Date: Fri, 30 Jun 1995 00:44:00
From: z@fybits.com (Z Pegasus)

Title: Red Lentil Soup
Categories: Crock pot, Healthy, Soups
Yield: 7 servings

1 1/2 c Red lentils; sorted and rins
1 lg Onion; finely chopped
1 Celery stalk; diced
1 Green bell pepper; seeded an
1 Garlic clove; minced
6 c Water
4 Chicken bouillon cubes
1 ts Chili powder
1 ts Paprika
1 Bay leaf
1/4 ts Black pepper
1 1/2 c Spaghetti sauce, canned, red
1 ts Granulated sugar (up to 2) –

Recipe by: Skinny One-Pot Meals – ISBN 0-940625-75-X In 5-qt crock
pot, combine lemtils, onion, celery, green pepper, and garlic. Add
water and bouillon cubes, and stir to break apart lentils. Add chili
powder, paprika, bay leaf, and black pepper and stir well. Cover, and
cook on High 1 hours. Reduce heat to low and cook an additional 6 to
8 hours or until lentils are tender.

Raise heat to High. Stir in spaghetti sauce and continue to cook 10
to 15 mins longer. If spaghetti sauce seems acid, add optional sugar.
Remove and discard bay leaf.

NUTRITIONAL DATA (based on 7 servings): Per Serving: Calories 108 Fat
(gm) 1.4 Sat. fat (gm) 0 Cholesterol (gm) 0 Sodium (mg) 687 Protein
(gm) 5 Carbohydrate (gm) 21 % Calories from fat 10
MMMMM

Chocolate Fudge Dip

Recipe By : WD Specials 1992 and California Strawberry Advisory Brd
Serving Size : 1 Preparation Time :0:00
Categories : Dip Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons plain nonfat yogurt
6 tablespoons chocolate fudge sauce — bottled
1 1/2 teaspoons frozen orange juice concentrate — thawed

In small bowl, combine all ingredients. Stir or whisk until smooth. Makes
about
3/4 cup.

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title: potato chowder
categories: soup
servings: 24

8 oz salt pork
1 1/2 c onion
3/4 c celery
1 c flour
3 qt chicken stock
1 lb new potatoes
48 oz canned cream-style corn
6 c milk
1 c cream
1/4 t salt
1/4 t white pepper
parsley

cook the salt pork in a heavy saucepot, over a low flame, to render the
fat
add the onions and celery
cook until softened without browning
add the flour, stir to make a roux
cook for 4-5 minutes without coloring
slowly whisk in the stock
heat and whisk to a boil
add the potatoes and simmer until tender
stir in the creamed corn
stir in hot milk and cream
season to taste with salt and white pepper
garnish with minced parsley
serve hot

—–

APPLE-CRANBERRY CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Peeled, Chopped Rome
Apples (About 2 Medium)
1 c Cranberries
1/4 c Golden Raisins
2 tb Brown Sugar
1 tb Grated Orange Rind
2 tb Cider Vinegar
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
1/4 ts Ground Cinnamon

Combine All Ingredients in A Nonaluminum Saucepan.
Place Over High Heat. Bring To A Boil, Stir
Constantly. Reduce Heat Simmer Uncovered 15 Min. OR
Until Apples Are Tender. Remove From Heat Let Cool.
With Knife Blade in Processor, Add Cranberry Mixture.
Process, Pulsing 1 OR 2 Times Until Combined. Place
in A Medium Bowl. Cover Chill.
(Fat 0. Chol. 0.)

– – – – – – – – – – – – – – – – – –

Title: TRIPLE CHIP BROWNIES
Categories: Cookies, Desserts
Yield: 32 servings

Butter; to grease the foil
16 tb Unsalted butter; softened
2 c Sugar
8 oz Bittersweet chocolate
– melted and slightly cooled
2 ts Vanilla extract
4 Eggs
1 c Unbleached all-purpose flour
1 ts Salt
1 c Chopped walnuts
2 c Semisweet chocolate
2 c Milk chocolate
2 c Butterscotch bits

PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with
a large piece of aluminum foil, smoothing it into the corners. Butter the
foil. In a large bowl, cream the butter with the sugar together until it is
light in color. Stir in the melted chocolate. Add the vanilla, then add the
eggs, beating until blended. In another bowl, combine the flour and salt.
Add the walnuts and all the bits, tossing to coat them with the flour.
Scrape the flour, nuts and bits into the bowl with the butter, and stir
with a wooden spoon just until all the ingredients are mixed. Do not
over-beat. Scrape the batter into the prepared pan, holding the foil so
that it does not move. Place the pan in the middle of the oven and bake
until a toothpick inserted in the center comes out almost clean, about 50
minutes. Remove the pan and let it stand for an hour, then cover the pan
with foil and place it in your freezer for at least 1 1/2 hours or in your
refrigerator overnight. Turn the cooled brownies out onto a clean
workspace, lift off the foil and cut into 32 squares. Store in the
refrigerator or the freezer in an airtight tin.

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Title: Jellyfish, Daikon and Chicken Breasty Salad
Categories: Chinese, Seafood, Ceideburg 2
Yield: 3 servings

1/2 lb Dried, salted whole
-jellyfish
1 1-pound daikon radish
2 ts Salt
1/2 lg Chicken breast
1/2 Egg white
1 ts Cornstarch
1 ts Sesame oil
1/2 ts Salt
1 1/2 ts Sugar
2 ts Dry sherry
3 tb Peanut oil
2 tb Sesame oil
3 Scallions, chopped

Here’s a classic Chinese “texture” dish, a cold salad made of with
dried jellyfish. I know jellyfish sounds bizarre, but, after
soaking, the jellyfish has a texture similar to woodears-crunchy and
crisp with little taste of its own. I consider the addition of the
chicken to be a sop to those who like to see recognizable things in
their food…

Actually, this would probably be quite good with just the chicken or
just the jellyfish. It has a light dressing made of mixed oils and
wine. Very nice on a hot summers day. More than likely, you’ll have
to go to a Chinese market to get the jellyfish. This is another
recipe from my huge pile of clippings. It’s from the SF Chronicle,
but I don’t know the date.

Soak the jellyfish in a large bowl of cold water for 24 hours,
changing the water a couple of times. Peel the daikon with a
vegetable peeler; slice thinly; stack slices and cut into matchstick
shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt
and let stand 1 hour.

Meanwhile, drain water from jellyfish. Pour boiling water over the
jellyfish and let stand for 15 seconds. Drain and run under cold
water. Set aside.

Bone the chicken breast and slice thinly; cut slices into shreds. Mix
chicken with the egg white, cornstarch and teaspoon of sesame oil;
refrigerate for 30 minutes.

While the chicken is marinating, cut jellyfish into the thinnest
possible shreds by rolling up each sheet and slicing it thinly.
Place in a large bowl. Wring most of the moisture from the daikon
shreds; add to the bowl with the jellyfish. Heat 3 cups water in a
saucepan. When boiling, turn off the heat and add the chicken
shreds, stirring to separate the pieces. Simmer for 1 minute. Drain
and rinse under cold water. Drain and add to the bowl with the
jellyfish.

Blend the salt and sugar with the wine until they dissolve. Heat the
oils in a saucepan and add the seasoned wine. It will sputter and
evaporate. When the oil is hot++don’t let it smoke++turn off the heat
and add the scallions. Cool. Toss with the salad just before
serving.

Posted by Stephen Ceideburg; February 26 1991.

MMMMM

Golden Mushroom Sauce

Recipe By : Unknown Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Sauces Gravies Rubs
Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound mushrooms — sliced
2 Tablespoons butter
2 Tablespoons flour
1 cup chicken bouillon
1 teaspoon lemon juice
salt and pepper
slivered almonds — optional

Saute’ the mushrooms in the butter for 2-3 minutes. Sprinkle with flour and
mix well. Add the bouillon and cook, stirring, until thickened. Stir in the
lemon juice and salt and pepper to taste. Add a few almonds if desired.
Makes about 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

NOTES : Perfect for serving over hamburgers or meat loaf.

Title: More Fillings For Tassies
Categories: Breads
Yield: 6 servings

6 1/2 tb Sugar
1/4 c Butter
1/4 c Lemon juice
2 Eggs
1/4 To 1/2 tsp lemon peel

SOURCE: Natl Cooking Echo 19 Jun 90

Contributed to the echo by: Debra Heng

I haven’t made these lemon ones yet, but I scaled down a larger
recipe from some cookbook to resemble the pecan tassie proportions,
hoping to have enough lemon filling for a batch of tartlets. So it
may or may not be enough, thought I’d let ya know.

LEMON TASSIE FILLING

In a small saucepan over low heat, cook the 1 st three until
dissolved. Beat the eggs with a mixer and add the hot mix very
slowly, mixing constantly. Then return mix to the saucepan and cook
for about 3 minutes until it’s of pudding consistency. Stir in lemon
peel. Let cool to room temp. Fill each tartlet with about 2 tsps of
the lemon mix. Bake at 350 F for 20-25 mins., or until golden.

The back of the tart tamper package also suggested some other
fillings, like cherry or blueberry pie filling, or vanilla pudding
topped afterwards with a strawberry or a few blueberries (glaze with
some heated currant jelly).

Or make hors d’oeuvres by filling with your favorite quiche recipe, or

MMMMM

California Confection

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Snacks
Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine
1 cup Graham cracker crumbs
1/2 cup Wheat germ
1/2 cup Sunflower seeds
1 cup Chopped Calif. Dried Figs
14 ounces Sweetened condensed milk — – (non-fat)
1/2 cup Coconut — unsweetened
(flaked or shredded)
1 cup Chopped walnuts

Melt margarine in a 9 x 13 inch baking pan — either in microwave or in
pre-heat
ing oven. Mix in cracker crumbs, wheat germ, sunflower seeds, and figs; press
i
n an even layer. Pour non-fat sweetened condensed milk evenly over crumb
mixtur
e. Top with coconut and walnuts, pressing down lightly. Bake in a 350 F. oven
for 25 to 30 minutes until toasty brown.
Cool. Serve from pan in small squares or break into toffee-like pieces.
Enjoy like candy, or trail mix, or top fresh fruit or ice cream with
melt-in-you
r-mouth California Confection.

Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The
Ca
lifornia Fig Advisory Board Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)
Categories: Breads, Ethnic
Yield: 6 servings

4 c All purpose flour
1 ts Baking powder
1 tb Sugar
1 tb Melted butter
2 c Milk, heated to boiling

hot fat for frying powdered sugar (optional)

In a bowl, combine flour, baking powder and sugar.
Mix in the butter and hot milk until a stiff dough is
formed. Turn out onto a lightly oiled surface and
knead until smooth and cooled. Divide dough into four
parts. Shape each into a ball. Divide each into 4
parts to make 16, then divide each of the resulting
balls into 2 parts to total 32.

Cover baking sheets with waxed paper and dust the
waxed paper lightly with flour.

On a lightly floured surface, roll out each part of
dough to make a thin round about 8 inches in diameter.
Place the rounds on the floured waxed paper. Chill 30
minutes.

In a skillet, heat 2 inches of fat to 375 to 400
degrees F. Vegetable shortening or corn or peanut oil
may be used but the authentic fat is lard.

Fold gthe dough rounds, one at the time, into
quarters, and, with a sharp-tipped knife, make little
cuts and cut-outs in the dough. Fry the bread rounds,
until golden brown, about 1 minute on each side.
Remove and drain on paper toweling. Store in an
airtight container in a cool place or in the freezer
until ready to serve.

From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice
Ojakangas, Little, Brown, and Company, Boston. 1988.
Shared by: Karin Brewer, Cooking Echo, 6/93

—–