LENTILS CURRIED WITH RHUBARB AND POTATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dry “orange” lentils
1 Very large sweet potato,
Peeled and sliced
1 T Oil
1 c Rhubarb, diced
2 T Liquid sweetener
1 T Curry powder
1 t Ginger root, grated
1 t Hot red chili powder
x Salt and pepper to taste
1/4 c Shredded coconut

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and
add raw sweet potato slices. Simmer until soft (about an hour). Remove
from heat, drain, and set aside.

Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add
rhubarb. Reduce heat and cook until tender. Stir in sweetener and
seasonings. Mix with drained cooked lentils and potatoes that have been
mashed together with a fork. Pour into a oven-proof dish and bake at 400
degrees until piping hot (about 20 minutes). Garnish with coconut. Serve
with chutney and a big bowl of brown rice.

Total Calories Per Serving: 264 Fat: 6 grams

This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

– – – – – – – – – – – – – – – – – –

PECAN CASHEW POPCORN BALLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Holiday
Kids Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 c Brown sugar — firm pack
1 c Light corn syrup
2/3 c Water
1 lb Butter
2 c Pecan halves — toasted
2 c Cashews — lightly toasted
8 c Popped popcorn

Combine the granulated sugar, brown sugar, corn syrup
and water in a heavy pan fitted with a candy
thermometer and place over high heat. Bring mixture to
a boil and add the butter, stirring until it has
melted. Continue cooking until the mixture reached
350~, 20-30 minutes. In a LARGE, lightly oiled bowl,
toss the nuts and popcorn together. Carefully pour the

hot syrup over the popcorn- nut mixture. Carefully,
but quickly, toss the mixture with a long-handled
wooden spoon to coat the popcorn and nuts completely
with syrup. As soon as the mixture is cool enough to
handle, quickly shape into 3″ balls and place the
balls onto a nonstick or lightly oiled baking sheet to
coool. Store, tightly wrapped, in a cool place. Wrap
popcorn balls individually in squares of amber
cellophane, tied up with gold or orange and black
ribbon (these are meant for Halloween). Or pile the
balls together into a basket with red apples and wrap
the basket up in cellophane with orange and black
ribbon. Or place the balls in a brown paper bag and
tie with a ribbon.

– – – – – – – – – – – – – – – – – –

Title: Spicy Seafood Soup
Categories: Soups, Shrimp, Clams, Mussels
Yield: 6 servings

Stephen Ceideburg
1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks,
-coarsely chopped
Grated zest from 1 lime
6 To 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles,
-stemmed, seeded, and
-chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus
-leaves and blossoms for
-garnish

Peel and devein the shrimp; cover and refrigerate the shrimp and
reserve the shells.

Heat the oil in a soup pot or large, heavy saucepan over high heat.
Add the shrimp shells and saute until the shells turn bright pink.
Add the stock or diluted broth, lemon grass or zest lime zest and
leaves, galangal or ginger, and chiles. Bring to a boil, then reduce
heat to low, cover, and simmer for 25 minutes. Strain the broth
through a fine sieve into a clean soup pot. (At this point, the soup
can be poured into a container and refriger- ated, uncovered, until
cool, then tightly covered and stored for up to 3 days. Slowly reheat
before proceeding.)

Bring the strained soup to a boil over high heat. Add the mussels or
clams, cover, and cook until the shells open, about 2 minutes. Remove
the mussels or clams and break off and discard the top shell. Return
the mussels or clams on the half shell to the broth. Add the shrimp
and cook until the shrimp turn opaque, about 2 minutes. Reduce the
heat to low, stir in the lime juice, fish sauce, cilantro, slivered
chile, green onion, and salt to taste; simmer about 1 minute. Ladle
into preheated soup bowls, garnish with lime slices, leaves, and
blossoms, and serve imme- diately.

Serves 6 as a soup course, or 3 or 4 as a main dish.

From “James McNair’s Soups” (Chronicle Books, San Francisco). Posted
by Stephen Ceideburg

MMMMM

Old-Fashioned Cornbread Dressing

Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:20
Categories : Thanksgiving

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Cornbread—-
2 c cornmeal
2 tsps baking powder
4 egg whites — whipped
1 1/4 c buttermilk — * see note
at room temperature
1 tsp Fleischmann’s Fat Free Spread
—-Spice Mixture—-
1 c onions — chopped
1 c celery — sliced thin
2 tsps sage
2 tsps poultry seasoning
1/2 tsp black pepper
2/3 c chicken broth
2 egg whites — whipped

Preheat oven to 400. Prepare a 9″ square pan and a 2-quart casserole dish
with cooking spray; set them aside. To prepare cornbread, combine cornmeal,
baking powder, egg whites, and buttermilk in a mixing bowl. Spread batter
evenly into prepared 9″ pan. Bake for 20 minutes then reduce heat to 325.
Remove cornbread from the pan and crumble into a mixing bowl. Add onions,
celery, sage, poultry seasoning, black pepper, chicken broth, and egg
whites. Loosely spoon stuffing into the dish. Bake for 45 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 113 Calories; 1g Fat (7% calories from fat); 5g Protein; 21g
Carbohydrate; 1mg Cholesterol; 263mg Sodium

NOTES : *Buttermilk Substitute: Combine 3 teaspoons vinegar with enough
milk to equal 1 1/4 cups; let stand 5 minutes.
Time Saving Tip: To make Thanksgiving Day a little less hectic, bake
cornbread 1 to 3 days in advance. Then complete the stuffing preparations
the day before or the morning of the dinner, and pop the casserole into the
oven 1 hour before serving time.

Country Gravy
————-
1 medium onion, sliced thin
Roughly 1 Tbsp. diced garlic, or a little less
1 veg. bouillion cube, no salt added
1/4 cup white unbleached flour
1/4 cup nutritional yeast
2 tsp. miso (make sure it’s a light, sweet miso, not a dark one)
Salt to taste (if needed)
1/4-1/2 tsp. black pepper
1 1/2-2 cups water

Saute onion, garlic and bouillion cube in some of the water until
soft. Add the rest of the ingredients, with small additions of flour
and water each, slowly, so as to avoid large lumps. Stir constantly
until it all bubbles and is an even consistency. Serve immediately.

Note: I found that this is fairly thick, so you may or may not want
to thin it out a little bit. Add water first, then more seasonings:
salt, nut. yeast, and maybe miso.

Title: Cinnamon Spread
Categories: Spreads, Diabetic, Low-fat/cal
Yield: 12 servings

4 oz Soft margarine at room temp 1/4 c Granulated sugar substitute
1 ts Ground cinnamon

Combine ingredients and mix well Return to container and refrigerate
except when it is being used. 1 tsp/serving.

Each serving 1 fat exchange, 34 calories 4 gm fat, 47 mg sodium

Source: The New Diabetic Cookbook by Mabel Cavaiani, Contemporary
Books Shared but not tested by Elizabeth Rodier Oct 93

MMMMM

CINNAMON PEACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ripe peaches
3 Whole cloves
3 Allspice berries
3 Cardamom pods
2 c Freshly squeezed orange
-juice
3 tb Fresh lime juice, or to
-taste
3 tb To 4 tb honey or brown sugar
-(or to taste)
1 t Ground cinnamon
1 t Ground ginger
1 c Nonfat yogurt
1 tb Diced candied ginger
Sprigs of fresh mint,
-for garnish

Drop the peaches in a pot of boiling water and boil
for 30 seconds. Rinse them under cold water and slip
off the skins. Pit the peaches and coarsely chop them.
Tie the cloves, allspice, and cardamom in cheesecloth
(or wrap in foil and pierce with fork). Combine the
peaches, spice bundle, orange juice, lime juice,
honey, cinnamon, and ginger in a heavy saucepan. (The
amount of honey needed well depend on the sweetness of
the peaches.) Simmer for 5-10 minutes, or until the
fruit is very soft. Remove the spice bundle and let
the soup cool to room temperature. Puree the soup in a
blender and chill. Just before serving, whisk in the
yogurt and candied ginger. Correct the
seasoning,adding honey and lime juice to taste. Serve
in glass bowls or wine goblets, garnishing each with a
sprig of mint. Serves 4-6.

Origin: Cookbook Digest July/August Shared by: Sharon
Stevens.

– – – – – – – – – – – – – – – – – –

Garlic Potato Skins

Recipe By : Quick, Healthy, And Delicious Cooking
Serving Size : 4 Preparation Time :0:15
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lg potatoes
2 Tsps olive oil
1/4 Tsp basil
1/8 Tsp garlic powder
2 Tsps Parmesan cheese

Preheat oven at 425. One day ahead, prick potatoes with
fork. Bake for 40 to 50 minutes or until tender. Cool.
Wrap and store in refrigerator. At serving time, cut
baking potatoes into quarters. Scoop out insides (reserve
for another use), leaving 1/2″ thick shells. Lightly brush
both sides of potato skins with olive oil. Place cut side
up, on a baking sheet. Bake for 15 minutes or until crisp.
Meanwhile, in a bowl, combine basil and garlic powder.
Spoon some of the mixture into each potato quarters.
Sprinkle with cheese. Bake for 2 to 3 minutes more or
until heated through.

– – – – – – – – – – – – – – – – – –

Title: Kay’s Shortbread
Categories: Cookies
Yield: 6 servings

1 c Butter 1 ts Cornstarch
3/4 c Icing sugar 1 pn Baking powder
2 c All-purpose flour 1 pn Salt

In a mixing bowl, cream butter and icing sugar until light and fluffy.
Stir in flour, cornstarch, baking powder and salt until very smooth. Form
into a firm ball.
Place on lightly floured surface. Lightly knead five or six times. Form
level teaspoonfuls into small balls. Place two inches apart on unbuttered
baking sheet. With fingertips or fork, gently press each ball to slightly
flatten it. If desired, place a cherry piece in the centre of each.
Bake in oven at 325 degrees F for about 15 minutes or until edges are
slightly golden and firm to the touch. Cool. Makes five to six dozen.
From The Gazette, 90/12/12

—–

OVERNIGHT HASHED BROWN POTATOE CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Frozen hashed brown potatoes
1/4 lb Butter
1 pt Sour cream
1 cn Mushroom soup
8 oz Chedder cheese — shredded
1 Onion — grated
3/4 c Milk* (optional)

Cut butter into potatoes. Mix rest of ingred. together; pour over top of
potatoes. Toss. *1/4 – 3/4 c. milk can be used in place of one-half of
the sour cream. It will make a moister casserole, if desired. Bake in a
13×9″ pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I
have used Cheddar Cheese soup, but reduce the butter as it will be greasy
with both. I also put additional shredded cheese on top during the second
half hour of baking. Doubles well. Can be refrigerated overnight after
mixing all together. TSPN00B-LISA CRAWLEY

– – – – – – – – – – – – – – – – – –