Mongolian Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 pound Flank steak
—–MARINADE—–
1 teaspoon Rice wine or dry sherry
1 tablespoon Soy sauce
1 tablespoon Vege. oil
1 teaspoon Sesame oil
1/4 teaspoon Baking soda
1 teaspoon Cornstarch
1/2 teaspoon Sugar
—–FRYING AND SAUCE INGRED—–
4 cups Oil — for deep frying
1 ounce Rice noodles
1 tablespoon Hoisin sauce
1 tablespoon Hot bean sauce
1 teaspoon Cornstarch
1/2 cup Water
10 Green onions — chop 1 1/2″

Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let
stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently loosen
roll of rice noodles with your fingers and break into 2 portions. Carefully
lower half the noodles into hot oil with a slotted metal spoon or in a lg.
strainer and press under oil 2 seconds. Immediately remove puffed noodles from
wok with slotted spoon or strainer; set aside to cool. Repeat with remaining
half of rice noodle roll. Break cooled noodles into 2″ lengths and arrange on
a platter. Remove oil from wok except 5 tb Heat oil remaining in wok over high
heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove
with slotted spoon; set aside. Remove all but 2 tb. oil from wok. Add hoisin
sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to
a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds.
Spoon over noodles. Makes 4-6 servings. LISA CRAWLEY TSPN00B If you’ve never
made the rice noodles before, you are in for a surprise. The literally explode
in size in the oil and it is magic!! The oil has to be HOT or it won’t work
though. The first time I did it on my own, I didn’t have the oil hot enough,
the noodles laid in the bottom of the wok and played dead!! Good Luck!

Penne In Tomato Sauce With Crabmeat

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
1 md Onion — minced
3 tablespoon Minced Italian parsley
1 can (28 ounce) plum tomatoes
Chopped coarsely with
Juices reserved
1/4 cup Dry white wine
1/2 pound Lump crabmeat — picked over
And flaked
Salt and ground black
Pepper
12 ounce Penne (or rotini — med.
Shells)

Heat olive oil in a medium skillet. Add the onions and parsley; saute until
onions soften, about 3 minutes. Add reserved juices from the canned tomatoes;
simmer until thickened slightly, about 10 minutes. Add tomatoes and wine;
simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until
heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4
teaspoon ground pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until just tender, about 9 minutes. Drain and return
penne to soup kettle. Add sauce; toss to combine. Serve immediately.

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BLACK BEAN SANDWICH TORTE

Recipe By : Elaine Kosrova, “Healthy Living”
Serving Size : 8 Preparation Time :
Categories : Vegetarian Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*** BLACK BEAN SPREAD ***
15 ounces canned black beans — drained and rinsed
1 tablespoon olive oil
3 cloves garlic — chopped
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 tablespoon balsamic vinegar
1/4 teaspoon salt
*** BREAD FILLINGS ***
2 large fresh lavash — 10-12 inch pieces,
— or pita
2 cups fresh argula leaves — rinsed
4 ounces feta cheese — crumbled
1/2 small red onion — thinly sliced
3 medium ripe tomatoes — about 12 ounces,
— sliced 1/2-inch
— thick

1) To make the Black Bean Spread, place the black beans in the bowl of a food
processor fitted with a chopping blade. In a small skillet, heat the oil over
medium heat; add the garlic, oregano, and red pepper. Cook for 2 minutes.
Add the garlic mixture, including all the oil in pan, to the beans. Add the
vinegar and salt; process until mixture is almost a smooth puree. Set aside.
(Spread can be made ahead and refrigerated for several days.)

2) To assemble torte, fit a 22-inch-long piece of aluminum foil into a 9-inch
square baking pan, so that foil covers the bottom and evenly overhangs
opposite sides of pan. Cut out a 9-inch square from one piece of lavash,
reserving trimmings. Fit the lavash into foil-lined pan, then top with the
trimmings, arranging them as evenly as possible.

3) Preheat oven to 250 degrees F. Spoon Black Bean Spread evenly over lavash
in pan. Top with layers of arugula, feta, red onion, and tomato. Cut out
another 9-inch square from remaining lavash and place over tomato layer.

4) Fold in the overhanging sides of the foil to cover the torte. Bake for 15
minutes to warm. To serve, remove the torte from pan by lifting foil ends.
With a spatula, slide torte off foil onto cutting surface. With serrated
knife, cut into quarters; cut each quarter diagonally in half and serve.

Notes: Fresh lavash, also known as “shepherd’s bread,” tastes similar to pita
bread but is thinner and larger in size and can be found in specialty-food
stores. If unavailable, substitute Afghan bread, large flour tortillas, or
packaged thin-crust pizza dough (such as Boboli). Black beans are rich in
phytoestrogens, which may reduce the risk of breast cancer, cool down the
symptoms of menopause, slow osteoporosis, and inhibit heart disease. Black
beans are a great source of high-quality protein, especially for vegetarians.
Black beans supply a lot minerals, including copper, iron, magnesium,
phosphorus, potassium, and zinc. A good source of folic acid, black beans can
help protect against birth defects. From October, 1998 issue of Country
Living’s “Healthy Living”, article called “Superheroes on the supper table”,
page 112.

Typos by K. Hudson Lipin, 09/05/98
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Green Split Pea Soup

Recipe By :
Serving Size : 6 Preparation Time :1:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup split green peas
3 tablespoons margarine
1/4 cup onion — chopped
4 cups water — cold
salt and pepper — to taste
1/2 teaspoon marjoram — ground
2 cups skim milk

Soak peas as directed on package, and drain
Melt margarine in a large saucepan
Cook onion until lightly browned
Add water, peas, and seasoning
Cover and simmer for 1 hour or until peas are tender, stir occasionally
Press soup through a sieve or puree in an electric blender
Return to saucepan, add milk and adjust seasoning
Heat thoroughly, stir occasionally
Serve immediately

Yield: about 1 1/2 quarts

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Per serving: 81 Calories; 6g Fat (64% calories from fat); 3g Protein; 4g
Carbohydrate; 1mg Cholesterol; 138mg Sodium

Title: Hauntingly Good Popcorn
Categories: Snacks, Popcorn, Holidays
Yield: 1 servings

6 c Popped popcorn *
1/2 c Dried apple slices; cut
1/2 c Dried cranberries
1/4 c Raisins
1/4 c Walnuts; chopped
1 tb Brown sugar
1 ts Pumpkin pie spice
1/4 ts Ground cinnamon

* can use 1 bag of microwave popcorn. Do not use lite or air popped
popcorn as seasonings will not stick to it. In large bowl, toss
together popcorn, dried applies, dried cranberries, raisins and
walnuts. In small bowl combine brown sugar, pumpkin spice and
cinnamon. Add to popcorn mixture and toss until popcorn is coated!!

MMMMM

NATURAL BRAN MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Boiling water
3 c Raw bran
3 ea Egg whites
3/4 c Sugar or less
2 c Non-fat buttermilk
1/3 c Canola oil
1/2 c Raisins or dates
1 1/2 c Whole wheat flour
1 c Unbleached white flour
2 1/2 ts Baking soda

Preheat the oven to 375 degrees. Mix raw bran and
boiling water in a large bowl and set aside. Combine
egg whites, sugar, buttermilk, oil and dried fruit in
a medium bowl. Add to bran in the large bowl. In a
medium bowl, mix the flours and baking soda. Add to
bran mixture and mix until just blended. Spoon into
lightly oiled or paper lined muffin tins. Bake for
15-20 minutes. Batter can be kept in refrigerator in a
covered jar for several weeks and baked as needed.
Makes 30 muffins.
~——————————————————
~———— 1 Muffin calories 97,protein 3.1
gm,carb. 17.0 gm,total fat 3.0 gm,CSI Units 0.5,sodium
87 mg,potassium 129 mg,calcium 30 mg,iron 1.3
mg,dietary fiber 3.3 gm
~——————————————————
~————- ~- The New American Diet by Connor
Connor

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Wheat-Flour Applesauce Doughnuts

Recipe By : Maine’s Jubilee Cookbook–1969
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 1/2 cups flour — unsifted
1/2 cup wheat flour
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon mace
1 cup sugar
1/4 cup shortening
3 eggs
1 teaspoon vanilla
1 cup applesauce
1/2 cup buttermilk

Measure flour and wheat flour, baking powder, soda, salt and
spices onto wax paper. Stir well to blend. Cream shortening,
sugar,eggs and vanilla throughly. Stir in applesauce and
buttermilk, mixing well. Add blended dry ingredients, one
cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.

Preheat oil to 375 degrees. Turn dough out onto a well
floured board with additional flour for handling. Cut with
floured 2 1/2-inch cutter. Remove centers. (jar tops make
good cutters) Fry doughnuts a few at a time about 1 minute
on each side. Drain on paper towels. Sprinkle with sugar.
Makes 4 to 4 1/2 dozen.

Recipe by: Marion Hunter, Lincoln, Maine.

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