Banana oat cookies

2 cups mashed bananas
2 cups caster sugar
2 cups brown sugar
2T egg replacer + 1/2 cup water
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
4 cups flour
5 cups oats
4-7 cups any combination of: raisins /or dates

Cream bananas and sugars. Add egg replacer water and beat
thoroughly. Add in vanilla, salt, baking soda, flour, and
oats, beating at medium speed after each addition. Stir in
other ingredients. Press golf ball size scoops onto greased
baking sheet 2″ apart. Bake at 400 degrees F for 8-10 minutes
or until brown. Cool completely before munching.

TRINITY SQUARE CAFE MOROCCAN TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 t Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 t Salt
1 t Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water

In a large sauce pan, heat oil and fry onion and
garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and
crush the tomatoes with a potato masher or a spoon,
breaking them into small pieces. Add the tomatoes and
their liquid to the onions, reduce heat to very low,
add peanut butter, and stir until well combined.
Add cumin, hot sauce, cayenne, chili, vinegar, salt,
pepper, sugar, tomato paste and water, and stir until
well combined. Cook over low heat at a
bare simmering for 10 to 15 minutes, stirring
frequently. (This soup burns very easily, so keep the
heat low and don’t allow it to come to a full boil.)

– – – – – – – – – – – – – – – – – –

Asian Rice and Lentil Patties (Betty Crocker)

Recipe By : Vegetarian Cooking: Easy Meatless Main Dishes*
Serving Size : 4 Preparation Time :1:10
Categories : Entrees Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—RICE AND LENTILS—
1/2 cup uncooked brown rice
1/4 cup dried lentils — sorted and washed
1 1/2 cups water
—PATTIES—
1/4 cup raw cashews — finely chopped
2 tablespoons dry bread crumbs
2 tablespoons stirfry sauce
1/2 cup finely chopped green onions
1 egg — beaten
—VEGETABLE SAUCE—
1/2 cup sliced celery — 1/4 inch thick
1/2 cup sliced carrot — 1/4 inch thick
1/2 cup water
2 tablespoons stirfry sauce

Rice and Lentils. Heat rice, lentils and water to boiling in a 2-quart
saucepan; reduce heat to low. Cover and simmer 30 to 40 minutes, stirring
occassionally, until lentils are tender and water is absorbed. Cool slightly.

Patties. Mash rice mixture slightly with fork. Stir in remaining
ingredients to complete the mixture. Shape into 4 rounds about 1/2 inch
thick. Spray 10-inch skillet with vegetable cooking spray. Cook patties in
skillet about 10 minutes, turning once, until golden brown. Remove from
skillet and keep warm.

Vegetable Sauce. In the same skillet, heat all ingredients to boiling;
reduce heat to medium. cover and cook up to 5 minutes, stirring
occassionaly, until vegetables are crisp-tender. Add patties to the
skillet. Cover and cook over medium heat about 5 to 8 minutes or until the
patties are hot. Serve sauce and patties over noodles or rice with a green
vegetable along side.

[210 Cals, 55 cals from fat; 6g total fat.]

Tip. Cut the time in half by using leftover rice and lentils. Reheat them
with a little water or broth to produce the needed starch. Let cool to the
touch and make the patties

[Published by The Kitchen Path http://home.earthlink.net/~kitpath
08/08/98 (Sun) Bookreview]

TESTED: Based on the time-saving tip, I used the idea (not necessarily the
proportions). I mixed 1/4 cup white rice leftover from Chinese dinner with
1/2 cup cooked red lentils. Added the cashews, some crumbs, a little sauce
and some chives for color: omitted egg. Made 4 small patties; placed in
freezer while I made a vegetable sauce (1-cup total) with red and green
bell pepper strips, carrots and celery, spring onion and stir fry sauce;
salt and pepper and a pinch of red pepper flakes; added vegetable broth and
cornstarch so that we each got about 1/2 cup moist sauce. For the pasta,
I made angel hair spaghetti tossed with shredded napa and cumin seed.
Meanwhile browned the patties with vegetable oil spray and completed the
heating in the toasted oven. Served 2 or 3. It was delicious! -Pat H.

– – – – – – – – – – – – – – – – – –

NOTES : Stirfry sauce is a variation on sweet-sour and teriyaki and may be
labeled Asian gourmet or master sauce. Or try a vegetarian oyster sauce or
Japanese style sweet sour sauce made with apricot and peppers. Serve the
patties on a bed of rice or Chinese noodles. Accompany with green beans or
broccoli. Total Time: 20 mins preparation and 50 mins cooking (see TIP).
Makes 4 patties. *Recipe from Betty Crocker’s Vegetarian Cooking: Easy
Meatless Main Dishes. (Macmillan 1998)

ROQUEFORT BEIGNETS WITH APPLE PUREE

Recipe By : Leslie Revsin, One Fifth Ave Restaurant
Serving Size : 4 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–APPLE PUREE—–
4 ea Apples, tart (Granny
— Smith or like), peeled
— cored, and cut into 8
— wedges
Water
—–CREPE BATTER—–
2 Eggs
1/2 c Milk
1/2 c Water, or more
1 c Flour, all purpose, sifted
Salt (to taste)
Pepper, white (to taste)
2 tb Butter, clarified **
Oil, Olive
—–FRITTER BATTER—–
1/4 c Flour, all purpose
2 tb Cornstarch
1 t Baking powder
1/2 ts Salt
1 Egg
1/4 c Water or more
1/2 ts Oil, vegetable
—–FILLING—–
4 oz Cheese, Roquefort,
— crumbled (about 1 cup)
— room temperature
1 1/2 ts Egg yolk
Oil, vegetable (for deep
— frying

For Apple Puree:

Place the apples in a heavy saucepan over
medium-low heat, adding a few drops of water if
they’re “dry.” Cover the pan and cook, stirring
occasionally, until slightly softened, 10 to 15
minutes.

Break the apples up into 1-inch pieces.
Refrigerate, covered, until cold.

For Crepes:

Combine the eggs, milk and a 1/2 cup of water
together. Gradually add 1 cup of flour, whisking it in
until smooth.

Whisk in the salt and pepper and Clarified
butter. Thin with water, if necessary, to the
consistency of whipping cream. Cover and refrigerate
for several hours or overnight.

If the crepe batter has thickened in the
refrigerator, thin it with water to the consistency of
whipping cream. Brush a 7-inch skillet (preferably
non stick) with a thin film of olive oil. Place the
skillet over medium-high heat. When hot, add about 3
tablespoons of crepe batter and swirl to coat the pan.
Cook until the crepe is lightly golden, about 1
minute; then turn it over and cook the second side for
30 seconds. Continue with remaining batter, stacking
crepes between waxed paper.

For Fritter Batter:

Sift 1/4 cup of flour, cornstarch, baking powder
and salt into a mixing bowl. In a second bowl,
combine an egg, 1/4 cup of water and vegetable oil and
mix. Gradually stir the liquid mixture into the flour
and mix just until smooth. DO NOT OVER MIX.
Refrigerate, covered.

For Filling:

Blend the Roquefort cheese and egg yolk (mixture
will by lumpy).

To Assemble and Cook:

Cut off any dry edges from the crepes, squaring
them slightly. Place a rounded teaspoonful of cheese
mixture in the center of the spotty side of a crepe,
mounding it slightly.

Fold the crepe into thirds horizontally (as you
would a letter), then fold the sides in so that they
overlap slightly, forming a neat package about 2
inches square. Place these packets folded side down
on a tray lined with waxed paper; repeat with
remaining crepes and filling.

Cover the folded crepes with a damp cloth, then
with plastic wrap, then with aluminum foil. Chill
several hours or overnight.

In a large skillet or saucepan, pour in 2 inches
of vegetable oil and heat to 375 F (a small piece of
bread dropped into oil sizzles steadily at this
temperature.)

Thin the fritter batter with water, if necessary,
so that it flows from a spoon but is not watery. Use
2 forks to dip folded crepes into fritter batter; then
lift them out, letting any excess batter drain off,
and transfer to the hot oil ( do not crowd.)

Fry until golden, turning once, 1 1/2 to 2
minutes. Drain on paper towels and serve with Apple
Puree.

This recipe makes 12 beignets (three per serving.)

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue
Restaurant, New York

– – – – – – – – – – – – – – – – – –

Walter Mcilhenney’s Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Vegetable Oil
3 pounds Lean Beef Chuck — 1″ Cubes
1 cup Chopped Onions
3 Minced Garlic Cloves
3 tablespoons Chili Powder
2 teaspoons Ground Cumin
2 teaspoons Salt
2 teaspoons Tabasco Pepper Sauce
3 cups Water
4 ounces Chopped Green Chilies — Drain
Cooked Rice
Chopped Onion
Shredded Cheese
Sour Cream

In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat.
In three batches, brown the beef well, removing each batch with a slotted
spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes,
or until tender, stirring frequently. Stir in the chili powder, cumin, salt,
and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a
boil. Return the beef to the pot.
Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender.
Serve the chili over rice with onion, cheese and sour cream, if desired.

– – – – – – – – – – – – – – – – – –

Date: Wed, 14 Dec 94 18:16:24 MST
From: Cindy Tobias

Cindy’s Low-Fat Fruit Cake (1994 version)

2 cups raisins
2 1/2 cups dried apples, cut up small
2 1/4 cups mixed dried fruit cut up small (I used pineapple and papaya
this year)
3 tsps. allspice
1 1/2 tsp nutmeg
3/4 tsp ground cloves
3 tsp cinnamon
1 1/2 tsp nutmeg
5 1/4 cups hot water
1 cup molasses
1/2 cup honey

4 1/2 cups whole wheat pastry flour
3 tsps baking soda
1 1/2 cup oat bran

Put water, fruit and spices into a large microwaveable bowl. Cover and
heat on high for 10 minutes. Remove and stir in molasses and honey.
Cool.

Mix flour, bran and soda, (and walnuts if using).

Combine fruit and flour mixtures. Stir until completely mixed.

Pour into three non-stick loaf pans. Bake at 325 till done (a
toothpick comes out clean). It took mine about 55 minutes.

Note: Store in refrigerator. If it gets dry, moisten with orange or
other fruit juice and allow it to soak in.

APPLE BUTTER-STREUSEL MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breakfast Low-Fat
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
— optional
1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Firmly packed brown sugar
2 1/2 ts Baking powder
1/2 ts Salt, optional
1/2 c Apple butter
3/4 c Skim milk
3 tb Margarine — melted
2 Egg whites — slightly beaten
—–STREUSEL TOPPING—–
1/8 ts Ground cinnamon
3 tb Wheat germ
2 tb Firmly packed brown sugar
1 tb All-purpose flour
1 tb Margarine — melted

Preheat oven to 400 F. Line 30 mini-muffin pan cups
or 12 medium muffin cups with paper liners, or spray
bottoms only wtih cooking spray.

In medium bowl, combine flour, wheat germ, brown
sugar, baking powder and salt; mix well. In small
bowl, combine apple butter, milk, margarine and egg
whites until well blended. Add to flour mixture,
stirring just until dry ingredients are moistened.

Fill muffin cups almost full with batter. Prepare
streusel topping (see below); sprinkle evenly over
batter, patting gently. Bake mini-muffins 12 to 15
minutes, and larger muffins 20 to 22 minutes, or until
wooden toothpick inserted in center comes out clean.
Serve warm.

STREUSEL TOPPING: in small bowl, combine all
ingredients; mix until well blended.

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

Per Serving (1 mini-muffin): About 75 cal, 5 g pro, 13
g car, 2 g fat, 24% cal from fat, 0 mg chol, 65 mg sod.

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

– – – – – – – – – – – – – – – – – –

Date: Mon, 13 Jun 94 19:50:46 EDT
From: Lisa

Japanese red beans and rice (recipe)

Cynthia and other Japanese food fans: The rice you had at the party
was called sekihan. It is served on special occasions throughout the
year in Japan (and it is delicious – especially if you like sticky things).
Here’s a recipe I’ve adapted from _Japanese Cooking_ by Susan Fuller Slack
and _The Heart of Zen Cuisine_ by Soei Yoneda.

SEKIHAN (6-8 SERVINGS)
1/2 cups azuki (small red beans)
about 3 1/2 cups water
3 cups sweet glutinous rice (mochi gome) **Regular rice isn’t sticky enough**
well rinsed, soaked for 1/2-1 hour, drained
3 1/2 cups water
1 tablespoon black dry-roasted sesame seeds
Shiso or watercress leaf for garnish, if desired

In a medium saucepan, combine beans and water; bring to a boil. Reduce heat
to low; simmer 45 minutes to one hour or until beans are soft but not
completely cooked. Cool to room temperature. Drain beans, reserving the
liquid. Mix the beans, drained rice and water with 3 tablespoons of the
bean’s cooking liquid. Cook in rice steamer in the usual manner.
Spread the cooked beans and rice into a decorative shallow dish or
laquer tray. Sprinkle with the sesame seeds, garnish and serve.

If you don’t have a rice cooker, you can cook this is a pot on the stove
as you would regualr rice. Just use the proportion of water to rice given
here, not the usual Western 2 parts water to one part rice. The rice has
already been soaked, so it needs less water to cook.

Title: BANANA/PINEAPPLE TROPICAL SORBET
Categories: Low-fat, Desserts
Yield: 4 servings

1 Pineapple
2 Chopped bananas
3 tb Sugar
1 c Plain nonfat yogurt
1 tb Honey

Because this sorbet is frozen in the pineapple shell,
you must cut out the flesh according to the following
special method. First, slice off the top, just at the
point where the edges begin to straighten. Now stand
the pineapple up on its bottom end. Insert a long,
thin-bladed knife into the exposed flesh, next to the
pineapple’s outer skin. Push the knife in tin the
entire length of the pineapple, stopping just above
the bottom – CAREFUL – you don’t want to penetrate
through the bottom. Cut in a circle around the edge
just inside the skin. You’ve now created a long
cylinder of pineapple flesh that’s connected to the
shell only at the bottom.

To separate the bottom of this fruit cylinder, insert
the knife into the side of the pineapple, about 1 inch
from the bottom. Without enlarging the hole that is
the knife’s entry point into the fruit, fan the blade
back and forth, cutting through the inside fruit
cylinder in a large “V”. Repeat this procedure on the
opposite side. Now the long, central p pineapple
cylinder is free.

Invert the pineapple over a bowl to catch the juice.
Plunge a fork into the pineapple cylinder’s top end
and, with firm determination, pull it out into the
bowl. Remove the tough central core of the fruit by
cutting the cylinder into quarters and then trimming
off the center strip of eac each piece. Remove any
“eyes”.

Roughly chop the remaining pineapple flesh and put it
into the bowl with the reserved juice. The rest is
easier!!

Puree pineapple flesh and juice with bananas in food
processor, gradually adding the sugar, yogurt and
honey. Transfer to ice cream maker and process
according to directions. Scoop sorbet into hollowed
out pineapple shell, cover with plastic wrap and
freeze for at least an hour.

To serve: Remove from freezer just before serving.
Slice the pineapple from top to bottom into 6 wedges.

Of course, one needn’t go to all that trouble…but
it’s a lovely way to present the sorbet. If you don’t
want to do it, then skip all the hard part, and just
chop up the pineapple flesh and go from there and
serve directly out of the ice cream maker!! 🙂

This will also get posted in the low fat topic, as it
only has 1 gm of fat per serving…..

Food Wine RT [*] Category 4, Topic 6 Message 131 Sun
Jan 10, 1993 WYF.4.LYF [Choc. Queen] at 23:50 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005

—–

Title: SOYSAGE
Categories: Vegetarian, Ethnic
Yield: 6 servings

1 c Dry soybeans
2 Pieces kombu or kelp
– each about two pieces long
2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soymilk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 lg Garlic cloves; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage
-OR- ground allspice
1/4 c Water
1/4 c Cider vinegar
4 -TO
8 tb Gluten flour

Soak the soybeans and one piece of kombu in about five times their volume
of water overnight. Discard soaking water and kombu, rinse the beans and
cook in about 4C water w/the other piece of kombu. Cook until soft, about
four hours, and drain. Coarsely chop the beans and kombu, then mix in all
remaining ingredients until you get a medium stiff mess. Pack the mix
tightly into an oven safe glass or stainless steel bowl and cover tightly
w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl
on the bottom of a large stock pot or dutch oven. Pour in enough water to
cover the bowl, then place the soysage over the bowl. Bring to a simmer,
cover and steam about an hour and a half, checking occaionally to add water
if needed. Let cool and use.

Makes 3C

This is from Brother Ron Pickarski’s great book _Friendly_Foods_, Berkeley,
CA, Ten Speed Press 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

—–