Title: SPINACH LEEK SOUP
Categories: Chinese, Soups, Appetizers
Yield: 4 servings

1 1/2 tb Peanut oil
2 Garlic cloves, minced
2 lg Leeks, sliced
1 md Carrot, sliced very thinly
— into matchsticks
10 oz Fresh spinach, washed
— stemmed
1/2 c Canned water chestnuts,
— drained, rinsed, sliced
6 c Vegetable stock
2 tb Tamari
1 tb Rice vinegar
Salt pepper
Strips of 5-spice tofu

Heat a wok or heavy soup pot on high heat for 30
seconds. Add the oil swirl to coat. Add garlic,
leeks, carrots lower to a simmer cook, covered for
10 minutes. Stir occasionally. Uncover wok, increase
heat to high add spinach water chestnuts. Stir-fry
for 2 minutes. Lower heat to medium. Add warmed
stock, tamari rice vinegar. Season to taste.

Heat through but do not boil. Serve immediately,
garnished with tofu strips.

“Sundays at Moosewood Restaurant Cookbook”

—–

60 Second Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 tsp Vanilla

Place chocolate; egg, and flavoring in blender and chop. Heat cream until
small bubbles appear at edge. Do not boil. With machine running, pour in
hot cream. Blend until chocolate is melted and mixture is smooth. Pour
into dessert dishes and cover with plastic and chill. Serve with whipped
cream dollops.

– – – – – – – – – – – – – – – – – –

Down South Barbecue

Recipe By : bobbi744@sojourn.com
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Pork
Sandwiches 4 Star
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — sliced, divided
4 to 5 lbs. pork shoulder roast — or fresh picnic
5 to 6 cloves
2 cups water
1 onion — chopped
16 oz. bottle barbecue sauce
salt and pepper — to taste
1 teaspoon vinegar — if too sweet
hamburger buns or Kaiser rolls
pickle slices

Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and
one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on
Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator. Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back
fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or
High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices. Wonderful!! MC
formatting and posted by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : A real favorite for picnics and casual parties.

Banana Cream Pie

Recipe By : The Best of McCalls
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pie
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie crust (9 inch) — baked
2/3 Cup Sugar
1/4 Cup Cornstarch
Dash Salt
2 1/2 Cups Milk
3 Large Egg yolks
1 Tablespoon Butter
1 Teaspoon Vanilla extract
2 Medium Bananas
1/2 Cup Heavy cream — (see Note)
2 Tablespoons Confectioner’s sugar

1. In a medium saucepan, combine granulated sugar, cornstarch
and salt; mix well. Gradually stir in milk, mixing until smooth.
Over medium heat, bring to boiling, stirring constantly; boil 1
minute, stirring. Remove from heat.

2. In small bowl, lightly beat egg yolks. Stir half of hot mixture
into yolks, mixing well; pour yolk mixture into saucepan. Bring
back to boiling, stirring. Cook 30 seconds longer. Into medium
bowl, pour hot filling; stir in butter and vanilla. Cover surface
with plastic wrap or waxed paper; refrigerate until cold.

3. To assemble: Pour half of filling into pie shell. Slice bananas
into 1/4-inch-rounds. Arrange banana slices evenly over filling.
Cover with remaining filling.

4. In medium bowl with a portable electric mixer at medium speed,
beat cream and confectioner’s sugar until soft peaks form. Spoon
whipped cream onto pie, swirling attractively to cover surface.
Chill well.

– – – – – – – – – – – – – – – – – –

NOTES : NOTE: If you like a higher topping, increase heavy cream to
1 cup and confectioner’s sugar to 4 Tablespoons.

SAVORY BREAKFAST BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Bran Muffin Mix
1 Egg or egg replacer
1 tb AM Unrefined Vegetable Oil
1 1/4 c Water
1/2 c Cheese, grated
1/2 c Onion (chopped)
1/2 ts Salt, or more to taste
— (optional)
1/4 c Green chilis — chopped

Preheat oven to 350 F. Mix water, oil and egg
together in large bowl. Add cheese, onions and chilis.
Add Bran Muffin Mix and stir briefly. Fill oiled
muffin cups 2/3 full and bake for 30-35 minutes, or
until a toothpick comes out clean.

Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Title: KUNG PAO
Categories: Chinese, Poultry, Ethnic
Yield: 2 servings

1/2 lb Chicken breasts, boneless
4 tb Oil

————————-MARINADE————————-
2 ts Cornstarch
2 ts Soy sauce
1 ts Sherry
1 Egg whites
1/2 ts Salt
2 ts Ginger, chopped
2 Onions, green
1/4 c Nuts

————————-SEASONING————————-
2 ts Cornstarch
2 ts Sherry
1/2 tb Soy sauce
1 ts Vinegar
1/2 ts Salt
1/2 ts Sugar
2 ts Sesame oil
4 tb Peanut oil

Cut green onions into 3/4″ pieces.

Cut boned breast into small pieces. Mix cornstarch,
soy, wine, and slightly beaten egg white. Add
remaining marinade ingredients and blend well. Add
chicken and marinate overnight in refrigerator.

Heat oil in wok. Add chicken. Stir fry until
chicken is white, then add ginger and scallion. Cook
a few more seconds, add peanuts, add seasonings. When
sauce is slightly thickened and coats food, remove and
serve hot.

Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

MIXED HERB VINEGAR

Recipe By : Homemade Good News (Vol 3 No 8)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint red wine vinegar
1 piece cider vinegar
2 peeled, halved garlic cloves
1 branch tarragon
1 sprig thyme
2 sprigs fresh oregano
1 small stalk sweet basil
6 black peppercorns

Pour red wine and cider vinegar into a quart jar. Add garlic, herbs,
peppercornsand cover. Let stand in a cool place, out of the sun, for three
weeks. Shake occasionally. POur into bottles and stop with cork.

– – – – – – – – – – – – – – – – – –

Title: Greens Galore
Categories: Diabetic, Salads, Side dishes, Vegetables
Yield: 5 servings

10 c Kale, Swiss Chard, Mustard 1/3 c Water
Greens, or a combination of Salt pepper to taste
2 md Onions, thinly sliced Juice of 1/2 lemon,
optional
2 t Olive oil

Wash the greens well and chop some of the stems with the leaves. In a
large saucepan, cook onions in oil or butter until golden. Add greens
and water. Cover and cook over medium heat, stirring occasionaly,
just until the greens are tender. Season with salt pepper. Sprinkle
with lemon juice if desired. Found on the cooking echo and have not
used these greens to much. I have the greens a Free. The onion could
count as a 1/2 to 1 vegetables. Sure that some could use this.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

MMMMM

Title: CHOLENT
Categories: Meats, Soups, Jewish
Yield: 4 servings

-Marlene Sinyard HFWK05A
1 c Dried Navy beans
1 1/2 lb Boneless beef chuck; cut
-into 4 equal pieces
4 Potatoes; peeled
1 Onion; quartered
1 ts Salt
1/8 ts Black pepper; fresh ground
3 c Chicken stock

Soak the beans in water to cover overnight.

Preheat the oven to 350 degrees.

Drain the beans and place them in a large clay bean
pot with the meat, potatoes, onion, salt, and pepper.
Add enough water to just reach the top of the
ingredients, about 1 1/2 cups. Cover the pot tightly,
first with a piece of aluminum foil, then with the lid
of the pot. Bake for 30 minutes. Reduce heat to 200
degrees and bake for 10 hours or more. Do not disturb
in any way.

Serve the cholent in soup plates, adding a little hot
chicken broth, if you wish.

—–

Date: Wed, 07 Dec 94 08:28:47 PST
From: “Rob Ryerson”

Brown Rice Wheat Berries
(modifed for VLF, and un-tested)

2 1/4 cups water
1/3 cup wheat berries
1/3 cup brown rice
1 Tbs saute fluid (pick your a compatible favoriet)
1/4 cup chopped scallion
1/4 tsp salt
1/8 tsp pepper

In 2qt pan, boil water. Add berries, return to boil. Reduce
heat, simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50
minutes longer. 5 minutes before rice is finished, saute scallion
until softened. Combi ne with rice and wheat mixture, along with
spices.