SWEET AND SOUR LENTIL STEW

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Legumes Low-Fat
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup brown rice — uncooked
1 Cup lentils — uncooked
4 Cups water
1 onion — chopped or sliced
1 carrot — chopped or sliced
2 potatoes — chopped
1 green pepper — chopped
1 Cup tomatoes — chopped
1 clove garlic — crushed, or more
1 bay leaf
1/2 teaspoon basil
1 Tablespoon tamari
1 Tablespoon lemon juice
1 Tablespoon molasses
1 Tablespoon cider vinegar

Put lentils, rice, and water in a large pot. Bring to a boil. Reduce
heat, cover, and simmer 30 minutes. Add onions, carrots, and
potatoes. Simmer 30 minutes more. Add green pepper, tomatoes, and
seasonings. Cook an additional 30 minutes. Serve hot.

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Title: Italian Love Cake
Categories: Box cakes, Cakes
Yield: 12 servings

1 pk Fudge marble cake mix
2 lb Ricotta cheese
1 c Sugar
4 Eggs
1 ts Vanilla
8 oz Whipping cream
1 pk Instant chocolate pudding
1 c Milk

Mix cake as directed on box. Pour into greased and
floured 9 x 13 pan. In separate bowl, combine ricotta,
sugar, eggs and vanilla; mix well. Spoon over top of
unbaked cake. Bake at 350~F for 1 hr. Cool. Mix
pudding with milk; fold in whipped topping. Spread
over cake; regrigerate.

MMMMM

Title: Ochsenschwanzsuppe (Ox Tail Soup)
Categories: German, Soups/stews, Veal
Yield: 6 servings

2 lb Ox Tails; Disjointed OR 1/2 c Carrots; Diced
2 ea Veal Tails 1 c Celery; Diced
1 ea Onion; Medium, Sliced 1 ea Bay Leaf
2 tb Vegetable Oil 1/2 c Tomatoes; Drained
8 c Water 1 ts Thyme; Dried, Crushed
1 ts Salt 1 tb Unbleached Flour
4 ea Peppercorns 1 tb Butter or Margarine
1/4 c Parsley; Chopped 1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree the
edible meat and vegetables and reserve. Remove fat from top of stock and
reheat. In a large, dry frypan brown flour over high heat. Cool
slightly. Add the butter or margarine, blend. A little at a time, add
the stock and vegetables. Correct seasoning and add madeira just before
serving.

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Date: Mon, 18 Apr 94 10:00:14 EDT
From: nka1@cornell.edu (Nadine K. Ames) (Nadine K. Ames)

chocolate milkshake

1 or more frozen banana (s) – I usually use 1 and a half
3 Tbsp. powdered cocoa
1 cup nonfat soymilk (approx. – I never measure, again it depends)
a drizzle of maple syrup or other sweetener – optional, I don’t do this anymore

Blenderize.

Title: Garden Chicken Salad
Categories: Salads, Poultry
Yield: 4 servings

3/4 c Best Foods Light or Reduced
-Fat Mayonnaise Dressing
3 T Lowfat milk
2 T Chopped green onions
1 t Grated lemon peel (opt)
2 T Lemon juice
1 t Sugar
1/4 t Pepper
6 c Cut-up fresh vegetables
Lettuce leaves to line
-platter
1 lb Boneless, skinless chicken
-breasts, grilled sliced

To make dressing, in small bowl combine first 7 ingredients. In large
bowl, toss vegetables with half of dressing, arrange on lettuce-lined
platter. Top with chicken. Serve with remaining dressing.

MMMMM

MOLE~ PUEBLA STYLE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SPICES—–
2 c TO 3 cups lard
2 1/2 White onions — halved plus
1 White onion — roasted and
– coarsely chopped
8 Cloves garlic, whole, plus
1 Head garlic — roasted and
– peeled
3 Tomatoes — roasted
10 Tomatillos — roasted
3/4 c Sesame seeds
3/4 c Raw almonds
3/4 c Raw peanuts
3/4 c Raisins
1 c Prunes — pitted
1 1/2 Ripe plains — peeled and
– sliced 1/4-inch thick
1 t Coriander seed
1 t Anise
2 Sticks cinnamon — ea 2“or2-1/2
1 Stale croissant — in pieces
2 Tortillas — charred in pcs
1 1/2 qt Hot chicken broth
2 Slices white onion
— Salt to taste
—–FOR THE CHILES—–
30 Chiles mulatos
16 Chiles anchos
6 Long chiles pasillas
1 Chile chipotle
1 1/2 White onions — sliced
6 Cloves garlic — whole
— Salt to tast
8 oz Mexican chocolate tablets
– 9conatining cinnamon,
– in pieces
1/4 c Sugar
2 qt To 2 1/2 qts hot chicken
– broth
—–FOR THE CHICKEN—–
5 qt Water
6 Chicken thighs
12 Chicken breasts — halved OR
2 Turkeys, 10 lb ea, in pieces
2 lg White onions — halved
1 Head garlic — halved
3 Carrots — peeled
1/2 Rib celery
6 Bay leaves
— Salt to taste
—–FOR THE GARNISH—–
2 c Sesame seeds — toasted

Seeded, deveined, roasted or lightly fried, and
soaked. Reserve some of the soaking water or
water/vinegar mixture.

Prepare the spices: Heat a little lard in a large,
deep saucepan. Fry halved onion until transparent and
lightly browned. Add garlic cloves, and brown.
Remove garlic. Reserve. Add more lard, and fry
sesame seeds, almonds, peanuts, raisins, prunes,
plantains, coriander seed, anise, and cinnamon.
Remove. Drain all fried ingredients on paper towels.
Put fried ingredients, croissant, tortillas, and broth
in a blender or food processor, and blend thoroughly.
It will be necessary to blend in batches.
Heat remaining lard, and brown onion slices. Add
blended ingredients and salt. Simmer over low heat
for 1 hour, stirring occasionally.
Meanwhile, prepare the chiles: Blend chiles
mulatos, anchos, pasillas, and chipotle in a blender
or food processor with onion, garlic, and a little
reserved soaking water. Salt. Strain chile mixture,
and gruadually stir into the simmering spice mixture,
waiting about 10 minutes between each addition.
Continue to heat mole, stirring occasionally. Add
chocolate and sugar. Add salt if necessary.
Simmer mole for 2 to 3 hours. Cover saucepan with
lid or aluminum foil to avoid splattering. The mole
also can be prepared outdoors on a brazier to avoid
splattering or over firewood, which gives the sauce a
rustic flavor. Add broth until the mole is slightly
thick. The mole is ready when it is very thick, with a
thick top layer of fat. Taste, and add more salt if
necessary.
Prepare the chicken: Heat water in a large stock
pot. Add chicken, onions, garlic, carrots, celery,
bay leaves, and salt. Cook over low heat for 30
minutes. Cool chicken in broth. Then add chicken
pieces to the mole sauce, and cook for 30 minutes.
Serve mole, garnished with toasted sesame seeds,
from a clay pot, or serve on individual plates,
sprinkling sesame seeds over the mole-covered chicken.
This dish often is served with red rice, frijoles de
oila, and freshly made tortillas.
This mole recipe will yild more sauce than
necessary for one meal. Use extra sauce to accent
fried or poached eggs or in stuffings for enmoladas,
mole-chicken pie, or chicken crepes with cheese and
cream. It is an excellent complement to rice. The
mole sauce freezes well.

from ”The Taste of Mexico" by Patricia Quintana, ISBN
#0-914434-89-3

typed and posted by teri chesser 2/96

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Title: Nut Cutlets
Categories: Snacks, Ceideburg 2
Yield: 1 batch

1 oz Butter
3/4 To one gill of milk
4 oz Groundnuts (roasted and put
-through a mincing machine)
Cayenne pepper and salt
1 oz Flour
2 Oz. fresh breadcrumbs
Worcestershire, tomato or
-H.P. sauce to flavour
Juice of one lemon (to bind
-it well)

Melt the fat and add the flour to it. Beat in the liquid gradually,
stir until boiling and cook for a few minutes. Add the minced nuts
and other ingredients. Beat well over heat until all the ingredients
bind, then turn onto a wet plate and mark out evenly. When cold,
form into cutlets, using a dusting of flour. Brush with beaten egg
or milk and serve with tomato sauce. This recipe can also be used
for the making of egg cutlets, 3 hard boiled eggs being substituted
for the nuts.

Posted by Stephen Ceideburg November 25 1990.

MMMMM

Title: Marinated String Beans (WW 1970)
Categories: W watchers
Yield: 1 Bowl

16 oz French cut string beans
8 oz Can cut mushrooms
3 tb Dehydrated onion
1 md Cucumber, diced
1 sm Jar pimentos, sliced
1/2 sm Cauliflower in small pieces

MMMMM————————–MARINADE——————————-
1/4 c Champagne Vinegar
1/4 c Water
ts MSG (optional)
pn Pepper to taste
1/4 ts Garlic powder
1/4 ts Seasoned salt
3 dr Liquid artificial sweetener

Place vegetables in non metal container.

Make marinade – pour over vegetables – refrigerate over night.

WW Handout 1970 == Courtesy of Dale Gail Shipp, Columbia Md. ==

From: Linda Magee

MMMMM

1 red onion, sliced
1/4 c water
1 T chili powder
2 c cooked green beans
1 15oz. can black beans, drained rinsed
1 15oz. can red kidney beans, drained rinsed
1 15oz. can white beans, drained rinsed
1 1/2 c frozen corn kernals, thawed
2 T chopped cilantro or parsley

Place the onion in a saucepan with the water. Cook gently until the onion is
soft and separated into rings, 4 to 5 min. Add the chili powder and stir
until well mixed. Remove from heat.
Combine all of the ingredients in a large bowl and toss to mix well. Cover
and chill for 1 to 2 hours to allow flavors to blend.
(I left out the chili powder-ac)

MASHED ROOT VEGETABLES WITH SWEET GARLIC (L A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Celery roots, peeled, cut
– into 2-inch chunks
2 lg Russet potatoes, peeled, cut
– into 2-inch chunks
1 lg Parsnip, peeled, cut into
– 2-inch chunks
1 1/2 qt Boiling salted water
4 lg Garlic cloves
1 1/2 tb Unsalted butter
3/4 ts Salt
3/4 ts Nutmeg, freshly grated
Fresh, ground pepper
Typed by Manny Rothstein

A simple blending of celery root, potatoes and
parsnip makes these mashed root vegetables as smooth
as silk without much fat. The russet potatoes have
just the right starchy texture to thicken the mixture.
Celery root browns quickly once its surface is exposed
to the air, so have the salted water boiling, ready
for the peeled celery root and potatoes.

Plunge celery roots, potatoes and parsnip into pot
of boiling water. Cook 10 minutes. Add garlic cloves.
Cook until vegetables are tender, about 10 min. more.
Drain vegetables.
Put hot drained vegetables, butter, salt, nutmeg
and pepper into processor fitted with metal blade.
Puree mixture until very smooth, stopping to scrape
down sides of bowl, about 1 to 2 minutes. Adjust
seasonings to taste. Transfer to greased 5-cup
capacity baking dish. Cover dish with foil. Can be
made several hours ahead and kept at room temperature.
To serve, bake at 300 deg. until hot or reheat in
microwave oven. Spoon hot mixture onto 6 heated dinner
plates, dividing evenly. Ladle hot venison ragout
over, again dividing evenly. Serve immediately. Makes
6 servings.

Each serving contains about: 147 calories; 416 mg
sodium; 8 mg cholesterol; 3 grams fat; 28 grams
carbs.; 4 grams protein; 2.21 grams fiber. L A Times,
1/27/94, by Abby Mandel.

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