Kasha Burgers

Recipe By : Annice
Serving Size : 4 Preparation Time :0:00
Categories : Burgers Grains
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup buckwheat groats — (kashe)
2 small onions — chopped
1/2 pound mushrooms — chopped
1 tablespoon parsley — chopped
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper

Cook kashe and cook. Saute onions and mushrooms. Mix all together, Shape
into burgers and brown in Pammed skillet or griddle.

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Title: REESE’S CHEWY CHOCOLATE COOKIES
Categories: Cookies
Yield: 72 servings

2 c All-purpose flour
3/4 c Hershey’s Cocoa
1 ts Baking soda
1/2 ts Salt
1 1/4 c Butter or margarine
– softened
2 c Sugar
2 Eggs
2 ts Vanilla extract
10 oz Reese’s Peanut Butter Chips

Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking
soda and salt. In large bowl, beat butter and sugar with electric mixer
until light and fluffy. Add eggs and vanilla; beat well. Gradually add
flour mixture, beating well. Stir in peanut butter chips. Drop by
rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do
not overbake; cookies will be soft. They will puff while baking and
flatten while cooling.) Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 4-1/2 dozen cookies.

Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll
pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. About 4 dozen bars.

Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool.
Press small scoop of vanilla ice cream between flat sides of cookie.
Wrap and freeze.

High Altitude Directions

Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to 3/4
teaspoon. Decrease sugar to 1-2/3 cups. Add 2 teaspoons water with flour
mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes. Yield increases
to about 6 dozen.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

APPLE BRAN SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Honey
1/4 c Applesauce, room temp
1 t Vanilla
1 Egg white, whipped
1/2 c Buttermilk, room temp
1/2 c Apples, chopped/grated
3/4 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Cinnamon
1/4 ts Ginger
1/4 ts Allspice
1/4 ts Nutmeg
1/4 ts Cloves
1/2 c Bran
1/4 c Raisins

Preheat oven at 350. Prepare muffin tins with cooking
spray and flour. In a mixing bowl, combine honey,
applesauce, vanilla, egg white, buttermilk and apples.
In another mixing bowl, combine flour, baking powder,
baking soda, salt, cinnamon, ginger, allspice, nutmeg,
cloves, bran, and raisins. Mix wet ingredients with
dry ingredients just until moistened. Use an ice
cream scoop to fill muffin tins two thirds full. Bake
for 20 to 25 minutes.

NOTES: Buttermilk Substitute: Combine 1 1/2 teaspoons
vinegar with enough milk to equal 1/2 cup; let sit 5
minutes.

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SAFFRON-LACED PASTINA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 ts Ground saffron
1/2 c Olive oil
2 Garlic cloves
— finely minced or pressed
3 tb Freshly squeezed lemon juice
1/4 ts Ground cumin
2 ts Ground turmeric
1 t Granulated sugar
Salt
Freshly ground black pepper
1 lb Semi de melone
— (melon-seed shape)
-OR- other pastina
2/3 c Pine nuts — lightly toasted
1/2 c Currants
— plumped in hot water for
— about 20 min. and drained
1/4 c Chopped fresh mint
1/4 c Chopped fresh parsley
3 tb Chopped fresh coriander
Fresh mint sprigs or leaves
Pomegranate seeds (optional)
Orange blossom water (opt.)

Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic,
lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set
aside.

Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse
well in cold water, then drain again. Place in a large bowl and toss with
saffron-flavored oil. Cool to room temperature, occasionally stirring the
pasta to coat thoroughly.

Add pine nuts, drained currants, chopped mint, parsley, and coriander to
pasta. Serve at room temperature garnished with mint sprigs or leaves and
pomegranate seeds, if available. Sprinkle lightly with orange blossom
water just before serving.

SERVES 10 TO 12 AS SALAD OR SIDE DISH

NOTE: To toast pine nuts, place them in a small heavy frying pan over
moderate heat. Stir until they begin to turn golden. Remove from heat and
pour onto a plate to cool.

* Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias

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Eneiman’s Texas White Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Mexican
Ethnic Beans
Chicken Low-Fat
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound White beans — dried
1 1/2 quarts Chicken stock
1 1/2 medium Onions — chopped
2 Garlic cloves — chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 ounces Green chiles — diced
2 teaspoons Ground cumin
2 teaspoons Dried oregano — crushed
2 teaspoons Ground coriander
1 pinch Ground cloves
1 pinch Cayenne
4 Boneless skinless chicken br
1/2 cup Monterey jack cheese — grated
4 Green onions — thinly sliced

In a large kettle, combine beans, stock, 1/2 the onions, garlic
and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or
until beans are very tender, adding more chicken stock as needed. Heat
oil in skillet. Add remaining chopped onions and cook about 5 minutes,
until tender and clear. Add chilies, cumin, oregano, coriander, cloves
and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to
bean mixture. Portion chicken into 4 servings. For each serving, put
chicken in bottom of bowl, spoon chili over top and sprinkle with grated
cheese and sliced green onion. Makes 4 servings.

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Per serving: 592 Calories; 11g Fat (17% calories from fat); 41g Protein;
86g Carbohydrate; 12mg Cholesterol; 2023mg Sodium

CELERY-APPLE SALAD WITH CURRANTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits
Madison

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Dried currants
1 large Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts — cracked
in large pieces
2 tablespoons Walnut oil
Lemon juice — =OR=- Champagne vine
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them aside
to soften while you cut the celery and apples. When they’re soft, after
10 minutes or so, drain them and squeeze out the water. Separate the
stalks of celery and peel the tougher outer stalks. Slice the celery
into thin pieces, straight across or at an angle. Cut the apples into
quarters or sixths if they’re large and thinly slice them crosswise.
Finely chop the celery leaves and the parsley and crack the nuts.
Combine the celery, apples, currants, celery leaves, parsley and
walnuts in a bowl. Toss them with just enough walnut oil to coat
everything lightly. Add the lemon juice or vinegar to taste, salt
lightly, season with pepper and toss again.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Title: Floating Island
Categories: Desserts
Yield: 4 servings

1 Egg, separated
1/8 ts Cream of tartar
2 tb Sugar
1 3/4 c Milk
3 Eggs
1/4 c Sugar
1/4 ts Salt
1 tb Orange juice concentrate
-(optional)
1/2 ts Vanilla or lemon extract

In small mixing bowl, beat egg white and cream of
tartar until foamy. Add 2 T. sugar, 2 T. at a time,
beating constantly, until sugar is dissolved (rub a
bit of meringue between thumb and forefinger to feel
if sugar is dissolved) and white is glossy and stands
in peaks. In 8-inch skillet or saucepan, heat milk
over low heat until simmering. Drop 4 meringues, using
about 1/3 C. each, onto milk. Simmer, uncovered,
until meringues are firm, about 5 minutes. Using
slotted spoon, lift meringues from milk onto paper
toweling to drain. Reserve milk for custard.

Chill meringues while preparing custard. In same or
medium saucepan, beat eggs and egg yolk with 1/4 C.
sugar and salt. Gradually pour reserved warm milk
into egg mixture, stirring until blended. Cook and
stir over low heat until mixture thickens slightly and
just coats a metal spoon. Remove from heat. Stir in
orange juice concentrate and vanilla. Pour into
one-quart shallow serving dish or 9-inch pie plate.
Top with meringues. Serve warm or chilled. Makes 4
servings. (A small amount of nutmeg could be sprinkled
on each meringue just before serving.)

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Title: THE BEE CHEESE
Categories: Appetizers
Yield: 6 servings

Jim Vorheis
10 oz Sharp cheese, grated
10 oz Butter, softened
2 tb Sherry
1 tb Horseradish
1/2 ts Garlic salt

Blend all ingredients well and pack in a crock. Serve
with crackers. This is better if it is made several
days before serving.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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BLUEBERRY LATTICE PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sweet Dough for a 2 crust pie
Filling:
2 pints blueberries — rinsed, drained and
picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
Egg Wash: 1 egg well beaten with a pinch
of salt
1 teaspoon sugar for finishing the top of the pie — optional
One 9 inch Pyrex pie pan

Prepare and chill the dough.
To make the filling, combine 1 cup of the blueberries with the sugar in a
nonreactive saucepan. Bring
to a simmer over low heat, stirring occasionally, until the sugar is melted
and the mixture is very
liquid about 5 minutes. Combine the cornstarch and water in a small bowl and
whisk the blueberry
and sugar mixture into it. Return everything to the pan and cook, stirring
constantly, over low heat,
until the mixture comes to a boil, thickens and becomes clear. If it does
not become clear, continue
to cook over low heat for a few more minutes, until it does. Pour into a
large bowl and stir in the
remaining filling ingredients, except the blueberries, then add the
remaining 3 cups blueberries. Cool.
Set a rack at the upper and lower thirds of the oven and preheat to 400
degrees. Roll out the bottom
crust and arrange in pan. Pour the cooled filling into the bottom crust.
Prepare a lattice top crust.
Flute the edge of the pie and carefully brush it with egg wash. If you wish,
sprinkle the top of the pie
with sugar.
Place the pie in the oven on the lower rack and reduce the temperature to
375 degrees.
Bake for about 40 minutes, until the crust is baked through and a deep
golden brown and the filling is
gently bubbling. If the top crust has not colored sufficiently after 30
minutes of baking, move the pie
to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
Yield: one 9-inch pie

Variation: top with Almond Crumble topping.

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Title: TEX-MEX CORN MACARONI
Categories: Vegetarian, Vegan, Main dish, Pasta, Tex-mex
Yield: 6 servings

1 lb Corn macaroni (found in
-natural food stores)
2 tb Vegetable oil
1 Onion; chopped
3 Garlic cloves; minced
1/2 c Chile peppers, green; peeled
-and chopped (frozen or
-canned)
2 Green peppers; chopped
1 tb Chili powder
1 ts Oregano, dried
2 c Tomatoes, fresh; chopped
1 c Corn kernels, fresh or
-frozen

Cook pasta in boiling water according to package
directions. Saute onion and garlic in oil over
medium-high heat in large skillet about 5 minutes, or
until tender. Add both types of peppers and cook an
additional 3 minutes, stirring. Add chili powder,
oregano, tomatoes, and corn and cook another 5
minutes. stirring occasionally. Drain pasta and add to
vegetables in large pan. Cook over low heat until warm.

Total calories per serving: 310. Fat: 6 grams

Source: Vegetarian Journal, Sept. – Oct 1993/MM by
DEEANNE

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