Title: Asian Steak and Asparagus Noodle Salad
Categories: Salad, Beef, Resort
Yield: 4 Servings

1 lb Asparagus
2 Carrots
2 ts Vegetable oil
3/4 lb Beef sirloin, strips
3 cl Garlic, minced
1 ts Cumin, ground
1/2 ts Chili paste or hot sauce
1 tb Lime juice
1/2 lb Wide rice stick noodles
Coriander leaves

———————————-DRESSING———————————-
1/3 c Peanut butter
1/4 c Soy sauce
3 tb Lime juice
1 tb Sesame oil
2 tb Water
1 ts Sugar
1/2 ts Chili paste
1 cl Garlic
1/4 c Fresh chopped Coriander

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots
diagonally.

DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water,
oil, sugar, chili paste and garlic; stir in coriander.

In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili
paste for 2-3 minutes or until beef is browned but still pink inside. Add
lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat.

In large pot of boiling salted water, cook noodles, asparagus and carrots
for 4 minutes or until noodles are firm and vegetables are tender crisp.
Drain and cool under running water; drain again and add to bowl. Toss with
beef mixture until coated. Garnish with coriander

Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron,
high source fiber

Typed by James Lowey

—–

Popularity: 6% [?]

All-Purpose Ground Meat Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds ground beef — or turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

In a large pot or Dutch oven, brown the ground meat, stirring to break up a
ny large pieces. Drain off excess grease. Stir in salt, celery, onion and
bell pepper. Cover; simmer until vegetables are crisp/tender, about 10 mi
nutes. Remove from heat; set aside to cool.

Ladle meat mixture into six 2-cup freezer containers with tight-fitting lid
s; leave 1/2″ of space at the top of each. Draw a knife several times thro
ugh the mixture in each container to prevent air pockets. Secure lids on t
he containers; label with date and contents. Store in the freezer. Use wi
thin 3 months.

Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

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Popularity: 25% [?]

Title: Citrus Vinaigrette with Hazelnut Oil
Categories: Salads, Sauces
Yield: 6 servings

1 Orange; grated peel only -or under a spoon
4 tb Fresh orange juice 5 tb Olive oil
4 ts Lemon juice 1 tb Hazelnut oil
1 ts Balsamic vinegar 1 tb Chives
1/2 ts Salt – sliced into narrow rounds
3 Scallions; white parts only 1 tb Chervil or fennel leaves
– minced -(chopped)
1/4 ts Fennel seeds 1 tb Parsley, finely chopped
-crushed in a mortar

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with
the salt, scallions and crushed fennel seeds. Whisk in the oils, then the
herbs. Taste, and adjust any of the ingredients if necessary. The dressing
should be fresh and sparkly.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 20% [?]

TOFU STEW WITH SWEET POTATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable stock
2 c Sweet potatoes — cut into
-1/2″ diamond shapes
1 c Onions — chopped
1/2 c Celery — chopped
1/2 c Button mushrooms — quartered
1/2 c Parsnips — cut into 1/2-inch
-diamond shapes
1/2 c Carrots — sliced
1 t Gingerroot, fresh — minced
1/2 c Yellow squash — sliced 1/4″
-thick
1/2 c Zucchini — sliced 1/4″ thick
12 oz Tofu — pressed and cubed
Salt and pepper
Szechuan peppercorns
4 Green onions — chopped

In a large saucepan, combine the stock, sweet
potatoes, onions, celery, mushrooms, turnips,
parsnips, carrots, soy sauce, mirin, sake, garlic and
ginger. Bring to a boil.Reduce the heat and simmer for
25 minutes.

Add the zucchini and yellow squash. Simmer for an
additional 5 minutes. Add the tofu and simmer 5
minutes more. Season to taste with the pepper,
Szechuan peppercorns, and salt. Garnish with chopped
green onions and serve.

Serving sizeñ 1/2 cups 232 calories 3.6 g fat 0 mg
chol 1,589 mg sod

Eat More, Weigh Less, by Dean Ornish, M.D./MM by
DEEANNE

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Popularity: 5% [?]

Zucchini Orange Salad

Recipe By : , 94/08-09
Serving Size : 20 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Medium Zucchini — sliced thin
1 Medium Onion — thinly sliced
1 Cup Chopped Celery
16 Ounces Green Beans, Canned — drained *
15 Ounces Mandarin Oranges In Juice — drained
16 Ounces Wax Beans, Canned — drained *
8 Ounces Waterchestnuts, Canned — sliced, drained
1 1/2 Cups Sugar
1 Cup Vinegar
1 Tablespoon Water
1 Teaspoon Salt

In a large bowl, toss zucchini, onion and celery. Cover with boiling=20
water; let stand for 1 hour. Drain, Add beans, oranges and water=20
chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; =

boil for 1 minute. Pour over salad; cover and refrigerate 24 hours =
before=20
serving. Yield: 16-20 servings

* Editors note: Home-canned or fresh green and wax beans can be=20
substituted for the purchased canned beans. Use 2 cups each, and if =
using=20
fresh beans, cook until crisp-tender before adding to salad.

– - – - – - – - – - – - – - – - – -=20

NOTES : ‘ Ingredients in this might surprise you, not as much as the=20
delightful flavor and refreshing crunch the blend produces __=20
Clarice Schweitzer, Sun City, Arizona

Popularity: 10% [?]

Cauliflower Marranca

Recipe By : Collis Cafe, Dartmouth College
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Main Dishes
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups long-grain brown rice
7 3/4 cups water
1 2/3 cups mushrooms, fresh — sliced
1 cup red onions — finely chopped
1/3 cup olive oil
2 whole lemons
2 heads cauliflower — cut florets stems
1 3/4 teaspoons dried basil
1 teaspoon garlic — chopped
1/2 teaspoon salt and pepper — to taste
4 cups cheddar cheese — shredded

Combine rice with water in three quart saucepan. Bring to a boil and
immediately reduce heat to lowest possible. Stir once with a fork, cover,
and let cook for 20 minutes until water is completely absorbed.

Saute mushrooms and onions in olive oil. Add the juice of the two lemons.

Wash the cauliflower and cut into florets, chopping usable stems. Saute
with the onions and mushrooms (add more oil if necessary), adding basil,
garlic, and salt and black pepper to taste. Saute for about five minutes.

Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or
cheese of your choice).

Bake in greased 9X13″ pan at 350° for 15 minutes – until cheese melts and
top is browned slightly.

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Popularity: 32% [?]

Cool Cucumber Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Cucumbers — thinly sliced
1/2 teaspoon Salt
1 teaspoon Fresh ginger — finely chopped
—–RICE VINEGAR DRESSING—–
3/4 cup Sweet cooking rice wine
1 cup Japanese rice vinegar
1 teaspoon Salt

Combine dressing ingredients and bring to a boil. Set aside and cool
thoroughly. Partly peel cucumber, leaving strips of green. Slice very thin.
Add salt to cucumbers and let stand for about 15 minutes. Press excess ‘
liquid from cucmbers, add the ginger and the dressing, and chill thoroughly
before serving.

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Popularity: 6% [?]

HOT TOMATO CHUTNEY

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Tomatoes
1 c Brown sugar
1 c Cider vinegar
1 lg Red bell pepper — chopped
1 lg Onion — coarsely chopped
2 Cloves garlic — minced
3 tb Ginger, peeled — minced
1/2 c Golden raisins
2 Jalapeno — seeded and
Chopped
1 t Cumin seed
1 t Mustard seed
2 ts Salt
1/4 c Cilantro — chopped

Place all the ingredients except the cilantro in a
large non-aluminum saucepan and cook over medium heat,
stirring, until the sugar is dissolved. Continue to
cook, stirring occasionally, until the mixture
thickens, about 30 minutes. Stir in the cilantro for
the last few minutes of cooking. Pack in sterilized
jars and seal. Freeze or process in a hot water bath
for 15 min. Makes 3 to 4 pints.

Recipe By : The Herbal Pantry, by Emelie Tolley
Chris Mead

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Popularity: 6% [?]