Title: LASSI (YOGURT DRINK)
Categories: Indian, Vegetarian, Beverages
Servings: 4

5 c Yogurt 1 tb Rose water
5 ea Cardamom pods 1/8 ts Nutmeg
6 tb Sugar

Remove seeds from cardamom pods and crush seeds.

Blend 3 cups yogurt, cardamom and sugar in a electric blender.

Beat remaining yogurt well in a bowl. Add to contents of blender and mix
well.

Add rose water to yogurt and mix well. Serve in individual glasses and
sprinkle with nutmeg.

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Title: BON BON PIE
Categories: Pies, Ice cream
Yield: 1 servings

1 9″ cookie pie crust
1 1/4 pk Nestles Bon Bon Ice Cream
– nuggets
1 pk Instant vanilla pudding
1 3/4 c Milk
Green food coloring
1 ts Peppermint extract
Chocolate; melted
Whipping topping

Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon
Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.

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Date: Tue, 04 Oct 94 13:46:48 PDT
From: vmh@intellicorp.com

This seemed to simple, but I like it so much (as I am
munching along):

6 oz of corn spaghetti (wheat free, I get them from the HFS). Cook.
2-4 Tbs. minced Parsley
2-3 Tbs minced fresh Chives
1 pkg of frozen leaf spinach
salt (spinach generally requires you to use a bit more salt. I used
quite a bit.)

Pile into plastic lunch container. Nuke for 5 minutes. Mix.
Nuke again for a minute or two, if spinach is not cooked enough.

HAM AND CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, sliced
1 lg Can cream style corn
1/2 ts Salt
Croutons, or oyster crackers
1/2 c Butter or oleo, melted
1/2 c Half half
1 c Ham, chopped
1/8 ts Pepper

Saute onion in butter until tender. Add remaining
ingreds. to pot and cook over low heat until
thoroughly heated. Garnish with croutons or crackers.
Makes 6-8 servings.

– – – – – – – – – – – – – – – – – –

Title: CAROB BROWNIES
Categories: Mcdougall, Desserts, Low fat, Vegetarian, Not tried
Yield: 16 servings

2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In
a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry
ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.
Bake at 350 for 35 minutes.
Makes 16 brownies.

Per brownie: 84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.

From May 1990 Vegetarian Times magazine page 38 Article by Mary Mcdougall
Formatted to MM by J.Duckett1 (Kat)
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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MOCHA JAVA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marie Frainier *DGCP02C*
3/4 c Water
1 3/4 c Bread Flour
1 tb Nonfat Dried Milk
1 t Salt
1 1/2 tb Applesauce
1/4 c Rye flour
1 1/2 tb Brown sugar
1 Egg Beaters
1 tb Instant mocha sugar free
Coffee mix
1/4 c Chopped pecans
2 ts Yeast

1 POUND LOAF

– – – – – – – – – – – – – – – – – –

Title: Figs in Cabernet Sauvignon with Almond Ice Cream
Categories: Desserts, Wines, Masterchefs, Frisco, Tmr
Yield: 2 servings

——————————-CREME ANGLAISE——————————-
1 qt Milk — whites
1/2 lb Sugar Paste, vanilla bean
12 lg Egg yolks, reserve the

————————————FIGS————————————
2 ea Figs, ripe Sugar
6 oz Cabernet Sauvignon

———————————-ASSEMBLY———————————-
1 c Almonds, sliced, blanched 2 oz Paste, pistachio

1. In a saucepan, bring milk to a boil. Place the sugar and egg
yolks in a mixer or bowl and whip well, then add vanilla bean paste.
Add milk to the sugar and eggs, while whipping. Put this mixture into
a large metal bowl and heat slowly. Using a wooden spatula, move egg
yolks around so they will not cook. When puffed and mixed, cool by
placing the bowl in ice water.

2. Peel the figs, cut in half and sprinkle tops with sugar.
Place them in a flat bowl with the wine (Cabernet Sauvignon or Port)
and marinate overnight (at least 2 – 3 hours). Reserve marinade and
figs.

3. Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of
the almonds and pistachio paste, then process in an ice cream machine.

4. To serve, put the figs on a plate. Shape the chilled Creme
Anglaise into quenelles and add to the plates. Pour marinade over the
figs, add whipped cream mixed with sugar. Sprinkle with almonds
(chopped) and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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FIDDLEHEAD AND HAM CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish
Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
4 tb Flour
2 c Milk
1/2 ts Salt
1 tb Parsley, chopped
1 t Chives, chopped
1 1/2 c Ham, cooked and diced
3 c Fiddlehead Ferns, cooked
Buttered Crumbs

Make a white sauce of butter, flour, milk and salt.
Add parsley and chives to sauce. In a casserole,
alternate layers of ham, cooked fiddleheads, and white
sauce until dish is filled, ending with a layer of
sauce.

Cover top of casserole with buttered crumbs; bake at
350oF until sauce bubbles and crumbs are browned
(about 30 minutes).

From “The Wild Flavor” by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1440)

– – – – – – – – – – – – – – – – – –

OATMEAL SUNFLOWER BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Oat Nuts
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Water
1 tb Apple Juice,Concentrate
2 tb Honey
1/4 ts Salt
1/2 ts Baking Soda
1/3 c Sunflower Seeds,Dry,Hulled
1/2 c Oats
1 1/2 tb Gluten
1 1/2 c Whole-Wheat Flour
1 t Yeast

NOTES : 1 oz slice ö4.1 calories, .7g fat, 2.8 g protein, 12.4 g
carbohydrates

– – – – – – – – – – – – – – – – – –

Title: Heavenly Sauce
Categories: Sauces, Desserts
Yield: 6 servings

2 Egg yolks
1 c Powdered sugar
1 c Heavy cream; whipped
1/3 c Slivered toasted almonds
2/3 c Chopped Calif. dried figs
1/2 ts Minced candied ginger

Beat egg yolks with powdered sugar until smooth and thick; fold into
whipped cream. Gently fold in nuts, dried figs and ginger. Spoon over
ice cream, chiffon cake or fruits.

Source: California Dried Figs – Recipes…Serving Ideas
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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