Date: Mon, 20 Dec 93 07:26:40 EST
From: Lucinda Rasmussen

Orzo with Vegetables
——————–
8 oz uncooked orzo pasta (or other small pasta)
1 cup vegetable broth
1 small zucchini, quartered lengthwise and sliced thinly
1 carrot, peeled and diced
1 large onion, diced
1 cup diced eggplant (peel first if desired)

Cook orzo according to package directions. Bring vegetable broth to a boil
in a medium saucepan, add vegetables and saute until done to your liking
(5-10 mins). Drain orzo and add to vegetables. Keep cooking until it is
at the temperature you like. Top with some lo/non fat cheese if you like.

GYOZA A LA RUTH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Japanese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Leaves of Napa cabbage,
-finely chopped
3/4 lb Ground pork
2 Scallions, white only
-minced, or dried green
-onions
1 T Parsley
1/2 t Salt
1/4 t Pepper
1/4 t Sugar
2 T Cornstarch
1 T Paul Mason Raspberry Cream
-Sherry (you can sub a dry
-sherry but I prefer this)
1 T Light soy sauce
1 pk Gyoza or potsticker
-wrappers (round ones)
5 Chicken bouillon cubes
2 sl Fresh peeled ginger,
-finely minced
Peanut oil

Boil 5 cups of water and add 5 chicken bouillon cubes. Mix until
fully dissolved. Combine pork, cabbage, onions, ginger, parsley,
salt, pepper, sugar, cornstarch, soy sauce, and sherry. Place a
spoonful of filling in center of wrapper and brush 180 degrees of
wrapper lightly with water and close potsticker. Press firmly or use
your fingers to pinch edges together.
Add 1/2 tablespoon peanut oil to non-stick skillet over medium heat.
Arrange gyoza in pan just barely touching each other. Brown on one
side only until it forms a golden brown crust. Add 1/2 cup chicken
stock and bring to a boil. Cover; reduce to a slow boil and steam
for 8 minutes. Remove the cover and cook over medium heat until all
the liquid is absorbed and fully cooked. Repeat the steps until all
the gyozas are cooked.

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Title: RED COOKED SHORT RIBS
Categories: Chinese, Beef
Yield: 6 servings

3 lb Beef short ribs
1/3 c (to 1/2 cup) flour
2 tb Oil
1 3/4 c Water, divided
1/2 c Kikkoman Teriyaki sauce
1 Clove garlic, pressed
1/2 ts Ground ginger
1/8 ts Ground cloves

Coat ribs thoroughly with flour; reserve 1/4 cup
excess flour. Heat oil in Dutch oven or large saucepan
over medium heat. Add ribs and brown slowly on all
sides; drain off excess oil. Combine 1 1/4 cups
water, teriyaki sauce, garlic, ginger and cloves; pour
over ribs. Cover; simmer 2 hours, or until ribs are
tender. Meanwhile, blend reserved flour and remaining
1/2 cup water. Remove ribs to serving platter; keep
warm. Pour pan drippings into large measuring cup;
skim off fat. Add enough water to measure 2 1/2 cups;
return to pan and bring to boil. Gradually stir in
flour mixture. Cook and stir until thickened; serve
with ribs.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

—–

Title: Upside-Down Orange Biscuits W/variation
Categories: Breads, Rolls, Fruits
Yield: 12 Biscuits

————————-WALDINE VAN GEFFEN VGHC42A————————-
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
3 tb Shortening
3/4 c Milk
2 tb Butter or margarine; soft
1/4 c Sugar
1 ts Ground cinnamon
TOPPING
1/2 c Sugar
1/2 c Orange juice
3 tb Butter or margarine; melt
2 ts Orange peel; grate
TOPPING FOR VARIATION
1 c Confectioners’ sugar
1 tb Butter or margarine; melt
5 To 6 ts milk
1/8 ts Vanilla extract

Combine flour, baking powder or salt; cut in
shortening until mixture resembes coarse crumbs. Stir
in milk just until moistened. Turn onto a lightly
floured surface; knead gently 10 to 12 times. Roll
into a 15×12″ rectangle. Spread with butter. Combine
the sugar and cinnamon; sprinkle over butter. Roll up
jelly-roll style, starting from the short end. Cut
into 12 equal slices. Place, cut side down, in a
greased 9″ round baking pan. Combine topping
ingredients; pour over biscuits. Bake at 450~ for 20
to 25 minutes or until lightly browned. Cool in pan 5
minutes; invert onto a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening
in biscuit dough. Knead 8 to 10 times. Roll into an
11×8″ rectangle. Brush with 1 tb melted butter.
Combine 1/4 c sugar and 1 ts ground cinnamon and
spread on butter. Prepare as above baking in an 8″
square pan, brushed with 1 tb melted butter. Bake for
18 to 20 minutes. Combine sugar, butter, milk and
vanilla extract; spread over warm biscuits. Serve
immediately.

Source: .

—–

Categories: Mcdougall, Main dish, Vegetarian
Servings: 6

1 c Lentils, dried
1/4 c Water
1 md Onion
Garlic clove, chopped
3 x Celery stalks, chopped
28 oz Tomato, canned
1 ts Dill weed
3 c Rice, cooked
1 c Bread crumbs

Cover lentils with water, bring to a boil, cover, simmer over low heat
about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4
c water in large pot, add onion, garlic and celery. Cook over medium-low
heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c
lentil water, cooked rice and dill weed. Mix well. Using a 3 quart
casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice
mixture into the casserole. Sprinkle the rest of the crumbs over the top.
Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of time
and cooked when cold. Add 15 minutes to oven cooking time. FROM The
Mcdougall Plan

Calas

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 c Flour,all-purpose,unsifted

1/2 c Sugar

1/2 ts Salt

1/4 ts Nutmeg

1 pk Active dry yeast

1/4 c Water,very hot tap

3 Eggs,at room temperature

1 1/2 c Rice,cooked

Vegetable oil for deep-fryin

Sugar

1. In small mixer bowl, thoroughly mix 1/3 cup flour, 1/2 cup sugar, the

salt, nutmeg and active dry yeast.

2. Gradually add water to dry ingredients; beat 2 minutes at medium speed

of electric mixer, scaping bowl occasionally.

3. Add eggs and 1/2 cup flour, or enough flour to make thick batter; beat

at high speed 1 minute, scraping bowl occasionally.

4. Add rice and beat 1 minute longer.

5. Stir in enough additional flour to make very soft dough.

6. Cover; let rise in warm, draft-free place until doubled in bulk, about

30 minutes.

7. Heat oil to 370’F.

8. Stir batter down; drop by tablespoons into hot oil and fry, turning

once, until deep golden brown, about 3 minutes.

9. Drain on paper towels and roll in sugar; serve warm.

NOTE: Until recent years, women selling calas were daily-morning figures on

the streets of New Orleans. Upon hearing their cries, “Belle calas, tout

chaud,” Creole cooks rushed out to get them fresh.

– – – – – – – – – – – – – – – – – –

Title: Peppermint Cloud
Categories: Desserts
Yield: 6 servings

2 c Cooked rice
1 1/2 c Miniature marshmallows
1 c Milk
1/3 c Crushed peppermint candy
1 ts Vanilla extract
1 c Whipping cream; whipped
1 (6 oz) chocolate crumb crust
–(prepared)
1/4 c Fudge sauce

Combine rice, marshmallows, milk, and candy in 2-quart saucepan. Cook
over medium heat until thick and creamy, 6 to 8 minutes, stirring
constantly. Remove from heat and stir in vanilla; cool. Fold in whipped
cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with
warm fudge sauce before serving.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

FAITH’S CHUTNEY CHEESE SPREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain cream cheese — room
Temperature
1 c Chutney

Cream the chutney and cheese together by hand. Do not
use a food processor or blender otherwise you end up
with cheese sauce.

Choice of chutney: Pix uses her own green tomato
chutney, which is a spicy combination of tomatoes,
onions, raisins, and walnuts. All and any varieties of
chutney work well. * * * Use the spread to stuff snow
or sugar snap peas, spread on cucumber or zucchini
rounds, sweetmeal biscuits, water biscuits, or
slightly toasted miniature bagels. The chutney spread
makes a tasty sandwich when combined with smoked
turkey or Virginia ham or by itself on date and nut or
buckwheat walnut bread.

Recipe By : Katherine Hall Page, 1994

– – – – – – – – – – – – – – – – – –

Title: SUBSTITUTE BISQUICK #3
Categories: Breads
Yield: 6 servings

5 c Flour
2 1/2 tb Baking powder, double acting
2 tb Sugar
2 ts Salt
1 ts Cream of tartar
1 c Shortening

Sift dry ingredients together. Cut in shortening with pastry blender
until it resembles crumbs. Store in airtight container up to six
weeks at room temperature, or freeze for up to six months.

Sylvia’s comments: This was just as easy to mix using a stand mixer
and worked just as well as the other two. However, since it has a lot
more ingredients and required more effort to measure than the others,
I’m dumping it from MM.

Posted on GEnie by R.BELANGER MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

MMMMM

SESAME-ALMOND COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c FILIPPO BERIO Brand Olive
-Oil
1 Strip lemon peel (2")
4 ts Sesame seeds
1/2 c Dry white wine
1 t Grated lemon peel
1 t Grated orange peel
1/3 c Sugar
1/2 c Sliced almonds
3 1/2 c All-purpose flour
1 tb Ground cinnamon

1. Heat oil, 2″ strip lemon peel and sesame seeds in
large skillet over medium heat until seeds are lightly
browned. Remove from heat; cool.

2. Remove lemon peel strip. Pour oil and sesame seeds
into large bowl. Add wine, grated lemon and orange
peels, sugar and almonds; stir.

3. Combine flour and cinnamon in small bowl. Add to
oil mixture gradually, stirring well. Gather dough
into ball; knead once or twice until smooth. Set aside
to rest for 30 minutes.

4. Preheat oven to 350’F. Divide dough into 18 equal
pieces. Roll each into a ball and flatten about 3″
across and 1/4″ thick. Place on lightly greased baking
sheet. Bake 20 minutes or until lightly browned and
firm. Cool on wire rack. Store in covered container.

Makes 18 cookies.

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