From: lcioccar@mailhost.dpie.gov.au, Lesley Cioccarelli
Date: Mon, 5 Feb 1996 10:17:15 +1000

Roasted Chickpeas

Ingredients:

2 cups cooked chickpeas, drained well and blotted dry
1/2 teasp ground black pepper
1/2 teasp ground cumin
1/2 teasp ground coriander
1/4 teasp cayenne pepper

Instructions:

Preheat oven to 200 degrees C (400 F)
Put spices and chickpeas in a bag and shake.
Spread the chickpeas onto a non-stick baking sheet in one layer.
Bake for about an hour or until crunchy.
Cool and store in an airtight container.

Notes:
* Note that no oil is used in this recipe. Every other recipe I’ve seen
uses oil with the spices. The only reason I can think of for this is to
get the spices to stick – but if the chickpeas are slightly damp then it
works perfectly without the fat.
* You can use canned chickpeas for this, just wash and drain them first.
* Use any spices that you like, those listed above a just one tasty
combination. A friend suggested tossing chickpeas in honey then baking – I
haven’t tried this yet, but sounds interesting – honey and ginger maybe?

EGGPLANT LASAGNA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
3 ts Finely chopped fresh oregano
1 1/2 ts Finely chopped fresh basil
Salt
Freshly ground pepper
1 Eggplant, (12-oz)
-sliced 1/2-in thick
1 Zucchini, (8-oz)
– sliced 1/2-in thick
8 oz Mozzarella cheese, sliced
1 c Ricotta cheese, drained
2 c Spaghetti sauce
2 tb Fennel seed — crushed
1 c Freshly grated Parmesan
– (imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper.
Brush it onto both sides of the eggplant and zucchini.
Lay the eggplant and zucchini in single layers on
baking sheets. Broil them 2 inches from the heat for
4-or-5 minutes or until cooked. Turn, brush the other
side with the oil, and broil until the second side is
done. Remove. Preheat oven to 350F. Place half the
eggplant slices in a wide, shallow 2-or-3-quart baking
dish. Add half the zucchini, then layer in half of the
mozzarella, ricotta, spaghetti sauce, fennel seed and
Parmesan. Repeat the layering with the second half of
the ingredients. Cover and bake 20-to-25 minutes or
until hot and bubbly. May be made ahead several days,
or frozen, defrosted and reheated.

– – – – – – – – – – – – – – – – – –

CHOW FUN NOODLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1/2 lb Fresh shrimp — shelled
1/2 lb Pork — sliced
2 ea 12 oz. pkg Chow Fun noodles
-cut into strips
1/2 ea Stalks celery — sliced
2 ea Carrots — sliced slivered
1 c Green onion — chopped
1 tb Toasted sedame seeds
1 pk Bean sprouts
—–SEASONINGS—–
1/4 ts Ajinomoto
1 t Salt
1 t Shoyu
1 c Water
1 t Cornstarch

Stir fry shrimp and ork in hot oil for 2 minutes. Add seasonings and
stir fry an additional minute. Add noodles and vegetables and cook
another 2 minutes. Do not overcook vegeatables. Arrange the noodles
on platter if desired, garnish with additional sesame and chinese
parsley. Miriam Kala’ i Kula ’53 From: Kamehameha Alumni Cookbook
Formatted by: Dorie Villarreal

– – – – – – – – – – – – – – – – – –

SALSA DE SUEGRA (MOTHER-IN-LAW SAUCE)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Tomatillos
6 oz Green Tomato, Unripe
2 tb Finely Choppped Scallions
3 Serrano Chilies, Chopped
2 tb Chopped Cilantro Leaves
1/2 ts Sea Salt, To Taste
1/3 c Water

MAKES 2 CUPS Roughly chop the tomatoes, add a little
at a time with the rest
of the ingredients to a blender jar, and blend for a
few seconds with each addition until the sauce has a
rough consistency. the key to salsa verde is the
tomatillos (tomate verde — NOT just a green
tomato)…don’t know where you’re from, but if it’s
the west or southwest, you’ll probably find them in
the super…if not, they are available canned in
a mexican food section.

– – – – – – – – – – – – – – – – – –

Title: CLAM SHRIMP CHOWDER
Categories: Main dish, Seafood
Yield: 4 servings

1/4 c Butter
1 lg Onion, chopped
2 Celery stalks, chopped
2 Potatoes, peeled, diced
1 1/2 ts Fennel seeds
2 tb All-purpose flour
1 ts Paprika
1 3/4 c Chicken stock
1 cn Baby clams, drained (10 oz)
4 oz Cooked peeled medium shrimp,
-thawed if frozen
1 Red bell pepper, seeded,
-diced
3/4 c Frozen corn, thawed
2/3 c Half-and-half
Salt to taste
Fresh ground pepper to taste
Fresh dill sprig (opt)

Melt butter in a saucepan. Add onion, celery, potatoes and fennel. Cook
gently 5 minutes, stirring frequently. Blend in flour and cook 1 minute.
Stir in paprika and stock and bring to a boil, stirring constantly.

Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in
clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in
half-and-half, salt and pepper. Garnish with dill sprig, if desired, and
serve hot.

VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon
chopped fresh parsley or cilantro just before serving.

—–

Kahlua Ice Cream Pie *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Ice Cream
Freezer Alcohol
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
9 ounces Chocolate wafer cookies
1/2 cup Unsalted butter — melted
10 tablespoons Kahlua — divided
1 teaspoon Expresso powder
3 ounces Semi-sweet chocolate — choped
1 tablespoon Unsalted butter
1 pint Ice cream; vanilla, coffee — or chocolate chip
1 pint Chocolate ice cream
3/4 cup Whipping cream — whipped

In food processor, place half of cookies, breaking into pieces. Process to make
fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and
process with on-off pulses, just to blend. Press crumbs evenly onto bottom and
up side of 9″ pie plate.
Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely. In
small saucepan, heat 6 tbls Kahlua and expresso powder over low heat until
warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir
until melted and smooth. Cool completely. Transfer vanilla ice cream to
electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on
low speed to blend. Spread over bottom of cooled crust and freeze until firm.
Spread cooled chocolate mixture over ice cream in plate.
Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in
remaining 2 tbls Kahlua as above.
Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe
decorative border of whipped cream around inside edge of pie.

– – – – – – – – – – – – – – – – – –

Title: Rio Grande Kidney Bean Soup
Categories: Diabetic, Soups/stews, Main dish, Crockpot, Beans
Yield: 6 servings

1 sl Bacon; 3 c Beef broth;
1 ts Garlic; minced 3 Bay leaves;
1/2 c Onion; chopped 1/2 ts Salt;
2 1/2 c Kidney beans; canned with 1/8 ts Ground pepper; freshly
-liquid 1/4 ts Dried basil; crumbled

Fry bacon over medium heat in heavy frying pan; crumble bacon and set
aside. Reheat bacon drippings over medium heat; saute garlic and
onion until tender, stirring occaionally. Puree beans in blender or
food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Remove and discard by leaves. Soup
will thicken as it stands and be thinned with water or additional
beef broth.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136
Low-sodium diets: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

MMMMM

Shrimp Fried Rice

Recipe By : Walking Magazine (Jul/Aug 95)
Serving Size : 4 Preparation Time :0:30
Categories : One-dish meals* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound medium shrimp, peeled, washed, deveined — sliced
in half
MARINADE:
1 1/2 tablespoons rice wine or sake
1 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
SAUCE:
2 tablespoons non-fat chicken broth — (or water)
1 1/2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
– – – – –
2 tablespoons corn or safflower oil — divided
2 large eggs — lightly beaten
3/4 cup minced scallions
1 1/2 cups frozen peas — thawed
5 cups cold cooked white (or brown rice) — fluffed with fork

[This is fast if rice is made the night before.]

Place shrimp in a bowl, add the marinade ingredients, and toss to coat.
Cover with plastic wrap and let stand at room temperature for 20 minutes.

Combine the sauce ingredients and set aside.

Heat a wok or a skillet, add 1T of the oil, and heat until hot.
Add the shrimp and stir-fry over high heat until they turn pink, about 2
mnutes.
Remove with a handled strainer or a slotted spoon and drain.
Wipe out the pan.

Reheat the pan, add the remaining 1T of oil, and heat until hot.
Add the eggs and stir-fry over high heat for about 30 seconds to scramble.
Add the minced scallions and stir-fry for about 1 minute.
Add the peas and stir-fry briefly to heat through.
Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until
heated through.
Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving
dish.
Serve immediately.

Serves 6*, 321 cal per serving.
18% cal from fat / 6g total fat / 1g sat fat / 37mg chol / 15g prot / 49g carb
/ 862mg sod /
4g fiber

[*Halved, made dinner for 2, with no accompaniaments. Plan whole amount for 4;
6, only if
there are other dishes.]

– – – – – – – – – – – – – – – – – –

Title: Northern Beef
Categories: Chinese, Beef, Ceideburg 2
Yield: 1 servings

1 lb Beef (flank, rump,
-sirloin), sliced 1/2 by 2
-by 3 inch strips
2 c Chinese chard (bok choy),
-cut in 1 1/2 inch squares
1 sm Onion, halved and cut into
-1 1/2 inch squares
1 Clove garlic, minced
A few gratings of ginger
2 tb Oil for frying

MMMMM—————————GRAVY——————————–
1/2 tb Honey
1 tb Sherry wine
1 tb Soy sauce
1 tb Soy beans with chili
-condiment *
1/2 c Water
1/2 tb Cornstarch
ds MSG (optional)
ds 5-spices (optional)
ds Salt

*(or if unavailable, substitute 5 or 6 drops Tabasco sauce)

Been returning to my culinary “roots” so to speak. I pulled out a
couple of great little cookbooks that I got years ago when I was
first getting into Oriental cooking. These are those little recipe
card like books with spiral bindings that you see here and there in
Asian markets and the like. I’d forgotten how good these recipes are
since collecting larger and flashier cookbooks, but these are some of
the recipes that convinced me that I really did want to become
proficient at Chinese cooking. They are simple, authentic and *very*
tasty!

This first one calls for beef, but the other night I substituted pork
for the beef and the result was excellent. The finished dish is
rich, as hot as you like it and slightly sweet. The only “exotic”
ingredient is the “soy beans with chili condiment” and it’s not too
exotic these days. (Sorry, Jeff++no dried duck webs here!) Any market
with a good Oriental section should have it. The stuff I use is put
out in 8 oz. bottles by Lan Chi and is called “Chilli Paste with Soy
Bean”. It’s quite hot and has a wonderful, slightly “smoky” flavor.

(I’m copying these recipes out verbatim to capture the flavor of the
book.)

This blend of flavors will remind you of hot dishes from other parts
of the world. This chili flavor combine [sic] is entirely different
from the chili used in Mexican dishes, for instance

1. Mix gravy ingredients in a small bowl. Set aside.

2. Heat wok on high heat. Add 1 tablespoon oil. Slosh around. Add
vegetables and stir-fry until half done about 2 minutes. Remove to
platter.

3. Clean wok. Reheat over high heat. Add 1 tablespoon oil. Slosh
around. Add beef, garlic and ginger. Toss-fry for about 3 minutes
and when meat is pinkish add gravy ingredients. Stir-fry another
minute or so until thickened. Add precooked vegetables. Toss-fry
another minute to blend and heat through.

From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu.
Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan
Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN
0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

MMMMM

from the _Lose Weight Naturally Cookbook_, by Mark Bricklin (Rodale
Press).

Tomato Vinaigrette

for 2 servings:

1/2 cup chopped, peeled tomato [but I think unpeeled is fine]
2 TBS white wine vinegar
1/2 tsp dried basil (or 1 1/2 tsp fresh)
1/2 tsp dried thyme (or 1 1/2 tsp fresh)
1/2 tsp Dijon mustard

Whir-Chop in your favorite blending appliance. Keep refigerated, lasts
about 2 days. Serve on green salads, or maybe pasta salad.