Title: Toning Soothing Masks
Categories: Household, Hints/info
Yield: 1 Servings

MMMMM———————CHEAPER AND BETTER————————–

MMMMM———————AVOCADO HONEY MASK————————–
1 lg Avocado
1 T Honey

Peel and slice avocade. Puree with honey. Pat it gently to the face
and continue patting until the mask feels extremely tacky to the
touch. Relax and leave the mask on 20-30 mins. Rinse with warm water.
Big savings. From: dansch@haven.Ios.Com (Dan Schambedate: 96-07-12
18:53:32 Edt

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1 7.5 oz. package of dates, finely chopped
1/4 lb. butter
1 egg, beaten lightly with a fork
1 bag fine-flake coconut
1 tsp. vanilla
1 c. sugar
2 c. Rice Krispies ( or similar cereal)

In a large pot, combine dates, butter, sugar, and egg. Bring
to a boil, stirring constantly over medium heat. Cook for 10
minutes, continuing to stir. Add vanilla and rice krispies,
mixing well. Allow to cool until you can handle it. Roll into
small balls, then roll in cocunut (or powdered sugar if
desired).

Lentil Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked lentils
6 slices bread, torn into small pieces
2 eggs (or substitute)
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 package dry Knorr Spring Vegetable soup mix
1/3 cup dry bread crumbs
vegetarian gravy

Put all the ingredients, except dry bread crumbs, into a large bowl and mi
x well. Pour into a greased loaf pan and bake at 400 for 40 minutes. After ba
king, sprinkle top with dry bread crumbs and continue baking another 10 minutes
. Let sit for 10 minutes or so before serving. Top each serving with vegetar
ian gravy.

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Title: Eggplant Lasagne
Categories: Main dish, Pasta, Vegetarian, Vegan
Yield: 6 servings

1 md Eggplant
1/2 Lemon; juiced
Salt
1/4 c Unbleached flour
1/4 c Cornmeal
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
2 tb Oil

MMMMM——————-RICOTTA-STYLE FILLING————————
1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil; -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt
1 Garlic clove
1 1/2 c Tomato sauce

Wash, peel and slice eggplant into 1/4″ pieces. Spread slices out on
racks or paper towels, then sprinkle with lemon juice and salt. Let
stand 5-10 min then wipe off with paper towels. While eggplant is
standing, mix flour, cornmeal, oregano, garlic powder and black
pepper together in a bowl. Preheat oven to 350. Dredge eggplant
slices in flour-cornmeal mix. Lay on cookie sheet spread with the
oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare
the tofu filling. Process the tofu, lemon juice, basil, honey, salt
and garlic in food processor to a fine grainy texture like ricotta
cheese.

Cover bottom of 8×8″ pan with 1/3 of the tomato sauce. Use half the
oven fried eggplant slices to cover the bottom of the pan. Then
spread the tofu filling over, reserving 1/2 cup for the top. Next,
cover the tofu filling with the rest of the eggplant slices, and pour
the remaining tomato sauce over the top. Arrange reserved tofu mix in
small dollops over the top. Bake about 45 min or until dollops are
slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

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Title: WHITE CHOCOLATE CHOCOLATE CHIP SORBET
Categories: Desserts, Chocolate
Yield: 1 servings

2 1/2 c Water
1/3 c Sugar
1/2 ts Vanilla
6 oz White chocolate
1 ts Creme de cassis
-(black currant)
1/4 c Chocolate chips or
-grated semi-sweet
-chocolate

Boil water and sugar. Simmer 5 min. Move to double boiler, add white
chocolate and melt. Cool. Add creme de cassis and vanilla. Freeze
in ice cream maker. Fold in chips. Freeze again.

—–

Title: Snow Pea And Red Pepper Salad
Categories: Salads, Anne
Servings: 10

1 1/2 lb Snow peas
1 lb Mushrooms
2 Peppers; red sweet
3 Garlic cloves; finely chopp
3 tb Vinegar; white wine
1/3 c Sesame seeds; toasted, opt.
1 tb Sugar
1 ts -Salt
1 c Oil
3 tb Lemon juice

Remove strings and tops from snow peas. Blanche for 1 minute in boiling
water. Drain immediately and plunge into ice water to make them crisp.
Drain again and dry. Slice mushrooms. Dice peppers into small pieces.
Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While
beating by hand or in processor, add oil slowly in stream. Toss veggies
together. Just before serving, toss in sesame seeds, dressing and veggies
together.
posted by Anne MacLellan

—–

PARSNIPS IN MELTING MUSTARD SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium parsnips, peeled and
-halved lengthwise
3 tb Butter
2 tb Dijon mustard
1 t Honey
3 tb Bourbon
Salt
Freshly ground black pepper
Chopped fresh parsley

(From “Greene on Greens” by Bert Greene, Workman
Publ., New York, 1984).

Preheat the oven to 375’F. Cook the parsnips in
boiling salted water until just tender, about 5-8
minutes. Drain. cut each parsnip lengthwise into
1/4"-thick slices. Place them in a buttered shallow
baking dish in a single layer. Bake 10 minutes. Melt
the butter in a small saucepan over low heat. Slowly
add the mustard, honey and bourbon. Cook 5 minutes.
Brush this sauce evenly over the baked parsnips.
Sprinkle with salt and pepper to taste. Place the
parsnips under a preheated broiler to lightly brown,
about 1 minute. Sprinkle with parsley and serve.

Nutritional analysis per serving: 214.3 calories; 10.3
grams total fat; (5.5 grams saturated fat); 1.1 grams
protein; 21.1 grams carbohydrates; 24.8 milligrams
cholesterol; 314 milligrams sodium.

– – – – – – – – – – – – – – – – – –

Flaky Pesto Olive Pinwheels

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. cream cheese — softened
1 c. grated parmesan
2 green onions with tops — minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets — thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives — wedged or coarsely
— chopped

Beat together cream cheese, parmesan, green onions and pesto until well
blended. On lightly floured surface roll half of puff pastry (1 sheet)
into 10×6 inch rectangle. Spread half the cheese mixture over pastry,
covering completely. Scatter half the olives over filling. Roll
lengthwise like jelly roll, starting at long side to make a log. Repeat
with remaining pastry, filling and olives.

Freeze logs until solid ( or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on
non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Makes about 100.

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Title: Chili Bean Soup
Categories: Mexican, Soups/stews, Beef, Beans, Chili
Yield: 5 servings

1 lb Pinto beans 8 c Boiling water
1 ts Garlic salt 1 ts Onion salt
1/4 ts Thyme 1/4 ts Marjoram
10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn
1 pk Chili seasoning mix 1 c Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don’t let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.

—–

Title: Hashbrown Cassarole
Categories: Easy, Pot luck, Vegetables, Casseroles
Yield: 2 servings

1/2 lb Southern Hash Browns (cubes)
1/8 c Soft butter
1/4 Cream of Chicken Soup
3 oz Chedder, grated
2 oz Sour cream
1/4 ts Salt
1/4 Onion, chopped
1/2 c Cornflakes, crushed
1/4 STICK butter

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.
Top with flakes. Use vegetable peeler to slice stick butter over the
top , covering as much as you can. Bake at 350 for 50 min. Really
need to use a bigger pan as it usually runs over, but this is the
size from the original recipe. This is very richer and creamy,
everyone loves it!

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