Title: SOUTHWEST SOFT TACOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 4 servings

4 Corn tortillas
1 1/3 c Frozen mixed vegetables:
-broccoli, corn and red
-peppers, or other Southwest
-blend
Salt and pepper
Sprouts (optional)
4 ts Salsa or picante

Microwave frozen vegetables for 5 minutes. Microwave
tortillas for 20-30 seconds until hot and soft. Top
each tortilla with vegetables, salt and pepper, 1 ts
of your favorite salsa and sprouts if desired. Fold in
3 sides like flaps and eat. These are quick and easy.

From Deeanne’s recipe files

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Title: SHEREEN POLO I (ALMOND, CARROT, ORANGE PILAU)
Categories: Candies, Vegetarian
Yield: 6 servings

——————————–SUGAR SYRUP——————————–
1/2 ts Sugar
1/2 ts Whole saffron
1/4 ts Ground cardamom
2 tb Oil
3 c Carrots, julienned
1/2 c Dried orange peel slivers
Water, boiling
1/2 c Water
1/2 c Almonds, blanched, slivered
2 tb Rose water, or to taste
3 tb Shelled pistachios

——————————RICE WITH TADIQ——————————
2 c Raw rice, well rinsed
1 ts Salt
4 c Water, hot
5 tb Oil
1/4 ts Ground turmeric
2 tb Water

1. Grind the 1/2 teaspoon of sugar and the whole saffron together,
using a mortar and pestle, until they are quite fine. Add the
cardamom and grind everything together smoothly. Set aside. 2. Heat
the oil in a pan, add the carrots, and stir-fry over low heat for
about 6 minutes, stirring frequently to brown them slightly. Set
aside in the pan. 3. Cover the orange peel with boiling water for 2
minutes. Drain and set aside. 4. Put the 1 cup of sugar and the 1/2
cup of water in a pan and simmer over moderate heat for 2 minutes to
dissolve the sugar. Add the almonds, cooked carrots, and orange peel
and continue cooking for 2 minutes more. 5. Remove the melange from
the heat and stir in the rose water, pistachios, and the saffron
mixture. Set aside. 6. To prepare the rice, cover it with cold water
and salt; let it soak for 1/2 hour. Pour off nearly all the lightly
salted water, leaving about 1/2 cup. Bring the 4 cups of water to a
boil over moderate heat, and add the rice and remaining liquid. Cook
for 8 minutes, drain, and rinse under cold water. Drain and set aside
briefly. 7. Put 3 tablespoons of the oil in a large enough pan with
the turmeric. Shake the pan briskly to mix. Pour in the rice to
cover the oil and shape the top into a pyramid. Cover the pan and
cook over low heat for 10 minutes. 8. Uncover and sprinkle the
remaining 2 tablespoons of oil and 2 tablespoons of water over the
rice. Cover the pan with a cloth kitchen towel and the pan cover.
Cook over very low heat for 1/2 hour to allow the rice crisp (tadiq)
to form. Some cooks let the tadiq form by cooking for 1 hour but the
lesser time seems to work.
Serve the rice on a platter, decorated around the top with pieces of
tadiq, which must be scooped from the pan bottom. The warm sugar
syrup melange is served separately. Each diner spreads as much
melange as he or she wants over the rice. Serve warm with the chicken
stew (Albaloo Polo)

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Title: CREME CARAMEL
Categories: Desserts, Low-cal
Yield: 4 servings

4 c 2% milk
2 Rosemary sprigs
1 Orange;zested in strips
1 T Vanilla
1 c Liquid egg substitute
4 T Sugar;super fine
3 c -Hot water
4 ts Maple syrup;pure

———————————-GARNISH———————————-
4 Rosemary sprigs

“Creme caramel is a great favorite in many restaurants. It is basically a
super rich baked egg custard made with added heavy cream. It looks small
and innocent, but packs a devastating amount of ”shadow energy" (many
calories with few nutrients). Our substitutions are indeed radical …but
they are delicious and reduce the fat significantly.

Nutritional Profile:
PER SERVING CLASSIC MINIMAX
Calories 759 220
Fat (gm) 63 5
Saturated fat (gm) 37 3
Calories from fat 74% 19%
Cholesterol (mg) 523 18
Sodium (mg) 67 232
Fiber (gm) 0 0

Time Estimate: Hands on, 30 minutes; Unsupervised, 2 hours
Cost Estimate: Low

Preheat the oven to 300F. In a large saucepan, heat the milk, rosemary and
orange peel until just about to boil. Strain into a large bowl and stir in
the vanilla, egg substitute and sugar. Pour the custard into 4 individual
souffle dishes.
Place a 9 inch X 9 inch baking dish on the oven rack. Place the filled
souffle in the dish and pour in the hot water – the souffle dishes should
be about three quarters submerged. Cover the baking dish loosely with foil
and bake for 1 hour – the custard should be well set. Take the souffle
dishes out of the water and let them cool a bit -a bout 1 hour.
To serve: Loosen the custard from the souffle dish with a knife. Invert
the dish over an individual serving plate and shake the custard out. Spoon
1 Tsp of the maple syrup over the top. Garnish with a sprig of
rosemary..voila! You can serve Creme Caramel at room temperature or cold.
Serves: 4

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GINGERED CABBAGE-BEET SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Red onion, diced
1/3 c Red wine vinegar
1/4 c Safflower oil
1/4 c Parsley, minced
1/4 c Crystallized ginger, minced
15 oz Pickled beets, drained
— diced
2 c Sweet red cherries, pitted
6 c Red cabbage, shredded
Parsley sprigs

Combine all ingredients except parsley sprigs. Cover refrigerate
overnight or up to 2 days. Garnish with the parsley sprigs serve.

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ASPARAGUS SALAD WITH ORANGE VINAIGRETTE

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7095
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup red wine vinegar
1/4 cup orange juice
2 tablespoons grated orange peel, — no white attached
2 garlic cloves, — chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon
1 teaspoon finely chopped lemon balm, lemon thyme, — or
lemon verb
1 cup olive oil
Salt, freshly ground black pepper sugar
3 pounds asparagus

In a medium bowl, whisk together the red wine vinegar, orange juice, orange
peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in
the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the
asparagus if larger than a pencil. Cut off any woody ends. Place in a large
frying pan of boiling water, being sure that the water covers. (Cook in
batches if necessary and bring the water back to the boil with each batch.)
Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point.
Pour salad dressing over asparagus and serve hot or cold.

Yield: 10 to 12 servings

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Lemony Garbanzo Bean Cake I

2 C canned chick-peas, drained and rinsed, any loose skins discarded
Equivalent of 4 eggs
1 C. Sugar
1/2 t baking powder
Grated zest of 1 lemon
Juice of 1 lemon
Confectioners sugar

place drained beans in the work bowl of a food processor and puree.

Add the eggs, sugar, baking powder, and lemon zest to the puree, and
pulse processor a few times just to combine ingredients well.

Preheat oven to 350.

Pam a 9″ cake pan. Cut a round of wax paper to fit bottom of pan, place in
bottom, and spray top of paper. Pour in batter.

Bake on center rack of oven for 45 minutes or until a knife inserted in
the center comes out dry.

Set on wire rack to cool for 15 minutes, then remove cake from pan and
allow to cool to room temp.

Before serving, squeeze lemon juice over cake, and sprinkle generously
with confectioners sugar.

OXTAIL BRAWN (ENGLISH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Oxtail, washed, dried
-and cut into joints
1 oz Butter
1 Onion, peeled,left whole
-and stuck with 6 cloves
3 Sprigs parsley,
1 Sprig thyme
1 Small sage leaf and
1 Small bayleaf,
Tied together with string
Salt and black pepper
2 tb Vinegar
1 Egg

This is a delcious Suffolk alternative to the more
usual pigs head brawn. Dust the jointed oxtail with
seasoned flour. Melt the butter in a saucepan and fry
the oxtail until lightly browned on all sides. Add the
onion, herbs, seasoning and vinegar, then add
sufficient cold water to cover. Bring to the boil,
cover, and simmer for about 4 hours, until the meat
leaves the bones. Gool, then chop the meat, reserving
both the bones and the liquid, but discarding the
herbs and onion. Butter a pudding basin. Hard-boil the
egg, shell and slice; arrange the slices decoratively
in the base of the basin. Add the meat. Boil the bones
until the liquid has been reduced to about 1/2 pint.
Cool slightly, then strain into the basin. Cover with
a plate or saucer and put in the refrigera- tor to
set. Turn out when completely cold and set and serve
sliced, with salad or boiled potatoes and green peas.

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Title: Never Fail Divinity (Candy)
Categories: Candies
Yield: 1 Servings

2 c Sugar
1/2 c White syrup
1/2 c Hot water
1/4 t Salt
2 ea Egg whites
1 t Vanilla

Mix sugar, syrup, water, and salt. Boil till sugar melts, then cook
without stirring tohard ball or 250 degrees on thermometer. Beat 2
egg whites till stiff. Pour sugar mixture into egg. Add 1 teaspoon
vanilla and beat till it holds shape. Add nuts if desired. Pour
into greased 9×13 pan.

MMMMM

Title: Brunch Enchiladas
Categories: Breakfast, Jaw, Cheese/eggs
Yield: 8 Servings

2 c Shredded sharp cheddar
1/4 lb Boiled ham, chopped
1/3 c Sliced green onions
1/3 c Red bell pepper, chopped
8 Corn tortillas
4 Eggs
1 1/2 c Milk
1/4 c Salsa
1 T Flour
Sliced ripe olives, optional

In small bowl, combine 1 cup cheese, ham, onion, and bell pepper.
Soften tortillas according to package directions. Divide cheese
mixture evenly among tortillas; roll up and place seamed side down in
greased 11 x 7 baking dish. In medium bowl, beat together eggs, milk,
salsa and flour. Pour over tortillas; refrigerate overnight. Cover
and bake at 350 degrees for 45 minutes or until set. Remove cover and
sprinkle with remaining cheese and olives, if desired.

typed by jessann 🙂

MMMMM

Stewed Celery in Cream

Recipe By : Yankee, 11/95
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups celery, cut in 1″ pcs.
1/2 cup stock
4 teaspoons flour
2 tablespoons butter
1/2 cup light cream
3 -4 gratings of fresh nutmeg, + to taste

Simmer celery in stock until just tender, about 12-15 min. Remove from
heat, drain, reserve stock (about 2/3 cup.) In a heavy saucepan,
melt the butter and stir in flour, using a whisk to blend well. Cook
until it bubbles. Combine the cream stock, pour into butter flour
mixture. Simmer until thickened, about 3 min. Add nutmeg. Put
celery back into the sauce warm it thru before serving.

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