Second Time Around Veal Stew Marengo Style (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : 1 Preparation Time :0:00
Categories : Veal-Ss Stew-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
8 ounces mushrooms — trimmed
–and caps only sliced
1/4 teaspoon ground orange zest
1/2 cup chopped canned plum tomatoes
1/4 cup white wine
1/2 recipe blueprint for veal stew
1/2 cup pitted sliced green olives

In a saucepan saute the mushrooms in butter until soft. Add the orange zest
and tomatoes and white wine. Reduce until thickened. Add the veal stew and
bring to a simmer. Add olives and season to taste with salt and pepper.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Title: Pasta w/Red Peppers, Greens, Beans, Garlic Lemon Zest
Categories: Low-fat, Vegetarian
Yield: 4 servings

1/2 c White beans
— soaked in water overnight
1 Bay leaf
4 Garlic cloves; peeled
1/3 c Vegetable stock
2 Red bell peppers
— cut into 1/2-inch strips
4 c Swiss chard or escarole
— washed well and cut
— into 1/2-inch strips
1 tb Grated lemon zest
1/2 ts Salt
Freshly ground pepper
2 tb Lemon juice
1/4 lb Penne pasta; uncooked
1/4 lb Farfalle pasta; uncooked

Rinse the beans, put them in a saucepan, and cover with 2 cups cold water.
Add the bay leaf and 2 cloves of garlic and bring to a boil over high
heat. Reduce the heat and simmer until tender, 45 to 60 minutes. Remove
the pot from the heat.

Bring the vegetable stock to a simmer in a saute pan over moderate heat.
Add the pepper strips and simmer for 5 to 8 minutes, then add the greens,
2 cloves of garlic that have been minced, and lemon zest and stir well,
until the greens are wilted, 3 to 4 minutes. Drain the beans (most of the
liquid will have been absorbed) from the cooking liquid with a slotted
spoon and add them to the peppers and greens. Warm through. Season to
taste with the salt, pepper, and lemon juice.

Meantime, cook the pasta according to the package directions. Drain and
toss with the beans and vegetables.

Per Serving
===========
Calories: 319
Protein: 14 grams
Carbs: 63 grams
Sodium: 356 mg
Fat 2 grams (6% of calories)

Source: Joyce Goldstein of Square One restaurant in San Francisco
Published in: Eat More, Weigh Less – by Dean Ornish, M.D.
Typed for you by Karen Mintzias

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PAD THAI (1)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Thai flat rice noodles
– (bahn pho), OR rice sticks
Oil — for deep-frying
1/2 lb Fresh firm bean curd
– cut into tiny cubes
1/4 c Peanut oil
1/2 tb Garlic, chopped
1/2 c Chicken breast meat
— (very thinly sliced)
1/4 lb Shrimp, peeled
– cut in half the long way
2 Eggs — beaten
1 tb Dried shrimp powder
1/4 ts Freshly ground black pepper
3 tb Finely chopped peanuts
– (dry-roasted salted type)
2 tb Lime juice, freshly squeezed
1 tb Sugar
6 tb Thai fish sauce
1/4 c Tamarind sauce
2 ts Red chili paste with garlic
2 c Fresh bean sprouts
2 Limes — quartered
1/3 c Fresh coriander leaves
3 Chopped scallions
4 tb Finely chopped peanuts
– (dry-roasted type)

Soak the noodles in ample warm water until supple, about 15 minutes, drain
and set aside. Place the noodles in boiling water and cook just until the
water returns to the boil. Drain again.

Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd.
Be sure the pat the bean curd dry on a paper towel first so that it will
not spatter fat on you. Drain the bean curd and set aside.

Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a
few minues and then add the shrimp, drained noodles, beaten eggs, and
deep-fried bean curd. Toss well and chow for 3 to 4 minutes over
medium-high heat. Add the remaining ingredients, except the garnishes, and
chow or stir for a few more minutes until the noodles are hot and tender.

Place on a serving platter with the garnishes, which are an integral part
of the dish.

Source: Frugal Gourmet on Our Immigrant Ancestors

From: stigle@cs.unca.edu (Sue Stigleman)

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Title: Sesame Chicken Salad
Categories: Salads, Poultry, Low-fat, Main dish
Yield: 6 servings

3 c Cooked rice
2 c Cooked chicken breast
— (slivered)
1/4 lb Fresh snow peas; trimmed
— cut into julienne strips
1 md Cucumber; peeled, seeded,
— and cut into
— 1-1/2 x 1/4-inch strips
1 md Red pepper; cut into
— 1-1/2 x 1/4-inch strips
1/2 c Sliced green onion
— (including tops)
2 tb Sesame seeds (optional)
— toasted

——————————SESAME DRESSING——————————
1/4 c Chicken broth
1 tb Peanut oil
3 tb Rice or white wine vinegar
3 tb Soy sauce
1 ts Sesame oil

Salad: Combine all ingredients; stir well. Serve at room temperature or
slightly chilled.

Sesame Dressing: Combine all ingredients in jar; cover tightly and shake
vigorously. Makes about 3/4 cup.

Each serving provides:
* 261 calories
* 18.8 g. protein
* 5.2 g. fat
* 33.5 g carbohydrate
* 1.6 g dietary fiber
* 877 mg. sodium
* 40 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used
for calculation.

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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TART TOMATO AND RED ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Very ripe quartered tomatos
1 lg Red onion coarse chopped
3 tb Chopped fresh basil leaves
1/2 cl Garlic, minced
1 t Coarse salt to taste
1 t Sugar
2 ts Coarse grain mustard
2 tb Lemon juice
2 tb Red wine vinegar
1/4 c Olive oil
2 c Good quality tomato juice
1 c Ice water
1 c Sour cream mixed with 2
Ts dried dillweed garnish

Add tomatos, red onion, basil leaves, garlic, salt,
sugar and mustard to processor or blender and coarsely
chop and blend. Transfer to large bowl and whisk in
lemon juice, vinegar, oil, tomato juice and water.
Refrigerate several hours or several days. Taste for
seasonings before serving. Spoon a dollop of sour
cream in each bowl and pass the rest.

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LA MAIDA HOUSE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sifted Whole Wheat flour
1 c Unprocessed bran flakes
2/3 c Raisins
1/3 c Chopped pecans
2 ts Baking powder
2 ts Baking soda
1/2 ts Salt
1 Egg — beaten to blend
3 tb Safflower oil
2 tb Honey
2 tb Molasses
1 t Cider vinegar
1 c Milk

Preheat oven to 425 degrees. Combine flour, bran,
raisins, pecans, baking powder, baking soda and salt
in large mixing bowl. Stir thoroughly. Mix egg, milk,
oil, honey, molasses vinegar in small bowl. Make a
well in center of dry ingredients. Add egg mixture
and stir only until just combined; do not overmix.
Fill muffin cups 2/3 full with batter. Bake 15
minutes. Serve warm.
Variations- Add grated carrot, crushed pineapple,
chopped prunes, chopped apples, cinnamon, or any other
fruits and spices.

Source: Bon Appetit magazine, date unknown Typed for
you by Karen Mintzias

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CAVIAR DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Whipped cream cheese
3 oz Sour cream
1 tb Lemon juice
1 t Onion, grated
1 1/2 tb Dill, fresh — chopped
pn -fresh ground pepper
2 oz Caviar, black or red

Bring cream cheese to room temperature and mix with
sour cream.
Gently fold in lemon juice, onion, dill and pepper
until well blended.
Fold in caviar carefully. Refrigerate until needed.
1-cup.

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Steamed Persimmon Pudding With Brandy Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Try It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PUDDING—–
2 tablespoons Butter; softened — for mold
2 tablespoons Sugar — for pudding mold
1 cup Raisins
1/2 cup Brandy
2 large Persimmons
1 1/4 cups Sugar
2 tablespoons Butter — softened
11 1/8 cups Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Cinnamon — ground
1/2 teaspoon Cardamom — ground
1/4 teaspoon Cloves — ground
1/4 teaspoon Nutmeg — ground
1 cup Pecans — chopped
1/2 cup Cream — light
2 Egg whites
—–BRANDY SAUCE—–
1/2 cup Butter
1 cup Sugar
1 Eggs
1/4 cup Brandy

To prepare the pudding, butter the lid and sides of a 2-quart pudding
mold (use about 2 tb) Dust with about 2 tb sugar. Prepare a heavy, deep
pot for steaming by placing a trivet or small rack on the bottom of the
pot. Place the unfilled mold on the rack and pour in enough water to
come half way to two-thirds up the mold. Remove mold and bring water to
a simmer while preparing pudding.

Peel persimmons and puree in food processor or blender. Combine raisins
and plump in brandy. Place persimmon puree in a large mixer bowl, add
sugar and butter, and beat together.

Sift together flour, baking soda, salt and spices.
Fold the dry ingredients into persimmon puree by hand, mixing well. Add
pecans and raisin mixture. Gradually stir in cream, mixing thoroughly.

Whip egg whites to soft peaks. Fold them into the pudding and pour into
the prepared mold. Secure lid.
Tap pudding on the counter several times to break up any air bubbles.
Carefully lower mold into the simmering water, placing it in the center
of the pot so steam circulates around the mold. Cover the steam pot.
Simmer for 2-2.1/2 hours over low heat, checking to maintain an even
water level while steaming the pudding. The pudding is done when a
skewer inserted in it comes out almost clean. Cool in pan until pudding
shrinks from sides of pan, about 15 minutes. Invert on a serving
platter.

Prepare Brandy Sauce by melting the butter and sugar together in the
top of a double boiler. When melted, cook for an additional minute. Cool
slightly. Beat the egg in a small bowl, then whisk it into the melted
butter. Whisk in brandy. Either serve immediately or keep warm over hot
water.

Persimmons have a nectarlike quality that keeps this

=============== Reply 3 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: RR-PERSIMMONS
To: KXKA39C TOWANDA EVANS Date: 11/15 From:
RBFV65A JAMES KESSLER Time: 11:19 PM

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In large bowl, cover soybeans with water and let stand 2 hours;
drain. Place soybeans in large kettle and 8 cups water. Bring to
boil, reduce heat and simmer, partly covered, about 1 1/2 hours
or until soybeans are tender; drain. Combine honey, vinegar, salt,
basil, garlic powder and pepper. Pour over soybeans. Add chopped
green onions and pickle. Chill at least 4 hours before serving, stirring
occasionally.

NEW YEAR’S DAY BLACK-EYED PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black-eyed peas,dried
2 qt Water,more if needed
1 Ham bone with “trimmings”
3 Onion,medium,chopped
2 Bay leaves
1 1/2 ts Salt
1 t Pepper

Wash the beans well in cold water several times, then
place in a large, heavy stew pot and cover with water.
Allow to soak overnight. The next morning (start early
~ beans like to take their time), pour off the soaking
water, and ham bone, 8 cups of water, onion and
seasonings. Put on the back of the stove and let
simmer gently until beans are very tender, usually
about 4 hours. Add more water if needed. Remove and
discard ham bone. If the water looks a bit scant pour
in 1-2 cups more. When beans are good and tender
remove about a cupful of the beans and mash well with
some of the bean liquid. (This can be done in a
blender, of course.) Return mashed beans to pot, taste
for seasoning, and serve steaming hot over freshly
cooked white rice.

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