Date: Wed, 23 Mar 94 10:05:21 PST
From: Jan Gordon

Rice Pot

In a large pot, toss in 3 cups brown rice (or 2 if you prefer)
add equal amount water or broth
add at least 2 – 3 cups your favorite veggies, a combination is great!
Such as – green beans, mushrooms, carrots, peas, whatever,
add in a small can of Ortega diced chilies if you want more interest,
Bring all to a boil, cover, and reduce to a simmer, let is simmer slowly
for about 40 minutes, remove from heat and leave covered for another 10
minutes.
Yum.

This has about as many variations as you can imagine, use part rice and
part wild rice, use part rice and part barley, bulgar wheat instead of
rice, quinoa is good this way, too.

Lemon Meringue Pie

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Desserts Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — separated
1/4 cup fresh lemon juice
1 tablespoon lemon zest — grated
3 tablespoons all-purpose flour
1 cup sugar
2 tablespoons butter
1 1/4 cups boiling water
1 9 inch pie crust
3 tablespoons sugar

In a heavy saucepan, beat egg yolks with lemon juice and zest. Place
under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water,
cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg
whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread
over filling. Bake at 450 degrees until meringue is browned.

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OYSTER SPINACH SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Oysters
1/4 c Pureed spinach
1 pt Milk
1 c Half-and-half
1 1/2 ts MSG (Optional)
ds Garlic salt
1 t A-1 sauce
2 ts Butter
2 ts Cornstarch
1/2 pt Whipping cream

Puree the oysters in a blender with a bit of the
nectar, then pour that mess into a saucepan along with
the pureed spinach. Add the milk, half-in-half,
seasonings and butter and heat but do not boil.

Mix cornstarch with a little cold water, stir into
soup and let everything simmer about 15 minutes,
making sure it does not boil.

Whip cream, ladle soup into four ovenproof bowls, top
each with a generous portion of cream and put under an
oven broiler just until you have a golden pool of
cream floating atop each bowl. Submitted By
PGL@IGLOU.COM (DON THOMAS) On 30 JAN 1995 230843
~0700

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FRIED EGGPLANT OR ZUCCHINI

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 1/8 ts Salt
1/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion powder
1/4 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
1/4 ts Black pepper
1/4 ts Dried tyme leaves
1/8 ts Dried sweet basil leaves
—–INGREDIENTS—–
1 c Peeled and coarsley chopped
-eggplant or zucchini
1/2 c All purpose flour
1/2 c Dried bread crumbs (very fin
-e)
1/2 c Milk
1 Egg
Vegetable oil for frying
Powdered sugar is optional

Combine seasoning mix ingerdients is a small bowl, mixing thoroughly.
Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place the
flour in a small bowl and the breadcrumbs in another. Add 1 tsp of the
seasoning mix to the flour and one tsp to the breadcrumbs, mixing each
well. (Use any leftover mix to season other vegetables before cooking. In a
seperate small bowl combine the milk and egg until well blended. Heat 1
inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. Just before
frying, dredge the chopped vegetables in the seasoned flour, shaking off
excess. Work quickly so flour doesn’t get too moist; it’s best to use your
hands for this, but a slotted spoon will do. Then coat well with the milk
mixture, then quickly with the breadcrumbs, shaking off excess. Place the
vegetables in hot oil until dark golden brown, about 2-3 minutes, making
sure to seperate the vegetable pieces as you drop them into the oil. Adjust
heat as necessary to keep at 350 degrees. Drain and serve immediately.
Sprinle lightly with powdered sugar (If desired) Source: Paul Prudhomme

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SOUPER SPICED RAISIN-NUT BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 1/2 c Better for Bread flour
1/2 c Wheat flour
1/4 c Brown sugar, packed
1 tb Gluten
1 t Cinnamon
1/2 ts Allspice
1/2 ts Nutmeg
1/8 ts Baking soda

make according to your breadmakers instructions.

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Hearty Pizza Hero

Recipe By : Van den Bergh Foods, Inc.
Serving Size : 8 Preparation Time :0:10
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf French bread — split and toasted
—-Sauce—- — * see note
1/2 tsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Toppings—-
1/2 tsp olive oil
1 sm onion — sliced 1-inch thick
1 sm bell pepper — sliced 1-inch thick
10 slices low-fat bacon — cooked and crumbled
6 low-fat ham slices — sliced diagonally
5 slices fat-free swiss cheese singles
5 slices fat-free american cheese singles

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add crushed tomatoes, tomato
sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper.
Simmer all ingredients until bubbling or 15 minutes. Let cool and set
aside. In another skillet, heat remaining oil over medium heat. Cook
remaining onion and bell pepper until tender; set aside. Top both halves of
bread evenly with sauce. Then, top with cooked onion, bell pepper, bacon,
ham, and cheeses. Bake for 16 minutes or until cheese has melted.

– – – – – – – – – – – – – – – – – –

Per serving: 172 Calories; 5g Fat (26% calories from fat); 15g Protein; 16g
Carbohydrate; 20mg Cholesterol; 1556mg Sodium

NOTES : * A 14 ounce jar of pizza sauce may be substituted.

Title: SESAME NOODLES #3
Categories: Chinese, Pasta
Yield: 8 servings

1/2 lb Chinese noodles; or
1/2 lb Linguine
2 ts Sesame oil
1/2 c Sesame paste
1/2 c Chicken broth
2 tb Sugar
1/2 ts Salt
1/2 ts Freshly ground pepper
1 ts Freshly grated ginger
1/2 ts Freshly minced garlic
2 ts Rich wine vinegar
1/2 c Fresh bean sprouts
1/4 c Finely minced cucumber
1 tb Chopped chives

Cook noodles until al dente. Rinse in cold water,
drain well, and toss with sesame oil. In another bowl,
mix sesame paste, chicken broth, sugar, salt, pepper,
ginger, garlic, and vinegar using a wire whisk. Add
noodles (once cool) and bean sprouts to above mixture
and blend well. Taste. Adjust seasoning if desired.
Place noodles in glass bowl, cover with plastic wrap,
and refrigerate for two hours. Remove from
refrigerator, divide onto small plates, top with
cucumber and chives. Makes four small servings. Enjoy!
Let me know how you enjoyed it. FROM: ED BAMBERGER
(VGDK58A)

—–

THAI CHICKEN COCONUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cn -TO
4 cn Coconut milk
–(the unsweetened kind)
3 tb Chopped scallions
1 t -TO
3 ts Lemon grass
Cilantro (pref. fresh) *
Tofu
– cubed into smallish pieces
Chicken
– also cubed to bite size.
Mushrooms
1 Carrot — grated
Juice from (8?) limes
– I can never put in enough
Serrano chillies
-OR- other hot chili pepper,
– preferably fresh,
– but powdered will do)
1 t Galanga powder

* (I sometimes leave this out. Niels says that’s defeating the whole
point, but I think it still comes out great)

Instructions: ÿÿÿÿÿeat the coconut milk in a pot. Add everything
else. As the lemon grass is inedible, put it in a tea ball and immerse the
ball in the soup so you can retrieve it later. Cook until the chicken is
done and the soup is hot (30 minutes?). Taste to see if it needs more limes
(it always does) or more hot peppers (it’s better to start mild and build
up to the desired level of spicyness).

Posted by Tamar More based upon an ingredient list

From: arielle@taronga.com (Stephanie da Silva)

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Title: Peking Chicken
Categories: Chinese, Chicken, Ceideburg 2
Yield: 4 servings

4 tb Honey
2 1/2 tb Soy sauce
2 ts Lemon juice
2 sl Fresh ginger, pared and
-finely minced
2 lg Garlic cloves, finely minced
1/4 ts Paprika
1 tb Sesame seeds
4 Skinless, boneless chicken
-breasts
2 pk 6-inch flour tortillas
2 bn Scallions, quartered
-lengthwise and cut Into
-2-inch slivers
1 c Hoisin sauce or Chinese
-plum sauce
4 ts Minced Cilantro or parsley
7 Sheets Bounty Select-a-Size
-white paper towel

Well, it had to come to this. Taking recipes from paper towel ads.
Sigh… See what new toys will do to you? And frankly, if you
overlook the fact that this “Peking” chicken recipe completely
ignores the spirit of Peking Duck which is cooked primarily for the
SKIN, it doesn’t sound half bad.

For speed as well as convenience, there’s nothing like a microwave
oven. And, remember that any paper product can burn if used
improperly in a microwave or conventional oven. In case of fire,
turn microwave off and leave door closed.

1. In 12-inch round or oval microwave-safe baking dish combine
honey, soy sauce, lemon juice, ginger, garlic, paprika and sesame
seeds. Stir well.

2. Coat chicken breasts with marinade, reserving extra sauce; arrange
chicken in ring fashion, with ends touching. Cover and refrigerate
for 1 to 2 hours.

3. Cover with 4 sections of paper towel, tucking ends underneath
dish.

4. Cook on HIGH for 6 to 7 minutes, just until chicken loses its
pinkness in the thickest part.

5. To heat tortillas, use 3 sections of paper towels. Place
tortillas in center and fold over sides. Heat one stack on HIGH for
1 to 2 minutes, just until warm to the touch. Heat remaining stack
as needed.

6. To serve, slice chicken and arrange on a platter. Pass small
dishes of sliced scallions, hoisin sauce, cilantro and warm tortillas.

7. To eat, spread sauce on tortilla; place chicken, scallions and
cilantro inside. Roll up and eat with your fingers.

Makes 4 servings.

From a Bounty Paper Towel ad, Readers Digest, 10/92.

Posted by Stephen Ceideberg; October 20 1992.

MMMMM

Title: Pineapple Boats Ahoy
Categories: Diabetic, Fish, Salads, Fruits
Yield: 3 servings

MMMMM—————————SALAD——————————–
4 1/2 c Water 1 md Grapefruit
1 1/2 lb Shrimp, fresh 1 md Avocado
1 lg Pineapple, fresh 1 Lime; juice of (2 to 3 tb)
1 md Orange

MMMMM————————–DRESSING——————————-
1/2 c Oil, vegetable 1/2 ts Salt
2 tb Wine, dry white 1/2 ts Paprika
2 tb Lime juice 1 ts Honey

Bring water to a boil. Add shrimp; return to a boil. Lover heat, and
simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water.
Chill. Peel and devein shrimp; set aside.

Cut pineapple in half lengthwise. Scoop out pulp, leaving shells 1/2
to 1/4 inch thick. Cut pineapple pulp into bite-size pieces,
discarding core. Set aside 1 cup pineapple pieces; reserve remaining
pieces for use in other recipes.

Peel, seed, and seciton orange and grapefruit; combine fruit sections
with 1 cup pineapple pieces and shrimp. Cover; chill until ready to
serve.

Before serving, peel and dice avocado; sprinkle with lime juice to
prevent discoloration. Combine avocado and shrimp mixture; spoon
into reserved pineapple shells. Pour dressing over top before
serving.

Dressing: Combine all ingredients in container of electric blender;
blend well. Serve immediately. Yield: 3/4 cup.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman.

MMMMM