Title: String Cheese
Categories: Armenian
Yield: 1 servings

1 lb Mozzarella curd
Mahleb (Middle Eastern
-spice)
Black caraway seeds
Salt

Place cheese in a Teflon saucepan and add a dash of mahleb and salt
and a sprinkling of black seeds. Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess water.

Pick up hot cheese in a lump, and make a hole in the center to
resemble a doughnut.

With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even
length. Repeat, stretching and looping; the more you stretch the
stringier the cheese becomes. Repeat stretching several times. Twist
ends in opposite directions and intertwine rope into a braid. Place
one end through the loop of the other to lock it.

Set cheese aside to dry thoroughly. Wrap in plastic wrap and
refrigerate or freeze.

To serve, open braid, cut one loop and pull cheese apart into thin
strands. Serve with pocket bread.

NOTE: Mahleb can be found at specialty food shops that sell Middle
Eastern ingredients.

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Popularity: 3% [?]

Title: Halloween Popcorn Grunch
Categories: Snacks, Popcorn, Halloween
Yield: 10 cups

8 c Popcorn
1/2 c Salted pumpkin seeds
1/2 c Dried cranberries or raisins
1/2 c Banana chips;broken into
Pieces
1 1/2 c Sugar
1/2 c Corn syrup
1/4 c Water
1/4 c Butter
1 ts Vanilla

In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a
boil. Cook, covered 3 minutes. Uncover and cook, without stirring,
until mixture reaches hard-ball stage (260 F), 4 – 5 minutes.
Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn
mixture; toss quickly to coat. Turn mixture out onto greased baking
sheet and spread using buttered hands.
Cool and break into pieces.
Source: Vancouver Sun Oct 26 94

From the collection of Karen Deck

MMMMM

Popularity: 3% [?]

Title: Mushroom Pita Pizza
Categories: Diabetic, Main dish, Vegetables, Cheese
Yield: 4 servings

MMMMM——————–MUSHROOM PITA PIZZA————————-
1 ts Olive oil; -sliced
1/2 c Onion; diced 8 sm Basil leaves; small fresh
1/2 c Mushrooms; 2 ts Fresh oregano; chopped OR
(chanterelles, crepes, or 1/2 ts Crushed dried basil;
(shiitake or cultivated ) 1 oz Fresh low-fat goat cheese;
1 6″ whole-wheat pita bread; -crumbled
2 Plum Tomatoes, fresh thinly

MMMMM———————ZUCCHINI VARITION————————–
1/2 c Zucchini; thinly sliced 3 tb Parmesan Cheese

Preheat oven or toaster oven to 400 degrees. In a heavy skillet over
medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes
until the onion and mushrooms are tender.
Meanwhile, split pita bread in half horizontally. Place pita halves
directly on oven rack and bake for 5 minutes or until lightly toasted.
Arrange tomato slices and basil leaves on bread. Scatter cooked
onions and mushrooms over top. Sprinkle with oregrano and goat
cheese. Bake 3 to 8 minutes or until begins to brown around edges.
Remove from oven and cut each pita half in 4 wedges.

NOTE: Substitute zuccihini for the mushooms and Parmesan for goat
cheese. Proceed as directed. ( I will keep the mushrooms and use
Parmesan Cheese).

Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES CAL: 66;
PRO: 2g; CAR: 9g; FAT: 2g (CALORIES FROM FAT 27%); CHO: 5mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and
Frances Towner Giedt

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Popularity: 2% [?]

Title: DAN’S COOKIES
Categories: Cookies, Snacks
Yield: 6 servings

1/3 c Butter or margarine
1/3 c Shortening
1/2 c Brown sugar
1/2 c White sugar
1 Egg
2 ts Vanilla
1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 c Wheat germ
1/2 c Chopped nuts (we usually use
-walnuts)
1/2 c Coconut
6 oz Package semi-sweet chocolate
-chips

Preheat the oven to 375 degrees. Cream the butter and shortening,
add the sugars and beat until light and fluffy. Add egg and vanilla,
mix well, then add remaining ingredients (if you’re using a mixer,
stir in the last four ingredients with a spoon). Drop by rounded
teaspoonfuls on an ungreased cookie sheet and bakd for about 10
minutes, or until golden brown. Cool slightly before removing from
cookie sheet.

Makes several dozen depending on how big your “drops” are and how
much of the dough you eat while you’re dropping.

MMMMM

Popularity: 3% [?]

Title: Progres with Grand Marnier III (Mousse)
Categories: Desserts, Mousses, Masterchefs, Frisco, Chzm
Yield: 12 servings

———————————–MOUSSE———————————–
1 pt Cream, heavy — above)
4 ea Egg yolks 4 oz Chocolate, semi-sweet,
3/4 c Syrup (Grand Marnier from — melted

Mousse:
=======

Whip the cream with a whisk. Add melted chocolate to whipped
cream and whisk until smooth.

In another bowl, over hot water, whisk egg yolks and syrup.

Fold egg syrup mixture into chocolate/cream mixture and mix with
a spatula.

Set aside for use in the rest of the Progres with Grand Marnier
recipe.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

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Popularity: 2% [?]

KEMA (CURRIED VEGETABLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c TVP® granules
7/8 c Boiling water
1 lg Yellow onion, minced
1 lg Clove garlic, crushed
–minced
1/2 ts Ginger root, minced
3 tb Tomato paste
1 c Stewed tomatoes
2 ts Curry powder (may use 3 tsp
–I use 2 tsp curry 1 tsp.
–garam masala.)
1 t Salt
1/8 ts Cayenne pepper
1 c Green peas, fresh or frozen
1 c Mushrooms, sliced

Combine TVP® and water in a bowl. Let stand 10
minutes. In a non-stick skillet or wok, heat 2 tbs.
water or other liquid. Saute onion, garlic, and
ginger root for 5 minutes. Add TVP® and stir
constantly another 5 minutes (add additional liquid to
prevent sticking, if necessary). Add tomato paste,
tomatoes, curry powder, salt, and cayenne and simmer
for a few minutes. Add peas and mushrooms, bring to a
boil, cover, and simmer over low heat 5 minutes.
Serve over rice.

– - – - – - – - – - – - – - – - – -

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

Popularity: 3% [?]

MINESTRONE LO-CAL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Thinly sliced Celery
1/2 c Thinly sliced Carrot
3/4 c (1 lg) Potato, cut 1″ pieces
Clove Garlic, minced
16 oz Can Tomatoes, undrained
1 c Thinly sliced Zucchini
1/2 lb Green Beans,cut in 1″ piece
1/2 c Broken Spaghetti
3 c Hot Water
2 ts Instant Beef Bouillon powde
1 t Basil leaves
1 tb Parsley Flakes

In 3-qt casserole, combine all ingredients. Cover.
Microwave at High 25-35 minutes or until vegetables
are tender, stirring once or twice. PER SERVING: 35
calories, 315 mg sodium, 0 cholesterol Exchanges: 1
1/2 vegetables

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Popularity: 3% [?]

Title: VEGETABLE MULLIGATAWNY
Categories: Low-cal, Soups, Vegetables
Yield: 4 servings

Penny Schenck nfsm70b
2 ts Vegetable oil
1/2 c Red onion; chopped
1/2 c Celery; chopped
2 Garlic cloves; minced
2 Small Granny Smith apples;
-pared, cored, chopped
1/2 c Carrot; chopped
1/4 c Fresh Parsley; chopped
2 c Low sodium Vegt. Broth
5 oz Potatoes; cubed, pared
2 ts Curry powder
1 ts Chili powder
1/4 ts Ground allspice
1/4 ts Dried Thyme
1/4 ts Freshly ground black pepper
1 c Tomatoes, canned,;coarsely
-chopped
1 1/2 c Frozen spinach;thawed,
-squeezed dry

1. In large saucepan, heat oil; add onion, celery and
garlic. Cook stirring frequently, 4-5 minutes until
tender. Add apples, carrot and parsley; cook stirring
frequently, 2 minutes longer. Stir in broth, 2 cups
water, potatoes, curry, chili powder, allspice, thyme
and pepper; bring to a boil. Reduce heat to low; cover
and simmer 45 minutes. Stir in tomatoes. 2. Remove 2
cups of the soup to food processor; puree until
smooth. Return puree to soup; add spinach. Simmer 2-3
minutes longer, until heated through. Each serving
provides: 1/2 FA, 2 V, 1/2 FR, 40 C. 153 cal. Weight
Watcher’s magazine

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Popularity: 9% [?]

Title: BARFI (NUT BASED DESSERT)
Categories: Indian, Vegetarian, Desserts
Servings: 4

1 c Almond, ground 13 oz Evaporated milk
1 c Cashews, unsalted ground 1/2 Stick of Butter
1 c Sugar

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring
constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook
for 10 mins. Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon.
Cool. Cut into small squares.

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Popularity: 24% [?]

Seafood Marinara LISA HLAVATY FDGN81A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Italian Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounce Dry thin whole wheat pasta
1/4 pound Fresh mushrooms — sliced
1 tablespoon Full flavored olive oil
1/4 teaspoon Dried thyme leaves
2 Cloves garlic — minced
1/4 cup Chopped fresh basil leaves
1 Onion — minced
1/4 cup Chopped fresh parsley or 1
10 Medium pitted black olives
1/8 teaspoon Red pepper flakes
2 cup Chopped canned plum tomatoe
Freshly ground pepper
2 tablespoon Tomato paste
1 pound Tuna or any other firm fish

~————MICROWAVE————————– or scallops or peeled shrimp
Bring enough water to boil on top of conventional stove > and cook pasta until
al dente. Meanwhile, combine oil; garlic and onions in 2 quart microwaveproof
casserole. Microwave on high 1 minute. Add olives, undrained tomatoes and
tomato paste. Cover with wax paper and microwave on high 3 to 5 minutes or
until boiling. Stir. Add mushrooms, thyme, basil, parsley, red pepper flakes,
pepper to taste and tuna. Cover again and microwave on hgih 4 to 6 minutes or
until fish is cooked through. Let stand 5 minutes. To serve, drain pasta and
divide among 4 bowls. Spoon 1/2 cup seafood mixture on top.

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Popularity: 3% [?]