Tempeh Tahiti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan Low-Fat
Vegetarian Fat Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Barbeque sauce
1 1/2 Cup Water
1 Teaspoon Minced ginger
1 Garlic clove — minced
1 Cup Pineapple chunks
1 md Red bell pepper
2 Celery stalks — sliced
1 Pound Tempeh — cubed
1 Cup Snow peas
3 Cup Cooked brown rice

In a large saucepan, combine barbecue sauce, 1-1/2 cups water, ginger, garlic,
pineapple, pepper and celery and simmer over moderate heat until pepper and
celery are tender but still crisp, about 5 minutes. Add tempeh and cook 10
minutes longer. Add snow peas and cook just until bright green, less than 5
minutes. Serve over cooked brown rice.

Serves 4 to 6=20

Calories per serving: 330 Grams of fat: 6.2 Percentage fat calories: 17%
Cholesterol: 0 mg.=20

Source: Delicious! Collection – compiled and edited by Sue Frederick Typed for
you by Karen Mintzias=20

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Menudo by Patricia Hill

Recipe By : Patricia Hill
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
1 calf’s foot
1 pound posole — frozen
1 large onion — chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt — to taste
pepper — to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot water.
Remove the stem and seeds (if desired) and mince. Throw everything into
the crock pot and cook all day.

Note: The calf’s foot is to add additional richness to the broth. The
calves’ feet I buy are big so I use only one. You can also use pig’s
feet or a marrow bone. Since all of these ingredients will not fit into
my crock pot I make this in two days. On the first day I cook the
bone/feet in water to cover. This makes the broth. I remove the
bone/feet and strain the broth. You could easily throw a carrot and a
few stalks of celery in for more flavor but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into tiny
pieces (real men like big chunks.) Often tripe is pre-cooked to some
amount of doneness before you purchase it. It helps if you know how long
it was cooked. If you don’t know, cook it all day on the low setting.
You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color. Since
my husband does’t like seeds I must be carful about picking them out.
But many cooks just snap off the stem of the dried chile and grind the
pod in a mortar.

Some people add coriander. Many people add some green chile

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NOTES : Serves 6-8

Title: Homemade Slice Bake Gingersnap Cookies
Categories: Cookies, Mixes
Yield: 4 servings

2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon

Recipe by: _Make-A-Mix_ by Eliason, Harward Westover
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set
asid e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Sti r flour mixture into egg and butter mixture; blend well.
Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll.
W rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain er with a tight fitting lid, or into a large freezer zip-lock bag,
or wrap
well in a piece of heavy duty aluminum foil. Label with date and
contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
Pl ace some granulated sugar in a bowl. Preheat oven to 350°. Cut the
doug h into 1 1/3″ thick slices; cut each slice into a ball and roll the
balls
i n granulated sugar. Arrange balls on ungreased cookie sheets, placing
abo ut 1 1/2″ apart to allow for spreading. Bake for about 8-10 minutes, or
un til set around the edges and cracked on tops. Remove from oven and cool.
Makes about 30-36 cookies.

Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

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Title: CAVIAR MOUSSE
Categories: Dips
Yield: 1 servings

7 Hard-Boiled Eggs
2 tb Lemon Juice
2 tb Water
1 sm Package Unflavored Gelatin
6 Anchovy Fillets
1 ts Worcestershire Sauce
1 c Mayonnaise
1 pn Onion Powder
Pepper To Taste
3 1/2 oz Caviar

Combine all ingredients and refrigerate until ready to
serve.

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Apple Streusel Muffins (TDN)

Recipe By : Detroit News
Serving Size : 12 Preparation Time :0:00
Categories : Fruits, Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Topping
4.00 tb Finely chopped pecans
0.25 c Brown sugar
0.25 c All-purpose flour
0.25 ts Mace
2.00 tb Chilled butter
Muffins
1.75 c All-purpose flour
0.75 ts Salt
0.25 c Sugar
2.00 ts Baking powder
0.50 ts Cinnamon
2.00 Eggs
0.75 c Milk
4.00 tb Melted butter
0.50 c Chopped apple

Grease 12-muffin cups or line with paper.
For topping, combine all ingredients and rub together with
fingertips until completely blended. Set aside.
For muffin mix, combine dry ingredients in a bowl or on wax paper
and stir to combine. Beat eggs in a medium bowl. Beat in milk and
butter. Add dry ingredients and give 10 or so vigorous strokes. Add
apple pieces and stir a few more times.
Put a spoonful of batter into each muffin cup, divide half the
topping among the muffins, spoon on remaining batter, then sprinkle with
remaining topping. Bake at 400 degrees for 25 minutes or until lightly
browned.

Assorted recipes from the Detroit News, entered by Diane Pahl
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Title: Gingerbread Men
Categories: Cookies
Yield: 60 servings

1 c Shortening
1 c Sugar
1/2 ts Salt
1 Egg
1 c Molasses
2 tb Vinegar
5 c Sifted flour
1 1/2 ts Soda
1 tb Ginger
1 ts Cinnamon
1 ts Cloves; ground
1 x Raisins

Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and
vinegar. Beat well. Sift dry ingredients; stir into molasses mixture.
Chill about 2 hrs. On lightly floured surface roll to 1/8″ thickness. Cut
with cookie cutter. Place 1″ apart on greased cookie sheet. Make eyes and
buttons with raisins. Bake in moderate (375 deg.) oven for about 6
minutes. Cool slightly and remove from sheet. Allow to finish cooling on
wire racks. Store in tightly covered tin. Keeps well for 3-4 weeks. NOTE:
I use a 4-in. cutter. For smaller men, you may need to reduce the baking
time by a minute or so.

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Title: Smoky Corn Salad
Categories: Corn, Salads
Yield: 4 servings

2 c Fresh corn kernels
1 c Cubed cooked chicken or
-turkey
1 c Diced or coarsely shredded
-smoked cheese (Vermont
-cheddar or Gouda)
1/2 c Sliced ripe olives
1/4 c Chopped sweet red onion
1/4 c Diced red bell pepper
1/2 c Light mayonnaise
1/2 c Light sour cream
Salt to taste
Freshly ground black pepper
-to taste

This one’s especially good stuffed into pita pockets or scooped-out
ripe tomatoes.

Steam kernels until tender-crisp. Cool. Mix with chicken, cheese,
olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt
and pepper. Fold into corn mixture. Chill several hours to combine
flavors.

MMMMM

Title: VEGETABLE AND PORK STIR-FRY
Categories: Chinese, Pork, Microwave
Yield: 4 servings

1 lb Lean boneless pork
2/3 c Dry sherry
1/4 c Hoisin sauce
1 tb Fresh ginger, grated
3 Cloves garlic, minced
1/2 lb Baby carrots (or carrots cut
-in 2-inch pieces)
1 tb Cornstarch
Nonstick spray coating
2 c Fresh pea pods , halved
-crosswise (OR 6 oz
Frozen pea pods, thawed and
-halved crosswise)
1 tb Cooking oil
1 cn Oyster, straw, or shiitake
-mushrooms, drained
And cut into bite-size
-pieces (15 oz)
2 c Bok choy or cabbage,
-shredded

Partially freeze pork; cut on the bias into thin,
bite-size strips. Place pork in a plastic bag set in a
shallow baking dish. Combine sherry, hoisin sauce,
ginger, garlic and 1/2 cup water; pour over pork.
Close bag and marinate meat for 15 minutes at room
temperature or 1 to 2 hours in refrigerator.
Meanwhile, cook carrots, covered, in a small amount of
boiling salted water for 5 minutes; drain. Drain pork
; save marinade. Stir cornstarch into marinade and set
aside. Spray a wok or 12 inch skillet with nonstick
spray coating. Preheat over high heat. Add carrots;
stir-fry for 2 minutes. Add peapods; stir-fry for 2
minutes more. Remove vegetables from the wok. Add oil
to the wok. Stir-fry pork, half at a time, until no
pink remains, 2 to 3 minutes. Return all of the pork
to wok; push away from center. Stir marinade mixture
and add to center of wok. Cook and stir until bubbly.
Cook and stir for 1 minute more. Return vegetables to
wok; add mushrooms. Cook and stir for 1 minute more.
Serve over bok choy or cabbage leaves.

MICROWAVE DIRECTIONS: Freeze, slice and marinate pork
as above. In a 1-quart microwave casserole, combine
carrots and 2 tablespoons water. Micro-cook on High
for 3 minutes; drain. Preheat a 10-inch microwave
browning dish on High for 5 minutes. Meanwhile, drain
pork; save marinade. Increase cornstarch to 4
teaspoons; stir into marinade and set aside. Decrease
oil to 1 teaspoon, and add to browning dish; spread
with wooden spoon. Add pork. Cook, uncovered, on
High for 4 to 5 minutes or until no pink remains,
stirring twice. Remove pork and juices from browning
dish and set aside. Add carrots and peapods to
browning dish. Cook, covered, on High, for 2 minutes,
stirring twice. Stir pork and juices into the
vegetables. Add mushrooms. Stir marinade; add to
dish, mixing well. Cook, uncovered, for 6 to 7
minutes, stirring every 2 minutes. Continue cooking
for 30 seconds more. Serve as directed.

LOW CALORIE RECIPES; Summer 1988

Posted by Fred Peters.

—–

Title: MIRACLE SOUP
Categories: Soups
Yield: 6 servings

1/2 ea Cabbage
1 ea Onion
1 ea Green pepper
2 ea Stalks of celery sliced
28 oz Can tomatoes
1 pk Onion soup mix
3 c Water or more

Bring all to boil and boil 10 min.Cover and simmer
till vegetables are tender.

—–

SOY NOG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Peeled cubed butternut
— squash
2 c Vanilla soy milk
3 tb Brown rice syrup
2 1/2 tb Fruit flavoured lecithin
— granules
1/4 ts Nutmeg
1/4 ts Vanilla extract
4 tb Unsalted mirin, optional

Steam squash for 20 minutes or till soft. Drain let cool for 5 minutes.
Transfer to a blender, add remaining ingredients blend till smooth.
Refrigerate for 30 minutes.

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