Title: ORANGE JUDAS (JULIUS) #2
Categories: Beverages
Yield: 1 servings

1/2 pk (3 3/4 oz) instant vanilla
Pudding or pudding-pie
Filling powder
1 Egg white
1 tb Lemon juice
3 c Fresh orange juice

Add all to blender and whirl one minute. A 2 oz package of vanilla
instant breakfast drink powder may be substituted for the pudding
stuff.

MMMMM

Title: Tandoori Chicken
Categories: Main dish, Indian
Yield: 4 servings

8 Chicken drumsticks
2 T Lemon juice
Salt
15 g Fresh ginger, finely grated
3 Cloves garlic
1 t Ground coriander
1/2 t Ground cumin
1 t Chilli powder
2 T Paprika
Red food colouring
1 t Garam masala
1/2 t Ground black pepper
150 -ml yoghurt
1 Lemon, sliced
1 sm Onion, sliced

Skin the chicken drumsticks, wash thoroughly and dry on absorbent paper.
Slash them with a sharp pointed knife.

Rub in the lemon juice and sprinkle with salt.

Blend the ginger and garlic in a blender with 1 Tbs water, then mix with
the coriander, cumin, chilli powder, paprika, red food colouring, garam
masala and pepper and stir into yoghurt.

Smother the drumsticks in the spiced yoghurt and leave covered in the
fridge to marinate overnight. (Impt.)

Lay the drumsticks on a rack across a roasting tin and cook in the oven at
200 Celsius for approx. 45 minutes, until tender.

Sprinkle with extra salt to taste and garnish with lemon and onion slices.

Source: The Complete Indian Cookbook

Compiled: Imran C.
GOLD COAST….’Oz

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Killer Pancakes

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast/Brunch Fruit
Healthwise Pancakes/Waffles
Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
16 ounce can juice-packed fruit cocktail — drain/reserve juice
maple syrup — OR
chopped fresh strawberries — macerated with
a little sugar

Preheat the oven to 350°. Spray 2 nonstick cookie sheets with vegetable oil
and set aside.
Sift dry ingredients together and set aside. Beat the egg whites until
frothy. Beat in the juice. Gradually add the dry mixture, stirring until
well blended. Fold in the fruit cocktail.
Using a 2 Tbsp. measure*, scoop dollops of pancake batter onto the sprayed
pans, leaving a least 2″ between pancakes. Bake for 10-15 minutes or until
puffed and golden. Serve hot with maple syrup fresh strawberries, peaches or
other fruit.
*2 Tbsp. measure = coffee scoop.

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NOTES : MC formatting and posted by bobbi744@sojourn.com

Title: Hearty bean and vegetable stew
Categories: Soups, Crockpot, Vegan, Ornish
Yield: 12 servings

1 lb Beans, assorted, dry
2 c Vegetable juice
1/2 c Dry white wine
1/3 c Soy sauce
1/3 c Apple or pineapple juice
-vegetable stock or water
1/2 c Celery diced
1/2 c Parsnips diced
1/2 c Carrots diced
1/2 c Mushrooms diced
1 Onion diced
1 ts Basil, dried
1 ts Parsley, dried
1 Bay leaf
3 Clove garlic minced
1 ts Black pepper ground
1 c Rice or pasta cooked

Sort and rinse beans, then soak overnight in water. Drain beans and place
in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple
juice. Cover with vegetable stock or water; the amount added depends on
whether you prefer a soup (more liquid) or a stew (less). The juice adds
just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for
5-6 hours at low until carrots and parsnips are tender. When tender, add
rice or pasta and cook for one additional hour. Notes: For beans use 3 or 4
kinds, such as: black, red kidney, pinto, baby lima, lentil, and green
and/or yellow split peas.

—–

Title: AIOLI PLATTER
Categories: Appetizers
Yield: 12 servings

1 Double batch Aioli sauce
6 sm Artichokes, trimmed, boiled,
And chokes removed
7 lb Cod, poached
1 lb Carpaccio (thinly sliced
-and pounded raw beef tender
-loin
1/2 lb Snow peas, trimmed, blanced
-and refreshed in cold water
1/2 lb Green beans, same as above
1 lb Carrots, cut into 2″ pieces
3 lb Cauliflower, in florets
1 lb Chick peas, cooked
3 lg Red or green peppers, sliced
1 pt Cherry tomatoes
1 lb Zucchini, sliced
1 lb Small potatoes, cooked
6 Eggs, sliced in half (cooked)
4 tb Capers
1/2 c Chopped parsley

1. Spoon some of the aioli sauce into the center of
each artichoke.

2. Place an aioli-filled artichoke in the middle of
each plate, and arrange the cod, carpaccio, prepared
vegetables, and eggs around it in a spoke-like
fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.

Makes 12 servings

Source: The Silver Palate Cookbook
=======================================================
===============

AIOLI SAUCE

8-10 garlic cloves, peeled 2 egg
yolks, room temp salt and freshly ground pepper
: juice of 1 lemon 1 t Dijon mustard 1 1/2 c
oil (half olive,
half
peanut) at room temp 1. Puree garlic in a food
processor or blender. Whisk the egg yolks in a small
bowl until light and smooth, and add to the garlic.
Add salt and pepper to taste, lemon juice, and
mustard, and process to a smooth paste.

2. With the machine still running, add the oil, very
slowly, into the mixture in a constant, steady stream,
blending constantly. Con- tinue the blending until you
obtain a thick, shiny, firm sauce. Transfer to a
storage container, cover with plastic wrap, and
refrigerate until ready to use.

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Lemon Pudding Cake From Moosewood

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c all-purpose flour — unbleached
-prefer pastry flour
1/2 ts Baking powder
1 1/4 c Sugar — or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice — about 4 lemons

2 Egg yolks — lightly beaten
2 ts Lemon zest — optional
4 Egg whites
–pinch of salt

Preheat the oven to 350 degrees.

Prepare six 8-ounce ramekins or ovenproof dessert cups with a very
light coating of cooking spray or oil. Place the cups in a
2-inch-deep baking pan. Begin to heat a kettle of water to a boil.

In a large bowl, combine the flour, baking powder, and 3/4 cup of the
sugar. (If you want a very sweet confection, use a whole cup of
sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and
the grated lemon peel, if using, and set aside.

With an electric mixer, beat the egg whites and salt until the whites
are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the
egg whites into the batter. Spoon the batter evenly into the prepared
cups. Pour boiling water into the baking pan until the water reaches
halfway up the sides of the cups. Bake for 50 to 55 minutes, until
puffy and golden.

PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G
CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY
ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG
SODIUM, .1 G TOTAL DIETARY FIBER

Notes: This favorite old-fashioned dessert separates into layers
during baking—a tart-sweet pudding on the bottom and a light spongy
cake on top. Serve it warm or chilled, plain or with fresh berries,
for picnics, potlucks, family meals, or special dinners. Tightly
sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days.

Prep time: 20 Bake time: 40 – 50

Source: Served at Moosewood Restaurant. From: Moosewood Restaurant
Low-Fat Favorites, by The Moosewood Collective. MC formatted by
Brenda Adams

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Title: Impossible Greek Spinach Pie
Categories: Easy, Cheese, Pies
Servings: 4

1/2 c Green onions;chopped
1 tb Butter
1 pk Spinach; thaw drain
1/2 c Cottage cheese
1 c Milk
1/2 c Bisquick
3 Eggs
1 ts Lemon juice
1/4 ts Pepper
3 tb Parmesan cheese
1/4 ts Nutmeg

Layer spinach, onions and cottage cheese in greased dish. Put rest in
Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with
knife.

Joan Mershon, F-Cooking
~—-

—–

CARAMELIZED RIPE PLANTAINS

Recipe By : COOKING LIVE SHOW #CL8788
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ripe plantains
1 tablespoon butter
1 tablespoon sugar

Peel the plantains and slice them into 1/2-inch rounds. Heat the
butter to
foaming in a heavy skillet over medium heat. Add the plantain slices
to the
butter and cook for 5 to 8 minutes, or until they are lightly browned
and
slightly caramelized. Sprinkle the plantain slices with the sugar,
allow
the sugar to caramelize slightly, then remove the plantains from the
skillet. Serve warm.

These plantain slices are also particularly good when served over
vanilla
ice cream, topped with the caramelized butter from the pan.

Yield: 6 to 8 serving

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