ZUCCHINI BREAD 1

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Quickbreads Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 5-inch zucchini
1 1/2 cups whole wheat flour
2 tablespoons soy flour
2 tablespoons nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1/4 cup walnuts — finely chopped, opt
1 large egg
8 ounces crushed pineapple

Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan
with oil or lecithin or light spray. Finely grate succhini, let drain while
you combine dry ingredients. Preheat oven to 350 F. In a large bowl, mix
together flours, dry milk, baking soda, salt, and nuts if you will. Set aside.

In blender, puree on high speed the applesauce, egg or equivilent,
and pineapple with juice . Add wet stuff to dry, moisten evenly. Squeeze out
zucchini and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until
browned and iniserted cake tester comes out clean

Remove bread from pan, cool to room tempeerature.

Wrap and chill

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Chicken and Biscuit Casserole

Recipe By : Bruce Jill’s Favourite Family Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Casserole:
2 cups cooked — cubed chicken
10 oz cooked broccoli
1 can cream of chicken soup
1/4 cup chopped onion
1/4 cup sour cream
1/2 cup grated cheddar cheese
1 1/2 teaspoons Worcestershire sauce
1 dash curry
8 oz refrigerated biscuits
Topping:
1/4 cup sour cream
1 egg
1 teaspoon celery seed
1/2 teaspoon salt

Combine all ingredients save biscuits in 1 1/2 quart casserole. Mix well.
Bake at 375 degrees for 20-25 minutes or until hot and bubbly. Sprinkle
casserole with cheese. Cut biscuits into halves and arrange in casserole.
Mix sour cream, egg, celery seed and salt to make topping; sprinkle over
casserole. Return to oven and continue baking 25-30 minutes or until golden
brown.
(from the kitchen of Carol Linkkila) From Bruce Jill’s Favourite Family
Recipes Serves 4-6.

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Title: Fig ‘N’ Kisses Pudding
Categories: Desserts
Yield: 6 servings

16 Fig cookies; crumbled
3 c Sweetened apple sauce
2 Eggs; separated
4 c Milk
3 tb Quick-cooking tapioca
1/4 ts Salt
1/2 c Sugar
1 ts Vanilla
2 Egg whites
4 tb Sugar
1 ts Vanilla

Place apple sauce in pudding dish. Beat egg yolks lightly and combine in
saucepan with milk, crumbled fig cookies, tapioca, salt and first measure
of sugar. Place over medium heat and stir until milk comes to a boil.
Remove from fire at once. Add first measure of vanilla and pour gently
over apple sauce. Whip egg whites until stiff. Slowly add sugar and
vanilla. Place the meringue on top of pudding as fluffy kisses. Bake in
moderate oven (350 F.) until just lightly brown. Remove from stove and
place away from draft to keep meringue from “weeping”. Top with bits of
figs and red jelly. Serves 6-8.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: SZECHUAN NOODLE SALAD IN PEANUT SAUCE #1
Categories: Chinese, Salads
Yield: 6 servings

1 1/2 tb Minced gingerroot
1 tb Minced garlic
1 tb Minced green onion
6 tb Creamy peanut butter
2 tb Dark soy sauce
1/4 c Red wine vinegar
1 tb Chinese chili paste
1 ts Sugar
1 tb Sesame oil
2 tb Vegetable oil
1 tb Dry sherry
1 ts Hot, dry mustard (Chinese)
1/2 ts Salt
1/2 c Chicken stock
NOODLES:
1 lb Fettuccine
– or other thin noodles
2 tb Oil
1 c Julienned carrots
1 c Julienned green onions
1/4 lb Ham; julienned
1 c Bean sprouts
1 c Julienned cucumber
1 c Julienned red bell pepper

*Note: The noodles and sauce must be at room
temperature when tossed and served. If cold, the sauce
will lose its creamy consistency.

To make peanut sauce, combine ginger, garlic, 1
tablespoon green onion, peanut butter, soy sauce,
vinegar, chili paste, sugar, sesame and vegetable
oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not
refrigerate.

To make noodles, cook fettuccine until tender. While
noodles are still warm, toss with oil until well
coated. Chill. Place carrots in sieve and pour boiling
water over them. Immediately pat dry with paper towels
and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill
until serving time. Bring noodles to room temperature
before serving. At serving time, place noodles in
center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds
around edge. Blend peanut sauce again and pour over
noodles, vegetables and ham. Toss.

Created by: Hugh Carpenter, Los Angeles

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Homemade Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Mix well. Place in an airtight container. Adjust red pepper to taste for a
hot or mild blend. This makes 2/3 cup.

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Title: ORIENTAL GRILLED STEAKS
Categories: Chinese, Beef
Yield: 4 servings

4 Top round steaks, 1-inch
-thick (3 Lbs)
1/2 c Soy sauce
1/2 c Dry sherry
2 tb Sugar
1/2 ts Ground ginger
1/4 ts Dry mustard
1/2 ts Garlic powder

Place steaks in a plastic bag. Mix remaining
ingredients in small bowl. Pour marinade over steaks;
turn steaks to coat. Close bag securely and
refrigerate for 4 to 6 hours. Let stand at room
temperature for 1 hour before cooking. Prepare grill
for cooking. Remove steak from bag and reserve
marinade. Grill steak 4 inches from medium coals, 5
minutes per side for rare, 7 minutes for medium, and
10 minutes for well done. Brush with reserved marinade
before turning over.

Family Circle GREAT IDEAS Vol 12 No 4

Posted by Fred Peters.

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Title: VITELLO TONNATO
Categories: Italian, Meats, Fish, Main dish
Yield: 8 servings

2 lb Boneless lean veal,
Preferably eye of round
2 Carrots, coarsely chopped
1 Stalk celery, coarsely
Chopped
1 Onion, coarsely chopped
5 Sprigs Italian parsely,
Coarsely chopped
1 cn (3 1/2oz) oil-packed tuna,
Well drained
3 tb Capers, drained
2 Small sweet pickles, drained
And coarsely chopped
3 Anchovy fillets, coarsely
Chopped
1/4 c Mayonnaise
1/3 c Lemon juice
Black pepper and salt to
Taste
1/4 c Each olive oil and corn oil
Italian parsely
Lemon slices
Capers

Put veal, carrots, celery, onion and parsely in a
large saucepan and cover veal with cold water. Bring
to a boil, then reduce heat and simmer, covered, for 1
1/2 hours. Cool veal completely. Meanwhile, puree
tuna, capers, pickles and anchovies together in a food
processor or blender. Add mayonnaise, lemon juice and
oils; mix until well blended. Add pepper, taste, and
add salt if necessary. Slice veal into very thin
slices. Arrange on a platter and spoon tuna sauce
over. Veal should be completely smothered in sauce.
Serve any leftover sauce on the side. Garnish with
Italian parsely, lemon slices and capers.

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Title: Hot Pepper And Tomato Jam
Categories: relishes/preserves
Yield: 1 serving

2 1/4 ripe tomatoes
1 1/2 ts grated lemon rind
1/4 c lemon juice
2 chopped hot peppers; OR
2 ts tabasco sauce
6 c sugar
1 fruit pectin

Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cu
ps
into sauce pan. Add pepper, rind, juice, sugar and mix well. Over high
heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove fro
m
heat and at once stir in pectin. Skim with metal spoon. To prevent
floating, stir and skim for 5 minutes. Ladle into 1/2 pint jar and seal.
9
glasses. (If you like, more peppers may be added.)

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NOTES : Among other uses, this is yummy poured over room temp non fat PHI
LLY type cheese, the whole works spread on non fat crackers.

#12-

Contributor: DDMmom
Preparation Time: 0:00
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West African Chicken Soup/Stew

Recipe By : cici@nature.berkeley.edu (Cici)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews African

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken — cut up
1 onion — chopped
1 pound mushrooms — chopped
1 bunch collard greens — or spinach or other
6 ounces tomato paste
West African Red Pepper
salt

Stem and chop greens.
Put chicken, onion and mushrooms in soup pot. Add enough water to just
barely cover ingredients. Turn on medium-high heat. Cover and cook while
you’re washing and chopping the greens, about 10 minutes. Add salt, red
pepper and tomato paste. Boil for about another 5 or 10 minutes. Add
greens and replace lid, steaming greens and stirring them in. Variations:
sometimes we add some exotic ingredients like smoked fish and/or ground
egusi (which is a kind of melon seed), but it’s perfectly tasty without
these additions. This is traditionally served with “fufu” which is a
doughy starch made variously from gari (roasted, fermented, ground
cassava), or from semolina flour or from various combinations of bisquick,
potato budds, potato starch, etc. It’s also good over rice.

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Title: PEAR-PLUM SPREAD
Categories: Condiments, Jams
Yield: 52 servings

4 md Pears
2 ts Ascorbic acid color keeper
5 Red plums
1 ts Whole cloves
1 sm Piece fresh ginger, optional
1 Cinnamon stick 3″
1/2 c Water
9 ts Artificial sugar = to sugar*

* Recipe suggests 9 aspartame tablets crushed. Liquid
sweetener would require 2 1/4 tsp (my note).

Peel and core pears; chop coarsely. Place in a large
saucepan and sprinkle with ascorbic acid color keeper.
Remove pits from plums and cut each plum into 8
pieces. Stir plums into pears.

Wrap plum pits, cloves and ginger, if desired, in a
piece of cheesecloth and place under some of the
fruit. Add cinnamon stick and water.

Cover, bring to a boil and simmer 15 to 20 min or
until fruit is tender. Discard spice bag and cinnamon
stick. Puree fruit mixture in a blender or food
processor or press through a sieve.

Return to saucepan. Simmer, uncovered 15 to 20 min or
until mixture coats a metal spoon.

Remove from heat. Stir in sweetener. Ladle into hot
clean jars leaving 1/2 inch headspace. Wipe jar rims,
seal. Process 10 min in a boiling water bath. Store
in a cool, dark, dry place.

Processing may be omitted if spreads are to be used
within a short period of time. Store in the fridge up
to 1 month or freezer up to 3 months.

Makes about 3 1/4 cups, each serving 1 tbsp 3 g
carbohydrate, 12 calories, 1 ++ extra

Source: Choice Cooking, Canadian Diabetes Association
1986 Shared but not tested by Elizabeth Rodier Aug 93

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