Low Cal Baked Beef Stew with Sour Cream Biscuits

Recipe By : Source Unknown
Serving Size : 4 Preparation Time :0:00
Categories : Beef Biscuits/Scones
Breads – Quick Eggplant
Main Dishes Potatoes
Stews Tomatoes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 to 1 lb. boneless beef top round steak — in 1/2″ cubes
1 tablespoon flour
1 cup chopped onions
3 medium potatoes — cubed
14 1/2 ounce can Italian stewed tomatoes — undrained
2 to 3 ounces tomato paste — 1/3 cup
2 cups water
2 teaspoons instant beef bouillon granules
1 tablespoon sugar
1/2 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup eggplant — peeled/cubed
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 cup margarine
1/3 cup low-fat sour cream
1/4 cup skim milk
1/3 cup low fat sour cream
1 tablespoon flour
2 teaspoons milk
1 teaspoon sesame seeds
thyme

In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch
oven with pam. Add meat and chopped onion. Cook until brown and tender.
Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of
water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or
cook on top of stove, covered, at 350° for 1 hour. Add eggplant, cover and
bake for 30 minutes longer. Meanwhile, in large bowl, stir together flour
and baking powder. Cut in margarine until like crumbs. Stir in 1/3 cup sour
cream and skim milk. On lightly floured board, knead dough 8-10 times. Roll
or pat to 1/2″ thick. Cut with 2″ biscuit cutter into 10-12 circles. Remove
stew from oven or stove top. Increase temperature to 425°. Discard bay
leaf. Combine 1/3 cup sour cream and flour. Stir into stew. Brush biscuits
with milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake,
uncovered, for 20-25 minutes until golden. Can dust with thyme. Last step
with biscuits on top, must be done in oven.
MC formatting by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 408 calories, 13 g. fat, 40 mg. cholesterol.

Title: STIR FRIED ORIENTAL CELERY
Categories: None
Yield: 8 servings

2 tb Oil
4 c Sliced Celery, Diagonally
8 oz Sliced Fresh Mushrooms
8 oz Fresh Pea pods
3 Sliced Green Onions
1 tb Cornstarch
1/4 ts Ginger
1/4 c Corn Syrup
2 tb Soy Sauce
2 tb Orange Juice
1/4 c Slivered Almonds
1 ts Grated Orange Peel

In a wok or large skillet, heat oil; saute‚ celery in oil 3 minutes or
until crisp tender. Stir in mushrooms, pea pods and onions; saute‚ for 3
minutes. In a small bowl, combine cornstarch, ginger, corn syrup, soy sauce
and orange juice; pour over vegetables. Cook for 1 minute, stirring
constantly. Sprinkle with almonds and orange peel. From: Syd’s Cookbook.

—–

Spaghetti Rolls

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ground Beef Pasta
Cheese Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound Ground beef
1/2 teaspoon Pepper
1 tablespoon Vegetable oil
2 cup Spaghetti sauce — divided
1 tablespoon Onion powder
1 cup Mozzarella cheese
1 teaspoon Salt
1 package Manicotti shells

Cook and drain manicotti shells. Cook beef in oil in large skillet over medium
high heat until brown, stirring to separate meat; drain fat. Stir in onion
powder, salt andpepper. Stir in 1 cup of the spaghetti sauce; cool and set
aside. Reserve 1/2 cup of the ground beef mixture. Combine remaining beef
mixture with cheese in large bowl. Stuff into manicotti.
Arrange in greased 13×9″ pan. Combine remaining spaghetti sauce with reserved
beef mixture in small bowl; blend well. Pour over manicotti. Cover with foil.
Bake in preheated 350~ oven 20-30 minutes or until hot. Garnish as desired.

– – – – – – – – – – – – – – – – – –

OKRA WITH TOMATOES ONIONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh young okra
3/4 lb Onion — sliced thickly
6 tb Olive oil
3 Garlic cloves — halved
1 lb Tomatoes — skinned sliced
Salt and black pepper
1 Lemon (juice only)

Wash okra. Cut off any hard stems and dry okra
thoroughly. Heat oil in large saucepan and fry onions
with the halved garlic cloves until slightly soft,
transparent, and golden. Add okra and continue to fry
until slightly softened. Add the sliced tomatoes and
saute for a few min. longer. Season to taste with salt
and pepper. Cover with water, bring to a boil and
simmer until the okra is very tender, usually about 1
hour. Squeeze in the lemon juice and cook for a
further 15 min. (If using canned okra, cooking time
will be much shorter. Serve hot or cold. If to be
served cold, allow to cool in the saucepan before
turning out into a serving dish. Recipe from “A Book
of Middle Eastern Food” by Claudia Roden. Alfred A.
Knopf, 1972. Posted by DEBORAH AKYUREK, Prodigy ID#
DNJS60B.

– – – – – – – – – – – – – – – – – –

Title: Banana Fudge Cookies
Categories: Cookies
Yield: 40 servings

1 18 1/2 oz chocolate cake mix
1/3 c Mashed bananas; ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric
mixer
at medium speed until smooth. Stir in chocolate pieces. Drop by rounded
teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350
degree
oven 8 minutes or until done. Remove from baking sheets; cool on racks.
Makes
3 1/2 dozen.

—–

Title: GREEN BEANS WITH FRIED BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 1 servings

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a
wok fry tofu till it turns golden. Remove
marinate in soy sauce sherry.

Cut beans into pieces 2″ long. Heat rest of oil
stir fry beans for 1 minute. Sprinkle with salt. Add
tofu marinade. Dissolve cornstarch in water stir
into the rest of the ingredients. Cook gently till
sauce thickens.

Serve hot over rice.

Jack Santa Maria, “Chinese Vegetarian Cooking”

—–

Title: Sundae Brownie Pie
Categories: Pies
Yield: 10 servings

1 Unbaked 9″ pie crust
2 Eggs
1 c Sugar
1/2 c Butter, melted
1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/4 t Salt
1 t Vanilla extract
1/2 c HERSHEY’S Semi-Sweet
-Chocolate Chips
1/2 c REESE’S Peanut Butter Cups
1/2 c Chopped nuts
Ice cream
HERSHEY’S Chocolate Shoppe
-Topping
HERSHEY’S KISSESS Milk
-Chocolates

Heat oven to 375’F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in
large bowl, beat eggs; stir in sugar and butter. Stir together flour,
cocoa and salt, add to butter mixture. Stir in vanilla, chocolate
chips, peanut butter chips and nuts. Pour into pie crust, return to
oven. Bake additional 25-30 minutes or until almost set. (Pie will
not test done in center.) Serve warm or cool with ice cream, drizzle
with topping. Garnish with KISS.

MMMMM

Here’s an article from the Nov/Dec ’94 issue of Vegetarian Journal.

A HOLIDAY CELEBRATION

By Nanette Blanchard

The following recipes are adapted from my upcoming cookbook,
_’Tis the Season: A Vegetarian Christmas Cookbook_, to be
published in August of 1995 by Fireside/Simon Schuster.

POLENTA WITH CHIPOTLES AND SUN-DRIED TOMATOES
(Serves 6)

I make this recipe often; it is my favorite way to flavor
polenta. I buy coarsely ground cornmeal, called polenta, at my
health food co-op, but regular cornmeal can be substituted if polenta
is not available.
Use holiday cookie cutters to cut out interesting shapes for this
fun dish. If you can’t find a dried chipotle chile pepper, you
can either substitute a chipotle pepper canned in adobo sauce or
any other type of hot dried whole chile pepper.

3 cups water
1 teaspoon salt
1 cup polenta or cornmeal
2 cloves garlic, minced
5 sun-dried tomatoes
1 dried chipotle chile pepper

Bring water and salt to a boil over medium-high heat in a
heavy saucepan. Pour polenta in slowly, in a thin stream, stirring
constantly. Add garlic and cook polenta, continuing to stir
constantly, until it starts pulling away from the sides of the
pan.
Meanwhile, reconstitute tomatoes and chipotles by pouring
boiling water over both and let sit while polenta cooks.
After polenta is fully cooked, drain, mince softened tomatoes and
chipotle and add to mixture.
Sprinkle drops of cold water over marble pastry board or cookie
sheet. With firm spatula, spread cooked polenta onto board
into a rectangle 1/4-inch thick. Let cool and cut into shapes
with cookie cutters.
Place shapes on cookie sheet sprayed with vegetable cooking
spray. Broil 4-inches from heat source for 5 minutes and serve
immediately.

Total Calories Per Serving: 95; Fat: 1 gram

Title: Rolled Oat Burgers
Categories: Vegetarian
Yield: 16 patties

2 c Water
2 c Old-fashioned rolled oats
2 tb Low-sodium tamari or soy
1 tb Olive oil
2 ts Olive oil
1 c Diced onion
1/2 c Grated carrots
1/2 c Diced celery
1/2 c Diced red bell peppers
2 cl Garlic, minced
2 ts Dried oregano
6 Leaves fresh basil, minced
1/2 ts Fresh ground black pepper

Bring water to a boil in a saucepan over medium-high
heat. Add oats, tamari or soy sauce and 1 tb oil.
Reduce heat to low and cook 2 minutes; remove from
heat and set aside.

In skillet, heat the remaining oil over medium heat.
Add rest of ingredients and saute 2 minutes or until
vegetables are softened. Add t cooked oat and
combined well. Chill at least 2 hours or overnight.

Preheat oven to 375 degrees. Using an ice cream scoop
(1/4 cup), portion mixture. Form each portion into a
ball and flatten slightly. Place on a lightly oiled
baking sheet and bake 20 minutes until golden brown.

Nutrition analysis per burger: 97 calories, 4 grams
protein, 3 grams fat, 15 grams carbohydrates, no
cholesterol, 80 milligrams sodium, 26 percent calories
from fat.

—–

Tortilla Stack

Recipe By : Crockery Favorites
Serving Size : 4 Preparation Time :5:00
Categories : Appetizers Crock Pot Dishes
Beef Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb ground beef, lean
5 1/3 corn tortillas — cut into 6 wedges
2/3 can cheddar cheese soup, undil
2/3 pkg taco seasoning mix
2 med tomatoes — chopped
1/4 c sour cream
1 1/3 c lettuce — shredded
any other desired toppings

Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of
tortilla wedges. In a small bowl mix soup and taco mix. Spread 1/4 of soup
over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering until all
ingredients are used. Cover and cook on LOW 4-5 hrs.

Spoon onto individual plates. Top each serving with sour cream, lettuce, etc.

– – – – – – – – – – – – – – – – – –

Per serving: 417 Calories; 27g Fat (58% calories from fat); 23g Protein; 20g
Carbohydrate; 90mg Cholesterol; 355mg Sodium

NOTES : Could be used for dip if tortilla wedges were left out. Use chips to
dip after cooking.