Title: Brown Rice Salad With Apples Walnuts
Categories: Salads, Rice, Apples
Yield: 4 servings

1 c Brown or long grain rice
2 1/2 c Water
1 tb Vegetable oil
1/4 ts Salt
1 c Walnuts; coarsely chopped
1 Celery rib; sliced
4 Scallions; thinly sliced
1 c Raisins
1 md Red apple; diced
1 Grated rind 1 lemon
3 tb Fresh lemon juice
2 Garlic cloves; pressed
1/4 ts Salt
Fresh black pepper to taste
1/3 c Olive oil
Green-leaf lettuce (opt)

Put Rice in medium sauce pan along with water, oil, and salt. Cover,
bring to a boil, and reduce the heat to simmer. Cook for 45 minutes
or until the rice is tender and all the water has been absorbed.
Meanwhile, combine the walnuts, celery, scallions, raisins, apples,
and lemons rind in a large bowl. In a jar with a tight-fitting lid,
combine the lemon juice, garlic, salt, pepper, and olive oil and
shake well. Pour half of this dressing on the apple mixture and toss
well. When the rice is done, let cool until just warm. Combine with
the fruit fruit mixture and pour on the remaining dressing. Let sit
at least 1 hour before serving at room temperature, on a bed of
lettuce if desired

MMMMM

Pickled Mirlitons New Orleans

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 Mirlitons

6 Garlic cloves,peeled

1 1/2 qt Red wine vinegar

1 qt Water

1 c Salt

1 c Sugar

1 c White mustard seed

1. Wash, peel and cut mirlitons into strips.

2. Pack into sterilized jars.

3. Put garlic clove in each jar.

4. Mix together remaining ingredients in saucepan; bring to boil.

5. Pour over mirlitons in jars; seal at once.

6. Best if stored several weeks before using.

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Pralines

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Sugar

1/2 c Heavy cream

3 tb Corn syrup,dark

2 pn Salt

1 pn Baking soda

2 c Pecan halves

1/2 ts Vanilla

1. In heavy 2-quart saucepan, mix together sugar, cream, corn syrup, baking

soda and 1 pinch salt.

2. Bring mixture to a boil over medium heat; boil without stirring until

mixture reaches 234’F. or until syrup, when dropped into very cold water,

forms a soft ball which flattens on removal from water.

3. Remove from heat; add pecans and vanilla, stirring until creamy and

mixture covers pecans with light opaque coating.

4. Drop by heaping teaspoonfuls onto waxed paper; cool.

5. Store between layers of wax paper in covered container.

NOTE: Recipe can be doubled.

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DOMINGUEZ FAMILY CACTUS STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 Cactus paddle (about 8
-ounces)
Salt
1/2 Onion
1 Garlic clove
Several sprigs cilantro
Dry husks from 4 tomatillos
-(optional)
2 lb Finely diced pork
3 Garlic cloves, minced
1 cn Enchilada sauce (Las Palmas
-preferred) *
2 ts Oregano
1 t To 2 ts toasted cumin seed,
-crushed or ground
2 tb Masa harina
1/4 c Water
1/4 c Minced cilantro
1 Toasted japones chile,
-ground (optional)

* 1-pound, 12-ounces size

To clean the cactus paddle, hold it gingerly between
the nodes of the prickly spines. Use a sharp paring
knife to slice off the nodes. Keep a damp paper towel
nearby to wipe your knife on, making sure the spines
stay on the towel. Trim around the edge of the paddle
where the spines are closer together. It is not
necessary to peel the cactus, only to remove the nodes
and spines on both sides. Trim off the blunt end where
the paddle was cut from the plant. Cut the paddle into
1/4-inch strips about 2 inches long.

Bring 4 quarts water with 1 tablespoon salt, the
onion, garlic, cilantro and tomatillo husks to a boil;
drop in the cactus strips. (Tomatillo husks help
retain the bright green color of the cactus.) Blanch
the cactus until just crisp tender, about 8 to 10
minutes. Drain strips in a colander and rinse with
cool water.

Place the meat in a pot with 3 cups of water. Simmer,
covered, until the water is just about gone

Tilt the pot and drain off the fat.

To the drained meat, add garlic, the red chile sauce
and spices. Simmer about 30 minutes. Taste for salt,
then stir in the drained nopalitos. Simmer for 20
minutes.

Blend the masa harina and the water to make a paste;
whisk it into the stew for a thickener. Simmer 5
minutes longer, then stir in the cilantro. If you like
a spicy stew, add the japones chile. Serve in bowls
accompanied by warm tortillas.

PER SERVING: 430 calories, 34 g protein, 14 g
carbohydrate, 27 g fat (12 g saturated), 91 mg
cholesterol, 411 mg sodium, 1 g fiber.

From an article by Jacquiline Higuera McMahan in the
San Francisco Chronicle

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

1 can (7 1/2 oz.) canned salmon
1 pkg. (10 oz.) frozen chopped
broccoli
1/3 c. chopped onion
1 tbsp. butter
1 can cream of celery soup, undiluted
2 tbsp. lemon juice
1 egg, beaten
1/4 c. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 1/2 c. seasoned croutons or 1 c.
dried bread crumbs
1 can (8 oz.) mushrooms, drained

Drain salmon, reserving liquid. Remove skin and bones. Break
into chunks; set aside. Cook broccoli according to directions on
package and drain. Saute onion in butter, add soup, heat
thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper,
mushrooms and reserved salmon liquid. Blend in salmon, broccoli and
croutons; place in a greased shallow baking dish. Bake at 325 for
20 minutes.

Makes: 4-6 servings

Colourful Corn Chowder

Recipe By : Sue Kreitzman’s Low-Fat Vegetarian Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Low Fat
Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 spring onions — sliced
2 drypacked sundried tomatoes — chopped
2 carrot — chopped
1 large red bell pepper — chopped
1 fresh chilli, deseeded — chopped
2 garlic cloves — crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
4 1/2 cups water
2 vegetable stock cubes
2 medium potatoes — 1/2 inch cubes
1 pound frozen sweetcorn
salt and pepper
1 cup skimmed milk
2 tbsp skimmed milk powder
to serve:
3 tbsp fresh coriander — chopped
3 tbsp fresh mint

1. Put the onions, tomatoes, carrots, red pepper, chilli, garlic and
spices in a large heavy based saucepan with 1/2 pint//1 cup of stock.
Cover and bring to boil and boil for 3-5 minutes. Stir in the potatoes
and simmer for 3-4 minutes more until liquid has nearly gone.
2. Stir in remaining stock, simmer partially covered until the potatoes
are almost tender, about 5 minutes. Stir in the corn, season with salt
and pepper and simmer until all the veg are tender.
3. Take out 1 cupful and liquidise it. Return it to the pan. Mix
together the milk and milk powder and add it to the soup. Simmer for
another few minutes and adjust the seasoning.

– – – – – – – – – – – – – – – – – –

Serving Ideas : with crusty bread

NOTES : Sue Kreizman’s Low-Fat Vegetarian Cookbook published by Piatkus
£9.99
ISBN 0-7499-1575-7

Title: Citrus Vinaigrette Dressing
Categories: S.dressing, Lo/no-fat
Yield: 1 servings

Juice of 1 orange 1 Clove garlic, crushed
(preferably a large Spanish pn Salt
Navel orange) 1/4 ts Dry mustard powder
2 tb Lemon juice Freshly-ground black pepper
2 tb Balsamic or white wine 1 ts Brown sugar.
Vinegar

Put everything in a screw-top jar and shake thoroughly. Will keep for a
couple of days in the refrigerator.

Recipe by: Annabel Smith Converted to MM by Donna Webster
donna@webster.demon.co.uk

—–

Title: Blueberry Crisp
Categories: Desserts
Yield: 8 servings

3 c Cooked brown rice
3 c Fresh blueberries*
3 tb Brown sugar, firmly packed
— plus…
1/4 c Brown sugar, firmly packed
Vegetable cooking spray
1/3 c Rice bran
1/4 c Whole wheat flour
1/4 c Chopped walnuts
1 ts Ground cinnamon
3 tb Margarine

Combine rice, blueberries, and 3 tablespoons sugar. Coat 8 individual
custard cups or 2-quart baking dish with cooking spray. Place rice
mixture in cups or baking dish; set aside. Combine bran, flour, walnuts,
cinnamon, and remaining 1/4 cup sugar in mixing bowl. Cut in margarine
with pastry blender until mixture resembles coarse meal. Sprinkle over
rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly
heated. Serve warm.

*Frozen unsweetened blueberries may be substituted. Thaw and drain before
using.

Microwave Oven Instructions: Prepare as directed using microproof baking
dish. Cook uncovered on HIGH 4 to 5 minutes, rotating dish once during
cooking time. Let stand 5 minutes. Serve warm.

Each serving provides:
* 243 calories
* 3.8 g. protein
* 8.2 g. fat
* 41.5 g carbohydrate
* 4.3 g. dietary fiber
* 61 mg. sodium
* 0 mg. cholesterol

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: PEANUT BUTTER NANAIMO BARS
Categories: Canadian, Desserts, Cookies
Yield: 16 servings

————————————BASE————————————
3 oz Chocolate, semisweet; 3 sq
1/2 c Butter
2 tb Sugar
1 ts Vanilla
1 ea Egg
2 c Graham wafer crumbs
1 c Coconut
1/2 c Nuts; chopped

———————————-FILLING———————————-
2 T Custard powder; Bird’s is
-the most common brand
1/4 c Milk
2 tb Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar,icing; or confectioner
-sifted

———————————–ICING———————————–
5 oz Chocolate, semisweet
-chopped
1 tb Butter

An interesting variation of the traditional Nanaimo Bar.

BASE: Melt chocolate and butter in microwave on high power 2 minutes. Mix
in sugar, vanilla and egg. Add crumbs, coconut and nuts. Press into 9 inch
square pan. Chill.

FILLING: Using elctric mixer, beat together all ingredients. Spread over
base; chill.

ICING: Melt chocolate with butter in saucepan on Medium power 3 to 4
minutes. spread over filling.

MAKES: 16 BARS SOURCE: “After School Treats” 2 pamphlet from Kraft General
Foods Canada Lnc. posted by Anne MacLellan

—–

Legal’s New England Clam Chowder

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood
Celebrity

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
4 quarts Littleneck clams — scrub well
1 cup Water
1 clove garlic — mice
2 ounces Salt pork — chop fine
2 cups Onions — chop
3 tablespoons All-purpose flour
4 1/2 cups Clam broth
3 cups Fish stock
1 1/2 pounds Potatoes; peel — dice
2 cups Light cream
Oyster crackers — opt

In a large covered saucepot over med-high heat, heat the water to boiling.
Add the clams and garlic and cook for 6 to 10 minutes, or until the clams
have just opened. Drain the clams, reserving the broth. Strain the broth
through coffee filters or several layers of cheesecloth to remove any traces
of grit. Remove the clams from their shells and chop them finely. In a large
heavy saucepot, cook the salt pork over low heat until the fat is rendered
and becomes liquid. Using a slotted spoon, remove the “cracklings” and
reserve them. Add the onions to the fat and cook over med-high heat for 5 to
7 minutes, or until softened but not browned. Stir in the flour and cook for
3 minutes, stirring constantly. Add the reserved clam broth, the 4-1/2 c of
clam broth and the fish stock, whisking to remove any lumps. Bring the
liquid to a boil, then add the potatoes, reduce the heat and simmer for
about 15 minutes, or until the potatoes are cooked through. Stir in the
clams, salt pork and the light cream. Heat the chowder until it is the
temperature you prefer. Serve with oyster crackers. Source: Legal Sea Foods,
Cooking with Regis Kathie Lee.

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