Title: CURRIED SHRIMP AND MACARONI SALAD
Categories: Salads, Seafood, Usenet
Yield: 4 servings

1/4 c Mayonnaise
2 ts Curry powder
-(or to taste)
1 lb Shrimp (small), cleaned,
-deveined and cooked
2 c Honeydew balls
1/2 c Water chestnuts,
-slivered, drained
1 1/3 c Conchiglie piccole pasta,
-cooked (small sea-shell
-macaroni; measure before
-cooking)

Mix the curry powder into the mayonnaise. Put the
remaining ingredients in a large bowl. Dress with the
curried mayonnaise. Chill 1-2 hours.

NOTES:

* A cold pasta dish — This salad is quick and easy.
It’s best if made several hours before serving, to
get the full curry flavor. It’s been a real hit at
potlucks. Yield: serves 4 to 6.

* A honeydew ball is a ball of honeydew melon that is
scooped out of the flesh of the melon with a “balling
spoon” or “melon baller.” About 1 1/3 cups of
conchiglie will make about three cups of cooked
macaroni.

: Difficulty: easy.
: Time: 25 minutes (includes time to cook macaroni
and make melon balls.) : Precision: no need to
measure. :
: Moira Mallison (tektronix!moiram)
: Organization: Tektronix, Inc. Beaverton, Oregon

: Copyright (C) 1986 USENET Community Trust

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Spicy, Tomato-Based Vegetable Stew

Recipe By : cammer@cs.uchicago.edu (Daniel Cammerman)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — chopped
2 cloves garlic
1/2 hot chili pepper
3 pounds carrots — in chunks
3 pounds turnips — in chunks
3 pounds parsnips — in chunks (proportio
2 pounds mushrooms — quartered
3 pints chicken stock
6 ounce tomato paste

Saute the following in ‘enough’ vegetable oil adding the ingredients in
the order specified: 2 onions (chopped) 2+ cloves garlic 1/2

hot chilli pepper (don’t go overboard!) 3-4 lbs carrots, turnips,
parsnips in chunks (proportion according to taste) 1-2 lbs mushrooms
(quartered) Once the veg are done, add enough of the following stock to
cover them with a little room to spare: 3 pts chicken/chicken flavor
stock 1 small can of tomato paste Season with oregano, basil, and
whatever you feel like. The important thing with this recipe is to taste
regularly and go with your gut as to what is best. Serve the ‘sauce’ over
a bed of couscous. Note: —– To this you can add anything from meatballs

to spicy sausages to … nothing. It freezes really well, so I make it in

very large batches.

– – – – – – – – – – – – – – – – – –

Layered Cashew Mushroom Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oil
1 sm Onion — finely chopped
8 ounce Cashew nuts
4 ounce Breadcrumbs — pref. wholewht.
1 Egg
3 md Parsnips * (see note)
1/2 teaspoon Rosemary **
1/2 teaspoon Thyme **
1 teaspoon Yeast extract
1/4 pint Stock
Salt
Freshly ground black pepper
1 ounce Butter or margarine
8 ounce Mushrooms — chopped
Oil or butter — to grease pan

* Note: Parsnips should be cooked and mashed with some margarine. (Use potatoes
in place of parsnips when parsnips are not in season.) ** If using fresh herbs,
double the amount.

Heat oil and fry onion and garlic till soft. Grind cashews in a nut mill,
blender or mincer then mix with breadcrumbs. Beat egg well and add to dry
ingredients. Mix in parsnips (or potatoes) and herbs. Add fried onion and
garlic. Be sure to scrape in all the juice as the loaf can get a little dry
during baking. Dissolve the yeast in stock and add to other ingredients.
Season well.

Melt margarine in skillet and saute the mushrooms till they are soft.
Grease a 2 pound loaf pan then press in half the loaf mixture. Cover with the
mushrooms and top with the rest of the nut mixture. Press down firmly.
Cover with aluminum foil and bake for 1 hour at 350 F (180 C) or gas mark 4.

When cooked, let stand for 10 minutes and then turn onto a plate. Slice and
serve. Excellent hot or cold. It also freezes well. To freeze, slice into
portions, wrap in foil and toss in freezer. To re-use, thaw, then heat in a
medium oven till hot.

Serves 6 to 8
Posted by Mark Satterly in Fidonet Intercook

– – – – – – – – – – – – – – – – – –

Title: Baked Stuffed Peppers
Categories: Vegetarian Main dish
Servings: 4

1/2 c Long-grain brown rice
1 x Salt
4 x Large sweet peppers, *
3 T Butter or margarine
1 x Medium onion, chopped
1/2 c Finely diced celery
1/2 c Sunflower seeds
1/4 c Minced parsley
2 ea Eggs, slightly beaten
1/4 t Dried oregano leaves,crumble
1/4 c 4 oz. chopped green chiles
1 x Black pepper
1/2 c Shred. sharp Cheddar cheese

* Red or green peppers.

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
tender. Drain if necessary. Set aside.
Cut peppers in half. Remove seeds and white membrane. Parboil peppers
in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow
1-1/2 quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles,
black pepper, and salt to taste. Fill peppers with mixture. Sprinkle
cheese on top. Put about 1/3 cup hot water in bottom of dish.
Bake at 400 degrees for about 20 minutes.

Good served with: Stewed tomatoes and corn bread (bake corn bread along
with peppers).

From: My Great Recipes

—————————————————————————–

Title: Marinated Broccoli and Tomato Salad
Categories: Salads, Vegetables
Yield: 4 servings

1 lb Broccoli
1/4 lb Mushrooms, fresh
3/4 c Black olives, pitted, drain
1 c Tomatoes, cherry

MMMMM————————–DRESSING——————————-
1/3 c Olive oil
1 tb Vinegar, white wine
1 tb Lemon juice
2 tb Parsley, fresh chopped
1 Onion, green, minced
1 Garlic, clove, minced
1/2 ts Salt
1/4 ts Pepper, freshly ground

PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim
flowerets from broccoli, you should have about 1 quart. Reserve stems
for another use. 2. Drop broccoli flowerets into boiling salt water
for 1 min. or just until they turn bright green; drain. 3. Trim
mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives
and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley,
onion, garlic, salt and pepper into small bowl. Whisk until blended.
6. Pour dressing over vegetable mixture. 7. Turn gently to coat
vegetables. Cover and refrigerate 3 or more
hours until ready to serve.

MMMMM

Title: Apple or cherry doughnuts
Categories: Cyberealm, Cakes
Yield: 15 servings

3 oz Butter
2 oz Sugar
1 ts Vanilla
1/2 tb Cinnamon
2 Eggyolks
9 oz Flour
1/2 c Milk
2 ts Baking Powder
2 tb Cherry Brandy
2 Egg Whites
9 oz Sour Cherries or
9 oz Apple Slices

1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. 2.Mix
bakingpowder under flour and mix, alternating with the milk and the brandy
under the butter mix. 3.Beat the egg whites until stiff and fold into dough
mix. 4.Add the drained cherries or apple slices to all. 5.Heat oil in deep
fryer and put tablespoons full of the dough into the very hot oil and bake
until they are golden brown. 6.Drain on papertowl and sprinkle with sugar.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

—–

Title: Honey Glazed Snack Mix
Categories: Snack
Yield: 1 servings

4 c Rice or Corn Chex cereal
1 1/2 c Miniature pretzels
1 c Pecan halves
1/3 c Butter or margarine
1/4 c Honey

In a large mixing bowl, combine cereal, pretzels and pecans; set
aside. Melt butter in a small saucepan; stir in honey and blend well.
Pour over cereal mixture and stir to coat evenly. Spread in a jelly
roll pan. Bake at 350! for 1215 minutes or until mixture is lightly
glazed, stirring occasionally. Remove from oven and cool slightly.
Spread on waxed paper to cool completely. Yield: about 6-1/2 cups.
From the files of Al Rice, North Pole Alaska. Feb 1994

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Dipping Sauce for Spring Rolls (Dupree)

Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 12 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice vinegar
3 cupa soy sauce
12 teaspoons sesame oil
12 teaspoons hot chili oil

In a small bowl combine vinegar, soy sauce, sesame oil, and hot chili oil.
Mix thoroughly and store, tightly covered and refrigerated. Serve with
spring rolls.

– – – – – – – – – – – – – – – – – –

2 cartons natural yogurt
1 large onion
About 8 oz mushrooms – field mushrooms are fine, or shii take, or a
mixture.

Make yogurt cheese by draining the yogurt through a hanky for 24
hours in the fridge. Next day, chop onion and saute in a little water.
Add mushrooms, which will eventually give off some liquid – simmer until
this has evaporated, stirring all the time.

Season to taste, then place in food processor, add yogurt cheese, and blend.
You could use low-fat cream cheese, if you preferred, or drained fromage
frais. My mother would add about 2 tsp melted butter to this, to make
it set, but I didn’t bother – it is quite spreadable as it is. Keep in
the fridge.

My mother makes an infinite variety of pates with low-fat cream cheese
as a base – trout (she adds a squirt of tomato paste for colour),
pheasant, liver, you name it – she basically adds whatever the main
ingredient is to cream cheese – obviously if it’s meat or fish it has
already been cooked in some way – processes it, seasons to taste, and she
always adds melted butter to help it set, but you really don’t have to,
if you don’t mind it a little runny.

Title: Cranberry Jelly
Categories: Spreads, Diabetic, Low-fat/cal
Yield: 1 servings

2 c Cranberries 3 oz Liquid pectin (regular)
1 c Concentrated apple juice 5 tb Glycerine
1/4 c Lemon juice 1 tb Unfl.gelatin or 2
tb.freezer

Wash and pick over cranberries, discarding any that are soft. Place
in a deep saucepan and add fruit juices. Cover and simmer for about
20 minutes, until fruit is soft. Mash to break up any berries left
whole.

Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for
1 minute. Remove from heat. Skim and pour into hot, sterile pint
jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process
in boiling water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or
freeze for later use. Makes 3 1/2 cups.

VARIATION: You can substitute 1/2 cup low-methoxy pectin solution
and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
but add calcium after removing from heat. If you plan to freeze the
jelly, be sure to use the full amount of gelatin.

NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg
sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without
diabetic replacement.

Use the full amount of gelatin for very firm jam or for freezing.

Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
Third Edition 1993.

Shared but not tested by Elizabeth Rodier, Oct 93

MMMMM