Grilled Spinach and Pesto Filled Tomatoes

Recipe By : Pillsbury, All-American Picnics Barbecues/Bob b1744
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Pesto
Side Dishes Spinach
Tomatoes Tried
Company Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large tomatoes
9 ounce pkg frozen spinach — thawed, squeezed dry
3/4 cup Monterey jack cheese — shredded
1/3 cup green onions — sliced
3 tablespoons pesto sauce

Grill Directions: Heat grill. Cut tomatoes in half crosswise. Hollow out
tomato halves, leaving a 1/4″ shell. Discard centers or use in soup. In
medium bowl, combine spinach, 1/2 cup of the cheese, onions and pesto. Mix
well. Spoon mixture into tomato halves.
When ready to grill place filled tomatoes on gas grill over Medium-Low heat
or on charcoal grill 4-6 inches from Medium-Low coals. Cook 20-30 minutes or
until well heated. During last 1-2 minutes of cooking, sprinkle remaining 1/4
cup cheese over top. Continue cooking until cheese is melted
Oven Directions: Heat oven to 350 F. Prepare recipe as directed above. Place
filled tomatoes in 12×8″ (2 quart) baking dish. Bake at 350 F. for 20-30
minutes or until well heated. Druing last 1-2 minutes of cooking, sprinkle
remaining 1/4 cup cheese over tops. Continue cooking until cheese is melted.

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Serving Ideas : Serve with Polynesian Pork Kabobs. Cook together on grill.

NOTES : Per serving; 260 cals., 21 g. fat, 15 mg. chol. Delicious ! Mine
didn’t take as long as time indicated.

Title: Bodacious Chili
Categories: Chili, Chocolate
Yield: 1 servings

2 lb Boneless beef chuck roast
Cut into 1″ inch cubes
2 lg Onions; chopped
3 Celery
Sliced into 1-inch pieces
1 lg Green pepper; coarsely
-chopped
1 lg Sweet red pepper; coarsely
-chopped
1 c Sliced fresh mushrooms
2 Jalapeno peppers
; seeded and chopped
4 cl Garlic; minced
3 tb Olive oil
2 tb Cocoa
2 tb Chili powder
1 ts Ground cumin
1 ts Dried oregano
1 ts Paprika
1 ts Ground turmeric
1/2 ts Salt
1/2 ts Ground cardamom
1/4 ts Pepper
1 tb Molasses
1/2 c Burgundy or other dry red
-wine
2 cn Kidney beans, drained; 16
-oz each
1 cn Chick peas (garbanzo beans)
; 16 oz each
Spicy sour cream topping
; * see note
Shredded cheddar cheese

Recipe by: DOROTHY CROSS (TMPJ72B)
Cook first 8 ingredients in olive oil in a large Dutch
oven over medium-high heat, stirring constantly, until meat
browns. Drain and return meat mixture to Dutch oven. Stir
in cocoa and next 13 ingredients. Bring mixture to a boil;
cover, reduce heat, and simmer 1-1/2 hours, stirring
occasionally. Serve with Spicy Sour Cream Topping and
shredded cheese. Yield 12 cups.

* SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream,
1/3 cup commercial salsa, 2 tb mayonnaise, 1 tsp chili
powder, 1/2 tsp onion powder, 1/2 spt curry powder, Dash of
ground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard.
Combine all ingredients; chill. Serve with chili. Yield
1-2/3 cups.
Source Southern Living Magazine – January, 1995
DOTTIE, in Irvine, CA

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Date: Fri, 29 Jul 94 12:50:00 EDT
From: SALLY MARTINY

Gingerbread Cake

This cake is kinda like quick bread — spongy and nice — and
comes under the “treat” category. It has sugar and buttermilk
and egg whites in it, but I allow myself to have it occasionally.

1 cup all-purpose flour
1/2 cup whole wheat flour (don’t substitute more white flour –
the cake’ll be gooey)
1/4 cup brown sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup non-fat buttermilk
1/2 cup applesauce
1/2 cup molasses
2 egg whites
Powdered sugar for dusting

Preheat oven to 350 degrees. Lightly coat 8x2x2 baking pan with
nonstick cooking spray. In a large bowl, combine flours, brown
sugar, cinnamon, ginger, baking powder and baking soda. In a
small bowl, combine buttermilk, applesauce, molasses and egg
whites; add to flour mixture. Beat until combined. Pour into
baking pan and bake 30 to 35 minutes. Cool for 10 minutes, cut
cake into nine squares and dust with powdered sugar.

HOT CASHEW CHICKEN SALAD 365 *SSS* JHXX93B

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chicken
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lettuce — bite size pcs=2c
3 tablespoon Oil
1/2 pound Spinach — bite size pcs
1 1/4 pound Chick br,bonls,skinls — 1"cube
11 ounce Mandarin oranges — drained
3 tablespoon Scallions — chpd
3 tablespoon Soy sauce
Garlic clove — minced
1 tablespoon Honey
1/4 cup Cashews
1/4 teaspoon Ground ginger

Prep: 25 mins Cook: 5 mins In salad bowl, combine lettuce, spinach, and
oranges.

In small bowl, combine soy sauce, honey, ginger, and 3T water. Set aside.

In wok, heat oil over med high heat. Add chicken, stir-fry until cooked, 5
mins.

Add scallions and garlic, cook 1 min. Add sauce and cook, tossing, 30 sec.
Pour chicken and sauce over greens and oranges, toss. Sprinkle with cashews.

Converted by MMCONV vers. 1.00

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Title: PERFECT CHINESE STEAMED RICE
Categories: Oriental
Yield: 4 servings

2 c Uncooked long-grain rice
3 1/2 c Water

PUT THE RICE INTO A LARGE BOWL and wash it in several
changes of water until the water runs clear. Drain the
rice and put in a heavy pot with the water and bring
to a boil. Continue boiling until most of the surface
liquid has evaporated. This should take about 15 to 20
minutes. The surface of the rice should have small
indentations like a pitted crater. At this point,
cover the pot with a very tight-fitting lid, turn the
heat as low as possible and let the rice cook
undisturbed for 15 to 20 minutes. There is no need to
fluff the rice before serving it.

—–

EASY CHOCOLATE CHEESE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Unsweetened Baking Chocolate
Broken into pieces
1/4 c Butter Or Margarine —
Softened
3/4 c Sugar
3 oz Cream Cheese — softened
1 t Milk
2 c Frozen Non-Dairy Whipped
Topping — thawed [Cool
Whip? ]
1 8-Inch Packaged Crumb Crust
-(6 oz )
Additional Whipped Topping
(optional)

In small microwave-safe bowl, place chocolate.
Microwave at HIGH (100%) 1 to 1 1/2 minutes or until
chocolate is melted and smooth when stirred; set
aside. In small mixer bowl, beat butter, sugar, cream
cheese and milk until well blended and smooth. Blend
in chocolate. Gradually blend in whipped topping.
Spoon into prepared crust. Refrigerate until firm.
Serve with additional whipped topping, if desired. 6
to 8 servings.

April 1995, Hershey’s Unsweetened Baking Chocolate (8
oz. package), Hershey Chocolate USA, Hershey PA
17033-0815, 1-800-468-1714.

Recipe By : “C. Baden”

– – – – – – – – – – – – – – – – – –

Title: Micro Lemon Meringue Pie
Categories: Pies, Lois’
Servings: 8

1 1/2 c Sugar
1/3 c Cornstarch
1 1/2 c Boiling water
3 Egg yolks, beaten or
3/4 c Egg beaters
3 T Butter or butter buds
1/4 c Lemon juice
1 t Grated lemon peel
1 Baked 9 inch pie crust

Mix sugar and cornstarch thoroughly in a 1 quart glass measuring bowl
Stir in water. Cook in micro 2 1/2 minutes at high.
Stir.
Continue cooking 1 minute on high, or until thick. stir after 30
seconds.
Beat small amount of hot mixture into egg yolks or egg beaters, then
put
into mixture in glass measuring bowl. Cook in micro 30 seconds on
high.
Blend butter or butter buds, lemon juice, lemon peel into mixture in
glass
measuring bowl.
Cool, pour into baked pie shell. Cover with meringue and brown top
under
broiler in oven for a few minutes.

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Title: DANDELION SALAD WITH MUSTARD GREENS VINAIGRETTE
Categories: Salads, Appetizers, Vegan
Yield: 6 servings

MMMMM———————-DANDELION SALAD—————————
2 ea Red serrano or anaheim
— chiles
1/3 lb Sunflower sprouts
20 ea Ears baby corn
12 ea Radishes
2 lb Dandelion greens, washed
— stemmed

MMMMM—————–MUSTARD GREENS VINAIGRETTE———————-
1 ea Bunch nustard greens, washed
— stemmed
1 c Sunflower oil
2 tb Herb-flavored vinegar
1/2 ts Salt
1/4 ts Black pepper

Slice the chiles diagonally, remove seeds and veins, and stick small
bunches of sprouts through the pieces. Remove the husks and silk from
the corn. Bring a small pot of water to boil and cook the corn in it
1 minute. Drain, rinse in cold water, and cool. (If using canned
corn, simply drain and rinse) Wash and slice radishes. To make
vinaigrette, place mustard greens in a blender and add the remaining
ingredients. Blend until smooth. Toss with salad greens and serve.

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Title: MANDERIN ALMOND SALAD
Categories: Salads
Yield: 4 servings

1/4 c Slivered almonds
1 tb Sugar

———————————-DRESSING———————————-
1 1/2 ts Salt
2 tb Vinegar
2 tb Sugar
1/4 c Salad oil
1 tb Parsley
1 ds Pepper
1 ds Tabasco

—————————–SALAD INGREDIENTS—————————–
2 Butter lettuce;
Preferred
1 c Celery; diced fine
3 Green onions;fine chopped
With tops
11 oz Mandarin oranges; drained

Carmelize almonds by mixing with sugar and stirring constantly over low
heat until lightly browned. Cool on waxed paper and break into small pieces
and set aside. Combine dressing ingredients and mix wll. Refrigerate for a
few hours to marry the flavors. (That is to marry the flavors of the
dressing, not you and your guest) Just before serving, tear lettuce into
bite-size pieces and combine with celery, onions and mandarin oranges. Toss
with dressing and nuts and place on one larger piece of butter lettuce to
cradle the salad. This will serve 6 so I suggest you cut it in half. –From
Savor the Flavor

—–

Title: LAYERED VEGETABLE TERRINE
Categories: Breakfast, Vegan
Yield: 8 servings

MMMMM————————–TERRINE——————————-
2 c Shelled peas
2 c Chopped carrots
4 c Cauliflower florets
3 Eggs; separated
6 tb Low-fat cream cheese
3 ts Lemon juice
1 tb Chopped fresh chives
2 tb Freshly grated nutmeg
Salt
Freshly ground white pepper

MMMMM—————————SALAD——————————–
3 lg Carrots; peeled
1 sm Handful of fresh chives
— snipped
2 tb Hazelnut oil
1 ts Raspberry vinegar
Salt
Freshly ground black pepper

Preheat the oven to 375 F. Lightly oil and line the bottom of a
2-pound loaf pan with wax paper or parchment.

Steam the peas, chopped carrots, and cauliflower separately for 10 to
15 minutes, or until each is cooked. Let cool.

Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat
with the carrots and then the cauliflower. Stir the chives into the
pea puree, the almonds into the carrot puree, the nutmeg into the
cauliflower puree.

Whisk the egg whites until stiff, then carefully fold one-third into
each puree until just combined. Season well and spoon the pea mousse
into the prepared pan, carefully smoothing the surface. Top with the
carrot mousse and then the cauliflower mousse, smoothing the surface
of each. Cover with a piece of lightly oiled wax paper.

Place the loaf pan in a roasting pan and pour in boiling water to
come two thirds of the way up the sides of the pan. Transfer to the
oven and bake for 40 minutes. Remove the wax paper and cook for 10
to 15 minutes more, until the top feels firm to the touch. Remove
from the oven and let cool in the pan on a wire rack.

Using a potato peeler, peel the whole carrots into thin strips and
toss with the chives. Blend the oil, vinegar, and salt and pepper
and mix with the carrot strips and chives.

Turn the terrine out of the pan and cut into slices. Serve with the
salad.

Serves 8-10

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
by Karen Mintzias

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