Title: Broccoli and Mushroom Dip
Categories: Relishes Appetizers Low-cal 999
Servings: 1

2 c Broccoli, chopped 1 T Vegetable oil
1 ea Garlic clove 1/2 ea Onion, chopped
1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat
1/4 c Yogurt, low fat plain 1 pn Salt, pepper

Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups.
Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.

—————————————————————————–

Monte’s Conch Fritters w/Mustard Sauce No. 3494 Yields 30 Fritters

1 Lb Conch Meat MUSTARD SAUCE:
2 Red Bell Peppers 3 Tbls Mayonnaise
2 Green Bell Peppers 1 Tbls Prepared Mustard
2 LARGE Sweet Onions 1 tsp Lemon Juice
1 Tbls Cayenne – Salt
2 tsp Old Bay Seasoning – Black Pepper, Ground
1 Egg
2 1/2 Cups Self Rising Flour

Preheat the oil in the deep fryer.
Rinse the conch meat.
Discard the orange fin and the foot.
Use a food processor to chop the meat.
Remove the seeds and membranes from the peppers.
Peel the onions.
Chop the onions and peppers into medium size pieces.
Place the chopped meat and vegetables in a mixing bowl.
Add the seasonings and the egg.
Mix in the flour.
Roll into 1 1/4 " balls.
Deep fry, adding one fritter at a time to the hot oil and waiting several
seconds before adding the next up to a maximum of five cooking at any one
time.
Fry until golden and light (about 5 minutes each).
Add another fritter after removing each cooked fritter.
Drain.
Serve with the mustard sauce.
Prepare the sauce by combining the ingredients and adjusting salt and pepper
to taste.

Title: Incredibly Creamy Chocolate (Tofu) Pie
Categories: Veg-cook, Sept.
Yield: 8 servings

1 10 oz. pk. Sunspire
Chocolate Chips or Carob
Chips
2 10 5 oz. pks. Mori-Nu Silken
Tofu (Firm)
3 T Light honey
1 9″ Pride O’the Farm Graham
Cracker or Cookie Pie Crust

Heat Sunspire Chips in a double boiler or pan sitting in water until
smooth. Add honey. In a blender or processor blend Mori-Nu Tofu until
smooth. Add the chocolate/honey mixture to tofu and whip until creamy.
Pour filling into Pride O’the Farm Pie Crust. Chill over night. Slice and
serve.

c1990 Morinaga Nutritional Foods, Inc.

From: jschwarz@csd4.csd.uwm.edu (Joy Schwarz). rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

1 cup cooked spaghetti
1/2 cup Homemade spaghetti sauce with garlic and basil
1/2 green bell pepper, sliced and lightly sauteed
1/2 red bell pepper, sliced and lightly sauteed
1/4 cup Fresh grated parmesan cheese
1/2 cup shredded Mozzarella cheese

Coat a 9″ pie pan with cooking spray or olive oil.
Press the spaghetti in the pan to make a crust. Top with sauce, peppers, and
ch
eeses.

Bake in 350 degree oven until warmed through.

Title: Curried Vegetable Dip
Categories: Dips
Yield: 6 servings

2 c Mayonnaise
3 tb Catsup
3 tb Honey
3 tb Grated onion
1 ts Lemon juice
8 Drops Tabasco sauce
1 1/2 ts Curry powder

Mix all ingredients together and refrigerate 24 hours before serving. Serve
with fresh vegetables.

—–

Title: Cinnamon Cookies
Categories: Cookies
Yield: 96 servings

1 c Shortening
1 c Sugar
2 Egg yolks
1 ts Vanilla
2 1/4 c All-purpose flour; sifted
2 ts Cinnamon
1/2 ts Salt
1 Egg white
1/4 c Sugar
1 ts Cinnamon

Recipe by: Judy Pearson
Preparation Time: 1:00
Preheat oven to 400 degrees. Cream shortening and sugar until light and
fluffy. Add egg yolks and vanilla; beat well. Sift flour, cinnamon, and
salt together. Add dry ingredients to creamed mixture in three additions.

Make cookies and brush with unbeaten egg white. Combine cinnamon and
sugar; sprinkle mixture over each cookie. Bake for 8 to 10 minutes.

—–

Double Whammy Oatmeal Chews

Recipe By : Unknown Cookbook
Serving Size : 60 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup semisweet chocolate pieces
1 cup butterscotch pieces

1. In a large mixing bowl, beat butter with an electric mixer on medium to
high speed about 30 seconds or until softened. Add sugar and brown sugar.
Beat until combined. Beat in the eggs and vanilla. Beat in flour, baking
soda, and salt. Stir in the oats. Stir in the chocolate and butterscotch
pieces.

2. Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in a 375 oven for 8 to 10 minutes or until golden. Cool on the
cookie sheet for 1 minute. Remove cookies fromcookie sheet and cool on a
wire rack. Store in an airtight container or plastic bag at room temperature
for up to 3 days. Makes about 60.

Variations:
Prepare Double Whammy Oatmeal Chews as directed, except substitute your
favorite combination of candy-coated milk chocolate pieces, raisins, dried
chopped fuit, chopped nuts, or peanut butter flavored or other flavored
pieces for the 1 cup semisweet chocolate pieces and 1 cup butterscotch
pieces.

– – – – – – – – – – – – – – – – – –

Date: Sun, 08 Jan 95 13:58:53 EST
From: tkreider@census.gov (Tom Kreider)

Made this today. Great! It’s from 500 Fatfree Recipes.

Recipe: Ziti with Great Northern Beans
Servings: 6
Serv. Size: 2 Cup (s)
Prep. Time: 0:40

Portion Ingredient
******* **********
1/4 Cup (s) Vegetable Stock
1/2 Cup (s) Onion chopped
2 Medium Garlic clove minced
20 Ounce (s) Tomato canned low sodium
1 Cup (s) Navy beans
10 Ounce (s) Ziti (it’s pasta)
1/2 Cup (s) Parsley fresh
1/4 teaspoon (s) Pepper
1/2 teaspoon (s) Thyme, ground
1/2 teaspoon (s) Basil

cook ziti al dente and drain. heat stock add onions and
garlic, saute until clear. add tomotoes and simmer 10
minutes. add beans and seasonings, simmer 10 more minutes.
Serve over ziti and sprinkle with parsley.

Nutritional Analysis

Calories ( 253 cal) Vitamin D ( 0 IU )
Protein (10.5 g ) Thiamine (0.59 mg )
Carbohydrate ( 52 g ) Riboflavin (0.26 mg )
Total Fat ( 1.2 g ) Niacin ( 4.8 mg )
Saturated Fat (0.18 g ) Vitamin B6 (0.20 mg )
Mono-Unsaturated (0.14 g ) Folate ( 126 mcg)
Poly-Unsaturated (0.49 g ) Sodium ( 48 mg )
Cholesterol ( 0 mg ) Calcium ( 118 mg )
Dietary Fiber ( 6.6 g ) Magnesium ( 71 mg )
Caffeine ( 0 mg ) Potassium ( 656 mg )
Vitamin A ( 61 RE ) Iron ( 5.9 mg )
Vitamin C ( 54 mg ) Zinc (1.52 mg )

Calories from Protein: 16 % Carbohydrate: 80 % Fat: 4 %

Hairball Salad With Saliva Dressing^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Ripe avocado
2 cups Alfalfa sprouts
5 large To 6 carrots — washed peeled
And grated
Italian dressing
—–TOOLS—–
Paring knife
Spoon
Mixing bowl
Fork
Carrot peeler
Grater
4 Salad bowls

With an adults help, cut avocado in half. Use a spoon to scopp out the pit.

Scoop avocado out of the shell and put in the bowl.
Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some
lumps.
Set the mixture aside.

Divide the grated carrots among the four salad bowls.

Using your clean fingers and a spoon, make walnut size hairballs from the
avocado mixture and arrange them on top of the grated carrots. Pour Italian
“saliva” dressing over hairballs and serve. Serves 4 cat fanciers.

Sicko serving suggestion: Squeezw ribbons of chocolate icing “hairball”
medicine out of a paper cone onto the backs of your guests hands to be licked
off for dessert.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

Blondies

Recipe By : Cottage Life Magazine, July/August 1992
Serving Size : 25 Preparation Time :0:00
Categories : Baking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup brown sugar — packed
1 egg
1/2 cup Bran Buds=AE or chopped pecans
1 teaspoon vanilla
MOCHA ICING:
3 tablespoons butter
1 pinch salt
1 teaspoon instant coffee
2 tablespoons water
2 tablespoons cocoa
1 1/2 cups icing sugar
1 teaspoon vanilla

Mix together flour, baking powder, soda, and salt in a bowl, and set
aside. Melt butter in a large, heavy saucepan over low heat. Add sugar

and stir over heat until mixture is smooth (about 3 to 4 minutes). Stir
in egg, Bran Buds or pecans, vanilla, and flour mixture. Combine well.

Spread batter in a lightly buttered 8″ by 8″ baking pan. Bake in a 350F
oven for 25 to 30 minutes. Spread with icing, melt butter in a heavy
saucepan over low heat. Add salt, coffee, water, and cocoa. Stir until

smooth. Gradually mix in icing sugar and stir until smooth. Remove
from heat and add vanilla.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1191 0 0 0 0 0

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Anne Evans
(E-mail: aevans@user.rose.com)

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