Title: CHICKPEA-ZUCCHINI CURRY #2
Categories: Indian, Instant ind, Vegetarian
Yield: 2 servings

1 8oz can of tomato sauce
2 ts Instant India
1/4 ts Mashed garlic
1/4 c Raisons
1 16oz can drained garbanzo
-beans
1 Piece sliced seitan

Microwaved covered for 10 minutes.

Added: 1 large zucchini, sliced into large triangular
wedges.

Microwaved covered for a further 8 minutes.

Served with some yogurt cheese (non-fat yogurt drained
for 24 hours until reduced to half it’s bulk) mixed
in, which gives it a creamy sauce.

Note that seitan is *not* an authentic Indian
ingredient–they would use panir, a solid whey cheese
curded with yogurt and lemon, but I’ve found that
seitan blends nicely with Indian food and of course
has very little fat.

Posted by Joe Roseman

—–

Bread Machine Cranberry Orange Bagels – Regular Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
2 cups white bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
1/3 cup dried cranberries
1/4 teaspoon ground cloves
1 tablespoon orange zest — fresh, grated
2 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –

Chinese Duck Sauce (Plum)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
One:
1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water
Two:
1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 cup White sugar
1/2 cup Lemon juice
Three:
1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano — seeded
chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed toasted
1 Cinnamon stick

Combine first set of ingredients and cook over moderate heat for 5 minutes.
Reduce heat and simmer uncovered for 15 minutes. Combine second set of
ingredients and boil for 10 minutes. Combine the above three sets of
ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and simmer until
thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten
caps and let stand in dark at least 2 weeks. Makes 2 pints.

– – – – – – – – – – – – – – – – – –

Hot Fudge Sauce

Recipe By : BrawnyBear
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
2 tablespoons flour
3/4 cup cold water
for a richer sauce — use evaporated milk
3 ounces unsweetened chocolate
3 tablespoons butter or margarine
1 teaspoon vanilla

MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and
heat, stirring constantly, over moderate heat until boiling and thickened.
Reduce the heat to low, add the chocolate and cook and stir until the
chocolate melts. Beat in the butter and vanilla. Cool slightly, beating
now and then. Serve warm. And here’s something else you might try. Simply
begin your favorite fudge recipe, but cook the syrup only to about 220F or
225F. Take it off the heat, cool maybe 10 minutes, then drop in the
butter, add the vanilla and heat until satiny. You couldn’t get a more
authentic hot fudge sauce than this! Makes 1 1/4 Cups

– – – – – – – – – – – – – – – – – –

UPPAMA (A SOUTH INDIAN DISH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Indian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion
1 tb Vegetable oil
1 t Mustard seeds
1 tb Broken cashews
1 t Ground coriander
1/2 ts Ground cumin
1 t Turmeric
1/8 ts Chili powder (more to taste)
1 sm Carrot
3 oz Broccoli florets
1 t Raisins
1 1/3 c Water
Sea salt — to taste
1/2 c Whole wheat farina
1 t -to
2 ts Vegan margarine

Chop the onion and saute it in the oil in a saucepan
for 2-3 minutes.

Add the mustard seeds and cashews and cook for a
further 2 minutes.

Add the coriander, cumin, termeric and chili powder
and cook for another minute.

Chop the carrot and broccoli quite finely. Add to the
saucepan along with the raisins and stir well. Pour
in the water, bring to the boil, lower heat, cover pan
and cook for 3-4 minutes. Season to taste.

Pour in the farina very slowly, stirring all the time.
As soon as it is all in the pan and well thickened,
serve it, with the margarine spread over the top so
that it melts into the mixture.

Source: The Single Vegan – by Leah Leneman Typed for
you by: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Rice Pudding
Categories: Diabetic, Rice, Desserts
Yield: 4 nice folks

2 c Skim milk; 1 ts Ground cinnamon;
2 md Eggs; beaten 1 ts Pure vanilla extract;
2 tb Sugar;(or sugar sub equals 1 c Cooked rice, cold
-2 tbs sugar 2 tb Seedless raisins;
1/4 ts Salt;

Preheat oven to 350 degrees. Prepare a 1-quart casserole with
vegetable pan-coating. Scald (heat) milk in to top of a double
boiler over simmering water. Combine eggs, sugar salt, cinnamon, and
vanilla. Pour hot milk on top slowly, stirring to mix well. Spread
rice in the bottom of the casserole; scatter raisins evenly over
rice; pour milk mixture carefully on top. Place casserole in pan of
hot water coming almost up to the top of the casserole. Bake about
45 minutes or serole from water and chill in refrigerator. This
pudding may be served warm or chilled. as you prefer.

Food Excahnge pre serving: 1 1/2 STARCH/BREAD EXCHANGE + 1 LEAN MEAT
EXCHANGE. CAL: 159; CHO: 25g; PRO: 8g; FAT: 3g; SOD: 221; CHO: 139;
Low-sodium diets: Omit salt when cooking rice omit salt from recipe.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess.,R.D.,M.S. and Katharine Middleton.

MMMMM

Title: Turkey Chili
Categories: Chili
Yield: 6 servings

1 lg Onion, chopped
2 tb Olive oil
1 1/2 lb Ground turkey
2 Garlic cloves, minced
2 t Chili powder
1/2 t Black pepper
1/2 t Ground cumin
2 cn Black beans, rinsed and
-drained (15 oz)
1 cn Diced tomatoes in juice,
-undrained (14 1/2 oz)
1 cn Tomato paste (6 oz)
1 cn Self-reduced chicken broth
-(14 1/2 oz)
1 c Frozen corn kernels
Chopped onion, for garnish

Over medium heat, saute onion in oil in Dutch oven until soft, about 5
minutes. Add turkey and cook, stirring with a wooden spoon to break up
large pieces, until no longer pink, about 7 minutes.

Stir in garlic, chili powder, pepper and cumin. Add beans, tomatoes
and their juice, tomato paste, broth and corn.

Simmer about eight minutes, or until thoroughly hot, stirring often.
Garnish with chopped onion.

MMMMM

Fried Ice Cream4

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Frozen (Topc 6)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Quart Vanilla Ice Cream
3 Cups Corn Flakes — finely crushed
1 Teaspoon Cinnamon
3 Egg Whites
Oil — for deep frying
1 Cup Whipped Cream
1/2 Cup Honey
8 Maraschino Cherries

Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze until
firm, about 1 hour.

In shallow dish, combine crumbs and cinnamon. In another shallow dish,
beat egg whites until foamy. Roll ice cream balls in egg whites, then
crumb mixture, covering ice cream completely to avoid leakage during
frying. Roll in egg whites and crumbs a second time, if necessary to cover
completely. Freeze until firm, 3 to 4 hours.

In deep fryer or heavy saucepan, heat oil to 375. Using basket or slotted
spoon, fry ice cream balls 1 or 2 at a time for 10 to 15 seconds or until
golden brown. Drain quickly on paper towels. Return to freezer while
frying remaining ice cream balls. Serve immediately with whipped cream,
honey and cherries.

Makes 8 servings.

Posters comment: I’ve made these and they are good, but not exactly like
you get in a restaurant. My favorite restaurant ones seem to have like
Rice Krispies in the coating too. I’d add more cinnamon too.

Posted on Genie C04 T06 M159 By M.Carmain1 on 6/13/93, Nf format

– – – – – – – – – – – – – – – – – –

APPLE PIE WITH PORT WITH CHEDDAR CHEESE CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port
2 tb Butter or margarine
1 Lemon (Grated peel only)
8 md Cooking apples — peeled
– and sliced
—–CHEDDAR CHEESE CRUST—–
2 c Sifted flour
1 t Salt
2/3 c Shortening
3/4 c Shredded sharp cheddar
5 tb Cold water (or more)

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port,
butter and lemon peel. Cook over medium heat until mixture boils. Add
apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with pastry
blender until mixture resembles coarse meal. Stir in cheese. Add water
gradually and mix lightly with fork to form dough. Divide pastry in halves
and roll out one half to fit 9-inch pie pan. Roll second half of pastry and
cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave
pastry strips across filling to make lattice top. Bake at 375F 30 to 45
minutes, or until done. Serve warm.

– – – – – – – – – – – – – – – – – –

Date: Thu, 14 Jul 94 13:25:12 EDT
From: Craig_Everhart@transarc.com

When I need a chocolate experience, I’ll put together what I’m told is
an Italian-style hot cocoa. I initially saw the recipe in the middle of
an article in The New Yorker, which went something like this. (Sorry
that I don’t know the by-weight equivalents.)

Mix
1/2 cup cocoa powder
1/3 cup white sugar
1 teaspoon cornstarch
with
1/4 cup water
in a saucepan over medium heat, stirring constantly. Once this
mixture comes to a boil, add 2 cups of liquid (water, brewed coffee,
skim milk; the author recommended a cup of water and skim milk each)
and stir over heat until heated through and mixed.

This produces a thick, quite rich brew, not for children, but highly
chocolate-concentrated. Clearly, it’s pretty much just empty calories,
but not that much of them, and the fat is only what comes in your cocoa.