Banana milk — especially good over cereal

one banana
one cup water
1/2 teas. vanilla

Put everything in the blender until smooth

MAMMA’S STRACCIATELLE WITH TINY MEATBALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ground beef Italian
Soups Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–DOM DELUISE EAT
THIS——————-
—–SOUP—–
1 qt Chicken broth
2 c Water
1/2 c Pastina (my note: any small
-pasta)
1 t Parsley, chpd
1 Carrot, thin sliced
1/2 lb Spinach, julienned
—–MEATBALLS—–
1/2 lb Ground beef^
1 Egg
2 ts Flavored breadcrumbs
1 t Parmesan
2 ts Parsley, chpd
1 sm Onion, minced
2 Eggs, additional
Parmesan

So many different textures and colors. Worth the
little extra effort. Soup:
In soup pot, combine ingreds; bring to a low boil.
Meatballs:
Mix.
In sm bowl, beat 2 eggs. With wooden spoon, stir soup
as you slowly drop in eggs, stirring constantly.
Remove from heat; cover; let stand 2 mins. Serve with
Parmesan.

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MAGNIFICENT MINESTRONE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked AM Garbanzo Beans
1 c Cooked AM Adzuki Beans
1 c Cooked AM Kidney Beans
1 1/2 qt Water or vegetable stock
1/2 c AM Pearled Barley
2 Celery stalks — chopped
1 Carrot — thinly sliced
16 oz Whole peeled tomatoes
— chopped
12 oz Tomato juice
2 tb Unrefined olive oil
1 Onion — chopped
1/2 c Parsley, chopped
1/2 c Spinach, chopped
2 Garlic cloves — mashed
1 t Oregano
1 Bay leaf
4 tb Red wine
2 tb Parmesan cheese
2 tb Tamari soy sauce
Salt to taste

Saute onion, parsley, spinach, garlic and herbs in
olive oil until tender. Mix all ingredients except
wine, soy sauce, and parmesan cheese. Simmer covered
for 1 hour. Stir in wine, soy sauce and Parmesan
cheese before serving.

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

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Title: MINT BLOSSOM PIE (WITH MINTED APPLE SLICES)
Categories: Pies
Yield: 6 servings

1 Envelope unflavored gelatine
2 tb Cold wuter
1/2 c Thick applesauce
3/4 c Sugar
1/4 ts Salt
1 pk (8 oz.) marshmallows
1 1/2 c Whipping cream
1/4 c Lemon juice
1 Baked 9 or 10-inch pie shell
Few drops green food
-coloring
3 Drops peppermint extract

Light ans airy as spring itself! The glistening apple garnish puts this
billowy pie in the glamour class.

Minted Apple Slices

Soften gelatine in cold water. Heat applesauce, sugar, salt, and
marshmallows over low heat, stirring frequently until marshmallows melt.
Remove from heat and add softened gelatine to hot mixture, stirring until
dissolved. Chill until partially congealed. Beat until fluffy. Beat
whipping cream until fluffy. Add lemon juice gradually and beat until
stiff. Fold into beaten gelatine mixture. Pour one-half of mixture into
baked pastry shell. Tint remaining filling light green with few drops green
food coloring and add peppermint extract. Spoon green layer carefully over
light layer. Chill until congealed. Garnish top of pie with Minted Apple
Slices. Serve.

Minted Apple Slices: Core and pare 2 medium firm apples. Cut each into 8 or
10 slices. Combine 1 cup sugar, 1 cup water, 1/2 teaspoon peppermint
extract, and few drops green food coloring in pan. Bring to boil and add
apple slices. Simmer until apples are transparent, about 5 minutes, turning
once. Cool in syrup. For a sophisticated touch, add 2 tablespoons creme de
menthe to the syrup as it cools. Drain apples on absorbent paper. Arrange
on pie.

—–

Date: Mon, 08 Nov 93 11:49:29 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

this is what we had for dinner last night, a recipe for nori-maki
which is from an out-of-print book called ‘Japanese Cooking: A Simple Art’.
I got this in a used book store for a fairly exorbitant price, but it was
worth it. One of the most detailed and beautiful japanese cookbooks I’ve
ever seen. Anyway, I just eliminate the fish-flakes from the recipes now and
everything is perfectly low-fat…

Rice:

3 1/3 c. short-grain white rice
4 c. water
1 3″ square of kombu (kelp)

Dressing:

dissolve (must completely dissolve) 5 T sugar in 6 T. unseasoned rice vinegar.
(Marukan (?) has green trimmed label for unseasoned). Add about 4 t. sea salt.
(I do not like it quite so salty. Taste the dressing and see what you think).

bring rice to a boil. Boil for 2 minutes. Cover, reduce heat and simmer
until all water is absorbed. Wrap pot lid in a towel and cover again. Turn
off heat and let stand for 15 minutes. Pour rice into a large bowl. My large
Rubbermaid bowl is a perfect sushi-rice making instrument, and I don’t
question that, I just use it. The book recommends a wooden bowl. Stir the
rice, and slowly drizzle the dressing over it while you stir. As you do this,
either have someone fan the rice with a piece of newspaper or something, or
aim a small fan at it, at low speed. Try to stir gently and not break the
grains of rice. After about 10 min, the rice will be sticky and somewhat
cooler.

Filling and stuff:

You’ll need about 8 sheets of nori seaweed.

Anything veggie *can* be a filling. I recommend combinations of any of the
following:

cucumber cut into long strips
lightly cooked carrots, cut into long strips
rehydrated and stewed (in water plus 2 T. rice wine) kampyo or gourd strips
rehydrated and stewed (in the leftover gourd water) shiitake mushrooms
alfalfa sprouts
red pepper strips
pickled plums
blanched asparagus spears
white radish cut into long strips

for those who can deal with a little vegetable fat, some ‘restricted’
ingredients can be used

sesame seeds
tempeh (stewed in the leftover mushroom/gourd water
avocado, cut into strips

Place a piece of nori on a sushi mat (looks like lots of little bamboo rods
tied together; stiff in one direction and flexible in the other). You should
be rolling the nori along its long axis. Cover about 2/3 of the sheet of
nori with a 1 cm. layer of rice, leaving about 1/2 inch bare at the bottom
and 1 1/2 inch at the top. Place desired fillings in a line across the rice,
approximately in the middle. Fold nori over so that the rice rolls around
the fillings; tuck short edge of bare nori into the inside of the roll and
wrap long edge around. Wrap the sushi mat around the roll and use it to
firmly pack the rice together. Gentle pressure should be used, so that the
nori doesn’t crack; the end product should be round and firm enough to be
easily sliced with a sharp knife. This requires some practice, yes.

Leftover nori rolls make a great lunch.

Chili-Tomato Soup

Recipe By : New York Times Bread Soup Cookbook by Yvonne Young Tarr
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 medium tomatoes
6 medium potatoes
4 yellow onions
2 1/2 quarts tomato juice
1 chili verde pepper — sliced
1/2 small red chili pepperr — crushed
3 sprigs parsley
1 tablespoon salt

serves 12

Peel and seed the tomatoes by cutting them into quarters and shaking out the se
eds. Chop them coarsely. Peel the potatoes and peel and slice the onions. Pl
ace the chopped tomtoes, whole potatoes, and sliced onions in the bottom of a h
eavy soup kettle, add the juice and simmer, covered, until the potatoes are sof
t by not mushy, approximately 1 hour.

Cut the potatoes into small chunks. Slice the chili verde pepper and add it to
the soup, together with the crushed red chili pepper, the parsley, and salt.
Simmer for 25 minutes, covered, until the peppers are soft. Serve piping hot.

– – – – – – – – – – – – – – – – – –

Butterscotch Sticks

Recipe By : Mealtime Memories
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup bbutter
2 cups brown sugar packed
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 cup chopped nuts
1/2 teaspoon salt
2 teaspoons vanilla

Melt butter in small saucepan; stir in sugar and cool. Blend in the eggs
Stir in remaining ingredients. Spread on a 13 x 9″ pan. Bake in a slow
oven, 325 degrees, for about 30 minutes. The bars may seem soft-
not to worry, they will firm up as they cool. While still warm, cut
into sticks about 2 x 1/2". Remove from pan and roll in ppowdered
sugar if you wish.
NOTE Toasting the walnuts for this recipe really adds to the flavor.

– – – – – – – – – – – – – – – – – –

Title: Homemade Granola
Categories: Snacks
Servings: 6

1/3 c Instant cream of wheat
-(prepared)
3 1/2 c Quick oats
1 ts Vanilla extract
2 ts Cinnamon
Small pinch nutmeg
1 c Applesauce
1 ts Salt
1/2 c Melted butter
1/2 c Chopped nuts
1 c Raisins
1/2 lb Brown sugar

**** HOMEMADE GRANOLA ****

Mix all the ingredients; spread mixture evenly on a large cookie sheet and
bake at 350 degrees (F) for 20 minutes, stirring with a fork to brown
evenly. Reduce heat to 300 degrees (F) or 325 degrees (F) and continue
baking until brown and fairly dry. Store at room temperature in a covered
container. ************************* Recipe from “COOKING ALASKAN”, page
402

MMMMM

*NFA BLUEBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Whole Wheat Flour
3/4 ts Salt
1/3 c Sugar
2 ts Baking Powder
4 oz Egg Substitute *
4 tb Water
1/4 c Applesauce
3/4 c Skim Milk or Soy Milk
1 c Blueberries
1 t Grated orange or lemon rind

*Or use powdered egg replacer sufficient to replace 2
eggs.

Sift dry ingredients together. Beat eggs in a medium
bowl.

Add applesauce and milk to the eggs. Combine the
liquid and the dry ingred. with a few strokes. Fold
into the batter, before the dry ingred. are completely
moist–add the orange peel and blueberries. Fill well
greased muffin pans full and bake in a 400 degree
preheated oven for 25-30 min.

92 calories < 1 gram of fat 0 mg chol 227 mg sodium - - - - - - - - - - - - - - - - - -

SUMMER VEGETABLE STIR FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1/4 lb Zucchini trimmed and thinly
1/4 lb Yellow squash trimmed and th
1 Small red onion, peeled and
2 ts Minced garlic
1 Red bell pepper, seeds/ribs
3 Tomatoes, diced
1/2 ts Salt
1/4 ts Pepper
1/4 ts Oregano
1/4 ts Basil
1/4 c Grated Parmesan cheese

HEAT THE OIL IN A WOK or skillet over high heat. Add the zucchini, yellow
squash, onion, garlic and red pepper. Stir-fry, stirring constantly, for 3
minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan,
reduce the heat to medium high, and cook for 3 minutes. Uncover the pan,
stir in the cheese, and cook for 2 minutes. Serve immediately. NOTE: The
ingredients can be cut up to a day in advance and refrigerated, tightly
covered with plastic wrap. However, the dish should be prepared just before
serving.

– – – – – – – – – – – – – – – – – –