Title: Chilled Lemon Soup
Categories: Appetizers, Soups, Fruits, Vegetarian
Yield: 4 servings

1 1/2 pt Vegetable stock
1/2 pt Dry cider
2 oz Short-grain brown rice
Salt pepper
2 ea Lemons, juiced, rind grated
2 tb Chives, snipped
4 ea Thin lemon slices to garnish

Simmer the stock, coder rice in a covered pot with salt, pepper
lemon rind for 40 minutes. Puree return to the pot.

Mix in the lemon juice simmer gently. Cool skim any fat that
might appear on the surface. Chill.

To serve, scatter with the chives garnish each bowl with a slice of
lemon.

Adapted from Pamela Westland, “Fruit”

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Popularity: 5% [?]

VEGAN: RATATOUILLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow onion, chopped
2 Cloves garlic. chopped
1 Globe eggplant, chopped
8 Roma tomatoes, chopped
-coarsely
1/2 lb Meat substitute*
1/2 ts Pepper
1 tb Oregano
1 tb Basil

Sautee onions in 1 TSP oil (olive and canola mixed)
until translucent; add garglic and eggplant. Cook 4
minutes. Add tomatoes, meat substitute (if used),
pepper, oregano, basil. Cover pan. Cook 5 minutes,
serve.

We served with a green salad, and graines (brown rice,
kamut, couscous). A wonderful and fast supper.

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Popularity: 8% [?]

Title: BLOND BROWNIES
Categories: Diabetic, Cakes, Desserts, Chocolate
Yield: 32 bars

8 oz (1)pkg white cake mix;
-NO-SUGAR
2 Eggs;
2 tb Granulated brown sugar;
-REPLACEMENT
2 tb Water
1/4 c Mints chocolate chips;
1/4 c Peanut butter chips;

Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing
bowl. Beat in medium speed until well blended and thickened. Fold in
chips. Pour batter into two, greased and papered 8-in pans. Bake at
375 degrees for 12 to 15 minutes or unitl brownies test done. Cut
into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2
FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master.

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Popularity: 7% [?]

Title: LEMON TRUFFLE PIE
Categories: Pies
Yield: 8 servings

1 Single pie crust, baked
1 c Sugar
2 tb Cornstarch
1 1/2 tb Flour
1 c Water
2 Egg yolks; beaten
1 tb Butter
1/2 ts Grated lemon peel
1/4 c Lemon juice
1 c White chocolate chips; -OR-
6 oz -White baking bar
250 g Light cream cheese
1/2 c Whipping cream; whipped
1 tb Sliced almonds, toasted

In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually
stir in water until smooth. Cook on High in microwave oven until mixture
boils, stirring several times. Reduce heat; cook 1 minute.
Remove from oven. Stir about 1/4 cup hot mixture into egg yolks; blend
well.
Add yolk mixture back into hot mixture; stir well. Cook on High in
microwave until mixture bubbles, stirring 2-3 times. Remove from the
oven; stir in butter, peel and juice.
Transfer 1/3 of lemon mixture to small bowl. Immediately add white
chocolate chips and stir until melted.
In food processor bowl, beat cream cheese until smooth. Add melted
chocolate chip mixture and mix to blend. Spread over bottom of cooled
crust. Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and garnish
with toasted almonds before serving. Serves 8-10.

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Popularity: 6% [?]

Chocolate Dream Brownies

Recipe By : Janet Baker
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
2 ounces chocolate
1 cup sugar
2 each eggs
1 cup all-purpose flour
1/2 cup pecans
FROSTING
1 1/2 cups powdered sugar
3 tablespoons margarine
2 tablespoons milk
drop food coloring
3/4 teaspoon peppermint extract
GLAZE
4 ounces semisweet chocolate
2 tablespoons margarine

FOR CAKE:

Preheat oven to 350 degrees. Grease an 8 or 9 inch pan.

Melt margarine and chocolate over a low heat; set aside.

In a small mixer bowl, at low speed mix together sugar and eggs for 2
minutes. Add other ingredients.

Pour into the pan and bake for 25 – 30 minutes, or until center is set.

FOR FROSTING:

Beat all items together and spread over cooled cake; refrigerate for at
least one hour.

FOR GLAZE:

Melt all items in a saucepan and drizzle over layer. Cover and refrigerate
at least 1 hour.

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Popularity: 6% [?]

Date: Thu, 28 Oct 93 14:36:54 PDT
From: Peter_Brooks

Hickory Smoked Vinasoy.

Makes 10 ounces. (The size of the bottle I use.)

1/4 cup soy sauce. I’ve used Kikkoman and Tamari. Either one.
1 cup apple cider vinegar. (Other vinegars OK. *Really* cheap balsamic
didn’t work well, though. Really good balsamic doesn’t need soy or smoke.)
1 tsp liquid smoke.

That’s it. The soy and vinegar smooth each other’s rough edges, and the
liquid smoke offers a good BBQ’ish flavor. When I’m using nutritional
yeast, I’ll pour a little vinasoy onto the yeast. Seems to work out well.

Popularity: 5% [?]

Title: Pyrizhky (Baked Turnovers)
Categories: Desserts, Christmas, Russian
Servings: 10

2 1/2 c Unbleached All-Purpose Flour
1/4 lb Butter; 1 Stick
1/2 c Sour Cream
3 lg Egg Yolks
1/2 ts Salt
1 lg Egg White; Beaten With A
-Little Water For Glazing
1/2 c Coarse Sugar Crystals;
-(Optional)

Combine the flour and cold butter in a processor or cut the butter with a
pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and
process or knead lightly until the dough forms a ball. Cut in half,
wrapping each have in plastic wrap, refigerate for at least 2 hours or
overnight. Roll out half the dough on a lightly floured work surface, to
about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine
glass. Place a spoonful of the filling on one side of each round, fold
the top over, brush with a little of the egg glaze and seal with a fork or
pastry cutter for a fancy edge. Place each turnover on a lightly greased
or non-stick baking sheet and brush with the glaze then sprinkle with the
sugar crystals. Bake in a preheated 375 Degree F. oven for about 20
minutes. Cool on wire racks.

NOTE:

This is a short dough so a non-stick baking sheet would be the best. If
it is not available, brush as little grease on the sheet as possible using
a pastry brush or new paint brush.

MMMMM

Popularity: 16% [?]

SMOKED SALMON CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/4 c Margarine
2 tb Bacon fat
1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 ts Paprika
7 c Fish stock (see note)
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, melt margarine and
bacon fat. Saute the onion, celery, potatoes, garlic,
thyme, tarragon and dill weed until the onions are
translucent. Reduce heat and add the flour and
paprika, blending well. Stir in the fish stock. Add
the smoked salmon, bay leaf, lemon juice,
Worcestershire sauce, Tabasco sauce, pepper, salt and
wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley.
Serve.

Note: Fish stock can be made following the directions
in many basic cookbooks, or it can be purchased frozen
from Pastaworks or other specialty food stores, or in
packets of dried soup mix in the supermarket.

From Piccolo Mondo.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

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Popularity: 7% [?]

Waldorf Salad No. 583 Yields 6 Servings

The Salad: 1/2 Cup Sugar
1 Cup Celery, Diced 2 Tbls Melted Butter
1 Cup Apple, Diced 6 Tbls Cream
1 Cup Tokay Grapes, Seeded 3 Eggs
1/2 Cup Walnut Meats 1/2 tsp Prepared Mustard
The Dressing: 6 Tbls Lemon Juice
1 tsp Salt Fruit Juice
1/3 tsp Paprika

The Dressing:
Combine the salt, paprika, sugar, melted butter, cream, eggs and mustard in
the top of a double-boiler.
Beat well.
Heat over – NOT IN – boiling water, while beating, until thick.
Slowly add the lemon juice.
Thin with fruit juice if required.
The Salad:
Cut the grapes in half and combine with the celery and apples.
Add the nut meats.
Blend in the dressing.
Chill and serve.

Popularity: 18% [?]

PENNE W/ EGGPLANT RICOTTA SALATA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
2 tb Olive oil
1 lg Eggplant
Cut into 1/4 inch
Dice
3 md Garlic cloves
1 Finely chopped leaves of
1 fresh rosemary sprig
Salt Pepper
1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese,
Crumbled

In large pot, bring 4 quarts of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
medium heat. Add eggplant and cook, stirring frequently, until it
starts to soften and brown, about 10 minutes. Add half of garlic
and all the rosemary and cook until the garlic is slightly golden,
about 2 minutes. Season with salt and pepper.
In a medium non reactive skillet, heat remaining three tablespoons of
olive oil. Add tomatoes and cook over high heat, tossing until
slightly softened, about three minutes. Stir in remaining garlic and
season with salt and pepper.
Salt the boiling pasta water. Add the penne until al dente about 13
minutes. Drain the pasta and return it to the pot. Add the ricotta
salata and toss. Add the eggplant and toss again. Add the tomatoes
and toss gently. Transfer the pasta to a large warmed bowl or
platter and serve immediately.

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Popularity: 23% [?]