Title: Pasta E Fagioli (Pasta and Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 4 Servings

2 Garlic cloves; diced
1/4 c Salad oil
1 cn Progresso cannellini white
-beans
2 cn Water
3/4 c Cooked macaroni or other
-pasta
4 tb Spaghetti sauce
pn Basil flakes
pn Parsley
pn Oregano
Salt and pepper to taste

Brown garlic in oil. Add beans with liquid, water,
pasta, spaghetti sauce, basil, parsley, and oregano.
Bring to boil, then simmer about 10 minutes. Better
if made ahead and reheated.

—–

LIGHTER CHICKEN WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad Poultry
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Roasted chicken breast (2
Boneless, skinless halves)
1 md Granny Smith apples, cored
And diced in 1/2-inch pieces
1 Rib celery, finely minced
1 Ripe mango, peeled and diced
2 tb Minced, candied ginger *
1/3 c Light mayonnaise
1/3 c Nonfat sour cream
2 tb Lime juice
2 tb Mango chutney
1 t Grainy mustard
3 tb Coarsely chopped walnuts
2 tb Minced fresh mint

1. Dice the cooked chicken. Combine with the apple,
celery, mango and candied ginger.
2. In a medium bowl, combine the mayonnaise, sour
cream, lime juice, chutney and mustard; mix well. Add
to the salad, mixing well. Cover and refrigerate
until ready to serve. 3. Just before serving, stir in
the chopped walnuts and mint. Note: Waldorf salad is
typically chock full o’ fat; this one has some fat,
but less fat than the traditional recipe. * Candied or
sugared ginger can be found in the Asian section of
major supermarkets.

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Title: BRUNCH SPUD BOATS
Categories: None
Yield: 6 servings

3 md Baking potatoes, scrubbed
No-stick cooking spray
2 tb Olive oil
3 oz Chopped lean ham or
-Canadian bacon
1/3 c Diced zucchini
1/3 c Diced red bell pepper
3 Green onions, with tops,
-sliced
6 Eggs, beaten
2 tb Grated Parmesan cheese
Salsa for serving

To make potato shells: Prick potatoes with a fork and
bake in a microwave oven on a plate on high (100
percent) 7 to 11 minutes, rotating after 3 minutes,
until tender when pierced with a knife. Or bake in a
conventional oven at 450 degrees 50 to 60 minutes.
They should be soft but firm enough to dice.

Preheat oven to broil. Cut potatoes in half lengthwise
and scoop out pulp, leaving a 1/2-inch shell. Dice
scooped-out potato. Spray both sides of potato shell
with cooking spray. Place right side up on a baking
sheet and broil until edges are browned and top is
slightly crisp but not dry, 3 to 4 minutes. (Shells
may be refrigerated overnight. Refrigerate cooked
potato separately. Bring both to room temperature
before filling.)

To make filling: Preheat oven to 500 degrees. In a
large skillet, preferably non-stick, over high heat,
heat 1 tablespoon of oil until hot. Saute potato pulp,
turning with a spatula until they begin to turn
golden, about 5 minutes, adding more oil if needed.
Stir in ham, zucchini and red pepper and saute,
stirring, until vegetables soften slightly, about 3
minutes. Add eggs, reduce heat to medium-low, and
cook, stirring lightly, until very loosely set. Stir
in green onions. Fill potato shells and sprinkle tops
with cheese, if desired. Place potatoes on baking
sheet and bake 5 minutes, or until eggs are set and
cheese melts. Serve with salsa, if desired.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking Submitted By MARK
ALEXANDER On 19 FEB 1995 1959
GMT

—–

Mixed Bean Soup With Cornmeal Dumplings*

Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Categories : Beans Crockpot
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Black Beans — 15 1/2 oz/rinse/drai
1 Can Kidney Beans — 15 1/2 oz/rinse/drai
1 Can Garbanzo Beans — 15 1/2 oz/rinse/drai
1 Can Tomatoes — 14 1/2 oz/crushed
1 Med Onion — chopped
1 Pkg Frozen Mixed Vegetables
4 Cl Garlic — minced
1 Can Chicken Broth — 14 1/2 oz.
1/4 Tsp Salt
1 Tsp Chili Powder
1 Tsp Black Pepper
1 Tbsp Parsley — dried

Combine stuff in crock-pot. Cover; cook on Low 8 to 10 hours (High: 4 to 5
horus]. At end of cooking turn crock-pot to High and prepare dumplings as
directed.

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NOTES : Cornmeal Dumpling Recipe is here under Crockpot somewhere.

Title: Blueberry Muffins
Categories: Breads, Usenet
Yield: 12 Muffins

1 3/4 c Flour
6 T Sugar
2 1/2 t Baking powder
3/4 t Salt
1 Egg, beaten
3/4 c Milk
1/3 c Cooking oil
3/4 c Blueberries
1 t Lemon peel

Preheat oven to 400 degrees F. Stir together the flour, sugar, baking
powder and salt. Make a well in the center.

In a separate bowl, combine the egg, milk and oil. Add egg mixture,
all at once, to the flour mixture. Stir JUST until moistened. Yes,
the batter should be lumpy. (If you try to stir all the lumps out,
your muffins will be very tough.) CAREFULLY fold in blueberries and
optional lemon peel.

Grease muffin cups, or line with paper bake cups; fill each 2/3 full.
Bake at 400 degrees F. for 20-25 minutes, or until golden brown.
Remove from pans; serve warm with butter.

NOTES:

* Award-winning blueberry muffins — these muffins won a blue ribbon
during the years that I was eligible for the Dade County (Miami,
Florida) Youth Fair. I think this particular recipe came originally
from the “Better Homes and Gardens Cookbook,” but I could be wrong.

* The less you stir once you’ve combined the two mixtures, the
better your muffins will be. (To a point, but over-mixing is much
more common than under- mixing.) Frozen blueberries work fine, if you
can’t get hold of fresh berries. I’m sure other kinds of fruit will
work fine, too, but I haven’t tried them.

: Difficulty: moderate (proper mixing technique required).
: Time: 10 minutes preparation, 25 minutes baking.
: Precision: measure the ingredients.

: Jean Marie Diaz
: Massachusetts Institute of Technology, Cambridge, Mass., USA
: ambar@athena.mit.edu

: Copyright (C) 1986 USENET Community Trust

MMMMM

Title: PORK WITH FERMENTED BEAN CURD
Categories: Loo, Chinese, Pork
Yield: 4 servings

1 1/2 c Chicken broth
1 1/2 c Water
1 1/2 lb Boneless pork (loin
-or butt) in 1″ cubes
1 cl Garlic, mashed
1 tb Soy sauce
5 Scallions, rinsed,
-green parts only
2 Pcs fermented bean curd
3 tb Dry sherry

Bring liquids to a boil. Add pork, garlic, and soy.
Reduce heat and simmer 30 min, skimming crud off
occasionally. Slice the scallions into 1″ pieces and
dump them in. Add the bean curd and mash it around
until it’s incorporated in the sauce. Add sherry (if
you use more bean curd, use less sherry; if you use
less bean curd, use more sherry). Continue to simmer
until pork is tender, 15 to 30 min more. You may put a
slice or two of ginger in with the garlic, but my
mother never did that.

This dish should have visible fat. The sauce should be
thin and have a slightly curdled look to it. To pay
lip service to western sensibilities, you might
consider serving it surrounded with a stir-fried green
vegetable (my mother used spinach). Warning: do not
even think of making this dish with totally lean meat!
It just won’t work – the meat will be stringy and
tasteless. Butt or fresh bacon is the traditional way,
but the fattier and gristlier ends of loin, after all
the stir-fryable parts have been cut away, will do.

From: Michael Loo

—–

Title: CARROTS DIVINE
Categories: Diabetic, Side dish, Vegetables
Yield: 6 servings

10 Carrots; peeled
2 ts Lemon juice;
1 2/3 Sticks Butter or margarine;
1/4 c Crisco;
1/2 c Dark brown sugar or sub;
-or brown sugar sub….
1 Egg or egg replacement;
1 c Flour;
1 ts Baking powder;
1 ts Baking soda;

Preheat oven to 350. Boil carrots until soft enough
to mash. Drain and mash and sprinkle with lemon juice.
Cream to together margarine, Crisco, brown sugar and
egg. Add flour baking powder and baking soda. Mix
well. Add mashed carrots, blending well. Pour into
slightly greased mold, souffle (2 qt) or 8 1/2″ X 4
1/2″ loaf pan. Bake for 50-60 minutes. Unmold and
serve when warm. Can be frozen and reheated in foil.
Serves 6.
Food Exchange per serving….1 vegetable exchanges + 1
starch/bread exchange + 1 fat exchange?
Vegetables Magic by Sheilah Kaufman
Brought to you and yours via Nancy O’Brion and her

—–

CRUDITES WITH VOMIT VINAIGRETTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cherry tomatoes
Carrots — peeled
Zucchini
Celery stalks
Radishes
Mushroom caps
2 c Cottage cheese
1 Onion soup mix
1/4 c Milk
Yellow food coloring

Recipe by: Creepy Cuisine, Lucy Munroe
Rinse the vegetables in warm water, except the
mushroom caps. Wipe those gently with a damp paper
towel. Then slice the carrots, zucchini and celery
into thin sticks. The cherry tomatoes can be served
whole, but you may want to remove any green stems. The
radishes and mushrooms can be halved or served whole.
If you are not serving right away, put the vegetables
in a plastic bag and store them in the refrigerator to
keep them fresh and crispy. In a small bowl, mix the
cottage cheese, onion soup mix and milk. Stir in some
food coloring until you get the desired yellowish
color. Do not overmix! Lumpy is more realistic!
Arrange your vegetables on a platter surrounding the
Vomit Vinaigrette. Vomit Vinaigrette tastes great in
sandwiches, too! Try splattering some into pita
pockets!
Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

EDIBLE PLAY DOUGH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
4 c Oatmeal
1 c Water
1 c White corn syrup
1 c Peanut butter
1 1/2 c Nonfat dry milk
1 1/4 c Confectioner’s sugar

Mix flour and oatmeal in blender and grind for about 30 seconds.
Add 1 cup water and knead.
Add corn syrup, peanut butter, nonfat milk, and confectioners sugar.
Combine and knead well.
Add more flour or powdered milk if dough is still sticky.
Put out bowls of chocolate chips, butterscotch chips, sunflower seeds,
white chocolate chips, red hots or peanuts to decorate creations.
Variations: Mix 16 oz peanut butter with 6 tablespoons honey. Add dry milk
or flour until not sticky. Chocolate chips may be added.

– – – – – – – – – – – – – – – – – –

SLAUGHTERHOUSE 5 POULTRY AND PORK BASTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Wicker’s Marinade and Baste
2 c Chicken stock
1 c Worcestershire sauce
1 c Soy sauce
4 Sticks unsalted butter

Combine ingredients and place on smoker until butter
melts. Brush on every 20-30 minutes.

Recipe By : Jeff Stehney

From: Gary Watson Date: Sun, 22
Jan 1995 09:09:32 -0800 (

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