Title: ASIAN MARINADE (FOR FISH)
Categories: Seafood, Spices
Yield: 1 servings

1/4 c Soy sauce or tamari
2 tb Dark sesame oil
2 tb Rice vinegar
1 tb Minced garlic
1 tb Minced ginger
1 Scallion, sliced thin
– (about 2 tb)
Ground black pepper to taste

Marinate fish for 30 minutes, turning after 15
minutes. Then grill for about 8 minutes.

printed in Rochester, NY _Times_Union_ 11/29/93
Posted in COOKING by: Jean Cody 12/1/93

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Spicy Vegetable Lo Mein

Recipe By : VegTimes
Serving Size : 3 Preparation Time :0:30
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces soba noodles (or other flat Asian noodles)
2 teaspoons hot chili oil
2 teaspoons grated fresh ginger root — or bottled
2 cloves garlic — minced
3 1/2 ounces shiitake mushrooms, caps thinly sliced — stems
discarded
1 medium red bell pepper, cut in?? short thin strip
2 cups chopped bok choy leaves and stems
1/2 cup canned vegetable broth
6 ounces snow peas
2 tablespoons tamari or soy sauce
2 tablespoons seasoned or regular rice vinegar
1 tablespoon dark-roasted sesame oil
1/4 cup chopped peanuts or cashews — optional

Cook noodles according to package directions.
Meanwhile, heat oil in large deep skillet or wok over medium heat.
Add ginger and garlic; cook 30 seconds.
Add mushrooms, bell pepper, and bok choy; cook 3 minutes, stirring
occasionally.
Add broth and snow peas; simmer until vegetables are crisp-tender, stirring
occasionally, 3-5 minutes.
Add tamri and vinegar.
Drain noodles; add to skillet with vegetables.
Add sesame oil; cook 1 minute, tossing well.
Sprinkle with peanuts or cashews, if desired.

Makes 6 servings.
Per serving 239 cal / 10g prot / 4g fat / 45g carb / 0 chol / 449mg sod / 8g
fiber
Vegan

[We found this was dinner for two and lunch for one.]

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HIGHLAND SAUSAGE ROLL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish
Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea
3 tb Port
Allspice, thyme or Worcester
1 lb Ready-made puff pastry
Beaten egg to glaze

Mince the meats fairly finely, chop the onion very
finely and mix together. Season with a good grinding
of pepper – but no salt – and some allspice, thyme or
a few shakes of Worcester sauce. Pour on the port and
mix well, then cover and leave for several hours or
overnight to allow the flavours to blend. Cover the
prunes with cold tea and leave to soak for several
hours.

Season the sausagemeat with salt and roll it into a
long, fat sausage shape. Roll the pastry out to a
rectangle and lay the “sausage” down the length of it.
Lay the whole drained prunes on top of the meat. Damp
one long edge with beaten egg, roll up carefully and
seal. Alternatively you may like to enclose the
sausage in a decorative pastry plait. In this case,
roll the pastry out to a square, lay the “sausage”
down the centre and place the whole drained prunes on
top. Cut the pastry diagonally into 1/2-inch strips on
either side of the meat. Damp the end of each pastry
strip with beaten egg then fold the strips alternately
from each side, over the meat to create a plait
effect. Seal the pastry ends.

Slide the pastry parcel on to a damp baking sheet and
glaze the top. If you have made a sausage roll,
decorate it with pastry leaves and make one or two
steam slits in the top of the pastry. Bake at 425 F
(220 C) gas mark 4 for a further 25 minutes or so.

Source: Philippa Davenport in “Country Living”
(British), November 1988.

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Lemon Doodles

Recipe By : Land O Lakes Cookie Collection
Serving Size : 48 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter — softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel — grated

Preheat oven to 400 degrees. In a large mixer bowl,
combine all ingredients. Beat at low speed, scraping the
bowl often, for 2 to 4 minutes until well mixed. Drop
rounded teaspoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Bake for 7 to 10 minutes, or until the edges
are lightly browned. Remove from the pans immediately.

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Title: STRAWBERRY YOGURT FREEZE
Categories: Desserts
Yield: 6 servings

8 oz Containers low-fat
-strawberry yogurt
1 pt Basket strawberries, stemmed
1 ts Grated orange peel

Stir yogurt if not premixed. Spoon into ice cube tray
compartments. Freeze until completely frozen, 3 or 4
hours.
Remove cubes from tray, place in bowl of electric
food processor and process until finely chopped. Add
strawberries and orange peel. Process just until
almost smooth.

Serve immediately or place in freezer and stir
occasionally until firm enough to scoop, 1 to 2 hours.
Makes 6 1/2-cup servings.

Each serving: 90 calories, 3 grams protein, 18 grams
carbohydrates, 1 gram fat, 41 milligrams sodium, 3
milligrams cholesterol.

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Title: Beef ‘N Barley Dinner
Categories: Main dish
Yield: 5 servings

1 lb Lean ground beef
1/2 c Chopped green pepper
1/2 c Chopped onion
1 Garlic clove; minced
2 1/2 c Water
16 oz Canned tomatoes, chopped
— (undrained)
6 oz Tomato paste
3/4 c Medium QUAKER Barley*
1 tb Sugar
1/2 ts Salt (optional)

In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper,
onion and garlic. Cook until onion is tender; drain. Add remaining
ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to
50 minutes or until barley is tender, stirring occasionally.

Five 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley. Prepare recipe as directed above except simmer 15 to 20
minutes or until barley is tender, stirring occasionally.

Nutrition Information: 1 cup
* Calories 340
* Protein 23g
* Carbohydrate 37g
* Fat 12g
* Cholesterol 55mg
* Dietary Fiber 6g
* Sodium 475mg
* Percent Calories from Fat: 31%

Exchanges: Starch/Bread 1, Meat 2, Vegetable 3-1/2

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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YOGURT BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Yogurt
1 t Baking soda
1/2 c Vegetable oil
3/4 c Brown sugar
1 Egg
1 c Natural bran
1 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Berries/peaches/raisins

Combine yogurt and soda. Use a big bowl – it foams.

Mix oil, sugar, eggs, and bran. Add yogurt.

Add flour, baking powder, and salt. Fold in fruit.

Raisins are good with strawberry or raspberry yogurt.
Otherwise, match yogurt to fruit.

*Note: At work (where I got this), my boss saves up
odds and ends of yogurt all week, and she dumps them
all together to make this brown-looking mess of
yogurt. It doesn’t taste different in the muffins,
though, and you can toss in any kind of fruit with it.

Janet Templeton’s recipe. Typed by Marie Campbell

– – – – – – – – – – – – – – – – – –

Title: Special Pie Shell
Categories: Pies, Desserts
Yield: 1 pie shell

MERINGUE SHELL: Adds glamour to any cream or chiffon pie filling!

Beat 2 egg whites with 1/4 teaspoon cream of tartar, 1/8 teaspoon salt,
and 1/4 teaspoon vanilla until foamy; gradually beat in 1/4 cup C and H
Granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form,
then spread roughly in buttered 8″ or 9″ pie pan, piling it higher near
edge but not touching side of pan. Bake at 275 F for 1 hour until creamy
in color and firm to touch. Cool away from draft.

CRUMB CRUST: A crunchy, flavorful pie shell to use with any chiffon pie
filling.

Combine 1 1/2 cups graham cracker crumbs and 1/4 cup C and H Granulated
Sugar; add 1/3 cup melted butter or margarine and mix well. Press into
bottom and around sides of 9″ pie plate. Bake at 375 F about 7 minutes.
Cool. C and H Golden or Dark Brown Sugar in place of granulated sugar
adds extra flavor. Cornflake, vanilla wafer or gingersnap crumbs may be
used instead of graham cracker crumbs.

MICROWAVE DIRECTIONS: Melt butter in 9-inch pie pan in microwave at full
power 1 to 1-1/2 minutes. Combine crumbs and sugar, stir into butter
until well blended. Evenly press crumb mixture against bottom and sides
of pan. Microwave at full power 2 to 2-1/2 minutes or until firm when
touched; turn pan once.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

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Title: Rosy Beet and Potato Salad with Garlic Dressing
Categories: Vegetables, Salads, Side dish
Yield: 6 servings

4 md Beets with greens
2 lg Potatoes
4 Garlic cloves
3 tb Oil
1 Lemon; juiced
Salt and pepper; to taste

Remove greens from beets. Cut greens into 1-inch-thick slices and
boil until wilted and tender. Drain thoroughly and set aside.

Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skins.

Meanwhile, boil potatoes in their skins until tender. Drain, cool
thoroughly, then remove skins.

Cut peeled beets and potatoes into bite sized chunks and place in
mixing bowl with cooled greens.

Mince or press garlic, then combine with oil and lemon juice. Season
dressing with salt and freshly ground black pepper to taste, then toss
with beets and potatoes. Serve chilled with crusty bread.

Copyright 1994 Karen Mintzias
May be freely copied and distributed without changes.

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Title: Popcorn–Sonoma Pop
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped corn (8 cups
Popped)
1/4 c Extra virgin olive oil
1/2 c Dried tomato bits (half of a
3 oz Jar)

Pop popcorn. Drizzle olive oil over the unseasoned popcorn.
Sprinkle with the dried tomatoes and toss until will blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

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