Title: Light Vegetable Stock
Categories: Stews, Vegetables, Stocks
Yield: 1 servings

1 Onion
2 Garlic cloves
1 Celery stalk
1 Carrot
1 Bouquet garni

Put all ingredients into a saucepan. Cover generously with water and
bring to a boil. Simmer, half-covered, for about 1 hour, then strain.

Other vegetables and flavorings, such as leeks, thinly pared lemon
rind and allspice berries, can be added. Peelings from well-scrubed
potatoes also give a particularly pleasant flavor to vegetable stock.

Source: The Complete Vegetarian Cuisine – by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

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CHOCOLATE MOCHA MERINGUE PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
2 3/4 cups Milk
2 ounces Semisweet chocolate — chopped
1 1/2 teaspoons Instant coffee powder
1/3 cup All-purpose flour
3/4 cup Sugar
1 1/2 teaspoons Salt
4 Egg yolks — beaten
2 tablespoons Butter
1 teaspoon Vanilla extract
—–SEE RECIPES—–
Basic Meringues Mixture
9″ Royal Short Pastry Shell

Scald 2 1/2 cups of the milk in a double boiler over hot water on low heat,
stirring constantly. Add the chocolate and coffee powder. Combine the flour and
remaining milk in a small bowl and mix until smooth.Add the sugar and salt.
Stir into the chocolate mixture in double boiler. Cook, stirring constantly,
for 15 minutes. 5tir a small amount into the egg yolks, then stir egg yolk
mixture back into the chocolate mixture. Cook, stirring, for 8 minutes or until
thickened and smooth. Add the butter, then remove from heat and beat with a
wooden spoon until thick. Stir in the vanilla. Cool completely. Pour into the
pie shell, then cover with Basic Meringues mixture, sealing edge. 8ake at 350
degrees for 15 minutes or until lightly browned. Chill thoroughly.Garnish with
grated chocolate. It may be refrigerated overnight and the pastry will remain
crisp.*See recipes for the pie shell and meringuesFrom Barb Day’s database

– – – – – – – – – – – – – – – – – –

Title: CHICKEN AND SWEET PEPPER STIR-FRY
Categories: Low-cal, Oriental, Main dish, Chinese
Yield: 4 servings

18 oz Boned Chicken Breast halves
3 tb Soy Sauce
1 tb Dry Sherry
Med Onion, cut into wedges
2 x Med green/sweet red peppers*
1 1/2 c Sliced fresh Mushrooms
1 tb Cooking Oil
1 ts Grated Ginger root
8 oz Can Bamboo Shoots, drained
1/4 c Chicken Broth
1 ts Cornstarch

* thinly sliced
Cut skinless chicken into 1/2″ pieces. place in a
bowl; stir in soy sauce and sherry. Let stand 30
minutes. Spray a cold wok or large skillet with Pam;
preheat over medium-high heat. Add onion, stir-fry 2
minutes. Add peppers, stir-fry 1 minute. Add
mushrooms, stir-fry about 1 minute more or till
veggies are crisp-tender. Remove veggies from wok; set
aside.
Drain chicken, reserving the marinade. Add oil to
wok. Add ginger root; stir-fry 15 seconds. Add half
the chicken, stir fry 3-4 minutes till no longer pink.
Remove. Stir-fry remaining chicken 3-4 minutes till no
longer pink. Return all chicken, veggies, and bamboo
shoots to wok; push from center of wok.
Stir broth, cornstarch, and 1/4 t pepper into
reserved marinade; add to wok. Cook and stir till
slightly thickened; toss gently to coat chicken
mixture. Serve while hot.
*******************************************************
************* Per serving: 204 calories, 30 g protein,
7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg
sodium, 621 mg potassium.

—–

Title: Turkey Waldorf Salad
Categories: Salads
Yield: 6 servings

1/3 c Apricot preserves
1/2 c Non-fat yogurt
2 T Lemon juice
1 T Chopped chives, parsley or
-curry powder
1 t Dijon-style mustard
1/2 t Lemon zest
1/2 t Salt
1/8 t Pepper
1 lb Turkey breast tenderloin
1/4 c Water
1 Red apple with skins, cut
-into 1/2″ pieces
1 Green apple with skins, cut
-into 1/2″ pieces
2 Celery ribs, cut into 1/4″
-pieces
1/4 c Raisins

To make salad dressing, combine preserves, yogurt, lemon juice,
chives, mustard, lemon zest, salt and pepper; set aside.

Place turkey in a glass pie plate. Add water and cover with vented
plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or
until juices run clear.

When cool enough to handle, cut into 1/2″ cubes and place in a large
mixing bowl. Add apples, celery and raisins; toss with salad dressing.

Serving suggestion: Serve on lettuce leaves garnished with chopped
chives or chopped parsley.

Nutrient data per serving: 179 calories; 18 grams protein; 1 grams
fat (2 percent total calories); 25 grams carbohydrates; 2 grams
dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium.

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Spaghetti All’Amatriciana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G Granaroli XBRG76A
1 1/2 cup Skinned chopped tomatoes
1 Canned pimento (diced)
1 tablespoon Olive oil
14 ounce Spaghetti
1 tablespoon Butter
Salt and pepper to taste
1/2 cup Diced lean bacon (or
Grated cheese
prosciuto)

Heat oil and butter in pan and gently fry the bacon for 5 min until golden
brown. Add tomatoes and pimento and cook over moderate heat for 10 min stirring
occasionally. Cook pasta according to directions and drin well.
Mix well with 1/2 the sauce. Top with the rest. Sprinkle with cheese and serve
with extra cheese on the side.

Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

Dove’s Nest White Chili

Recipe By : Dallas Morning News
Serving Size : 10 Preparation Time :0:00
Categories : Mexican Restaurants
Beans Chicken
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp Olive Oil
1 Med Onion — chopped
3 Cloves Garlic — minced
2 1/2 C Tomatoes, Red Ripe — chopped
6 Whole Tomatillos — diced
1 Whole Jalapeno — seeded and minced
2 C Chicken Stock
1 C Chopped Green Chilies — 17 oz
2 C Cooked Chicken — chopped
1/2 Tsp Oregano
1/2 Tsp Cumin
4 Tbsp Fresh Cilantro — chopped
2 Cans Cannellini Beans And Liquid — 19 oz
1 Tbsp Lime Juice — fresh
Salt And Pepper — to taste

In a large pot, heat olive oil over medium-high heat. Add onion and cook
until onion begins to solfen, 3-5 minutes. Add garlic and cook 1-2
minutes longer. Do not brown.

Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft.
Add chicken stock, green chilies, cooked chicken, oregano, cumin,
cilantro, beans and lime juice.

Heat through and season to taste with salt and pepper.

– – – – – – – – – – – – – – – – – –

NOTES : Reader request: During the Ginger-bread Trail in Waxahachie,
The Dove’s restaurant served a White Chili that was wonderful. They
were happy to share it with the newspaper.

Title: TABLE OF EQUIVALENTS FOR SUGAR SUBATITUTES
Categories: Diabetic, Info/tips
Yield: 1 sugar char

From: All New Cookbook For Diabetics And Their
Families Table of Equivalents for Sugar Subatitutes *
Use only after cooking or in uncooked dishes. (Sugar
equivalents for various brand names of sugar
substitutes are listed for your convenience only and
not as an endorsement).

Brand Name

Adolph’s (powder) Substitution For
Sugar
=================
======================
2 shakes of jar 1 rounded tsp
sugar
1/4 tsp 1 tbl sugar
1 tsp 1/4 cup sugar
2 1/2 tsps 2/3 cup sugar
1 tbl 3/4 cup sugar
4 tsps 1 cup sugar
Equal (powder)*
===============
1 pkt 2 tsps
Fasweet (liquid)
================
1/8 tsp 1 tsp sugar
1/4 tsp 2 tsps sugar
1/3 tsp 1 tbl sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar
Sucaryl (liquid)
================
1/8 tsp 1 tsp sugar
1/3 tsp 1 tbl sugar
1/2 tsp 4 tsps sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
Superose (liquid)
=================
4 drops 1 tsp sugar
1/8 tsp 2 tsps sugar
1/8 tsp + 4 drops 1 tbl sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
Sugar Twin (powder)
===================
1 tsp 1 tsp sugar
Sugar Twin, Brown (powder)
==========================
1 tsp 1 tsp brown sugar
Sweet N’ Low (powder)
=====================
1/10 tsp 1 tsp sugar
1 pkt 2 tsps sugar
1/3 tsp 1 tbl
1 tsp 1/4 cup sugar
1 1/4 tsp 1/3 cup sugar
2 tsps 1/2 cup sugar
4 tsps 1 cup sugar
Sweet N’ Low, Brown (powder)
============================
1/4 tsp 1 tbl brown sugar
1 tsp 1/4 cup brown
sugar
1 1/3 tsps 1/3 cup brown
sugar
2 tsps 1/2 cup brown
sugar
4 tsps 1 cup brown sugar
Sweet’ner (powder)
==================
1 pkt 2 tsp sugar
Sweet Magic (powder)
====================
1 pkt 2 tsp sugar
Sweet One (powder)
==================
1 pkt 2 tsps sugar
3 pkts 1/4 cup sugar
4 pkts 1/3 cup sugar
6 pkts 1/2 cup sugar
12 pkts 1 cup sugar
Sweet-10 (liquid)
=================
10 drops 1 tsp sugar
1/2 tsp 4 tsps sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar
Zero-Cal (liquid)
=================
10 drops 1 tsp sugar
30 drops 1 tbl sugar
3/4 tsp 2 tbls sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar

—–

Title: MELON-MANGO SORBET
Categories: Desserts, Fruits, Low-fat, Vegetarian
Yield: 8 servings

3 lg Mangoes, peeled pitted
1 c Cantaloupe chunks
1/2 c Maple syrup
1/2 c Water
2 tb Lime juice
1/4 c Mint leaves, for garnish

In a blender, puree mangoes, cantaloupe, maple syrup, water lime
juice until very smooth. Pour into a shallow pan place in a
freezer. When the sorbet begins to freeze around the edges, stir
well. Continue stirring every hour for 2 or 3 hours, until the
mixture has frozen solid. Cover let sorbet coninue to freeze
overnight.
Before serving, let the sorbet thaw for 10 minutes: cut into chunks,
puree briefly in a blender then scoop into serving dishes. Garnish
with mint leaves if desired.

—–

Title: CHINESE VEGETABLES AND TOFU
Categories: Main dish, Mcdougall, Vegetarian
Yield: 6 servings

THE MUSTS:
3 cl Garlic pressed or chopped
1 ts Fresh ginger smashed/chopped
Salt to tast
Soy sauce to taste
2 Celery stalks
1 Onion
1/2 c Water
THE VARIABLES:
Tofu
Green Pepper
Carrots
Mushrooms
Bok Choy
Napa cabbage
Bean sprouts
Water chestnuts
Jicama
Snow peas
Cauliflower
Broccoli
Zucchini
Green beans

Note: This recipe is endlessly adaptable. There are a
few fixed ingredients and some that may vary with
seasonal changes and different tastes. Where amounts
are given they are for 6 servings.

SAUTE garlic, ginger and salt, then celery and onoins.
COOK over medium heat for 5 minutes ADD the
longer-cooking vegetables one at a time SAUTE and stir
each for a few minutes before adding the next ADD tofu
after green pepper, carrots and mushrooms. ADD
generous dashes of soy sauce over tofu ALLOW tofu to
saute 5-6 minutes, then add cabbage COVER the pan and
steam for 10 minutes ADD bean sprouts, if desired
SPRINKLE with sesame seeds SERVE immediately over hot
brown rice

**Natures Pantry Cookbook**

—–

Title: Bean Burritos with Salsa Mexicana
Categories: Main dish, Vegetarian
Yield: 10 servings

10 Flour tortillas
2 1/2 c Dried pinto beans
6 c Water
2 md Onions; diced
1 pn Salt (optional)

MMMMM———————–SALSA MEXICANA—————————-
1 1/2 md Ripe tomatoes; diced
1/4 c Diced jalapeno peppers
1/2 md Onion; diced
1 tb Chopped fresh coriander
— (cilantro)
1 Green onion; chopped

Wash and drain the beans. In a large pot bring the beans, water,
onions, and salt to a boil. Lower the heat, cover, and simmer,
adding more water if necessary, until the beans are tender and will
mash easily (approximately 3 hours).

Blend the ingredients for the salsa in a small bowl. Set aside.

Drain and mash the beans with a potato masher or electric mixer.

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in
oven for 8 to 10 minutes. Spoon some of the bean mixture onto each
tortilla, top with green onions and salsa, and roll into a burrito.

Makes 10 burritos and 1-1/2 cups salsa.

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

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