Date: Sat, 16 Apr 94 02:39:08 CDT
From: Jeanne Chappell

Spicy Roasted Chickpeas
———————————————————————–

1 – 16oz pkg (2 C) dried Chickpeas – soak over night
cook on stove or steam till just tender (40 minutes with my B D steamer)
Drain – cool

2 egg whites (or 1/4 Egg Beaters) | combine
1 pkg taco seasoning |

Place Chickpeas taco blend in a large bowl with a tight lid and shake
till Chickpeas are evenly coated.

Evenly distribute Chickpeas on a large cookie sheet sprayed with PAM

BAKE at 325 degrees for 1 hour – stirring occasionally

Store in covered container in the refrigerator

COMPOSED CALIFORNIA CORN SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ears corn (or more)
1 Small red bell pepper *
1 Small green bell pepper*
2 Small yellow squash,sliced
2 Sm zucchini, sliced diag.
2 Small Japanese eggplants*
4 Basil leaves — chopped
1 Bunch arugula **
1 Bunch red leaf lettuce ***
1/2 c Rice wine vinegar
1/2 c Walnut or olive oil
Salt, pepper

Note: In lieu of parboiling, the vegetables can be sauteed in olive oil
until tender-crisp, if desired.
*Note: Bell peppers and eggplant should be cut in strips. (Eggplant is
optional.)
**Bibb lettuce may be used instead of arugula.
***Red leaf lettuce should be sliced.
Cut corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted
water to rolling boil. Drop pepper strips into boiling water. Parboil 1
minute or until color heightens. Remove peppers with slotted spoon and
drain. Refresh in bowl of cold water. Set aside. Add yellow squash,
zucchini and eggplants to boiling water. Parboil 2 minutes. Remove with
slotted spoon and drain. Set aside. Toss basil with arugula and red leaf
lettuce. Arrange greens on large, shallow platter or tray. In large bowl
stir to combine vinegar, walnut oil and salt and pepper to taste. Add corn
kernels to dressing, toss and drain, reserving dressing. Arrange kernels
in spoke pattern to resemble sun rays over greens, mounding some in
center. Separately add peppers, squash, zucchini and eggplant to dressing,
tossing lightly. Arrange red, green and yellow vegetables in sections
between corn kernel spokes. Pour any remaining dressing over salad.
Makes 6 to 8 servings

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE CHILI WITH PINTO BEANS
Categories: Meats, Beans, Tex-mex
Yield: 6 servings

-JUDI M. PHELPS (G.PHELPS1)
1 1/2 lb Lean pork; diced fine or
Coarsely ground lean pork
1 1/2 lb Lean beef; diced fine or
Coarsely ground lean beef
1/4 c Olive oil
5 md Onions; chopped coarse
2 c Tomato juice
3 c ;water
5 tb Chili powder; or to taste
3 tb Ground cumin
3 tb Oregano
3 tb Unsweetened cocoa powder
3 tb Cinnamon
1 ts Salt or to taste; optional
2 tb Garlic; chopped fine
3 tb White cornmeal
2 cn Pinto beans (1 lb each);
-drained and rinsed
Onion; chopped
Shredded lettuce
Flour tortillas

In a large saute pan or flameproof caserole, cook
the pork and beef over moderate heat, stirring
frequently, until both meats lose their pink color but
are not browned, about 15 minutes. Transfer to a bowl
and set aside. Heat the oil in the same pan until
rippling and add the onions. Saute stirring
occasionally, until soft and translucent, 10 minutes.
Stir the reserved meat into the onions. Add the
tomato juice, 3 cups of water, the chili powder,
cumin, oregano, cocoa, cinnamon, and salt (optional).
Blend. Turn the heat to high and bring to the boil;
reduce heat and simmer, uncovered, for 1 hour. Stir
occasionally.
Taste for seasoning. Add more chili powder if you
like your chili really searing. Cook 30 minutes
longer. Stir in the garlic, cornmeal, and beans.
Simmer for 10 minutes more until the beans are heated
through.
GARNISHES: Chopped onions, grated Parmesan,
shredded lettuce, or sour cream may be used to
garnish. Serves 8. SOURCE: The Brillian Bean Cookbook.

—–

Title: MARBLED TRUFFLES
Categories: Candies, Chocolate
Yield: 30 servings

6 oz White chocolate,coarse chop
1/2 c Whipping cream
1 ts Vanilla
1 c Semisweet choco chips
1 tb Butter or margarine
2 tb Ortange-flavored liquer
3/4 c Confectioner’s sugar,sift

1. Melt white chocolate with 1/4 cup of the whipping cream and the
vanilla in heavy, medium saucepan oved low heat, stirring constantly.
Pour into 9-inch square pan. refrigerate. 2. Melt semisweet chocolate
chips with butter and remaining 1/4 cup whipping cream in heavy,
medium saucepan over low heat, stirring constantly. Whisk in liquer.
3. Pour chocolate mixture over refrigerated white chocolate mixture.
Refrigerate until mixture is fudgy,but soft, about 1 hour. 4. Shape
about 1 tablespoonful of the mixture into 1 1/4 inch ball. To shape,
roll mixture in your palms. Place balls on waxed paper. 5. Sift
confectioner’s sugar into shallow bowl. 6. Roll balls in powdered
sugar, place in petit four or candy cases ( if coating mixture won’t
stick because truffle has set, roll between your palms until outside
is soft. 7. Truffles can be refrigerated 2-3 days or frozen several
weeks. Makes about 30 truffles.

MMMMM

Date: Sat, 08 Apr 95 12:16:38 CDT
From: asking@students.wisc.edu (Anna Sutherland King)

lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Title: Low-Fat Cream Of Carrot Soup
Categories: soups, vegetables
Yield: 1 servings

5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tb curry powder
1 ts minced fresh ginger root
1 salt and pepper to taste

In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.

Source: Oakville Journal- Aug. 20, 1996

—–

CHA QUE (CINNAMON PATE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnam Appetizers
Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Boneless pork (weight after
-trimming fat), preferable
-fresh ham
3 tb Fish sauce (nuoc mam)
3 tb Water
1/2 tb Potato starch or rice flour
1/2 ts Granulated sugar
1 t Baking powder
ds MSG (optional)
Sprinkling of freshly
-ground black pepper
2 oz Pork fat
1/2 ts Ground cinnamon

This recipe is very tasty with an interesting texture.
Unless you’re a fan of hard work, use a food
processor. The pate was originally pounded to the
proper consistency in a mortar and pestle… It can
be used all sorts of ways++made into balls for soup,
sliced after cooking and added to lettuce or rice
paper rolls, served with shrimp chips for
munchies++whatever inspires you. The cinnamon flavor
is discernible but not overpowering. I’ve actually
made this recipe and found it to be a keeper.

Be sure pork is trimmed of all fat. Slice the meat
1/4 inch thick, then cut into 1 inch squares. Make a
marinade by combining all the remaining ingredients,
except for the pork fat and cinnamon, in a large bowl.
Add the pork slices to the marinade and mix well with
your hands, then cover the bowl with wrap or foil.
Refrigerate for 5 hours, and after that period of time
has elapsed, transfer the bowl to the freezer for 10
minutes.

Remove the pork from the freezer, add the cinnamon,
and reduce to a paste in a food processor only.

Boil the pork fat for 10 minutes and dice into small
pieces, the size of whole peppercorns. Add the diced
pork fat to the ground pork mixture.

Coat an 8-inch-square baking pan with oil. Put the
meat paste into the pan and press down firmly with
your hands, making sure the surface is smooth. The
meat will come halfway up the side of the pan.

Preheat the oven to 350F and bake the pate for 40
minutes or until the surface looks brown. Remove from
the oven and allow to cool. Then slice and serve as
an appetizer or with French bread for lunch or dinner,
or use in any recipe where it is required. It can be
eaten hot or cold.

This will keep fresh in the refrigerator for a week,
or it can be stored for a longer period in the
freezer. To reheat, wrap in foil and place in a 300F
oven for 15 minutes.

From “The Classic Cuisine of Vietnam”, Bach Ngo and
Gloria Zimmerman, Barron’s, 1979.

Posted by Stephen Ceideburg August 28 1990.

– – – – – – – – – – – – – – – – – –

LIMA BEANS WITH GRILLED STUFFED VINE LEAVES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STUFFED GRAPE LEAVES—–
32 lg Bottled grape leaves
2/3 c Cooked, chopped spinach
2/3 c Red bell peppers, roasted
— diced
2/3 c Zucchini, grilled diced
2/3 c Yellow squash. grilled
— diced
3 tb Cilantro, chopped
2 tb Lime juice
Salt
Hungarian paprika
Olive oil spray
—–LIMA BEANS—–
1 1/2 c Lima beans, soaked
8 c Water
1 ea Bay leaf
2 tb Extra-virgin olive oil
1/2 tb Mustard seeds
2 ea Jalapeno peppers, seeded
— slivered
1 ea Red bell pepper, chopped
1 c Tomato, chopped
Salt pepper
3 tb Parsley, chopped
3 tb Mint, chopped

soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels
cut away tough stems.

Combine vegetables cilantro in a bowl. Add half of the lime juice
season with salt paprika. Place 1 tb of mixture on each leaf, 3/4″ from
stem end. Fold stem end over the filling roll into a firm packet.

Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed
leaves onto skewers, about 1″ apart. If not using for a day, refrigerate.

Drain beans, combine them with water, bay leaf, 1 tb oil bring to a boil.
Reduce heat simmer until almost tender, 1 1/2 hours. Remove any skins
that may float to the top drain.

15 minutes before serving, heat a grill or broiler. Spray grape leaves
with olive oil grill 5 minutes a side.

Heat remaining oil in a skillet. Add mustard seeds cover till they pop.
Add jalapeno bell pepper stir-fry for 2 minutes. Add tomato, fry for 2
minutes. Stir in beans, salt, pepper herbs. Spoon beans onto a warmed
platter top with grape leaves. Sprinkle with remaining lime juice.

Yamuna Devi, “Yamuna’s Table”

– – – – – – – – – – – – – – – – – –

Date: Mon, 02 May 94 12:01:27 EDT
From: mmk3@Lehigh.EDU (MARGARET M. KING)

Angel Food Cake with Strawberries and Raspberry Sauce.
(serves 6 with leftover cake, easily doubled, tripled…)

1 quart fresh strawberries sliced
1 Angel Food cake (from mix, scratch, or purchased)
Raspberry sauce (recipe to follow), room temp.

Simply place a slice of cake on a plate, add some berries, and
pour some sauce over top. Don’t add sugar to the berries, as
the sauce will do that. Very sweet, but fatfree!

Raspberry Sauce ( taken from _EATING WELL_ 9/92)
(suggested as a souffle sauce)
(can be made/stored in fridge for up to 2 days)

2 c. fresh/unsweetened frozen raspberries
2Tb. sugar
1Tb. cornstarch
3Tb. Chambord,optional
2Tb. water

In small heavy saucepan place raspberries and sugar, bringing to a boil
over medium heat. Mash berries during cooking. Dissolve cornstarch in
water, and add to mixture and stir until thickened (1min.)
Strain through sieve (I never do) to remove seeds.
Add Chambord if desired.
Makes 1.5 cups.
13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.
-Don’t know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over
warm plain ff brownies, or anything chocolate, I think:) I always use
frozen raspberries for this.
Let cool and serve either chilled or room temp.

Spaghetti Squash Florentine

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds spaghetti squash — halved lengthwise
1 cup nonfat ricotta cheese
10 ounces package frozen chopped spinach — thawed and
drained
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon Italian seasoning — crushed
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
1/2 cup nonfat mozzarella cheese — shredded
1 3/4 cups spaghetti sauce
1/2 cup part skim milk mozzarella cheese — shredded

1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook

squash 20 minutes or until fork-tender. Remove from water. Halve squash
lengthwise; remove seeds. MICROWAVE: Halve squash lengthwise. Scrape out

seeds. Place cut-side down on a microwave-safe dish and cook for about 20
minutes on HIGH or until fork-tender, turning over once and covering with
wax paper.
Cool squash slightly and with a fork separate into strands. Set
aside.

2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg
beaters,
and seasonings; mix well. Spread evenly in a 13×9-inch baking dish coated
with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over

the spinach mixture.

3. In a large bowl, combine the squash and spaghetti sauce; toss to coat
well. Arrange squash mixture on spinach mixture; top with the part skim
milk mozzarella cheese. Cover with foil; bake at 375° F. for 30 minutes

or
until hot and bubbly. makes 6 servings.

per serving: 220 Kcal 5g fat (2g sat fat) 20% CFF 628mg Na 8mg
cholesterol
(17.3g PRO/5.3g FAT/30.2g CHO)

– – – – – – – – – – – – – – – – – –

NOTES : FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the
part skim milk cheese. Add to the top of the dish during the last 5
minutes
of cooking. Remove from oven promptly when the cheese has melted.
per serving: 208 Kcal 4g fat (2g sat fat) 15% CFF 645mg Na 5mg
cholesterol
(17.7g PRO/3.8g FAT/ 30.6g CHO)

SODIUM: The spaghetti sauce is providing 39% of the Na. The salt is
providing 14%. Sodium from the combined cheeses is 23% of the total.
Using
all part skim milk mozzarella cheese will increase the fat per serving by
1.5g and decrease the sodium by 17mg.

Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921