PARSNIP-CARROT SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
2 teaspoons garlic — chopped
1 cup onions — chopped
1/2 pound carrots (about 4 medium-size), — sliced
1/2 pound parsnips — sliced
1 quart chicken stock
3/4 cup half and half
2 tablespoons fresh parsley — chopped

In a medium pot heat oil. Add garlic and onion and cook until softened, about 5
minutes. Then add
the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and
simmer for 40 minutes.
Remove from heat and puree with a hand blender or place in a blender or food
processor and
puree until smooth. Add the half and half, parsley, and chives. When ready to
serve, ladle into
bowls and garnish with bacon.

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Title: ORANGE BEEF #2
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Top round steak, thinly
Sliced (like Brasciole)
2 tb Sherry
2 tb Cornstarch
2 Egg whites
6 tb Peanut oil

—————————SAUCE—————————
1 1/2 c Beef stock
2 tb Light soy sauce
1 ts Sugar
1 1/2 tb Cornstarch
1 ts Red wine vinegar
5 Dried red chile peppers,
-Broken into pieces
8 Thin slices of orange rind
-(orange part only) or more
Fresh ground black pepper
-To taste

Whisk together the sherry, cornstarch, and egg whites
until the mixture is foamy. Add the beef and toss to
coat the pieces well. Set aside. Cut meat into
2×2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry
quickly, just until crispy and browned, remove to wok
rack to drain.

Add remaining 2 Tbs. peanut oil to wok. Add orange
rind and red peppers to hot oil in wok. Stir-fry until
orange rind begins to darken and aroma from oil
becomes pleasant. Add remaining ingredients and stir
until bubbly (add more beef stock if too thick). Add
fried beef and toss to coat with sauce. Serve at once
with steamed white rice.

Contributed to the echo by: Stephanie Dicamillo
Originally from: Chinese co-worker Orange Beef

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Title: Hot Peanuts
Categories: Chiles, Appetizers
Yield: 1 qt

4 c Peanuts
1/2 c Butter
2 tb Red pepper flakes
1 tb Chipotle flakes

Melt the butter, toss the nuts in the butter until coated. Bake at 350
degrees for 15 minutes. Toss with pepper flakes. WALT

MMMMM

VELVET CORN SOUP WITH CRAB MEAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Crabmeat
1 Slice ginger, minced
2 ts Cornstarch
1 tb Sherry
6 c Chicken broth
2 c Sweet corn, cream style
2 Eggs, separated
-yolks lightly beaten,
-whites stiffly beaten
1/4 ts Salt
1/4 ts Pepper

Wokcook: 1. Marinate the crab meat in the ginger,
sherry, and cornstarch. 2. Heat the chicken stock. Add
the corn and bring to boil. 3. Add the crabmeat
mixture and again bring to a boil. 4. Turn heat down
and gently stir in the egg yolks, then fold in the egg
whites.
Garnish with chopped parsley.
Posted by I.NURI [Smile.Nuri] From: Chinese Cooking,
The Easy Wok Method, by Karen Lee Aland

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Title: Bulgogi (korean Barbecue)
Categories: Meat
Yield: 4 servings

5 lb thinly sliced sirloin
-(4 to 5 lbs)
2 Cloves garlic; crushed
1/4 c sesame seeds; toasted and
-crushed
1 c finely chopped green onion
1/2 ts pepper
1/4 c sesame oil
2 c soy sauce
1 c sugar

Mix all marinade. Marinate meat at least 4 hours. Grill.

PACIFIC STARS STRIPES, 930725

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ZUPA MIGDALOWA – ALMOND SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Milk
1/2 lb Almonds, blanched, and
-finely ground
1 t Almond extract
2 c Cooked riced
1/3 c Sugar
1/4 c Raisins or currants

1. Heat milk just to simmering in a large saucepan.
2. Add all the ingredients; stir until well mixed.
Cook over low heat 3 to 5 minutes.
3. Serve hot as is traditional for Christmas, or chill
before serving.

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MARK’S FAMOUS PO-BOY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Beef — roast
1/2 Onion — diced
1/2 Bell pepper — diced
5 oz Hickory smoked worcestershir
2 T Peanut oil
1 t Seasoning salt
3 T Mayonnaise
8 Swiss cheese — sliced
2 Soft french bread

Calories per serving: 350
Fat grams per serving: 25 Approx. Cook Time: :30
Cholesterol per serving: 20
The roast should be slightly frozen for best results in cutting, as
this allows you to slice the roast very thin. Place sliced roast in
bowl with worcestershire sauce for 15 to 20 minutes. While meat is
marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in
peanut oil. Remove vegetables from skillet and cook meat in skillet
until just browned adding remaining seasoning salt. Add the the onions
and bell peppers to meat and allow to cook for another 10 minutes.
Place french bread open face under heat under broiler until crisp.
Place meat mixture on top of the bread, cover with swiss cheese, and
broil until cheese has melted. Add mayonaise and serve with leftover
juices. Mum-Mum-Mummmm.

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Title: Citrus Berry Soup (Weight Watchers Magazine)
Categories: Soups
Yield: 6 servings

1 1/2 c Blueberries
1 c Plain lowfat yogurt
1/2 c Orange juice
2 tb Light sour cream (25 cal per
-tablespoon)
1 tb Grated lemon peel
1/2 ts Cinnamon

Posted by: Valerie Whittle Serves: 4 (1/2 cup each)

In food processor, combine all ingredients; process until smooth.
Chill soup at least 30 minutes before serving. Each 1/2 cup serving
provides: 1/2 M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16
g car, 43 mg sod, 6 mg chol

MMMMM

QUICK BREAD CINNAMON CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c FLOUR
2 ts BAKING POWDER
1/2 ts SALT
1/4 c EGG BEATERS
1/4 c SUGAR
1/4 c BUTTER OR MARGARINE, MELTED
1 c CHOCOLATE CHIPS
1 t CINNAMON
3/4 c SKIMMED MILK

PREPARE PAN BY GREASING WITH BUTTER, MARGARINE OR
SOLID SHORTENING. IN A LARGE BOWL, COMBINE FLOUR,
SALT, CINNAMON AND BAKING POWDER. IN A DIFFERENT BOWL,
BLEND MILK, EGG, SUGAR, CHOCOLATE CHIPS AND BUTTER.
ADD FLOUR MIXTURE ALL AT ONCE AND MIX ONLY UNTIL FLOUR
IS MOIST. MIXTURE WILL BE LUMPY. SPOON MIXTURE IN TO
PREPARED PAN.
**** IF USING A BREAD PAN – BAKE FOR 50 TO 70 MINUTES
AT 350 DEG F. OR UNTIL A PICK INSERTED IN THE MIDDLE
COMES OUT CLEAN.
**** IF USING MUFFIN CUPS – BAKE AT 400 DEG F. FOR 20
MINUTES. REMOVE FROM PAN IMMEDIATELY, COOL ON WIRE
RACK.
NOTE:: IF USING A BREAD OR LOAF PAN – LINE THE PAN
WITH ALUMINUM FOIL TO MAKE REMOVING THE BREAD EASIER.
MAKES 12 SERVINGS. EACH SERVING ò18 CALORIES, 9 g
FAT (37% CALORIES FROM FAT), 4 g PROTEIN, 30 mg
CARBOS, 215 mg SODIUM, 30 mg CHOL (IF USING REAL EGG
OR 5 mg CHOL IF USING EGG BEATERS).

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Title: Spinach-Mushroom Pie
Categories: Soy, Main dish, Low-fat, Favorites
Yield: 8 servings

—————————DOUGH—————————
1 tb Yeast
1 c Warm water
1/2 ts Sugar
3 c Unbleached flour
1/2 ts Salt

————————–FILLING————————–
1 c TVP® granules or flakes
7/8 c Boiling water
1 ts Salt
1 ts Oregano
1 ts Basil
1/2 ts Fennel seeds
2 c Mushrooms, sliced
10 oz Frozen chopped spinach,
-thawed and drained
6 oz Tomato paste
1/4 c Water
Soymilk for brushing
-top crust

Dough: In a large bowl, mix together yeast, water,
and sugar. Let stand 5 minutes. Add flour and salt.
Knead about 5 minutes into a smooth, elastic ball of
dough. (This can be done in the food processor with a
dough hook.) Cover and let rise until double in size.
Punch down.

Filling: Mix together TVP®, boiling water, salt,
oregano, basil, and fennel seeds. In a large skillet,
saute TVP® mixture for a few minutes. Stir in
mushrooms, spinach, tomato paste, and water until
heated through.

Preheat oven to 375 degrees. Roll the dough into a
large oblong shape, spread filling evenly on top and
roll up like a jelly roll. Brush top with a little
bit of milk. Bake for 30 to 35 minutes. If crust
begins to brown too much, cover with foil during the
last 5 or 10 minutes. Cut into 16 slices to serve.

Note: A 16-oz. package of frozen bread dough can be
used to save time. Or substitute your favorite
whole-grain dough for the bread.

(Adapted from Vegetarian Times, Feb. 1992)

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TVP is a registered trademark of Archer-Daniels-Midland Company.