O’Briens with Jicama and Cre-ole Spices

Recipe By : Pat Hanneman (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Fab Fiber

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups russet potatoes, scrubbed — cut in 1/2″ cubes
1 tablespoon vegetable oil
salt and pepper
1 cup jicama — cut in 1/2″ cubes
1/3 cup chopped onion
2/3 cup red, green, and yellow bell peppers — chopped
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
salt and pepper — to taste
Cre-Ole Spicy (see recipe)

[1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes,
tossing the potatoes to coat. Add a little salt and freshly ground pepper.
Add the jicama. Reduce heat to moderate. Cover and cook, stirring often,
until the potatoes are light brown and tender but firm, about 10 minutes.
[2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat
through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons
of the spice blend. Serve with roasted chicken pieces, and sweet-sour slaw
(like KFC’s).

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NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the
skins on. There’s a sweet crunch of jicama, creole spices, and a hint of
Cuban cinnamon.

Mary’s Raisin Cream Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Inch baked pie shell
4 tablespoons Flour
1/4 teaspoon Salt
1 cup Raisins
1 teaspoon Vanilla
1/2 cup Sugar
3 Egg yolks
2 cups Milk
1/4 cup Water
1/2 teaspoon Lemon extract

1. Mix raisins with water and heat slowly, covered for 5 min. Blend together
sugar, flour, egg yolks, and salt. Add milk and vanilla.

2. Cook in double boiler until thick and creamy. Add raisin mixture.
Cool 3 minutes. Add extract and pour into cool shell.

3. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp.
cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla.

4. Bake at 400F for 10 minutes, or until meringue browns.

Source: Mary Parkin, Pitcher, NY Syracuse Herald American 7/12/92 Typed for
you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or
315-786-1120

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Title: FUDGY BROWNIES
Categories: Digest, Nov.
Yield: 1 servings

1/2 c Unsweetened cocoa powder
3/4 c Unbleached flour
1 1/2 c Sugar
2 Egg whites (egg replacer for
2 eggs)
1/2 c Applesauce
1 t Baking powder
1/2 t Salt
1 t Vanilla
1 T Kahula
1 T Peanut butter
x Walnuts [opt]

Spray 8 x 8 pan w/ Pam. In medium bowl, sift together cocoa, flour, baking
powder salt. (measure ingredients before sifting)

Combine peanut butter with kahlua warmed in the microwave. It will be kind
of gluey.

In large bowl, mix kahlua/pb with sugar. It will be kind of crumbly and
won’t mix entirely.

Wisk in egg [replacer] , applesauce vanilla. Combineflour mixture w/
egg
mixture. (Add nuts, if using them) Bake 35-40 minutes @350!

NOTES:I had success with EnerG egg replacer. Also, this time I replaced 1/4
cup of the flour with the same amount of the King Arthur White Wheat.
(Didn’t want them to be too heavy)

1 Gram of Fat per Brownie
One poster reports that he/she eliminated the Kahlua and the recipe came
out okay.

Posted 21 Sep 1994 Lorraine.Brooks@Syntex.Com (Lorraine Brooks) to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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Smoky Tomato Catsup

Recipe By :
Serving Size : 24
Preparation Time: 0:00

Amount Measure Ingredient — Prep
——– ——————– ——————
5 pounds tomato — coarsely chopped (or 3 28 oz. cans
crushed
1 large onion — finely chopped
1 poblano chili — finely chopped
2 jalapeno — coarsely chopped
2 dried chipotle chilies — or canned
1/2 cup cider vinegar
1 cup packed brown sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1/4 teaspoon cayenne
1 teaspoon black pepper
1 1/2 teaspoons salt

Combine all ingredients in a large nonreactive pot and bring to a boil over
medium eat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until
vegetables are soft an sauce is reduced by 1/4. Puree in food processor.
Strain through a sieve into a clean pot (for a chunkier catsup, don’t
strain). Bring to a boil over medium-low heat and simmer (partially covered
to prevent splatters) for 1 hour or until quite thick and dark brownish red.
Store in refrigerator for up to 1 month. Freeze for longer storage or can.

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VERMONT CHEDDAR CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter — unsalted
2 sm Onion — halved, sliced
2 ts Flour — all purpose
2 sm Potatoes — 12 oz, peeled
-diced
1 c Chicken stock
4 c Milk
1/4 ts Celery seed
1/2 ts Dry mustard — English
1/2 ts Paprika, hot — Hungarian
1 1/2 c Cheddar, sharp — grated
-salt freshly ground pepper
Croutons — optional

Melt the butter in large saucepan over medium-low
heat. Add the onion; cook 5 minutes. Sprinkle the
onion with flour and stir in the potatoes, chicken
stock, milk and celery seed. Heat to boiling; reduce
the heat. Cook covered over medium-low heat 25
minutes. Stir the mustard and paprika into the
chowder. Cook, uncovered, 5 minutes. Remove from the
heat, stir in the cheese and season with salt and
pepper to taste. Serve with croutons if desired.

SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip
Stephen Schulz posted by Anne MacLellan

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Title: Hawaiian Turkey Salad
Categories: Salads, Main dish, Poultry
Yield: 6 servings

3 c Cooked brown rice
2 c Cooked turkey
— (coarsely chopped)
8 oz Pineapple chunks in juice
— drain; reserve juice
8 oz Sliced water chestnuts
— drained
1 md Apple; unpeeled
— cored and chopped
1/3 c Chopped macadamia nuts
1/2 ts Salt
1/2 c Plain yogurt
Lettuce leaves
1/4 c Shredded coconut; toasted

Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on
lettuce leaves and garnish with coconut.

Each serving provides:
* 291 calories
* 17.4 g. protein
* 9.9 g. fat
* 33.6 g. carbohydrate
* 239 mg. sodium
* 35 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: MRS. FIELDS COOKIES
Categories: Cookies
Yield: 112 servings

2 c Butter
2 c Sugar
2 c Brown sugar
4 Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal *
1 t Salt
2 t Baking powder
2 t Baking soda
1 Chocolate chips (24-oz bag)
Chopped nuts. Optional

* (put small amount into a blender and blend until
it turns into a Cream together butter, sugar, and
brown sugar. Add 4 eggs and vanilla. Mix in flour,
oatmeal, salt, baking powder, and baking soda. Add a
24-oz bag of chocolate chips, one 8-oz Hershey bar
(grated), and/or 3 c chopped nuts. Bake on an
ungreased cookie sheet. Bake golf ball sized cookies,
placed 2 inches apart at 375 degrees for 15 minutes.

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HEAVENLY LEMON PIE WITH MERINGUE CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MERINGUE CRUST—–
4 Egg whites
1 c Sugar
1 t Lemon juice
—–FILLING—–
4 Eggs — separated
1/2 c Sugar
1 lg Lemon (grated peel juice)
2 c Whipping cream, whipped
1 tb Powdered sugar

Beat egg whites until soft peaks form. Gradually add 1
cup sugar, beating until stiff but not dry. Blend in 1
teaspoon lemon juice. Grease 9-inch pie pan
generously. Spoon meringue mixture into pan and with
tablespoon push mixture up around edges to form pie
shell. Bake at 200F 2 hours. Cool.

To make filling, beat egg yolks with 1/2 cup sugar,
lemon peel and juice until light. Cook, stirring, in
top of double boiler over boiling water until
thickened. Remove from heat and cool thoroughly. Fold
in half of whipped cream. Turn into meringue crust and
refrigerate at least 2 hours to set. Fold powdered
sugar into remaining whipped cream and spread over
chilled pie.

– – – – – – – – – – – – – – – – – –

BLACKBERRY YOGURT MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Fresh blackberries, washed
-and dried
1 tb Sugar
1 lg Egg
1 c Plain or honey yogurt
3 tb Butter or margarine, melted
2 1/2 c Variety baking mix ( eg
-bisquik)
1 t Chopped lemon zest

Preheat oven to 400F. Sprinkle berries with sugar;
toss lightly to coat; set aside. In a large bowl,
beat egg; add yogurt and melted butter or margarine;
beat until smooth; add baking mix; stir until just
blended; fold in berries and lemon zest. Spoon
mixture into greased or sprayed muffin cups, 3 inch in
diameter and 1-1/2 inch deep. Bake for 20-25 minutes,
or until a toothpick inserted in the centre comes out
clean. Cool for 5 minutes in cups; finish cooling on
rack. Makes 6 muffins (large)

Origin: Appeal (quarterly publication from Overwaitea
Foods) Shared by: Sharon Stevens.

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL CABBAGE SALAD *** (BGKP90A) MRS. H. R
Categories: Chinese, Salads, Beef
Yield: 6 servings

3 oz Ramen w/ chicken flavor
4 c Cabbage; shredded
4 ea Green onions; sliced (1/4 c
2 tb Sesame seed
3 tb Vinegar
2 tb Sugar
2 tb Salad oil
1/2 ts Ground white pepper
1/4 ts Salt
1/2 c Almonds; toasted slivered

This is from Better Homes Gardens for someone that had asked for this
type of salad. Crush noodles slightly; Pour boiling water over noodles in a
colander to soften slightly, drain well, combine noodles, cabbage, onions
and sesame seed. Dressing: in a screw-top jar combine seasoning packet
from noodles, vinegar, sugar, oil, pepper and salt; shake to mix well. Pour
over cabbage mixture and toss.
Cover and chill several hours or overnight. Before serving, stir in
almonds. Makes 6 to 8 side-dish servings. FROM: JAMES QUON (BGKP90A)

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