1 can (15 oz.) black beans
1 small can sliced water chestnuts (8 oz.)
1/2 cup frozen kernel corn
1/2 cup sliced red and green bell pepper
handful of bulghur wheat (coarse-grind)
1 tsp water-pack chopped garlic
1 tsp (scant) chili pepper
dash of mustard powder

Fluff bulghur in water. Mix all ingredients; warm through to blend
flavors and thaw.

NOTES:
This was good, but would be better with less water chestnuts.
Nice blend of flavors and textures.

Also, I was very surprised to see that water chestnuts are a good
source of iron.

APPLE RED CHILE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Granny Smith apples, peeled,
-cored and coarsely chopped
4 Fresh red chilies (or
-hydrated dried chilies),
-diced
1/2 c Brown sugar
1/3 c Cider vinegar
8 Cloves garlic, minced
1 c Water
1 tb Chopped fresh marjoram
1/2 c Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a
heavy saucepan with sugar, vinegar, garlic and water.
Bring to boiling over medium heat, lower the heat,
partially cover the pan and simmer, stirring
occasionally, for 30 minutes.

Stir in marjoram and add pine nuts. Allow to cool,
then refrigerate. Use within a few days.

Makes about two cups.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

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Title: PINEAPPLE BEEF MARINADE
Categories: Beef, Marinades
Yield: 2 servings

Pineapple juice, 6 ounce can
2 tb Dark brown sugar
3 x Garlic cloves, run through g
1/4 ts Ginger, ground
1/2 ts Garlic powder
1/2 ts Onion powder
1 tb Peanut oil
1/4 ts White pepper, ground
1/8 ts Cayenne pepper (or less, to
3 ts Soy sauce

Add all the ingredients, stiring with wish making sure
the sugar dissolves. Allow to sit for an hour so the
flavors blend. Place meat in a freezer bag large
enough for all the meat to lay flat on one side of the
bag. Stir marinade one more time making certain sugar
is dissolved and pour mixture in bag. Exhaust extra
air out of bag. Allow to marinade overnight, turning
bag over several times. This is expecially good for
grilled steaks! From the collection of Chuck Rippel
Source: The Collection of Chuck Ripple

—–

Title: GLUTINOUS RICE DOUGH
Categories: Chinese, Dim sum, Yee
Yield: 1 servings

————————SALTY DOUGH————————
2 1/4 c Glutinous rice flour
1/4 c Potato flour
3/4 ts Salt
1/2 ts Sugar
1 1/2 c Boiling water

————————SWEET DOUGH————————
2 c Glutinous rice flour
1 1/2 Sweet potato; cooked;mashed
– (1-1/4 lb)
1 c Brown sugar (lightly packed)
1/4 c Water

FOR SALTY DOUGH: To make wrapper: Bring a pot of water
to a rolling boil for several minutes. Meanwhile,
combine the first 4 ingredients. Now, measure the
amount of water needed and return that to a boil and
immediately pour the boiling water over the dry
ingredients. Mix well and knead on floured board for 3
or 4 minutes. FOR SWEET DOUGH: To make wrapper: Mix
the first 2 ingredients in a bowl. Dissolve brown
sugar in water and bring to a rolling boil.
Immediately add water to flour mixture and stir until
dough is firm. Knead lightly for a few minutes until
dough is well mixed. COMMENTS: This dough is usually
deep fried with meat or sweet fillings. The texture is
most interesting because the wrappers become soft and
chewy on the inside and crunchy and crispy on the
outside. Yield: 2 1/2 to 3 doz. wrappers. Source: “Dim
Sum” by Rhoda Fong Yee. Formatted for MM by Karen
Adler FNGP13B.

—–

Title: Grilled Tofu with Sesame Buckwheat Noodles
Categories: Chinese, Vegetarian, Pasta
Yield: 6 servings

1/2 c Peanut oil
1/2 c Sesame oil
1/2 c Red wine
1/4 c Mushroom soy sauce
1/4 c Black vinegar
6 Cloves garlic, minced
1 ts Chinese five-spice powder

A beautifully compose plate with many flavors and
colors. Each component is placed on the plate
separately, making three little groupings of bright
and exciting tastes. The noodles and tofu can be made
ahead, held at room temperature for an hour or so,
leaving only the vegetables to be sauteed at the last
minute.

GRILLED TOFU MARINADE 4 “blocks” firm tofu

Combine the marinade ingredients in a large bowl. Add
the pieces of tofu and cover with the marinade. Let
sit for 6 to 8 hours in the refrigerator or 3 hours at
room temperature.

Prepare charcoal grill.

Remove the tofu from the marinade and drain slightly.
Cook over med-hot red coals, basting frequently with
the marinade. “Score” the tofu on both sides making a
cross-hatch pattern. Cook until golden brown, about 5
to 8 minutes on each side. Remove from the grill and
set aside.

SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced
4 cloves garlic, minced 3 Tbs miso, red or white 3″
piece ginger, peeled and minced 2 jalapeno peppers,
minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c
seasoned rice wine vinegar 2 Tbs sherry vinegar 3 Tbs
soy sauce salt and pepper to taste

1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat
noodles

Combine the sauce ingredients in a large bowl. Add
half the sesame seeds, mix well. Cook the noodles in
salted boiling water until al dente; drain. Add the
warm noodles to the sauce, toss and let sit for about
20 minutes. Taste and adjust seasonings.

GINGER MIXED VEGETABLES

1 yellow onion, wedge cut 2 cloves garlic, sliced thin
1/3 c peanut oil 6 or 8 shiitake mushrooms, sliced
1/4″ wide small handful snow peas, trimmed and strings
removed 5″ piece ginger, peeled and sliced very thin 1
head broccoli flowerets only, blanched 2 carrots,
slivered and blanched splash of dry sherry salt and
pepper, to taste cilantro sprigs for garnish

To prepare the vegetables, saute the onion and garlic
in some peanut oil over high heat until onion is
tender, but not soft or translucent. Add the
mushrooms, snow peas, and ginger. Cook over high
heat, stirring constantly until the mushrooms are
tender. Add the broccoli, carrots and sherry, cook
for 1 more minutes and season with salt and pepper.

To assemble: Cut the tofu into slices about 1/8″
thick. On each plate, arrange 3 or 4 pieces of tofu
overlapping each other. Spoon some of the noodles
onto each plate and finish with the vegetables. The
tofu and noodles are served at room temperature and
the vegetables are served hot. Garnish with a sprig of
cilantro.

From “Glories of the Vegetarian Table” by Janet Hazen.

Posted by Theresa Merkling.

—–

Summer Pasta And Lentil Salad (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6709
Serving Size : 10 Preparation Time :0:00
Categories : Pasta-Sal Bean-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup vegetable oil
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar — (up to 4)
1 tablespoon dijon style mustard
1 large garlic clove — peeled
1 pound penne or medium sized pasta shells
–boiled until al dente — drained
–rinsed – cooled and patted dry
3 cups cooked french whole green lentils — cooled
–and patted dry
–1 cup uncooked
1 cup grated carrot
1/2 cup sliced scallions
1 cup finely diced celery
1 cup finely diced red or yellow bell pepper
1/2 cup chopped flat leaf parsley
–and fresh basil
1 cup cherry tomatoes
–left whole if small or halved
1/2 cup toasted pine nuts — optional

In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard.
Pass the garlic through a press into the dressing and season it well with
salt and pepper. Add all the ingredients but the pine nuts and toss to
blend. Adjust the seasoning; add a bit more of whatever you think the salad
needs.

Top each portion of salad with the pine nuts.

Yield: 8 to 10 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

– – – – – – – – – – – – – – – – – –

ORANGE-RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
– (optional)
1 2/3 c All-purpose flour
1/2 c Wheat germ
1/2 c Raisins
1/3 c Granulated sugar
1 tb Baking powder
1/2 ts Salt, optional
1 c Skim milk
1/4 c Vegetable oil
2 Egg whites — lightly beaten
-OR-
1 -Whole egg, lightly beaten
2 ts Grated orange peel
1/2 c Confectioners’ sugar
1 tb Orange juice

Preheat oven to 400 F. Line 12 medium muffin pan cups
with paper liners, or spray bottoms only with cooking
spray.

In medium bowl, combine flour, wheat germ, raisins,
granulated sugar, baking powder and salt; mix well.
In small bowl, combine milk, oil, egg and grated
orange peel until blended. Add to flour mixture,
stirring just until dry ingredients are moistened.

Fill muffin cups 2/3 full with batter. Bake 18 to 20
minutes, or until light golden brown and wooden
toothpick inserted in center comes out clean. Remove
muffins to wire rack to cool.

In small bowl, combine confectioners’ sugar and orange
juice. Drizzle over slightly cooled muffins. Serve
warm.

NOTES: To freeze, wrap muffins securely in foil or
place in freezer bag. Seal, label and freeze. To
reheat frozen muffins, unwrap; microwave at High (100%
power) about 30 seconds per muffin.

Per serving (1 muffin): About 200 cal, 5 g pro, 32 g
car, 5 g fat, 22% cal from fat, 0 mg chol, 140 mg sod.

Source: Woman’s Day ‘Low-Fat Meals’ (Volume IV, Number
3) Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

THAI SHRIMP OR CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Chicken Breasts, Halved
6 c Water
1 sm Onion, Peeled Chopped
1 sm Bay Leaf
2 x Sprigs Parsley
1/2 ts Thyme
1 t Salt
1/8 ts Pepper
Garlic Clove, Crushed
2 ts Ground Coriander
1 1/2 ts Chili Powder
1 tb Soy Sauce
1/2 lb Raw Small, Shelled Shrimp *
2 c Sliced Mushrooms
6 x Scallions, With Tops, Sliced
3 c Hot Cooked Rice
1/3 c Chopped Fresh Coriander **

* Deveined ** Or use Parsley
~——————————————————
~—————- Remove skin from chicken breasts.
Carefully cut meat from bones and pull out the pieces
of cartilage. Cut meat into strips and set aside. Put
bones in large saucepan. Add water, onion, bay leaf,
parsley, thyme, salt, and pepper. Bring to a boil.
Lower heat and cook slowly, covered, 1 hour. Strain
broth into a saucepan. Combine garlic, coriander,
chili powder, and soy sauce. Stir into broth. Bring to
a boil. Add chicken, shrimp, and mushrooms. Cook
slowly, covered, about 5 minutes, until the shrimp
turns pink, and the chicken is tender. Stir in
scallions and fresh coriander or parsley. Remove and
discard bay leaf. Serve in bowls over or with rice.

– – – – – – – – – – – – – – – – – –

SPANAKOPITA (CHANTILLES)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Olive oil or butter
1 sm Bunch scallions — chopped
3 lb Spinach — washed drained
1 sm Bunch parsley — chopped
1 sm Bunch fresh dill — chopped
Salt freshly ground pepper
1/2 lb Feta cheese, crumbled
4 Eggs — lightly beaten
12 Commercial filo sheets
6 tb Butter — melted
Bread crumbs, if necessary

Heat the 1/3 cup oil in a large pan and saute the
scallions until soft. Meanwhile, pan the spinach (cook
it without adding water, then drain it thoroughly) or
salt and rinse it (the latter method is used
extensively in Greece, but it not advisable). Squeeze
out excess liquid. Add the spinach to scallions and
stir in the parsley, dill, and a very little salt and
pepper. Cook gently for 10 minutes, then cool. (This
much can be done in advance and stored in the
refrigerator). Using a wooden spoon, stir in the feta
and eggs.

Butter a 9 x 12 x 3-inch baking pan and in it spread 6
filo sheets, brushing each with melted butter. Pour
in the spinach filling, then cover with the remaining
filo sheets (buttering each as before). Tuck the top
filo over the bottom and flute the edges. Score the
top 3 filo sheets into square or diamond shapes. Bake
in a moderate oven (350 F) for 40 minutes, or until
crisp and a golden chestnut color. Remove from oven
and let stand for 15 minutes before cutting. Serve
warm.

Note: Some of the favorite variations: Use some
nutmeg, or substitute mint for the dill; use grated
cheese instead of feta (be discreet with the salt if
the cheese is salty); add a small handful of raw
long-grain white rice to the filling. You will surely
invent your own flavor combinations which is why
spanakopita is so great.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

DENT KNEE’S CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
1 Jar cheese Whiz — (8
Ounces)
1 cn Chicken broth — (14
Ounces)
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot – but
do not let it boil. Do not freeze because of the mayo.
Use within a week. Source: Gloria Pitzer’s Secret
Recipes Newsletter.

Recipe By :

– – – – – – – – – – – – – – – – – –