Fruit Jelly

Recipe By : Good Food for Babies and Toddlers
Serving Size : 5 Preparation Time :0:10
Categories : Baby Food Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup water
2 teaspoons gelatin
1 1/2 cups apple juice

Dissolve gelatin in hot water. Add apple juice and refrigerate until set.

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NOTES : any sort of juice can be substituted for the apple juice

Hot And Sour Garlic Chive Soup With Tofu

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Carrots — sliced
1/4 c Fresh garlic chives —
Minced
3 Fresh lovage or celery
Leaves
3 Romaine lettuce or Swiss
Chard leaves — torn into
Pieces
4 Dried cloud ear or shiitake
Mushrooms
1 6 inch piece dried arame,
Dulse, or tombu seaweed
(package)
1 sm Fresh or dried hot red
Pepper
2 tb Rice wine vinegar
1 qt Water
1 c Dry white wine
1 t Dark sesame oil
1/2 lb Firm tofu — cut into
1/2 -inch
Pieces
2 tb Rice or barley miso sauce
Garlic chive leaves — for
Garnish
Garlic chive flowers — for
Garnish

In a large heavy pot, combine all the ingredients
above the line. Bring to a boil, then cover, lower the
heat to medium-low, and simmer for
30 minutes. Remove the mushrooms and slice
thinly, discarding the tough portions. Strain the
broth and return it to the pan. Add the tofu and
mushrooms and simmer for 5 minutes. Dissolve the miso
in a small amount of the broth, stir it into the soup,
then immediately remove the pot from the heat. Garnish
with minced garlic chive leaves and serve at once.

Substitution for the Chinese garlic chives: 1 clove
garlic and twice as much volumn of fresh chives.

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NOTES : This recipe makes one Japanese Miso – a
seawood and mushroom flavored vegetable broth. Strain
the broth and return mushrooms to pot. Then add tofu,
Chinese chives, and agar (a thickener made from
seaweed). Quick soup: check the import section of the
grocery. Buy 1 envelop (or box) Japanese Miso with
Mushroom. Make according to package directions. Taste
and add red pepper flakes and a little rice vinegar to
taste. Add tofu and heat through. The packaged soup
contains the agar to thicken the broth. Do add
Chinese chive. (I’ve used society garlic – well
cleaned.)

From phannema@wizard.ucr.edu Wed Aug 14 15:01:29 1996
Recipe By : Maggie Oster’s Herb Garden (1993:36) NY:
MacMillan

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Boule de Neige

Recipe By : Ellen Court
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz semisweet chocolate, coarsley chopped or u
3/4 C strong brewed coffee
1 1/4 C sugar
1 1/2 sticks unsalted butter at room temperature
5 eggs
1 oz dark rum or coffee liqueur (optional)
2 pints heavy (whipping) cream

Preheat oven to 350 degrees. Grease a 5 1/2″ x 9″ loaf pan. In double
boiler, melt together chocolate, coffee sugar over low heat. Set aside to
cool for 10 minutes. Turn
mixture into a medium bowl, and with an electric mixer, add butter until
incorporated. Add eggs one at a time. Add rum now, if using it.
Pour mixture into the loaf pan; bake 1 hour until the mixture is puffed
cracked. Cool to room temp on a rack, then refrigerate overnight.

To serve:In a bowl, whip the cream until it holds stiff peaks. Use an ice
cream scoop shape the chocolate into balls. Fit a pastry bag with a star
tip pipe each boule with a coating of whipped cream.

**************LAZY WAY TO SERVE************************************
Skip the whipping cream. Buy the aerosol stuff or the tub. Have everyone
scoop out what they want squirt the whipped stuff on. Tastes every bit as
good if you aren’t worried about presentation.

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Title: Savoury Nibbles
Categories: Snacks, Spicy
Servings: 6

2 ts Oil
2 Cloves garlic crushed
1 ts Coriander seeds
1 ts Black mustard seeds
2 ts Sambal oelek
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
3/4 ts Ground chilli
1 c Chick pea flour
1 c Self raising flour
1 c Warm water
1/2 c Buttermilk

oil for frying.

Heat oil in small saucepan. Add garlic, seeds, sambal, cinnamon, cloves,
nutmeg and chilli powder. Stir over medium heat for approx 2 minutes or
until fragrant. Remove mixture from heat and crush with pestle mortar
until fine. Sift flours into a bowl, make a well in the centre and add
water and buttermilk, then spices. Mix to a smooth batter.

Heat oil in saucepan. Hold a slotted spoon over oil and add batter to it so
that batter drips through the spoon’s holes into the oil. Cook until brown,
remove and drain on absorbent paper. Add salt or any other seasoning you
like to taste.

MMMMM

BABA GHANOUJ – QUICK AND EASY DIABETIC MENUS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Appetizers
Vegetarian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
1 cl Garlic — minced
1 tb Tahini
1/8 ts Cumin, ground

Preheat the broiler. Slic
surface. Cool and peel the slices, then puree in a
blender or food processor along with the rest of the
ingredients. Chill and serve with vegetables. Note:
Tahini is sesame paste, made from ground sesame seeds
like peanut butter. Available in health food stores.
Serving ñ/3c 68cal; pro 3g, carb 6g, fat 4g, sodium
38mg exchanges: 1 vegetable + 1 fat

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Title: Quick Strawberry Trifle
Categories: Desserts
Yield: 8 servings

1/4 c Sugar, divided
2 pt Fresh strawberries, stemmed
-and halved
4 oz Softened cream cheese
2 c Whipping cream
1 Purchased pound cake
Melted raspberry jelly to
-taste
Sherry (opt)

Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining
1/8 cup sugar into cream cheese. Whip cream until stiff peaks form;
then fold cream cheese into cream. Cut cake into slices about 1/3″
thick. Arrange a layer of slices in the bottom of a glass bowl;
sprinkle with a teaspoon of sherry and spread with melted jelly. Then
put in a layer of strawberries and a layer of cream. Continue
layering, ending with a layer of cream. Garnish with a whole berry.

Nutritional analysis per serving: 376.8 calories; 18.8 grams total
fat; (11.2 grams saturated fat); 6 grams protein; 11.9 grams
carbohydrates; 159.2 milligrams cholesterol; 280.6 milligrams sodium.

MMMMM

Refrigerator Mocha Torte *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tortes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 cup Butter or margarine
2 Eggs
1/2 cup Powdered sugar
8 ounces Semi sweet chocolate squares
2 tablespoons Milk
2 teaspoons Instant coffee powder
25 Graham crackers

Cream butter with eggs and powdered sugar, whipping until light and fluffy. In
top of double boiler, melt chocolate over hot water. Blend in the milk and
coffee powder, stirring well until blended. Fold into egg mix. If mix is to
thin to spread easily, chill for a few minutes, stirring to check once in a
while, as it will get firm when cold. Line a 9×5″ loaf pan with plastic wrap.
Spread 1/4″ layer of chocolate mix on the bottom of pan. Top with a layer of
graham crackers. Spread 1/4″ of chocolate mix. Repeat this process 5 times.
Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours
or more until firm. To serve; remove torte from pan. Peel off plastic wrap.
Smooth surface with knife dipped in hot water. Place on serving plate. Slices
best after it has been at room temperature for 30 minutes.

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Title: Quaker’s Oat Bran Raisin Cookie
Categories: Cookies
Yield: 48 servings

1 1/2 c Quick quaker oats
1 1/2 c Quaker oat bran cereal
3/4 c Vegetable oil
1 c Firmly packed brown sugar
1/2 c Granulated sugar
4 Egg whites; lightly beaten
2 ts Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Baking soda
3/4 c Raisins
3/4 c Chopped walnuts or pecans

Recipe by: Penny Saver
Heat oven to 180 C (350 F). Beat together oil, egg whites, sugars, and
vanilla extract. Add Quick Quaker Oats, Quaker Oat Bran Cereal, flour,
salt, and baking soda. Stir to blend well. Add raisins and nuts and
blend uniformly. Drop by tablespoon onto ungreased cookie sheet. Bake
for 12-15 minutes; the cookies should not brown very much. Remove to rack
to cool. Makes about 4 dozen.

—–

Title: CHOC-OAT-CHIP COOKIES
Categories: Cookies, Chocolate, Desserts
Yield: 60 servings

1 c Margarine or butter;softened
– 2 sticks
1 1/4 c Brown sugar; firmly packed
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
2 1/2 c Oats (quick or old-fashnd)
12 oz Chocolate chips (1 pkg)
1 c Chopped nuts (optional)

Heat oven to 375F degrees. Beat margarine and sugar until
creamy. Add eggs, milk, and vanilla; beat well. Add
flour, baking soda, and salt; mix well. Stir in oats,
chocolate chips, and nuts; mix well. Drop by rounded
measuring tablespoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13
minutes for a crisp cookie. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely.

—–

VEGETABLE CURRY (JUNG)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Ghee
1/2 ts Cumin seeds, crushed
1/2 ts Coriander seeds, crushed
1 tb Ginger root, minced
1 tb Garlic, minced
1/2 c Onion, diced
1 t Turmeric
1 t Garam masala
1/2 ts Chili powder
1 Dried red chili, minced
2 Bay leaves
2 c Mixed vegetables, chopped
1 c Potatoes, diced
1 c Tomatoes, diced
1 c Water
1 t White vinegar
1 tb Tamari
1 t Pepper

Heat ghee in a large pot. Add cumin, coriander,
ginger, garlic onion stir-fry for 1 minute. Add
turmeric, garam masala, chili powder, minced red chili
bay leaves. Mix well stir-fry for another minute.
Add vegetables, potatoes tomatoes. Mix well cook
for another 5 minutes. Add water bring to a boil.
Add remaining ingredients. Serve hot over boiled rice.

Adapted from Betty Jung, “The Kopan Cookbook”

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