CHEDDAR-CHIVE POPCORN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cross TMPJ72B
1 cup Popcorn — popped
12 cups)
3 tablespoons Unsalted butter — cut into small piece
2 teaspoons White-wine Worcestershire sa
3 cups Loves garlic — finely chopped
3 tablespoons Dried chives
1/2 cup Finely grated sharp Cheddar — cheese, dried*
Salt — to taste

Preheat the oven to 350 degrees F. Place the popcorn in a large bowl.

Put the butter, Worcestershire sauce, and garlic in a small saucepan and cook
over low heat for about 3 minutes until the garlic has softened. Add the
chives and stir well. Pour over the popcorn and toss. Spread the popcorn
evenly in a large jelly-roll pan. Bake in the preheated oven for 15 minutes,
removing the pan and stirring occasionally. Remove the pan from the oven. Toss
the cheese with the popcorn, allow to cool slightly, then serve at once,
adding salt to taste. Make 12 cups. *The cheese should be as dry as possible
when added to the popcorn. Spread the grated cheese on a plate and chill it,
uncovered, in the refrigerator, for several hours or overnight.

Source: “An Edible Christmas” Cookbook by Irena Chalmers. Reformatted by:
CYGNUS, HCPM52C

– – – – – – – – – – – – – – – – – –

Title: Sweet and Sour Onions
Categories: Diabetic, Side dishes, Casseroles, Vegetables
Yield: 4 – 6 folks

4 lg Onion; sliced 1/4 c Margarine; melted
1/4 c Cider vinegar; 1/4 c Boiling water;
1/4 c Butter; melted 1/4 c Sugar;
-=OR=- (Would use sugar
substitute)

Slice the onions and arrange in a 1 quart baking dish. Mix the rest
of the ingredients and pour over the onions. Bake at 300 degrees for
1 hour. Yield: 4 – 6 servings

Food Exchange per serving: 1 VEGETABLES EXCHANGES + 1 FAT EXCHANGE
(I would cut down the margarine to make it, if even that, lower then
the 1 fat exchange to 1/2 fat. I WILL use SUGAR substitute, yes I
would.)

Source: Southern Living, Our Best Recipes by Lena Sturges

MMMMM

Title: Surprise-Crust Pizza
Categories: Main dish, Wt-watchers
Yield: 4 servings

3 c Cooked rice
1/4 c Parmesan cheese
1 Egg; beaten
1 md Onion; sliced into rings
1/2 md Green bell pepper; sliced
2 c Sliced mushrooms
2 Garlic cloves; minced
1 c Low-sodium tomato sauce
2 ts Oregano
1 ts Fennel seeds (optional)
4 1/2 oz Part-skim mozzarella cheese
— shredded

Preheat oven to 425 F. Spray a 12″ round pizza pan with nonstick cooking
spray.

In large bowl, stir together rice, Parmesan cheese and egg. Press firmly
into prepared pizza pan to form a “crust”. Bake 20 minutes.

Spray large nonstick skillet with nonstick cooking spray. Add onion and
pepper and stir-fry until tender, about 5 minutes. Stir in sliced
mushrooms and minced garlic and cook until mushrooms are browned, 5-8
minutes.

Arrange vegetable mixture over baked rice “crust”; spread tomato sauce
evenly over pie. Sprinkle with oregano, fennel seeds if desired, and
mozzarella cheese.

Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8
wedges.

Each serving (2 wedges) provides:
* 2-1/2 V, 2 P, 1/2 B, 10 C

Per serving:
* 369 cal, 17 g pro, 54 g car,
* 9 g fat: 1 g poly, 2 g mono, 5 g sat
* 275 mg sod, 76 mg chol

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

OYSTER-ARTICHOKE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Stick margarine or butter
1 bn Green onions — chopped
1 Clove garlic — chopped
1 can Artichoke hearts, drained — cut into bite-sized
1 can Chicken broth (large)
3 tablespoons Flour
1 10-oz jar of oysters
Cayenne pepper
Worcestershire sauce
Salt

Melt butter and saute green onions and garlic until soft. Add artichokes,
sprinkled with flour, and stir to coat well. DO NOT BROWN.

Add chicken stock; let it simmer for 15 minutes.

Drain oysters, reserving the liquid, and checking for shell bits and sand. Add
oysters and their liquid to the soup.

Season to taste, using cayenne pepper, Worcestershire, and salt. Simmer for
another 10-15 minutes.

Can be chilled and kept overnight (in fact, the flavors improve) and then
heated before serving.

Posted on GEnie by C.BALLOU1 [Claudia] on 06/12/93.
Formatted for MM by Rosanne Troxel (D.TROXEL/GEnie; TJFM10C/Prodigy)

– – – – – – – – – – – – – – – – – –

Title: Blueberry Pie Filling
Categories: Fruits, Canning, Pies
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/2 c Fresh or thawed blueberries
3/4 c Granulated sugar; plus…
2 tb Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
1 c Cold water
3 1/2 ts Bottled lemon juice
3 dr Blue food coloring (opt.)
1 dr Red food coloring (opt.)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Fresh or thawed blueberries
6 c Granulated sugar
2 1/4 c Clear Jel ™
7 c Cold water
1/2 c Bottled lemon juice
20 dr Blue food coloring (opt.)
7 dr Red food coloring (opt.)

Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen
blueberries may be used. If sugar has been added, rinse it off while
fruit is still frozen.

Yield: 1 quart or 7 quarts

Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6
cups at a time in 1 gallon boiling water. Boil each batch 1 minute after
the water returns to a boil. Drain but keep heated fruit in a covered
bowl or pot. Combine sugar and Clear Jel ™ in a large kettle. Stir.
Add water and, if desired, food coloring. Cook on medium high heat until
mixture thickens and begins to bubble. Add lemon juice and boil 1
minute, stirring constantly. Fold in drained berries immediately and
fill jars with mixture without delay, leaving 1 inch headspace. Adjust
lids and process immediately. See Table 1 for suggested quantities.

Table 1. Blueberry Pie Filling. Quantities of Ingredients Needed (See
ingredient list above).

Table 2. Recommended process time for Blueberry Pie Filling in a boiling
water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0-1,000 ft: 30 min.
1,001-3,000 ft: 35 min.
3,001-6,000 ft: 40 min.
Above 6,000 ft: 45 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

GREEN CURRY PASTE *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Green Jalapeno Peppers
5 Green Thai Chili Peppers
1/2 cup Sliced Cilantro/Coriander — Root Or Stems
8 Cloves Garlic
1/4 cup Chopped Shallots Or: — Purple Onions
1/4 cup Chopped Lemon Grass Or:
1 tablespoon Dried Lemon Grass
5 Thin Slices Fresh Galangal — Or 1 ts Dried Galang
=09
1 teaspoon Cumin
1 teaspoon Shrimp Paste

Green curry paste is used to make the hottest of all Thai curries.
Combine all the ingredients in a blender and process until smooth.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

BAKED STUFFED SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Acorn squash
1 Onion, chopped
1/4 lb Mushrooms, chopped
1 tb Salt-reduced tamari
1/4 ts Sage
1/4 ts Thyme
1/4 ts Marjoram
3 c Cooked rice OR
3 c Whole wheat bread crumbs

Cut squash in half lengthwise. Scoop out seeds and stringy
portion.
Place in a baking dish with 1/2 inch of water in bottom.
Bake for
about 1 hour at 350 degrees. While squash is baking,
prepare the
stuffing mix. Cook onions and mushrooms in 1/4 c. water for
5
minutes. Add tamari and spices. Cook over low heat for 5
more
minutes. Remove from het. Add the rice or the bread crumbs
and mix
together well. When the squash has baked about 1 hour and
is almost
tender, remove from oven. Fill each with stuffing mix.
Return to oven
and bake an additional 15 minutes.

May be served as is or with gravy. To prepare ahead, bake
the squash
for one hour and remove from oven. Let cool. Prepare
stuffing. When
ready to prepare dinner, fill with stuffing mix and bake at
350
degrees for 30 minutes.

From _The McDougall Plan_

– – – – – – – – – – – – – – – – – –

Barley Salad With Squash (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6709
Serving Size : 4 Preparation Time :0:00
Categories : Rice/Grain-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 cup medium pearl barley
2 cups water
2 kirby cucumbers
1 medium yellow squash
1 medium zucchini
1/2 cup mayonnaise
–regular or low fat
2 tablespoons tarragon vinegar
1/4 cup chopped fresh dill
salt and freshly ground black peper
1 pound jar pickled beets
–or 2c cooked sliced fresh beets
watercress for garnish

In a heavy 2 to 3 quart saucepan heat the vegetable oil; add the barley and
cook the grain, stirring constantly, until it smells toasty. Remove the
saucepan from the heat. Averting your face, add the water (it will bubble
up furiously) Return the saucepan to the heat, cover and cook for about 2O
to 25 minutes or until barley has absorbed the liquid and is just tender.
Transfer the barley to a sieve and drain under cold water; pat dry and set
aside.

During the time it takes to cook the barley, peel, halve and seed the
cucumbers and cut them into 1/2 inch half moons. Halve and seed the
zucchini and yellow squash, cut them into 1/2 inch half moons and parboil
them for a minute, drain and pat dry.

In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill;
season well with salt and pepper. To the dressing add the cooked barley,
cucumbers and squash and toss well; adjust the seasoning.

On the outside edge of a serving platter, make a ring of drained sliced
pickled beets. Pile the barley salad in the middle and center some
watercress leaves in the middle of the salad.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

– – – – – – – – – – – – – – – – – –

GREAT GLUTEN TURKEY

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Yard, cheesecloth
2 tb Poultry flavoring mix
1 1/2 c — water
1 tb Soy margarine or oil
2 tb White wine or gluten stock
2 Sheets,bean curd sheet–
-aka yuba
2 c Dressing of choice
—–GLUTEN—–
5 oz (fl) Vital wheat guluten flr
1 oz (fl) whole wheat pastry flor
1 tb Poultry flavoring mix
5 oz — water

Mix the flours, water and flavor mix. Dough should be
firm, add more flour if it is not. Roll the gluten out
into a rectangle, place on the spread-out cheesecloth
and loosely fold edges over it to meet in the middle
(this is to keep it from getting glued to itself
during cooking). Then roll it up lengthwise (loosely
to allow for expansion).

Tie the ends and and around the middle with string.
Make sure you allow for expansion to 2-3 times its
original size.

Place this in a pot with the water and seasoning and
bring to a boil, then lower to simmering for 1 1/2
hours. Turn at least once during cooking. This can be
done two days in advance.

Prepare your dressing and remove the gluten from the
stock (which will be used for gravy). Unroll the
gluten and fill with the dressing or mound the
dressing on the baking pan and tuck the gluten around
it.

Reconstitute the bean curd sheets by soaking for 5
minutes in hot water. They’ll turn white and pliable
but will be fragile. Cover the cooked gluten roll with
2 or 3 layers of this. Brush the “turkey” with the oil
or melted soy margarine between layers and on top. Mix
the wine or stock with the remaining oil ormargarine
and use this to baste thile baking. Two T seasoning
mix may be added to the stock for more flavor.

Place in a pre-heated 350 degree oven and bake for 45
min to 1 hour, basting every 15 minutes. If it begins
to brown toomuch, cover loosely with aluminum foil.

Carve and serve with stuffing.

Originally posted by Amanita (HURN) on Dec. 12,
1992/formatted for MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Mexi-Cali Layered Dip
Categories: Dips, Cheese
Yield: 1 servings

1 Ripe Avocado, Peeled
– Seeded And Mashed
1 c Pace Picante Sauce
1 ts Lemon Juice
1/4 ts Salt
1/2 md Tomato, Chopped
1/2 c Thinly Sliced Ripe Olives
3/4 c Sour Cream
1/2 c Shredded Cheddar Or Monterey
– Jack Cheese

Combine avocado, 2 tablespoons Pace Picante Sauce, lemon juice and
salt; mix well. Stir in tomato. Spoon evenly onto bottom of shallow
1-quart clear glass bowl (straight sides preferred). Top with
olives; cover and chill. To serve, top olives evenly with sour
cream.. Spoon remaining Pace Picante Sauce over sour cream, sprinkle
with cheese. Serve with tortilla chips or corn chips. Makes about
3-1/2 cups dip.

From: Pace booklet.

MMMMM