Title: Garbanzo Sesame Spread
Categories: Appetizers, Entertain, Tvg
Yield: 1 servings

-Bon Appetit Appetizers
15 1/2 oz Garbanzo beans, drained
1/3 c Lemon juice, fresh
2 tb Lemon juice, fresh
1/4 c Tahini (sesame paste)
3 tb Green onion, chopped
2 cl Garlic
1/4 ts Salt
Pepper, freshly ground
Cilantro for garnish
Toasted pita wedges

Puree all but cilantro and pita wedges in food processor. Transfer to
bowl, cover and refrigerate at least 30 minutes. Garnish with
cilantro and serve with toasted pita wedges. Formatted by Theresa
Grant, HWWK11b, from Bon Appetit Appetizers.

MMMMM

PRESSURE COOKED SEITAN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Quick Mix Seitan
3/4 c Water

Prep time: 30 to 40 minutes

Prepare mix and water as in directions for Basic
Seitan on box. Prepare broth (for 14 oz.) also. Cut
Seitan into 8 even pieces and place with broth in
pressure cooker. Bring to simmer. Attach lid. When
up to pressure, let cook for 25 minutes. Remove from
heat. Let cool so pressure will drop. Seitan is
ready to eat.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

GAZPACHO BLOND

Recipe By :MONDAY TO FRIDAY SHOW #MF6716
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cloves peeled garlic, — boiled for 5 minutes
1 pound yellow tomatoes
1 pound yellow bell peppers, peeled with a — vegetable=
peeler a
2 tablespoons olive oil
2 tablespoons champagne vinegar
Ice water
1 yellow squash
4 slices crustless white sandwich bread
Salt and freshly ground black pepper
8 small oil cured olives, pitted and — cut into slivers
1 ripe red tomato, seeded and — cut into dice

In a food processor combine the garlic, yellow tomatoes and bell peppers.
Puree and thin with olive oil, vinegar to taste and some water if too
thick. Season well to taste with salt and pepper.=7F

Seed the squash and cut into 1/4-inch dice. Cut the bread into 1/2-inch
dice, drizzle with olive oil, salt and pepper and bake in a 400 degree oven
for about 10 minutes or until somewhat crisp and brown.

Ladle soup into chilled soup bowls; garnish with squash and croutons and
center some red tomatoes and black olives in middle of each portion if you
like.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: Glazed Fresh Strawberry Pie
Categories: Pies
Yield: 6 servings

3 pt strawberries; fresh, hulled
1 c sugar
3 1/2 tb cornstarch
1/2 c water
1 red food coloring; a few dr
1 baked 9 pie shell
1 sweetened whipped cream

Mash 1 pt of the strawberries, using a fork, and set aside. Combine
the sugar and cornstarch in a 3 quart sauce pan. Stir in the water
and mashed berries. Cook over medium heat, stirring constantly,
until the mixture comes to a boil, then cook 2 minutes longer.
Remove from the heat and stir in the food coloring. Cool to room
temperature. Fold in the remaining 2 pts of strawberries and turn
into the baked pie shell. Chill in the refrigerator at least 2
hours. To serve, top with puffs of sweetened whipped cream

—–

Coffee Sabayon

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons instant espresso or coffee —
dissolved in 1/4 cup boiling
4 egg yolks
1/2 cup sugar
1/4 cup rum

Steep instant espresso in boiling water and cool to room temperature. Mix
with 4 egg yolks, and sugar and set in the top of a double boiler. Beat
with an electric beater until mixture is thick and fluffy. Beating
constantly, pour the rum into the egg yolk mixture in a slow thin stream
and continue beating until mixture almost triples in volume; this may take
10 minutes or so.

To serve, spoon mixture into balloon wine glasses or goblets, or chill for
30 minutes and serve as a sauce over ladyfingers or angel food cake.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: Green and Gold Squash
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 sweet ones

1/2 lb Zucchini; 1 ts Dried Leaf Oregano;
1/2 lb Yellow summer squash; 1/4 ts Pepper;
1 cl Garlic; minced 1 ts Virgin olive oil;

Slice zucchini and squash in thin rounds. Mix with garlic, oregano,
and pepper, and place in a steamer basket over boiling water. Cover
and steam 2 minutes or until just tender. Remove from basket to
serving bowl and toss with oil.

Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 34; CHO: 0mg;
CAR: 6g; SOD: 3g; FAT: 1g;

Source: Light Easy Diabetic Cuisine by Betty Marks

MMMMM

Title: Chocochip Oatmeal Cookies
Categories: Cookies
Yield: 24 servings

1 c Butter
1 1/4 c Brown sugar
1/2 c Sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
2 1/2 c Oats
12 oz Chocolate chips
1 c Nuts

For chewy cookies bake 9-10 minutes. For crispy cookie, bake 12-13
minutes.

—–

Title: MAPLE SYRUP NUT CAKE
Categories: Cakes, Desserts
Yield: 1 servings

2 1/4 c Flour
3 ts Baking powder
1 c Maple syrup
1/2 c Milk
1 c Chopped nuts
1/2 c White sugar
1 ts Salt
1/2 c Soft shortening
2 ea Eggs

Sift dry ingredients together into bowl. Add syrup,
shortening and milk; beat 2 minutes. Add eggs and
beat 2 minutes. Add choppeed nuts and mix well. Pour
into 2 greased and floured 9″ pans. Bake in 350ø oven
for 25 to 30 minutes. Frost. By Pamela Graves –
Serves 18

—–

Title: BACALAO ESPANOL (SPANISH COD)
Categories: Mexican, Seafood, Ceideburg 2
Yield: 4 servings

1 lb Salted codfish
2 1/2 tb Parsley,
1 lg Onion, minced well chopped
8 tb Olive oil
2 ts Dry sherry
2 lg Tomatoes, peeled and chopped
4 ts Green olives, chopped
1 Clove of garlic, minced
Salt and pepper to taste
1 sm (4-ounce) can pimientos,
-shredded
1/4 ts Oregano

This came from one of the other cookbooks I picked up last weekend.
Nice segue, eh?

Inherited from Spain, this codfish dish is a favorite of the
Mexicans. Soak codfish for 8 hours in enough cold water to cover it.
Drain and shred the fish. Saute the onion in the oil until it is
softened. Add codfish and saute a few more minutes. Add the
remaining ingredients. Simmer slowly until codfish is tender, about
1/2 hour or more.

Makes 4 servings.

From “The Art of Mexican Cooking” by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

—–

SOURDOUGH DRESDEN-STYLE GERMAN STOLLEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Candied orange peel
Finely chopped
1/2 c Milk
2 c Sourdough starter
-sponge*
1/2 c Golden raisins
1/2 c Seedless raisins
1/2 c Currants
1/2 c Slivered almonds
1/2 ts Salt
1 t Almond flavoring
1 t Grated lemon peel
5 c All-purpose
-flour, unsifted
1 Egg white,beat w/1 Tb water
1/4 c Butter, melted
1/3 c Powdered sugar
(more or less)
2 Eggs

In small pan combine milk, butter and sugar. Place
over medium heat and bring mixture to scalding,
stirring to dissolve the sugar. Set aside to cool.
Beat the eggs into the cooled mixture; add this
mixture to the 2 cups of sourdough starter, beat until
well blended. Add salt, almond flavoring, lemon peel
and 3 cups of the flour. Mix until well-blended. Stir
in orange peel, raisins, currants and almonds. Add
enough flour to knead. Turn out onto a floured board
and knead until smooth and elastic, about 10 minutes.
Turn dough over in a greased bowl. Cover and let rise
in a warm place until double in size. Punch dough
down; divide in half. On a lightly greased baking
sheet shape the dough, each half, into a 7×9-inch
oval, about 1 inch thick. Brush the surface with some
of the egg-white mixture, then crease ovals and fold
them lengthwise, but not all the way over leaving a 2″
lap on bottom. Brush top with egg-white mixture .
Cover and let rise until double in size. Bake in 375F
oven for 40 minutes or until richly browned. Brush
top with melted butter and sift the powdered sugar
over top. Return Stollens to oven and beke 3 minutes
longer to set sugar. Cool on wire racks. *Take
sourdough starter out of refrigerator the night before
and mix with 2 cups water, 2 cups flour and 1
tablespoon sugar. Cover. Let set overnight. Next
morning put original amount of starter back in
refrigerator and use the rest for the stollen.

– – – – – – – – – – – – – – – – – –