Title: OLIVE PROFUMATE (FENNEL ORANGE-SCENTED OLIVES)
Categories: Appetizers, Italian, Snacks, Vegetarian
Yield: 2 cups

1 Garlic clove, finely sliced
Zest of 1 orange, cut into
— small pieces
1/2 tb Fennel seeds
2 c Oil cured black olives

At least several hours before planning to serve them, mix the garlic,
zest fennel seeds with the olives. Leave them at room temperature
fro several hours, or cover keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.
**NOTE: Avoid using Kalamata olives coz they are too salty
California Black Olives coz they are too bland.

—–

Title: SPICY SICHUAN PEANUT SAUCE
Categories: Chinese, Sauces
Yield: 1 cups

1 c Peanut butter
1/4 c Soy sauce
1/4 c Asian sesame oil
3 tb Rice vinegar (not seasoned)
2 tb Finely chopped garlic
2 tb Grated peeled fresh
-gingerroot
1 1/2 ts Asian chili paste or 1 ts
-dried hot red pepper
-flakes, or to taste
1 tb Hoisin sauce or to taste
1 1/2 tb Fresh lime juice
3/4 c Water

In a blender or food processor blend all ingredients
together with salt to taste until smooth. Transfer
sauce to a jar with a tight fitting lid. Sauce keeps,
covered, and chilled, 1 week.

Appeared in the Dec 1994 issue of Gourmet magazine.
Submitted By ERIC HUNT On
THU, 19 JAN 95 172313 CST

—–

Title: SAUSAGE-STUFFED MUSHROOMS
Categories: Appetizers
Yield: 3 servings

2 Italian sweet sausages
1/4 ts Fennel seeds
pn Red pepper flakes (optional)
1/4 c Yellow onion, minced
1 Garlic clove, minced
Olive oil, as necessary
1/4 c Parsley, chopped
1/4 c Black olives, chopped
1/3 c B‚chamel sauce, thick
Salt pepper
12 Mushrooms, large
Parmesan cheese

Remove sausage meat from casings and crumble into a small skillet. Saut‚
gently, stirring often, until meat is thoroughly done. Season with fennel
and, if desired, red pepper flakes. With a slotted spoon, remove sausage to
a bowl, leaving the rendered fat in the skillet.
Saut‚ onion and garlic in the fat, adding a little olive oil if
necessary, until tender and golden, about 25 minutes. Stir in chopped
parsley and add to reserved sausage meat.
Stir (imported) olives and b‚chamel into the sausage mixture; combine
thoroughly. Taste the mixture and season with salt and pepper if necessary.
Pull the stems off the mushrooms and save for another use. Wipe mushroom
caps with a damp cloth and season lightly with salt and pepper. Fill each
cap generously with the stuffing. Arrange caps in a lightly oiled baking
dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste.
Bake at 450øF. for about 15 minutes or until bubbling and well browned.
Let settle for 5 minutes before serving.

—–

Cheesy Enchiladas

Recipe By : Kraft Creative Kitchens
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fat free cream cheese — softened
8 ounces fat free cheddar cheese — shredded
1/4 cup green onions — sliced
6 flour tortillas — 6 inch
8 ounces salsa

Mix cream cheese, cheddar cheese onions until well blended.

Spoon 1/3 cup cheese mixture onto center of each tortilla roll
up. Place, seam side down, in a 12 x 8 baking dish. Pour salsa
over tortillas cover.

Bake at 350F for 25-30 minutes or until thoroughly heated. Top
with fresh cilantro, if desired.

– – – – – – – – – – – – – – – – – –

Per enchilada: 210 cal, 2.5 g fat 10 mg chol. (this is from Kraft/ I
haven’t had
time to input the fat free ingredients into Mastercook yet).

RICE POBLANO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Poblano peppers, roasted
— peeled and seeded
1 md Onion — coarsely chopped
1 Garlic clove
7 c Chicken stock — divided
1 tb Vegetable oil
1 c Uncooked rice*
1 t Salt
2 c Cooked shredded chicken
1 c Heavy cream
8 oz Monterey Jack cheese — cubed

Combine peppers, onion and garlic with 1/2 cup chicken
stock in blender; process until smooth. Heat oil in
4-quart Dutch oven over medium-high heat until hot.
Pour poblano mixture into hot oil and cook sauce for 5
minutes, stirring constantly. Add remaining chicken
stock, rice, and salt. Bring to a boil. Reduce heat
and simmer 15 to 20 minutes or until rice is tender.
Add chicken and cream; heat thoroughly. Place heaping
tablespoon cubed cheese in bottom of each bowl. Ladle
soup over cheese and serve immediately.

*Recipe based on regular-milled long grain white rice.
If using other types of rice refer to rice cooking
chart.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Hand Ice Mold Dragons Blood Punch

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Apple juice
Cranberry juice
Ginger ale
New rubber glove
Red food coloring
1 pound Coffee can
Water

To make the hand, fill a new rubber glove with water.
Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a
finger will fall off when unmolding, this only addts to the goulish effect. To
make a base for the hand, fill a one-pound coffee can about 1/3 full with
water.
Insert the hand and freeze until firm.

To make the punch: Mix equal parts of apple and cranberry juice and ginger
ale.
Refrigerate. When ready to serve, place half the mixture in the punch bowl.
Insert hand ice mold in the center. Fill bowl with remaining punch. FOR ADDED
EFFECT, PLACE A FEW DROPS OF RED FOOD COLORING ON THE TIPS OF THE FINGERS JUST
BEFORE SERVING.

– – – – – – – – – – – – – – – – – –

Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea
Categories: Colombia, Game, Rabbit, Ceideburg 2
Yield: 4 servings

Text Only

This recipe comes from Colombia in South America. Rabbit meat is
very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can’t cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong
veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

Hush Puppies

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : American Breads
Breads, Muffins Rolls Low Fat
Rice Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 whole onion — minced
2 tablespoons bacon fat
1 egg
2/3 cup milk
6 cups peanut oil

Mix cornmeal, baking powder, salt. Saute onion in bacon fat until just
limp; cool slightly. Beat egg until light, stir in milk and onion. Stir into
dry ingredients to form a stiff batter. Heat oil in deep fryer to 350
degrees. Shape batter into 3″ long crescents. Fry in single-layer batches in
hot oil until golden brown.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve hot with fried fish.

Nutr. Assoc. : 0 902 0 0 0 0 76 435

HONEY-BRAN MUFFINS FROM BOB HOGAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Wheat bran
3 tb Boiling water
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod
1/4 c Skim milk
2 tb Brown sugar, packed
2 tb Vegetable oil
2 tb Honey
2/3 c All-purpose flour
1 1/2 ts Baking powder
ds Salt

Heat oven to 400ø.

Spray bottoms of 6 medium muffin cups, 2 1/2″ x 1 1/4″
with nonstick cooking spray, or line with paper baking
cups.

Mix wheat bran and boiling water; reserve.

Beat milk, brown sugar, oil, honey and egg whites in
medium bowl.

Stir in bran mixture and remaining ingredients just
until flour is moistened (batter will be lumpy).

Divide batter evenly among muffin cups (cups will be
about 3/4 full).

Sprinkle with sugar if desired.

Bake about 20 to 25 minutes or until golden brown.
Immediately remove from pan.

NUTRITIONAL INFORMATION (1 MUFFIN):

Calories 150 Protein
4%

Protein, g 3 Vitamin A
*

Carbohydrate, g 23 Vitamin C
*

Fat, g 5 Thiamin
8%

Unsaturated 4 Riboflavin
8%

Saturated 1 Niacin
: 6%

Dietary Fiber, g 1 Calcium
8%

Cholesterol, mg 0 Iron
: 6%

Sodium, mg 210

Potassium, mg 100

SOURCE: Betty Crocker’s New Choices Cookbook

– – – – – – – – – – – – – – – – – –

Date: Wed, 29 Sep 93 18:03:29 CDT
From: simmons@Texaco.COM (Robert L. Simmons)

Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.