Title: ORANGE-JICAMA SALADS
Categories: Fruits, Misc
Yield: 6 servings

3 Oranges, pared and sliced
2 Avocados, sliced
1 sm Jicama, halved
Salad greens

——————————ORANGE DRESSING——————————
1/3 c Vegetable oil
1 ts Grated orange peel
1/4 c Orange juice
2 tb Sugar
2 tb Lemon juice
1/2 ts Dry mustard
1/4 ts Salt

Arrange oranges, avocados and jicama (cut into julienne strips) on salad
greens on 6 salad plates. Serve with Orange Dressing. 6 SERVINGS; 275
CALORIES PER SERVING. ORANGE DRESSING Shake all ingredients in tightly
covered container.

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Title: BARBECUED TEMPEH (VEGAN)
Categories: Digest, Dec.
Yield: 2 servings

8 1/2 oz Tempeh, cut to small cubes
3 tb Vegetable oil
1 md Onion, chopped
2 Garlic cloves, minced
1 tb Fennel
1 ts Chili powder
1 ts Coriander
1 ts Cumin
1/4 ts Cayenne pepper
1 Green pepper, chopped
2 tb Tamari
2 tb Lemon juice
3 tb Molasses
2 tb Cider vinegar
1 tb Mustard powder
6 tb Tomato paste
1 c Water
4 ds Tobasco sauce

Saute onions, garlic spices till onions soften. Add
peppers tempeh chunks continue to saute for 5
minutes or so. Transfer to a shallow baking pan.

Whisk together the sauce ingredients (tamari, lemon
juice, molasses, vinegar, mustard, paste water).
Add to the vegetables. Bake for 30 minutes at 350F for
30 minutes covered then for 30 minutes uncovered.
Stir frequently throughout.

Serve on rice with coleslaw or stuff into pita.

Source Unknown

Posted by deeanne@genie.geis.com to Fatfree Digest
[Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

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Title: VELOUTE OF FENNEL
Categories: Vegetables
Yield: 10 servings

10 tb Unsalted butter
6 lg Heads fennel
– trimmed and thinly sliced
6 tb Unbleached all-purpose flour
8 c Chicken stock
– preferably homemade
4 Egg yolks
3/4 c Whipping cream
Salt
Pepper
Chopped fresh chives
– for garnish

MELT 4 TABLESPOONS OF BUTTER in a large, heavy skillet over medium heat.
Add the fennel, cover and slowly braise, stirring occasionally, until the
fennel is completely softened and lightly browned, about 30 minutes.
Transfer it to a food processor fitted with a steel blade and puree. Set
aside. Melt the remaining butter in a heavy large saucepan over medium-low
heat. Add the flour and stir with a wooden spoon until the flour is cooked
but still light in color, 3-to-4 minutes. Slowly add the stock to the flour
mixture, stirring constantly. Bring it to a boil, then reduce the heat to
low and simmer gently for 30 minutes. Stir in the fennel, then pass the
soup through a fine strainer, if desired. (The soup may be prepared ahead
of time, to this point.) Just before serving, bring the soup to a simmer.
Combine the egg yolks and cream in a small bowl, and beat well. Gradually
add about 2 cups of soup to the yolk mixture. Slowly blend the yolk mixture
back into the remaining soup. Be careful not to let the soup boil or the
eggs will curdle. Season to taste with salt and pepper. Ladle into warm
bowls and garnish with chives.

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Title: (Machine) Doggie Biscuits
Categories: Dog biscuit
Servings: 1

3/4 c Hot water or meat juice
1/3 c Margarine
1/2 c Powdered milk
1/2 ts Salt
1 Egg, beaten
3 c Whole wheat flour

Mix well – roll in to small logs in your hands and bake at 325 degrees for
about 50 mins.

This was posted by C.Harold Quinn (FPHK52A)

MMMMM

Title: CLASSIC BARBECUED SPARERIBS
Categories: Pork, Appetizers, Chinese
Yield: 8 servings

2 lb Spareribs, in one piece
(have the butcher trim the
Fat and discard the
Breastbone)
4 c Plum sauce

————————-MARINADE————————-
4 tb Chicken broth
1/4 c Soy sauce
3 tb Honey or corn syrup
3 tb Hoisin sauce
2 tb Wine vinegar
2 tb Dry sherry or
Shaoshing wine
1 ts Sugar
2 cl (medium) garlic,
Chopped fine
1/2 ts Cinnamon
pn (tiny) 5-spice powder
(optional)

———————–DIPPING SAUCE———————–
Plum sauce
Scallion, chopped

Preheat the oven 10 375 degree F. Trim any excess fat
from the ribs and place them in a long shallow dish.
In a mixing bowl, combine the marinade ingredients; if
you are using 5-spice powder, add it to the mixture by
putting it through a tea strainer so it spreads out
over the mixture. Mix well, and pour over the ribs and
leave for 3 hours at room temperature or about 6 hours
in the refrigerator. Baste the ribs every hours or
so, turning them over. TO ROAST THE RIBS: Remove the
ribs from the marinade. Add the 1/4 cup plum sauce to
the marinade; reserve it for basting. Hook metal
drapery hooks through both ends of each rack of ribs,
at the top, and hang each one as if you were hanging a
hammock, suspended from the bars of one of the oven
racks. Set the oven rack in the highest position in
the oven. On the floor of the oven or on another oven
rack set at the lowest position in the oven, place a
baking pan half filled with water, to collect
drippings and prevent smoking. You may want to line
the baking pan with aluminum foil before putting the
water in, to make it easier to clean. Roast the
spareribs for 45 minutes in the preheated oven. Then
baste them with the reserved basting sauce, using a
small pastery brush and carefully pulling out the oven
rack to facilitate the basting process. Turn the oven
up to 450 degrees F and roast for another 15 minutes.
By this time the spareribs should be a rich golden
brown with crisp edges. Baste again, then take them
out of the oven. Place the ribs on a cutting board
and remove the drapery hooks. Separate the individual
ribs with a cleaver or sharp knife. Serve at room
temperature, with dipping sauce. Makes 6 to 8
appetizer servings. NOTE: You will need about 12
drapery hooks. Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

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Horseradish Biscuits

Recipe By : Judy McCann
Serving Size : 1 Preparation Time :0:00
Categories : Bisquick Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
2/3 cup milk
1/3 cup prepared horseradish — well drained
1 tablespoon Italian seasonings
1 teaspoon onion powder
1/3 cup grated Parmesan cheese

Heat the oven to 450 degrees F. Mix all of the above ingredients together
and drop by spoonfuls onto a greased cookie sheet. Bake about 10-12 minutes
until brown. Good with Apple-Horseradish Jelly!
by Judy McCann

– – – – – – – – – – – – – – – – – –

GREEN BEANS WITH MUSHROOMS AND CHERRY TOMATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh green beans, washed
-and trimmed
1 md Onion, finely chopped
2 ts Fresh garlic, chopped
1 t Olive oil*
1 c Fresh sliced mushrooms
1 c Cherry tomatoes, halved

Steam green beans until tender. Drain and set aside. Saute onion and
garlic in a medium skillet coated with olive oil, until tender. About 2-3
minutes. Add mushrooms and saute until tender. Stir in green beans and
tomotoes until heated.

– – – – – – – – – – – – – – – – – –

ZUCCHINI YELLOW SQUASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 Medium onion, thinly sliced
2 tb Minced shallots
1 1/2 ts Minced garlic
1/4 c All purpose flour
1 1/2 c Zucchini, sliced into
– 1/4 inch thick rounds
1 1/2 c Crookneck squash, sliced
-into 1/4 inch thick rounds
3 c Rich chicken stock
3 c Whipping cream
2 ts Minced fresh basil
2 ts Minced fresh oregano
Salt freshly ground pepper

Heat oil in heavy large saucepan over medium-low
heat. Add onion, shallots and garlic and cook until
onion is translucent, stirring occasionally, about 10
minutes. Add flour and stir 3 minutes. Add zucchini
and crookneck squash and cook until softened, stirring
frequently, about 5 minutes. Stir in stock, cream,
basil and oregano. Reduce heat and simmer 20 minutes.
Season with salt and pepper.

– – – – – – – – – – – – – – – – – –

Mocha Jova Sorbet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Sorbet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1 ounce Semi-sweet chocolate — broken in 1/2 oz pie
2 cups Sugar
1 1/2 cups Brewed coffee — full strength
6 ounces Unsweetened chocolate — broken into 1/2-oz p
1 teaspoon Pure vanilla extract

Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high heat.
Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened
and semisweet chocolate in a stainless steel bowl. Remove the boiling liquid
from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes.
Vigorously whisk until completely smooth, about 3 minutes. Add the remaining
hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature
of 40-45~, about 18-20 minutes. When cold, add the vanilla and stir to
incorporate. Freeze in an ice cream freezer following the manufacturer’s
instructions. Transfer semi-frozen sorbet to a plastic container, securely
cover the container, then place for several hours before serving. Serve within
2 days.
Makes 2 quarts.

– – – – – – – – – – – – – – – – – –

Title: BAKED FISH AND VEGETABLES
Categories: Jewish, Seafood
Yield: 6 servings

1/4 c Salad oil
6 sl Carp, pike or whitefish
3 ts Salt
3/4 ts Pepper
2 Tomatoes; diced
1 pk Frozen mixed vegetables; def
3 Potatoes; peeled and sliced
2 Onions; sliced
1/4 ts Garlic powder

Recipe by: Jennie Grossinger – "The Art Of Jewish
Heat the oil in a baking pan. Sprinkle the fish
with half the salt and pepper and place in the pan.
Bake in a 425 degree oven 10 minutes. Add the
tomatoes, mixed vegetables, potatoes, onions, garlic
powder and remaining salt and pepper. Cover. Reduce
the heat to 350 degrees and bake an additional 40
minutes, removing the cover for the last 15 minutes.
Serves 6 to 8.

Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c)
1958

Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03-14-1995

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