Title: Brown Rice and Sweet Corn Salad
Categories: Salads, Biosphere 2
Yield: 8 servings

1 lb Brown rice, cooked
1/2 lb Sweet corn kernels, cooked
-(or 1 cup frozen corn,
-or 1 can of corn drained)
1/2 c Finely chopped onion
1/2 c Finely diced red pepper
1/2 c Finely diced green pepper
2 lg Firm guavas, finely diced
-(try kiwis or tart apples)
4 T Vegetable oil

Heat the oil in a alrge wok or pan and saute the onion until
translucent. Add the diced green and red peppers and saute until
tender. Reduce the heat and stir in the corn, rice, and finally the
guava. Remove from heat and season to taste. Chill in the
refrigerator and stir again before serving. For a flavor accent, you
may toss in a vinaigrette dressing. Each serving contains 372
calories, 0 cholesterol, 16 grams fat, 6 grams protein.

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Popularity: 5% [?]

GINGER-CHICKEN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (14 1/2 oz)chicken broth
2 ts Soy sauce
1 sm Clove garlic-minced
1 t Fresh ginger, minced
1 c Water
1 Chicken bouillon cube
1 1 inch piece gingerroot
1 oz Tofu, cut in 4 slices
2 Large spinach leaves, choppd
1 tb Dry sherry, if desired

In a small bowl, combine 1/4 cup broth, soy sauce, garlic and minced
gingerroot; set aside. In a medium saucepan, combine remaining broth,
water and bouillon cube. Bring to a boil over high heat; reduce heat until
mixture barely simmers. Crush bouillon cube with back of a spoon. Stir
until bouillon cube is completely dissolved. Cover; simmer 5 minutes.
Meanshile, peet and thinly slice gingerroot piece; add to hot broth
mixture. Cover; simmer over low heat 15 minutes. Add tofu to soy-ginger
marinade, turning to coat all sides. Let marinate 15 minutes. Using a
slotted spoon, remove and discard sliced gingerroot from bouillon mixture.
Add spinach to simmering broth; add sherry, if desired. Simmer 1 minute
longer. Remove tofu from marinade. Place 1 marinaded tofu slice into each
of four soup bowls. Ladle 3/4 cup hot broth mixture into each bowl.

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Popularity: 5% [?]

Title: Decorator Frosting
Categories: Frosting, Cakes, Easter
Yield: 1 servings

1 Stick margarine
2/3 c Shortening
1 lb Confectioners’ sugar
1 t Vanilla extract
1/2 t Almond extract

Cream margarine and shortening with electric mixer. Add confectioners’
sugar and mix well. Add vanilla and almond extract and continue to
beat for several minutes until almost white. When ready to pipe
through pastry tube, thin slightly with water or milk, added a
tablespoon at a time. Mix in tint, as desired.

Makes 4 cups.

Texturing: Use knife to make swirls, fork to make lines, or pastry bag
with basketweave tip. If desired, pipe rosettes around base of cake
for a finished look. For Easter basket “grass,” tint shredded coconut
green with liquid food color mixed with water. Scatter jelly beans
around the basket or decorate with brightly dyed eggs.

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Popularity: 4% [?]

CHOCOLATE NO BAKE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
2 c Sugar
1/2 c -Water
2 ts Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut

Mix butter, sugar, water and cocoa together, bring
to a boil for 30 seconds. Remove from heat and add
peanut butter, oatmeal or coconut. Drop on wax paper
and let harden.

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Popularity: 5% [?]

Halloween Spiders

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (12 Oz.) Pkg chocolate chips
1 Med. Can chow mein noodles (may not need all of
them)
1 Pkg. M Ms. Plain Chocolate Candy

Preparation :
Melt chocolate in microwave. Stir in noodles. Drop by spoonsful onto waxed
paper. Add 2 M M’s for spider eyes.

NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.

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Popularity: 5% [?]