Recipe By :arielle@taronga.com (Stephanie da Silva)
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Avocado Oil Vinaigrette:
3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic — crushed
1 teaspoon oregano
1 teaspoon sweet basil
1 teaspoon rosemary
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper — to taste
For Salad:
1 medium spaghetti squash
6 mushrooms — sliced
1/2 each red and julienned
1 can (4 ounces) sliced black olives — drained
2 avocados, se peeled and sliced

Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.

Shake all ingredients for the avocado vinaigrette together in tightly covered
container. Let Vinaigrette stand at least 24 hours.

Halve squash lengthwise, scoop out seeds. Place halves cut side down in
large saucepan; add water to a depth of two inches; cover and bring to a
boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash
and shred into strands. Mix squash, mushrooms, peppers, olives and avocados
in serving bowl. Pour Vinaigrette over, toss gently and serve

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NOTES : Prepare Avocado Oil Vinaigrette at least 24 hours before serving time

——————————–BAGNA CAULDA——————————–
2 c Oil, Olive
1/2 c Butter
3 Garlic cloves; crushed
2 cn Anchovy fillets

——————————–FOR DIPPING——————————–
Cucumbers; peeled,
-cut in half, then quartered
Fennel
-cut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French
– cut in 3 inch cubes

Heat together the olive oil, butter and garlic. Add the anchovy
fillets and simmer for one hour. Keep warm over low heat or a hot
plate, as each guest dunks vegetables in the hot dip, and don’t
forget the French bread.

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Recipe By : Marcia@TinyTim
Serving Size : 1 Preparation Time :0:00
Categories : Bars and Squares

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c. margarine or butter
12 oz semisweet chocolate chips
1 2/3 c sugar
1 1/4 c all purpose flour
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 c chopped nuts (if desired)

Heat oven to 350F. Heat margarine and chocolate ships in 3 qt saucepan
stirring constantly, until melted. Beat in remaining ingredients until
smooth; stir in nuts. Spread in greased rectangular pan 13“x9”x2“.

Bake until center is set, about 30 minutes; cool completely. Cut into bars.
36 brownies.

Easy to make ”from scratch" brownies.

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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Chili
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Tri-tip beef or sirloin tip — cut into small piece
coarse
2 teaspoons Cooking oil
1 small Yellow onion
1 can Beef broth-(14-1/2 oz)
1/2 teaspoon Oregano
6 Cloves garlic — finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 tablespoons California chili powder
8 ounces Tomato sauce
1 Dried New Mexico chili peppr — boiled and pureed
3 Dried california chili peppr
1 can Chicken broth-(14-1/2 oz)
1 teaspoon Tabasco pepper sauce
1 teaspoon Brown sugar
1 Lime

ds MSG Salt to taste
Brown meat in oil for about 30 minutes over medium heat. Add onion and enough
beef broth to cover meat.
Bring to a boil and cook for 15 minutes. add 1 tablespoon cumin and 1/2 ts
oregano.
Reduce heat to light boil and add half of the garlic. Add half of the chili
powder and cook for 10 minutes. Add tomato sauce and pulp from the dried
peppers and remaining garlic. Add any remaining beef broth and chicken broth
for desired consistancy.
Cook for one hour on medium heat, stirring occasionally. Add remiaing chili
powders and cumin.
simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco sauce, salt to taste, brown sugar
and juice of lime. Simmer on medium heat.

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8 c Finely shredded green
-cabbage
1 c Mayonnaise
1/2 c Red wine Vinegar
2 ts Sugar
1 tb Dijon-type mustard
1/4 c Finely grated carrots
1/8 c Finely chopped parsley and
-chives
1/8 ts Salt
1/4 ts Freshly ground black pepper

I’m NOT a coleslaw fan, but this one by Jeff Cox looks promising.

The secret seems to be soaking the cabbage in ice cold water for a
couple of hours.

Remove outer leaves from cabbage, then core. Cut heads into quarters
and soak in cold water in the refrigerator for 1 to 2 hours. Shake
off excess water and shred very finely, then pat shreds dry with
towels. Place the shreds in a bowl and mix in all other ingredients.
Cover and refrigerate for 1 hour before serving.

Makes 8 servings.

PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat
(3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.

Jeff Cox of Sebastopol is columnist for Organic Gardening magazine
and the author of “Landscaping With Nature” (Rodale Press).

San Francisco Chronicle, 7/8/92.

Posted by Stephen Ceideberg; October 19 1992.

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<<---Part 2, Continued---->>
<<-------Text Only-------->>

Pour fudge mixture into crust. Bake until almost set and tester inserted
into center comes out with moist batter still attached, covering crust with
foil if browning too quickly, about 17 min. Cool on rack 10 min. Arrange
Snickers bar pieces evenly over fudge layer.

FOR CREAM CHEESE LAYER: Using electric mixer, beat cream cheese and sugar
in medium bowl until smooth. Add egg and vanilla and beat just until
smooth. Carefully spread mixture in pie. Bake until cream cheese layer is
set. (ab. 15 min.) Cool pie on rack

Stir milk chocolate and cream in top of double boiler set over simmering
water just until melted and smooth. Remove from heat. Dip spoon into melted
milk chocolate mixture and drizzle chocolate decoratively over top of pie.
Refrigerate until well chilled. (Can be prepared 3 days ahead. Cover
loosely with foil and refrigerate.) Serve cold.

Reposted for you by: Bill Webster

—–

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:15
Categories : Pies/Crusts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 2/3 c graham cracker crumbs
3/4 c margarine — melted
1/4 c granulated sugar
—-Filling—-
1 pkg cream cheese — (3 oz) softened
1 1/2 c powdered sugar — sifted
1/4 c skim milk — at room temperature
1 c peanut butter
2 tsps vanilla
1 1/2 c whipping cream

Preheat oven at 425. To prepare crust, in a mixing bowl, combine
crumbs, margar ine, and granulated sugar. Press into a 9″ pie pan.
Bake for 10 minutes and se t aside. To prepare filling, combine cream
cheese, powdered sugar, milk, peanut butter, and cream in another
mixing bowl. Turn filling into prepared pie pan. Chill covered for 4
hours.

– - – - – - – - – - – - – - – - – -

Per serving: 697 Calories; 53g Fat (66% calories from fat); 11g
Protein; 51g Car bohydrate; 65mg Cholesterol; 491mg Sodium

Serving Ideas : Drizzle melted chocolate chips on top.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 c Flour,all-purpose

1/2 ts Baking soda

2 ts Baking powder

1/2 c Vegetable shortening

1 Egg

1 c Milk

1. Combine dry ingredients in large mixing bowl.

2. Cut in shortening, using pastry blender.

3. Add milk and form dough; divide dough into egg-size pieces.

4. Roll each piece of dough into a circle 6 inches in diameter; set aside.

– - – - – - – - – - – - – - – - – -

3 c Garbanzo beans; cooked 1/4 c Parsley
1 tb Lemon juice 1/4 c Sesame seed
1/2 c Onion; chopped 1/4 ts Pepper
2 tb Flour, whole wheat pastry 1/4 ts Garlic powder
1/4 c Wheat germ 2 tb Oil

Heat oven to 350^F. In a food processor or blender grind garbanzo
beans, lemon and onion. Remove and add flour, wheat germ, parsley,
sesame seed, pepper and garlic powder. Form into 20 falafel balls.
Heat oil in a large baking dish, then add falafel and bake 15 min,
stirring occasionally.

1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro
20gm, fat 9gm, carbo 56gm From “Vegetarian Cooking for Diabetics”

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