Title: BACON HORSERADISH DIP
Categories: Dips
Yield: 2 servings

1 c Mayonnaise
1 c Sour cream
1/4 c Bacon bits
1/4 c Horseradish

Stir all ingredients until well mixed. Cover; chill.
Makes 2 cups.

—–

Crawfish Stuffing

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

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

1/4 c Butter or margarine

1 tb Flour

1/2 c Onion,minced

1 tb Garlic,minced

1/2 c Parsley,chopped

1/2 ts Salt

1/2 ts Black pepper

1/2 ts Cayenne pepper

1 Egg,beaten

4 c White bread,chopped

4 c Breadcrumbs

2 lb Crawfish tails,chopped

1. Melt butter in large saucepan; add flour and stir over heat until light

brown.

2. Add onion and garlic; saute.

3. Remove from heat; add parsley, seasonings, egg, chopped bread and

crawfish tails and stir until mixed.

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Date: Wed, 11 May 94 07:08:14 +0200
From: Annice Grinberg

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

LIGHT STRAWBERRY FREEZE

1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

Date: Sun, 26 Sep 93 16:43:16 CDT
From:

Orange Spice Couscous Cake

spices (ahem.. conservative estimates, you might bump up the amounts)
1/16 tsp cloves (grind yourself rather than using pre-ground powder)
1/16 tsp allspice
1/16 tsp cinnamon
(in fact, the spice mix came from Anna Thomas’ _The Vegetarian Epicure_
book from 1975 (?) and the book has been reprinted several times, so it’s
still around in bookstores …my copy is lost or may be in the basement,
so these are approximations, if you have the book, look for the orange
spice drink recipe and copy from there). if I find the book, i’ll post
for sure.

2 cups orange juice
1 cup dry couscous
1 tbs (or more) orange blossom honey (I only use honey in the glaze, but
mention it here as an afterthought since the cake might have been sweeter
— but the best bet is not to use it the first time and let the glaze
serve as the sweetener)

glaze:
juices strained from the cooking process
additional (if needed) orange juice to total about 1/3 cup of oj liquid
1 tbs mild (orange blossom, clover, or blended) honey
1/2 tsp cornstarch
2 tsp water
more spices (optional)

instructions for cake:
boil the orange juice and the spices, blend in the (afterthought.. )
honey, and add the dry couscous, let simmer 4-5 minutes, or until it
appears done. strain the couscous, retaining the juices in a small
saucepan or skillet. mold the couscous into a bombe shape, ie. a very
rounded half sphere (squish out the air if you are the tactile type).
place this on a flat serving platter. then make the glaze (recipe
follows) and pour the hot glaze all over the cake. serve while the glaze
is still warm, by cutting cake in wedges. serves about two to four.

instructions for glaze:
warm the strained juices and any additional orange juice in a small
saucepan, stir in honey (and optional spices). dilute cornstarch in water
and add to the juices and honey, keeping flame low, stirring constantly.
this will glaze up rather quickly if you are using a skillet. do not let
the honey carmelize too much or else you will have a sticky mess that
won’t pour. pour hot glaze over the bombe shaped cake. retain (or make)
extra glaze for placing on top of slices.

additions:
you might make extra glaze to add to the cake. you might serve alongside
mandarin orange segments (these can be bought canned and strained before
serving). you might add more spices to the cake or the glaze. you might
mold the cake with the orange segments (but good luck, it may not hold its
shape as easily). you might try to mold it differently — i guess that
these couscous cakes need an oiled mold but fatfree guidelines don’t
permit much added oil, perhaps a paper towel dipped in oil and swiped over
the mold will do. enjoy with tea.

RECIPE:BARLEY AND BEAN WITH FRESH MINT

1.5 cups pearled barley
3.5 cups vegetable broth or stock
2 cups fresh cooked or canned white kidney beans
2 tbs fresh mint chopped or 1 tbs dry mint

PREPARATION
In a medium sauce pan bring the 3.5 cups of vegetable broth
or stock to a boil. Slowly add the 1.5 cup of pearled barley.
Reduce heat to low and cover. Simmer 35 to 45 minutes or until
all of the broth or stock has been absorbed and the barley is
tender.

Rinse the kidney beans in a colander or sieve and allow to
drain. Chop the mint.

Add the beans to the cooked pearled barley and cook on low
until heated, approximately 5 minutes. Remove form the heat.
Add the mint and mix well. Garnish with a few mint sprigs.

Serve hot. Makes 4 side dish servings. Reheats well in a
microwave.

RECIPE BY Joe McKay

Green on Green Pasta Soup

Recipe By :MONDAY TO FRIDAY SHOW #MF6669
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons vegetable oil
2 leeks (white and green parts) — cleaned and sliced
2 cloves garlic, thinly sliced
1/2 medium cabbage, — shredded finely
6 cups water or homemade chicken broth
2 zucchini, trimmed, seeded cut into — 1/2″ half moons
1/2 pound green beans cut into 1″ lengths
1/2 cup orzo or other small shaped pasta
10 ounces frozen “petite” peas, — thawed
Salt and freshly ground pepper
1 tablespoon each chopped parsley, mint and chives
1 tablespoon chiffonade of basil
Garnish:
Freshly grated Parmesan or Romano cheese,
Pesto or other herb paste

In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook
for a couple of minutes until they begin to soften. Add the garlic and
cabbage, 1 cup of the water, cover and cook for 10 minutes or until the
cabbage has wilted. Add the remaining water, zucchini and green beans,
cover and simmer for 5 minutes or until the vegetables are somewhat tender.
Add the pasta, cover and simmer for 10 minutes or until the pasta is
tender. (At this point check the level of liquid; if the soup seems
somewhat thick, just add more water to bring the level of the liquid back
up to where it was at the beginning of cooking time.) Add the peas and
simmer for 1 to 2 minutes to heat through. Season carefully with salt and
pepper. Remove the soup from the heat and stir in the fresh herbs. Serve
with 1 or 2 of the garnishes, according to taste.

Yield: 4 servings

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ZUCCHINI BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Oil
1 md Onion, chopped
1 1/2 lb Zucchini, sliced
2 ts Salt
1 1/4 c Vegetable stock or water
1/2 ts Nutmeg
1/8 ts Freshly ground black pepper
1/2 lb Tofu
1 tb Oil
1/4 c Vegetable broth or water

Saute the first four ingredients. Add the stock or
water, nutmeg and pepper to the sauteed vegetables.
Cover and simmer 20 minutes.

Remove from heat and let cool 5 minutes.

Blend the tofu, 1 T oil and 1/4 cup vegetable broth
in blender or food processor until smooth and creamy.
Stir blended tofu mixture into sauteed vegetables.
Heat, but do not boil.

Makes 6 cups.

From South Texas Vegetarian Society newsletter,
edited by Shirley Wilkes-Johnson.

– – – – – – – – – – – – – – – – – –

Title: CANTONESE SWEET AND SOUR SPAM
Categories: Chinese, Pork
Yield: 4 servings

1 tb Cooking oil
1 lg Carrot sliced diagonally
6 Green onions, sliced 1/4
-inch
1 Clove garlic, minced
1 sm Cucumber, cut into chunks
2/3 c Water
1 tb Cornstarch
3 tb Each: sugar, ketchup and
1 ts Soy sauce
Vinegar
12 oz Spam, cubed 1/2 inch
8 oz Bamboo shoots drained

In large skillet, cook oil over medium heat. Add
carrot, green onion, garlic and cucumber; cook,
stirring occasionally until crisp tender (4 to 5
minutes). Add remaining ingredients except Spam and
bamboo shoots. Cook, stirring, until sauce is
thickened. Add Spam and bamboo shoots. Cook until
heated through. If desired, serve over rice.

—–

Title: Steamed Fruit Mush (or Duff)
Categories: Penndutch, Puddings
Yield: 1 servings

4 c Fruit **
2 c Sugar
1 ts Lemon juice
1 tb Butter
2 c Flour
4 ts Baking powder
1 ts Salt
3/4 c Milk

** For Blueberry Mush, use blueberries. For Raspberry Mush, use
raspberries. For Blackberry Mush, use blackberries. For Cherry Duff,
use cherries. For Peach Duff, use peaches.

Sift flour, baking powder and salt together, and work in the butter.
Add the milk and mix thoroughly. Combine sugar, fruit and lemon
juice. Mix with first batter. Pour into a buttered mold, cover
tightly and steam for 45 minutes. Serve with cream.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

VEGETARIAN STIR FRIED CRAB MEAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Peanut oil
1/2 c Mashed cooked carrot
2/3 c Mashed potato
1 c Finely shredded bamboo
-shoots
8 ea Chinese mushrooms
1/4 lb Snow peas
1/2 ts Sugar
1 1/2 ts Salt
2 ts Rice vinegar

Soak mushrooms for 15 minutes, drain and slice into
thin strips. Chop tips off snow peas, then slice
thinly. Heat oil, Stir fry carrot and potato until
crispy, about 4 minutes. Add bamboo, mushrooms and
peas, stir fry for 2 minutes. Add sugar and salt, mix
well. Add vinegar and serve.Subj: Re:General Tso’s
Chicken Vegetarian Stir-fried Crab Meat

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