Title: Home Style Pork and Cucumber Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 6 servings

1/4 lb Lean pork
1/2 ts Sugar
1/2 tb Light soy sauce
1/2 tb Rice wine or dry sherry
1 ts Cornstarch
1 ts Vegetable oil or Asian
-sesame oil
1 sm Cucumber
4 c Chicken stock or water
1 qt Slice fresh ginger,
-lightly crushed
1 tb Minced Smithfield ham or
-prosciutto (optional)
Coriander sprigs for garnish

Nothing fancy about this soup++it’s just simple, delicious and
refreshing. Cut the pork into thin slices and combine with the sugar,
soy sauce, wine, cornstarch and oil. Set aside.

Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin
slices.

Bring stock and ginger to a boil.

Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add
cucumber and simmer until translucent, about 3 minutes.

Garnish with the optional ham and coriander.

Serves 6 as part of a multiple-dish Chinese meal.

PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1
g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

MMMMM

Title: Brown Onion Soup
Categories: Soups, Osg
Yield: 2 Servings

1 ea Onion; large
1 pt Broth
Or
1 pt Water; boiling – 2 beef
-extract cubes
2 Bread; slices
Cheese; grated

Brown 1 large onion in butter in skillet, add 1 pint
broth or 1 pint boiling water and 2 beef extract
cubes. Simmer until onion is tender. Toast 2 slices
bread, sprinkle with grated cheese; place on top of
soup in casserole, place in oven to melt cheese.
Serves 2. Source: Cora T. Ruffle, Posted by
cjhartlin@msn.com

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Title: Cottage Cheese Sun-Dried Tomato Dip
Categories: Sun-dried, Dips, Cheese, Wrv
Yield: 1 servings

-Waldine Van Geffen VGHC42A
2 c Cream-style cottge cheese
1 Green onion; cut 4 pieces
1/4 c Green pepper; finely chopped
2 tb Oil-pk tomatoes; chop fine
2 tb Fresh basil; or
2 ts Dried basil
2 ts Lemon juice
1/8 ts Cracked pepper

Combine all ingredients in blender; process until
smooth, stopping once to scrape sides. Serve with
green, red and yellow pepper squares or other fresh
veggies. Yield 2 cups (wrv)

MMMMM

Title: BEEF AND PEA POD STIR-FRY
Categories: Chinese, Beef
Yield: 4 servings

3/4 lb Beef top round steak
3 tb Soy sauce
2 tb Red wine vinegar
1 tb Fresh ginger, grated
1 Clove garlic, minced
3 Green onions, bias cut into
-1/2-inch lengths
2 tb Cold water
4 ts Cornstarch
1 pk Frozen pea pods (8 oz)
1/2 c Cherry tomatoes, quartered
1/3 c Sliced water chestnuts,
-drained (1/2 can)
Hot cooked rice (Optional)

Partially freeze beef and thinly slice across the
grain into bite-size strips.

For marinade, in a medium mixing bowl combine soy
sauce, vinegar, ginger, and garlic. Stir in the
strips of beef. Cover and let stand at room
temperature for 30 minutes. Drain meat and reserve
marinade.

Preheat a 10-inch microwave browning dish on High for
5 minutes. Add cooking oil and swirl to coat the dish.
Add the strips of beef. Micro-cook, uncovered, on High
2 for to 3 minutes until the meat is tender, stirring
every minute. Remove meat with a slotted spoon,
reserving juices. Set meat aside.

Combine reserved juices and reserved marinade in a
measuring cup. Add water, if necessary, to equal 3/4
cup total. Stir in green onions. Return mixture to
the browning dish and cook, covered, on High until
onions are crisp-tender, 1 to 2 minutes. Stir
together water and cornstarch and add to the green
onion mixture. Cook, uncovered, on High for 2 to 4
minutes or until thickened and bubbly, stirring every
minute until slightly thickened, then every 30 seconds.

Stir in the cooked meat, peapods, tomatoes, and water
chestnuts. Cook, uncovered, on High for 2 to 4 minutes
until heated through. Serve over hot cooked rice, if
desired.

LOW CALORIE RECIPES; Summer 1988

Posted by Fred Peters.

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OATMEAL LACE COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Rolled oats
1/2 c All-purpose flour
3/4 c Firmly packed dark brown
-sugar
1/4 ts Baking soda
1/4 ts Salt
3 tb Plus 1 stick butter
1 lg Egg
1/4 c Heavy cream
1 t Pure vanilla extract
1/2 c Dried currants, soaked in
2 tb Brandy (opt)

From “Cookies for Christmas,” by Maria Robbins (St. Martin’s Press,
1993, $6.95 paperback).

Heat oven to 350’F. In a large bowl, mix together the oats, flour,
sugar, baking soda and salt. Melt the butter in a small, heavy
saucepan over very low heat. In a small bowl beat the egg together
with the heavy cream and vanilla extract. Stir in currants if using.
Stir in melted butter. Stir the liquid ingredients into the oat-flour
mixture and combine well. Drop by teaspoonfuls onto prepared cookie
sheets, leaving at least 3″ between each cookie. These will thin and
spread out.

Bake 5-6 minutes, until lightly browned. Remove from oven and cool on
cookie sheets for several minutes, until cookies hold their shape.
With a spatula, carefully remove to a wire rack to cool completely.
Store in an airtight container. Makes about 4 dozen.

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POTATO AND ADZUKI BEAN PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Potatoes
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Adzuki beans — dried
5 md Potatoes — unpeeled
1 Egg
2 tb Butter
Pepper — to taste
3 tb Fresh parsley — chopped
1 c Parmesan cheese — grated
1/2 c Vegetable oil

Soak beans overnight in the refrigerator. Drain.
Cook potatoes in enough water to cover. Drain,
reserving 1 cup water. Peel
potatoes, then mash them together with egg, butter,
and pepper, and set aside.

Cook beans, covered, in reserved potato water until
tender and water is absorbed. (About 45-50 minutes)
Combine beans, parsley and potato mixture. Shape into
12 patties and coat with cheese.

Heat oil in a large skillet and fry patties on both
sides until golden brown.

Recipe By : Rodale’s Basic Natural Foods Cookbook

– – – – – – – – – – – – – – – – – –

Corn Tomatillo Soup

Recipe By : Mission at Turtle Creek (as seen on TV demo)
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups tomatillos — chopped
1 1/2 cups onion — chopped
2 cloves garlic — minced
1 teaspoon margarine
3 1/2 cups frozen corn — thawed
1 cup frozen green peas — thawed
1 cup chicken broth
1 tablespoon cilantro
Add
3 cups chicken broth
4 oz green chili peppers — chopped
1/4 cup whole kernel corn, frozen — thawed
1/4 cup chopped spinach
1 teaspoon sugar

Saute tomatillos, onion and garlic in margarine five minutes. Remove to
food processor and add the next four ingredients. Puree to chunky.
Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a
little chopped spinach, a little whole kernel corn, 1 t sugar. Serve
topped with a dollop of NF sour cream.
Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg
cholesterol

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Hershey’s 50% Reduced Fat Oatmeal Chip Cookies

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Reduced Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c 60% vegetable Oil spread, softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
2 Eggs
1 ts Vanilla extract
1 1/4 c All-purpose flour
1 ts Baking soda
ts teaspoon ground Cinnamon
1/2 ts Salt
2 3/4 c Quick-cooking rolled oats
2 c HERSHEY’S Reduced Fat Semi-Sweet Baking Ch
1 c Raisins

Heat oven to 375F. In large bowl, beat spread, granulated sugar and
brown sugar with electric mixer until well mixed. Add eggs and
vanilla; beat until creamy. Stir together flour, baking soda,
cinnamon and salt; gradually add to sugar mixture, mixing well. Stir
in oats, chocolate chips and raisins. Drop by teaspoons onto
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cool slightly; remove from cookie sheet to wire rack. Cool
completely. 4 dozen cookies.

Nutrition facts: Serv size: 1 cookie (26g),DV), Dietary Fiber 1g (4%
DV), Sugars 13g, Protein 2g, Vitamin A (2% DV), Vitamin C (0% DV),
Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on
a 2,000 calorie diet. *contains 1g of Salatrim per serving, only 55%
of which is used by the body. Therefore this recipe provides 3g of
available fat per serving vs 6g in the regular Oatmeal Butterscotch
Cookies recipe Hershey’s is a registered trademark of Hershey Foods
Corporation . Recipe may be reprinted courtesy of the Hershey
Kitchens.

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Welsh Cakes (bakestone Recipes)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1 t Baking powder
1/4 t Mized spice
2 oz Butter or margarine
2 oz Lard
3 oz Granulated sugar
2 oz Raisins (or currants)
1 Egg, beaten
3 T Milk

Sift the flour, baking powder and spice into a mizing bowl. Cut the fat
into the flour, and rub it to a breadcrumb-like consistency; then mix in
the sugar and raisins. Mix in the egg, and sufficient milk to make a
stiff dough. Roll out on a floured board to 1/4 inch thick. Cut into 3
inch rounds. Bake on a hot greased bakestone until golden brown, about 4
minutes on each side.
*
Variation: “Teisen Dinca” — Make up the Welsh Cake dough adding 6 oz
peeled and grated cooking apples before adding the egg. Mix to a stiff
dough, adding milk if necessary. Roll out, cut into rounds and cook on
the bakestone as for Welsh Cakes. Serve hot with butter, golden syrup, or
honey.

– – – – – – – – – – – – – – – – – –

Title: HOT CRAB DIP #1
Categories: Appetizers, Seafood, Cheese/eggs
Yield: 8 servings

1 lb Crabmeat
8 oz Cream Cheese, Softened
1 md Onion, Finely Diced
2 ts Horseradish
1 tb Milk
2 tb Worcestershire Sauce (Opt.)
Salt And Pepper
Almonds, Sliced

Mix all ingredients except Almonds with fork. Place in
uncovered casserole dish and bake at 350øF until
bubbly, 20 to 30 minutes. Sliced Almonds may be
sprinkled on top before baking. Serve with crackers.

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