Mushroom-Couscous Pilaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Mushrooms — coarsely chopped
1 cup Onions — chopped
1 cup Celery — chopped
3 Garlic cloves — chopped
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup Couscous — uncooked
2 1/2 cups boiling water — or veggie broth

In a nonstick pan (or spray a pan with cooking spray), add mushrooms, onions,
celery, and garlic. Cook 25 minutes, stirring frequently, until most of the
liquid has cooked out.

Preheat oven to 350 degrees.

Lightly oil an 8-inch square baking dish or spray with a nonstick cooking
spray.

Remove mushroom mixture from heat and stir in spices and couscous. Mix well.
Spoon mixture into prepared dish. Stir in boiling water.

Cover and bake 35 minutes.
Fluff with a fork before serving.

Per serving: 137 calories, .5 g fat, 2.9%CFF.
This recipe is adapted from one from DEEANNE’s recipe files

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Popularity: 11% [?]

MEXICAN ORANGE DROPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Evaporated milk
3 c Sugar
1/4 c Boiling orange juice
1/4 ts Salt
Grated rind of 2 oranges
1 c Chopped nuts

Heat milk in double boiler. Melt 1 cup of the sugar in
heavy saucepan. When the sugar is brown, add the hot
orange juice, and then the hot milk. Stir in the rest
of the sugar and the salt. Bring to a boil and cook
covered for 3 minutes, then uncover and cook over low
heat, without stirring, to the softball stage (238)
Remove from heat and add the orange zest. Cool. Beat
until creamy, and stir in the nuts. Roll into balls
and let harden on foil.

~sofia soar@banneker.Stanford.EDU

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Popularity: 2% [?]

ROASTED VEGETABLE SANDWICH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, thinly sliced
-into rounds
1 Zucchini, thinly sliced
1 Yellow summer squash, sliced
1 Red bell pepper, cored,
-seeded and thinly sliced
2 ts Olive oil
2 Garlic cloves, chopped fine
Pepper, freshly ground and
Salt to taste
1/4 c Sour cream, non-fat, -Or-
-non-fat plain yogurt
2 tb Mayonnaise, reduced-fat
1 tb Basil, fresh chopped
1 t Lemon juice, fresh
1 French bread baguette,
-16 inch-long, split length-
-wise, cut into 4 sections
1 bn Watercress, washed, large
-stem removed, abt 2 cups

Heat oven to 450 degrees. In large roasting pan, toss eggplant, zucchini,
yellow squash and red pepper slices with oil and garlic. Season with salt
and pepper. Roast vegetables, stirring occasionally, until tender and
starting to brown, 30 to 35 minutes. Let cool.
Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise,
basil and lemon juice. Season with salt and pepper; reserve in
refrigerator.
Spread mayonnaise mixture on both bread halves and arrange watercress on
bottom layer. Top with vegetable mixture and bread tops.

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Popularity: 4% [?]

Title: French Market Soup
Categories: Soups, Beans
Yield: 6 servings

2 c French market soup mix
2 qt Water
1 Ham hock
1 1/4 tb Salt
1/4 tb Pepper
16 oz Can whole tomatoes;
-coarsely chopped,
– don’t drain
1 1/2 c Chopped onion
1 Clove garlic; minced
1 Chili pepper; chopped
1/4 c Lemon juice

Sort and wasy 2 cups of the bean mix, place in a large heavy soup
kettle. Cover with water that reaches 2 inches above the beans. Soak
overnight. The following morning: Drain the beans, and add 2 qt
water, ham hock, salt and pepper. Cover and bring to a boil. Reduce
the heat and simmer for 1 1/2 hours until beans are tender. Add
remaining ingredients. Simmer for another 30 minutes, stirring
occasionally. Remove ham hock from the soup, take the meat from the
bone, chop and return to the soup.

Makes 2 1/2 quarts of soup

From January 1992/ FAMILY

Shared by Robert Rostrup

MMMMM

Popularity: 11% [?]

Title: CARROT ZUCCHINI JULIENNE
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1/2 lb Carrots;
1/2 lb Zucchini;
1 tb Betty’s Butter
2 tb Fresh Lemon Juice;
Salt and pepper to taste;
1 tb Poppy seeds;

Cut carrots and zucchini into 1/8″ thick julienne
strips. Place a steamer basket over boiling water and
cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm. Steam zucchini,
covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into
vegetables. Sprinkle with poppy seeds and serve. Food
Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;

Source: Lightly and Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy O’Brion and

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Popularity: 3% [?]

Title: GREEK TSOUREKI ( EASTER BREAD)
Categories: Greek, Breads, Holiday
Yield: 2 servings

1 c Milk
1/2 c Sweet butter
1 pk Active dry yeast
1/2 c Granulated sugar
1 ts Salt
2 Eggs; beaten
5 tb Orange juice
1 tb Grated orange rind
5 1/2 c Sifted flour
Butter; melted
Red-dyed, hard-boiled eggs
1/4 c Slivered almonds
2 tb Granulated sugar

In a small saucepan, combine the milk and butter over medium heat and
scald. Stir until the butter melts, then pour into a mixing bowl. When
lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon
gradually stir in the 1/2 cup sugar until it dissolves. Then add the
salt, eggs 3 tablespoons of the orange juice, and the orange rind,
stirring continuously, and gradually add half the flour until the mixture
begins to bubble. Continue adding flour gradually by hand; the dough will
be sticky, but should not be stiff. Flour your fingers lightly and knead
for 15 minutes. Place the dough in a large buttered bowl, brush the dough
with melted butter, cover, and place in a warm area to rise until doubled
in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3
parts and roll each into a long rope about 10″ x 2". Braid the three
ropes together; pinch to seal the ends if leaving long, or join together
to form a long round loaf (see note below). Repeat with the other half of
the dough to make a second tsoureki. Place in large baking pans or on a
cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2
hours).
Meanwhile, prepare the glaze by mixing the remaining orange juice,
remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a
375 degree oven for 20 minutes. Remove from the oven and with a pastry
brush glaze the tops and sides of loaves. Return to the oven and bake for
another 15 to 20 minutes until the color is a rich and shiny chestnut.
Note: If using the Easter eggs, tuck them into the center when you
shape the loaves, leave until loaves have doubled and bake them with the
loaf. After baking, though lovely, the eggs will be inedible. Also in
some provinces, the tsoureki is formed with a large braid and a smaller
one over it, making a much larger loaf requiring a longer baking time.

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Popularity: 4% [?]

Date: Tue, 28 Sep 93 14:12:11 PDT
From: Barbara Zimmerman

Waffle potatoes.

Grate enough potatoes for the family.
Grate 1/2 onion.
Add 1 table. flour
Add enough egg sub. (I use ener-G egg substitute), about 2 table.

Make sure you squeeze the water out of the potatoes.

Spray a little Pam (very little) on your no stick waffle iron. Put
the ingredients in, bake until done. Serve with lots of applesauce

If you don’t have a no stick waffle iron, you can make these into
pancakes.

Popularity: 3% [?]

Title: Caramel Corn #10
Categories: Snacks
Yield: 6 qts (2c)

MMMMM—————–BH G BEST LOVED COMMUNITY———————-
6 qt Popcorn, no salt, no butter
1 c Butter
2 c Brown sugar
1/3 c Light corn syrup
1/2 t Salt
1/2 t Baking soda
1 t Vanilla

MMMMM————————-VARIATION——————————
Nuts (try peanuts)

Preheat ovne 250 F. Pur popcorn in a 17x12x2″ roasting pan or lg foil
pan; set aside.
Melt butter in med saucepan over med heat. Add sugar, corn syrup and
salt. Stir until mixture starts to boil. The syrup should boil over
its entire surface. Boil 5 mins without stirring.
Remove from heat. Stir in soda and vanilla then pour the caramel
mixture over the popcorn, stirring to coat.
Bake, uncovered, 1 hr, stirring every 15 mins.
Add nuts just before cooling.

MMMMM

Popularity: 4% [?]

Title: SPICED VEGETABLE PAKORAS WITH MANGO RELISH
Categories: Main dish, Vegetarian
Yield: 4 servings

1 sm Eggplant
— cut into 1/4-inch slices
1 ts Salt
2 md Zucchini
— cut into 1-inch slices
12 Cauliflower florets
6 lg Button mushrooms
— wiped and cut in half
1 1/3 c Chick-pea flour
-OR- all-purpose flour
1 tb Chopped fresh coriander
1 ts Salt
2 ts Curry powder
1 tb Olive oil
1 tb Lemon juice
3/4 c -Ice water, more if needed
Vegetable oil
— for deep-frying

————————–GARNISH————————–
Lemon wedges
Coriander or parsley

———————–MANGO RELISH———————–
1/4 c Medium-sweet sherry
1/4 c -Water
1/4 c 2hite wine vinegar
2 tb Sugar
1 Cinnamon stick
1 Star anise
1/2 ts Salt
1 pn Ground mace
1 Mango
— peeled, pitted and diced
1 sm Red bell pepper
— seeded and diced
1 tb Lemon juice

Place the eggplant in a colander, sprinkle with the
salt, and let drain while preparing the other
vegetables.

Blanch the zucchini and cauliflower florets separately
for 2 minutes in boiling water. Drain, refresh under
cold water, and dry well. Rinse the eggplant and pat
dry.

Combine the flour, coriander, salt, and curry powder
in a large bowl. Gradually beat in the oil, lemon
juice, and water until the batter is the consistency
of heavy cream. Alternatively, place all the
ingredients – except the water – in a food processor,
and with the motor running, pour the water through the
funnel until you have the right consistency.

Heat 4 inches of oil in a deep, heavy-bottomed
saucepan to 350 degrees F.

Lightly whisk the batter and dip the vegetables in
batches of 5 to 6, then slip them carefully into the
hot oil. Fry the pakoras for 2 to 3 minutes on each
side, turning them with a slotted spoon. Remove from
the pan, drain on paper towels, and keep warm in a
moderate oven while you cook the remaining pakoras.
Allow the oil to come back to 350 degrees F between
batches.

When all the vegetables are ready, garnish with lemon
wedges and coriander or parsley and serve at once with
the mango relish.

MANGO RELISH: Place the sherry, water, vinegar,
sugar, cinnamon, star anise, salt, and mace in a
small, heavy-bottomed saucepan. Bring to a boil and
simmer over medium heat for 5 minutes. Add the mango,
bell pepper, and lemon juice; lower the heat and
simmer for 5 minutes more. Remove from the heat and
let cool completely. Spoon into a screw top jar and
refrigerate until required.

* Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias

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Popularity: 5% [?]

Fairy Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup powdered sugar
1 cup white sugar
1 cup margarine
1 cup vegetable oil
2 eggs — beaten
1 teaspoon vanilla or almond flavoring
4 1/2 cups flour plus 2 tbsp.
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix all ingredients. Chill dough and roll into balls. Press down with fork or
glass. Nuts or fruits may be added before chilling dough. Bake at 370 degree
s for 12 minutes. Should be light brown. This is a large recipe and very good
.

busted by sooz

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Popularity: 5% [?]