Title: CHILI SHRIMP WITH BASIL
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 lb Raw medium shrimp
Salt
1/2 Sweet red pepper
8 Chives
2 tb Unsalted roasted peanuts

—————————SAUCE—————————
2 tb Fish sauce
2 tb Lime juice
2 tb Water
2 ts Sugar
1 ts Chinese chili sauce
2 Garlic cloves
– finely minced
2 tb Chopped fresh basil

ADVANCE PREPARATION: Shell the shrimp, then devein by
cutting along the top of the curve, starting at the
tail and making a progressively deeper cut so the
knife nearly cuts through the shrimp at the thick end.
Rinse out the vein. Bring a large amount of lightly
salted water to a rapid boil and add the shrimp. Cook
until shrimp are done, between 1 and 2 minutes. To
test, cut a shrimp in half; it should be white in the
center. Transfer the shrimp immediately to a bowl of
ice water to cool. When chilled, drain and
refrigerate until ready to use.

Mince and place in separate containers the red pepper
and chives. Finely chop the peanuts in a food
processor and set aside. Combine the sauce
ingredients and mix well.

LAST-MINUTE PREPARATION: Toss the shrimp with the
sauce. Put in a decorative bowl and place the bowl in
crushed ice. Sprinkle the shrimp with the red pepper,
chives and peanuts. Serve at once.

Serves: 4 to 8 as an appetizer or 4 as a first course.

Source: Chopstix – by Hugh Carpenter and Teri Sandison
ISBN: 1-55670-133-0

Typed for you by Karen Mintzias.

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Date: Thu, 30 Sep 93 13:16:06 BST
From: Michael Traub

Red Lentil Lasagna
——————

1 large Onion, sliced finely
3 cloves Garlic, minced
1 Red chilli, deseeded
2 stalks Celery, chopped *very* finely (because my wife hates it)
1/2 cup water
1 lb Broccoli
1 small Courgette/Zucchini
1/2 lb Mushroom
1 pint Vegetable Stock (Vecon and water)
1 cup Red lentils
1 can Tomatoes
2 tsps Oregano
2 tsps Basil
1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Corn
2 tbsp Tomato Puree/Paste
12 sheets Spinach lasagna
1/4 cup water
2 tbsp Flour
1/2 cup Soya milk
1 clove Garlic
1/4 tsp Salt
1/4 tsp Pepper
3 tbsp Yeast flakes
1/4 tsp Turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five
minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli florets. Simmer till the lentils
are tender. Add the corn and the tomato puree. The resulting mixture
should be fairly sloppy still because it has to go into the oven for
20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a
paste is made. Put on the heat and slowly add the soya milk making
sure to avoid lumps. Add the crushed clove of garlic, some salt and
pepper, the yeast flakes and the turmeric. You should end up with a
pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach
lasagna) finishing with a layer of lasagna sheets. Cover with the
cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.

Title: PERSIMMON PUDDING
Categories: Desserts, Fruits, Personal
Yield: 6 servings

1 c Pureed persimmons (skinned)
2 ts Baking soda
1/2 c Butter; room temperature
1 1/2 c Sugar
2 Eggs
1 tb Lemon juice
1 tb Rum
1 c All-purpose flour
1 ts Ground cinnamon
1/2 ts Salt
1 c Chopped walnuts or pecans
1 c Raisins

FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough water to come halfway up sides of mold. Place kettle over
medium heat and let water come to boil while you prepare pudding
batter. Mold must have lid or be snugly covered with foil while
steaming (coffee can with plastic lid will work). Place rack or Mason
jar ring on bottom of kettle so that water can circulate under mold
while steaming. Grease the mold. In small bowl, combine persimmon
puree and baking soda. Set aside while mixing other ingredients
(persimmon mixture will become quite stiff). In mixing bowl, cream
butter and sugar. Add eggs, lemon juice and rum and beat well. Add
flour, cinnamon and salt and stir to blend. Add persimmon mixture and
beat until well mixed. Stir in nuts and raisins. Spoon batter into
mold, cover tightly and steam 2 hours. Remove mold from kettle and
set aside 5 minutes. Turn onto rack to cool completely or to cool
just a little and serve warm.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: AVOCADO AND POTATO SALAD WITH HORSERADISH
Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
Yield: 1 salad

2 lb New potatoes; scrubbed
1/4 c Olive oil
1 1/2 tb Red wine vinegar
Salt
1/2 c Sour cream
1/2 c Plain yogurt
2 tb Prepared horseradish
1/4 c Fresh dill sprigs
— loosely packed
— thick stems removed
3 Celery ribs; strings removed
— cut in 1/4″ crescents
— (1 cup)
2 md Avocados* or 1 lg. avocado
1 tb Lime juice; freshly squeezed
Freshly ground black pepper

*Choose avocados that are firm, with just a slight
give. If the avocado is soft enough to hold an
indentation, it’s overripe and won’t have the rich
nutty flavor that you want for this salad.

Bring water to a boil in the bottom of a vegetable
steamer. Cut potatoes in half; place them in the
steamer basket. Cover and steam until they are cooked
through, about 20 minutes. Remove the potatoes from
the heat and allow them to cool slightly.

While potatoes are cooking, whisk oil and vinegar
together in a large bowl. Season to taste with salt;
set aside. When potatoes are cool enough to handle
without burning your fingers, cut them in 1″ cubes.
Toss them in the oil and vinegar so they are coated
well, and set them aside to cool to room temperature,
tossing occasionally.

In a small bowl, whisk together the sour cream, yogurt
and horseradish. Mince the dill and add it to the sour
cream mixture, stirring well.

When potatoes have cooled to room temperature, add
celery and toss to combine. Then add the sour cream
mixture; toss again.

Halve, pit and peel the avocados. Cut them into 1″
cubes; place in a small bowl with the lime juice.
Toss so the cubes are moistened with the juice. Then
add the avocados, with all of the lime juice, to the
potatoes; toss gently until they are well distributed
and coated with the dressing. Add pepper and
additional salt to taste, and either serve immediately
or chill for 30 minutes and then serve.

While Loomis says that this salad does not keep well
and shouldn’t be counted on for leftovers, she says
that it’s one of the most popular potato salads she’s
ever made.

Yield: 6 to 8 servings.

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
267-268. ISBN 0-89480-772-2. Electronic format by
Cathy Harned.

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Title: Diatetic Cream Cheese Balls
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 pk (8 0z. size) cream cheese -Milkcote or whitecoat
3/4 c Finely chopped pecans -chocolate

Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecoat or milkcote chocolate coating.
Makes about 25 balls. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Children’s Lemon or White Cake Mix

Recipe By : Eliason, Harward, and Westover
Serving Size : 10 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon flavored unsweetened drink powder — (like
Kool-aide)
1/3 cup vegetable shortening

In a medium bowl, combine sugar, flour, baking soda, salt, and drink
powder. Stir with a wire wisk until blended. With a pastry blender, cut
in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of mix into each of 10 small containers or ziplock
bags. Seal containers tightly. Label with date and contents. Store in a
cool dry place. Use within 12 weeks. Makes 10 packages Children’s Lemon
Cake Mix.

To use:
1 pkg. Children’s Lemon Cake Mix
4 teaspoons water

Preheat mom’s oven to 375°f. If using child’s play oven follow
manufacturerers directions for baking cakes.

Grease and flour a 4 inch miniature cake pan. In a small bowl, Combine
Children’s Lemon Cake Mix and water. Stir with a fork or spoon until
blended and smooth. Pour mixture into prepared pan. Bake 12 to 13
minutes in Mom’s oven or as directed in play oven. Remove from oven.
Cool in pan on rack for 5 minutes. Invert cake onto a small plate;
remove pan. When cool frost with Children’s White Frosting if desired.
Serves 2 children.

– – – – – – – – – – – – – – – – – –

NOTES : It takes no genius to see that ANY flavor of unsweetened drink
mix powder can be used for a wide variety of flavors. For a White Cake
Mix omit the powder. If you like, a drop or two of vanilla might be
added at the time the cake is prepared.

Homemade Sloppy Joe Seasoning Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon dried onions
1 teaspoon bell peppers, freeze-dried
1 teaspoon salt — or to taste
1 teaspoon cornstarch
1/2 teaspoon dried minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder

Combine all ingredients in a small bowl until evenly distributed. Spoon mi
xture onto a 6″ square of aluminum foil and fold to make an airtight packet
=2E Label with date and contents. Store in a cool, dry place. Use within
6 months.

Makes 1 packet or about 3 tablespoons of Homemade Sloppy Joe Seasoning Mix.=

– – – – – – – – – – – – – – – – – –

Acorn Squash with Cranberry Stuffing

Recipe By : modified from Walking Magazine in 1989-90 by R. Winters
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low Fat
Freezes Well

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound acorn squash
1/2 small onion — finely chopped
1 celery rib — finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
1/2 apple — cored and diced
2 tablespoons apple juice — divided use
1/2 cup cranberries — fresh or frozen
1/2 tablespoon raisins
1 tablespoon brown sugar
1 slice bread — torn into pieces
1/2 tablespoon nuts — coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place
face down on a baking sheet and bake about 45 to 60 min in a 350F oven or
until tender when tested with a fork.
Meanwhile, coat a non-stick skillet with cooking spray; over medium heat
saute onion and celery until tender. Add salt, pepper, allspice, apple and
1 Tablespoon apple juice; cook just until apple is tender.
Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until
cranberries pop. Add brown sugar; stir until dissolved. Stir in bread
cubes and nuts. If desired, a few drops of almond extract may be added.
Sprinkle baked squash with salt (optional) and pepper. Divide stuffing
evenly between the halves. Bake for 15 minutes at 375°F.

Makes 4 side-dish servings.
per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na

Makes 2 main-course servings.
per serving: 212 Kcal 2.2g fat (0.4g sat fat) 9% CFF 498mg Na

– – – – – – – – – – – – – – – – – –

NOTES : SODIUM
1. Omitting the salt would reduce sodium to 116mg for side-dish serving and
232mg for main dish serving.
2. 53% of the sodium in this recipe is from the salt. 28% is from the
onion. 13% is from the bread.
Nutr. Assoc. : 0 0 2519 0 0 0 0 0 0 0 0 0 0

Title: Sunny Cocoa Drop Cookies
Categories: Cookies, Christmas, Snacks
Yield: 48 servings

1/2 c (1 stick) light corn oil
Spread
2/3 c Granulated sugar
2/3 c Low-fat sour cream
1 ts Vanilla extract
1 Egg white
1/4 ts Freshly grated orange peel
1 3/4 c All-purpose flour
3 tb Cocoa
1 ts Baking soda
1/2 ts Baking powder
Cocoa glaze
Mmmmm—————
———-cocoa — ¥
Glaze————–
—————-
1 tb Light corn oil spread
2 tb Water
1/2 ts Vanilla extract
1 tb Cocoa
1/2 c Powdered sugar

Here’s a fairly low-fat cookie recipe from the Tampa Tribune: Heat
oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking
spray. In large mixer bowl, beat corn oil spread and granulated sugar
on medium speed of electric mixer until light and fluffy. Add sour
cream, vanilla, egg white and orange peel; beat until well blended. Drop
dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12
minutes or until set. Remove from cookie sheet to wire rack. Cool
completely. Drizzle glaze (below) over cookies. Makes about 4 dozen
cookies. (2 cookies with glaze is a serving.) Calories: 100
Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg
Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat,
melt spread. Stir in water and cocoa. Cook, stirring constantly, until
thick. Do not boil. Remove from heat; gradually add powdered sugar and
vanilla, beating until of drizzling consistency. Another low-fat recipe
from the Tampa Tribune:

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Title: Hangover Soup
Categories: Soups/stews, Ethnic
Yield: 6 Servings

-AGNUS HANNO PVMP45B
1/2 lb Polish sausage; thinly slice
2 Slices bacon
1 Onion; chopped
1 Green pepper; chopped
4 c Beef broth
1 cn 16-ounce sauerkraut; rinsed;
1 c Sliced fresh mushrooms
2 Stalks celery; sliced
2 Tomatoes; chopped
2 ts Paprika
1 ts Caraway seed
1/2 c Sour cream
2 tb Flour

In Dutch oven; cook sausage and bacon until sausage is brown and bacon is
crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble
bacon. To drippings add onion and green pepper; cook until tender but not
brown. Drain off fat. Stir in cooked sausage and bacon, beff broth,
sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to
boiling; reduce heat. Cover and simmer 45 mins. Meanwhile, combine sour
cream and flour. Gradually stir about 1 cup of the hot soup into sour cream
mixture. Return all to Dutch oven. Cook and stir until thickened and
bubbly. Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B

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