Date: Sat, 11 Sep 93 21:25:10 EDT
From: Charles Holden Winstead

EASY CHICKPEA DISH

1 small can tomatoe sauce (one of those .25 cans made of tomatoes and water)
1 can garbonzo (ceci, chickpeas) beans
1 small container dannon nofat blended french vanilla vogurt
cumin seeds
curry

heat about a 1T cumin seeds in a pot, add tomatoe sauce and curry to taste
and simmer for a while to let the curry and cumin sink in. add the chickpeas,
and heat until hot, but do not over cook as the chickpeas should have some
texture to them. remove from heat and add about half the container of the
yogurt. serve over rice, with the remainer yogurt on the side incase it’s too
spicy. mmmmm

Title: Nana’s Cure-All Banana Loaf
Categories: Breads
Yield: 1 loaf

1 3/4 c All-purpose flour
2 1/4 t Baking powder
1/2 t Salt
2/3 c Sugar
1/3 c Butter
1/4 t Pure vanilla extract
1/4 c Honey
1 t Orange zest
2 Eggs
3 lg Overripe bananas, mashed
3/4 c Chopped black walnuts
1/4 c Chopped dates (opt)

Preheat the oven to 350’F. Sift together into a bowl the flour, baking
powder and salt. In another bowl, cream the sugar, butter, vanilla and
honey and add the orange zest. Beat in the eggs and bananas.
Gradually add the sifted ingredients to the banana mixture. Fold in
the nuts and dates. Pour the batter into a greased 9×5″ bread pan and
bake for 1 hour, or until a knife inserted in the center comes out
clean. Cool and eat.

MMMMM

Smoked Spicy Chicken Soup

Recipe By : John A. Gunterman
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole chicken breast — Smoked
2 whole chipotle peppers
1 whole green pepper
1 whole red onion
1 cup basmati rice — stars
6 cups water

Heat pan over medium flame.
add onion and pepper and saute for 5 min.
Meanwhile Finely Dice checken breast and add to pan.
add water, simmer for 3 Min then and Chipotle peppers and Basmati rice.
Cover tightly and cook over low heat till rice is cooked.

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NOTES : I added sone White sage and it really added to the flavor but you can
leave it out if you don’t like sage. It is definately an aquired tase.

MOCHA CHIP MUFFINS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Muffins Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Skim milk
1 t Safflower oil
1 c Unsweetened applesauce
1/4 c Egg substitute (or 1 egg)
1 tb Instant coffee dissolved in
-1 tb water
1/4 c Cocoa powder
1 3/8 c Flour
3/4 c Sugar
2 ts Baking powder
1 t Cinnamon
1/4 c Semi-sweet chocolate chips

Spray muffin cups with vegetable cooking spray.
Preheat oven to 400 degrees. Combine milk, oil,
applesauce, egg substitute and coffee mixture in a
medium bowl. Combine remaining ingredients in a large
bowl. Add wet ingredients to dry, mixing until
combined. Fill muffin cups 1/2 to 3/4 full. Bake
30-40 minutes, until tester inserted into center comes
clean.

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Title: Impossible Peanut Butter Cookies
Categories: Cookies
Yield: 8 servings

JUDY VOCELKA (NFXS18B) 1 c Sugar
1 c Peanut butter Egg

Mix ingredients and roll into balls about the size of a walnut. Place on
greased cookie sheet and mash down with a fork. Bake at 350 till lightly
browned. Remove from cookie sheet immediately and allow to cool on a rack.
Makes 16-24 cookies, depending on size.

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Turkey Slices with Green Peppercorn Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Poultry

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

1 1/4 lb Turkey breast,thinly sliced

Salt

Black pepper

2 tb Oil

2 tb Butter or margarine

1 c White wine,dry

3 Green onions,minced

1 tb Dijon mustard

1 tb Green peppercorns

1. Season turkey slices.

2. In large skillet, heat oil and butter; saute turkey 2 minutes on each

side, then remove and keep warm.

3. Add remaining ingredients to skillet and simmer 5 minutes.

4. Serve sauce over turkey slices.

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Title: HOMEMADE CHOCOLATES (LAURA SECORD TYPE)
Categories: Candies, Chocolate
Yield: 1 servings

3 lb Icing Sugar
1 cn Eagle Brand sweetened
1 x Evaporated Milk
1 x Butter or Margarine
1 x Parafin Wax (Parawax)
1 x Semi-sweet Baking Chocolate
1 x Food Coloring
1 x Artifical Food Flavors

The above ingredients are approximate quantities only!!!
For every cup of icing sugar you use, mix in approximately 1 teaspoon of
softened butter or margarine. Then slowly mix in enough of the evaporated
milk to make the mixture of a consistency such that you can form a ball
with it. (Mixing with the hands is the easiest way).
Next seperate the mixture into as many parts (3 or 4) as you want different
flavored chocolates. Then slowly knead in the desired flavoring and food
color you want in each different part. Now mold the resultant mixture into
the desired shapes and sizes you want your chocolates to be.
Now melt in a double boiler (or microwave) two parts semi-sweet chocolate
to one part parawax. Remove from heat. Immediately, using a tooth pick,
pick up each shape created above and dip it into the chocolate mixture to
coat them. Then put them on a piece of wax paper until the chocolate
coating is set. As the chocolate mixture cools and thickens, reheat it and
continue. If you run out of chocolate mixture, simply add more chocolate
and parawax in the proportions listed above.

Note: Suggested flavors and colors:
– Maple flavor with no coloring
– Mint flavor with green coloring
– Lemon flavor with yellow coloring
– Orange flavor with orange coloring
– Almond Flavoring with red coloring (small amount to create pink)

Variations:
– With the Maple flavoring, you can bury a piece of pecan or walnut
inside the candy before dipping it into the chocolate
– With the almond flavoring, bury a marachino cherry inside the candy
before dipping it in the chocolate. Add a drop of cherry juice with it
to prevent the cherry being too dry.
– Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter
eggs, make a center part of one color and flavor and wrap it in
another color and flavor before dipping.

Note: Parawax must be used with the chocolate to create a consistency that
will stick to your candy and not your fingers when set. It is not
harmful and is used commercially.

—–

Pizza Sauce

Recipe By : Pete
Serving Size : 2 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 15 ounce can tomato puree
3 cloves garlic — minced
1/4 cup red wine
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper — to taste

Mix all ingredients and let sit at least 30 minutes and up to 1 day before
using,
stirring occasionally, and refrigerated if allowed to sit more than 1 hour.
Makes
enough sauce for two 12"-14″ pizzas.

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Per serving: 209 Calories; 14g Fat (61% calories from fat); 3g Protein; 18g
Carbohydrate; 0mg Cholesterol; 28mg Sodium

Title: Roasted Bell Peppers
Categories: Peppers
Yield: 4 halves

2 lg Bell peppers, red or yellow

1. Halve, core and seed peppers. Flatten each half slightly with the
palm or your hand. Line a baking sheet with foil.

2. Lay the peppers, skin-side up, in a single layer on the baking
sheet. Place under a preheated broiler, about 3″ from the heat
source, and broil until skins are charred black. Remove to a paper or
plastic bag; seal well for about 15 minutes to steam peppers. Slip
off and discard charred skins.

Per whole pepper: 39 calories, 3 grams fat, no cholesterol.

MMMMM

RAISIN BRAN MUFFINS WW

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Cereal, Bran flakes w/raisin
1 1/2 c Flour, whole wheat
1/4 c Sugar, granulated
1 tb Baking powder
1 c Milk, skim
6 tb Margarine, unsalted
– melted
1 Eggs
– beaten

Preheat oven to 400F. Combine cereal, flour, sugar
and baking powder, using a fork. Combine milk,
margarine and egg; add to dry mixture, and use a fork
to combine ~ do not overmix or beat. Spray muffins
tins with cooking spray, divide batter amoung cups and
bake for 15 – 20 minutes, until browned or toothpick
comes out clean. Remove to rack and cool.

Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35
Optional Calories

Nutritional Analysis per serving: 153 calories, 4 g.
protein, 7 g. fat, 21 g. carbohydrates, 89 mg.
calcium, 171 mg. sodium, 23 mg. cholesterol.

Calories from fat: 39%

Original recipe from Weight Watchers “Quick Start
Plus Program” cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

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