Date: Fri, 19 Nov 93 10:26:05 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Chhole (chickpeas) with sundried tomatoes: yum!

Last night I wanted to make Indian chickpea stuff (chhole) but I didn’t have
any real tomatoes. But I did have a package of sun dried tomatoes, so I
used them instead, and got a thick, rich sauce that compensated well for the
lack of the 6 T. of oil that I would have used last time I made this stuff
(yuck, can’t believe I ate that!). This looks kind of complicated, because
I am not good at making recipes appear simple, but it really takes only about
1/2 hr starting from cooked chickpeas.

2 c. dried chickpeas, soaked and cooked until tender.

5 medium onions, minced or (if you want to save time) pureed.

reserve about 1/4 c. onion, then saute (or reduce) onion in a wok or deep
frying pan.

Add: 3 oz. sun dried tomatoes plus several dried red chilies, rehydrated
and pureed. Cook for about 5 min. You should have a thick, somewhat dry
paste.

Add:

2 T. cumin (or more if you like)
2 T. ground coriander seed

stir for a minute or so and then add

1 c. chickpea water,
1/2 t. turmeric
2 t. (or more) garam masala
enough cayenne pepper to make you happy with the hotness
salt to taste

stir and add chickpeas. Simmer until the sauce reduces to a dry stuff that
clings to the chickpeas.

Coat with a mixture of:

reserved chopped onion
juice of 2 lemons
one or more fresh green chilies, minced
grated fresh ginger (start with a 1″ piece)
2 t. salt if desired

serve over rice or bulgur

Remoulade Sauce

Recipe By : The Junior League of New Orleans, La.
Serving Size : 1 Preparation Time :0:00
Categories : Salads, Dressings, And Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg. cloves garlic — pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup catsup
2 tablespoons Worcestershire sauce
8 teaspoons Creole mustard
2 teaspoons dry mustard
2 teaspoons Dijon mustard
1 tablespoon paprika
salt — to taste
pepper — to taste

Make ahead. In a food processor, using metal blade, blend garlic, egg, and
anchovies to a smooth paste. Transfer to a bowl. Stir in oil, vinegar, lemon
juice, catsup, Worcestershire sauce, mustards, paprika, salt, and pepper.
Stores well in refrigerator. Makes 2 cups. Source: Jambalaya; The Junior
League of New Orleans, La. Formatted By: Joe Lynda Beaugez, HSNX53A;
Metairie, La.

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YIN-YANG SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sweet corn kernals
3 c Water
1/2 ts Salt
1/2 c Chopped fresh spinach
1/2 c Cornstarch
1 t Vegetable oil

Try your hand at swirling two colorful purees into
this universal symbol!

DIRECTIONS: ÿÿÿÿPlace corn in a blender with 1
cup water and 1/4 teaspoon salt. Blend until smooth,
remove mixture to a bowl and set aside.

Place spinach in a blender with 1 cup water and
remaining 1/4 teaspoon salt. Blend until smooth,
remove mixture to a second bowl and set aside.

In a separate bowl, mix cornstarch with 1 cup water
until blended.

Heat 1/2 tsp. oil in a saucepan over medium heat. Add
corn puress. Add half of cornstarch mixture, stirring
until smooth. Then empty contents into a large
2-quart serving bowl.

Clean pan and heat remaining 1/2 teaspoon oil over
medium heat. Add spinach puree and stir. Mix in
remaining half of cornstarch mixture.

Pour spinach mixture into corn mixture and swirl to
create desired design. (Each vegetable puree will hold
its shape). Serve warm.

Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g
fat, 0 mg chol, 37 mg calcium

Source: Chef George Tang of Harmony Vegetarian
Restaurant Recipe published in: Vegetarian Gourmet
(Winter 1993) Typed for you by Karen Mintzias

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Title: Poppy Seed Hamantaschen
Categories: Cookies, Jewish
Yield: 36 servings

5 c To 6 cups flour; divided
1/2 ts Salt
1 ts Baking powder
1/2 c Shortening
5 Eggs
1 c Honey
Mmmmm—————
——-poppy seed — €
Filling————
—————
2 c Poppy seeds *
1 c Milk
3/4 c Honey
1 ts Lemon peel
1/2 c Raisins

* Use your food processor to grind the poppy seeds for the filling.
Combine 5 cups flour, salt and baking powder; mix well. Make a well
in the center and add shortening, 4 eggs and honey. Work together
until dough is formed, adding flour as needed. Roll out thinly and
cut into 4-inch circles. For filling, grind poppy seeds. Combine
with milk and honey. Cook over low heat until thickened. Add lemon
peel and raisins; cool. Place 1 tablespoon filling on each dough
circle; fold up three sides and press together into triangles leaving
tops somewhat open. Beat remaining egg and brush over dough. Bake at
350 degrees 20 minutes or until browned.

—–

Title: Hermits
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature=7F

Cream margarine and brown sugar together at medium speed until light
and fluffy. Add eggs and mix at medium speed for 1 minute, scraping
down the bowl before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger,
walnuts, and raisins together to blend well. Add along with water,
to creamy mixture; mix at medium speed to blend well. Drop dough by
1 1/2 tablespoon onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes,
or until cookies are browned on the bottom. Remove them to wrie rack
cand cook to room temperature. Food exchanges per serving: 1
STRACH/BREAD EXCHANGE 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO:
15g, Na: 89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to

MMMMM

Title: CHINESE BRINE PICKLES
Categories: Chinese, Condiment
Yield: 1 servings

2 tb Salt
1 tb Szechwan peppercorns
2 Small dried red chili
-peppers
1/2 c Boiling water
3 1/2 c Cold water
4 Slices fresh ginger
1 tb Dry sherry
4 c Total of the following in
-bite-size pieces:
Broccoli stems
Napa cabbage
Celery
Cabbage
Carrots
Cauliflower
Daikon
Green string beans
Red bell peppers

In a mixing bowl, combine the salt, peppercorns, chile
peppers and boiling water, and stir until the salt
dissolves. Stir in the cold water, fresh ginger, and
vodka or sherry. Put the vegetables of your choice
into a Chinese pickling jar or 2-quart glass jar. If
using a Chinese pickling jar, seal with water
according to the instructions. If using a regular
glass jar, simply cover with plastic wrap. Do not
wrap tightly as gas must escape. Allow the pickles to
sit, unrefrigerated, for 24 hours and serve. The
pickles will keep for several days if sealed and in
the refrigerator. From The Frugal Gourmet Cooks Three
Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by
Terri St.Louis-Woltmon O:).

Makes: 1 qt

—–

BEANS, BOWS, MEATBALL, TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MEATBALL
1 tb Finely chopped onion —
Sauted a bit
1 Egg — beaten
1/2 c Soft bread crumbs — (2/3
Slice)
2 tb Grated parmesan cheese
1 tb Parsley — chopped
1/4 ts Garlic powder
Pepper — to taste
1/2 lb Lean ground beef
SOUP
15 oz Canned tomatoes with basil
‘pasta ready’
1/2 c Beef broth
8 oz Canned garbanzo beans —
Rinsed and drained
2 c Water
1 t Italian seasonings —
Rubbed
1/2 c Uncooked bow tie pasta
2 c Spinach leaves — torn
1 c Sliced mushrooms

Make 24 – 36 meatballs. Brown about 8 minutes. Drain.
In a large stock pan, stir together undrained
tomatoes, broth, beans, water, and all seasonings.
Bring just to a boil. Add bows. Reduce heat to gently
but continally cook the pasta (8 minutes). Add
spinach, mushrooms and meatballs. Serve now: simmer
to heat through (20 minutes). Serve later: Turn heat
off. Cover and let stand no more than 30 minutes.
Reheat gently (10 minutes on low) and serve.

Recipe By : BH G Cooking for Today, Soups and Stews

– – – – – – – – – – – – – – – – – –

Title: CAROB CHIP COOKIES #2
Categories: Cookies, Desserts
Yield: 3 Dz

1 1/4 c Whole wheat flour
1/4 ts Salt
1/2 ts Baking soda
1/3 c Butter or oil
1/3 c Honey
1 Egg, beaten
1 ts Vanilla extract
1 c Carob chips
1 c Chopped nuts

Preparation : Sift the dry ingredients together. Cream the butter,
honey, egg and vanilla. Add the dry ingredients to the creamed
mixture. Add the carob chips and nuts. Drop by teaspoons onto
ungreased cookie sheet. Bake in a preheated 350 degree oven for 10 to
12 minutes. Makes 3 dozen. If they spread out too much when baking
refrigerate the dough before placing on cookie sheet. Walt MM

MMMMM

VEGETARIAN SLOPPY JOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 md Onion — chopped
1 md Green pepper — chopped
3 c Cooked brown rice
32 oz Mexican-style pinto beans
— (canned)
3/4 c Hickory smoke barbecue sauce
4 Whole grain buns

Heat oil in large skillet over medium-high heat. Add
onions and green pepepr; cook 2 to 3 minutes. Add
rice, beans and barbecue sauce. Simmer 10 to 15
minutes, until heated through. Serve on buns.

Each serving provides:
* 542 calories
* 19.2 g. protein
* 9.4 g. fat
* 96.4 g. carbohydrates
* 3.2 g. dietary fiber
* 17 mg. cholesterol
* 1637 mg. sodium.

[Karen’s note: I’m not sure where the cholesterol
comes from in this recipe. There’s no cheese in the
photo next to the recipe, so maybe the buns contain
some animal products…?]

Source: “Veg-able Rice”
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Toss together and serve. *Yummy*!!! 🙂