CANADIAN YELLOW SPLIT-PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 oz Sorted uncooked yellow split
1 qt Water
2 ts Vegetable oil
1 c Each chopped onions and
1/4 ts Each crumbled sage leaves
Dash
-peas
1/2 ts Salt
2 oz Diced Canadian-style bacon
-sliced carrots
-and ground allspice
ley — ¥

Rinse peas. In a 4-quart saucepan, combine peas,
water and salt. Bring to a boil; remove from heat and
let soak for 1 hour. In a 10-inch nonstick skillet
heat oil over medium-high heat; add bacon and cook,
stirring frequently, until browned. Stir in onions
and carrots and cook, stirring occasionally, until
onions are translucent; add to peas in saucepan and
stir to combine. Add remaining ingredients except
parsley and bring to a boil. Reduce heat to low,
cover, and let simmer, stirring occasionally to
prevent mixture from sticking to bottom of pan, until
peas are softened and mixture thickens, about 45
minutes. If soup becomes too thick, add up to an
additional cup of water. Serve each portion sprinkled
with fresh parsley.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Title: Cranberry Orange Vinaigrette
Categories: Salads
Yield: 1 Cup

1/4 c Cranberry concentrate
1/4 c Orange juice concentrate
1/4 c Red wine vinegar
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

In small bowl, whisk ingredients together or blend in
food processor. Makes 1 cups. Source: Toronto Star
Newspaper Typed by cjhartlin@msn.com

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Cobb Salad

Recipe By: =

Serving Size: 6
Preparation Time: 0:45
Categories: Poultry Salads Dressings Picnic Barbeque =

Amount Measure Ingredient Preparation Method
1/2 head iceberg lettuce chopped
2/3 bunch watercress optional
1/4 head romaine lettuce chopped
7/8 teaspoon green onions chopped
1 1/2 tomatoes chopped
2 pounds chicken breast cooked diced
1/3 pound bacon diced
1 1/2 avocados diced
4 eggs hard boiled
1/3 cup bleu cheese =

1/4 cup water =

1/4 cup red wine vinegar =

1/8 teaspoon sugar =

1/4 tablespoon lemon juice =

1/4 teaspoon worcestershire sauce =

1/3 teaspoon dry mustard =

1/4 cup olive oil =

1/3 cup vegetable oil =

1/2 clove garlic minced

Hard boil eggs set aside. Cook bacon not-too-soft-not-too-crisp; =

dice set aside.
Dice cooked chicken breast. Chop iceberg romaine lettuce, =

watercress, tomato green onion. Cube avocadoes hardboiled eggs. =

Toss together all salad ingredients.

Blend together water, red wine vinegar, sugar, lemon juice, =

worcestershire sauce, dry mustard, olive oil, vegetable oil garlic =

to make a dressing.

Just before serving, toss the salad with the dressing.
=8B=8B=8B=8B=8B =

City Sprouts (Revised)

Recipe By : Hanneman (Riverside) / Mc Recipe List (Dec 1996)
Serving Size : 2 Preparation Time :0:15
Categories : Restaurant Vegetable
Side Dish Xport

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound brussels sprouts
1/4 pound cabbage — shredded
1 1/3 tablespoons reduced-calorie margarine — unsalted
1 tablespoon hot water
1 teaspoon lime juice — (1 to 2)
salt and pepper — to taste

Clean and trim the sprouts and the cabbage wedge. Cut each sprout in half
lengthwise, then slice thinly across width. Shred the cabbage to short
lengths.
[67 cals (fat 4 g / 48.2% CFF)]

Melt butter in a large skillet or flat-bottomed wok over medium-high heat.
Saute cabbages for 3 to 4 minutes. Add hot water and cook until that
down. Stir in the lime juice, season with salt and pepper, and serve hot.

This side dish balances well with sweet, cheese sauces as well as with
turkey burgers, etc.
Location: Brussels Sprouts, Shredded (Orig) in Mesa Mexicana (mcf).
Hanneman collection: Sue Feniger and Mary Sue Milliken (1989) City Cuisine.

Review: This sweet, crunchy vegetable is a pleasant surprise.

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FEATHER-LIGHT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Shortening
1/2 c Sugar
1 Egg
1 1/2 c Cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Nutmeg, ground
1/2 c Milk
1/2 c Sugar
1 t Cinnamon, ground
1/2 c Butter, melted

In a mixing bowl, cream shortening, sugar and egg.
Combine dry ingredients; add to creamed mixture
alternately with milk. Fill greased muffin tins 2/3
full. Bake at 350 for 20-25 minutes or until golden.
Let cool for 3-4 minutes.
Meanwhile, combine the 1/2 cup of sugar and 1 teasp
cinnamon in a cup. Roll warm muffins in melted butter,
then in sugar-cinnamon mixture. Serve warm. Yield: 8-10

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Title: CHICKEN AND CHESTNUTS
Categories: Chinese, Chicken
Yield: 2 servings

10 oz Skinned and boned chicken, 1
-1/2-inch pieces
1 tb Reduced-sodium soy sauce
1 1/2 ts Peanut oil
1/4 c Diced red bell pepper
2 tb Chopped scallion (green
-onion)
1/2 Garlic clove, minced
1/4 ts Minced pared ginger root
6 sm Chestnuts, boiled and peeled
3/4 c Water
1 tb Dry sherry
1/2 Pkt instant chicken broth
-seasoning mix (1/2 tsp)
1 ts Cornstarch
1/2 ts Each granulated sugar and
-Chinese sesame oil
1 ds Pepper

In medium bowl combine chicken and soy sauce; cover
with plastic wrap and let stand at room temperature
for 30 minutes. In 9-inch skillet or a wok, heat
peanut oil over medium heat; add bell pepper,
scallion, garlic, and ginger and saute until
vegetables are tender, about 2 minutes. Drain chicken,
reserving marinade. Add chicken, a few pieces at a
time, to vegetable mixture, stirring after each
addition. Add chestnuts, increase heat to high, and
cook, stirring constantly, until chicken begins to
brown, about 2 minutes; stir in water, sherry and
broth mix and bring to a boil. Reduce heat to low and
let simmer for 1 minute. To reserved marinade add
cornstarch, sugar, sesame oil and pepper and stir to
dissolve cornstarch; pour over chicken mixture and,
stirring constantly, bring to a boil and cook until
thickened.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

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Title: Mexican Octopus Salad
Categories: None
Yield: 1 servings

2 lb Octopus, cleaned, cooked;
Cut in 1″ pieces or smaller
1 sm Red bell pepper, seeded
-sliced in bite sized strips
3/4 c Corn, kernel
9 oz Kidney beans; drained
Romaine lettuce leaves
Salt/pepper

MMMMM———————–CHILE DRESSING—————————-
1/2 c Oil
1/3 c Lemon juice
1 1/2 ts Dry oregano
1 1/2 ts Ground cumin
1 Chile serrano;
-seeded minced

Cook octopus in boiling water until opaque (not too long, probably
less than 1 min.). Drain, rinse in cold water and pat dry. (Remove
skin if desired). Cut to size.

Prepare Chile Dressing:

Mix salad oil, lemon juice, dry oregano and ground cumin and one or
two jalapeno or serrano chiles, seeded and minced.

Mix octopus, dressing, bell peppers, corn and beans. Top lettuce with
salad mixture, season with salt and pepper to taste.

found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator

MMMMM

Green Tomato Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Chutneys Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 To 20 Green Tomatoes
5 Green Peppers
5 Onions
2 Cucumbers
1 Cup Brown Sugar, Packed
1 Cup Sugar
3 Cups Cider Vinegar
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
1 Tablespoon Dry Mustard
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Cloves
1 Teaspoon Black Pepper

Wash well, stem and chop the vegetables. Soak them in salted ice water
overnight in the refrigerator. The following day, drain vegetables and
add them to the remaining ingredients.

Bring remaining ingredients to boiling point. Cover, lower heat and simmer.
Stir occasionally. Fill hot, sterilized jars, allowing 1/2 inch at jar top.

10 to 12 pints.

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SATAY-SATAY HURRICANE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic
1 Shallot
1 md Red onion, peeled
1 t Dried red chili pepper
1 t Sweet paprika
1/2 c Vegetable oil
2 Slices fresh galanga
1 Stalk lemon grass
4 Fresh lime leaves
6 c Chicken stock
6 tb Thai fish sauce (nam pia)
3 tb Sugar
12 md Shrimp
8 Pieces of crab claw
8 Mussels
8 Thin slices whitefish or
Salmon
4 tb Fresh lime juice
Chopped green onion and
Coriander root, for garnish

In a blender or food processor, combine garlic,
shallot, onion, chili, paprika and oil. Process until
smoothly combined and pureed. Place in a small
saucepan over low heat and cook for 15 to 20 minutes
to release the flavours, stirring occasionally so it
does not burn. Set the mixture aside and let it cool
to room temperature. In a large saucepan, combine 4
tablespoons of the garlic-onion mixture with galanga,
lemon grass, lime leaves, chicken stock, fish sauce
and sugar. Bring to a boil over medium heat. Add the
shrimp, crab claw, mussels and fish to the stock. Let
the soup return to a boil again and simmer for a
minute or two. Add lime juice, and garnish with
chopped green onion and coriander root.

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BLUEBERRY BANANA MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2/3 c Butter (Land O Lakes)
1/4 c Buttermilk
2 Eggs
1 t Vanilla
3 md Ripe banana (2 cups)
2 c All-purpose flour
3/4 ts Baking soda
1/8 ts Salt
1 c Fresh/frozen blueberries

Heat oven to 350. In larger mix bowl, combine sugar,
buttermilk, butter, eggs and vanilla. Beat at medium
speed, scraping bowl often until creamy (1-2 min). Add
flour, baking soda, and salt. Beat at low speed until
moistened (1-2 min). By hand, stir in blueberries.
Spoon into paper lined muffin cups. Bake for 25-30
min. or until toothpick inserted into the center comes
out clean. Remove from pan, cool and sprinkle with
powdered sugar.

From: “My-Hanh T. Cao”

Date: Mon, 28 Oct 1996 23:07:28 -0600

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