“Stedda” Tuna

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mcdougall Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery stalk
1 large Carrot — peeled
2 tablespoons Onion — minced
1 tablespoon Green onion — minced
1/2 cup Fresh parsley — chopped
1/4 cup Fresh dill — chopped –OR–
2 tablespoons Dried dill
1 cup Thick tahini
1/3 cup Lemon juice
2 tablespoons Soy sauce
2 teaspoons Kelp powder

In a food processor or by hand, chop celery, carrot, onion and green onion,
parsley and dill until fine.
Transfer into a medium bowl and set aside.
By hand or in a food processor or blender, puree the tahini, lemon juice and
soy sauce with 1/2 boiling water.
Add tahini mixture to chopped vegetables. Thoroughly combine by briskly beating
with a fork. Add a little water, if mixture is too thick, then add kelp powder.
Yields 2 cups. NOTE: Thick tahini like peanut butter is preferable. If you can
only get the watery varity, cut down on the water you add.

– – – – – – – – – – – – – – – – – –

Title: GARLIC VEGGIE DIP
Categories: Spreads
Yield: 1 servings

1 c Sour cream
1 c Real mayonnaise
1 ts Minced garlic
1/4 c Chopped onion
1/4 c Parsley
1/4 c Chopped water chestnuts

Mix all ingredients together, cover and chill. Serve
with fresh crisp vegetables. Makes 2 1/2 cups.

—–

CAULIFLOWER CASSEROLE

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Low-Fat
Grains Casseroles
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small cauliflower
3/4 cup brown rice
3/4 cup millet
2/3 cup white cheese, 1/2% fat — or salted cheese
1/2 cup onion — chopped
1 tbsp lemon juice
1 tsp basil
dash black pepper

Mix millet and rice into 3 cups of water and cook for about 30
mins.
Chop cauliflower into small chunks and soak in plain or salted
(optional) water.
Using a large cooking pot, saute onions in water and lemon juice.
Add basil pepper and saute until the onions are soft. Now
add the cauliflower and steam until cauliflower begins to
turn soft (don’t over-cook)
In a casserole dish place the lightly cooked cauliflower and mix
in the cooked millet and rice. Once mixed, then add in the
cheese and mix again.
Toss into the oven and cook at 375 for 30 to 45 minutes.

– – – – – – – – – – – – – – – – – –

Title: BUTTERKUCHEN (BUTTER CAKE)
Categories: Cakes, German
Yield: 12 servings

2 Env active dry yeast
1/2 c Water, warm
3/4 c Milk
1/2 c Sugar
1 ts Salt
1/2 c Butter
4 c All-purpose flour, sifted
Grated rind of 1 lemon
3 ea Eggs
—-Butter Topping—-
1/2 c Butter (1 stick)
1 c Sugar
1/2 ts Cinnamon
1/3 c Almonds, blanched, slivered

Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup
butter together until sugar is dissolved and butter melted. Cool to
lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in
large mixing bowl; form a well in the center. Add yeast-milk mixture and
the eggs. Stir until blended and smooth. Pour into a buttered 9×13-inch
baking pan, spreading dough evenly. Let rise in warm place about 45
minutes.

Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated
to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12
servings.

Variations: Streuselkuchen: This is much the same as Butterkuchen except
that the lemon rind is omitted from the butter and a crumb topping of 1 1/2
cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick)
butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be
added to the topping mixture.

Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place
sliced peeled apples over top of dough before placing in oven. Cover apples
with same Butter Topping. Almonds are an optional addition (and very
good!).

From: The Art of German Cooking, by Betty Wason

Shared by: June Hoffman, 9/93

~– Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654
(1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565
From: SANDEE EVELAND Refer#: NONE To: JON JUDD Recvd: NO
Subj: Re: I’m baaccckkk!! CR 1/ Conf: (52) Cooking **
::To: All From: Jon Judd Subj: I’m baaccckkk!! :: ** JJ> I’m
back…….and you’re stuck with me……I have been scanning JJ> messages
for the past week and see that alot has changed. I’ve been JJ> away for
about, well gee it’s been almost a year. Took a direct JJ> lightening hit
to my system and lost everything. Its’ taken time to JJ> get things put
together. Of course now I have had to start with brand JJ> new cooking
dbases…….empty ones at that!

Good to see ya here again… Lessee… Popcorn was the weakness if I
recall, right?? 🙂

~Begin Recipe Export- QuikBook version 0.96 Beta A

—–

Homemade Chicken Noodle Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Chicken stock
2 cups diced chicken
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked noodles
2 tablespoons flour
2 cups milk

Add chicken, celery, onion and seasoning to stock.

Bring to a boil.

Add noodles. Cover and cook until noodles are almost tender (5 to 10
minutes).

Mix flour with small amount of milk until smooth. Add remaining milk. Stir
into soup.

Cook to desired thickness.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster SNT on 4/9/98

– – – – – – – – – – – – – – – – – –

Title: Bran Bites, Unbaked
Categories: Snacks
Servings: 6

3 c Bran flakes, crushed
1/2 c Toasted wheat germ
2/3 c Peanut butter
1/4 c Orange juice
2 tb Honey
1/2 c Raisins, chopped

From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. “These
nutty-flavored treats are a favorite with all kids… big and little!
Flavor and texture are enhanced by aging 2 or 3 days in a refrigerated,
tightly-covered container.” About 24 balls

In a large bowl, combine bran flakes, wheat germ, peanut butter, orange
juice, honey and raisins. Mix well. Shape dough in palms to form balls.
Chill. Store in refrigerator. Nutrient Analysis: 1 ball, Calories: 80,
Fat: 3.8g, Cholesterol: 0, Sodium: 88mg, Dietary Fiber: 0.8g, Calcium:
20.4mg, Diabetic Exchange: 1/2 fruit, 1 fat.

MMMMM

GORENG PISANG (CHINESE FRIED BANANAS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Karen Thackeray
8 Bananas — peeled
1/2 c Self-rising flour
1/2 c Rice flour
1 tb Cornstarch
1 c — Water
1/2 ts Salt
4 tb Fine brown sugar
Oil — for deep frying

Slice each banana lengthwise. Sift flours and add to
water. Stir until consistency of cream. Add salt. Heat
oil and, when smoking, dip each piece of banana in
batter. Shake off excess and lower into hot oil. Fry
until golden brown and roll in brown sugar. Serve with
ice cream.
As quoted from the book, “This is an exotic way to
treat bananas and it’s practically a national snack
among migrant populations in Southeast Asia who serve
it with scoops of coconut or mango ice cream.” Source:
A Little Chinese Cookbook

– – – – – – – – – – – – – – – – – –

OLD-FASHIONED CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Broiler-fryer, with
Neck and gizzard
1 lg Onion
1 Stalk celery, quartered
-with leaves
6 c Water
1 lg Carrot, peeled and
-cut in half
1 1/2 t Salt
1/2 t Pepper
1 Sprig of dill
2 pk Instant chicken broth
Cooked noodles

1. Place all ingredients in a deep, 3-quart, heat-resistant, non- metallic
casserole. Heat, covered, 15 minutes in Microwave Oven.
2. Skim any foam from top. Cover and heat an additional 10 minutes or until
chicken is tender, Remove carrots, chicken, celery and onion, Strain soup
through cheese-cloth or strainer, Skim excess fat off surface and add 2
envelopes instant chicken broth, If desired, add cooked noodles before
serving.

– – – – – – – – – – – – – – – – – –

CHOCOLATE CHOCOLATE CHUNK MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz UNSALTED butter
2 oz Unsweetened chocolate
2 c All-purpose flour
1 t Baking soda
1/4 ts Salt
1 c Buttermilk, at room
-temperature
1 c Packed dark brown sugar
1 Egg, lightly beaten
1 t Vanilla extract
6 oz Milk chocolate, cut into
-1/4″ to 1/2″ pieces
6 oz Bittersweet chocolate, cut
-into 1/4″ to 1/2″ pieces
1 c Toasted walnuts, coarsely
-chopped (*)

(*) Place the walnuts in a single layer on a baking
sheet and bake at 400 degrees for about 5 minutes,
shaking the sheet a couple of times. Preheat oven to
400 degrees. Lightly butter twelve 3-by-1 1/4 inch
muffin cups.

In a medium saucepan, over low heat, melt the butter
and unsweetened chocolate. Remove the pan from the
heat and cool the mixture until tepid. In a large
bowl, stir together the flour, baking soda and salt.
In another bowl, stir together the buttermilk and
brown sugar until smooth. Then stir in the
chocolate/butter mixture, egg and vanilla until
combined. Make a well in the center of the flour
mixture. Add the liquid ingredients and stir just to
combine. Stir in the chocolates and walnuts.

Spoon the batter evenly among the prepared muffin
cups. Bake 19 to 22 minutes, or until a cake tester
or toothpick inserted into the center of one muffin
comes out with a few crumbs remaining. Remove the
muffin tin or tins to a wire rack. Cool the muffins
in the pan (s) for 5 minutes. Remove the muffins from
the cups and finish cooling on the rack. Serve warm or
cool completely. Store the muffins in an airtight
container at room temperature. Makes about 12 muffins.

– – – – – – – – – – – – – – – – – –

Title: Balsamic Baked Beets with Hazelnuts
Categories: Miamiherald, Vegetables
Yield: 6 Servings

1/4 c Hazelnuts
6 md Beets, trimmed
3 tb Balsamic vinegar
1 1/2 tb Olive oil
1/8 ts Salt
Finely ground pepper
1 tb Minced fresh parsley

Place the hazel nuts in a preheated 350 degree F oven
and toast for 10 minutes, until skins start to crack.
Remove from oven and cool slightly. Place in a kitchen
towel and rub to remove skins. Chop the nut coarsely.
Wrap the beets in a large piece of aluminum foil and
place on a baking sheet. Bake in a preheated oven at
425 degrees F for 45-50 minutes, until just tender.
When cool enough to handle, peel and slice thinly. In
a small jar, shake together the vinegar and olive
oil., pouring over the beets. Season with salt and
pepper. THe beets can be eaten warm or marinate in
the refrigerator several hours. Just before serving,
stir in nuts and parsley.

Per serving: 93 cal; 2g pro, 7g fat (66%), 7g carb,
82mg sodium

Source: adapted from Verdura by Viana La Place
Miami Herald, 1/25/96
format by Lisa Crawford

—–