Watermelon Gazpacho Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups fresh watermelon juice
2 tomatoes — chopped
1 Small cucumber — peeled and diced
3 scallions
Salt and pepper
Crostini for garnish

In a blender combine watermelon juice, tomatoes, cucumber, scallions. and
salt and pepper.

Serve in bowls garnished with crostini.

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Orange Poppy Seed Individual Pound Cakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/4 cups unsalted butter — room temperature
5 large eggs
1/3 cup orange juice
1 tablespoon orange peel — grated
1 teaspoon vanilla
1/4 cup poppy seeds

Preheat oven to 350. Butter flour 4 individual small loaf pans. Sift
flour, baking powder and salt into medium bowl. Using an electric mixer,
beat sugar and unsalted butter in a large bowl until light and fluffy. Add
eggs 1 at a time, beating well after each addition. Beat in orange juice,
grated orange peel and vanilla extract (batter may look curdled). Beat in
flour mixture. Fold in poppy seeds.

Divide batter equally among the prepared pans (about 1 1/2 cups each). Place
pans in the oven and bake until tops of the cakes are brown and tester
inserted into center comes out clean, about 55 minutes. Transfer pans to
racks. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes.
Turn cakes out onto wire racks and cool completely.

Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes
at room temperature.

Wrap in holiday plastic wrap, foil and paper, etc.

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Lime-Mint Dressing

Recipe By : DMN Neighborhood Shopping Insert (4/10/96)
Serving Size : 4 Preparation Time :0:10
Categories : Marinades, Condiments, Etc. Ethnic
Salad Dressings/Vinaigrettes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lime juice
3 tablespoons Nam Pla (fish sauce)
2 tablespoons vegetable oil
5 teaspoons sugar
1 tablespoon mint leaves — chopped
2 cloves garlic — minced
1/2 teaspoon salt

Mix all ingredients together; stir until sugar dissolves.

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Ziti with Ratatouille Sauce

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Vegetables
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable juice
2 small Japanese eggplants — cut crosswise into 1
1 large red bell pepper — cut into 4 or 5 larg
1 large green bell pepper — diced
2 medium zucchini — cut into 1/2-inch ch
1 small sweet potato — peeled and diced
1 large onion — coarsely chopped
5 garlic cloves — minced
1 1/2 cups fresh basil leaves — chopped
1/2 cup fresh mint leaves — chopped
28 ounces canned tomatoes
2 teaspoons red wine vinegar
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
12 ounces ziti — or other tube-shaped

1. In a large nonstick skillet, warm the oil over medium-high heat until
hot but not smoking. Stir in the eggplant, bell peppers, zucchini,
sweet potato, onion and garlic. Stir-fry until the vegetables begin to
soften, about 10 minutes. Stir in 2 tablespoons each of the basil and
mint. Reduce the heat to medium-low, cover, and cook until the
vegetables are very tender, about 10 minutes.
2. Remove the large pieces of red bell pepper from the skillet and place
them in a food processor. Add the 3/4 cup tomato juice and 3 of the
canned tomatoes to the processor and process to pur
3. Return the pur
tomatoes, the vinegar, black pepper, sugar, and red pepper flakes, and
bring to a boil over medium-high heat, breaking up the tomatoes with a
spoon. Reduce the heat to low and simmer while you cook the pasta.
4. Bring a large pot of water to a boil. Add the ziti and cook until al
dente, 10 to 12 minutes, or according to package directions.
5. Drain the pasta in a colander and transfer to individual dinner
plates. Spoon the ratatouille sauce over the ziti. Sprinkle the
remaining basil and mint on top and serve.

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Title: General Tso’s Chicken (Marius Kirschner)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 1 batch

4 Chicken legs, skinned cut
-into six pieces each
2 Egg whites
2 ts Cornstarch
1 TB rice vinegar
1 TB light soy sauce
1 TB rice wine
1 ts Sugar
1 ts Cornstarch, mixed with 1
-tsp water
1/2 c Peanut oil
3 Dried red chili peppers
1 Scallion, chopped (separate
-white green parts)
1 sm Knob fresh ginger, minced
1 Garlic clove, minced
2 ts Sesame oil

Here’s a couple of recipes for Gen. Tso’s Chicken and a hint on how
to get pro results. Can’t vouch for them as I’ve never made the
dish. These are reposts from other folks.

Vigorously blend egg whites and cornstarch; add chicken pieces and
toss to coat. Heat oil in large wok and add chicken pieces in
batches, cooking each until golden, about 3 minutes, then draining.

Pour off all but 1 TB of hot oil from wok. Add peppers and stir-fry
for 15 seconds; add green scallion, minced ginger and garlic and
stir-fry for 15 more seconds. Add mixture of vinegar, soy, wine, and
sugar, stirring until heated through. Add cornstarch and water
mixture and stir until mixture is thickened. Off heat, stir in
sesame oil, garnish with scallion greens, and serve.

NOTE FROM ALAN CLAVER:

Just made my bi-monthly batch of General Tso’s Chicken. I’ve been
trying for many months to get it to come out just like in my favorite
Chinese restaurant but couldn’t. Well, I recently read about the
double frying method of cooking and thought I’d try it – Yippee!
that’s what we missing.

What you do is deep fry the chicken pieces once, then put them aside
for a bit and reheat the oil. Then, fry them a second time. This
really gives them extra crispiness and flavor. You couldn’t tell
this batch from a professional version (umm.. modesty aside 8-)).

Posted by Stephen Ceideburg December 18 1990.

MMMMM

Title: Cate’s Guacamole-Tomato Cup Salad
Categories: Salad, , mexican, , tomatoes, , avacados, ,bacon
Yield: 6 servings

6 md Tomatoes
2 Ripe avacados
2 ts Lemon juice
2 ts Salt
1 sm Onion, chopped finely
1 cn Green California chiles,
– chopped
1 Bottled wax pepper, chopped
– very fine
1/2 ts Wax pepper juice
4 Bacon slices, crisp-cooked
– and crumbled
Bed or lettuce for tomatoes

Servings: 6

Fry 4 slices of bacon until crips, drain on paper towel, then crumble
bacon.

Remove tomato navel, core tomatoes, scoop out inside centers and chop
finely.

Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.
Turn the tomatoes upside down on paper towels to drain, then place in
refrigerator and chill.

Add onion, diced green chilies, lemon juice, and the remaining salt
to the chopped tomato. Mix and chill.

When it is time to serve the salad, mash the avacado mixture and stir
into the tomato mixture. Do not allow to stand, or the avacaos will
darken.

Place the tomatoes on the bed of lettuce. Fill tomatoes with
guacamole, and top them with the crumbled bacon.

Serve immediately.

MMMMM

terry

Crepes Stuffed with Poblano Chiles and Spinach

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*****Crepes*****
1 cup polenta — or finely ground
cornmeal
1/4 teaspoon kosher salt — or sea salt
1/8 teaspoon ground cayenne pepper
4 eggs
1 cup water
*****Filling******
3 fresh green poblano chiles — cored and seeded
3 teaspoons chile oil
1 1/2 teaspoons water
3 cups spinach — packed, washed, and
dried fresh
3/4 cup ricotta cheese
3/4 cup Monterey jack cheese — grated
2 eggs
1/8 teaspoon salt
1 teaspoon crushed red pepper flakes — or to taste
— Freshly ground black pepper
*****Topping*****
1 1/2 cups Monterey jack cheese — grated
–Cholula Hot Sauce or other Mexican or
Louisiana-style hot sauce, such as Bufalo
or Tabasco

Combine the polenta, salt, and cayenne in a medium-size bowl. In a separate
bowl, beat the eggs with the water until well blended. Make a well in the
center of the dry ingredients and add the egg mixture slowly, beating
constantly with a fork or whisk to avoid lumps. (The mixture will be thin.)

Lightly grease a large skillet for the first batch of crepes only; after
that the surface will be well primed. Warm the skillet over medium-low
heat, then pour a little more than 2 tablespoons of the batter into the
skillet for each crepe. Smooth the crepe batter with the back of a spoon to
form circles 5 inches in diameter. Cook on one side only just until top of
the crepe is set. Transfer cooked side down to cool on a sheet of waxed
paper , and repeat, until all the batter has been used. You should end up
with 16 to 20 crepes, which can cool while you make the filling.

Quarter the poblanos and place in a food processor along with the chile oil
and water. Blend until peppers are finely chopped. Add the spinach and
process again until the mixture is well blended. Turn the vegetable mixture
out into a medium-size bowl and add the cheeses, eggs, and seasonings. Mix
well, adjusting salt and pepper to taste.

Preheat oven to 350. Spread approximately 2 to 3 tablespoons of the
vegetable mixture along the center of each crepe. Roll up the crepe and
place seam side down in a lightly greased 9 by 13-inch ceramic baking dish.
Nestle the crepes closely together in one layer Top with the 1 1/2 cups
Monterey jack cheese. Sprinkle generously (but do not soak) with hot sauce.
Bake for 25 minutes. Serve with hot sauce on the side.

The crepes are easy to make; the entire dish can be assembled in about 40
minutes.

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking.
MC formatted by Brenda Adams

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 1668 Calories; 126g Fat (68%
calories from fat); 118g Protein; 15g Carbohydrate; 1417mg Cholesterol;
2667mg Sodium

NOTES : Serves 4

_____

Title: CAROB BROWNIES
Categories: Mcdougall, Desserts, Low fat, Vegetarian, Not tried
Yield: 16 servings

2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In
a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry
ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.
Bake at 350 for 35 minutes.
Makes 16 brownies.

Per brownie: 84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.

From May 1990 Vegetarian Times magazine page 38 Article by Mary Mcdougall
Formatted to MM by J.Duckett1 (Kat)
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

—–

CANDIAN SOUFFLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
3 tb Parmesan cheese,
-grated
6 Separated eggs
8 oz Room temp cream cheese
1 c Grated cheddar cheese
1/2 c Sour cream
3 tb Chopped pimento
1 tb Chopped chives
3/4 ts Dry mustard
3/4 lb Canadian bacon, cut in
-bite-sized pieces

Butter bottom and sides of individual souffle dishes
and sprinkle with parmesan cheese. Beat egg yolks
until thick and lemon colored, about 5 minutes. Beat
in cream cheese, cheddar cheese, sour cream, pimento,
chives and mustard. Using clean, dry beaters, beat egg
whites until stiff. Gently, fold into yolk mixture;
fold in Canadian bacon. Turn souffle into souffle
dishes. Bake at 350 degrees 25-30 minutes. Souffle is
done when a knife inserted in center comes out clean.

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Title: Pretzels
Categories: Snacks
Servings: 6

1 pk Yeast
1 1/2 c Warm water
4 1/2 To 5 cups flour
2 ts Salt
1 tb Sugar

Combine yeast and 1/2 c warm water in measuring cup, stirring with fork
until dissolved.

Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, 1/4 c at a time, to make
a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as
little flour as necessary, about 8-10 minutes.

Place dough in bowl, cover with plastic wrap, put in warm place to rise
until doubled in size.

Punch down dough and divide into 12 equal portions. Roll each portion into
an 18-20 inch long rope, slightly tapered and thinner at ends. (My Note:
you may need to allow the dough to rest once or twice if it’s too elastic
to hold the rope shape. It also helps to roll if your hands are clean and
slightly damp – you’ll have to rinse them in between every piece or so.)
Form into pretzel shapes. Place on 5-inch squares of baking parchment.
Cover with a towel and let rest 20-30 minutes.

Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup salt in a
large shallow pan. Gently drop 3 or 4 pretzels into the simmering water,
parchment side up. Remove parchment. Poach first side 2 minutes. Turn
and poach other side 2 minutes. Remove pretzels with slotted spatula and
place on towel to cool.

Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
>greased< and >foil lined< baking sheets at 375 degrees for 30 minutes. Remove from baking sheet and cool on wire racks. These freeze very well. MMMMM