Title: Grilled Thai Chicken Salad
Categories: Chicken, Greensalads, Chinese
Yield: 6 servings

6 Chicken breast, boned, skind
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cilantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 T Soy sauce
1/2 T Crushed red pepper flakes

200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.

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Popularity: 24% [?]

Title: Snack: Perky Party Mix
Categories: Snacks
Servings: 1

1 1/2 c M M’s Plain or Peanut
Chocolate Candies
3 c Thin pretzel sticks, broken
In half
3 c Bite-size Cheddar cheese
Crackers
1 1/2 c Raisins

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Substitue nuts?

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Popularity: 3% [?]

EGGPLANT-STUFFED CREPES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Crepes
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Onion — chopped
4 c Eggplant — diced, cooked
4 c Tomatoes, fresh — chopped
1 c Vegetable broth
4 tb Curry powder
1 t Cinnamon
2 ts Salt
8 Garlic cloves — chopped
24 Crepes

Saute all the ingredients, except the crepes, in a
large skillet over medium heat for 10 minutes. Divide
the mixture evenly between the crepes. Roll up and
serve hot. Top with Greek Tomato Sauce.

Makes 24 crepes

From the files of DEEANNE

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Popularity: 6% [?]

Title: SEITAN AND ONIONS
Categories: Main dish
Yield: 3 portions

3 4-oz. pieces cooked Seitan
3 tb Vegetable oil
3 c Half moon sliced onions
1/4 ts Ground black pepper (opt.)
2 tb Tamari soy sauce
1 1/4 c Vegetable stock or water

Prep time: 15 to 25 minutes

Slice onions and set aside. Saute Seitan in oil at
high heat to brown. When the Seitan starts to brown,
add the onions and saute a few minutes, then add the
rest of the ingredients, cover and cook until liquid
is reduced to almost nothing. Serve while hot as is
with a grain or bread of your choice.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 4% [?]

Title: PERFECT CHINESE STEAMED RICE
Categories: Oriental
Yield: 4 servings

2 c Uncooked long-grain rice
3 1/2 c Water

PUT THE RICE INTO A LARGE BOWL and wash it in several
changes of water until the water runs clear. Drain the
rice and put in a heavy pot with the water and bring
to a boil. Continue boiling until most of the surface
liquid has evaporated. This should take about 15 to 20
minutes. The surface of the rice should have small
indentations like a pitted crater. At this point,
cover the pot with a very tight-fitting lid, turn the
heat as low as possible and let the rice cook
undisturbed for 15 to 20 minutes. There is no need to
fluff the rice before serving it.

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Popularity: 7% [?]

Four Star Rugelach + Cinnamon Twists

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bestor DFPF73A
—–COTTAGE CHEESE DOUGH—–
1 pint Small curd cottage cheese — 4 % milkfat
2 cups Flour
1/8 teaspoon Salt
8 ounces Butter — chilled and cut into
slices
—–FILLING—–
1/2 cup Sugar
1 teaspoon Cinnamon
4 tablespoons Apricot jam — strained
1 cup Walnuts — finely chopped
2 1/2 ounces Dried currants — (1/2 c) opt.

1. Spoon cheese into a sieve over a bowl and allow it to drain for at
least 2 hours. Using a rubber spatula, toss cheese occasionally. Remove
1 cup of the drained cheese for the dough.
2. Process flour and salt just to combine. Scatter all the butter pieces
over and process with on/off pulses until butter appears to disappear
into the flour mix. Scatter the 1 cup cottage cheese over the mix and
process with on/off pulses just until comes together into a cohesive
ball.
3. Divide dough into quarters; shape each into a flat disk. Wrap in
plastic and refrigerate until firm, at leat 4 hours; or freeze, well
wrapper, up to 1 month.
4.350 oven. Line baking sheet wtih foil. Combine sugar and cinnamon.
5. Remove one dough package at a time from refrigerator. Set aside for
10 minutes before rolling on a lightly floured surface, roll into a 10
to 11″ circle, 1/8″ thick. With a small metal spatula, spread only 1 T
jam very thinly over dough. Sprinkle with 2 T cinnamon-sugar, then with
1/4 cup nuts and 2 T currants. With rolling pin, lightly roll to press
filling ingredients into the dough.
6. Using a sharp knife, cut circle into 16 pie-shaped wedges; roll each
one up, beginning at the wide end.
Place 1″ apart, point down, on foil-lined sheet. Bake 15 to 20 minutes,
or until golden brown. Toward the end of baking, if pastries are
browning too much on the bottom from some of the jam oozing out, move
them off the jam to a clean spot on the sheet. Cool 5 minutes, then,
transfer rugelach to a wire rack to cool.

Can make Cinnamon Twists with same dough; combine 1/2 cup unsifted
powdered sugar and 1/2 teasp cinnamon.
Roll out 1/4 of dough onto 1/4 of mix,into an 11 x 12″ rectangle, about
1/8″ thick. As you roll, turn dough over and roll so that both sides are
coated. Cut 1/2″ wide strips, about 11″ long. Hold each end and twist 3

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Popularity: 5% [?]

Title: Stuffed Chinese Black Mushrooms
Categories: Appetizers, Chinese, Tofu, Vegetables
Yield: 10 servings

1/4 lb Fresh tofu
1 md Chopped scallion
2 ea Garlic cloves, chopped
1/2 ts Sesame seeds, toasted
1 ts Oriental sesame oil
2 ts Fresh ground ginger
1 ts Soy sauce
1 ts Liquid sweetener
1 pn Salt
1 pn Black pepper
1/4 c Wheat germ or bread crumbs
20 lg Chinese dried blk. mushrooms
— soaked at least 20 mins.,
— cleaned and stemmed

Crush the tofu in a bowl. Mix in all the ingredients except the
mushrooms. When the mixture is thoroughly blended, stuff and top the
mushrooms with it. Either grill the stuffed mushrooms for 3-5
minutes on a lightly oiled stovetop grill, or an oiled, very hot,
thick-bottomed frying pan, or broil them for 7-9 minutes in the oven.

“Vegetarian Journal”, September/October 1994 Posted by Karen Mintzias

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Popularity: 9% [?]

Title: Chicken And Pasta Salad
Categories: Chicken Breast
Yield: 4 servings

8 oz tricolor rotini
4 boneless, skinless chicken
1 breast,halves
2 tb soy sauce, divided
1 oil
1 md onion, chopped
1 md green pepper, chopped
1 md red pepper, chopped
1/2 bunch fresh broccoli
1 ts mrs. dash
8 oz lo-cal italian dressing,
1 store bought or homemade

1. Cook pasta according to directions, chill in ice water, drain.

2. Blanch broccoli in boiling water, chill in ice water, drain.

3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan,
brown chicken, and reduce heat and finish cooking. Don’t overcook!

4. Slice chicken into 1″ strips, turn and cut into 1/4″ pieces, place
into bowl with other ingredients except dressing and soy sauce.

5. Mix remainder of soy sauce into dressing and pour over pasta,
chicken,
and vegetables. Toss gently and serve immediately.

You maight like to leave the pasta, chicken, broccoli un-chilled and
serve it semi-warm.

Posted by Mike Hackmann 2/93

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Popularity: 1% [?]

TORTILLA SOUP TWO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion, small — chopped
2 ea Garlic clove — pressed
2 tb Oil
1 c Tomato
3 c Chicken stock
1 1/2 c Tomato juice
1 c Water
1 t Chili powder
1 t Cumin
Salt — to taste
4 ea Tortilla, corn
1/2 c Cheddar — grated

Calories per serving: 155 Number of
Servings: 6 Fat grams per serving: 5
: Approx. Cook Time: 1:30

Chop the tomatoes finely. Tear the tortillas into
smallish (approx. 1") chunks. In a 3- or 4-quart pan,
saute onions and garlic in oil until the onions are
translucent. Add tomatoes, chicken stock, tomato
juice, and water. Season with chili powder, cumin,
and salt to taste. Cover and simmer for 45 to 60
minutes.

Just before serving, bring liquid to a boil. Add
tortillas and cheese. Cover, remove from heat, and let
sit for three to five minutes. Serve immediately.

~– Cooking Texas Style Candy Wagner Sandra Marquez

Posted by Sam Waring. Courtesy of Fred Peters.

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Popularity: 2% [?]

Title: SHRIMP AND FETA GREEK STYLE PIZZA
Categories: Italian, Shellfish, Greek, Pizza
Yield: 8 servings

1 lb Uncooked med. Shrimp
1 Can PB Pizza dough (or hmade
1 tb Olive oil
2 1/2 oz Crumbled Feta Cheese
2 ts Rosemary crushed
1 tb Cornmeal
4 oz Shredded Mozzeralla cheese
2 Minced Garlic cloves
1/4 c Slice green onions
2 1/4 oz Can sliced ripe olives

Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12″
pizza pan or 13×9″ pan; sprinkle with cornmeal. Place dough in
greased pan; starting at center press out with hands. Sprinkle with
mozzeralla cheese. Heat olive oil in large skillet over med-high
heat. Add shrimp and garlic. Cook until shrimp are light pink, about
1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle
feta cheese, green onions, rosemary and olives over shrimp. Bake at
425 F for 18-22 min., or until crust is golden brown.

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Popularity: 3% [?]