Peanut Brittle – [2 Pounds]

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Sugar
2 cups Peanuts
1 cup Light corn syrup
1 teaspoon Vanilla
1 cup Water
1 teaspoon Baking soda
1 tablespoon Margarine or butter

Generously butter 2 cookies sheets. In large heavy saucepan,
combine sugar, corn syrup, and water. Cook until sugar dissolves,
stirring constantly. Continue cooking until candy thermometer reaches hard
crack stage (300xF.), stirring occasionally. Remove
from heat; stir in vanilla and baking soda. Pour onto cookie sheets;
spread as thin as possible.

Cool completely; break into pieces. Store in airtight container in cool dry
place.

Makes 2 lbs.

Source: The Pillsbury Cookbook

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CORN BEAN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil (butter)
2 c Sliced onions
2 ts Minced garlic
4 c Corn
4 c Stock
1/4 ts Nutmeg
1/2 c Inst milk powder
3/4 c Cooked beans
1/2 ts Salt

Heat oil in large dutch oven. Stir fry onions and
garlic till browned. Add 3/4 of the corn, all stock
and nutmeg. Bring to a boil and simmer till corn is
tender. Puree remaining corn with some of the stock.
Add the milk powder to the puree. Blend puree into the
soup pot with the beans and salt. Bring the soup to
almost boiling, lower heat and simmer for a few
minutes. Check seasonings and serve. (Optional: Add
1-2 chopped cooked potatoes to thicken)

Makes 1 1/2 quarts

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TOMATES YEMISTES (STUFFED TOMATOES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
12 md Ripe tomatoes
Sugar
Salt
Freshly ground pepper
1 lg Onion — chopped
1/4 c Pine nuts (optional)
1 1/2 c Short grain rice
1/2 c Currants
1 1/2 c Hot water
2 tb Chopped parsley
2 tb Chopped mint
Water or dry white wine

Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F)

Slice tops from tomatoes and reserve. Scoop pulp and sprinkle cavities
with a little sugar. Keep aside.

Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and simmer
until soft. Press through a sieve and reserve pulp.

Gently fry onion in half of the oil until transparent. Add pine nuts (if
used) and cook for further 5 minutes. Stir in rice, currants, hot water,
parsley, mint and season to taste. Bring to the boil, cover and simmer
gently for 10 minutes until liquid is absorbed.

Fill tomatoes, allowing room for rice to swell. Replace tops and stand in
an oven dish.

Pour pureed tomato pulp and equal quantity of water or white wine into
dish. Spoon remaining oil over tomatoes and cook, uncovered, in a moderate
oven for 30 minutes. Serve hot or cold.

Note: This makes a pleasant luncheon dish or an attractive accompaniament
to main meals.

From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

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FLUID-REPLACER SPORTS DRINK

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Kooknet
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Prepared Caffeine-Free Lemon
-Tea
2 tb Sugar
1/8 ts Salt
2 oz Orange Juice

Dissolve the sugar and salt in the hot tea. Cool.
Blend the tea and orange juice in a blender or shaker.
Drink cold for best taste.

Per Serving: 60 calories, less than 1 g fat, less than
1 g protein, 15 g carbohydrates, 130 mg sodium, no
cholesterol.

Notes: This is good as a fluid-replacer before, during
and after workouts. Keeps in the refrigerator for up
to a week, so you can make a double or triple recipe.
Freeze it in your water bottle for a cool drink on a
long hot ride.

Source: San Francisco Examiner Typed by Katherine
Smith Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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SPICY BEEF TOSTADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef flank steak
Nonstick spray coating
6 Flour tortillas (7-inch)
1 c Salsa
1 t Cornstarch
1/2 ts Instant beef bouillon
-granules
1 md Zucchini, cut into thin
-strips (2 cups)
4 Green onions, bias cut into
-1-inch lengths
1 tb Cooking oil
1/2 c Monterey Jack cheese,
-shredded (2 oz)

Partially freeze beef. Slice across the grain into thin strips
(bite-size); set aside. Spray six 10-ounce custard cups with nonstick
spray coating. Brush tortillas lightly with warm water to soften. Gently
press into cups. Bake at 350 F for 12 to 15 minutes. Remove from cups and
set aside. For sauce, combine salsa, cornstarch and bouillon; set aside.
Spray a large skillet with nonstick coating. Preheat over high heat. Cook
and stir zucchini over high heat for 1 1/2 minutes. Add the onions; cook
and stir 1 1/2 minutes more or until the vegetables are crisp-tender.
Remove from skillet. Place oil in hot skillet. Cook and stir half of the
beef for 2 to 3 minutes. Remove cooked beef and cook the other half.
Return all of the beef to skillet. Stir sauce and add to skillet. Cook and
stir until mixture is thick and bubbly. Continue cooking for 2 minutes
more. Stir in the vegetable mixture. Evenly divide the meat mixture among
the tortilla cups and top with cheese. Serve immediately.

Makes 6 servings.

[LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.

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Title: PEANUT-BUTTER-CHOCOLATE SHORTBREAD
Categories: Cakes, Chocolate
Yield: 16 servings

1.50 c Margarine or butter 1.50 c Sifted powdered sugar
1.50 ts Vanilla 2.00 c All-purpose flour
0.67 c Unsweetened cocoa powder 2.00 tb Cornstarch
0.25 ts Salt 1.00 c Unsalted peanuts, chopped
1.00 c Creamy peanut butter 1.00 c Sifted powdered sugar
0.50 c Semisweet chocolate pieces 16.00 Milk chocolate kisses
16.00 Unsalted peanuts, whole

In a large mixer bowl beat margarine or butter till softened; beat in 1 1/2
cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and
salt; beat till smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of
cocoa mixture. Spread remaining cocoa mixture in the bottom and up the
sides of an ungreased 10-inch tart pan with a removeable bottom, or in the
bottom and 1-inch up the sides of a 10-inch springform pan.
In a bowl stir together peanut butter and 1 cup powdered sugar; stir in
chocolate pieces. Carefully spread peanut butter mixture over crust. Spoon
the remaining cocoa mixture over peanut butter mixture; carefully spread to
cover. Using tines of a fork, score shortbread into 16 wedges. Bake in 325
degree oven about 50 minutes or till surface looks slightle dry. Cool
slightly. While warm, place a chocolate kiss on each wedge. When kiss
softens (about 10 minutes), top with a peanut. Score wedges again. Cool
completely. Remove sides of pan; cut into wedges.

—–

Title: Wild Rice-Pine Nut Stuffing
Categories: Poultry, Diabetic, Rice, Nuts/grains
Yield: 2 servings

1/4 c Wild rice, uncooked 1 ts Vegetable oil
1 c Water 1/4 c Pine nuts or any
chopped nut
1 Green onion 1/2 ts Dried thyme
1 sm Garlic clove, minced

Cook the wild rice in the water until tender, about 1 hour. Add more
water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in the oil. Add
the wild rice. Simmer for 10 minutes to blend the flavors. Cool
enough to stuff into quail or one Cornish hen (or serve with chicken).

1/2 recipe – 182 calories, 1 bread exchange, 2 fat 15 grams
carbohydrate, 4 grams protein, 11 grams fat 138 mg sodium, 114 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times the cost of
shelled sunflower seeds in the bulk bin. They do not have a very
strong flavor.

MMMMM

Title: MINIATURE POTATO PANCAKES
Categories: Appetizers, Dips
Yield: 4 servings

2 c Diced Raw Potato
2 ea Eggs, Beaten
1 1/2 ts Salt
1 x Black Pepper To Taste
1 tb Grated Yellow Onion
1/4 c Vegetable Oil

Rather at the opposite end of the spectrum from crisp
raw vegetables lies another kind of dipper. One that
at least began life in the vegetable kingdom
~-miniature potato pancakes. They’re delicious and
practical since they can be made weeks in advance and
reheated.
Place the potato in a strainer and run under cold
water to remove the starch. Shake well. Place in a
food processor or blender and chop fine. Add the eggs
salt, pepper, and onion, blending well. In a 10-inch
skillet, heat vegetable oil until it crackles. Drop
the batter by Tablespoonful into the hot oil and fry
until golden brown (about 5 minutes per side). Drain
on paper towels.
Once cooled, the pancakes may be frozen. Place in a
freezer-safe container making sure that they don’t
overlap and put a double thickness of wax paper
between each layer. Reheat on a cookie sheet at 350
degrees F. until hot and crisp.
Makes about 50 pancakes or enough for about 2 cups of
dip.

—–

HALLOWEEN TRUFFLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 oz Wilton candy melts
Halloween mini baking and pa
Candy cups
Wilton mini pumpkins icing
1/2 c Whipping cream

Recipe by: Wilton Booklet Chop candy melts coarsely;
set aside. Place cream in a small saucepan over medium
heat and bring to a boil, stirring constantly. Once
cream reaches a boil, remove from heat; add chopped
coating and cover pan. Let stand approximately 5
minutes, or until coating has melted. Stir until
smooth and creamy. Refrigerate until firm. Roll into
rounds. Truffles may be rolled in a variety of
coatings, such as cocoa, coconut or chopped nuts.
Place in Halloween Baking cups or pipe directly into
candy cups. To pipe, refrigerate truffle mixture just
until it holds the shape when spooned. Place in a
decorating bag fitted with tip 21. Add mini pumpkin
icing decorations.

– – – – – – – – – – – – – – – – – –

Date: Tue, 19 Apr 94 15:00:42 EDT
From: csfb1!amstel!jmemon@uunet.uu.net (Janine Memon)

Orrechiette w/broccoli rabe, white beans, and mushrooms

Ingred:

2-3 Portobello mushrooms or 7-8 Crimini mushrooms
garlic
broccoli rabe
Veggie broth
cannelini (white) beans
orrechiette pasta (or any other is fine)
red wine
red pepper

Saute cut mushrooms in veggie broth and wine – approx 10 min
Add fresh garlic (to taste, I used 2 cloves)
When mushrooms are cooked add more broth and broccoli rabe – cover
and steam till wilted.
Add white beans and red pepper to taste.

Add pasta and serve!

Another variation and a way to add more flavor:

I’ve been experimenting with using non-fat yogurt as a base for
sauces. I used a hand mixer and whipped up the yogurt, a clove of
garlic, mustard and red pepper. The consistency was great and I added
it to the sauce to thicken. But…it can also be used for a salad
dressing (add pureed roasted pepper) or as a pasta sauce on its own –
just experiment with other flavors ( I may try miso and ginger)