Title: Ranchero Beef Salad
Categories: Salads
Yield: 4 servings

1 lb Ground beef
1 Clove garlic, chopped
8 oz Can tomato sauce
4 x Slices iceberg lettuce
Shredded Cheddar cheese
Corn chips, chopped tomatoes
Small onion, finely chopped
1 ts Chili powder
1/4 ts Salt
Small avocado, peeled slice
Sliced pitted ripe olives
For toppings

In large skillet, cook ground beef until well browned. Stir in onion,
garlic and chili powder. Cook until onion is tender. Pour off fat. Stir in
tomato sauce and salt. Heat to boiling. Simmer over low heat for 15 min.,
stirring occasionally. Meanwhile, place lettuce on serving plates. Spoon
beef mixture over lettuce. Top with avocado, cheese, olives, corn chips and
tomatoes. Serves 4.

—–

Title: Iced Cucumber Soup
Categories: Polkadot, Epona, Soups/stews, Vegetables, Summer
Yield: 8 Servings

5 Cucumbers, peeled, seeded,
-and cut into 1″ chunks
5 Fresh mint leaves
2 c Buttermilk
2 c Chicken stock
1 tb Lime juice
1/2 ts Salt

Place cucumbers and mint leaves in blender or food processor and
whirl to a fine puree. Pour into a 2 qt pitcher. Add buttermilk,
shicken stock, lime juice, and salt; mix well. Chill for at least 1
hour or until icy cold. Transport in thermos.

(serves 8)

Source: _Picnic! Recipes and Menus for Outdoor Enjoyment_ by Edith
Stovel.

* The Polka Dot Palace – The BBS for Homemakers! 1-201-822-3627
* Posted by EPONA on 08-04-95

MMMMM

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

Title: Bean Stew
Categories: Diabetic, Main dish, Vegetarian, Vegetables, Beans
Yield: 1 servings

1 tb Pinto beans;*
1 tb Northern beans;
1 tb Lentils;
1 c Beef broth;
1 tb Carrot;
1 tb Hominy;
1 tb Onion; slice
1/2 ts Green chilies; chopped
ds Garlic powder, oregano,
Salt to taste
Fresh ground pepper;

* Makes 1 1/2 cup of soup for ONE, again!!!!! No soup
for BERT!!! Boil beans and lentils in beef broth for
10 minutes, covered. Allow to stand 1 to 2 hours or
overnight. Place softened beans and remaining
ingredients in baking dish. Bake aat 350F for 45
minutes to 1 hour or until ingredients are tender.
Food Exchange per serving: 1 MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 225

Souce: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

—–

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