VEGETABLE QUICHE

Recipe By : Annice
Serving Size : 6 Preparation Time :0:00
Categories : Quiches Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3-4 slices bread
1 1/4 cups skim milk
4 cups fresh vegetables — as desired
1 cup low-fat cheese — grated
1 tablespoon flour
3 eggs
1 large tomato
1 onion

Spray a pie dish with cooking spray. Cut the bread slices diagonally,
and arrange to cover the bottom..

Saute vegetables in a non-stick skillet, using a bit of water or
broth, till they are crisp-tender. Put into bread crust. Beat remaining
ingredients together and pour over. Bake about 45 minutes at 350.

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Title: Minced Meat Kabobs
Categories: Appetizers, Beef, Ethnic
Yield: 8 servings

1 lb Ground round
1/2 c Rice – cooked
1 tb Onion – minced
1 tb Fresh parsley – minced
1 tb Fresh mint – minced
1 ts Salt
1/8 ts Ground allspice
1/8 ts Ground cinnamon
1/4 ts Ground pepper – fresh
3 sm Zucchini – cut into 1 inch
1 Red bell pepper – cut into
-1 inch
2 tb Olive oil – good quality
1 tb Lemon juice
1 ts Fresh mint – minced

In a large bowl, combine the first 9 ingredients and mix vigorously
with your hands until smooth (5 to 6 minutes). Shape into about a
dozen meatballs. Thread them onto 4 skewers, alternating with the
zucchini and red pepper. Preheat the oven to broil. In a glass jar,
combine the olive oil, lemon juice, and the 1 teaspoon of mint; cover
and shake well. Brish the kabobs with the oil mixture and broil 4
inches from heat; turn the kabobs occasionally and brish with the
remaining oil mixture until meatballs are brown (about 10 to 12
minutes).

Posted on rec.food.recipes by DI2@delphi.com

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Title: EGG DROP SOUP (WARING)
Categories: Soups, Eggs, Chinese
Yield: 4 servings

1 1/2 qt Chicken broth, or
-clear soup stock
2 tb Cornstarch; mixed in
1/4 c ;Water, cold
2 Egg; slightly beaten with a
-fork
2 Scallion; chopped, including
-green ends

Bring soup stock to a boil. Slowly pour in the
cornstarch mixture while stirring the stock, until the
stock thickens. Reduce heat so stock just simmers.
Pour in the eggs slowly while stirring the soup. As
soon as the last bit of egg is in, shut off heat at
once. Serve with chopped scallions on top.

Substitutions and Variations

Tomato Egg-Drop soup is just a variation of plain
egg-drop soup. The added tartness of tomatoes gives
this soup an extra “zing” and helps to pick up sagging
appetites. The addition of 1 medium-size can of
stewed tomatoes is all that is needed. Bring stock to
a boil. Add the tomatoes. (Mash the tomatoes if the
pieces are too large.) When soup boils again, add the
cornstarch mixture as before. Add the eggs while
stirring. Shut off heat at once and serve topped with
the chopped scallions.

The Chinese Menu Cookbook
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
25 FEB 1995 035613 -0700

—–

Title: Blueberry Pie
Categories: Diabetic, Pies/pastry
Yield: 8 servings

MMMMM——————–CREAM CHEESE PASTRY————————-
1 1/2 c Flour
1/2 c Butter; cold
3 oz Cheese, cream; cubed
1 ts Extract, vanilla

MMMMM————————–FILLING——————————-
2 pt Blueberries
2 tb Cornstarch
2/3 c Fruit spread, blueberry
1/4 ts Nutmeg, ground

MMMMM—————————GLAZE——————————–
1 Egg yolks
1 tb Cream, sour

Blueberries can be fresh or frozen.

Preheat oven to 425. Cut butter into flour in large bowl, using
pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough. Blend in vanilla.
(Pastry may be prepared in food processor, using steel blade.)

On lightly floured surface or pastry cloth, roll out 1/2 dough to 11″
circle. Line 9″ pie plate; set aside.

Combine blueberries and cornstarch in medium bowl; toss lightly to
coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust.
Roll out remaining dough to 11″ circle; place over fruit mixture.
Turn edges under and flute. Cut several slits or circle in top crust
to allow steam to escape. If desired, cut leaves from pastry scraps
to decorate top of pie. Bake 10 mintues.

Remove pie from oven; reduce temperature to 350. Combine egg yolk
and sour cream; brush lightly over crust. Return pie to oven and

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg
cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange,
3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Onion Marmalade #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (10 Oz.) Jar apple jelly
2 Tbsp. finely chopped red onions
2 Tbsp. thinly sliced green onion with tops

Heat all ingredients over low heat, stirring occasionally until
jelly is melted, about 10 minutes. Cook, stirring often, 5 minutes.
Pour into 1 cup container. Cover and refrigerate no longer than
one month

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Title: Cattle Ranch Bar-B-Que Sauce
Categories: Bbq sauces
Yield: 1 servings

1/2 lb Butter
1/2 c Vinegar
1/2 lb Bacon grease (1 cup Wesson
– oil)
1 tb Black pepper
1 tb Red (Cayenne) pepper
3 ea Onions, grated
10 oz Worcestershire sauce
24 oz Ketchup
1 tb Salt
1 tb Celery salt
1 ts Garlic salt

Combine all ingredients and simmer on very low fire for at
least 20 minutes.

Source: Best Barbeque Recipes, by Mildred Fischer
—–

CHOCOLATE CRUNCH PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies American
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mary Bowles DNSR31A
1 package Instant Chocolate Pudding
1 cup Cold Milk
3 1/2 cups Cool Whip (8 oz.)
20 Oreos
1 1/2 cups “Rocks” * see below
1 Chocolate Crumb Crust

*“Rocks”–any combination of chocolate chips, peanut butter chips, chopped
peanuts or pecans, granola bar chunks, butterfinger candy bars, crushed.
Prepare pudding mix with 1 cup milk as directed on pkg. Fold in Cool Whip. Stir
1 cup cookies, crushed finely, and the “rocks” into pudding mixture. Spoon into
pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or
overnight. Let stand at room temperature for 10 minutes before serving. Store
any leftover pie in freezer.

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CHAPCHAE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Korean
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Cellophane mung-bean noodles
6 ea Chinese black mushrooms
1/3 lb Tender spinach leaves
1 ea Carrot
1 sm Zucchini
3 md Mushrooms
2 ea Chinese cabbage leaves
4 ea Scallions
4 tb Vegetable oil
1 tb Sesame oil
3 ea Garlic cloves, minced
1 tb Japanese soy sauce
1 t Sugar
1/2 ts Salt

Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When
they have softened, cut off the hard stems and slice the caps fine.
Drop the spinach into 10 cups of boiling water. Boil rapidly for 2
minutes. Drain. Run under cold water. Squeeze out as much moisture
as possible.
Peel the carrot, cut into 3 sections and then into fine julienne
strips.
Wipe off the fresh mushrooms and break off their stems. Cut the caps
into very fine slices. Cut the nonwoody part of the stems into
matchstick pieces.
Cut away and discard the curly, tender part of the cabbage leaves.
Save only the V-shaped core of the leaves. Cut this into julienne
strips.
Cut the scallions into 2-1/2-inch sections. Quarter the section with
the bulb lengthwise.
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms,
cabbage, and scallions in a bowl. Mix well, separating all the
spinach leaves.
Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute
pan over a medium-high flame. When hot, put in the garlic. Stir and
fry for 10 seconds. Add all the vegetables in the bowl. Stir and
fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn
the heat to low. Add the drained noodles, soy sauce, and salt. Stir
well, distributing the noodles evenly, and cook 2 to 3 minutes. Taste
for seasonings.

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Pasta With Summer Vegetables And Spicy Peanut Sauce

Recipe By : Cooking Live Show #CL8907
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
for the sauce:
3/4 cups smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon lime juice
1 small garlic clove — minced
cayenne pepper to taste
1/2 cup hot water
12 ounces pasta — i.e. rotelle,
— penne, farfelle
2 carrots — cut into thin
— slices on a
— diagonal
1 1/2 cup broccoli florets
1/2 pound snow peas — trimmed and cut
— crosswise into
— 1-inch pieces
4 scallions — thinly sliced

In a small saucepan combine the peanut butter, soy sauce, vinegar,
lime juice, garlic, cayenne and hot water. Whisk the sauce together
over moderate heat until smooth and hot.

In a kettle of boiling salted water cook the pasta for 5 minutes. Add
the sliced carrots to the cooking pasta, stir and cook for 1 minute.
Add the broccoli, stir and cook for 30 seconds. Add the snow peas,
stir and cook for another 30 seconds. Drain the pasta and vegetables
in a colander. Transfer the pasta and vegetables to a large bowl and
pour the hot sauce over the mixture, tossing to combine. Sprinkle with
scallions.

Yield: 4 servings

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Title: Paella
Categories: Chicken, Microwave, Rice, Spanish
Yield: 4 servings

3 tb Oil
8 Chicken drumsticks
2 Garlic cloves, crushed
1 lg Onion, sliced
1 1/2 c Long grain rice
2 1/2 c Hot chicken stock
1/2 ts Cinnamon
1 ts Papricka
1 ts Black pepper
10 Pieces saffron
2 Pimentos, sliced
250 g Mussels
250 g Prawns, shelled
125 g Frozen peas, thawed

MMMMM————————–GARNISH——————————-
6 Prawns, whole
Parsley

1. Place the oil in a bowl and cook on HIGH for 45 seconds. Add the
chicken and cook on HIGH for 5 minutes turning over halfway through.
Add the garlic and onion, cook on HIGH for a further 3 minutes. Add
the rice and cook on HIGH for 2 minutes, stirring every minute.

2. Pour on the stock and seasonings, cover and cook on HIGH for 9
minutes until the rice is is tender.

3. Stir in the pimento, mussells, prawns and peas. Re-cover and cook
on HIGH for 4 minutes. Transfer to a serving dish and garnish with
whole prawns and parsley.

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