Subject: Microwave Polenta (again!)

After much testing, here is my new vegetarian polenta recipe.

1/4 cup polenta
1 cup brown vegetable stock (recipe follows)
salt pepper
1 tablespoon fresh lemon juice,
fresh tomato juice, or whey from yogurt.

Mix the polenta and stock in a microwave safe bowl. Add a little salt
and pepper, and the whichever of the acidic liquid you chose. Stir, and
cook on high, uncovered in the microwave for about three minutes.
Stir again, and notice how much liquid is left to be absorbed. Your
milage will definitly vary. I usually cook mine for about three more
minutes, but I have a very low power microwave. The best thing to do
is to cook in one minute intervals until polenta is thick and the
grains are chewy instead of crunchy. Let it rest for about one more
minute. Check the seasoning, and then you can eat it as is, or use as
a base for other recipes. (My next one is pizza with polenta crust.)
I add the acidic liquid, since I found that the vegetable stock is
very sweet from the browning. If you don’t have a microwave, you
can put this in the oven (350 degrees for about 30 minutes).

Title: N.Y.CIMA ROLL
Categories: Vegetarian
Yield: 4 servings

1 1/2 lb Firm tofu
1 tb Oil
3 tb Arrowroot
1 ts Salt
1/4 ts White pepper
1 tb Agar flakes
1 ts Dried marjoram
1 ts Dried thyme
1 tb Minced garlic
1/2 ts Black pepper
2 1/2 c Cima mix (see below)

————————-CIMA MIX————————-
1/2 c Finely chopped onions
2 tb Olive oil
1 c Whole wheat bread crumbs
1/4 lb Ground seitan
1/4 lb Fine soy grits
1/4 lb Hand crushed frim tofu
1/3 c Nutritional yeast
2 ts Dried marjoram
2 ts Dried thyme
2 ts Salt
1 1/2 c Water
1 c Chopped spinach, packed
1/4 c Chopped roasted red pepper
1/2 c Pistachios
1 c Green peas
1 tb Agar flakes
1/2 c Gluten flour
2 tb Liquid lecithin

Rinse tofu and pat dry. Cube and puree in food
processor with all ingredients except cima mix.

Shape the cima mix into a 12″ by 3″ roll. Sread the
tofu puree on a 12″ by 28″ piece of plastic wrap and
roll around the cima log. Smooth out the seam. Steam
30 minutes, let cool 10 minutes, slice and serve.

Note: you MUST have a steamer wide enough to support
the entire roll from underneath! If you don’t, it
will slip and come unrolled. It’ll still get cooked,
but rather than a pretty, colorful roll to slice
you’ll have a serious mess. This shouldn’t be a
problem, but for a broke person cooking for nine
@someone else’s apartment, these harware problems have
a nasty way of only becoming apparently an hour before
mealtime. (sigh)

CIMA MIX: (makes 4 1/2C Bro Ron suggests using the
extra for ‘meatballs’ or something. Far be it from me
to argue w/my hero, but remember to use a big enough
skillet.)

Saute onions in oil until translucent. Remove from
heat. Add bread crumbs, tofu, seitan, soy grits, nut
yeast, water and seasoning. Mix until evenly
dispersed. Add vegs and nuts.

In a separate bowl, mix agar and gluten flour. Heat
lecithin and stir into veg mixture, then stir in
flour/agar mixture.

(from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

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Vanilla Spritz Cookies

Recipe By : 365 Great Cookies Brownies
Serving Size : 36 Preparation Time :0:15
Categories : Cookie/Bar Holiday/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 sticks margarine — softened
2 eggs — whipped
2 tsps pure vanilla extract
2 c unbleached flour
1/3 c granulated sugar
1/4 tsp salt

Preheat oven to 350. Prepare a baking sheet with cooking spray; set aside.
In a mixing bowl, combine margarine, eggs, and vanilla. In another mixing
bowl, combine flour, sugar, and salt. Mix wet ingredients with dry
ingredients just until moistened. Spoon dough into a cookie press fitted
template of desired shape. Press cookies 2″ apart onto prepared baking
sheet. Bake 10 to 12 minutes, or until golden brown.

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Per serving: 37 Calories; 1g Fat (16% calories from fat); 1g Protein; 7g
Carbohydrate; 10mg Cholesterol; 22mg Sodium

NOTES : Tint dough with food coloring for a festive touch. Sprinkle with
colored sugars or trim with pieces of red and green cherries, pressing
cherries lightly into dough.

Shrimp Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cn Cream of chicken soup
2 Cn Potato soup
1 Cn Corn, drained
2 C Evaporated milk
1/4 C Onion, chopped
2 C Shrimp (frozen)
3 Oz Cream cheese

Brown onions. Saute in 1 tablespoon butter. Combine remaining ingredients
except cream cheese in crock pot. Cook on medium high heat for 3 hours. In
the last 15 minutes add cream cheese.

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MAINE FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Salt Pork, diced
4 c Diced raw Potatoes
3 x Med Onions, peeled sliced
2 ts Salt
3 lb White fleshed Fish *
2 c Scalded Milk
1 t Butter or margarine
1/4 ts Pepper, or to taste

* Use 3 – 3 1/4 pounds fresh skinned haddock or other
white-fleshed fish with bones in it.
Fry salt pork to render all fat in a heavy kettle and
then remove. Add potatoes, onions, and 1/2 teaspoon
salt. Cover with hot water and cook over medium heat,
covered, 15 minutes, until potatoes are just tender.
Do not overcook. Meanwhile, cut fish into large
chunks and put into another saucepan. Add boiling
water to cover and 1 1/2 teaspoons salt. Cook slowly,
covered, until fish is fork tender, about 15 minutes.
Remove from heat. Strain and reserve liquid. Remove
any bones from fish. Add fish and strained liquid to
potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in
butter and pepper. Serve at once. Serves 4 to 6.

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BLUEBERRY POTATO SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup White Wine Vinegar
1 tablespoon Olive Oil
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Dried Basil — Crushed
1/8 teaspoon Black Pepper
4 cups Potatoes — Cooked And Sliced
1 cup Fresh Blueberries
1/2 cup Cucumber — Diced
1/2 cup Carrot — Shredded
2 tablespoons Scallions — Chopped
2 tablespoons Parsley — Chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and
pepper, blending well. In a large bowl, combine the dressing with the
potatoes,
mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the
chopped scallions and parsley.

From: The Food Column Of The Denver Post Magazine 07-31-94
Posted by: Rich Harper

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SOUP SATISFIER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 c Chicken broth
2 c Cooked chicken meat cubed
1/3 c Chopped onion
1 c Sliced carrot (2 medium)
1 c Deiced celery ( 3 medium
Stalks)
1 t Dried parsley
1 sm Bay leaf
1/2 ts Salt
1/4 ts Pepper
16 oz Frozen egg noodles

Combine broth, chicken vegetables and spices in large
pot. Bring to a boil. Stir noodles into boiling broth.
Simmer 30 minutes or until tender, stirring
occasionally. Remove bay leaf.

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Title: Easy Raspberry Chiffon Pie
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1 Pie crust 10 oz Fruit spread, raspberry
2 c Cream, heavy Raspberries; optional
6 oz Cheese, cream; softened Leaves, mint; optional
2 ts Extract, vanilla

Preheat oven to 375. Roll out pastry to 11″ circle; line 9″ pie
plate. Trim and flute edges; prick bottom and sides with fork. Bake
15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on High until stiff peaks form; set aside.
Combine cream cheese and vanilla in medium bowl; beat until light and
fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Reserve 1/2 c of whipped cream for garnish; fold remaining whipped
cream into cream cheese mixture until no white streaks remain. Spread
evenly into cooled pie crust. Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie.
Garnish with raspberries and fresh mint leaves, if desired.

Nutrition information per slice: 475 calories, 4 gm protein, 33 gm
carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg
cholesterol, 191 mg sodium, 3/4 diabetic starch/bread exchange,
7-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Microwave Fruit Jam

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Fruits Microwave
Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rhubarb — diced
1 pint strawberries
8 1/4 ounces crushed pineapple — canned
1 3/4 ounces pectin — 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel — grated

Do not drain pineapple.
1. Combine pineapple, rhubarb and strawberries in 2-quart
microwave-safe bowl or other container.
2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb
is tender.
3. Stir in fruit pectin; microwave on high 2-4 minutes,until mixture
boils, stirring every minute.
4. Stir in all remaining ingredients. Microwave on high 2-4 minutes
more to allow jam to boil hard; stir every other minute.
5. Let stand for 10 minutes, then pour into sterilized jars. Seal and
let cool, then refrigerate.
Yield: about 4 jelly jar sized servings.

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Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.

Macadamia,Raspberry,White Chocolate Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Butter
1/3 cup Brown sugar — packed
1/3 cup Sugar
1 Egg
1 teaspoon Vanilla
1 1/2 cups Flour
1 teaspoon Baking soda
8 ounces White chocolate chips — or chopped white cho
1 cup Macadamia nuts — chopped

DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white
chocolate and raspberry jam.

Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry
jam. Mix well. Mix together flour and baking soda. Gradually add flour
mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto
lightly greased cookie sheets, about 2″ apart. Bake at 350 degrees for 8-10
minutes. Don’t overbake. Cool on racks. Posted by Bettie cooper 1-93.
TERRY’S NOTES: These freeze well. Freeze on sheets until solid then transfer
to zip-lock bags. I’ve made with semisweet chocolate chips, and, though not as
pretty, are just fine!

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