TOMATO EGG DROP SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Chicken stock
2 md Fresh tomatoes, or: drained
1 c -canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 t Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish)

Egg Drop Soup is traditionally Chinese. Tomatoes are
not. They were introduced less than 100 years ago, but
nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a
simmer. If using fresh tomatoes, peel, seed and cut
into 1-inch cubes. If using canned tomatoes, chop them
into small chunks. Lightly beat the eggs, then combine
them with sesame oil in a small bowl. Add the light
soy sauce and salt to the simmering stock, and stir to
mix them in well. Add the tomatoes and simmer for 5
minutes. Next, stir in the scallions, and then add the
egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands.
(Stirring the egg in a "figure 8″ works well.) Garnish
with the finely chopped scallion tops.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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Combine ingredients and bake @450 for 15 minutes then reduce heat to 350
for 15 min more…

From Eat More Weigh Less

Polenta with Sun-Dried Tomatoes and Black Beans
Tracy Pikhart Ritter
Serves 6

4 c water of veggie stock
1 cup polenta or finely ground cornmeal
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
(1 teaspoon salt-optional)
1 teaspoon ground basil or oregano (I stayed with basil)
3 Tablespoons chopped scallions

(Directions will follow, however, I made this ahead of time and put it
into a glass pie pan, refrigerate, and then just before serving, I cut
into pie wedges and heat/browned in non-stick pan with a little veg
spray, or you can broil to heat and brown. This saves time and makes
it easy to have leftovers, which I love!)

Sun-Dried Tomato Pesto

1/2 cup softened sun-dried tomatoes
2 garlic cloves minced
1/4 cup balsamic vinegar
1/2 cup chopped fresh basil
1/4 c chopped fresh Italian Parsley
1 teaspoon capers
1 teaspoon balsamic vinegar (they never explain what to do with this,
so I left it out, maybe it’s a typo?)
1 large fresh tomato, seeded

Black Beans

2 cups cooked black beans (I used one can drained)
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced (those who don’t love heat like
I do may want to leave this out or substitute a little cayenne
to taste)
1/2 red onion, minced
1 tablespoon black pepper (I used 1 teaspoon!)
1 teaspoon ground cumin
1/2 cup dry sherry

Bring the water or stock to a boil; slowly add the polenta, stirring
constantly to avoid lumps. Add the cumin and pepper. Reduce to a
simmer and cook, stirring often, for 20 minutes, until the polenta is
thick and begins to pull away from the sides of the pot. Add the basil
and scallions. Set aside. (At this point I put it in a glass pan and
refrigerate.)

Add all the ingredients for the Sun-Dried Tomato Pesto to the blender
and process at high speed until well blended and smooth. Pour into a
bowl and set aside. (Can be made ahead and refrigerated.)

In a large saucepan or skillet, cook the garlic, jalapeno, onion,
pepper and cumin in the sherry for 3 minutes until soft. Add the
cooked black beans and continue to heat until hot. Add vegetable stock
if moister beans are desired. (Can be made ahead and refrigerated.)

Serve the polenta with the black beans spooned over, Garnish with the
tomato pesto.

(Makes great leftovers!)

Serving size = 1 1/2 cups
265 calories
1.9 grams fat
0 milligrams cholesterol
33.4 milligrams sodium

Chili Bean Soup

Recipe By : California Dry Bean Advisory Board
Serving Size : 6 Preparation Time :0:15
Categories : Legume Spicy
Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound pink beans — uncooked
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 fl. ounces beef broth — or chicken broth
1 16 oz. can canned stewed tomatoes
5/8 ounce chili seasoning mix

Soak beans by the preferred method. (For each pound of California dry beans ad
d 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans
to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 m
inutes. Remove from heat, cover and set aside for at least 1 hour, but prefera
bly 4 hours or more. The longer soaking time is recommended to allow a greater
amount of sugars to dissolve, thus helping the beans to be more easily digeste
d. Always discard the soak water.) Drain and empty them into a large pot. Add
6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram. Cover and
simmer until beans are tender (2 1/2 to 3 hours.) Don’t let beans boil dry. Ad
d hot water as needed. Spoon out 3 cups of the cooked beans to use another day
in another way. Mash rest of beans with their liquid. Add remaining ingredie
nts, plus 1 cup hot water. Heat at least 10 minutes to blend flavors.

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Creamy Creole Turkey Bake

Recipe By : Original From The Great Turkey Cookbook
Serving Size : 8 Preparation Time :0:10
Categories : Leftover Turkey Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ozs mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 stalks celery — sliced
1 clove garlic — minced
1/2 tsp olive oil
4 ozs fat-free cream cheese — softened
14 1/2 ozs crushed tomatoes
1 1/2 tsps Creole seasoning
4 ozs fettucine — cooked
2 c turkey light meat, skinless — cooked and cubed
1/4 c fat-free parmesan cheese

Preheat oven to 325. Prepare a 8″ square baking pan with cooking spray;
set aside. In a skillet, over medium heat, cook mushrooms, onions, celery,
bell peppers, and garlic in oil until all is tender. In a mixing bowl,
combine cream cheese, crushed tomatoes, and creole seasoning. Fold in
vegetable mixture, cooked fettucine, and turkey. Pour mixture into
prepared pan. Sprinkle with parmesan cheese. Bake for 30 minutes or until
bubbly.

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Per serving: 166 Calories; 1g Fat (7% calories from fat); 17g Protein; 20g
Carbohydrate; 26mg Cholesterol; 386mg Sodium

SWEET-POTATO TZIMMES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Sweet potatoes,
-peeled and diced
1 Butternut squash,
-peeled and diced
4 Tart apples, peeled,
-cored and diced
1/3 c Passover wine, sweet, red
1/2 lb Prunes, pitted and
-halved
1/3 c Water
1/3 c Sugar
1 t Cinnamon, ground
1/2 t Nutmeg, ground
1/2 t Ginger, ground

Combine all of the ingredients in a large bowl. Mix well to distribute the
liquid evenly. Dump into a baking dish and seal the baking dish tightly
with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes
juices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer
Greene. It benefits from being made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA
: reid@decwrl -or- decwrl!reid

: Copyright (C) 1986 USENET Community Trust

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Title: SWISS CHICKEN ENCHILADAS
Categories: Poultry, Mexican, Cheese/eggs
Yield: 10 servings

1 8 oz pkg. cream
-cheese,softened
1 6 oz pkg. Corn Tortillas
1/4 c Milk
1 10 oz can mild enchilada
-sauce
2 c Cubed,cooked chicken
3/4 c (6 oz.) container frozen
-avocado dip
1/2 c Sliced green onions
1/4 c Slivered almonds
1/2 c Dairy sour cream
4 oz (1 cup) shredded Monterey
-Jack cheese

Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
as directed on package.Spoon about 1/4 cup filling down center of each warm
tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
with radishes or almonds.

Makes 10 enchiladas.

—–

Title: Acceptable Emergency Substitutions
Categories: Hints/info
Yield: 1 servings

MMMMM——————-ALLSPICE, 1 TSP GROUND————————
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ground cloves

MMMMM——————–FINES HERBES, 4 TSP————————-
1 ts Chervil
1 ts Chives
1 ts Tarragon
1 ts Parsley

MMMMM——————ASIAN FISH SAUCE, 1 TBSP———————–
2 ts Soy sauce
2 ea Mashed anchovies

MMMMM——————FIVE SPICE POWDER, 5 TSP———————–
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Fennel seed
1 ts Star anise
1 ts Szechwan peppercorns

MMMMM—————-ITALIAN HERB SEASONING, 2 TB———————
1 ts Oregano
1 ts Marjoram
1 ts Thyme
1 ts Basil
1 ts Rosemary
1 ts Sage

MMMMM——————PUMPKIN PIE SPICE, 1 TSP———————–
1/2 ts Cinnamon
1/8 ts Ground ginger
1/8 ts Ground nutmeg
1/8 ts Ground mace
1/8 ts Ground cloves

MMMMM——————-CINNAMON SUGAR, 1 CUP————————
7/8 c Granulated sugar or
-superfine sugar
2 tb Ground cinnamon

MMMMM——————-TAMARIND PASTE, 1 TBSP————————
1 ts Dates
1 ts Prunes
1 ts Dried apricots
1 ts Lemon juice

MMMMM——————–TOMATO SAUCE, 1 CUP————————-
3/8 c Tomato paste
1/2 c Water

MMMMM—————-SEASONED RICE VINEGAR, 1 TB———————
1 tb Rice vinegar OR
1 tb White wine vinegar
1/2 ts Sugar
1/8 ts Salt

CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to
taste.

FRESH CHIVES: Green onions, including the tops.

CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground
red pepper.

FISH STOCK: Equal parts clam juice and water.

DRIED CURRANTS: Chopped dark raisins.

GRAHAM CRACKER CRUMBS, 1 CUP: 15 graham crackers, ground in a blender.
: OR 1 cup vanilla wafer crumbs.

FRESH HERBS, 1 TABLESPOON MINCED: 1 teaspoon dried, of the same kind.

FRESH HORSERADISH, 1 TABLESPOON GRATED: 2 tablespoons prepared,
well-drained.

HOT SAUCE (TABASCO): use red pepper flakes or ground red pepper.

LEMON GRASS, 1 TABLESPOON MINCED: 1 teaspoon grated lemon rind.

PREPARED MUSTARD, 1 TABLESPOON: 1 teaspoon dry mustard mixed with 2
teaspoons wine vinegar, white wine or water.

PANCETTA: Cooked, lean bacon.

PINE NUTS: Walnuts or Almonds.

PROSCUITTO: Country ham.

SAKE OR RICE WINE: Dry sherry or dry vermouth.

SHALLOTS: Minced onion with half a small clove of minced garlic.

CHINESE BLACK VINEGAR: Balsamic vinegar.

WHITE WINE FOR COOKING: Dry vermouth.

CAKE YEAST, 5/8-OUNCE CAKE: 1 Packet active dry yeast.

Source: Oregonian FoodDay Food Tip column; typos by Dorothy Flatman
1996 From: Dorothy Flatman Date: 04-19-96

MMMMM

Nacho Popcorn

Recipe By : The Joslin Diabetes Gourmet Cookbook
Serving Size : 10 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt popcorn — popped
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Worcestershire sauce
1/8 tsp Tabasco sauce — or to taste

Preheat oven at 400. Prepare baking sheet with cooking spray. Place popped
popcorn on a prepared baking sheet. Toss combination of seasonings for the
flavor. Bake for 10 minutes, tossing once.

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STRAWBERRY CHEESECAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Cream cheese,softened
1/4 c Icing sugar
2 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Egg
1 1/4 c Milk
1/2 c Brown sugar
1/3 c Margarine
1/4 ts Almond extract
1/4 c Strawberry jam

Grease large muffin tins or line with paper baking
cups. Blend cream cheese and icing sugar until
smooth;set aside. Combine flour, baking powder and
salt in large bowl. Mix egg, milk, brown sugar,
melted butter, and almond extract. Stir liquid
mixture into dry ingredients, stirring just until
moistened. Spoon half of batter into muffin cups.
Top with 1 tb cream cheese mixture and 1 ts jam.
Spoon remaining muffin batter on top. Bake at 375
degrees F (190 C) for about 20 minutes, or until light
golden. Cool in pan 5 minutes; remove muffins and
cool on rack. Store in airtight container.

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