Title: VEGETABLE CURRY
Categories: Main dish, Vegetables
Yield: 5 servings

4 c Hot cooked Brown Rice
1 c Cauliflower florets
2 x Carrots, sliced
1 c Broccoli florets
1 x Sweet red pepper,coarse chop
1 x Onion, cut into wedges
1 c Peas
2 x Tomatoes, cut into wedges

—————————SAUCE—————————
2 tb Safflower oil
2 tb Curry powder (to taste)
2 tb Minced Gingerroot
3 x Cloves garlic, minced
1 x Sm hot chili pepper *
1/2 c Vegetable stock
2 tb Lime juice

* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander
leaves, or roasted unsalted peanuts, optional.
Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until
crisp/tender, about 6-8 minutes. Add red pepper,
onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to
heat. Meanwhile, in a small saucepan, heat oil for the
sauce. Add curry powder, ginger, and chili pepper.
Saute for 3-5 minutes. Add vegetable stock and boil,
uncovered, for about 3 minutes to reduce and thicken
slightly. Stir in lime juice. Toss steamed vegetables
gently with sauce. Top with garnish. Serves 4-6
VARIATIONS: – add 1 coarsely chopped apple
~ add tofu cubes or serve on slices of lightly sauteed
tofu. – subst. or add other veggies, such as sauteed
mushrooms or steamed potatoes
~ leftovers are delicious in omelets
~ serve on buckwheat noodles or other pasta

—–

CANNING PEPPERS (HOT OR SWEET)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Hot or sweet, including chiles, jalapeno, and pimnto

Quantity: An average of 9 pounds is needed per canner
load of 9 pints. A bushel weighs 25 pounds and yields
20 to 30 pints–an average of 1 pound per pint.

Quality: Select firm yellow, green, or red peppers. Do
not use soft or diseased peppers.

Procedure: Select your favorite pepper (s). Caution: If
you choose hot peppers, wear plastic gloves while
handling them or wash hands thoroughly with soap and
water before touching your face. Small peppers may be
left whole. Large peppers may be quartered. Remove
cores and seeds. Slash two or four slits in each
pepper, and either blanch in boiling water or blister
using one of the following methods:

Oven or broiler method: Place peppers in a hot oven
(400 degrees F) or broiler for 6-8 minutes until skins
blister.

Range-top method: Cover hot burner, either gas or
electric, with heavy wire mesh. Place peppers on
burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a
damp cloth. This will make peeling the peppers easier.
After several minutes, peel each pepper. Flatten whole
peppers. Add 1/2 teaspoon of salt to each pint jar, if
desired. Fill jars loosely with peppers and add fresh
boiled water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Peppers in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 35 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Peppers in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 35 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Cheesy Chicken Rolls

Recipe By : (Reggie Dwork)
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Camping, Backpack,
Trail Food
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup lowfat mozzarella cheese — shredded
1 jar Sliced mushrooms — (2 1/2 oz) drained
1/4 cup Plain low-fat Yogurt
1 tablespoon Chives — Snipped
1 tablespoon Parsley — Snipped
1 tablespoon Pimiento — chopped
4 medium Skinless Boneless Chicken Breast Halves
— about 12 oz total
1 tablespoon Dry bread crumbs — fine
1/8 teaspoon Paprika
1 tablespoon Plain low-fat Yogurt

For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt,
chives, parsley, and pimento. Place 1 chicken breast half, boned side up,
between 2 pieces of clear plastic wrap. Working from the center to the edges,
pound lightly with a meat mallet to 1/8″ thickness. Remove plastic wrap.
Repeat with remaining chicken. Sprinkle lightly with salt and pepper. Spread
some of the filling on each chicken breast half. Fold in the sides and roll
up. Arrange rolls seam side down in a 10x6x2″ baking dish. Combine bread
crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb
mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender
and no longer pink.

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NOTES : Per serving: 157.6 Calories, 4.3 g. fat, 25.2% of calories from fat,
60 mg. cholesterol.

Lemon-Sage Tortellini w/ chicken peppers

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Pasta Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb frozen cheese-filled tortellini
1/2 tbsp butter
1 tbsp olive oil
1 lb boneless skinless chicken breast halves
1 roasted red bell pepper — cut into thin strips
salt and coarsely ground black pepper — to taste

4 thin slices smoked chicken or turkey — cut in thin strips
1/2 tsp dried sage
1 1/2 tsp grated lemon rind
2 tbsp lemon juice
2 tbsp chopped parsley

Cook tortellini in boiling water according to instructions on package.

Meanwhile melt butter and olive oil in large frying pan over medium high
heat. Add chicken breast, salt and pepper, and stir fry for about 3
minutes. Add red pepper strips, turn heat down to medium, and cook until

chicken and pepper is done, stirring periodically.

Add smoked turkey or chicken strips and fresh sage*, and stir fry until
heated through. Add tortellini, lemon rind, lemon juice, and parsley. Ad
d
more salt and pepper if needed. Stir for a minute or two to heat and mix
=2E
Serves about 6.

*If you use dried sage, add it earlier in the process, with the chicken.

The original recipe said to roast and peel the red pepper, which I think
is too much work. You can buy canned roasted peppers which work
wonderfully. If you use them, add them later, with the smoked turkey,
since they’re already cooked. I like them, but I also like plain red bel
l
pepper.

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Per serving: 116 Calories; 4g Fat (35% calories from fat); 18g Protein; 1=
g Carbohydrate; 46mg Cholesterol; 62mg Sodium

HAM AND CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, sliced
1 lg Can cream style corn
1/2 ts Salt
Croutons, or oyster crackers
1/2 c Butter or oleo, melted
1/2 c Half half
1 c Ham, chopped
1/8 ts Pepper

Saute onion in butter until tender. Add remaining
ingreds. to pot and cook over low heat until
thoroughly heated. Garnish with croutons or crackers.
Makes 6-8 servings.

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From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Tarragon Green-Peppercorn Vinegar

1 cup packed fresh tarragon leaves plus sprigs for garnish,
rinsed and spun dry
1 T. freeze-dried green peppercorns, cracked coarse, plus whole
peppercorns for garnish
2 cups white-wine vinegar
Put the tarragon leaves in a very clean 1 qt glass jar and
bruise them with a wooden spoon. Add the cracked peppercorns and
the vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at 4 days to 2 weeks. Strain the vinegar
through a find sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2 pint glass jars. Add the
tarragon sprigs and the whole peppercorns and seal the jars with
the lids.

Orange Poppy Seed Individual Pound Cakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/4 cups unsalted butter — room temperature
5 large eggs
1/3 cup orange juice
1 tablespoon orange peel — grated
1 teaspoon vanilla
1/4 cup poppy seeds

Preheat oven to 350. Butter flour 4 individual small loaf pans. Sift
flour, baking powder and salt into medium bowl. Using an electric mixer,
beat sugar and unsalted butter in a large bowl until light and fluffy. Add
eggs 1 at a time, beating well after each addition. Beat in orange juice,
grated orange peel and vanilla extract (batter may look curdled). Beat in
flour mixture. Fold in poppy seeds.

Divide batter equally among the prepared pans (about 1 1/2 cups each). Place
pans in the oven and bake until tops of the cakes are brown and tester
inserted into center comes out clean, about 55 minutes. Transfer pans to
racks. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes.
Turn cakes out onto wire racks and cool completely.

Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes
at room temperature.

Wrap in holiday plastic wrap, foil and paper, etc.

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Chex Chocolate Party Mix

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Snacks Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 C Chex cereal — any type
2 C Coconut — optional
1 C Peanuts
1 C Brown sugar
1/2 C Butter
1/2 C Corn syrup
1 Tsp Vanilla
1/2 Tsp Baking soda
2 C Chocolate chips
1 1/2 C Raisins

Preheat oven to 250. Combine cereal, coconut and peanuts in roasting pan.
In small saucepan over medium, heat brown sugar, butter and corn syrup to
boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and
baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1
hour, stirring every 15 minutes. Cool, stirring frequently. Stir in
chocolate chips and raisins. Store in airtight container. Source: Chex ad

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Title: MOQUECA DE PEIXE (BAHIAN STYLE FISH STEW)
Categories: Fish, Brazilian
Yield: 4 servings

3 Sprigs fr. cilantro
1 Md-sz ripe tomato,
-quartered
1/2 Md-sz green bell
-pepper, seeded
1 Md-sz onion, quart.
Salt and black pepper
2 lb Fish fillets (cod,
-scrod,haddock,or any
-white, firm-fleshed
-fish)
1 tb Fresh lemon juice
1/2 c Thin coconut milk*
2 tb Dende*
2 tb Peanut oil

*Heat a coconut in a 350 degree oven for 10 minutes so it will
develop "fault lines. Remove from oven and, holding it in a cloth (it
will be hot) over a large bowl, hit it along the fault lines with a
hammer or heavy mallet. The coconut will open. Reserve the liquid,
remove the meat from the shell and take off the brown outer pieces
with a pairing knife. Grate the coconut meat, either with a hand
grater or in a food processor. Wrap in cheesecloth and pour 1/2 cup
warm water over it while holding it over a bowl. Squeeze the liquid
from the coconut into the bowl. This is thick coconut milk. Add the
reserved coconut water and grated coconut residue. This is the only
way to get the true Brazilian taste. Otherwise, you can buy a bottle
of coconut milk from specialty stores (and it is pretty hideous).
African markets in the United States.
Chop the coriander, tomato, pepper, and onion in a food processor
until you have a coarse paste. Then place the mixture in a large,
heavy skillet over low heat. Add the salt and pepper and cook for 15
minutes. Add the fish fillets to the mixture and continue cooking
for an additional 5 to 7 minutes. Add the remaining ingredients,
stir and allow to simmer for 5 minutes. Serve the moqueca hot with
white rice and Farofa.

—–

Veggie Quiche

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 eggs — separated
8 ounces plain low fat yogurt
4 ounces Swiss cheese — diced
1 cup vegetable pieces,(broccoli, cauliflower,
mushrooms, etc.)
1 small onion
Pepper,dash
Any herbs of your choice

Whip whites until stiff but not dry. Put aside. Mix yogurt, yolks, and
cheese. Put aside. In large skillet saute onion, vegetables and herbs.
Add cheese mixture. Fold in whites delicately. Place in piecrust pan and
bake at 325 degrees for 45 minutes.

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