Date: Sun, 09 Jan 94 11:39:53 EST
From: brad@clark.net (Brad Scott)

From the Vegetarian Journal Jan/Feb ’94

GARBANZO GRAVY
(Makes 2 cups)

The distinctive taste of garbanzos (chickpeas) makes a toothsome change
of pace when you turn it into gravy for rice, mashed potatoes, or
casseroles.

3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health
food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or
vegetarian Worcestershire sauce

In 2-quart saucepan, combine all ingred-ients except broth and steak
sauce. Toast over medium heat, stirring, about 2 minutes.

Gradually whisk broth and steak sauce or Worcestershire into flour
mixture. Cook, stirring, until smooth and thickened. Serve immediately.

Total Calories Per 2 Tablespoons Serving: 35 Fat: <1 gram

Popularity: 4% [?]

Lemon Pudding Cake From Moosewood

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c all-purpose flour — unbleached
-prefer pastry flour
1/2 ts Baking powder
1 1/4 c Sugar — or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice — about 4 lemons

2 Egg yolks — lightly beaten
2 ts Lemon zest — optional
4 Egg whites
–pinch of salt

Preheat the oven to 350 degrees.

Prepare six 8-ounce ramekins or ovenproof dessert cups with a very
light coating of cooking spray or oil. Place the cups in a
2-inch-deep baking pan. Begin to heat a kettle of water to a boil.

In a large bowl, combine the flour, baking powder, and 3/4 cup of the
sugar. (If you want a very sweet confection, use a whole cup of
sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and
the grated lemon peel, if using, and set aside.

With an electric mixer, beat the egg whites and salt until the whites
are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the
egg whites into the batter. Spoon the batter evenly into the prepared
cups. Pour boiling water into the baking pan until the water reaches
halfway up the sides of the cups. Bake for 50 to 55 minutes, until
puffy and golden.

PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G
CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY
ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG
SODIUM, .1 G TOTAL DIETARY FIBER

Notes: This favorite old-fashioned dessert separates into layers
during baking—a tart-sweet pudding on the bottom and a light spongy
cake on top. Serve it warm or chilled, plain or with fresh berries,
for picnics, potlucks, family meals, or special dinners. Tightly
sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days.

Prep time: 20 Bake time: 40 – 50

Source: Served at Moosewood Restaurant. From: Moosewood Restaurant
Low-Fat Favorites, by The Moosewood Collective. MC formatted by
Brenda Adams

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Popularity: 31% [?]

MOCHA-RASPBERRY TRIFLE **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chocolate sponge cake
1/3 c Kahlua
1 lb Raspberries — fresh or frozen
3 1/2 oz Dark chocolate
1 1/3 c Whipping cream
—–COFFEE CUSTARD—–
4 Egg yolks
1/4 c Cornstarch
3/4 c Sugar
1 1/2 c Milk
1 tb Instant coffee powder
1 tb Water — hot
2 ts Vanilla
1 1/3 c Whipping cream

Cut cake into 10-12 slices. Place half the slices in
trifle bowl. Sprinkle evenly with half of the Kahlua,
top with half of the raspberries, sprinkle with 1/3 of
the chocolate, spread with half of the custard. Repeat
layers. Decorate with whipped cream, remaining dark
chocolate and extra raspberries. Coffee Custard: Whisk
egg yolks, cornstarch and sugar together in pan until
smooth. Heat milk in separate pan, gradually stir into
egg yolk mixture. Cook, stirring constantly until
mixture boils and thickens. Add combined coffee, water
and vanilla; cover surface with plastic wrap to
prevent skin from forming, and cool to room
temperature. Beat whipping cream until soft peaks form
and fold into custard.

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Popularity: 3% [?]

Title: Spinach Saute
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lb Spinach, fresh 2 tb Oil, salad; to 3 tb.
1 lg Tomato; peeled and cut in Salt; to taste
-thin wedges Pepper; to taste
2 Garlic cloves; crushed

Wash spinach thoroughly and drain. Saute tomato and garlic in salad
oil in a large skillet. Add spinach; cover and cook over low heat 15
minutes, stirring once or twice. Add salt and pepper to taste. Cook,
uncovered, 5 to 10 minutes longer, stirring occasionally.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Nancy O’Brion NOTES:
(I would cut back on the fat to make even less.)

SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.

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Popularity: 6% [?]

Grandma Sofie’s Split Pea Soup with French Bread Croutons

Recipe By : Sofie Schmidt Murray
Serving Size : 6 Preparation Time :0:00
Categories : Soups Winter
Guest Family

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
1 lb Split peas
1/2 lb Bacon
1 lg Onion — chopped
2 lg Stalks celery
3 tb Parsley — chopped
—–CROUTONS—–
1 Loaf sourdough French bread
1/4 c Butter — or more if needed
1 Garlic clove — minced (opt.)

This is NOT low-fat, low-calorie, or low _anything_ for that matter,
but
absolutely delicious and an all-time family favorite!

Rinse peas in cold water and bring to a boil in 3 quarts of water.
Cut
bacon small and brown with onion. Add with drippings to peas. Cook
until
peas are soft and just starting to disintegrate, about one hour,
stirring
occasionally to prevent the solids from settling out and sticking to
the
bottom of the pot. Chop celery small and add with parsley to the soup
and
cook until the celery is soft, about 15 minutes more. Thin with water
if
necessary to the proper consistency; it should be like light cream
with
little bits of pea still visible. If too thick, it is more like ‘pea
porridge’ and not as appetizing.

Meanwhile, make the croutons. Cut the bread (leave crust on) into
3/4″
cubes. Melt the butter in a frying pan (Grandma Sofie used a heavy
cast
iron one), and when the foam is just through dying down but before the
butter begins to brown, add the bread cubes in batches sized according
to the size of your pan: The croutons should never be more than one
layer
deep.

Sometimes Grandma Sofie sauteed a little bit of garlic in the butter
before adding the bread and sometimes not — the croutons are good
both
ways. I think that living all of her life in California sometimes
overrode her German upbringing and that’s how the garlic snuck in!

Fry the bread cubes over MEDIUM heat until dark golden, stirring and
tossing frequently to brown on all sides. Take your time about this,
as if
you get the butter too hot it will burn and taste bitter. If the
croutons
are done correctly, they will be crisp and fairly dry and light enough
to
float on top of the soup.

Ladle the hot soup into bowls and pass the croutons in a basket for
each
person to add at the table.

Note that you _could_ get by with a half a loaf of French bread for
the
croutons, but only if you’re alone while you’re making the soup.
Otherwise, the croutons have a tendency to ‘dissappear’ when you’re
not
looking!

From: My husbands maternal grandmother Sofie Schmidt Murray,
1892-1980.
She was one of those cooks who never used recipes; I wrote this down
one
time while watching her make it. — Linda Hurlbert Shogren
(hurlbert@concentric.net)

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Popularity: 4% [?]

FENNEL RISOTTO WITH PISTACHIOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth, combined with
1 cup water
1 tb Butter or margarine
2 tb Olive oil
1 c Finely chopped onion
1 md Fennel bulb, coarsely
Chopped
1 md Red bell pepper, coarsely
Chopped
2 md Cloves garlic, minced
1 1/2 c Arborio rice
1/3 c Shelled pistachios, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Grated Parmesan cheese

1. Heat the broth-water combination over medium-low
heat. Keep warm. 2. In a large skillet, preferably
nonstick, or large pot, heat the butter and oil over
medium heat until hot. Add the onion, fennel and red
pepper; saute 5 minutes. Add the garlic and saute an
additional minute. 3. Stir in the rice and cook,
stirring 2 minutes. Slowly start to add the liquid,
about a ladleful at a time. Cook, covered, over
medium-low heat, 10 minutes, stirring occasionally.
Add the liquid slowly and stir often. Wait until the
liquid has been absorbed each time before adding the
next ladleful. Repeat the cooking process, covered,
10 minutes. 4. Uncover and continue adding the liquid
and stirring often. The risotto should cook about 30
minutes. The finished risotto should be creamy, with
a little chewiness at the center of the rice. 5. Add
the pistachios, pepper and Parmesan to the finished
risotto, stirring until blended.

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Popularity: 4% [?]

Red Seafood Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G Granaroli XBRG76A
tsp jarred chopped garlic
1 sm Onion chopped
1 pound Seafood mix or shrimp
1 cup White table wine
lobster — crab — or
combinatn
3 tablespoon Fresh chopped parsley
1/4 Stick butter
Salt and pepper to taste
1/4 cup Olive oil
1 12 ounce Thi spaghetti cooked
2 Cloves garlic crushed or 2
according to dir.

In a saucepan melt butter in olive oil on low heat.Add onion and garlic and
sautee for 3 min. Add wine, parsley and salt and pepper. simmer for 5 min.
Add seafood and simmer for 5 min.Pour over cooked pasta. Options: To make a red
sauce- add 1-4 oz can tomato sauce with wine…proceed To make a real white
sauce Add 1 pint heavy cream at the end of cooking when the heat is turned
off.(heating cream may cause it to separate) Converted by MMCONV vers. 1.00

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Popularity: 3% [?]

Banana Oatmeal Cookies W/ Banana Frosting

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter Flavor Crisco
1 cup Sugar, brown — firmly packed
1 Egg
1 cup Bananas, mashed — ripe
2 to 3 medium
1 3/4 cups Oats, quick — NOT instant or
old fashioned
1 1/2 cups Flour — all purpose
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Baking soda
1/4 teaspoon Nutmeg
1/2 cup Walnuts — coarsely chopped
—–FROSTING [ OPTIONAL—–
2 tablespoons Butter Flavor Crisco
1/4 cup Bananas — mashed
1 teaspoon Lemon juice
2 cups Sugar — confectioners
Walnuts — finely chopped opt.

Preparation Time: 20 Minutes Bake Time: 15 to 17 Minutes
1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at medium
speed of electric mixer until well blended. Beat in egg. Add 1 cup mashed
bananas. Mix until creamy.

3. Combine oats, flour, salt cinnamon, baking soda and nutmeg. Stir into
creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls of
dough into a mound to form each cookie. Place 2 inches apart on baking sheet.

4. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet.
Remove to cooling rack. Cool completely.

5. For frosting, Cream 2 tablespoons Butter Flavor Crisco, 1/4 cup mashed
bananas and lemon juice. Add confectioners sugar. Beat until smooth. Frost
cooled cookies. Sprinkle with finely chopped walnuts, if desired.

Makes 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 37.
Shared by: David kNight

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Popularity: 5% [?]

Title: ANGEL PIE
Categories: Pies/pastry
Yield: 1 pie

4 ea Egg Whites
1/4 ts Cream of Tartar
1 c Sugar
1/2 c Sugar
3 tb Lemon Juice
1 ea Lemon; grated rind from
4 ea Egg yolks

MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat
until the whites stand in peaks. Add sugar a little at a time,
beating well after. Beat for a minute or two after adding all the
sugar. Butter flour pyrex pie plate. Spread the meringue in the
plate. Bake 1 hr 10-15 minutes in a 275 degree oven, then raise
temp to 300 degrees and bake for additional 20 minutes.

FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in
double boiler until thickened. Cool.

Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar.
Cover meringue with half of cream then lemon filling and then the
rest of the cream. Leave in refrigerator overnight.

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Popularity: 6% [?]

Title: PEAS WITH A HINT OF MINT
Categories: Baby food
Yield: 4 portions

2/3 c Shelled fresh peas
1/2 c Trimmed green beans
Sprig of fresh mint
1 c Water

Put all ingredients in a saucepan and simmer for 10 minutes. Drain,
remove the mint, and puree the vegetables in a food mill to get rid
of the indigestible husks from the peas. Add water or formula, as
needed. In addition to perking up the flavor of the vegetables, mint
is well-known carminative, and can help relieve baby’s painful gas or
colic.

MMMMM

Popularity: 4% [?]