CHICKEN STUFFING PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
8 oz Pkg herbed stuffing mix
3/4 c Chicken broth
1/2 c Butter or margarine melted
—–FILLING—–
4 oz Can mushrooms, drained and
-liquid reserved
2 tb Flour
1/2 c Chopped onion
1 tb Margarine
10 oz Jar chicken gravy
1 t Worchestershire sauce
1/2 ts Thyme
2 tb Diced pimento
1 tb Parsley flakes
3 c Cooked chicken, cubed
1 c Fresh or frozen peas
1 c Thinly sliced celery
4 oz Sliced colby or
-american cheese

Mix crust ingredients well in medium bowl; press into
greased 12 inch pie pan. Set aside. Combine mushroom
liquid with flour and set aside.

In a saucepan on top of stove, saute mushrooms and
onions in butter or margarine. Stir in all remaining
ingredients, including mushroom liquid/flour mixture,
and except the cheese. Heat thoroughly.

Turn into crust and bake at 375 for 20 minutes.

Cut each slice of cheese into strips. Place on top of
pie in lattice fashion and bake 5 more minutes.

Posted By C585HUC@semovm.semo.edu (“G. H.”) On
rec.food.recipes or rec.food.cooking

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Title: Sloppy Joes -s
Categories: Main dish, Low-fat, Vegetarian, Low-cost, Sandwiches
Yield: 4 Servings

—————SAUTE IN PAN ‘TIL TRANSLUCNT—————
1 md Onion; minced
1/2 md Green pepper; minced
1 ts Sesame oil

——————ADD SIMMER 15 MINUTES——————
8 oz Seitan; cubed or ground
;about 2 cups
2 c Tomato sauce

Serve on whole wheat buns with baked beans and cole
slaw, or as a sauce over brown rice.

Per serving: Calories: 117, Protein: 21 gm.,
Carbohydrates: 11 gm., Fat: 1.5 gm.

Cooking with Gluten Seitan, Dorothy Bates, The Book
Publishing Co., 1993 ISBN: 0-913990-95-7 Typed for
Meal Master by Susan Grabowski 9-94 Added to Dottie
Theriault’s collection

From:dottie Theriault Date:dec-11-95
7:13pm

—–

Title: Lentil and Spinach Soup, Adas Bi Sabaanikh (V
Categories: Soups, Prodigy, Dec.
Yield: 6 servings

1 1/2 c Dried lentils
8 c Water
1 lg Onion; chopped
3 Garlic cloves; crushed
6 oz Tomato paste
2 bn Spinach; cleaned chopped
1/2 c Fresh parsley
1/4 ts Freshly ground pepper
1/8 ts Crushed red hot pepper flake
1/4 c Fresh lemon juice

This is a Middle Eastern soup, typical of the simple
foods served in the desert regions. Serve with pita
bread and a grain or vegetable dish for a simple meal.
This soup is also food served cold, stuffed into a
pita bread. Place the lentils and water in a large
pot. Bring to a boil, cover, and cook for 30 minutes
over medium low heat. Add the onion , tomato paste and
garlic and cook an additional 30 minutes. Add the
spinach, parsley, and peppers. Mix well and cook for
another 10 minutes. Add the lemon juice just before
serving. Mix in well and serve at once. I added a bit
of fresh ground nutmeg salt to taste. Note: I have
found that balsamic vinegar in place of lemon juice is
wonderful with lentils and imparts a slightly sweet
taste… Nutrition (per serving): 251 calories Total
Fat 1 g (4% of calories) Source: The New McDougall
Cookbook, Page (s): 161, Date Published: 1993
:

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

—–

MM: Lentil Rice Burgers (Vegan)

Title: Fruit Cocktail Whip
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

1 ts Unflavored gelatin 3 Saccharin tablets, (1/4
2 tb Water, cold -grain each)
1 c Water, boiling 1/2 c Fruit Cocktail, drained
1 tb Lemon Juice -(DP)

Sprinkle gelatin over cold water; let stand 5 minutes. Add boiling
water; stir until dissolved. Add lemon juice and saccharin. Chill
until mixture begins to set. Beat until fluffy with rotary beater;
fold in fruit cocktail. Chill until firm. NOTE: Other
dietetic-packed Fruit may be substituted for fruit cocktail.
Liquid drained from fruit may be brought to boil and substituted
for boiling water.
For jellied Fruit Salad, omit beating, if preferred.

MMMMM

Cream of Shittake Mushroom Soup

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound shiitake mushrooms — sliced thin
1/2 medium oinion — minced
1/4 pound butter
1 quart chicken stock
1 quart beef stock
2 tablespoons toasted sesame seeds — crushe in blender
1/2 teaspoon seasoned salt
1 cup heavy cream
1 tablespoon chives — minced

In small saute pan, saute mushrooms and onions in half of the butter for 5
mins. Combine the stocks in a 3 qt. pot on medium heat. Add cooked mushrooms
and onion. Melt remaining butter in saucepan and add crushed sesame seeds.
Gradually add 1/4 cup of stock to the sesame seeds while stirring
continuously. Add sesame mixture to the warming stock. Add salt. Cook over
low heat for 10 mins. Cool broth prior to adding cream so as not to curdle
cream or (*see my note above to “hurry” the process). After adding cream,
stir until well blended. Heat throughly but DO NOT BOIL as separation will
occur. Serve in cups and garnish with chives.

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Per serving: 260 Calories; 20g Fat (65% calories from fat); 5g Protein; 19g
Carbohydrate; 57mg Cholesterol; 948mg Sodium

NOTES : *Hint to avoid curdling cream when adding to hot broth: place cream
in separate medium sized bowl or pan away from heat source. Slowly and
gradually add one ladel at a time of hot stock to the cream while stirring
during each addition. This will bring the cream up to the temperature of the
heating stock gradually and avoid separation when placed back into the heating
stock pot. (1 – 2 ladel additions should accomplish this depending on the
temperature of the stock and cream at time of combining.) Place the now
warmed cream back into the main stock pot, stirring as you add, then continue
with recipe below.

Total Grams- 27.6; Grams/serving- 2.8

Artichoke Sauce with Mushrooms and Greens

Recipe By : Mollie Katzen/The Enchanted Broccoli Forest
Serving Size : 5 Preparation Time :0:00
Categories : Healthy And Hearty Main Dishes
Pasta Sauces
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 cup onion — minced
3/4 pound mushroom — sliced
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 pound kale or collard greens — stemmed and chopped
4 large clove garlic — minced
4 tablespoons vegetable broth or water
or for a zippier taste, white wine
1 tablespoon unbleached white flour
2 6 oz. jars marinated artichoke hearts or crowns
freshly ground black pepper — to taste
6 leaves fresh basil
3 tablespoons milk or cream — optional

Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and s
aute for about 2 minutes over medium heat. Add the mushrooms, 1/2 tsp. salt, t
hyme and sage. Stir and cook over medium heat for about 5 minutes, then add th
e greens, garlic, and remaining salt. Stir, cover, and cook another 5 minutes
over medium heat.

Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flou
r, stirring as you sprinkle. Cook uncovered for another minute or two, stiring
constantly. The liquid will thicken.

Cut the artichokes into bite sized pieces. Add these to the skillet, along wit
h all the liquid from the jars. Grind in some black pepper, stir in the basil,
and if desired, stir in the milk or cream. Remove from heat and serve.

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Per serving (excluding unknown items): 57 Calories; 3g Fat (44% calories from f
at); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 644mg Sodium

NOTES : serve this luxurious sauce over pasta, plain cooked rice, or baked pota
toes. Note: Use any kind of leafy green in addition to (or in place of) kale o
r collard greens. (Try spinach, escarole or chard.)

_____

Title: BLUE CHEESE, HAZELNUT AND HERB TERRINE
Categories: Vegetables, Casseroles, Cheese/eggs
Yield: 2 servings

Radicchio leaves
58 1/3 g Creamy blue cheese
91 2/3 g Greek strained yogurt
1/3 tb Mayonnaise
1 ts Gelozone
16 2/3 g Toasted ground hazelnuts
2/3 Hard boiled eggs
2 tb Fresh mixed herbs

MMMMM——————-SUGGESTIONS FOR HERBS————————
Parsley
Coriander
Chives
3/16 ts Paprika
Seasoning

1 Trim the stalks from the radicchio and use the leaves to line a 110g
(for two servings) loaf tin.

2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.
In a separate pan, whisk the Gelozone into two tablespoons of water
and bring almost to the boil.

3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and
seasoning. Mix well and transfer to the loaf tin.

4 Fold over the radicchio leaves and chill until set. Carefully turn
out of the tin, slice and serve.

MMMMM

Title: Garlic Jelly
Categories: relishes/preserves
Yield: 5 servings

1/2 c fresh garlic, finely chopped
2 c white wine vinegar
5 1/2 c sugar
3 c water
1 pk (2 oz.) powdered pectin
1/4 teas. butter or oil
2 drops food coloring
-(optional)

Combine garlic vinegar in a 2 qt. kettle. Simmer mixture gently,
uncovered, over med. heat for 15 min. Remove pan from heat pour mixture
into a 1 qt. glass jar. Cover let stand at room temp. for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing the
garlic with the back of a spoon to squeeze out liquid. Discard any
residue. Measure the liquid add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution the
water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat,
bring mixture to boil, stirring constantly to avoid scorching. Add sugar,
stir well. Bring mixture to a full, rolling boil. Add butter to reduce
foaming. Continue stirring. Boil the mixture hard for exactly 2 min.
Remove pan from heat skim off any foam. Add red, yellow or orange food
coloring if desired. Pour jelly into prepared glasses. Seal according to
directions on recipe folder in pectin package. Makes approx. 5 cups.

—–

ENCHILADAS BANDERAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken breast
2 c Tomato, canned — mashed
1/2 c Onion — chopped
1 t Salt
1 t Garlic powder
Salsa verde
Salsa roja
Sour cream
Tortillas, corn
Oil
—–SALSA COLORADO—–
24 Chiles, red, mild, dried
4 tb Oil
10 Garlic clove — minced
Salt to taste
6 tb Flour
—–SALSA VERDE—–
4 lb Tomatillos, peeled
1/2 c Onion — finely chopped
1/4 c Oil
1 t Salt
1 t Garlic — chopped

In large pot, boil chicken in water to cover until
tender; reserve 2 cups broth. Debone and dice
chicken. Add chicken, tomatoes, onion, salt and
garlic to reserved broth; boil 10 minutes or until
reduced enough for enchilada filling. Strain. Heat a
bit of oil in a small skillet; press each tortillas
into the hot oil a few seconds to soften them and make
them more pliable to roll. Stuff with chicken filling.
Roll filled tortillas and place in baking dish. Cover
one-third of the enchiladas (longways) with salsa
verde, the center third with the sour cream, and the
final third with salsa colorado. The result should
resemble the Mexican flag. Bake at 375 degrees until
thoroughly heated, about 25 minutes.

Salsa colorado: Wash chiles, stem and seed. Cook in
boiling water to cover well 10 mins. or until soft.
Remove and drain. Reserve liquid. Place chiles in
blender with reserved water, and whirl until you
achieve a pasty consistency. Heat oil in large
skillet. Add garlic and flour and cook, stirring until
flour browns. Add chile paste slowly to mix well with
flour to a smooth paste. When all the chile paste is
added, bring to a boil, stirring constantly. Cook
until it thickens, 3-4 minutes. Thin with water to a
thick, saucy consistency.

Salsa verde: Boil tomatillos in small amount of water
until tender; blend in food processor. In skillet,
saute onions in oil. Add pureed tomatillos, salt and
garlic.

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BARBECUE SAUCE (CHEF PAUL PRUDHOMME)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 1/2 ts Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 ts White pepper
1/2 ts Ground cayenne pepper
—–MAIN INGREDIENTS—–
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange)
1 x Rind pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon)
1 x Rind pulp from 1/4 lemon
2 tb Minced garlic
1 t Tabasco sauce
4 tb Unsalted butter

Combine the seasoning mix ingredients in a small bowl
and set aside. In a 2-quart saucepan fry the bacon
over high heat until crisp. Stir in onions, cover pan,
and continue cooking until onions are dark brown,
about 8 to 10 minutes, stirring occasionally. Stir in
the seasoning mix and cook about 1 minute. Add the
stock, chili sauce, honey, pecans, orange juice, lemon
juice, orange
and lemon rinds and pulp, garlic, and Tobasco,
stirring well. Reduce heat to low; continue cooking
about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat; let cool about 30 minutes, then pour
into a food processor
or blender and process until pecans and bacon are
finely chopped. This sauce may be used to barbecue
chicken, pork or ribs. Makes about 5 cups.

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