Title: Brownie Cups
Categories: Cookies
Yield: 48 servings

1/2 c Margarine or butter;
-softened
1 pk Cream; (3 ozs)
Cheese; softened
3/4 c All-purpose flour*
1/4 c Powdered sugar
1/2 ts Vanilla
3 oz Semisweet chocolate
1 tb Margarine or butter
1/3 c Granulated sugar
1/4 c Chopped walnuts
1 Egg
*self-rising flour can be
-used
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Mix 1/2 cup margarine and the cream cheese. Stir in flour, powdered sugar
and vanilla. Cover and refrigerate at least 1 hour.
Heat oven to 325 degrees. Pat scant 1 tablespoon dough in bottom and up
side of each of 24 small muffin cups, 1-3/4 X 1 inch. Heat chocolate and 1
tablespoon margarine over low heat until melted; remove from heat. Stir in
remaining ingredients. Fill each muffin cup about two-thirds full with
chocolate mixture (about 1-1/2 teaspoons). Bake about 25 minutes or until
edges are light brown; cool. Remove cups from pan. 2 DOZEN COOKIES; 110
CALORIES PER COOKIE.

—–

Popularity: 7% [?]

MIXED BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c (heaping) Pinto beans
1/3 c (heaping) Great Northern
1/3 c (heaping) Red beans
1/8 c (heaping) Kidney beans
1/8 c Small white beans
1 tb Black beans
1/4 c (scant) Garbanzo beans
1 tb Blackeye peas
2 tb Split peas
1/3 c Lentils

Total beans: about 2 cups for each recipe…Serves 10

Experiment with combining your own favorite bean
varieties.. mix them up!

Place in large pan, cover with water, soak, rinse
well, then add 2 qts. water and 1/2 lb. lean ham,
cubed. Simmer slowly 2 1/2 hours.

ADD: 1 large onion, chopped; 1 large can tomatoes; 1
Tsp. chili powder; 1 clove garlic, chopped;
salt/pepper to taste. Simmer another hour or until
done. Before serving, add 1/2 cup red wine; 1/2 cup
chopped parsley.

Nutritional Analysis per serving: 201 calories; 15.7 g
protein; 2.2 g fat (l0% calories from fat); 28.7 g
:carbohydrate; 12.5 mg cholesterol; 7.2 fiber; 816 mg
sodium. Exchange: 2 starch; 1 1/2 oz. lean meat.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

– - – - – - – - – - – - – - – - – -

Popularity: 49% [?]

Title: Stir-Fried Bean Sprouts and Mushrooms
Categories: Main dish, Vegetables, Chinese
Yield: 4 servings

250 g Bean sprouts
10 Dried mushrooms
4 Green shallots
2 T Oil
1 Garlic
1 T Oyster sauce
2 ts Light Soy Sauce
2 ts Dry sherry
2 ts Cornflour
1/4 c Water

Soak mushrooms in boiling water 20 minutes; drain. Remove and discard
stems, chop caps finely. Wash and drain bean sprouts, slice shallots
diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry
1 minute. Add bean sprouts, toss through, add sauces, sherry and blended
cornflour and water. Stir-fry until mixture boils and thickens.

Compiled by Imran C.

—–

Popularity: 3% [?]

BLACK BEAN ROOT VEGETABLE STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Black beans, soaked
1/2 md Turnip, cut into rounds
— each round halved
1/4 ts Nutmeg
2 lg Carrots, quartered
1 t Dill weed
3 lg Potatoes, quartered
2 tb Parsley
1 lg Onion, sliced
1 md Parsnip, quartered
1/2 ts Oregano
1/2 c Green peas
1/2 c Mushrooms, halved
Salt pepper
Water or stock to cover

In the bottom of a large casserole dish, arrange the
turnip slices sprinkle with the nutmeg. Layer the
rest of the vegetables in order, sprinkling in the
herbs after each layer. Top with the soaked beans.
Pour over enough water or stock to cover season with
salt pepper. Cover with a good tight-fitting lid
place in an oven pre-heated to 300F. Cook for 3 hours.
If you desire, add dumplings cook for a further 30
minutes.

NOTE: I made this recipe to emphaise the taste of the
root vegetables. Add whatever vegetables herbs you
wish. I used black beans to add some protein. If
exchanging legumes, be sure to use ones that can stand
a lot of cooking, kidney beans or chick peas, for
example.

Recipe by Mark Satterly

– - – - – - – - – - – - – - – - – -

Popularity: 54% [?]

Title: Herbed Sardine Spread
Categories: Appetizers
Yield: 2 Servings

3 1/2 oz Can of sardines, packed in
-oil,drained
1 1/2 oz Cream cheese, softened
1 tb Minced fresh parsley leaves
1 Scallion, minced
1 ts Fresh lemon juice, or to
-taste
Crackers or toast points as
-an accompaniment

In a small bowl with a fork mash together the
sardines, the cream cheese, the parsley, the scallion,
the lemon juice, and pepper to taste. Serve the
spread with the crackers. Makes about 1/2 cup,
serving 2 Typed in MMFormat by Cindy Hartlin Source:
Gourmet’s Short Order

—–

Popularity: 3% [?]

Lemon Pudding Cake From Moosewood

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c all-purpose flour — unbleached
-prefer pastry flour
1/2 ts Baking powder
1 1/4 c Sugar — or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice — about 4 lemons

2 Egg yolks — lightly beaten
2 ts Lemon zest — optional
4 Egg whites
–pinch of salt

Preheat the oven to 350 degrees.

Prepare six 8-ounce ramekins or ovenproof dessert cups with a very
light coating of cooking spray or oil. Place the cups in a
2-inch-deep baking pan. Begin to heat a kettle of water to a boil.

In a large bowl, combine the flour, baking powder, and 3/4 cup of the
sugar. (If you want a very sweet confection, use a whole cup of
sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and
the grated lemon peel, if using, and set aside.

With an electric mixer, beat the egg whites and salt until the whites
are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the
egg whites into the batter. Spoon the batter evenly into the prepared
cups. Pour boiling water into the baking pan until the water reaches
halfway up the sides of the cups. Bake for 50 to 55 minutes, until
puffy and golden.

PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G
CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY
ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG
SODIUM, .1 G TOTAL DIETARY FIBER

Notes: This favorite old-fashioned dessert separates into layers
during baking—a tart-sweet pudding on the bottom and a light spongy
cake on top. Serve it warm or chilled, plain or with fresh berries,
for picnics, potlucks, family meals, or special dinners. Tightly
sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days.

Prep time: 20 Bake time: 40 – 50

Source: Served at Moosewood Restaurant. From: Moosewood Restaurant
Low-Fat Favorites, by The Moosewood Collective. MC formatted by
Brenda Adams

– - – - – - – - – - – - – - – - – -

Popularity: 31% [?]

Spiced Basmati Rice

Recipe By : Indian Cooking by Madhur Jaffrey (p148)
Serving Size : 6 Preparation Time :0:00
Categories : Indian, Pakistani, Sri Lankan* Side dishes, starches*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups basmati rice
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1/2 teaspoon very finely minced garlic
1/2 teaspoon garam masala
1 teaspoon salt
2 2/3 cups chicken stock

Pick over the rice and put in a bowl.
Wash in several changes of water.
Drain.
Pour 5 cups fresh water over the rice and let it soak for half an hour.
Leave to drain in a sieve for 20 minutes.

Heat the oil in a heavy-bottomed saucepan over a medium flame.
When hot, put in the onion.
Stir and fry until the onion bits have browned lightly.
Add the rice, green chili, garlic, garma masala, and salt.
Stir gently for 3-4 minutes until all the grains are coated with oil.
If the rice begins to stick to the bottom of the pan, turn the heat down
slightly.
Now pour in the stock and bring the rice toa boil.
Cover witha very tight-fitting lid, turn heat to very, very low, and cook for
25 minutes.

If you prefer, you could put the pan in a preheated 325F overn for 25 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

Chilled Fruit Soup

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Healthy And Hearty Desserts
Fruit Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups prunes — pitted and chopped
1 cup dried apricots — chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Sauterne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples — peeled,cored,diced
1 whole lemon — sliced
1/4 teaspoon salt
1/2 cup cherries — pitted

Soak dried fruits and tapioca in water 2-3 hours. Combine remaining
ingredients, except cherries, and add to first mixture. Bring to a boil and
simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill.

– - – - – - – - – - – - – - – - – -

Serving Ideas : Serve topped with whipped cream.

Nutr. Assoc. : 1201 0 1230 1482 0 0 0 0 0 0 0 0 0 314

Popularity: 4% [?]

Title: Steak Kew (Canton)
Categories: Chinese, Beef, Ceideburg 2
Yield: 1 servings

1 lb Flank, skirt steak or other
-tender beef, cut in 1-inch
-squares
1 Onion, cut in 1-inch chunks
1 1/2 tb Hoisin sauce
1/2 ts Oriental sesame oil
1 tb Soy sauce
1/4 ts Pepper
1 ts Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root,
-minced
1/2 lb Snow peas, or
1 lb Chinese or regular
-broccoli, or fresh
-asparagus tips, or
1 lb Firm ripe tomatoes, cut in
-wedges
3 tb Peanut oil

Here’s a nice, non-weird, Chinese recipe for Steak Kew with
variations for hoisin sauce, oyster sauce and hot bean paste. Combine
beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,
garlic and ginger. Let stand for 15 minutes. Blanch snow peas,
broccoli or asparagus for 1 to 2 minutes; drain and place on heated
platter; keep warm. If using tomatoes, have at room temperature.
Heat peanut oil in a wok or skillet and stir-fry meat and onion
mixture for 1 to 2 minutes; meat should be well seared but still pink
inside.

Immediately pour over blanched vegetable and serve. Or place on
heated platter and surround with tomato wedges

Variation with oyster sauce: Omit hoisin sauce and sesame oil and
add one tablespoon oyster sauce.

Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons
hot been paste.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideberg; April 19 1991.

MMMMM

Popularity: 4% [?]

Title: SWISS CHALET DIP
Categories: Appetizers, Cheeses, Dips, Meats, Vegetables
Yield: 4 servings

1 c Dry White Wine
2 c Swiss Cheese; Shredded
1 tb Unbleached Flour
1 tb Brandy
1 ea Garlic Clove;CrushedIn Press
1 tb White Onion; Finely Diced
1 x Black Pepper; To Taste
1/4 c Smoked Ham; Finely Diced

MMMMM————————–GARNISH——————————-
1 x Nutmeg

Place the wine in a saucepan over medium-high heat. Mix the Swiss
cheese and flour together and gradually add to the wine, stirring
constantly, until all the cheese is melted and mixture is smooth.
Remove from the heat and add the brandy, garlic, onion, pepper, and
ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot.
Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke
Hearts, Crackers, French Bread Chunks, Ham, Salami

MMMMM

Popularity: 3% [?]