Title: Snow Pea And Red Pepper Salad
Categories: Salads, Anne
Servings: 10

1 1/2 lb Snow peas
1 lb Mushrooms
2 Peppers; red sweet
3 Garlic cloves; finely chopp
3 tb Vinegar; white wine
1/3 c Sesame seeds; toasted, opt.
1 tb Sugar
1 ts -Salt
1 c Oil
3 tb Lemon juice

Remove strings and tops from snow peas. Blanche for 1 minute in boiling
water. Drain immediately and plunge into ice water to make them crisp.
Drain again and dry. Slice mushrooms. Dice peppers into small pieces.
Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While
beating by hand or in processor, add oil slowly in stream. Toss veggies
together. Just before serving, toss in sesame seeds, dressing and veggies
together.
posted by Anne MacLellan

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PARSNIPS IN MELTING MUSTARD SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium parsnips, peeled and
-halved lengthwise
3 tb Butter
2 tb Dijon mustard
1 t Honey
3 tb Bourbon
Salt
Freshly ground black pepper
Chopped fresh parsley

(From “Greene on Greens” by Bert Greene, Workman
Publ., New York, 1984).

Preheat the oven to 375’F. Cook the parsnips in
boiling salted water until just tender, about 5-8
minutes. Drain. cut each parsnip lengthwise into
1/4"-thick slices. Place them in a buttered shallow
baking dish in a single layer. Bake 10 minutes. Melt
the butter in a small saucepan over low heat. Slowly
add the mustard, honey and bourbon. Cook 5 minutes.
Brush this sauce evenly over the baked parsnips.
Sprinkle with salt and pepper to taste. Place the
parsnips under a preheated broiler to lightly brown,
about 1 minute. Sprinkle with parsley and serve.

Nutritional analysis per serving: 214.3 calories; 10.3
grams total fat; (5.5 grams saturated fat); 1.1 grams
protein; 21.1 grams carbohydrates; 24.8 milligrams
cholesterol; 314 milligrams sodium.

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Title: KONA COAST PIZZA
Categories: Appetizers, Pizza
Yield: 2 servings

2 tb CONTIDINA Pizza Squeeze
-Pizza Sauce
1/4 ts Hoisin sauce
1 English muffin, split and
-toasted
1 tb Coarsely chopped water
-chestnuts
1 tb Chopped red bell pepper
2 tb Drained, crushed pineapple
2 tb Thinly sliced ham, cut in
-strips
1 tb Shredded mozzarella cheese
1 tb Thinly sliced green onion

In small bowl, combine pizza sauce and hoisin sauce;
spread on English muffin halves. Top with water
chestnuts, bell pepper, pineapple, ham, cheese and
green onion. Place on baking sheet; bake in preheated
450’f. oven for 5 minutes.

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Flaky Pesto Olive Pinwheels

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. cream cheese — softened
1 c. grated parmesan
2 green onions with tops — minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets — thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives — wedged or coarsely
— chopped

Beat together cream cheese, parmesan, green onions and pesto until well
blended. On lightly floured surface roll half of puff pastry (1 sheet)
into 10×6 inch rectangle. Spread half the cheese mixture over pastry,
covering completely. Scatter half the olives over filling. Roll
lengthwise like jelly roll, starting at long side to make a log. Repeat
with remaining pastry, filling and olives.

Freeze logs until solid ( or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on
non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Makes about 100.

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Cauliflower Latkes

Recipe By : My files
Serving Size : 2 Preparation Time :0:00
Categories : Pancakes Pesach
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cauliflower — cooked
2 tablespoons matzo meal
2 eggs
salt and pepper

Chop cauliflower. Combine with rest. Form into pattties, and fry.

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Title: Mashed Potatoes (Low Fat)
Categories: Vegetables, Low fat, S.powter, Diabetic
Yield: 4 servings

8 md Russet potatoes
1/4 c Non fat milk
1/2 c Non fat sour cream
1/8 c Parsley
1 ts Onion powder
1/2 ts Garlic powder
Salt and pepper to taste

Boil potatoes until soft, drain, cube and mash in a large bowl. Add
all ingredients and mash together until well mixed. 1 % Fat

From: The Susan Powter Show – Jan 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson

MMMMM

Grilled Peaches With Berry Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Fruit
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Oz Raspberries, Frozen — Slightly Thawed
1 1/2 Tsp Lemon Juice
2 Med Fresh Peaches — Peel, Halved
5 Tsp Brown Sugar
1/4 Tsp Ground Cinnamon
1/2 Tsp Vanilla Extract
1 Tsp Butter Or Margarine

In a blender or food processor, process raspberries and lemon juice until
pureed. Strain and discard seeds. Cover and chill. Place the peach
halves, cut side up, on a large piece of heavy-duty foil (about 18 x 12").
Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle
with vanilla; dot with butter. Fold foil over peaches and seal. Grill over
medium-hot coals for 15 min or until heated through. To serve, spoon the
raspberry sauce over peaches.

Yield: 4 servings

Entered into MasterCook by Reggie Dwork

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NOTES : Cal 74.4
Fat 1g
Carbs 16.9g
Fiber 2.3g
Protein 0.5g
Sodium 12mg
CFF 11.8%

Crockpot Beans and Barley

I made this recipe today in the crockpot and ate it on rice. It looked icky
but tasted lovely.

1 onion, chopped
1 carrot, chopped (I used 2, I like them)
1 cup navy beans, soaked
1/2 tsp prepared mustard
1/2 cup split peas, dried
1/4 cup pearl barley
1/2 cup mushrooms, chopped
1 cup pinto beans, uncooked
4 cups vegetable broth
3 T parsley, minced
1/4 cup lentils, dried
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1
T of vegetable broth until tender. Add drained beans, vegetable bouillon,
mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes.
Add split peas, lentils and barley. Cover and simmer another hour until all
beans are tender. (Note: I like it spicy so I added lots of tabasco and
pepper). I know this is more of a “winter recipe” but I think it will be good
cold, also. Things got a bit mushy in the crockpot so it might be better to
cook on the stove.

Title: Chili Bean Soup
Categories: Mexican, Soups/stews, Beef, Beans, Chili
Yield: 5 servings

1 lb Pinto beans 8 c Boiling water
1 ts Garlic salt 1 ts Onion salt
1/4 ts Thyme 1/4 ts Marjoram
10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn
1 pk Chili seasoning mix 1 c Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don’t let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.

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PINTO BEAN SOUP WITH MINT AND PINE NUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nuts Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 sm Onion — finely minced
1 t New Mexican red chile
10 c — Water
Salt
1 c Half and half
2 tb Chopped cilantro
2 tb Chopped parsley
2 tb Chives, minced or
4 Scallions — finely sliced
2 tb Pine nuts — toasted

Soak beans overnight; drain. Transfer to a large soup
pot and cover the beans with fresh water. Bring to a
boil for 5 minutes, then drain and rinse them.

Warm the oil in the soup pot, add the onion and chile
and briefly cook together. Next add the beans and 10
cups of water; bring to a boil. Simmer until beans are
tender, about 45 minutes for new beans, longer for
older beans. Season to taste with salt, then continue
cooking until they are completely soft.

Puree half the beans and cooking liquid at a time in
the blender until smooth. Return the puree to the
pot. Add cream and reheat. Chop toasted pine nuts
finely. Stir in the chopped herbs, reserving some of
the chives. Ladle the soup into bowls and garnish with
remaining chives and the pine nuts.

From WWiVNet. Electronic format by Cathy Harned.

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