Title: BROILED ORIENTAL SWORDFISH
Categories: Chinese, Seafood
Yield: 6 servings

2 tb Fresh lemon juice
2 tb Soy sauce
1 tb Olive oil
1 tb Fresh minced ginger
1/2 lb Swordfish steak cut 1 1/4 to
-1 1/2 inch thick
Vegetable oil for broiling
-dish
1 Scallion thin sliced on the
-diagonal for garnish
1 Lemon cut in half for
-garnish

Combine lemon juice, soy sauce, olive oil, ginger and
garlic in a bowl. MArinate swordfish in the mixture
for 1 hour in refrigerator, turning occasionally.
Remove from marinade and scrape off any ginger or
garlic that may cling. Strain marinade, reserving
liquid. Preheat broiler. Place swordfish 4 inches from
heat source on a lightly oiled, flat broiling dish.
Don’t place fish directly on broiling rack, which can
break it apart. Brushing with reserved marinade, broil
fish to desired degree of doneness, 4 5 minutes per
side. Don’t overcook. Sprinkle with scallion and
garnish with lemon halves. Serve immediately.

—–

1 c plain low-fat yogurt
2 T honey
2 t orange peel, grated
1 1/2 t finely chopped candied ginger
1 1/2 t chopped fresh mint
1/8 t salt

Whisk together all ingredients until well combined.

YELLOW SPLIT PEA SOUPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried yellow split peas
8 c Vegetable stock
2 md Potatoes
2 lg Carrots
3 Celery stalks
1 lg Onion
1 Turnip, peeled
2 Parsnips, peeled
3 ts Mustard powder
1 d Allspice
1 t Cumin
1 t Marjoram
1 t Thyme
2 ts Salt
Freshly ground pepper
Croutons

Rinse split peas, bring to a boil in the stock.
Coarsely chop the vegetables add to the water as it
comes to a boil. Lower heat simmer for about 1 1/2
hours. Puree soup in batches until it is quite
smooth. Add spices herbs season with salt
pepper. Reheat gently.

“Sundays at Moosewood Restaurant”

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Title: ANISE MERINGUE KISSES
Categories: Cookies
Yield: 48 servings

3 Egg whites
1/8 ts Cream of tartar
1/2 c Sugar
1 1/2 ts Ground anise seeds

The flavor of anise in these light cookies makes them
a great after- dinner dessert. Some people prefer the
center to be soft and chewy, but if you prefer the dry
melt-in-your-mouth type of meringue, turn off the oven
and, with the door closed, let them stand 30 minutes
to an hour. These cookies are generally baked on
parchment paper, but we have found that regular bond
paper makes a very acceptable substitute. (By Times
Food Stylists) Beat egg whites until frothy. Add cream
of tartar and beat to soft peaks. Gradually beat in
sugar. Continue beating until stiff and glossy. Beat
in anise. Using pastry bag, pipe onto parchment-lined
baking sheets. Bake at 275 degrees F. 30 minutes.
Makes about 4 dozen kisses. NOTE: If drier meringue is
desired, turn off oven and let kisses stand in oven
with door closed about 1 hour. Each kiss contains
about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat;
2 grams carbohydrates; 0 protein; trace fiber.

—–

Title: Honey Pancake Syrup
Categories: Breakfast
Yield: 1 Servings

1/2 c Water
1 c HONEY
1 t Vanilla

Heat water in a saucepan over medium heat. Add honey just before
boiling. Stir well until combined- do not boil. Remove from heat –
stir in vanilla. Store in covered jar or syrup dispenser in the
refrigerator. Honey can be used straight from the jar on pancakes –
but this syrup pours nicely and dilutes the overwhelming sweetnees of
honey. From Connecticut Honey by Eastern Connecticut Beekeepers
Association

MMMMM

LEMON POPPY SEED MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unsifted flour
3/4 cup Sugar
1/2 teaspoon Baking soda
1/2 cup Butter — softened
1/2 teaspoon Salt
2 Eggs
1/4 teaspoon Baking powder
1 cup Buttermilk
4 teaspoons Poppy seeds
1 teaspoon Vanilla extract
2 tablespoons Grated lemon rind

Preheat oven to 400`. Combine flour, baking soda, salt, baking powder, poppy
>>
seeds and lemon rind.
In a large mixer bowl, beat sugar and butter until fluffy; beat in eggs until
smooth. Add buttermilk and vanilla; mix well. Stir in flour mixture JUST until
moistened. Fill paper cup-lined or greased muffin cups 3/4 full. Bake 20
minutes, or until golden brown.
Serve warm. Makes 12 to 15 muffins.

Contributed by Helen Jolly Formatted by Olivia Liebermann

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Greek Sesame Bread

Recipe By : frugal gourmet – 3 ancient cuisines
Serving Size : 1 Preparation Time :3:00
Categories : Breads Breakfast
Low Fat Side Dish
Tried Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup tepid water
1 cup tepid milk
2 packages fast rising dry yeast
2 tablespoons sugar
2 tablespoons salad oil
2 pounds
3 oz unbleached white flour
1 teaspoon salt mixed w/1 tbsp. water
TOPPING
1/4 cup milk
1/2 cup raw sesame seeds
Cornmeal for baking sheets

Mix the warm water and milk in your electric mixer bowl. Dissolve the
yeast. Add the sugar, oil, and 4 cups of the total flour. Whip for 10
minutes and add the salted water. If you have a very strong mixer, such as
a KitchenAid, you can use the dough hook to blend in the remaining flour.
If not, you must do it by hand. Knead the dough for several minutes so that
it is smooth and elastic. Place the dough on a plastic counter, and cover
with a large inverted metal bowl. Allow to rise until double in bulk and
punch down. Allow to rise a second time and punch down. Divide into 2
halves. Roll each onto a ball and punch a hole in the center. Work with the
dough until you have a round circle about 13 inches in diameter. Place each
loaf on a greased baking sheet that has been dusted with cornmeal. Brush
the tops of the loaves with a bit of milk and top with the sesame seeds.
Bake at 400 degrees until golden and light, about 25 to 30 minutes.

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Serving Ideas : Makes 2 loaves

NOTES : See recipe for Greek Sesame Circles for another way of using this
bread dough.

Yogurt-glazed Gingerbread

From: cazeved1@cc.swarthmore.edu (Celina R. Azevedo)
Date: Mon, 11 Oct 1993 18:07:12 GMT

I am posting in response to the request for gingerbread recipes. This is
a really scrumptious recipe my mother got out of a ladies’ aid society type
cookbook from the 1960’s. The yogurt glaze is what makes it–strange but
true.

CAKE
3/4 c. butter/margarine
3/4 c. sugar
2 eggs
3/4 c. molasses
2 1/2 c. flour
2 teaspoons powdered ginger (this would probably be great with freshly
grated ginger, too, but I’m not sure what the equivalent amount would be)
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon baking powder
1 c. boiling water

Preheat the oven to 325. Beat the butter with the sugar until light
and fluffy. Add the eggs and the molasses. Sift the dry ingredients
together, then add them to the butter-sugar mixture alternately with the
boiling water. Mix just until smooth. Pour into a greased 9×9 boiling water.
Mix just until smooth. Pour into a greased 9×9 inch baking
dish and bake for 40 minutes. Meanwhile, make:

GLAZE
1 c. sugar
1/2 c. yogurt
1/2 t. baking soda
1/2 t. whole cloves
1/4-1/2 c. butter

Mix all the ingredients in a saucepan and boil for 1 minute. If you’re
squeamish about the whole clovesnd boil for 1 minute. If you’re
squeamish about the whole cloves, take them out after boiling. As soon as
the gingerbread comes out of the oven, prick it all over with a toothpick
and pour the glaze on. Allow it to set for several hours.

Title: Peter’s Favorite Strawberries
Categories: Diabetic, Fruits, Desserts
Yield: 4 sweet ones

1 pt Very Red strawberries; ripe Sugar substitute equivalent
1 md Orange; To 1 tablespoons sugar;
2 tb Orange juice; (optional)
2 tb Sweet vermouth;

Wash and hull strawberries; cut in half. Slice ends off orange;
quarter orange lengthwise and slice orange wedges crosswise with
rinds left on, as thin as possible. Put strawberries and oranges in
a bowl; mix well. Mix together the orange juice and sweet vermouth
and drizzle over fruit mixture; stir to mix. Check to see if berries
have enough natural sweetness for your taste; if not, add sweetener.
Cover bowl and chill in refrigerator 2 hours before serving; stir
gently several times to blend flavors.
Food Exchanges per serving: 1 FRUIT EXCHANGE; CAL: 56; CHO: 11g; PRO:
1g; FAT: 0g; SOD: 1mg; CHO: 0mg; LOW-SODIUM DIETS: This recipe is
excellent.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

MMMMM

SWEET SHORT BISCUITS FOR SHORTBREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c A.P. flour-more if needed
1 t Salt
1/2 ts Soda
2 tb Sugar
1 c Buttermilk
6 tb Shortening

Sift flour, salt and soda and sugar together in
med. mixing bowl. Mix in shortening with tips of
fingers; add buttemilk and gently knead into a
semi-stiff ball of dough. (Note: Add more flour if
needed.)

Lift dough onto well-floured work surface, knead
JUST UNTIL SMOOTH and firm enough to handle. Roll or
pat (preferred) to 1/2″ thick, and cut with floured
cutter, or with knife, or rim of drinking glass.

Place biscuits on greased cookie sheet, and bake in
preheated 400 F. oven for 10 to 15 min., or until
brown.

Yield: 8 large or 12 small biscuits.

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