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.

—–

Black Beans Cuban-Style

2 cans (15 oz. each) black beans
1 medium onion
1 green bell pepper
2 cloves garlic
1 tsp cumin powder
1/2 tsp oregano
1/2 tsp salt
1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean liquid
until soft. Add beans with remaining liquid. Add dry spices. Simmer
15-30 minutes. Add vinegar just before serving.

Comments: I haven’t tried this recipe, just drooled over it. The original
version specified, um, a different saute medium.

APPLE OAT MUFFINS (OVO LACTO)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Pitted prunes
2 tb Water
1 2/3 c Unbleached all-purpose flour
1/2 c Old-fashioned oatmeal
1/2 c Brown sugar — firmly packed
1 tb Baking powder
1/4 ts Salt — optional
1 1/2 ts Ground cinnamon
1/2 c Skim milk
1/4 c Maple syrup
2 Egg whites — .
1 c Chopped apples

1. Preheat oven to 375 degrees 2. Place prunes and
water in a food processor or blender and puree. 3.
Combine flour, oats, brown sugar, baking powder, salt
if using and cinnamon in a bowl. 4. In a seperate
bowl, beat together the prune puree, milk, maple
syrup, egg whites and apples. 5. Stir the we
ingredients into the dry ingredients until the dry
ingredients are moistened. 6. Transfer batter to
nonstick or paper lined muffin cups, or to muffin cups
lightly sprayed with vegtable cooking spray. Bake
20-30min until muffin tops are lightly browned and a
wooden toothpick inserted into the middle of a muffin
comes out clean.
NOTE: You can substitute 1/3 cup commercially
prepared pureed prunebaby food of prune butter (found
in jam jelly of baking section of your supermarket
for the prune puree) the baby food prune jars you will
need 2 2/2 oz jars and the prune butter will add extra
cal sue to the added sugars in the mixture. I used the
baby food prunes and it worked quite well.
Nutrition (per serving): 144 calories Total Fat 0 g
(3% of calories) Source: 500 Fat-Free Recipes By
Sarah Schlesinger Page (s): 43 Date Published: 1994 A
complete guide to Reducing the fat in your diet. :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

– – – – – – – – – – – – – – – – – –

Title: PEKING DOILIES (AKA MANDARIN PANCAKES)
Categories: Chinese, Breads, Loo
Yield: 6 – enough f

1 1/4 c Flour
3/8 c Boiling water
1/8 c Cold water
2 ts Sesame oil

Mix flour and boiling water. Add cold water and knead
into a smooth dough. Let rest a few minutes. Roll out
into a baguette and cut into six pieces. Use a rolling
pin to flatten each piece into a 4″ pancake. Brush
each with a thin layer of sesame oil and place them
together in pairs, oiled sides together. Roll each
pair out until you have 6″ pancakes.

Heat a dry nonstick pan to medium-high. Drop in a
pancake pair and cook until golden bubbles form on the
underside, shaking the pan from time to time. Flip and
repeat for the other side. Remove and separate
pancakes. Fold into quarters and cover with a warm
damp towel until serving time.

This recipe may be doubled. Pancakes may be made ahead
and reheated by steaming (but they’re better fresh).

—–

Title: Lentil Rice Burgers
Categories: Vegan
Yield: 6 servings

1/2 c Rice, white; cooked
-cooled
1/2 c Lentils — cooked
1 sm Sweet potato; peeled,cooked
-minced
8 Spinach leaves; rinsed —
-blanched, finely shredded
1/2 c Mushrooms, fresh — chopped
1 ts Soy sauce — low sodium
Salt and pepper to taste
1/2 c Bread crumbs — dry
1 tb Cilantro — finely chopped

Combine rice, lentils, sweet potato, spinach and
mushrooms in a large bowl. Add soy sauce, salt and
pepper. Add bread crumbs and cilantro and mix well.
Refrigerate for 15 to 39 minutes. Form mixture into 6
to 8 patties. Oil a vegetable grill generously–these
patties tend to stick. Grill for 3 to 4 minutes on
each side, until medium brown. Makes 6 to 8 patties.
Variation: Instead of burgers, form mixture into small
balls. Grill until browned. Serve as a snack with a
dipping sauce or add to pasta with your favorite
sauce. Per patty: 131 ca; 4 g prot; 0.6 g fat; 26 g
carb; 0 chol; 286 mg sod; 3 g fiber

—–

Title: Silvia’s Shrimp Creole
Categories: cajun, main dish, seafood
Yield: Serves 18-20

2 margarine
3 lg bell peppers; chopped
3 lg onions; chopped
1 bn celery; chopped
2 tomatoes; mashed
3 garlic; minced
1 bay leaf
1-1/2 ts oregano
3 tb sugar
2 louisiana brand gumbo mix;
-dissolved in 1 c. water
4 lb shrimp; cleaned and deveined
6 c rice; cooked

Saute first 10 ingredients together in a large pot. Simmer for 1 hour
and
45 minutes, uncovered. Add shrimp and cook 10 minutes more. Serve over

steamed rice. Serves 18-20.

—–