Quick Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Any EDEN Udon Soba
-OR Specialty Noodles
1 pk EDEN Shiitake Mushrooms
–(soaked in…
1 c -water for 20 minutes)
1 tb EDEN Hot Pepper Sesame Oil
1 c Pea pods, chopped
1 Head broccoli — chopped
1 md Red pepper — chopped
1/4 c EDEN Mirin
1/4 c EDEN Brown Rice Vinegar
1/4 c EDEN Organic Shoyu
-OR- Tamari
1 t EDEN Kuzu — dissolved in…
1/4 c -water
1 bn Green onions

Cook pasta, set aside. Reserve shiitake soaking liquid, discard stems,
slice tops. Cook shiitakes in reserved liquid for 15 minutes. Heat oil,
saute’ broccoli and pea pods for 2 minutes. Add red pepper, saute 1
minute more. Add shiitakes, reserved liquid, mirin, brown rice vinegar
and shoyu, bring to boil. Add dissolved kuzu until mixture thickens and
becomes clear. Serve over pasta, garnish with green onions.

Cooking Time: 15-20 minutes
Prep Time: 30 minutes
Yield: 4-5 Servings

Copyright 1995 Eden Foods, Inc.

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Guvec or Turlu – Vegetable Casserole

Recipe By : The Complete Middle Eastern Cookbook/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Eggplant Zucchini
Green Beans Tomatoes
Vegetables Casseroles
Ethnic Turkish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large Eggplants
Salt
4 small Zucchini
3 small Sweet green peppers
250 grams Okra — optional
250 grams Green beans
4 small ripe tomatoes — peeled
1/2 cup Olive oil
3 small Onions — sliced
2 Garlic cloves — crushed
1/4 cup Chopped parsley
Freshly ground black pepper
1/2 cup Water

Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours
Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of
skin lengthwise at intervals giving a striped effect. Cut long eggplants in
1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then
cut into chunky pieces. Spread eggplant on a tray and sprinkle liberally
with salt. Leave for 30 minutes, then pat dry with paper towels.

Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds
from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in
vinegar to remove slime. Drain.

String beans if necessary and slit in half (French cut). Slice tomatoes.

Heat half the oil in a frying pan and fry eggplant until lightly browned.
Remove to a plate – do not drain.

Add remaining oil to a pan, add sliced onions and fry gently until
transparent. Stir in garlic, cook 1 minute, then remove pan from heat.

Place a layer of eggplant in the base of a casserole dish. Top with some of
the zucchini, peppers and beans. Spread some onion mixture on top and cover
with tomato slices. Sprinkle with salt, pepper and some of the parsley.
Repeat until all ingredients are used, reserving some tomato slices and
parsley.

Place prepared okra on top if used and cover with last of tomato.
Sprinkle with parsley, salt and pepper and add water and oil drained from
eggplant.

Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until
vegetables are tender. Serve from casserole as an accompaniment to roast or
grilled meats or poultry. Often this is served as a light meal on its own;
bread and peynir (feta) cheese are then served with it.

Tess Mallos, “The Complete Middle East Cookbook”

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Title: Chocolate Instant Breakfast
Categories: Diabetic, Chocolate, Breakfast
Yield: 1 servings

MMMMM———————INSTANT BREAKFAST————————–
1 c Skim milk 2 ts Chocolate sauce diab.
recipe
1 Egg 1/2 ts Vanilla
1/2 sm Banana or ripe peeled pear

MMMMM———————-CHOCOLATE SAUCE—————————
2 ts Cornstarch 8 ts Artificial sweetener
granul.
1/2 c Cocoa 2 ts Vanilla
2 c Cold water

CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water
in a saucepan until there are no dry bits. Cook, stirring frequently,
until mixture comes to a boil. Stir 1 minute until mixture thickens.
Remove from heat, stir in sweetener (aspartame is OK) and vanilla and
allow to cool. Store in clean jar in refrigerator up to 6 weeks.
Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2
grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).

MOCHA SAUCE Substitute 2 cups strong coffee for water.

INSTANT BREAKFAST

Combine milk, egg, banana, sauce and vanilla in a blender. Blend at
high speed 1 min or until frothy. Makes about 1 1/2 cup.

1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1
protein choice, 2 milk choices 2%, 1 fruit veg. choice

Half serving, 3/4 cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Oct 93

MMMMM

WARTIME CAKE
============
1 lb raisins
1 3/4 cup sugar
1/2 cup lard
3 cups cold water
4 cups flour
1 tbsp baking soda
3/4 tsp salt
1 tsp EACH cinnamon, cloves and nutmeg

Boil raisins in the cold water for 15 minutes. Add lard and sugar.
Stir to melt lard and dissolve sugar. Cool. Sift dry ingredients
together. Fold into raisin mixture. Pour into 2 greased loaf pans
and bake in slow oven (325 degrees) until done, approximately 1 hour
and 15 minutes.

Banana Topping: Slice bananas and add to egg whites. Beat until stiff.
A delectable substitute for whipped cream!

Spiced Watermellon Rind

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Pounds Watermelon Rind — peeled cubed
2 Quarts Water
2 Tablespoons Pickling Lime
1 1/2 Quarts White Vinegar
8 Cups Sugar
2 Teaspoons Salt
1 Teaspoon Lemon Juice
—–Tied In A Cloth Bag—–
1/2 Cup Cinnamon Sticks And Whole Cloves

Soak rind cubes overnight in lime water. Drain, rinse, soak in clear water
2 hours. Combine vinegar, sugar, salt, lemon juice and spices and bring
to a hard boil. Add rind and cook slowly, about 45 minutes, until rind is
tender. Remove bag of spices and fill sterilized jars. Allow a small space
at top of jars, and be sure rind is covered with liquid before sealing.

Makes 10 pints.

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Nutty Cheese Brulee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Appetizers/Dips/Hors d’Ouerves
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Brie OR 2 3/4 oz. Camembert — rind removed
2 Teaspoons Ice Cream Topping *
1 Tablespoon Broken Pecans or Walnuts
—–DIPPERS—–
Flat Bread OR unsalted crackers
Apple Or Pear Slices

Place the cheese in the center of a nonmetal serving plate or small shallow
baking dish. Spoon the ice cream topping over the cheese. Sprinkle with
pecans or walnuts. Micro-cook, uncovered, on 100% power about 15 seconds or
till cheese begins to melt and lose its shape. Serve immediately with flat
bread or unsalted crackers and apple or pear slices.

– – – – – – – – – – – – – – – – – –

NOTES : * Toppings can be any fruit-based topping; could probably use jam
or preserves.

Title: STEPHANIE’S POLSKA KIELBASA STIR FRY
Categories: Meats
Yield: 4 servings

3 tb Butter or olive oil
1/4 c Chopped onion
1/4 c Chopped green pepper
1/2 lb Sliced mushrooms
2 c Fresh or frozen veggies
(broccoli, carrots, celery,
-cauliflower, etc.)
1/4 ts Garlic powder
1 ts Dried oregano
1 lb Smoked Sausage or Polska
Kielbasa
1/2 c Parmesan cheese
Hot cooked noodles

Stir fry the vegetables in butter until tender crisp.
Add herbs and sausage, cut into bite size pieces. Heat
through. Stir in cheese. Serve over hot buttered
noodles with additional parmesan cheese.

Source: Stephanie Needham, Cyberealm BBS Watertown NY
originally posted 8/16/92

Typed for you by: Linda Fields, Cyberealm BBS
Watertown NY 315-786-1120

—–

Title: Cream of Broccoli Soup #1
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 Servings

1 ea Bunch broccoli
1/2 c Butter
3/4 lb Grated swiss cheese
1 lb Grated cheddar cheese
1 c Ground cashews
1 ea Vegetable bouillon cube
1/8 c Soy sauce
16 oz Sour cream
6 c Water

Saute broccoli in butter for 10 minutes. Using blender
combine all of the ingredients together. As blender fills,
transfer liquid to soup pot and simmer for 20-30 minutes. Good
with muffins or corn bread.

MMMMM

1 can Campbell’s Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular long-grain rice.
1/4 tsp. paprika
1/4 tsp. pepper
4 skinless, boneless chicken breast halves

1. In 2-qt. shallow baking dish mix soup, water, rice, paprika and pepper.
Place chicken on rice mixture. Sprinkle with additional paprika and pepper.

2. Cover. Bake at 375 F. for 45 min. or until done.

Makes: 4 servings

Title: GENERAL CHUA’S CHICKEN
Categories: Chicken, Chinese
Yield: 6 servings

1 ea Chicken Breast
-MARINADE
1 tb Soy Sauce
1 ts Cornstarch
-SAUCE
1 tb White Vinegar
1 tb Soy Sauce
1 tb Dry Sherry
1/2 ts Sugar
1/2 ts Salt
1 ts Cornstarch
1 x -Vegetable Oil for
-blanching
3 ea Dried Red Chili Pods
-SEASONINGS
1 ea Green Onion (white part)
1/2 ts Ginger, fresh, minced
1 ea Garlic Clove, minced
2 ts Sesame Oil

Pound chicken slightly with a mallet to tenderize;
then cut into 3/4 by 3/4 inch pieces. Combine marinade
ingredients with chicken in the order listed; set
aside. Combine sauce ingredients thoroughly; set
aside. To oil-blanch, set wok over high heat for about
1 minute. Add 2 cups oil and heat to 350 degrees. Add
chicken and blanch for 3 or 4 minutes until golden
brown. Remove and drain, reserving oil. To stir-fry,
remove all but 2 tablespoons oil from wok. Reheat,
swirling pan to coat sides. Add chili pods and seeds;
stir-fry for about 30 seconds until browned. Return
chicken and add seasonings, stir- frying for another
30 seconds. Pour in sauce and cook until thickened. To
serve, stir in sesame oil. Note: Chili pods are
browned to produce the aroma while the seeds are used
to make the dish spicy and hot. Take care not to burn
the seeds or let them get too dark. Converted by
MMCONV vers. 1.50

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