Title: EASTER NESTS
Categories: Candies
Yield: 1 servings

1 lb Coconut;shredded
1 lb White chocolate;OR
1 lb Green coating
1 lb Small Jelly Beans

Melt your coating mix. If you have white chocolate just add a drop or two
of green coloring (do not use the liquid kind) so that it is a light green.
I Melt mine in a stainless steel bowl in a pan of water, I use my old large
electric fry pan if I am melting a lot of different colors. You can also
melt them in wide mouth jars, and keep what you don’t use. In bowl of
melted coating mis in the coconut. Spoon out on was paper, put a
indentation in middle to look like a nest, and add the small jelly beans. I
also put in the freezer for a few minutes to set real good. Enjoy Joni in
S.Jersey
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Title: Polenta Grits with Cilantro Tomato Sauce
Categories: Main dish, Breakfast, Brunch, Vegetarian, Vegan
Yield: 4 servings

1/2 c Onion, chopped
1 Garlic clove; minced
1 ts Olive oil
2 c Water
2/3 c Yellow corn grits
1 md Fresh tomato; seeded
— and coarsely chopped
1/3 c Water
1/4 c Fresh cilantro, chopped
1 Green onion
1 Garlic clove; minced
1 pn Chili powder
1 pn Ground cumin
1/4 ts Salt
Freshly ground black pepper

Coat a nonstick saucepan with olive oil. Add onion and garlic and
saute over medium heat until soft. Add water and bring to a boil.
Stir in grits, cover and cook 5 minutes or until water is absorbed.
Stir well and spoon into a pie plate. Let grits cool until firm
enough to slice.

Prehea oven to 325 F. Cut polenta into triangles and place on a
lightly greased baking sheet. Bake 5 minutes, then turn and bake 5
minutes more until the edges are crisp. Top with Cilantro Tomato
Sauce.

To make Cilantro Tomato Sauce: Combine tomatoes with water in a
small saucepan. Cook until tomatoes are soft, 5 to 8 minutes. Puree
tomatoes in a food processor or blender. Return pureeded tomatoes to
saucepan. Stir in cilantro, green onion, garlic, chili powder, cumin,
salt and pepper. Cook over low heat 5 minutes or until thickened.

Calories per serving: 110
Grams of fat: 1.4
% Fat calories: 12
Cholesterol: 0 mg
Grams of fiber: 2.4

* Source: Delicious! May 1994
* Typed for you by Karen Mintzias

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Title: PINK PONY SAUCE
Categories: Vegetarian, Sauces
Yield: 5 servings

1 tb Water
8 oz Silken tofu
1 ts Freshly grated horseradish
1/3 c Beets, grated
1/3 ts Dry mustard
1 ts Honey
2 ts Olive oil

Place all ingredients in a blender. Puree on high
until smooth and creamy.

Serve as a dipping sauce with turnip chips.

Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5
g fat, 0 chol, 107 mg calcium

From _Vegetarian Gourmet_, Winter 1992

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Title: GREEN CHILI DIPPING SAUCE
Categories: Sauces, Chinese
Yield: 1 servings

————————-BARB DAY————————-
5 Anaheim Chilies; seeded, cut
– in 1/2″ rounds
2 Yellow wax chilis; tipped,
– cut in 1/2″ rounds
2 lg Garlic cloves
3/4 c Pickled Ginger Juice; from
– CM Pickled Ginger
2 tb White vinegar
2 tb Corn oil; or peanut oil
1 1/2 c Cilantro; fresh, leaves and
– stems, packed
Sea salt; or kosher salt,
– if needed
Fresno chilis; cut in rings
– for garnish, optional

Makes about 1 1/2 cups.
Process the chilis and garlic in a food processor
until nearly smooth. With the machine running add the
ginger juice and vinegar, then add the oil in a thin
stream and process until emulsified. If using the
sauce at once, add the cilantro and process until
smooth. If working in advance, leave out the
cilantro; mince and add it just before serving. Taste
and season with salt if needed.
When serving, garnish the sauce bowls with thin
rings of fresh red chilis for color and heat, if
desired.
Store, refrigerated, in a clean container. The
sauce will lose its bright color, but will be tasty
for 1 to 2 days.
Serve with: springrolls, fried won-ton, grilled or
wok seared fish and poultry, cured beef, lamb and pork
or cold poached chicken breast.
NOTE: See recipe for China Moon Pickled Ginger

Source: China Moon Restaurant, San Francisco, Ca.,
by Barbara Tropp

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Title: SHREDDED CHICKEN SESAME
Categories: Chinese, Appetizers, Chicken
Yield: 6 servings

2 3/4 lb Chicken, shredded
Sesame Garlic Dressing:
1 ts Sugar
1/2 ts MSG (opt)
2 tb Light soy sauce
2 1/2 tb Sesame paste or tahini
1 tb Sesame oil
1 tb Cider vinegar
1 tb Chopped green onion
1/2 ts Grated fresh ginger
2 Cloves garlic, crushed
1/4 tb Chinese hot pepper oil to
-taste

Place the shredded chicken in a bowl. Mix the
remaining ingredients together to form a salad
dressing. Toss with the chicken and arrange on a
platter. Garnish with more chopped green onions, if
desired. From The Frugal Gourmet Cooks Three Ancient
Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri
St.Louis-Woltmon O:).

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Title: CARAMEL FROSTING
Categories: Frostings, Cakes
Yield: 20 servings

1/4 c Sweet cream or Half Half
1 tb Butter
6 tb Brown sugar
1/4 ts Salt
2 c Confectioners’ sugar
1 ts Vanilla

Mix cream, butter, brown sugar and salt and place over low heat. Stir
until sugar is dissolved. Do not let boil! Remove from heat. Stir in
confectioners’ sugar and vanilla. Stir until cool enough to spread on
a 9″ cake.

MMMMM

Date: Sat, 08 Apr 95 12:16:38 CDT
From: asking@students.wisc.edu (Anna Sutherland King)

lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Title: Linguine with Crab and Mushrooms
Categories: Seafood, Pasta, Corky, Good
Yield: 2 servings

1/2 c Chicken broth or
-clam juice
1/4 c White wine
1/2 ts Turmeric
8 oz Mshrooms; sliced*
1 tb Tomato paste
2 ts Tarragon; fresh,
-or 3/4 ts dried
1 ts Olive oil
2 ea Green onions; thinly sliced
8 oz Krabmeat; in bite-size
8 oz Linguine;[or other pasta]

Combine chicken broth, wine and tumeric in small
bowl. Heat oil in heavy medium skillet over medium
heat. Add mushrooms, sprinkle with salt and pepper
and cook until beginning to soften, about 3 minutes.
Add the green onions and 1 tablespoon tomato paste and
stir to blend. Add broth mixture and simmer 2 minutes.
Add Krab and tarragon and stir until heated through.
Season with salt and pepper.
Meanwhile, cook linguine in large pot of boiling
salted water until just tender but still firm to bite,
stirring occasionally. Drain well.
Return pasta to same pot. Add sauce and toss to
coat. Divide pasta between 2 plates. Sprinkle with
remaining green onions and serve. Serves 2, can be
doubled or tripled.

* any type of mushroom may be used. It is very good
with fresh shitaki but works just fine with white
buttons.

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Title: Peanut Butter Crisscross Cookies
Categories: Cookies, Shaped
Yield: 108 cookies

1 1/2 c Shortening; soft
1 c Granulated sugar
1 1/2 c Brown sugar, firmly packed
3 Eggs
12 oz Chunk-style peanut butter
3 1/2 c Sifted all-purpose flour
2 ts Soda
3/4 ts Salt
2 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat shortening and sugars together until creamy. Add eggs, one at a
time, beating well after each addition. Blend in peanut butter. Sift
together flour, soda and salt. Add to creamed mixture; blend well. Stir
in oats.

Shape to form 1-inch balls. Place on ungreased cooky sheets. With tines
of fork, press to make crisscrosses on each. (If dough sticks to fork,
occasionally dip fork in flour.) Bake in preheated moderate oven (350 F.)
12 to 15 minutes.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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