CHOCOLATE CRUNCH PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies American
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mary Bowles DNSR31A
1 package Instant Chocolate Pudding
1 cup Cold Milk
3 1/2 cups Cool Whip (8 oz.)
20 Oreos
1 1/2 cups “Rocks” * see below
1 Chocolate Crumb Crust

*“Rocks”–any combination of chocolate chips, peanut butter chips, chopped
peanuts or pecans, granola bar chunks, butterfinger candy bars, crushed.
Prepare pudding mix with 1 cup milk as directed on pkg. Fold in Cool Whip. Stir
1 cup cookies, crushed finely, and the “rocks” into pudding mixture. Spoon into
pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or
overnight. Let stand at room temperature for 10 minutes before serving. Store
any leftover pie in freezer.

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CHAPCHAE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Korean
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Cellophane mung-bean noodles
6 ea Chinese black mushrooms
1/3 lb Tender spinach leaves
1 ea Carrot
1 sm Zucchini
3 md Mushrooms
2 ea Chinese cabbage leaves
4 ea Scallions
4 tb Vegetable oil
1 tb Sesame oil
3 ea Garlic cloves, minced
1 tb Japanese soy sauce
1 t Sugar
1/2 ts Salt

Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When
they have softened, cut off the hard stems and slice the caps fine.
Drop the spinach into 10 cups of boiling water. Boil rapidly for 2
minutes. Drain. Run under cold water. Squeeze out as much moisture
as possible.
Peel the carrot, cut into 3 sections and then into fine julienne
strips.
Wipe off the fresh mushrooms and break off their stems. Cut the caps
into very fine slices. Cut the nonwoody part of the stems into
matchstick pieces.
Cut away and discard the curly, tender part of the cabbage leaves.
Save only the V-shaped core of the leaves. Cut this into julienne
strips.
Cut the scallions into 2-1/2-inch sections. Quarter the section with
the bulb lengthwise.
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms,
cabbage, and scallions in a bowl. Mix well, separating all the
spinach leaves.
Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute
pan over a medium-high flame. When hot, put in the garlic. Stir and
fry for 10 seconds. Add all the vegetables in the bowl. Stir and
fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn
the heat to low. Add the drained noodles, soy sauce, and salt. Stir
well, distributing the noodles evenly, and cook 2 to 3 minutes. Taste
for seasonings.

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Pasta With Summer Vegetables And Spicy Peanut Sauce

Recipe By : Cooking Live Show #CL8907
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
for the sauce:
3/4 cups smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon lime juice
1 small garlic clove — minced
cayenne pepper to taste
1/2 cup hot water
12 ounces pasta — i.e. rotelle,
— penne, farfelle
2 carrots — cut into thin
— slices on a
— diagonal
1 1/2 cup broccoli florets
1/2 pound snow peas — trimmed and cut
— crosswise into
— 1-inch pieces
4 scallions — thinly sliced

In a small saucepan combine the peanut butter, soy sauce, vinegar,
lime juice, garlic, cayenne and hot water. Whisk the sauce together
over moderate heat until smooth and hot.

In a kettle of boiling salted water cook the pasta for 5 minutes. Add
the sliced carrots to the cooking pasta, stir and cook for 1 minute.
Add the broccoli, stir and cook for 30 seconds. Add the snow peas,
stir and cook for another 30 seconds. Drain the pasta and vegetables
in a colander. Transfer the pasta and vegetables to a large bowl and
pour the hot sauce over the mixture, tossing to combine. Sprinkle with
scallions.

Yield: 4 servings

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Title: Paella
Categories: Chicken, Microwave, Rice, Spanish
Yield: 4 servings

3 tb Oil
8 Chicken drumsticks
2 Garlic cloves, crushed
1 lg Onion, sliced
1 1/2 c Long grain rice
2 1/2 c Hot chicken stock
1/2 ts Cinnamon
1 ts Papricka
1 ts Black pepper
10 Pieces saffron
2 Pimentos, sliced
250 g Mussels
250 g Prawns, shelled
125 g Frozen peas, thawed

MMMMM————————–GARNISH——————————-
6 Prawns, whole
Parsley

1. Place the oil in a bowl and cook on HIGH for 45 seconds. Add the
chicken and cook on HIGH for 5 minutes turning over halfway through.
Add the garlic and onion, cook on HIGH for a further 3 minutes. Add
the rice and cook on HIGH for 2 minutes, stirring every minute.

2. Pour on the stock and seasonings, cover and cook on HIGH for 9
minutes until the rice is is tender.

3. Stir in the pimento, mussells, prawns and peas. Re-cover and cook
on HIGH for 4 minutes. Transfer to a serving dish and garnish with
whole prawns and parsley.

MMMMM

ENGLISH MUFFINS (LERNER)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Warm water
1 tb Dry yeast
2 tb Vegetable oil
1 t Salt
2 c Unbleached white flour
1 c Whole wheat flour

In a bowl, mix water, yeast, oil salt. Beat in the
white flour, followed by the whole wheat flour. Mix
well. Oil the dough’s surface allow to proof till
light, about 25 minutes.

Knead dough slightly, till soft. Cut into 6 poeces
roll each piece in cornmeal. Form each ball into
muffins, 3 3?4 inches in diameter. Place on a cookie
sheet.

Preheat oven to 350F bake for 15 minutes.

Anne Lerner, “Breads You Wouldn’t Believe”

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Title: STIR FRY RICE AND BEEF
Categories: Chinese, Beef
Yield: 6 servings

2 lb Sirloin
1 md Onion
1 md Green bell pepper
2 tb Vegetable oil
2 Minced clove garlic
3 c Cooked extra long grain rice
1 c Ketchup
1/2 c Sugar
1 ds Of vinegar

Cut meat into thin slices, about 1 inch long. Cut
onions into wedges and pepper into thin strips,
removing seeds. Heat 1 tablespoon oil in wok over high
heat, add meat and garlic. Stir-fry until meat is
brown and tender, about 5 minutes. Remove from wok.
Heat 1 tablespoon oil in wok over medium high heat.
Add onion and pepper. Stir fry until vegetables are
tender crisp, about 2 minutes. Add meat and rice to
vegetables. Combine all remaining ingredients in
saucepan, bring to a boil and then simmer for 15
minutes. Pour over rice, meat and vegetables. Stir-fry
until mixed well; serve warm.

—–

Creamy Peach Soup (Webb)

Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Soups Fruit
Lowfat Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium peaches — peeled
pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk
OR plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl.
Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf
and serve.

Nutritional information: Calories: 109. Calories from fat: 10. Total fat:
1g. Saturated fat: 1g. Cholesterol: 10 mg. Sodium: 77mg. Carbohydrate: 20g.
Dietary fiber: 2g. Sugars: 17g. Protein: 5g.

*Recipe from Memorable Menus Made Easy by Robyn Webb (American Diabetes
Association). Reviewed by Chicago Suntimes

Notes: Hot summer days call for light, refreshing meals. Fruit soups
provide a nice way to cool off and only take about 10 minutes to prepare.
If peaches aren’t in season, try honeydew, plums, nectarines or berries.
The wine and orange liqueur add zip to the creamy base, but you could
easily substitute vanilla or almond extract if you’re serving it to a
teetotaling crowd. Fruit soups can play the role of appetizer or dessert.
If you omit the alcohol, you could also add a little more yogurt and
ricotta, put it in a glass with a straw and let the kids think this healthy
treat is really a milkshake.

8/30/98 kitpath@earthlink.net
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STRAWBERRY SPINACH SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Raspberry vinegar
1/2 c Vegetable oil
1 c -Water
3 Shallots — finely chopped
-freshly ground black pepper
2 pt Strawberries — fresh ; 1 lb
-sliced
1 lb Spinach — fresh, trimmed (500g)

Strawberries need not be confined to dessert, says Denis Pelletier, chef
at Restaurant Le Mouilin de St. Laurent on Ile d’Orleans. The island is
one of the province’s lushest strawberry-growing areas. The chef suggests
serving this colourful salad with a semi-soft cheese as St. Nectaire.
Make a salad dressing by combining vinegar, oil and water. Add chopped
shallots and pepper to taste. Arrange sliced strawberries in a spiral
formation on the spinach and drizzle with the dressing.
SERVES:6

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Title: House Balsamic Vinaigrette
Categories: Salad dres, Chef
Yield: 1 /2 c

—————————OCCASIONAL VEGETARIAN—————————
1 t Salt
2 T Red wine vinegar
1 T Balsamic vinegar
1 1/2 t Dijon
1/2 t Pepper
6 T Olive oil
1 cl Garlic, sm, minced
1 Scallion, cut 1/8″ rounds
2 T Parsley, chpd

Stir salt into wine and vinegar. Add mustard and stir. Add pepper and oil;
whisk until blended. Add garlic, scallion and parsley.

—–

Date: Fri, 02 Jul 93 12:56:08 PDT
From: therese@garnet.berkeley.edu

An adaptation from a recipe in Aug. 92 Vegetarian Times

Paella Vegetariana

6- 8 oz flavored tofu or tofu sausage
(I used reduced-fat savory baked tofu, I don’t remember the brand)
2 cups black beans, cooked
(mix drained beans with juice of one lemon and set aside)
2-3 Tbs minced garlic
1 red pepper, diced
1 large onion, diced
1 large carrot, diced
1 tsp paprika
1/2 tsp fennel seed
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/4 tsp crushed saffron threads
2 cups uncooked long grain brown rice
3 1/2 cups boiling water
2 bay leaves
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
Cherry tomatoes, quartered, for garnish
Chopped parsley or cilantro, for garnish
Vegetable stock for saute-ing

Cut tofu into bite-sized pieces and set aside.

Heat 1-2 Tbs of veggie broth in a pot. Add garlic and saute for about
one minute, then add diced pepper and saute until fragrant, 1-2 minutes.
Set aside.

Heat 1-2 Tbs of veggie broth in a largish pot. Add remaining garlic and
onion and carrot. Saute for 2 minutes. Add paprika, fennel, cumin, salt,
pepper, cayenne if desired, and saffron. Stir for 30 seconds, then add
rice, boiling water, bay leaves, and tofu. Stir well and cover pot. Cook
for 40-45 minutes over low heat until water has been absorved and rice is
cooked. Add black beans, sauteed peppers, peas and corn to top of rice,
replace lid, and let sit for 5 minutes. Remove lid and fluff mixture with
a fork. Discard bay leaves. Serve garnished with cherry tomatoes and
parsley or cilantro.

Note: You may need to add more veggie broth to keep vegetables from
sticking during sauteeing. I didn’t measure, so am not sure of the
amounts here. This dish tastes amazingly rich considering it is so
low in fat, and is really colorful with all of those yummy veggies. My
husband didn’t like it because he dislikes fennel, so you can omit it
if you don’t like it either!