CREAMY COLESLAW

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Mayonnaise
3 tb Sugar
1 1/2 tb White wine vinegar
1/3 c Oil
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Dry mustard
1/8 ts Celery salt
1 d Black pepper
1 tb Lemon juice
1/2 c Half and half
1/4 ts Salt
1 lg Cabbage head
-very finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add garlic and onion powders,
mustard, celery salt, pepper, lemon juice, half and half and salt. Stir
until smooth. Pour over cabbage in large bowl and toss until cabbage is
well coated.

Created by: The Original Pantry, Los Angeles

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

SATAY SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
O.Evans VPRJ01A
—–A MIXTURE—–
3 large Chili peppers — chopped fine
3 Shallots — chopped fine
20 milliliters Garlic — chopped fine
2 slices Galanga — chopped fine
—–B MIXTURE—–
1 tablespoon Lemon grass — chopped fine
1 tablespoon Coriander seeds
1/4 teaspoon Ground mace
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon
—–C MIXTURE—–
2 cups Coconut milk
1 1/2 cups Raw sugar
2 tablespoons Tamarind water
1 1/2 tablespoons Fish soy (nam pla)
1/3 cup White sesame seeds
1 1/2 cups Peanuts — chopped fine
1 tablespoon Coriander leaves — chopped

Place all A MIXTURE ingredients in a dry frying pan and cook over low heat
stirring constantly, just until they begin to change color. Remove from
heat. In a food processor combine the A and B MIXTURES into a smooth paste.
Place 1/2 c of the coconut milk in a frying pan and heat over medium heat.
Add the paste and stir untill the aroma is released, about 1 minutes. Add
the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat,
and boil gently for 3 minutes. Add the sugar, tamarind water, and fish soy.
Simmer for 4 more munutes and use these last 3 ingredients to adjust the
flavor to taste. Remove from heat. Toast the white sesame seeds and grind
them roughly in a mortar. Add the peanuts and the sesame seeds to the sauce.
Let the sauce cool. Place in a serving dish and sprinkle with coriander
leaves before serving with satay. Serve at room temperature.

– – – – – – – – – – – – – – – – – –

Spaghetti Meat Balls By Little Joe’s in LA.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Main Dish
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 Onion, medium — minced
1 tablespoon Basil, dried — crushed
2 tablespoon Bell pepper — minced
1 teaspoon Oregano, dried — crushed
1 Celery stalk — minced
1 Bay leave
1 Garlic, clove — minced
1/2 cup Red wine — dry
3 tablespoon Vegetable oil
1 cup Water
1 can Whole tomatoes — chopped (1lb
2 teaspoon Salt
12oz cn)
1/2 teaspoon Black pepper
1 can Tomato pureee (1lb 12 oz cn)
—–MEAT BALLS—–
1 pound Ground beef
4 Eggs
1/2 pound Ground pork
1/4 cup Parsley — chopped
1/2 pound Ground veal
Oregano — dried (dash)
1 cup Onions — chopped
1 teaspoon Salt
1 Garlic clove — minced
1/2 teaspoon Pepper — black
Grated parmesan cheese
1/4 cup Oil
1 cup Bread crumbs

SAUCE: Cook minced onion, green pepper, celery and 1 clove garlic in 3 Tbsp oil
until vegetables are tender. Add tomatoes and liquid, tomato puree, basil, 1
tsp oregano and bay leaf and simmer.

MEAT BALLS: Combine all ingredients and mix well. Make 1″ balls and fry on
medium heat until lightly browned. Place meatballs into simmering sauce.
Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

Title: FRUIT CHILI RELISH
Categories: Fruits, Vegetables, Relishes, Sauces
Yield: 7 servings

4 qt Ripe Tomatoes; Peeled, 8 Lbs
-OR
3 qt Canned Tomatoes
1 qt Peaches Or Pears; Unpeeled,
-6 Or 7, Chopped
3 c Apples; Chopped, Unpeeled,
-6 Or 7
5 c Medium Onions; Peeled,
-Chopped, 12
1 1/4 c Red Bell Peppers; Chopped
-And Seeded
2 1/2 tb Salt
7 tb Mixed Pickling Spices
2 1/2 c Granulated Sugar
1 qt Cider Vinegar; 4 Cups

Combine the first 6 ingredients. Cook, uncovered, for
1 1/2 hours or until reduced by one half. Add the
spice in a cheesecloth bag and the sugar and vinegar.
Cook, uncovered, for 1 hour or until quite thick,
stirring often. Remove the spice bag and pour into
clean, hot preserve jars and seal according to the jar
or lid manufacturers directions.

YIELD:

7 to 8 pints.

—–

Peanut Butter Ice Cream Pie with Hot Fudge Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PIE—–
1 9-inch Graham Cracker Shell
1 quart Vanilla Ice Cream — softened
1 cup Frozen Non-Dairy Topping — thawed
1/2 cup Peanut Butter
1/2 cup Peanuts — Chopped
1/2 cup Whole Peanuts for the top
—–SAUCE—–
6 ounces Semi-Sweet Chocolate Chips
3/4 cup Evaporated Milk
1/4 cup Sugar

*** Pie ***
Combine all except whole peanuts, mix well and spoon into shell. Top
with whole peanuts and freeze until firm.

*** Sauce ***
Combine all ingredients in a heavy sauce pan ov low heat, stirring
until melted. Serve warm or cool over the pie.

Source: “The Yankee Kitchen” 03-26-93 (#5) [Sheryl]

– – – – – – – – – – – – – – – – – –

Title: Gingerbread Cookies
Categories: Cookie, Low-cal, Low-cholest, Low-fat
Yield: 48 servings

1 c Diet margarine or light butt
1 c Granulated fructose
2 Egg whites
3/4 c Molasses
1 tb Vinegar
4 3/4 c Whole-wheat pastry flour
1 1/2 ts Baking soda
1/2 ts Salt
3 ts Ginger
1 1/2 ts Cinnamon
1 1/2 ts Cloves
Raisins or dried fruit (opti

Recipe by: Evelyn Tribole, R.D. * Tip: Make sure you use diet
margarine that has about 50 calories per tablespoon; the ultra-diet
margarines (with 25 calories per tablespoon) result in a soggy
texture.

In a large bowl, thoroughly cream margarine with fructose. Stir in
egg whites, molasses and vinegar. In a separate bowl, mix together
flour, baking soda, salt, ginger, cinnamon and cloves. Stir dry
ingredients into margarine and fructose mixture.
Chill dough for 3 hours or overnight. This batter can be kept in the
refrigerator for several days.
Preheat oven to 375. Divide dough into four balls for easier
management. Place each dough ball between two sheets of lightly
floured wax paper and roll out. Cut out gingerbread people using
floured cookie cutters. If desired, decorate with raisins or dried
fruit. Bake cookies on an ungreased cookie sheet for about 8 minutes
or longer. Press dough lightly with one finger to test for doneness:
If dough springs back, it’s ready. Cool on a rack. Decorate with
colorful icing, if desired.

Makes 4 dozen.

Per serving: 83 calories, 2g fat, (22% of calories), 1.5g dietary
fiber, 1.8g protein, 15g carbohydrates, no cholesterol, 99mg sodium.

Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D.
(Rodale Press, 1994)

Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield
5/4/95

MMMMM

Coconut and Pineapple Upside-Down Muffins

Recipe By : Jody Priva
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 teaspoons pineapple preserves
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg white
1/2 cup milk
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sweetened flaked coconut — toasted lightly

Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to
1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and
the egg white until the mixture is smooth and whisk in the milk. In another
bowl whisk together the flour, the baking powder, the cinnamon, the salt ,
and the coconut, add the milk mixture, and stir the batter until it is just
combined. Divide the batter among the tins and bake the muffins in the
middle of a preheated 400oF oven for 20 minutes, or until a tester comes out
clean. Let the muffins cool for 3 minutes, run a knife around each muffin,
and lift each muffin out with a fork, inverting it onto a rack.
Jody Prival Makes 6 muffins.

– – – – – – – – – – – – – – – – – –

Title: CHINESE PEPPER STEAK #1
Categories: Chinese, Beef, Coca-cola
Yield: 6 servings

1 1/2 lb Top Round Steak
2 tb Vegetable Oil
1 Clove Garlic, Minced
1 ts Salt
1 c Beef Broth
1 c Julienned Bell Pepper
1 c Thinly Sliced Celery
1/4 c Thinly Sliced Onion
1/2 c Coca-Cola
2 md Ripe Tomatoes
2 1/2 tb Cornstarch
1/4 c Coca-Cola
1 tb Soy Sauce
Hot Cooked Rice

Trim all fat from the meat and cut into pencil thin
strips. In a deep skillet or Dutch oven, heat oil,
garlic and salt. Add the meat and brown over high
heat, about 10 minutes, stirring occasionally with a
fork. Add the beef broth. Cover and simmer for 15 to
20 minutes, or until the meat is fork-tender. Stir in
the green pepper strips, celery, onions and 1/2 cup
Coca-Cola. Cover and simmer for 5 minutes. Do not
overcook; the vegetables should be crisp-tender. Peel
the tomatoes; cut into wedges and gently stir into
meat mixture. Blend cornstarch with 1/4 cup of
Coca-Cola and the soy sauce. Stir into the meat
mixture until the sauce thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice.
From: “International Cooking with Coca-Cola”, a
give-away pamphlet from The Coca-Cola Company, 1981.

—–

Gazpacho Ice with Cucumbers

Recipe By : The Best of Gourmet – 1987
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon unflavored gelatin
2 tablespoons dry white wine
1/2 pound tomato — peel, seed, chop
1/4 cup cucumber — peel, seed, mince
2 tablespoons red onion — minced
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon garlic — minced
1/8 teaspoon cayenne pepper

1. Soften the gelatin in the wine over low heat until dissolved.
2. Add the gelatin and the remaining ingredients to a blender and puree until
smooth.

Freeze as for any ice cream following the methods used for your ice cream
maker.

Garnish with paper-thin slices of cucumber.

– – – – – – – – – – – – – – – – – –

NOTES : Freeze in molds and serve as part of a salad in place of tomatos.

Lemon Coolers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lemon Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box lemon cake mix
6 ounces cool whip
1 egg

Mix well by hand. Drop by teaspoons into bowl of powdered sugar and coat. Sha
pe into balls. Bake at 350 degrees for 10 to 12 minutes. DO NOT OVERBAKE.

busted by sooz

– – – – – – – – – – – – – – – – – –