VEGETARIAN ROAST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 1/2 oz Long grain rice
7 oz Button mushrooms, finely
-chopped
5 oz Whole grain bread crumbs
5 oz Nuts (any kind such as
-almonds, brazil nuts or
-unsalted peanuts), chopped
5 oz Low fat mozzarella cheese
4 Eggs
4 md Carrots, grated
3 md Onions, chopped
1/4 c Sunflower or safflower oil
1/4 c Dried parsley
1/2 ts Ground black pepper
1/4 ts Garlic powder

** Procedure **

1) Cook the rice in boiling water for 30 to 35
minutes, until tender, or use an automatic rice
cooker. 250g of rice is about 2 small automatic rice
cooker cups, but please check your rice cooker to be
sure. When using an automatic rice cooker, add a
little more water for brown rice than you would for
white. ie. if you cook 2 small rice cooker cups of
brown rice, then fill the rice cooker pot to the 3
level with water.

2) Thoroughly blend everything in a large bowl or pot.
Then pack the mixture into 2 medium sized (1.4 l or
1.4 quarts) loaf tins, which have been lightly oiled.

3) Bake at 350F (180C) for 1 to 1 1/4 hours or until
firm to touch and brown on top. Vegetarian Roast is
traditionally served, hot or cold, with tomato sauce
or chutney.

: ** Variations **

Fry the onions, carrots, and mushrooms, in the oil
until softened, before adding them to the entire
mixture in step #2. Serve with a legume soup, such as
pea soup or lentil stew. Replace the eggs with a
commercial egg substitute. Replace the mushrooms with
green, red, or yellow peppers. Replace the mozzarella
with cheddar cheese (the older the stronger the
flavour). Replace the mushrooms with green, red, or
yellow peppers.

Contributed by: Walter Brown, ab684 August, 1994

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Title: Cantonese Barbecue Pork
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

3 To 3 1/2 pounds pork butt,
-shoulder or tenderloin
4 tb Soy sauce
5 tb Sugar
3 tb Honey
2 tb Hoisin sauce
1 tb Grated fresh ginger
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Salt
Mustard Dip (recipe follows)
3 tb Toasted sesame seeds

Think of these sweet, glazed strips of roast pork as the ham of Asia.
Both Chinese and Southeast Asian cooks serve cha siu as a main dish,
or as a meat addition or a delicious garnish in many stir-fry
mixtures, soups, noodle dishes and fried rice. Most Chinese cooks
purchase their cha siu already prepared at a roasting shop
(delicatessen). However, it is very easy to make at home, and the
results are not as garishly red as some commercial versions made with
food coloring.

Remove and discard the excess fat from the pork. Cut pork lengthwise
(with the grain) into 2-inch wide strips 5 to 6 inches long. Put into
a large bowl.

Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour
over meat and rub it in well. Cover and marinate in the refrigerator
at least overnight or for up to 3 days, turning several times.

Preheat the oven to 350F.

Place the pork strips on a broiler pan lined with foil. Roast for 30
minutes, turning once halfway through. Increase the heat to 425F and
roast for 10 minutes longer. Let cool before slicing.

To serve, cut across the grain into 1/4-inch thick slices. Serve with
mustard and sesame seeds for dipping.

MUSTARD DIP:

Mix together 2 tablespoons Colman’s mustard, 2 tablespoons water,
pinch of salt, pinch of sugar and a few drops of oil.

Joyce Jue, San Francisco Chronicle, 1/8/92.

Posted by Stephen Ceideberg; October 19 1993.

MMMMM

Title: Basic Cookie Mix
Categories: Master mix
Servings: 1

8 c Unbleached Flour 2 1/2 c Granulated Sugar
2 c Brown Sugar, Firmly Packed 4 t Salt
1 1/2 t Baking Soda 3 c Vegetable Shortening

Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut shotening into dry ingredients until evenly
distributed. Put into a large airtight container and label as Basic
Cookie mix. Store in a cool dry place and use within 10 to 12 weeks.

Makes about 16 cups of mix.

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Title: HONEY GLAZE FOR ROASTING
Categories: Sauces
Yield: 1 servings

All measures are per pound
Of meat being basted
1/4 c Honey
1/4 ts Dill weed
5 Turns pepper (about 2tb)
1/4 ts Ground fennel
1 ds Ground cinnamon
1/8 c Water

cook the whole mess in a double boiler until soft ball stage is reached,
rub on the meat, place in a covered pan and roast as normal Submitted By
WILLIAM BLAYLOCK On SUN, 12-12-93 (22:33)

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Title: Carrot Curry
Categories: Diabetic, Vegetables, Side dishes, Curries
Yield: 1 servings

1 lb Fresh carrots; cut in 1/2″ 1 ts Curry powder;
-slices 2 ts Walnut oil;
1 1/2 ts Crystakube froctose; 2 tb Raisins;
1 ts Dijon-style mustard; 2 tb Chopped fresh parsley;

In a large saucepan, bring 1″ of water to a boil. Place carrots in a
vetgetable steamer over boiling water and cover tightly. Steam 20
minutes and remove from heat. Meanwhile, in a small bowl, mix
together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
blend, 2 minutes more. Sprinkle with parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE
+ 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg;
FAT: 3g:

Source: Light Easy Diebetes Cuisine by Betty Marks

MMMMM

Title: Spicy Pork Stir-Fry Salad
Categories: Main dish, Salads, Meats, Stir-fry
Yield: 4 servings

1/2 lb Boneless lean pork
4 tb Kikkoman Teriyaki Sauce
— divided
1/8 ts Crushed red pepper; or up to
1/4 ts -Crushed red pepper
2 tb Cornstarch
1 tb Distilled white vinegar
2 tb Vegetable oil; divided
1 Onion; chunked separated
12 Radishes; thinly sliced
2 md Zucchini; julienned
4 c Shredded lettuce

Cut pork across grain into thin, narrow strips. Combine pork, 1 Tbsp.
teriyaki sauce and red pepper; set aside. Combine cornstarch, remaining 3
Tbsp. teriyaki sauce and red pepper; set aside. Combine cornstarch,
remaining 3 Tbsp. teriyaki sauce, vinegar and 1 cup water; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and
stir-fry 2 minutes; remove. Add onion; stir-fry 2 minutes. Add radishes
and zucchini; stir-fry 1 minute longer. Add pork and teriyaki sauce
mixture. Cook, stirring, until sauce boils and thickens. Spoon over bed
of lettuce on serving platter; serve immediately.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Parmesan Puffs

Recipe By : Gourmet – January ’90
Serving Size : 8 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup milk
1/2 stick unsalted butter
1/4 teaspoon salt
1/2 cup flour
2 large eggs
1 cup fresh grated Parmesan

In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and
the salt. Bring the mixture to a boil over high heat. Reduce the heat to
moderate, add the flour all at once, and beat the mixture with a wooden spoon
until it leaves the side of the pan and forms a ball. Transfer the mixture
to a bowl, whisk in the eggs, one at a time, whisking well after each
addition and stir in the Parmesan and pepper to taste. Drop the batter in 8
mounds on a buttered baking sheet and bake the puffs in the upper third of a
preheated 400 oven for 20 minutes, or until they are crisp and golden. The
puffs may be stored overnight in an airtight container.

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Quick ‘n Easy Mexican Bean Soup

Recipe By : Austin American Statesman 1/12/94
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — diced
1 medium onion — chopped
30 ounces pinto beans (2 15 oz. cans) — undrained
1 can chicken broth
1/2 cup water
1/4 to 1/3 cup loosely packed cilantro
1/3 cup picante sauce

In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon.
Cook onion in drippings until tender but not brown. Return bacon to
saucepan. Add remaining ingredients and bring to a boil, stirring
occasionally. Reduce heat. Cover and simmer 15 minutes.

Variation: Brown 1 pound ground beef with the bacon. Also, add a 14 1/2
ounce can whole tomatoes, 1/2 teaspoon ground cumin, 1 tablespoon chile
powder and 3 small cloves garlic (crushed and sauteed with onion).

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Fruit Fritters with Lemon-Bourbon Sauce

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Flour,all-purpose

1 tb Sugar

1/2 ts Baking powder

1 Egg,beaten

1/2 c Water

1 tb Butter or margarine,melted

1 ts Vanilla

Vegetable oil for deep-fryin

4 Apples

4 Pears

4 Bananas

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Title: Pheasant with grapes white wine sauce
Categories: Meats
Yield: 4 servings

—————————LISA CRAWLEY TSPN00B—————————
4 tb Butter
1 Pheasant
2 tb Flour
1/2 c Clear stock
1/2 c White wine
1 1/2 c White grapes; seedless
3 tb Lemon juice

Melt butter in casserole or Dutch oven; when hot saute pheasant gently all
over until golden brown. Remove bird. Add flour, stock, and wine; blend
smoothly. Bring to boil; add seasoning.
Return bird to casserole; cover. Cook in 350 oven 35-45 min., until
pheasant is tender; turn during cooking. Peel grapes by dipping in boiling
water a few seconds, then in cold water.
Strip skins; if not seedless, remove seeds. Cover with a little lemon
juice to prevent browning. When bird is tender, remove; carve. Place on
serving dish and keep warm. Add grapes to sauce; cook couple of min. Season
to taste; spoon over pheasant. Serve with mashed potatoes and peas or
spinach.

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