Title: FAN CHIEH NIUS RUH B1
Categories: Chinese, Meats, Main dish
Yield: 6 servings

1 lb Sirloin steak
Marinade (see recipe):
-Marinade and Seasoning
-Sauce B1
1 Green pepper
1 lg Onion
1/2 lb Tomatoes, peeled
4 tb Peanut oil
2 tb Soy sauce
1/2 tb Dry sherry
1/2 ts Salt
1/3 c Water or chicken broth
1 tb Cornstarch; dissolved in…
2 tb Cold water

Slice meat against the grain 1/4″ thin, and cut into
1″ by 2″ strips. Add beef to Marinade and toss to
coat. Cover and marinate for 1 hour in refrigerator.
Cut green pepper and onion into 1″ chunks; cut
tomatoes into wedges and remove seeds. Heat oil in
wok or skillet over high heat until very hot. Add
meat; stir-fry for 1 minute. Remove and set aside —
don’t overcook meat.

Heat remaining oil in wok or skillet over high heat.
Add green pepper and onion and stir-fry for 1 minute.
Blend in soy sauce, sherry, salt, and broth or water;
cook for 2 minutes. Add tomato wedges, and meat and
mix well. Stir in dissolved cornstarch; cook,
stirring constantly until thickened. Serve at once.

Temperature (s): HOT Effort: AVERAGE Time: 01:30
Source: ANNA KAO’S Comments: PITTSBURGH, ASPINWALL

—–

HORTOSOUPA (VEGETABLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
2 pounds Potatoes
2 Onions (or 3)
4 Carrots (or 5)
1 1/2 pounds Ripe tomatoes (approx.) OR
1 can Whole tomatoes (30 oz.)
1 bn Celery
10 cups Water
1 tablespoon Coarse salt
1 dash Pepper
2 tablespoons Shortening or other oil
Croutons (optional)

Wash, clean, and chop the potatoes, onions, carrots, and celery. Add to the
water and boil for 20 min. Add salt and tomatoes (if you are using ripe
tomatoes, pierce with fork) and cook for 30 to 45 min.
Remove from the heat. Pass all the vegs. through a strainer or puree machine
or blender, then return to the pot. Add a little pepper and stir in the
shortening or serve the soup and add oil at the table.
Serve with croutons.

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SUFFOLK BUNS (ENGLISH)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Flour
4 oz Ground rice
2 ts Baking powder
4 oz Butter
3 oz Sugar
1 1/2 oz Caraway seeds
2 Eggs, beaten
Milk

Set oven to 400/F or Mark 6. Mix the flour ground rice
and baking powder together. Rub in the butter until
the mixture resembles fine breadcrumbs, then stir into
it the sugar and caraway seeds. Stir in the eggs, and
sufficient milk to make a smooth firm paste. Turn out
on to a lightly floured surface and roll out to 1 inch
in thickness. Cut into 2 inch rounds and place on a
greased baking sheet. Bake for 15 to 20 minutes until
golden.

If desired, 3 oz. currants can be substituted for the
caraway seeds, though the caraway seeds are a more
traditional ingredient.

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Title: Spiced Melon Cocktail
Categories: Appetizers, Cocktails
Yield: 4 servings

1 Ripe honeydew melon, cut in
-half, seeded
1 1/2 c Whipping cream
1 1/2 c Mayonnaise
2 ts Lemon juice
1 ts Paprika
1/2 ts Hot pepper sauce
1/2 ts Worcestershire sauce
2 tb Tomato paste
8 oz White crabmeat, flaked
8 Radicchio leaves (opt)
Lemon and lime slices (opt)
Fresh mint leaves (opt)

Scoop melon in balls.

To make dressing, whip cream until soft peaks form. Mix in mayonnaise,
lemon juice, paprika, hot pepper sauce, Worcestershire sauce and
tomato paste.

Stir crabmeat into dressing. Lightly mix in melon and toss ingredients
gently until coated. Arrange shredded radi

MMMMM

Boston Cookies

Recipe By : Fanny Farmer
Serving Size : 60 Preparation Time :0:15
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup walnuts — chopped
1 cup raisins

Preheat oven to 350°
Cream butter and sugar, add egg. Mix in dry ingredients, stir in nuts
and raisins. Drop by spoonfuls on cookie sheet, bake for 10-12
minutes.

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CHERRY TOMATO VEGETABLE SAUTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Green bell pepper, sliced
1/2 c Red onion, chopped
2 ea Garlic cloves, minced
3 tb Canola oil
1 ea Potato, cut into thin wedges
1 ea Yam, peeled cut into thin
— wedges
2 c Cherry tomatoes
1 c Vegetable broth
1 c Baby peas, thawed
1 pn Cayenne

In a large skillet, saute the bell pepper, onion garlic in oil over
medium heat until the peppers are tender-crisp, about 3 minutes. Add
the potato yam cook for 5 mninutes, stirring constantly. Add the
tomatoes. Cover, reduce the heat to low simmer for 5 minutes.
Gradually add the broth continue to cook until the potatoes have
softened the skins have split on the tomatoes, about 15 minutes.
Add the peas season with cayenne to taste. Simmer until heated
through serve hot.

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I added about 2 oz of diced, browned tempeh to my version of
this, but tempeh by itself is not a vlf ingredient so I did not
include it in the recipe. I doubt it was enough to raise the fat
content of the recipe above 15%cff, but I made it optional for
those who keep track of cff by individual food rather than by
recipe. I made this up night before last, and I’m just finishing
the leftovers. it was delicious and simple. if you like fatfree
cheese, you could melt some into the corn meal mixture, but it
was good without it.

tamale pie

2 c water
1 c fine yellow corn meal
dash salt
2 tsp chili powder

1 can black beans, rinsed and drained
(or about 1 1/2 c cooked dried black beans)
12 oz chunky salsa
1 diced jalapeno (or to taste)
1/2 tsp oregano
1/2 tsp cumin seeds, toasted and cracked
(or just under 1/2 tsp ground cumin)
1/2 tsp coriander seeds, toasted and cracked
(or under 1/2 tsp ground coriander)
2 small or 1 large carrot, chopped

prepare spices and then sautee carrots in vinegar or whatever you
usually use, along with the spices. add the jalapeno and the
beans, stirring and cooking about 3 min, then add salsa and
reduce heat to a simmer. while the bean mixture is simmering,
bring 2c water to boil with dash of salt. a little at a time,
sprinkle the corn meal into the boiling water, stirring
constantly to avoid lumps. continue sprinkling and stirring
until you have a thick porridge resembling grits or cream of
wheat (ymmv with the amount of corn meal this takes — don’t
force all the corn meal into the batter if it looks done with
less). remove batter from heat and stir in chili powder. the
bean mixture should be just about cooked now — if carrots are
tender, remove bean mixture from heat.

spread 1/2 the corn meal mixture into the bottom of a large loaf
pan or small baking dish. spread all of the bean mixture (or as
much as reaonably fits in your pan) onto the corn batter. top
with remaining half of the batter, kind of like a top and bottom
crust. bake at 400 f for 30 min or until the top corn meal
batter is pretty firmly set.

garnish, if desired, with fresh tomatoes, cilantro, scallions,
hot sauce, etc.

Mongolian Barbecued Lamb or Beef

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Beef
Lamb Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Boneless lamb or beef
2 Or 3 leeks or scallions
2 Or 3 stalks Chinese parsley — (coriander)
3 tablespoons Light soy sauce
2 teaspoons Sugar
2 tablespoons Mashed fermented bean cake
2 tablespoons Sherry

Slice meat into very thin slices about 4 inches long. Mix all ingredients and
marinate for 6 hours. Cook on grill for 3 to 5 minutes, turning frequently.

Posted by Stephen Ceideburg; February 20 1991.

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Title: Cinnamon Buns
Categories: Diabetic, Vegetarian, Quickbreads, Breads/bm
Yield: 12 servings

—————————DOUGH—————————
1 1/3 c Lukewarm water
1 ts Honey
3 c Whole wheat flour

————————–FILLING————————–
1/2 c Smooth natural peanut butter
1/4 c Honey
1/2 c Unsweetened applesauce
2 tb Cinnamon
2 tb Water
2/3 c Raisins

Combine the water, honey, and yeast in a large bowl.
Let sit for 5 minutes until foamy. Add the flour 1
cup at a time, beating well after each addition. When
the dough becomes to stiff to mix, turn it out onto a
floured board and knead for 5 to 10 minutes until
smooth and elastic. Put it in a very lightly oiled
bowl, cover, and allow to rise for 1 hour. Place on a nonstick
baking sheet, cover, and allow to rise for about 20
minutes, or until light. Bake in a preheated 350 F
oven for 20 to 25 minutes, until golden brown on top.

—–

Title: Swedish Ginger Cookies (Pepparkakor)
Categories: Cookies, Christmas
Yield: 10 servings

1/2 c Molasses
1/2 c Sugar
1/2 c Butter
1 Egg, well beaten
2 1/2 c Sifted all-purpose flour
1/4 ts Salt
1/4 ts Baking soda
1/2 ts Ginger
1/2 ts Cinnamon

Heat molasses in small saucepan to boiling point. The boil 1 minute.
Add sugar and butter and stir until butter is melted. Cool. Beat in
egg. Sift together flour, salt, soda and spices. Add to first
mixture and mix thoroughly. Cover bowl tightly and chill overnight.
Roll out a portion of the dough at a time on lightly floured pastry
cloth. Roll out thin. Cut into desired shapes. Bake in a moderate
oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough
may be shaped into a roll and wrapped in waxed paper. Chill
thoroughly overnight or longer. Slice thin and bake in moderate oven
(350). These should be stored in an air-tight container – allow
flavor to “ripen”.

MMMMM