1 (4-serving size) package Jell-O Chocolate Flavor Fat-Free Sugar Free Instant
Pudding
1 1/2 cups cold skim milk
2 cups Cool Whip Lite, thawed

Makes 6 servings.

Mix pudding with wire whisk into milk for 1 minute. Stir in Cool Whip. Spoon
into 6 dessert dishes. Refrigerate until ready to serve. Garnish as desired.

Source: Eating Well, January 1996

Title: Fried Pickles
Categories: Appetizers, Side dish, Vegetables
Yield: 2 Gluttons

3 c Buttermilk
2 1/2 T Chef Paul Prudhomme’s
Blackened redfish magic
1 T Pepper
1/4 t Salt
Breadcrumbs

Blend Buttermilk and seasonings in a bowl. Put breadcrumbs in a
separate bowl. Dry pickle spears with a paper towel. Dip pickle
into buttermilk mixture. Dip pickle into bread crumbs. ip pickle
back into buttermilk mixture. Dip pickle back into breadcrumbs.
Deep fry for about 1 minute. Serve with ranch dressing.

MMMMM

Title: FENKEL IN SOPPES (BRAISED FENNEL WITH GINGER)
Categories: Vegetables
Yield: 6 servings

1 1/2 lb Trimmed, fresh fennel root
8 oz Onions, thickly sliced
1 ts Ground ginger, heaping
1 ts Powdered saffron
1/2 ts Salt
2 tb Olive oil
2/3 c Dry white wine
2/3 c Water

OPTIONAL: 6 thick slices of coarse wholewheat bread.
Clean and cut the fennel root in matchsticks. Put the fennel in a wide,
lidded pan with the onions. Sprinkle over the spices and salt, then the oil
and finally pour over the liquids. Bring to the boil, cover and simmer for
20-30 minutes or till the fennel is cooked without being mushy. Stir once
or twice during the cooking to make sure the spices get well distributed.
Serve it alone with a roast meat or griddled fish or place one slice of
bread on each warmed plate, cover it with the fennel and pour over the
juices.

—–

MARYLAND CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Water
2 12 oz cans tomatoes — minced
1/2 large Onion — chopped
2 Carrots — sliced
1 can Sweet corn
1/2 pound String beans — cut into
-1 inch pieces
1 Hot pepper — minced
Old Bay seasoning — to

1 pound Crabmeat

Put everything but the crabmeat into a large pot and bring to a boil. Cover
and simmer, adding crabmeat, for about 2 hours. Don’t buy the lump crabmeat,
it’s a waste. I used leftover crabmeat and clawmeat, which gives it a bit
more sweetness. If you’re buying crabmeat, it’s probably best to by 1/2 lb
each of claw and backfin.

– – – – – – – – – – – – – – – – – –

FALL SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Handfuls chicory greens
-(hearts of escarole or
– curly endive, raddichio,
– Belgian endive)
3 Bartlett or Comice pears
12 Whole walnuts
Walnut oil (optional)
4 oz Gorgonzola Dolcelatte
– crumbled
10 Branches chervil or parsley
Freshly milled pepper
—–VINAIGRETTE—–
1 1/2 tb Pear or champagne vinegar
-or to taste
Salt
3 tb Virgin olive oil
3 tb Walnut oil

SEPARATE LEAVES OF WHICHEVER type of green you’re using. If using escarole
or curly endive, use just the pale inner leaves. (Outer leaves can be
sauteed with garlic and chile– delicious!) Gently cut or tear leaves into
attractive pieces, wash and dry them and set aside. To cut pears, stand
them upright and slice off a round from the side. Work your way around the
pear, slicing it thinly into crescent-shaped pieces. If walnuts are really
fresh, simply crack them and break them into quarters and eighths. If they
aren’t so fresh, toss them in a little walnut oil and toast them at 350F
until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of
it to dress the leaves. Set them on salad plates. Dress pears with
remaining vinaigrette and settle them into leaves. Scatter walnuts over
salad along with cheese. Garnish with chervil and dust lightly with pepper.
VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust
oil or vinegar to get the balance you like.

– – – – – – – – – – – – – – – – – –

Date: Mon, 07 Mar 94 12:25:47 GMT
From: Michael Traub

Broco beans
———–

1 large onion
3 cloves garlic
3/4 lb mushrooms (I used a mix of oyster and normal)
1 teaspoon vecon (vegetable stock)
1/2 tsp salt
1 tsp black pepper
1 teaspoon sage

2 medium leeks
1/4 cup soya milk or tofu
1 lb cooked kidney beans
1 lb broccoli

Fry the onion and the garlic in some water until tender. Add the
mushrooms, the vegetable stock, the salt, pepper and sage. Leave
simmering until the mushrooms have reduced.

In a blender combine the chopped broccoli stalks, the kidney beans,
the chopped leeks, and the soya milk or tofu. Blend until smooth,
adding water if needed.

Add the blended mixture to the mushrooms. Add the broccoli florets and
any additional water needed to give a creamy consistency. Simmer till the
florets have softened.

Serve over pasta twirls. On this occasion I used Orgran’s Barley and
Spinach (wheat free) pasta.

Title: Oatmeal Cookies
Categories: Misc., Dec.
Yield: 1 servings

2 1/2 c Uncooked Scottish Style
Oats
1 1/2 c Whole wheat flour
1/2 t Cinnamon
1/2 t Baking soda
1/4 t Salt (optional)
1/3 c Honey
2/3 c Maple syrup
3/4 c Applesauce
1/2 t Vanilla
1/4 Banana
1/2 c Raisins or chopped dates
(optional)
1/2 c Chopped nuts (optional)

Heat oven to 375 F. Spray cookie sheet.

Combine dry ingredients, mix well.

Mash banana, add honey, maple syrup, applesauce and
vanilla and mix until smooth. Blend dry ingredients,
mixing thoroughly. Stir in raisins and nuts. Place
rounded spoonfuls of blended ingredients onto cookie
sheet.

Bake approximately 10 minutes. Cool. Enjoy.

Makes 50 cookies.

NOTES: I adapted this from a recipe on the back of Old
Wessex Scottish style porridge oats. These oats are
rolled, but are much thicker than Quaker oats. The
original recipe called for margarine (substituted
applesauce) and one egg (used an egg-sized piece of
banana). It also called for either 1 cup of honey or
one cup of maple syrup, but I like the taste of the
combination of honey and maple syrup. I put raisins in
it, but omitted the nuts. The cookies were great!

Food Wine RT [*] Category 9, Topic 9 Message 104 Mon
Dec 26, 1994 S.MANN7 [Sammy]

From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80á

—–

MM: Mexican Lentil Casserole (Vegan)

Title: Ranch Flavored Oyster Crackers Mix *
Categories: Snacks, Nuts
Yield: 24 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 pk Unsalted oyster crackers
1 cn Mixed nuts
1/2 pk Fish crackers
3/4 c Vegetable oil
1 pk Hidden Valley Ranch Mix
1 ts Lemon pepper seasoning
1 ts Garlic powder
1 ts Onion powder
2 ts Dried dill

Preheat oven to 250~. Mix oil, dressingmix, and all seasonings
together. Pour crackers into large baking pan. Stir in fish crackers
and nuts. Drizzle oil mixture over and stir well to coat all crackers
and nuts. Bake for 15 minutes. Do not overbake. Store in air-tight
container.

MMMMM

Chickpea And Green Bean Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Salad Dressings
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Chickpeas — cooked
1/2 Pound Green Beans
—–Dressing For Chickpeas—–
1/3 Cup Oil
1/4 Cup Wine Vinegar
1/4 Teaspoon Salt
1 Teaspoon Garam Masala
2 Cloves Garlic — crushed
1/8 Teaspoon Cayenne
—–Dressing For Beans—–
1/4 Cup Oil
2 Tablespoons Lemon Juice
1/2 Teaspoon Salt
1/2 Teaspoon Garam Masala
2 Tablespoons Onion — minced
1 Teaspoon Fresh Ginger Root — grated

Heat chickpeas in their liquid and drain. Place in a bowl. Combine all
ingredients for chickpea dressing and pour over chickpeas while they
are still warm. Mix well. Cool, cover and set aside. Combine all
ingredients for green bean dressing. Wash and trim beans, and cut
into 3/4-inch long pieces. Steam or boil beans until just tender. Drain
thoroughly. Shake them in a colander until they look very dry. Put
beans in a separate bowl from chickpeas and pour bean dressing over
them. Let sit for 5 minutes. Combine the two beans and mix well. It’s
best to let the chickpeas sit in their dressing for several hours
before mixing them with the green beans so the chickpeas can absorb
the flavors. Serve cold or at room temperature.

– – – – – – – – – – – – – – – – – –

Title: Artichokes Romas Style
Categories: Vegetables, Italian, Masterchefs, Frisco, Gir
Yield: 4 servings

12 sm Artichokes 1/4 c Oil, olive
1 md Lemon 1 c Broth, chicken
2 md Onions, quartered Salt
1 ea Garlic, clove Pepper
1 ts Marjoram, dried

Remove the outer leaves of the artichokes, cut off the tops, and
let the artichokes stand in cold water with juice of the lemon for 10
minutes.

Arrange the artichokes around the sides of a heavy casserole.
Put the quartered onions in the middle. Sprinkle with garlic,
marjoram, broth, salt and pepper.

Cover and bring to boil over high heat. Simmer gently over low
heat, still covered, for 20 minutes.

Serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

—–