GINGERED BEET SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Beets — scrubbed
1 t Olive oil
1 1/2 ts Fresh ginger, minced
2 tb Mellow miso
1 tb Sesame seeds
1 tb Lemon juice

Boil beets in a large, heavy saucepan until tender.
Remove cooked beets to a bowl of cold water. When
cool enough to handle, slip off skins and discard.
Slice or chop beets. In a small skillet or saucepan
over medium heat, cook ginger and sesame seeds in oil,
stirring constantly, for 1 minute. Remove pan from
heat and stir in miso and 1/4 cup beet cooking liquid.
Cool dressing mixture slightly before adding lemon
juice. Toss dressing with beets until well coated.

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from the Susan Powter recipe book

Morning Rice

2 c. cooked brown rice
1/2 c. soy milk
2 tsp. honey
1 apple, chopped
1 tsp. cinnamon
2 Tbl. raisins

Mix all ingredients together in a medium bowl. Jam could be used in place of
honey, and any fruit you like.

I also added 1/4 cup crushed pineapple with some of it’s natural juice. I
microwaved it for approx. 30 seconds, just to take the chill off.

POUND CAKE, FAMOUS PEACH

Recipe By : The Tennessean, Monday, June 30, 1997
Serving Size : 14 Preparation Time :0:30
Categories : Desserts – Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter — softened
3 cups sugar
6 whole eggs — at room temperature
3 cups all-purpose flour — sifted after measuri
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh peaches — peeled
— finely chopped
— well drained
1 teaspoon vanilla
1/2 teaspoon almond extract — optional

Preheat oven to 350.

Lightly grease and flour a 10-inch tube pan and set aside.

In the bowl of an electric mixer set on medium speed, cream butter and
sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition.

In a separate smaller bowl, combine sifted flour, soda and salt. Set aside.

Combine sour cream and chopped peaches in another small bowl.

Fold dry ingredients into creamed mixture alternately with sour cream and
peaches, beginning and ending with dry ingredients. Stir in vanilla and
almond extracts, if desired.

Pour batter into prepared pan and bake on middle oven rack for 65-75
minutes or until cake tests done. If should just release itself from the
edge of the pan, be golden brown and spring back in the center when lightly
touched.

Let cake cool in pan 10 minutes, then turn out onto rack to finish cooling.

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Title: Pesto Pizza
Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
Yield: 4 servings

MMMMM—————————DOUGH——————————–
1 tb Active dry yeast; 1/4 c Olive oil;
1 c Warm water 1 c White flour;
1 ts Salt; 3 c Whole wheat flour;
2 tb Sweetener;

MMMMM———————–PESTO TOPPING—————————-
2 c Basil; densely packed fresh Zest from 1 lemon
1/4 c Pine nuts; 1/3 c Olive oil;
2 Garlic cloves; large

MMMMM———————VEGETABLE TOPPING————————–
12 oz Marinated artichoke hearts; 1 c Zucchini; thinly sliced
3 lg Tomatoes; sliced thinly 1/4 c Pine nuts;

DOUGH: Combine yeast, sweetener warm water. Whisk in salt oil
let sit for 10 minutes. Add flours, 1/2 c at a time knead for 10
minutes, adding more flour as necessary. Let rise for an hour.
Deflate by punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic zest in food
processor till smooth. With blender running, drizzle in the oil to
form a thick paste.

TO ASSEMBLE: Sprinkle 10″ X 15″ baking sheet with cornmeal. Place
dough in centre press out from the centre till the baking sheet is
covered with dough. Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices zucchini evenly over the pizza. Dot
with more pesto sprinkle with pine nuts. Bake at 375F for 20
minutes or till the crust is well cooked browned.

“The Big Carrot Vegetarian Cookbook”

MMMMM

Sweet Corn Ravioli

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons chives
2 ears fresh corn, kernels removed from cob
1 cup cream
Salt
Pepper
1/2 pound raw shrimp, — shelled and deveined
28 round wonton wrappers
2 eggs
Water

With a knife, roughly chop shrimp. In a food processor blend shrimp, corn
and cream. Season with
salt, pepper and chives. Lay out wanton wrappers and brush with an egg
wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper.
Fold over each wrapper and seal with a fork.
Bring salted water to a boil and place ravioli in water. Poach for about 4
minutes. Serve ravioli with
corn sauce

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NOTES : Serve with SHRIMP AND SWEET CORN RAVIOLI WITH CORN COULIS AND BLACK
PEPPE

Title: S’MORES BARS
Categories: Snacks, Bars, Chocolate
Yield: 20 servings

8.00 oz Quick Crescent Dinner Rolls
6.00 oz Semi-sweet Chocolate Chips
10.00 Marshamallows; cut in half

Heat oven to 375~. Unroll dough into 2 long rectangles. Place in
ungreased 13×9″ pan; press dough over bottom, sealing perforations
well. Sprinkle chips evenly over dough. Place marshmallow halves over
chips, cut-side-down, in five rows of four. Bake at 375~ for 10-12
minutes or until light golden brown. Cool about 15 minutes. Cut in
squares around marshmallows. Makes 20 bars. TIP: For ease in cutting
marshmallows, use kitchen scissors dipped in warm water.

MMMMM

Pinto Beans

Recipe By : Bill Hatcher
Serving Size : 6 Preparation Time :0:20
Categories : Beans Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb pinto beans — dry
1 med smoked ham hock
4 boullion cubes — optional
1 med onion — chopped
1 clove garlic — minced
1 rib celery — chopped
1/2 med bell pepper — chopped
2 tsp chili powder — or more to taste
2 tsp oregano
1 tsp cumin
crushed red pepper — to taste
salt — to taste
black pepper — to taste

Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times,
cover with water and bring to a boil. Boil 2 minutes and shut off heat.
Allow beans to set about 2 hours. Alternatively, beans may just be soaked
over night in cold water after washing.

Add all remaining ingredients except salt and black pepper and bring to a
boil; simmer covered until beans are at desired tenderness, about 1 1/2
hours. Add water as needed. Add salt and black pepper last few minutes of
cooking.

Virtually everything except the beans is optional; adjust for personal
taste. Good with 3 or 4 slices of bacon substitued for ham hock, or omit
both and use 2 tbs oil.

Serve with hot cornbread, green onions and fresh sliced tomatoes.

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Title: Anasazi Beans with Juniper
Categories: Beans
Yield: 4 servings

2 c Dried Anasazi or pinto beans
10 Coriander seeds
8 Juniper berries
1 sm Noion
1 T Sunflower seed or light
-olive oil
1 t Ground red chile (opt)
1 t Dried Mexican or Greek
-oregano
2 1/2 qt Water
Salt

Uncomplicated and satisfying, this recipe for anasazi beans is from
Deborah Madison’s “The Savory Way.”

You can find juniper berries in the spice section of specialty food
markets.

Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight. (Or use the
quick-soaking method.)

Bruise the seeds and berries in a mortar, and chop the onion into
small squares.

Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.

Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use – cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans plain
first.

Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories
form fat.

MMMMM

Title: CROCKPOT PEPPERED MEAT LOAF
Categories: Beef
Yield: 6 servings

2 lb GROUND CHUNK
1 ea ONION, FINELY CHOPPED
8 oz CAN TOMATO SAUCE
3/4 c CRUSHED SALTINE CRACKERS
2 t WORCESTERSHIRE SAUCE
1/4 t PEPPER
1 c KETCHUP
1 1/2 t DRY MUSTARD
1/2 lb BULK SAUSAGE
3 ea GARLIC, MINCED=7F
1/2 c KETCHUP
2 ea EGGS
2 t SEASONED SALT
2 ea POTATOES, PEELED IN FIN
1/3 c BROWN SUGAR
1/2 t NUTMEG

COMBINE ALL LOAF INGREDIENTS EXCEPT POTATOES SAUCE INGREDIENTS.
MIX WELL AND SHAPE INTO A LOAF. PLACE POTATOES IN BOTTOM OF CROCK
POT. TOP POTATOES WITH MEAT LOAF. POUR SAUCE OVER ALL. COVER AND
COOK ON LOW FOR 8 TO 12 HOURS

MMMMM

ZIMTSTERNE1

Recipe By :
Serving Size : 65 Preparation Time :0:00
Categories : Cookies Ethnic
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 lb Almonds unpeeled
4 x Eggwhites
1 pn Salt
2/3 lb Powdered sugar
1 tb Lemonjuice
2 ts Cinnamon

Clean the almonds in a kitchentowel.Grind the almonds throug a mill or
buy already grind almonds.Whip eggwhite with salt until stiff.Add pwd.
sugar while still whipping eggwhite and also add the juice of the lemon
by the drop while still whipping.Take 4 Tbsp. from the mixture,cover and
set aside.Add 1 Lb of almonds and the cinnamon carefully under the
eggmixturer.Sprinkle the remaining almonds on a workingsurface.Place the
dough in small portions on it.(dough will brake easy).Roll out 1″ thick
and use your Starcutter medium size.Take a cookiesheet and cover with
pergamentpaper or aluminumfoil.Grease with margarine.Place the zimtsterne
on cookiesheet and brush with the eggmixturer you set aside earlier. Bake
in preheated oven on the middle shelf for 25 min. at 325′. When you cut
the zimtsterne out of the dough use the space very good because the
remainung dough can not be used again,sorry.I just roll the dough in small
balls and press them down with a fork and bake.After baking take the
zimtsterne carefully of the paper and let cool on rack.Store in airtight
containers.

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