Chipotle Chile Slaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Chipotle chilies
1 Garlic clove
1 c Mayonnaise
Salt and black pepper
Few drops lemon juice
1/2 Cabbage — coarsely shredded

If using dried chipotles, rehydrate by soaking in hot water until
softened.
Using a mortar and pestle or food processor, mash or puree chilies
with garlic clove. Blend into mayonnaise. Stir mixture into
shredded cabbage, seasoning to taste with salt, pepper, and a few
drops of lemon juice if desired. Refrigerate until ready to serve.

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Title: CHOW MEIN
Categories: Chinese, Meats
Yield: 6 servings

1 lb Veal steak cut in 1/2 inch
-squares
2 tb Butter/margarine
2 c Celery in 1/2 inch cubes
1 c Sliced onion
1 cn Tomato soup
1 tb Worcestershire sauce
1 ds Of tabasco sauce
1 ds Of paprika
1 ds Of pepper and salt
1 ts Celery salt
1 tb Brown sugar or chinese sweet
-sauce
1 cn (16-oz) bean sprouts or chow
-mein vegetables
Chow mein noodles

Brown veal in butter, put in celery and onions and
when golden, add soup, worcestershire sauce, tabasco,
paprika, pepper, salt, celery salt, and brown sugar.
Place in casserole and bake in 350 degree oven for 1
hour. Mix in bean sprouts and return to oven and heat
through. Serve over heated chow mein noodles.

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Jicama Slaw (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH BONUS RECIPE
Serving Size : 4 Preparation Time :0:00
Categories : Side-sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces shredded jicama
4 ounces shredded carrot
1 quart orange juice
1 quart pineapple juice
1/4 cup lemon juice
2 tablespoons fresh lime juice

Reduce orange, pineapple, lemon and lime juice and reduce on medium heat
until it becomes a glaze (approximately 20-25 minutes). Cool the glaze for
about 20 minutes. When glaze is cool to touch add to shredded jicama and
carrot.

Yield: 4-6 servings (2 tablespoons)

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Title: Crumb Topping Mix
Categories: Master mix
Servings: 1

1 1/3 c Brown Sugar, Firmly Packed 1 c Unbleached Flour
2 t Cinnamon Or To Taste 1/2 t Nutmeg
3/4 c Butter or Margarine

In a medium bowl, combine brown sugar, flour and spices. Blend well.
With a pastry blender cut in butter or margarine until mixture is very
fine. Put in a 1-quart airtight container and label as Crumb Topping Mix.
Store in the refregator and use within 1 to 2 months.

Makes about 2 cups of mix.

Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and
fruit cups.

—————————————————————————–

Title: Lemon Afternoon Delight
Categories: Pies, Desserts
Yield: 1 servings

1 pk (8 oz) cream cheese, soft.
1/2 c Hellman’s (R) real mayonaise
1/2 c Sugar
3 Eggs
2 ts Grated lemon rind
1 tb Lemon juice (opt)
1 ts Vanilla
1 Graham cracker pie crust

1>. In a large bowl with mixer at medium speed beat cream cheese and
real mayonaise until smooth; gradually beat in sugar. 2>. Beat in
eggs, one at a time; beat in rind, juice and vanilla. 3>. Pour into
pie crust, place on cookie sheet. Bake at 350øF oven 30 to 35 minutes
or until set. Chill 4 hours.

MMMMM

Lemon Blueberry Biscuits

Recipe By : June/July ’96
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c all-purpose flour
1/3 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 ozs nonfat lemon yogurt
1 egg — lightly beaten
1/4 c butter or margarine — melted
1 tsp grated lemon rind
1 c blueberries
Glaze:
1/2 c confectioner’s sugar
1 tbsp lemon juice
1/2 tsp grated lemon rind

In a large bowl, combine dry ingredients. Combine yogurt, egg, =
butter and lemon peel; stir into dry ingredients just until =
moistened. Fold in blueberries. Drop by tablespoonfuls onto a =
greased baking sheet. Bake at 400 for 15-18 minutes or until lightly =
browned. Combine glaze ingredients; drizzle over warm biscuits.

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Per serving: 180 Calories; 4g Fat (22% calories from fat); 4g =
Protein; 32g Carbohydrate; 26mg Cholesterol; 215mg Sodium

Title: SZECHWAN SPICED BEEF SHRED B1
Categories: Chinese, Meats, Main dish
Yield: 6 servings

1 lb Flank steak
1/4 c Oil
1 ts Minced ginger root
2 ts Minced garlic
3 Scallions; cut 1 inch long
-(use stems)
2 Dry red chili peppers
-finely ground (use seeds)
1 tb Pale dry sherry
1 tb Chinese red wine vinegar
-or cider vinegar
1 ts MSG (optional)
6 Water chestnuts
-coarsely chopped
1 c Shredded bamboo shoots
1/2 Green bell pepper
-thinly sliced
1/2 c Water
-OR- clear chicken broth
2 tb Cornstarch; mixed with
1 tb Water; (to make paste)
1 ts Sesame oil

————————-MARINADE————————-
1/4 ts Salt
1/2 ts Sugar
1 tb Cornstarch

Thinly slice steak against grain, and cut into
matchstick size strips. Marinate for 2 to 4 hours.
Heat 4 tsp. oil in wok to 350 F. Add beef mixture and
stir to separate pieces. Blanch briskly until beef
just loses its redness. Remove to a bowl. Heat 2 tsp.
oil in wok. Add ginger, garlic, scallions and chili
peppers. Stir-fry about 10 seconds. 4. Stir in
sherry, vinegar and -if desired- MSG. Cook untill it
bubles gently. Add water chestnuts, bamboo shoots and
green bell pepper. Return beef mixture to wok and
blend all together. Pour in water or chicken broth.
When it begins to boil, stir in cornstarch mixture and
continue stirring until sauce thickens. Add sesame
oil, mix well and serve.

Temperature (s): HOT Effort: AVERAGE Time: 04:00
Source: CHINA ROW Comments: CANNERY ROW;MONTEREY
Comments: WINE:ROBERT MONDAV NAPA GAMAY

—–

Title: Moo Goo Gai Pan (Chinese Dish) #1214
Categories: Chinese, Chicken
Yield: 1 Servings

2.00 Whole chicken breasts
0.50 ts Salt
1.00 ts Cornstarch
2.00 tb Oil
1.00 c Sliced celery
1.00 (4 oz.) can mushrooms
1.00 Green pepper, sliced
1.00 cn Water chestnuts
1.00 tb Soy sauce
1.00 cn Baby corn
0.25 c Blanched almonds
20.00 Pea pods

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4
minutes longer. Add almonds. Good with hot rice.

MMMMM

Pureed Vegetable Soup with Broccoli Florets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Potatoes — peeled diced
Med Carrots — chopped
Clove Garlic — minced
1/4 teaspoon Black Pepper
1 dash Nutmeg
1 cup Milk
1 tablespoon Soy sauce
Med stalks Celery — chopped
Sm Onion — chopped (1/4 cup)
2 cup Vegetable stock
1/2 teaspoon Thyme
3 cup Broccoli Florets
Egg Yolk — lightly beaten

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
cheese, sliced almonds, or finely diced sweet red peppers, opt.

In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer
until vegetables are very tender, about 10 minutes. (The potatoes must be
fully cooked to thicken the soup properly.) While the soup is simmering, steam
the broccoli florets.
When the simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring
cup, combine remaining ingredients. Add to soup and heat; do not allow mixture
to boil. Top each serving with garnish if desired.
Variations: – substitute 2 cups steamed chopped carrots, or 2 cups steamed
peas, for the broccoli. – substitute 1 t curry powder for thyme and nutmeg.
Garnish with thin apple slices or raisins. – add 1 cup shredded Cheddar cheese;
melt into soup base before adding broccoli; subst. pinch dry mustard for
nutmeg. -add more milk, vegetable stock, or water if you want a thinner soup.

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Szechuan Eggplant

1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into
wedges (i.e., think of how pizza is cut). Saute in some water or broth
in a non stick pan, turning to cook the wedges evenly. Cook for about
3-5 minutes per side, or until the slices are done to your liking. Add
the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water (the sauce I used was HOT!).