Date: Mon, 21 Feb 94 21:13:08 EST
From: BRRB11A@prodigy.com (MRS ROSE L GEIGER)

VEGETARIAN SUSHI

STUFF TO BUY:

Sticky Rice (Sticky rice works best, but you CAN use brown rice)
Bamboo sushi mat (Not totally essential, but it helps a LOT)
Plastic wrap…like Saran wrap
Roasted Seaweed (comes 4 to 8 sheets in a package…HFS’s have it, but
it’s much less expensive at an Oriental Market)
Rice Vinegar
Toasted Sesame seed
Fat Free Mayonnaise
Dijon Mustard (I make a mixture of 2/3 Mayo and 1/3 mustard)
Veggies can include: Avocado, cucumber, green beans, radishes,onion,
yellow squash, zucchini, black or green olives, etc.
If you like HOT stuff, try a little Wasabi (John likes a LOT of Wasabi.)

I bought a Sushi cookbook and the following instructions are taken from the
book. Believe me, it works!

HOW TO MAKE SUSHI RICE, USING WHITE RICE) I USUALLY make mine with brown
rice. Just add little extra water and cook it a little longer. (Two cups
of water to one cup of brown rice, cook for 45 to 55 minutes and let stand
for 15 minutes before building Sushi.)

2 Cups White Sushi rice (They call it sticky rice)
2 Cups Water
3 1/2 Tbsps. Vinegar
1 Tbsps. Sugar (I use Barley Malt)
1 tsp. salt (can be reduced or omitted)

Wash rice and Make rice in Rice Cooker, OR

1. Wash rice in a big bowl of water. Rub grains gently; wet grains break
easily.
2. Drain water. Repeat this step 3 or more times until water is almost clea
r.
3. Let rice sit for at least 30 minutes in summer and 1 hour in winter.
This allows ample time for rice to absorb the water.
4. In cooking pot, mix rice and correct amount of water. Cover with lid.
5. Cook rice over medium heat until water boils. Do not bring it to boiling
point quickly.
6. When it begins to boil, turn heat to high and cook for 1 minute.
NEVER lift lid while cooking. Since the lid might bounce from the
pressure of the steam, it is better to place a weight, or some dishes on
the lid.
7. Turn heat to low and cook for 4 or 5 minutes.
8. Reduce heat to the lowest setting for 10 minutes. Every grain of rice
absorbs water and becomes plump.
9. Turn off the heat and let rice stand, covered with lid for 10 minutes.
During this time the grains are allowed to “settle,” and the cooking
process is completed by the heat retained in the rice and walls of the
pot.

Mix Vinegar, salt, and sugar in cup and heat until sugar and saltis
dissolved. (Use Microwave)
Put rice in a large glass, wooden, or plastic bowl…(Not metal)
Spread rice evenly over the bottom. Sprinkle vinegar mixture generously
over the rice….You may not need all of it.

BUILDING THE SUSHI:

Use any combination of 3 or 4 veggies, cut into thin strips.

1. Spread Plastic wrap on bamboo Sushi mat.
2. Lay Roasted Seaweed sheet on plastic wrap.
3. Spread Sushi rice on Seaweed (About 1 cup, flatten to 1/4 in. with back
of spoon.
4. Lay a strip of the veggies along one end.
5. Spread on a teaspoon of the mayo mustard mixture.
6. Begin rolling by lifting mat and pressing ingredients with fingers.
Roll up carefully, press end. Remove mat and unwrap the plastic.
7. Repeat using all ingredients to make 4 rolls. Cut each roll crosswise
into 6 to 8 equal slices.

8. Serve with Wasabi, Soy Sauce, Braggs Amino, or ANY kind of mustard. I
like it plain!
This makes a SUPER plate of appetizers. OR, a complete meal for two, along
with a salad or WHATEVER! I’ve found that it keeps well for a day or two.
We love it cold the next day, so I usually make enough for 8 rolls.

Title: POST OAK DELIGHT
Categories: Desserts
Yield: 12 servings

16 oz Chocolate wafers
10 tb Unsalted butter, melted
1 qt Frozen yogurt, vanilla
-flavored
1 qt Raspberry ice (sorbet)
Fudge Sauce (see below)
Whipping cream, whipped
(optional)

————————FUDGE SAUCE————————
1 c Sugar
1/2 c Unsweetened cocoa powder
1/2 c Milk
4 tb Light corn syrup
4 tb (1/2 stk) butter
2 ts Vanilla extract

In a food processor, process the chocolate wafers into
crumbs. Add the melted butter; combine. Press the
crumb mixture into 9-inch round, 3-inch deep
springform pan, reserving 1-1/2 cups of the crumb
mixture.

Bake in a preheated, 325 degree F oven for 10 to 12
minutes. Remove and allow to cool.

When the crust is cool, fill with the frozen yogurt.
Sprinkle with half of the reserved crumb mixture.
Dribble half the fudge sauce over the crumb layer,
then place in the freezer so the yogurt won’t melt.

After 5 minutes, make a second layer with the
raspberry ice. Sprinkle the remaining crumb mixture
on top. Put in freezer immediantly.

Serve with the remaining fudge sauce and whipped
cream, if desired.

TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine
the sugar, cocoa powder, milk, corn syrup, and butter.
Bring to a boil and let boil 2 to 3 minutes. Remove
from the heat. Whisk in vanilla extract. Recipe: Post
Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

—–

RATATOUILLE BREAD ABM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BEST BREAD MACHINE CB EVER—–
1/3 c Summer squash, chopped
1/3 c Zucchini, chopped
1/3 c Bell peppers, chopped
3 tb Olive oil
2 Plum tomatoes
2 Garlic cloves, crushed
2 1/4 ts Yeast
3 c Bread flour
1/3 c Wheat bran
1/2 tb Sugar
1/2 tb Salt
1 1/2 tb Chopped fresh basil
3/4 c Water — warm

Bring all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.

In hot humid weather, use 1/8 c less water.

This bread makes a wonderful cold steak or grilled lamb sandwich.

Tested in DAK R2D2. Sylvia’s comments:

MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
Luscious echoes

– – – – – – – – – – – – – – – – – –

Title: CROWD-PLEASIN’ COD SANDWICHES
Categories: Sandwiches, Fish
Yield: 6 servings

1/2 lb Pacific/True Cod fillets
-or Ling Cod
1/4 c Butter
3 tb Flour
1/2 ts Dry mustard
1 ds Cayenne pepper
2 c Milk
1/2 ts Worcestershire sauce
1/2 ts Salt
1 Egg; well-beaten
1 c Grated sharp Cheddar cheese
3 English muffins
-split and toasted
6 Tomato slices
Parsley

Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set
aside. In medium saucepan, over medium heat, melt butter. Stir in flour,
mustard and cayenne pepper. Reduce heat; gradually add milk, stirring
constantly. Add Worcestershire sauce; continue cooking over medium heat
until thickened. Gradually stir about 1/2 cup of hot mixture into eggs;
return to mixture in saucepan. Continue cooking for 1 minute more,
stirring constantly. Add cheese; stir until melted. Stir in fish; heat
through. Place toasted muffin halves on baking sheet. Top each with
tomato slice. Broil 3 to 4 inches from source of heat for 1 minute.
Remove to serving plates; top with sauce. Garnish with parsley. Serve
immediately.

—–

SANDCAKE – SANDKAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Butter
1 1/4 c Sugar
3 Eggs
1 c Flour
1 c Potato flour
1/8 c Rice flour
1 t Vanilla extract

Mix the butter and sugar, add the eggs one at a time,
and finally the sifted flour and vanilla extract. Bake
in a moderate oven about 1 hour, or until golden
brown. If baked only 45 min. the cake will be
underdone but tastier.

Posted by Stephen Ceideberg

– – – – – – – – – – – – – – – – – –

MOLLY’S FAVOURITE CHICKEN SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Main dish
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Chicken, quartered
2 Chicken Feet or
4 Chicken Wings or
1 Turkey Wing
3 Cloves Garlic, bruised
1 md Onion, peeled
4 Carrots, peeled and cut up
4 Stalks Celery cut up
1/2 bn Parsley, tied with string
1 Bay Leaf
1 1/2 ts Salt
1/2 ts Black Peppercorns
Ground Pepper
4 qt Water

Pour water into a large pot. Add the chicken, and
chicken feet, garlic, onion, carrots, celery, parsley,
bay leaf, salt and peppercorns, and slowly bring to a
boil over medium heat. Reduce heat and simmer for 3
hours, using a spoon to skim the fat from the soup as
thoroughly as possible. Cool.

Strain the soup. Discard the onion, parsley, bay leaf
and peppercorns, and set the other vegetablees aside.
Skin the chicken and remove the meat from the bones.
Return the chicken meat, carrots, celery, garlic
cloves and broth to the pot and bring back to a
simmer, seasoning with additional salt or pepper to
taste.

Serve the soup in big bowls, over pastina, rice or
spaghettini.

This soup’s curative powers are released only when the
vegetables are mashed together in the bowl. Use a fork
for mashing. Use a big spoon for eating. Makes 3
quarts.

From “Cold Spaghetti at Midnight,” by Maggie Waldron

Source: Medford Mail Tribune, 30 November 1993

– – – – – – – – – – – – – – – – – –

Caramelized Apple Charlotte

Recipe By : L’Acadamie de Cusines
Serving Size : 3 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 teaspoons unsalted butter
2 3/8 apples — chopped
2 3/8 teaspoons sugar
3 1/4 tablespoons heavy cream
1/4 lemon zest
5/8 teaspoon vanilla
1 5/8 tablespoons apricot jam
4 3/4 slices white bread — crusts removed
3 1/4 tablespoons clarified butter — melted
3 1/4 tablespoons sugar

1.Peel and core the apples. Cut into quarters and cook over medium heat in
butter, sugar, and cream until soft. Drain. Add the vanilla, lemon zest (grated
or finely chopped) and the apricot jam. Set aside.
2. Line a large mold or individual molds – clear ramekins – with the slices of
bread dipped in butter and sugar (rounds on the bottom, rectangles overlapping
on the side.) One side only – buttered side next to glass.
3. Fill with the apple mixture and cover with a greased round piece of
parchment paper.
4. Bake at 400F for 15 minutes or until the bread begins to caramelize on the
outside.

– – – – – – – – – – – – – – – – – –

Per serving: 355 Calories; 23g Fat (56% calories from fat); 1g Protein; 40g
Carbohydrate; 66mg Cholesterol; 11mg Sodium

NOTES : You will NEVER believe it’s not cake. And it can be made totally the
day before serving. Unmold immediately or they will stick.

1 cup red lentils
1 can vegetable stock
1 cup chopped onion
1 can diced tomatoes
1 can diced green chilies
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 cup grated fat-free cheese
2 tbsp. chopped cilantro

Combine all ingredients except cheese and cilantro in 1-1/2 qt. coverable
microwave-safe dish. Microwave, covered, on HIGH 18-20 mins. Carefully
remove cover and stir; sprinkle with cheese, cover and let stand 20 mins.
Garnish with cilantro. (Haven’t tried this yet; it was in my local
newspaper yesterday and sounds very appealing.)

SM CHICKEN FAJITAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
THIELE NRHF19C
1 lb Chicken Breast — boneless
skinless
*******Sauce*******
1/2 c Soy Sauce
1 c Orange Juice
1 tbsp Lemon Juice
1 tsp Sugar
2 Cloves Garlic — crushed
1/2 tsp Ginger
********************
1 tbsp Oil
1 med Onion — sliced
1 Green pepper — sliced
1 Red Pepper — sliced
12 Flour Tortillas (6-8 inch)

Cut chicken breasts into strips 1/4″ thick. Combine all sauce ingredients and
pour over chicken strips. Cover and refrigerate overnight. Drain meat well and
stir fry in oil along with onion and peppers until all pink color is gone from
chicken pieces and vegetables are crisp-tender. Preheat sandwich maker . Trim
sides from tortillas to form squares 5 X 5 or 6 X 6 inches. Brush outside of
each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken
mixture into the triangle shaped pockets.

Top with tortillas, oiled side up. Close lid and cook 3 minutes or until
tortillas are heated through and sealed. Repeat with remaining ingredients.

Makes 12 pockets.

– – – – – – – – – – – – – – – – – –

Oat Bran Raisin Cookies

Recipe By : The Best of Pantry (Harrowsmith), p. 189
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup vegetable oil
1 cup brown sugar — firmly packed
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups rolled oats
1 1/2 cups oat bran
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins
OR semisweet chocolate chips
1/2 cup chopped walnuts
OR chopped pecans

1. Beat together oil, sugar, eggs and vanilla. Add oats, oat bran, flour,
salt and baking soda. Stir to mix well.
2. Add raisins [or chocolate chips] and nuts, and blend evenly.
3. Drop by tablespoonfuls onto an ungreased cookie sheet.
4. Bake for 12 to 15 minutes at 350 F (180 C); the cookies should not brown
very much. Remove to a wire rack to cool.
Makes 4 dozen cookies.

– – – – – – – – – – – – – – – – – –

NOTES : If spicy cookies are desired, add 1 teaspoon (5 mL) cinnamon, 1/2
teaspoon cloves, and 1/2 teaspoon allspice to dry ingredients.
Make sure the vegetable oil is fresh and mild. [I would use a newly opened
bottle of canola oil.]
Formatted in MasterCook 4 by Ellen Pickett January 1999.