Vegetarian Ma Po Tofu

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main Dish
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Dried Chinese blk mushrooms
2 3 x 2 x 1-inch pieces tofu
– cut into 1/2-inch cubes
8 C Water
1 Tb Canned preserved vegetable
–(Szechwan, minced)
— rinsed
5 Tb Cold water
2 Tb Seasoned Vegetable Broth
4 Ts Chili oil
1 Tb Brown bean sauce
1 1/2 Ts Cornstarch
1 T Soy sauce
1/2 Ts Oriental sesame oil
1/2 Ts Sugar
1/2 Ts Ground white pepper
2 Tb Vegetable oil
1/4 C Finely chopped green onions
1 1/2 Tb Minced garlic
2 Ts Finely chopped fresh ginger
3/4 C Fresh or frozen peas — thawed
1/4 Ts Szechwan Peppercorn Powder

Cover mushrooms with hot water and let stand 1 hour. Drain; cut
off stems. Rinse caps well; squeeze dry. Cut into 1/8-inch dice. Set
aside.

Place tofu in large sieve. Bring 8 cups water to boil. Pour into
metal bowl just larger than sieve. Place sieve gently in water. Let
tofu soak 30 minutes.

Drain tofu. Mix mushrooms and preserved vegetable in medium bowl.
Mix 5 tablespoons water and next 8 ingredients in small bowl.

Heat vegetable oil in wok or heavy large skillet over high heat 1
minute.
Add green onions, garlic and ginger and stir-fry 1 minute. Add
mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add to wok
with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss
gently to coat with sauce. Cook 2 1/2 minutes, tossing gently. Divide
between plates. Sprinkle Szechwan powder over (recipe follows).

SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons)
Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1
tablespoon whole Szechwan peppercorns and stir until aromatic,
about 4 minutes. Transfer to blender. Cool 10 minutes. Blend to a fine
powder.
Store at room temperature.

Source: Bon Appetit, November 1988.
Typed for you by Karen Mintzias

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Frances’ Famous Knishes

Recipe By : Frances Lubkin
Serving Size : 36 Preparation Time :0:00
Categories : **** Appetizers
Jewish Potatoes
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1 large onion — diced
2 pounds potatoes — peeled
3 tablespoons oil — or chicken fat
3/4 teaspoon salt
1/4 teaspoon pepper

Cook potatoes in water. In a bowl, combine flour, baking powder, 1/2 teaspoon
salt and shortenng, blending with your fingers. Add 2/3 cup watr from the
cooking potatoes. Knead lightly. Dough should be soft, but firm enough to
roll. Add a bit more flour, if necessary. Smooth into a ball and cover bowl.

Brown onion in oil. Drain and mash potatoes and add onion. Add salt and
pepper. Roll 1/3 of the dough into a thin rectangle, about 7“x14”. Place a
strip of potato mixture about 1 1/2″ wide and high along the long edge. Roll
like a jelly roll. Cut into 1 1/4″ pieces. Take each piece and stretch the
dough to cover the cut edges, unrolling slightly, if necessary. Knishes should
be flat on the bottom and rounded on top. Don’t worry if the dough tears of
potato shows through. Repeat the process twice more with the remaining dough
and potatoes.

Place knishes on greased pans. Bake 30 minutes at 400F, or until slightly
browned. If they are going to be frozen, bake only partially, and finish
baking when ready to serve.

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SABAYONE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Egg Yolks
1/3 c Sugar
1/3 c Dry White Wine
2 tb Grand Marnier Or Mandrin
-Napoleon Liqueur
1/2 pt Whipping Cream, Whipped
2 1/2 c Tart Red Cherries, Fresh Or
-Frozen

Try this one for a fancy dinner. Guests will never know that it is so easy
to make.

Yield 8 Servings

In the top of a double boilier, combine the egg yolks and sugar, beating
well. Add the wine to the egg mixture. Have the water inthe double
boilier, simmering and place the pan with the egg mixture on top. Whisk the
mixture constantly until it thickens into a fluffy custard, about 5
minutes. Remove the egg mixture from the heat and beat until cool. Fold
the stiffly beaten whipped cream into the cooled egg mixture and add the
liqueur. Spoon the mixture over the cherries and serve.

From The National Red Cherry Institute

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Mexican-Style Hot Chocolate

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Beverages
Chocolate Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cups Nonfat dry milk powder
1/2 cup Powdered sugar substitute*
1/2 cup Unsweetened cocoa powder
1 teaspoon Ground cinnamon

*Not aspertame – loses sweetness when heated.

For cocoa mix, in a storage container combine dry milk powder, cocoa powder,
sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place
up to 8 weeks.

For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup
boiling
water; stir to mix. Makes 9 servings, each 8 oz.

1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g
saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk
exchange, 1/2 fat
Source: Diabetic Cook Book, Better Homes Gardens c. 1992 Shared but not
tested by Elizabeth Rodier, Oct. 1993

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Title: ZESTY RED DIP
Categories: Dips
Yield: 6 servings

1 c Ketchup
2/3 c Brown sugar, packed
2 ts Dry mustard
2 ts Horseradish
1/2 ts Ground allspice
1/2 ts Ground cloves

Place all ingredients in a small microwavable bowl and
mix well. Place bowl in center of microwave. Heat on
HIGH (100% power) for 1 1/2 to 2 minutes or until
warm, stirring half way through heating time. Or, you
many heat in a small saucepan over low heat until warm.

—–

Tempeh Paella

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 127
Serving Size : 4 Preparation Time :0:00
Categories : Soyfoods Main Dishes, Vegetarian
Rice Vegetables
Mitchell: Complete Soy Cookbk

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups vegetable stock
1/4 teaspoon powdered saffron — (see Tip)
1 cup uncooked basmati rice
1 tablespoon olive oil
8 ounces tempeh — cut into strips
1 about 3 inches long by 1/2 inch wide
1/4 cup coarsely chopped onion
2 teaspoons minced garlic
14 1/2 ounces canned diced tomatoes — with juice
14 ounces canned artichoke hearts packed in water
drained and quartered
1/2 cup frozen peas — thawed
1/4 cup oil-packed sun-dried tomatoes
drained and coarsely chopped
1/4 teaspoon red pepper flakes — or to taste
1/4 teaspoon freshly ground black pepper — or to taste
1 dash salt — or to taste
garnish — (optional)
1 sprig fresh flat-leaf parsley

Makes 4 servings

Paella, a Spanish classic, traditionally includes seafood and chicken.
This vegetarian version featuring tempeh captures the spirit of the dish in
a minimum of time but with a maximum of flourish.

Combine the vegetable stock and saffron in a medium saucepan; stir in the
rice. Bring the liquid to a boil over high heat. Reduce the heat to
medium-low; cover tightly and simmer until the liquid is completely
absorbed, about 15 minutes.

While the rice is cooking, heat the oil in a medium nonstick skillet over
medium-high heat. Add the tempeh, onion, and garlic; cook, turning the
tempeh strips occasionally, until lightly browned, about 5 minutes.

When the rice is done, fluff it with a fork. Reduce the heat to low. Stir
in the tomatoes and juice, artichoke hearts, peas, sun-dried tomatoes, red
pepper flakes, black pepper, and salt; cover until heated through, about 3
minutes. Adjust the seasonings to taste.

To serve, spread the rice-vegetable mixture on a large serving plate; top
with the tempeh strips and garnish.

TIP: Saffron, derived from a small purple crocus, is the world’s most
expensive spice. Fortunately, it is pungent and aromatic, so a little goes
a long way. Saffron can be purchased in threads (which should be crushed
just before using) or in powdered form. Store saffron in an airtight
container in a cool, dark place for up to 6 months. Turmeric will impart a
similar yellow color to food, but there is no substitute for saffron’s
exquisite flavor and earthy aroma.

Per serving: Cal 446, Pro 21.4g, Carb 70.2g, Far 8.8g, Chol 0mg, Sod 301mg

Converted by MC_Buster.

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Title: Coconut-Almond Macaroons
Categories: Cookies
Yield: 24 servings

3 Egg whites
1 c Sugar
1 tb Cornstarch
1/4 ts Salt
2 c Dried coconut packed
1/2 ts Almond extract

Recipe by: Jo Anne Merrill
Preparation Time: 0:45
1. Beat egg whites until stiff peaks form. Have water boiling in a
double boiler. Place the egg whites in top part of double boiler and blend
in sugar and cornstarch. Cook over the boiling water, stirring constantly,
for 20 minutes.
2. Remove from heat and add salt, coconut and almond extract. Stir
until well combined.
3. Drop by teaspoonfuls 1/2-inch apart on lightly greased cookie
sheets. Bake in preheated 300-degree oven for 18-20 minutes, or until
lightly browned. Do not overcook. Remove to wire rack to cool completely.

Yield: about 24 macaroons.

—–

Olive-And-Anchovy Pizza Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Oil-cured black olives
– (pitted)
1 Garlic clove — minced
1 1/2 Tablespoons Drained capers
2 Ounces Canned anchovies — drained
4 Tablespoons Olive oil
1 Lemon — juiced
Pizza Dough (See RECIPE)

COMBINE ALL of the ingredients in a blender or food processor and puree
until a smooth sauce is formed. Spread the olive mixture over the pizza
dough and bake according to instructions.
Tops 2 8-inch pizzas

– – – – – – – – – – – – – – – – – –

Date: 15 Dec 94 09:47:41 MST
From: “Gloria E. McCrary”

A Cuban friend gave me this recipe and I adapted it to a pressure
cooker (I also removed all references to olive oil).

CUBAN BLACK BEANS

2 cups black beans
5 cups water

Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil
beans for 2 minutes; turn heat off, cover beans and let sit for 1
hours.

Add the following ingredients:

1 or 2 bell peppers, chopped
l large onion, chopped
4 cloves garlic, minced
1/2 tsp pepper
salt or to taste
1 tsp oregano
1 bay leaf
2 tbsp sugar

Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the
indicator has dropped down.

Remove about 1/2 to 1 cup of the beans and mash; return to pot and add
the following ingredients:

2 tbsp vinegar
2 tbsp red wine (cooking wine ok)

Bring to a boil and simmer for about 20 min.

Serve over white rice.

Title: Peach Pie Filling
Categories: Pies, Fruits, Canning
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/2 c Sliced fresh peaches
1 c Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
3/4 c Cold water
1/8 ts Cinnamon (optional)
1/8 ts Almond extract (opt.)
1/4 c Bottled lemon juice

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sliced fresh peaches
7 c Granulated sugar
2 c Clear Jel ™; plus…
3 tb Clear Jel ™
5 1/4 c Cold water
1 ts Cinnamon (optional)
1 ts Almond extract (opt.)
1 3/4 c Bottled lemon juice

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun
High, and other varieties of similar quality are suitable.

Yield: 1 quart or 7 quarts.

Procedure: Peel peaches. To loosen skins, submerge peaches in boiling
water for approximately 30-60 seconds, and then place in cold water for
20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place
slices in water containing 1/2 tsp. of ascorbic acid crystals or six
500-milligram vitamin C tablets in 1 gallon of water to prevent
browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling
water. Boil each batch 1 minute after the water returns to a boil. Drain
but keep heated fruit in a covered bowl or pot. Combine water, sugar,
Clear Jel ™, and, if desired, cinnamon and/or almond extract in a
large kettle. Stir and cook over medium high heat until mixture thickens
and begins to bubble. Add lemon juice and boil sauce 1 minute more,
stirring constantly. Fold in drained peach slices and continue to heat
mixture for 3 minutes. Fill jars without delay, leaving 1 inch
head-space. Adjust lids and process immediately.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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