CELERY SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions, peeled and chopped
2 Carrots, peeled and chopped
3 tb Olive oil
1 lg Head of celery
2 Potatoes, unpeeled, scrubbed
— and diced
1 1/2 l Water (2 1/2 pints) (or duck
— stock, chicken stock)
Sea salt
Black peppercorns
Fresh parsley, chopped

Soften the onions and carrots in the olive oil in a
heavy, covered pan. Wash and scrape the celery sticks,
split the main part of each one vertically and cut it
into 2.5 cm (1 in) lengths. Stir the celery into the
pan and leave it to steam-cook for 20-30 minutes over
a low heat to bring out the flavour. Add the washed
and diced potatoes, cover with the water, season with
a little salt and a few black peppercorns, bring to
the boil and simmer for 20 minutes. Add the chopped
parsley and liquidize.

From: B.Allen, The soup book, M Papermac, ISBN
0-333-58224-1

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Title: No-Meat Burgers-In-A-Hurry
Categories: Main dish, Vegan
Yield: 4 servings

1 lb Firm tofu — mashed
1 c Quick rolled oats
1/2 c Wheat germ
1 Onion (optional) -finely
-minced
2 tb Onion powder
2 tb Soy sauce
1/2 ts Salt
1/2 ts Basil
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
Vegetable oil — for frying

Mix ingredients together. Knead for a few minutes.
Shape into six patties. Fry in lightly oiled cookie
sheet at 325 F for 25 minutes. Serve on whole wheat
bread or buns. Top with lettuce, tomato, alfalfa
sprouts, grated carrot, onion, pickles, catsup or
mustard.

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Title: Salsify with Truffle Coulis
Categories: Emeril, Vegetables, Ethnic, Am/la
Yield: 6 servings

1 Black truffle
1 tb Olive oil
2 tb Truffle oil
2 ts Water
Salt and pepper
Reserved fois gras with
-shallots
3 c Salsify; diced small,
-blanched
Bottle of truffle oil to
-drizzle
2 tb Chives; chopped
Black pepper

Slice the truffle. In saute pan, heat the olive oil.
When the pan is hot, saute the truffles for 30
seconds. Remove from the heat and puree in a food
processor. While the machine is running add the
truffle oil and water. Season with salt and pepper.
In saute pan, heat the fois gras fat and shallots.
Add the salsify. Saute 2-3 minutes or until the
salsify is heated through. Stir in the truffle
coulis. Season with salt and pepper. Slice the fois
into 6 slices. Spoon the salsify and coulis onto a
plate. Lay the fois gras directly on top. Drizzle
truffle oil around the plate. Garnish with chives and
black pepper.

Source: Essence of Emeril, #EE2328, TVFN
formatted by Lisa Crawford, 5/11/96

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Mussel And Corn Chowder

Recipe By : Cooking Live Show #CL1A05/1A06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup chicken stock
1/2 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
5 1/2 cups fresh corn (cut from about 3 ears)
3/4 cups heavy cream
1 tablespoon peanut oil
1 pound black mussels — scrubbed well and
— beards pulled off
1 red bell pepper — cut into 1/4-inch
— dice
1/4 cup freshly chopped flat leaf parsley

In a saucepan bring stock to a boil and add wine. Reduce heat to low
and keep liquid warm.

In a 2 quart heavy saucepan melt butter over moderately low heat and
whisk in flour. Cook roux, whisking, 3 minutes and add 1 cup stock
mixture, whisking vigorously until thick and smooth. Add remaining
stock mixture and bring to a boil, whisking. Simmer mixture,
uncovered, until reduced to 1 1/2 cups, about 5 minutes.

Add 3/4 cup of corn and simmer mixture 4 minutes. Force mixture
through a food mill (don’t be tempted to use a food processor) fitted
with the medium disk set over a bowl and stir in cream and salt and
pepper to taste. Keep corn chowder warm.

In a large wok heat oil over high heat until it begins to smoke and
stir-fry mussels and bell pepper until coated well with oil, about 30
seconds. Cover wok and steam mussels until they begin to open, about 3
minutes. Stir in corn chowder and simmer, covered, until more mussels
open, about 2 minutes. Stir in remaining 3/4 cup of corn and salt and
pepper to taste. (Do not cook mussels until all are opened, because
already-opened mussels will overcook. Instead, discard any unopened
ones.) Ladle chowder into bowls and sprinkle with parsley.

Serve chowder with bread.

Yield: 3 servings

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FIDDLEHEAD ONION SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fiddlehead ferns
— cooked and chilled
Onions — sliced
French dressing

Cover chilled cooked fiddleheads and an equal amount
of sliced, mild-flavored, raw onion rings with French
dressing. Marinate for several hours, covered and
refrigerated, before serving.

From -The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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Chocolate Mousse 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Low-cal
Chocolate Mousse

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored gelatin
1 Cup Water
1 Tablespoon + 1 t. unsweetened cocoa
1 Cup Part skim ricotta cheese
2 Tablespoon + 2 t. chocolate syrup
1/2 Cup Thawed frozen dairy whipped
-topping
1/2 Ounce Dark chocolate — grated

1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to
soften. Set over low heat, cook stirring constantly until dissolved. Remove
from heat. Add cocoa; stir until dissolved.

2. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate
syrup,and puree 30 seconds, until smooth.

3. Pour chocolate mixture into 4 individual dessert dishes, cover and
refrigerate 1 hour, or until set.

4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated
chocolate.

Each serving provides: 1 protein, 80 optional calories Per serving: 172
calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg
sodium, 19 mg cholesterol, 1 g dietary fiber

Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Typed
for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

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CHUNKY APPLE SYRUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Low-Fat
Sauces Mcdougall

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsweetened apple juice
2 1/2 ts Cornstarch
1/2 ts Brown sugar
1/8 ts Ground coriander
1 Tart apples — peeled and dice

Recipe by: The New McDougall Cookbook Preparation
Time: 0:10
Combine the juice, cornstarch, sugar, and coriander
in a saucepan. Cook, stirring, until the mixture
thickens and turns clear. Remove from the heat.
Steam the diced apple over a small amount of water
until softened, about 5 minutes. Add to the syrup.
Serve warm.
67 calories, 0.2 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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Lemon Pudding Cake From Moosewood

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c all-purpose flour — unbleached
-prefer pastry flour
1/2 ts Baking powder
1 1/4 c Sugar — or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice — about 4 lemons

2 Egg yolks — lightly beaten
2 ts Lemon zest — optional
4 Egg whites
–pinch of salt

Preheat the oven to 350 degrees.

Prepare six 8-ounce ramekins or ovenproof dessert cups with a very
light coating of cooking spray or oil. Place the cups in a
2-inch-deep baking pan. Begin to heat a kettle of water to a boil.

In a large bowl, combine the flour, baking powder, and 3/4 cup of the
sugar. (If you want a very sweet confection, use a whole cup of
sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and
the grated lemon peel, if using, and set aside.

With an electric mixer, beat the egg whites and salt until the whites
are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the
egg whites into the batter. Spoon the batter evenly into the prepared
cups. Pour boiling water into the baking pan until the water reaches
halfway up the sides of the cups. Bake for 50 to 55 minutes, until
puffy and golden.

PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G
CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY
ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG
SODIUM, .1 G TOTAL DIETARY FIBER

Notes: This favorite old-fashioned dessert separates into layers
during baking—a tart-sweet pudding on the bottom and a light spongy
cake on top. Serve it warm or chilled, plain or with fresh berries,
for picnics, potlucks, family meals, or special dinners. Tightly
sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days.

Prep time: 20 Bake time: 40 – 50

Source: Served at Moosewood Restaurant. From: Moosewood Restaurant
Low-Fat Favorites, by The Moosewood Collective. MC formatted by
Brenda Adams

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