EASY FRENCH BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Marie Frainier *DGCP02C*
3/4 c Plus water below
1 tb Water
2 c Bread Flour
1 tb Sugar
1 t Salt
1 1/2 ts Yeast

1 POUND LOAF—–

– – – – – – – – – – – – – – – – – –

Title: FRENCH ONION SOUP — LOWFAT (D)
Categories: Low-fat, Low-cal, Main dish, Soups
Yield: 8 servings

-formatted for MM by
-diane crhn32b
5 c Sliced onions; 5 md onions
3 tb Sherry;
1 tb Margarine;
1 tb Unbleached flour;
6 c Beef stock; (See below)
3 1/2 tb Low-sodium soy sauce;
3/4 ts Black pepper; freshly ground
1/2 c Parmesan cheese; grated 2oz

————————BEEF STOCK————————
2 1/2 lb Beef bones;
4 qt Water;
5 x Whole anise seeds;
5 x Celery tops;
2 x Whole onions;
12 x Peppercorns;

French Onion Soup: In a large heavy-gauge soup pot
saute the onions, dry, for about 2 minutes. When the
bottom of the pot begins to brown, add the sherry and
continue to saute the onions for 4 more minutes. Move
the onions to a side, and melt the margarine in the
pot. Sprinkle the flour over the margarine and stir
the margarine-flour mixture. Slowly add 1 cup of the
beef broth into the margarine-flour mixture, stirring
as mixture thickens slightly. Combine the liquid with
the cooked onions. Add the remaining 5 cups of the
stock, soy sauce, and pepper, and simmer for 15
minutes. Serve with 1 tblspoon of grated Parmesan
cheese. YIELD: Makes 8 (3/4-cup) servings Per Serving:
74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo,
0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium.
Exchanges per serving: 3/4 meat — 1.5 vegetable

BEEF STOCK: IN an 8-quart stock pot combine all the
ingredients and simmer for 1 1/2 hours, uncovered.
Strain through a colander. YIELD:Makes about 2.5 qts.

Per Serving: 16 cals, 3.6gm protein, 0gm total fat,
0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg
calcium Exchanges: 1/3 meat

SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk

—–

Candy Malt Shoppe Pie

Recipe By : Whoppers® Candy
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c low-fat graham cracker crumbs
1 tbsp oil
—-Filling—-
2 c fat-free frozen vanilla yogurt — softened
8 ozs Cool Whip® Free — thawed
1 1/4 c malted milk balls — crushed

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare
filling, combine vanilla yogurt and whipped topping in a mixing bowl until
well blended. Mix 1 cup crushed malted milk balls into yogurt mixture.
Spoon into prebaked pie crust. Top with remaining malted milk balls. Freeze
4 hours or until firm.

– – – – – – – – – – – – – – – – – –

Per serving: 448 Calories; 11g Fat (23% calories from fat); 6g Protein; 73g
Carbohydrate; 0mg Cholesterol; 446mg Sodium

Serving Ideas : Garnish with whipped topping whole malted milk balls.

Title: Vegetarian Mince Pies II
Categories: Desserts, Vegetarian
Yield: 1 tarts

1 lb Fresh ripe pears, chopped
1 Lemon rind, grated
1 Orange rind, grated
1 lb Mixed dried fruit
4 oz Candied peel
4 oz Glace cherries
4 oz Dates, chopped
2 oz Flaked almonds
1 ts Allspice
1/2 ts Nutmeg
1/2 ts Powdered ginger
4 tb Whisky or other liquid

Mix all the ingredients together let stand for 1 to 2 hours. Store
in air-tight jars. Use as regular mincemeat.

Rose Elliot, “The Vegetarian Christmas Cookbook” Sent by Mum.

MMMMM

SAAG VALI KHICHRI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mung beans, whole
5 1/2 c -Water
1/2 c Rice
1 sl Ginger, 1/4″
1 lb Spinach, fresh
1 1/2 ts Salt
4 ts Ghi
1/8 ts Hing — (asafetida)
1 t Cumin seeds, whole
1 Onion
1 t Cumin, ground
2 ts Coriander, ground
1/8 ts Cayenne
Pepper, black
—–GARNISHES—–
Lemon juice
Butter
Cilantro

Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash
the spinach well and separate the leaves. Peel the onion, cut in half
lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy
4-quart pot. Add water and bring to a boil over a medium-high flame.
Cover, lower heat, and simmer two mintes. Turn off the heat and let the
pot sit, covered, for an hour. Bring the water to a boil again. Add the
rice and the ginger and bring to a simmer. Cover, turn heat to low, and
cook gently for one hour. Stir occasionally during this period. Now add
the spinach and salt. Bring to a simmer. Cover and cook gently for 1/2
hour, stirring now and then to avoid sticking. Add a little hot water if
the porridge seems too thick. Heat the ghi in a #5 skillet over a medium
flame. When hot, put in the hing. Two seconds later, put in the whole
cumin seeds. Five seconds later, put in the onion. Stir and fry until the
onion begins to turn brown at the edges. Add the ground cumin, coriander,
and cayenne. Stir and fry for one minute. Empty the contents of the
skillet into the rice and bean pot. Stir. Cover and cook for five more
minutes. Discard the ginger. Sprinkle with pepper. Serve in individual
bowls with some or all of the garnishes.

Madhur Jaffrey’s
World-of-the-East Vegetarian Cooking
Posted by Sam Waring

– – – – – – – – – – – – – – – – – –

CROCK POT CHILI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound hamburger meat
1 onion — chopped

Õ2 cans Rotel tomatoes 2 cans Ranch Style beans 2 cans minestrone soup 1
tbsp.
chili powder Õ Cook 4 hours and serve.

– – – – – – – – – – – – – – – – – –

Title: Gateau Nancy
Categories: Desserts, Masterchefs, Frisco, Let
Yield: 24 servings

Creme Anglaise ** 1 ts Extract, vanilla
14 oz Chocolate, semi-sweet, 1 tb Almond, powder
— crumbled 10 md Egg yolks
7 oz Butter, sweet 10 md Egg whites
2 tb Grand Marnier 1 1/2 c Sugar

** A recipe for this ingredient can be found elsewhere in this packet.

In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract,
and almond powder together and mix. Melt the ingredients over a double
boiler. Remove the mixture from the heat as soon as it’s melted and whip
lightly.

In another bowl, whip the egg yolks with 3/4 cup sugar until a white
ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently
into the chocolate mixture with a spatula.

In another bowl, whip the egg whites vigorously. Slowly add 3/4 cup
of sugar, whipping the mixture until lightly firm. Fold the egg
whites/sugar mixture into the chocolate mixture blending lightly as for a
souffle.

Butter and flour two molds 10 inches in diameter and 2 inches deep.
Place a sheet of parchment on the bottom of each mold. Put half of the
mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.

Unmold and cool the gateau on a rack. To serve, sprinkle with
powdered sugar and serve with Creme Anglaise.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Rene Verdon, Le Trianon, San Francisco, CA

—–

Benihana Magic Mustard Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 tb Sesame seeds, toasted
1 Garlic clove

In a small bowl, blend mustard and water into a paste.

Pour paste into blender container; add remaining ingredients and process
about 1 minute or until smooth.

Makes 6 servings, about 2 Tb. each. 56 calories per serving.

Serving suggestion for Sauces: Use as a dipping sauce for chicken or
steak, or as a dressing for bean or alfalfa sprout salad.

From: The Richard Simmons Show – 1981 recipe collection

– – – – – – – – – – – – – – – – – –

SHORTBREAD BISCUITS

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Australian

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

: AUSSIE WOMEN’S WEEKLY
: BEST—–
2 Sticks butter
1 c Icing sugar (powdered
: sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pn Salt

Cream butter and sugar until light and fluffy. Add
sifted flour and cornstarch, and salt. Mix well. Turn
out onto lightly floured board, knead lightly. Divide
in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap
in plastic wrap, refrigerate 1 hr or until firm. Cut
into 1/4″ slices. Place on oven trays. Bake 350F,
10-15 mins or until cooked.

Recipe By :

Date: 09/26/96

– – – – – – – – – – – – – – – – – –

Title: OLD-FASHIONED EGG FU YUNG
Categories: Oriental, Cheese/eggs
Yield: 4 servings

5 lg Eggs; slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
– (or more if needed)
3 Shallots; trimmed
– cut lengthwise,
– into thin slices
2 Garlic cloves; finely minced
2 oz Fresh snow peas
– cut diagonally
– into thin slices
1 c Bean sprouts; tails removed,
– blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork; diced
1 tb Chopped Coriander leaves
-=OR=- Green onions

———————EGG FU YUNG SAUCE———————
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 ts Cornstarch; mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over
medium-high heat, preheat wok until hot. Add 2 table-
spoons of oil; tilt wok to coat sides. When hot, add
shallots and garlic, stir-fry for 30 seconds. Increase
to high heat, add snow peas, seconds later, bean
sprouts; quickly stir-fry for almost 1 minute or until
vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to
heat through. Remove from the heat. Add coriander to
beaten eggs; mix together. Reheat wok over medium-high
heat until hot. Add remaining 2 tablespoons oil and
when hot, pour in 1/3 cup of egg mixture. Fry until
bottom is golden brown and the edges are crisp (about
1 minute). Turn patty over and brown other side (about
45 seconds to a minute). Remove and keep warm. Fry
remaining egg mixture in same manner, adding more oil
if needed. Arrange omelets on a serving platter.
Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh
coriander leaves. After frying omelets, pour off all
the oil. Set wok over high heat, add chicken stock,
oyster sauce, sugar and white pepper; bring to a boil.
Stir in cornstarch mixture until sauce thickens (about
30 seconds). Add sesame oil. Makes about 1 cup.

—–