Title: Vegetable Rice Pancakes
Categories: Vegetables, Side dish, Vegetarian, Ovo-lacto
Yield: 6 servings

3 c Cooked brown rice
1 c Grated carrots
1/2 c Finely chopped onions
1/4 c Snipped fresh parsley
1 Garlic clove; minced
1 ts Salt
1/4 ts Ground black pepper
2 Eggs; beaten
1/2 c Whole wheat flour
-OR- all-purpose flour
1/4 c Vegetable oil

Combine all ingredients except oil. Form into 12 thin patties, pressing
firmly with hands. In large skillet, cook patties in heated oil until
brown, turning once. Serve with dairy sour cream or yogurt, if desired.

Each serving provides:
* 243 calories
* 5.7 g. protein
* 11.6 g. fat
* 29.6 g. carbohydrate
* 390 mg. sodium
* 91 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is
used for calculation.

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Asparagus and Acorn Squash Rings

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ea Asparagus stalks
2 x Small or medium acorn squash
1 x Scauce:………………..
1/4 c Clarified butter (see note)
2 tb Sugar
1/2 c Chopped walnuts
1/4 c Fresh lemon juice
2 tb Cider vinegar
6 tb Apple cider

Trim thick asparagus ends; cut squash in half
crosswise. Scoop out
and discard squash seeds; slice squash into 1/4-inch rings.
In kettle,
carefully cook squash rings, then asparagus in boiling,
salted water
until
tender. Don’t overcook. Drain each vegetable as soon as
it’s tender.
Heat butter in medium skillet. Add sugar and walnuts.
Stir over medium
heat until sugar is light brown. Deglaze pan with lemon
juice, vingar
and
cider. Cook, stirring constantly, to reduce by half.
To serve, layer 3 acorn squash rings on each of 4
plates; put 4
asparagus spears thru acorn squash. Spoon sauce over.
NOTE: To make clarified butter, slowly melt stick of butter
over very
low
heat. Let solids settle to bottom; use oil-clarified
butter- on top

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GLYNNE’S LEMON MERINGUE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shortcrust Pastry—–
8 oz Self Raising Flour
4 oz Margarine
Grated Rind Of 1 Orange
1 Egg — beaten
2 oz Caster Sugar
Enough Water To Form A Ball
Dough
Filling—–
Juice And Grated Rind Of Two
Lemons
4 tb Cornflour — (approximately)
2 Eggs
2 oz Caster Sugar
Water

* This is enough for two bases I normally make a pear
custard tart with the second base)

Rub the margarine into the flour until it’s like bread
crumbs add the orange rind caster sugar and mix well.
Add the beaten egg and mix well . Add
enough water
( give it a chance to soak in ) a tablespoon at a time
to make a ball. Cover
with clingfilm and refrigerate for at least 1/2 hour.

Put the juice and rind of the lemons into a measuring
jug and make up to just less than half a pint with
some water. Put the cornflour into a cup and mix with
a couple of tablespoons of the lemon mixture until it
is smooth
. Pour the cornflour mixture and the rest of the lemon
and water into a saucepan. Heat over a medium heat
stirring continuously until the mixture is
thick ( it does turn out very thick but don’t worry )
and the cornflour is cooked out. Allow to cool
stirring occasionally .

Get the pastry from the fridge and roll out and line
an 8 in flan case/ pie dish , I’m not sure what you
call it , and prick the base with a fork. Bake the
pastry blind , lined with foil baking beans, for 15
mins in a hot oven ( 180-200 C) so that it doesn’t
rise too much but is golden.

Remove the base from the oven.

Separate the two eggs , retain the whites , and beat
the yolks into the lemon mixture until smooth . Beat
the sugar into the lemon mixture until smooth . Fill
the pastry case with the lemon mixture . Add a
tablespoon of sugar to the egg whites and whisk until
it forms peaks fold in the rest of the caster sugar
and pile on top of the pie. Bake in the oven until the
meringue is nicely brown . Serve hot or cold.

I have also tried this with oranges ( made up to 1/2
pint with orange juice rather than water) and lemon
zest in the pastry.

Recipe By :

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MIGHTY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 c Whole bran cereal
1 c Skim milk
1 Egg, beaten
1/3 c Molasses
1/4 c Butter or margarine, melted
1/2 c All-purpose flour
1/2 c Whole-wheat flour
2 tb Toasted wheat germ
2 ts Baking powder
1/2 ts Baking soda
1/2 c Raisins
1/2 c Chopped nuts

In a small mixing bowl combine bran and milk; let
stand for 3 minutes. Stir in egg, molasses, and butter
or margarine; set aside.

In a medium mixing bowl combine all-purpose flour,
whole wheat flour, wheat germ, baking powder, and
baking soda. Make a well in the center. Add bran
mixture; stir til moistened. Fold in raisins and nuts.

Grease muffin cups or line with paper bake cups; fill
two-thirds full. Bake in a 400 F oven for 20 to 25
minutes or til muffins are done. Cool. Cover and
chill to store.

Per muffin: 159 cal., 5 g pro., 21 g carbo., 8 g fat,
33 mg chol., 227 mg sodium. USRDA: 11% vit. A, 10%
vit. C, 9% iron.

Source: Better Homes and Gardens 1986 Best-Recipes
Yearbook Typed for you by Karen Mintzias

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BBQ RUB, LARRY’S BEST

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Rub Bbq
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/8 cup GRD BLACK PEPPER
1/4 cup CAYENNE (OPTIONAL)
3/4 cup MILD CHILI POWDER
3/4 cup CUMIN
3/4 cup DARK BROWN SUGAR
3/8 cup WHITE SUGAR
2 tablespoons GRD OREGANO
1 1/2 cups PAPRIKA
3/4 cup SALT
3/8 cup GRD WHITE PEPPER
1 1/8 cups CELERY SALT
1 1/8 cups GARLIC POWDER

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Cottage Cheese Biscuits

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads, Biscuits And Scones Breads, Tea Loaf

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c all-purpose flour
1 tsp salt
1 tbsp sugar
5 tsp baking powder
1/4 c butter or margarine
2 eggs
Cottage cheese ( 1 1/2 to 2 1/4 c ) — see note

Sift together the flour, salt, sugar, and baking powder. Cut in butter or marg
arine until
like coarse crumbs.

Make a well in centre of the dry ingredients and place in it the eggs and 1 1/2
cups of
cottage cheese. Work the whole together, just enough to bind, using more cotta
ge
cheese if necessary. Turn onto a lightly floured board and knead very gently a
few times.
Pat to a 1 inch thickness.

Cut into biscuit shapes and place on a greased baking sheet, or divide dough in
half and
pat each half into a greased 8 inch round cake pan. Bake at 450 F for 12 to 16
minutes
or until browned. Makes 18 to 20 biscuits 2 inches in diameter.

Note:
You can use any kind of creamed cottage cheese but the amount will depend on th
e
moisture content of the cheese. It will vary from about 1 1/2 cups to 2 1/4 cu
ps or even
slightly more to make a dough that will hold together.

Formatted for MasterCook by Mardi Desjardins.

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Nutr. Assoc. : 0 0 0 0 0 0 2904

SPAGHETTI WITH SWORDFISH AND HOT PEPPERS

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh swordfish, skin removed — cut in 1/4″ cubes
6 tablespoons virgin olive oil
2 cloves garlic — thinly sliced
4 red jalapenos, seeded — chopped
8 fresh plum t roughly chopped
1/2 cup dry white wine
1/2 cup fresh mint leaves
1 pound spaghetti or spaghettini
1/2 cup fennel leaves — roughly chopped

Season swordfish with sea salt and freshly ground black pepper.

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14inch saute pan, heat olive oil, garlic and jalapenos and cook
until softened but not browned, about 5 to 6 minutes. Add tomatoes, white
wine and swordfish and simmer 5 to 6 minutes, until swordfish is just
cooked. Add mint leaves and stir through. Remove from heat. Cook pasta
according to package instructions until just al dente and drain. Pour hot
pasta into pan with swordfish and stir to mix. Pour into warm serving dish,
sprinkle with fennel and serve.

Yield: 4 servings

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Title: PINK PONY SAUCE
Categories: Vegetarian, Sauces
Yield: 5 servings

1 tb Water
8 oz Silken tofu
1 ts Freshly grated horseradish
1/3 c Beets, grated
1/3 ts Dry mustard
1 ts Honey
2 ts Olive oil

Place all ingredients in a blender. Puree on high
until smooth and creamy.

Serve as a dipping sauce with turnip chips.

Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5
g fat, 0 chol, 107 mg calcium

From _Vegetarian Gourmet_, Winter 1992

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Fluffy Grasshopper Pie

Recipe By : Jello, Fun Fabulous Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Dessert/Dinner Pie Gelatin Powder/Lime/Lemon

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 c reduced fat Oreo® cookie crumbs
1/4 c reduced fat margarine — melted
3 tbsps granulated sugar
Filling:
3 ozs lime gelatin powder
2/3 c boiling water
1/2 c cold water
ice cubes
1 tsp peppermint extract
8 ozs Cool Whip® Free — thawed

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9″ pie pan. Spread crumb mixture evenly in pie
pan. Chill 1 hour, or until firm. To prepare filling, completely dissolve
gelatin powder in boiling water. Combine cold water and ice cubes to make 1
1/4 cups. Add to gelatin mixture, stirring until slightly thickened. Remove
any unmelted ice cubes. Fold peppermint extract into whipped topping. Using
wire whisk, blend whipped topping mixture into gelatin mixture. Then, whip
until smooth. Chill until mixture mounds. Spoon into crust. Chill 2 hours.

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Per serving: 312 Calories; 9g Fat (24% calories from fat); 4g Protein; 59g
Carbohydrate; 0mg Cholesterol; 372mg Sodium

Title: Mushroom Spread with Lemon and Thyme
Categories: Dips, Appetizers, Low-fat, Vegetarian, Ovo-lacto
Yield: 10 servings

1 1/2 tb Olive oil
— preferably extra-virgin
1/2 c Chopped onion
2 lg Garlic cloves; chopped
10 oz Mushrooms; coarsely chopped
2 ts Fresh thyme leaves; OR…
3/4 ts -Dried thyme
1 ts Grated lemon peel
3 tb Grated Pecorino Romano
1 tb Fresh lemon juice
2 tb Minced fresh parsley
Toasted Italian bread rounds

Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add
onion and garlic and saute until tender, about 5 minutes. Add mushrooms,
thyme and lemon peel to skillet and stir. Cover and cook until mushrooms
are tender, about 5 minutes. Uncover, increase heat to high and cook
until mushrooms begin to brown, about 6 minutes. Cool slightly.

Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining
1/2 tablespoon oil and finely chop, using on/off turns. Mix in parsley;
season with salt and pepper. Transfer to small bowl. (Can be made 3
hours ahead. Let stand at room temperature.) Serve with toasted bread
rounds.

Makes about 1-1/2 cups.

Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg;
cholesterol, 1 mg

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

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