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: HOMINY-SQUASH STEW
Categories: Vegetables, Soups, Main dish
Yield: 4 servings

1 c Pinto beans
– soaked overnight
Salt
1 ts Cumin seeds
1 ts Dried Mexican oregano
1 Cinnamon stick (1″ long)
3 Whole cloves
1/4 c Light olive oil
-=OR=- sunflower seed oil
1 lg Onion; cut in 1/4-in squares
2 Garlic cloves; minced
1 tb Ground red chile
-=OR=-
-Paprika for milder flavor
2 c Bean broth or water (about)
1 lb Fresh or canned tomatoes
– peeled, seeded chopped,
– juice reserved
3 c Peeled, cubed banana squash
– (in 1-inch cubes)
2 c Cooked hominy
2 Jalapeno chiles
– seeded and finely diced
Chopped cilantro for garnish
Sour cream, optional
-=OR=-
-Shredded Muenster cheese

DRAIN SOAKED BEANS, cover them generously with fresh
water and bring to boil. Boil vigorously about 5
minutes, skim off any foam that rises to surface, then
lower heat and simmer 30 minutes. Add 1/2 teaspoon
salt and continue cooking until beans are tender,
about another 30 minutes. Taste as they cook to be
sure they are as done as you like them. Drain beans
but reserve liquid. Warm small, heavy skillet and
toast cumin seeds until fragrance emerges. Add
oregano, stir about 5 seconds, then quickly remove
them to plate so they don’t burn. Combine with
cinnamon stick and cloves and grind to a powder in
electric spice mill. Heat oil in wide skillet and
saute onion briskly over high heat 1 minute. Lower
heat to medium and add garlic, ground spice mixture,
ground red chile and salt to taste. Stir to combine.
Add 1/2 cup reserved bean broth and cook, stirring
occasionally, until onions soften. Add tomatoes and
liquid, squash and enough bean broth to cover. Simmer
until squash is partially cooked, about 20 minutes.
Stir in hominy, beans and diced chiles. Add more broth
as needed and continue cooking until squash is tender.
Taste and check seasonings. Serve garnished with
cilantro and sour cream or shredded cheese.

—–

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.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE MOUSSE FLOWERPOT
Categories: Desserts, Masterchefs, New york, 24fa
Yield: 10 servings

——————————-CREME ANGLAISE——————————-
3 c Milk
1 c Cream, whipping
10 lg Egg yolks, room temperature
1 c Sugar

——————————CHOCOLATE MOUSSE——————————
1/2 c Sugar
1/2 c Water
4 lg Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
— to soft peaks
1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
— melted, cooled to room
— temperature
3 tb Espresso powder, instant

—————————–CHOCOLATE FLOWERS—————————–
10 oz Chocolate, milk, coarsely
— chopped OR
10 oz Chocolate, coating, coarsely
— chopped
1/4 c Syrup, corn, light
—
—
—

For Creme Anglaise:
===================

Bring milk and cream to boil in heavy saucepan.

Meanwhile, beat egg yolks and sugar in mixer,until pale yellow
and forms a ribbon when beaters are lifted, about 7 minutes.

Slowly pour 1 cup of hot liquid into yolks, beating constantly.

Transfer yolk mixture to milk and cream in saucepan and stir
constantly over medium-low heat until it thickens enough to coat the
back of a spoon. DO NOT BOIL.

Strain into a large bowl set into a larger bowl of ice water and
cool to room temperature, stirring occasionally. Cover and
refrigerate for at least two hours.

For Mousse:
===========

Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides 2of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks
form.

Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes

Gently fold in whipped cream, cocoa, melted chocolate and
espresso.

Cover and refrigerate for 1 hour.

For Chocolate Flowers:
======================

Line a jelly roll pan with waxed paper. Melt chocolate with corn
syrup, stirring until smooth. Pour into prepared pan and spread with
metal spatula to thickness of 1/4 inch. Cool to room temperature.

Transfer paper with chocolate to work surface. Place second
sheet of waxed paper over chocolate. Roll chocolate to 1/8 inch
thickness. Cut into twenty 1-inch rounds with a cookie cutter. Roll
1 chocolate round into tight funnel shape for center of flower.
Gather 3 more rounds around center, forming petals. Squeeze together
at base. Place on a waxed paper-lined plate. Repeat with remaining
chocolate, forming 5 flowers. Refrigerate until flowers are firm.

To Assemble:
============

Divide creme anglaise among five 2 cup cachepots or other
porcelain dishes shaped like a flowerpot. Top with chocolate mousse,
mounding slightly in center. Set chocolate flower atop each (to
anchor flowers more securely, place on lollipop sticks, then insert in
mousse.)

Refrigerate until 20 minutes before serving.

Each flowerpot makes two servings.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

—–

Title: HOLIDAY BRUNCH EGG CASSEROLE
Categories: Holidays, Casseroles
Yield: 24 servings

10 Eggs
1/2 c Flour
1/2 ts Salt
4 tb Butter
1 pt Cottage cheese, small curd
1 ts Baking powder
16 oz Monterey Jack, shredded
2 c Chilies, green, chopped
1 lb Ham, sliced

Preheat oven to 350.

Melt butter. Chop ham. Beat eggs until light-lemon-colored.
Add flour and remaining ingredients. Pour into well-greased casserole
dish. Bake 40 minutes, until knife inserted in middle comes out clean.

Posted on GEnie by C.SVITEK [cathy], Nov 22, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

Creamy Tomato Basil Soup

Recipe By : Bon Appetit / September 1992 p. 39
Serving Size : 4 Preparation Time :0:00
Categories : For You, A Little Soup… Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound tomatoes — about 4 medium
2 cups plain low-fat yogurt
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon chopped fresh basil
1/2 teaspoon salt
Pinch cayenne pepper
2 large basil leaves
Chopped fresh tomatoes

Bring medium pot of water to boil. Add 1 pound tomatoes; blanch 30 seconds.
Transfer to bowl of cold water using slotted spoon. Drain tomatoes, peel, core
and chop. Transfer to processor or blender.

Add yogurt, onion, sugar, 1 tablespoon basil, salt and cayenne; puree til
smooth. Transfer to medium bowl. Cover and chill up to 8 hours. Garnish with
basil and chopped tomato.

– – – – – – – – – – – – – – – – – –

1-2 Tbsp corn oil
1 small onion, chopped
2-3 cloves garlic, minced
2 cans black beans, rinsed and drained
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/8 tsp white pepper
1 shot red Tabasco sauce
1 shot green Tabasco sauce
Salt to taste
Heat the oil in a sauce pan. Saute the onions until brown
and caramelized. Add the garlic and cook until the garlic is
golden brown. Add the beans and spices and cook until hot.

Remove from heat, and mash with a potato masher or process
in a food processor until smooth. If the beans are too
thick, you can thin them out with a little bit of picante
sauce.

Serve with your favorite Mexican dish.
If you want to make a bean dip, only drain one can of
the black beans and add the liquid from the other can to the
pot. Pinto beans will also work instead of the black beans