Title: Chocolate Pudding (using pudding mix)
Categories: Desserts
Yield: 2 servings

1/2 c Pudding mix (see recipe)
1 1/2 tb Cocoa
1/2 tb Sugar
3/4 c Water
1 ts Margarine
1/2 ts Vanilla

2 servings of about 1/2 cup each 60 calories per serving

1. Stir mix, cocoa, and sugar together in saucepan. Add
water and mix well.

2. Cook over medium heat, stirring constantly, until
mixture just begins to boil–about 5 minutes. Remove
from heat.

3. Stir in margarine and vanilla.

4. Pour pudding into bowl. Place wax paper directly on
surface of pudding.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

CHAYOTES WITH CORN AND CHILES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped red onion
1 tb Olive oil
2 Chayotes
2 Fresh Anaheim or poblano
-chiles, charred, peeled,
-diced
1 c Frozen or fresh corn kernels
-(cut from 2 ears of corn)
1/2 ts Salt
Pepper to taste
1/2 c Evaporated milk
1/4 c Grated Parmesan cheese
1/4 c Grated sharp cheddar cheese
1/2 ts Red chile powder, for
-garnish

In this dish, each vegetable beautifully complements the other. Serve as a
vegetarian entree or as an accompaniment to grilled meats.

Saute the onion in olive oil in a 2-quart saucepan.

Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to
peel with a swivel-blade peeler), then cut each in half, scoop out and
discard the seed, and dice the flesh. Add to the saucepan, along with the
diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for
about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook
a few seconds until the sauce thickens.

Transfer to a serving bowl and sprinkle with cheddar cheese and chile
powder.

Serves 4.

PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g
saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle. 6/2/93.

Posted by Stephen Ceideburg

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Title: INDIAN SQUASH
Categories: Vegetables, Diabetic, Low-cal
Yield: 4 servings

2 c Acorn squash (cubed)
2 ts Margarine
1 ts Orange rind
1/4 c Orange juice
2 tb Sugar replacement

Cook squash in small amount of boiling water until
crisp-tender; drain. Melt margarine in saucepan. Add
orange rind, juice and sugar replacement. Cook over
low heat until sugar is dissolved. Add squash; cover.
Continue cooking until squash is tender. 1 serving = 1
bread, 1/2 fat calories = 60

—–

PORTABELLA MUSHROOM RISOTTO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Italian
Rice Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MUSHROOMS—–
2 lg Portobello mushrooms (6 oz)
2 tb Olive oil
1 tb Minced shallot
2 tb Balsamic vinegar
Salt (to taste)
Black pepper (to taste)
—–MUSHROOM BROTH—–
1 t Minced garlic
1 t Minced shallot
1 tb Olive oil
3 oz Red wine
4 c Vegetable stock
—–RISOTTO—–
3 tb Diced onion
1 tb Olive oil
1 c Arborio rice
1/2 ts Salt
1 t Ground black pepper
1 c Warm vegetable stock
1 tb Olive oil

To prepare the mushrooms: Remove stems from
mushrooms. Set stems aside for mushroom broth. Wipe
the mushrooms clean with a damp cloth. Combine olive
oil, shallot, balsamic vinegar, salt and pepper. Toss
mushroom caps in the mixture to coat well. Grill or
broil mushrooms until tender, about 10 minutes. Cut
into nickel-size chunks; set aside. (Mushrooms can be
made ahead and refrigerated).

To prepare mushroom broth: Mince reserved mushroom
stems; set aside. Saute garlic and shallot in the
olive oil until translucent. Add minced stems. Saute
a few minutes more. Pour in red wine and increase the
heat, stirring until almost all the wine has
evaporated. Add stock. Lower the heat and simmer
uncovered about 25 to 30 minutes or until the liquid
is reduced by one-fourth. Set aside. (Broth can be
made ahead and refrigerated. Reheat before using in
risotto.)

To prepare risotto: Cook the onion in the oil until
soft but not browned. Add the rice; stir until it is
coated. Cook, stirring, until a toasted aroma
develops. Stir in salt and pepper. Add the reserved
mushroom stock in several additions, stirring the rice
frequently and letting most of the stock be absorbed
before adding more. If you do not have enough mushroom
stock, finish making risotto with stock. Cook until
the rice is almost tender and most of the liquid is
absorbed. Stir in oil and reserved mushrooms.

Posted by: Vern Hoffman GOB G Hangout (314)423-1662

Source: St. Louis Post-Dispatch Magazine 10/29/95

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Title: Lace Cookies
Categories: Cookies, Drop
Yield: 48 cookies

1/2 c Butter or margarine; soft
3/4 c Brown sugar, firmly packed
2 tb All-purpose flour
1/4 ts Salt
2 tb Milk
1 ts Vanilla
1 1/4 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat butter and sugar together until creamy. Blend in flour, salt,
milk and vanilla. Stir in oats. Drop by teaspoonfuls onto ungreased
cooky sheets, about 2 inches apart. Bake in preheated moderate oven
(350 F.) about 8 minutes.

Cool 2 to 3 minutes, then carefully remove cookies from cooky sheets
with wide spatula. (Cookies will be very thin and lacy.)

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Title: TEX-MEX WITH SPINACH BAKE
Categories: Ground beef, Cheese, Mexican
Yield: 8 servings

2 c Bisquick baking mix
1/2 c Water; cold
1 lb Ground beef
1 pk Taco seasoning mix
1 c Water
10 oz Spinach *
1 c Cheese; ricotta
1/3 c Green onions; chopped
1 1/2 c Cheddar cheese; shredded
1 c Sour cream
1 Egg; lightly beaten

* frozen, thawed, chopped and squeezed dry.
*******************************************************
****************** Heat oven to 350~F. Combine baking
mix and 1/2 c cold water; stir until soft dough forms.
Press dough into bottom of greased 13×9″ baking dish.
Cook ground beef in large nonstick skillet until
brown. Stir in taco seasoning mix (dry) and 1 c water.
Bring to a boil; reduce heat and simmer 15 minutes,
stirring occasionally. Spoon mixture over dough.
Combine spinach, ricotta cheese and onions; spread
over ground beef mixture. Combine Cheddar cheese, sour
cream and egg; spoon evenly over spinach mixture. Bake
30 minutes or until set. Let stand 5 minutes before
serving.

—–

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins
Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes.

Title: Chinese Duck Sauce
Categories: Chinese, Poultry, Ceideburg 2
Yield: 2 pints

1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the second four ingredients and boil for 10 minutes.

Combine the remaining seven ingredients.

Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Posted by Stephen Ceideburg Feb 1 1990.

MMMMM

WASABI OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c wasabi powder
1 TB mirin
1 ts sugar
: Water
1/2 c neutral oil

In a stainless steel bowl, whisk wasabi, mirin and
sugar. Add water until a loose puree is achieved.
Whisk in oil. Recipe By : Chef du Jour DJ 9306

From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25
Oct 1996 14:13:45 Pst

– – – – – – – – – – – – – – – – – –

Vanilla Scented Butter Sauce

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons shallots — chopped
1/2 Cup mushrooms — sliced
3 Tablespoons unsalted butter
3 Cups flavorful quail or chicken stock
1 Cup dry white wine
2/3 Cup heavy cream
1 3-inch vanilla bean — split
1 Tablespoon lemon juice
Salt and freshly ground black pepper

Saute the shallots and mushrooms in 2 tablespoons of butter till lightly
browned. Add stock add wine and reduce by half.

Add cream and vanilla bean and reduce again to a light sauce consistency.
Strain. Scrape the soft center of the vanilla bean into the strained sauce.
Correct seasoning with drops of lemon juice, salt and pepper. Whisk in
remaining butter in bits. Hold the sauce in a warm water bath until serving
time (up to 2 hours).

– – – – – – – – – – – – – – – – – –