Title: Southwestern Corn And Potato Soup
Categories: New import
Yield: 4 servings

1 c Finely chopped onions
2 Garlic cloves, minced or
Pressed
1 sm Fresh Chile, seeded and
Minced
1/4 ts Salt
3 To 4 cups vegetable broth
(divided use)
2 ts Ground cumin
1 md Sweet potato, diced (about 2
Cups)
1 sm Red bell pepper, finely
Chopped
3 c Fresh or frozen corn
Kernels
Reduced-fat sour cream and
Finely chopped
Cilantro leaves for garnish
(optional)

In covered soup pot, simmer onions, garlic, Chile and salt in 1 cup of
vegetable broth for about 10 minutes, or until onions are soft. In
small bowl, make a paste with cumin and 1 tablespoonful of broth,
stir it into the pot, and simmer for another 1 to 2 minutes. Add
sweet potato and remaining broth and simmer for 10 minutes, until
sweet potato softens. Add bell pepper and corn, and simmer, covered,
for another 10 minutes, or until all of the vegetables are tender.
Puree about half of the soup in blender or food pro- cessor and
return it to the pot. The soup will be creamy and thick. Add another
cup of vegetable broth, if desired, plus salt to taste. Gently reheat
on low heat. If desired, top with a dollop of reduced-fat sour cream
and chopped cilantro. Makes 4 servings.

Per serving: Calories 239 Trace of fat No cholesterol Sodium 273 mg

Adapted From “Moosewood Restaurant Low-Fat Favorites”
Adapted and typos by Bobbie Beers

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Title: Ranch Style Limas
Categories: Vegetables, Ceideburg 2
Yield: 1 servings

10 oz Frozen lima beans
1 lg Can tomatoes
1/2 c Chopped onions
1/4 c Brown sugar
1 ts Chili powder
1 ts Salt
1/2 ts Garlic powder
1/8 ts Pepper
6 sl Bacon, cut into pieces

No, this recipe is not for passionate Peruvians. It’s for folks who
love lima beans. (If you happen to be a passionate Peruvian, I guess
that’s just a bonus!) I’ve been putting recipes into my computer from
an old, hand written notebook I used to keep back in the Pencil Age
and ran across this.

Combine and bake at 350F for 3 hours.

Posted by Stephen Ceideburg; February 6 1991.

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Poblano and Potato Side Dish

Recipe By : Patricia Wriedt – Mexico City – pwriedt@spin.com.mx
Serving Size : 2 Preparation Time :0:00
Categories : Mexican Patricia
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium Red potatoes
2 Poblano peppers
1 medium onion — chopped
1 teaspoon epazote leaves — crushed
Vegetable oil
salt and pepper — to taste
mozzarella cheese — shredded (optional)

Roast and peel the poblanos. Cut them in 1/2″ pieces.

Cook the potatoes in a steamer, microwave or in boiling water. Cut
them in 4 pieces.

Fry the onions in vegetable oil. When transparent, add the peppers,
potatoes, epazote, salt and pepper.

Add the cheese and serve.

Patricia Wriedt

– – – – – – – – – – – – – – – – – –

NOTES : Mastercook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

VEGGIE TURNOVERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Fluffy pastry dough
1 pk Frozen vegetables of choice
-or fresh/frozen combo
1 Recipe medium white sauce
-(recipe is on cornstarch
-box — make vegan
-substitutions as directed)*

*Substitute margarine for butter and soy milk for
milk; decrease the margarine by at least one-half for
low-fat version.

Steam vegetables and make white sauce. Combine sauce
and vegetables. Spoon sauce and veggie mixture into
pastry dough (like turnovers) and bake acording to
package directions.

From Deeanne’s recipe files

– – – – – – – – – – – – – – – – – –

ORECCHIETTE MADE FROM EGGLESS PASTA

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups semolina flour
2 cups all-purpose flour
1 cup tepid water — up to 1 1/4

Place both types of flour in a large mixing bowl and stir to mix well. Make
a well in the center of the flour mixture and add water a little at a time,
stirring with your hands until a dough is formed. You may need more or less
water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread for 8 to
10 minutes until smooth and elastic. Cover and let stand for 10 minutes at
room temperature.

Roll dough into long dowels about 3-4-inches thick. Cut into flat disks
about 1/4-inch to 1/2-inch thick. Press center of each disk with thumb to form
saucer-shaped pasta and set aside until ready to cook.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: CRACKLE CACKLE CRUNCHIES
Categories: Snacks, Holidays, Kids, Chocolate
Yield: 1 servings

-Susan Klapper KCXJ08A
2 1/2 c Breakfast cereal
8 oz Chocolate
2 tb Light corn syrup
Cupcake liners

Pour some water into a pan until it is about an inch deep and bring
it to a boil. Break the chocolate into pieces and put into a
heatproof bowl. Put this into the pan until the chocolate has melted.
Stir the syrup into the melted chocolate and add the cereal. Spoon
into cupcake liners and leave to set.

Reformatted by: CYGNUS, HCPM52C CMINEAH

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Title: POPCORN BALLS (ANDERSON)
Categories: Desserts, Grains
Yield: 8 Servings

1 c Sugar
1 c Light corn syrup
1 ts Cider vinegar
3 tb Butter or margarine
1 ts Vanilla
2 qt Popped, unseasoned popcorn

From “The New Doubleday Cookbook” by Jean Anderson.

Place sugar, corn syrup and vinegar in a heavy saucepan.

Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves.

Cook, uncovered, without stirring to 260’F. or until a drop of syrup
forms a hard ball in cold water.

Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated.

With buttered hands, scoop up and shape into large or small balls.

Cool on waved paper or plastic food wrap. Serves 8.

Nutritional analysis per serving: 281.7 calories; 4.7 grams total
fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams
carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.

MMMMM

This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for :-). )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.

Title: VEGETABLE SPRING ROLLS
Categories: Appetizers, Vegetarian, Vietnamese
Yield: 10 servings

1 oz Cellophane noodles
– soaked in warm water for
– 20 min, drained and
– chopped fine
2 Squares bean curd
– finely chopped
3 sm Potatoes; peeled and
– cut paper thin with a
– peeler and then shredded
1 tb Tree ears; soaked in
– warm water 20 min,
– drained and chopped
1 c Bean sprouts
1 md Carrot; peeled paper thin,
– cut into 1 inch sections
– and shredded
1 White part of leek; chopped
1 ds Black pepper
10 Dried rice papers
– (banh trang)
2 c Peanut oil

~- Combine all ingredients except rice papers and oil. Cut the
rice papers into quarters. Wet the surface of each paper with water
(use your fingers or a brush) and within about 1 min the paper will
become flexible enough to be filled. Place about 1 tbsp of the
filling on each paper and roll. Heat the oil in a wok to about
350 deg. F. Place rolls, flaps-down, into oil and cook 20 min
(10 min each side), until completely done.
Serve with Buddhist Nuoc Leo.
~- Disclaimer: This recipe is fat-city. There is another form
of spring roll skin which is inherently sticky and stretchy
(white and barely opaque), and doesn’t require deep frying.
(One could lighly saute the carrots and potatoes beforehand.)
I can’t remember what this wrapper is called. BTW – With this
alternate type of “spring roll” fresh chinese parsley or cilantro is
often included.
~- Side note: About forming a spring roll from quartered rice paper…
Roll down once
V
:
*****
***** *****
*** FILLING ***
: Then turn in -> ** FILLING ** <- Turn in * * * * * * * * | Continue rolling * * | down * * V * * * -----

Title: Beef Tenderloin Mexicana Creamy Cilantro Sauce
Categories: main dish, mexican
Yield: 4 servings

1 green chilies; chopped
1/2 c whipping cream
1/2 c sour cream
1 tb cilantro (fresh); chopped

Place chilies in blender and puree until smooth. Combine with whipping

cream in small saucepan over medium-low heat and bring to a gentle
boil.
Whisk in sour cream and cilantro. Cook until just heated through.

—–