Title: PINK PONY SAUCE
Categories: Vegetarian, Sauces
Yield: 5 servings

1 tb Water
8 oz Silken tofu
1 ts Freshly grated horseradish
1/3 c Beets, grated
1/3 ts Dry mustard
1 ts Honey
2 ts Olive oil

Place all ingredients in a blender. Puree on high
until smooth and creamy.

Serve as a dipping sauce with turnip chips.

Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5
g fat, 0 chol, 107 mg calcium

From _Vegetarian Gourmet_, Winter 1992

—–

Fluffy Grasshopper Pie

Recipe By : Jello, Fun Fabulous Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Dessert/Dinner Pie Gelatin Powder/Lime/Lemon

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 c reduced fat Oreo® cookie crumbs
1/4 c reduced fat margarine — melted
3 tbsps granulated sugar
Filling:
3 ozs lime gelatin powder
2/3 c boiling water
1/2 c cold water
ice cubes
1 tsp peppermint extract
8 ozs Cool Whip® Free — thawed

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9″ pie pan. Spread crumb mixture evenly in pie
pan. Chill 1 hour, or until firm. To prepare filling, completely dissolve
gelatin powder in boiling water. Combine cold water and ice cubes to make 1
1/4 cups. Add to gelatin mixture, stirring until slightly thickened. Remove
any unmelted ice cubes. Fold peppermint extract into whipped topping. Using
wire whisk, blend whipped topping mixture into gelatin mixture. Then, whip
until smooth. Chill until mixture mounds. Spoon into crust. Chill 2 hours.

– – – – – – – – – – – – – – – – – –

Per serving: 312 Calories; 9g Fat (24% calories from fat); 4g Protein; 59g
Carbohydrate; 0mg Cholesterol; 372mg Sodium

Title: Mushroom Spread with Lemon and Thyme
Categories: Dips, Appetizers, Low-fat, Vegetarian, Ovo-lacto
Yield: 10 servings

1 1/2 tb Olive oil
— preferably extra-virgin
1/2 c Chopped onion
2 lg Garlic cloves; chopped
10 oz Mushrooms; coarsely chopped
2 ts Fresh thyme leaves; OR…
3/4 ts -Dried thyme
1 ts Grated lemon peel
3 tb Grated Pecorino Romano
1 tb Fresh lemon juice
2 tb Minced fresh parsley
Toasted Italian bread rounds

Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add
onion and garlic and saute until tender, about 5 minutes. Add mushrooms,
thyme and lemon peel to skillet and stir. Cover and cook until mushrooms
are tender, about 5 minutes. Uncover, increase heat to high and cook
until mushrooms begin to brown, about 6 minutes. Cool slightly.

Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining
1/2 tablespoon oil and finely chop, using on/off turns. Mix in parsley;
season with salt and pepper. Transfer to small bowl. (Can be made 3
hours ahead. Let stand at room temperature.) Serve with toasted bread
rounds.

Makes about 1-1/2 cups.

Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg;
cholesterol, 1 mg

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

—–

Byron’s Famous Killer Cheese Dip

Recipe By : Byron Howes University of North Carolina – Chapel Hill
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
320 g cheese soup (one can of condensed canned c
120 g chopped green chilies (I use Old El Paso c
1 medium yellow onion — chopped
15 ml crushed red pepper
30 ml chili powder
15 ml cumin
1 garlic clove — crushed.
1 ml hot sauce (Tabasco sauce or hot pepper sau
250 ml sour cream

1. Mix together all ingredients except the sour cream; heat to
boiling at low h eat.

2. When blended, correct seasoning (usually needs more cumin and garlic.)

3. Add sour cream and heat until it bubbles slightly. Serve with
Tostitos or an y natural Mexican-style corn chip.

Author’s Notes:
Here it is, folks! By popular demand, the cheese dip known to
make women fa int, strong men cry, and small children run for their
mommies. This started out as an attempt to replicate a Chili con Queso
dip, but took off in its own direct ion.

This recipe may be doubled, quadruped or even sextupled without
problem. Go easy on the red pepper if your guests don’t like hot food.
The effect, if done correctly, should be an initial impression of
cheese, cumin, sour cream and garl ic followed a second later by a
sinus-cleaning heat. As one partaker has put it “You have to keep
eating because if you don’t, you’ll die.” Guaranteed to inc rease
beer consumption at parties. Good Luck!

Difficulty : very easy.
Precision : Measure the spices, just so you’ll know how much you have put
in
.

– – – – – – – – – – – – – – – – – –

Chocolate Coffee Cones

Recipe By : Southern Living, Dec. 1996
Serving Size : 60 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces semisweet chocolate
2 1/2 pounds white chocolate
1 1/2 pounds cream cheese
3/4 cup confectioner’s sugar
3/4 cup coffee liqueur
1 1/2 cups whipped topping

Cut 6 inch circles from wax paper; cut in half and shape into cones; secure
edges wtih tape.

Place dark chocolate into a pan and melt, let cool till slightly thickened,
then transfer to a ziplock bag. Make a tiny hole in the bottom corner, and
drizzle a bit into the lower 2 inches of the cone. Let cool completely.

Melt white chocolate, and cool until slightly thickened.. Brush a thin
layer over chocolate layer in cones, making sure to get the bottom of the
cone. Chill till firm.

Beat cream cheese, powdered sugar, and 1 teaspoon vanilla at high speed till
light and fluffy. Add liquer, beating at medium speed till combined.

Add whipping craem to liquer mixture. Place mixture into a pastry bag and
pipe itno cones. Chill till firm and ready to serve.

– – – – – – – – – – – – – – – – – –

Title: Peggy’s Corn Chowder
Categories: Soups, Ceideburg 2
Yield: 1 servings

1/2 lb Bacon, diced
1 md Onion, chopped
1/2 c Celery, chopped
2 tb Flour
4 c Milk
16 oz Can creamed corn
1 cn Potatoes [Or use cooked,
-chopped potatoes to taste
-S.C.]
1/2 ts Salt
1/8 ts Pepper
Parsley
Paprika

Here’s one I got from a friend many years ago… I haven’t tried it
for a long time, but it was excellent++good enough for me to get the
recipe and I wasn’t even into cooking at the time.

Fry the bacon and save 3 tablespoons of the drippings. Fry onion and
celery in the drippings until tender. Blend in flour, stirring until
bubbly. Remove from heat and stir in milk. Heat to boiling point,
stirring constantly. Boil and stir for one minute. Stir in remaining
ingredients.

If you feel really racy, dump in a drained can of clams.

Posted by Stephen Ceideburg; February 6 1991.

MMMMM

Title: Linguine Turkey Bolognese
Categories: Pasta, Poultry
Yield: 8 servings

2 T Extra-virgin olive oil
1 Celery stalk with leaves,
-finely chopped
1 md Carrot, finely chopped
1 md Onion, finely chopped
2 cl Garlic, finely chopped
1 1/2 lb Ground turkey
1 T Dried oregano
1/2 c Dry red wine
1/2 c Half-and-half
1 cn Plum tomatoes, crushed
-slightly, with juices
-(28 oz)
2 T Tomato paste
1 c Defatted chicken broth
Salt to taste
Freshly ground black pepper
-to taste
1 lb Cooked linguine
2 T Chopped flat-leaf parsley,
-for garnish

To lighten a traditional Bolognese sauce, I substituted lean ground
turkey for the more traditional ground beef. It’s necessary to taste
and adjust seasonings as you go along, since the flavor of turkey is
not as strong as beef. I’ve added a generous amount of oregano and
garlic for spice and sauteed the meat in extra-virgin olive oil for
more flavor. Have patience with this sauce – the long, slow simmer is
what makes it so delicious. Freshly grated Parmesan is perfect to
serve alongside.

1. Place oil in a large, heavy pot over medium-low heat. Add the
celery, carrot, onion and garlic, then cook 8-10 minutes, stirring
occasionally.

2. Raise heat to medium and add the ground turkey and oregano. Cook
for about 8 minutes, stirring and breaking up the meat, until it
begins to brown.

3. Add the wine and simmer for about 10-12 minutes. Add the
half-and-half and simmer until nearly reduced, about 6-8 minutes.

4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer
and cook over medium-low heat, partially covered, for 1 hour,
stirring a few times. Season to taste with salt and pepper.

5. Serve hot over just-cooked linguine and sprinkle with chopped
parsley.

Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.

MMMMM

Title: APPLE CRUMB MUFFINS WW
Categories: Breads, Fruits
Yield: 12 servings

————————–BATTER————————–
2 c Flour, all-purpose
1/4 c Sugar, granulated
1 tb Baking powder
1 ts Apple pie spice
1 c Milk, skim
1 sm Apple, Delicious, Golden
– cored, pared, shredded
1/4 c Margarine
– melted
1 Eggs

———————–CRUMB TOPPING———————–
1/4 c Flour, all-purpose
7 ts Sugar, granulated
2 tb Margarine
– melted
1/8 ts Cinnamon, ground

Batter – preheat oven to 400F. Line 12 muffins cups
with paper baking cups. Combine flour, sugar, baking
powder and apple pie spice. Combine milk, apple,
margarine and egg; pour into dry mix. Stir until
combined – do not overmix. Fill each cup about 2/3
full.

Topping Baking – Combine topping ingredients, stir
until thoroughly combined; sprinkle equal amount of
topping over each muffin, bake for 15 to 20 minutes –
or unitl toothpick comes out dry. Remove to wire rack
and cool.

Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 50
Optional Calories.

Nutritional Analysis per serving: 183 calories, 4 g.
protein, 6 g. fat, 28 g. carbohydrate, 88 mg.
calcium, 186 mg. sodium, 23 mg. cholesterol.

Calories from fat: 28%

Original recipe from Weight Watchers “Quick Start
Plus Program” cookbook. Conversion by Rick Weissgerber.
{GEnie D.WEISSGERBE]

—–

Title: FIVE SPICE POWDER
Categories: Spices, Chinese
Yield: 1 servings

5 ts Ground anise (aniseed)
5 ts Star anise
2 tb Whole cloves
1 Cinnamon stick (5") in
-cassia bark
7 ts Fennel seeds

Using a blender, process all ingredients until finely ground. Store in an
airtight jar up to 3 months.

From: Richard Davis Date: 03-19-93

—–

A GRETE PYE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shortcrust pastry
1 Egg white, beaten
Until liquid
1 lb Boned breasts of chicken
Pigeon or wild duck and/or
Saddle of hare or rabbit
(not stewing meat)
Salt and black pepper
1 lb Minced beef
2 tb Shredded suet
3 Hard-boiled egg
Yolks crumbled
1/4 ts Each ground
Cinnamon and mace
And a pinch of ground cloves
1 oz Stoned cooking dates chopped
1 oz Currants
2 oz Stoned prunes soaked
And drained
1/2 c Beef stock
1 tb Rice flour or cornflour

No Christmas feast in medieval times was complete
without a ‘grete pye’. In some recipes, it could
contain many varied meats, but quite often only two or
three different kinds were suggested; change the meats
suggested here if you wish. Use just over half the
pastry to line a 23-cm/9-inch pie plate. Brush the
inside with some of the egg white. Skin the pieces of
breast and other meat if necessary and parboil them
gently in salted water for 10-15 minutes. Drain and
leave to cool. Mix together in a bowl the minced beef,
suet, salt and pepper to taste, the egg yolks and half
the spice mixture. Add the rest of the spices to the
dried fruit in another bowl. Slice the parboiled meat.
Pre-heat the oven to 220C/425F/Gas Mark 7. Add 1 or 2
tablespoons of the beef stock to the rice flour or
cornflour in a small saucepan and cream them together;
then add the remaining stock and stir over gentle heat
until slightly thickened. Keep aside. Cover the bottom
of the pastry case with half the mince mixture.
Arrange the sliced meat in a flat layer on top.
Scatter the chopped spiced fruit over it and cover
with the remaining mince. Pour the thickened stock
over the lot. Roll out the remaining pastry into a
round to make a lid for the pie. Brush the rim of the
case with a little more egg white and cover with the
lid. Press the edges to seal, and make escape slits
for steam. Decorate with the pastry trimmings and
glaze with egg white. Bake for 15 minutes, then reduce
the heat to 160C/325F/Gas Mark 3 and bake for 45-50
minutes longer. Serves 6 to 8. Grete pyes. Take faire
yonge beef, And suet of a fatte beste, or of Motton,
and hak all this on a borde small; and caste therto
pouder of peper and salt; and whan it is small hewen,
put hit in a bolle. And medle hem well; then make a
faire large Cofyn, and couche som of this stuffur in.
Then take Capons, Hennes, Mallardes, Connynges, and
parboile hem clene; take wodekokkes, teles, grete
briddes, and plom hem in a boiling pot; And then
couche al this fowle in the Coffyn, And put in euerych
of hem a quantite of pouder of peper and salt. Then
take mary, harde yolkes of egges, Dates cutte in ij
peces, reisons of coraunce, prunes, hole clowes, hole
maces, Canell and saffron. But first, whan thoug hast
cowched all thi foule, ley the remenaunt of thyne
other stuffur of beef a-bought hem, as thou thenkest
goode; and then strawe on hem this: dates, mary, and
reysons, c. And then close thi Coffyn with a lydde
of the same paast, And putte hit in the oven, And late
hit bake ynough; but be ware, or thou close hit, that
there come no saffron nygh the brinkes there-of, for
then hit wol neuer close.

– – – – – – – – – – – – – – – – – –