaf
2 cups canned tomatoes
4 cups beef bouillon
1 tablespoon tomato paste
4 whole carrots — peeled quartered
3 whole potatoes — peeled quartered
12 whole small white boiling onions — peeled

Season flour with salt and pepper to taste. Dredge meat in flour. In a
large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley,
garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil,
reduce heat, and simmer one hour. Taste and season with additional salt and
pepper, or herbs of your choice, if desired. Add carrots and potatoes and
continue to simmer until vegetables are tender. Add onions and simmer until
onions are tender.

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With the weather getting cooler, I made this today. It is very simple, and
extremely satisfying.

Popularity: 4% [?]

Title: MUSHROOMS AND RICE
Categories: Diabetic, Rice, Vegetables, Side dish
Yield: 6 servings

3 oz Mushrooms, sliced
2 tb Butter (or marg.); melted
1/2 ts Salt
ds Pepper, white
1/4 c Sherry
3 c Rice; hot, cooked

Drain mushrooms, reserving liquid. Saute mushrooms in
butter about 5 minutes. Add salt, pepper, and sherry;
simmer about 5 minutes. Stir in rice; add liquid
drained from mushrooms and heat thoroughly.

SOURCE: Southern Living Magazine, April, 1974. Typed
for you by Nancy Coleman.

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Popularity: 3% [?]

LEMON MERINGUE PIE (KINGSFORD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c KINGSFORD’S Corn Starch
1/2 c Sugar
1/4 ts Salt
1 1/2 c Water
3 Egg yolks
2 tb Margarine
1 1/2 ts Grated lemon rind
1/3 c Lemon juice
—–MERINGUE—–
3 Egg whites
6 tb Sugar

Mix 1/4 cup KINGSFORD’S Corn Starch, 1/2 cup sugar and
1/4 teaspoon salt in double boiler top. Slowly stir
in 1-1/2 cups water. Cook over boiling water, stirring
constantly, until thick enough to mound slightly when
dropped from spoon. Cover; cook 10 minutes, stirring
occasionally. Beat 3 egg yolks and 1/2 cup sugar.
Blend a little hot mixture into egg yolks, then stir
all into remaining hot mixture. Cook 2 minutes,
stirring constantly. Remove from boiling water.
Gently stir in 2 tablespoons Mazola Margarine, 1-1/2
teaspoons grated lemon rind and 1/3 cup lemon juice.
Cool to room temperature. Turn into baked 9-inch
pastry shell. Beat 3 egg whites until foamy. Add 6
tablespoons sugar, 1 tablespoon at a time, beating
well after each addition. Continue beating until
stiff peaks form when beater is raised. Spread some
meringue around edge of filling first touching crust
all around; then fill in center. Bake in 350-degree F.
oven 15 to 20 minutes or until meringue is lightly
browned.

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Popularity: 4% [?]

Barley-Vegetable Casserole

Recipe By : Lean and Luscious and Meatless Cookbook
Serving Size : 6 Preparation Time :2:10
Categories : Casseroles Grains
Main Dishes Side Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 C Barley
1 C Onions — chopped
1 C Cauliflower — chopped (1/4″ pcs)
1 C Mushrooms — chopped
1 C Carrots — finely shredded
2 1/2 C Water
2 Tsp Vegetable Broth — vegetarian
1/4 Tsp Garlic Powder
1/8 tsp Pepper

Preheat oven to 350 deg. F.
Spray nonstick cooking spray on 1 3/4 qt casserole dish.
In lg nonstick skillet, over med heat, cook barley for 2 – 3 min – until
lightly browned – in sm amt of water or broth. Stir frequently. Place
in prepared casserole dish.
In same skillet, cook onions and cauliflower, stirring frequently, 5 min.
Add mushrooms and carrots. Cook 5 more min, stirring frequently. Add
veggies to casserole.
In a sm bowl, combine water, broth mix, garlic powder, and pepper. Mix
well and add to casserole.
Mix well, cover, and bake 1 hr 15 min, until barley is tender and most of
the liquid has been absorbed. Stir several times while baking.
Let stand 5 min, then mix and serve.

Typed for you by Reggie Dwork reggie@netcom.com

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NOTES : Recipe modified to lower the fat.

Cal 95.4 g
Fat 0.7 g
Carbs 20 g
Protein 3.6 g
Sodium 129 mg
Dietary Fiber 5.1 g
CFF 5.8%

Popularity: 3% [?]

CREAMY ARTICHOKE HAZELNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Shallot, minced
1 tb Hazelnut Oil
1 1/2 qt Chicken Stock
14 3/4 oz Jar Marinated Artichokes,
Drained and finely chopped
1/2 c Hazelnuts, roasted, skinned
And ground
1/4 c Rice Flour
1/4 c Cream
1 tb Sherry
1/4 c Parsley, finely chopped

Saute shallot in oil over medium-low heat until ver
soft. Stir in stock, chopped artichoke hearts and
hazelnuts. Bring to a boil, reduce heat, and simmer
15-20 minutes. Combine a little of the hot broth with
the rice flour to dissolve it. Stir into the soup,
then strain soup through a medium mesh strainer or run
through a food mill.

Return soup to pot. Stir in cream and cook until
thickened. Just before serving, stir in sherry and
chopped parsley.

Per Serving: Calories: 215, Protein: 7g,
Carbohydrates: 13g, Fat: 16g, Saturated Fat: 4g,
Cholesterol: 14mg, Sodium: 276mg, Fiber 4g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

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Popularity: 6% [?]

UNYEASTED CAROB DATE BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Whole wheat flour
2 c Brown rice flour, lightly
Roasted {I didn’t have any
In the house, so I
Substituted kamut flour}
1 c Buckwheat flour
1/2 c Carob poweder
1 c Chopped dates
1 t Salt
4 c Warm water

Dissolve carob powder in some of the water. Mix dry
ingredients. Mix chopped dates into dry ingredients.
Add dissolved carob and remaining water until dough is
formed. Knead dough thoroughly (300 times) on floured
board. Shape into loaf/loaves. Slit tops. Cover
tops with water or oil. Place damp towel overtop. Let
stand over night. Bake at 350 degrees (F) for 1 3/4
hours.

(One large loaf or two small ones)

(The recipe is from The Tassajara Breadbook, a tribute
to bread and baking.)

From: sevans@awinc.com converted to MM by Donna Webster
donna@webster.demon.co.uk
Submitted By DONNA WEBSTER
On MON, 20 NOV 1995 115453 GMT

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Popularity: 3% [?]