Title: STEAMED FISH WITH BLACK BEANS #2
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Whitefish
Sauce:
1 tb Peanut oil
2 Clove garlic, chopped
1/4 ts Fresh grated ginger
1 tb Fermented black beans
-(dowsee)
2 Green onions, cut chinese
-style
1 pn Sugar
1 tb Dry sherry
2 tb Light soy sauce
1 pn MSG (opt)

Place the fish in a steaming plate. Heat a wok and
add the oil, garlic and ginger. Rinse the black beans
in a bit of water and add to the wok. Chow for just a
moment, then add the rest of the sauce ingredients,
and pour this sauce over the fish. Place in a bamboo
steamer and cook for about 15 minutes, or until the
fish flakes and is done to your taste. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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Easy Peanut Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Low Fat
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 C All-Purpose Flour
1 1/2 Tbsp Cornstarch
1 3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 C Firmly Packed Brown Sugar
1 Tbsp Vegetable Oil — *Note
1/4 C Sugar
1/4 C Reduced Fat Smooth Peanut Butter
1 1/2 Tbsp Light Corn Syrup
2 1/2 Tsp Vanilla Extract
1/4 C Egg Beaters® 99% Egg Substitute — Or 1 Egg
Vegetable Cooking Spray
3 Tbsp Granulated Sugar

*NOTE: Original recipe used 1 T veg oil

Preheat oven to 375 deg F.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine
brown sugar, oil, 1/4 C granulated sugar, and peanut butter in a large
bowl; beat at medium speed of a mixer until well-blended. Add corn syrup,
vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray and shape dough into 48 (1") balls.
Roll balls in 3 T granulated sugar, and place 2″ apart on baking sheets
coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from
pans, and let cool on wire racks.

Yield: 4 dozen (serving size 1 cookie)

These are very, very good… I was quite surprised. Be sure and don’t over
bake them or they become like rocks…nice flavored rocks!!

Entered into MasterCook and tested for you by Reggie Jeff Dwork

– – – – – – – – – – – – – – – – – –

NOTES : Cal 50.2
Fat 0.8g
Carb 9.8g
Fib 0.1g
Pro 0.9g
Sod 35mg
CFF 14.7%

UNYEASTED CAROB DATE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low fat Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Whole wheat flour
2 c Brown rice flour, lightly
Roasted {I didn’t have any
In the house, so I
Substituted kamut flour}
1 c Buckwheat flour
1/2 c Carob poweder
1 c Chopped dates
1 t Salt
4 c Warm water

Dissolve carob powder in some of the water. Mix dry
ingredients. Mix chopped dates into dry ingredients.
Add dissolved carob and remaining water until dough is
formed. Knead dough thoroughly (300 times) on floured
board. Shape into loaf/loaves. Slit tops. Cover
tops with water or oil. Place damp towel overtop. Let
stand over night. Bake at 350 degrees (F) for 1 3/4
hours.

(One large loaf or two small ones)

(The recipe is from The Tassajara Breadbook, a tribute
to bread and baking.)

From: sevans@awinc.com converted to MM by Donna Webster
donna@webster.demon.co.uk
Submitted By DONNA WEBSTER
On MON, 20 NOV 1995 115453 GMT

– – – – – – – – – – – – – – – – – –

Italian Poached Oranges

Recipe By : Cooking Live Show #CL8903
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 seedless oranges
1 1/2 cup sugar
3/4 cups water
1/4 cup orange liqueur — such as cointreau
— or grand marnier

Strip the zest from the oranges with a vegetable peeler, making sure
not to peel away any of the white pith. Cut the zest into 1/8-inch
shreds with a sharp knife. Place shredded zest in a small saucepan and
cover with water. Bring to a boil over low heat. Drain zest, discard
cooking water and place zest in a bowl; cover zest with cold water and
set aside.

Combine the sugar and the water in a medium saucepan, bring it to a
boil and cook the syrup until it thickens slightly about 3 minutes.

While the syrup is cooking, peel the oranges to expose the flesh.
Lower the heat on the syrup and cook the oranges 1 or 2 (they should
be submerged in the syrup–if not, switch to a smaller saucepan) at a
time for 3 to 4 minutes.

Remove the oranges from the syrup with a slotted spoon and place in a
serving bowl.

Add the shredded zest to the syrup and cook the zest for two minutes,
or until the zest is translucent. Remove the zest from the syrup and
scatter over the oranges.

Chill the oranges and sprinkle with orange liqueur just before
serving.

– – – – – – – – – – – – – – – – – –

Title: Acorn Squash Wild Rice
Categories: Squash, Rice
Yield: 4 servings

2 Acorn squash, ~1-1/2 lb ea
1/2 lb Small Brussels sprouts
2 ts Olive oil
1 c Diced onion
1 ts Fennel seeds
1 ts Dried marjoram
1/4 c Minced fresh sage
1/4 c Fresh orange juice
2 ts Fresh lemon juice
1/8 ts Freshly grated pepper
2 c Cooked wild rice

1. Preheat the oven to 350 degrees (F).

2. Cut each squash in half and remove the seeds and pulp. In a large
baking dish, place the squash, cut side down, with about 1 inch of
water. Bake until tender, about 45 minutes.

3. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes,
or until tender. Set aside.

4. Meanwhile, in a large skillet, heat the oil over low heat. Add
the onion and saute for 10 minutes, stirring frequently. Stir in the
fennel, marjoram, sage, orange juice, lemon juice, and pepper, and
simmer for 3 minutes. Stir in the cooked wild rice and the Brussels
sprouts and heat through.

5. Spoon the wild rice and Brussels sprout mixture into the squash
cavities. Serve immediately.

I often microwave the acorn squash by placing in a shallow glass pan
with about 1/2-inch of water, covering with saran wrap and nuking for
about 10 minutes or until tender.

from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5

MMMMM

CORN, SQUASH AND RICE LOAVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 c — water
1 1/2 c Rice, brown — raw
1/3 c Margarine, nondairy
2 c Onion — finely chopped
1 Bell pepper, green or red
-diced
Egg replacer to equal 4 eggs
1/2 c Soymilk
2 1/2 c Nutritional yeast cheesy
-sauce
1 1/2 c Corn kernels — cooked
1/4 c Parsley, fresh
1/2 ts Each:
Oregano
Dill
Salt
Pepper to taste
2 c Zucchini — grated
2 c Squash, yellow — grated
4 Scallions — chopped
4 c Broccoli pieces — bite-sized,
-and florets — steamed
2 ts Margarine, nondairy

Bring the water to a boil in a heavy saucepan. Stir
in the rice, reduce the heat to a simmer, then cover
and cook until the water is abosrbed, about 35 minutes.
This may be done ahead of time.

Heat the margarine in a large skillet. Add the
chopped onion and saute over moderate heate until it
is translucent. Add the diced bell pepper and saute
over moderate heat until the onion is golden. Remove
from heat.

In a large bowl, combine the egg replacer with the
soymilk, nutritional yeast cheesy sauce, corn kernels
and herbs. Stir in the cooked rice and the onion
mixture and mix well. Add salt and pepper to taste.

In the same skillet, combine the grated squashes with
just enough water to keep the bottom of the skillet
moist. Cover and steam until wilted, about five
minutes. Stir in the scallions.

Preheat the oven to 350 degrees.

Oil two 9- by 5- by 3-inch loaf pans, preferably
glass. Assemble as follows: Transfer about one-fourth
of the rice mixture to each of the loaf pans and pat
in. Divide the steamed squash evenly betwen the two
loaf pans and pat in over the rice mixture. Top each
with the remaining rice mixture. Sprinkle the tops
with bread crumbs.

Bake for 60 minutes, or until the top and edges are
golden and crusty.

In the meantime, steam the broccoli until bright
green and crisp-tender. Drain and toss the vegetable
with the margarine.

Once the loaves are done, cool for 10 minutes before
slicing loaves into 8 or 10 slices each, allowing for
two slices per person. To serve, arrange ths lices in
an overlapping circular pattern on a large platter.
Place the broccoli in the center.

From the files of DEEANNE

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Title: Tabbouli Salad
Categories: Salads, Vegetables
Yield: 6 servings

1 c Bulgur wheat, uncooked
1/3 c Vegetable oil
2 ts Salt
1/2 c Parsley, chopped
2 ts Mint, dry crumbled
2 ea Tomatoes, chopped
2 c Boiling water
1/3 c Lemon juice
1 ts Pepper
3 tb Mint, fresh chopped or,
6 ea Green onions tops, minced

Pour boiling water over wheat in a bowl. Let stand one hour. Drain
well and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.

MMMMM

Title: Velvet Smooth Cream Pies
Categories: Pies, Desserts
Yield: 1 pie

3/4 c C and H Granulated Sugar
1/3 c All-purpose flour
1/4 ts Milk
2 Eggs; or…
3 -Egg yolks
1 tb Butter or margarine
1 ts Vanilla
1 9″ pastry shell
— (baked and cooled)

In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a
whisk until smooth. Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth and thickened. Remove from
heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry
shell. Chill until set.

BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas
in bottom of baked pie shell; add cooled filling and chill. Serve with
Whipped Cream Topping.

BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn
Brown Sugar instead of granulated sugar in basic filling recipe; increase
butter to 3 tablespoons. Top with Tall ‘N’ Tender Meringue (see separate
recipe) or chill and serve with Whipped Cream Topping.

COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before
pouring into baked pie shell. Top with Tall ‘N’ Tender Meringue or chill
and serve with Whipped Cream Topping. Garnish with toasted coconut, if
desired.

CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate
pieces to hot, cooked filling in saucepan. Stir until completely melted.
Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish
with shaved chocolate.

MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass
mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave
at full power 8 minutes, stirring 3 times. Precede {sic} as recipe
directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

—–

The Great Pumpkin Cookie

Recipe By : back of a can of pumpkin (Libby’s?)
Serving Size : 66 Preparation Time :0:00
Categories : Cookies High Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
2 cups brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

Combine flour, oatmeal, spices, and slat. Set aside.

Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.
Add 1/4 cup pumpkin and mix 1 minute more. Either with mixer or by hand add
flour and remaining pumpkin alternately. Stir in nuts and raisins.

Drop by teaspoon on lightly greased sheet. Bake at 350° F. for 15-20
minutes or until firm and lightly brown. Makes about 5-6 dozen cookies.

Unbaked dough may be frozen in air-tight container. Thaw in refrigerator;
bake as directed.

per cookie: 116 Kcal 6g fat (0.7g sat fat) 45% CFF 99mg Na
(1.5g PRO/5.9g FAT/14.8g CHO)

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 1440 0 0 4653 0 0

Title: Mustard Dipping Sauce
Categories: Sauces, Dips, Japanese
Yield: 12 servings

2 tb Soy sauce 2 tb Sake
1 tb Mustard dijon 1/4 ts Sauce hot-pepper

Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will
keep short periods if refrigerated. Serve: as a dip for meat balls or egg
rolls.

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