Date: Tue, 15 Feb 94 13:01:20 PST
From: reggie@netcom.com (Reggie Dwork)

Risotto With Fresh Asparagus

Recipe By : The Workbasket May 1989
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Italian
Main Dishes Rice
Side Dish Vegetables
Vegetarian Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 C Low Sodium Chicken Broth — vegetarian
1 Clove Garlic — finely chopped
4 Tbsp Onions — finely chopped
1 Tsp Lemon Zest — grated
3/4 C Short-Grain Rice — (risotto)
1 Lb Asparagus Spears — fresh, cleaned, cut
— into 1″ lengths

Pour stock into saucepan. Bring to boil and let simmer over low heat. In
a heavy skillet, saute garlic and onions in water or sm. amount of stock
over low heat until onions turn soft. Add lemon zest and rice. Stir with
a fork until rice is well coated.
Add one cup warm stock; cook over low heat until liquid is absorbed,
stirring occas. with a fork. Repeat with another cup of stock. Then add
remaining 1/2 C stock. When absorbed, rice should be done.
Steam asparagus.
Add asparagus to risotto just before serving.

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NOTES : Cal 162
Fat 0.3 g
Carbs 34.3 g
Protein 10.9 g
Sodium 363 mg
Dietary Fiber 2.5 g
CFF 1.7%

ROASTED VEGETABLE SOUP

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock:
4 carrots — washed
3 ribs celery — cut in half
2 tomatoes — quartered
2 turnips, cleaned, — trimmed quartered
2 large onions — peeled quartered
1 leek — trimmed quartered
3 garlic cloves — peeled
2 teaspoons dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water
SOUP
2 tablespoons olive oil
1 cup onion — chopped
1 cup celery — chopped
1 cup carrots — peeled and chopped
1 Idaho potato peeled and diced
1 cup zucchini — chopped
1 cup chopped canned tomatoes
6 cups roasted vegetable stock — (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

Preheat oven to 400 degrees.
Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil.
Roast for 1 hour or until well browned.
Transfer vegetables to a large pot, cover with water
and add bay leaf.
Bring to a simmer and cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and cook
until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini.
Add chopped tomatoes and stock and bring to a boil.
Reduce heat so that soup simmers until the potatoes
and carrots are tender about 15 – 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

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NOTES : Show #BW8303

Title: Aloha Salad
Categories: Salads, Fruits
Yield: 8 servings

2 c California Dried Figs
1 Fresh pineapple
1 c Mandarin oranges
1 c Whipping cream
2 tb Sugar
1/2 c Toasted flaked coconut
Fresh mint (optional)

Slice dried figs. Slice pineapple into half; scoop out center; cut into
bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and
oranges in pineapple shells. Whip cream; stir in sugar and coconut
(reserve some coconut for topping, if desired). Spoon over fruits.
Garnish with fresh mint, if desired.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: Linzer Thumbprint Snowballs
Categories: Cookies, Holiday
Yield: 4 servings

2 1/4 c All-purpose flour
3/4 c Walnuts, finely ground
1 ts Ground cinnamon
2 ts Grated lemon peel
3/4 c Granulated sugar
3/4 c Margarine, softened
1 Egg
1 ts Vanilla
About 1/2 cup raspberry jam
Powdered sugar

Heat oven to 350 degrees. Lightly grease cookie sheet. Stir together
flour, walnuts, cinnamon and lemon peel. Beat granulated sugar and
margarine in large bowl on medium speed until creamy. Beat in egg and
vanilla until fluffy. Gradually stir in flour mixture. Shape dough
into 1 inch balls. Place 2 inches apart on cookie sheet. Press thumb
in center of each to make indentation. Fill each indentation with 1/2
teaspoon jam. Bake 12 to 15 minutes or until golden brown around
edges. Immediately remove from cookie sheet; cool completely.
Sprinkle with powdered sugar.

From: The Austin American Statesman typed by jessann 🙂

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Boiled Icing

Recipe By : Net
Serving Size : 1 Preparation Time :0:00
Categories : Fillings Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
4 tablespoons Water — cold
1 each Egg white — beaten
1 teaspoon Vanilla

Add the water to the sugar and boil until the syrup spins a thread. Pour the
hot
syrup very slowly into the beaten white of egg, whip
ping constantly. Flavor with vanilla and spread the icing on the cake. For
chocolate icing, add 2 Tbsp grated chocolate to the warm i
cing. To tint icing: Lemon juice will whiten icing. The grated rind of an
orange will give a yellow color. Strawberry, raspberry or
cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book –
Fine Old Recipes, Culinary Arts Press, 1936.

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SOPA DE PALTA – AVOCADO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together
with 2 stalks of celery, roughly chopped, several
springs of parsley, left whole, 1/4 teaspoon nutmeg
and a dash of chilli powder or nutmeg. Simmer for half
an hour. Remove and discard the celery and parsley. In
a large bowl, beat together 2 egg yolks and 1/2 cup
cream (or lower fat and cholesterol content by
substituting evaporated skim milk). Gradually add hot
soup. stirring constant- ly so that the egg doesn’t
curdle. Return the mixture to the saucepan over low
heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and
stir into the soup until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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Title: Potato Griddle Cakes
Categories: Bread Osg1966
Servings: 1

2 c Potatoes; grated
1 ea Egg; beaten
1/2 c Flour; sifted
1 ts Baking powder
1 ts Salt; level
1/8 ts Pepper

Mix and bake on greased griddle in three-inch cakes. Serve with butter
and syrup.

Source: Mrs. W. D. Mosure, Ewing Grange, Hocking County, OH
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I’ll give a few guidelines for creating your own FF salad dressings,
then a couple of samples that have worked well for me. These recipes
make dressing for two people. Dressing is very forgiving, and if it
tastes odd, it is easy enough to fix.

Vinegar Base:
I generally use balsamic vinegar as the base for salads when the rest
of the meal is european-style. For indian, middle eastern, and asian
meals, I use brown rice vinegar, which I get at the local ethnic-food
store. Otherwise, you can use apple cider vinegar. I don’t use white
vinegar, since I like a little flavor with my acidic foods 🙂 Start
with about 1/4 cup of vinegar.

Herb or Spice:
If you want to use an herb, fresh ones are the best. Otherwise,
dried will do. I tend to use herbs and spices traditionally used in
the style of cuisine I am preparing. Add a total of 1/2 to 1 tsp of
herbs and spices.

Sweetener:
This is entirely optional, it just adds another dimension to the
dressing. Use a flavorful sweetener, like honey (I’ve never tried
brown rice syrup or malt sweetener, they’d probably be great). Table
sugar will add sweetness, but, like white vinegar, little flavor. Use
about 1/2 tsp of sweetener.

Mustard:
This, again, is optional, but a nice touch. Don’t use yellow mustard.
Stoneground and Dijon mustards are tasty. Use sweet hot mustard in
asian-style dressings. Use about 1 tsp of prepared mustard.

Water:
This will tone down the dressing a bit, if you like to dump a lot of
dressing on your salad. I generally don’t add water, but then I only
dribble a little dressing over each bowl. The dressing is very
flavor-saturated, so it actually will spread over two bowls of salad.
Add about 1/4 cup of water if you want to use it.

Overnight Bread Pudding

Recipe By : Woman’s Day 12-17-96
Serving Size : 4 Preparation Time :0:06
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz loaf French Bread, ends trimmed, cut diagonally — 1
inch thick
3 c milk
6 lg eggs
2 tbsp sugar
1 tbsp vanilla
1/2 tsp ground cinnamon
1 tbsp butter or margarine

Grease a shallow 2 1/2-qt baking dish. Arrange bread in a single layer
in prepared dish, squeezing slices to fit if necessary.

In large bowl whisk milk, eggs, sugar and vanilla until blended. Pour
evenly over bread. Sprinkle cinnamon over top. Cover and refrigerate
overnight or up to 24 hours.

To Serve: Heat oven to 350. Uncover baking dish, dot pudding with
butter and bake 45 minutes or until set and a lightly golden brown.

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Title: CARMEL MATZOH CRUNCH
Categories: Passover, Desserts, Candies
Yield: 12 pieces

4 4 – 6 Unsalted Matzohs
1 c Unsalted Margerine
1 c Brown Sugar ;packed firm
6 oz Semi-sweet chocolate ;
-;coarsely chopped

1. Line a cookie sheet with foil and cover with baking parchment. Cover pan
evenly with matzoh boards, using what you need and cutting pieces to fit
spaces as evenly as possible.
2. In a heavy saucepan, combine margerine and brown sugar. Cook over medium
heat, stirring constantly, for 3 to 5 minutes, until sugar desolves. Remove
from heat and pour over matzoh. Bake at 375 degrees for 15 minutes,
checking every few minutes to be sure mixture does not burn.
3. Remove from oven and sprinkle with chocolate bits. Let stand 5 minutes,
then smear melted chocolate evenly. Chill in refrigerator until set. Makes
12 to 14 pieces, depending on size.

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