MEDITERRANEAN GRILLED VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Bell peppers, red — cored,
-seeded, and quartered
-lengthwise
1 Bell pepper, yellow — cored,
-seeded and quartered
-lengthwise
2 sm Zucchini (1/2 lb. total)
-trimmed and quartered
-lengthwise
1 Onion, red — peeled and cut
-into 1/2-inch-thick slices
1 t Olive oil
3 lg Tomatoes, large, vine-
-ripened (1 3/4 lbs) — cored
-and chopped
1 Garlic clove — peeled
1/2 ts Oregano
1/4 c Basil leaves — shredded
1 tb Vinegar, red wine
Salt and pepper to taste

Prepare a grill or preheat the broiler. Grill or
broil bell peppers, skin-side towards the flame, until
the skin is blackened, 5 to 10 minutes. Place in a
paper bag and set aside for 15 minutes.

Meanwhile, brush zucchini and onion slices with oil
and grill or broil until well browned and tender,
about 5 minutes. Chop coarsely and set aside.

Peel the peppers. Coarsely chop the yellow pepper and
set aside with the reserved zucchini and onions. Place
the red peppers in a food processor or blender, along
with tomatoes, garlic and oregano; puree until
smooth.Transfer to a bowl and stir in 1 cup waer,
basil, vinegar and the reserved chopped vegetables.
Season with salt and pepper. Cover and refrigerate
until cool, about 30 minutes. The soup can be stored
covered in the refrigerator for up to 2 days.

Per serving: 56 cal; 2 g protein; 1 g fat; 11 g carb;
12 mg sod; 0 mg chol

Eating Well, July/August 1993/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Yam Curry
Categories: Veg-cook, Sept.
Yield: 4 servings

1 lb Tender yams
1 To 2 Tbsp salt
3 c Vegetable oil for deep
Frying
2 In fresh ginger root
1 Garlic clove
2 To 3 Tbsp vegetable oil
1 t Cumin seeds
2 Green cardamoms
1 Bay leaf
4 Peppercorns
1 Inch stick cinnamon
1 t Turmeric
1/2 t Chili powder (or use cayenne
Pepper)
1 t Ground coriander
1/2 t Garam masala (optional)
To taste salt
4 oz Fresh tomatoes (or use 8 oz
Canned tomatoes)
4 T Yogurt
1 1/2 Cups water
1 T Chopped coriander leaves
(cilantro)

The yams in this dish are cooked in a sauce very much like that
traditionally used for meat. Serve with chapatis and rice. The recipe is
derived from one in The Hamlyn Curry Cookbook, by Meera Taneja, which
I recommend highly.

(1) Peel the yams, cut them into 1 inch cubes, place in a colander and
sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper
towels.

(2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly
chop the tomatoes. Heat the il over a moderate flame, add the cumin seed,
and cook until they begin to splutter. Add the chopped onion, ginger, and
garlic. Cook until the onion is a rich golden color. Add all the spices and
season with salt to taste. Cook a few seconds more, and then add the
tomatoes. Let this cook while you continue as below.

(3) Heat the oil for deep frying to 350 deg. F and cook the yam cubes,
a few at a time, until golden brown. Drain on absorbent kitchen paper. Set
aside.

(4) Add the yogurt to the tomato mixture, and continue to cook until the
oil begins to separate out. Add the water and bring to a boil. Let boil a
few minutes, then add the yam cubes, reduce heat, and simmer, covered, for
about 25 minutes.

(5) Serve hot, garnished with the chopped coriander.

Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes
cooking. Precision: measure the ingredients.

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208,
Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

HAMBURGER BARLEY VEGETABLE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Ground beef
6 c Water
3 ts Instant beef bouillon
2 c Sliced carrots
1 1/2 c Coarsely chopped onions
1 1/2 c Coarsely chopped celery
1/2 c Coarsely chopped green peppr
1/3 c Barley
1 t Salt
1/8 ts Pepper
2 Bay leaves
1/4 c Catsup
1 cn (28 oz.)tomatoes, undrained
1 cn (8 oz) tomato sauce

In 5-quart Dutch oven, brown ground beef (I use
extra-lean): drain. Stir in remaining ingredients.
Bring to a boil. Reduce heat: cover and simmer 1 hour
or until vegetables and barley are tender. Remove bay
leaves. Tip: Flavor improves if chilled overnight and
reheated before serving. Submitted by Isabel Sullivan,
Salt Lake City, Utah.

– – – – – – – – – – – – – – – – – –

Date: Sun, 18 Dec 94 12:49:48 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

gingerbread cookies

When I was a kid, my mom always used to make wonderful soft spicy molasses
cookies. I had a craving for these yesterday, so I made a batch, modifying
as I went.

1 c. canned pumpkin
1 c. brown sugar
1 c. blackstrap molasses
3/4 c. rice milk
1 T. cider vinegar
1/2 t. salt
1 fake egg (I forgot to use it though and they were still good)

stir these ingredients together (much easier than the equivalent ‘butter/
creaming step in the original recipe) until there are no lumps of brown
sugar remaining.

add to 3 c. flour in a separate bowl and mix well
4 t. baking soda
2 t. cinnamon
2 t. ginger
1/2 t. cloves
1/2 t. allspice
1/2 t. nutmeg

add flour mixture to wet ingredients and stir until mixed, then add
2 more cups of flour and keep stirring, just until flour is absorbed. Flour
lumps are not desirable, but you don’t want to over-stir either.

Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut
cookies as desired. Bake at 350 until firm (touch a cookie with your finger,
if you can make a print, it’s not done) but do not brown or overcook.

These are great warm, but the cool ones that I’m munching right now are good
too. And of course 2 of them make a great outside to a non-fat-non-dairy
frozen dessert cookie sandwich.

Rigatoni with Four Cheeses

Recipe By : Valentino in Santa Monica
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Restaurants
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb rigatoni
1 1/2 c half and half
3 ozs Gorgonzola cheese — crumbled
3 ozs Bela Paese or Talegggio cheese — cubed
3 ozs Fontina cheese — cubed
1/2 c freshly grated Parmesan cheese
2 tbsps chopped fresh parsley

Cook pasta in salted water until tender but still firm to the bite. Mean
while bring half and half to simmer in heavy skillet over medium-low heat
=2E Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted. D
rain pasta and add to sauce. Toss to coat. Season with salt and pepper.=
Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.

– – – – – – – – – – – – – – – – – –

Per serving: 202 Calories; 17g Fat (75% calories from fat); 8g Protein; 4=
g Carbohydrate; 58mg Cholesterol; 208mg Sodium

Serving Ideas : Serve as an appetizer.

NOTES : At Valentino, this sauce is also served over fresh gnocchi.

Title: Banana
Categories: Baby food
Servings: 1

1 To 2 tablespoons ripe banana

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

This is another wonderful first food. Remember: the riper the banana the
easier on baby’s digestive tract.

A little mother’s milk or formula

Mash thoroughly and slowly mix in the milk.

As baby gets older you might want to try: milk, oatmeal, wheat germ, cooked
egg yolk or yogurt mixed in with the banana.

Serves 1

MMMMM

Carrot-Orange Soup with Toasted Cashew Garnish

Recipe By : Dairy Hollow House
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Low Fat
Soups and Stews Vegetables
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsps butter
1 lg onion — chopped
4 c fat-free chicken broth
1 tbsp honey — or to taste
1 1/2 lbs carrots — peeled and chopped
2 tbsps tomato paste
2 tbsps long-grain rice
orange zest — from 1 orange
1 c fresh orange juice
1/2 c evaporated skim milk — * see note
salt and pepper — to taste
1/8 tsp nutmeg — optional
1 tbsp brandy — optional
dash cayenne pepper — optional
toasted cashews — for garnish

*Original recipe called for 1/2 c heavy cream.

In a 10″ skillet, melt butter over medium heat. Add onion and saute
until it starts to soften, about 3 minutes. Transfer the saute to a soup
pot with broth, honey, carrots, tomato paste, and rice. Bring to a boil,
then turn down heat to medium low and let simmer, covered for 30 minutes
or until the rice is quite soft.

Transfer soup to a blender and puree with the orange zest and juice,
cream, and salt and pepper. Taste. If carrots are flavorfull enough,
you won’t need anything else, but if its not quite there, add nutmeg,
brandy and cayenne to taste. For extra smoothness, you may strain the
soup after pureeing.

Return the soup to the pot and reheat, watching closely to prevent
burning. Taste. If its too thick, thin with additional broth. Serve
with toasted cashews as garnish.

– – – – – – – – – – – – – – – – – –

Per serving: 160 Calories; 4g Fat (20% calories from fat); 11g Protein;
26g Carbohydrate; 11mg Cholesterol; 539mg Sodium

Title: Poppy Seed Tea Bread
Categories: Quick bread
Yield: 2 Loaves

3/4 c Unsalted butter or margarine
Softened (1 1/2 sticks)
1 1/4 c Sugar
1 1/2 t Baking powder
1 t Salt
3 lg Eggs
1/2 c Milk
1 1/2 t Vanilla extract
2 3/4 c All-purpose flour
1/4 c Poppy seeds

1. Heat oven to 350F. Grease two 7-1/2 x 3-3/4 x 2-1/4-inch loaf pans
(3-1/2 cup capacity).

2. Beat butter, sugar, baking powder and salt in a large bowl with an
electric mixer on medium speed 3 minutes or until fluffy. Beat in eggs
one at a time. Beat in milk and vanilla until blended (batter may look
curdled). With mixer on low speed, beat in flour and poppy seeds just
until blended (batter will be thick). Divide between prepared pans,
spreading batter evenly.

3. Bake 45 to 50 minutes until a pick inserted in centers comes out
clean.
Cool in pans on wire rack 10 minutes before removing from pans to rack
to
cool completely. Store airtight.

Source: Woman’s Day Magazine, 11/1/96
Posted to TNT: Jane Ghorbani, 10/24/96

—–

Title: Krispie Crunch Candy
Categories: Candies, Chocolate
Yield: 1 servings

2 c Chunky peanut butter -18 oz
3 c Rice Krispies
1 Stick soft oleo
1 lb Posedered sugar
12 oz Chocolate chips
1/2 Cake of paraffin

A. Blend peanut butter, oleo, and poseders sugar] B. Mix Rice
Krispies eith (A) mixture. Blend with hands to crumbles, then
squeeze into 1 inch balls. Melt chocolate chips and cake paraffin in
double boiler. Dip balls in chocoalte mix. Lay on waxed paper until
dry.

Bumgarner Family Recipes submitted by Donna Bumgarner Hurt

posted by Bud Cloyd

MMMMM

Title: Gail’s Kung Pao Chicken
Categories: Chinese, Chicken, Picnic
Yield: 3 servings

MMMMM————————CHICKEN
MIX—————————–
1 lb Boneless chicken breasts
1 Egg white
1 tb Cornstarch

MMMMM———————–SAUCE
MIXTURE—————————-
1 ts Szechuan chili paste with
-garlic
4 tb Soy sauce
2 ts Dry sherry
2 ts Red wine vinegar
1 c Chicken broth
2 ts Oriental sesame oil
4 ts Cornstarch.

MMMMM————————-VEGETABLES————————-
—-
8 Scallions, cut into 1/2
-inch pieces.
1 md Green or red pepper;
– sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms

MMMMM—————————OTHER—————————-
—
1 c Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tb Peanut oil (divided)
1/4 ts Crushed red pepper seeds

Cut chicken breast into thumbnail sized pieces. Combine with
egg white and cornstarch into a small bowl. Toss to coat and
set aside.

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts measured
and ready near wok.

NOW READY TO GO FOR FINAL PREPARATION.

Heat oil in wok over medium high heat. Add whole red pepper
pods and chicken and stir-fry until chicken separates and turns
white, and pepper pods turn blackish about 4 minutes. Remove
with a slotted spoon and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point – remove
from chicken and place back in wok as you are stir frying the
vegetables.

Add peanut oil to wok. (if needed)

Stir fry scallions, bell peppers, carrots and crushed red
pepper for 30 seconds. Add mushrooms, cook for 1 minute longer.
Add chicken back in and stir-fry for one minute. Add sauce
mixture and chow until heated through and thickened. Add
peanuts and mix. Add snow peas to heat through. Serve over
rice. == Courtesy of Dale Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50
Collected from the FidoNet cooking echoes
1995

MMMMM