BRAZIL CASHEW NUT ROAST WITH CHESTNUT STUFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or water
1 md Onion — finely chopped
1 Garlic clove — crushed
5 Celery stalks
— finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
— (available at some
— health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 t Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper — to taste
1 c Chestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan
over medium heat and cook the onion until transparent,
about 5 to 7 minutes. Add the garlic and celery and
cook 1 minute longer.

Put the mixture in a large bowl with the cashews and
Brazil nuts, millet, bread crumbs, potatoes, herbs and
spices, lemon juice, and grated rind. Add enough wine,
stock, or water to moisten the mixture so it holds
together. Season lightly with salt and pepper and mix
well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.
Cover with chestnut puree, then add the remaining loaf
mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook – by Ingrid Newkirk and
PETA Typed for you by Karen Mintzias

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Popularity: 4% [?]

CREAMY VEGETABLE TAHINI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Raw tahini
1/3 c Water
3 tb Tamari
1 tb Freshly squeezed lemon juice
1 t Ground cumin
1 pn Cayenne pepper
4 c Vegetable stock or bouillon
-OR water
2 md Carrots — chopped
2 c Finely chopped broccoli
— florets and stalks
2 md Leeks — sliced
— (thoroughly washed)
2 md Tomatoes — coarsely chopped
1/4 c Finely chopped fresh parsley

Put the tahini, the 1/3 cup water, the tamari, lemon
juice, cumin, and cayenne in a small bowl, and stir
together.

Put the vegetable stock and carrots in a large pot,
cover, and bring to a boil over medium heat.
Immediately reduce the heat, and simmer for 5 minutes.
Stir in the broccoli, leeks, tomatoes, and parsley.
Cover and return to a boil over medium-high heat, then
immediately reduce the heat and simmer until the
vegetables are tender, about 5 minutes.

Add the tahini mixture and stir until mixed. Bring
just to a simmer, and serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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Popularity: 4% [?]

MOUSSAKA AUBERGINES

Recipe By : Family Circle/What’s For Dinner? (British)
Serving Size : 4 Preparation Time :0:30
Categories : Ethnic Casseroles One Dish Meals
Main Course–Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium aubergines (eggplants) — halved
1 pound lean minced beef (ground beef)
1 onion — chopped
2 cloves garlic — crushed
14 ounces tinned (canned) tomatoes
2 tablespoons tomato puree
2 teaspoons salt
2 tablespoons butter
1 tablespoon plain flour (all-purpose) (heaping)
10 ounces semi-skimmed milk (low-fat)
4 ounces cheddar cheese — grated
1/4 cup granary bread crumbs

1. Scoop out aubergine flesh and dice. (Hint: Try using a grapefruit spoon
for this)

2. Dry-fry beef, onion and garlic for 12 minutes. Add aubergine, tomatoes
and puree.

3. Cover, simmer for 45 minutes, stirring occasionally. Cook, uncovered,
for 30 minutes.

4. Meanwhile, salt aubergine shells for 30 minutes. Rinse and cook in
boiling water for 5 minutes. Drain and pat dry. Spoon in filling.

5. Melt butter, add flour, cook 1 minute. Add milk, cook until thickened.
Stir in half the cheese, season.

6. Top filling with sauce, crumbs and remaining cheese. Grill 2 minutes.
Serve with baked potatoes and salad. Garnish with chopped parsley.

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Popularity: 2% [?]

Title: Hollandaise Sauce/Low-Fat
Categories: Sauces, Low-fat, Butter buds, Egg beaters
Yield: 6 servings

MMMMM———————LIZ JONES VXRF36B————————–
2 tb Liquid Butter Buds
1 c Boiling water
12 ts Lite salt; opt
1 tb Flour
2 ea Egg Beaters; beaten
1 x Juice of 1/2 lemon

Combine Butter Buds and flour in a sauce pan. Add
boiling water, stirring constantly. Cook over low
heat. Beat Egg Beaters, salt and lemon juice together.
Add some of the first mixture to this before slowly
adding to the Butter Buds, flour, and water. Cook
until the spoon is well coated. This is delicious,
easy to make, and will keep well. It is just as good
warmed over as it is fresh off the stove.
Yields: 1 1/2 cups = 6- 1/2 cup servings.
Per serving: Fat: 0g; Calories: 12; Protien: 1.2g;
Cholesterol: 0mg; Carbohydrate: 1.47g; Sodium: 16mg
Source: “Butter Busters” by Pam Mycoskie – 1992

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Popularity: 3% [?]

Sour Orange Cake

Recipe By : Suzy Lewis (friend Edel)
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box yellow cake mix
1 box orange jello (3 oz)
5 whole eggs
3/4 cup oil
3/4 cup apricot nector or sour orange juice
1 cup nuts — chopped

Mix everything together then add nuts. Pour into prepared bundt pan. (
Prepared with Pam or Baker’s Joy and bread crumbs). Bake at 350 deg F for 20
minutes, then 325 deg F for 35-40 minute

Glaze: 1 tsp sour orange juice and enough powdered sugar to make a nice
glaze. If you use the apricot nector you can sour it by
adding 1 TBL lemon or lime juice. If you use just the
apricot nector, add 1 TBL Brandy.

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NOTES : I didn’t get to taste this, but all the tech’s were raving about it.
Sounds yummy!

Popularity: 3% [?]

two large acorn squash
3 tablespoons olive oil
10 oz mushrooms, cleaned and finely chopped
8 oz canned, quartered artichoke hearts (NOT marinated)
1 rib celery, finely diced
4 scallions, finely chopped
3 cloves garlic, minced
1/2 teaspoon each dried basil, oregano and thyme
1/4 teaspoon dried sage
3 tablespoons soy sauce
1/8 teaspoon fresh ground black pepper, or to taste
4 oz cheddar cheese, shredded (about 1 cup)
2 oz Italian fontina, shredded (about 1/2 cup)
1 oz Parmesan cheese, shredded (about 1/4 cup)
1 cup dry breadcrumbs

Preparation Time: about one hour to prepare, plus 20-30 minutes to bake

Preheat oven to 375 .

Cut squashes in half horizontally and place each half cut-side down in
baking pans at least two-inches deep which have been oiled lightly on the
bottom. Add about one-half inch of boiling water to pan. Bake at 375
until very soft but not altogether mushy when tested with a sharp knife,
about 45 minutes to one hour depending on size of squash.

Prepare filling while squashes bake. Drain artichokes, rinse, and chop
coarsely. Heat 3 tablespoons olive oil in a large skillet over medium
heat. Add mushrooms, artichoke hearts and celery and saute until
vegetables are soft, about 5 minutes. Add scallions, garlic, basil,
oregano, thyme, sage and soy sauce and continue to cook another 3 minutes.
Add pepper and stir. Remove skillet from heat and stir in cheeses until
melted and combined. Stir in breadcrumbs, adding up to 4 tablespoons
water until well moistened and combined.

Remove squash from oven. Remove from pan and place cut-side up on cutting
board. When cool enough to handle, cut a thin slice from the bottom of
each squash half (if necessary) to allow them to sit flat. Scoop out seeds
with a spoon and discard.

Fill squash cavities with stuffing mixture, distributing evenly among four
squash halves. Place squash halves, stuffing-side up, in an oiled baking
pan big enough to hold them. If not baking immediately, refrigerate until
about 30 minutes before serving.

Bake in 375 F oven for 20-30 minutes, or until hot. If taking from
refrigerator, this will take 30-40 minutes. Cut each piece into quarters
to serve

Source: Jennie Schacht.

Popularity: 4% [?]

Title: Prawns with Peanut Sauce
Categories: Seafood, Low fat, Indonesian, Ethnic
Yield: 4 servings

1 lb Medium prawns
1 c White wine
1 1/2 tb Smooth peanut butter
2 tb Safflower oil
1 1/2 tb Light honey
2 tb Low-sodium soy or tamari
-sauce
2 ts Rice vinegar
1/2 ts Dark sesame oil
1/2 ts Cayenne pepper
1 tb Green onion; minced
1 1/2 ts Ground coriander
1/2 ts Ground cumin
4 c Steamed rice; (optional)

Recipe by: the California Culinary Academy Preparation Time: 0:25

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook
over medium-high heat until they turn bright pink. Set aside.

2. In a small bowl mix together peanut butter and safflower oil until
smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion,
coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in
saucepan and reheat. Serve over steamed rice (if desired).

—–

Popularity: 12% [?]

Title: Peanut Butter Nuggets
Categories: Diabetic, Desserts, Cooky/bars, Low-fat/cal
Yield: 18 servings

2/3 c Corn flakes; cruched 1/2 c Peanut butter;
1/2 c Unsweetened coconut; 2 tb Liquid honey or corn syrup;
-shredded

Combine 1/2 cup corn flake crumbs, coconut, peanut butter and honey;
mix thoroughly. Measure out 2 tsp portions, shape into balls. Roll
in remaining corn flake crumbs. Chill until firm, store in covered
container in refrigerator.

18 nuggets, each serving 1 nugget 1/2 fruit veg. choice, 1 fat
oils choice 5 g carbohydrate, 2 g protein, 4 g fat, 64 calories

Source: Choice Cooking, Canadian Diabetes Association Shared by
Elizabeth Rodier 6/93

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Popularity: 3% [?]

Title: MONKEY TAILS
Categories: Kids, Desserts, Chocolate
Yield: 6 servings

3 Bananas (large)
2 tb Orange juice
6 oz Chocolate chips
1 tb Crisco
6 Popsicle sticks

recipe.

The recipes in this Pick-A-pocket book were writted for commercial
packaged baking mix which has no milk so it is the liquid called for
in recipes. This mix is a perfect substitte. Just use water where it
calls for milk. (written out of my cookbook)

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Popularity: 5% [?]

PRINCE EDWARD ISLAND POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 lg Onion, diced
4 md P.E.I. Potatoes, diced
6 x Carrots, diced
3 c Water
2 x Chicken OXO Cubes
Freshly Ground Pepper
3 tb All Purpose Flour
3 c Milk
1/4 c Dried Parsley
1 t Dried Thyme

1) In a large stock pot melt butter, add onion and
cook over medium heat
until onion is transparent. While onion cooks,
place diced potatoes,
carrots, water and OXO cubes in another large stock
pot and bring to
a boil. Cook until tender, about 10 minutes. Season
with pepper to
taste.

2) When vegetables are cooked, add flour to onion to
make a paste. Add
milk gradually: Mix well and heat over low until
warm. Add vegetables
and liquid. Stir thoroughly and heat for 5 to 10
minutes, over medium
heat, stirring occasionally until mixture thickens
slightly. Add
parsley and thyme. Heat thoroughly and serve.

Note: Water and OXO cubes may be replaced with 3 cups
of chicken stock.

Typed for you by Peggy and Bruce Travers Cyberealm BBS
Watertown NY 315-786-1120

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Popularity: 3% [?]