Lemon Squares

Recipe By : Martha Giddens Nesbitt
Serving Size : 32 Preparation Time :1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — melted
2 cups all-purpose flour — plus 4 tablespoons
1 cup confectioner’s sugar — ,scant cup
4 eggs
2 cups sugar
1 teaspoon baking powder
6 tablespoons fresh lemon juice

1. Combine the butter, 2 cups of flour and 1 cup of confectioner’s sugar. With
floured hands, pat the mixture into a 9X13 baking pan. Bake at 350 F for 20
minutes.
2. Beat together the eggs, sugar, baking powder, remaining flour and lemon
juice. Pour this mixture over the cooled crust and bake at 350 F for an
additional 30-35 minutes, until filling appears set.
3. Cool, then sprinkle with additional powdered sugar before cutting into
suares.

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Popularity: 6% [?]

CHANTILLY CREAM

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Heavy cream
1 t Vanilla extract
1 t Brandy
1 t Grans Marnier
1/4 c Sugar
2 tb Sour cream

Refigerate mixing bowl and beaters until well chilled;
at least 30 minutes. Combine cream, vanilla, brandy
and Grand Marnier in the chilled bowl and beat with
electric mixer on medium speed for 1 minute. Add sugar
and sour cream and beat on medium just until soft
peaks form, about 3 minutes. Do not over-beat.

Nutritional info per tablespoon: 26cal; .1g pro, 2g
carb, 2g fat (69%)

Source: Chef Prudhomme’s Louisiana Kitchen Miami
Herald, 11/16/95 format by Lisa Crawford, 7/14/96

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Popularity: 4% [?]

MARY HART’S MOM’S SWEDISH SOTSOPPA (FRUIT SOU

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Large-pearl tapioca
8 oz Bite-size pitted prunes
3/4 c Golden raisins
1/4 c Sugar
Juice of one lemon
1 Seedless orange — peel, diced
1 Cinnamon stick
1 1/2 c Frozen boysenberries, or
–fresh raspberries and/or
–blackberries

The night before you wish to serve the soup, add 3
cups warm water to tapioca. Let soak overnight;
drain. In a large pot, combine all ingredients except
berries, and simmer 20 minutes over low heat or until
tapioca pearls are clear. Add berries. Simmer about
10 minutes or until boysenberries thaw (if using fresh
berries, cook 10-12 minutes or until berries soften).
Add more sugar to taste. Remove cinnamon stick. May
be serve warm or cold. SOURCE: TV Guide, 6/1/96

Paula in Manhattan
paulab@pipeline.com

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Popularity: 5% [?]

Don Fernando’s Green Chile Stew

Recipe By : Tony Lima
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dried White Beans
1/2 Lb Lean Ground Turkey Or Beef — (see note)
1/2 Lb Bonless Sirloin, Cubed — (see note)
4 Cups Chicken Broth
1/2 Cup Mexican Beer (Not Dark) — (we use Corona)
2 Lbs Poblano Peppers, Roasted, Peeled And Chopp — * see
note
1 Tomato — chopped
1 Medium Onion — chopped
1 Clove Garlic — minced
1/2 Cup Fresh Cilantro — chopped
2 1/2 Tsp Tabasco
1 1/2 Tsp Oregano
2 1/2 Tsp Cumin
1/8 Cup Parsley — chopped
1 Tsp Salt
1 Tsp Pepper

* (we use half this amount and seed the chiles)

1. Soak and cook beans until tender.
2. In a soup pot, saute ground meat and sirloin until done.
Remove. (We saute in a little olive oil)
3. Add onions, garlic and cilantro to pot and saute for 3-5
minutes or until onions are softened.
4. Add chicken broth, beer, poblano peppers and tomato. Bring to
a boil and reduce to a simmer.
5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and
pepper. Stir well.
6. Simmer for 2 hours, stirring occasionally.

Note: you could eliminate the meat by using TVP® for the ground
and doubling the amount of beans. I have not tried this
though.
— Sharon Badian, AT T Bell Labs – Denver (seb1@dr.att.com)

Tony’s notes: Fresh poblano peppers are essential to
this recipe. We’ve found they tend to be rather mild in mid-
summer, with the hotness increasing as they move into the end of
the growing season. Adjust the number of peppers to your taste
and the hotness of the particular chiles you use. Incidentally,
although it’s heresy to say it, this is a pretty low-fat recipe.

Enjoy

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NOTES : O.K., folks, try the following recipe, then come back and tell
me it’s not chili. The only rule is you have to cook up a
batch and try it first. – Tony (tony.lima@toadhall.com)

New Mexico Green Chile Stew
Sharon Badian, AT T Bell Labs
Posted by Tony Lima (tony.lima@toadhall.com)
(with modifications and notes added)

There was a request for New Mexican recipes. Here’s one adapted
from a recipe in *Taos Recipes*, a collection of recipes from
restaurants in Taos, New Mexico.

Don Fernando’s Green Chile Stew (serves 6)

(with extensive modifications by S. Badian

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 8% [?]

Title: Crab in Ginger Sauce
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

2 Ready-to-cook whole
-hard-shell crabs
8 Green onions
1 sm Red pepper
1 Piece (about 4×1-inch or
-1Ox2.5 cm) fresh ginger
-root
3/4 c (180 mL) water
2 1/2 tb (37 mL) dry sherry
1 ts (5 mL) sugar
1 ts (5 mL) instant chicken
-bouillon granules
2 ts (10 mL) soy sauce
2 ts (10 mL) cornstarch
2 tb (30 mL) vegetable oil
1/2 ts (2 mL) sesame oil
1 Rinse crabs with water.
-Gently pull away round
-hard shell on

top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings. From “Chinese Cooking Class Cookbook” by the
Editors of Consumer Guide, Publications International LTD, 1980. ISBN
0-517-322455. Posted by Stephen Ceideberg; March 1 1993.

MMMMM

Popularity: 6% [?]

Tomato and Fresh Coriander Vinagrette

Recipe By : NY Times 1988/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salads/Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium ripe tomatoes — seeded and diced
4 tablespoons red onion — finely minced
3 tablespoons fresh coriander or fresh basil
6 tablespoons olive oil
juice of two limes
1 medium garlic clove — peeled and mashed
2 teaspoons jalapeno — minced
salt and pepper

Combine all the ingredients in the top of a double boiler. Set over warm water
and heat over a low flame. Serve warm with grilled flank steaks.
Yield is about 2 1/2 cups.

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Per serving: 829 Calories; 83g Fat (86% calories from fat); 4g Protein; 25g
Carbohydrate; 0mg Cholesterol; 42mg Sodium

Popularity: 6% [?]

Hearty Barbecue Pizza

Recipe By : Fastand Healthy Magazine, Jan.’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Mushrooms
Pizza Sausage
Sept23 Using Frozen Bread Dough
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons cornmeal
1 loaf frozen white bread dough — thawed
1/4 pound hot Italian turkey sausage
1/2 cup barbecue sauce
1 green bell pepper — chopped
3/4 cup sliced fresh mushrooms
3 tablespoons sliced ripe olives
1/2 cup shredded Low Fat Mozzarella cheese

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with
cornmeal. Divide dough into thirds. Press or roll each into 9×6″ oval shape.
Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450
F. for 8 minutes (If crusts puff during baking, flatten slightly with spoon.)
Meanwhile, in medium skillet, brown sausage and drain well. Stir in barbecue
sauce. Heat well. Spred evenly over partially baked crusts. Top with remaining
ingredients. Bake at 450 F. for an additional 7-9 minutes or until cheese is
melted and crusts are golden brown.

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NOTES : Per serving: 530 calories, 14 g. fat, 29 mg. chol.

Popularity: 2% [?]

Title: Lemon Herb Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 servings

MMMMM——————–LEMOM HERB POTATOES————————-
6 sm Baking potatoes; 1 ts Dill weed;
1/2 c Onion; chopped 1/8 ts White pepper;
1 tb Unsalted margarine; 1 ts Lemon peel; grated
1 cl Garlic; Minced 1 tb Parsley;
1/4 c Skimmed milk; hot Paprika;

MMMMM—————–CHEESE LEMON HERB POTATOES———————-

MMMMM————————–VERATION——————————-
1/2 oz Cheese; for each potatoe

1.Bake potatoes until done. Cool.
2.Saute onions and garlic in unsalted margarine. Scoop out potatoes
and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper.
Mix in dill and parsley. Refill skins. Sprinkle with paprika.
3. Bake at 400F for 30 minutes.

Variation: add 1/2 oz grated cheddar cheese on top of each potato
before baking the final time.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/4 FAT EXCHANGE?
(If cheese is used then the fat exchange would be changed.)?
Source: One of the cooking echo’s

MMMMM

Popularity: 12% [?]

Middle Eastern Sandwiches

Recipe By : Elizabeth Powell
Serving Size : 1 Preparation Time :0:05
Categories : Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pita pocket
1/4 cup hummus
1/3 cup tabouli
2 tablespoons feta cheese — crumbled
1 leaf romaine lettuce
1/4 teaspoon tomato — chopped
1/4 cup alfalfa sprouts
1 tablespoon Greek olives — chopped
Lemon dill dressing (see recipe)

Cut top 1/4 from pita pocket and reserve for another use*. Open
pocket and spread one side with hummus. Spoon in tabouli. Add remaining
ingredients, drizzling salad dressing over all. This serves one, but is
easily multiplied for many. * Broiled pieces of pita bread are
excellent for dipping extra hummus.

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NOTES : See recipe for Lemon Dill dressing.
Nutr. Assoc. : 4513 0 0 0 0 0 0 0 0

Popularity: 16% [?]

Title: Rainbow Sherbet Mold
Categories: Desserts
Yield: 12 servings

1 1/3 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted
5 pt Sherbet, assorted flavors

Combine oats, sugar and butter, mixing until crumbly. Place in a shallow
baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes,
stirring occasionally. Firmly press onto bottom of a 7-1/2″ spring form
pan.* Chill.

Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until
firm. Alternating colors, firmly press sherbet balls into crumb-lined
pan. Freeze until firm. To unmold, loosen sides with spatula. Invert
onto plate; cut in slices.

*NOTE: If spring form pan isn’t available, firmly press crumb mixture onto
bottom and part-way up the sides of a 2-quart mixing bowl.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]