Date: Tue, 23 Aug 94 15:49:50 PDT
From: lynda@decide.com (Lynda Korsan)

Easy Spicy Beans and Rice

2 C. Brown rice (uncooked), or 4 C. cooked
2 15-oz cans of any type of beans
1/2 C. salsa
1 clove garlic, minced (or 1 tsp. minced garlic-in-a-jar)
1/2 large red onion, chopped
2 tsp cumin
2 C tomato (ie spagetti) sauce
10 dashes tabasco sauce

If using uncooked rice, start it cooking.

Rinse canned beans thoroughly in a colander. In a large nonstick frying
pan add salsa, garlic, onions, and cumin. Saute until onions are limp.
Add tomato sauce and tabasco sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and
simmer until well heated.

Serve beans over rice.

From “Think Light” meal program, which states:
Serves 4 (1-cup) servings. Per serving – 424 calories. 2.7 gms fat
(5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber.

Popularity: 4% [?]

Title: ISRAELI CHOCOLATE-COATED ORANGE PEELS
Categories: Candies, Fruits, Harned 1994, Jewish
Yield: 1 batch

3 Oranges
2 c Sugar
— plus extra for rolling
2 tb Fresh lemon juice
5 oz Bittersweet chocolate
— finely chopped
— not unsweetened
2 ts Vegetable oil

“I first tasted these peels in Israel, where they are
made from the local Jaffa oranges. Often when you
drop in at someone’s home, the hostess will set them
out for nibbles.”

Line a baking sheet with wax paper. Set aside.

Scrub oranges well, and cut in half. Scoop out the
flesh and reserve for another use. Place the shells
in a medium-sized bowl and cover with cold water,
keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the
water once.

Cut each shell in half; place in a large heavy
saucepan. Add water to cover and bring to a boil over
medium high heat. Boil for 15 minutes. Drain and
repeat the process. When oranges are cool enough to
handle, cut into strips about 1/4 by 2". Return the
strips to the saucepan; add sugar and 1 cup water.
Bring to a simmer over low heat. Cook gently, stirring
occasionally, until liquid is almost gone, about 1 1/2
to 2 hours. (Watch closely toward the end of cooking.)
Add the lemon juice; stir to coat the strips. Drain
the strips in a sieve. When they are cool enough to
handle, spread on the prepared baking sheet.

Put all but 1/4 c. of the chocolate and the oil in the
top of a double boiler set over barely simmering
water. Stir just until melted, remove double boiler
from heat, and add the remaining chocolate, stirring
until melted. Roll each orange strip in sugar, then
dip half of each peel into the chocolate and return to
the baking sheet. Place in the freezer for a minute
or two to let the chocolate set. Remove from the
freezer and let them sit for several hours until they
are firm. (Store in an airtight container for up to 3
months.)

Yield: About 80 candies.

Nutritional information per serving: 30 calories each;
0 g protein; 1 g fat; 6 g carbohydrates; 0 mg
cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy
Harned.

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Popularity: 3% [?]

NO-BAKE COCOA-BOURBON BALLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Vanilla Wafers, crushed fine
1 c Sugar, confectioners
1 c Pecans, chopped
2 tb Cocoa
2 tb Syrup, lt. corn
1/4 c Bourbon, rum, or brandy
Sugar, granulated

Stir together crumbs, confectioners sugar, pecans and
cocoa. Add corn syrup and bourbon. Mix well. With
wet hands, shape in 1″ balls. Roll in granulated
sugar. Store airtight in cool, dry place.

Makes 36

These are best if made about 6 weeks in advance and
put up in an airtight container.

Christmas 1980

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Popularity: 4% [?]

FANCHIE-DOFU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tofu
5 tb Oil
1 t Salt
2 Tomatoes, cut into 8 wedges
1 Garlic clove, minced
1 t Sake
3 tb Water
1/2 Leek or onion, diced
1 tb Cornstarch dissolved in 3 tb
— water
1 c Green peas, parboiled

Cut tofu lengthwise into half, then crosswise into
1/2-inch thick pieces. In a small pot, bring 3 cups of
water to a boil. Drop in the tofu return to a boil.
Then quickly empty the tofu into a colander to drain.

Heat a wok coat with 4 tb oil the salt. Add
tomatoes saute till soft. Add tofu, garlic sake.
Saute for 2 or 3 minutes. Add water leek. Reduce
heat simmer for 4 to 5 minutes. Stir in dissolved
cornstarch remaining oil. Simmer for 1 more minute
until thick. Add peas just before serving.

Shurtleff Aoyagi, “The Book of Tofu”

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Popularity: 2% [?]

Title: Hot Times Rub
Categories: Rubs
Yield: 1 servings

2 tb Kosher salt
2 tb Brown sugar
2 ts Ground cinnamon
1/2 ts Dry mustard
1/2 ts Cayenne

Mix all ingredients thoroughly. Use the rub on fowl, but
especially on turkey. Excellent!!

Source: Smoke and Spice, Bill and Cheryl Jamison
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Popularity: 3% [?]

WHEAT FREE SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Rice Flour
1/2 c Barley or Oat Flour
1/4 c Unrefined vegetable oil
1/4 c Rice syrup

Mix all ingredients well to make a smooth dough. Roll out 1/4 inch thick
and cut into desired shapes. Bake on an ungreased cookie sheet for 17
minutes at 375 F.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 3% [?]

Title: BACON HORSERADISH DIP
Categories: Dips
Yield: 2 servings

1 c Mayonnaise
1 c Sour cream
1/4 c Bacon bits
1/4 c Horseradish

Stir all ingredients until well mixed. Cover; chill.
Makes 2 cups.

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Popularity: 3% [?]

Cherry Cookie Pizza

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Cookie And Bar Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—- — * see note
1 1/3 c margarine — softened
2 egg whites — whipped
2 tbsps skim milk
2 tsps vanilla
4 c unbleached flour
1 1/2 c granulated sugar
2 tsps baking powder
—-Topping—-
16 ozs fat-free cream cheese — softened
1/4 c powdered sugar — sifted
21 ozs cherry pie filling — chilled

Preheat oven to 350. Prepare a 12″ pizza pan with cooking spray and flour;
set aside. To prepare crust, combine margarine, egg white, milk, and
vanilla in a mixing bowl. In another mixing bowl, combine flour, granulated
sugar, and baking powder. Mix wet ingredients with dry ingredients just
until moistened. On a lighty, floured surface, roll dough into a 12″
circle. Press into prepared pizza pan. Bake for 7 minutes or until golden
brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and
cream cheese. Spread over cooled cookie crust to within 1/2″ of edge. Spoon
cherry pie filling over cream cheese layer.

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Per serving: 515 Calories; 20g Fat (35% calories from fat); 11g Protein;
73g Carbohydrate; 6mg Cholesterol; 528mg Sodium

Serving Ideas : Chill until ready to serve and then cut into wedges.

NOTES : * A half of a 20 ounce package refrigerated sugar cookie dough may
be substituted. Use remainder to bake cookies.

Popularity: 4% [?]