1 small acorn squash
2 large cloves garlic
1 cup or more vegetable stock
1/2 tsp. Liquid Aminos (110 mg sodium) or salt, optional
1/4 tsp. black pepper and sage
dash cayenne
dash Tabasco sauce (for the adventurous)
1/2 cup cooked wild rice
Cut the squash in half and remove the seeds. Cover the bottom of a baking
dish with 1/2 inch water, place the squash in it (face down) along with
the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop
out the flesh and puree in a blender with baked garlic and vegetable
stock. Place the puree in a small sauce pan along with spices and wild
rice. Heat on low until the soup is hot.
I highly recommend lots of Tabasco for a soup that packs a punch!

Marinated Hoisin Chicken

Recipe By : AHA Quick Healthy Cookbook
Serving Size : 4 Preparation Time :1:00
Categories : Weight Watchers Aha Quick Easy Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds skinless boneless chicken breast
2 tablespoons hoisin sauce
2 tablespoons rice vinegar or cider vinegar
1 tablespoon sesame seeds

Rinse chicken and pat dry. Place in a plastic bag with a tight fitting
seal. In a small bowl,
stir together remaining ingredients. Pour over chicken in bag.
Seal and marinate in the
refrigerator for 1 to 24 hours, turning bag occasionally
to distribute marinade. Preheat
oven to 375. Drain chicken and discard marinade.
Arrange chicken in a single layer in
a glass baking dish. Bake, uncovered, 20 to 25 minutes
or until chicken is tender and
no longer pink.

– – – – – – – – – – – – – – – – – –

Title: YU LAN CH’AO NIU JOU (SLICED BEEF WITH BROCCO
Categories: Chinese, Meats
Yield: 4 servings

1/2 lb Beef tenderloin

————————-MARINADE————————-
1 ts Sugar
1/2 tb Soy sauce
1/2 ts Baking soda
2 ts Cornstarch
1 tb ;Water, cold
1 tb Oil
1 lb Broccoli
15 Scallion; piece (1/2″ long)
15 Ginger; piece

———————-SEASONING SAUCE———————-
1/2 tb Soy sauce
2 tb Oyster sauce
1/2 tb Wine
1 ts Sugar
1/2 ts Cornstarch
2 c Oil

Slice the beef across the grain into 1 inch slices.
Place in a bowl. Add the sugar, soy sauce, baking
soda, cornstarch and cold water. Mix well. Then add 1
T of oil and marinate for half an hour at least. In a
small bowl, mix the soysauce, oyster sauce, wine,
sugar, and corn- starch to prepare seasoning sauce.

Cut the broccoli into 1 inch long pieces. Remove the
stems. Boil it in boiling water for 30 seconds.
Remove and plunge into the cold water. Then drain and
dry.

Heat the oil in a frying pan about 300 degrees F.
Stir fry the beef or about 10 seconds until it is
done. Remove the beef and drain the oil from the pan.

Heat another 3 T of oil in the same pan to fry the
scallion and ginger for a few seconds. Add the
broccoli. Stir fry. After 10 seconds, add the beef
and seasoning sauce. Stir quickly over high heat
until mixed. Remove to a platter and serve hot.

: Pei Mei’s Chinese Cook Book Volume II by
Fu. Pei Mei
: Printed by Chiu-Yu Printing Co, Ltd (1974)
: per Stephen Ceideburg
Submitted By SAM WARING On
06 AUG 95 233656 ~0600

—–

Title: Callaloo Cookup
Categories: Caribbean, Beef, Ceideburg 2
Yield: 8 servings

1/2 lb Pickled pig’s tail (1 large
-tail) or pig’s foot
1 lb Beef stew meat, cubed
2 tb Oil
1/2 lb Raw tripe *
5 c Water
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-chopped
1 lb Taro leaves, chopped (see
-note)
1/4 ts Chopped fresh Habanero
-(Scotch Bonnet) pepper **
5 Ounce can coconut milk
Salt and pepper
1 lb Uncle Ben’s long-grain rice
1/2 c Chopped red bell pepper,
-for garnish

* (may substitute chicken)

** or more to taste

This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In
Guyana, taro leaves are called ‘callaloo.’

Put the pig’s tail in pot and cover with water; bring to a boil, and
boil for 1 hour. Drain and set aside. Brown beef in oil, then add
tripe and water. Bring to a boil, reduce heat and cook at a gentle
boil for about 1 hour. Add pig’s tail and cook until liquid has
reduced to about 3 cups. Cut tripe into pieces and cut meat from
pig’s foot; return meats to pot.

Add onion, garlic, taro leaves, Habanero, coconut milk and salt and
pepper to taste. Simmer for 10 minutes. Add rice. Cover the pot,
reduce the heat and simmer for about 30 minutes, until mixture “looks
nice and green.” Garnish with chopped red pepper.

Serves 8 to 10.

NOTE: Taro leaves are available at South Seas Market in San Bruno,
(415) 873-2813, and East Bay Market in Oakland, (510) 533-3888, as
well as other produce stores in Oakland’s Chinatown.

PER SERVING: 450 calories, 21 g protein, 40 g carbohydrate, 23 g fat
(10 g saturated), 74 mg cholesterol, 87 mg sodium, 2 g fiber.

From an article by Michele Anderson, San Francisco Chronicle, 2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

Title: FDR’S FAVORITE PECAN PIE
Categories: Pies/pastry
Yield: 8 servings

1 Pastry for 9″ pie
1 tb Butter
1 c Sugar; brown
1 c Corn syrup
3 Eggs; well beaten
1 ts Vanilla
1 c Pecans; halved or pieces

Approx. Cook Time: :50
Precook 9″ pastry shell for 5 minutes at 425F. (I use Speedy
Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add
syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared
crust and bake in 350F oven till filling is firm, about 40 to 50
minutes. Cool before cutting.

(I don’t know whether FDR really liked this but it’s in the title!
Source: Toronto Star posted by Anne MacLellan

MMMMM

Title: Halloween Punch
Categories: Beverages, Non-alcohol
Yield: 1 recipe

4 c Apple cider
1 1/2 c Orange juice
1 c Pineapple juice
2 tb Sugar
4 c Ginger ale
Ice cubes

1. Stir together the apple cider, orange juice, pineapple juice and
sugar in a punch bowl.

2. Pour in the ginger ale. Add ice cubes.

Makes 10-1/2 cups.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g
carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat,
0g polyunsaturated fat, 0mg cholesterol.

From “The Penny Whistle Halloween Book” by Meredith Brokaw and Annie
Gilbar. Printed in the October 25, 1995, issue of The Seattle Times.
APB

MMMMM

Title: CHICKEN PASTIES
Categories: Pies, Beef
Yield: 8 servings

MMMMM————————–FILLING——————————-
1 lb Chicken boneless; cubed
3 md Potato; chopped
1 md Onion; chopped
2 md Carrot; chopped
1/4 c ;Water
3/4 ts Salt
1/4 ts Pepper, black
Pastry
1 Egg; beaten
1 ts ;Water

MMMMM—————————PASTRY——————————–
3 c Flour
1 1/2 ts Salt
1 c Shortening
1/2 c ;Water, cold, plus 2 ts

Combine chicken, potatoes, onion, carrots, 1/4 cup water, salt, and
pepper. Divide pastry into eight equal portions; roll out each
portion into a 6-1/2″ circle. Spoon 1/2 cup meat mixture on the center
of each circle. Beat together egg and water; brush edges of circles
with beaten egg, making a 3/4″ border. Gently lift sides of circle to
meet top. Using fingers, firmly press edges together; flute edges.
Combine 3 cups flour and salt in a bowl; cut in shortening with pastry
blender until mixture resembles coarse meal. Sprinkle cold water (1
T. at a time) evenly over surface; stir with a fork until all dry
ingredients are moistened.

Place pies on ungreased baking sheets; bake at 350 F. for 1 hour or
until lightly browned.

adapted from:
—Ethel Evans
St. Petersburg, FL
Southern Living magazine

MMMMM

Title: CROCK POT STEW
Categories: Crockpot
Yield: 6 servings

1 lg Onion — finely chopped
2 Garlic Cloves — minced
1 lb Boiling Potatoes, Peeled Or
Unpeeled — cut in 3/4″
Cubes
1 1/2 c Cabbage — coarsely
Shredded
1 lg Carrot — peeled and sliced
1/4 c Long-Grain Rice — uncooked
1 lb Beef Round, Trimmed Of All
Fat — cut in bite-size pcs
1 1/2 c Beef Broth, Defatted, Or
Bouillon
3/4 c Red Wine
1/4 c Ketchup
2 ts Light Brown Sugar — packed
1/2 tb Apple Cider Vinegar
1 1/2 ts Dried Thyme
1 ts Chili Powder
1/2 ts Powdered Mustard
1/4 ts Black Pepper

In large crock pot, combine onion, garlic, potatoes, cabbage, carrot,
and rice. Add meat. In 4-cup measure or similar bowl, stir together
broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder,
mustard, and black pepper. Pour mixture over meat and vegetables.
Cover crock pot and cook 1 hour on high. Stir meat and vegetables
into sauce, and cook an additional 6 1/2 to 8 hours on low.

NUTRITIONAL DATA (based on 6 servings): Per Servings: Calories 289
Fat (gm) 6.0 Sat. fat (gm) 1.9 Cholesterol (mg) 51 Sodium (mg) 287
Protein (gm) 21 Carbohydrate (gm) 34 % Calories from fat 18

Recipe By : Skinny One-Pot Meals – ISBN 0-940625-75-X

From: Dan Klepach Date: 10 Mar 95

MMMMM

Title: STEAMED RICE B1
Categories: Grains, Chinese, Side dish
Yield: 6 servings

1 c Long grain rice
Water
– to cover by 1-1/2 inch

Rinse rice. Add water. Cover tightly. Cook on high
flame until water disappears from top of rice. Simmer
for about 20 to 30 minutes until tender and dry.

Rice which adheres to bottom of pan may be fried and
used as garnish for soup.

Temperature (s): HOT Effort: AVERAGE Time: 00:40
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

—–

Pasta With Spicy Pea Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Yellow split peas
1/2 tablespoon Olive oil
1/2 Garlic clove
1/8 teaspoon Chilli powder
1/4 teaspoon Turmeric
1/4 teaspoon Ground coriander
1/2 teaspoon Ground allspice
1/8 cup Lemon juice
1 teaspoon Lemon rind
250 grams Fresh fettucine
Fresh coriander sprigs

Preparation: crush the garlic clove and chop the onion.
1. Place the peas in a large pan. Cover with cold water. Bring to the boil
and boil, uncovered for 25 minutes. Drain. 2. Heat oil in a pan. Add onion
and garlic and cook over a low heat for 2 minutes. Add the spices , stirring
for 2 minutes. 3. Add the well drained peas, lemon juice and rind. Stir to
combine and cook over a low heat for 8-10 minutes. 4. Cook the pasta in a
large quantity of boiling water until just tender. Drain and place on a
large serving plate. Pour sauce over the pasta and garnish with the
coriander leaves.

Serve immediately.

– – – – – – – – – – – – – – – – – –