SAYUR GORENG (SAUTEED MIXED VEGETABLES)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion
4 ea Shallots
2 ea Garlic clove
1 ea Cauliflower
6 ea Carrot
3 ea Thai chile
1 ea Bell pepper, green
12 ea Baby corn
20 ea Beans, yard-long
1/4 c Oil
1/3 c Catsup
1/3 c Chili sauce
1 x Salt — to taste
1 x Pepper, black — to taste

Calories per serving: 123
Fat grams per serving: 1 Approx. Cook
Time: 0:15 Grind onion, shallots, and garlic in a
food processor into a smooth paste. Break the
cauliflower into florets, slice the carrots, chiles
and green pepper and cut the beans into short lengths.
Heat the oil in a large pan and saute the onion paste
for three to four minutes, then add the vegetables and
stir-fry five to six minutes. Add the catsup and
chili sauce, season to taste with salt and pepper and
continue to cook for another two to three minutes,
stirring frequently. Serve immediately.

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CURRIED MUSHROOM SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Assorted dried mushrooms
— oyster, morel porcini
— (1 ounce dried mushrooms)
2 c Boiling water
Light veg. oil spray
1 1/2 c Chopped leek
— white part only
2 tb All-purpose flour
1 tb Curry powder
4 c Skim milk
1 Chicken boullion cube
2 c Chopped fresh portobellas
— mushrooms
— (3 small mushrooms)
1 tb Dry sherry (optional)
1 tb Chopped fresh chervil

Combine the dried shrooms and boiling water in a bowl
and set aside to soak.

Preheat a stockpot over medium heat for 1 minute, then
spray it twice (that’s twice…) with the veg oil. Add
the leeks and saute for about 3 minutes, stirring
constantly, until transluscent. Add the flour and
curry powder. Stir with a wooden spoon til the leeks
are well coated. add the milk and boullion cube. Raise
the heat to high and cook just until the bubbles begin
to form around the edges.

Reduce heat to low and whisk until all ingredients are
thoroughly combined. Stir in the fresh shrooms and
cook for 5 minutes.

Meanwhile, back at the ranch… remove the
reconstituted shrooms from their soaking liquid,
squeeze out excess moisture, and roughly chop. Add to
the stockpot and cook for 1 minute more. Stir in the
sherry. Garnish with the chopped chervil.

fat ñ.6 g calories ñ96

From: jod@world.std.com (Julie E ODonnell)

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Pound Cake

Recipe By : unknown
Serving Size : 24 Preparation Time :0:30
Categories : Cakes-Bundt Or Tube

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter
4 cups flour
10 eggs — separated
2 cups sugar
1 teaspoon vanilla

Preheat oven to 325 degrees. Prepare tube pan or two 9×5 loaf pans.
Beat whites with 1 cup of sugar, set aside. Cream butter, work in
flour. Beat yolks together with remaining sugar and vanilla. Stir in
butter mixture. Fold in whites until fully incorporated. Pour into
prepared pans and bake 1 hour and 15 minutes. Cool 10 minutes and
remove from pans.

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NOTES : This is difficult to fold in the whites. It is easier done by
using slow speed on a mixer.

Title: Mango and Prosciutto
Categories: Mangoes, Hors d’oeuv
Yield: 50 servings

1/2 lb Thinly sliced prosciutto
5 Firm-ripe mangoes,peeled
-and cut into 1″ pieces
Lime wedges as an
-accompaniment

Quarter each prosciutto slice and wrap each quarter around a piece of
mango, securing it with a wooden pick. Arrange the hors d’oeuvres on a
chilled platter and serve them with the lime wedges. makes about 50
hors d’oeuvres.

Nutritional analysis per serving: 19.1 calories; 0.2 gram total fat;
(0.1 grams saturated fat); 0.9 gram protein; 3.2 grams carbohydrates;
2.6 milligrams cholesterol; 56.8 milligrams sodium.

MMMMM

Title: KAHLUA MOUSSE
Categories: Desserts, Beverages
Yield: 8 servings

1 lb Dark sweet chocolate
– cut in pieces
3 oz Butter; cut in pieces
1/2 c Sifted powdered sugar
3 Eggs; separated
1/4 c Kahlua
1 t Instant coffee powder
2 c Whipping cream

In top of double boiler, melt chocolate and butter over simmering water. In
large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in
chocolate mixture. Whip cream until stiff peaks form; fold into
Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into
mixture. Spoon into dessert glasses. Refrigerate 4 hours or overnight.
Top, if desired, with whipped cream, chocolate curls and mint leaves. (6 to
10 servings)

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POLPO CON SALSA – OCTOPUS WITH TOMATO SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian
Sauces Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
800 Gm octopus
2 Cloves garlic
4 tb Olive oil
125 ml Dry sherry
1 lg Can Italian peeled tomatoes

salt and pepper to taste

This ultra-simple Italian recipe can be served over
rice or pasta. Any size of octopus will do.

Clean 600-800 g octopus and cut it into chunks. Keep
the ink sac if you want to add the ink to the sauce
for a richer flavour. Brown 2 cloves of finely chopped
garlic in 4 tablespoons of olive oil, then add the
octopus. Cover and cook over a low heat for 10
minutes. Add 125 mL dry sherry and the contents of a
large can of Italian peeled tomatoes. Break up the
tomatoes, add the contents of the ink sac if using and
salt and pepper to taste. Cover and cook gently for
about an hour, or until tender, stirring from time to
time.

From Meryl Constance’ column in the Sydney Morning
Herald, “Raw Materials”. 3/2/93. Courtesy, Mark Herron.

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Title: Longhorn Quick Chili Dip
Categories: Appetizers, Cheese, Dips, Vegetables
Yield: 4 servings

1 c Cottage Cheese
1 1/2 t Cumin; Ground
1 tb Hot Sauce
15 oz Chili With Beans; 1 can
3/4 c Cheddar; Sharp, Shredded
1 tb Lemon Juice

Cream the cottage cheese in a blender or food processor or with an
electric mixer. Blend the chili in, mixing well. Add the hot sauce,
lemon juice and cumin. Pour into a bowl and blend in the cheddar
cheese, reserving a little for a garnish. Cover and chill. Makes
about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery,
Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots

MMMMM

Title: Lemon-Crab Spread
Categories: Seafood, Appetizers,Mm-posted
Yield: 3 cups

1 lb Imitation crab meat (you can
-also use crabmeat, smoked
-fish, salmon, or any cooked
-white fish)
1/4 c Finely chopped chives
Finely grated rind of one
-lemon
1/2 t Lemon juice or to taste
1 c Sour cream
1/2 t Garlic powder
1/2 c Mayonnaise
1/2 t Salt

Separate crabmeat or fish with a fork until finely shredded.
In medium bowl, combine remaining ingredients. Add crabmeat; mix; chill.

Serve with crackers or dipping vegetables.

From the recipe files of suzy@gannett.infi.net

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TOFU NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Firm tofu
2 c Noodles made without egg
5 c Vegetable stock or bouillon
1 md Carrot — chopped
1 Celery rib, with leaves
— chopped
1 md Onion — chopped
2 Garlic cloves — minced
1/2 ts Dried marjoram
1/2 ts Dried thyme
1/2 ts Rubbed sage
1 Bay leaf
1 t Fine sea salt
1/4 ts Freshly ground black pepper
1 lb Fresh peas — shelled, -OR-
1 c -(thawed) frozen peas
1/2 c Finely chopped fresh parsley

Drain and rinse the tofu. Put the tofu in a plastic
bag or container, close it tightly, and freeze until
the tofu is frozen hard. Remove the bag or container
from the freezer and put it in a bowl of hot water, or
let the tofu thaw at room temperature. Gently squeeze
the water from the tofu, using your hands, and then
squeeze it dry between two towels. Cut the tofu into
1/2-inch cubes.

In a large pot of lightly salted boiling water, cook
the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain
again.

In a large pot of lightly salted boiling water, cook
the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain
again.

In a large pot, combine the vegetable stock, carrot,
celery, onion, garlic, marjoram, thyme, sage, bay
leaf, salt, and pepper. Bring to a simmer over medium
heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a
simmer, and cook for 2 minutes. Stir in the cooked
noodles and bring just to a simmer. Remove the bay
leaf and serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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MEXICAN FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean rump steak
1 tb Oil
1/2 Spanish onion — finely
Chopped
1 Garlic clove — crushed
14 oz Can tomatoes
2 tb Tomato puree
1/2 ts Chilli powder
1 Fresh green chilli — seed
Chop
Salt and pepper

Cut meat into 1 inch cubes and put on a serving plate.

To make sauce, heat oil in a saucepan, add onion and
garlic and cook gently until softened. Stir in
tomatoes and their juice, tomato puree and chilli
powder. Simmer, uncovered for 10 minutes. Remove from
heat and puree in blender until smooth. Return to the
heat, add chopped chilli and simmer for a further 15
minutes. Season with salt and pepper. Serve with meat
cooked in oil.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -