Title: FIVE-SPICE BOUQUET
Categories: Ethnic, Misc
Yield: 1 servings

Small piece of star anise
Cassia bark
Orange peel
Cardamon
Ginger root

Put ingredients together in tea strainer or
cheesecloth bag. Add to soups or sauces during
cooking; remove before serving.

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BLACK PEPPER CREAM GRAVY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or bacon fat
2 tb Flour
2 c Milk
2 tb Heavy cream (whipping)
1 t Salt
3/4 ts Black peppercorns, freshly
-cracked

In a saucepan over medium-high heat, melt the
butter/bacon fat. Whisk in the flour. Saute the flour
until lightly browned. Remove pan from the heat.
Pour the milk into the pan in a steady stream,
whisking constantly. Return pan to the heat. Whisk
until the gravy thickens. Whisk in the cream, salt,
and pepper. Keep warm until needed.

Recipe: Chef Robert Del Grande of the Rio Ranch
restaurant, 9999 Westheimer, Houston, Texas

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Title: Fruit Ice Tea
Categories: Diabetic, Beverages
Yield: 4 nice folks

1 qt Strong tea, cooled Sugar to taste
1 1/2 c Fruit juice; (sugar sub)

Combine tea with fruit juice. Add ice. Sweeten to taste.

Food Exchange per serving: 1 FRUIT EXCHANGE (3/8 c per serving)
(A sweet one could have 2 to 3 servings per day.)

Source: The San Diego Union Food Section, May 26, 1994

MMMMM

Mary Bergin’s Macadamia Nut Butter Cookies

Recipe By : Butter – Website
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Desserts
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup (2 sticks) butter — softened
1/4 cup granulated sugar
3 tablespoons honey
1 egg yolk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour — sifted
1/2 cup roasted macadamia nuts — coarsely chopped

In large mixer bowl, beat butter and sugar on medium speed until light and
fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form
dough into a lo about 12-inches long and 1 1/2-inches wide. Wrap in plastic
wrap and refrigerate 2 to 3 hours or until firm.
Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice
cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet.
Bake until cookies feel firm to the touch and edges are golden, 8 to 10
minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack.
Store cookies in airtight container.

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NOTES : Yield: about 3 1/2 dozen cookies
Serving Size: 1 cookie
per serving: 80 Calories, 6 g. fat.

Sojourn Systems Ltd.

Title: Frosted Pumpkin-Walnut Cookies
Categories: Cookies
Yield: 90 servings

1/2 c Butter/margarine, softened 1/2 ts Salt
1 1/2 c Brown sugar, firmly 2 ts Pumpkin pie spice
2 ea Eggs 1 c Walnuts, chopped
1 c Pumpkin -cooked, mashed 1 ea Maple frosting recipe
1/2 ts Lemon extract 1/4 c Butter/margarine, softened
1/2 ts Vanilla extract 2 1/4 c Powdered sugar, sifted
2 1/2 c Flour – all purpose 2 tb Milk
1 tb Baking powder 3/4 ts Maple extract

cked
Cream butter; gradually add brown sugar, beating well at medium speed of
an electric mixer. Add eggs, one at a time, beating after each addition.
Stir in pumpkin and flavorings.
Combine flour, baking powder, salt, and pumpkin pie spice. Gradually
add to creamed mixture, mixing well. Stir in walnuts.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple
Frosting. Yield: 7 1/2 dozen.
(Maple Frosting)
Cream butter; gradually add 1 cup powdered sugar, beating well at medium
speed of an electric mixer. Add remaining sugar alternately with milk,
beating until smooth enough to spread. Add maple extract, and beat well.
Yield: about 1 cup.
From Southern Living Cookbook

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Title: Crunchy Curried Chicken Salad
Categories: Salads, Main dish, Poultry
Yield: 6 servings

3 c Cooked chicken cubes
3 c Cooked rice
22 oz Canned mandarin oranges
— drained
1/2 md Red onion; sliced
1 Celery rib; thinly sliced
3/4 c Nonfat plain yogurt
1/4 c Honey
2 tb Lemon juice
1 ts Curry powder
1/4 ts Salt
1/3 c Chopped dry-roasted peanuts
— (unsalted)

Combine chicken, rice, oranges, onion and celery in large bowl; cover and
refrigerate until chilled. Combine yogurt, honey, lemon juice, curry and
salt in small bowl; stir until well combined. Cover and refrigerate until
chilled. To serve, pour dressing over salad; toss gently until well
combined. Sprinkle with peanuts.

Each serving provides:
* 376 calories
* 25 g. protein
* 9 g. fat
* 2 g. saturated fat
* 50 g. carbohydrate
* 1 g. dietary fiber
* 57 mg. cholesterol
* 383 mg. sodium

Source: Rice Chicken – New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: Navy Bean Soup
Categories: Soups/stews, Bean/legume
Yield: 6 Servings

1 c Dried beans
4 c Water, boiling
2/3 c Diced ham hock
1 Teaspoon. salt
1 Onion, chopped
3 Stalks of celery, chopped
A sprinkle of cayenne pepper
5 c Water

Wash beans and sort for quality. Pour into 4 cups boiling water,
remove from heat, and cover for 4 to 5 hours.

Cook onions in frying pan until golden, Add beans (drained), celery,
seasonings and 5 cups water and ham hock to onions boil 30 mins. then
simmer covered for 1 1/2 hours. Add additional water if needed.

MMMMM

HIJIKI NIMONO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Hijiki
2 oz Carrots
1 Age (deep-fried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tb Sesame oil
1 c Dashijiru (soup stock)
3 tb Shoyu (soy sauce)
2 tb Sake
2 tb Mirin
1 t White sesame seeds
— lightly sauteed
Seven pepper — to taste
– (Shichimitogarashi)

A.) Rinse the hijiki in a fine-mesh strainer under
cold running water. In 3 times the amount of warm
water, soak for 10 to 15 minutes. Remove the hijiki
with a tea strainer. (Sand and pebbles will sink to
the bottom of the bowl.) Return to fine-mesh strainer
and drain off excess water. Grate the carrots into
matchstick slivers. Dip the age puff for 30 seconds
in boiling water, and cut into matchstick slivers.
Place tofu in a heated skillet and mash with a
spatula. Let it simmer in its own water until reduced
to small crumbs. Snap the ends off the green beans
and place in boiling water for 1 to 2 minutes.
Immerse in iced water, drain, and cut into
1/2-inch-long pieces.

B.) In a heated skillet, saute sesame oil, hijiki,
carrots, age, and tofu (all completely drained of
water). When ingredients have acquired a shiny
appearance, add dashijiru, shoyu, sake and mirin.
Reduce heat to low and cook, stirring frequently,
until liquid has been absorbed. Turn off heat and add
green beans.

C.) Place B in serving dish, sprinkle with sauteed
sesame seeds. If you like, add seven-taste pepper to
taste.

Source: The Folk Art of Japanese Country Cooking, by
Gaku Homma Typed for you by Karen Mintzias

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Title: LINDA’S LASAGNE
Categories: Vegetarian
Yield: 6 servings

12 ea Strips lasagne; to 15
4 tb Olive oil
1 lg Onion; chopped
2 cl Garlic; crushed
2 1/4 oz Packet TVP® mince
3 ea 16 oz cans chopped tomatoes
1 ts Oregano
;Salt and pepper to taste
;stock or veg water
1 c Cottage cheese
1 c Cheddar; grated

Preheat oven 350.

Place lasagne strips in saucepan, cover with water,
and boil for a few minutes until they are starting to
soften.

Heat the oil in a large saucepan and saute the onion
and garlic. Add the TVP® mince, chopped tomatoes with
their juice, oregano, salt and pepper. Simmer 20-30
mins, adding a little stock or water if necessary to
make a moist sauce. Remove from heat.

Pour a layer of tomato sauce in a deep, large baking
dish. Spoon a layer of cottage cheese over the sauce,
then arrange a layer of lasagne over that, followed by
a layer of grated cheddar. Repeat this layering
process until you are about 1 1/2 inches away from the
top of the baking dish. Finish with a layer of tomato
sauce topped by a final layer of cheddar cheese.

Bake the lasagne 30 mins, until the cheese is brown
and bubbly.

Good source of protein, B group, calcium, iron
From Linda McCartney’s Home Cooking Typed by Lisa
Greenwood

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: SWEET AND SOUR PEPPERS WITH ALMONDS (MANDORLATA DI PEPERONI)
Categories: Italian, Vegetables
Yield: 8 servings

1/3 c Dark raisins (2 oz.)
3 md Red bell peppers
(about 1-1/4 lbs.),
Quartered and deribbed
2 md Green bell peppers
(about 3/4 lb.),
Quartered and deribbed
3 tb Extra-virgin olive oil
1/3 c Slivered almonds
(1-1/2 oz.)
2 tb Sugar
3 tb Red wine vinegar
1 1/2 ts Salt

1. In a small bowl, soak the raisins in warm water for 20 minutes; drain
and set aside. 2. If you want to peel the peppers, cut the quartered
peppers in half lengthwise and flatten slightly. Peel the pieces with a
swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch
strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a
large saucepan, heat the oil over moderate heat. Add the almonds and cook,
stirring occasionally, for 2 minutes. Add the raisins and cook for 1
minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook
for 20 minutes. Uncover and continue to cook until the peppers are very
tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin
to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room
temperature. (This dish can also be made several hours ahead and reheated
just before serving.) This delicious and unusual pepper dish is from
Basilicata in the instep of the Italian boot. It is wonderful with grilled
meat, especially Italian sausages. Peeling the peppers without roasting
them first makes them particularly succulent, but peeling isn’t mandatory.
The dish is delicious either way.

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