Title: SPICY SICHUAN PEANUT SAUCE
Categories: Chinese, Sauces
Yield: 1 cups

1 c Peanut butter
1/4 c Soy sauce
1/4 c Asian sesame oil
3 tb Rice vinegar (not seasoned)
2 tb Finely chopped garlic
2 tb Grated peeled fresh
-gingerroot
1 1/2 ts Asian chili paste or 1 ts
-dried hot red pepper
-flakes, or to taste
1 tb Hoisin sauce or to taste
1 1/2 tb Fresh lime juice
3/4 c Water

In a blender or food processor blend all ingredients
together with salt to taste until smooth. Transfer
sauce to a jar with a tight fitting lid. Sauce keeps,
covered, and chilled, 1 week.

Appeared in the Dec 1994 issue of Gourmet magazine.
Submitted By ERIC HUNT On
THU, 19 JAN 95 172313 CST

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Title: SHRIMP LOUIS DIP
Categories: Dips
Yield: 3 servings

1 c Mayonnaise
1 c Sour cream
1/3 c Fine chopped green pepper
1/4 c Chili sauce
1 tb Horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fine chopped cooked shrimp

Stir all ingredients until well mixed. Cover; chill.
Makes 3 cups

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PUREE OF GREEN BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Green Beans, sliced trimmed
1 c Onions, Chopped
2 tb Margarine, RC tub
1 c Milk, low-fat 1%
1/4 c Chicken Broth, low-sodium
1 t Flour, all-purpose
6 Chives, trimmed garnish

1. In 1-quart microwavable casserole combine first 3
ingredients; micro- wave on High (100 %) for 2
minutes, until margarine is melted. Add 1/2 cup water
and microwave on High for 5 minutes, until beans are
tender. Let cool slightly.

2. Transfer mixture to blender and process until
smooth; add remaining ingredients and process until
combined. Return to casserole and micro- wave on High
for 1 minute, until mixture thickens slightly and is
thoroughly heated.

3. Pour soup into 2 soup bowls and garnish each
portion with 3 trimmed chives.

Approximate Total time: 20 Minutes

Each Serving provides: 1/2 Milk, 1/2 Fat, 3
Vegetables, 20 Op Cal

Per serving: 138 Calories; 7g protein; 4g fat; 21g
carbo; 211 mg calcium; 116 mg sodium; 5 mg
cholesterol; 3g dietary fiber

– – – – – – – – – – – – – – – – – –

SITKA SOUND BOUILLABAISSE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cooking oil
– (half olive oil)
1 c Chopped onions
1 c Chopped green peppers
4 Garlic cloves — minced
1/2 c Chopped parsley — OR…
2 tb -dried parsley
2 cn Tomato sauce (8 oz. cans)
4 Garlic cloves — minced
2 Bay leaves
1 tb Salt
1/4 ts Thyme
1/4 ts Marjoram
1/2 ts Tabasco
1 qt Water
1 1/2 c Dry white wine
1 lb Halibut, 1″ pieces
1 lb Shrimp, shelled (raw)
36 Clams, in shells
Crab chunks or abalone
-OR- any available seafood

In a 4-quart pot saute onions, green pepper and garlic
in oil until tender. Add tomato sauce, spices and
water. Simmer covered for 2 hours stirring
occasionally. Add wine, cook uncovered 10 minutes. Add
fish and clams and cook until clam shells pop open
(approximately 10 minutes). Add shrimp, and crab until
well heated. Avoid stirring as it will break up the
fish chunks. Serve with garlic bread and a green
salad. Serves 6.

Mary, Sitka, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: SUNDAY BLACK-BEAN SOUP (NEW YORK TIMES)
Categories: Soups
Yield: 6 servings

1 lb Dried black beans
2 Smoked ham hocks
3 c Chicken stock
4 Coarsely chopped carrots
3 Coarsely chopped onions
3 Coarsely chopped celery
1 T Chopped jalepeno pepper
3 Garlic cloves
1 t Cumin
1 c Dry sherry
1 Lime (juice)

To soak beans quickly, cover them with generous amount
of water, cover pot, bring water to boil and boil 2
minutes. Remove cover and allow beans to sit in the
liquid for one hour. Drain. In hot oil (1-2 Tb.),
saute carrots, onions, celery, and garlic until onions
are golden. Add cumin and jalepenos. When beans are
ready to cook, add ham hocks to beans along with
sauted vegetables, and chicken broth and enough water
to cover. Cook for 1 1/2 to 2 hours, or until tender.
Drain the bean mixture and reserve cooking liquid.
Puree beans and vegetables. Add sherry and lime
juice and enough of the reserved liquid to make a
thick soup. Can be served with chopped corriander or
sour cream or lemon slice.

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Title: Beef And Barley Soup
Categories: Soups
Yield: 12 servings

1 tb cooking oil
2 lb beef short ribs
2 md onions, coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
1 cn whole tomatoes (28 oz.),
1 with liquid, chopped
2 ts water
4 chicken bouillon cubes
1/3 c medium pearl barley

In a large dutch oven or kettle, heat oil over medium-high. Brown
beef. Add onions, carrots, celery, tomatoes, water and bouillon;
bring to a boil. Cover and simmer for about 2 hours or until beef is
tender. Add barley; simmer another 50-60 minutes or until barley is
done. Yield: 10-12 servings. (3 1/2 qts.)

SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93

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Title: Ambrosia Fruit Dip
Categories: Dips
Yield: 1 servings

8 oz Cream cheese; softened
1 c Plain lowfat yogurt
1 ts Vanilla extract
1 ts Grated lemon rind
14 Packets Equal sweetner

Blend cream cheese yogurt until smooth. Stir in remaining
ingredients. Chill. Makes 2 cups or 8 servings.

MMMMM

Title: SEASONED VEGETARIAN BROTH
Categories: Vegetarian, Soups/stews, Chinese
Yield: 1 servings

5 Dried Chinese blk. mushrooms
4 1/2 c Cold water
1/2 c Szechwan preserved veg. *
3 Green onion; quartered
2 lg Carrots; coarsely chopped
1/4 ts Oriental sesame oil
1/4 ts Light soy sauce
1/4 ts Black soy sauce
1/8 ts Ground white pepper

*Note: canned Szechwan preserved vegetable should be
rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30
minutes. Drain; cut off stems; reserve. Rinse stems
and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water
and all remaining ingredients to boil in heavy large
saucepan. Reduce heat, cover and simmer 2 hours.
Cool completely. Refrigerate overnight. Strain
before using. Makes about 1 1/2 cups.

Source: Bon Appetit, November 1988. Typed for you by
Karen Mintzias

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Date: Tue, 08 Feb 94 01:06:43 PST
From: Michelle Dick

From Now and Zen Epicure

CHICKEN BROTH POWDER

1 cup “good tasting” nutritional yeast flakes
1 T salt
1/2 t ground ginger
1/2 t turmeric
1 t ground black pepper
1 t marjoram
1 t tarragon
1 t paprika
1 t rosemary
2 t sage
2 t celery seed
2 t thyme
2 t garlic powder
2 t onion powder

Title: Buttermilk Pecan Pie
Categories: Pies
Yield: 1 pie

1 Pastry shell, unbaked (9")
1/2 c Butter
2 c Sugar
2 ts Vanilla extract
3 Eggs
3 tb Flour
1/4 ts Salt
1 c Buttermilk
3/4 c Pecans, chopped (to 1 cup)

Cream butter and sugar, adding 1/2 cup sugar at a
time. Blend in vanilla. Beat in eggs, one at a time.
Combine flour and salt; add to creamed mixture a
little at a time. Stir in buttermilk.
Sprinkle pecans in bottom of pie crust; pour custard
mixture over pecans.
Bake at 300 degrees for 1 1/2 hours. Best served at
room temperature with sweetened whipped cream.

Posted by Helen Jolly.

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