Title: CHICKEN IN LEMON-PLUM SAUCE
Categories: Chinese, Chicken
Yield: 6 servings

2 c Peanut oil
6 oz Rice noodles
2 lb Chicken breasts, boned and
-cut into chunks
MARINADE: 2 tablespoon
-sherry
2 tb Soy sauce
1/4 ts Mix vegetable season
2 ts Fresh ginger, grated
1 ts Honey
BATTER: 1 tablespoon oil
1 c Whole wheat or rice flour
1/2 c Arrowroot
1/2 ts Soy sauce
1 ts Baking powder
2 c Ice water
LEMON PLUM SAUCE:
1 tb Oil
1/4 Inch ginger root, mashed
1 Clove garlic, crushed
2 tb Honey
2 c Chicken broth
1/2 c Lemon juice
3/4 c Bottled plum sauce
1 pn Salt
2 tb Sherry
2 1/2 tb Arrowroot
1 Grated lemon peel
1 pn Salt

Combine ingredients for marinade, and marinate chicken
for at least 1/2 hour. Mix together ingredients for
batter; set aside. In sauce pan, combine ingredients
for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut
oil in wok or frying pan until very hot, about 400
degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside. Drain chicken and dip in
batter. Deep fry chicken in 350 degree oil for 5
minutes or until golden brown. Place noodles on a
plate. Arrange lemon slices around on noodles. Put
chicken in center. Pour hot plum sauce over chicken.
Serve

—–

EGGPLANT, RED PEPPER SPINACH CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant, cubed
Salt
1 lg Spanish onion, chopped
2 tb Ghee
1 tb Grated ginger
1 tb Cumin
2 ts Coriander
1 t Cinnamon
1/2 ts Turmeric
1/8 ts Cayenne
1/8 ts Ground cardamom
1/2 ts Salt
1/2 c Apple juice
1 c Water
10 oz Spinach, washed, stemmed
2 Red bell peppers, cubed
1 tb Lemon juice

Sprinkle eggplant with salt, place in a colander set aside for 20 to 30
minutes.

In a medium pot, heat ghee. Saute onion till translucent. Add all the
spices in order saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice water. Cover
simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water till it
becomes limp but remains bright green. Drain cool. Chop when cool enough
to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon
juice extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

“Sundays at Moosewood Restaurant Cookbook”

– – – – – – – – – – – – – – – – – –

Title: Sauteed Tempeh with Lemon-Mustard Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 2 servings

1 Garlic clove
1 Carrot
1 Onion
4 Celery stalks
2 tb Fresh Italian parsley
1 pn Fresh rosemary
1 pn Fresh sage
6 c Water
1/4 c Tamari or soy sauce
4 oz Tempeh
1/4 c Unbleached all-purpose flour
2 tb Vegetable oil
2 tb Olive oil
1/4 lb Oyster mushrooms
1 ts Lemon juice
1/2 ts Whole grain mustard
1 tb Chives, chopped

Place first eight ingredients in a large stock pot. Bring to a boil
then lower the heat and simmer for two hours. Strain the stock and
discard teh waste.

Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring
the stock to a simmer and steam the tempeh in the stock for 20
minutes. Remove the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in the flour.

Heat the oil in a medium frying pan over medium heat. Add the
mushrooms and tempeh and saute until tempeh is golden and the
mushrooms are well cooked, about 10 to 15 minutes. Remove from the
pan.

Keep the pan hot and add 1/2 cup of vegetable stock and the lemon
juice, then add the mustard and chives. Simmer, uncovered, for one
minute.

Put the tempeh and mushrooms in a serving dish and cover with the
lemon-mustard sauce. Serve immediately.

Serves 2 to 4

Preparation Time: 1 hour Cooking Time: 2 hours

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

MMMMM

Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

MMMMM

Date: Sun, 27 Nov 94 05:13:10 EST
From: brad@clark.net (Brad Scott)

Jennifer Raymond’s Peaceful Palate contains a fatfree pie crust:

2 cups Grape Nuts
1/2 cup apple juice concentrate

mix together and press into the pie pan. Bake 10 minutes at 350 degrees and
cool if you’ll add a cool filling. For pumpkin pie, I just add the filling
and bake it all at once.

I run the Grape Nuts through the food processor first, and I find a half
recipe is sufficient if you don’t need the crust to go too far up the side
of the pan.

Title: Amazing Coconut Pie
Categories: Dessert, Easy, Mershon, Imposbl pie, Cheese/egg
Yield: 8 servings

2 c Milk
3/4 c Sugar
1/2 c Bisquick
4 Eggs
1/4 c Butter
1/2 ts Vanilla
1 c Coconut

Combine everything but coconut in blender on low for 3 minutes. Pour
into pie plate, let sit for 5 min. Top with coconut. Bake at 350
for 40 minutes.

MMMMM

Title: Marinade for Steak
Categories: Sauces
Yield: 4 servings

1 c Olive oil
1 x Or:
1 x Or:
2 T Soy sauce
1 x Coarsely ground pepper
1 t Italian seasoning
1 T Worcestershire sauce
1/2 c Sherry vinegar
1/2 c Wine; red or white
1/4 c Lemon juice
2 ea Garlic cloves; sliced
2 T Freshly chopped herbs
1 x Red peppercorns; if desired
1 t Sugar

“… Ingredients in a marinade can be varied, but it is important to
use wine, vinegar, lemon juice, or some acidic liquid to break down
the connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor.” Use a good-quality olive
oil or walnut oil; add good-quality wine or vinegar and a combination
of fresh and dried herbs, seasonings, garlic and soy sauce to make a
flavorful marinade. 1. Place all ingredients in glass screw-top jar;
shake vigorously. Arrange meat in shallow glass dish; pierce with a
fork. Pour marinade over meat; turn to coat. Cover and refrigerate
several hours or overnight, turning meat occasionally. 2. Remove
meat from marinade; pat dry. Remove any pieces of spices or herbs
that may stick to meat. This recipe is a steak marinade, but the
ingredients can be adapted for other meats using the same techniques.

MMMMM

Title: Suffolk Cakes
Categories: Cakes
Yield: 1 servings

4 Eggs
1/2 lb Fine white sugar
Grated rind of 1/2 a lemon
1/4 lb Butter
1/4 lb Flour

1. Beat the whites and yolks of the eggs separately; the whites to be
beaten to a very stiff beaten froth and the the well beaten egg yolks
added.
2. Sift in the sugar
3. Add the grated rind of half a lemon
4. Beat in the butter which must be warmed
5. Sift in the flour
6. Bake in nests of small moulds, or small seperate tins. for about 15 to
20 minutes in a quick oven.

This recipe froom mrs Ansteys recipe book was obtained by her when staying
with relatives from Suffolk before her marriage in 1859.

Taken from: Good things in England by Florence White.

—–

Title: ROMERTOPF’S BEGGAR’S CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 lb Frying chicken, cut into
-sections
Arrowroot
MARINADE:
1 ts Sesame oil
1 tb Dry sherry
1/4 ts Chinese Five Spices (see
-note below)
1/4 ts White pepper
1 Clove pressed garlic
1/4 c Soy sauce
1 ts Grated fresh ginger root

For teriyaki lovers, here’s the finest recipe inspired
by the excellent little pamphlet Cook in Clay
published by the makers of the Romertopf pot. We’ve
served this dish, with variations, to as many as a
dozen guests with never anything less than ecstatic
results. The chicken comes out tender and full of
flavor, especially after being marinated in this
incredible sauce. You can add all sorts of Chinese or
Japanese seasonings, but be sure they stay on the
bland side. Caution: Don’t add any salt-there’s enough
in any good soy sauce. (We prefer the rich, heavy soy
sauce bottled in Hong Kong in a brown stone jug by Ko
Sang Yick.)

In a non-metal bowl, combine the ingredients for the
marinade, mix well, and marinate the pieces of chicken
for at least half a day, turning frequently.

When ready to cook, presoak pot, top and bottom, in
water for 15 minutes.

Add the chicken and the marinade to the pot.

Place covered pot in a cold oven.

Set temperature to 450 degrees F.

Cook 45 minutes.

Ten minutes before end of cooking time, remove the pot
and pour off the liquid into a saucepan.

Return the pot to the oven, uncovered, for the final
10 minutes of cooking.

Meanwhile, bring the liquid in saucepan to a boil and
thicken with arrowroot.

Serve with rice, liberally drenched with the sauce.

For an optional Chinese touch, sprinkle the chicken
with almonds and sesame seeds.

Note: Chinese Five Spices are a combination, in powder
form, usually found in Chinese markets. If not
available, use star anise, ground to a powder with a
mortar and pestle.

From “Romertopf, The Clay-Pot Cookbook”, Georgia
McLeod Sales and Grover Sales, Atheneum, NY, 1979.
ISBN 0-689-70547-6

—–

Cornbread stuffing

make 1 batch cornbread from Arrowhead Mills mix ( use egg substitute
eliminate fat from package directions)
* I am sure you could use something else., I like this one.

3 cloves garlic minced
1 lg onion
3-6 stalks of celery
red pepper ( optional)

“ saute” veggies. Crumble up cornbread and add veggies.

Add sage to taste ( I use about 1 1/2 tsp). Moisten with 1/2 cup
vegetarian chicken flavored broth.

I add about 1 lb of seitan to this chopped in 1 inch cubes.

Bake at 350 with whatever else you are baking for about 35 minutes.