Title: CHINESE STEAMED FISH
Categories: Chinese, Seafood
Yield: 4 servings

1 1/3 lb Rockfish fillets or other
-thick firm flesh fish
-Approximately
3/4 Inch thick
1 1/2 c Sliced mushrooms
4 Green onions, cut into 1
-inch lengths
1 1/2 c 1 inch pieces asparagus (or
-green beans or snow peas)
1 1/2 c Sliced carrots
Sauce:
2 tb Low-salt soy sauce
1 tb Oriental sesame oil
3/4 ts Grated fresh ginger
3 tb Unseasoned rice vinegar
6 tb Orange juice
3/4 ts Grated fresh orange rind

Combine all sauce ingredients and let sit for 30
minutes to blend flavors. Rinse fish with cold water.
Arrange on a vegetable steamer tray. Place tray over 1
1/2 inch boiling water; cover and steam for 1-2
minutes. Top with vegetables and steam additional 5
minutes, or until fish flakes easily and vegetables
are crisp tender. Pour sauce over individual portions
just before serving.

NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be
substituted for Rockfish.

Per serving: 266 Calories, 39 g Protein, 14 g
Carbohydrates, 1 g Saturated Fat, 2 g Monounsaturated
Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mg
Cholesterol, 315 mg Sodium.

SOURCE: * Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 4/92

—–

Title: Low-Temperature Pasteurization Treatment
Categories: Canning, Preserves, Pickles
Yield: 1 text

The following treatment results in a better product texture but must be
carefully managed to avoid possible spoilage. Place jars in a canner
filled half way with warm (120 degree to 140 degree F) water. Then,
add hot water to a level 1 inch above jars. Heat the water enough to
maintain 180 degree to 185 degree F water temperature for 30
minutes. Check with a candy or jelly thermometer to be certain that the
water temperature is at least 180 degrees F during the entire 30
minutes. Temperatures higher than 185 degrees F may cause unnecessary
softening of pickles. Caution: Use only when recipe indicates.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Doughnut Muffins
Categories: Brunch, Muffins
Yield: 16 Muffins

2 1/2 tb Shortening
1/2 c Sugar
2 Eggs
1/2 ts Nutmeg
6 tb Milk
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Oleo; melted
2 ts Cinnamon
1/2 c Sugar
—Topping—
Oleo; melted
Sugar
Cinnamon

Cream shortening and sugar until light and fluffy. Add unbeaten eggs,
beat
thoroughly. Combine flour, baking powder, salt, and nutmeg and add to
first
mixture alternately with milk. Drop batter into well-greased muffin
tins.
Bake at 400 degrees for 15 minutes. Remove from pans. While still warm
dip
into melted oleo and roll in cinnamon and sugar.

Source: Donna Blees, Stamford (Nebr.) Centennial Cookbook Formatted by:
Nancy Filbert; March, 1995

—–

Date: Mon, 28 Feb 94 12:37:14 EST
From: Christina Hulbe

Lentils and Cabbage with
Vinegar Dijon Dressing

1/2 Cup lentils (green), uncooked and soaked
1 Cup water or stock, for cooking lentils
4 Cups cabbage, shredded

Dressing:

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper

Place lentils on saucepan with 1 Cup of water or stock. Bring to
a boil, reduce heat ad simmer until tender, 30 or 40 minutes.
(If using a salty stock, omit salt from dressing) While lentils
are cooking, mix together dressing ingredients. Steam or
microwave cabbage just long enough to make it tender. Mix cooked
cabbage and lentils and toss with dressing. Serve immediately.
Makes 2 substantial servings.

Title: BUCKEYES
Categories: Desserts
Yield: 4 servings

1 1/3 ea Stick butter or oleo
1 1/2 c Smooth peanut butter
1 lb Powdered sugar
1 pk (12 oz.) chocolate chips
1 x 1×1 piece of parafin

Melt butter, add peanut butter, sugar and form into balls. Chill for
1/2 hour. Melt in boiler, the chocolate chips and parafin cut into
small pieces. Using a toothpick, dip balls into mixture, leaving a
small port hole.
Being a native of Ohio, I make these quite often, as Ohio is the
Buckeye State.

—–

Date: Wed, 16 Mar 94 12:23:42 CST
From: “Lu Bozinovich ”

Lu B.

Broccoli and Pasta (the corrected recipe)

organic broccoli
garden rotini (the screw shaped pasta, that includes spinach, carrot,
beet, and plain)
a shot or two of Pace mild salsa
1 small bunch of fresh cilantro, chopped
2 slices of red onion, chopped fine

Pan broil the broccoli (chopped in florettes and peel the stem and chop)
so that it turns a dark green and stays crisp. Cook the rotini until
it is al dente. Mix in the broccoli, the salsa, chopped cilantro
and the chopped red onion. The idea is to enhance the flavors in
the commercial salsa by adding more of them from fresher sources.
It tastes good.

Slice cukes very thinly. Place in glass bowl and mix with 1/2 tsp. salt.
Let sit 10 minutes. Drain excess liquid from bowl. Mix sugar and vinegar
together, pour over cukes and mix, and chill.

Title: Gingerbread Men
Categories: Diabetic, Cooky/bars, Low-fat/cal
Yield: 1 servings

2 c Wholewheat flour 1 ts Ground cinnamon
1/4 ts Salt 1/3 c Margarine
1 ts Baking powder 6 tb Gran. sugar-free sweetener
1 ts Baking soda 1 Egg, beaten
2 c Natural bran 3 tb Orange juice
3 ts Ground ginger, or to taste 1 ts Margarine to grease
1 ts Mixed spice (allspice?)

Heat oven to 350 F. Mix flour, salt, baking powder and baking soda,
bran and spices together, then rub in margarine until the mixture
resembles fine breadcrumbs.

Stir the sweetener into the egg and orange juice and beat into the
flour mixture. Knead well, and roll out thinly on floured board.
Using a cutter, cut into gingerbread men shapes (or other shapes) and
place on greased cookie sheets.

Bake for 15-20 min or until crisp and lightly browned. Cool on a
wire tray and store in an airtight container.

TOTAL RECIPE: 1690 cal, 160 g (16 units) carbohydrate, 63 g fiber,
47 g protein, 100 g fat.

Source: The Diabetics’ Cookbook by Roberta Longstaff Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.

MMMMM

Title: TURKEY STIR FRY
Categories: Chinese, Poultry
Yield: 6 servings

2 c Mother sauce (see recipe)
1/4 c Soy sauce
1 ts Or more ground ginger
1/4 c Dry sherry
1 Clove garlic cut in half
2 c Leftover turkey
ON DAY OF SERVING:
2 c Fresh chopped vegetables of
-your choice
1 sm Can water chestnuts
1 sm Can bamboo shoots

Combine mother sauce, soy sauce, ginger, sherry,
garlic and turkey ingredients and freeze in a
zip-close bag until needed. Defrost. To serve, drain
the turkey, reserving the sauce and picking out the
garlic. Heat a tablespoon of sesame oil and one of
corn oil very hot in a skillet. Add 2 cups of fresh
chopped vegetables: broccoli, snow peas, baby corn,
sliced scallions – whatever you like. Drain and add
water chestnuts and bamboo shoots. Add a little of the
reserved sauce if necessary, just enough to moisten
the vegetables and keep them from sticking. Stir fry
the vegetables until they are coated, then add the
turkey. When it begins to brown a bit in the oil, add
the sauce gradually until the turkey is well coated
and the sauce has thickened. Serve over rice with
bowls of cashews, sliced oranges.

—–

LENTIL LOAF (AM)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Lentils
— (red or green)
1 c Cooked AM Medium Brown Rice
1 c AM Bulgur Wheat
1 c AM Garbanzo Flour
— (mixed with…
2/3 c Cold water)
1/2 c -to…
1 c Chopped nuts
1 t Sea salt (optional)
1 t Sage
1 tb AM Unrefined Vegetable Oil

Drain the cooked lentils and grains. Mix all
ingredients together. Spoon into a loaf pan. Bake at
350 F. for 30 to 45 minutes. Spoon gravy or catsup
over top.

Source: Arrowhead Mills “toasted Garbanzo Flour”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

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