Title: Low-Fat Cream Of Carrot Soup
Categories: soups, vegetables
Yield: 1 servings

5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tb curry powder
1 ts minced fresh ginger root
1 salt and pepper to taste

In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.

Source: Oakville Journal- Aug. 20, 1996

—–

CHA QUE (CINNAMON PATE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnam Appetizers
Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Boneless pork (weight after
-trimming fat), preferable
-fresh ham
3 tb Fish sauce (nuoc mam)
3 tb Water
1/2 tb Potato starch or rice flour
1/2 ts Granulated sugar
1 t Baking powder
ds MSG (optional)
Sprinkling of freshly
-ground black pepper
2 oz Pork fat
1/2 ts Ground cinnamon

This recipe is very tasty with an interesting texture.
Unless you’re a fan of hard work, use a food
processor. The pate was originally pounded to the
proper consistency in a mortar and pestle… It can
be used all sorts of ways++made into balls for soup,
sliced after cooking and added to lettuce or rice
paper rolls, served with shrimp chips for
munchies++whatever inspires you. The cinnamon flavor
is discernible but not overpowering. I’ve actually
made this recipe and found it to be a keeper.

Be sure pork is trimmed of all fat. Slice the meat
1/4 inch thick, then cut into 1 inch squares. Make a
marinade by combining all the remaining ingredients,
except for the pork fat and cinnamon, in a large bowl.
Add the pork slices to the marinade and mix well with
your hands, then cover the bowl with wrap or foil.
Refrigerate for 5 hours, and after that period of time
has elapsed, transfer the bowl to the freezer for 10
minutes.

Remove the pork from the freezer, add the cinnamon,
and reduce to a paste in a food processor only.

Boil the pork fat for 10 minutes and dice into small
pieces, the size of whole peppercorns. Add the diced
pork fat to the ground pork mixture.

Coat an 8-inch-square baking pan with oil. Put the
meat paste into the pan and press down firmly with
your hands, making sure the surface is smooth. The
meat will come halfway up the side of the pan.

Preheat the oven to 350F and bake the pate for 40
minutes or until the surface looks brown. Remove from
the oven and allow to cool. Then slice and serve as
an appetizer or with French bread for lunch or dinner,
or use in any recipe where it is required. It can be
eaten hot or cold.

This will keep fresh in the refrigerator for a week,
or it can be stored for a longer period in the
freezer. To reheat, wrap in foil and place in a 300F
oven for 15 minutes.

From “The Classic Cuisine of Vietnam”, Bach Ngo and
Gloria Zimmerman, Barron’s, 1979.

Posted by Stephen Ceideburg August 28 1990.

– – – – – – – – – – – – – – – – – –

LIMA BEANS WITH GRILLED STUFFED VINE LEAVES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STUFFED GRAPE LEAVES—–
32 lg Bottled grape leaves
2/3 c Cooked, chopped spinach
2/3 c Red bell peppers, roasted
— diced
2/3 c Zucchini, grilled diced
2/3 c Yellow squash. grilled
— diced
3 tb Cilantro, chopped
2 tb Lime juice
Salt
Hungarian paprika
Olive oil spray
—–LIMA BEANS—–
1 1/2 c Lima beans, soaked
8 c Water
1 ea Bay leaf
2 tb Extra-virgin olive oil
1/2 tb Mustard seeds
2 ea Jalapeno peppers, seeded
— slivered
1 ea Red bell pepper, chopped
1 c Tomato, chopped
Salt pepper
3 tb Parsley, chopped
3 tb Mint, chopped

soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels
cut away tough stems.

Combine vegetables cilantro in a bowl. Add half of the lime juice
season with salt paprika. Place 1 tb of mixture on each leaf, 3/4″ from
stem end. Fold stem end over the filling roll into a firm packet.

Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed
leaves onto skewers, about 1″ apart. If not using for a day, refrigerate.

Drain beans, combine them with water, bay leaf, 1 tb oil bring to a boil.
Reduce heat simmer until almost tender, 1 1/2 hours. Remove any skins
that may float to the top drain.

15 minutes before serving, heat a grill or broiler. Spray grape leaves
with olive oil grill 5 minutes a side.

Heat remaining oil in a skillet. Add mustard seeds cover till they pop.
Add jalapeno bell pepper stir-fry for 2 minutes. Add tomato, fry for 2
minutes. Stir in beans, salt, pepper herbs. Spoon beans onto a warmed
platter top with grape leaves. Sprinkle with remaining lime juice.

Yamuna Devi, “Yamuna’s Table”

– – – – – – – – – – – – – – – – – –

Date: Mon, 02 May 94 12:01:27 EDT
From: mmk3@Lehigh.EDU (MARGARET M. KING)

Angel Food Cake with Strawberries and Raspberry Sauce.
(serves 6 with leftover cake, easily doubled, tripled…)

1 quart fresh strawberries sliced
1 Angel Food cake (from mix, scratch, or purchased)
Raspberry sauce (recipe to follow), room temp.

Simply place a slice of cake on a plate, add some berries, and
pour some sauce over top. Don’t add sugar to the berries, as
the sauce will do that. Very sweet, but fatfree!

Raspberry Sauce ( taken from _EATING WELL_ 9/92)
(suggested as a souffle sauce)
(can be made/stored in fridge for up to 2 days)

2 c. fresh/unsweetened frozen raspberries
2Tb. sugar
1Tb. cornstarch
3Tb. Chambord,optional
2Tb. water

In small heavy saucepan place raspberries and sugar, bringing to a boil
over medium heat. Mash berries during cooking. Dissolve cornstarch in
water, and add to mixture and stir until thickened (1min.)
Strain through sieve (I never do) to remove seeds.
Add Chambord if desired.
Makes 1.5 cups.
13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.
-Don’t know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over
warm plain ff brownies, or anything chocolate, I think:) I always use
frozen raspberries for this.
Let cool and serve either chilled or room temp.

Spaghetti Squash Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetables
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds spaghetti squash — halved lengthwise
1 cup nonfat ricotta cheese
10 ounces package frozen chopped spinach — thawed and
drained
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon Italian seasoning — crushed
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
1/2 cup nonfat mozzarella cheese — shredded
1 3/4 cups spaghetti sauce
1/2 cup part skim milk mozzarella cheese — shredded

1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook

squash 20 minutes or until fork-tender. Remove from water. Halve squash
lengthwise; remove seeds. MICROWAVE: Halve squash lengthwise. Scrape out

seeds. Place cut-side down on a microwave-safe dish and cook for about 20
minutes on HIGH or until fork-tender, turning over once and covering with
wax paper.
Cool squash slightly and with a fork separate into strands. Set
aside.

2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg
beaters,
and seasonings; mix well. Spread evenly in a 13×9-inch baking dish coated
with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over

the spinach mixture.

3. In a large bowl, combine the squash and spaghetti sauce; toss to coat
well. Arrange squash mixture on spinach mixture; top with the part skim
milk mozzarella cheese. Cover with foil; bake at 375° F. for 30 minutes

or
until hot and bubbly. makes 6 servings.

per serving: 220 Kcal 5g fat (2g sat fat) 20% CFF 628mg Na 8mg
cholesterol
(17.3g PRO/5.3g FAT/30.2g CHO)

– – – – – – – – – – – – – – – – – –

NOTES : FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the
part skim milk cheese. Add to the top of the dish during the last 5
minutes
of cooking. Remove from oven promptly when the cheese has melted.
per serving: 208 Kcal 4g fat (2g sat fat) 15% CFF 645mg Na 5mg
cholesterol
(17.7g PRO/3.8g FAT/ 30.6g CHO)

SODIUM: The spaghetti sauce is providing 39% of the Na. The salt is
providing 14%. Sodium from the combined cheeses is 23% of the total.
Using
all part skim milk mozzarella cheese will increase the fat per serving by
1.5g and decrease the sodium by 17mg.

Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921

The Mansion’s Tortilla Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Texas Southwester

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Corn oil
4 Corn tortillas — coarsely
Chopped
6 Cloves garlic — finely
Chopped
1 tb Fresh epazote — chopped
(or 1 tablespoon chopped
Fresh cilantro)
1 c Fresh onion puree
2 c Fresh tomato puree
1 tb Cumin powder
2 ts Chili powder
2 Whole bay leaves
4 tb Canned tomato puree
2 qt Chicken stock
Salt — to taste
Cayenne pepper — to taste
1 Cooked chicken breast — cut
In strips
1 Avocado — peel, seed
Cube
1 c Cheddar cheese — shredded
3 Corn tortillas, cut in
Strips — fried crisp

Heat oil in a large saucepan over medium heat.

Saute tortillas with garlic and epazote over medium
heat until tortillas are soft. Add onion and fresh
tomato puree and bring to a boil. Add cumin, chili
powder, bay leaves, canned tomato puree, and chicken
stock. Bring to a boil again, then reduce heat to
simmer. Add salt and cayenne pepper to taste and cook,
stirring frequently, for 30 minutes. Skim fat from
surface, if necessary.

Strain and pour into warm soup bowls. Garnish each
bowl with an equal portion of chicken breast, avocado,
shredded cheese, and crisp tortilla strips. Serve
immediately.

Soup may be made one day ahead and gently reheated
before serving with garnishes.

Chef’s Note: This soup has been on the menu at the
restaurant at The Mansion on Turtle Creek since it
opened in 1985. According to executive chef Dean
Fearing, “When Tortilla Soup is ordered, it is brought
to the table in a tureen for individual service by the
waiter, who garnishes each bowl according to the
customer’s desire.”

Recipe By : Dean Fearing of The Mansion on Turtle
Creek

From: Caitlin Davis Carlson, Seaview,wa

– – – – – – – – – – – – – – – – – –

Red Pepper Mayonnaise (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups mayonnaise
2 red bell peppers — roasted
6 tablespoons fresh basil — finely chopped
1 tablespoon lemon juice
Salt and pepper

In a food processor or blender, puree the mayonnaise, peppers, basil, and lemon
juice. Season to taste with salt and pepper. Makes 2-1/2 cups

– – – – – – – – – – – – – – – – – –

Old-fashioned Strawberry Shortcake

Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Pour a pint of whipping cream into a tall, narrow mixing bowl, then put the
beaters from an electric mixer in the bowl. Put everything in the freezer to
chill. Prepare biscuits using Bisquick and the recipe on the box. While
biscuits are baking, wash, hull and slice a quart of strawberries. Add 2
tablespoons or so of sugar and mash them slightly to bring on the juice. Take
the cream from the freezer and beat it with an electric mixer. Cool the baked
biscuits slightly, then split, fill and top with berries and whipping cream.

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Title: Pork Chop Suey
Categories: Ethnic, Meat/pork, Ethnic, Chinese
Yield: 5 servings

1 lb Lean pork; cut into 1/4-inch
-wide strips*
1 tb Bacon or pork fat
2 c Celery; diced
3 md Onions; sliced
3/4 ts Salt
1 c Boiling water
1 tb Molasses
1 tb Soy sauce
3 tb All-purpose flour
2 cn Chop suey vegetables (10oz)**
White rice and/or chow mein
-noodles

* pork should be cut into no more than 1/4 inch so it
will be well cooked, but do not cook longer that the
time given for the finest chop suey. ** original
recipoe called for a No 2 can which, in 1952 was 18-20
ounces

SAute pork for 5 minutes, until delicately browned in
the hot fat. Add celery and onions and cook 2-3
minutes longer until slightly softened. Add salt and
boiling water; cover and simmer 15-20 minutes. Add
molasses, soy sauce and flourthat has been blended
smooth with 1/2 cup water. Cook until mixture boils,
stirring constantly; then add drained chop suey
vegetables and continue cooking until thoroughly
heated. Serve with hot fluffy rice and/or chow mein
noodles and additional soy sauce if desired.

Nutritional info per serving: 249 cal; 14g pro, 26g
carb, 11g fat (37%)

Source:Modern Encyclopedia of Cooking by Meta Givens,
1952 Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96

—–

Date: 30 Aug 93 13:25:10 +0800
From: “Lynn Warble”

Alan’s garden salsa

Okay folks. My husband, Alan, has a very simple recipe for salsa
that we have been using on top of everything lately. Great way to
use our tomatoes and hot peppers out of the garden.

1 – 2 cups chopped fresh tomatoes (depending on how hot you like it)
1 chopped onion
1 halapenio pepper, chopped finly
1 hot banana pepper, chopped finely
Lots of fresh cilantro from garden
(Also can use the green coriander seeds from the cilantro plant)

This is garden salsa. Eat it over beans. Over rice. My personal
favorite is in big heaps on top of a baked pita. Enjoy.