Title: Asian Steak and Asparagus Noodle Salad
Categories: Salad, Beef, Resort
Yield: 4 Servings

1 lb Asparagus
2 Carrots
2 ts Vegetable oil
3/4 lb Beef sirloin, strips
3 cl Garlic, minced
1 ts Cumin, ground
1/2 ts Chili paste or hot sauce
1 tb Lime juice
1/2 lb Wide rice stick noodles
Coriander leaves

———————————-DRESSING———————————-
1/3 c Peanut butter
1/4 c Soy sauce
3 tb Lime juice
1 tb Sesame oil
2 tb Water
1 ts Sugar
1/2 ts Chili paste
1 cl Garlic
1/4 c Fresh chopped Coriander

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots
diagonally.

DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water,
oil, sugar, chili paste and garlic; stir in coriander.

In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili
paste for 2-3 minutes or until beef is browned but still pink inside. Add
lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat.

In large pot of boiling salted water, cook noodles, asparagus and carrots
for 4 minutes or until noodles are firm and vegetables are tender crisp.
Drain and cool under running water; drain again and add to bowl. Toss with
beef mixture until coated. Garnish with coriander

Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron,
high source fiber

Typed by James Lowey

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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: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/4 c All-purpose flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract 24 sm Reese’s Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add
brown sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 – 1/2 cup) and baking soda. Blend thoroughly.
Add enough extra flour so that you can shape dough into balls,
slightly larger than 1-inch. Press a Peanut Butter Cup into each
ball, covering the cup completely, and place on an ungreased baking
sheet.

Flatten with a fork, bake about 10 – 15 minutes or until lightly
browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and
Martha Traina

The Chef’s Comments:
“These cookies are a first-time try. I had a recipe from someone at
work, but I accidentally left it there. So I found another recipe and
adapted it. They’re yummy!!” – Lisa

From: Lisa
Date: 11-10-96 (10:06)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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Popularity: 20% [?]

Title: Ham Loaf
Categories: Casseroles, Pork, Main dish
Yield: 1 loaf

1 1/2 c Smoked ham; ground
1 1/2 c Lean fresh pork; ground
1 ts Dry mustard
1 sm Onion; chopped
1 md Can tomatoes; drained
2 Eggs; well-beaten
2 c Bread crumbs
HORSERADISH SAUCE:
1 Bottle horseradish; drained
1 1/2 c Mayonnaise
1/2 c Whipping cream
1/2 c Apple; grated
1/2 ts Salt
1/2 ts Dry mustard

Mix first 7 ingredients and put in rectangular pan
two inches deep. Mix 1/2 cup brown sugar and 2 tsp
prepared mustard. Spread over ham mixture. Bake 1-1/2
hours at 325 degrees.
Mix horseradish sauce ingredients, folding in
mayonnaise and whipped cream. Serve in bowl beside
platter of ham loaf. Mrs. Bruce Spears, Ottawa, KS -
from The Ottawa Herald Family Cookbook by Lois Smith.

Formatted for MM by Pegg Seevers 4/8/96

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Popularity: 6% [?]

Title: Grilled Tofu with Sesame Buckwheat Noodles
Categories: Chinese, Vegetarian, Pasta
Yield: 6 servings

1/2 c Peanut oil
1/2 c Sesame oil
1/2 c Red wine
1/4 c Mushroom soy sauce
1/4 c Black vinegar
6 Cloves garlic, minced
1 ts Chinese five-spice powder

A beautifully compose plate with many flavors and
colors. Each component is placed on the plate
separately, making three little groupings of bright
and exciting tastes. The noodles and tofu can be made
ahead, held at room temperature for an hour or so,
leaving only the vegetables to be sauteed at the last
minute.

GRILLED TOFU MARINADE 4 “blocks” firm tofu

Combine the marinade ingredients in a large bowl. Add
the pieces of tofu and cover with the marinade. Let
sit for 6 to 8 hours in the refrigerator or 3 hours at
room temperature.

Prepare charcoal grill.

Remove the tofu from the marinade and drain slightly.
Cook over med-hot red coals, basting frequently with
the marinade. “Score” the tofu on both sides making a
cross-hatch pattern. Cook until golden brown, about 5
to 8 minutes on each side. Remove from the grill and
set aside.

SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced
4 cloves garlic, minced 3 Tbs miso, red or white 3″
piece ginger, peeled and minced 2 jalapeno peppers,
minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c
seasoned rice wine vinegar 2 Tbs sherry vinegar 3 Tbs
soy sauce salt and pepper to taste

1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat
noodles

Combine the sauce ingredients in a large bowl. Add
half the sesame seeds, mix well. Cook the noodles in
salted boiling water until al dente; drain. Add the
warm noodles to the sauce, toss and let sit for about
20 minutes. Taste and adjust seasonings.

GINGER MIXED VEGETABLES

1 yellow onion, wedge cut 2 cloves garlic, sliced thin
1/3 c peanut oil 6 or 8 shiitake mushrooms, sliced
1/4″ wide small handful snow peas, trimmed and strings
removed 5″ piece ginger, peeled and sliced very thin 1
head broccoli flowerets only, blanched 2 carrots,
slivered and blanched splash of dry sherry salt and
pepper, to taste cilantro sprigs for garnish

To prepare the vegetables, saute the onion and garlic
in some peanut oil over high heat until onion is
tender, but not soft or translucent. Add the
mushrooms, snow peas, and ginger. Cook over high
heat, stirring constantly until the mushrooms are
tender. Add the broccoli, carrots and sherry, cook
for 1 more minutes and season with salt and pepper.

To assemble: Cut the tofu into slices about 1/8″
thick. On each plate, arrange 3 or 4 pieces of tofu
overlapping each other. Spoon some of the noodles
onto each plate and finish with the vegetables. The
tofu and noodles are served at room temperature and
the vegetables are served hot. Garnish with a sprig of
cilantro.

From “Glories of the Vegetarian Table” by Janet Hazen.

Posted by Theresa Merkling.

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Popularity: 4% [?]

ASSORTED VEGETABLES (NAMOOL)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Korean
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Spinach
9 oz Daikon radish, peeled
— thinly julienned
2 oz Carrot, peeled
— thinly julienned
1/4 ts Salt
10 1/2 oz Soybean sprouts
7 oz Fiddlehead, cooked
1 tb Sesame oil
1 t Ground sesame seeds
Salt
—–SPINACH SEASONINGS—–
1 tb Minced green onion
1 tb Sesame oil
1/2 ts Salt
1/2 ts Ground sesame seeds

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Title: Hot Oatmeal
Categories: Diabetic, Breakfast, Nuts/grains, Vegetarian
Yield: 1 servings

MMMMM———————MIX IN A SMALL PAN————————–
1 c Hot water -cook gently for 5-6
minutes
2/3 c Oatmeal

MMMMM—————————-ADD———————————
1 tb Raisins; 1 tb Sunflower seeds;
1/2 ts Cinnamon;

MMMMM————————-SERVE WITH——————————
1/4 c Milk or yogurt (low-fat)

Food Exchanges per serving: 2 STARCH/BREADS EXCHANGES + 1 FRUIT
EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm;
FAT: 6gm; CAR: 57gm;

Source: Vegetable Cooking for Diabetics by Patricia Mozze.
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Popularity: 5% [?]

Title: Summer Fruit Salad
Categories: Salads, Fruits, Low-fat
Yield: 4 servings

2 c Cooked rice
– cooled to room temperature
1/2 c Quartered strawberries
1/2 c Grape halves
1/2 c Quartered kiwifruit slices
1/2 c Pineapple tidbits
1/2 c Banana slices
1/4 c Pineapple juice
2 tb Plain yogurt
1 tb Honey
Lettuce leaves

Combine rice and fruits in large bowl. Blend pineapple juice, yogurt, and
honey in small bowl; pour over rice mixture. Toss lightly. Serve on
lettuce leaves.

Each serving provides:
* 161 calories
* 2.6 g. protein
* 0.5 g. fat
* 37.6 g. carbohydrate
* 8 mg. sodium
* 1 mg. cholesterol

Source: Sport Sense – The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 16% [?]

Title: Cheese Puff Muffins
Categories: Muffins
Yield: 1 servings

1 c Shortening *
2 c Boiling water
1 c Sifted flour
1 ts Baking powder **
1 ts Salt
1/8 ts Cayenne
=( i never use it)
1 c Grated cheese
= (it calls for american
=i use cheddar)
4 Eggs

* (I use margarine or butter) **request RUMFORD BAKING
POWDER)Heat shortening and water to boiling point. Sift
flour, baking powder, salt and cayenne together and pour
into liquid mixture. Stir vigorously until the mixture
clings together in a mass and leaves the sides of the pan.
Beat in the cheese. Drop in unbeaten eggs one at a time,
beating after each addition until mixture is smooth. Drop
by teaspoons onto a greased (or sprayed)baking sheet. Bake
in a moderate oven 375 – 35 minutes.JM.

After baking these many times I have found that they are
wonderful having been baked only 30 mins. They have a more
soft cheesey taste-but are wonderful browned also.
Wonderful with tomatoe or cheese soup.
IRA DENNIS (LVFG53A). These are from my Grandmother’s old
RUMFORD BAKING POWDER cookbook. They were called Cheese
Puff Muffins-but are really more of a cheese biscuit.

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Popularity: 11% [?]

1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

Popularity: 15% [?]