Blueberry Delight Pie

Recipe By : School Food Service Association
Serving Size : 8 Preparation Time :0:10
Categories : Pie/Crust/Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 1/4 c low-fat graham cracker crumbs
2 tbsps margarine — melted
1/2 c powdered sugar — sifted
—-Filling—-
8 ozs fat-free cream cheese — softened
1 egg white — whipped
1/2 c granulated sugar
2 tsps pure vanilla extract
21 ozs blueberry pie filling
—-Topping—-
8 ozs Cool Whip® Free — thawed

Preheat oven to 350. Prepare a pie pan with cooking spray; set aside. To
prepare crust, combine graham cracker crumbs, margarine, and powdered
sugar. Press into prepared pan. Meanwhile, to prepare filling, combine
cream cheese, egg white, granulated sugar, and vanilla extract. Spread over
crust. Bake for 15 minutes; cool. Then, spread blueberry pie filling over
top. Spread whipped topping over blueberry filling. Chill until ready to
serve.

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Per serving: 417 Calories; 5g Fat (12% calories from fat); 7g Protein; 84g
Carbohydrate; 4mg Cholesterol; 509mg Sodium

NOTES : To soften cream cheese, place one unwrapped bar in a microwaveable
bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar.

Title: NEW POTATO SALAD WITH DRIED TOMATOES
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 servings

3 lb Small new potatoes, scrubbed
And quartered
1 1/2 ts Salt
1 oz Dried tomato halves
1/3 c Boiling water
2 tb Olive oil
1 1/2 c Sliced celery
1/2 c Chopped celery leaves
4 Green onions, sliced with
Some of the green
1/4 c Snipped fresh dill “OR”
1 tb Dried dillweed
1/3 c Reduced fat sour cream
1/3 c Lowfat plain yogurt
1 tb Prepared white horseradish
1/4 ts Pepper

Place potatoes in a large kettle with enough water to
cover. Add 1/2 tsp. of the salt. Partially cover and
bring to a boil over high heat. Boil gently for 15
minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl.
Cover with boiling water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive
oil and 1/2 tsp. of the salt over potatoes, tossing
lightly to coat.

Cut dried tomatoes into thin slivers and add to
potatoes. Stir in celery, celery leaves, green
onions, ad dill. Spoon into large bowl; cover and
refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and
remaining 1/2 tsp. salt in a small bowl. Pour over
potato mixture and toss gently to coat. Cover and
refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per
serving; 4 g protein; 32 g carbohydrate; 5 g fat (24%
of calories); 3 g fiber; 5 mg cholesterol; 522 mg
sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90.
Submitted By ARLENES@HOLLY.COLOSTATE.EDU On

—–

Date: Fri, 25 Feb 94 19:54:57 EST
From: BRRB11A@prodigy.com (MRS ROSE L GEIGER)

Finally located my book, the name is: “Quick and Easy SUSHI COOKBOOK” by
Heihachiro Tohyama and Yukiko Moriyama. The author’s sales agency is:
A.K. Harono Company, P.O. Box 1022, Edmonds, WA 98020 Phone (206) 774-5490.

Here’s one of my adaptations.
This is sort of like a Sushi Salad, and one of our favorites.

CHIRASHI-ZUSHI (Chirashi means “scattered” in Japanese.)
The recipe calls for tofu cakes soaked in dashi, sugar, mirin, and soy
sauce. It’s probably delicious, but I’ve never added it, simply because I
was avoiding the fat.

3 1/2 Cups Cooked Sushi Rice (I always use Brown Rice.)
2 dried shitaki mushrooms
1 carrot
Stock for cooking carrot and mushroom:

1/4 cup dashi stock (recipe for dashi will follow)
1/4 cup shitaki soaking water
2 TBS. mirin (a heavily sweetened sake, used for cooking)
1 1/2 TBS. soy sauce
1 TBS. sake

1/4 oz. seasoned, canned bamboo shoots
1/4 cup shredded Bok Choy
1/4 cup sliced radishes
1/2 cup cooked snow peas
1/4 cup raisins
2 hard boiled egg whites

1. Soak the shitake mushrooms in lukewarm water until soft (30 min.) Put
Liquid aside. Trim off stems of mushrooms and slice thinly.
2. Peel Carrot, make 2 inch matchsticks.
3. Mix ingredients for stock to cook mushrooms and carrots. Cook carrot
in it. Add shitake mushrooms and continue to cook until done.
4. Dice bamboo shoot into 1/2 inch cubes.
5. Mix carrot, shitake mushrooms, bamboo shoots, radish, Bok Choy, and
Sushi rice.
6. Slice cooked snow peas.
7. Add raisins, snow peas, and hard boiled egg for decoration.

DASHI STOCK is Japanese clear soup stock. There are four types made from
kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the
secret of Japanese cooking. To keep this strictly vegetarian, I omit the
dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
It seems to work out fine. (I found this recipe for Dashi in the
March/April ’94 edition of the EATING WELL magazine, which also has some
great recipes for using Japanese noodles) It’s exactly how I make mine,
except I substitute one cup of bean sprouts or several Shitake mushrooms
for 1 cup of Bonito Flakes.

1 oz. dried Kombu (10 inches) (Dried Kelp)
1 cup soy bean sprouts

Lightly brush kombu clean without removing its coating of white dust.
Place in a large saucepan with 6 cups of cold water. Slowly bring to a
simmer over low heat and cook for 5 minutes. Remove the kombu and discard
it. Add 1 cup cold water and the sprouts to the broth. Return to simmer
for 5 minutes. Increase heat to high. Once the stock boils, remove from
the heat. Strain the stock through a cheesecloth-lined sieve, discarding
the sprouts. Stock may be stored in refrigerator for up to 3 days or
frozen for up to 6 months. Makes 5 cups.

Title: BERRY CREPES WITH ORANGE SAUCE
Categories: Breakfast
Yield: 4 servings

1 c Fresh blueberries
1 c Sliced strawberries
1 tb Sugar
3 pk Cream cheese, softened (3oz)
1/4 c Honey
3/4 c Orange juice
8 Crepes (6 1/2")

1. Combine blueberries, strawberries and sugar in small bowl; set
aside.

2. To prepare sauce, beat cream cheese and honey until light; slowly
beat in orange juice.

3. Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon
about 1 tablespoon sauce over berries. Roll up; place on serving
plate. Repeat with remaining crepes.

4. Pour remaining sauce over crepes.

MMMMM

ORANGE MANGO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Navel orange
3 lg Very ripe mangoes
1 1/2 c Buttermilk
1 1/2 c Fresh orange juice
3 ts Honey — or to taste
Fresh lemon juice
– if necessary
8 sm Fresh mint leaves

REMOVE THE ZEST from the orange with a zester or grater and set it aside.
Cut a flat bottom on the orange, then remove all the peel and white pith
from the orange with a small, sharp knife. Cut the orange into 1/4-inch
slices and refrigerate until serving time. Peel the mangoes and remove the
pits. Puree the flesh with the orange zest in a food processor with the
metal blade or in a blender until smooth. Strain through a fine mesh
strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk,
orange juice and honey to taste. The soup should be the consistency of
whipping cream. If it is too thick, add more buttermilk. Chill thoroughly
up to 2 days before serving. Just before serving, add lemon juice and more
honey, if necessary. Pour into chilled dishes. Float an orange slice on top
and garnish with a mint leaf. Makes 4 Cups

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FIDDLEHEAD AND HAM CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish
Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
4 tb Flour
2 c Milk
1/2 ts Salt
1 tb Parsley, chopped
1 t Chives, chopped
1 1/2 c Ham, cooked and diced
3 c Fiddlehead Ferns, cooked
Buttered Crumbs

Make a white sauce of butter, flour, milk and salt.
Add parsley and chives to sauce. In a casserole,
alternate layers of ham, cooked fiddleheads, and white
sauce until dish is filled, ending with a layer of
sauce.

Cover top of casserole with buttered crumbs; bake at
350oF until sauce bubbles and crumbs are browned
(about 30 minutes).

From “The Wild Flavor” by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1440)

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Title: POISSON A LA PROVENCALE
Categories: French
Yield: 8 servings

2 lb Fish fillets
2 Onions
3 Garlic cloves
11 oz Fresh mushrooms
2 tb Olive oil
2 lb Fresh tomatoes
-OR
1 cn Peeled tomatoes with most
-of juice poured off (28 oz)
1 Fennel sprig
1 Bay leaf
Salt
Pepper
Tabasco sauce
1 Butter stick
1/4 c Cognac (opt)

Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions
in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly.

Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10
minutes.

Remove from heat and pass through a sieve or food mill (not a food
processor). Add a dash of Tabasco. (Sauce can be made ahead and
refrigerated.)

Slice remaining mushrooms and saute for 3-5 minutes in approximately 2
tablespoons butter.

In a large saute pan, brown fish in butter. Pour warm cognac over fish and
flambe. Place fish in baking dish, pour sauce over and garnish with sauteed
mushrooms. Bake 15 minutes in a 400’F. oven.

Serve with rice.

Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4 milligrams
cholesterol; 170 milligrams sodium; 50% of calories from fat.

—–

FIVE-BEAN SOUP

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pk Beans,dried, lima, great
-northern, kidney, pinto and
-split pea (16oz each)
-enough for four batches
3 Beef bouillon cubes
3 tb Chives, dried
1 t Savory, dried
1 t Salt — optional
1/2 ts Cumin, ground
1 Bay leaf
2 1/2 qt -water
1 cn Stewed tomatoes (14.5oz)

Combine beans; divide into four equal batches, about
3-3/4 cups each.
To Make One Batch of Soup: Wash one batch of beans.
Place in a large kettle with enough water to cover.
Bring to a boil; cook for 3-4 minutes. Remove from
heat, cover and let stand for 1 hour. Tie spices in a
cheesecloth bag. Drain and rinse beans. Return to
kettle; add spices and water. Bring to boil.
Reduce heat, cover and simmer 1-1/2 hours or until
beans are tender, stirring occasionally. Remove
spices. Add tomatoes and heat through.
Yield: one batch makes 14 servings (3-1/2 qts).

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Asparagus with Basil and Ricotta

Recipe By : Pasta e Verdura
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus
1 1/3 cups ricotta cheese, light
2/3 cup grated Parmesan cheese
1/2 cup fresh basil leaves — minced
1 teaspoon salt
1/2 teaspoon black pepper — freshly ground
8 ounces pasta — penne

1. Bring 4 quarts of salted water to a boil in a large pot for cooking
the pasta.

2. Snap off the tough ends from the asparagus spears. Cut the spears in
half lengthwise (thicker spears should be quartered), then slice them on
the bias into 1-inch pieces. Steam the asparagus until crisp-tender,
about 2 minutes. Set the cooked asparagus aside.

3. Combine the two cheeses with the basil, salt, and pepper in a medium
bowl. Set the mxiture aside.

4. While preparing the sauce, cook the pasta. Just before it is done,
carefully remove 1/3 cup of the cooking liquid and stir it into the cheese
mixture. The cheese sauce should be smooth and creamy.

5. Drain the pasta, making sure that some water still clings to the
noodles. Toss the hot pasta with the ricotta mixture and asparagus. Mix
well to coat the pasta with the sauce. Transfer portions to warm pasta
bowls and serve immediately.

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Raspberry Mousse*

Recipe By : Bon Appetit Magazine 1985
Serving Size : 8 Preparation Time :0:00
Categories : Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Fresh Raspberries — or
30 Ounces Frozen Raspberries — thawed and drained
— liquid reserved
1/2 Cup Sugar
3 Tablespoons Cold Water
1 Tablespoon Light Corn Syrup
3 Egg Whites
1/2 Lemon
2 Cups Whipping Cream

For Mousse:
Choose a few perfect raspberries for garnish and set aside. Puree remaining
raspberries in processor or blender until very smooth. Transfer 2 tablespoons
of puree, with seeds, to measuring cup. Strain remaining puree into mixing
bowl, eliminating all seeds. Add enough strained puree to the 2 tablespoons
to measure 1/2 cup. Set aside. Chill remaining strained puree, which will be
used as sauce.
In a small heavy saucepan combine sugar, water, and corn syrup. Bring slowly
to boil over medium heat, stirring occasionally and brushing down any sugar
crystals from sides of pan with brush dipped in cold water. Raise heat
slightly and cook until temperature of syrup reaches 240 F (soft ball stage).
While syrup is cooking, beat 3 egg whites in a mixer until stiff.
As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot syrup
onto beaten whites, in a very thing stream. When all of the syrup has been
incorporated, raise a mixer speed and beat meringue until cool.
Stir together the 1/2 cup reserved raspberry puree and lemon juice and fold
into the meringue until nearly blended. Whip cream until stiff and fold into
the meringue until blended. DO NOT OVERMIX.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Andre Soltner, Lutece Restaurant, New York

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