Title: BEAN CURD WITH CHINESE PARSLEY
Categories: Vegetarian, Beans, Chinese
Yield: 3 servings

2 Hot Italian peppers
1/2 sm Sweet red bell pepper
1 ts Cornstarch
2 tb Oil
1/4 ts Salt
1/2 lb Medium bean curd, cubed
1 tb Soy sauce
1/2 c Chopped Chinese parsley

Slice hot peppers into long strips. Mix cornstarch
with 1/4 cup water. Heat oil in a wok. When hot, add
hot pepper fry for 30 seconds. Slice fry sweet
peppers in the same way.

Add cubes of tofu. Drizzle in soy sauce add
cornstarch mixture. Scatter the parsley over the top.
Turn the heat up slightly cookk till sauce thickens.
Serve hot.

Madhur Jaffrey, “World of the East Vegetarian Cookbook”

—–

Title: GRILLED VEGETABLE PACKETS
Categories: Vegetables
Yield: 4 servings

1 1/2 c Sliced Mushrooms
1 c Cauliflower Flowerets
1 c Broccoli Flowerets
1 c Thinly Sliced Carrots
1 sm Onion Thinly Sliced
1/2 ts Dried Basil
1/4 ts Salt
1/4 ts Pepper
1 tb + 1 t. Low Calorie
Margarine Divided

Combine Mushrooms, Cauliflower, Broccoli, Carrots
Onion in A Large Bowl; Sprinkle With Basil, Salt
Pepper. Divide Vegetable Mixture Evenly Onto 4 (18
Inch) Squares Of Foil. Dot Each With 1 t. Margarine.
Using The Pyramid Wrap Method, Bring The Four Corners
Of Foil Together in A Triangle Shape; Fold Open Edges
Together in Loosely Locked Folds, Allowing For Heat
Circulation Expansion. Repeat Procedure For Other
Packets. Grill Vegetables 5 To 6 Inches From Medium
Coals 8 Min. OR Until Crisp-Tender.
(Fat 2.8 Chol. 0.)

—–

Macaroni and Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 Carrot chopped
2 tablespoon Olive oil
2 cup Small white beans (navy)
2 Cloves garlic chopped
(soaked overnite with 1 tb
1 lg Onion chopped
baking soda in 1 qt water-
1 Celery stalk chopped
removes the gassy effect)
1 tablespoon Flour
2 13 oz can -beef broth
1 8 ounce Can tomato sauce
6 cups water — (6 to 8)
1/4 pound Ditalini macaroni
2 Slices salt pork or bacon
Grated cheese for serving
diced

Here’s another soup that can feed an army and be a complete meal with bread and
salad. Soak beans overnight. Drain and rinse beans well. Place oil in large pot
and sautee salt pork. Add all veggies and sautee until translucent. Add flour
and stir well. Add beans, broth, water and tomato sauce. Bring to boil and
then simmer for 2 hours. When beans are soft, taste for salt and pepper. Add
pasta and simmer until pasta is tender. Serve with cheese on the side for
topping.

Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

OYSTER AND ARTICHOKE SOUP-GUNTHER PREUSS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Van Geffen VGHC42A
3 tablespoons Butter
1 small Clove Garlic — Crushed
1 medium Onion — Chopped
1/4 cup Water
3 tablespoons Flour
1 can Concentrated Chicken Broth — 10-3/4oz or
3 cups Strong Homemade Stock
1 cup Water (Omit if using home- — made stock)
1/8 teaspoon Cayenne Pepper
1 can Artichoke Hearts — 14oz
2 16oz Jars Ooysters — Divided
1/2 teaspoon Fresh Marjoram — Chopped Fine

1/4 teaspoon Dried Marjoram
1 tablespoon Chopped Parsley

In a heavy saucepan melt butter. Add garlic, onion and water; cover and
“sweat”
over medium heat until soft. Stir in flour, mix well and cook for 1 to 2
minutes. Add stock and water (or homemade stock) and cayenne pepper, stirring
until mixture has thickened.
Drain artichoke hearts and blanch for 2 minutes in boiling water. Refresh in
cold water and drain. Remove leaves from bottoms. Chop bottoms in medium-size
pieces and set aside; add leaves to stock. Chop half of the oysters and add to
stock. Slice remaining oysters in large pieces and set aside. Cook soup about
2
minutes, remove from heat, and puree in blender or food processor. Return to
heat. Add reserved oysters and artichoke pieces, marjoram, and parsley. Heat
oysters about 2 minutes or just until done. Taste to correct seasoning. (Is
using canned broth, the soup should need no salt.) Versailles Restaurant, New
Orleans. Source: Gulf Coast Cooking.

– – – – – – – – – – – – – – – – – –

Sabrett Onions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Favorites
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium onions
1 tablespoon vegetable oil
1 tablespoon paprika
—–up to 1-1/2 tablespoon
1/4 teaspoon cumin
1/8 teaspoon salt
3 dashes pepper
1/2 cup water

Slice onion thinly into rings about 1/4″ thick or less. Separate rings.
Heat oil. Gently toss in onions till all are coated with oil. Stir in
spices. Cover and braise slowly over very low heat, stirring occasionally.
Braise about 10 mins, being sure onions don’t brown. Add water, if needed.
Braise an additional 10 mins.

Onions can be made hours in advance, but if they are to be held more than an
hour, additional water may have to be added.

SEE NOTES

ORIGINATOR Long forgotten.
SUBMITTED BY Grace Wagner (wgmm@main.citynet.net)
DATE 9/11/96

– – – – – – – – – – – – – – – – – –

NOTES : These are very similar to the onion topping served on frankfurters
by the New York City street vendors.

SAUSAGE PATTIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Tempeh
—–REGULAR SEASONINGS—–
1/2 ts Sage
1/2 ts Marjoram
1/2 ts Thyme
1/2 ts Cumin
2 tb -Warm water
2 tb Soy sauce
2 tb Oil
—–ITALIAN SAUSAGE SEASONINGS—–
2 Garlic cloves — pressed
1/2 ts Red pepper flakes
1 t Oregano
1/4 ts Black pepper
2 tb Flour
2 tb Oil
2 tb Soy sauce

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix
together dry seasonings, then stir in water, oil and soy sauce. Press
firmly into thin patties. Fry in a little oil until browned on both sides.

Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties
or crumble on top of pizza before it is baked.

From The Farm Vegetarian Cookbook. Uploaded by Nan Blanchard; 73540,700

– – – – – – – – – – – – – – – – – –

Tex Mex Potato Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Yukon gold potatoes — peeled

%%%%%%%%%%%%%%%%%%%%%% %%%%% DRESSING %%%%% %%%%%%%%%%%%%%%%%%%%%%
1/4 cup red wine vinegar 2 garlic cloves, minced 1 tsp dijon mustard 1/4 cup
canola oil 1 tsp sesame oil 1 tbsp fresh chopped basil 1/2 tsp EACH salt and
pepper 1/8 tsp EACH chili powder and ground cumin
%%%%%%%%%%%%%%%%%%% %%%%% SALAD %%%%% %%%%%%%%%%%%%%%%%%%
1 EACH red, orange and yellow bell peppers, seeded and diced 14oz tin of red
kidney beans, rinsed and drained 1 large ripe avocado, peeled and sliced 1/4
cup
shredded fresh basil
Cook potatoes until fork tender, drain, cool and cut into bite sized chunks.
Mix in remaining salad ingredients. Whisk together the dressing ingredients,
pour over salad, toss gently to coat. Chill salad for at least 1 to 1-1/2 hours
to allow flavours to blend.
Sprinkle fresh basil on top as garnish. Makes 6-8 servings.

For more authentic taste and looks, roast peppers until skin is charred, peel
off blackened skin and then cut into chunks.

Origin: Adapted from a recipe in Appeal, Spring 1995.
Shared by: Sharon Stevens, Mar/95. From: Gaye Levy Date: Sun, 03-1

– – – – – – – – – – – – – – – – – –

Pizzettas (R T)

Recipe By : Polenta by Brigit Legere Binns
Serving Size : 5 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Eat-Lf Mailing List
Italian Low Fat
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pizza Dough:
2/3 C Warm Water — (Abt 110 Deg F)
1/2 Tsp Sugar
1 Tsp Active Dry Yeast
2 C All-Purpose Flour
1/2 C Polenta — Or
Coarsely Ground Cornmeal
2 Tbsp Whole-Wheat Flour
1 Tbsp Finely Chopped Rosemary — Or 1 Tsp Dried
1 1/2 Tbsp Extra Virgin Olive Oil — *Note Plus
2 Tbsp Additional Water
1 Tsp Coarse Sea Salt

*NOTE: The original recipe used 2 T olive oil but I decreased it and added
the additional water which was not called for in the recipe.

To Make The Dough:
In a glass measuring cup with a lip, combine the water and the sugar and
stir to mix. Sprinkle the yeast over the top and allow to stand for 10
minutes until it has a frothy head. If no frothy head forms, the yeast is
bad and you will need to start again.

In the bowl of a food processor fitted with the metal blade, combine the
all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil,
and salt. Process briefly just to blend. With the motor running, pour the
yeast mixture steadily through the feed tube and process until the mixture
forms a rough ball on the central stem. If the dough has not formed a ball
within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of
water over the dough, then process again. The dough should be processed for
a total time of about 45 seconds. Replace the feed tube cover so that no
air will get in (I also covered the food processor with a towel to maintain
the heat … I had the air conditioner on all day so it was cool in my
house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or
until it has doubled, puffed, and softened.

While the dough is rising, prepare any toppings you want to use. I used
rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and
toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green
bell peppers, and capers. I just matched whichever I wanted onto each of
the pizzas.

If you need to hold the dough for baking later…just form the individual
pizzas (without topping them) and put them onto a refrigerator on nonstick
cookie sheets for up to 2 hours. They do not need to be reheated when you
take them out of the refrigerator and put the topping on them.

Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone.

Process the dough in the food processor again for 5 seconds, then turn it
out onto a lightly floured board. Work the dought together to forinto 8 to
10 equal-sized balls. (I made 5 individual pizzas with the dough…as I
wanted them to be a bit large to hold the fillings I had chosen.) Place
the dough balls on a lightly oiled large baking sheet, covered with a
slightly dampened towel, and allow to rest for 15 minutes. Press each ball
out into a 3 inch round. Put the toppings on and leave a 1/4-inch border
around the edge.

Bake for 10 – 12 minutes.

These were wonderful!!

Entered into MasterCook and tested for you by Reggie Dwork

– – – – – – – – – – – – – – – – – –

NOTES : Cal 282.4
Fat 4.8g
Carbs 51.8g
Fiber 1.6g
Pro 7.1g
Sod 379mg
CFF 15.6%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3399 0 1582 4860

Title: Chocolate Smunchies
Categories: Diabetic, Desserts
Yield: 35 servings

1 pk Sugar-free chocolate pudding 70 Graham cracker squares
2 c Nonfat milk Low-cal whipped topping
3 c Peanut butter

MY NOTE: The first time you might want to use just part of the
pudding for smunchies. Some whipped topping recipes and mixes freeze
OK for a few days but haven’t tested any longer than a week.

Mix chocolate pudding according to directions on package using nonfat
milk. Cool thoroughly. Mix peanut butter with pudding. Drop 1 Tbsp.
onto 1 square graham gracker. Place (1 Tbsp ?) low-calorie whipped
topping on top of pudding mixture, cover with second graham cracker
square. Freeze until ready to use.

each serving – 200 calories, 1 starch, 1 med. fat meat, 1 fat 17 grams
carbohydrate, 8 grams protein, 12 grams fat, 142 mg sodium

Adapted from Exchanges for All Occasions by Marion Franz 1993 edition
Shared but not tested by Elizabeth Rodier Jan 94

MMMMM

Title: SPICED FISH – CHEKIANG
Categories: Chinese, Fish
Yield: 6 servings

Stephen Ceideburg
1 lb White fish fillets
1 tb Minced ginger root
2 Green onions, chopped
2 tb Light soy sauce
1 tb Rice wine or dry sherry
6 tb Peanut oil
1/2 ts Five-spice powder
2 tb Sugar
1/4 c Boiling water

Select firm fish fillets and cut them into pieces
approximately 1/2 inch thick by 1 inch by 3 inches.
Marinate 2 to 3 hours in mixture of ginger root, green
onions, soy and wine. Heat oil in heavy skillet. Drain
fish slices, reserving marinade, and fry until brown
on both sides. Drain on paper toweling. Remove oil
from skillet. Combine five-spice powder, sugar and
water. Add to skillet and stir well. Return fish to
skillet with reserved marinade and cook until sauce is
reduced by one-half. Cool and serve at room
temperature.

From “The Regional Cooking of China” by Margret Gin
and Alfred E. Castle, 101 Productions, San Francisco,
1975.

—–