Title: SPICED CUCUMBER SALAD
Categories: Salads, Vegetables, Chinese
Yield: 4 servings

3 Cucumbers
1 ts Sesame seeds
1 ts Salt
1 ts Soy sauce
1 tb Sesame oil
1 ts Hot soybean paste
3 dr Lemon juice

Clean and peel the cucumber. Cut into slices, and
then smaller pieces. Add salt and mix. Let salt soak
in for 15 minutes. Rinse cucumber and dry it. Blend
cucmber first then add sesame seed, sugar, soy sauce,
hot soybean paste, and lemon. Chill and serve.
(note: all ingredients avail. at oriental market)

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CRANBERRY-OAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped cranberries (raw)
-OR- blueberries
1/4 c Honey or maple syrup
2 tb Unrefined vegetable oil
3/4 c Orange juice
1 c AM Oat Bran
1 c AM Whole Wheat Pastry Flour
1 tb Non-alum baking powder

(Yield: 12 large or 24 mini-muffins)

Place berries, honey, oil, orange juice in blender and
blend slightly. Mix dry ingredients. Add liquid to
dry and mix. Fill oiled muffin tins and bake at 400
F. for 20 to 25 minutes or until nicely browned. The
smaller muffins rise better.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Chocolate Coconut Pie^
Categories: Crs, Totest, Post
Yield: 1 servings

1 pk (15 oz) refrigerated
Piecrusts
2 ts All-purpose flour
1 c Butter or margarine
4 Sq (1 oz) semisweet
Chocolate
2 c Sugar
1/2 c Light corn syrup
1/4 ts Salt
6 lg Eggs, lightly beaten
1 ts Vanilla extract
1 cn (7 oz) flaked coconut

Unfold piecrust, press out the fold; sprinkle 1 ts flour, spreading
over surface. Put crust in a 2 9″ pieplates, flour side down. Fold
edges under and crimp.

In a medium saucepan combine butter and chocolate; cook, stirring
often, on low heat until chocolate melts. Remove from heat. Add
sugar, corn syrup, and salt, stir well. Let cool slightly.

Stir eggs, vanilla, and coconut. Pour into pastry shells.

At 350F. bake for 35 mins. or just until set. (Do not overbake.)

Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw
12-95

MMMMM

Title: LASSI (YOGURT DRINK)
Categories: Indian, Vegetarian, Beverages
Servings: 4

5 c Yogurt 1 tb Rose water
5 ea Cardamom pods 1/8 ts Nutmeg
6 tb Sugar

Remove seeds from cardamom pods and crush seeds.

Blend 3 cups yogurt, cardamom and sugar in a electric blender.

Beat remaining yogurt well in a bowl. Add to contents of blender and mix
well.

Add rose water to yogurt and mix well. Serve in individual glasses and
sprinkle with nutmeg.

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Title: BON BON PIE
Categories: Pies, Ice cream
Yield: 1 servings

1 9″ cookie pie crust
1 1/4 pk Nestles Bon Bon Ice Cream
– nuggets
1 pk Instant vanilla pudding
1 3/4 c Milk
Green food coloring
1 ts Peppermint extract
Chocolate; melted
Whipping topping

Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon
Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.

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Date: Tue, 04 Oct 94 13:46:48 PDT
From: vmh@intellicorp.com

This seemed to simple, but I like it so much (as I am
munching along):

6 oz of corn spaghetti (wheat free, I get them from the HFS). Cook.
2-4 Tbs. minced Parsley
2-3 Tbs minced fresh Chives
1 pkg of frozen leaf spinach
salt (spinach generally requires you to use a bit more salt. I used
quite a bit.)

Pile into plastic lunch container. Nuke for 5 minutes. Mix.
Nuke again for a minute or two, if spinach is not cooked enough.

HAM AND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, sliced
1 lg Can cream style corn
1/2 ts Salt
Croutons, or oyster crackers
1/2 c Butter or oleo, melted
1/2 c Half half
1 c Ham, chopped
1/8 ts Pepper

Saute onion in butter until tender. Add remaining
ingreds. to pot and cook over low heat until
thoroughly heated. Garnish with croutons or crackers.
Makes 6-8 servings.

– – – – – – – – – – – – – – – – – –

Title: CAROB BROWNIES
Categories: Mcdougall, Desserts, Low fat, Vegetarian, Not tried
Yield: 16 servings

2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In
a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry
ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.
Bake at 350 for 35 minutes.
Makes 16 brownies.

Per brownie: 84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.

From May 1990 Vegetarian Times magazine page 38 Article by Mary Mcdougall
Formatted to MM by J.Duckett1 (Kat)
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

—–

MOCHA JAVA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marie Frainier *DGCP02C*
3/4 c Water
1 3/4 c Bread Flour
1 tb Nonfat Dried Milk
1 t Salt
1 1/2 tb Applesauce
1/4 c Rye flour
1 1/2 tb Brown sugar
1 Egg Beaters
1 tb Instant mocha sugar free
Coffee mix
1/4 c Chopped pecans
2 ts Yeast

1 POUND LOAF

– – – – – – – – – – – – – – – – – –

Title: Figs in Cabernet Sauvignon with Almond Ice Cream
Categories: Desserts, Wines, Masterchefs, Frisco, Tmr
Yield: 2 servings

——————————-CREME ANGLAISE——————————-
1 qt Milk — whites
1/2 lb Sugar Paste, vanilla bean
12 lg Egg yolks, reserve the

————————————FIGS————————————
2 ea Figs, ripe Sugar
6 oz Cabernet Sauvignon

———————————-ASSEMBLY———————————-
1 c Almonds, sliced, blanched 2 oz Paste, pistachio

1. In a saucepan, bring milk to a boil. Place the sugar and egg
yolks in a mixer or bowl and whip well, then add vanilla bean paste.
Add milk to the sugar and eggs, while whipping. Put this mixture into
a large metal bowl and heat slowly. Using a wooden spatula, move egg
yolks around so they will not cook. When puffed and mixed, cool by
placing the bowl in ice water.

2. Peel the figs, cut in half and sprinkle tops with sugar.
Place them in a flat bowl with the wine (Cabernet Sauvignon or Port)
and marinate overnight (at least 2 – 3 hours). Reserve marinade and
figs.

3. Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of
the almonds and pistachio paste, then process in an ice cream machine.

4. To serve, put the figs on a plate. Shape the chilled Creme
Anglaise into quenelles and add to the plates. Pour marinade over the
figs, add whipped cream mixed with sugar. Sprinkle with almonds
(chopped) and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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