Title: Chick Pea And Spinach Soup
Categories: Polkadot, Faylen, Soups/stews, Vegetables
Yield: 4 Servings

1 lg Onion, chopped
4 Cloves garlic, minced
1 c Skim milk
16 oz Chickpeas, drained and
-rinsed
5 c Fresh spinach
1/8 ts Cardamom
1/8 ts Nutmeg
1 ts Curry powder
Salt and pepper

Saute the onion and garlic, covered, over low heat (they will cook in
their own juices) until the onion is translucent. Add the milk and
raise heat to medium, and cook just until boiling, stirring
constantly. Reduce heat to prevent boiling over, add chickpeas,
spinach, and spices, and continue to cook, stirring, until spinach is
wilted. Remove from heat. Place 1 1/2 cups of the soup into a
blender or food processor and puree. Return puree to soup, stir well,
and serve hot.

Rinse spinach in warm salted water, drain, and shred or chiffonade
before using.

Recipe By: Alison Meyer
Serving Size: 4
Preparation Time: 0:00
Categories: Soups

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on
06-05-95

MMMMM

Honey Beer Mustard

Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup dry mustard powder
1 Cup full flavored beer such as lager or ale
1/2 Cup malt or cider vinegar
1/2 Teaspoon freshly ground white pepper
4 whole eggs, lightly beaten
2 Tablespoons honey
Salt to taste

Mix the mustard, beer, vinegar and pepper together in a stainless steel bowl
and let sit at room temperature for at least 3 hours. Place bowl over a pan
of simmering water (making a double broiler) and stir in eggs. Continue
stirring until mixture thickens (4-6 minutes). Stir in honey and season with
salt.

Pack in a clean cook jar and refrigerate for up to 6 months. Flavor will
improve with age.

Yield: Approximately 3 cups

– – – – – – – – – – – – – – – – – –

Two-In-One Dressing: Garlic Vinaigrette and Creamy Parmesan

Recipe By : Woman’s Day 3-4-97
Serving Size : 6 Preparation Time :0:13
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c cider vinegar
3/4 c chicken broth
3/4 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1 1/2 c olive oil
1 med garlic clove — peeled/cut in 1/3’s
1/3 c grated Parmesan cheese
2 tbsp light mayonnaise
2 tbsp reduced fat sour cream

Whisk vinegar, broth, sugar, salt and pepper in a bowl to mix, then
whisk in oil until blended. Pour 1 cup into a blender. Pour rest
through a funnel into a narrow-necked bottle. Thread garlic onto a
toothpick and add to bottle (pick keeps garlic in bottle when pouring).
Cover and refrigerate. Shake before using.

Add cheese, mayonnaise and sour cream to blender and process until
blended. Pour into a jar with a tight-fitting lid and refrigerate.

MC Formatting by taillon@access.mountain.net

– – – – – – – – – – – – – – – – – –

Title: Scotch Teas
Categories: Bar cookies Cookies Travel Desserts
Servings: 8

1 c Brown Sugar; Packed
1/2 c Butter Or Margarine
2 c Oats; Quick Cooking Rolled
1 t Baking Powder
1/4 t Salt

In saucepan combine sugar and butter; cook and stir until butter melts.
Remove from heat; stir in oats, baking powder, and salt. Mix well. Turn
into greased 8 X 8 X 2-inch baking pan. Bak at 350 degrees for 20 to 25
minutes, (Cookies will not appear to set, but will harden upon cooling).
Cool; cut into bars.

Makes 24 bars.

—————————————————————————–

Title: Empanadas De Camarao (Shrimp Empanadas)
Categories: Mexican, Fish/shellf, S american, Brazilian
Yield: 8 Servings

MMMMM—————————DOUGH——————————–
3 c Flour, all-purpose
1 ts Coarse salt
1/2 ts Ground tumeric
1/4 ts White pepper
10 tb Unsalted butter, chill, chop
6 tb Lard, chilled
1 Egg
1 Egg yolk
1/2 c Lite beer or water

MMMMM————————–FILLING——————————-
2 tb Unsalted butter
1 Large onion, peel, chop
2 Cloves garlic
3 Tomatoes, chopped
1/2 ts Ground cardamon
1/8 ts Ground cloves
1/4 ts White pepper
1 ts Coarse salt
1 1/2 c Hearts of palm, drain, chop
3 tb Parsley
1 lb Shrimp, peel, DEVEIN

MMMMM———————-SEALER AND GLAZE—————————
1 Egg white
2 tb Cold water, milk or cream

Sift flour into a bowl, add lard and mix until the mixture makes a
coarse meal. Add egg, egg white and 1/4 cup of cold water. Continue
mixing and adding the water until a firm dough is formed. Knead until
the dough is smooth, then wrap and chill for 15-30 minutes.
In a small skillet, heat butter; add onion and garlic, cook over
medium heat until onion is translucent, about 5 minutes. Add
tomatoes, cardamon, cloves, pepper, and salt. Cook about 8 minutes.
Add palm and cook 5 minutes more, or until liquid has evaporated. Set
filling aside and let cool, or refigerate overnight, well covered.
Make sealer and glaze by mixing egg yolk and cold water together.
Set aside.
Preheat oven to 400 deg F. On a floured board, roll out dough 1/8″
thick and cut 4″ squares. Knead scraps and reroll, repeat making
squares until all the dough is used. Put one tablespoon of the
filling into the center of each square, put shrimp on top, moisten
edges of dough with sealer and form a triangle. Press edges together
with a fork to seal.
Place empanadas on a baking sheet lined with parchment paper. Brush
with remaining glaze and bake for 25 minutes, or until golden.
Transfer to a rack to cool slightly, serve warm.

Recipe courtesy of: Art Barron, 05 Feb 93 17:01:00

MMMMM

Title: Banana Tea Loaf
Categories: Diabetic, Breads/bm
Yield: 18 servings

2 Bananas; ripe, mashed 2 ts Baking powder;
1/2 c Canola oil like Crisco; 1/4 ts Baking soda;
2 lg Eggs; 1/2 ts Orange peel;
2 tb Frozen orange/pineapp. conc. Cooking spray;
1 3/4 c Flour;

Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1
large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract,
orange juice concentrate, 2 cups unbleached flour and no orange peel.

Original nutritional info. 1/18 recipe = 1 bread, 1 fat Joslin
Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6
grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg
potassium.

Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper
and spray with cooking spray.

In a large bowl, combine bananas, oil, beaten egg, juice concentrate
and orange peel. Stir dry ingredients together and then stir them
into banana mixture until just blended.

Spread the batter in the pan and bake for 45 minutes or until the top
is lightly browned. Cool in a pan for 5 minutes, then transfer to a
wire rack. Slice the first sample while the loaf is still warm.
Comment in the original recipe states that the well-wrapped loaf
keeps in the refrigerator and freezes well. Slice is smaller than a
slice of regular bread (about half size).

Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down
on cholesterol use 1 whole egg and 2 whites, or home made egg
substitute.

When comparing bread recipes, consider serving size as well as
calories. Does the serving taste good alone or would I add 1 tsp
margarine (1 fat)?

1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3
grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium

1 tb regular strawberry jam made of equal parts fruit and sugar would
add 54 calories, 14 grams carbohydrate or 1 fruit exchange

MMMMM

Date: Thu, 12 May 94 15:56:07 CDT
From: TAUB@vaxvmsx.babson.edu

Chinese Vegetables

1/2 cup vegetable broth 2 cups fresh cauliflower florets
2 cups fresh broccoli florets 1/2 cup sliced celery
2 Tbsp. diced ginger 10 oz. snow peas
1/2 c. sliced red pepper 12 mushrooms sliced thinly
1/4 head cabbage shredded 2 Tbsp. Tamari soy sauce
8 oz. can bamboo shoots, 8 oz. can water chestnuts
drained and diced drained and sliced thinly
1 med. onion, sliced thin, separated 1/2 of 1 lb. can bean sprouts,
into rings drained and rinsed

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger,
snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and
cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients
and cook for 1 min. more over high heat, stirring. Reduce heat and simmer
1 min. Serve immediately with rice.

Title: SNOW WHITE CHICKEN
Categories: Chinese, Chicken
Yield: 2 servings

1 ts Salt
1/2 ts Sugar
1/2 tb Wine
1/2 lb Fresh mushrooms
1/2 ts Accent (MSG)
2 ts Cornstarch
1/2 lb Snow peas
1/4 oz Ginger
4 Water chestnuts, sliced
2 oz Bamboo shoots, sliced
1/2 Chicken breast, sliced into
-thin strips

Heat oil in frying pan and pour in chicken and saute
for a few minutes. Remove chicken and drain off oil.
Saute rest of ingredients, except for cornstarch, for
a few minutes. Add cornstarch and cook to thicken for
a few minutes. Add sauteed chicken and allow to heat
thoroughly.

Little Shanghai Cafe I II – Littleton, CO.

—–

POTATO PARSNIP HOME FRIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Idaho Potatoes
1 lb Parsnips
1/4 c Butter or margarine
1 lg Onion, diced
1 1/2 ts Salt
1 t Paprika
1/2 ts Freshly ground pepper

In a 2-quart saucepan, bring two inches of water to a
boil over high heat. Meanwhile. peel the Idaho’
Potatoes and parsnips; cut them into I /2-inch cubes,
and add them to the boiling water. Boil 10 minutes, or
until tender Drain well. In a 1 2-inch skillet over
medium heat, melt the butter. Add onion and cook about
5 minutes, stirring occasionally. Add the potatoes and
parsnips, salt, paprika, and pepper to the skillet,
and cook 5 to 10 minutes longer over medium-high heat,
stirring frequently, until the v egetables are golden
brown.

(Makes 6 servings)

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

Title: Miniature Tex-Mex Egg Rolls
Categories: Appetizer, Mm-posted
Yield: 48 pieces

1/2 lb Ground beef
1/4 c Chopped onion
2 T Chopped green pepper
8 oz Refried beans
1/4 c Shredded cheddar cheese
1 T Catsup
1 1/2 t Chili powder
1/4 t Ground cumin
48 Wonton skins
Cooking oil for deep-fat
Frying
Taco sauce

FILLING: In a large skillet cook ground beef, onion, and green pepper
till meat is brown and vegetables are tender. Drain off fat. Stir beans,
cheese, catsup, chili powder, and cumin into meat mixture.

Position a wonton skin with 1 point toward you. Spoon a generous teaspoon
of filling across the center of the skin. Fold bottom point of skin over
filling. Tuck point under filling. Fold side corners over.
Moisten point; press to seal. Repeat with remaining filling and skins.

Fry egg rolls, a few at a time, in deep hot oil (375^) about 1 minute on
each side or until golden. Use a slotted spoon to remove egg rolls. Drain
on paper towels, Serve warm with taco sauce. Makes 48.

May be frozen and placed in a 350 degree F. oven, loosely covered for 10 to
12 minutes or till heated through.

Source: Better Homes Gardens Recipes from Prizewinning Cooks

From the recipe files of suzy@gannett.infi.net

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