STIR-FRIED GREENS WITH OYSTER SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Thai
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Collard greens
3 tb Vegetable oil
1 tb Garlic, chopped
—–SEASONINGS—–
1 tb Soy sauce
1 tb Bean paste
2 tb Vegetarian oyster sauce
1 tb Cornstarch dissolved in
1/4 c Water
—–GARNISH—–
1 tb Cilantro leaves, chopped

Wash the vegetables. Cut leafy greens into 2″ lengths. Heat the wok
in oil over high heat add the garlic. Stir-fry until it is light
brown, then add the greens seasonings. Stir-fry for 3 to 5 minutes
more. Transfer to a serving dish, sprinkle with the cilantro serve
hot.
VARIATION: In place of the collards, use mustard greens, bok choy or
broccoli.

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Popularity: 3% [?]

Date: Fri, 11 Mar 94 09:53:19 EST
From: “Marita Perez (DSD)”

This Mexican Rice recipe is an adaptation from the PBS show Mexican
Kitchen.

Mexican Rice

1 C. Long grain rice
1/2 Onion
Crushed Garlic
Cilantro
Black Pepper
Canned tomatoes
3 C. Water
1 C. vegtable stock or water

Fry the rice till golden brown (this is important for the flavor). Be
careful once it starts browining, it will burn quick. Traditionally you
would do this in oil, but I do it in a dry non-stick skillet and it works
pretty good. Once the rice is golden add all remaining ingredients and
cook till the liquid is absorbed and rice is done.

The garlic, cilantro, and black pepper can be added to your taste. I just
crush canned tomatoes and don’t add the liquid. You can add the tomatoes
to your taste also. If you want it redder add paprika. That is what my
mother in law adds to all her dishes to get them red.

Popularity: 7% [?]

Title: Orange Hot and Sweet Mustard***(TPBD20B
Categories: Condiment, Dips, Chinese
Yield: 1 servings

1 1/8 c Dry mustard ; (3 1/4 oz ca
1 c Orange juice
1/4 c Emon juice
2 ts Zest; grated orange
1 ts Zest ; grated lemon
1/2 c Honey
1/2 ts Cinnamon
2 tb Vegetable oil

Place mustard in double boiler but not over heat. Ad juices a lttle
at a>> time, stirring after each addition to keep mustard from
lumping. Odd zests. Heat covered over simmering water for 15 minutes,
scrapping sides occasionally. Stir in honey, cinnamon and oil.
Transfer to jars and refrigerate. Check consistency after 1 day.
Thin with a little water if needed. Well keep well for up to 1
month. Makes 2 cups. –Robbie

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Popularity: 4% [?]

Title: Chocolate Marshmallow Nut Squares
Categories: Diabetic, Candies, Allergy, Beans
Yield: 24 servings

1 c Semisweet chocolate chips 1/2 ts Ground cinnamon
1/3 c Smooth GF peanut butter 1 1/2 c Mini GF marshmallows
2 tb Corn syrup 1/4 c Chopped nuts
1 1/2 c Cooked red kidney beans

Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth. (Or microwave at medium about 2 1/2 minutes
until mixture can be stirred smooth.) Stir in corn syrup. Remove
from heat. Cool 5 minutes.

In food processor, puree beans and cinnamon. Stir into chocolate
mixture until well blended. Stir in marshmallows and walnuts until
coated. Cut large marshmallows with wet scissors if minis are not
available.

Press evenly into prepared pan. Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before
serving. Cut into 24 squares.

1 square = 94 calories, 1 fruit veg. choice, 1 fats oils choice 5
grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams
protein, 11 grams carbohydrate, 21 mg sodium, 103 mg potassium

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94

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Popularity: 7% [?]

Homemade Mounds Bars2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. light corn syrup
1 (14 oz.) bag coconut
1 (12 oz.) bag chocolate chips
3/4 bar canning wax

Preparation :
Boil syrup for 1 minute. Add coconut and stir. Let sit for 2
hours. Wet hands and form into balls. Freeze. Then melt chocolate
chips and wax together and dip coconut balls into mixture. Place on
greased cookie sheet.

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Popularity: 8% [?]

Carrot-Tofu Soup with Dill

Recipe By : VegTImes (Nov 94)
Serving Size : 4 Preparation Time :0:00
Categories : Soups and stews*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds carrots — peeled and sliced
4 cups water
1 teaspoon salt
1/2 small onion
1 10.5 oz pkg soft silken tofu — reg or low-fat
1 scant tbs chopped fresh dill — (or 1tsp dried)
1 teaspoon red miso — or to taste
1/2 teaspoon ground white pepper

Combine carrots, water, salt, and onion in a medium saucepan.
Cook over medium heat until carrots are tender, about 15 min.

Scoop carrots and onion out of cooking water; place in a blender or food
processor.

Add tofu, dill, miso, white pepper, and a small amount of cooking water;
puree.

Return puree to cooking water, mix wiell and serve immediately.

Makes 4-6 servings.

Per serving: 129 Cal / 16g Prot / 2g Fat / 21g Carb / 0 Chol / 730mg Sod / 4g
Fiber.

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Popularity: 3% [?]

Chicken a la Reine Soup

Recipe By : Cooking with Mickey Around the World
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
1/3 cup all-purpose flour
2 quarts chicken broth
1/3 cup finely diced bell pepper
1 cup rice — cooked
1 cup half and half — heated
salt and white pepper — to taste
1 cup or more finely diced chicken

Heat butter in a large soup pot and cook onion, celery and carrots until
tender over low heat, stirring occasionally. Add flour, cook 5 minutes,
stirring constantly. Do not brown. Gradually stir in broth until blended.
Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper,
rice and chicken and heat another five minutes. Sti rin warm half and half,
heat but do not boil. Season to taste and serve.

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Popularity: 7% [?]

City Sprouts (Revised)

Recipe By : Hanneman (Riverside) / Mc Recipe List (Dec 1996)
Serving Size : 2 Preparation Time :0:15
Categories : Restaurant Vegetable
Side Dish Xport

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound brussels sprouts
1/4 pound cabbage — shredded
1 1/3 tablespoons reduced-calorie margarine — unsalted
1 tablespoon hot water
1 teaspoon lime juice — (1 to 2)
salt and pepper — to taste

Clean and trim the sprouts and the cabbage wedge. Cut each sprout in half
lengthwise, then slice thinly across width. Shred the cabbage to short
lengths.
[67 cals (fat 4 g / 48.2% CFF)]

Melt butter in a large skillet or flat-bottomed wok over medium-high heat.
Saute cabbages for 3 to 4 minutes. Add hot water and cook until that
down. Stir in the lime juice, season with salt and pepper, and serve hot.

This side dish balances well with sweet, cheese sauces as well as with
turkey burgers, etc.
Location: Brussels Sprouts, Shredded (Orig) in Mesa Mexicana (mcf).
Hanneman collection: Sue Feniger and Mary Sue Milliken (1989) City Cuisine.

Review: This sweet, crunchy vegetable is a pleasant surprise.

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Popularity: 2% [?]

Title: CUCUMBER DIP-ADA
Categories: Appetizers, Greek, Low-cal, Diabetic
Yield: 1 servings

1 Cucumber (thinly sliced)
1 Onion, small (thinly sliced)
1 ts Salt
1/2 ts Garlic powder
1 ts Lemon juice
1/2 ts Marjoram
8 oz Lo-cal yogurt

Peel and thinly slice cucumber and onion. Sprinkle
with salt. Allow to r Combine garlic powder, lemon
juice, marjoram, and yogurt; mix thoroughly. Fold in
sliced cucumber and onion. Chill. Yield: 2 Cups 1
serving = 1 milk calories: 100

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Popularity: 9% [?]

Title: Sundae Brownie Pie
Categories: Pies
Yield: 10 servings

1 Unbaked 9″ pie crust
2 Eggs
1 c Sugar
1/2 c Butter, melted
1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/4 t Salt
1 t Vanilla extract
1/2 c HERSHEY’S Semi-Sweet
-Chocolate Chips
1/2 c REESE’S Peanut Butter Cups
1/2 c Chopped nuts
Ice cream
HERSHEY’S Chocolate Shoppe
-Topping
HERSHEY’S KISSESS Milk
-Chocolates

Heat oven to 375′F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in
large bowl, beat eggs; stir in sugar and butter. Stir together flour,
cocoa and salt, add to butter mixture. Stir in vanilla, chocolate
chips, peanut butter chips and nuts. Pour into pie crust, return to
oven. Bake additional 25-30 minutes or until almost set. (Pie will
not test done in center.) Serve warm or cool with ice cream, drizzle
with topping. Garnish with KISS.

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Popularity: 6% [?]