Title: Spring Vegetable Stir-Fry – Menu #1
Categories: Vegetables
Yield: 6 servings

2 tb Butter or margarine
1/2 lb Baby carrots
1 lb Asparagus; cut diagonally
-into 2 inch pieces
1/2 lb Sugar snap peas
1/4 c White wine
1 tb Fresh tarragon; minced
1/4 ts Salt
1/4 ts Pepper

In large skillet melt butter over medium-high heat. Add carrots; cook,
stirring frequently; until just starting to soften, 8 to 10 minutes.
Add asparagus and sugar snap peas; cook 2 minutes. Add wine,
tarragon, salt and pepper. cover and reduce heat to low. Simmer until
all vegetables are just tender, about 2 minutes.

Ready to serve in 20 minutes.

From Woman’s World Magazine April 30, 1996

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Title: SWEET GERKINS
Categories: Pickles
Yield: 8 servings

1/2 c Salt
8 c Sugar
6 c Vinegar
3/4 tb Turmeric
5 lb Cucumbers, 3″ long or less
2 ts Celery seed
2 ts Mixed pickling spices
8 1″ pieces cinnamon sticks
1/2 ts Fennel
Salt

These pickles take 4 days to make. The cucumber stems need not be removed.
Wash the cucumbers, place them in a kettle and cover with boiling water.
About 6 hours later, drain and cover with fresh boiling water. Allow to
stand overnight and repeat process. After 6 hours, has been added. Let
stand overnight. Drain and prick cucumbers 3 times with a sharp table fork.
Mix 3 cups sugar and 3 cups vinegar, add spices, bring to a boil and pour
over cucumbers. Six hours later, drain the syrup into a kettle, add 2 cups
of sugar and 2 cups of vinegar, bring to a boil and pour the cucumbers
again. Let stand overnight. In the morning, drain the syrup into the
kettle, add 2 cups sugar and 1 cup vinegar, bring to a boil and pour over
cucumbers. Six hours later, drain off the syrup once more, add one last cup
of sugar and bring to a boil. Pcak cucumbers into clean, hot jars and cover
with the syrup to with-in 1/2-inch of the top. Place jars in boiling water
and process for 5 minutes after the water comes to a boil. Makes 7 – 8
pints

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ORIENTAL GARBANZO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb AM Unrefined Olive Oil
1/2 c Chopped onion
1/2 c AM Garbanzo Flour
4 c Water
2 tb Soy sauce
1/8 ts Garlic powder (optional)
1 t Sweet basil leaves crushed

Preheat heavy saute’ pan, then add oil and onion and saute’ until soft.
Add 1 cup cold water. Stir in flour until smooth. Stir in remaining
water gradually. Add seasonings. Let cook over medium low heat until
slightly thickened, stirring occasionally (or over higher heat stirring
constantly). Do not allow to boil.

Source: Arrowhead Mills “toasted Garbanzo Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Pasta With Walnuts
Categories: Pasta, Microwave, Fast
Servings: 4

1 lb Fettucini; green preferably
Pepper
2 Onions; thinly sliced
2/3 c Sour cream
1/4 c Oil
2 Garlic cloves; minced
1 c Parmesan; grated
2 tb Butter

Cook fettucini conventionally on stove and drain. Microwave
directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on
HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2
minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 1/2
to 2 minutes, stirring every 30 seconds. Season with pepper to taste. Toss
cooked fettucini in butter and top with walnut sauce.
posted by Anne MacLellan

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Title: SPRINGTIME CHICKEN SALAD
Categories: Poultry, Salads, Vegetables, Sauces
Yield: 4 servings

3 x Chicken breast halves
1 lb Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish

—————————-LEMON-HERB DRESSING—————————-
1/2 c Lemon juice
2 tb Lemon juice
2 x Sm clove garlic, pressed
1 ts Oregano
1 ts Basil
1 ts Salt
1/4 ts Pepper
1/4 c Slivered toasted almonds

VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon
juice and water or broth to cover in a 9-in skillet. Place over med heat.
Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat.
Cover. Let stand 20 mins. Remove chicken, pat dry and shred. PREPARATION:
Place chicken in a saucepan. Cover with water. Simmer for 20 min. until
done. Remove. Cool. Wash asparagus. Snap off stalks at the point of
tenderness. Partially fill a large skillet with water. Bring to boil. Add
asparagus. Cover and heat until water comes back to a boil. Uncover. Boil
slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool.
With a knife, shred half of the lettuce. Place in a large salad bowl.
combine the dressing ingredients. Shake until blended. Drizzle half of the
dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in
diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing.
Garnish with lemon slices. Serve, sprinkled with almonds, if desired.

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VEGETARIAN COUSCOUS CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/4 ts Salt
1 c Couscous, uncooked
15 oz Canned black beans, drained
8 3/4 oz Can no-salt-added whole
Kernel corn, drained
8 oz Canned sliced water
Chestnuts, drained
7 oz Jar, roasted red peppers in
Water, drained and cut into
Strips
1/2 c Minced green onions
2 tb Minced pickeled jalapeno
Pepper
1 c Part-skim ricotta cheese
2 tb Balsamic vinegar
2 ts Sesame oil
1 t Ground cumin
Vegetable cooking spray
6 c Fresh spinach leaves

1. Combine water and salt in a saucepan; bring to a boil. Remove from
heat. Add couscous; stir well. Cover and let stand 5 minutes or
until couscous is tender and liquid is absorbed. Add black beans
and next 5 ingredients; stir gently.
2. Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous
mixture. Spoon mixture into an 11x7x2″ baking dish coated with
cooking spray. Bake, uncovered, at 350F for 25 minutes or until
thoroughly heated.
3. Cut spinach leaves into thin strips. Place 1 cup spinach on each
serving plate; spoon couscous mixture evenly over spinach.
Nutritional Analysis (per serving): Calories 299, protein 15.3g, fat
5.8g, carbo 47.4g, sodium 206g, cholesterol 13mg

– – – – – – – – – – – – – – – – – –

SUFGANIYOT (ISRAELI DOUGHNUTS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Scant tablespoon (1 package)
Dry yeast
4 tablespoons Sugar
3/4 cup Lukewarm milk or warm
Water*
2 1/2 cups All-purpose flour
1 pinch salt
1 teaspoon ground cinnamon
2 eggs — separated
2 tablespoons butter or margarine (pareve) — softened
apricot or strawberry preserves — for filling
sugar
oil — for deep-frying

*Use butter and milk if Serving at a milk meal; and Water and pareve
Margarine for Meat meal.

Equipment Measuring spoons Measuring cups Mixing bowls Spoon Sifter
Clean dish towel Rolling pin Juice glass Deep fryer or heavy pot Slotted
spoon Paper towels Tiny spoon
Child: Mix together the yeast; 2 tablespoons of the sugar; and the
milk. Let sit to make sure it bubbles.

Child: Sift the flour and mix it with the remaining sugar; salt;
cinnamon; egg yolks; and the yeast mixture.

Adult with Child: Knead the dough until it forms a ball. Add the butter
or margarine. Knead some more; until the butter is well absorbed. Cover
with a towel and let rise overnight in the refrigerator.

Adult: Roll out the dough to a thickness of 1/8 inch.

Child: Cut out the dough into 24 rounds with a juice glass; or any
object about 2 inches in diameter. Take 1/2 teaspoon of preserves and
place in center of 12 rounds. Top with the other 12. Press down at
edges; sealing with egg whites. Crimping with the thumb and second
finger is best. Let rise for about 30 minutes.

Adult: Heat 2 inches of oil to about 375. Drop the doughnuts into the
hot oil; about 5 at a time. Turn to brown on both sides. Drain on paper
towels.

Child: Roll the doughnuts in sugar.

Makes about 12. Here are some holiday recipes for children. Obviously;
it is not the right time for the specific holiday but I am sure the food
will be received with glee just the same. These recipes are both enjoyed
to eat by children and the kids have fun helping to c
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing
List. Converted from text using MMCONV20.1.

=============== Reply 19 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM JEWISH
LIST R’S
To: BGMB90B ELAINE RADIS Date: 06/01 From:
BGMB90B ELAINE RADIS Time: 10:05 PM

– – – – – – – – – – – – – – – – – –

Title: Taro
Categories: Diabetic, Vegetables
Yield: 4 servings

4 Taro corms 2 Garlic cloves,
crushed (opt)
1/4 c Chard, chopped (optional) Oyster or other dip
sauce (o

Other names for taro are dasheen, elephant’s ear, nampi, arum lily,
cocoyam, yautia, malagna, eddo and kolokassi. Asiatic people steam,
boil or stew taro. Hawaiians make poi from it and also stew the
leaves.

Peel the taro. Soak in cold water until ready to cook. Boil in water
to cover, or steam in a bamboo steamer. Serve plain as you would
boiled potato.

To season taro, drain and cut into cubes while still hot. Combine
with chard and garlic. Heat a wok or skillet with just enough
vegetable oil to coat the bottom. Stir-fry taro mixture for 1
minute. Serve hot or cold with dipping sauce if desired.

1/2 cup without any optional ingredients – 92 calories, 1 1/2 starch
exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg
potassium

Adapted from Diabetic Cooking from Around the World by V. Chantiles
1989 Shared but not tested by Elizabeth Rodier Jan 94.

MMMMM

Baked Cauliflower

Recipe By : My files
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large cauliflower
1 onion — diced
2 tablespoons parsley — chopped
1 clove garlic — minced
16 ounces stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese — optional

Break cauliflower into small florets. Combine everything in a casserole dish.
Coveer and bake at 350F for about 40 min., or till te
nder.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN PESTO VEGETABLE STIR-FRY WITH FETTUCI
Categories: Poultry, Pasta
Yield: 1 servings

2 Whole broiler-fryer chicken
-breasts,
-halved, boned, skinned,
-cut in bite-sized pieces
1 cn (10 3/4 OZS.) chicken
-broth
3/4 c Prepared pesto
3 tb Tomato sauce
1 tb Chicken-flavored bouillon
-granllles
1/4 ts Salt
1/4 ts Pepper
5 ts Butter, divided
1 tb . olive oil
1 1/2 c Cauliflower florets
1 1/2 c Broccoli florets
2 md Zucchini, quartered
-lengthwise, cut in 1-inch
-slices
2 md Carrots, sliced diagonally
2 tb Red wine

1 pkg. (12 Os.) fettucine, cooked according to package
directions 1/4 cup Parmesan cheese, freshly grated

In medium bowl, mix together broth, pesto, tomato
sauce, bouillon granules, salt and pepper; set aside.
In large fry pan, place 2 tablespoons of the butter;
add olive oil and heat to medium-high temperature. Add
chicken, cauliflower, broccoli, zucchini and carrots;
cook, stirring, about 10 minutes or until chicken is
brown and chicken and vegetables are fork tender. Stir
in pesto mixture and wine; bring to a boil. Reduce
heat to low and simmer about 3 minutes. Remove from
heat; set aside. Add remaining 3 ta blespoons of
butter to fettucine, tossing to coat. Place fettucine
in large shallow dish; spoon chicken mixture over
fettucine. Sprinkle with Parmesan cheese. Makes 6
servings. From the files of Al Rice, North Pole
Alaska. Feb 1994

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