Wehani Rice And Mango Salad (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6700
Serving Size : 1 Preparation Time :0:00
Categories : Rice-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup raw wehani rice
2 1/2 cups water
salt and freshly ground black pepper
2 ripe mangoes — peeled, seeded and
— diced
1 bunch watercress — stems trimmed
–citrus dressing–
1/4 cup fresh orange juice
2 tablespoons lemon juice
1/4 cup vegetable oil — (up to 1/3)
1/2 teaspoon grated orange zest
salt and freshly ground black pepper — to taste

In a medium sauce pan, over high heat, bring the rice and water to a boil.
Lower the heat, cover and cook gently for about 40 minutes or until the
rice has absorbed the liquid. Drain and transfer to a shallow bowl to cool
to room temperature.

When cooled to room temperature combine the cooked rice with the citrus
dressing and season with salt and pepper. Right before serving toss the
salad with the mangoes and watercress leaves

Yield: 4 servings

CITRUS DRESSING Process all the ingredients in a blender or food processor
until smooth. Store covered in the refrigerator for up to 1 week.

Yield: about 3/4 cup

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Title: Fresh Strawberry Sherbet
Categories: Diabetic, Desserts, Fruits
Yield: 8 servings

1/3 c Apple juice concentrate OR: 1/2 c Water
Fruit and berry concentrate 5 c Fresh strawberries
1 tb Lemon juice

Wash and stem berries. In a blender or food processor combine
concentrate, water and lemon juice. Add half the berries. Cover and
blend til smooth. Add remaining berries and continue blending til
smooth. Put in freezer container and freeze.

Exchanges = 3/4 fruit exchange. Per serving = 50 cal, 12.5 carbs, no
protien or fat.

MMMMM

Title: TOMATO AND BASIL TARTS
Categories: Desserts
Yield: 6 servings

1 Recipe puff pastry
1 Recipe Thick Tomato Coulis
6 md Vine ripened tomatoes
3 tb Shredded basil
1 Oil
Salt and pepper

Contributed to the echo by: Janice Norman TOMATO AND
BASIL TARTS Quickly roll out the pastry and cut out
six 4-5″ rounds. Place rounds on a thick baking sheet
and sprinkle with a little cold water. Place baking
sheet in freezer until ready to assemble and bake
tarts. Slice the tomatoes and lay them on paper towels
for thirty minutes to drain off excess moisture. This
will prevent the tarts from being soggy. One half hour
before serving, preheat the oven to 450 degrees. Take
the baking sheet from the freezer and spread a layer
of Thick Tomato Coulis over the pastry rounds leaving
1/2 inch rim around the edge. Arrange the drained
tomato slices over the coulis and scatter with
shredded basil. Sprinkle with salt and some freshly
grated black pepper then drizzle with oil. Immediately
place in the oven and bake for 20 minutes or until the
pastry is puffed and golden. Serve at once.

Servings: 6

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HERBED SPLIT PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,
-chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worchestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for
-garnish

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper
towel, and coarsely chop. Place bacon in a large soup kettle, set over
medium heat and cook, stirring, until the bacon turns a light golden
color. Add the chopped onion and stir-cook for 1 minute. Add the carrot
and stir-cook for 30 seconds; add the celery and stir-cook for 30
seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas,
Worchestershire sauce, and broth. Bring to a boil, skimming the top as
necessary. Boil for 1 minute then cover and simmer until the peas are
tender, about 1 1/2 hours. (Can be prepared in advance up to this
point.) For serving, season with salt and fresh pepper to taste. Ladle
into warm bowls and top each serving with snipped chives. Makes 4
generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred
Peters.

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Title: Hot Cross Buns
Categories: Bread Osg1966
Servings: 1

1/4 c Shortening
1/2 c Sugar
1 ts Salt
1 c Water; boiling
1 c Milk; evaporated
1 ea Yeast cake
1/2 c Water; lukewarm
2 ea Eggs
7 c Flour
1 c Currants; or raisins

Pour boiling water over fat, sugar and salt, add milk. When lukewarm
add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c.
flour. Beat hard and add enough flour to make a soft dough. wash and
drain currants, fold into dough. Place in greased bowl and grease top
of dough. Cover with waxed paper and a lid or cloth and keep in a cool
place until ready for use. Put in small buns and let rise until double
size. Bake 15 minutes then cool and cover with powdered sugar.

Note: Assume moderate oven 350 – 400 F.

Source: Grace Weller, Rehoboth Center Grange, Perry County, OH
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Date: Sat, 14 May 94 21:18:36 EDT
From: James Massey

Sloppy Joe Pizza

Crust:

1 cup warm water
1/2 tsp yeast
1 tablespoon natural sweetener (s*gar c.)
1 tbsp vinegar
1 cup skim milk
1 1/2 cups whole wheat flour
1 1/2 cups bread flour

Mix water, yeast sweetener, let sit 5 minutes. Mix vinegar and milk,
microwave on HI 30 seconds (will come out gloppy), add to water. Add flours,
knead 8 minutes. Roll out on cookie sheet or pizza pan, bake 350 degrees
for about 13 minutes.

Take out of the oven. Cover with 1/2 jar Healthy Choice spaghetti sauce
(one of the m**tless varieties, of course), cooked onions, peppers,
mushrooms, c. Then place BTB topping (recipe below), put back in 350
degree oven for about 12-15 minutes, or until crust is done. Slice and
eat: I think it’s about 10% CFF, and very little dairy. (Vegans, if
you can come up with a substitute for “buttermilk”, your posting would be
appreciated.)

BTB Topping

1 1/3 cup Better Than Burger (Naturally Tofu-Sorex)
1 tbsp lite soy sauce
1/3 cup oats
3/4 cup warm water

Mix, let sit 15 minutes. Crumble up and saute in PAMmed pan until brown,
with browned onions.

1/3 cup ketchup
1 tbsp mustard
2 tbsp molasses or other sweetener
garlic, red pepper c. to taste

Mix, then mix into crumbles. Place on top of pizza above, or mix with
barbecue sauce for “sloppy joe”.

‘gotta Go’ Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Leftover vegetables
My Seasoning
Leftover lettuce or veg
Tabasco sauce
Salad
Herbs to your liking
Chicken broth

IF YOU DO NOT HAVE ENOUGH VEG ADD A PKG OF FROZEN MIXED VEG Combine
any bits of leftover vegetables (broccoli, cabbage, carroth, green
beans, potatoes, etc.), l eftover salad (the dressing adds flavor) and
enough chicken broth to cover. Bri ng to a boil over medium
heat. Reduce heat and simmer 15 minutes, or until veget ables are
tender. Puree soup in blender or food processor, adding more chicken b
roth or water if necessary to thin soup. Return to saucepan and
season to taste
with My Seasoning Tabasco sauce, and herbs. If desired, 1/2–1 cup
of heavy cream may also be added. Serve hot. Garnish with a
tablespoon od dry sherry for company. NOTE: If you do not have en ough
leftover vegetables to make the soup, add a can of zucchini in tomato
sauce or a package of frozen mixed vegetables. YIELD: depends on
vegetables My Seaso ning: 1 part garlic powder, 1 part onion powder,
1/2 part ground black pepper. M ix well before adding to the recipe.

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APRICOT FRANGIPANE TART

Recipe By : COOKING LIVE SHOW #CL8775
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipes pate sucree rolled 1/8 inch thick,
fitted into tart pan with a
removable bottom
1 stick (1/2 cup) unsalted butter,
cut into bit
1/4 cup sugar + 2 teaspoons
1 large egg
1 cup blanched almonds — ground
1 teaspoon vanilla
2 -pound can apricot halves — drained
1/2 cup apricot glaze

Trim the edge of the dough with the rolling pin. Prick the shell with
a
fork and chill the shell for 30 minutes.

Preheat the oven to 350 degrees and preheat the baking sheet.

In a bowl with the mixer cream the butter, add 1/4 cup of the sugar,
and
beat the mixture until fluffy. Add the eggs, one at a time, beating
well
after each addition, and beat in the almonds and the vanilla. Spread
the
frangipane mixture in the shell, top it with the apricot halves cut
sides
up, and bake the tart on the baking sheet in the lower third of the
oven
for 40 minutes, or until the filling is golden and set.

Preheat the broiler.

Sprinkle the tart with the remaining 2 teaspoons sugar and put it
under the
broiler about 6 inches from the heat for 2 to 3 minutes, or until the
filling is browned. Brush the tart with the apricot glaze, let it
cool, and
remove the rim of the pan.

Yield: 1 tar

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ADOBONG PUSIT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 lb Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 Medium-sized onion, sliced
2 Medium-sized tomatoes, chopp
Salt and pepper for seasonin
1 t Vet-sin (monosodium glutamat

Wash the squids very well. Remove the long thin membrane in the
head and slit the eyes to bring out the ink. Place the squids in a
saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover
and cook slowly until the squids are tender. Cut cooked squids into
1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan.
Add the onion and tomatoes and cook until tomatoes are very soft. Add
the squids and the liquid in which they were boiled. Simmer for 7
minutes. Season with salt, pepper and vet-sin.
From “Favorite Filipino Recipes” by Pat Limjuco Dayrit. Paul
Hamlyn Pty Limited. Dee Why West, New South Wales. 1975.

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Dairy Hollow House Almond Pie

Recipe By : Restuarant in Eureka Springs, CA//R. Banghart
Serving Size : 8 Preparation Time :0:00
Categories : Nuts Pastry
Pies/Tarts
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter (no substitutes)
3 eggs
1 cup sugar
3/4 cup light corn syrup
1/4 cup honey
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
1 cup chopped almonds — toasted
1 unbaked nine inch pastry shell
lightly sweetened whippe cream — optional

In a saucepan melt butter lover Low heat until golden brown. Cool. In a
mixing bowl, beat eggs. Add sugar, cornsyrup, honey, extracts, salt and
melted butter. Stir in almonds. Pour into 9″ unbaked pastry shell. Bake at
425 F. for 10 minutes. Reduce heat to 325 F. Bake for 35-40 minutes longer
or unitl a knife inserted near center comes out clean. Cool. Garnish with
whipped cream, if desired.
MC formatting by bobbi744@sojourn.com

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