Date: Tue, 17 May 94 10:06:54 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

From Beyond Alfalfa Sprouts and Cheese: The Healthy
Meatless Cookbook by Judy Gilliard and Joy Kirkpatrick, R.D.

VEGETABLE PAELLA

1 medium-size red onion, peeled and sliced
2 cloves garlic, minced
1 cup rice, uncooked *
1 (14 oz) can tomatoes
1 cup vegetable stock
1/2 tsp turmeric
1/2 (9 oz) pkg frozen artichoke hearts
1 red bell pepper cut into strips
1/2 cup frozen small peas
1/4 lb small whole baby carrots
6 corn cobettes (Maybe those mini cobs that are sold in jars??)

Spray the bottom of a large, heavy-lidded pot with nonstick
spray. Heat to medium heat and saute onion rings and garlic.
Add rice and stir to brown lightly. Add vegetable stock
and tomatoes. Stir in turmeric, carrots, and artichoke hearts.
Cover and reduce heat to simmer for 10 minutes.
Add remaining ingredients, cover, and continue to simmer
for 10 to 15 minutes more until rice is done.
*If using brown rice, ad dcarrots and artichoke hearts when 20
minutes of cooking time remains. Add remaining ingredients 10
minutes later.
Makes 6 servings (Per serving: 173 calories, 1 gram fat)

Title: Boiled Shrimp Dip
Categories: Wildgame, Appetizers
Yield: 1 servings

1 pt Mayonnaise
1 t Capers, minced
1 t Anchovies, minced
1/2 ea Lemon, juice of
1 x Tabasco, dash
1 x Worcestershire sauce, dash
1 ea Dill pickle, medium, minced
1/4 c Parsley, finely chopped
1/2 T Horseradish, creamed
2 T Mustard, creole
2 ea Garlic clove, minced
2 T Onion, minced

Mix all ingredients and chill. Source: Beach Cab Co’s January JET
BLAST circular. Recipe date: 01/16/88

MMMMM

Title: RED COOKED BEEF WITH GRAVY NOODLES
Categories: Chinese, Beef
Yield: 4 servings

1 lb Boned chuck roast or thick
-steak
3 tb Cooking oil
2 tb Peanut oil or deep frying
-oil
2 Scallions, coarsely chopped
2 Cloves garlic, minced
1/4 ts Fresh ginger, minced
4 lg Stalks Napa cabbage, leaves
-removed,
Cut in 2″ squares
1/2 lb Fresh egg noodles

——————–RED-COOKING LIQUID——————–
1 ts Sichuan peppercorns
4 c Water
1/2 c Black soy sauce
2 tb Chinjiang vinegar
2 Scallions
3 sl Ginger
1 Piece dried licorice root
-(opt)

———————GRAVY INGREDIENTS———————
1 1/4 c Chicken stock
2 tb Medium sherry
1 ts Ground bean sauce
1/2 ts Sugar
Cornstarch paste

A fatty cut of beef gives this dish more beef flavor,
which is the point of the dish; rich, mellow, gently
seasoned.

Red-Cooking Meat: In medium hot wok, toast
peppercorns until fra- grant (avoid burning); crush
finely mince with cleaver; reserve. Cut beef into 1
1/2″ chunks. Heat cooking oil in hot wok until it
starts to smoke; brown beef in several batches; drain
oil discard. Combine peppercorns remaining
ingredients of red-cooking liquid; add to wok. Bring
to boil; reduce heat simmer, covered, for 1 1/2 to 2
hours, until meat is very tender. (If liquid
evaporates before meat is tender, add cup of water or
stock and continue cooking.) Remove meat from liquid.
If desired, cool meat, cover and refrigerate.

Boiling Noodles: Bring 4 qts. water to rolling boil;
add noodles. Drain when still slightly undercooked.

Stir-frying: Heat peanut oil in hot wok. When oil
starts to smoke, add scallions stir-fry until
fragrant. Add garlic, ginger Napa cabbage; stir-fry
for about 1 minute, until cabbage is slightly wilt-
ed. Add meat all gravy ingredients except cornstarch
paste. Reduce heat to medium, cover, simmer for
about 3 minutes. Remove cover; dribble in enough
cornstarch paste to make a light gravy; not too heavy
as you want to coat noodles, but not too soupy either.
Turn up heat; when sauce returns to boil, add noodles.
Toss to mix ( reheat) noodles. Transfer to warmed
serving platter or large bowl.

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Las Chiquitas Chili

Recipe By : Michael Bower
Serving Size : 4 Preparation Time :0:30
Categories : Pork Dishes Soups
Southwestern Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans pinto beans
3 pounds pork — cubed
2 cans cooking tomatoes
1/2 teaspoon crushed red peppers (vary to taste)
1/4 teaspoon garlic powder
1 package corn tortillas (8“)

Cube the meat
Brown the pork in a large skillet until 1/2 done.
Blend tomatoes, red peppers and garlic powder in a blender
Pour the blended ingredients over the meat and cook (simmer) until done.
The meat should be moistly coated but there should be very little juice
in the pan when you are done cooking.

Heat pinto beans in a separate pan.

Serve the beans and the meat in a separate dish.

Ladle beans and juice into a bowl, ladle meat over the beans, top with
broken tortillas or eat tortillas on the side.

– – – – – – – – – – – – – – – – – –

Serving Ideas : The tortillas will curl up in the chili if served that
way

NOTES : This recipe was derived from a chili served at a ”mexican"
restaurant in Kansas City. It took many tasting visits to the restaurant
to get it right. Somebody had to do it. (The restaurant’s chili is so
good I once had my mother bring me 6 quarts on an airplane trip so that I
could have some. Freezes well but gets spicier.

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Title: GRILLED VEAL CHOPS PIZZIAOLA
Categories: Italian, Meats, Sauces
Yield: 4 servings

4 Veal T-bone loin chops, 1
-inch thick
2 ts Olive oil
2 ts Dried oregano, crumbled
Salt
Freshly-ground black pepper
4 ts Olive oil
1 md Onion, finely minced
1 cn Italian plum tomatoes with
-basil, drained and
Coarsely chopped (reserve
-juice)
2 lg Garlic cloves, flattened
1 ts Sugar
1 ts Dried basil, crumbled
1 ts Dried oregano, crumbled
8 Anchovy fillets, pounded to
-smooth paste
4 ts Capers, drained
Fresh Italian parsley,
-minced (garnish)
4 Lemon wedges (garnish)

Pat veal chops dry, then rub with oil, oregano, salt,
and pepper. Arrange in a single layer in baking dish.
Set aside at room temperature for 2 hours. Heat oil
in heavy (or non-stick) large skillet over medium
heat. Add onion and cook until wilted. Stir in
chopped tomatoes, garlic, sugar, basil, and oregano.
Increase heat to medium-high; cook until juice
evaporate, about 5 minutes. Blend in reserved tomato
juice with anchovy fillets. Partially cover and cook
until thickened, about 10 minutes. Stir in capers and
cook for 5 minutes longer. Grease broiler pan and
position about 3 inches from heat; preheat pan and
broiler. Transfer chops to heated pan; cook, turning
several times, until charred and crusty on outside and
juicy inside, about 10 minutes total. Brush chops
during last several minutes with any marinade
remaining in dish. Transfer chops to individual plates
(warmed). Nap evenly with sauce. Sprinkle with
parsley. Garnish with lemon wedges.

Makes 4 servings.

[Bon Appetit’s LIGHT AND EASY SPECIAL] Posted by Fred
Peters.

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MONKEY-FACED COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening — plus:
2 tb Shortening
2 1/2 c Sifted flour
1 t Soda
1/2 ts Salt
1/2 ts Ginger
1/2 ts Cinnamon
1/2 c Molasses
1/2 c Rich sour milk
1 t Vinegar

Cream together shortening and brown sugar.

Sift together flour, soda, salt, ginger and cinnamon. Add alternately with
molasses mixed with sour milk. Blend in vinegar.

Drop by tsp. on greased baking sheet. Place 3 raisins or bits of citron on
each for eyes and mouth. Bake 10 to 15 minutes in moderate oven (350
degrees F). About 3 dozen.

* Source: Your Share – Copyright 1943, General Mills Inc., Minneapolis, MN
* Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Salsa Chicken w/brussels sprouts

Recipe By : Barbara Schmidt
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Crockpot
Low-Fat Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pieces chicken thighs without skin
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
16 ounces tomatoes with green chilis
32 ounces brussel sprouts
1 jalapeno — sliced paper-thin
1 cayenne pepper — sliced paper-thin

This can cook all day for 7 hours on LOW heat in crockpot. I pre-cook the
chicken with the garlic powder and lemon pepper in the microwave for 10 minutes
on MEDIUM. Place chicken in crockpot top with tomatoes with green chilis, hot
peppers and brussel sprouts.
Serve with rice or alone. Per serving-calories 202.2, fat 3.9, 15.6 % fat.

– – – – – – – – – – – – – – – – – –

NOTES : For those of you who don’t like spicy food, substitute a mild salsa in
place of tomatoes with green chilis and omit jalapeno cayenne pepper.

Green Onionyogurt Sauce

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3623
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup plain yogurt
1/4 cup scallion — chopped
1 tablespoon fresh lime juice
1 teaspoon garlic — minced
1 teaspoon honey
1 tablespoon Ancho chile powder
salt
freshly ground black pepper

In a mixing bowl, combine all the yogurt sauce ingredients and mix well.
Cover and refrigerate.

– – – – – – – – – – – – – – – – – –

1/4 cup matzo meal
1 TB potato starch
Scant 1/3 cup water
Pinch of salt

Mix together and refrigerate 1/2 hour. Roll into 8 balls and drop into
boiling vegetable broth seasoned-water. Turn down heat and boil gently for
20 minutes. Remove from water with slotted spoon and bake for 10 minutes
at 350 degrees on lightly Pam-sprayed cookie sheet. They can be made ahead
and refrigerated until use. Do not put cold matzo balls into warm soup; warm
them up first by dunking in hot water. Serve with vegetable broth.

or you can prepare them this way:

Follow the same ingredients preparation as above. Roll into 16 balls. Boil
for 1 minute, then place on sprayed baking sheet and bake for 35 mins. at 400
degrees. If made that day, I don’t think these need to be refrigerated.

Nutritional Analysis:

Calories: 20.25, 10 if prepared by the second method
Fat: 0
Protein: <1 gram Carbohydrates: 2 grams

Title: HAU TOEI CHAO FAN B1
Categories: Eggs, Chinese, Side dish, Grains
Yield: 6 servings

1/4 c Peanut or other salad oil
4 Eggs; well-beaten
1 c Chopped onion
10 oz Frozen peas carrots
— thawed
2 ts Salt
4 c Cold cooked rice
3 tb Soy sauce
1/2 c Diced cooked ham
2 Scallions; finely chopped

Heat 2 tbs. oil in wok or large skillet over high heat
until very hot. Add eggs, stir-fry 1/2 munite until
firm (same as scrambled eggs). Remove, cut into small
pieces and set aside set aside. Heat remaining oil
over high heat; lightly brown onion. Add peas and
carrots and salt; stir-fry 1 minute. Add cold rice,
stir constandly for 2 minutes. Add soy sauce, ham,
scallions and egg; mix well and serve hot.

Temperature (s): HOT Effort: AVERAGE Time: 00:20
Source: ANNA KAO’S Comments: PITTSBURGH, ASPINWALL

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