Title: HEAVENLY HAWAIIAN RICE
Categories: Vegan
Yield: 6 servings

2 c Rice, uncooked
1 cn Pineapple, crushed
1/4 c Sugar
1 sm Cherries (jar) (optional)
Nuts (optional)
2 c Vegan whipped topping (opt)

Cook rice; drain and rinse. Add all other ingredients and mix. Serve
cold.

Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE

MMMMM

Title: CHINESE NEW YEAR NOODLES
Categories: Chinese, Vegetables
Yield: 6 servings

2 tb Peanut oil
1/2 ts Salt
3 ea Cloves garlic, chopped fine
1/4 ts Freshly grated ginger

————————VEGETABLES————————
6 ea Chinese dried mushrooms
-soaked for 2 hours, cut
-julienne
1 c Napa cabbage
1/4 c Dried lily buds soaked for
-one hour (opt)
2 oz Dried bean curd skin, soaked
-for one hour (opt)
1/2 c Bamboo shoots, cut julienne

—————————SAUCE—————————
2 tb Foo yee
1 tb Light soy sauce
1/8 ts Sugar
2 ts Sesame oil
1/2 ts Ground white pepper
1 ts Garlic red chile paste or
-more to taste

————————ADDITIONAL————————
4 oz Cellophane noodles (sai
-fun) soaked for one hour
2 c Chicken stock
Green onions, chopped

Remember the basic rule for chowing: Have everything
ready before you light the wok. Soak and prepare the
vegetables, mix the sauce, and then go to it. Heat
the wok and add the oil, salt, garlic, and ginger.
Chow for a moment and then add the vegetables. Chow
until hot and tender and then add the sauce, the
drained noodles, and the chicken stock to the wok.
Stir and simmer uncovered until the noodles are clear
and tender and have absorbed most of the broth. Taste
for salt and place in a serving bowl. Garnish with
green onions serve.

—–

Title: Spiced Date Drops
Categories: Cookies
Yield: 72 servings

2 1/2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1 c Margarine; softened
1 c Sugar
3 Large eggs
1 ts Vanilla extract
8 oz Dates; pitted, chopped
1 c Black walnuts; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 1:45
1. Coarsely chop date and walnuts.
2. Sift together the flour, baking soda, salt, cinnamon and cloves;
set aside.
3. Place softened margarine or butter into large mixer bowl. Add
sugar, eggs and vanilla. Beat until smooth and fluffy using medium speed.
Stir in flour mixture with a wooden spoon until well combined. Stir in
dates and walnuts. Dough will be very stiff.
4. Cover tightly and refrigerate for 1 hour or more.
5. Drop by rounded teaspoonfuls, 2 inches apart, onto lightly greased
cookie sheets. Bake in preheated 400-degree oven for 8-10 minutes or until
lightly browned. Do not overcook.
6. Remove to wire rack and cool completely before storing.

Yield: About 72 cookies.

—–

Savory Gaspacho (Aicr)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tomatoes
1 Cucumber
1 Red onion
1 Bell pepper
2 Celery stalks
5 Jalapeno peppers — seeded
BROTH:
4 c Tomato juice
3 tb Fresh lime juice
2 tb Red wine vinegar
1 1/2 ts Salt

Cut the vegetables in chunks and pulse in a food
processor until finely chopped. Combine them with the
broth ingredients. Mix, cover and refrigerate until
thoroughly chilled.

Serve topped with a dollop of low-fat, plain yogurt.

Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer
Inst for Cancer Res)

– – – – – – – – – – – – – – – – – –

Title: EDIE ACSELL’S MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————BEEF,POULTRY,PORK,FISH,VEG’S—————
3 Garlic cloves; minced
1/2 c Safflower oil
1/2 c Tomato juice
1/2 c Soy sauce
1/2 c Brown sugar
1/2 ts Freshly ground pepper

Combine all ingredients in a bowl. Makes about 2 cups.

—–

Title: Creamy Cucumber Dressing
Categories: lowfat
Yield: 2 servings

1 c Plain nonfat yogurt
1/2 md Cucumber, chopped fine
1 ts Fresh-squeezed lemon juice
1 Clove garlic, minced very
Fine
1/2 ts Salt
1/2 ts Ground white pepper

Blend ingredients together in a jar and store in the refrigerator. Use
generously with falafel as well as with fresh green salads.

Serving size: 1/4 cup Calories: 19.4 Fat: .081 grams Cholesterol:
3.004 mg Sodium: 145 mg

from The 8-week Cholesterol Cure Cookbook:

MMMMM

Cheers,
Joell
**********************************************************

Larry and Joell Abbott can be contacted at the following:
abbott@zipper.zip.com.au
joell@mpx.com.au
http://www.ozemail.com.au/sydpcug/jabbott.html/

**********************************************************

Mexican Tortilla Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 each tortillas de Maiz (corn tortillas) — cut in slices
1 cup tomato sauce
1 md onion — chopeed
4 cups or 5 cups of chicken broth
1 teaspoon chicken broth dried
salt and pepper
vegetable oil
For Adorn
cream
cheese
avocado
Optional:
2 each chile pasilla dryed — fried

In vegetable oil fry the tortilla slices, when done keep in a paper
towel. In a little amount of vegetable oil fry the onion and when it’s
transparent add the tomato sauce, cook and add the broth, salt and
pepper and seasoning chicken brot h. When serve add the tortilla, the
chile pasilla dry previously fried and cut i n little pieces, one
tablespoon of cream, the cheese and a little slice of avoca do,

– – – – – – – – – – – – – – – – – –

Stage Deli’s Cheese Blintzes

Recipe By : Gourmet Magazine December 1996 p. 156
Serving Size : 10 Preparation Time :0:00
Categories : Waffles, Pancakes,French Toast Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR WRAPPER BATTER:
3 large eggs
1/4 cup water
1/4 cup milk
1/2 teaspoon baking powder
1/2 cup all-purpose flour
1 1/2 teaspoons sugar

1 tablespoon unsalted butter

FOR FILLING:
1 1/2 cups farmer cheese
2 cups cottage cheese
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour

MAKE WRAPPER BATTER:
In a blender blend wrapper batter ingredients and let stand 30 minutes.

In an 8-inch skillet, preferably nonstick, melt half of the butter over
moderately high heat.

Pour in enogh batter to just coat bottom of skillet, swirling and cook,
undisturbed, until top is set and nottom is golden (do not turn wrapper
over.) Transfer wrapper to paper towels in one layer, golden side down.
Make more wrappers with remaining butter and batter.

MAKE FILLING:
In a food processor blend cheeses, sugar, and cinnamon until smooth. If
necessary, add flour to thicken filling.

Preheat oven to 250 degrees F and line a baking sheet with parchment
paper.

Put 3 tbsps filling in center of each wrapper and fold opposite sides of
wrapper over filling until sides barely touch. Fold in ends to
completely enclose filling, forming packets, and arnage, seams sides
down, on baking sheet.

Make more blintzes with remaining filling and wrappers. Bake blintzes,
covered loosely with foil, untl heated through, 5 to 10 minutes.

– – – – – – – – – – – – – – – – – –

Title: Coeurs a la Creme
Categories: desserts
Yield: 4

8 oz. unsalted cream cheese
10 oz soured cream
2 Tbsp caster sugar
2 large egg whites

To serve
fruit of your choice, such as raspberries and redcurrants
4 Tbsp double cream

Quite simply combine the cream cheese, soured cream and sugar thoroughly in a
mixing bowl. Then whisk the egg whites until they are stiff and fold them
carefully into the cream mixture. The whole lot now needs to be drained –
overnight – in a cool place, and this is done by placing the mixture in a
suitably-sized square of muslin, and placing this in a sieve over a bowl.
When it has drained completely, pile the mixture into small dishes or
ramekins, arrange your fruit on top, then pour a tablespoon of cream over
each serving.

—–
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Orange Pecan Salad

Recipe By : Country Woman Magazine, 5/97
Serving Size : 4 Preparation Time :0:10
Categories : Brunch California
Dressings Fast
Fruits Guest
Low-Fat Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea oranges — peeled sectioned
1 bunch leaf lettuce — torn
1/4 c pecans — halves, toasted
1/2 c yogurt with fruit, nonfat — peach flavor
3 tbsp low-fat mayonnaise

Can substitute 1 can Mandarine oranges, drained, for each 2 oranges.

Toss oranges, lettuce and pecans in a large salad bowl; set aside.
Combine yogurt and mayonnaise and pour over salad just before serving.

– – – – – – – – – – – – – – – – – –