Title: POTATO AND ONION TART
Categories: Meatless, Personal, Vegetables
Yield: 2 servings

MMMMM—————————PASTRY——————————–
92 1/2 g Butter
1/2 tb Iced water
1/2 tb Lemon juice
1 c Wholemeal plain flour

MMMMM————————–FILLING——————————-
1/2 tb Olive oil
2 l Brown onions
1 l Tomatoes
1/2 ts Brown sugar
1/2 ts Malt vinegar
1/2 tb Olive oil (extra)
3 ts Paprika

Preparation: thinly slice the onions, peel and chop the tomatoes,
: peel and thinly slice the potatoes

Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking
time. Place the butter, iced water and lemon juice into a large bowl.
Add 1/4 of the flour and mix to form a paste using a fork. Add the
remaining flour and mix to form a smooth dough. Wrap in plastic wrap
and put in the fridge for one hour.

To prepare the filling heat the oil in a large pan. Add the onions and
cook, stirring over a low heat until they are a golden brown. Add the
tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
thickened.

Heat the extra oil in a large, shallow pan. Add the potatoes in a
single layer. Cook, turning once, until the potatoes are golden brown.

Roll out the pastry between two sheets of greaseproof paper to fit a
23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
minutes or until crisp and golden brown.

Spread the onion filling over the base of the cooked pastry. Arrange
the potatoes on top of the onion. Spread over the sour cream and
sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or
until the top is golden brown. Serve hot or at room temperature.

MMMMM

Title: GARLICKY SNOWPEAS SAUTE
Categories: Side dish, Vegetables
Yield: 4 servings

2 tb Oil
2 Garlic cloves (up to 3)
;finely chopped
4 Scallions, chopped
1 lg Sweet pepper*
;diced or chopped
1 lb Fresh snowpeas, trimmed
1/2 c Jicama or water chestnuts
;cubed
2 ts Soy sauce

*Red, yellow or green.

In a wok or deep skillet, heat oil. Add garlic,
scallions and sweet pepper and saute until softened
and fragrant, about one minute. Add snowpeas and
jicama; saute until cooked but still very
tender-crisp, 2 to 3 minutes. Add soy sauce and toss
together. Taste for seasoning, adding more soy sauce
if desired.

Yield: 4 to 6 servings.

From 1991 “Shepherd’s Garden Seeds Catalog,” pg. 45.
Posted by Cathy Harned.

—–

Oriental Green Salad (Lf)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Mcdougall
Vegan Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Leaf lettuce — torn
1 cup Chinese cabbage — torn
1 cup Mung bean sprouts
1/2 cup Bamboo shoots; sliced — cannd
1/4 cup Carrots — thinly sliced
1/4 cup Celery — thinly sliced
1/4 cup Broccoli — chopped
3 tablespoons Low-sodium soy sauce
3 tablespoons Rice vinegar
2 tablespoons — water
1/4 teaspoon Fresh garlic — minced
1/4 teaspoon Fresh ginger root — minced
*cals
*gm protein
*gm fat
*gm carbo
*mg sodium
*gm fiber

Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside.
Dressing: Combine all dressing ingredients in a blender or small jar. Process
briefly or shake well to combine ingredients. Pour over salad and toss to coat.
Serve at once. Serves 4.

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BRAINY BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
8 tb Butter,room temperature
1/2 c Brown sugar
1/4 c Honey
2 Eggs
1 1/3 c Flour
1 1/2 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Bran flake cereal
1 1/2 c Buttermilk
1/2 c Raisins
—–IRWIN E.SOLOMON—–

Place paper liners inside muffin tin.Preheat oven to
375~.
Combine butter and sugar in mixing bowl and cream
together until smooth. Add honey and blend.
Add eggs and blend on low speed.Mixture will look
soupy.Add 1/2 the flour,all of the baking
soda,cinnamon and salt.Add bran flakes and blend.Add
1/2 the buttermilk and blend.Then add the remaining
flour,followed by the remaining buttermilk.Blend until
smooth.
Stir in raisins.Spoon batter into muffin tin until
3/4 full.
With mitted hands,carefully place muffin tin into
oven and bake for 25 minutes.
Turn oven off,and,with mitted hands,carefully remove
tin.Let muffins cool for 10 minutes,then,with covered
hands,turn tin on its side,letting muffins fall out.
Use a table knife to loosen any stubborn
muffins.Cool completely before wrapping in plastic
wrap to freeze.Makes 12 muffins.

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Title: FRUIT AND NUT CLUSTERS
Categories: Candies, Fruits, Microwave, Chocolate
Yield: 2 servings

12 oz Semi-Sweet Chocolate OR
-Vanilla Milk Chocolate
-chips; 2 cups
1/2 c Slivered Almonds; toasted*
1/2 c Dates; chopped
1/2 c Red Candied Cherries;
-chopped
8 Red Candied Cherries;
-quartered; if desired

Line cookie sheets with waxed paper. In med. saucepan over low heat, melt
chips; stir until smooth. Stir in almonds, dates and cherries. Drop by
teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry
piece. Refrigerate until set. Store in airtight container in cool place.
Makes 32 candies. MICROWAVE DIRECTIONS: Line cookie sheets with waxed
paper. In 4-cup microwave-safe measuring cup, microwave chips on MEDIUM for
3-4 mins., stirring once halfway through cooking. Stir until smooth.
Continue as directed above. *TIP: To toast almonds, spread on cookie sheet;
bake at 375 F for 5-10 mins. or until light golden brown. Or, spread in
thin layer in microwave-safe pie pan. Microwave on HIGH for 3-4 mins., or
until light golden brown, stirring frequently. “To add color contrast to
your candy tray, prepare one recipe using the chocolate chips and another
using the vanilla milk chips.”

—–

Title: Kiwifruit Daiquiri
Categories: Beverages, Kiwifruit
Yield: 2 servings

1 Kiwifruit, pared and sliced
3 t Sugar
1 T Lime juice
2 oz Rum
1 dr Green food coloring (opt)
8 Ice cubes, crushed
2 sl Kiwifruit

From the California Kiwifruit Commission.

Blend all ingredients except kiwifruit slices in a blender until
smooth. Serve in stemmed glasses. Garnish edge of each glass with
kiwifruit slice. Makes 2 servings.

Nutritional analysis per serving: 82.6 calories; 0.2 grams total fat;
(0.1 grams saturated fat); 0.5 grams protein; 7.2 grams
carbohydrates; 0 milligrams cholesterol; 2.7 milligrams sodium.

MMMMM

Payasam

Recipe By : Sivagami Natesan
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup long-grain rice
4 tablespoons butter
2 tablespoons broken cashews
2 tablespoons raisins
2 cups milk
1 cup water plus up to 1 cup more as needed
1/2 14 oz. can sweetened condensed milk
1 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon powdered saffron

Dry roast rice in a Dutch oven until golden brown. Set aside.

Melt butter in the same pan. Fry the cashews and raisins in the butter
until nuts are golden and the raisins are puffed. Add the roasted rice.
Add the 2 cups milk and 1 cup water. Bring to a boil. Lower heat, cover
pan partially and allow to simmer until the rice is overdone and soft. (Add
up to 1 more cup of water as necessary). Add the condensed milk and sugar
to the rice. Sprinkle the saffron and cardamom on top and serve warm.

– – – – – – – – – – – – – – – – – –

Chocolate Soup

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups light cream
1 5 1/2 ounce chocolate pudding
1/3 cup Creme de Cacao
2 tablespoons Amaretto
1/2 cup toasted almond slivers or coconut shreds t

In a medium (3 quart) saucepan, combine 3 cups of the light cream and
the package of chocolate pudding powder. Cook and stir over medium heat
until mixture has come to a full boil.

Remove from heat. Add the additional cream, Creme de Cacao and Amaretto.
Heat with the chocolate. If to be served cold, chill in the refrigerator
overnight or for at least 4 hours.

Pour the cold soup into chilled bowls. Sprinkle toasted almonds or
coconut over the surface and serve.

To serve hot, present in heated bowls with either of the garnishes.

– – – – – – – – – – – – – – – – – –

Date: Thu, 22 Dec 94 17:53:11 EST
From: tkreider@census.gov (Tom Kreider)

RECIPE Couscous Vegetables

Here is another from Schlesinger, 500 Fat-Free Recipes:
(We made this for dinner tonight and it was great!! I used more couscous
than she called for)

Recipe: Couscous and Vegetables
Servings: 4
Serv. Size: 2 Cup (s)
Prep. Time: 0:25

Portion Ingredient
******* **********
10 Ounce (s) Couscous, uncooked
2 Cup (s) Vegetable Stock
1/2 Cup (s) Onion chopped
1 Medium Garlic clove crushed
3/4 Cup (s) Corn
1 Medium Pepper green
1/2 Cup (s) Mushrooms sliced
3 Cup (s) Tomato puree
1 teaspoon (s) Chili powder
1 teaspoon (s) Balsamic Vinegar

heat 1/4 cup of broth, add onion and garlic. heat 5
minutes. add corn, green pepper, and mushrooms. cook 5
more minutes. add tomato puree, chili powder, and balsamic
vinegar. simmer for 15 minutes. while vegs are simmering,
bring remaining broth to boil and add couscous. cover and
let stand for 5 minutes off of heat. spoon vegs over
coucous and serve.

Nutritional Analysis

Calories ( 379 cal) Vitamin D ( 0 IU )
Protein (15.2 g ) Thiamine ( 0.6 mg )
Carbohydrate ( 84 g ) Riboflavin (0.27 mg )
Total Fat ( 1.9 g ) Niacin ( 7.5 mg )
Saturated Fat (0.34 g ) Vitamin B6 (0.55 mg )
Mono-Unsaturated (0.31 g ) Folate ( 84 mcg)
Poly-Unsaturated (0.78 g ) Sodium ( 65 mg )
Cholesterol ( 0 mg ) Calcium ( 67 mg )
Dietary Fiber ( 9.5 g ) Magnesium ( 163 mg )
Caffeine ( 0 mg ) Potassium (1134 mg )
Vitamin A ( 310 RE ) Iron ( 5 mg )
Vitamin C ( 94 mg ) Zinc (2.34 mg )

Calories from Protein: 15 % Carbohydrate: 81 % Fat: 4 %

NORI-MAKI SUSHI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Side dish
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sticky rice
2 1/4 c — water
1/3 c Vinegar, rice
1 1/2 tb Sugar, granulated
1/2 ts Salt
8 Nori sheets (use pretoasted
-nori, especially made for
-making sushi)
—–VEGETABLES—–
-Choose from among the
-following vegetables:
Daikon radish, raw or
-pickled
Cucumber — peeled, seeded
-and quartered lengthwise
Avocado
Carrot
Zucchini
3 tb Wasabi powder — divided
Ginger, pickled
—–DIPPING SAUCE—–
3/4 c Vegetable stock
1/2 c Soy sauce
1/4 c Sake or dry sherry

Soak the rice in a bowl of cold water. Swish around
with your hands and drain when the water becomes
cloudy. Fill with water again and repeat the procedure
until the water remains very clear.

Place the rice in a heavy 4-quart saucepan. Add the
water and cover with the lid. Bring the water to a
boil without lifting the lid (watch for the lid
jiggling). Reduce the heat to medium high and cook for
5 minutes. Listen for a hissing or crackling sound to
indicate that the water has been absorbed. Remove from
the heat, and still without lifting the lid, let the
rice stand for 20 to 30 minutes.

Transfer the rice to a large bowl. Toss with a
Japanese paddle or a wooden spoon until it stops
steaming.

In a small bowl, combine the vinegar, sugar and salt.
Stir until the sugar is dissolved. Sprinkle into the
rice, a little at a time, and toss in. Cover the
vinegared rice mixture with a clean tea towel and set
aside until needed. Don’t refrigerate it.

Use one shee of nori as a guide for cutting the
vegetables. The vegetables you use should be cut into
very thin, very long matchsticks; their length should
match the width of a sheet of nori. The exception to
this is avocado, which won’t be long enough, but this
isn’t a problem because of its soft texture. Just cut
the strips lengthwise. The idea is to use about 6
strips of vegetable in each sushi roll; you may use
one type of vegetable in each roll, or combine two,
for example, cucumber and avocado.

Take a tablespoon of the wasabi powder and combine it
in a small bowl with enough water to make a thin paste.

Place a sheet of nori, shiny side down, on a sudare,
a bamboo mat made expressly for rolling sushi
(available at oriental markets). Dampen your hands and
spread 3/4 cup of the vinegared rice over the surface
of the nori, leaving a 1/2 inch border on the end
nearest you and a 2 inch border on the end farthest
away.

Abuot 1 1/2 inches from the side closest to you,
paint a stripe of wasabi paste (use very little)
across the rice. Lay 6 or so strips of vegetable atop
the stripe.
Lift the side of the mat closest to you and roll it
over so the nori is tightly rolled over the rice and
vegetables. Wet the far end of the nori and continue
the rolling motion until the result is a snugly closed
roll.

Lay the rolled nori seam-side down on a board, adn
repeat with the remaining sheets of nori.

You’ll need a very sharp knife to cut the rolls. Wet
the knife lightly and cut each roll into six equal
sections. Arrange on a large platter.

In a small bowl, combine the remaining wasabi with
enough water to make a fairly thick paste, thicker
than what you made for the sushi rolls. Guests should
take a small dab on their plates to be spread on the
sushi rolls if they’d like. Put some pickled ginger in
another small bowl. Let each guest take a slice or two.

Dipping sauce:

Combine the ingredients in a mixing bowl. Divide the
dipping sauce among six small Oriental bowls and set
next to each guest’s plate for dipping the sushi rolls.

Vegetarian Celebrations by Nava Atlas/MM by DEEANNE

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