SPICY OKRA WITH BASMATI RICE AND BLACK BEANS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
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1/2 c Onions — chopped
2 c Fresh tomatoes — chopped
1 t Hot sesame oil
1 c Okra — sliced
1 t Garlic — chopped
1/4 ts Salt
1/4 ts Freshly ground black pepper
1/2 Vegetable bouillon cube
2 c White basmati rice — cooked
1 c Black beans, canned

In a medium size saucepan, saute the onions and
tomatoes in the oil for 5 minutes. Add the okra,
garlic, salt, pepper and bouillon cube. Cook for 15 to
20 minutes. Serve hot over the rice and beans, or
brown rice.

From DEEANNE’s recipe files

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Popularity: 3% [?]

KOREAN BUL KOGI #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Rib steak sliced thin*
-or flank steak
-cut into strips 1/4"x
-1/2″ x 2″
2 Garlic cloves — crushed
1/4 c Sesame seeds
– toasted and crushed
1 t Pepper
1 t Sesame oil
1 c Brown sugar
1/4 c Peanut or corn oil
1 c Finely chopped green onions
2 c Soy sauce

Place meat strips in bowl. Add garlic, sesame
seeds, green onions, pepper, sesame oil, soy sauce,
sugar and oil and toss to coat meat well. Cover and
let marinate at room temperature 4 hrs. BBQ over
coals or under the broiler, turning and basting
often with marinade until meat is done.

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Popularity: 3% [?]

Date: Fri, 22 Apr 94 10:31:36 +0200
From: Annice Grinberg

FRUIT FREEZE

2 c mashed very ripe banana 2 T lemon juice
2 c orange juce 10 strawberries (opt)
1 c crushed pineapple in juice

Blend everything together. Pour into a 9″ square pan and freeze about
an hour. Beat and refreeze.
12 servings

Popularity: 4% [?]

Chilly Tomato Bisque Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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Ingredients:
1 1/2 cups vegetable juice cocktail
1 cup plain yogurt
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

In a blender container, combine vegetable juice cocktail, yogurt, 4
tomatoes, basil, salt and pepper. Cover and blend at medium speed until
smooth. Cover and refrigerate several hours to blend flavours

Canadian Diabetic Choices
Each Serving 1 cup
1/2 Protein Choice
1 Fruits Vegetables Choice

Source: Healthy Choices
Everyday Recipes for Healthy Eating
Recipes selected by Sheila Walker and
Edited by Beverley Renaham
Published in cooperation with the Canadian Diabetes
Association
ISBN 0-7715-9163

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NOTES : Serves 4, 1 cups each

Popularity: 3% [?]

AUBERGINE WITH LENTILS (PHAD MAKHUA SAI THUA KHIEW)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
Snacks Greek
Beef

Amount Measure Ingredient — Preparation Method
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Stephen Ceideburg
1/4 lb Lentils
1/2 ts Salt
8 oz Aubergine (eggplant)
4 Cloves garlic
1 Fresh chili
2 tb Vegetable oil
1 tb Fish sauce
4 tb Water
10 Mint leaves

Cover the lentils with boiling water and leave for 2 hours. Drain, cover
with fresh water, add salt, bring to the boil and cook, covered for 1/2
hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these
quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together.
Then fry them in the vegetable oil until golden. Add the lentils, fish
sauce, aubergine pieces and water to the garlic and chili in the pan.
Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint
leaves, turn the mixture just once with a spoon, and remove from the heat.
From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 Posted by Stephen Ceideburg

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Popularity: 3% [?]

Title: Doneraki’s Charro Beans
Categories: mexican, soups
Yield: 1

1 lb dried pinto beans
6 to 7 bacon; chopped
1 garlic; chopped, to taste
4 md tomatoes; chopped
2 md onions; chopped
1 md green bell pepper; chopped
1 salt; to taste
1/2 bn cilantro (fresh); chopped
1 beer
1 jalapeno peppers; chopped ,
-to taste

Rinse and pick over beans. Boil in a large pot of water until tender, but
still firm, about 1 1/2 hours (no need to soak them beforehand). A half hour
before beans are done, heat bacon in a large skillet over medium heat. Add
garlic, tomatoes, onions and bell pepper and continue cooking until bacon is
crisp.

Stir bacon mixture into beans and season with salt. Before serving, stir
in cilantro. Mixture should be soupy, but beans should not be mushy.

Some cooks like to add a 12-ounce beer (such as Tecate) and seeded,
chopped jalapenos with the bacon mixture.

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Popularity: 5% [?]

Title: GREEN TOMATO APPLE CHUTNEY #2
Categories: Relishes, Can/cure
Yield: 1 Servings

2 lb Green tomatoes
Salt
3 md Onions, peeled and chopped
6 c Tart green apples; peel/chop
1 1/2 c Malt vinegar
1 1/2 c Packed brown sugar
3 c Sultana raisins
1 c Chopped dates
1 1/2 ts Ground ginger
1/4 c Pickling spice

Cut green tomatoes into thin slices (you should have 6 cups). Place in
large shallow dish. Sprinkle with salt, cover with plastic wrap and
leave overnight.

Next day, drain off any liquid from tomatoes and place tomatoes in
large saucepan. Add chopped onions, apples, vinegar, brown sugar,
raisins, dates and ginger. Tie pickling spices in piece of
cheesecloth; add to tomato mixture. Stir all ingredients to mix.

Bring mixture to a boil, then reduce heat and simmer until thickened
to desired consistency, stirring occasionally. This will take about 1
1/2 hours. Discard spice bag.

Ladle chutney into hot half-pint jars, leaving 1/2-inch headspace.
Wipe rims clean. Adjust lids according to manufacturer’s directions
and process in boiling water bath 10 minutes. Makes about 11 cups.

The Vancouver Sun, September 28, 1994

MMMMM

Popularity: 3% [?]

Title: Gazpacho De Los Angeles
Categories: Soups, California
Yield: 6 servings

46 oz Canned tomato juice
1 Green bell pepper; minced
1 sm Onion; minced
1 Cucumber; peeled minced
2 Canned green chiles; minced
1 tb Worcestershire sauce
1 ts Seasoning blend
1/2 ts Minced garlic
1 tb Olive oil
1 tb Chopped chives
2 dr Hot pepper sauce
MSG (optional)
Salt, white pepper
Lemon wedges

Combine tomato juice, green pepper, onion, cucumber, chiles,
Worcestershire, seasoning blend, garlic, olive oil, chives and hot
pepper sauce. Season to taste with MSG, salt and white pepper. Chill
thoroughly. Serve with lemon wedges.

Note: For smooth gazpacho served with vegetable garnishes, blend
tomato mixture in blender container until smooth. Serve with
additional diced cucumber, green pepper and croutons on side.

Makes 6 to 8 servings

Created by: Velvet Turtle, Los Angeles

(C) 1992 The Los Angeles Times

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Popularity: 3% [?]

Title: Low-Calorie Apple Dressing
Categories: Diabetic, Dressings, Low-fat/cal
Yield: 2 servings

1 Apple; chopped 1/2 ts Ground sage;
1 Celery stalk; chopped 1/4 ts Dried thyme;
1 Green onion; minced

Combine all ingredients in a bowl and toss. Spoon into a small baking
dish. Cover with aluminum foil and bake in 325 F oven for about 30
minutes. Or use to stuff a Cornish hen. Double the recipe to use as
a stuffing for a chicken.

1/2 recipe 58 calories, 1 fruit, 1 vegetable exchange 15 grams
carbohydrate, 1 gram protein, 0 fat 15 mg sodium, 172 mg potassium, 0
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Popularity: 4% [?]

Title: COTTAGE CHEESE-POTATO SALAD FOR 1
Categories: Salads
Yield: 1 servings

1 lg Potato, preferably new
1 tb Salad oil
1 ts White vinegar
1/4 ts Salt
1/4 c Celery, thinly sliced
1 tb Green pepper, finely chopped
1 tb Pimento, finely chopped
1 tb Ripe olives, slivered
1 sm Green onion, thinly sliced
1 tb Mayonnaise
1/3 c Low-fat cottage cheese
Lettuce

Preparation: 30 minutes including cooking potato plus
chilling.

Cook potato in its jacket until just tender. Cool
until it can be handled, peel and dice into a bowl.
You should have about 1 cup. Stir oil, vinegar, and
salt together and pour over hot potato, tossing
lightly. Cool.

Add celery, green pepper, pimento, olives and onion.
Stir mayonnaise and cottage cheese together, add to
salad and toss lightly. Chill well. Serve on lettuce.

Source: Margo Oliver’s Good Food For One c. 1990
Shared but not tested by Elizabeth Rodier

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Popularity: 3% [?]