I saw this recipe in a column by Laurel Flinders (Laurel’s
Kitchen) which formerly ran in the WASHINGTON POST. I think
this appeared about 9 years ago in response to a question
about how to enjoy a red wine which a reader had been given.
It has remained one of my favorite dishes through the years.
From the beginning, we adaped it to remove all added f*t.

Beans Bourgignon

1 large onion, chopped
1 large carrot, cut in half rounds
1 large potato, cubed
3 tbsp tomato paste
1 tsp dried thyme (use at least 1 tbsp if fresh)
2 bay leaves
1 1/2 c hearty red wine (more if using to saute)
(don’t skimp on quality here…I have, and it makes a
big difference…don’t use anything you wouldn’t drink)
4 cups cooked pinto beans
2 cloves of garlic, pressed
1/2 lb. mushrooms, sliced
2 + cups of water or hearty veggie broth (we flavor with dried
veggie broth and in the days prior to McD, with bovril or
another m**t broth)
salt and pepper to taste

Water-, veggie broth- or wine-saute the onions until translucent.
Add potatoes and carrots. Saute (soften) briefly before adding
water or broth, tomato paste, thyme and bay leaves.

Bring to a boil. Simmer until potato and carrot are cooked,
about 20 minutes, adding extra liquid as needed to keep
the vegs covered. Toward the end of cooking, add wine, beans,
garlic and salt to taste. Bring to a boil again and simmer 5
minutes.

Saute mushrooms and in your choice of liq, combine with bean
mixture and serve.

Great with crusty wheat bread and a salad. We also like this
over brown rice, and I have enjoyed it as a baked potato
topping.. BTW, it is better the second (and subsequent) day.

Popularity: 10% [?]

BANANA SPLIT SUNDAES ( MW )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Microwave Desserts
Peanuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Square Semisweet Chocolate
2 tbsp Light Corn Syrup
2 tbsp Sweetened Condensed Milk
1/8 tsp Vanilla
Ice Cream
1 tbsp Unsalted — Roasted Peanuts
1 Small Banana — Quartered

Place chocolate in a 2 cup measure. Micro-cook, uncovered, on 100% power for
1 1/2 to 2 minutes or till melted, stirring once. Stir in corn syrup and
sweetened condensed milk. Micro-cook, uncovered, on 100% power for 30 to 45
seconds or till heated through. Stir in vanilla. Serve warm atop ice cream.
Sprinkle with peanuts. Arrange quartered banana around ice cream.

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Popularity: 13% [?]

Title: GENERAL TSO’S CHICKEN III
Categories: Main dish, Poultry, Chinese
Yield: 4 servings

1 Egg
1 tb Cornstarch
1 lb Boned, skinned chicken
– (thigh or breast)
– cut into 2 inch chunks
4 Green onions
-cut diagonally into 1″ pcs.
Vegetable oil
16 sm Dried chilis
1 Garlic clove; minced
1/4 ts Grated fresh ginger

—————————SAUCE—————————
4 ts Cornstarch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Chicken broth
1/4 c Water
1/4 c Dry sherry wine

Quoting from the article the recipe was contained
in, “The dish is not difficult to make and can be
prepared partially in advance. The crunch texture of
the chicken pieces is achieved by coating them with
egg and cornstarch, then deep-frying them twice ~ once
to cook them through and once at a higher temperature
to make them brown and crisp. The velvety sweet-sour
sauce, which is combined with the chicken at the last
minute, provides a wonderful counterpoint. The amount
of heat is your option. Sixteen small dried red
peppers provide a moderate amount of heat. Add more or
less to taste, but be careful not to bite into one.
They are dynamite!”

******************************************************
**************
Whisk together thoroughly the egg and cornstarch.
Add pieces of chicken, turning to coat evenly. In wok
or deep-fat fryer, heat 2 inches of oil to 350 F. Fry
chicken, a few pieces at a time until lightly browned
and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside.
(The chicken may be fried the first time up to one
hour in advance; the sauce can be combined several
days in advance and kept covered in the refrigerator.)
In frying pan, heat 1 TBSP of oil until hot. Add
chili peppers and cook until blackened. Add onions
and stir-fry about one minute. Add garlic and ginger,
cooking briefly, but do not brown. Remove from heat.
Reheat deep oil to 400 F. Return chicken to fat,
in batches, and cook until crisp and golden brown.
Drain on paper towels.
Re-stir sauce and add to frying pan with onions and
peppers. Cook, stirring until thickened and bubbly.
Add chicken and cook, stirring, until well coated and
heated through. Serve over rice.

Makes 3 to 4 servings.

From: Stephanie da Silva

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Popularity: 3% [?]

VEGAN MACARONI “CHEESE”

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked elbow macaroni
1/4 c Dry sherry
2 ea Green onions, thinly sliced
2 ea Plum tomatoes, coarsely
— sliced
2 tb Chives, minced
1 t Cornstarch
1 c Cold vegetable broth
1 c Shredded tofu cheddar
1 tb Dijon
Freshly black pepper
Salt to taste
1/2 c Toasted bread crumbs

Lightly oil a 1 1/2-quart baking dish pre-heat oven
to 375F. Place cook pasta in a large bowl. In a
skillet, bring sherry to a simmer. Add green onions
saute for 1 minute, stirring. Add tomatoes chives.
Saute 2 minutes till tomatoes are slightly softened.
Toss with pasta set aside.

In a small bowl, dissolve cornstarch in cold broth
pour into skillet. Heat to simmering. Add soy cheese
whisk over low heat till mixture is thickened.
Remove from heat. Stir in mustard, pepper salt.
Spoon into casserole dish. Top with bread crumbs.
Bake 20 minutes.

Serve with a green salad.

“The Cookbook For People Who Love Animals”

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Popularity: 3% [?]

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Seafood
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound large shrimp — peeled
2 teaspoons sea salt
1/4 cup olive oil
2 cloves garlic — finely chopped
1 pinch red pepper flakes
or
1 whole hot peppers — dried, to taste
1/4 teaspoon salt — to taste
2 tablespoons dry white wine
1 tablespoon fresh Italian parsley — chopped

Remove the dark intestinal veins from the shrimp. As you do, make each
cut deep enough to butterfly the shrimp, so each can be opened flat like
a book. Fill a bowl with ice water, add the sea salt and the butterflied
shrimp, and let stand for 15 minutes to bring out some of the briny
flavor of the shellfish. (Removing their shells robs the shrimp of some
of their natural flavor.) Drain and dry thoroughly with a cotton kitchen
towel.

In a large skillet over medium heat, warm the olive oil. Add the garlic
and hot pepper and sautee gently until the garlic softens but is not
browned, about two minutes. Add the shrimp, placing them opened flat on
the bottom of the pan so they do not curl too much. Sautee, turning
once, until they are opaque, about two minutes on each side. Add the
wine, stir and cook for an additional 30 seconds to allow alcohol to
evaporate. Remove and discard the whole peppers, if using. Sprinkle with
parsley and serve immediately.

Variation with tomato: Add 1 small ripe tomato, peeled, seeded and
coarsely chopped, or two canned plum tomatoes, seeded and coarsely
chopped, to the sauteed shrimp in the skillet. Stir to mix, then add the
wine and proceed with the recipe.

– - – - – - – - – - – - – - – - – -

NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Here is one of the most popular ways for cooking shrimp in Italy
and throughout the Mediterranean. Good Italian or French bread should
always be served with this dish for sopping up the garlicky sauce.

Popularity: 3% [?]

Title: Pumpkin Macaroons//
Categories: Cookies
Yield: 20 servings

1 c Ground pecans; about 1/3
-lb. shelle
1/2 c Unbleached flour
1/2 ts Finely grated lemon peel; ye
1/4 c Unsweetened finely flaked co
1 Egg white; room temp
1/4 c Maple syrup; room temp
1/2 ts Vanilla
1/2 c Pumpkin puree

Combine pecans, flour, lemon peel coconut in med bowl. Tip egg white
into
another med bowl beat with hand mixer till soft peaks form. Gradually
beat in
syrup vanilla, then fold into pecan mix, adding pumpkin as you go. Line
cookie
sheet with parchment paper drop rounded teaspoonfuls onto it. Let relax
at
room temp 30 min. Preheat to 300. Bake mid-oven till just beginning to
brown,
25-30 min. Let cool on rack till completely cool. Store tightly covered.
20
cookies. Posted on Prodigy by Kim Clegg.

—–

Popularity: 3% [?]

O’DONOGHUE’S BEEF STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Round steak — or stew
Steak
3 md Carrots
3 md Parsnips
1/2 c Barley, pearled
8 Potatoes
Stock or soup mixture (beef
Or oxtail)
Salt
Pepper
Mixed herbs

Boil some water in a large saucepan, sufficient to
cover the meat and have approx 1″ left above. Put
in the chopped (large chunks) meat, lower heat to
keep the stew simmering, put in the chopped/diced
carrots and parsnips, add herbs, salt and pepper to
taste, leave simmer for a while (say 20 mins). Add the
peeled whole potatoes and some stock/soup mixture
or cornflour to thicken, keep the mixture simmering
and stir occasionally, after about 1hr from
start-time taste and check the potatoes. If it
tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more. Contributed
by: Desmond P. O’Donoghue (8614903@ul.ie)

Recipe By : “Aine.McManus”
, Gaelic List

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Popularity: 12% [?]

MM: Orange Crinkles

Title: Orange Crinkles
Categories: Cookies
Yield: 3 dozen

18 1/4 oz Pkg orange cake mix
1/2 c Oil
2 lg Eggs
2 ts Grated orange rind

Combine orange cake mix and remaining ingredients,
stirring well. Drop dough by rounded teaspoonfuls 2
inches apart onto ungreased baking sheets.

Bake at 350F for 12 minutes or until lightly browned.
Cool on pan 1 minute; remove to wire rack to cool
completely.

—–

Popularity: 5% [?]

Portuguese Kale Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Soups Stews
*Tried True 4-Star
Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces frozen kale — chopped
1 package linguiqa smoked sausage
1 can kidney beans — white or red
1 medium onion — chopped
6 medium potatoes — cut up small
1 tablespoon balsamic vinegar — or other vinegar
salt and pepper
1 can beef broth
shot of vermouth — (optional)

Cut linguiqa into slices. Put kale, sausage, beans, and onion in pot with brot
h and water to cover. Add vinegar. Cook for a couple of hours, covered. Add
potatoes during the last 1/2 hour of cooking. Cook till tender. Serve.

– - – - – - – - – - – - – - – - – -

Per serving: 229 Calories; 2g Fat (9% calories from fat); 15g Protein; 40g Carb
ohydrate; 3mg Cholesterol; 483mg Sodium

Serving Ideas : Serve with crusty bread.

NOTES : If you don’t have linguiqa, use kielbasa.

Tastes even better the second day.

Popularity: 4% [?]

HEARTS OF PALM AND LEEK SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 cl Garlic — diced
1 lg Onion — chopped
2 Leeks, white part only
-diced
2 cn Hearts of palm (15oz ea)
-drained and diced
1 3/4 c Vegetable broth
Salt and pepper
1 c Whipping cream
1 sm Tomato — diced
1 Scallion — diced

Heat the olive oil in a skillet over medium heat, and
saute garlic, onion, and leeks for about 5 minutes.
Add all but 2 tablespoons of the hearts of palm and
saute for another 2 minutes. Add the vegetable broth
and simmer for 15 minutes. Add salt and pepper to
taste and remove from the heat. Allow to cool 5
minutes. Stir in the whipping cream, and ladle the
mixture into a blender or food processor. Blend until
smooth, return to pan and gently reheat. Meanwhile mix
the tomato, scalliom, and reserved hearts of palm for
garnish. When soup is heated through, top with garnish.

Nutritional info per serving: 458 cal; 23g pro, 42g
carb, 30g fat (55%), 3g fiber, 82mg chol, 574mg sodium

Source: The Complete Vegetarian, Miami Herald, 1/4/96
formatted by Lisa Crawford

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Popularity: 5% [?]