Title: MOCK STRAWBERRY OR RASPBERRY JAM
Categories: Desserts, Jams
Yield: 6 servings

6 c Mashed figs
6 c Sugar
1 c Water
9 oz Strawberry or raspberry
-Jello

Boil hard for 3 minutes. Put in hot, clean jelly jars and seal. Let set 6
weeks and enjoy.

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Pina Colada Fruit Dip

Recipe By : Jeanne Hinds
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz crushed pineapple in its own juice, — can/undrained
3 1/2 oz pkg. instant coconut pudding and pie filli
3/4 cup milk
1/2 cup dairy sour cream

In food processor bowl with metal blade or blender container, combine all
ingredients. Cover; process 30 seconds. Refrigerate for several hours or
overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups. I
serve it usually in a pineapple that I’ve split in half lengthwise and
hollowed out.

Another good dip is simply caramel ice cream topping. Serve with sliced
apples in the Fall is really a nice treat

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Oprah’s Pesto

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Low-Fat
Celebrity

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Fresh basil leaves
20 milliliters Garlic — up to 5 cloves
1/4 cup Pine nuts
1/4 cup Parmesan — grated
1/4 cup Lemon juice

Put the basil, garlic, pine nuts and Parmesan cheese is a blender or
processor. Turn the machine on and drizzle in the lemon juice. Continue to
puree until a smooth paste is formed. Per 1/2 tb: Cal 14; Fat 1.1 grams;
70% from fat.

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Title: Mushroom and Barley Soup
Categories: Low-cal Soups
Servings: 4

5 1/2 c Beef Broth 2/3 c Quick-cooking Barley
1/2 c Chopped Onion 2 x Cloves Garlic, minced
1 t Dried basil, crushed 1/2 t Worcestershire sauce
1/8 t Pepper 2 c Sliced fresh Mushrooms
1/2 c Shredded carrot 2 T Cornstarch
2 T Water 1 T Snipped fresh parsley

In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.
**********************************************************
Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg
cholesterol, 1090 mg sodium, 467 mg potassium.

—————————————————————————–

Painted Table Currant Scones

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Unsifted all-purpose flour
1/2 c Sugar
1 tb Baking powder
1 t Salt
2 Sticks (8 oz) cold butter,
Cut into tablespoon-sized
Pieces
3/4 c Currants
2 lg Eggs
2/3 c Whipping cream
1 tb Sugar

1. In a large bowl combine the flour, sugar, baking powder and salt.

2. Cut in butter with a pastry blender, or with your fingers, until
texture resembles coarse meal. Add currants and milk.

3. Lightly whisk eggs and cream together; add to dry ingredients. Combine
with large wooden spoon or with hands until dough barely holds together;
do not overmix. (Dough should be slightly sticky, not dry. Add a little
more cream if necessary.)

4. Grease a baking sheet or line with parchment paper.

5. Portion the dough by using an ice cream scoop, or divide the dough in
half and pat into 2 flattened disks. Cut each disk into 8 triangular
shaped scones. Place on the prepared baking sheet and sprinkle the tops
with sugar.

6. Bake in a preheated 375-degree oven about 20 minutes, until golden
brown. Cool slightly before serving.

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Moroccan Lentil Soup

Recipe By : Kitty Morse: 365 Ways to Cook Vegetarian
Serving Size : 8 Preparation Time :2:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsps broth
2 med onions — sliced
28 ozs tomatoes
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp saffron threads — crushed
1/2 c cilantro — chopped
1 c lentils — rinsed
1/2 c wheat berries
6 c vegetable broth — or water
15 ozs garbanzo beans, canned — rinsed and drained
1/4 c fatfree egg substitute
2 lemons
2 tsps salt
1 tsp pepper

In soup pot, saute onions in 2 tbsp. broth until softened. In blender or food
processor, combine tomatoes with their juice, spices and cliantro. Puree until
fairly smooth. Add to onions. Simmer covered 5 minutes. Add lentils, wheat
berries and broth or water. Cover tightly. If using crockpot, set on medieum
heat 8-10 hours, or low heat overnight. On stove, simmer until wheat is tender,
about 1-1/2 hours. About 15 minutes before serving, add garbanzos. About 10
minutes before serving, beat egg with juice of one lemon. Reduce heat to
simmer; stir egg mixture into soup until forms strands. Season with salt and
pepper. To serve, squeeze juice of remaining lemon into soup bowls before
ladling in soup.

– – – – – – – – – – – – – – – – – –

Per serving: 348 Calories; 5g Fat (11% calories from fat); 18g Protein; 64g
Carbohydrate; 2mg Cholesterol; 2095mg Sodium

Serving Ideas : Accompany with a tasty, chewy bread and salad or tabbouli

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1604 0 0 0 0 0 0

Tina’s Lemon Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil
4 tablespoons Sugar
5 tablespoons Lemon juice
4 teaspoons Dry sherry
1 teaspoon Minced fresh ginger
1/2 cup Chicken broth
2 Whole chicken breast — boned
Skinned
2 Lemons — juices
2/3 cup Ea. flour cornstarch
2 teaspoons Cornstarch mixed with
4 tablespoons Water
10 slices Lemon
3 To 4 c oil for frying

Heat the oil in a small saucepanand add the lemon
juice,sugar.sherry,ginger and broth. Bring to a boil and then reduce and
let simmmer for 1 minute.
Sauce should sit for at least 6 hours or overnight.Wash and dry chicken
breasts. In a bowl copmbine the flour cornstarch. Dip Bring oil to 375
degrees in a wok or fryer. Dip breasts into lemon juice and then in flour
mixture. Cook until golden brown and cooked thru. Drain well and cut into
serving peices. Keep warm. Reheat the lemon sauce wityh a few slices
lemon.
When it bubbles and the cornstarch/water mixture and stir constantly until
thickened and clear.Pour over chicken and garnish with additional slices
lemon. serve with or over rice source Ying’s Restaurant NYC

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Title: WHOLE TROUT IN SWEET SOUR SAUCE
Categories: Fish, Chinese
Yield: 4 servings

1 Trout, whole, with head
— firm-fleshed
2 lg Eggs, beaten
3/4 c Cornstarch
1/2 c Flour
Oil, peanut, for deep
— frying
Salt (to taste)
Pepper, white (to taste)
Sweet and Sour Sauce **

** See recipe for Sweet and Sour Sauce.

Split the fish down the back and remove the
backbone and entrails. Spread and sprinkle the fish
with salt, and pepper.

Spread the beaten egg on the fish and sprinkle
with cornstarch, then coat with flour. Pat to coat
securely.

Heat the oil to very hot and fry fish until
golden brown. Remove and let cool.

When ready to serve, put into hot oil to heat and
crisp the fish.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans

—–

Date: Wed, 12 Jan 94 13:19:26 PST
From: Nicole.Myers@gain.com (Nicole Myers)

TOFU MAYONNAISE

1 pound medium tofu, drained
1 Tbsp cider vinegar
1 Tbsp lemon juice
1 tsp tamari (or soy sauce)
1 Tbsp maple syrup (optional)

1. Crumble tofu into a blender or food processor.

2. Add remaining ingredients.

3. Blend until smooth.

This recipe makes about 2 cups.

Lu’s Rice, Oats and Peaches Breakfast

1 cup cooked brown basmati rice
1/3 cup rolled oats
2 tbs dried currants
(optional sliced almonds or sunflower seeds)
2 peaches, sliced in wedges

Boil 1 cup water, add rice and stir, add oats and currants and stir. Heat
2 minutes. Transfer to bowl, add peach wedges, stir. Optionally add 1/2
cup nonfat yogurt (vanilla) or 1/2 cup soymilk.

This process heats leftover refridgerated rice and the addition of
refridgerated peaches cools the mix. YUM! High fiber goodness you can eat
on the way to work.