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% [?]

Title: Sliced Pork with Garlic and Chili Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM—————-SLICED PORK WITH GARLIC CH———————
600 g Lean pork cut from leg of
-pork (top quality)
1 Cucumber

MMMMM—————————SAUCE——————————–
2 tb Dark soy sauce
1 tb Sugar
2 tb Garlic (minced)
1 ts Sesame oil
1 ts Red chilli oil
1 ts Vinegar

1. Simmer soy sauce and sugar together until slightly thick, then mix
with other sauce ingredients.

2. Clean pork and simmer in stock or water for about 15 minutes, then
remove, cool and freeze (making it easier for subsequent slicing).

3. Cut cucumber into 12 stick shapes, removing seeds.

4. Thinly slice the pork into 12 slices and thaw.

5. Lay a cucumber stick on each pork slice, rolling and wrapping pork
around cucumber, trimming cucumber as necessary

6. Place in serving dish, and spoon sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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Popularity: 16% [?]

Title: Potato Skin Snack
Categories: Snacks, Potatoes
Yield: 20 strips

2 Baking potatoes
2 T Oil-free Italian salad
-dressing
2 t Salt-free herbs and
-seasoning blend regular
-or spicy

Bake potatoes at 400′F. for 1 hour or until done. Allow potatoes to
cool.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a
1/4″ lining in shell. Cut shells into 5 strips. Place strips skin
side down on a baking sheet. Brush with dressing; sprinkle with
seasoning blend. Broil 6″ from heat for 5 minutes or until browned.
Serve warm. 11 calories each.

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Popularity: 17% [?]

HIGH PROTEIN DIET/CORNELL BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Joyce Burton, PDPP83A
—–MEDIUM LOAF—–
1 1/3 c -Water
1 1/3 tb Vegetable oil
4 ts Honey
1 t -Salt
8 ts Wheat germ
1/3 c Soy flour
1 1/3 c Whole wheat flour
1 2/3 c Bread flour
1/3 c Nonfat dry milk
2 ts Yeast

Much better than the store bought diet breads which use “sawdust
fiber” as filler. This is a tasty, dense loaf. Makes good
sandwiches. The recipe is based on a formula devised for superior
nutrition in bread by faculty at Cornell University. Wheat germ, soy
flour and nonfat dry milk are added to each cup of flour in the
Cornell Formula, this recipe makes it easier.
Source: “The Bread Machine Cookbook,” by Donna Rathmell German.

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Popularity: 15% [?]

Broccoli-Cauliflower Tetrazzini

Recipe By : Best Recipes, June 1993
Serving Size : 6 Preparation Time :1:00
Categories : Meatless Main Dishes One-Dish Meals
Pastas Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into thirds — cooked as directed
1 16-oz pkg. frozen broccoli, cauliflower and carrots — cooked
as directed
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon instant chicken bullion
1/4 teaspoon dried thyme
1/2 cup Parmesan cheese — grated
dash pepper
1 4.5 oz. jar sliced mushrooms — drained
2 tablespoons Parmesan cheese — grated
vegetable cooking spray

Preheat oven to 400F.

Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
Drain and set aside cooked vegetables.

Spray 9 x 13″ pan. In medium saucepan, melt butter or margarine; stir in
flour until smooth. Gradually add milk; blend well. Cook over med heat 6 -
10 min or until mixture thickens and boils, stirring constantly. Stir in
bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti
into prepared baking dish. Top with cooked vegetables and mushrooms. Pour
milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.

Bake 15 – 20 min or until mixture is thoroughly heated and bubbling around
the edges.

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Popularity: 9% [?]

CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
1/4 c Butter, melted
1 Egg
1 3/4 c Flour, all-purpose
1/3 c Brown sugar, packed
2 1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips, semisweet
1/2 c Walnuts, chopped

Heat oven to 400 degrees F.; line 12 medium muffin
cups with paper baking cups or grease bottoms only of
muffin cups.

Beat milk, margarine and egg. Stir in remaining
ingredients, all at once, just until flour is
moistened (batter will be lumpy). Fill muffin cups
about 2/3 full. Bake 18 to 20 minutes or until golden
brown.

Her notes:

* I don’t use paper baking cups. I spray with Pam
only the bottoms of the muffin depressions in the pan.
I always increase the amount of chocolate chips and
nuts a little because I like them and I usually think
recipes are chintzy with them.

* Use a fork to loosen them and tip them up in the
pan as soon as they come out of the oven. That way
you’ll get a crisper crust on the bottom and sides.

: From: ghodur@netcom.com (Gayle Hodur)
: Subject: Re: WHAT’S YOUR #1 COMFORT FOOD?
: Date: 95-02-04 21:15:15 EST

Dear Vicki, Here’s that muffin recipe. Watch out!
They’re addictive! Hope you love them as I do!

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Popularity: 12% [?]

Homemade Chocolate Pudding Pie Filling

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups unsweetened cocoa powder — sifted PLUS
2 tablespoons unsweetened cocoa powder — sifted
3 1/4 cups granulated sugar
1 1/3 cups cornstarch
1/2 teaspoon salt

In a large bowl, combine all ingredients. Stire with a wire whisk until ev=
enly distributed. Pour into a 6 cup container with a tight fitting lid. S=
eal container. Label with date and contents. Store in a cool, dry place. =
Use with 3-4 months. =

Makes about 6 cups Homemade Chocolate Pudding Pie Filling.

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Popularity: 13% [?]

Title: TEAL OR POULE D’EAU GUMBO
Categories: Stews, Creole
Yield: 1 Servings

MMMMM—————————-ROUX———————————
3 tb Shortening
1 lg Onion
2 tb Flour
2 Toes garlic
1 Bay leaf
1 pn Thyme
Parsley
Salt and pepper to taste

MMMMM—————————GUMBO——————————–
2 Poules d’eau or teal; up to
-3
Shortening for sauteing
2 Dozen oysters with water
-(optional)
4 c Water; up to 6
File powder
Cooked rice

Add flour to shortening. Cook over low heat. Stir constantly, to avoid
scorching, until very brown. Add onions, garlic, bay leaf, thyme,
parsley, salt and pepper.

Skin poule d’eau or teal, wash, cut up, salt and pepper. Fry lightly
and set aside. Make basic roux, add poule d’eau or teal and water.
Simmer for about two hours or until tender. If using, add oysters and
oyster water (be sure and pick over them by hand for pearls and bits
of shell, and strain the water.) Add file individually when ready to
serve. Serve over rice.

Note: do not add file to a rapidly boiling pot or it will string (file
means thread). If you wish to season the entire pot, bring the
temperature down to a bare simmer, remove some liquid, let it cool
and stir in the file; then stir the mixture back into the pot. Do not
bring it to a rolling boil again.

from “New Orleans Lenten Recipes: A Multi-Ethnic Sampling” by Elaine
Abboud Mowad and Jean Sarrazin Sears, published in 1970 by the
Louisiana Folklore Society. The booklet contains recipes passed down
from generation to generation by word of mouth.

printed in The New Orleans Times-Picayune, March 2, 1995

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Popularity: 12% [?]

Yankee Potato Salad With Dill

Recipe By : Nancy Jordan, Yankee Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Baldassari Salads And Dressings
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium Red Potatoes
1/2 Cup Mayonnaise
1/2 Cup White Vinegar
1 Tablespoon Coarse Mustard
1 Teaspoon Salt
Fresh Ground Black Pepper — To Taste
1/4 Cup Fresh Dill
2 Cups Steamed Broccoli Florets — In Bite Size Pieces

Place potatoes in a heavy sauce pan and add enough water to cover them
three-fourths of the way. Boil until tender but still firm, about 20
minutes. Drain.
Place mayonnaise in a large heat-proof bowl. Whisk in vinegar, mustard,
salt and pepper, then slice or chunk in the potatoes while they are still
hot. Stir frequently while cooling.
When salad is cool, add the dill. Refrigerate until chilled and toss with
the broccoli right before serving.

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NOTES : Lots of fresh dill, mustard, vinegar and mayonnaise. The secret is
to mix everything while the potatoes are hot. And to add a handful of
lightly steamed broccoli florets from the garden right before serving. This
tastes even better the second day.

Popularity: 8% [?]

Great Sources of Calcium

Dark green vegetables, such as broccoli and collard, mustard, and turnip
greens are much better sources of calcium than milk. A single cup of
broccoli contains almost a fourth of the U.S. RDA of calcium. Another good
source is calcium-fortified orange juice. Beans and tortillas are also
good sources of calcium.

Some people do need hormone treatments and/or calcium supplementation for
varying conditions. The risks and benefits should be discussed with one’s
doctor.

http://www.veg.org/veg/Orgs/VegSocUK/Info/calcium.html

Good Sources of Calcium (single servings)

Broccoli, boiled (95g or 3.5 oz) 72 mg
Spinach, boiled (130g or 5 oz) 208 mg
Chick peas, boiled (200g or 8 oz) 92 mg
Baked beans (200g or 8 oz) 90 mg
Tofu (60g or 2 oz) 304 mg**
Dried figs (4 figs) 168 mg
Sesame seeds (15g or 0.5 oz) 20 mg
Brazil nuts (9 nuts, 30 g) 54 mg
Cows milk (0.3 pint) 234 mg
Cheddar cheese (slice, 40 g) 288 mg
Soya cheese (slice, 40 g) 180 mg

Fair Sources

Brown bread (2 slices) 70 mg
Dried apricots (8 apricots) 46 mg
Cottage cheese (45g or 1.5 oz) 33 mg
French beans, boiled (100g) 41 mg

**my note–some tofu is made with Calcium nitrate as the coagulant, and
is therefore a good source of calcium. Some tofu is made with nigari as
the coagulant, and does not have much calcium. Read the label.

Popularity: 3% [?]