ARTICHOKE OYSTER SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons Butter — melted
4 C Oysters, drained — reserve
1/2 C Shallots (chopped fine)
(less — to taste)
1/4 teaspoon Thyme
14 ounces Artichoke hearts — cooked
1 Bay leaf
2 teaspoons Salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Tabasco
2 tablespoons Flour
1/2 C Whipping cream
14 ounces Chicken broth
3 tablespoons Parsley (chopped — fresh)
or less won’t hurt)

In a 3-quart casserole, melt butter and saute shallots. When shallots are
translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well.
Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil.
Add oysters and parsley. Simmer on medium, partly covered, for exactly 5
minutes. Add whipped cream and serve immediately.

NOTES:

* Chicken broth with artichokes and poached oysters — This is a modern
cajun-style recipe that I adapted from a local convenience-food cookbook by
Jean
Durkee. It’s an intriguing combination of modern American ingredients with
traditional cajun flavorings.

* Fresh parsley tastes much better than dried parsley. If the oysters are
bigger than a small bite-size, cut them up before adding them to the soup.
Use the smallest oysters you can find.

* When I’m not making a double recipe, I usually dump the entire (about
1-cup)
container of whipping cream into the soup, even though that’s double what the
recipe calls form.

* The timing on cooking the oysters is fairly critical. If you overcook
them,
they will be rubbery.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Deborah Pedersen : Microelectronics Computer Corporation, Austin TX :
pedersen@mcchi2.ARPA
: Copyright (C) 1986 USENET Community Trust

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CHICK PEA – ZUCCHINI CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Pasta *
2 T Safflower Oil
1 x Sm Onion, chopped (1/4 cup)
1 x Clove Garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
2 x Med Zucchini, sliced
1 x Lg Tomato, cubed
15 oz Can Chick peas,drained (1.5 c
6 oz Can Tomato paste (2/3 c)
2 t Curry powder, to taste
1 c Water
1/4 t Black pepper

* preferably thin egg noodles or whole wheat spaghetti
GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop
into ice water. Curls will form in about 15 minutes)
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, heat oil in a saucepan. Add onion, garlic,
mushrooms, and zucchini. Saute until zucchini is tender but not mushy.
Stir in remaining ingredients and cook over medium heat, covered, for
about 8 minutes.
When pasta is done, drain well.
Spoon vegetables over pasta. Garnish with scallion curls.
VARIATIONS: – add 1-2 t finely minced gingerroot; saute with vegetables
~ serve on beds of hot cooked brown rice
~ serve on couscous
NOTE: Vegans are strict vegetarians who eat neither animal flesh nor
animal products, including all dairy products. This dish would fit
into a vegan diet. The chick peas and pasta complement each other to form
a complete protein.

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Broccoli (or Asparagus) Beef No. 2803 Yields 4 Servings

2 Lb Broccoli or Asparagus SAUCE:
1/2 Lb Beef Steak, Sliced 1/2 Cup Beef Stock
Thin Across the Grain 1 Tbls Light Soy Sauce
2 Tbls Light Soy Sauce 1 Tbls Dow See (Fermented
1 Tbls Dry Sherry Oriental Black Beans)
1/4 tsp Fresh Ginger, Grated 1 Pinch Sugar
– Peanut Oil
2 Cloves Garlic

Break the florets off the broccoli stalks.
Cut the stalks (or asparagus stalks) into 1/2″ thick slices.
Combine the soy sauce, sherry and ginger.
Marinate the beef in the mixture.
Place about 1 tablespoon of peanut oil in a hot wok or large skillet.
Drain the beef.
Add to the wok.
Don’t turn the meat, just allow it to cook until lightly browned on one side.
Remove from the wok.
Set aside – keep warm.
Add another tablespoon of peanut oil to the wok.
Add the garlic, broccoli (or asparagus).
Stir fry, covered, over high heat, until barely done (about 6 minutes).
The vegetable should still be crunchy.
Return the beef to the wok.
Combine the sauce ingredients.
Add the sauce to the wok.
Stir until the sauces blend.
Serve at once.

Title: Rainy Day Soup
Categories: Soups
Yield: 8 servings

4 TB olive oil
2 lg onions — sliced
2 md carrots — sliced
6 cloves garlic — minced
2 md zucchini — sliced
3 c chicken stock
28 oz tomatoes, canned — with
: juice
1/4 ts red pepper flakes
1/2 cn fettucine — uncooked
1 ts thyme
1 ts basil
1/2 ts salt

In dutch oven, heat olive oil and saute onions and
garlic. Add carrots and zucchini and cook covered
8-10 minutes on low. Add stock, tomatoes, pepper
flakes and simmer 1/2 hour. Stir in seasonings and
pasta, return to a low boil and cook 10-12 minutes,
until pasta is done.

Recipe By : Nathalie Dupree

—–

Title: SHANGHAI SPRING ROLLS
Categories: Vegetarian, Side dish, Ethnic
Yield: 8 servings

1/4 md Head cabbage; thinly sliced
2 Ribs celery; thinly sliced
1/4 c Fresh cilantro; minced
1/2 c Seitan; finely chopped
1 ts Salt
1/4 ts White pepper
1/2 ts Sesame oil
8 Spring roll skins
Soybean oil for frying

Combine cabbage, celery, cilantro and seitan in a
medium-size mixing bowl. set aside.

Sprinkle each spring roll with salt, pepper and a few
drops of sesame oil. Divide vegetable mixture into 8
equal portions and spoon a portion 2″ from one corner
of each spring rollskin. Fold corner over mixture,
then fold in side corders (similar to the 3 sealed
sides of an envelope). Roll towards top to wrap.

Heat 4″ of fryig oil to 350 deg in a deep saucepan or
wok. Carefully submerge spring rolls into oil and deep
fry until golden, about 5 minutes. (They will float
and should be turned once.) Remove and drain on
absorbent paper. Serve hot.

Per spring roll: 176 cal; 9 g prot; 323 mg sod; 11 g
carb; 11 g fat; 0 mg chol; 17 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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That Blueberry Banana Polenta Thing

2 very ripe bananas
1 cup corn flour (maybe *fine* ground corn meal, at your own risk)
1/2 cup whole wheat flour (might add wheat germ to increase fiber)
2 T. honey (sorry, I think I’ve seen honey used before on this list)
1 T. Succanat (or 3 T. Succanat and no honey for vegans)
1/2 cup water (or use *nonfat* milk, juice, or soy moo)
1 1/2 tsp. Ener-g egg replacer (or 1 egg white)
1/4 tsp. guar gum (optional)
1/2 tsp. baking soda (or slightly less)
2 T. nonfat yogurt (this is needed to make the baking soda work)
1/2 tsp. cinnamon (or as much as you can handle, ie. more…)
1/2 tsp. cardamom (ditto)
1 1/2 cups blueberries (fresh)

Preparation: Mash bananas with a potato masher, add all remaining ingredients,
except for blueberries. Stir well. Lightly oil a small pan, or 8 muffin tin,
by dipping a paper napkin in a drop of oil and spreading this all over the
baking surface (or spray with Pam). Pour batter into pan (8″ x 5") or muffin
tin. Sprinkle top with blueberries, the more the better. Blueberries won’t
sink to the bottom, so you have to press them down if you want to get even more
of them in. Bake at about 400F for about 25-35 minutes, my guess. Serve warm.
This will taste quite rich, the warm melted blueberries get runny and yummy!

Date: Wed, 13 Jul 94 15:25:24 PDT
From: Rick Bronstein

Angel Food Cake

(from “Controlling your Fat Tooth” by Jospeh Piscatella)

1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice

Combine egg whites, cream of tartar and salt. Beat to very soft peaks.
Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time.
Then add flour, 1 tsp. at a time. Do no overmix.

Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick
angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes
or until cake is golden and cracks on top feel dry.

Invert pan and let cool. Remove onto serving platter.

TO MAKE CHOCOLATE ANGEL FOOD CAKE:
LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER.

According to the recipe, plain cake is 148 cal. (12 servings), with a
trace of fat.
Chocolate is 158 cal. with 1 gram.

Title: SUGAR FREE CHOCOLATE BANANA CREAM PIE
Categories: Diabetic, Desserts, Pies
Yield: 1 servings

———————————-FILLING———————————-
1 pk Sugar free chocolate pudding
2 Bananas
2 1/4 c Milk

———————————–CRUST———————————–
6 tb Peanut butter
1 tb Honey
2 c Rice crispies

———————————-TOPPING———————————-
1 Cool whip light

Mix peanut butter with honey. Then mix in rice crispies. Press in pie
plate with metal spoon,build up edge. Slice banana over crust. Then
mix pudding with milk and spread over bananas. Top with Cool Whip.

Use Sugar free instant chocolate pudding mix.

Posted by MARGE NEMETH, Prodigy ID# GNFK05B.

Posted from the Echo’s Library 05/09/94 by Frank Skelly

—–

Title: Lemon Pie
Categories: Penndutch, Pies
Yield: 1 servings

2 c Water, boiling
2 tb Cornstarch
1 c Sugar
1/2 Lemon, grated rind of
1 Lemon, juice of
2 Egg, separated
1 tb Butter
*pastry
3 tb Powdered sugar

Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

MILLET PUREE (MOCK MASHED POTATOES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil — (unrefined)
1 Cauliflower — cut in small pi
1 1/2 c Millet
7 c Water
1/2 ts Sea salt

Heat a large saucepan. Add the oil and the
cauliflower and saute until golden. Add the millet
and saute until lightly browned. Add water and salt
and bring to a boil. Reduce heat and simmer 1 hour.

Put the mixture through a food mill.

Serve with bechamel sauce or thick tamari sauce.

Serves 4

Note: For those who don’t eat potatoes, this puree
makes a wonderful substitute.

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