DUBLINER DIP WITH RUSTIC VEGETABLES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
3 c Mixed fresh greens, such as
-spinach, parsley,
-watercress, or
Fresh dill, washed and
-patted dry
1/4 c Chopped green onion
1 Clove Garlic, minced
1 c Sour Cream or yogurt
1 d Hot pepper sauce

Mixed fresh vegetables, such as radishes, green onions, celery or turnip
sticks, boiled and chilled small new potatoes, blanched carrots,
cauliflower and broccoli pieces.

Combine mayonnaise, mixed greens, onion and garlic in food processor or
blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream
and blend well. Season with hot pepper sauce. Chill overnight. Serve with
vegetables. Makes 2 1/2 cups.

SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93

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Title: Cantaloupe Cooler
Categories: Fruits Low-Cal Main dish Soups
Servings: 8

2 lb Cantaloupe; 1 Md.
1 1/2 c Orange Juice
1/4 ts Salt
1/4 ts Ginger; Ground
1 tb Lime Juice
5 1/3 oz Sweetened Condensed Milk;1Cn
———————————-GARNISH———————————-
1 x Mint Sprigs
1 x Lime; Thinly Sliced

Cut the cantaloupe in half and remove the seeds, then peel and slice into
wedges. Chop the wedges in to pieces that will fit a food processor or
blender. Add all of the ingredients, including the cantaloupe, and puree
until very smooth. Refrigerate for several hours to blend the flavors.
(As this soup can separate very easily, be sure to stir just before
serving.) Serve cold with a garnish of fresh mint or lime slices.

Each 1/2 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
122 3 G 25 G 1 G 2 G 1 G 6 Mg 101 Mg

From The Cookbook For The 90s by Helen V Fisher

—————————————————————————–

MU SHU VEGETABLES
Serves 8

Ingredients
3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 tsp minced garlic
1 tsp. minced fresh ginger
4 cups loose packed shredded cabbage
1 green onion, with top, thinnly sliced
1/4 cup vegetable broth
2 tbsp. soy sauce
1/2 tsp sesame oil (flavor only)
1/2 tsp sugar
1/2 tsp cornstarch mixed with 1 tsp water
1/3 cup hoisin sauce

Soak lily buds and mushrooms separately in warm water for 30 min., drain.
Cut off and discard mushroom stems and slice caps into matchstick pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot. Set aside
buds a nd shrooms.

Cut jicama, zucchini, and celery into matchstick pieces, set aside in separate
bowls.

Wrap tortillas in clean towel, place in steamer and heat over simmering water
for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or use a
bit of water to protect from sticking.) Add garlic and ginger, cook while
stirring
until fragrant, not burnt, about 5 seconds. Add carrots and Stir fry
for 30 seconds. Add jicama, Zucchini, celery, cabbage, green onion, and
broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.
Add shrooms, buds, stir in soy sauce, sesame oil,and sugar. Add cornstarch
solution, stirring, until sauce boils and thickens.
To serve: spread a small amount of Hioisin sauce on each tortilla. Place about
3 tbsp. vegies in center of pancake, wrap like a burrito and eat out of hand.

Title: Creamy Avocado With Bacon Dip
Categories: Appetizers
Yield: 4 servings

1 Ripe Avocado
1 ts Lemon Juice
1/2 c Sour Cream
2 ts Bacon; Crumbled, 2 strips,OR
2 ts Imitation Bacon Bits
1/4 ts Onion Powder
1/4 ts Hot Sauce
2 ts Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon
juice, blending well and then add the sour cream, blending well. Mix
in all the rest of the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper,
Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese
Crackers
: RECIPE CLIPPED by Michael Prothro

MMMMM

Title: STUFFED ARTICHOKES – CARCIOFI RIPIENI
Categories: Italian, Vegetables
Yield: 1 servings

4 Artichokes; large
1 Lemon
4 White bread; slices
1/2 c Olive oil
1/3 c Parsley; chopped
3 Garlic cloves; chopped
Salt pepper; to taste
Water
4 tb Olive oil

Cut off artichoke stems; slice and reserve. Remove and discard hard outer
leaves of artichokes. Cut sharp tips off remaining leaves with scissors.
Slice off about 1/2 inch from top end of each artichoke. Open artichokes
gently with your hands. Remove fuzzy chokes with a knife or melon-baller.
Wash artichokes under cold running water. Slice lemon in half and rub over
cut tops of artichokes. Set artichokes with cut part down on paper towels.
Remove crusts from bread. Chop bread into small pieces and place in a
medium bowl. Add 1/2 cup oil, parsley, garlic and salt and pepper. Mix
well. Arrange mixture between artichoke leaves and in centers. Place
artichokes and reserved stems in a large saucepan. Pour water about 1 inch
deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat
to medium and cover pan. Cook artichokes 40 to 60 minutes, depending on
size. If water evaporates, add a little more. There should be 4 to 5
tablespoons of sauce left in pan. If too much liquid is left, uncover pan
and boil liquid down. Spoon sauce over artichokes and stems. Serve hot.
Makes 4 servings.

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Title: Chicken Salad with Rosemary and Mayonnaise
Categories: Salads
Yield: 4 servings

3 Celery ribs
3 c Cubed cooked chicken
1/2 c Fat-free mayonnaise
1/2 c Fat-free sour cream
1 t Dried rosemary, crumbled
-OR
1 tb Fresh rosemary

Adapted from “The 5 in 10 Cookbook” by Paula Hamilton. Hearst, $15.

Thinly slice the celery and combine it in a bowl with the chicken.

Blend together the mayonnaise, sour cream and rosemary. Pour the
dressing over the chicken and celery, stirring until the ingredients
are thoroughly mixed.

Serve immediately or refrigerate for up to 24 hours.

Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2
grams saturated fat; 29% or calories come from fat); 95.7 milligrams
cholesterol; 301 milligrams sodium.

MMMMM

Title: IRISH CREAM FROZEN YOGURT
Categories: Desserts, Irish, Ethnic, Chocolate
Yield: 6 servings

2 tb Water
1 ts Unflavored gelatin
3 oz Semi-sweet chocolate,
-coarsely chopped
3/4 c Lowfat milk
1/4 c Light corn syrup
1/4 c Sugar
3 tb Bailey’s Irish Cream Liqueur
1 c Plain lowfat yogurt stirred
1 Egg white
1/3 c Water
1/3 c Nonfat dry milk

In small saucepan, combine 2 tb water and gelatin: let stand 1
minute. Stir over low heat until gelatin dissolves; set aside. In med
saucepan, combine chocolate, milk, corn syrup and sugar. Cook and
whisk over low heat until mixture is smooth. Stir in dissolved
gelatin mixture; cool. Add Irish Cream and yogurt. Beat egg white,
1/3 cup water and non-fat dry milk until stiff but not dry. Fold into
yogurt mixture. Freeze in ice-cream maker according to manufacturer’s
directions; or follow refrigerator-freezer instructions previously
posted.

A touch of Irish Cream teams up with chocolate for a mouth-watering
change of pace.

Food Wine RT [*] Category 4, Topic 6 Message 8 Wed Nov 06, 1991
D.MORRISSEY [DEE] at 00:04 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005

MMMMM

SWEET YEAST CRUST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Active Dry Yeast — 1 Pk.
1/4 cup Water; Warm — 110-115 deg. F.
2 cup Unbleached Flour — Sifted
1/4 cup Sugar — Granulated
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Butter
1 Egg; Large — Lightly Beaten

Lightly grease the baking pan. Dissolve the yeast in the warm water. In a
large mixing bowl, mix the flour, sugar and salt until well blended. In a
saucepan, heat the milk and butter, then cool to lukewarm. Add the warm milk
and the yeast mixture to the dry ingredients, then add the egg. Blend well to
form a moist soft dough. Knead lightly until the dough is soft and smooth.
Return the dough to a clean greased bowl and cover with a damp towel. Set the
dough in a warm place to rise. Let rise for 1 hour or until doubled in size.
When the dough is ready, punch it down and pat it into a thin layer. Place
the layer into the bottom of the pan folding the excess dough up the sides of
the pan making it as smooth as possible.

Allow the dough to rise again, in the pan until it is doubled, bout 30 to 45
minutes. When the dough is double the crust is ready to be filled.

– – – – – – – – – – – – – – – – – –

CREAM OF CHEESE SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups/stews Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
3 Green onion,thinly sliced
1/2 c Thinly sliced celery
1 1/4 c Water
1/2 c Half-and-half
2/3 c Past. process cheese spread
1 t Instant chicken bouillon
1/8 ts Ground nutmeg
1/3 c Dry white wine
Paprika
Toasted croutons

Melt butter in 3-quart saucepan over medium heat. Cook
and stir onions and celery in butter until onions are
tender, about 8 minutes. Stir in water, half-and-half,
cheese spread, instant bouillon and nutmeg. Heat to
boiling over medium heat, stirring constantly; stir in
wine. Heat to boiling. Boil and stir 1 minute.
Sprinkle each serving with paprika and garnish with
croutons.

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Title: SEITAN PARMIGIANA
Categories: Vegetarian
Yield: 4 servings

12 oz Seitan; cut into “steaks”
4 tb Oil; for frying
3 c Spaghetti sauce
1 md Onion; chopped
-and sauteed in water
– (optional)

————————–BATTER————————–
1 c Whole wheat flour
1/4 c Corn meal
1 1/2 c Water
1/4 ts Salt

————————–TOPPING————————–
10 1/2 oz Soft silken tofu
1 ts Maple syrup
2 ts Italian herbs
-(marjoram, sage, oregano,
– basil, thyme, rosemary)
1/4 c Tahini
1 ts Miso
1 pn Nutmeg (optional)

For BATTER: Mix together flour, corn meal, water and
salt to make a thin batter. Let sit for at least 10
minutes. Dip pieces of seitan into batter. Pan fry in
oil on both sides until brown.

Combine topping ingredients together in a blender and
blend until smooth. Preheat oven to 350 degrees. Pour
1 cup sauce into a 9″ x 13″ baking dish, distributing
evenly. Place batter fried seitan on top. Spread
onions on top of seitan. Pour on remaining sauce and
top with tofu topping. Bake for 30 minutes.

This is a fairly close approximation to what a
parmigiana dish should be like. It is based on the
mushroom stroganoff from the American Vegetarian
Cookbook, and comes from Renee Wheeler.

From: tara@starburst.umd.edu (Tara McDermott)
@Newsgroups: rec.food.veg

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