Title: Hawaiian Sauce
Categories: Fruits Sauces
Servings: 4

1/4 c Brown Sugar; Packed
2 tb Cornstarch
8 oz Tomato Sauce; 1 cn
8 1/2 oz Pineapple; Crushed,Undrained
1 tb Lemon Juice
1 tb Ginger; Crystallized, Minced
1/4 ts Onion Salt
1/4 ts Garlic Salt
1/8 ts Pepper

Blend the brown sugar and cornstarch in a 1-quart saucepan. Add the
remaining ingredients, blend thoroughly. Bring to a boil, stirring.
Lower heat and cover. Simmer gently for 15 to 20 minutes. Stir
occasionally. Use as a basting or serving sauce for chicken, ribs, or
meatballs.

Makes 2 cups of sauce.

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Seafood Rice Salad New Orleans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Frozen cooked shrimp,(8oz)

1 cn Tuna,drained (6oz)

3 c Cooked rice,cooled

1/2 c Minced onions

1/2 c Minced sweet pickles

1 1/2 c Thinly sliced celery

1/4 c Diced pimiento

3 Hard-cooked eggs,chopped

1 tb Lemon juice

1 c Mayonnaise

Crisp salad greens

Tomato wedges (optional)

1. Combine all ingredients except greens and tomato wedges; season to taste

and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

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Title: SWEET AND SOUR SHORT RIBS
Categories: Chinese, Appetizers, Pork
Yield: 6 servings

1 1/2 To 2 lb lean short ribs
Flour
Salt
Pepper
1 Sliced onion
SAUCE:
3/4 c Ketchup
2 tb Vinegar
2 tb Worcestershire sauce
4 tb Soy sauce
1/4 c Sugar or 1/2 cup if want
3/4 c Water

Flour salt and pepper ribs by shaking in plastic bag;
lay in roast pan. Cover the top with sliced onion. For
sauce, mix ketchup, vinegar, worcestershire sauce, soy
sauce, sugar and water and pour over ribs. Cover and
bake at 350 degrees for 2 1/2 to 3 hours or until very
tender. Ribs will have a beautiful glaze.

—–

Chocolate Zucchini Cake

Recipe By : Bon Appetit
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups flour — sifted
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup unsalted butter — room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, unpeeled, — grated
1 6 oz. pkg. semisweet chocolate chips
3/4 cup chopped nut

Preheat oven to 325. Butter and flour 13 x 9 x 2 baking pan. Sift flour,
cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and
oil in a large bowl until well blended. Add eggs 1 at a time, beating well
after each addition. Beat in vanilla. Mix in dry ingredients alternately
with buttermilk, in 3 additions each. Mix in grated zucchini. Pour batter
into prepared pan. Sprinkle chocolate chips and nuts over. Bake 50 minutes
or until tester comes out clean. Cook cake completely in pan.

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Title: Stuffed Artichokes in Olive Oil
Categories: Main dish, Vegetarian
Yield: 6 servings

6 lg Artichokes
Water
4 Lemons
2 tb Flour
1 lb Fresh green fava beans
1 1/4 c Olive oil
3 Finely chopped onions
Salt
1/2 c Rice
2 ts Sugar
3/4 c Chopped fresh dill
Lemon wedges for garnish

Mix juice of 2 lemons the flour in a large bowl. Add 2 qt water
mix thoroughly. Wash artichokes, bend back snap off outer leaves.
Leave only the tender inner leaves. Slice off these leaves just
above the heart scoop out the fuzzy choke remaining pinkish
leaves. Cut off the stem peel around the base with a vegetable
peeler until you reach the whitish tender part. As you trim each
artichoke, take a lemon half, sprinkle it with salt rub it all
around inside the base to prevent discoloration. Then drop each
artichoke into the lemon water mixture.

Remove jackets of fava beans. Sprinkle beans with salt let stand
for 5 minutes. Remove skins, rinse reserve.

Heat 1 c olive oil in skillet. Add onions, 1/2 ts salt saute for 5
minutes. Stir in fava beans rice. Cook for 5 minutes, stirring,
add 1/2 c water. Cover cook for 5 minutes till the water has been
absorbed. Stir in the dill, salt remove from heat. Let stand
covered for 15 minutes.

Remove artichokes from water bath. Reserve 4 1/2 c liquid. Stuff
centre cavity of artichokes with the rice. Place each one on a sheet
of wax paper, sprinkle with a little water wrap as you would a
package. Arrange them stem sides down in a heavy shallow pan. Add 1
1/2 c reserved liquid, 1/4 c olive oil, juice of 1/2 lemon sugar.
Cover cook over medium heat for 10 minutes. Reduce heat to low
simmer for 1 hour. The liquid will be continually absorbed so add
more as needed. When the artichokes are tender, let them cool, Unwrap
them arrange them on a serving platter. Serve cold with garnish as
part of a buffet.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

MMMMM

TAMALE DE ELOTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Milk
1 1/3 c Roasted fresh corn kernels
1 c Masa harina
14 tb Butter — softened
1 t Baking powder
1/2 ts Salt
1/2 c Chiles poblanos — finely
-diced
1/2 c Jack cheese
8 Dried corn husks

Soak husks in hot water until pliable. In a saute pan
simmer the milk and corn together over medium heat
until the corn becomes soft (about 10 minutes. Strain
the corn, reserve 1 cup, and puree the remainder with
the milk. Add the puree to the masa harina, and mix
with a spoon or whisk. In a large bowl, whip the
butter, baking powder, and salt together until light
and fluffy. Incorporate the masa in 2 oz increments,
whisking until light and fluffy (about 10 to 15
minutes total). Fold in the green chile, remaining
corn and cheese.

Divide masa evenly between the corn husks, roll and
tie tamales and steam for 30 minutes. Let cool
slightly and serve.

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CABBAGE AND BEET SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Cabbage — sliced or wedge
3 Garlic — cloves minced
Beet — bunch
3 Carrot — few
1 Lg Onion
2 Celery — stalks cut in 3rds
3 lb Bone — meat/marrow bones
2 Lemon — (fresh,to taste
(froz
2 cn Tomatoes — do not drain (larg

This is a hearty sweet and sour meat soup that can be used as a main dish.
Bubbies measurements were never exact. You need to taste. Put meat and
bones in a 8 or 12 qt stock pot. Put in cans of tomato, cover with water
and bring to a boil. In the meantime, get your veggies ready. Slice beets
and carrots, others go in whole. When stock boils, skim off top. Put in
beets, carrots, garlic, and other veggies. Turn heat down to a simmer and
keep lid on askew. After about an hour, put in garlic and sugar.
I have used Sweet and Low. Amounts are a matter of preference. It should
have a rich, sweet and sour taste. I break up the meat and stir it back
into the soup before serving. NOTE: Sometimes I add some tomato paste; 2 or
3 T for body; Enjoy!!! * Elaine/Framingham * Westboro 05/04/92 07:34 am

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FAT-FREE BANANA MUFFINS (C) (LACTO)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick cooking spray — mazz
1 1/2 c Flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
2 Egg whites
2 lg Ripe bananas — well mashed
1/4 c Skim milk
1/3 c Honey

Tasty treats, and the recipe can also be used to make
quick bread. Preheat oven to 400 degrees F. Spray 12
(2 1/2-inch) muffin cups with cooking spray. In
medium bowl combine flour, sugar, baking powder, salt
and cinnamon. In large bowl, using a fork or wire
whisk, beat egg whites lightly. Stir in mashed
bananas, milk and corn syrup. Add flour mixture; stir
until well blended. Spoon into prepared muffin cups.
Bake 20 to 25 minutes or until toothpick inserted in
center comes out clean. Cool in pan 5 minutes.
Remove; cool on wire rack. Fat-Free Banana Quick
Bread: Preheat oven to 350 degrees F. Spray 8 1/2 x 4
1/2 x 2 1/2-inch loaf pan with cooking spray. Prepare
batter as directed above. Pour into prepared pan. Bake
50 minutes or until toothpick inserted in center comes
out clean. Cool in pan 10 minutes. Remove. Serve warm
or cool on wire rack. Makes 12 servings. (Nutrition
information is the same for 1 slice of bread or 1
muffin). (Changed to honey instead of karo in original
recipe). Nutrition (per serving): 119 calories Total
Fat 0 g (3% of calories) Source: Best Foods
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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PEA SPROUT SALAD

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound fresh pea sprouts
3 tablespoons rice wine vinegar
2 tablespoons thin soy sauce
1 tablespoon sugar
1 dash sesame seed oil

Combine all and toss with pea spouts.

Slice rolls in half on the bias. Plate 2 rolls per plate in front of
salad and
drizzle with mango puree.

Yield: 4 portions

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NOTES :

QUINOA LEEK CASSEROLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Side dish
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts AM Unrefined Sesame Oil
1 Garlic clove — pressed
1 Leek — chopped
2 c Cooked AM Quinoa
1 1/2 c Tofu w/ excess water removed
1/2 c Milk or soymilk
1 c Bread crumbs
1/2 c Grated cheese

Saute’ first three ingredients until lightly browned. Add tofu and
Quinoa, continue to saute’ for 2 minutes. Remove from heat and add milk,
gently stir mixture. Lightly oil a casserole dish and coat with half of
the bread crumbs. Keep remainder of the bread crumbs to top mixture with.
Place mixture in the casserole dish and top with bread crumbs and cheese.
Bake covered for 20 minutes at 350 F. Remove cover and allow cheese to
brown. Season to taste with salt or tamari and pepper.

Source: Arrowhead Mills “The Native Americans” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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