Title: DEEP-FRIED BEAN CURD STIR-FRIED WITH MUSHROOM
Categories: Vegetarian, Beans, Chinese
Yield: 4 servings

1 1/2 Cakes bean curd
Vegetable oil
— for deep-frying
6 md Chinese dried mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock

—————————SAUCE—————————
2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar

Cut the bean curd into 1- x 1-1/2-inch flat pieces.
Deep-fry them in hot oil for 2 to 2-1/2 minutes, until
the surfaces are somewhat firm and yellow. Drain
thoroughly. Soak the mushrooms in boiling water for
half an hour. Drain. Discard the stems and cut the
caps into halves. Cut the onion into thin slices.
Break the broccoli into individual florets and cut the
stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok.
When hot, add the onion, ginger, broccoli stems, and
mushrooms and stir-fry in the hot oil for 2 mintues,
to season the oil. Add the broccoli and stock and
continue to stir-fry for 1-1/2 minutes, and then cook,
covered, for 1-1/2 minutes. Uncover the pan or wok,
pour the sauce ingredients over the contents, and
continue to turn and stir-fry all ingredients together
for a further 1-1/2 minutes. Serve with rice and
other dishes.

Source: New Chinese Vegetarian Cooking by Kenneth Lo
Typed for you by Karen Mintzias

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Ginger Lemonade

Fresh ginger
Juice of 3 lemons
1/2 cup Honey (or sweetener of choice)
2 quarts water

Place water on the stove to boil. Peel a good 2-3 inch slice of
ginger (depending on how you like ginger). Grate the ginger over
a fine mesh grater. Squeeze the freshly grated pulp to remove
the juice. Discard dry pulp. When water boils, add the lemon
and ginger juice. Let steep for 20 minutes, then add the honey.
(Personally, I’ve found that 1/2 cup honey is almost too sweet,
so adjust accordingly). This is very refreshing.

Title: Beef and Macaroni Chili
Categories: Diabetic, Main dish, Pasta, Cheese, Chili
Yield: 4 servings

1 c Macaroni, raw 1 pn Salt
1/2 lb Ground beef 1 pn Pepper, freshly ground
1/2 ts Garlic powder 1 cn Tomato soup
1 ts Chili powder 1 oz Mozzarella cheese 15% mf

Cook macaroni about 7 minutes. Brown meat in largest saucepan and
drain off all fat. Add garlic, chili powder, salt and pepper. Mix
well and cook on low about 5 minutes. Add cooked macaroni and tomato
soup. Heat thoroughly. Just before serving add grated cheese. Cover
and heat until cheese melts.

Estimated 3 protein, 1 1/2 starch, 1 fruit veg. Source: Eat Light
and Love It!

Leftovers are good reheated the next day and can be frozen. Favorite
quick recipe of Elizabeth Rodier and family.

MMMMM

Title: Soda Crackers
Categories: E cleary, Breads
Yield: 4 servings

“My crackers go as fast as
Chocolate chip cookies.”

4 c flour 1 tsp baking powder 3/4 c butter, Crisco, or oleo 1 1/3 c
milk or water

Mix flour, baking powder and shortening as for a pie crust. Add
liquid and cut in with a knife. Form a ball of dough and cut into
four pieces. Roll 1/4 out very thin. Cut with biscuit or cookie
cutter (2″ diameter) and place on cookie sheet. Prick with a fork
4-5 times and sprinkle with salt (to your own taste.) Bake at 375
degrees until golden. May be turned once. Watch carefully.

Donna McNicholas – Kansas Countryside Magazine

MMMMM

ZESTY CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Flour
1/4 c Soy flour
1 c Yellow cornmeal
2 tb Sugar
4 ts Baking powder
1 t Salt
1 c Buttermilk
1/4 c Soy oil
2 Eggs — slightly beaten
1/2 c Shredded cheddar cheese
1/4 c Chopped green chilies

Preheat oven to 425 degrees. Spray muffin pans with
non-stick spray. In medium bowl, combine first 5
ingredients. Stir together buttermilk, soy oil and
eggs, and add to dry ingredients. Gently stir in
cheese and green chilies. Pour into muffin pan. Bake
for 22 to 25 minutes. Yields 12 muffins.

(Per Serving): 165 calories/5 grams protein/17 grams
carbohydrates/7 grams total fat/2 grams saturated
fat/33 mg cholesterol/383 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

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Date: Fri, 14 Oct 94 16:19:43 EDT
From: “R. S. Koss”

Refried Beans

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

QUINCE-AND-CRANBERRY COMPOTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Quince
6 c Water
2 c Sugar
12 Cloves
18 Whole allspice berries
1 lg Orange peel strip
2 pk Cranberries
1 Cinnamon stick (3″ long)
Cranberry juice (optional)
Balsamic vinegar, to taste

CUT EACH QUINCE INTO QUARTERS, then cut quarters into
pieces about 1/2-inch thick. Grasp each piece firmly
and cut away peel and core with sharp knife. When all
slices have been cored and peeled, cut each piece into
small chunks. Don’t worry about the fruit discoloring.
In saucepan, combine water, sugar, spices and orange
peel. Bring mixture to boil, stirring to dissolve
sugar. Add quince. Reduce heat, cover pan and cook
very slowly until fruit has turned a deep pink color,
about 2 hours. You don’t need to worry about
overcooking as the fruit will hold its texture well.
If cooked slowly, there should still be quite a bit of
liquid in pan when fruit is done. Sort through
cranberries, remove those that are not in good shape
and rinse the rest. Add cranberries to cooked quince.
If mixture seems too dry, add a little more water or
cranberry juice. Increase heat a little and cook
cranberries until they begin to pop open, 12-to-15
minutes. Use rubber scraper to gently mix them with
quince. When done, refrigerate compote to cool, then
stir in enough vinegar to balance the sweetness.

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Cloverleaf Refrigerator Yeast Rolls

Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time :12:00
Categories : Breads With Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yeast — * see note
2/3 cup milk — scalded
1/2 cup shortening
1 cup mashed potatoes — ** see note
1/4 cup sugar
2 teaspoons salt — *** see note
3 large eggs
8 cups all-purpose flour
3 tablespoons margarine — melted

* Do not use instant yeast.
** Use mashed potatoes made from fresh, not instant.
*** If using mashed potatoes that have been salted, decrease the amount of
salt called for in this recipe.

1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10
minutes to soften yeast.
2. Combine scalded milk, shortening, potatoes, sugar and salt in large
bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and
mix well. Cover and let rise in warm place for about 1 hour or until mixture is
bubbly.
3. Stir in enough of the remaining flour to make a stiff dough. Turn out
onto lightly floured surface. Knead until smooth and elastic. Put into lightly
greased bowl, turning to grease all sides. Cover and refrigerator overnight.
4. Shape into small balls. Place 3 or 4 into greased and lightly floured
muffin tins; brush with melted margarine. Let rise in warm place for about
1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20
– 22 minutes.

Yield: 38-40 medium rolls.

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NOTES : These can be made up ahead of time and dough put into refrigerator.
Best if refrigerated at least overnight.

RAISIN NUT BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raisin Nut Bran cereal
1 c Milk
3 tb Vegetable oil
1 Egg
1 1/4 c All-purpose flour
1/2 c Packed brown sugar
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt

Heat oven to 400-degrees. Line 12 medium muffin cups,
2-1/2 x 1-1/4 inches, with paper baking cups. Mix
cereal and milk in large bowl. Let stand until cereal
is softened, about 5 minutes. Beat in oil and egg.
Mix in remaining ingredients just until moistened.
Divide batter evenly among cups. Bake until wooden
pick inserted in center comes out clean, 18 to 23
minutes. Makes 12 muffins. High Altitude Directions
(3500 to 6500 feet): Heat oven to 425-degrees.

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Liz’s Potato Cheese Soup

Recipe By : Liz Blehyl
Serving Size : 4 Preparation Time :0:00
Categories : Ann’s Best Family Favorites
Pork Ham Soups
Tried N True

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 Potatoes — Diced
4 Carrots — Diced
3 Tbsp Chopped Onion
1 C Water
3 Stalks Celery — Diced
1/4 C Butter
1/2 C Flour
2 C Milk
1 C Cubed Ham
3/4 Bar Velveeta Cubed
2 Cans Chicken Broth
1 C Broccoli Flowerets
1 Ts Parsley Flakes

Combine first 5 ingredients and cook till tender.
Melt butter in a sauce pan, blend in flour and add milk slowly.
Cook until thickening a little.

Add milk mixture to hot vegetables, add ham, broccoli, cheese, broth and parsl
ey.
Cook until thickens STIR CONSTANTLY AND DON’T BOIL!!!

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