Title: Ginger Lemon Stir-Fry
Categories: Veg, Asian, Stir-fry
Yield: 4 Servings

MMMMM————————-THE SAUCE——————————
1.00 c Water
2.00 tb Cornstarch
0.25 c Lemon juice
2.00 tb Honey
1.00 tb Fresh ginger, grated
2.00 tb Miso

MMMMM————————THE STIR-FRY—————————–
2.00 tb Canola oil
1.00 ea Medium onion
2.00 c Broccoli, chopped
4.00 oz Tempeh
0.50 lb Mushrooms
0.50 lb Snow peas, sliced
1.00 ea 8 oz can water chestnuts
– drained and sliced
2.00 tb Mirin
1.00 tb Low sodium soy sauce

In a small bowl, combine the water and cornstarch. Whisk in the lemon
juice, honey, ginger and miso. Set aside. Heat the oil over medium
heat in a wok or heavy skillet and add the onion. Cook 2 min., then
add the broccoli and tempeh. Continue to cook 5 min. Stir in the
mushrooms, snow peas, water chestnuts, and mirin and continue to cook
4 min. Stir the cornstarch mixture to recombine, then add to the
skillet and increase the heat. Cook 2 more minutes, stirring
frequently. Stir in the soy sauce, cook an additional minute, and
serve hot.

Recommended comapanion dish: Steamed Basmati Rice.

MMMMM

Popularity: 7% [?]

Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Margarine
Stalks Celery — chopped
Cloves Garlic — minced
1/2 Cup Med Onion — chopped
2 Cups Vegetable stock
16 Ounces Frozen Peas
1 Dash White Pepper
1/2 Cup Low-fat Milk
1 Dash Nutmeg

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan,
melt margarine. Add celery, garlic, and onion. Saute until softened, about 5
minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly.
Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5
minutes, stirring constantly. Top each serving with garnish if desired.

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Nutr. Assoc. : 872 275 620 999 1567 1086 0 897 962

Popularity: 3% [?]

Title: FRIED GARLIC CHICKEN BALLS
Categories: Chinese, Chicken
Yield: 8 servings

2 lb Ground chicken meat
1/2 ts White pepper
1/2 ts Salt
2 tb Cornstarch
1 tb Dark soy sauce
2 Egg whites
1/2 ts Freshly grated ginger
2 tb Dry sherry
4 Cloves garlic, crushed
Coating:
1 c Cornstarch
1 c Water-chestnut flour
4 c Peanut oil for deep frying

Mix the chicken with all of the seasonings and egg
whites. Mix it very well. Form into balls about the
size of large walnuts and set on waxed paper. When
all are formed, mix the cornstarch with the
water-chestnut flour and roll each ball in this
mixture. Deep fry in several batches in 360 degree
oil until the balls float and are golden brown in
color, about 5 minutes. Taste one to be sure they are
done to your liking. From The Frugal Gourmet Cooks
Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).

—–

Popularity: 8% [?]

MELON, HEARTS OF PALM, AND PROSCIUTTO SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Mesclun salad mix* or
-4 oz bag mixed greens,
-chilled
14 oz Hearts of palm — drained
-cut into 1/2 inch slices
2 c Diced cantaloupe
1/4 lb Prosciutto — thinly sliced
-or boiled ham cut into 2
-inch pieces
1/2 c Red-wine vinaigrette
—–NUTRITIONAL INFORMATION/SERV—–
x 240 calories
x 10 g protein
x 17 g carbohydrate
x 16 g fat
x 13 mg cholesterol
x 467 mg sodium

In salad bowl, combine first four ingredients. Add dressing and toss.

*Mesclun is a mixture of shoots and leaves from slightly bitter
lettuces–endive, mache, arugula, dandeline and oak leaf.

From: McCall’s August 1993 Happy Charring

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)

|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38879 Reply-to: 0
Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
ALL Subject: RECIPE Flags:

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Popularity: 12% [?]

Pasta Primavera No. 238 Yields 4 Servings

Main ingredients: 1 large tomato, diced
1 cup broccoli flowerets, 1/2 cup mushrooms, sliced
steamed for 5 minutes 1/2 cup carrots, shredded
1 cup asparagus pieces, 1- 1/4 cup parsley, finely minced
inch, steamed for 5 1/2 tsp black pepper, freshly
minutes ground
1 cup sugar snap peas, or 12 ozs spaghetti or linguine,
1 cup snow peas, blanched high-protein
for 1 minute Sauce:
1 small zucchini, or yellow 2 tsps butter, or
squash (see text for 2 tsps margarine
instructions) 1 tbls flour
1 cup corn kernels, canned 1 cup milk, skim
or 1/2 cup chicken stock
1 cup corn, frozen, blanched 1/2 cup Parmesan, grated
1 tbls garlic, finely minced 1/4 cup basil, frsh,minced, or
1 tbls olive oil 1 tsp basil, dried

Steam or blanch the various vegetables as indicated (for the zucchini or
squash, they should be unpeeled, sliced in half lengthwise, cut into 1″ chunks
and blanched for 1 minute).
Combine and keep warm.
Use a skillet to saute the garlic in the oil for 1 minute, but do not brown.
Add the tomatoes, mushrooms, carrot, parsley and pepper.
Cook for 4 minutes.
Add to the reserved vegetables.
Toss gently to combine.
To prepare the sauce, use a small, heavy saucepan to melt the butter or
margarine.
Add the flour, whisking the roux over medium-low heat for 1 minute.
Gradually add the milk and stock, stirring constantly, until the sauce
thickens slightly.
Stir in the Parmesan and basil.
Heat over medium low heat, stirring, until the cheese is melted.
Pour over the vegetable mixture.
Toss gently to coat.
Cook the spaghetti or linguine al dente.
Drain and keep warm.
Place the cooked pasta in a large heated serving bowl or platter.
Spread the vegetable-and-sauce mixture over the pasta.
Toss gently once or twice.
Serve.

Popularity: 4% [?]

Title: GREEK PORK PITA POCKETS
Categories: Sandwiches
Yield: 4 servings

1 lb Boneless pork loin
4 tb Olive oil
4 tb Lemon juice
1 tb Prepared mustard
2 Minced garlic cloves
1 ts Dried oregano
1 c Plain yogurt
1 Chopped peeled cucumber
1/2 ts Crushed garlic
1/2 ts Dill weed
4 Pita pockets

1. Cut pork loin into thin strips. Combine olive oil, lemon juice,
mustard, garlic, and oregano.
2. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt,
cucumber, garlic and dill weed. Cover and refrigerate.
3. Remove pork from marinade. Stir-fry in non-stick pan over medium
heat for 2-3 minutes. Halve two pita loaves and open to form a
pocket.
4. Fill with pork. Top with cucumber mixture. Garnish with chopped red
onion.

MMMMM

Popularity: 4% [?]

TART OF RHUBARB WITH STRAWBERRIES AND CINNAMON ICE-CREAM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CINNAMON ICE-CREAM—–
1/4 liter Milk (7/8 cup)
1/4 liter Cream (7/8 cup)
4 Egg yolks
80 grams Granulated sugar (2 7/8 oz)
3 tablespoons Ground cinnamon
—–DOUGH—–
80 grams Butter (2 7/8 oz)
100 grams Granulated sugar (3 1/2 oz)
1 Egg
1 dash Salt
1/2 Vanilla bean — scrapped
3 tablespoons Whipping cream
1/2 Lemon — grated rind
150 grams Sifted flour (5 1/3 oz)
100 grams Ground almonds (3 1/2 oz)
—–RHUBARB TART—–
400 grams Rhubarb (7/8 lb)
50 grams Granulated sugar (1 3/4 oz)
3 tablespoons Water
1/4 liter Heavy cream (7/8 cup)
2 tablespoons Kirsch
1 Vanilla bean — slit
4 Egg yolks
Butter for the flan ring
Flour for dusting
3 tablespoons Coarse sugar
—–STRAWBERRY SAUCE—–
400 grams Strawberries (7/8 lb)
100 grams Granulated sugar (3 1/2 oz)
3 tablespoons Water
2 tablespoons Kirsch

Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.
Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually
stir in the hot liquid into the egg mixture. Return to saucepan, over LOW
HEAT beat until it thickens. Let cool. Freeze. PASTRY DOUGH: Beat butter and
sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add
vanilla seeds, cream and grated lemon rind. Stir in flour and almonds.
Rapidly work into a smooth solid dough. Cover and chill for 1 hour.
STRAWBERRY SAUCE: Wash and hull the strawberries. Place in a saucepan, add
sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine
sieve. TART: Wash, trim and skin rhubarb, cut diagonally into slices. Spread
the bottom of a flat pan with sugar and place rhubard on top. Add water and
bring to a quick boil. Let rhubarb cool. Remove the rhubarb from the liquid
with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg
yolks, sugar and vanilla seeds. Blend well. Heat the oven to 180 oC (355
oF). Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the
dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around
the edge. Prick with a fork, line with aluminium foil, fill with dry beans
and bake blind for 10 minutes. Remove beans and foil, spread the bottom with
the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with
coarse sugar and continue baking for 10 minutes. Let cool. SERVING: Cut the
tart, transfer on plates. Spoon some strawberry sauce on one side, scoop
ice-cream and set on sauce. ~

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Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

Popularity: 9% [?]

QUICK GARLIC-ONION SOUP WITH RED-WINE CROUTON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–GARLIC-ONION SOUP—–
2 lg Garlic cloves
1 1/2 lb Onions (5 medium)
2 1/2 tb Butter
1/4 c Red wine
1/4 ts Dried thyme
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 qt Chicken stock (or canned
-chicken broth)
—–RED-WINE CROUTONS—–
1/2 Loaf French bread
5 tb Olive oil
1/4 c Red wine
3 oz Swiss cheese, thinly sliced
2 oz Grated Parmesan cheese (1/2
-cup)

GARLIC-ONION SOUP: Peel and mince the garlic. Peel
and thinly slice the onions (food processor
preferred). Heat the butter in a large, deep skillet.
Add garlic and onions; cover and cook over medium
heat, stirring occasionally, until onions soften,
about 8 minutes. Uncover and saute until golden, about
5 minutes longer. Add thyme, salt, pepper, and
chicken stock. Bring to a boil. Cover, reduce heat,
and simmer to blend flavors, about 5 minutes.

RED-WINE CROUTONS: Cut the bread on the diagonal into
four 1-inch thick slices. Heat 3 tablespoons of the
oil in a large skillet. Add the bread and saute on
both sides until light brown, about 2 minutes. Drizzle
the wine and remaining oil over the croutons and top
them with the cheese slices. Cover and cook over
medium heat until the cheese melts, 2 to 3 minutes.

SERVING: Ladle soup into warm soup bowls and top with
the croutons. Pass the Parmesan cheese separately.

[Cook's magazine; April
1989]
Posted by Fred Peters
Fidonet COOKING echo

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Popularity: 6% [?]

Title: SUNDAY ITALIAN VEGETABLE SOUP
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans;
Water
4 c Chicken broth;
3/4 c Carrot; sliced, peeled
1/2 c Potato; sliced with peel
1 tb Corn oil;
1/2 c Onion; sliced
16 oz Can Italian tomatoes;
-including liquid
2 c Cabbage; sliced thinly
1 c Zucchini; sliced
1/2 c Celery; sliced
1/2 c Chick peas; (garbanzo beans)
-drained canned
1/2 c Rotini or other pasta;
-uncooked
1 tb Parsly; finely minced fresh
2 ts Dried basil; crumbled
1/4 ts Salt
1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over
medium heat, bring just to the boiling point. Remover
pan from heat, cover, and let stand for 1 hour.
Drain. Add chicken broth, carrot, and potato. Cover
and cook over medium heat until vegetables are almost
tender, about 35 minutes. Heat oil in a small skillet
and saute onion until tender. Add onion and all
remaining ingredients to soup pot. Cook 15 minutes or
until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1
VEGETABLE + 1 FAT EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned
vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her
Meal Master

—–

Popularity: 9% [?]

Fire Balls

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese — shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use unseasoned
fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is
good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to
remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty,
then wrap and seal the dough around the pepper. Coat one or two balls at
a time by shaking them in a plastic bag with the pork breading mix or
seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the sausage
is thoroughly cooked, turning several times.

– - – - – - – - – - – - – - – - – -

Per serving: 905 Calories; 62g Fat (62% calories from fat); 31g Protein; 55g
Carbohydrate; 116mg Cholesterol; 3655mg Sodium

Serving Ideas : Interesting and different appetizer.

Popularity: 4% [?]