LOW CARB MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Vegetable oil
4 Eggs
1/2 ts Cream of tartar
1/4 c Low fat cottage cheese
2 tb Soy flour
1 Package artificial sweetener

1. Preaheat oven to 350 degrees. Coat muffin cups
with a little vegetable oil. (or use butter,
margarine, or pan spray) 2. Separate the eggs very
carefully, allowing no egg yolk to mix with the
whites. 3. Beat the egg whites with an electric mixer
until frothy. Add the cream of tartar and continue
beating just until stiff peaks form. 4. Combine egg
yolks, cottage cheese, soy flour, and sweetener. Fold
this mixture carefully into the egg whites. 5. Fill
each muffin cup 2/3 full of batter. Bake the muffins
for about 30 minutes, until the are golden brown and
spring back when touched. Variation: To make spice
muffins, stir 1/2 ts cinnamon, 1/4 ts ground ginger,
and 1/8 ts cloves into the soy flour before adding to
the egg yolks.

Note These turned out tasty but sort of fell like
crumpets, I would be more careful about not overmixing
next time. MM

– – – – – – – – – – – – – – – – – –

KOSHARI

Recipe By : Kitchens of Eastern Arabia (Sozan Fahmi, SADAF)
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Vegetables Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large onions — sliced
1 quart water — divided
oil for frying
2 cups rice
2 teaspoons salt
1 1/2 cups brown lentils
8 ounces small macaroni
SAUCE:
6 cloves garlic
2 tablespoons white vinegar
1 can tomato paste (6 oz)
2 teaspoons cumin
chili pepper (if you like it hot!)

Saute onions until brown. Drain on paper towels. Put 3 cups water in a pot
with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After
water returns to a boil, lower heat. Simmer until done.
Wash lentils. Then boil until tender. Boil macaroni until tender. Drain.

Sauce:
Slice garlic. Saute in small amount of oil. Add vinegar, tomato paste,
remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper,
if desired. Cook until mixture boils. Lower heat, Simmer until cooked.

To serve, layer rice, lentils, and macaroni. Spread sauce on top. Garnish
with fried onions.

– – – – – – – – – – – – – – – – – –

SINGAPORE STIR-FRIED RICE STICK NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 Dried Chinese black
-mushrooms
1/2 lb Rice stick noodles (about
-1/16-inch thick)
3 tb Peanut or corn oil
2 Quarter-size slices fresh
-ginger
1/2 ts Salt
1/2 lb Medium shrimp, shelled and
-deveined
1 Whole chicken breast,
-skinned, boned and cut into
-shreds
1/4 lb Chinese barbecued pork, cut
-into match stick strips
1 sm Onion, cut lengthwise into
-thin slices
1 Stalk celery, cut into
-diagonal thin slices
1/4 lb Fresh snow peas, stems
-removed and julienned
1/2 Green bell pepper, seeded
-and thinly sliced
2 Green onions, cut into 1
-1/2-inch lengths
1 To 2 tablespoons Indian
-Madras-style curry powder
1 t Sugar
1 tb Dark soy sauce
1 tb Light soy sauce, or more if
-needed
4 tb Chicken stock, or more if
-needed.

In this popular Cantonese teahouse specialty, the rice noodles are
permeated with an aromatic infusion of curry spices and herbs, seasonings
borrowed from Indian and Malay cooking– both cuisines are indigenous to
Singapore.

Cover mushrooms with warm water. When soft and pliable, remove and squeeze
dry. Cut off and discard stems. Cut caps into thin slices.

Bring a large pot of water to a boil. Add noodles; using chopsticks, stir
and loosen noodles. When soft and pliable, about 30 seconds, drain them
into a colander. Cover and let cool.

Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger,
the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm
to the touch, about 1 minute. Remove and set aside. Pick out and discard
ginger.

To hot wok add remaining oil, ginger and salt, crushing ginger against
sides of wok. When oil is hot, toss in onions, celery, snow peas,
mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1
to 2 minutes). Push vegetables to side of wok. Add curry powder to center
of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and
chicken stock. Mix.

Add noodles; combine,with vegetables by using chopsticks, to lift, shake
and separate strands of noodles, until they are evenly coated with sauce,
moist but not wet and begin to cling to each other. (Add more chicken stock
if noodles seem too dry). Return meat mix mixture, taste for seasoning.
Toss to heat through.

PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g
saturated 4, 151 mg cholesterol, 146 mg sodium, 5 g fiber.

Joyce Jue writing in the San Francisco Chronicle, 8/7/91.

– – – – – – – – – – – – – – – – – –

Bennigan’s Onion Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/2 pound Firm white onions — sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese — shredded
Parmesan — grated

Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4″ from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months. Source: Gloria Pitzer

– – – – – – – – – – – – – – – – – –

Title: Reuben Burger Pie – “A Collection…”
Categories: Ground beef, Casseroles
Yield: 6 servings

——————————-MEAT PIE SHELL——————————-
1 lb Ground beef
2/3 c Oatmeal
1/2 c Thousand Island dressing
1 ea Egg
3/4 ts Salt
1/4 ts Pepper
1/8 ts Garlic powder

———————————-FILLING———————————-
16 oz Cn. sauerkraut, drained
2 c (8 oz.) shredded swiss chees
1 1/2 ts Caraway seeds

Combine all ingredients mixing well. Press onto bottom and sides of 9″
pie plate. Bake in preheated oven 350 degrees for 15 minutes. Drain.

Combine the filling ingredients and toss lightly. Spoon into the
partially baked meat shell. Continue baking 10 to 12 minutes, or until
the cheese is melted. Cut into wedges and serve with additional thousand
island dressing, if desired.

A Collection of the Very Finest Recipes Ever Published…1979

—–

Title: Anytime Broccoli-Cheese Sauce
Categories: Sauces
Yield: 12 Servings

1 c condensed Broccoli Cheese Soup
1/3 c milk

In 1-quart saucepan, combine soup and milk. Over
medium heat, heat through, stirring often. Serve over
cooked meat, poultry, fish, vegetables, rice or
noodles. Makes about 1 1/2 cups sauce.

PARMESAN BROCCOLI SAUCE: Prepare Broccoli-Cheese Sauce
as directed, except add 1/4 cup grated Parmesan cheese
with the soup.

CREAMY BROCCOLI SAUCE: Prepare Broccoli Cheese Sauce as
directed, except in 1-quart saucepan gradually stir soup
into half of a 3-oz package cream cheese, softened; stir
in milk.

TIP: To soften cream cheese, remove foil wrapping and
place on microwave-safe plate. Microwave, uncovered, on
HIGH 20 seconds or until soft.

MMMMM

Title: TEX-MEX CHICKEN AND RICE
Categories: Southwest
Yield: 4 servings

2 tb Canola oil or oil
3 ts Chili powder
1 ts Garlic powder
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Salt
1 c Uncooked long grain white
-rice
1 cn Ready-to-serve chicken broth
-(14 1/2 oz)
1 c Water
1/2 c Dark seedless raisins
10 oz Boneless, skinless chicken
-breast, cut into 1/2″ chunk
1 cn Red kidney beans, rinsed
-and drained (15 oz)
1/2 c Frozen green peas

In a 3-quart casserole, combine oil, chili powder,
garlic powder, cumin, cinnamon and salt. Microwave,
uncovered, 30-60 seconds, or until all spices are
fragrant.

Add rice; stir until coated. Add broth, water and
raisins; cover with lid or vented plastic wrap.
Microwave on high 8 minutes; then microwave on
medium-low (30%) 12-14 minutes, or until rice is
tender.

Stir in chicken, beans and peas. Recover and microwave
on high 5-7 minutes, or until chicken is no longer
pink and the liquid is absorbed. Serve immediately.

Nutrient data per serving: 500 calories; 26 grams
protein; 9 grams fat (17 percent total calories); 74
grams carbohydrates; 8 grams dietary fiber; 42
milligrams cholesterol; 1,158 milligrams sodium.

—–

Title: GREEK PATATES
Categories: Foreign, Vegetables
Yield: 6 servings

3 lb White potatoes
1/2 c Chopped yellow onions
1/4 c Finely minced garlic
1/2 ts -Salt
1/2 ts -Pepper
1/2 ts Dry oregano
1/2 ts Basil
1 c Fresh lemon juice
1/2 c Vegetable oil
-Water (as needed)

Preheat the oven to 400 F.

In a large baking pan place the peeled and quartered potatoes (add
enough potatoes so that they fill the pan up, 3/4-inch from the top).
Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon
juice, and vegetable oil. Add enough water so that the potatoes are
just covered. Stir the ingredients together very thoroughly so that
everything is well mixed.

Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are re-mixed. Bake the potatoes for another 45
minutes, or until they are tender. Remove the potatoes with a slotted
spoon.

Serves 6 to 8

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

MMMMM

Title: CYBEREALM PUPPY CHOW
Categories: Snacks, Chocolate, Kids
Yield: 10 cups

1/4 lb Butter
1 c Peanut butter
1 lb Box powdered sugar
1 lg Box Crispix cereal
12 oz Package milk chocolate chips

Melt margarine, peanut butter and chocolate chips in a microwave on
medium setting 2 minutes or longer until melted. Stir to blend. Place
one large box of Crispix cereal in a large (very large) pan and pour
chocolate mixture over top. Stir to coat. Place 1 lb box of powdered
sugar in a grocery bag. Put coated cereal in the bag and shake until
powdered sugar is absorbed. Open bag and let it cool. Store in tins.

This is a great hit with the users of Cyberealm BBS, and great for
parties.

Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
originally posted 9/25/92

MMMMM

Title: Beefy Spaghetti Soup
Categories: Soup Microwave Easy Main dish
Servings: 4

1/2 lb ground beef, crumbled 1 c frozen cut green been
1 ea medium onion 1 1/2 c broken spaghetti (uncooked)
1 ea clove garlic minced 1 t parsley flakes
4 c beef stock 3/4 t salt
1 t olive oil 1/8 t pepper
1 ea can sliced mushrooms 1 ea bay leaf
1 ea can tomato sauce 1/2 t oregano

In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain.

Add remaining ingredients. Cover. Microwave at high till spaghetti is
done (around 20 to 25 minutes). Stir occasionally.

—————————————————————————–