CHEWY FIG GRANOLA BARS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1/2 c Brown sugar, firmly packed
1/2 c Salad oil
1/2 c Honey
1 c Crisp cereal
1/2 c Wheat germ
1/2 c Flaked coconut
1/2 c Finely chopped almonds
1/4 c Sesame seeds
1/4 c Sunflower seeds
1 c California Dried Figs
— (finely chopped)

In a small saucepan, combine brown sugar, oil and honey. Bring to a boil
over medium heat; simmer about two minutes. Preheat oven to 325 F. In a
large mixing bowl, combine all remaining ingredients, except figs,
stirring with a spoon or with mixer dough hook. Stir in sugar mixture
until well blended. Add figs. Press mixture firmly into an ungreased 9 x
13 inch baking pan. Bake 20-25 minutes until toasty brown. Cool. Cut
into narrow bars.

Each bar contains about: Calories 184, Fat 8.86G, Sodium 20.5MG,
Cholesterol 0MG, Protein 3.67G, Carbohydrates 24.9G, Fiber 3.15G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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HABANERO, TOMATILLO, AND ORANGE SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 bn Green Onions, Sliced Fine
-With 3 to 4 Inches of Green
Salt
Lime Juice

In an ungreased skillet over medium heat, roast half
of the tomatillos in their husks for about 10 minutes,
turning frequently. Meanwhile, husk the remaining
tomatillos, dice fine, and place them in a bowl. Cool
the roasted tomatillos, then husk them and place them
in a blender.

Roast the Habaneros over low heat, turning
occasionally, about 5 minutes, or until they are just
soft and speckled with brown. Wearing rubber gloves,
stem and seed the Habaneros and add them to the
tomatillos in the blender. Puree the mixture.

Squeeze one of the oranges and pour the juice into the
bowl containing the diced tomatillos. Add the pureed
chiles and tomatillos. Peel the other orange, removing
the pith; seed if necessary and cut into small dice.
Add the diced orange and the green onions to the salsa.

Season the salsa with salt and lime juice, and let
stand for about half an hour before serving.

From: The Chile Pepper Book by Susan Belsinger and
Carolyn Dille; ISBN 0-934026-93-9

Typed by Syd Bigger.

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Title: Cheese Sauce, Sans Cheese, Ff
Categories: Vegetarian, Fat-free, Prodigy, Dec.
Yield: 4 servings

1/3 c Inst. mashed potatoes;
-Idahoan brand, or boiled
2 c -Water
4 oz Roast peppers; or pimientos
1 ts Onion powder
1/3 c Nutritional yeast
2 tb Arrowroot
3 tb Lemon juice
1 1/2 ts Bouillon; or imit. chicken
-base

Add all ingredients to a blender or food processer
and blend until smooth. Then add to sauce pan and heat
on medium with continuous stirring until barely
boiling and sauce is thick and smooth. Serve
imeejetly, if not sooner.
Great on anything on which you’d use a cheese sauce
or it’s even good by itself. If you reheat, first add
a little water, stir, then heat. : The original rcp
calls for pimientos, but roast peppers give it a much
better flavor. : Modified after Ornish – I think. Jim
K RBFV65A :

D/L from Prodigy 12-8-94. Recipe collection
of Sue Smith. 1.80á

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Title: NO COOK BLUEBERRY STRAWBERRY JAM
Categories: Preserves
Yield: 7 servings

1 c Strawberries, crushed
2 c Blueberries, fresh or frozen
-crushed
5 c Sugar
2 tb Lemon juice
2 pk Certo Liquid (2 pouches)

Certo July REcipe

Measure prepared fruit into a large bowl. Add sugar
to fruit and mix well. Let stand for 10 minutes. Stir
in Certo Liquid Fruit Pectin and lemon juice. Continue
to stir for 3 minutes until most of the sugar is
dissolved. Pour into clean jars or plastic containers
and cover tightly with lids. Let stand at room
temperature til set, up to 24 hours. Store in freezer
or up to 3 weeks in frig. Makes 7 cups.

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Title: Celery Seed Dressing
Categories: Salads
Servings: 2

1/2 c Sugar 1/4 c Lemon Juice
2 t Cider Vinegar 1 t Dry Mustard
1/2 t Salt 1/2 c Vegetable Oil
1 t Celery Seed OR Poppy Seed

In blender container, combine all ingredients except oil and seed; blend
until smooth. On low speed, continue blending, slowly adding oil. Stir in
seed. Chill to blend flavors.

Makes about 1 cup.

Sugguested Serving is to serve with all types of fresh fruit salads.

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Marshmallow Truffles

Recipe By :
Serving Size : 38 Preparation Time :0:30
Categories : Candies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Marshmallows
12 oz. semisweet chocolate chips
Coconut — toasted
Decorative candies

Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15
minutes. Microwave chocolate
chips on high- 2 1/2 minutes or until smooth, stirring every minute.
Using skewer or fondue fork,
dip each frozen marshmallow into melted chocolate until marshmallow is
completely coated. Roll
in coconut or decorative candies. Use another fork or metal spatula to
place marshmallow on
waxed paper lined cookie sheet or jelly roll pan. Chill or keep in cool
dry place.

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POTATO AND CUCUMBER SOUP-GURKEN UND KARTOFFEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cucumber
4 md Potatoes peeled,
-and diced
1 t Salt
2 c Cold water
1/4 ts Ground white pepper
1 c Heavy cream
1/2 c Milk
1 Green onion, grated
1 t Dried dill weed
-or
1 tb Chopped fresh dill

Peel the cucumber and slice it lengthwise. Scoop out
seeds with a spoon and discard. Dice cucumber. In a
heavy 2 1/2 quart saucepan boil potatoes in salted
water until the potatoes are very soft. Pour potatoes
and cooking liquid into a sieve or food mill or ricer
set over a large bowl. Force potatoes through. Return
to saucepan. Stir in pepper, cream, milk, grated onion
and the cucumber. Simmer gently for 5 minutes or until
the cucumber is tender. Add dill and season to taste.
Serve hot. Walt MM

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Title: VEGETABLE STOCK
Categories: Soups, Vegetables
Yield: 8 servings

2 tb Safflower Oil
1 x Lg Onion, sliced
1 x Carrot, sliced (with greens)
1 x Stalk Celery,sliced (w/grns)
1 x Tomato, cubed
1 x Potato, cubed
1 x Turnip, sliced (peel if waxy
2 x Cloves Garlic, halved
2 qt Plus 1 cup Water
1 x Bay leaf
1 x Lg sprig Parsley
1/2 ts Black pepper

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip,
and garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and
simmer 1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley.
Makes 2 quarts. Stock may be used immediately, refrigerated
for 3-4 days, or frozen for up to 1 month.

MMMMM

Title: OLIVE MARINADE
Categories: Greek, Sauces, Ethnic
Yield: 1 servings

1 c Olive oil
1/2 c Vinegar
1 Bay leaf
1 Garlic clove
1 ts Oregano

Cut a slit in each olive. Fill a jar with olives.
Cover with marinade. Olives will keep many months and
improve with marinating.

Source: Cooking in Modern Greece – by Theresa Karas
Yianilos Typed for you by Karen Mintzias

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Title: PEKING STYLE NOODLES WITH BEAN SAUCE MIXED
Categories: Main dish, Vegetarian, Vegan, Chinese
Yield: 2 servings

8 oz Noodles
— (3-4 cups after cooking)
6 oz Plain pressed tofu
1/2 c Green soybeans
— (frozen or fresh) -OR-
2 oz -Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 ts Garlic, minced
3 tb Chinese bean sauce; -OR-
4 tb -Dark miso
3 tb Vegetable oil
1 1/2 c Water
1 1/2 tb Soy sauce
1/2 ts Sugar
2 1/2 tb Cornstarch; dissolved in…
3 tb Water
1/2 ts Sesame oil

If you are cooking the noodles first, drain them,
remove to a bowl or serving platter, and toss with 1/2
tablespoon sesame oil to prevent sticking (do not
rinse in cold water as this reduces flavor).

Crumble the pressed tofu coarsely to yield 1-1/2 cups.

Parboil green soybeans till almost tender yet still
firm (10 minutes for frozen). If using fresh baby
corn spears, steam or parboil till tender; if canned,
rinse with boiling water. Rinse green soybeans or
corn in cold water and chop finely. You should have
about 1/2 cup baby corn.

It is not necessary to peel or seed the hothouse
(English) or Oriental cucumber. Regular cucumber
should be pared and seeded, but leave a few narrow
strips of skin for color and texture. Julienne finely
to yield 1/2 cup.

If you are using miso, dissolve it in 1/4 cup warm
water.

Put 3 tablespoons oil into a preheated pan over high.
When the oil is hot, reduce heat to medium-high. Add
garlic and stir-fry a few seconds to release aroma.
Add pressed tofu and bean sauce or miso. Stir-fry
briefly to mix. Add 1-1/2 cups water, 1 tablepsoon
soy sauce, and 1/2 teaspoon sugar. Cook, stirring
occasionally, until the boil is reached. Gradually
stir in cornstarch mixture and cook, stirring, another
minute or so until the consistency is like a light
gravy, not too thick. Test for salt, and add an extra
tablespoon soy sauce if needed. (at this point, if you
like, you can heat noodles and/or green soybeans, baby
corn, and bamboo shoot by combining with the sauce
until just mixed.) Add 1/2 teaspoon sesame oil. Remove
from the stove. Pour sauce over noodles, and top with
garnish in separate arrangement (garnish with just the
cucumber if you have added soybeans or baby corn and
bamboo shoot to the sauce). Toss before serving.

* Source: The Fragrant Vegetable, by Martin Sidham *
Typed for you by Karen Mintzias

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