Title: Bean Burgers
Categories: Hamburgers, Biosphere 2
Yield: 8 servings

3 c Cooked beans (kidney or
-pinto beans are good)
1 md Onion, finely chopped
1 lg Potato, cooked
2 lg Tomatoes, chopped
2 t Chopped thyme
-(or 1 scant teaspoon dry)
3/4 c Breadcrumbs or whole-wheat
-flour
Salt to taste
Pepper to taste

From “Eating In,” The Biosphere Press, Space Biosphere Ventures.

Mix all the ingredients thoroughly, either in a food processor or
with a potato masher. The cooked beans should be mashed, not pureed,
and the mixture should form into balls easily. If the mixture is too
wet, add a little more breadcrumbs or flour. Form the mixture into
eight burgers and place them on a lightly greased baking tray. Bake
at 350’F. for 45 minutes, turning them over after 30 minutes. Place
the burgers inside buns (“Eating In” also includes a recipe for
whole-wheat buns) and top with fried onions, lettuce, tomato,
pickles, or whatever your taste dictates. Each burger contains: 352
calories, 0 cholesterol, 1 gram fat, 20 grams protein.

MMMMM

NEUJAHRSPRETZEL (NEW YEAR’S PRETZELS)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : German Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Milk
1/2 c Butter Or Margarine
2 pk Yeast — Active, Dry
2 ts Salt
1/2 c Sugar
7 c Flour — Unbleached
2 ea Eggs — Large
1 c Confectioners’ Sugar
1 x — Water
1 t Vanilla Extract
1/4 c Almonds — Chopped

Heat milk and butter until very warm (120-130 degrees
F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly
beat into warm milk. Beat for 2 minutes. Add eggs
and 1 cup of flour. Beat for an additional 2 minutes.
Add enough flour to form a soft dough. Knead until
smooth and elastic, about 5 minutes. Place dough in a
greased bowl. Let rise in a warm place until doubled
in bulk, about 1 hour. Punch dough down and let rise
again until doubled. (1 hour more). Divide dough in
half. Shape pretzel as follows: Roll dough into a
rope about 30 inches long and 1 1/2 inches in
diameter. Cross the ends leaving a large loop in the
center. Flip loop back onto crossed ends to form a
pretzel. Repeat with remaining dough. Place pretzels
on greased baking sheets. Let rise 15 minutes more.
Bake at 375 degrees F for 25 to 30 minutes or until
golden brown. Cool on wire racks. Mix confectioners’
sugar, water and vanilla to form a thin icing. Spread
icing on pretzels and sprinkle with chopped almonds.
Makes 2 large pretzels.

– – – – – – – – – – – – – – – – – –

HORSERADISH-GARLIC BURGERS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound prime ground beef
1 tablespoon prepared horseradish
1 tablespoon roasted garlic paste
1 teaspoon fresh thyme chopped
1 teaspoon fresh chives chopped
Salt and pepper
2 slices havarti cheese
2 onion rolls
1 tablespoon butter, — softened
Waffle-cut potatoes, — fried for garnish

Preheat a barbecue or stovetop grill to very hot. Combine beef, horseradish,
garlic paste and herbs.
Mix well and season with salt and pepper to taste. Divide mixture and form 2
firm, round, :-inch
thick patties. Place on hot grill and cook 5 minutes. Meanwhile, slice buns in
half and brush with
butter. Flip burgers and continue to cook 5 more minutes. Place buns, butter
side down, on cooler
part of grill and toast. Top each burger with a slice of cheese and continue to
cook until cheese
melts. Assemble burgers and serve them with fried potatoes.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

Chiles Relleno Puffs

Recipe By : Holiday Celebrations
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — room temperature
1 1/4 cups flour
2 cups Monterey Jack cheese — shredded
1/2 cup green chili pepper, roasted,peeled, seeded — diced
(or 1 4 oz. can diced green chilies) — drained
1/8 teaspoon garlic powder
2 tablespoons Parmesan cheese

Combine butter and flour in a food processor bowl or blender container.
Process until well mixed. Add Monterey Jack cheese, chilies and garlic
powder. Process until well mixed. Form dough into 3/4″ balls; roll in
Parmesan cheese. Place on a greased baking sheet. Bake in a 375 oven about
15 minutes or until golden brown. Serve warm. Makes 36.

To make ahead, form dough into balls; place on a baking sheet freeze until
firm. Place in freezer bag. Store up to 2 weeks. To bake, place on a
greased baking sheet. Bake in 375 oven for 18 to 20 minutes.

– – – – – – – – – – – – – – – – – –

Title: Fat-Free Pineapple Upside Down Cake
Categories: Cakes, Low-fat
Yield: 12 servings

No-Stick cooking spray
1/3 c Brown sugar, packed
2 tb Light corn syrup (Karo)
3 ts Lemon juice
7 Canned pineapple rings
– well-drained
1 c Flour
1/4 c Cornstarch
1 1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
2/3 c Skim milk
2 Egg whites
1/3 c Light corn syrup (Karo)
1 ts Vanilla

Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and
lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange
pineapple rings and cherries in pan; set aside. In large bowl, combine
flour, corn starch, baking powder and salt. In medium bowl, stir sugar
and milk until sugar is almost dissolved. Add egg whites, corn syrup and
vanilla; stir until blended. Gradually add to flour mixture, stirring
until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or
until toothpick inserted in center comes out clean. Immediately loosen
edge of cake with spatula and invert onto serving plate. Remove pan.

Each serving provides: 200 Calories, 2 g protein, 47 g carbohydrate, 0 mg
cholesterol, 160 mg sodium

* Source: Karo pamphlet
* Typed for you by Karen Mintzias

—–

Title: PERSIAN CHICKEN PILAF
Categories: Poultry
Yield: 4 servings

3 tb Extra Virgin Olive Oil
1 lb Boneless, skinless chicken
-breast in 1/2″ pieces
1 ts Paprika
1/2 ts Cinnamon
1 pn Cardamom
1 lg Onion, chopped
6 1/4 oz Pkg Chicken Rice Pilaf Mix *
2 c Reduced sodium chicken broth
1/2 c Dried apricots
2 tb Grated orange zest
1/2 c Slivered almonds, toasted
-till fragrant

* Obviously the recipe recommends using Near East
Pilaf mix, but any packaged mix will do.

Toss chicken with paprika, cinnamon and cardamom. In
large nonstick skillet, heat 2 Tbsp olive oil over
medium heat. Add the chicken, cook 5 minutes, stirring
occasionally. Remove from skillet, set aside. In same
skillet, heat remaining 1 Tbsp olive oil over medium
heat. Add onion; cook 8 minutes, stirring
occasionally. Stir in rice pilaf mix, contents of
Spice Sack, broth, apricots, and orange zest; bring to
a boil. Cover; reduce heat to low. Simmer 15 minutes.
Stir in reserved chicken and almonds. Cover; continue
to simmer 5 to 10 minutes or until liquid is absorbed.

NOTES : From a Near East Rice Advertising Section in
Bon Appetit 9/95 Makes 4 Servings

—–

Title: Baked Swiss steak ***(grdg72b)
Categories: Casseroles, Main dish, Beef
Yield: 8 Servings

2 lb Round steak,)
1/3 c Flour
1/4 c Oil or shortening
1 1/2 ts Salt optional
1/8 ts Pepper
2 Onions; thinly sliced
1 cn Whole tomatoes
1 tb Worcestershire sauce

Trim fat from steak and cut into serving pieces. Pound flour into
both sides of steak. Heat fat in skillet; brown steak on both sides,
season with salt and pepper. Place in Pyrex dish; cover with onion
slices. In the same skillet, heat tomatoes, loosening brown bits from
the bottom of the skillet. Add Worcestershire sauce and season to
taste with salt and pepper. Pour over steak, cover with lid or foil
and bake at 350 for 2–2-1/2 hours, till fork tender.
Serve over rice, buttered noodles or mashed potatoes. FROM: JEAN
ALLEN (GRDG72B)

MMMMM

POTATO LATKES

Recipe By : COOKING LIVE SHOW #CL8774
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds potatoes
2 large eggs
Salt
Oil for frying

Peel and finely grate the potatoes. Put them straight into cold
water, then
drain and squeeze them as dry as you can by pressing them with your
hands
in a colander. This is to remove the starchy liquid, which could make
the
latkes soggy.

Beat the eggs lightly with salt, add to the potatoes, and stir well.
Film
the bottom of a frying pan with oil and heat. Take serving-spoonfuls,
or as
much as 1/4 cup, of the mixture, and drop into the hot oil. Flatten a
little, and lower the heat so that the fritters cook through evenly.
When
one side is brown, turn over and brown the other. Lift out and serve
very
hot.

Yield: 6 serving

– – – – – – – – – – – – – – – – – –

NOTES : (Recipes courtesy of Claudia Roden, The Book of Jewish Food

Golden Vegetable Noodle Soup

Recipe By : The (Almost) No Fat Cookbook by Bryanna Clark Grogan p89
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion, large — chopped
1/2 cup celery — chopped
1 garlic clove — minced
8 cups hot water
1/2 cup split peas, yellow — rinse
1/2 tsp tumeric
1 bay leaf
1 cup whole wheat pasta — broken
1 cup peas, frozen
1/2 cup carrot — chopped
1/2 cup parsley, fresh — chopped
1/3 cup nutritional yeast flakes
1 tablespoon salt (optional-I omit)
1/2 tablespoon soy sauce
1/2 tablespoon Balsamic vinegar

In a large pot, steam-fry until tender the onion,celery and garlic.
Add and simmer for 1 hour water, split peas, tumeric and bay leaf. Add the rest
of the ingredients.
Cook just until the noodles are soft and the carrots are tender, adding pepper
if you like. If you’re fighting a cold, a dash of cayenne in this soup is just
what the doctor ordered!

Per serving: 159 cal; 9g prot; 29g carb; 0g fat;

NOTE: I made this soup using 2 c tomato juice and 16 oz. frozen peas and carro
ts.

– – – – – – – – – – – – – – – – – –

QUAKER’S: SCOTTISH OAT SCONES

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 c QUAKER Oats uncooked
-(quick or old fashioned)
1/4 c Sugar
1 tb Baking powder
1/4 ts Salt (optional)
1/2 c Margarine or butter, chilled
1/2 c Currants
1/3 c Milk
1 Egg, lightly beaten
1 tb Sugar
1/8 ts Ground cinnamon

Heat oven to 400 F. Lightly grease cookie sheet.
Combine flour, oats, sugar, baking powder and salt;
mix well. Cut in margarine with pastry blender or 2
knives until mixture resembles coarse crumbs. Stir in
currants. Add combined milk and egg; mix with fork
just until dry ingredients are moistened. Turn out
onto lightly floured surface; knead gently 8 to 10
times. Roll or pat dough into 8-inch circle about
l/2-inch thick. Sprinkle with combined 1 tablespoon
sugar and cinnamon. Cut into 10 wedges; place on
prepared cookie sheet. Bake 12 to 15 minutes or until
light golden brown. Serve warm.

VARIATIONS: Substitute raisins, diced dried mixed
fruit, dried cherries, cranberries or blueberries for
currants, if desired.

Nutrition Information: 1 scone Calories 240, Calories
From Fat 99, Total Fat 11g, Saturated Fat 2g,
Cholesterol 20mg, Sodium 275mg, Total Carbohydrates
32g, Dietary Fiber 2g, Protein 4g

– – – – – – – – – – – – – – – – – –