Oprah’s Pesto

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Low-Fat
Celebrity

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Fresh basil leaves
20 milliliters Garlic — up to 5 cloves
1/4 cup Pine nuts
1/4 cup Parmesan — grated
1/4 cup Lemon juice

Put the basil, garlic, pine nuts and Parmesan cheese is a blender or
processor. Turn the machine on and drizzle in the lemon juice. Continue to
puree until a smooth paste is formed. Per 1/2 tb: Cal 14; Fat 1.1 grams;
70% from fat.

– – – – – – – – – – – – – – – – – –

Title: Mushroom and Barley Soup
Categories: Low-cal Soups
Servings: 4

5 1/2 c Beef Broth 2/3 c Quick-cooking Barley
1/2 c Chopped Onion 2 x Cloves Garlic, minced
1 t Dried basil, crushed 1/2 t Worcestershire sauce
1/8 t Pepper 2 c Sliced fresh Mushrooms
1/2 c Shredded carrot 2 T Cornstarch
2 T Water 1 T Snipped fresh parsley

In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.
**********************************************************
Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg
cholesterol, 1090 mg sodium, 467 mg potassium.

—————————————————————————–

Painted Table Currant Scones

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Unsifted all-purpose flour
1/2 c Sugar
1 tb Baking powder
1 t Salt
2 Sticks (8 oz) cold butter,
Cut into tablespoon-sized
Pieces
3/4 c Currants
2 lg Eggs
2/3 c Whipping cream
1 tb Sugar

1. In a large bowl combine the flour, sugar, baking powder and salt.

2. Cut in butter with a pastry blender, or with your fingers, until
texture resembles coarse meal. Add currants and milk.

3. Lightly whisk eggs and cream together; add to dry ingredients. Combine
with large wooden spoon or with hands until dough barely holds together;
do not overmix. (Dough should be slightly sticky, not dry. Add a little
more cream if necessary.)

4. Grease a baking sheet or line with parchment paper.

5. Portion the dough by using an ice cream scoop, or divide the dough in
half and pat into 2 flattened disks. Cut each disk into 8 triangular
shaped scones. Place on the prepared baking sheet and sprinkle the tops
with sugar.

6. Bake in a preheated 375-degree oven about 20 minutes, until golden
brown. Cool slightly before serving.

– – – – – – – – – – – – – – – – – –

Moroccan Lentil Soup

Recipe By : Kitty Morse: 365 Ways to Cook Vegetarian
Serving Size : 8 Preparation Time :2:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsps broth
2 med onions — sliced
28 ozs tomatoes
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp saffron threads — crushed
1/2 c cilantro — chopped
1 c lentils — rinsed
1/2 c wheat berries
6 c vegetable broth — or water
15 ozs garbanzo beans, canned — rinsed and drained
1/4 c fatfree egg substitute
2 lemons
2 tsps salt
1 tsp pepper

In soup pot, saute onions in 2 tbsp. broth until softened. In blender or food
processor, combine tomatoes with their juice, spices and cliantro. Puree until
fairly smooth. Add to onions. Simmer covered 5 minutes. Add lentils, wheat
berries and broth or water. Cover tightly. If using crockpot, set on medieum
heat 8-10 hours, or low heat overnight. On stove, simmer until wheat is tender,
about 1-1/2 hours. About 15 minutes before serving, add garbanzos. About 10
minutes before serving, beat egg with juice of one lemon. Reduce heat to
simmer; stir egg mixture into soup until forms strands. Season with salt and
pepper. To serve, squeeze juice of remaining lemon into soup bowls before
ladling in soup.

– – – – – – – – – – – – – – – – – –

Per serving: 348 Calories; 5g Fat (11% calories from fat); 18g Protein; 64g
Carbohydrate; 2mg Cholesterol; 2095mg Sodium

Serving Ideas : Accompany with a tasty, chewy bread and salad or tabbouli

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1604 0 0 0 0 0 0

Tina’s Lemon Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil
4 tablespoons Sugar
5 tablespoons Lemon juice
4 teaspoons Dry sherry
1 teaspoon Minced fresh ginger
1/2 cup Chicken broth
2 Whole chicken breast — boned
Skinned
2 Lemons — juices
2/3 cup Ea. flour cornstarch
2 teaspoons Cornstarch mixed with
4 tablespoons Water
10 slices Lemon
3 To 4 c oil for frying

Heat the oil in a small saucepanand add the lemon
juice,sugar.sherry,ginger and broth. Bring to a boil and then reduce and
let simmmer for 1 minute.
Sauce should sit for at least 6 hours or overnight.Wash and dry chicken
breasts. In a bowl copmbine the flour cornstarch. Dip Bring oil to 375
degrees in a wok or fryer. Dip breasts into lemon juice and then in flour
mixture. Cook until golden brown and cooked thru. Drain well and cut into
serving peices. Keep warm. Reheat the lemon sauce wityh a few slices
lemon.
When it bubbles and the cornstarch/water mixture and stir constantly until
thickened and clear.Pour over chicken and garnish with additional slices
lemon. serve with or over rice source Ying’s Restaurant NYC

– – – – – – – – – – – – – – – – – –

Title: WHOLE TROUT IN SWEET SOUR SAUCE
Categories: Fish, Chinese
Yield: 4 servings

1 Trout, whole, with head
— firm-fleshed
2 lg Eggs, beaten
3/4 c Cornstarch
1/2 c Flour
Oil, peanut, for deep
— frying
Salt (to taste)
Pepper, white (to taste)
Sweet and Sour Sauce **

** See recipe for Sweet and Sour Sauce.

Split the fish down the back and remove the
backbone and entrails. Spread and sprinkle the fish
with salt, and pepper.

Spread the beaten egg on the fish and sprinkle
with cornstarch, then coat with flour. Pat to coat
securely.

Heat the oil to very hot and fry fish until
golden brown. Remove and let cool.

When ready to serve, put into hot oil to heat and
crisp the fish.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans

—–

Date: Wed, 12 Jan 94 13:19:26 PST
From: Nicole.Myers@gain.com (Nicole Myers)

TOFU MAYONNAISE

1 pound medium tofu, drained
1 Tbsp cider vinegar
1 Tbsp lemon juice
1 tsp tamari (or soy sauce)
1 Tbsp maple syrup (optional)

1. Crumble tofu into a blender or food processor.

2. Add remaining ingredients.

3. Blend until smooth.

This recipe makes about 2 cups.

Lu’s Rice, Oats and Peaches Breakfast

1 cup cooked brown basmati rice
1/3 cup rolled oats
2 tbs dried currants
(optional sliced almonds or sunflower seeds)
2 peaches, sliced in wedges

Boil 1 cup water, add rice and stir, add oats and currants and stir. Heat
2 minutes. Transfer to bowl, add peach wedges, stir. Optionally add 1/2
cup nonfat yogurt (vanilla) or 1/2 cup soymilk.

This process heats leftover refridgerated rice and the addition of
refridgerated peaches cools the mix. YUM! High fiber goodness you can eat
on the way to work.

Title: CLASSIC MEDITERRANEAN SALAD
Categories: Salads, Oriental, Appetizers, Vegetarian
Yield: 6 servings

1 md Head romaine lettuce, torn
3 sm Toamtoes, diced
1 md Cucumber, sliced
1 sm Green bell pepper, sliced
1 sm Onion, cut into rings
6 ea Radishes, thinly sliced
1/2 c Parsley, chopped
1/3 c Olive oil
3 tb Lemon juice
1 ea Garlic clove, crushed
Salt pepper
1 ts Mint
Pita halves

Combine lettuce, tomatoes, cucumber, pepper, onion,
radishes parsley in a salad bowl. Whisk together
olive oil, lemon juice, garlic, salt, pepper mint.
Pour over salad toss to coat. Serve immediately
with warm pita halves.

—–

MUFFINS AND CRUMPETS (MRS. BEETON’S)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt

Makes 24 Muffins or Crumpets

flour

MUFFINS: Wash, peel and boil the potatoes, rub through
a colander, add the water (just warm enough to bear
the hand in it without discomfort); then dissolve the
yeast and salt in it, and stir in sufficient flour to
make a moist paste. Beat it well in a deep bowl and
then clear off the paste from the hands; cover over
with a clean cloth and leave it to rise in a warm
place. When it has well risen, and is light and
spongy, turn it out on the table, dredge over with
flour, and then divide it off into pieces about 3 oz
in weight, roll them up into round shapes, and set
them on a wooden tray, well dusted with flour to
prove. When light enough, see that the hot plate is
hot, and then carefully transfer the muffins from the
tray, one at a time, using a thin tin slice for the
purpose, taking particular care not to knock out the
proof or the muffins will be spoilt. When they have
been properly cooked on one side, turn over with the
slice and cook the other side. When the muffins are
done, brush off the flour, and lay them on a clean
cloth or sieve to cool.

To toast them, divide the edge of the muffin all round
by pulling it open to the depth of about 1 inch with
the fingers. Put it on a toasting fork and hold it
before a clear fire till one side is nicely browned,
but not burnt; turn, and toast it on the other. Do not
toast them too quickly, otherwise the middle of the
muffin will not be warmed through. When done, divide
them by pulling them open; butter them slighlty on
both sides, put them together again, and cut them into
halves. Pile on a hot dish and send quickly to table.

Time: 25 to 30 minutes to bake. Sufficient for about 2
dozen muffins.

CRUMPETS: Proceed exactly the same as directed for
Muffins (above), but stir in only half the quantity of
flour used for them, so that the mixture is more of a
batter than a sponge. Cover over, and leave for 1/2 an
hour. At the end of that time take a large wooden
spoon and well beat up the batter, leave in the spoon,
cover over, and leave for another 1/2 an hour. Then
give the batter another good beat up. This process
must be repeated 3 times with the intervals. When
completed, see that the hot plate is quite hot, lay
out some crumpet rings rubbed over inside with a
little clean lard on a baking tin, and pour in
sufficient of the batter to make the crumpets. When
cooked on one side, turn over with a palette-knife,
and when done take off on to a clean cloth to cool.
Muffins and crumpets should always be served on
separate dishes, and both toasted and served as
quickly as possible.

Time: about 20 minutes to cook. Sufficient for about 2
dozen.

From: Mrs. Beeton’s All About Cookery, Ward, Lock
Co., Ltd., London Melbourne, (circa 1890’s).

Posted by June Hoffman, 8/93

– – – – – – – – – – – – – – – – – –