ALMOND SPLINTERS

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Milk chocolate, broken into
6 oz Slivered almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays.
Allow to set in a cool place; store in airtight container in cool
place.

Makes about 25.

– – – – – – – – – – – – – – – – – –

VEGETABLE-BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Kidney beans — dried
2 Garlic cloves — pressed
1 Onion — chopped
2 Potato — cut in chunks
1 Carrot — sliced 1/2″ thick
2 Zucchini — sliced 1″ thick
1/4 lb Green beans
2 Leek
1/4 lb Cabbage
(savoy is best)
1/3 c Brown rice, long-grain — * se
3 Tomato — cut in wedges
1/4 c Parsley sprigs — chopped
1/4 ts Celery seed
1/4 ts Marjoram
1 t Basil
1 t Oregano

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to
boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic,
and simmer for 1 1/2 hours.

Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans
into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1
hour longer.

Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer
another 20 minutes. Add more water if too thick. Add tomato wedges for the
last 10 minutes, just before serving.

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean
also may be used. Soup freezes well, so make a large batch when you have
time and freeze half for use on a budy day. Try using some chopped spinach,
instead of the cabbage. By changing the vegetables and beans used, the soup
can be different each time you make it. It is a meal in itself.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –

Title: Bean and Garlic Dip
Categories: Dips Appetizers Mexican
Servings: 4

2 c Pinto Beans; *
1/4 c Mayonnaise Or Salad Dressing
1 ea Clove Garlic; Finely Chopped
1 1/2 t Red Chiles; Ground
1/4 t Salt
1 x Pepper; Dash of

* Pinto beans can be home cooked or canned.
————————————————————————–

Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla
chips.

Makes 2 cups of dip.

—————————————————————————–

Title: REESE’S PEANUT BUTTER HERSHEY’S KISSES LAYER PIE
Categories: Pies/pastry
Yield: 8 servings

18 HERSHEY’S KISSES chocolates
1 c Whipping cream, divided
1 Baked 9″ pie crust, cooled
1 pk Vanilla cook serve pudding
-and pie filling mix (do not
-use instant pudding)
2 c Milk
1/2 c REESE’S creamy peanut butter
1 tb Powdered sugar
1/4 ts Vanilla extract
Additional HERSHEY’S KISSES
-chocolates (opt)

Remove wrappers from chocolate pieces. In small microwave-safe bowl,
place chocolate pieces and 2 tablespoons whipping cream. Microwave at
HIGH (100%) 1 minute or until chocolate is melted and mixture is
smooth when stirred. Spread chocolate mixture over bottom or baked
pie crust; refrigerate 30 minutes or until set. In 2-quart saucepan,
place pudding mix and peanut butter. Using whisk, gradually blend in
milk, stirring until smooth. Cook over medium heat, stirring
constantly, until pudding thickens and boils; remove from heat. Cool
10 minutes, stirring frequently. Pour pudding over chocolate mixture
in pie crust. Refrigerate several hours or until firm. In small mixer
bowl, beat remaining whipped cream, powdered sugar and vanilla until
stiff. Spread over top of pie. Garnish with additional chocolate
pieces, if desired. Cover; refrigerate leftover pie.

MMMMM

SPINACH LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice — cooked
1 c Celery, stalks and leaves
-chopped
2 c Spinach — cooked
Wheat germ

Chop spinach and add other items. Pour into greased
loaf pan. Sprinkle with wheat germ. Bake at 400 deg
for 30 minutes. Swiss chard can be substituted. Serves
2.

Vegetarian Persuasion/Canadian Natural Hygiene
Society/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Date: Thu, 21 Apr 94 10:26:43 EDT
From: MPAX@pbs.org

Spicey Chickpea/Butterbean Pasta

1 package of your favorite pasta
2 cans of chickpeas, drained and rinsed
2 cans of butterbeans including liquid
1 can of vegetable stock (or 14 1/2 oz)
3 large chili peppers
(if chili peppers are not very hot you will also need)
1 – 2 jalepanos
tobasco sauce

Make pasta as usual. Meanwhile, heat a dutch oven over med. heat.
Add a little veg stock. Chop chilis into large chunks and saute
in stock (include the seeds) for about 2 minutes. Add chickpeas
and more veg stock and cook for 5-10 mins. Add the butterbeans
with liquid and the rest of the veg stock. Let simmer and liquid
reduce some.

If chilis are not hot enough, puree in blender or chopper 1 or
2 jalepanos and add. Then add tobasco to taste.

I am drooling thinking about the leftovers in the fridge.
I can’t wait to make and eat more.

Title: GARNISHES FOR DRINKS
Categories: Beverages
Yield: 1 servings

—————–FOR FRUIT AND MILK DRINKS—————–
Mint leaves
Lemon or lime slices
Orange slices
Maraschino cherries; on
-toothpick
Whipped cream
Candy canes
Pineapple chunks; on
-toothpicks with cherries
Strawberries, fresh; on
-toothpick
Chocolate; shavings or curls
Coconut; shredded
-Ice cubes with frozen fruit
-inside or chunks of fruit
-dipped in lemon juice
-frozen

——————-FOR VEGETABLE DRINKS——————-
Parsley
Watercress
Celery; sticks
Carrot; sticks or curls
Lemon; or lime spirals
Scallions
Chives; chopped
Paprika
Pepper; freshly ground
Olives, black or green
-on toothpicks
Radish; spirals

————————FOR COFFEES————————
Cinnamon sticks
Whipped cream; topped with
-cinnamon or shaved
-chocolate

—————-FROSTING GLASSES (SEE BELOW—————-

To frost glasses: Dip glasses into water, and while
still dripping wet, place them in the freezer of the
refrigerator. Leave them at least 2 or 3 hours.

Sugar Frosted Glasses: (for fruit drinks) Moisten top
of glass and rim area with a wedge of lemon, lime or
orange. Just rub it along the glass edge, then dip in
superfine sugar place in freezer for a few hours.
Moistener could be grenadine syrup.

Salt Frosted Glasses: (for vegetable drinks) Use salt
along the rim area.

compiled from a variety of sources.

—–

Title: TEA SMOKED DUCK OR CORNISH HENS
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 1/2 lb Duck *
3 tb Sichuan peppercorns
3 tb Coarse salt
1 1/2 tb Sugar
4 Quarter-sized slices fresh
-ginger, shredded
3 Green onions, cut into
-2-inch pieces, crushed
1/4 c Chinese rice wine or dry
-sherry
Asian sesame oil
ACCOMPANIMENTS:
Chinese Steamed Lotus Buns
Slivered green onions
Hoisin sauce (1/2 teaspoon
-per serving)
SMOKING MATERIALS:
1/2 c Sichuan peppercorns
1/2 c Raw long-grain rice
1/2 c Black tea leaves
1/2 c Dark brown sugar
2 Cinnamon sticks, broken into
-small pieces
4 Whole star anise or the
-equivalent in pieces

* or 2 Cornish game hens, about 1 1/2 pounds each (see
note)

Remove fat from duck or hens and discard. Rinse
thoroughly with cold water. With the palm of your
hands press down on the breastbone to snap the bone
and flatten the bird. Pat dry.

Marinating: In an ungreased skillet or wok over medium
heat, toast the peppercorns and salt until the salt
turns a tan color and the peppercorns are aromatic,
about 5 minutes. Finely grind in a food processor or
spice mill and combine with sugar, ginger, onions and
wine. Rub mixture throughout the duck or hens inside
and out and place in a shallow heat-proof bowl (select
one that will fit comfortably into the wok or pot that
you will steam in). Cover and marinate overnight or up
to 3 days, refrigerated. Turn every few hours, Remove
from the refrigerator. Let the duck or hens come to
room temperature.

Steaming: Fill the bottom of wok or steaming pot with
boiling water. Place bowl with the duck or hens and
marinade on a rack over the water. Cover and steam 1
1/2 hours for duck, 45 minutes for hens.

At 15-minute intervals, check water level and
replenish with more water if needed. Remove hens with
their bowl. Cool. Transfer duck or hens to a cooling
rack; scrape off marinade. (Save duck stock. It makes
a delicious cooking stock for vegetables.) Set hens in
a cool, airy spot to dry for at least 4 hours, or
refrigerate, overnight, uncovered,

Smoking: Line bottom of a wok with heavy-duty aluminum
foil. Mix together and distribute smoking materials on
the bottom. Set a 9 or 10-inch round cake rack into
the wok or devise a rack by crisscrossing 6 wooden
chopsticks in the middle of the wok. Place duck or
hens directly on rack. Turn heat to medium-high. When
the smoke begins, cover the wok and smoke for 10 to 20
minutes, or until duck or hens turn golden brown.
Remove from rack and brush lightly with sesame oil.
The hens may be served at this point or browned.

Browning: Place hens breast side up on a roasting rack
in a 425 degree F. oven for 5 to 10 minutes to crisp
the skin.

Serving: Chop duck or hens into bite-size pieces, or
remove bones and cut meat into thin slices. Serve with
Lotus buns and accompaniments.

Note: If you are preparing more than 2 hens, you will
need to steam and smoke them in 2 batches.

PER SERVING (duck, not counting lotus buns): 700
calories, 38 g protein, 1 g carbohydrate, 58 g fat (20
g saturated), 168 mg cholesterol, approximately 1,270
mg sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
11/25/91.

—–

Curried Lentils Brown Rice

2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper

Chop veggies and apple into bite-sized pieces. Saute garlic and scallions in
lemon juice, tamari, and water.

Add curry, saute just enough to blend flavors. Add the rest of the
ingredients, heat thoroughly.

Spoon the sauce over a healthy portion of lentils and rice.

Title: CHICKEN SALAD ASIAN-STYLE
Categories: Salads, Poultry, Oriental
Yield: 6 servings

4 Chicken breast halves
– cooked, skinned, boned
– broken into small pieces
1 cn Water chestnuts (8 oz can)
– drained, sliced
3 Green onions with tops
– chopped
1/4 c Sesame seeds, toasted
1/3 c Sliced almonds, toasted
1 tb Poppy seeds
Dressing
1 cn Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce
– broken into small pieces

In large bowl, mix together chicken, water
chestnuts, green onions, sesame seeds, almonds and
poppy seeds. Pour Dressing over chicken mixture; toss
gently to mix well. Refrigerate salad until chilled,
about 2 hours.
At serving time, mix chicken mixture with noodles
and lettuce. Makes 6 servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons
sugar, 4 tablespoons cider vinegar, 1 teaspoon salt
and 1/2 teaspoon pepper. Add 1/2 cup salad oil; shake
to mix well. NUTRITIONAL INFORMATION PER SERVING: 295
calories; 23 grams protein; 14.8 grams fat; 18.8 grams
carbohydrates; 49 milligrams cholesterol; 143
milligrams sodium.

—–