ORIENTAL SAVOY SALAD

Recipe By : Jacques Pepin, Today’s Gourmet II
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
1 teaspoon sugar
2 cloves garlic — peeled, crushed
1 tablespoon oyster sauce
1/2 pound savoy cabbage*
1/2 cup carrot strips — julienned

Combine the dressing ingredients in a plastic bag large enough to hold the
cabbage. Add the cabbage, toss it with the dressing, and allow the mixture to
macerate for at least
2 hours. Transfer the salad and dressing to a serving bowl, sprinkle with the
carrot and serve. Nutritional analysis per serving: calories 34; protein 2 gm;
carbohydrates 7 gm; fat 0.1 gm; saturated fat 0 gm; cholesterol 0 mg; sodium
585 mg.

– – – – – – – – – – – – – – – – – –

NOTES : *Remove tough lower part of central ribs and discard, leaves shredded
finely (about 6 cups). Shar 05/29/94 10:34:09 PM

=============== Note 20 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: MCII: HEALTHY FOOD
To: ALL Date: 05/30
From: YKDN26A SHARON MCCORMACK Time: 4:44 PM

ZUCCHINI/MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion — chopped
1 tb Oil
4 md Zucchini — chopped
1/2 lb Mushrooms — chopped
6 c — water
1/2 c Rolled oats
1/2 ts Salt (optional)
2 tb Parsley — finely chopped

Saute onion in oil until clear. Add zucchini and
mushrooms. Saute 5 minutes longer. Add water, oats and
seasonings. Simmer 12 minutes. Pour into a blender.
Blend until creamy. Return mixture to a pot and
reheat. Serve hot.

Per serving: 84 cal; 3 g prot; 12 g carb; 3 g fat
(34% of total calories); 33 mg calcium; 1 mg iron; 5
mg sod; 3 g fiber

Simply Vegan by Debra Wasserman/MM by DEEANNE

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Title: Butterfly Shrimp
Categories: Seafood, Oriental, Wok
Yield: 6 servings

1 lb Shrimp with shell on
2/3 c All purpose flour
1 Egg
2/3 c Water
Salt
Corn starch
Oil for deep frying

1. Take shells of shrimp. For deveining and making butterfly shape of
shrimp, insert a knife into the back of a shrimp, and cut crosswise,
but do not sever shrimp completely into half, leave some connection
at head and tail ends. Remove knife, open shrimp halves to form
butterfly shape, remove vein. Prepare all the other shrimp similarly.
If desired, you could use the flat edge of you Chinese cleaver and
pound the butterfly shrimp flatter.

2. Place some corn starch on a piece of wax paper. Carefully dredge
butterfly shrimp on both sides in corn starch, place shrimp on another
piece of wax paper to dry slightly.

3. Prepare a batter of 2/3 cup water, 1 egg, 2/3 cup flour, and salt.
Mix batter thoroughly. Reserve.

4. Pour a good quality oil halfway up in your wok. Turn on your
burner to its highest setting. When you think the oil is sufficiently
heated, take a small piece of bread and place it in the oil. If the
bread browns lightly on both sides, then the oil is ready for deep
frying shrimp. If your bread fails to brown immediately in the oil,
then your oil is not up to temperature yet. If your bread turns a
deep brown or black, then shut the burner off and allow your oil to
cool at least 5 minutes, before turning it on again. Be sure to test
your oil again to see if it is cool enough to deep fry shrimp.

5. When your oil is ready for deep frying, take 6 or 8 or your dredged
shrimp and place them in your batter. With a pair of chopsticks or
fork, coat your shrimp with batter. Lift each shrimp out of batter
carefully, so as not to disturb the butterfly shape, and slide each
down the side of the wok into the oil. The shrimp will slide to the
bottom of the oil, and then rise up to the top of the oil. After the
shrimp have risen, cook about 1-1/2 minutes, then flip them over and
deep fry 1 1/2 minutes on the under side. Remove shrimp to a plate
covered with paper toweling to drain excess oil. Repeat procedure
until all shrimp are cooked.

6. Remove cooked shrimp to a serving platter. Garnish with parslsey or
other raw vegetables.

NOTE: Coating of corn starch on shrimp helps the batter to stay on.
Without the corn starch coating the batter readily comes off of the
shrimp after cooking.

MMMMM

Title: SPINACH, CHEESE AND TOMATO LASAGNA
Categories: Vegetarian, Pasta, Main dish, Madison
Yield: 10 servings

MMMMM————————-EGG PASTA——————————
2 c Unbleached all-purpose flour
2 pn Salt
2 lg Eggs
2 ts Olive oil

MMMMM————————–LASAGNE——————————-
8 oz Mozzarella cheese, fresh
2 1/2 lb Tomatoes, fresh or canned
-peeled, seeded, chopped
3 tb Virgin olive oil
1 sm Onion, finely diced
2 Garlic cloves; minced
1 1/2 ts Fresh marjoram or oregano
-=OR=-
1/2 ts -Dried marjoram or oregano
1/2 c Red wine
Sugar; if needed
Red wine vinegar

MMMMM——————-SPINACH-CHEESE FILLING————————
3 sm Bunches spinach
2 tb Olive oil
1 sm Onion; finely diced
2 Garlic cloves; minced
Salt, pepper and nutmeg
2 c Ricotta
2 Eggs
1 c Parmesan, freshly grated
3 tb Parsley; chopped
1 ts Lemon peel, minced or grated

MMMMM————————–BECHAMEL——————————-
1 tb Butter
1 tb Flour
1 c Milk

EGG PASTA: Combine the flour and the salt in a bowl, make a well in
the middle, add the egg and the olive oil. Using your fingers,
lightly and gradually work the egg into the flour so that it is
completely distributed throughout. When it is well combined, press
the mixture together to form a dough. Turn it out onto a counter and
begin to work it together. If it is too dry, add drops of water, a
few at a time, to moisten the dough and help it come together. Knead
the dough for about 10 minutes, until it feels smooth and supple. Put
it in a plastic bag or wrap it in plastic, and set it aside to rest
at least half an hour, preferably an hour before rolling it out.

LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or
slice the cheese; then prepare the tomato sauce and spinach-cheese
filling. Heat the oil in a wide skillet, add the onion, garlic and
marjoram or oregano and saute until the onion is transparent and
soft. Season with salt; then add the tomatoes and wine. Cook slowly
until the sauce is thickened. If the tomatoes are overly tart,
correct the acidity by adding a pinch or two of sugar. Once they are
cooked, pass them through a food mill; then season to taste with a
few drops of vinegar, freshly ground black pepper and more salt if
needed.

SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any
bruised or yellow leaves. Wash the spinach well in 2 changes of water.
Roughly chop the leaves into small pieces about an inch square. In a
wide pan, heat the oil and saute the onion for several minutes; then
add half the garlic, the spinach leaves and a sprinkling of salt.
Cook until the spinach is wilted; then remove it to a bowl and
combine it with the ricotta, eggs, Parmesan, the remaining garlic and
the parsley and lemon peel. Season to taste with salt, freshly ground
pepper and a scraping or two of nutmeg.

BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over
low flame for 2-to-3 minutes, stirring continuously. Scald the milk
in a separate pan, then pour it into the flour-butter mixture,
whisking as you do so. Season with salt, pepper and a scraping of
nutmeg and continue to cook the sauce for 15 minutes over low heat,
giving an occasional stir. Roll the dough thin, and cut the final
strips into pieces that will fit your baking pan. Bring a pot of
water to a boil and add salt. Have ready a large bowl of cold water.
Cook several pieces of dough at a time. Remove them when they rise to
the surface, and put them in the cold water to cool; spread on a
kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking
dish and spread half the bechamel over the bottom. Piece together
several strips of the pasta so that they cover the bottom and hang
over the edges of the baking dish. (Later they will be folded over
the top, effectively sealing in the fillings.) Spread 1/2 the tomato
sauce over this first layer of pasta and cover with 1/2 the
mozzarella. Put down another layer of pasta and cover this with 1/2
the spinach-cheese filling. Continue with more pasta, tomato and
mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2
strips of pasta down the center and folding the overhanging edges
over the top. Cover with the remaining bechamel sauce. Cover the
lasagna with foil and bake for 20 minutes. Remove the foil and
continue baking for another 15 minutes, or until the top is puffed
and browned. Let the lasagne rest for a few minutes; then cut it into
pieces and serve.

NOTE: Lasagne can also be made by using commercial fresh pasta sheets,
which will be thicker than those you make at home. These commercial
pasta sheets often come in pieces about 9-by-13-inches, each weighing
about 4 ounces; 1 1/2 pound should be more than enough. Use 4-or-5
sheets and do not try to overlap the bottom layer as in the basic
recipe. Though fresh pasta makers often say the lasagne sheets need
not be precooked, the lasagna will be moister and lighter if they are.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

HAM-AND-CHEESE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
1 3/4 c Flour
1/3 c Rye Flour
2 ts Baking Powder
1/4 ts Salt
1 tb Light Brown Sugar
1/3 c Cooked Ham — finely chopped
1/2 c Swiss Cheese — shredded
1 lg Egg — lightly beaten
1 c Milk
1/4 c Vegetable Oil
3/4 ts Spicy Brown Mustard
1/2 ts Worcestershire Sauce
3 Drops Hot Sauce

Combine first 5 ingredients in a lg. bowl; stir in ham
and cheese. Make a well in center of mixture. Combine
egg and next 5 ingred.; add to dry ingred., stirring
just until moistened. Spoon into greased muffin pans,
filling 2/3 full. Bake at 400 for 22-25 min. Remove
from pans immediately. Yield: 1 dozen.

– – – – – – – – – – – – – – – – – –

Title: Stuffed pumpkin
Categories: Main dish, Vegetarian
Yield: 6 servings

1 ea Pumpkin
6 tb Oil
2 ea Onions, chopped
2 cl Garlic, chopped
2 ea Celery stalks, chopped
1 ea Green pepper, chopped
1 lb Mushrooms, chopped
1 c Cooked, chopped spinach
4 c Cooked rice
Salt pepper
1 ts Sage
3/4 ts Thyme
1/2 ts Rosemary
1/2 ts Basil
1/2 ts Oregano

Wash pumpkin and slice off top as you would for a jack-o’-lantern.
Scoop out seeds and rinse inside of pumpkin.

Heat oil and saute onions, garlic, celery, green pepper and mushrooms
for 10 minutes. Combine with remaining ingredients and place in pumpkin.
Replace lid so it si not tightly sealed.

BAke at 350F in baking dish with 1 inch water for approximately 1 1/2
hours, or until pumpkin flesh is soft.

Source: The Harrowsmith Cookbook, Volume Three

— ~– WM v3.10/91-0126 * Origin: Doctor On Board: Niagara’s Medical Host
905-937-1907 (1:247/101)
===========================================================================
BBS: DomTech OS/2 Date: 12-06-93 (10:49) Number: 245 From: GERRY DENNIS
Refer#: NONE To: ALL Recvd: NO Subj: Stuffed Pumpkin Conf: (6) Cooking

—–

Navratan Korma #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Chopped Carrots
1/2 C Chopped French Beans
1/2 C Chopped Potatoes
1/2 C Chopped Mushrooms
1/2 C Chopped Cauliflower
1/2 C Chopped Baby Corn
1 Tsp Green Chillies — Finely Chopped
Salt — To Taste
1 Tbsp Whole Garam Masala
(Couple Of Cinnamon Sticks, Cloves,
Bay Leaves, Cardamom Seeds)
1 Tbsp Butter
1 Tbsp Oil
1 C Beaten Yogurt
1/4 C Cream
1/2 C Boiled Onion Paste
1/2 C Capsicum
1/2 C Cashewnut Paste
1/2 C Peas
1 Tbsp Ginger Garlic Paste
Cashewnuts

In a pan take the butter and the oil together. Once hot, add the whole
garam masala and the green chillies and fry, it will spit a lot! Next add
the ginger and garlic paste and fry. Once fried, add the onion paste (the
onion paste is made by boiling the onion and then liquidising it) mix well.
Once done, add the potatoes, carrots, french beans, baby corn, cauliflower,
mushrooms, peas and mix well. Put in the yogurt and add the cashewnut
paste. Add salt to taste and cover and cook on slow heat until all the
vegetables are tender. Put in whole cashewnuts and the cream and mix well.
Serve hot with naan or rice.
This dish is a real royal treat, it will make you feel like a royal
personage! The name means a dish with nine ingredients, here they are all
vegetables, but there can be variations using cashew nuts, raisins and such.
– – – – – – – – – – – – – – – – – –

1 med. head cabbage, chopped
1 onion, chopped
1 can FF cream of mushroom soup, undiluted
“cheeze” (to equal 8 oz. American cheese, cubed)
salt pepper to taste
1/4c bread or cracker crumbs

Cook cabbage in boinling salted water til tender, drain. Saute onion in
water or spray. Add soup; mix well. Add the “cheeze” and heat til melted.
Stir in cabbage, s p. Pour into ungreased 2 quart baking dish. (Here’s
where it gets tricky). The original recipe called for mixing the crumbs
with 1T melted butter. You should be able to just put the crumbs alone on
top of the dish (I think) and bake uncovered at 350 for 20-30 mins.

The cookbook (Inn Ovations, a Bed breakfast cookbook put out by the Quad
City area B B association) says “A great potluck recipe”!

ESCARGOT AND SPINACH TRAUME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STEP 1 INGREDIENTS—–
1 pk Fresh spinach, cleaned and
Trimmed
1 12-count can large snails
2 oz Feta cheese
2 md Cloves garlic, minced
1 oz 1/4-inch diced onion
1 oz Pine nuts
Salt to taste
1/2 oz Pernod
—–STEP 2 INGREDIENTS—–
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tb Oil

STEP 1: Saute onion in butter until transparent over
medium flame. Add pine nuts, garlic; saute 1 minute.
Add spinach; saute until limp. Add escargot and
remaining ingredients. Saute 1 minute; remove from
heat. Chill.
STEP 2: Bring water and oil to boil; add romaine
lettuce and cook till limp. Remove from water; chill.
Take 1 romaine lettuce leaf and lay flat on counter.
Divide spinach and escargot into 6 equal portions.
Place one portion in middle of romaine lettuce leaf;
fold ends over to create a golf-ball-size portion.
Place in baking dish; heat in 350F oven.
Top with Orange Garlic Butter.

– – – – – – – – – – – – – – – – – –

MEXACALI CORN SOUP

Recipe By : Elaine Kosrova, “Healthy Living”
Serving Size : 4 Preparation Time :
Categories : Soups and Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 poblano pepper
1 tablespoon olive oil
1 medium onion — chopped
1 potato — peeled and chopped
2 1/2 cups warm water
14 1/2 ounces low-sodium fat-free chicken broth — or vegetable
broth
1/2 teaspoon salt
3 cups corn kernels — preferably fresh
6 ounces soft tofu

1) Preheat oven to 450 degrees F. Roast pepper on oven rack for 15 minutes or
until skin blisters. Wrap pepper in a paper towel or put in a paper bag and
set aside for 10 minutes.

2) Meanwhile, heat the oil in a large saucepan. Add the onion and potato;
saute for 5 minutes. Add the water, broth, and salt; cover and simmer for 15
minutes. Add the corn and simmer, uncovered, for 10 minutes.

3) Peel the skin from the pepper and discard; place the flesh in a food
processor or blender. Add the corn mixture and tofu; process or blend until
pureed. Strain soup, if desired. Garnish with remaining kernels of corn.
Serve hot or chilled.

Notes: From October, 1998 issue of Country Living’s “Healthy Living”, page
115.

Typos by K. Hudson Lipin, 09/05/98
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