Date: Sat, 09 Jul 94 04:53:54 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I love sukiyaki, the Japanese dinner of vegetables, noodles and
thinly sliced b**f. I knew there had to be an acceptable VLF/Vegan
modification, and I’ve been experimenting with different
combinations. This recipe is the result. I’ve used a 15 oz.
can of Sukiyaki no Tomo (the bamboo shoots, mung bean thread
and mushrooms that traditionally are in sukiyaki), but the
individual items could easily be used to prepare the dish.
I paid 99 cents for the can of Tomo, so the cost savings of
using separate ingredients would be slight.

Quick VLF Vegan Sukiyaki

1 15 oz can sukiyaki no tomo (drained, 8.8 oz)
1 10.6 oz package Mori-Nu Lite tofu (or any low fat tofu)
1 C green onions, cut into 2″ (5 cm) lengths
1 C celery, cut diagonally into 3/4″ (2 cm) pieces
1 C chinese cabbage, bok choy, or green cabbage
1/4 C salt-reduced shoyu / soy sauce / tamari
2 T mirin or sake
1/2 C sugar (if using mirin, reduce to 1/3 C)

In a large non-stick pan, saute green onions and celery in
soy sauce and mirin. Add cabbage and when getting limp, add all
other ingredients. Cook about 3 minutes. Don’t overcook!
Serve with brown rice. Serves 2.

Any green vegetables can be added to this dish. For best
results, nuke or steam them about 90% done before adding, then
gently stir them into the sukiyaki for the last 3 minutes.

Per serving: kCalories 248, Fat 2.4 g.(8% CFF), Carbohydrate
44.8 g., Protein 4.7 g. Dietary fiber 3 g.

WEREWOLF IN THE WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Apples
1 tb Lemon juice
1/2 c Golden raisins
1/2 c Walnuts — chopped
1 c Diced celery
1/2 c Mayonnaise
1/2 tb Milk
1 t Sugar
1/2 Iceberg lettuce
8 Endive
–or other curly, leafy gree
Alfalfa sprouts — a large han
4 Carrots — peeled
–sliced lengthwise into 2-i
4 Radishes

Recipe by: Creepy Cuisine, Lucy Munroe
Peel, core and dice the apples; toss in a large
bowl with the lemon juice. Add the raisins, nuts and
celery to the apples and toss together. In a small
bowl, mix the mayonnaise, milk and sugar until well
blended. Add the dressing to the other ingredients and
toss. Place 2 or 3 letuce leaves on individual salad
plates and spoon the salad over the lettuce in a
“head” shape. To create the werewolf in your Waldorf,
decorate each salad with pointy endive ears, alfalfa
sprout hair and beard, pointy carrot fangs and
radish-half eyeballs.
Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE LEAF PIE
Categories: Desserts, Pies
Yield: 8 servings

3/4 t Salt
3/4 c Cold vegetable shortening
6 T Ice water
4 oz Chocolate
3/4 c Heavy cream
1/4 ea Vanilla bean
1 T Sugar

1 x FLAKY PASTRY PIE DOUGH
2 1/2 c all purpose flour

FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut
in shortening until the mixture resembles coarse meal with some pieces
of shortening the size of corn kernels still visible. Sprinkle 5
tablespoons of the ice water over the mixture, tossing to moisten
evenly. Gather the dough into a ball adding up to 1 tablespoon more
ice water if the dough is to dry. Divide the dough in half and pat
each piece into a 6 inch disk. Wrap separately in plastic warp and
refrigerate for at least 30 minutes. When dough is cold, roll out one
piece on floured surface and fit into pie plate. With other piece of
dough roll out and cut leaf patterns making light vein like designs.
Fit onto pie plate and freeze. Pre bake at 350 degrees until golden.
CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add
melted chocolate and

—–

Title: Hot and Sour Shrimp Soup
Categories: Vietnamese, Seafood, Soups
Yield: 6 servings

1/2 lb Medium raw shrimp
1 tb Vegatable oil
5 c Chicken broth
2 Slalks lemongrass, cut into
-2 inch pieces and crushed
Peel of 1/2 lime
1 Serranor or jalepeno chile,
-cut in half
1/2 c Canned straw mushrooms
2 1/2 tb Fresh lime juice
1 tb Fish sauce (Nuoc mom)
Garnish:
2 Green onions (including
-tops), thinly sliced
2 tb Coarsely chopped cilantro
1 1/2 tb Coarsely chopped mint leaves
1 Serrano or jelapeno chile,
-seeded and slivered

1. Shell the shrimp, rinse the shells and pat them dray. Cut the
shrimp in half horizontally and rinse out the sand veins. 2. Place a
large pot over high heat until hot. Add the oil, swirling to coat the
surface. Add the shrimp shells; cook until they turn pink, abt 30
seconds. Add the brooth, lemon grass, lime peel, and chile. Bring to
aboil over high heat. Reduce the heat to medioum-low, cover, and
simmer for 20 minutes. Strain the broth, discarding the seasonings.
Return the broth to the pot and heat tto simmering. Add the shrimp
and straw mushrooms and cook until the shrimp turn pink, about 2
minutes. Stir in the lime juice and fish sauce. To serve, lade into
individual soup bowls. Garnish with green onio, cilantro, mint leaves
and chile.

MMMMM

Title: FRIED WILD RICE WITH MUSHROOMS
Categories: Chinese, Rice
Yield: 4 servings

2 tb Cooking oil
1 ts Minced ginger
2 ts Minced garlic
2 Green onions, chopped
1/2 c Chopped onion
1/2 c Diced celery
1/2 c Frozen peas and carrots
Thawed
1/2 c Small cooked shrimp
1/4 c Diced cooked ham
4 c Cooked wild rice
2 tb Oyster sauce
2 ts Sesame oil
pn White pepper
1/4 c Chicken broth

——————–GOLDEN EGG THREADS——————–
1 Egg
2 ts Cooking oil

* GOLDEN EGG THREADS:

To make golden egg threads, heat a small nonstick
frying pan over medium heat until hot. Add 2
teaspoons cooking oil and 1 lightly beaten egg; tip
the pan to spread the egg thinly over the bottom of
the pan Cook the egg until barely set; turn once and
cook the other side about 30 seconds. Remove and let
cool. Cut into thin shreds.

Heat a wok over medium high heat until hot. Add the
cooking oil, ginger, and garlic and stir fry for 10
seconds. Add the green onions, onion, celery, peas
and carrots, shrimp, and ham and stir fry for 2
minutes Reduce the heat to medium low. Add the wild
rice, egg shreds, oyster sauce, soy sauce, sesame oil,
white pepper ant the chicken broth; Toss to mix well.

Source: The Well Seasoned Wok Typed by Dale/Gail Shipp

—–

EAR WAX WIENERS ON COTTON SWABS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tb Butter or margarine — melted
24 Cocktail franks
1/2 c Mustard
1/2 c Mayonnaise
Toothpicks
Cotton balls

Recipe by: Creepy Cuisine, Lucy Munroe
Melt the butter or margarine in a small pan over
low heat, being careful not to burn it. Place the
franks on a broiling pan and carefully brush them with
melted butter. Broil the franks until they are evenly
browned, turning them 2 or 3 times. While the franks
are cooking, combine the mustard and mayonnaise in a
small bowl and set aside. This will be your ear wax.
Arrange the cooked franks on a serving platter. Pierce
each frank with a toothpick, then stick a wet cotton
ball on the end of each pick. Place the small bowl of
ear wax in the middle of the platter, surrounded by
franks.

Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Title: GREAT WALL OF CHINA CHICKEN
Categories: Chinese, Chicken, Microwave
Yield: 6 servings

1 lb Boneless chicken breasts
2 tb Oil, divided use
4 tb Reduced sodium soy sauce,
-divided use
4 c Sauerkraut (about 2 lb),
-rinsed and well drained
4 Green onions including tops
4 md Carrots, julienned
2 Cloves garlic, halved
1 ts Ground ginger
4 oz Fresh snow peas, stemmed and
-cut in half diagonally

Cut chicken into 1″ cubes and place in a 3 quart
casserole. Add 1 Tb oil. Cover with lid or vented
plastic wrap. Stirring midway through cooking,
microwave on high 5 to 6 minutes, or until no longer
pink. Stir in sauerkraut and 2 Tb soy sauce; set aside.

Slice green onion tops; set aside. Thinly, slice white
part of onions and place in a 1 quart casserole with
carrots, garlic, ginger and 2 Tb soy sauce. Cover with
lid or vented plastic wrap; microwave on high 4 to 5
minutes.

Stir the carrot mixture into the sauerkraut mixture.
Place the snow peas on top. Cover again and microwave
on high 4 minutes or until steaming. Stir and serve.
Makes 6 servings.

—–

Tropical Soup

Recipe By :FROM MY GARDEN SHOW#5537
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 mangoes, — sliced
2 papayas, — seeded and cut into chunks
2 bananas
1/4 cup lime juice
Toasted coconut
Mint, chopped

In a blender, puree mango, papaya, banana and lime juice. Add buttermilk
and continue blending. Once mixed, chill in refrigerator. To serve, pour
into bowls and garnish with toasted coconut and mint.

– – – – – – – – – – – – – – – – – –

Title: Mamma Mary’s Pasta E Fagioli
Categories: Soups, Pasta, Italian
Yield: 4 Servings

2 Garlic cloves; minced
2 tb Olive oil
1 cn Tomato sauce (8 oz)
1 c Water
1 cn Cannellini beans (16 oz)
1/2 lb Ditalini or elbow macaroni
Fresh parsley; chopped
Cheese; grated

In a saucepan, fry the garlic gently in the oil until
golden brown. Add the tomato sauce and water, and let
cook for 10 minutes. Add beans, stir gently, continue
to cook on simmer. Cook ditalini or elbow macaroni al
dente, drain and add to bean mixture. Stir gently. If
it gets too thick, add a little more water. Add
parsley. Serve immediately, or else the pasta will
absorb all the liquid. This is so good that I would
double the recipe, because it is delicious when
sprinkled with grated cheese, with Italian bread
dipped in the sauce. Some people love it cold the next
day, or you can add a little water and warm it up.
Enjoy! Serves 4.

VARIATIONS: Omit the can of tomato sauce and it
becomes a “white sauce” utilizing the white bean
juice. Pasta e Fagioli is great with a sprinkle of
crushed, dried hot pepper flakes. ALTERNATIVE:
Replace cannellini beans with a can of chick peas,
sweet peas, black eye peas or lima beans – whatever
matches your wallpaper best!

—–

Title: ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES
Categories: Cookies
Servings: 60

2 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
1 c Nuts, chopped

Preheat oven to 375’F. In small bowl, combine flour, baking soda and salt;
set aside.

In large mixer bowl, beat butter, geanulated sugar and brown sugar until
creamy. Add eggs, 1 at a time, beating well after each addition. Blend in
vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll
House semi-sweet chocolate morsels and nuts. Drop by rounded measuring
tablespoonfuls onto ungreased cookie sheets; cool completely.

Makes about 5 dozen cookies.

TOLL HOUSE PAN COOKIES: Preheat oven to 375’F. Prepare dough as directed;
spread in greased 15 1/2″ x 10 1/2″ baking pan. Bake 20-25 minutes until
golden brown. Cool completely. Cut into 2″ squares. Makes about 3 dozen
cookies.

REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough
in half; wrap halves separately in waxed paper. Refrigerate 1 hour or
until firm. On waxed paper, shape each dough half into 15″ log; wrap in
waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in
refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.)

Preheat oven to 375’F. Cut each log into 30 (1/2") slices. Place on
ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown.
Makes 5 dozen.

MMMMM