Date: Wed, 05 May 93 12:29:01 BST
From: Michael Traub

Refried beans and rice

4 medium sized cloves garlic, crushed
1 large spanish onion, chopped
1 teaspoon Chilli powder (or more, or less, or none at all)
or 1 fresh chilli pepper/jalapeno
1 teaspoon crushed dried red chillies
3 teaspoons cummin
1 teaspoon ground black pepper
1 teaspoon Vecon liquid Vegetable stock (or similar)
2 medium Courgettes, halved and chopped lengthways
1 teaspoon Mixed herbs
1 can chopped tomatoes
1 can Old El-Paso Refried beans (the l__d free ones)
1 cup Sweetcorn
1 tablespoon Tomato Puree
1/2 lb Mushrooms
1 Green Pepper/Capsicum
1 Red Pepper/Capsicum

Soften the garlic and onion in some water brought to the boil in a
saucepan. Add the chillies, cummin and black pepper and fry with the heat
up till well combined. Add the mushrooms. the peppers, the vegetable
stock, courgettes and mixed herbs and cook with the lid on until the
courgettes begin to soften. Note that Vecon is “fat-free”. Look for a
fat-free stock when next shopping, many stocks are full of fat. Add the
cans of tomatoes and refried beans. Mash the refried beans into the dish.
Cook with the lid on until a creamy consistency is achieved. Add the
sweetcorn and keep the lid removed. Add enough tomato puree to take away
the “anaemic” look of the mixture. The dish should have the creamy
consisitency of an Indian Korma, maybe even slightly thicker. I often serve
it topped with soya yoghurt.

Title: Pudding Tornado
Categories: Desserts
Yield: 6 servings

1/4 c Thawed COOL-WHIP Whipped
-Topping
1 pk JELL-O Instant Pudding and
-Pie Filling, any flavor
2% lowfat milk

Spoon COOL WHIP into 6 dessert glasses. Spread onto bottom and up
sides of each glass. Prepare JELL-O as directed using 2% lowfat milk.
Let stand 5 minutes. Spoon into center of each “cloud.” Refrigerate
until ready to serve.

MMMMM

Title: SICHUAN FRIED EGGPLANT
Categories: Vegetables, Vegetarian, Chinese
Yield: 4 servings

1 lb Eggplant
2 c Peanut oil; for deep-frying

————————–BATTER————————–
1/4 c All-purpose flour
2/3 c -Water
1/4 ts Salt

—————————SAUCE—————————
1 tb Peanut oil
3 tb Finely chopped scallions
1 tb Finely chopped fresh ginger
2 ts Chili bean sauce
2/3 c Stock (chicken or vegetable)
2 tb Rice wine or dry sherry
1 tb Chinese black vinegar
-OR- cider vinegar
3 tb Tomato paste
2 ts Sugar
2 tb Dark soy sauce
1 ts Cornstarch; mixed with:
1 ts -Water

Cut the eggplant into thin 1-1/2-inch by 3-inch
slices. Do not peel them.

For the batter mix the flour, water, and salt together
in a small bowl, then strain through a fine sieve.
Let rest for about 20 minutes.

For the sauce, heat a wok or large frying-pan until
hot and add the 1 tablespoon of oil. Put in the
scallions, ginger, and chili bean sauce and stir-fry
for 30 seconds. Then add the stock, rice wine,
vinegar, tomato paste, sugar, and soy sauce and
continue to cook for 1 minute. Thicken the sauce with
the blended cornstarch and cook another minute. Set
aside.

Heat the oil in a deep-fat fryer or large wok until
quite hot. Dip the slices of eggplant into the
batter, let the excess batter drip off, then deep-fry.
You may have to do this in several batches. Remove
from the oil with a slotted spoon and drain well on
paper towel.

Arrange the eggplant slices on a serving platter, pour
the sauce over and serve.

Source: Asian Vegetarian Feast – by Ken Hom William
Morrow and Company, Inc. – New York ISBN:
0-688-07753-6 Typed for you by Karen Mintzias

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TOMATO AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn (28 oz) tomatoes
1/4 c Butter
1 Onion, finely chopped
1 t Sugar
1/4 ts Dried oregano, crumbled
1/2 c Whipping cream
10 oz Frozen chopped spinach,
-thawed, well-drained
1/4 c Chopped fresh basil or 1 tb
-dried, crumbled
1/2 c Milk (optional)
1/2 c Grated Parmesan

Puree canned tomatoes with juices in processor or
blender until smooth. Melt butter in heavy large
saucepan over medium-low heat. Add onion and saute
until very tender, about 5 minutes. Stir in tomatoes,
sugar and oregano. Simmer 10 minutes. Mix in cream,
spinach and basil and simmer 3 minutes longer. Season
to taste with salt and pepper. Thin soup with milk if
desired. Ladle soup into bowls; pass Parmesan
separately. Posted by Linda Davis

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I have a favorite simple beans and rice recipe – ridiculously fast
and easy!

TRISH’S LAZY BLACK BEANS ‘N RICE RECIPE

1/2 small bag white long-cooking rice
(pinch saffron for rice – optional)
1 can Progresso or Goya black beans
seasoning – Tony Chachere’s cajun seasoning (to taste)
pepper
garlic
(no salt necessary with the other seasoning)
salsa or picante sauce
chopped chives

Cook the rice (adding saffron if desired). Being Southern, I usually
cooking it about 30 minutes to get it good and sticky!

In another pot, cook the black beans, adding Tony Chachere’s,
pepper and garlic to taste.

Serve in large bowls – rice, topped with black beans, topped with
a “nest” of salsa and chives.

This is my favorite quick and easy recipe, bar none.

CREOLE PEANUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
2 md Onions — minced
3 Garlic cloves — chopped
2 Chilies, fresh — chopped *
-they use small Anaheim or
-finger hot chilies
1/4 c Flour
8 c Chicken stock
1 c Chicken — shredded, optional
1 pt Heavy cream
1 c Peanut butter, crunchy — no
-sugar added
-salt pepper to taste
—–GARNISHES—–
Parsley — chopped
Coriander, fresh
Scallions — or peanuts

Saute the onions, garlic, and chilies in the butter
until the onions are soft but not browned.
Add flour; stir to avoid sticking and lumping.
Before flour browned, stir in stock; whisk quickly if
lumps appear. Bring to a simmer for at least 30
minutes to cook flour. Stir in the chicken, cream and
peanut butter; bring back to a simmer. Season to taste.
Garnish with your choice of any or all of the
following; chopped parsley, fresh coriander, scallions
or peanuts.

– – – – – – – – – – – – – – – – – –

Title: BROILED POTATO SKINS
Categories: Appetizers, Vegetables
Yield: 48 servings

4.00 Potatoes, lg
2.00 ts Margarine
– or
2.00 ts Butter; sofftened
1.00 c Cheese Montery Jack
– with Jalapeno Peppers
4.00 Bacon slices, crisp crumbled

Prick Potatoes with fork to allow steam to escape. Bake potatoes
in 425F oven until tender, about 1 hour. Cool slightly
Cut each potatoe lengthwise into halves, scoop out insides, leaving
a 3/8 inch shell. Spread inside of shells with margarine or butter,
sprinkle with salt. Cut each potatoe into six pieces, sprinkle with
cheese and bacon.
Set oven control to broil or 550F. Broil potatoe pieces about 5
inches from heat until cheese is melted, about 2 minutes.
Makes 48 appetizers.

MMMMM

VEAL STEW W/ ORANGES, CARROTS MUSHROOMS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Olive oil
1 3/4 lb Mushrooms — halved
4 lb Veal stew meat — cubed
1/3 c Flour — all-purpose
2 md Onions — chopped
2 md Oranges
1 c Chicken broth
3 cl Garlic — minced
1 lb Baby carrots — peeled
1 t Salt
1/4 ts Black pepper

1. Warm 1 tablespoon of the oil in 8-quart Dutch oven
over medium-high heat. Add mushrooms; cook 7 minutes,
or until slightly browned. Remove mushrooms and their
liquid to medium bowl.

2. In large plastic or paper bag, coat veal with flour
in 2 batches, shaking off excess. Place in single
layer on wax paper

3. Warm 2 tablespoons of the oil in same Dutch oven
over medium-high heat. Add veal in batches to make
sure pan is not crowded. Cook until browned on all
sides. Remove to large plate.

4. Warm remaining 1 tablespoon of oil; add onion and
cook 3 minutes, stirring occasionally. Meanwhile, with
vegetable peeler, remove 2 strips (about 5 inches
long) of peel from oranges, then squeeze 3/4 cup of
juice; set aside.

5. Reduce heat; add orange juice and broth, stirring
to scrape up brown bits. Stirin browned veal and
juices, orange peel and garlic. Cover; bring to a
boil. Reduce heat and simmer 1 hour, or until veal is
tender, stirring occasionally.

6. Stir in mushrooms with their liquid and carrots;
cover and simmer 20 minutes, or until carrots are
tender Add salt and pepper.

Dinner Plan: Remove 1/2 of stew to microwaveproof
container; cool, then freeze for later use. Serve
remaining stew. (Approximate microwave times: Defrost
35 minutes; reheat 8 minutes, stirring once or twice.)

– – – – – – – – – – – – – – – – – –

Szechwan Beef Stir Fry

Recipe By : Beef Industry Council/Bob b1744
Serving Size : 1 Preparation Time :0:00
Categories : Beef Chinese
Main Dishes Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Beef Flank Steak
2 Tbsp Soy Sauce, Low Sodium
4 Tsp Sesame Oil — divided
1 1/2 Tsp Sugar
1 Tsp Cornstarch
2 Cloves Garlic — crushed
1 Tbsp Ginger Root — minced
1/4 Tsp Red Pepper Flakes
1 sm Red Bell Pepper — cut into 1 inch
8 oz Frozen Baby Corn — defrosted
1/4 lb Pea Pods — julienned
Hot Rice

Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch thick
strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir into meat.
Heat remaining 2 tsp oil in large skillet or wok over medium-high heat. Add
garlic, ginger, and red pepper; cook 30 seconds. Add bell pepper and corn;
stir fry 1 1/2 minutes. Add pea pods; stir fry 30 seconds. Remove
vegetables. Stir fry beef strips (1/2 at a time) 2 to 3 minutes. Return
vegetables and beef to skillet and heat through.

Serve with hot rice

Yield: 4 servings.

– – – – – – – – – – – – – – – – – –

Title: LATTICE COCONUT-CUSTARD PIE
Categories: Pies
Yield: 6 servings

1 Baked 9″ pie shell
4 Eggs, slighlly beaten
1/2 c Granulated sugar
1/2 Teasp. salt
1 Teasp. vanilla extract
2 c Milk
1/2 c Shredded coconut
1/2 Teasp. nutmeg
1/3 c Semisweet chocolate pieces
1 Teasp. vegetable shortening

Several hours ahead: Start heating oven to 350ø F. To eggs, add sugar,
salt, vanilla, and milk; beat well. Add coconut. Pour into greased 9″ pie
plate that has been set in shallow baking pan; sprinkle with nutmeg. Set in
oven; into baking pan, pour enough hot water to come three fourths way up
side of pie plate. Bake 35 min., or till silver knife inserted in center
comes out clean. Cool at room temperature.

When shell and custard are cool, melt chocolate with shortening over hot,
not boiling, water. Meanwhile, slip custard into shell this way: Tilt
custard-filled pie plate a bit. With small spatula, gently pull custard
away from all sides of plate. To complete loosening, hold plate level with
both hands; shake gently. Now hold custard, tilted, over shell, with far
edge of custard just above and close to far edge of shell; shake gently. As
custard slips out, pull plate back toward you till custard is in shell. To
make chocolate top, dip metal or wooden skewer into melted-chocolate
mixture and draw it across top of pie in crisscross manner, dipping skewer
into chocolate as needed. Let settle a few minutes; then serve at once.

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