Date: Fri, 20 May 94 15:11:51 PDT
From: mingram@madam.west.sun.com (Judy Mingram – SunSelect)

from the January 94 issue of Shape magazine

Cajun-Style Red Beans Brown Rice
Serves 9 (it really does!)

1 pound dried pinto beans
2 cup chopped yellow onion
1 cup chopped green onions
1 cup chopped green bell pepper
1/2 teaspoon minced garlic
1/4 teaspoon red cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teasppon garlic powder
1 tablespoon Worcestershire sauce
3 dashes Tabasco sauce
6 ounce can of tomato paste
1/4 teaspoon thyme
1 teaspoon celery flakes
6 cups cooked brown rice

Wash beans and then soak for 12 hours. (I never soak beans and never have any
gas unless I eat them with milk.)

Drain water. Fill a large pot with beans; add water to 1/2 inch above
beans level. Add remaining ingredients except rice; cook over low heat
2 to 2 1/2 hours, covered. Serve over cooked brown rice.

Nutritional information per serving:
260 calories
5 percent fat (1.3 grams)
77 percent carbohydrate
18 percent protein

Popularity: 5% [?]

Tahini Yogurt Dressing

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Sauces Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup tahini
1 cup plain yogurt
1/4 cup lemon juice
1/4 cup fresh coriander — chopped
2 tablespoons garlic — minced
1/4 cup honey
salt to taste
Cayenne pepper to taste

In medium bowl, combine tahini, yogurt, lemon juice, coriander, garlic,
honey, salt and cayenne pepper. Blend well.

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Popularity: 6% [?]

First Set:
2 cups brown sugar
1/2 cup shortening
2 cups water
11 lb. raisins
Second Set:
3 cups flour
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Combine first set of ingredients. Boil for 5 minutes, remove, let cool. Add
second set. Bake 1 hour in slow oven.

Popularity: 7% [?]

PARSNIP-CARROT SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
2 teaspoons garlic — chopped
1 cup onions — chopped
1/2 pound carrots (about 4 medium-size), — sliced
1/2 pound parsnips — sliced
1 quart chicken stock
3/4 cup half and half
2 tablespoons fresh parsley — chopped

In a medium pot heat oil. Add garlic and onion and cook until softened, about 5
minutes. Then add
the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and
simmer for 40 minutes.
Remove from heat and puree with a hand blender or place in a blender or food
processor and
puree until smooth. Add the half and half, parsley, and chives. When ready to
serve, ladle into
bowls and garnish with bacon.

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Popularity: 5% [?]

Title: FOOLPROOF CHOCOLATE MOUSSE
Categories: Dsrt/cndies
Yield: 4 servings

1 pk Chocolate instant pudding
1 Cool Whip or Whipped Cream

Make the pudding according to package directions. Fold it into some
Cool Whip or Whipped Cream. Refrigerate. Eat.

Notes from Brett Jones: "…first, you get something that tastes
almost exactly like the real thing and second, it always sets (unless
you add too much whipped cream!) and is rarely grainy.

Variations: Swirl a little raspberry jam through it or add your
favorite liqueur.

Originally posted by Brett Jones. Meal Mastered by Gaye Levy DTXT63A
on Prodigy and 1:/343/92 on Fidonet

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Popularity: 4% [?]

Title: Mango and Prosciutto
Categories: Mangoes, Hors d’oeuv
Yield: 50 servings

1/2 lb Thinly sliced prosciutto
5 Firm-ripe mangoes,peeled
-and cut into 1″ pieces
Lime wedges as an
-accompaniment

Quarter each prosciutto slice and wrap each quarter around a piece of
mango, securing it with a wooden pick. Arrange the hors d’oeuvres on a
chilled platter and serve them with the lime wedges. makes about 50
hors d’oeuvres.

Nutritional analysis per serving: 19.1 calories; 0.2 gram total fat;
(0.1 grams saturated fat); 0.9 gram protein; 3.2 grams carbohydrates;
2.6 milligrams cholesterol; 56.8 milligrams sodium.

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Popularity: 2% [?]

Iced Pumpkin Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A06
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter
1 cup sugar
1 cup cooked — pureed pumpkin
(fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts — coarsely chopped
1 cup raisins
Icing:
2 cups sifted confectioners’ sugar
1/4 cup butter — softened
1 teaspoon vanilla
3 tablespoons whipping cream — fresh orange juice
or rum

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add
pumpkin, egg and vanilla and mix well. Combine flour, baking powder,
baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until
well blended. Add nuts and raisins. Drop by teaspoonful onto parchment
covered baking sheet, about 2 inches apart. Bake about 15 minutes, or
until golden. Cool.

Icing: Cream confectioners’ sugar and butter. Add remaining
ingredients and beat until smooth. (If icing is too thin, add more
confectioners’ sugar; if too thick, add more cream, orange juice or
rum.) Drizzle over cookies.

Yield: 6 dozen Iced Pumpkin Cookies

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Popularity: 8% [?]

Title: Stuffed Cucumbers
Categories: Vegetables, Oriental, Wok
Yield: 4 servings

2 Cucumbers, peeled
3 tb Oil
3 lg Shrimp, cleaned deveined
1 sl Pork or chicken, 2×4″
2 Water chestnuts
1 sl Onion (thick slice)
Salt
Pepper
1 sm Egg
-OR
1/2 lg Egg
1 t Corn starch
3 tb Water

1. Clean and prepare ingredients. Use your Chinese cleaver and mince
shrimp, meat, water chestnuts, and onion together until fine. Place
mixture in small bowl, add salt, pepper, egg, and corn starch to it.
Slice cucumbers into 1/2″ slices. Remove seeds from cucumber cavity,
leaving a slight bit in bottom of cavity to form a hollow for holding
filling. Fill cucumbers.

2. Place oil in wok and heat to smoking point. Reduce heat to medium
dial. Carefully place stuffed cucumber slices in wok with filling
side up. Add 3 tablespoons water, cover wok and steam ingredients for
25 minutes. Check periodically to see if there is enough moisture
left in wok for steaming. There shld be, if your heat is not above
medium.

3. At the end of 25 minutes, check to see if pork is cooked through,
and if cucumber slices are tender. If not, cook slightly longer.
Remove cucumbers to platter. If desired, soya sauce can be dribbled
over slices.

NOTE: This is a beautiful party dish. If desired, the stuffed
cucumbers could be arranged in a heat proof dish and steamed in a
steamer.

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Popularity: 3% [?]

Title: CASEY JONES ONE DISH SUPPER
Categories: Beef, Bread
Yield: 8 servings

1/2 Loaf frozen white bread
-dough, thawed (1 lb size)
1 1/2 lb Lean groun beef
1/4 c Chopped onions
1 cn (4oz) sliced mushrooms,
-drained
1 Ca n (8oz) tomato sauce
2 tb Catsup
1 ts Beef soup mix (or beef
-boullioun mix ie Oxo)
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Basil
1/4 ts Parsley
1/8 ts Black pepper
1 Egg beaten

bacon flavored bits

Brown beef and onions in Dubtch over. Drain if necessary. Add next 9
ingredients. Cover, simmer 15 minutes. Remove from stovetop and cool
to warm. Divide dough into 20 pieces and place on top of warm beef
mixture. Cover with clean towel and let rise 30 minutes or until
pieces of bread dough have doubled in size. Lightly brush dough with
beaten egg. Sprinkle with bacon flavored bits. Bake uncovered at 375
F for 25-30 minutes. Makes 8 servings. (Remaining bread dough can be
made into rolls.)

Origin: Watkins Anniversary Cookbook. Shared by: Sharon Stevens

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Popularity: 4% [?]