KOSHER CREOLE SEAFOOD GUMBO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Fish
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lge. onion, chopped
1/2 Green pepper, chopped
1 Clove garlic, chopped
2 tb Veg. oil
2 tb Flour
1 cn Stewed tomatoes (15 oz.)
1 cn Tomato paste (6 oz.)
2 ts Salt
1 Bay leaf
1/2 ts Chili powder
1/2 ts Basil leaves
1 lb Trout fillets
1 pk Frozen sliced okra part thaw
1/2 lb Redfish fillets
3 c Water
1 tb Worcestershire sauce
3 c Hot cooked rice

Saute vegs. slightly in oil in dutch oven. Stir in
flour; blend well. Add remaining ingreds. except fish,
okra and rice. Simmer covered for 30 min. Remove bay
leaf. Add fish and okra. Cover and simmer additional
10 min., or until okra is tender. Serve in soup bowls
or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better
next day.

– – – – – – – – – – – – – – – – – –

Title: VICHYSSOISE
Categories: Soups
Yield: 12 servings

4 tb Butter or margarine
4 Leeks; mostly white part
– chopped
1 Onion; chopped
4 c Water
4 c Chicken broth
2 1/2 tb Flour
Salt, white pepper
4 Potatoes; peeled and cubed
1 c Whipping cream
2 c Half and half
Chopped chives

Melt 1 tablespoon butter in large kettle, add leeks and onion and cook
until tender but not browned. Add water and broth and bring to boil. Knead
flour into remaining 3 tablespoons butter to form paste and stir into
boiling mixture with wire whisk to blend well. Season to taste with salt
and white pepper. Add potatoes, reduce heat and simmer until potatoes are
soft. Press through sieve. Cool. Add cream and half and half to soup, then
chill. Top each serving with sprinkling of chopped chives.

—–

Date: Tue, 03 Jan 95 21:27:02 EST
From: PAMCAM@delphi.com

from the “Secrets of Fat Free Baking” book by
Sandra Woodruff, RD.

Carrot Raisin Cookies
Yield 32 Cookies
Nutritional Facts:
Calories: 48
Fat: 0.3 grams
Protein: 1.2 grams
Cholesterol: 0 mg
Sodium: 27 mg
Fiber: 1.2 gram
Calcium: 6 mg
Potassium: 64 mg
Iron: 0.4 mg

1-1/4 cups whole wheat flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup prune butter
1/4 cup plus 2 tablespoons honey
3/4 cup finely grated carrots
1/3 cup golden raisins

1. Combine the flour, oats, baking soda, and cinammon, and stir to mix well.
Add the Prune Butter, honey, and carrots, and stir to mix well. Stir in the
raisins.

2. Coat a baking sheet with nonstick cooking spray. Roll the dough into 1
inch balls, and place 1-1/2 inches apart on the sheet. (If the dough is too
sticky to handle, place it in the freezer for a few minutes.) Using the
bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.

3. Bake at 275 degrees for about 18 minutes, (275 is correct), or until
golden brown. Cool the cookies on the pan for 1 minute. Then transfer the
cookies to wire racks, and cool completely. Serve immediately, or transfer
to an airtight container and arrange in single layers separated by sheets of
waxed paper.

Title: MIXED FRUIT TORTONI
Categories: Desserts, Low-cal, Low-fat
Yield: 12 servings

-JUDI M. PHELPS
1 1/2 c Fresh raspberries, OR
Frozen thawed raspberries
3 Env. diet whipped topping
-mix (1.3 oz each)
1 1/2 c Low-fat milk (2%)
1/2 c Sweet cherries; pitted cut
-into halves and divided
1/3 c Apricots; peeled, pitted and
-cubed
1/3 c Pineapple; peeled, cored,
-and cubed
4 tb Sugar
1/4 c Pistachio nuts OR
Almonds; slivered, chopped
-and divided

Whirl raspberries in food processor or blender until smooth; strain
and discard seeds. Blend whipped topping and milk in large bowl;
beat at high speed until topping forms soft peaks, about 4 minutes.
Fold raspberry puree into whipped topping.

Reserve 12 cherry halves. Combine remaining cherries, apricots, and
pineapple in small bowl; sprinkle with sugar and stir. Fold fruit
into whipped topping mixture. Reserve 2 tablespoons nuts. Fold
remaining nuts into whipped topping mixture.

Spoon about 1/2 cup mixture into 12 cupcake liners; garnish tops of
each with reserved cherry halves and nuts. Place cupcake liners in
muffin or baking pan; freeze until firm, 6 hours or overnight.
Serves 12.

Per serving: Calories 94, fat 0.8 gm (% calories from fat 8),
cholesterol 2.3 mg, sodium 31 mg, protein 1.3 gm, carbohydrate 17.3
gm. Exchanges: fruit 1.0.

Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue
Spitler.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

—–

Title: Cake Brownies
Categories: Desserts, Bars
Yield: 24 servings

–brownie–
1/2 c Butter
1 c Water
2 c Flour
2 Eggs
1/2 c Buttermilk
1/2 c Oil
4 tb Unsweetened cocoa
2 c Sugar
1 t Baking soda
1 t Vanilla
–frosting —
1 c Chopped walnuts
3 tb Unsweetened cocoa
1 pk Confectioners sugar
1 ts Vanilla

1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix
butter, oil, water and cocoa together in small sauce pan. Bring to
boil. Add this mixture to flour and sugar and beat until smooth.
2. Add eggs,baking soda, buttermilk and vanilla. Mix well. Pour
into
prepared baking pan. Bake 20 minutes.
3. Prepare frosting while brownies are baking. Put all frosting
ingredients in medium saucepan and heat. Do not boil.
4. Frost immediately after removing from oven. Cut into squares
when
cool.

from: _Cookiemania_

MMMMM

VEGAN ROAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chick peas — cooked mashed
-about 3/4 cup dry
-may substitute pinto,kidney
-or adzuki beans
1 1/2 c Carrots — 1/4″ pieces
1 1/2 c Celery — 1/4″ pieces
1 1/2 c Parsnips — 1/4 “ pieces-OR-
1 1/2 c -Turnips, white — small
-1/4″ pieces
1/8 ts Cinnamon
2 ea Vegetable bouillon cubes
-up to 3
2 tb Tamari soy sauce — up to 3 tb
1 t Sea salt
1/4 ts Sea kelp
1/8 ts Cayenne pepper — or less
2 c Onion — finely chopped
6 c Bread cubes — 1/2″ squares
1 1/2 c Nuts — or seeds,partially
-ground, up to 2 cups
-raw pecans,almonds,filbert
-or sunflower seeds taste
-best
3/4 c Parsley — chopped, up to 1 c
3/4 c Buckwheat flour — or amaranth
-flour
1/4 c Arrowroot powder
-or soy flour or chick pea
-flour
2 ea Garlic cloves — pressed,
-up to 4, optional

Soak the chickpeas overnight and cook until tender.
Steam the carrots, celery and parsnips or turnips
until tender. Mash the chickpeas and vegetables with
the bouillon and other flavourings cinnamon, soy
sauce, sea salt, sea kelp and cayenne pepper) until
thoroughly mixed and smooth. Add the raw onion and all
the remaining ingredients and use your hands to mix
together everything well. Preheat the oven to 350F.
Oil a 9”x13″ low baking dish and line it with wax
paper, then oil the wax paper. Shape the mixture into
a 3″ high oblong loaf in the pan with rounded top and
edges. Bake for 80-90 minutes until well browned and
cooked as firmly as you like it. The edges easily
removes from the wax paper and can be placed on a
platter on a bed of greens and garnished with peeled
tomato flowers or radish roses. a thin coating of flax
oil or other fresh, natural oil may be brushed on top
for a glistening finish to the loaf. Looks terrific
and taste delicious with Vegetarian Gravy or mushroom
Gravy. Keeps 5-7 days refrigerated or may be frozen. A
wonderful main dish for holiday meals and special
occasions! SERVES:4-6

– – – – – – – – – – – – – – – – – –

Litterbox Cookies

Recipe By : Lil Gator’s recipe
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chocolate ingredients:
1/2 cup honey
2/3 cup ( 1 and 1/3 stick) butter or
margarine
1 egg
1 tsp vanilla — or peppermint
extract
2 cups whole wheat flour
1/3 cup cocoa powder
grape-nuts ™ cereal
Gingerbread ingredients:
1/4 cup honey
1/4 cup molasses
2/3 cup (1 and 1/3 stick) butter or margerine
1 egg
7 cups whole wheat flour
spices-ginger, cinnamon, cloves to
taste (maybe 1/2 tsp e
grape-nuts (t
Mix-ins:
coconut
chocolate chips
butterscotch chips
peanut butter chips

To make:
Microwave the honey till it bubbles (about 1 minute). add the butter, and
the molasses, if any. Add the egg, mix well, then mix in all the other
stuff. A dd mix-ins of your choice to some or all of the batter.

Chill 1 hour in the freezer or several hours in the fridge. Roll dough
logs of random length and the diameter of cat poops. Roll logs in grape-
nuts and bake at 350 degrees till done (10 to 15 minutes).

Serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop. I hear you get lovely effects by decorating the box and
scoop with melted chocolate or pudding.

This recipe worked especially well at the halloween party where the table
was already decorated with plastic flies

– – – – – – – – – – – – – – – – – –

NOTES : There are two flavors-chocolate, and gingerbread.
The cookies are dense and not very sweet, this is necesssary
so that they will keep their shape during baking. If you use white
flour
or sugar they may be tastier but they won’t look like shit.

Title: SPICY STEAK MARINADE
Categories: Bar-b-q, Marinades
Yield: 1 cup

1/2 c A-1 Steak Sauce
1 1/2 ts Coarsely ground black pepper
1 Garlic clove, crushed

Combine all ingredients. Use to marinate any steak for
about an hour. Use marinade to baste beef while
cooking. Serve garnished with olives if desired.

—–

Title: Sherried Barley Soup
Categories: Soups
Yield: 6 servings

2 1/2 c Sliced mushrooms
1/2 c Chopped onion
1/3 c Margarine or butter
1/3 c All-purpose flour
2 cn Condensed chicken broth
— (10-3/4-oz. size cans)
2 c Water
1/3 c Medium Pearled Barley*
— (Quaker Scotch Brand)
1 tb Dry sherry (optional)
2 ts Worcestershire sauce
3 tb Chopped parsley; OR…
1 tb -parsley flakes
1/8 ts Pepper

In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in margarine.
With slotted spoon, remove mushrooms and onion from pan. Stir flour into
pan drippings; cook and stir over medium heat until flour is browned.
Gradually add broth and water; add remaining ingredients except mushrooms
and onion. Bring to a boil; reduce heat. Cover; simmer 45 minutes,
stirring occasionally. Add mushrooms and onion; simmer 15 minutes or
until barley is tender. Additional water may be added if soup becomes too
thick upon standing.

SIX 1 CUP SERVINGS

*NOTE: To substitute Quaker Scotch Brand Quick Pearled Barley, increase
barley to 1/2 cup; proceed as recipe directs, adding mushrooms and onions
along with remaining ingredients. Bring to a boil; reduce heat. Cover;
simmer 10 to 12 minutes or until barley is tender, stirring occasionally.

NUTRITIONAL ANALYSIS per serving:
* calories 212
* carbohydrates 18 g
* protein 8 g
* fat 12 g
* calcium 24 mg
* sodium 780 mg
* cholesterol 0 mg
* dietary fiber 2 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Sloppy Joe Pizza

Crust:

1 cup warm water
1/2 tsp yeast
1 tablespoon natural sweetener (s*gar c.)
1 tbsp vinegar
1 cup skim milk
1 1/2 cups whole wheat flour
1 1/2 cups bread flour

Mix water, yeast sweetener, let sit 5 minutes. Mix vinegar and milk,
microwave on HI 30 seconds (will come out gloppy), add to water. Add flours,
knead 8 minutes. Roll out on cookie sheet or pizza pan, bake 350 degrees
for about 13 minutes.

Take out of the oven. Cover with 1/2 jar Healthy Choice spaghetti sauce
(one of the m**tless varieties, of course), cooked onions, peppers,
mushrooms, c. Then place BTB topping (recipe below), put back in 350
degree oven for about 12-15 minutes, or until crust is done. Slice and
eat: I think it’s about 10% CFF, and very little dairy. (Vegans, if
you can come up with a substitute for “buttermilk”, your posting would be
appreciated.)

BTB Topping

1 1/3 cup Better Than Burger (Naturally Tofu-Sorex)
1 tbsp lite soy sauce
1/3 cup oats
3/4 cup warm water

Mix, let sit 15 minutes. Crumble up and saute in PAMmed pan until brown,
with browned onions.

1/3 cup ketchup
1 tbsp mustard
2 tbsp molasses or other sweetener
garlic, red pepper c. to taste

Mix, then mix into crumbles. Place on top of pizza above, or mix with
barbecue sauce for “sloppy joe”.