Title: Stir Fry Crab Oriental Greens
Categories: oriental
Yield: 2 servings

1 bn baby bok choy
1 c crab meat, frozen
1/2 ts salt
2 c water
1/2 tb green onion, minced
1/2 tb ginger root, minced
1/2 tb cooking wine
1 c chicken broth
2 ts cornstarch
1 tb water
1 egg white

Green Vegetable may be baby bok choy, gai lan, small butter bok choy.
Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and
1/2 teaspoon salt until boiling. Add greens and cook for 1 minute.
Remove, drain, and arrange on serving platter. Heat wok and add 3
tablespoons oil. Heat until very hot. Add the minced green onion
and ginger; stir-fry until fragrant. Add the crab meat. Stir fry
gently. Add the cooking wine and the chicken broth; bring to boiling.
Mix cornstarch with 1 tablespoon water. Add to crab mixture and cook
briefly, stirring, to thicken sauce. Beat the egg white until frothy.
Add in a thin stream to crab mixture, stirring constantly to keep egg
white from setting immediately. If desired, add 1 tablespoon oil for
sheen. Remove from heat and pour over vegetable. Serve with hot
steamed rice. If desired, scallops may be substituted for the crab
meat.

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Sour Cream Raisin Puffs

Recipe By : Fat Free Ultra Lowfat Recipes – Doris Cross
Serving Size : 3 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Raisins
1/4 Cup Sugar
1/3 Cup Light Sour Cream
1 Tablespoon Flour
1/2 tsp Vanilla
1/8 tsp Salt
1/4 tsp Lemon Juice
6 Won-ton Wrappers
1 Egg White — Slightly Beaten

In food processor, combine lite sour cream, flour, sugar, salt, lemon
juice and vanilla. Process until smooth. Pour mixture into small
saucepan and stir over medium heat until mixture thickens. Remove from
heat, add raisins and cool for a few minutes.

Dip one side of won ton wrapper in eg white. The dipped side will be
the outside. Place about 1 heaping teaspoon of raisin and sour cream
mixture in center of won ton wrapper. Bring all four corners of wrapper
together at top and press lightly with fingers to seal in place. Place on

baking sheet sprayed with non-stick cooking spray. Repeat for remaining
wrappers. Bake at 375° for 8-10 minutes or until golden brown.

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CREATE-A WHOLEGRAIN MUFFIN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
3/4 c Bran cereal
1 Egg
1/4 c Vegetable oil
1/4 c Molasses or honey
1/4 c Firmly packed brown sugar
1 c Quaker Oats, uncooked
2/3 c Flour
1 tb Baking powder
1/4 ts Salt, if desired

Combine milk and bran cereal in medium sized bowl.
Add egg, oil, molasses and brown sugar; mix well. Add
combined remaining ingredients, mixing just until dry
ingredients are moistened. Fill 12 greased or
paper-lined muffin cups 2/3 full. Bake in preheated
hot oven (400 degrees) about 15 minutes.

VARIATIONS:

Substitute 3/4 cup unprocessed bran for bran cereal.

Substitute 1/4 cup light or dark corn syrup for
molasses.

Add 1/2 cup raisins, blueberries, chopped dates, apple
or nuts.

Sprinkle batter in muffin cups with a crunchy or
strusel topping.

Substitute chocolate milk for white milk.

Add leftover cooked corn for a dinner muffin.

From: Quaker Oats

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Dill Artichoke Potato Salad

Recipe By : BHG,Prize Tested Recipes, July ’92
Serving Size : 16 Preparation Time :0:00
Categories : Artichokes Eggs
Potatoes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds whole tiny new potatoes
1 cup mayonnaise or salad dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon lemon pepper seasoning
1 tablespoon snipped fresh dill OR — 2-3 tsp. dried/dillw
4 hard-boiled eggs — peeled chopped
2 6 oz. jars marinated artichoke hearts — drained sliced
3/4 cup chopped onion
2 tablespoons chopped dill pickles

Scrub potatoes with a vegetable brush under running water. In a Dutch oven,
cook unpeeled potatoes, covered, in boiling lightly salted water, about 20
minutes or just until tender. Drain. Cool potatoes. Cut into bite size pieces.
In a very large bowl, stir together mayonnaise or salad dressing, vinegar,
mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes,
eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir
gently before serving. Posted by bobbi744@sojourn.com

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NOTES : Submitted by Diane Schendel, Modesto, CA
Per servng: 224 cals., 14 g. fat, 61 mg. chol.
Delicious. Easily cut in half.

Funny Face Caramel Apples

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kids Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Flat 4 Inch Long Wooden Sticks
4 Medium Apples
1 14 Oz Pkg. Caramels

Insert sticks into bottom of apples. In 1 quart glass measure, cook unswrapped
caramels and 2 tbls. water on high 3 to 4 minutes until melted, stirring
halfway
through. Dip apples in caramel, using spoon to coat completely. Place on
waxe
d paper lined plate. Make faces with candy or sprinkles. Freeze 15 minutes.
S
erve immediately or refrigerate. Makes 4 servings.

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1 pt. good quality French vanilla ice
cream
1/2 c. crushed corn flakes
1 tsp. cinnamon
2 tsp. sugar
1 lg. egg
Honey whipped cream
Scoop out balls of ice cream measuring about 1 1/2″ in diameter.
Freeze until firm. In a medium bowl, combine corn flakes, cinnamon
and sugar. Roll frozen ice cream balls in corn flake mixture and
freeze again. Beat egg. Dip coated balls into egg, roll again in
crumbs and freeze again. (For a thicker coating, remove from
freezer, roll a third time in egg and crumbs, and freeze again.)
When ready to serve, heat vegetable oil in a deep fryer to 350
degrees. Place one or two frozen balls on a slotted spoon and lower
into hot oil. Cook 1 minute and remove immediately. Drizzle with
honey and top with whipped cream.

Makes 4 servings

Candied Pecans

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Desserts

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

3 c Pecan halves

2 tb Butter or margarine

1/2 c Corn syrup,light

1/2 c Sugar

1. Place pecans in 13x9x2-inch baking pan; heat in 250’F. oven 5 minutes.

2. Melt butter in 2-quart saucepan over medium heat; stir in corn syrup and

half the sugar.

3. Stirring constantly, bring to a boil; boil without stirring 5 minutes.

4. Pour syrup over nuts, stirring constantly to coat evenly.

5. Bake in 250’F. oven 1 hour, stirring several times.

6. Sprinkle nuts with remaining 1/4 cup sugar, tossing to coat evenly;

immediately spread out on greased cookie sheets to cool.

7. Quickly separate into individual pecan halves; cool.

8. Store in tightly covered container.

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Title: FOOLPROOF CHOCOLATE MOUSSE
Categories: Dsrt/cndies
Yield: 4 servings

1 pk Chocolate instant pudding
1 Cool Whip or Whipped Cream

Make the pudding according to package directions. Fold it into some
Cool Whip or Whipped Cream. Refrigerate. Eat.

Notes from Brett Jones: "…first, you get something that tastes
almost exactly like the real thing and second, it always sets (unless
you add too much whipped cream!) and is rarely grainy.

Variations: Swirl a little raspberry jam through it or add your
favorite liqueur.

Originally posted by Brett Jones. Meal Mastered by Gaye Levy DTXT63A
on Prodigy and 1:/343/92 on Fidonet

MMMMM

Title: Cool Late Summer Borscht
Categories: Soups/stews, Vegetables, Low cal
Yield: 8 Servings

3 lb Beets (about 12 medium)
4 c Apple juice
4 c Water
6 tb Lemon juice
1 ea Pinch of salt
2 c Nonfat plain yogurt
1/2 c Nonfat plain yogurt, garnish
6 lg Red radishes, diced, garnish
1/2 c Seedless cucumber,diced,garn

Preheat oven to 350 degrees F. Wash beets well; trim
stems and roots, leaving one inch of each. Wrap beets
individually in aluminum foil and place on baking
sheet. Bake for 1 1/2 hours or until tender. Remove
from oven and allow to cool slightly. Remove skins.
Coarsely grate the beets. Place beets in a heavy pot.
Add the apple juice, water, lemon juice and salt.
Bring to a boil, reduce heat to a simmer and cook soup
for 15 minutes, partially covered, skimming foam that
rises to top. Remove from heat and cool to room temp.
Place 2 cups yogurt in a bowl and whisk in about 3
cups of the soup. Gradually whisk this mixture back
into the soup pot until thoroughly combined. Chill
completely in the refrigerator. Serve the borscht in
bowls garnished with a dollop of yogurt, then sprinkle
with the diced radishes and cucumbers. Per serving:
147 calories, .3g fat, and 1 mg cholesterol. Recipe
from Sheila Lukins. Typed for you by Diane Newbury.

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SOPA DE ELOTE (CORN CHOWDER)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb BUTTER
1/2 ts CHILI POWDER
1/4 ts CUMIN
1/2 c PEPPERS (OPTIONAL),CHOPPED
3/4 c CORN KERNELS
3 c CHICKEN BROTH
3/8 c MILK
1/8 ts SALT
1/8 c ONION, FINELY CHOPPED

IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND
CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY.
ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND
SIMMER FOR ABOUT 5 MINUTES. STIR IN MILK AND SALT.
SERVE HOT.

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