Title: Confetti Vinaigrette Dressing
Categories: Salad dress, Low cal
Yield: 6 servings

1/2 oz Red bell pepper,diced
1/2 oz Yel.bell pepper,diced
1/4 c Sherry
2 pn Salt
1/4 c Water
1/2 oz Grn.bell pepper,diced
1/2 oz Shallots,diced
1/4 c Olive oil
1 pn Pepper

LOW-CAL 83 CAL PER 1 OZ SERVING combine all the above

MMMMM

–
To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net
saying unsubscribe mm-recipes
directory
THE RULES
Every message to contain a recipe in meal-master format (unless a request)

SIZZLING RICE HOT AND SOUR SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
5 c Chicken broth
1 Chicken breast half,
-skinned, boned, and cut
-into matchstick pieces
1/4 c Slivered bamboo shoots
1/2 c Rice vinegar
2 tb Soy sauce
1 Green onion (including top),
-cut into 2 inch slivers
1 t Finely chopped cilantro
-(Chinese parsley)
1 t Hot pepper sauce
1/2 ts Salt
1/2 ts White pepper
3 tb Cornstarch mixed with 1/4 C
-water
1 Egg, lightly beaten
-Vegetable oil for
-deep-frying
8 Two-inch square rice crusts

Soak mushrooms in warm water to cover for 30 minutes;
drain. Cut off and discard stems and thinly slice
caps. Set aside.

Bring broth to a boil over medium-high heat in a large
pot. Add chicken and cook, stirring occasionally, for
3 minutes. Stir in mushrooms, bamboo shoots, vinegar,
soy sauce, green onion, cilantro, hot pepper sauce,
salt, and white pepper. Return to a boil. Add
cornstarch solution and cook, stirring, until soup
thickens slightly. Remove pot from heat and slowly
drizzle in egg, stirring constantly. Keep warm while
preparing rice crusts.

Set wok in a ring stand and add oil to a depth of
about 2inches. Over high heat, bring oil to 375. Add
rice crusts, half at a time, and cook, turning
constantly, for 15 seconds or until puffed. Lift out
and drain on paper towels. Cook remaining crusts.
Pout hot soup into a warmed serving bowl and carry to
the table. Bring hot fried rice crusts to the table
and carefully slide into the soup.

TIP: Look for rice crusts in Chinese market. To make
your own crusts:

To Make Rice Crusts: Combine 1 C medium- or
short-grained rice and 1 C water in a medium saucepan.
Cover and bring to a boil over high heat. Reduce heat
to low and simmer for 25 minutes. Turn off heat and
let stand for 5 minutes. Spread cooked rice in a 1/4″
thick layer on a greased, shallow baking pan. Cut
into 1 1/2-2″ squares with a wet knife. Bake in a 350
oven for 50 minutes or until rice squares are firm and
dry. Store rice crusts in an airtight container at
room temperature for up to 6 months.

Serves 4-6

Source: A Wok For All Seasons by Martin Yan; Copyright
1988

From: Joyce Flory Date: 03 May 94
Submitted By On

– – – – – – – – – – – – – – – – – –

Title: HERB AND OIL MARINADE
Categories: Sauces
Yield: 1 servings

1 x Juice and rind of 1 orange
1/4 c Lemon juice
1/4 c Vegetable oil
1/2 ts Ginger
1/2 ts Sage
1 x Clove of garlic, minced
1 x Freshly ground pepper

Combine ingredients. Allow meat to marinate in
shallow glass dish for 4 hours in refrigerator. Baste
with marinade during broiling or barbequing.

—–

ONIONY TEMPEH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Tempeh
1/2 Onions — thinly sliced
1 t Butter
1 Garlic cloves, crushed
1 Chili peppers
1/2 ts Sauce, soy
1 t Sugar, brown

Dice tempeh and deep fry until crunchy. Fry onion in
butter until limp; add
garlic and chili pepper and saute briefly. Add fried
tempeh and stir around.
Add sweet soy sauce and brown sugar. Keep stirring
the mixture. Tempeh is fermented soy beans and paste
sold in “bricks.” The idea is to coat the tempeh with
the sugary, spicy, oniony, flavor…so you won’t taste
the tempeh. (G)

– – – – – – – – – – – – – – – – – –

Di Saronno Spritzer

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Di Saronno Amaretto
4 ounces club soda
ice
1 each lime slice

Serve in a tall glass over ice. Garnish with lime slice.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 2044 0 0 0

Title: Turtle Soup from Beans (NO TURTLE MEAT!) – Oz
Categories: Soups, Oz
Yield: 1 servings

375 g Black bean packet
2 l Water
lg Pinch parsley
lg Pinch thyme
lg Pinch summer savory
1 t Butter,cold
Salt pepper to taste
4 ea Hard boiled egg yolks,chopped
1 ea Lemon,sliced
1/2 ea Glass of wine*
Few meatballs of forcemeat*

Soak the black beans in water overnight.
Boil them in 2 liters of water until they are soft.
Puree the beans in a blender or push through a sieve, reserving
liquid. Return the puree to the soup pot along with the liquid.
Put the parsley,thyme,and summur savory into a small piece of
muslin,tie and put into the pot.
Add butter and season with salt and pepper.
Simmer for at least 30 minutes.
Just before serving,add the egg yolks,lemon slices,wine, and
meatballs.

Original authors note:
“This soup is so near the flavor of real turtle soup that few people
are able to tell the difference!”

* Wine not specified. My guess is a dry white unless you like sweet
turtles.
* Forcemeat is sausage meat, ground, not overly spicey. I also
presume that the meatballs are cooked somewhere along the
way but it doesn’t mention it in the recipe.

Bush Cooking by Max Bryant
Published by the Kangaroo Press
ISBN 0 86417 230 3

MMMMM

Title: Pear Parsnip Salad
Categories: Salads
Yield: 6 servings

3.00 c Diced Parsnips
(1 1/2 Lbs.)
2.00 c Water
3.00 tb Thinly Sliced Green Onions
Honey-Yogurt Dressing
3.00 md Size Firm, Ripe Pears
1.00 tb Lemon Juice
Ground Black Pepper (Opt)

Combine Parsnips 2 C. Water in A Small Saucepan; Bring To A Boil.
Cover Reduce Heat Heat 5 Min. Drain Rinse Under Cold Water.
Drain Well.Combine Parsnips, Green Onions 1/4 C. Plus 2 T. Honey-
Yogurt Dressing in A Medium Bowl. Stir Well. Cover Chill. Cut
Pears in Half Lengthwise; Core Cut Lengthwise Into Thin Slice,
Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut
Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top
Each With 1/2 C. Parnsip Mixture 1 T. Remaining Honey-Yogurt
Dressing. Sprinkle With Pepper If Desired.
(Fat 1.1, Chol. 1.)

MMMMM

Grilled Acorn Squash, Mushroom and Asparagus

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 acorn squash — split in half, seeds
— and fibers removed
salt — to taste
pepper — to taste
4 rosemary sprigs
4 tablespoons onions — minced
4 tablespoons celery — minced
4 tablespoons carrots — minced
4 tablespoons olive oil
2 cups vegetable stock
1 pound quinoa — washed
2 pounds fresh wild mushrooms
2 pounds pencil asparagus

Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside.
Grill face down for 8 minutes. Turn over, put rosemary inside and cook,
covered for 20 minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook.
Add stock and quinoa and bring to a boil. Cover tightly and simmer for 10
minutes. Uncover squash place quinoa mixture inside squash and cover. Cook
for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper. Grill
for 3 minutes on each side. Serve squash
with quinoa inside and have mushrooms and asparagus flowing around.

– – – – – – – – – – – – – – – – – –

Title: Gujerati Carrot Salad
Categories: Indian, Salads, Vegan, Jaffray, Vegetarian
Yield: 4 servings

5 Carrots;medium
1/4 ts -Salt
2 tb Vegetable oil
1 tb Whole black Mustard seeds
2 ts Lemon juice

This is a Madhur Jeffrey recipe, published in the Toronto Sun.
“Jaffray was in town last week teaching at the Bonnie Stern School of
Cooking. Using ingredients available locally, primarily in the shops
along Gerrard just west of Coxwell, she wowed the classes with her
masterful teaching, attention to detail and wonderful aromatic
dishes. She also proved how good and easy Indian cooking can be. …
Jaffray taught us how roasting, crushing and grinding bring out
different qualities in a spice. Crushing mustard seeds, for example,
brings out their heat but tossing them ’til they pop in hot oil calms
the heat and brings out a sweet nuttiness. Black mustard seeds, the
finest mustard seeds are essential and inexpensive ingredient, found
in Indian groceries.”

Trim and peel and grate carrots. In a bowl, toss with salt and set
aside. In a small heavy pan over medium heat, heat oil. When very
hot, add mustard seeds. As soon as the seeds begin to pop, in a few
seconds, pour oil and seeds over carrots. Add lemon juice and toss.
SERVES:4
Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun
Posted by Anne Maclellan

MMMMM

Pierogi Sauerkraut and Mushroom Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups sauerkraut
water — boiling
1/2 cup onion — chopped
4 ounces mushrooms — sliced
1/4 teaspoon pepper
1 hard-boiled egg — chopped
2 tablespoons sour cream

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and
mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is
golden. Add chopped egg and sour cream. Mix.

– – – – – – – – – – – – – – – – – –

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website