KEY LIME PIE

Recipe By : Eating Well Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Desserts – Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*****CRUST*****
1 large egg white
1 1/4 cups graham cracker crumbs
1 1/2 tablespoons butter — melted
1 1/2 tablespoons canola oil
*****FILLING*****
1 can evaporated milk, nonfat
2/3 cup nonfat yogurt — plain
1/2 cup fresh lime juice
2 teaspoons lime zest — grated
1 1/2 teaspoons gelatin powder
*****MERINGUE*****
2/3 cup sugar
2 large egg whites — at room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
*****GARNISH*****
lime slices

To Make Crust: Preheat oven to 350. Spray a 9 inch pie plate with nonstick
cooking spray. In a medium sized bowl, beat egg whilte lightly with a fork
until frothy. Add graham cracker crumbs, butter and oil and blend with your
fingertips until thoroughly combined. Press the mixture in an even layer on
the bottom and sides of the pies plate. Bake for 10 minutes, or unti
lightly browned. (Do not be concerned if there are small cracks.) Cool on a
rack.

To Make Filling: In a medium-sized metal bowl, whisk together milk, yogurt,
lime juice and zest. In a small saucepan, sprinkle gelatin over 2 Tbs. cold
water. Let soften for 1 minute. Heat over low heat, stirring, until the
gelatin is dissolved. Whisk into the lime mixture. Set the bowl over a
larger bowl of ice water, stirring occasionally, until it begins to thicken,
15 – 20 minutes. Turn into the pie shell and chill in the refrigerator
while you prepare the meringue.

To Make Meringue: Preheat the broiler. In a small saucepan, combine sugar
with 1/2 cup water. Bring to a boil, stirring occasionally. Cook over
medium-high heat, without stirring, until syrup registers 240 degrees F and
is at the soft-ball stage (when a bit of syrup dropped into ice water forms
a pliable ball) about 5 minutes. Remove syrup from heat. Set aside.

In a large mixing bowl, beat egg whites with an electric mixer on medium
speed until froth. Add cream of tartar and beat on hight speed just until
soft peaks form. return the syrup to the heat until it boils. Gradually
pour hot syruup into egg whites but not sirectly onto the beaters, beating
constantly. Continue beating until egg whites are cool and very stiff,
about 5 minutes. Blend in vanilla.

Remove the pie from the refrigerator and spread the meringue over the top,
sealing to the edge of the crust and swirling roughly on top. Place the pie
under the broiler for 1-2 minutes, or until lightly browned. Let cool to
room temperature, the refrigerate until the filling has set – for 5-8 hours.
Garnish with fresh lime slices just before serving.

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Date: 24 Aug 93 14:19:52 +0800
From: “Lynn Warble”

Lynn’s Artichoke Tomato Alfredo

1 can artichokes, save juice, cut into small pieces
2 fresh garden tomatoes, chopped
1 onion, diced
1-2 cups mushrooms, sliced (Sally’s idea!)
lots of fresh chopped basil
non-fat milk
2 TBS flour

Toss chopped artichokes and juice into pan. Thicken with flour and
milk to desired thickness. Add onion, mushrooms, tomatoes and
basil. Cook for a short time leaving vegetables firm and tasty and pretty.
Cook up a batch of your favorite spaghetti noodles. Rinse. Toss
artichoke sauce on top and voila.

Portuguese Kale Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Soups Stews
*Tried True 4-Star
Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces frozen kale — chopped
1 package linguiqa smoked sausage
1 can kidney beans — white or red
1 medium onion — chopped
6 medium potatoes — cut up small
1 tablespoon balsamic vinegar — or other vinegar
salt and pepper
1 can beef broth
shot of vermouth — (optional)

Cut linguiqa into slices. Put kale, sausage, beans, and onion in pot with brot
h and water to cover. Add vinegar. Cook for a couple of hours, covered. Add
potatoes during the last 1/2 hour of cooking. Cook till tender. Serve.

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Per serving: 229 Calories; 2g Fat (9% calories from fat); 15g Protein; 40g Carb
ohydrate; 3mg Cholesterol; 483mg Sodium

Serving Ideas : Serve with crusty bread.

NOTES : If you don’t have linguiqa, use kielbasa.

Tastes even better the second day.

KEN’S HOT-AND-SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Lean boneless pork
1 oz Dried Chinese mushrooms
1 oz Bean thread noodles
10 oz Fresh bean curd
2 sm Eggs
1 t Sesame oil
1 qt Chicken stock
2 ts Sugar
3 tb Chinese red vinegar
-ÿÿCider Vinegar
1/2 ts White pepper
2 tb Dark soy sauce
1 tb Cornstarch — blended with
1 tb Water
2 tb Finely chopped scallions
2 tb Finely chopped cilantro
1 t Sesame oil
1 t Chili oil (optional)

CUT THE PORK INTO THIN SHREDS. Bring some water to a
boil in a pot and blanch the pork in it for 2 minutes.
Drain the meat and set it aside. Soak the mushrooms in
warm water for 20 minutes, then drain them and squeeze
out any excess liquid. Discard the stems and finely
shred the caps. Soak the noodles for 5 minutes in warm
water, then drain them. Cut them into 5-inch lengths
and set them aside. Drain the bean curd and shred it
into thin strips. Beat the eggs and sesame oil
together in a small bowl. Bring the chicken stock to a
simmer in a large pot. Add the prepared pork,
mushrooms, noodles and bean curd together with the
sugar, vinegar, white pepper and dark soy sauce.
Simmer for 3 minutes, then thicken it with the
cornstarch mixture. Simmer for 2 minutes with the heat
as low as possible. Next, pour the beaten egg mixture
into the soup in a steady stream, and pull the egg
into strands with a fork or chopsticks. Stir in the
scallions, fresh cilantro, sesame oil and chili oil.
Pour the soup into a large tureen or individual bowls
and serve at once. Makes 4 to 6 servings

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Title: New England Clam Chowder From Fred Goslin
Categories: Soups
Yield: 4 servings

3 sl Bacon [chopped]
2 cn Clams [minced, 6 oz each]
Drain RESERVE 1/3c liquid
1 1/2 c " potato cubes
1/2 c Onion [chopped]
3 tb Flour
1 1/2 c Milk
1 ts Salt
1/8 ts Pepper
1 c

This chowder is not as good as the chowder served at Jay’s Diner in
Rochester NY, [which is, without a doubt, the best I’ve tasted, so
far] but it’s close…

1] Place bacon in in 2qt casserole and microwave on high [100%],
until bacon is crisp, 3 to 4 min… Add reserved clam juice,
potatoes, and onions… Cover and microwave on high [100%] until
potatoes are tender, 8 to 10 min., stirring after half the cooking
time…

2] Blend in the flour, stir in the milk, salt, and pepper, and
microwave on high [100%] until thickened, 4 to 7 min., stirring 2 to 3
times during the cooking time…

3] Blend in the and stir in the clams… Microwave on
medium high, [70%] until thickened and heated through, Approx 4 to 5
min…

From the Sharp Carousel Microwave Cook Book and Fred Goslin on
Cyberealm Bbs in Watertown NY (315)-785-8098

MMMMM

Title: WHEAT LOAF
Categories: Vegetarian, Main dish
Yield: 4 servings

2 c Ground seitan mix (see
-recipe)
1/2 c TVP®
Egg replacer for 2 eggs
1/2 c Carrots; finely grated
1/4 c Tomato paste
2 tb Tomato paste

Prepare the egg replacer according to package
directions.

Mix together all the ingredients except for the 2 Tbs
of tomato paste.

Pack the mixture into a loaf pan and apread the top
of the loaf with the 2 tbs tomato paste.

Bake at 350 deg for 35 minutes, or until firm.

Serve with a whole grain bread, a cooked vegetable
and a salad.

Difficult to tell it’s not meat.

From the files of DEEANNE

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Vegetable Bean Soup

Recipe By : Fear of Frying 1996
Serving Size : 1 Preparation Time :0:00
Categories : Fear Of Frying Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups low-salt chicken broth
1 medium onion — chopped
3 carrots — peeled and sliced
3 celery stalks — sliced
19 ounces canned black beans — undrained
(Progresso)
2 potatoes — peeled and chopped
10 basil leaves — chopped
1 teaspoon chili powder — mild
1 teaspoon dried thyme — crushed
Salt and pepper — to taste

Combine all the ingredients in a large, heavy pot. Bring to a boil, then
lower heat to medium-low. Stir, cover, and simmer for 30 minutes or until
the vegetables are tender. Puree the soup in small batches in a food
processor or large blender. Return the puree to the pot. Add salt and
freshly ground pepper to taste, and reheat just to the boiling point. Serve
hot with crusty bread or homemade muffins for a great meal.

* Prep: 10 minutes. Cook: 30 minutes. Yield: 9 to 10 cups. *Per 9th: 105
cals, 1 g fat, 11%. 665 mg sodium. * *Fear of Frying: A Sensible Approach
to Quick Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by
Virginia N. White (Chronimed Publishing).

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NOTES : progresso

TOMATO LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Tomato sauce
11 oz Tomato paste
4 c Chicken stock
1 c Cooked lentils or split peas
1/2 c Onions, finely chopped
6 sl Bacon — finely chopped
1/4 c Celery — chopped
1/2 ts Pepper, fresh ground
Salt to taste
1 t Basil
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Nutmeg
1/2 ts Sage
1 c Whipping cream
1/3 c Cheddar cheese — grated
3 tb Butter

Melt butter in a large saucepan or small stock pot.
Saute chopped onions, bacon and celery with pepper,
basil, thyme, oregano, nutmeg and sage. When
vegetables are softened and bacon cooked add tomato
sauce, tomato paste and chicken stock, stir well to
blend. Add lentils or split yellow peas. Lower heat
and simmer for 30 to 45 minutes, stirring often to
prevent sticking. Just before serving adjust spices
and add salt to taste. Gently fold in whipping cream
and cheddar cheese.

Tom Bullick said, “Serves six to eight. As the end of
the season approached and food supplies tightened at
the lodge, I modified a tomato-cheese recipe in the
Harrowsmith Cookbook (vol. I), to provide a real
rib-sticking soup. Served with basic bread, it’s
perfect after a long, cold, wet day.”

From Calgary Herald by Tom Bullick
5/3/89 Submitted By SAM WARING
On MON, 06
NOV 1995 105631 GMT

– – – – – – – – – – – – – – – – – –

1 cup Sour Cream (I use fat free)
1 Cup Parmesan Cheese grated
2 cans WATER PACKED artichoke hearts, drained and chopped
1/2 tsp. garlic powder

Mix all ingredients, sprinkle with paprika and bake at 350 for
30 minutes (until bubbly).

I serve this w/ fresh veggies and melba toast.

Title: PEANUT CLUSTERS
Categories: Candies
Yield: 8 servings

1/2 pk Chocolate chips
2/3 c Eagle Brand Milk
1 c Peanuts

Melt chocolate chips. Stir in milk and peanuts. Mix well and quickly drop
on waxed paper.

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