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.

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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_

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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

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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

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Title: SCALLION PANCAKES #2
Categories: Chinese, Pancakes
Yield: 6 servings

2 c All-purpose flour
1 ts Salt
1 c Boiling water
Peanut Oil
1/2 c Chopped whole scallions

Place flour and salt in a large mixing bowl.
Gradually pour in boiling water, stirring with a
wooden spoon to mix. When cool enough to handle,
knead with your hands about 10 minutes until the dough
is elastic. Place dough in a bowl and cover with a
damp dish towel for 30 minutes.

Roll the dough out to a rectangular shape
approximately 1/4 x 10 x 15 inches. Brush the top
lightly with peanut oil. Sprinkle scallions over the
entire surface of the dough. Starting from one end,
roll up the dough as you would a carpet. Cut the roll
into 6 thick slices. Flatten each slice slightly with
your hand. Roll out each piece, turning it to keep it
circular, until it is 1/4 inch thick and about 6
inches in diameter. Keep the finished pancakes covered
with a damp towel while you are working.

Heat skillet over high heat and pour in oil t 1/4 inch
deep. When oil is hot, turn heat to medium low. Cook
pancakes one at a time, about 30 seconds on each side,
until they are golden in color. Cut into wedges and
serve warm.

Pancakes may be reheated in the oven before serving.

From: The Chinese Menu Cookbook Shared By: Pat Stockett

—–

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

QUICK FRUIT CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ELAINE RADIS BGMB90B
-MAKES 1 CUP
1 tb Canola oil
1/4 c Onion — chopped
1/4 c Sugar
2 tb Cider vinegar — or white
1 lg Pear — or apple, seeded,
-cored and diced — about 1 c
2 tb Raisins
2 ts Whole mustard seed
1 Knob preserved stem ginger
-finely diced
1/4 ts Hot red pepper flakes
pn Salt

Heat the oil in a small saucepan and spften the
oniuon, stirring. Add the sugar and vinegar and cook
until the sugar dissolves and makes a syrup. While the
liquid is still hot, stir in thediced pear and the
remanining ingredients. Taste carefully for the
blanace of sseasonings. Serve at room temperature.

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Title: Tuna Vegetable Pasta Salad
Categories: Seafood
Yield: 1 servings

1/2 lb rotini
1 cn tuna
2 c cucumbers, thinly sliced
1 tomato, chopped
1/2 c celery
1/4 c green pepper
1/4 c green onins
1 c italian dressing
1/4 c mayo
1 tb mustard
1 ts dill
1 ts salt
1/8 ts pepper

Prepare rotini. Drain. In large bowl combine pasta, tuna and veggies.
In small bowl combine dressing, mayo, mustard and spices. Add to salad
mixture. Toss to coat. Chill and serve.

—–

Title: MACADAMIA, RASPBERRY, WHITE CHOCOLATE COOKIES
Categories: Cookies
Yield: 1 servings

-Bettie Cooper, VGXB82A
1/3 c Butter
1/3 c Brown sugar, packed
1/3 c Sugar
1 Egg
1 ts Vanilla
1 1/2 c Flour
1 ts Baking soda
8 oz White chocolate chips
– or chopped white chocolate
1 c Macadamia nuts, chopped

DESCRIPTION: These tasty drop cookies are a jumble of
macadamias, white chocolate and raspberry jam.

Cream butter and sugars. Add egg and beat in. Add
vanilla and raspberry jam. Mix well. Mix together
flour and baking soda. Gradually add flour mixture to
batter. Stir in nuts and chips. Drop by rounded
teaspoonfuls onto lightly greased cookie sheets, about
2″ apart. Bake at 350 degrees for 8-10 minutes. Don’t
overbake. Cool on racks. Posted by Bettie cooper 1-93.
TERRY’S NOTES: These freeze well. Freeze on sheets
until solid then transfer to zip-lock bags. I’ve made
with semisweet chocolate chips, and, though not as
pretty, are just fine! Formatted by Theresa Grant,
HWWK11b.

—–

ROMAINE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head romaine lettuce
5 tablespoon Olive oil
1 lg Tomato — peeled cut
1 tablespoon Lemon juice
Into wedges
Salt pepper to taste
Dressing:

(54 min left), (H)elp, More? 1 ts Dill–optional Discarding dark green
outer leaves, wash, dry, then chop lettuce.

Toss lettuce and tomato wedges with dressing serve.

Dressing: Combine oil, lemon juice, salt, pepper and dill and shake
vigorously until well blended.

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