Title: Coffee Meringue Kisses
Categories: Cookies, Christmas
Yield: 36 Servings

0.75 c Sugar 1.00 ts Vanilla extract
3.00 ts Powdered instant coffee 0.25 ts Cream of tartar
4.00 Egg whites, room temperature

These cookies – said to have been a favorite with Marie Antoinette -
are 100 percent fat-free, and have about 20 calories per cookie. They
also have no flour, so would be good for someone who isn’t able to
eat wheat. They will, however, tie up your oven for 3-4 hours.

Heat oven to 250′F. Use nonstick cookie sheets, or line regular cookie
sheets with parchment paper. In a food processor with a metal blade,
process the sugar and coffee powder until the texture of the sugar
becomes very fine. In a large mixing bowl, beat the egg whites and
vanilla extract with an electric mixer at medium speed, until very
frothy. Add cream of tartar, and continue beating at medium speed
until soft peaks form. Increase beater speed to high, and gradually
beat in sugar-coffee mixture. Continue beating until soft peaks form
and mixture has a glossy sheen.

To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
bag), fitted with Number 6 plain round pastry tube, with meringue.
Hold bag upright over prepared cookie sheets and squeeze out
meringue, leaving pastry tip buried in meringue, until you have piped
out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing.
Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared
cookie sheet, leaving 2″ between cookies.

Bake 1 hour without opening oven door. Turn off oven, and let
meringues dry in oven 2-3 hours more without opening oven door.
(After the first hour, it’s okay to peek just once.) At this point
you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in
airtight container. Makes about 3 dozen.

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Popularity: 3% [?]

Date: Sat, 09 Jul 94 04:53:54 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I love sukiyaki, the Japanese dinner of vegetables, noodles and
thinly sliced b**f. I knew there had to be an acceptable VLF/Vegan
modification, and I’ve been experimenting with different
combinations. This recipe is the result. I’ve used a 15 oz.
can of Sukiyaki no Tomo (the bamboo shoots, mung bean thread
and mushrooms that traditionally are in sukiyaki), but the
individual items could easily be used to prepare the dish.
I paid 99 cents for the can of Tomo, so the cost savings of
using separate ingredients would be slight.

Quick VLF Vegan Sukiyaki

1 15 oz can sukiyaki no tomo (drained, 8.8 oz)
1 10.6 oz package Mori-Nu Lite tofu (or any low fat tofu)
1 C green onions, cut into 2″ (5 cm) lengths
1 C celery, cut diagonally into 3/4″ (2 cm) pieces
1 C chinese cabbage, bok choy, or green cabbage
1/4 C salt-reduced shoyu / soy sauce / tamari
2 T mirin or sake
1/2 C sugar (if using mirin, reduce to 1/3 C)

In a large non-stick pan, saute green onions and celery in
soy sauce and mirin. Add cabbage and when getting limp, add all
other ingredients. Cook about 3 minutes. Don’t overcook!
Serve with brown rice. Serves 2.

Any green vegetables can be added to this dish. For best
results, nuke or steam them about 90% done before adding, then
gently stir them into the sukiyaki for the last 3 minutes.

Per serving: kCalories 248, Fat 2.4 g.(8% CFF), Carbohydrate
44.8 g., Protein 4.7 g. Dietary fiber 3 g.

Popularity: 5% [?]

Title: Preparing Soups for Canning
Categories: Soups, Canning
Yield: 1 recipe

Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
canned.

Procedure: Select, wash, and prepare vegetables, meat and seafoods as
described for the specific foods. Cover meat with water and cook until
tender. Cool meat and remove bones. Cook vegetables. For each cup of
dried beans or peas, add 3 cups of water, boil 2 minutes, remove from
heat, soak 1 hour, and heat to boil. Drain and combine with meat broth,
tomatoes, or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway
with solid mixture. Add remaining liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Soups in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for Quarts.
*Caution: Process 100 minutes if soup contains seafoods.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Soups in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for Quarts.
* Caution: Process 100 minutes if soup contains seafoods.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 3% [?]

Maine Potato Donuts

Recipe By : Mrs. Margaret Bedard, Hollis, Maine
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
1 cup sugar
2 eggs
3/4 cup milk
3/4 cup cold mashed potato
3 3/4 cups flour
1/4 cup melted shortening
1 teaspoon vanilla
4 teaspoons baking powder
3/4 teaspoon ginger

Mix sugar and eggs, add milk and potato. Add shortening and
vanilla. Sift dry ingredients, add and mix well. Chill 1
hour before frying. Roll, cut out and fry in deep fat at
375.

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

WINE AND VEGETABLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
2 1/2 c Vegetable stock
2 tb Margarine
1 ea Garlic clove, crushed
1 lg Onion, chopped
2 ea Stalks celery, chopped
2 ts Fresh thyme/basil, chopped
1 tb Olive oil
1/2 c White wine
1 tb Soy sauce

Peel and cube the potatoes and boil them in the stock
for 15 mins, until tender.
In a large saucepan, melt the butter and saute the
garlic and onion. Add the celery, carrots and herbs.
Add the olive oil, potatoes and stock. Stir well,
cover and simmer 20 mins.
Pour in the wine and soy sauce, stir again, cover and
simmer a further 20 mins, adding extra water or veg
stock if necessary.

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Popularity: 3% [?]

PAPAYA COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Amaranth Flour
1 c AM Unbleached White Flour
2 tb Dry milk
1 t Non-alum baking powder
1/8 ts Sea salt (optional)
1/3 c AM Unrefined Vegetable Oil
1/3 c Honey or maple syrup
4 tb Water
1/2 ts Vanilla or almond extract
Dried papaya
– (chopped into 1/2″ chunks)

Mix dry ingredients and liquids in separate bowls,
then combine and mix thoroughly. Drop spoonfuls of
batter on lightly oiled baking sheet, and press a
chunk of papaya into the center of each cookie. Bake
at 325 F. for 12-15 minutes. Cool on a rack before
serving. Makes about 18 cookies.

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

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Popularity: 3% [?]

Title: Spring Salad
Categories: Salads
Yield: 4 servings

1/2 lb Snow peas
6 ea New red skinned potatoes
1 c Frozen sweet corn
2 ea Tomatoes
1 x ———-dressing———-
1 ts Dijon mustard
1 ea Pepper
1 tb Lemon juice
1 ts Honey
1 tb Finely chopped fresh parsley
1/2 lb Mixed green and yellow beans
1/2 lb Carrots
1 c Fresh or frozen peas
4 ea Hard cooked eggs
3 ea Large egg yolks
1 ea Salt
1 1/2 c Saflower oil
1 ea Shallots, finely chopped
1 tb Finely chopped fresh mint

Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15
minutes or until tender. Drain. Place peeled corrots in a saucepan
with enough cold water to cover. Salt lightly, bring to a boil, then
reduce heat and simmer until tender. Drain. Add corn and peas to
small amounts of lightly salted boiling water cook for 3 to 5
minutes. Drain. Place beans, corn and peas on tea towel to drain
while preparing dressing. Peel and seed tomatoes and cut into small
dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and
freshly ground pepper. When mixture begins to thicken, add 2
tablespoons of oil drop by drop, beating well. Thin with a 1/2
teaspoon lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens,
thin by adding up to 2 tablespoons of lemon juice. Stop adding oil
when mayonnaise is desired thickness) Stir in shallots, honey, mint
add parsley. Adjust seasoning. Arrange vegetables on one large
plater or individual plates, and garnish with egg wedges. Thin
mayonnaise with boiling water and lightly coat salad. (Any leftover
mayonnaise can be refridgerated for up to 1 week).

MMMMM

Popularity: 4% [?]

SPICY CHICKEN COCONUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel
3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste
2 Green onions, thinly sliced,
-including part of green top
1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest
1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root

[I prefer galangal--even dried, to ginger, but ginger
will do. S.C.]

Place chicken breasts in pan with just enough cold
water to cover. Bring to a boil over medium heat;
immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to
just beyond pink stage. Remove breasts and drain well.
Cool to room temperature; remove and discard skin and
bones. Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper,
green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and
galangal in a sauce pan over medium-high heat. Bring
to a boil, reduce heat and simmer, uncovered, until
lemon grass is tender, about 15 to 20 minutes. Add
reserved chicken and lemon mixture and heat through,
about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

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Popularity: 4% [?]

Title: Lemon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

CRUST 1 c Water
8 Graham crackers,crushed 3/4c 3 tb Lemon juice
3 tb Melted margarine 2 tb Cornstarch
2 tb Sugar 1 Lemon rind grated
FILLING 1 tb Margarine
2 lg Egg whites at room temp. 3 dr Yellow food coloring
1/4 ts Cream of tartar 8 pk Equal 1 gr (16 tsp
aspartame
1/4 c Sugar

Combine crust ingredients in 9″ pie plate and mix with fingers. Press
crumbs evenly around edges and on the bottom of pie tin. Bake at 350
F for 6 min. Cool before filling.

FILLING Beat egg whites until frothy. Add cream of tartar and
continue to beat at high speed, gradually adding sugar until meringue
is stiff.

Combine water, lemon juice and cornstarch in a small saucepan and stir
until smooth. Add lemon rind, margarine and food coloring to
cornstarch mixture and cook and stir over moderate heat until
thickened and the starchy taste is gone. Remove from heat.

Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
meringue and mix lightly but thoroughly.

Pour filling into crust and refrigerate until firm. 8 servings.

Per serving, including crust: 132 cal, 18 gm cho, 2 gm pro, 6 gm fat,
130 mg NA 1 bread, 1 fat exchange

Source: The New Diabetic Cookbook by Mabel Cavaiani c. 1989 Shared by
Elizabeth Rodier July 1993

MMMMM

Popularity: 4% [?]

Title: JUS SENATUS
Categories: Soups
Yield: 6 servings

—————————-ROMULAN LENTIL SOUP—————————-
1 c Lentils
1 c Water
1/4 lb Bacon; cut into small pieces
2 c Onion, chopped
1 Clove of garlic
2 c Carrots, shredded
1 c Celery, shredded
20 oz Water
20 oz Beef broth
Salt and pepper

Put the lentils in the saucepan and add 1 cup of water. Bring to a boil,
then simmer for about 5 minutes. Remove from the heat and let stand while
you prepare the vegetables.
Fry the bacon in a pot until it is browned. then add the onion and garlic
and fry until the onions are golden. Add the broth, water, lentils. and
the rest of the vegetables. Taste for seasoning and add salt and pepper if
necessary. Simmer for about 30 minutes, or until the lentils are tender.

—–

Popularity: 3% [?]