BRAZILIAN BLACK BEAN AND BEEF CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stalk celery, chopped fine
2 Carrots, chopped fine
2 Onions, chopped fine
3 Cloves of garlic, minced
1 Small bell pepper, chopped
Fine
1/2 ts Grated orange zest
14 1/2 oz No-Salt-Added stewed
Tomatoes
1 lb Lean stew beef, cut into
1/2″ cubes
4 c Cooked or drained and rinsed
Canned black beans

1. Spray a medium-large pot with cooking spray and saute celery, carrots,
onions, garlic, and bell pepper. Cover and simmer gently for 5
minutes, stirring every now and then to make sure vegetables are not
sticking.
2. Add orange zest and tomatoes, along with meat. Cover and simmer for
30 minutes, stirring occasionally. Add black beans and simmer,
uncovered, for 15-30 minutes more, until stew is nice and thick.
Season to taste with pepper.
Nutritional Analysis (per serving): Calories 172, fat 1.619g, sodium
242mg, cholesterol 15.6mg
~–

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Date: Fri, 10 Sep 93 10:12:51 CDT
From: zoe@palm.cray.com (Zoe Jobson)

My husband enjoyed this – which is quite something since when I met him I had
difficulty making him eat anything that didn’t have some meat in it. It was
going to be zuchini rissoto but I coulnt’ find any in the supermarket – so I
made a 1st forry into squash (I’m English – they cost a lot over there so I’d
never tried one).

SQUASH RISOTTO

Ingredients for 2

1 small squash – I think mine was a butternut – not sure they were all mixed
in together and I don’t know which is which
1 3/4 cups 10 minute brown rice
2 cups mixed frozen veg
1 veggy stock cube (Or whatever your favorite rice flavouring is).
Liquid (about 2 cups)
seasoning – pepper and chinese 5 spice

Peel the squash and cut into lumps about 1nch cubes. Put them under the
broiler to toast.
Boil the rice with liquid and flavoring
Heat up a large fry pan and scold the mixed veg on it with no liquid.
When the squash is browned to your taste put it in the microwave with a couple
of spoons of water and zap until tender – mine took about 4.5 mins.
While the squash is zapping mix the now cooked rice in with the mixed veg.
Stir in whatever seasoning you feel like using.
it should now be on a low heat – just to keep everything warm.
When the squash is done toss it in and mix it up – and serve.
Salt or soy sauce or whatever to taste.
it took about 15-20 mins to do – I did spend some time figuring out exactly
what I should do with the squash – like did I eat the rind or what! I there
an easy way opr peeling one ?

It got a YUM from my husband (I get silence, nice or yum)

AVGOLEMONO SOUP (GREEK CHICKEN-LEMON SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken Stock
1 ea Tb Fresh lemon juice
1/4 ts Lemon zest
1/2 c Brown rice — cooked
4 lg Egg yolks — slightly beaten
Black pepper — fresh ground
Nutmeg — ground

Heat stock in 2 qt. saucepan until steaming. Stir in
lemon juice and zest. Add rice (I’ve used white rice
also) and heat. Whisk 1/4 cup of stock into egg yolks,
then quickly whisk mixture back into stock. Heat
gently, stirring occasionally, until steaming, 2-3
min. Pour into serving bowls and sprinkle with pepper
and nutmeg if desired. Source: “Natural Weight Loss”,
Rodale Press MM Format: Connie Rizzo, 7/28/95

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Title: PICKLED ONIONS
Categories: Pickles, Vegetables
Yield: 6 servings

1 ea Gallon Pickling Onions
1 c Pickling Salt
1 c Sugar Or To Taste (2 C Max)
5 c White Vinegar
3 tb White Mustard Seeds
2 tb Horseradish OR
2 tb Peppercorns
1 x Hot Red Peppers
1 x Bay Leaves

Scald the onions for 2 minutes in boiling water, dip
into cold water and peel. Sprinkle the onions with
the salt, add cold water to cover, and let stand for
12 hours or overnight. In the morning, drain the
onions, rinse them in cold fresh water and drain
again. Combine the sugar, vinegar, mustard seeds, and
horseradish or peppercorns, bring to a boil, and
simmer for 15 minutes. Pack the onions into clean
jars. Add 1 small hot pepper and 1 bay leaf to each
jar, fill the jars with boiling-hot liquid and seal.
Makes 5 – 6 pints.
NOTE:
~—-
You can also add 6 T whole allspice or 1/4 c mixed
pickling spices for interesting variations.

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Hot Sour Soup

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Chinese Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 half-inch ginger root slices — minced
1/2 cup bamboo shoots — sliced
2 cups chicken stock
1 cup pork — sliced thinly
2 tablespoons soy sauce
1 cake tofu — cubed
1/2 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 egg — beaten
1 tablespoon fresh coriander leaf — chopped
1 tablespoon scallions — chopped
1 teaspoon sesame oil

Soak mushrooms in hot water for 30 minutes. Drain, remove and discard=
stems, and shred caps. Heat oil in heavy duty saucepan, add shredded=
mushroom caps and ginger and stir over moderately high heat for one minute.=
Add bamboo shoots and stir for an additional minute. Add chicken stock,=
pork slices, and soy sauce. Bring to a boil and simmer ten minutes. Add=
tofu and cook three minutes more.
Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and=
vinegar, to soup. Cook until mixture thickens and clears. Turn off heat and=
drizzle beaten egg over top. Stir. When egg sets, serve, garnishing with=
chopped scallions, coriander leaves, and sesame oil to taste.

– – – – – – – – – – – – – – – – – -=20

NOTES : Substitute ham for pork, adding after soup has simmered for five=
minutes, and simmer for five minutes more. A vegetarian version may be=
prepared by omitting pork, substituting vegetable broth for chicken stock,=
and increasing the tofu used to one and a half cakes. For a spicier=
version, add two tablespoons chopped Sichuan pickle to stock with soy=
sauce.
Nutr. Assoc. : 3130 0 0 0 0 0 0 0 0 0 0 0 0 0 0

BREAKFAST SHAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Snacks Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Pineapple chunks in
-unsweetened juice
1 md Banana, peeled, cut into
-chunks
1 1/2 c Skim milk
1/4 ts Vanilla extract

Info: posted by Perry Lowell, April 1993 from Good
Food magazine, March 1986

Pineapple Shake: makes 4 servings

Drain pineapple, reserving 3/4 cup juice. Measure 1/2
cup pineapple chunks and save remainder for other use.
Place all ingredients in blender and process until
smooth. Pour into glasses.

Nutrition Information per Serving: 85
calories 3 g protein 16 g carbohydrate 1 g fat
(11% of calories) 48 mg sodium

Orange Shake: makes 2 servings

1 cup orange juice, preferably freshly squeezed 1/2
cup skim milk 1 teaspoon sugar 1/4 teaspoon vanilla
extract

Place all ingredients in a blender and process until
smooth. Pour into glasses.

Nutrition Information per Serving: 93 calories
3 g protein 18 g carbohydrate 1 g fat (10% of
calories) 33 mg sodium

Strawberry-Banana Shake: makes two servings

1/2 cup frozen unsweetened strawberries 1/2 medium
banana, peeled, cut into chunks 1/2 cup orange juice,
preferably freshly squeezed 3 Tablespoons plain
low-fat yogurt

Place all ingredients in a blender and process until
smooth. Pour into glasses.

Nutrition Information per Serving: 85 calories
2 g protein 17 g carbohydrate 1 g fat (11% of
calories) 16 mg sodium

Raspberry-Peach Shake: makes 4 servings

10 ounces frozen raspberries in light syrup 1 cup
canned peach nectar 1/2 cup buttermilk 1 Tablespoon
honey

Place all ingredients in blender and process until
smooth. Pour into glasses.

Nutrition Information per Serving: 109 calories
2 g protein 23 g carbohydrate 4 g fat 37 mg sodium

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Title: CHINESE CHICKEN TOASTS
Categories: Chinese, Chicken, Appetizers
Yield: 60 servings

————————INGREDIENTS————————
1 1/2 lb Chicken breasts, boneless
1 c Scallion, coarsely chopped
2 Eggs, well beaten
1/4 c Cornstarch
1 ts Oriental sesame oil
1/2 ts Salt
8 oz Water chestnuts, drained
-chopped
16 sl Firm white bread, crusts
-removed
Vegetable oil, for frying

1. Cut chicken into chunks and put in a food
processor. Add scallion, eggs, cornstarch, sesame
oil, and salt; puree to a paste. Transfer to a bowl
and stir in water chestnuts.

2. Spread chicken paste over bread slices, cover, and
refrigerate until ready to cook.

3. In a large frying pan, heat 3/4 inch of oil over
medium heat. Add bread, chicken side down, and fry
until golden brown, 1 to 2 minutes. Drain on paper
towels. Cut into triangles and serve hot.

From: 365 Ways to Cook Chicken

—–

Chinese Risotto with Shiitake Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oriental sesame oil
2 teaspoons Minced red jalapeno or — serrano chili
2 teaspoons Minced garlic
4 teaspoons Soy sauce
1 tablespoon Rice vinegar
Pinch of sugar
3 tablespoons Vegetable oil
1/3 cup Chopped shallots
5 ounces Fresh shiitake mushrooms — stemmed, sliced
1 cup Chopped boneless smoked — pork chops
1 cup Arborio or medium-grain rice
3 cups (or more) chicken stock or — canned low-salt brot
1 cup Finely chopped mustard — greens
1 cup Chopped fresh cilantro

Heat 1 tablespoon sesame oil in heavy medium skillet over medium- high heat.
Add minced chili and saute 1 minute. Add garlic and saute 1 minute. Remove
from heat. Add soy sauce, rice vinegar and pinch of sugar and stir to blend.
Strain through fine sieve into small bowl, pressing on solids with back of
spoon. (Soy sauce mixture can be prepared 1 day ahead. Refrigerate.) Heat 3
tablespoons vegetable oil in heavy large saucepan over medium heat. Add
chopped shallots and saute 2 minutes. Add sliced shiitake mushrooms and smoked
pork and saute 6 minutes. Add rice and stir 1 minute. Add 3 cups chicken
stock and bring to simmer, stirring occasionally. Reduce heat, cover and
simmer until rice is just tender but still firm to bite, stirring
occasionally, about 20 minutes. Add chopped mustard greens and cilantro and
stir 1 minute. Mix in soy sauce mixture. Add more chicken stock by tablespoons
if rice is dry. Divide risotto among bowls and serve.

– – – – – – – – – – – – – – – – – –

Title: LEFTOVER LO MEIN
Categories: Chinese, Pasta
Yield: 6 servings

1 lb Thin spaghetti or vermicelli
1 Onion, cut into julienne
1 Green pepper, cut into
-julienne
3/4 lb Mushrooms, sliced
1/2 Bun. fresh broccoli, cut
-into 1″ florets
3 Carrots, peeled and sliced
-thin on the diagonal
2 Cloves garlic, minced
2 tb Peanut oil
2 c Leftover ham, cut into
-julienne
1 tb Mrs. Dash
2 tb Soy sauce
3 c To 4 c leftover BBQ sauce.

Start spaghetti cooking first, cook according to
directions. In a wok on high heat stir fry the
vegetables in the peanut oil until crisp tender. Do
not over cook! Add ham, drained spaghetti,
seasonings, and BBQ sauce. Mix gently and heat
through. Serve immediately.

Posted by Michael Hackmann 4/26/93

—–

2 cups flour
1/4 cup cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar
3/4 butter or shortening
1 egg
1/4 cup corn syrup

Mix flour, cocoa, soda and salt. Set aside. Cream sugar, shortening and
egg thoroughly. Blend in corn syrup. Add blended dry ingredients. Mix
well. Shape dough into 1″ balls. Dip half of each ball in water, then in
granulated sugar. Place balls sugar side up on ungreased baking sheets.
Bake at 350 for 12-15 minutes. Remove from baking sheets immediately.

Makes: 3 1/2 dozen