Tofu-Courgette on a Skewer

Recipe By : Tip
Serving Size : 2 Preparation Time :0:00
Categories : Main courses, vegetarian*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 grams tofu
1 tablespoon lemon juice
3/4 teaspoon basil
S P — to taste
1 tablespoon mustard
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200 grams courgette
6 tablespoons flour — divided 2T + 4T
2 eggs
1/2 teaspoon mild paprika
50 grams margarine

Ahead:
Cut the tofu into blocks of about 2cm.
Stir together lemon juice, basil, salt, pepper, and mustard in a medium bowl.
Toss in the tofu blocks.
Let marinate at least 2 hours.

When ready to cook:
Wash courgette and cut into slices of about 1-1/2cm.

Put 2T flour into a deep plate.
In another deep plate, beat together the eggs and paprika.
Add the remaining flour, stirring till smooth.

Remove the tofu blocks from the marinade and dry with paper towels.
Dip each block in the flour and then in the batter.
Repeat with the courgette slices.

In a large frying pan, heat the margarine.
Add the tofu blocks and courgette slices; cook, stirring, until golden, about 5
min.
Divide among 4 wooden skewers.
Lekker with frites and iceberg sla. [Or over rice or noodles, with a side
salad.]

[I think sticking these onto skewers after they’re already cooked is a silly
idea.
Just dump them (attractively) on a plate and serve.]

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NOTES : Once the tofu is marinated, this is fast.

Whole Wheat Olive Bread

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 16 Preparation Time :1:00
Categories : Bakery

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 cup finely chopped onion
2 packages active dry yeast
1 1/4 cup warm water — (105 to 115 degrees)
1 teaspoon honey
1 teaspoon salt
1 cup black olives — coarsely chopped
(Greek or Spanish)
2 tablespoons fresh thyme — finely chopped
2 1/2 cups whole wheat flour
1 1/2 cups bread flour — (1-1/2 to 2)

In a medium skillet, heat the olive oil, add the onions, and cook until soft,
4 or 5 minutes. Set aside to cool.

Dissolve the yeast in the water with the honey. In a medium mixing bowl,
combine the yeast mixture, onion mixture, salt, olives, and thyme and stir
well. Add the whole wheat flour and stir to combine well. Add enough of the
bread flour, 1/2 cup at a time, to make a stiff dough. Turn out onto a floured
surface and knead until smooth and elastic, adding flour as necessary. Place
in an oiled bowl, cover with plastic wrap or in a plastic bag, and set aside
to rise until doubled in bulk, about 1 hour.

Punch down and divide the dough in half. Shape into 2 round loaves, flatten
them slightly, and place them on an oiled baking sheet. Set aside to rise
again until doubled.

Preheat the oven to 375 degrees. Bake 35 to 45 minutes, or until well browned
and the loaves sound hollow when tapped on the bottom. Cool on racks.

Yield: 2 small loaves

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Title: Wheat Mix
Categories: Master mix
Servings: 1

6 c Whole-wheat Flour 3 c Unbleached
All-purpose Flour
1 1/2 c Instant Non Fat Dry Milk 1 T Salt
1 c Sugar 1/2 c Wheat Germ
1/4 c Baking Powder 2 c Vegetable Shortening

In a large bowl, combine whole-wheat flour, unbleached flour, dry milk,
salt, wheat germ, sugar, and baking powder. Mix well. With a pastry
blender, cut in shortening until evenly distributed. Put in a large
airtight container. Label as WHEAT MIX and store in cool, dry, place.
Use within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX.

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Gorgonzola-Chicken Pizza

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pizza Chicken
Main Course

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
1/2 teaspoon Pepper — freshly ground
2 teaspoons Olive oil
2 each Clove garlic — sliced
2 tablespoons Butter or margarine
1 pound Frozen bread dough — thawed
3/4 pound Chicken breast — cut into strips
1/4 pound Gorgonzola cheese — crumbled
2 tablespoons Parmesan cheese — grated
1 tablespoon Fresh sage leaves

With 2 tsp oil, grease 14-inch pizza pan; sprinkle with cornmeal. In
skillet, over medium heat, melt butter in remaining oil; saute chicken,
sage, pepper and salt 3 minutes. Remove. In drippings, saute onions
and
garlic 30 minutes. Preheat oven to 450o F. Pat dough into pizza pan;
fold
edges under 1/4 inch. Bake 5 minutes. Sprinkle with onions, then chicken

and cheeses; bake 10 minutes, until golden.

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Title: Orange Crush Sherbet
Categories: Desserts, Fruits, Ice cream
Yield: 16 servings

2 cn Sweetened condensed milk
6 cn Orange soda, 12 oz each
20 oz Crushed pineapple

Combine sweetened condensed milk, orange soda and pineapple in bowl;
mix well. Chill overnight. Pour into ice cream freezer container.
Freeze according to manufacturer’s instructions. Yield: 16 servings.

MMMMM

Marcee’s Hot Cucumbers Phreelee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Korean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cucumbers
5 Chopped green onions
4 large Cloves of garlic
Sesame oil
1/4 cup Soy sauce
1/4 cup White vinegar
1 teaspoon Korean chile powder — (Mexican won’t do, g
from Asian food shop)

Slice ends off the cucumbers and rub against the ends to get the bitterness
out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th
inch slices. Add finely chopped garlic and green onions.

Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1
tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more
for taste. Marinate, chill and serve. Recipe can be doubled easily.

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Title: Company Casserole
Categories: Casseroles, Turkey
Yield: 9 servings

8 oz Pkg. noodles
1 lb Ground turkey
3 T Butter
16 oz Tomato sauce (2 16 oz. cans)
1 T Chopped green bell pepper
2 T Butter
1 c Cottage cheese
8 oz Cream cheese
1/4 c Thick sour cream
1/2 c Grated onion

Cook noodles, brown turkey in 3 T. butter, stir in tomato sauce.
Remove from heat and add other ingredients; mix well. Pour into 2
quart casserole dish and bake at 350 degrees for 30 minutes. Pour
melted butter over before serving.

Notes: The original recipe calls for ground beef but it’s just as
good with turkey (can’t tell the difference). I also use fat free
sour cream and low fat cottage cheese and low fat cream cheese and
it’s great!

MMMMM

Salmon-Corn Casserole

Recipe By : Bon Appetit – One-Dish Meals
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans 17-Ounce, Cream style corn
1 Can 15-Ounce, Red or pink salmon — drained and
flaked
3 Eggs
1/3 Cup Cracker crumbs — reserve 1 tablespoon
1 Teaspoon Salt
1/4 Teaspoon Freshly ground pepper
Butter

Preheat oven to 350F. Butter 1 1/2-quart baking dish. Combine all
ingredients except butter and reserved crumbs in a large bowl and mix
well. Turn into prepared dish. Sprinkle with remaining cracker
crumbs. Dot with butter. Bake until set, about 1 hour. Serve
immediately.

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Title: Chicken Soup with Potato Dumplings (GFDM86A)
Categories: Soups, Poultry
Yield: 6 servings

1/4 c Onion; chopped
1 T Vegetable oil
2 c Chicken; cut up, cooked
1 c Carrots; sliced
1 1/2 c Bisquick
1 T Green onion; chopped w/ top
1/4 c Milk
1 ea Garlic; crushed clove
6 c Chicken broth
1 c Celery; sliced
1/4 t Sage; dried, crushed leaves
1 c Mashed potatoes; cold
1/8 t Pepper

The first 8 ingredients (onion to sage) make up the soup. Cook onion
and garlic in oil in 4 qt. Dutch oven, stirring frequently, until
golden brown. Add broth, checken, celery, carrots, and sage. Heat to
boiling. Prepare the potato dumplings by mixing the Bisquick, mashed
potatoes, green onion, pepper, and milk until a soft dough forms.
Beat vigorously 30 seconds. Knead about 2 minuted or until smooth,
adding more baking mix if necessary. Roll dough into 18 balls, about
1 1/2 inches in diameter. Drop the dumplings into the boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes
longer. Each serving has 305 calories. Annette Thompson.

MMMMM

Creme Brulee

Recipe By : Food and Wine – Dec85
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Heavy Cream
1 Vanilla bean
Pinch Salt
8 Egg yolks
3/4 Cup Sugar
2 Tablespoons Sugar
8 Tablespoons Brown sugar

Preheat the oven to 300F. In a heavy medium saucepan, combine the cream,
vanilla bean and salt. Warm over moderate heat until the surface begins
to shimmer, about 5 minutes. In a large bowl, stir the egg yolks and
sugar until blended. Pour in the hot cream and stir gently to avoid
forming air bubbles. Strain the custard into a large measuring glass and
skim off and surface air bubbles. (Rinse the vanilla bean and reserve for
future use.) Place 8 3/4-cup ramekins in a roasting pan. Pour the custard
into the ramekins, filling them up to the rim. Place the roasting pan in
the oven and pour in enough warm water to reach halfway up the sides of
the ramekins. Cover loosely with foil and bake for 1 1/4 hours, or until
the custard is firm around the edges. (It may still be wobbly in the
center but it will firm up as it chills.) Remove the ramekins from the
water bath and let cool.

Cover and refrigerate until cold, at least 3 hours. (The custards can be
prepared to this point up to 2 days ahead. If small pools of liquid
develop on the surfaces, blot with a paper towel before
proceeding.)Preheat the broiler or a salamander. Set the ramekins on a
baking sheet. Sieve 1 tablespoon of brown sugar over the top of each
custard in a thin layer. Using a spatula or knife, spread the sugar
evenly. Broil the custards as close to the heat as possible until the
sugar is caramelized, 30 seconds to 2 minutes; watch carefully. Let cool
and serve immediately or refrigerate for up to 4 hours.

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