DILL PICKLE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine
1 1/2 qt Chicken broth
–fine chopped (1-1/2 cups)
1/2 md Onion — fine chopped
2 tb Vinegar
4
Croutons — opt
1/2 c Flour
12 oz Dill pickles — shredded or
1 c White wine/chicken broth
3 tb Sugar
1 tb Worcestershire sauce
lor;opt — ¥

In a large kettle, melt butter. Add flour; cook and
stir until bubbly. Gradually add broth. Add the next
12 ingredients; bring to a boil over med. heat.
Reduce the heat; add milk. Remove bay leaves. Add food
color and garnish with croutons. Source: The Inn at
Orchard Heights, Salem, Oregon

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Italian “Sausage” seitan

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c TVP®
3/8 c Boiling water
1/4 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Ground fennel
1/2 ts Paprika
1/2 ts Black pepper
1 Egg white
1/4 c Bread crumbs

Mix the TVP® into the hot water. Let stand for a few minutes. Add
everything else and form into two patties. Fry in non-stick pan.
It wasn’t great but it wasn’t bad. If anyone makes it I’d appreciate
comments and suggestions.
Source: Original
Posted by “R. S. Koss” to the Fatfree Digest
[Volume 15 Issue 10] Feb. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
By “Griff” on Apr 14, 1997

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

Title: Jade Tree Salad
Categories: Greensalads, Restaurants, Hawaiian
Yield: 6 servings

1/2 c Safflower oil
1/4 c Tarragon vinegar
2 T Sugar
1 1/2 t Dry mustard
1/2 t Salt
1/4 t Garlic powder
1/4 c Parmesan
8 oz Sliced water chestnuts
1/4 c Sesame seeds; toasted
1 lg Head iceberg lettuce
Fresh ground black pepper

Lightly toast sesame seeds in skillet over low heat.
Combine all ingredients in a large jar; shake to
blend. Chill at least 3 hours. Serve over crisp,
chilled lettuce torn (not cut) in bite-size piece Toss
with pepper. Per serving 241 calories. Waikiki Beach,
Hawaii

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JICAMA AND PEPPER STIR-FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Side dish
Ethnic Inet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1/2 md Onion — cut into wedges
1 t Gingerroot — grated
1 Garlic clove — minced
2 md Peppers, sweet, red or green
–cut into thin strips
1/2 lb Jicama — peeled, sliced, cut
–into 2 x 2 1/2-inch
–pieces
2 tb Soy sauce
1 1/2 ts Sugar, unrefined
1 tb Lemon juice
1 t Sesame oil (optional)

In a wok or large heavy skillet heat oil over medium
heat. Add onion, gingerroot and garlic. Stir-fry for
30 seconds. Add peppers and jicama. Stir-fry over high
heat 2 minuts. Ad soy sauce and sugar. Stiry-fry 1 1/2
minutes or until peppers are crisp-tender. Sprinkle
with lemon juice and oil; stir and serve. Makes 6
side-dish servings.

Per serving: 79 cal, 1 g pro, 9 g carb, 5 g fat, 0 mg
chol, 345 mg sod, 117 mg pot, 1 g fiber, 71% USRDA
vitamin C

From the files of DEEANNE

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Title: Cold Buttermilk Soup (Kaernemaelkskoldskall)
Categories: Danish, Soups, Ceideburg 2
Yield: 1 servings

4 c Buttermilk
2 Eggs
4 tb Sugar
1 ts Vanilla extract
Juice of 1 lemon

Grabbed a little Danish cookbook at a sale this weekend. After going
through it I’ve decided that the Danes could give the Japanese a run
for their money as far as strange and wonderful edibles go. They
depend heavily on fish and even have a version of sushi that I’ll go
into in some detail later in the packet. There is also a hitherto
unsuspected connection between Danish food and Mexican food. It’s
really interesting to see how all these dishes from various countries
inter-link.

I ran across this early on in the Danish book and it raised my
eyebrows enough to keep me going…

Beat the eggs, sugar, lemon juice and vanilla together in the bowl
the soup is to be served in. Beat the buttermilk and fold in a
little at a time.

If you want to make something out of this dish, top the bowl with a
cup of whipped cream. Small cakes of oat meal, fried in butter and
sugar, pressed into moistened eggs cups and turned onto a plate, are
served with this dish.

It can also be served after the main course with whipped cream,
meringue and sweetened fruit.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son,
Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Title: Savory Shepherd’s Pie, Revised
Categories: Casseroles, Vegetarian, Mash, Favorites, Meal pies
Yield: 4 servings

5 Potatoes, peel, boil
3 cl Garlic, minced
1/2 t Dried basil, crushed
2 T Butter
1/4 t Salt
Milk for mashed potatoes
1 md Onion, chpd
2 md Carrot, sliced
15 oz Cn red kidney beans,
-rinsed, drained
14 1/2 oz Cn whole tomatoes, cut up
10 oz Corn
8 oz Cn tomato sauce
1 t Worcestershire sauce
1/2 t Sugar
1 c Cheddar cheese, shredded

In a small saucepan cook garlic and dried basil in
butter 15 secs. Add to mashed potatoes along with
salt. Gradually beat in enough milk to make light and
fluffy. Set aside. For filling, in a medium saucepan
cook onion and carrot in hot oil until onion is tender
but not brown. Stir in kidney beans, tomatoes and
their juice, corn, tomato sauce, Worcestershire sauce,
and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8x8x2″ square baking
pan. Spread mashed potatoes over top. Sprinkle with
cheddar cheese. Bake, uncovered, in a 375F oven 10
minutes or until heated through and cheese begins to
brown.

This is really very good. I’d like to cut back on the
beans and maybe add TVP® with it or even (gasp) tofu.
I changed the recipe a bit, especially where the
tomatoes were concerned. I was supposed to drain them
but didn’t.

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

INFUSED OILS – MA LA OIL “CHINA MOON”

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oil, Corn or Peanut
1 c Oil, Sesame, Japanese
1/2 c Scallions, green white
– cut in rings
15 Ginger quarter-size coins
– smashed
2 tb Peppercorns, Szechwan brown
2/3 c Chile Flakes, dried red
-shockingly pungent
2 ts Salt, Kosher

Combine all ingredients in a heavy, non aluminum 1 1/2
quart saucepan. Rest a deep-fry thermometer on the rim
of the pot. Over moderately low heat, bring the
mixture to a bubbly 225 degrees stirring occasionally.
Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and
let stand until cool or overnight.

Strain the oil without pressing the solids; then,
discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature.

Because of the large proportion of sesame oil, this is
a rich oil. A little bit goes a long way. A spoonful
added to a salad dressing or brushed on the plate on
which a fish will steam or on the skin of a just
smoked or roasted bird gives an inimitable touch of
lushness. If you are a bread baker, brush a bit on
your next loaf, if you are tossing pasta, drizzle a
bit on the noodles just before serving.

Source: “China Moon” Barbara Tropp Workman Publishing
Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair
6/29/94

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Cajun Shrimp Pasta,****

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Low Fat Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
1/2 cup Onion — chopped
1/2 teaspoon Thyme
1/2 teaspoon Cayenne pepper
1/2 teaspoon Black pepper
1/2 teaspoon Basil
1 tablespoon garlic — chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups tomatoes — diced
2 teaspoons sugar
1/2 cup Green onions — chopped
3 cups Chicken stock
1 pound Vermicelli
1 pound Shrimp — peeled and deveined
1/2 cup Grated parmesan cheese
* or substitute chicken Saute the onion in the olive oil for
approximately four minutes. Add the garlic and stir. Add thyme, cayenne
and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over
lowish heat for an hour. Saute the shrimp in some butter and garlic until
three-quarters cooked (pink, but not totally opaque). Add the sauce and cook
for an additional two minutes. Add the cooked pasta and toss well with the
grated cheese. Serve hot. Serves 4-6

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NOTES : I mix a little cornstarch with some of the cooled sauce and add at the
end to thicken.

Tortellini Soup

Recipe By : Julie Crist
Serving Size : 8 Preparation Time :0:00
Categories : Stock Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb italian sausage
1 c chopped onion
2 cloves garlic
5 c beef broth — (3 cans)
1/2 c water
1/2 c wine — red or white
2 c tomatoes — peeled and chopped
1 c carrots — thinly sliced
1/2 tsp basil
1/2 tsp oregano
8 oz tomato sauce
1 1/2 c zucchini — sliced
8 oz tortellini — meat or cheese fille
3 tbsp fresh parsley
1 med green pepper — cut up

Brown sausage. Season with basil and oregano. Drain grease. Pat with paper
towel. Saute onion and garlic in broth, water and other liquids. Bring to
boil, add carrots and then simmer for 30 min. Skim off fat. Add tortellini
last with green pepper and zucchini. Simmer 30-40 min. Sprinkle with
parmesan cheese before serving.

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Nutr. Assoc. : 0 0 0 0 0 5607 0 0 0 0 0 0 5315 0 0

Title: Dill Biscuits
Categories: Breads
Yield: 6 Servings

1/4 c Butter or margarine; melted
1 tb Onion; finely chopped
1 ts Dill weed
10 oz Refrigerated buttermilk bisc

Recipe by: DEC/JAN 1996 In a bowl,
combine butter, onion and dill. cut biscuits in half
lengthwise; toss in butter mixture. Arrange in a
single layer in an ungreased 9″ square baking pan.
Bake at 450 degrees for 8-10 minutes.

Serve with Broccoli in Herbed Butter and Pork
Stroganoff for a meal for your family for $1.15 a
plate.

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