Chinese Sweet and Sour Pork

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Onions
Peppers Pineapple
Pork Rice
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound pork shoulder — in 1/2″ cubes
1 tablespoon soy sauce
1/2 teaspoon salt
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
2 tablespoons oil
2 medium onions — in eights
2 medium carrots — peeled/sliced diag.
1 green pepper — in 1″ chunks
1 clove garlic — chopped
1 cup canned pineapple chunks — drained
2 cups oil
1 cup water
1/3 cup dark brown sugar
2 tablespoons cornstarch
2 tablespoons cider vinegar
2 tablespoons catsup
2 tablespoons soy sauce
hot cooked rice — for 4

Marinate pork cubes in soy sauce and salt. In med. bowl, make batter of
flour, cornstarch, baking powder, baking soda, salt and water. Blend until
smooth with fork. Set aside. In wok or frypan, heat 2 T. oil. Add onions,
carrots, green epper and garlic. Cook, stirring freqauently for 2 minutes
over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove
fruit and vegetables from wok. Set aside. In wok or saucepan, heat oil to 365
f. on thermometer. Ad pork to batter and toss to coat. With spoon, drop a few
pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown. remove
with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven. Repeat.
Cool oil. Strain with cheesecoth and store in refrigerator. In a medium
saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsup and
soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit.
Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with
hot cooked rice.

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NOTES : Per serving: 750 cals.

8 flat anchovy fillets
1 clove garlic
1/2 cup butter

Mash the anchovy fillets with a fork to make a paste. Put the garlic
through a press and mix it into the anchovies. Melt the butter in a
small skillet over low heat. Add the anchovy and garlic mixture and
stir until smooth, well blended and hot.

Title: LINDA’S CREAMY PEANUT BUTTER EGGS
Categories: Candies
Yield: 1 Servings

1/2 lb Butter, soft (2 sticks)
2 1/2 c Peanut butter
1 1/2 lb Confectioners sugar
1 1/2 lb Coating chocolate

Cream together butter and peanut butter in large bowl with electric
mixer. Gradually add confectioners sugar, using more or less to make
an easily shaped dough. Shape into eggs and place on cookie sheet
lined with foil or waxed paper. Candy will be slightly sticky.
Refrigerate to firm. Melt chocolate and dip each egg with a fork.
Remove from chocolate by sliding off fork with a toothpick onto lined
cookie sheet. Refrigerate until chocolate sets.

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Title: SPRING KICHADI
Categories: Main dish, Vegetarian
Yield: 6 servings

1/2 c Brown or white basmati rice
1/4 c Mung dal
-OR- yellow split peas
2 tb Ghee
2 ts Whole cumin seeds
1 ts Black or brown mustard seeds
1/4 ts Whole fennel seeds
1 Bay leaf
1 ts Ground turmeric
1 bn Green onions or scallions
— trimmed and thinly sliced
— with white and green
— parts separated
1 tb Gingerroot, grated
1 Celery stalk
— sliced 1/2-inch thick
1 ts Sea salt
6 c Cool water
2 c Carrots
— sliced in 1/4-inch rounds
2 c Cauliflower florets
2 ts Fresh sage, chopped finely
1/4 c Roasted sunflower seeds
— (optional)
1/4 c Fresh cilantro, chopped
Cayenne pepper; to taste

Rinse rice and peas in cool water; drain. In a medium
saucepan, heat ghee; then saute cumin, mustard and
fennel seeds until mustard seeds begint to pop. Add
drained rice and peas, bay leaf and turmeric; stir
well and continue to cook another 2 to 3 minutes. Add
white parts of onion, ginger, celery, salt and water
to pan. Bring mixture to a boil, then reduce heat and
simmer, covered, for 30 minutes. Add carrots,
cauliflower and sage. Bring back to a simmer, adding
additional water if necessary to keep ingredients
completely covered in liquid. Continue cooking 30 or
40 more minutes. Add remaining green onions. Stir to
combine, then simmer an additional 5 minutes. Serve
garnished with roasted sunflower seeds and chopped
cilantro.

—–

Title: Baked Custard
Categories: Diabetic, Desserts
Yield: 4 servings

2 c Water Dry sugar;sub equal to 1/4
3 lg Eggs; Cup sugar;
3/4 c Instant dry milk; Nutmeg;(optional)
1 1/2 ts Vanilla; Boiling water;
1/4 ts Salt;

Heat 2 cups water to 110 degrees to 115 degrees. Place eggs, dry
milk, vanilla, salt and dry sugar substitute in a bowl and mix well.
Stir hot water into egg mixture. Blend well, and pour a fourth of
mixture into each of 4 custard cups. Sprinkle custard lightly with
nutmeg, if desired, and place the cups in an 8″ or 9″ cake pan. Pour
boiling water around the cups to a depth of 1 1/2". Bake at 325
degrees for about 1 hour, or until a knife comes out clean from the
center of custard. Cool at room temperature. Serve warm or chilled,

Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT EXCHANGE
CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;

From the files of Al Rice, North Pole Alaska, Feb 1994

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CREAMY BUTTERNUT SQUASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Butternut squash (1-3/4 lb)
— skin left on,
— cut into 2-inch cubes
4 1/2 c Vegetable stock or bouillon
1/2 c Raw almonds
1 1/2 ts Curry powder
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper
—–FOR GARNISH—–
Parsley sprigs
1 Tart apple
— (such as Granny Smith)
— peeled, cored
— and finely chopped

Put the squash and 3 cups of the vegetable stock in a large pot. Bring to a
simmer over medium heat, then reduce the heat, cover and cook until the
squash is tender, 15 to 20 minutes. Remove from the heat, and let the
squash cool in the cooking water.

Using a slotted spoon, remove the squash from the pot. Peel the squash,
and set aside. Set aside the pot of cooking liquid.

Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the
almonds between your fingertips to remove the skins. Compost or discard the
skins.

Put the blanched almonds and the remaining 1-1/2 cups vegetable stock into
a blender. Blend until smooth, about 1 minute. Add the cooked squash,
curry, salt, and pepper and process until smooth.

Add the squash mixture to the pot of cooking liquid, and bring just to a
simmer over medium heat.

Serve hot, garnished with parsley sprigs and the apple.

Source: May All Be Fed – by John Robbins (including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias

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Title: Cake Doughnuts
Categories: Diabetic, Desserts, Cakes
Yield: 12 servings

1 tb Granulated sugar 1 ts Baking powder
4 tb Sugar replacement Nutmeg
1/3 c Buttermilk 1 Cinnamon
1 Egg (well beaten) 1 Vanilla extract
1 c Flour 1 Salt
1/8 ts Baking soda 1 Oil for deep-fat frying

Combine sugars, buttermilk, and egg; beat well. Add remaining
ingredients, except oil. Beat just until blended. Heat oil to 375F.
Drop dough from doughnut dropper into hot fat. Fry until golden
brown, turning often. Drain. 1 serving (1 donut – did you think it
would be 3 or 4?)= 1 bread, 1 fat Calories = 130 (Yep still only 1
donut)

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Title: SPICY WINE FRUIT
Categories: Desserts, Red wine
Yield: 6 servings

1 Cinnamon stick,2″
1/2 c Water
1/4 c Sugar
1 pk Mixed dried fruit (11oz)
6 Whole cloves
1/2 c Sweet red wine
2 tb Lemon juice
2 Bananas

Tie cinnamon stick and cloves in cheesecloth bag. Heat cheesecloth
bag, water, wine, sugar and lemon juice to boiling in 2-quart
saucepan. Stir in dried fruit. Heat to boiling; reduce heat. Simmer
uncovered, stirring occasionally, until fruit is plump and tender, 10
to 15 minutes. Refrigerate uncovered, stirring ocaasionally, at least
3 hours but no longer than 24 hours.
Remove cheesecloth bag. Slice bananas and stir into fruit mixture
until coated with syrup. Drain fruit, reserving syrup. Serve fruit
with some of the reserved syrup.

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Title: Cheddar Pear Cobbler
Categories: Cheese Desserts Fruits
Servings: 8

2 lb Pear Halves; 2 Cns
1 tb Sugar
2 tb Cornstarch
1 tb Lemon Juice
1/4 ts Cinnamon; Ground
———————————-TOPPING———————————-
1 c Unbleached Flour
1/3 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar; Sharp Shredded
1/3 c Butter; Melted
1/4 c Milk

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup
and lemon juice. Heat until the syrup thickens then boil for 1 minute.
Remove the pan from the heat and add the pears. Spoon the pears and the
syrup into a 9-inch square baking pan. Combine the flour, sugar, baking
powder, salt and cheddar, mixing well. Add the butter and milk, mixing
until well blended. Spoon the dough over the pears, then bake for 25 to
30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or
Whipped Cream.

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Orange Dressing with Basil – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 6 Preparation Time :0:00
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tablespoons olive oil
4 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/2 whole orange, zest of
1 clove garlic — lightly crushed
1/4 cup fresh basil leaves — thinly sliced
coarse salt
coarsely ground pepper — optional

Combine all ingredients in a jar with a tight-fitting lid and shake. Let
stand for 2 or more hours. Strain out the basil, if desired. Refrigerate
overnight. Makes 3/4 cup.

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NOTES : Use on salads, spoon over steamed shellfish, or use as a marinade
for grilled fish. This dressing has a sweet, refreshing taste. Increase
the lemon juice for added tartness.