Fruity Gazpacho

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups
Fruits Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Tomatoes — skinned
1 tablespoon Lemon juice
1/2 pint Vegetable stock
Salt pepper
1 small Onion — finely chopped
1 each 4″ piece cucumber — chopped
1 each Yellow bell pepper — julienne
2 each Peaches — thinly sliced
1 each Apple — thinly sliced
4 tablespoons Blackberries — -=OR=- other
soft fruit
3 tablespoons Parsley — chopped

Blend the tomatoes lemon juice until smooth. Stir in the stock season
with salt pepper.

Stir in the remaining vegetables fruits. Cover chill for at least
1 hour to allow the flavours to blend.

Just before serving, stir in the parsley. Serve with oatcakes.

Pamela Westland, “Fruit”

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DARK MOIST BRAN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole wheat flour
1 1/2 c Bran flakes
2 tb Sugar
1/4 ts Salt
1 1/4 ts Baking soda
2 c Buttermilk
1 Egg
1/2 c Dark molasses
2 tb Melted butter or margarine

Combine flour, bran, sugar, salt and soda and mix
well. Combine buttermilk, egg, molasses and butter and
add all at once to dry ingredients. Stir just enough
to moisten flour mixture. Fill greased muffin cups 2/3
full and bake at 350F 20 to 25 minutes.

(C) 1992 The Los Angeles Times

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CUMBERLAND SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Orange Peel — 1-Inch Square
3/4 c Orange Juice
1/2 c Currant Jelly
2 tb Claret Wine
1/4 ts Ground Ginger
4 ts Cornstarch
1 tb Lemon Juice

Put all of the ingredients in a blender container and blend until the
ingredients are combined and the orange peel is finely chopped. Pour into
a saucepan and cook, stirring constantly, until the mixture is thickened
and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold,
with meat or poultry.
Makes 1 1/2 cups.

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Creamy Tofu Dip with Ginger and Scallions

Recipe By : High Flavor Low Fat Cooking-Steve Raichlin
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegan
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound tofu — medium or soft
1 jalapeno — cored,seeded,minced
2 cloves garlic — minced
2 teaspoons fresh ginger root — minced
2 scallions — minced
2 tablespoons tamari soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon water — if needed
salt — to taste
pepper — to taste

Combine all the ingredients except the scallion greens and water in food
processor or blender. Puree until smooth, adding water as necessary to obtain a
creamy consistency. Transfer to a bowl and garnish with scallion greens.
Serve as soon as possible; the dip tends to darken as it sits.

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Per serving: 138 Calories; 9g Fat (53% calories from fat); 10g Protein; 7g
Carbohydrate; 0mg Cholesterol; 415mg Sodium

Date: Mon, 23 May 94 20:45:27 EDT
From: Licorice1@aol.com

“Shake N Bake”

1/2 corn flake crumbs
1 teaspoon light seasoned salt
1/2 teaspoon each: paprika, sage, onion powder
1/4 teaspoon each: garlic powder, thyme, pepper

Since the only thing time consuming here is getting out the spices and
measuring them out, I line up baggies on my counter and measure the
ingredients out once, then I have 3-4 bags in my cabinet, ready to use!! 😀

KIELBASA AND BOW TIE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Beef
Soups Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–5 IN 10 PASTA NOODLE
CKBK—————-
2 tb Italian parsley, minced
1/4 lb Smoked kielbasa, cut 1/4"pcs
1 cn Chicken broth
15 oz Cn pasta-ready tomatoes
-w/juice
1 1/2 c Bow tie pasta

Cook sausage until lightly browned. Add broth and
tomatoes; cover, bring to boil over high heat.
Uncover, add pasta, cook to al dente, 8-9 mins. Spoon
into bowls and sprinkle with parsley.

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Date: Mon, 13 Feb 95 22:02:22
From: “Natalie Frankel”

Here is one from “Baking Without Fat” (the very cookbook that Kelly Roddy, I
think it was, was giving away one day! Too bad I was at work and missed the
lottery!)

CARROT RAISIN CAKE

2 1/2 C +2TB whole wheat pastry flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 1/2 C honey (I think this could be cut in half)
1/3 C frozen pineapple juice concentrate, defrosted
2 tsp vanilla
2 egg whites, unbeaten (or egg replacer to equal)
1 1/2 C grated, peeled carrots
2 4 oz. jars carrot baby food puree
1 C raisins
2 egg whites, lightly beaten (or egg replacer to equal)

Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking
soda, cream of tartar, cinnamon and nutmeg. Set aside.

In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
mixture and carrots. Stir into flour mixture and mix until just blended.
Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not
overmix!

Spoon batter into two 9″ round nonstick baking pans. Bake at 325 degrees
for 40-45 mins or until toothpick comes out clean. Cool on wire racks for
20-30 mins and remove from pans.

This is a delicious cake! Can be sprinkled with powdered sugar or frosted
with melted fruit preserves if you don’t have a lowfat frosting recipe.

Title: Shahi Korma
Categories: Indian Ethnic Easy Entertain Main dish
Servings: 6

8 ea cloves garlic 1 ea 1″ cube of fresh ginger
5 T blanched slivered almonds 1 c water or beef broth
7 T vegetable oil 2 lb boned lamb or beef
(1″ cubes
10 ea whole cardamom pods 6 ea whole cloves
1 ea 1″ stick of cinnamon 2 ea medium onions chopped
1 t ground coriander 2 t black cumin ground
1/2 t cayenne pepper 1 1/4 t salt
1 1/4 c heavy cream 1/4 t garam masala

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender
and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick pot or wok over a
medium-high heat. When hot. put in just enough meat pieces so they lie,
uncrowded in a single layer. Brown the meat pieces on all sides, then
remove them with a slotted spoon and put them in a bowl. Brown all the
meat this way.
Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds
the cloves will expand. Now put in the onions. Stir and fry the onions
until they turn a brownish color. Turn the heat down to medium. Put in
the paste from the blender as well as the coriander, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned
somewhat. Now put in the meat cubes as well as any liquid that might
have accumulated in the meat bowl, the salt, the cream, and rest of the
water or broth (a bit more for beef). Bring to a boil. Cover, turn
heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir
frequently during this cooking period. Skim off any fat that floats to
the top. Sprinkle in the garam masala and mix.

—————————————————————————–

Title: DEBBIE’S PEACH BARBECUE SAUCE
Categories: Sauces
Yield: 16 servings

32 oz Peaches, canned
1 1/2 c Vinegar
1 c Oil
1/2 ts Garlic cloves, crushed
2 tb Dijon mustard
1 ts Cinnamon
3 tb Lemon juice
1 tb Worcestershire sauce
1/4 ts Ginger, ground
1/2 ts Black pepper
3/4 c Maple syrup
1 c Brown sugar
2 tb Cornstarch

Corn syrup may be substituted for the maple syrup.

Puree peaches. Mix cornstarch with a little water. Combine
all ingredients in large saucepan and heat to low boil,
stirring occasionally. Continue to simmer 30 minutes, stirring
frequently. Sauce may be thin, so at end of cooking time, if
necessary, add sufficient water/cornstarch mixture to give
sauce consistency of commercial barbecue sauce.

Posted by THE.LARK [:) or 🙁 ?]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253

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FANCHIE-DOFU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tofu
5 tb Oil
1 t Salt
2 Tomatoes, cut into 8 wedges
1 Garlic clove, minced
1 t Sake
3 tb Water
1/2 Leek or onion, diced
1 tb Cornstarch dissolved in 3 tb
— water
1 c Green peas, parboiled

Cut tofu lengthwise into half, then crosswise into
1/2-inch thick pieces. In a small pot, bring 3 cups of
water to a boil. Drop in the tofu return to a boil.
Then quickly empty the tofu into a colander to drain.

Heat a wok coat with 4 tb oil the salt. Add
tomatoes saute till soft. Add tofu, garlic sake.
Saute for 2 or 3 minutes. Add water leek. Reduce
heat simmer for 4 to 5 minutes. Stir in dissolved
cornstarch remaining oil. Simmer for 1 more minute
until thick. Add peas just before serving.

Shurtleff Aoyagi, “The Book of Tofu”

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