Title: Dovi (peanut butter stew)
Categories: African, Stews
Yield: 4 Servings

Stephen Ceideburg
2 tb Butter
2 md Onions, finely chopped
2 Garlic cloves, finely sliced
-an crushed
1 ts Salt
1/2 ts Pepper
1 Chile pepper, seeded, minced
1 Chicken, cut in serving
-pieces
2 Green bell peppers, cored,
-seeded, chopped
3 To 4 tomatoes, cored,
-coarser chopped
2 c Water
6 tb Smooth peanut butter
1/2 lb Spinach

Melt butter in a large stew pot over moderate heat; add onions, saute
until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry
2 or 3 minutes; add chicken and bell peppers. Fry stirring
occasionally, until chicken browns on all sides.

Mash tomatoes with a fork an mix them into the stew, along with the
water. Reduce heat, cover, and simmer 10 minutes.

Thin the peanut butter with a few tablespoons of hot broth from the
pot. Add half of the peanut paste to the stew; continue simmering
until chicken is well done

Wash spinach. Place in a pot, cover, and steam (the water clinging to
the leaves is sufficient for steaming) until tender. Drain and
combine with remaining peanut paste. Serve greens with the stew.

Serves 4 to 6.

PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat
(8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber.

From an article by Karola Saekel in the San Francisco Chronicle,
8/18/93.

MMMMM

Popularity: 3% [?]

JIM’S YELLOW SPLIT PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Split Peas
1 Ham bone or 2 pork hocks
1 Large Onion, chopped
1 Large Carrot, diced
2 Celery Stalks w/ leaves
1 cl Garlic, minced
1 Bay leaf
1 Chile pepper, crushed
1/2 ts Thyme
2 tb Flour, opt’l
Salt, pepper, and hot
-sauce to taste

Simmer the peas with the ham bone 2 1/2 hrs. Add the
other ingredients and simmer 1/2 hr more. Remove the
bone and cut off the meat. Return the meat to the pot.
Scoop out a 1/2 cup of the pea mixture, puree and
return to the pot OR make a slurry or water and 2
Tablespoons flour and add; cook until soup thickens.
Adjust the seasonings and serve.

Variations: Use a chicken or turkey carcass and
chopped bacon. Add chopped cooked sausage at the end
of the cooking process. Add a small amount of turnip.
Add oregano, marjoram or sage. Add a tablespoon of
tomato paste.

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Popularity: 6% [?]

Title: FRIED CHICKEN SLICES WITH LEMON SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

3/4 lb Chicken breast

———————–FOR MARINADE———————–
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soy sauce
1 tb Cornstarch
1 tb Cold water
1 Egg yolk
1/8 ts Pepper
8 c Oil

————————FOR COATING————————
6 tb Cornstarch
3 tb Flour

——————–FOR SEASONING SAUCE——————–
3 tb Lemon juice (fresh)
3 tb Soup stock
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil
3 Drops yellow food coloring

1.) After removing the chicken skin, cut into 1 – 1/2
inch-wide 2 inch-long thin slices. Marinate with the
salt, wine, soy sauce, cornstarch, water, egg
yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a
plate. Use it to coat each piece of the chicken.
Deep fry the chicken slices over low heat about 1/2
minute until golden. Reheat oil very hot. Deep fry the
chicken again for 10 more seconds. Drain and remove to
a platter. 4.) Heat another 1 Tbs of oil. Stir fry
the seasoning sauce, when it boils and thickens,
splash 1 Tbs of hot oil to make the sauce shine. Pour
the sauce onto the fried chicken slices. Serve hot.
(Garnish the platter with some sliced lemon and
parsley). Note: If you like a more sour taste,
squeeze the juice from the lemon on the chicken
slices.

—–

Popularity: 7% [?]

FAT-FREE, GLUTEN FREE ENCHILADA SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Low-fat
Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c AM Rice Flour
1/4 c AM Toasted Garbanzo Flour
2 tb Chili powder
1 t Cumin powder
1 t Ground red pepper
1 t Sea salt
1/2 ts Garlic powder
1 qt Cold water
— in a deep sauce pan

Mix all dry ingredients together. Add to 1 quart of
cold water in saucepan. Cook over medium heat,
stirring constantly until simmering and thick. USe
over enchiladas or to season grain dishes.

SUGGESTIONS: Refrigerate extra sauce. Double or
triple the dry ingredients. Store the dry mix in a
tightly closed jar. Use 3/4 cup of the dry mix to one
quart of cold water to make sauce.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Popularity: 9% [?]

SCOTTISH OAT CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1 c Oats or quick-cooking oats
1 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 To 3 tbsp cold water

Cut shortening into next four ingredients until
mixture resembles fine crumbs. Add water, 1 tbsp at a
time, until it forms a stiff dough. Roll until 1/8
inch thick on lightly floured surface. Cut into 2.
inch rounds or squares. Place on ungreased cookie
sheet and bake at 375 until they just start to brown -
12 to 15 mins.

Here is a Scottish Oat Cake recipe that I have to
post, since I mentioned it. They are traditional with
Scottish Cock-a-Leekie soup (which I posted in the
low-fat/heart healthy topic)

Food Wine RT [*] Category 2, Topic 29 Message 210
Wed Dec 02, 1992 J.LEVINSON3 [Jody] at 07:10
EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: Warm Bean and Tomato Salad with Basil
Categories: Salads
Yield: 2 servings

1/2 lb Green Beans, ends removed
2 ea Large Dry Shallots, chopped
1 c Chickpeas, drained 19oz
2 tb Fresh Basil, chopped
1 x Salt
3 tb Olive Oil
1 tb Balsamic or Red Wine Vinegar
2 ea Tomatoes, seeded, chopped
1 tb Lemon Juice, fresh
1 x Freshly Ground Black Pepper

* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook
in boiling water until just tender, about 5 – 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium
heat; cook the shallots until softened, about 2 minutes. Add balsamic
vinegar and cook until liquid is reduced. Drain chickpeas and stir in
chickpeas and green beans; cook until heated through, about 2
minutes. In a serving bowl, combine the bean mixture with tomatoes,
olives and basil. Whisk together the remaining oil with lemon juice
and pour over salad; season with salt and pepper to taste. Serve warm
or at room temperature. Serves 2 as main course, 4 as side dish. From
The Gazette, 91/03/06.

MMMMM

Popularity: 4% [?]

Blender Mayonnaise

Recipe By : Better Homes Gardens New Cookbook, 1987
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon paprika
dash ground red pepper
1 cup oil — divided
1 tablespoon lemon juice

In a blender container combine egg, vinegar, salt, dry mustard, paprika,
and red pepper. Cover; blend about 5 seconds. With blender running
slowly, gradually add 1/2 cup oil. (When necessary, stop blender and
use a rubber spatula to scrape sides down.) Slowly add lemon juice.
Gradually add remaining oil with the blender running slowly.

Store for up to 4 weeks in a tightly covered jar in the refrigerator.
Makes about 1 1/4 cups.

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Popularity: 16% [?]

Corn Tomatillo Soup

Recipe By : Mission at Turtle Creek (as seen on TV demo)
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups tomatillos — chopped
1 1/2 cups onion — chopped
2 cloves garlic — minced
1 teaspoon margarine
3 1/2 cups frozen corn — thawed
1 cup frozen green peas — thawed
1 cup chicken broth
1 tablespoon cilantro
Add
3 cups chicken broth
4 oz green chili peppers — chopped
1/4 cup whole kernel corn, frozen — thawed
1/4 cup chopped spinach
1 teaspoon sugar

Saute tomatillos, onion and garlic in margarine five minutes. Remove to
food processor and add the next four ingredients. Puree to chunky.
Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a
little chopped spinach, a little whole kernel corn, 1 t sugar. Serve
topped with a dollop of NF sour cream.
Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg
cholesterol

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Popularity: 3% [?]

Pasta with Winter Squash

Recipe By : Kitty Morse – 365 Ways to Cook Vegetarian
Serving Size : 4 Preparation Time :0:30
Categories : Entree Pasta
Stovetop Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lbs squash, butternut — cooked
3 tbsps vegetable broth
1 med onion — chopped
2 cloves garlic — minced
1/2 c vegetable broth
1/2 c 1% low-fat milk
1/2 c lf Monterey jack cheese — shredded
1/2 tsp salt
1/4 tsp pepper
1 tbsp sun-dried tomatoes — chopped
12 ozs ziti pasta — cooked al dente
2 tbsps parsley — chopped

Cut squash in half, place cut-side down in microwave dish with a little water.
Cover and cook on high 10-12 minutes, rotating once. When cool, scoop out flesh
and mash with a fork. In frying pan, saute onion and garlic in few tbsp broth
until translucent. Add cooked squash, broth, milk and cheese. Stir until cheese
melts and mixture thickens somewhat. Season with salt and pepper, turn off heat
and stir in sun-dried tomatoes. Pour sauce over cooked pasta and sprinle with
parsley.

– - – - – - – - – - – - – - – - – -

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

NOTES : may use any sweet yellow winter squash

Popularity: 11% [?]

Title: BAHAMA BREEZE
Categories: Alcohol, Beverages
Yield: 4 servings

1 oz Rum, dark
1/2 oz Liqueur, banana
1/2 oz Liqueur, apricot
1/2 oz Rum, coconut
1/4 oz Grenadine
1/4 oz Honey
1/2 oz Juice, lemon
1 oz Juice, orange
1 oz Juice, pineapple

Blend well with a couple ice cubes. Pour over ice in tall glass. Garnish
with orange, cherry, etc.

Got this recipe from the bartender at our hotel on Elbow Cay years ago.

Posted on GEnie by F.ST.JOHN1 [Fred], Nov 27, 1991 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

Popularity: 4% [?]