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.

Title: CASHEW CREAM
Categories: Vegetarian, Beverages
Yield: 2 servings

1/2 c Cashews, raw
1 1/2 c Water
2 ts Maple syrup

Brown rice syrup can be substituted for maple syrup.
Combine all ingredients in blender on high for 3 minutes, until you
have a smooth cream. Add more water if cream is too thick.

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MEYER’S FIRE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Dry mustard — (Chinese)
2 tb Tabasco sauce
3 oz Cream cheese, room temp
3 tb Mayonnaise

1. Place the mustard powder in a small bowl and stir
in enough Tabasco sauce to obtain a thick paste. Let
stand for 3 minutes.

2. Combine the cream cheese and mayonnaise in a
mixing bowl and whisk until smooth. Whisk in as much
mustard mixture as you dare! Refrigerate, covered,
until serving time. Any leftover sauce will keep,
refrigerated, for 1 week.

This dip was toned down with the mayonnaise and cream
cheese from the original from John D. MacDonald’s
book, Dreadful Lemon Sky (with Travis McGee and Meyer,
his brainy friend) called Meyer’s “Superior Cocktail
Dip” a virulent mixture that has been known to make
the unsuspecting “leap four feet straight up into the
air after scooping up a tiny portion on a potato
chip.” This dip is good not only for potato chips, but
for all manner of fritters and crudites.

Taken from the Miami Spice cookbook received in the
May swap from Nikki Bennett. Great book!!!

Formatted for MM by Pegg Seevers 5/26/94

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