Title: FRIED WONTONS WITH ORANGE DIPPING SAUCE
Categories: Chinese, Pork, Appetizers
Yield: 4 servings

1 oz Each cooked ground pork and
-cooked shrimp
1/4 c Finely chopped scallions
1/4 c Finely shredded Chinese
-cabbage
2 ts Reduced-sodium soy sauce
1/2 ts Cornstarch
1/4 ts Ground ginger
20 Wonton wrappers (3 x 3-inch
-squares)
1 tb Peanut oil
2 ts Reduced-calorie margarine
2 tb Teriyaki sauce
DIPPING SAUCE:
4 ts Reduced-calorie orange
-marmalade
2 ts Each hoisin sauce
-and rice vinegar

WONTONS: In medium bowl combine pork, shrimp,
scallions, cabbage, soy sauce, cornstarch and ginger,
mixing well. Spoon an equal amount of pork mixture
(about 1 teaspoon) onto the center of each wonton
wrapper; moisten edges of wrappers with water and fold
wrappers in half, triangle- fashion, enclosing filling
and forming 20 wontons. Press edges together to seal;
bring base corners of each triangle together,
overlapping corners, and press to seal. In 12-inch
nonstick skillet or a wok, combine oil and margarine
and heat, over high heat, until margarine is bubbly
and hot; add wontons and cook, turning frequently,
until browned on all sides. Add teriyaki sauce and
bring to a boil, stirring to coat wontons. Use slotted
spoon to remove wontons to serving plate, reserving
pan drippings. Set wontons aside and keep warm.
DIPPING SAUCE: To same skillet (or wok) add the
ingredients for dipping sauce and stir to combine with
pan drippings. Pour sauce into small bowl and serve
with wontons. Makes 4 servings of 5 wontons each.

—–

ACORN SQUASH WITH WEHANI RICE PECAN STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegan
Lo/No-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Acorn squash
2 c Wehani rice or rice blend
4 c Water
1 tb Tamari
1 tb Soy margarine or butter
1 c Carrot, diced
1 c Celery, diced
1 c Onion, diced
1/4 ts Dried thyme
1/2 ts Fresh ginger, minced
2 tb Pecan pieces
1 tb Orange zest, minced
Sea salt
Freshly ground black pepper
GLAZE
1 c Orange juice
1 tb Honey or barley malt
1/4 ts Cinnamon

Halve squash lengthwise. Seed, then steam for 20 minutes
(squash
will not be fully cooked). Set aside. (May be prepared
one day
ahead. Refrigerate.)

Bring water and tamari to a boil in a 2-quart saucepan over
medium-high heat. Add rice and return to a boil. Reduce
heat and
simmer, covered, until liquid is absorbed and rice is
tender. (Rice
may be cooked up to 2 days ahead; refrigerate until used.)

For Stuffing: In a large skillet, saute carrots, celery,
onion, thyme
and ginger in margarine or butter until onions are golden.
Thoroughly
toss in pecans, orange zest and rice. Season with salt and
pepper to
taste. Remove from heat and set aside. (Stuffing may be
prepared 1
day ahead and refrigerated.)

Put glaze ingredients into a small jar and shake vigorously
to
combine. Keep refrigerated until ready to use. (Glaze may
be
prepared a day ahead.)

One hour before serving, preheat oven to 375 F. Mound
stuffing
mixture into each squash half to about 2 inches over top of
squash.
Place stuffed squash halves in a baking pan filled with 1/2
cup of
water. Drizzle some glaze over stuffing and brush onto
squash. Cover
with foil and bake 20 minutes.

Drizzle remaining glaze over squash, and continue baking,
uncovered,
for another 20 minutes until glazed and lightly browned.
Serve
immediately.

Calories per serving: 326 Grams of fat: 5 % fat calories:
14
Cholesterol: 0 mg. Grams of fiber: 5.8

Adapted from a recipe in Delicious! magazine (November
1994) Typed
for you by Karen Mintzias

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Bbq Lamb Salad W/Grilled Vegetables Goat Cheese (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3621
Serving Size : 4 Preparation Time :0:00
Categories : Lamb-Mt Bbq-Mt
Grill/Broil-Mt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lamb tenderloins
1/2 cup new mexicostyle bbq sauce
salt and freshly ground black pepper
4 cups mixed greens
8 slices goat cheese — 1/4-inch thick
8 pencil thin asparagus — grilled
1 red bell pepper — grilled and
— seeded, cut into 4
— pieces
1 yellow bell pepper — grilled and
— seeded, cut into 4
— pieces
2 new potatoes — cooked, grilled
— and cut into
— 1/4-inch thick
— slices

Prepare a wood or charcoal fire and let it burn down to embers. Brush the
lamb with the barbecue sauce and season to taste with salt and pepper.
Grill for 3 minutes on each side or until done. Serve on top of mixed
greens with grilled vegetables and goat cheese.

Yield: 4 servings

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Title: Gourmet Beef Patties
Categories: Meats, Easy
Yield: 4 Servings

1 1/2 lb Lean ground beef
1 1/2 ts Salt
1/4 ts Pepper
2 tb Ice water
4 Thin slices Swiss cheese
4 Thin slices cooked ham

Lightly mix ground beef with the salt, pepper and ice
water. Shape into 8 equal size patties. Place a
slice of cheese and ham on 4 patties. Cover with
remaining patties; press to seal in ham and cheese.
Broil 4 minutes on each side or to desired degree of
doneness. Makes 4 servings. Tip: The ice water
prevent the meat from drying out. Typed by
cjhartlin@msn.com

—–

Title: Making Jams and Jellies With Added Pectin
Categories: Canning, Preserves
Yield: 1 recipe

Fresh fruits and juices as well as commercially caned or frozen fruit
juice can be used with commercially prepared powdered or liquid pectins.
The order of combining ingredients depends on the type of pectin used.
Complete directions for a variety of fruits are provided with packaged
pectin. Jelly or jam made with added pectin requires less cooking and
generally gives a larger yield. These products have more natural fruit
flavors, too. In addition, using added pectin eliminates the need to
test hot jellies and jams for proper gelling. Adding 1/2 teaspoon of
butter or margarine with the juice and pectin will reduce foaming.
However, these may cause off-flavor in a long-term storage of jellies
and jams. Recipes available using packaged pectin include:

Jellies–Apple, crab apple, blackberry, boysenberry, dewberry, currant,
elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry,
loganberry, rhubarb, and strawberry.

Jams–Apricot, blackberry, boysenberry, dewberry, loganberry, red
raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry,
grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and
spiced tomato.

Be sure to use Mason canning jars, self-sealing two-piece lids, and a
5-minute process (corrected for altitude, as necessary) in boiling
water. For more information about jams and jellies see “Preparing
butters, jams, jellies, and marmalades”.

Purchase fresh fruit pectin each year. Old pectin may result in poor
gels. Follow the instructions with each package and the process times
recommended in Table 1.

Table 1. Recommended process time for Jellies and Jam with Added Pectin
in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Gourmet Glazed Nuts

Recipe By :
Serving Size : 38 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1/2 cup Sugar
2 cups Peanuts
1/4 cup Butter or margarine — melted
1 1/2 cups Pecan halves

Salt
Preheat oven to 300 degrees. Spray a large jelly roll pan with vegetable
cooking spray. Boil water; add nuts. Cook and stir for one minute; drain.
Rinse a couple of times with hot water. Drain on paper towels. Transfer nuts
to baking pan. Sprinkle nuts with sugar; stir to mix, but do not dissolve
sugar. Spread nuts in a single layer. Drizzle with butter. Bake for 15
minutes; stir well and bake another 10 to 15 minutes or until evenly
toasted. Remove with slotted spoon when cool. Sprinkle lightly with salt.
Store in refrigerator in a tightly covered container. Makes a great gift.
Makes 38 (1 oz.) servings.

Nutrient Value per 1 ounce: 93 calories (72 % from fats), 2 g protein, 5 g
carbohydrates, .7 g fiber, 8 g fat (1 g saturated), 9 mg cholesterol, 75 mg
potassium, 44 mg sodium.

– – – – – – – – – – – – – – – – – –

SEITAN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Analog
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Stone ground, whole wheat
-bread flour
3 c Water
1/2 c Tamari
12 Slices fresh ginger, about
-1/8″ thick
1 Piece kombu, about 3″ long

Mix together flour and water to make a dough. Knead
until stiff (10 to 12 minutes by hand or 6 to 8
minutes by machine). Place in a bowl, cover with cold
water and allow to rest for about 10 minutes.

While dough is resting, bring 3 quarts of water to a
boil. Add tamari, ginger and kombu. Cook for 15
minutes, remove from heat and allow to cool completely.

Immerse dough in a bowl of warm water and knead to
remove starch. When water turns milky, drain it off
and refill bowl with fresh water. In final rinses, use
cold water to tighten gluten. Rinsing is complete when
liquid runs clear as dough is squeezed (about 8
changes of water.)

Lightly oil a 9″ x 5″ x 3″ loaf pan. Place seitan in
pan and let rest until dough relaxes, about 10
minutes. Use in recipes calling for uncooked seitan or
continue with following steps for cooked seitan or
continue with following steps for cooked seitan.

Bring 3 quarts of plain water to a boil. Add seitan
and cook for 30 to 45 minutes or until it floats to
surface. Drain and cut into pirces or leave whole.
Drain and cut into pieces or leave whole.

Place seitan in cold tamari stock and bring to a boil.
Lower temperature and simmer for 1 1/2 to hours,
depending on size of pieces.

Serve warm or use in recipe calling for cooked seitan.

From _Friendly Foods_ by Bro. Ron Pickarski, reprinted
in _Vegetarian Gourmet_, Winter 1992

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JUNE MEYER’S AUTHENTIC HUNGARIAN LENTIL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried lentils,
-washed and drained
1/4 c Lard, bacon drippings,
-or oil
2 md Onions, chopped
1 Parsnip
-or parsley root, chopped
2 md Carrots, sliced
1 c Sliced celery
8 c Water
1 t Salt to taste
Several whole black pepper
-corns
2 Whole cloves
2 Bay leaves
1 lg Potato, peeled and grated
2 lg Links (or 4 small) smoked
-sausage, skin pricked
-with fork
2 tb Good vinegar

Hungarian soups are usually served in the fall and
winter months. When ever I make a large pot of soup in
winter, the steam always condenses on the windows. I
then always think of a remote memory I have of playing
by a low window, water running down in little
riverlets, and shadowy forms passing by single file on
the other side of the window, and the wonderful smell
of soup cooking. When I asked my mother about the
memory she said that my paternal grandmother had died
in January 1936, and family and guests were coming
back from the cemetary after the burial. It was frigid
out and Hungarian soup, bread and Strudel was made to
feed the frozen mourners. I was two years old and that
faint memory has stayed with me for my whole life.

Never a separate course by itself, but always the main
course. This is another one of those hearty Peasant
soups that is a complete meal by itself. Serve it with
some crusty bread, a chunk of cheese and a dark beer.
Serve in a large bowl steaming hot. Regards, June
Meyer.

In a large pot, heat fat and add carrots, root
vegetable and onions. Saute until onions are golden.
Add lentils, water, celery, and seasonings. Grate the
potato into the mixture and add sausage. Simmer
covered 1 hour until lentils and vegetables are
tender. Remove bay leaves. Add vinegar just before
serving and adjust salt. Serve with a crusty bread and
salad.

Mongol Soup

If you add one can of tomato paste and two cans of
water to the above soup and puree it, you will have
made another soup called Mongo Soup. Try it, it is
good.

Serves 6 If you try one of my recipes please tell me
what you think.
E-Mail me at: june4@interaccess.com

WALT

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CHESTNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cannola Oil
1/2 ea Onion — Md, Chopped
1 ea Carrot — Md, Sliced
1 ea Celery Stalk — Sliced
4 c Chicken Broth
1 t Sugar
1 ea Bay Leaf
1/4 ts Leaf Basil — Dried
1/8 ts Marjoram Leaves — Dried
1/2 lb Chestnuts — Abt. 24, *
1/2 c Evaporated Skimmed Milk
3/4 c Marsala, Sherry — OR
3/4 c Chicken Broth
1 x Salt Pepper — To Taste

* Chestnuts should be roasted and shelled.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++

In a large pot, heat the oil and saute the onion,
carrot and celery. Add the broth, sugar, bay leaf,
basil, marjoram and chestnuts. Simmer until the
chestnuts are tender, about 25 minutes. Remove and
discard the bay leaf. Carefully transfer to a food
processor or blender and puree the mixture. Return to
the pot and stir in the evaporated milk, and bring to
a boil; add the marsala, sherry or chicken broth.
Season to taste with salt and pepper. Serve hot or
cold.

– – – – – – – – – – – – – – – – – –

Beignets with Butterscotch Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/4 c Water,warm (105-115’F.)

1 pk Active dry yeast

4 Eggs,at room temperature

1/2 c Butter or margarine,softened

1/3 c Sugar

2 ts Orange rind,grated

1 tb Rum

1/2 ts Vanilla

1/2 ts Salt

4 c Flour,all-purpose

Vegetable oil

Sugar,confectioners’,sifted

– – – – – – – – – – – – – – – – – –