Title: AMANA COLESLAW
Categories: Salads, Vegetables, Salli’s
Yield: 6 servings

3 1/2 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Finely diced celery
1/4 c Finely diced white onion
1/2 c Mayonnaise
1/4 ts Lemon pepper
2 ts Prepared horseradish
2 tb Sugar
1 tb White vinegar
2 ts Celery seed

In a medium bowl, combine cabbage, carrots, celery and
onion. In small bowl, combine the mayonnaise, lemon
pepper, horse- radish, sugar, vinegar and celery seed.
Add to vegetable mixture. Mix well. Cover and
refrigerate at least 1 hour. Makes 6 (2/3 cup)
servings.

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Popularity: 8% [?]

Title: FIVE SPICE POWDER
Categories: Spices, Chinese
Yield: 1 servings

5 ts Ground anise (aniseed)
5 ts Star anise
2 tb Whole cloves
1 Cinnamon stick (5") in
-cassia bark
7 ts Fennel seeds

Using a blender, process all ingredients until finely ground. Store in an
airtight jar up to 3 months.

From: Richard Davis Date: 03-19-93

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Popularity: 3% [?]

Title: CHINA MOON PICKLED GINGER
Categories: Spices, Ethnic, Chinese
Yield: 1 servings

————————-BARB DAY————————-

———————FOR A SMALL BATCH———————
1/2 lb Gingerroot; fresh, peeled,
– sliced against the grain
– into paper-thin coins
1 1/3 c Japanese rice vinegar; unsed
3 tb Cider vinegar
2 tb White vinegar
1/2 c Sugar; plus 1 teaspoon
Kosher salt

Recipe makes 3/4 cups
Cover the ginger with boiling water. Let stand for
2 minutes, then drain in a colander. Put the ginger
in a large, impeccably clean glass jar or plastic
container.
Combine the remaining ingredients in a non-aluminum
pot. Stir over moderate heat just until the sugar and
salt dissolve. Pour over the ginger.
Let cool completely, then cover and refrigerate for
at least 24 hours before using.
Serving suggestions: Serve the ginger with grilled
meat, fish, or poultry. It can be minced or julienned
for use in many different dishes and cold sauces. The
juice can be used in hot and cold sauces, springroll
dips and salad dressings.

Source: China Moon Restaurant, San Francisco, Ca.,
by Barbara Tropp

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Popularity: 4% [?]

Title: Marinated Fresh Mushrooms
Categories: Appetizers
Yield: 6 servings

-JUDI M. PHELPS
1 lb Firm medium-sized mushrooms
8 Cloves garlic; crushed
-(4 tsp)
3/4 c Olive oil
6 T Lemon juice
1 ts Salt
1/2 ts Freshly ground black pepper
1 ts Dijon mustard
3 T Fresh tarragon; finely
-chopped
Or
1 T Dried tarragon

Remove the stems of the mushrooms. Wipe mushrooms with a damp paper
towel. In a medium-sized bowl, combine the remaining ingredients.
Beat well with a wire whisk. Add the mushrooms and stir to coat
them with the marinade. Let stand at room temperature for 3 hours
or cover and refrigerate for 1 of 2 days. When ready to serve,
bring the mushrooms to room temperature, drain off the marinade, and
put a toothpick into each mushroom. Serve on a platter with a
cluster of cherry tomatoes and pitted ripe olives in the center.
Makes about 6 servings. Source: Just for Starters Cookbook by
Gloria Edwinn.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Popularity: 6% [?]

Gazpacho (Lf)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Tomato
1/2 small Onion
Cucumber
Green pepper
Celery stalk
2 teaspoons Fresh parsley — finely choppd
20 milliliters Garlic — minced or crushed
2 cups Tomato juice
3 tablespoons Red wine vinegar
1/2 cup White wine
2 tablespoons Basil
1 tablespoon Lemon juice
1 teaspoon Salt
1/2 teaspoon White pepper
1 teaspoon Worcestershire sauce

x Dash of Tabasco Sauce

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Pineapple Gelatin
Categories: Diabetic, Desserts
Yield: 6 servings

2 tb Unflavored gelatin 1/4 ts Cinnamon
1/2 c Cold water 1/4 ts Orange extract (optional)
1/2 ts Lemon juice 20 oz Can unsweetened
cr.pineapple

Sprinkle gelatin over cold water in a small bowl and allow 5 minutes
to soften. Dissolve over hot water.

Mix remaining ingredients in blender until smooth. Add gelatin
mixture and whip until blended. Pour into 3 cup mold and refrigerate
until set. Garnish with whipped topping.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie, 1985 Shared
but not tested by Elizabeth Rodier Feb 94

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Popularity: 7% [?]