VEGETABLE BOATS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Sliced carrots
1 c Sliced parsnips
Salt and pepper to taste
1/2 c Chopped parsley
2 Zucchini or 4 pattypan
Squash or combination
1 Zucchini and 2 pattypan
Squash

1. In medium saucepan boil or steam carrots and
parsnips together until
very tender.

2. Drain and mash or puree in food processor.

3. Season to taste with salt and pepper.

4. Stir in chopped parsley.

5. Preheat oven to 350 degrees F.

6. To prepare vegetables for stuffing, trim ends
from zucchini and cut in
half lengthwise. Remove tops from pattypan
squash. Hollow out
vegetable centers with grapefruit knife, or
teaspoon, leaving a
border of vegetable all around. (Save vegetable
pieces to use in
soup.)

7. Boil or steam vegetables until barely tender,
about 6 minutes.

8. Arrange vegetables in signle layer in oven-proof
dish and pipe or
spoon puree into vegetable boats.

9. Pour in just enough water to cover bottom of dish.

10. Cover and bake 15 minutes, or until heated
through.

DEAL-A-MEAL CARDS USED: 2 Vegetable 76 Calories

Taken from Richard Simmons Deal-A-Meal Golden Edition
Cookbook.

Enjoy!

– – – – – – – – – – – – – – – – – –

Title: GINGER-FRIED BEEF
Categories: Chinese, Beef
Yield: 2 servings

1/4 lb Sirloin steak, shredded
1 md Onion, quartered and cut
-into strips
1 Thumb-size piece fresh
-ginger, peeled and
Shredded (see note)
1 Clove garlic, minced
Marinade (in jar)
2 ts Light soy sauce
2 ts Vegetable sauce
1 ts Dark soy sauce
1 ts Dry sherry or rice wine
1/2 ts Sugar
1/2 ts Sesame oil
1/4 ts Salt
1/4 ts Pepper
1/4 ts Baking powder
2 ts Cornstarch
1 tb Water

NOTES: Thanks to reader Alice Ho, here’s a ginger beef
recipe that’s stir fried not deep fried. If you
partially freeze the beef, it can be cut into thin
shreds making it quick work in a wok or wide skillet.
Marinating the meat and cooking it, still partially
frozen, keeps more of the meat juices in the meat and
out of the sauce. For dessert, a tropical mixture of
lichees, mandarins and grapes would be refreshing. If
you thought soy sauce was soy sauce, Alice Ho offers
these tips : “Black and light soy sauces are
distinguishable. If you shake the light sauce, the
bottle is transparent. This is easier than deciphering
the chinese characters on the bottles.” Ho says the
baking powder in this recipe acts as a meat tenderizer.

DIRECTIONS: Cut beef into shreds, while partially
frozen. Use a sharp cleaver or chef’s knife. Prepare
onion, pepper, ginger and garlic; set aside.

Pour marinade ingredients (mixed together) over beef
and let stand for 30 minutes (longer if you wish).

Heat wok or wide skillet; add 2 Tb vegetable oil. Fry
onion and pepper in hot oil, stirring constantly. Add
salt and pepper to taste, and cook for a minute.
Vegetables should be crisp and glistening. Remove from
pan.

Add another 2 Tb oil to the pan; heat and add garlic
and ginger.

Add beef, stirring quickly to separate strips that
cling together.

Add 1/4 cup hot water; stir and cook for about a
minute. Return cooked vegetables to wok and blend
quickly.

Season to taste, as you wish, or add 1 Tb oyster sauce
to enhance the flavor. Serve over hot steaming rice.
Serves 2. Offer a second stir-fry dish to round out
the meal.

Calgary Herald, food section, 82.01.29

—–

Choco-Nut Tarts

Recipe By : THE DESSERT SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Baked Goods Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Premade pastry crust
Filling:
1/2 cup salted butter
6 ounces unsweetened baking chocolate
2 large eggs
1 cup dark brown sugar
1/2 cup dark corn syrup
2 teaspoons vanilla extract
1 1/2 cups walnuts — chopped
Topping:
24 walnut halves
1/2 cup heavy cream
1/4 cup white sugar
1 teaspoon almond extract

Filling: In saucepan combine butter and chocolate and stir over low heat.
Pour into bowl and let cool 5 minutes. Using an electric mixer, beat eggs
into chocolate. Add sugar, corn syrup and vanilla and blend until smooth.
Fold in walnuts.

To assemble: Preheat oven to 350 degrees. Roll out dough on floured board to
1/8 inch thickness. Cut dough in circles to fit 2 1/2 inch tartlet pans, cut
a bit larger than pans are. Repeat with remaining dough. Lay dough in pans
and press firmly. Fill pans 2/3 full of filling and place on baking sheet to
catch any overspill. Bake 30 minutes or until filling is set. While tartlets
are still warm, place one walnut half in center of each.

Topping: In chilled bowl with chilled beaters, beat cream, sugar and almond
extract, until stiff peaks form. Do not overbeat. Put whipped topping in
pastry bag and using a star tip, pipe decorative topping onto each tartlet.

– – – – – – – – – – – – – – – – – –

BOCKWURST

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Veal
1/4 c Chives
1 tb Salt
2 ts Sage
2 ts White pepper
1 1/2 ts Sugar
1 t Mace, ground
1 t Cloves, ground
3 dr Lemon extract
3 Eggs
1 c Cream, heavy
Small hog casings

Use veal shoulder or trimmings.
Work veal twice through fine blade of grinder and add
to large bowl. Sprinkle chives, salt, sage, pepper,
sugar, mace, cloves and lemon extract over meat. Add
eggs and cream and beat 5 minutes, until mixture comes
away from sides of bowl. Fill casings with mixture
and tie or twist into 5-6″ lengths. Bring kettle of
heavily salted water to boil. Lower in sausages,
preferably in wire basket, and simmer very gently 2-3
minutes. Let cool in water, then drain.
Store in refrigerator for up to 2 days.
To serve: simmer in water for 10-15 minutes, drain and
serve with bread and butter with sweet mustard as a
seasoning. Several types of sausages are easy to make
at home. Casings can be found in specialty meat
markets and are traditionally made of animal
intestines. Saltpeter (remember that from your
military mess days?) is used as a preservative in some
sausages and is available in drugstores. Fresh
sausages do not keep well and should be used in a few
days. The more spice, salt and saltpeter they contain
means a longer storage time for the sausage.

– – – – – – – – – – – – – – – – – –

Title: BASLER BRUNSLI
Categories: Cookies, Desserts
Yield: 8 servings

1 3/4 c Sugar
3 1/2 c Whole unblanched almonds
7 oz Semisweet chocolate
2 ts Cinnamon
1/2 ts Ground clove
4 lg Egg whites
1 tb Kirsch (optional)

COMBINE THE SUGAR and almonds in the food processor and pulse to grind
finely. Be careful that the mixture does not become warm. Cut the chocolate
finely and add to the processor. Pulse to grind the chocolate finely and
mix with the almonds and sugar. Add the remaining ingredients and pulse to
mix rapidly. Strew the surface with sugar and press the paste out about
3/8-inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in
hearts, stars and clover leaf shapes and place on paper-lined pans. Allow
to dry several hours, uncovered, at room temperature. Preheat oven to 300F.
Bake about 10 minutes. Do not overbake or they will be very hard.

—–

Title: Apple Cheese Icing
Categories: Diabetic, Cakes, Desserts, Low-fat/cal
Yield: 1 servings

2 Sweet dessert apples 200 g * 1/3 c Skim milk cheese or cottage
1 ts Powdered gelatin dissolved Coloring (optional)
4 tb Hot water (for gelatin)

2 apples, cored and sliced. Suggested Golden Delicious – stay white
when cooked. Cook the apples to a soft pulp in a little water and
allow to cool. Place in a blender with the dissolved gelatin, cheese
and coloring, and blend to a smooth puree. Leave to set, then spread
on the cake and pipe if desired.

This spread, covered, keeps well in the refrigerator and may be
deep-frozen.

Suggested uses: Child’s birthday cake, slab cake cut in squares and
decorated with a blob of icing topped with a piece of fruit,
low-calorie spread for plain cookies or scones. 5 cal in 2 tsp.

Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13
g protein, 2 g fat.

Source: The Diabetics’ Cookbook by Roberta Longstaff published in UK
and Canada 1984.

MMMMM

TOMATO TUNA CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Rice — regular long-grain
1 tb Salad oil
1 Celery — stalk — sliced
1 Onion — diced
28 oz Can tomatoes
7 oz Can tuna — drained
Flaked
1 c Frozen peas
1 t -salt
1 t -sugar
1/2 ts Worcestershire

In 2 quart saucepan over high heat, heat 2/3 cup water
to boiling. Stir in rice, heat to boiling.
Reduce heat to low, cover and simmer 20 minutes or
until rice is tender and all liquid is absorbed.
Meanwhile, in 4 quart saucepan over medium heat, in
hot salad oil, cook celery and onion until tender,
stirring occasionally. Add rice, tomatoes with their
liquid, tuna, peas, salt, sugar, Worcestershire, and
3/4 cup water, over high heat, heat to boiling. Reduce
heat to low, cover and simmer 5 minutes to cook peas
and blend flavors. 380 calories per serving.

Recipe By :

– – – – – – – – – – – – – – – – – –

FANTASTIC FETA DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Minced jalapeno pepper
1 Sprig fresh dill — or
1 t Dried dill weed
4 oz Feta cheese
4 oz Cream cheese
1/2 ts Salt
1 tb Buttermilk — (1 to 3)

Combine all ingredients, except buttermilk in a
blender and process. Add buttermilk a tablespoon at a
time until desired consistancy is reached. Serve with
fresh crudites such as jicama, kohlrabi, zucchini and
broccoli.

Recipe By : doreen@mastnet.net (Doreen Howard)

– – – – – – – – – – – – – – – – – –

Hot Maryland Crab Dip

Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Chat 11/6/96 Cheese
Crab Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lump crabmeat
1/2 cup non-fat cottage cheese
1/4 cup non-fat cream cheese
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 tablespoon non-fat milk
2 teaspoons fresh lemon juice
2 tablespoons apple brandy or white wine (optional)
2 tablespoons onion — finely chopped
1 pinch cayenne or paprika
2 tablespoons celery — finely chopped
2 tablespoons parsley — chopped

Preheat oven to 350 degrees. If the crab meat is frozen, drain it well in a
sieve, pushing the solids with paper towel to remove all the moisture. Fresh
or frozen, pick over it to remove any bits of cartilage and set aside. . In a
food processor, puree cottage cheese, cream cheese, horseradish, mustard,
milk, lemon juice and Calvities 3 to 4 minutes. In a small bowl, combine the
cottage cheese mixture (which should be very smooth), the crab meat, onion and
celery and stir until well blended. Spoon the mixture into an oven-proof dish
and bake for 25 to 30 minutes, until bubbly and lightly golden on top. .
Sprinkle with cayenne or paprika and parsley, for garnish. Serve hot with
crisp bread. . Variation: When thinned with 1/4 cup nonfat milk, this dip
becomes enough sauce for 4 servings of pasta.

– – – – – – – – – – – – – – – – – –

Title: Peanut Butter Jam Coffee Cake
Categories: Cakes, Desserts
Yield: 9 squares

1/2 c C H Golden Brown Sugar
— firmly packed
1/4 c Butter or margarine
1/4 c Peanut butter
1 1/2 c Biscuit mix
1 Egg
1/2 c Milk
1/4 c Jam

Cream together sugar, and peanut butter. Add biscuit mix, egg and milk.
Mix well. Spoon into greased and floured 8-inch square pan. Drop jam by
teaspoonfuls on top of batter. Cut through batter with knife to marble
jam through the cake. Bake at 375 F degree oven 30 minutes. Cut into
nine squares. Serve warm or cold.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–