Date: Wed, 27 Oct 93 10:08:29 EDT
From: epochsys!aiko@uunet.uu.net (Aiko Pinkoski)

Here is my mothers fatfree version of a Japanese “home” dish.

Stewed Hijiki
————-

About 2/3 of 2.1 oz bag of dried hijiki seaweed
5 dried shiitake mushrooms
half a carrot, a few green beans
a little konnyaku if you have it (only found at Japanese food stores?)
1 TBSP sugar
about 1/4 c reduced sodium soysauce

Soak the hijiki 15 minutes in water to cover. Soak the mushrooms in warm
water till soft, then thinly slice (keep the water).

Drain the hijiki (if strands are long, you might want to cut it–
but my 3 yo enjoys eating the long pieces like spaghetti).
Simmer hijiki and the mushrooms in the soaking water and additional
water (enough to cover). Simmer til soft (best guess 20 minutes?).

Cut carrot into matchsticks, french/sliver the green beans, cut
konnyaku into small cubes. We don’t usually have konnyaku at home
so we usually omit it. You can experiment with other additions but
usually all the additions are not more than 1/8 of the hijiki.

Add whatever additions you chose, soy sauce, and sugar to the hijiki.
Taste (you may want more soysauce if you like a stronger flavor).
My mother says to not add salt though, it makes the hijiki tough.
Simmer covered till the carrots are soft.

I like it best slightly warm or at room temperature but good cold also.

Popularity: 3% [?]

Di Saronno and Cream

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce Di Saronno Amaretto
3 ounces cream
ice

Serve over ice in small rocks glass.

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Nutr. Assoc. : 2044 0 0

Popularity: 2% [?]

Cinnamon Ice Cream

Recipe By : Patti
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Frozen Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Half half
2 1/2 cups Sugar
1 ounce Cinnamon stick in
12 Egg yolks — small pieces
1 Vanilla bean — split length
Strawberry — fresh garnish

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in
heavy large saucepan. Scald over very low heat. Remove from heat, cover and
let stand at room temperature at least 1 hour. Combine sugar and egg yolks in
large bowl of electric mixer and beat at high speed until mixture forms
slowly dissolving ribbon when beaters are lifted. Reheat half and half over
low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir
yolk mixture into remaining half and half. Cook over low heat, stirring
constantly, until thermometer registers 180~ and custard coats back of spoon;
do not boil. Immediately transfer custard to large bowl. Cool at least 2
hours. If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer’s instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.

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Popularity: 3% [?]

Title: MINTED PEA AND POTATO SOUP
Categories: Soups, Vegetables, Dkuhnen msn
Yield: 7 Cups

1 Medium onion, finely chopped
2 cl Garlic
2 Medium potatoes, peeled,
Diced
2 tb Olive oil
4 c Chicken stock or broth
2 c Frozen peas
1 ts Dried mint
Salt and Pepper to taste
Yogourt

Cook onion, garlic and potatoes in oil. Add stock,
peas and mint to taste. Simmer covered until potatoes
are tender, about 10 minutes. Puree and season with
salt and pepper. Serve in heated bowls with a swirl of
yogourt. Source: The Toronto Star Newspaper. Recipe
shared by Deborah Kuhnen.

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Popularity: 3% [?]

PORK, HERB AND SULTANA STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margarine
500 g Minced pork
2 c Sultanas
1/2 c Pine nuts
10 Green (spring) onions,
-chopped
2 Onions, finely chopped
1 c Bread crumbs
I cup parsley, chopped
2 tb Fresh coriander, chopped
2 tb Fresh oregano, chopped
g Rind of 1 orange.

The next four posts should come in handy on the next
holiday when you’re faced with yet another turkey to
fix. One is from the US, the rest are from other
parts of the world. The Argentine Creole Stuffing
looks *very* interesting. All these assume you know
how to stuff and cook a turkey.

Plump sweet sultanas marry well with turkey meat, the
pork mince adds richness and moistness and the
generous quantity of fresh herbs lifts this stuffing
out of the ordinary.

Melt butter and gently fry minced pork until it
changes colour, pressing out lumps with a fork. Add
to the rest of the ingredients and mix well.

From “Raw Materials” by Meryl Constance, Sydney
Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

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Popularity: 4% [?]

Title: Chili Bean Salad (Lacto)
Categories: Beans, Salads, Prodigy, Dec.
Yield: 4 servings

16 oz Canned kidney beans
– rinsed/drained
1/2 c Onions; finely chopped
1/2 c Green bell peppers; finely c
1/4 c Nonfat yogurt
1 ts Chili powder
1/4 ts Garlic powder
1/4 ts Ground cumin
1/4 ts Oregano
Salt; to taste

Lovers of spicy food will adore this tangy salad.
Serve it over a bed of lettuce, add a piece of corn
bread, you have an easy lunch with Mexican flair. In
a large bowl, combine kidney beans, onions green
pepper. Mix well. In a small bowl combine yogurt and
spices. Add to bean mixture, mixing until well
blended. Chill several hours to blend flavors. Stir
before serving. Nutrition (per serving): 122 calories
Total Fat 1 g (4% of calories) Source: Lean Luscious
Meatless, Page (s): 98 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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MM: Double Corn Bread (Ovo Lacto)

Popularity: 3% [?]

Arugula, Red Onion And Shaved Parmesan Salad

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dressing:
1 tablespoon fresh lemon juice
1 teaspoon dijon-style mustard
salt and freshly ground black pepper
4 tablespoons olive oil
5 cups arugula leaves — trimmed, washed,
— dried and chilled
1 small red onion — peeled, cut into
— very thin rings
— and soaked in ice
— water
for 15 minutes
1/2 cup shaved parmesan

In a large bowl whisk together the lemon juice and mustard, seasoning
with salt and pepper to taste. Drain the red onion and pat dry. Just
prior to serving the salad, add the arugula and red onion to the
dressing and toss to coat. Taste and adjust seasoning with additional
lemon juice, salt and pepper if necessary. Sprinkle the salad with the
shaved Parmesan and serve immediately.

Yield: 4 servings

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Popularity: 12% [?]

Date: Fri, 20 Aug 93 11:47:09 EDT
From: asya@empress.com (Asya Kamsky)

I just made a McDougall Rice Pudding from the recipe hardback
that he and his wife published (I think recently).

RICE PUDDING

It’s very yummy: the ingridients are:
2 cups cooked brown rice
3/4 cups soy milk (I used the fat free Soy Moo from Health Valley,
which is still good, btw, after two weeks in the fridge)
3/4 cups water
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon

Combine and bake covered for 45 mins or till set. It came out
a little too cinnamony for me but I’m not a huge fan of that flavor.
I’m taking this to a pot-luck dinner where many people are eating
fat-free, so I know it’ll be appreciated.

Popularity: 4% [?]

MANHATTAN CLAM CHOWDER VI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Fish
Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sl Bacon, finely diced
1 sm Onion, finely chopped
1 c Finely chopped celery
3 tb Flour
2 c Tomato juice or
2 c Vegetable juice cocktail
8 oz Bottle clam juice
8 oz Can minced clams, undrained
1/4 ts Ground thyme leaves
Salt and pepper to taste

1. In a deep, 2 1/2-quart, heat-resistant,
non-metallic casserole place diced bacon. Heat,
uncovered, in Microwave Oven 2 minutes or until bacon
is crisp. 2. Add chopped onion and celery and heat,
uncovered, in Microwave Oven 2 minutes or until
vegetables are tender. 3. Blend flour into vegetable
mixture and stir until smooth, Add vegetable cocktail
gradually, stirring until smooth. Add remaining
ingredients, 4. Heat, covered, in Microwave Oven 5
minutes. Stir. 5. Heat, covered, in Microwave Oven an
additional 10 minutes. 6. Adjust seasonings if
necessary.

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Popularity: 4% [?]

DEVIL’S FOOD DROP COOKIES**

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Butter, softened
1 t Vanilla
2 oz (2 squares) unsweetened
-chocolate,
Melted and cooled
1 Egg
2 c Flour
1/2 ts Baking soda
1/2 ts Salt
3/4 c Sour cream
1/2 c Chopped walnuts
MOCHA FROSTING:
1 1/2 c Powdered sugar
2 tb Unsweetened cocoa
1/4 c Butter, softened
1 To 2 tsp. instant coffee
-granules
1 1/2 ts Vanilla
2 To 3 Tbsp. milk

COOKIES:

Cookies:

Heat oven to 350 degrees. Grease cookie sheets. In large bowl, beat brown
sugar and 1/2 cup butter until light and fluffy. Add 1 tsp. vanilla,
chocolate and egg; blend well. Lightly spoon flour into measuring cup;
level off. In small bowl, combine flour, baking soda and salt. Add dry
ingredients and sour cream to chocolate mixture; mix well. Stir in walnuts.
Drop by heaping teaspoonfuls 2″ apart on greased cookie sheets. Bake at 350
for 10 to 14 minutes or until set. Cool 1 minute; remove from cookie
sheets. Cool completely.

Frosting:

In a small bowl, combine all frosting ingredients, adding enough milk for
desired spreading consistency; blend until smooth. Spread on cooled
cookies. Allow frosting to set before storing.

Makes: 3 dozen

Posted by: Debbie Carlson (D.CARLSON – GEnie)

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Popularity: 3% [?]