ENERGIZING LINGUINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Chicken
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Linguine
1 c Fresh mushrooms — sliced
1/2 c Celery — sliced
1 tb Margarine or butter
2 tb Cornstarch
1 c Chicken broth
1/3 c Dry white wine
2 ts Lemon juice
1/4 ts Dried thyme, crushed
2 ds Bottled hot pepper sauce
1/2 c Shredded mozzarella cheese
1 1/2 c Cooked chicken — cut in strips
4 oz Fresh spinach — chopped
Grated Parmesan cheese (opt)

Prepare linguine according to package directions
except omit salt. Drain; keep warm. Cook mushrooms
celery in hot margarine till tender. Stir in
cornstarch. Stir in next 5 ingredients. Cook still
till bubbly. Stir in cheese till melted. Stir in
chicken and spinach. Cover cook 1 minute or until
heated through. Serve over linguine. Sprinkle with
Parmesan.

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SAMBAAR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Yellow split peas
2 1/2 c Water
1 ea Onion, chopped
3 ea Garlic cloves, chopped
1 sl Ginger, chopped, 1/2-inch
1 ea Red chili
2 tb Ghee
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Turmeric
1/2 sm Cauliflower, separated into
— florets
2 md Carrots, diced
1/2 md Eggplant, diced
1/2 sm Cabbage, sliced
Lemon juice
1/2 ts Cayenne

In a large pot, comine the split peas with the water
cook for 30 to 50 minutes, till soft.

Heat ghee till hot. Saute, onion, garlic, ginger
chili. (Add more chili if you want a hotter curry).
Add the rest of the spices saute for 2 minutes. Add
vegetables cook for another 5 minutes. Add 1/2 c
stock from the split peas. Cover cook for 15
minutes, or until the vegetables are tender.

Add cooked split peas to the vegetables. Squeeze with
lemon juice. Check to see if you need salt. Simmer
for another couple of minutes serve.

Marlena Spieler, “Hot Spicy”

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Title: LINDA’S NUT CANDIES
Categories: Candies, Desserts, Chocolate
Yield: 1 servings

2 c Butter
2 c Sugar
6 tb Water
10 oz Slivered almonds
12 oz Semi-sweet chocolate chips
1 c Walnuts; chopped

In electric skillet, melt butter. Add sugar, almonds and water. Place
candy thermometer into mix. Temperature of skillet should be about 400
degrees. Cook, stirring constantly to hard/crack stage on thermometer. Pour
mix quickly onto a large jelly roll sheet (large cookie sheet with sides).
Spread very quickly. Cool in refrigerator. Melt chocolate chips over double
boiler. Spread over cooled candy and sprinkle walnuts while chocolate is
still soft. Press nuts into chocolate to secure. Cool again. Break into
pieces and store in an airtight container.

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Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Categories: Ethnic, Bbq, Fowl
Yield: 4 servings

Stephen Ceideburg
4 Cornish game hens (14 ounces
-each)
4 Garlic cloves
2 Shallots, or 3 green onions,
-white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce
-(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry

This aromatic barbecued game hen can be easily served West- ern style
with rice, cole slaw or a green salad. [But it would be better with
Thai cucumber salad or Vietnamese carrot salad. Mmmm… S.C.]

Halve the hens through the breast. Flatten with the palm of your hand.

In a mortar or food processor, pound or mince garlic, shallots and
sugar. Add remaining ingredients and mix thoroughly. Pour mixture
over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals for
15 minutes. Turn and barbecue 15 minutes longer or until they are
thoroughly cooked. Serve with Nuoc Cham dipping sauce.

MMMMM

PINEAPPLE ECSTASY

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces fresh pineapple chunks
2 packages sugar substitute
Lowfat vanilla yogurt
1 sliced banana
Lowfat sugar cookies

Mix pineapple, bananas, sugar substitute, and yogurt. Serve with lowfat
sugar cookies.
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Title: Vegetables with Coconut Cream
Categories: Main dish, Vegetables, Indian
Yield: 4 servings

1 md Eggplant (Aubergine)
3 md Zucchini
1 Red capsicum
1 Green capsicum
3 md Carrots
250 g Green beans
300 g Pce of pumpkin
60 g Ghee
2 T Oil
2 Cloves garlic
1 sm Red chilli, finely chopped
2 ts Black mustard seeds
2 ts Yellow mustard seeds
2 ts Cummin seeds
1 c Canned coconut cream
1 c Plain yoghurt

Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan,
add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add
vegetables, cook, stirring a few minutes or until vegetables are just
tender; add coconut cream and yoghurt, stir until heated through.

Compiled: Imran C.

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After Dinner Angel Food Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Brown sugar
3 Tsp Orange — lemon or vanilla ext
1 C Sugar
1/2 Tsp Salt
1 1/2 C Shortening
1 Tsp Baking soda
12 Egg yolks
3 1/2 C Flour
2 Tsp Baking powder

Cream sugars with shortening, add egg yolks and stir. Mix in baking powder,
extract, salt, baking soda and flour. roll in a ball and roll in sugar.
Flatten with a glass. Bake at 350 F for 7-12 minutes.

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Hearty Latin Stew

Recipe By : Adapted from Diet for a Small Planet, Frances Moore Lappe
Serving Size : 8 Preparation Time :1:00
Categories : Family Approved Grains And Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown rice
1/2 cup bulgur
16 ounces chickpeas, canned
4 ounces chili peppers, canned — diced
8 ounces string beans
12 ounces corn
16 ounces stewed tomatoes
1 teaspoon chili powder — or 2
dash tabasco sauce

Cook brown rice and bulgur together.

Heat together in a large pot string beans, chiles, chili powder and hot sauce.
Mix in the remaining ingredients. Simmer for 15-30 Minutes.

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RISOTTA PRIMAVERA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1/2 c Onion, finely chopped
14 oz Can chicken broth, reduced
-sodium,
(or 1 can vegetable broth)
1 c Arborio rice
1 md Carrot, peeled finely
Chopped
1/2 c Sweet red pepper, finely
Chopped
1/2 c Fresh or frozen green peas
1/3 c + 2-4 T. water
1 t Dried basil leaves
1/2 c Parmesan cheese, grated
1 Clove garlic, finely
Chopped
1/4 ts Black pepper

In a 1-qt microwave-proof dish, microwave butter on
high for 20-30 secs until melted. Stir in onion,
cover and microwave for 1 min.

Stir broth rice into onion mixture; cover. Microwave
on high 6 min. Rotate halfway through. Stir in carrot
red pepper; cover and microwave 4 min on high.

Stir peas, 1/2 c. water and basil into rice mixture.
Cover and microwave 4 min. on high. Stir, cover, and
microwave on high 2 more min.

Stir in parmesan cheese, garlic and pepper. Cover and
set aside for 6-8 min., stirring occasionally, until
rice is cooked but slightly chewy. Stir in an add’l
2-4 T of water for a creamier texture.

Recipe By : Country Living, May 1995

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JACK’S FAMOUS LEMON POPPY SEED MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Poppy seeds
2/3 c Milk
2 c Flour
1/2 c Sugar
1 tb Baking powder
1/2 ts Salt
1 Egg, beaten
1/3 c Oil, vegetable
1 Juice of 1/2 a lemon

Combine seeds and milk and set aside in saucepan;
heat to boiling, remove from heat and let stand 20
mins. Combine dry ingredients, make a well in center.
Combine milk mixture, egg and oil. Add all at once to
well in dry ingredients. Mix only until dry
ingredients are moistened.
Fill greased or paper-lined muffin tins 2/3 full.
Bake in preheated 450′ oven 20-25 mins. Makes 1
dozen. For mini- muffins tins, fill 3/4 full and bake
12-15 mins. Makes 2-3 dozen “mini-muffins.”

Posted from the Echo’s Library 04/08/94 by Frank
Skelly Original source unknown

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