I just recieved my the December Vegetarian times magazine, and
it has a lot of wonderful Christmas cooking ideas! Here is
a recipe for VEGAN EGGNOG, it is Low-fat and Low Sodium! So
here goes:

VEGAN EGGNOG

2 10-oz packages of silken regular or low-fat tofu
16 oz vanilla soymilk or rice milk
1Tbs. plus vanilla extract
1/4 cup sugar
2 Tbs. brown sugar
1/4 tsp. ground tumeric
1/2 to 1 cup rum or brandy, optional Nutmeg

In a blender or food processor, combine all
ingredients except nutmeg; blend thoroughly
stopping occasionally to scrape down sides.
Serve well chilled and dusted with nutmeg. Serves
about 8.

Popularity: 5% [?]

CUMI-CUMI ISI (STUFFED SQUID)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, fresh
3/4 lb Snapper fillets
1 Garlic clove
1 Egg white
1/2 t Salt
1/4 t Pepper, white
Nutmeg — dash
2 Shallot
2 Thai chile, fresh
3 Candlenut
2 Lemon grass, stem
Oil — for frying
1 c Coconut milk

Fat grams per serving: Approx. Cook Time: 1:20
Clean the squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the
meat into tiny pieces. Crush the garlic. Beat the egg whites
lightly, add the snapper and garlic and season with salt, white pepper
and nutmeg. Stir to blend thoroughly, then stuff the mixture into the
squid. Chop the shallots, chiles, candlenuts, and lemon grass, then
saute in very hot oil for three to four minutes. Add the coconut milk
and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one
hour, then transfer to a serving dish and pour the sauce on top.

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Popularity: 4% [?]

Title: CHEESEBURGER LOAF
Categories: Casseroles
Yield: 6 Servings

MMMMM——————MEAT STRETCHER COOKBOOK———————–
1.00 Beaten egg
1.00 (10 3/4oz) cheddar cheese
-soup
0.50 c Soft bread crumbs
0.50 c Dill pickle; chopped
0.25 c Onion
0.25 ts Salt
0.13 ts Pepper
1.50 lb Hamburger

Preheat oven to 350. Combine egg, 1/3 c soup, bread crumbs, pickle,
onion, salt and pepper. Add hamburger. Mix well. Shape into loaf.
Place in shallow pan. Bake 1-1/4 hr.

Turn onto platter. Heat remaining soup. Pour over loaf to serve.

Posted on GEnie Food Wine RT Feb 23, 1993 by C.SVITEK [cathy]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes

MMMMM

Popularity: 4% [?]

Salmon Chowder

Recipe By : Heather_Strenzwilk.Roch811sd@XEROX.COM – EAT-L
Serving Size : 4 Preparation Time :0:00
Categories : Chowder Fish / Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small onion — chopped fine
1/2 cup celery — diced
1/4 cup green pepper — diced
cooking oil
1 cup water
1 small can red salmon — do not drain
3 small potatoes — chopped
1 cup milk
1 cup cream
2 tablespoons butter

Saute celery, onion and green pepper in oil. Add with potatoes and 1 cup water
and cook until potatoes are tender. Remove all skin and bones from salmon and
add along with juice to 1 cup milk and 1 cup cream. Let simmer 1 hour and add
2 tablespoons butter. Continue to simmer, do not boil, until ready to serve.

Sprinkle with paprika for added color.

– - – - – - – - – - – - – - – - – -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

Popularity: 4% [?]

Title: Souper Gravy For Roast Meat or Poultry
Categories: Sauces
Yield: 12 Servings

4 tb Roasted meat or poultry
-drippings in pan

1 can condensed Cream of Chicken,
-Cream of Mushroom or Cream
-of Broccoli Soup
1/3 c water

After roasting meat or poultry, remove roast from pan.
Spoon off excess fat, reserving 2 to 4 tablespoons
drippings. Stir in soup and water. Over medium heat,
heat through, stirring to loosen browned bits. Serve
with roast. Makes about 1 1/2 cups gravy.

MMMMM

Popularity: 2% [?]

Lemon-Rosemary (Rub)

Recipe By : Toastmaster
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon lemon peel — grated
1 teaspoon dried rosemary leaves
1/4 teaspoon salt — 1
1/4 teaspoon thyme leaves
1/4 teaspoon pepper — coarse ground
2 cloves garlic — minced

Blend all ingredients together. Use to season tender cuts of meat before
grilling. Makes enough to season 2-4 pounds of meat (depending on personal
taste).

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Popularity: 2% [?]

New England Clam Chowder

Recipe By : Molly Walsh
Serving Size : 4 Preparation Time :0:00
Categories : American Soups Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans clams
2 large potatoes — diced
1/4 cup butter
1 small Maui onion — chopped
2 cups half and half
salt and pepper — to taste
Sherry — optional

Drain clams; reserve liquid. Saute onions in butter. Add potatoes
and clam juice and cook until tender. Add clams, half and half and
sherry. Heat and season. Do NOT boil. Yield: 4 servings.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

PEANUT BUTTER AND CHOCOLATE FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Semisweet chocolate pieces
1/2 c Peanut butter
8 oz Pineapple chunks, drained
2 lg Bananas cut into 1″ pieces
Lemon juice
Seedless grapes
Cubed pound cake or angel
-food cake
Marshmellows
Strawberries
Apple slices

Melt chocolate and stir in peanut butter. Mix till
smooth. Heat till hot and put in a serving bowl. Pat
fruit dry. Brush apple and banana with lemon juice.
Arrange a selection of fruit and cake on platter
around fondue. Dip into fondue to eat. Makes 1 1/3
cups of fondue mix.

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Popularity: 3% [?]

Panna Cotta (english)

Recipe By : Danny Stocker, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cream
9 ounces sugar
3 pieces gelatin
1 piece vanilla beans
8 tablespoons water
1/2 cup Cognac
pepper

For the caramel :
Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike
the caramel
is light brown. Spread the caramel into the forms.

Panna Cotta :
Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean,
bring to boil.
Boil it for at least 5 minutes on slow fire. Take out the vanilla, add the
Cognac and
gelatin. Mix well. Spread it into the prepared forms.

Place into a storage container and cool to room temperature before
refrigerating.
At least 2 hours.

– - – - – - – - – - – - – - – - – -

Suggested Wine: Santo Carmignano
Serving Ideas : with fruits and/or bouquet peppermint

Popularity: 3% [?]

Title: MR PIBB PRALINES
Categories: Candies, Beverages
Yield: 12 servings

1 c Sugar; Granulated
1 c Brown Sugar; Dark, Packed
1 c Mr. Pibb
1 c Marshmallows; Miniature
Pecan Halves; *

* Use 2 to 3 cups of pecan halves.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook sugars and Mr. Pibb in a
saucepan over low heat, stirring constantly, then
gradually birng to the soft ball stage (240 degrees F
on candy thermometer). Remove mixture from heat; stir
in marshmallows and pecans. Mix vigorously until
marshmallows dissolve. Quickly drop by tablespoon on
wax paper to cool. Makes 2 dozen pralines.
NOTE:
If Mr Pibb is not available in your area, use Dr.
Pepper.

—–

Popularity: 5% [?]