Date: Tue, 07 Jun 94 12:52:27 PDT
From: J. Ari Kornfeld

—>>Teri’s words
Here’s a twist to an old family stand-by that my mother made
frequently when I was a kid.

SUTFFED BELL PEPPERS
serves 4

INGREDIENTS:
4 Large Bell Peppers
1 cup Quinoa
1 cup Buckwheat Groats
5 cups Vegetable Broth
6-8 Sundried Roma Tomatoes
1 med. Onion
3-4 Garlic Cloves
Rosemary, Basil, Oregano to taste
1 cup Tomato Puree
1 egg white or egg substitute (we use Ener-g)

PREPARATION:
Rinse Quinoa well and set aside to drain.
Chop onion, garlic, and sundried tomatoes and set aside
Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim
the seed pod off the tops and save the tops.

Heat 2 cups of broth to a boil in a medium sized sauce pan. Once
broth has reached a boil dump in the Quinoa and sundried tomatoes.
Cover and bring flame down to simmer for 12 minutes.

Add 1 cup of buckwheat groats to 1 egg white (or egg substitute) and
mix until groats are coated. Turn mixture into a dry frying pan and
cook over medium heat for 2-3 minutes stirring well to keep groats
separated. After 2-3 minutes add a cup and a half of broth, onion,
garlic and other spices [ari: you might want to mix the spices into
the tomato sauce – in the next step – instead]. Cover and bring flame
down to a simmer for 10-12 minutes, stirring occasionally.

Take Quinoa from stove and drain, saving vegetable stock (you’ll need
it in a minute) Place Quinoa in a bowl and add the buckwheat groats
once they have finished. Add 1 cup of tomato puree your favorite
tomato sauce and mix well. Once mixed, spoon liberally into bell
peppers and put pepper tops back on.

Take left over broth and put into large pot with steamer tray. Add
broth or water until water just touches bottom of steamer rack [ari:
actually 1/4 – 1/2 inch (.5 – 3cm) is enough] and place Peppers into
pot. Secure lid and place on stove. Bring to a boil then let simmer
for 20-30 minutes, until peppers are very soft. Serve.

[ari: this dish tastes even better the next day!]

Assemble a bunch of vegetables and trimmings. I use carrots, celery,
bell peppers, garlic, onions. Chop into big chunks. Don’t be neat,
nobody will see this. Add about 1/2 cup of water to the bottom of the pan.
Roast in the oven until everything is dark brown. (about 300 – 350 degrees)
Transfer to top of stove, changing pans if you have to. Cover vegetables
with water, and use some water to disolve brown solids in roasting pan.
Cook until the vegetables are really really soft. I usually try and mash
them a little also. Strain out the vegetables. Continue cooking the stock
until it is very dark. Vegetable stock is much more delicate than meat stock,
so it needs more reducing. IMHO. When it looks like a really good French
onion soup, it’s done. Refrigerate and use as needed.

Potato – Salmon Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups peeled potatoes — cut in 1/2″ cubes
1 cup sliced carrots
1 tablespoon salt
3 cups water
1 package (10 oz.) frozen peas
1/2 teaspoon Worcestershire sauce
1/2 cup margarine
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound can salmon
1 cup celery — thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas.
Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine
in skillet. Add onion, cook until lightly browned. Add flour, stir until smo
oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat
until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit
e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm
on. Heat thoroughly. Serve at once. Makes 3 quarts.

busted by sooz

– – – – – – – – – – – – – – – – – –

GREEK CHICKEN AND SPAGHETTI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive Oil
1/4 c Lemon Juice — fresh
1 Clove Garlic — minced
1/2 ts Lemon Peel — grated
1/2 ts Oregano — leaves
1/8 ts White Pepper
8 Whole Chicken Breasts
Without Skin
1 lb Spaghetti
1 tb Olive Oil
1/2 c Sweet Red Peppers —
Chopped
1 Whole Yellow Squash —
Summer,shredded
1 Whole Zucchini — thinly
Sliced
1/2 c Water — cold
1 t Cornstarch
1/2 ts Instant Chicken Bouillon
1/2 ts Salt
1 d Cinnamon

In small saucepan, combine first seven ingredients.
Cook just until bubbly.
Cool to room temperature. In medium bowl, combine
cooled mixture and chicken
that has been cut into strips; toss to coat. Marinate
20 to 30 minutes at room temperature. Prepare
Creamette Spaghetti according to package directions;
drain. In Dutch oven or large skillet, heat remaining
1 tablespoon olive oil. Add chicken mixture and red
pepper. Stir-fry just until
chicken is slightly pink. Add yellow squash and
zucchini. Cook until hot. In
small bowl, blend water, cornstarch, bouillon and
salt. Add to chicken mixture. Cook, stirring
constantly, until thickened and translucent. Add hot
spaghetti; toss to mix. Heat through. Arrange on wa
rm serving platter. Serve immediately. Refrigerate
leftovers.

NOTES: This is excellent but the amount of chicken
needs to be doubled as well as the marinade
ingredients or else the pasta amount cut in half. It
is also excellent cold served as a pasta salad. This
might be good with rotelle
pasta as well.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: Lamb in Cook Pot
Categories: Chinese, Lamb, Ceideburg 2
Yield: 4 servings

1 1/2 lb Lean, boneless lamb from
-leg or shoulder
2 oz Cellophane noodles
1/4 lb Fresh spinach
1/4 lb Celery cabbage
1/4 c Soy sauce
1 Tb sesame-seed oil
1 Tb dry sherry
1/2 Tb brown sugar dissolved in
-1 tb boiling water
1 tb Peanut butter thinned with
-4 tb boiling water
1/8 ts Pepper
1/2 Tb mashed red bean curd
4 c Chicken stock fresh or
-canned
1 Finely chopped scallions
1/2 ts Chopped garlic
1/2 Tb finely chopped peeled
-ginger root
1/8 c Finely chopped parsley

I picked up a nice little Mongolian fire pot at a sale this weekend.
That makes two that I have now. The other is a highly polished brass
museum piece that I never use for cooking because it’s such a hassle
to clean up. This one is smaller and, with the exterior parts being
made of a matte finish aluminum, much easier to keep clean. This is
the kind you’d see in a Chinese or Japanese place and is just the
right size for two to four diners. This one also has a neato
adjustable grate to control the heat.

I found this recipe stuffed inside the pot. It was hand-typed. The
amounts called for in it would be too much for the little pot I found
it in, but is sounds quite good and is probably authentic. You
generally don’t find Nam Yuey (red bean curd cheese) called for in
Westernized recipes. The pot is a neat touch, but this can be made
just as effectively in a fondue pot or in a sauce pan on a tabletop
burner++in anything that gets the broth hot enough to cook the
ingredients.

Freeze lamb for 2 or 3 hours for ease in slicing. Cut against the
grain into paper thin slices. Then cut slices into 2 x 2 inch
pieces. Cover cellophane noodles with 1 cup warm water and soak for
30 minutes. Drain and cut into 6 inch lengths. Wash spinach leaves
under cold running water and pat dry with paper towel. Arrange on
platter along with noodles. Trim greens and root ends of the cabbage.
Separate into stalks and wash thoroughly. Cut each stalk into small
pieces and drop into pot of boiling water. Take out in 2 minutes,
dry and place with spinach and noodles. Combine soy sauce,
sesame-seed oil, sherry, brown sugar, peanut butter pepper and bean
curd. Mix thoroughly, then take 1 tablespoon of the sauce and put
into each of 4 bowls. Reserve the rest and place in small bowl.

Preheat your broiler to its highest point. Place 8 to 10 charcoal
briquettes side by side in baking pan lined with heavy aluminum foil
and place under broiler. Heat for 10 to 15 minutes until white ash
forms on briquettes. Transfer to funnel of cook pot with tongs. Put
fireproof (asbestos) mat on table and place cook pot on it. Bring
chicken broth to a boil then pour it into the cook pot. Give each
person a plate of lamb and a soup bowl. Drop the scallions, garlic,
ginger, and parsley into the boiling stock. Each person cooks own
lamb with fondue fork and then dips it into sauce in soup bowl.
Extra sauce is also placed on table.

When the lamb has been used, ladle a little of the remaining stock
into each bowl. Add the noodles and vegetables in the remaining
stock in the cook pot, for a minute or two then ladle with broth into
bowls as another course.

Makes 4 servings.

Source++Hand typed recipe stuffed inside Mongolian fire pot.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Salzburger Nockerls

Recipe By : Gourmet Cooking For Two – Beatrice A. Ojakangas
Serving Size : 2 Preparation Time :2:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg — Separated
4 Tablespoons Sugar
1 Tablespoon Flour
2 Tablespoons Butter
Powdered Sugar
Shaved Chocolate — For Garnish

Beat the egg whites until they are foamy; then add sugar and beat
until they are stiff. Beat the egg yolks with the flour until they are
thick and light. Carefully fold the egg-white mixture into the egg-yolk
mixture.
Over low heat, melt butter in an ovenproof frying pan until butter
bubbles and just begins to brown. With heat still on low, spoon egg mixture
into the pan in two large mounds. Cook for one minute. Place in a 325
degree oven, and bake for 7 minutes or until tops are slightly golden.
Sprinkle with Powdered sugar and shaved chocolate. Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: WILD MUSTANG CHILI*
Categories: Chili, Tex-mex, Main dish, Meats
Yield: 8 servings

3 1/2 lb Rough ground chuck beef
3 Medium onions chopped
4 Cloves of garlic minced
3 oz Whiskey
2 oz Rum
1 tb Oney
1 ts Estle’s cocoa powder
4 tb Round cumin
1/2 ts Round cloves
1/2 ts Round sage
1 ts Alt to taste
1 Juice of 1 lemon
1 Fresh Jalapeno~ seeded and c
4 Jalapeno~ peppers whole
1 ts Lack pepper
1 1/2 c Tewed, sliced tomatos
2 c Omato sauce
1/2 c Omato paste
1/2 c Hopped green Bell peppers

Saute the meat, onions and Bell peppers together. Add
this to the large cooking pot into which you have
combined all the other ingredients. Bring to a boil
for 2-3 minutes, reduce heat, and cook for 40 minutes.
Be sure to stir frequently. Salt to taste. Raise heat
to high and bring to a boil for 2 minutes.

—–

Title: Eight Great Peanut Butter Sandwishes
Categories: Diabetic, Sandwiches, Vegetarian, Nuts/grains, Tofu
Yield: 2 sandwishes

MMMMM————————1ST SANDWICH—————————–
2 tb Peanut butter 1 tb Sunflower seeds;
2 tb Sesame tahini; 2 Figs; chopped

MMMMM————————2ND SANDWICH—————————–
2 tb Peanut butter 2 tb Yogurt;
1/4 c Celery; chopped 2 tb Peanuts; chopped

MMMMM————————3RD SANDWICH—————————–
2 tb Penut butter; 2 tb Cheddar cheese; grated

MMMMM————————4TH SANDWICH—————————–
1/4 c Tahini 1/4 c Raisins;
1/4 c Penut butter; 2 tb Milk powder;

MMMMM————————5TH SANDWICH—————————–
2 tb Peanut butter; 2 tb Non-fat milk powder;
1/2 Banana; mashed 1/2 ts Vanilla;

MMMMM————————6TH SANDWICH—————————–
2 tb Peanut butter; 8 To 10 slices cumumber;
1/4 c Alfalfa sprouts; 1 ts Mayonnaise;
1 tb Sesame seeds;

MMMMM————————7TH SANDWICH—————————–
2 tb Peanut butter; 1/4 c Apple; chopped
2 tb Raisins;

MMMMM————————8TH SANDWICH—————————–
8 oz Tofu; mashed 1 Banana;
1/4 c Peanut butter; 1 ts Lemon juice;

These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Date: Sun, 09 Jan 94 11:39:53 EST
From: brad@clark.net (Brad Scott)

From the Vegetarian Journal Jan/Feb ’94

GARBANZO GRAVY
(Makes 2 cups)

The distinctive taste of garbanzos (chickpeas) makes a toothsome change
of pace when you turn it into gravy for rice, mashed potatoes, or
casseroles.

3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health
food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or
vegetarian Worcestershire sauce

In 2-quart saucepan, combine all ingred-ients except broth and steak
sauce. Toast over medium heat, stirring, about 2 minutes.

Gradually whisk broth and steak sauce or Worcestershire into flour
mixture. Cook, stirring, until smooth and thickened. Serve immediately.

Total Calories Per 2 Tablespoons Serving: 35 Fat: <1 gram

1 can pineapple chunks
2 cans peach halves
3 cups sliced pears
3 3-oz. packages watermelon or tropical fruit gelatin
3 cups Rose wine
6 large bananas (sliced in 1-1/2-inch chunks)
2 cups mandarin oranges
3 cups, seedless green grapes
1/2 cup heavy cream, whipped
Toasted slivered almonds

Drain pineapple, peaches and pears, reserve 1 cup of juice from
each. Heat 3 cups juice to boiling and pour over gelatin,
stirring to dissolve. Stir in Rose Wine; refrigerate until
cooled, not thick – about 1 hour. Meanwhile, in a deep glass
bowl (at least 4-1/2 qt.), layer fruit in this order: peaches,
bananas, 2 cups grapes, pineapple, pears, oranges, and remaining
grapes. Pour chilled gelatin over fruit. Refrigerate until firm
at least four hours.

To Serve: Decorate with rosettes of whipped creme and garnish with slivered
almonds.

Makes: 25 servings.