3 cups dried black beans, soaked and cooked
3-4 ears corn, cooked and cut off the cob (next time, since corn is
out of season, I’ll use frozen)
1-3 bell peppers, preferably yellow or red (the first time I made this,
before red peppers were in season, I used a jar of roasted red peppers),
chopped
juice and grated rind of 1 orange
balsamic vinegar
herbs and/or spices

Mix everything together, and let sit for flavors to mix. This time I
seasoned it with finely chopped fresh ginger and fresh thyme; other times
I’ve used rosemary and thyme (because that’s what I had fresh); there are
probably dozens of tasty combinations. I have only the vaguest idea of
how much balsamic vinegar I used, since I didn’t measure it; it was at
least 1/4 cup but probably more; I just went by taste.

I served it as a salad (it makes lots; I’ve been using this all year as
a potluck dish) but it is also good heated and served over rice (that’s
what I did with the leftovers).

Title: MOO GOO GAIPAN #3
Categories: Chinese, Chicken
Yield: 6 servings

1 Chicken breast

———————DREDGING MIXTURE———————
2 ts Cornstarch
1/2 ts Salt
1/4 ts Pepper

————————-THICKENER————————-
2 tb Sherry
3 tb Chicken broth
2 tb Cornstarch

———————OTHER INGREDIENTS———————
4 oz Mushrooms, sliced
4 oz Pea pods, strings removed
1 Clove garlic minced
2 To 3 slices ginger root
-minced
2 tb Oil

Skin bone chicken, then dice. Combine Dredge
ingredients, dredge chicken in mixture to coat. Mix
sherry, chicken broth and cornstarch to form paste.
Heat oil in Wok (or fry pan) Add garlic ginger,
stir-fry a few times. Add chicken, stir-fry 1 minutes.
Add mushrooms and pea pods, stir-fry 2 – 3 minutes.
Add sherry/broth/cornstarch paste to thicken. Serve
with rice. ( a 4 oz can of button mushrooms can be
used instead of the fresh. Use liquid in place of
chicken broth).

—–

POTATO CHIPS

1 potato, thinly sliced (peel or don’t peel)

Spray a dinner plate with Pam. Place potato slices on plate
in a single row. Microwave on HIGH for 4 minutes. Turn slices
over and continue to microwave on high another 3 to 5 minutes.
Potatoes are done when they are lightly browned – if they aren’t
browned, they won’t get crisp. This may take longer depending on
your microwave’s wattage but you will be safe with the initial
4 minutes of cooking. You need to watch them carefully after that. Now
comes the hard part . Remove from plate and toss in a bowl with salt
or seasoning of your choice and let cool! It is important to let them
cool so they can crisp up.
This recipe makes a small amount but I think these are tastier
than the commercial fatfree chips. I haven’t had such good luck doing
this with sweet potatoes unfortunately.

Ham And Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Crockpot Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Dired Beans, Any Type You Like — T
1 Cup Ham — Diced
1 Ham Bone
1 Package Dry Onion Soup Mix
2 Teaspoons Italian Seasoning — Or Your Fav Spices
Water To Cover
1 Medium Carrot — Chopped
1 Medium Onion (Instead Of Dry Onion Pack) — Diced
1 Stalk Celery — Chopped
1 Medium Green Pepper — Chopped

Either Soak over night, or rince well the beans. If you do not soak beans,
cook on high for 2 hours, then lower to low for 3-4 or until beans are
done.
To mix, add beans, ham, onion soup mix, and seasoning. Add vegetables. Add
water to cover and let simer on low for 7-8 hours on low (or see above).
Stir occasionally.

– – – – – – – – – – – – – – – – – –

SWEET POTATO AND PEPPER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Sweet potatoes
2 cn (10oz each) Chicken broth,
Undiluted
1 c Water
1 t Bick’s hot pepper relish OR
1/4 ts Tabasco sauce
Light sour cream

Preheat oven to 350F. Pierce potatoes and bake until
very soft, about 45 minutes. Or microwave on high for
10 minutes. Peel potatoes and puree in a food
processor. Combine potatoes, chicken broth, water and
hot pepper relish in a large saucepan. Add more water,
if needed, until soup is as thin as you like. Cook
over medium heat until hot. Serve topped with a dollop
of sour cream and more hot pepper relish. Makes 6 cups.

– – – – – – – – – – – – – – – – – –

Title: SPICY MUSSELS IN WHITE WINE
Categories: Shellfish, Appetizers
Yield: 6 Servings

1/3 c Olive oil
1/2 Onion, thinly sliced
4 lg Garlic cloves, chopped
2 ts Fennel seeds
1 ts Dried crushed red pepper
1/2 ts Salt
1 c Dry white wine
2 1/4 Inch-thick lemon slices
1/2 c Chopped fresh parsley
2 1/2 lb Fresh mussels, scrubbed,
-debearded
1/2 c Chopped seeded tomatoes

Heat oil in heavy large pot over medium-high heat. Add onion, garlic,
fennel seeds, crushed red pepper and salt; sauté until onion is light
brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring
to boil. Add mussels. Cover pot and cook until mussel shells open, stirring
once to rearrange mussels, about 6 minutes; discard any mussels that do not
open. Using slotted spoon, transfer mussels to large shallow bowl. Boil
broth in pot until reduced to 1 cup, about 3 minutes; season to taste with
pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley
over.

Serve garlic toast with this to mop up all the savory broth.

Bon Appétit December 1995 Alan Herman: New York, New York

—–

Title: Tofu-Vegetable Pizza
Categories: Main dish, Italian, Tofu, Mark’s
Yield: 1 pizza

——————————–PIZZA DOUGH——————————–
1 tb Dry yeast
1 c Warm water
1 ts Sugar
2 c Unbleached all-purpose flour
1 tb Olive oil
1/2 ts Salt

——————————-PIZZA TOPPINGS——————————-
2 tb Olive oil
1 md Onion, finely chopped
2 ea Garlic clove, chopped
1 ea Red bell pepper, chopped
1 ea Green bell pepper, chopped
1 1/2 ts Basil
2 c Tomatoes, chopped
8 oz Tofu, frozen, thawed
— shredded
1/2 c Parsley, chopped
1/4 c Black olives, chopped
Nutritional yeast

DOUGH: Dissolve the yeast in water with the sugar let proof. Mix
in the other ingredients in order. When the dough holds together
(add more water or flour as necessary) turn out onto a floured board
knead until it is elastic soft. Cover let rest for about
40
minutes. Roll out as thin as you can without breaking the dough.
Place either on a 17″ pizza pan or on a cookie sheet. Set aside.

PIZZA TOPPINGS: Saute the onion garlic in the olive oil until the
onions are translucent. Add the basil bell peppers saute for 5
minutes. Add the shredded tofu cook 3 minutes or so. Add the
parsley, tomatoes olives. Remove from the heat. Spread the
vegetables on the pizza crust sprinkle with the nutritional yeast.
Bake for 5 to 10 minutes at 450F until the crust is golden the
vegetables are sizzling.

NOTE: The baking time is dependent upon how thick your crust is.
Also, you can use your favourite pizza crust too.

Recipe by Mark Satterly

—–

Title: ONE SERVING BOSTON CLAM CHOWDER
Categories: Soups, Low-fat, Lunch
Yield: 1 servings

1/3 c Chopped onion
1/3 c Sliced celery
1/3 c Sliced leek
1 c Defatted chicken broth
1 sm Red potato, diced
1 c Low-fat milk
5 ea Drained, canned clams,
– chopped
1 c Shredded spinach
Freshly grated nutmeg
– (optional)
Salt pepper to taste

1. In medium saucepan, saute’ onion, celery and leek in small amount of
broth, about 5 minutes.
2. Add potato and remaining broth. Bring to boil and simmer covered, about
10 minutes or until potato is tender.
3. Stir in remaining ingredients. Heat without boiling.

—–

Title: GOOSEBERRY BURNT CREAMS
Categories: Desserts
Yield: 8 servings

1 lb Tart green gooseberries
4 oz Caster sugar (or more)
5 oz Granulated sugar
1/2 lb Fromage blanc or quark
-OR- creamy Greek yoghurt
1/2 pt Double cream

Choose a heavy-based saucepan with a large surface area. Put the
topped and tailed gooseberries into it, still moistened by the water
in which they have been rinsed. Cover and cook over very low heat
until the fruit is perfectly tender. (It does not matter if the
berries collapse in cooking here as they will be crushed to a pulp
for serving.)

Crush the cooked fruit with a potato masher and cook for several
minutes more, without the lid but just stirring occasionally, until
most of the juices have evaporated leaving a thick fruit puree. Add
caster sugar to taste and stir until melted. Spoon the puree into 8
individual cocotte dishes and leave until cold.

Beat the fromage blanc, quark or yoghurt into the cream until smoothly
mixed then whisk until fairly stiff. Spoon the creamy mixture over
the cold puree and level the tops. Cover and chill in the freezer
for about 45 minutes until the cream firms up.

Dissolve the granulated sugar in 1 tablespoon warm water in a pan
placed over low heat. Then turn the heat up and cook until the sugar
carmelises to a rich shade of gold. Quickly pour the burnt sugar
evenly over the chilled creams and set aside for 20 minutes or so
until the caramel sets in thin brittle sheets of gold.

Source: Philippa Davenport in “Country Living” (British), June 1988.
Typed for you by Karen Mintzias

MMMMM

CANDIAN SOUFFLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
3 tb Parmesan cheese,
-grated
6 Separated eggs
8 oz Room temp cream cheese
1 c Grated cheddar cheese
1/2 c Sour cream
3 tb Chopped pimento
1 tb Chopped chives
3/4 ts Dry mustard
3/4 lb Canadian bacon, cut in
-bite-sized pieces

Butter bottom and sides of individual souffle dishes
and sprinkle with parmesan cheese. Beat egg yolks
until thick and lemon colored, about 5 minutes. Beat
in cream cheese, cheddar cheese, sour cream, pimento,
chives and mustard. Using clean, dry beaters, beat egg
whites until stiff. Gently, fold into yolk mixture;
fold in Canadian bacon. Turn souffle into souffle
dishes. Bake at 350 degrees 25-30 minutes. Souffle is
done when a knife inserted in center comes out clean.

– – – – – – – – – – – – – – – – – –