Title: Cold Gaspacho
Categories: Soups/stews
Yield: 4 servings

1 Green pepper, diced 3 c Water
4 Tomatoes, diced 1/4 c Wine
1 Onion, diced 3 ts Lemon juice
3 Garlic cloves, minced 1 Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did not
puree fully. Chill overnight. Serve in chilled glasses or bowls with diced
scallion floating on top.

—–

Title: Jalapeno Pizza Crust for the breadmachine
Categories: Breadmachin, Ornish, Low fat, Hot spicy
Yield: 4 crusts

1/2 c Lukewarm water
1 T Just Shortening or
Prune puree
3 T Chopped jalapenos w/ juice
1/4 t Salt
2 c Bread flour
1 t Active dry yeast

Place ingredients in your bread machine in the order recommended
by your machine’s manufacturer. Set to dough cycle.

NOTE: Watch to dough and add more water slowly (up to 1/4 cup more)
until the dough obtains the proper consistency. Check the dough again
during the 2nd kneading — mine got a bit thin and I added some
organic blue corn meal until the consistency was right.

NOTE: Just Shortening can be purchased at your local health food
store and consists of a combination of plum puree and prune puree and
is a very thick consistency.

MMMMM

Kicharee With Tomato And Tamarind Salsa (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHE207
Serving Size : 2 Preparation Time :0:00
Categories : Rice/grain-sd

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons toasted and ground coriander seeds
2 teaspoons cumin seeds
2 teaspoons turmeric
1 tablespoon ghee — (up to 2)
–or clarified butter
2 cups mung beans — cooked
1 cup basmati rice or brown rice — cooked
4 leaves of napa cabbage leaves — blanched
–shocked and drained

Saute coriander, cumin seeds and tumeric in a skillet with about one
tablespoon of ghee. As the aroma begins to rise, stir in pre-cooked mung
beans. This dish can be made as dense or thin as you like by using residual
cooking liquid.

Add cooked basmati or brown rice, prepared with a pinch of salt. Combine
well in a bowl. Spoon approximately 2-3 tablespoons of mixture into center
of leaves. Amount depends on size of cabbage leaves. Fold bottom of leaf
into center then each side and then fold down to square off pouch.

Place kicharee rolls in a bamboo steamer if available . Steam approximately
3-4 minutes if fresh. If made in advance and refrigerated it will require
about 6 minutes to heat through. Serve with Tomato and Tamarind Salsa.

Yield: 2 servings

Nutritional information:

(Courtesy of Deb Stanton, The Galaxy, NYC)

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Title: Granada turkey empanada
Categories: Poultry, Mexican
Yield: 8 servings

1 lb Ground turkey
1 Clove garlic, minced
1 c Onion, chopped
1/2 Green bell pepper, chopped
2 c Fresh tomato, chopped
1 tb Dried parsley
1 ts Dried cilantro
1 ts Cumin
1/2 ts Oregano
1/2 ts Red pepper flakes
1/8 ts Black pepper
1 – 15 oz pkg refrigerated pie
-crusts
1 Egg white, beaten

Source: MAINPOUL.ZIP

Preheat oven to 400 degrees. In a large skillet, over medium heat, saute
turkey, garlic, onion and green bell pepper until turkey is no longer pink
in color, onions are transparent and green bell peppers are tender-crisp.
Stir in tomatoes, parsley, cilantro, cumin, red pepper flakes and black
pepper. Stirring, occasionally, cook over medium heat about 15 minutes or
until liquid is reduced. Spray cookie sheet with non stick vegetable oil.
Unfold, one pie crust in the center of the cookie sheet. Carefully, spread
one half the meat mixture to within 1″ of one ha; f of pie crust. Brush
exposed 1″ of pie crust with egg white. Encase meat by folding other half
of pie crust over meat mixture. Using a fork, press edges of crust
together. Pierce top of crust to make vent holes, allowing steam to escape.
Repeat steps with remaining ingredients and pie crust. Bake for 20 to 25
minutes or until pastry is golden brown. To serve, cut each empanada into 4
wedges. Serves 8.

—–

1 cup chopped leeks (or onion if you perfer)
1 Tbsp butter
1 Tbsp. flour
2 cups diced potatoes
2 cups sorrel, packed
1 pint chicken broth
1 cup milk or cream
tarragon, summer savory, marjoram, etc.
Saute leeks in butter until limp and then stir in flour. Add salt and
pepper to taste. Add broth and potatoes. Bring to a boil and reduce heat
and simmer, covered, about 20 minutes until potatoes are tender. Add
sorrel and herbs and cook about 5 minutes longer. Cool slightly.

Pour into food processor and blend until smooth (do not overfill
processor, do in batches if necessary). Return to pan and stir in
cream and adjust seasonings. Garnish with a chiffonade of the sorrel.
We eat this hot the first meal and chilled for the left overs.

BARLEY NUT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c AM Barley or Buckwheat Flour
3/4 c AM Whole Wheat Flour
2 ts Non-alum baking powder
2 ts Sea salt (optional)
1/4 c Raw honey
1 Egg — beaten
-OR- egg replacer
1/2 c AM Unrefined Vegetable Oil
1 c Fresh milk or water
-OR- milk substitute
1/2 c Pecans

Combine dry ingredients. Mix liquid ingredients
thoroughly. Add dry ingredients. Stir until moist,
but not smooth. Stir in pecans. Fill well-oiled
muffin cups 2/3 full. Bake at 350 F. for 15 minutes.

(Yield: 24 small or 12 large muffins)

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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OAT WHEAT BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-(RTMX04A)
1 1/2 ts Yeast
1 1/2 c Wheat flour
1 1/2 c White bread flour
1 1/2 ts Salt
2 tb Sugar
2 tb Butter or margarine
1 1/4 c Warm water
1 tb Dry skim milk or Buttermilk

3/4 C rolled oats. Put dry ingred. in first; then liquid. Start
machine. YUMMYPReformatted by Elaine Radis

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Title: Fry’s P’nutty Chocolate Cookies
Categories: Cookies, Peanut butt
Yield: 4 servings

1 1/2 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
3/4 c Butter, softened
1/4 c Shortening
3/4 c Packed brown sugar
1/2 c Granulated sugar
1 Egg
2 ts Vanilla
2 c Peanut butter chips
1 c Chopped peanuts

Stir together flour, cocoa, baking soda and salt. Cream butter and
shortening in large mixer bowl until light. gradually beat in brown and
granulated sugars. Beat in egg and vanilla. Blend in dry ingredients. Stir
in peanut butter chips and peanuts. Drop spoonfuls of dough, 2 inches
apart, onto ungreased cookie sheets; flatten slightly with back of spoon.
Bake in 375F (190C) oven for 7 to 8 minutes. Cool on sheets 1 to 2
minutes; remove from sheets and cool completely. Source: Recipes
Plus, Vol.4

—–

TRIFLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sponge cake — leftover
1 c Raspberry Jam
1/4 c Almonds, slivered
1/4 c Brandy:*
3/4 c Sherry
1 1/2 c Milk
1 c Heavy cream — or whipping
1 Vanilla pod
1 t Cornstarch
3 tb Sugar
5 Eggs
2 c Heavy cream — or whipping
-whipped
8 Citron slices — *
6 Strawberries — -OR-
6 Crystallized violets

* Anne’s note; I would use 1 cup sherry and not bother
with the brandy * Citron is larger than a lemon. The
fruit is not eaten but the rind id used as a
decoration. Can be found in speciality stores, omit if
you can’t find it
“Trifle, a favorite Victorian recipe, is the perfect
party recipe. Make it well ahead of time of time, so
that the sherry and brandy have enough time to seep
into the cake. The charm of Trifle is its different
textures. Since these also look interesting , Trifle
should be served in a glass bowl so that the effect
can be seen to full advantage. As an alternative serve
it in individual glass dishes.”
Cut the cake into very thick slices and spread each
piece with a generous amount of raspberry jam. Arrange
the slices on the bottom of a large glass bowl. If you
prefer to use individual dishes, divide the cake
equally among the dishes. Sprinkle the almonds over
the cake slices, pour on the brandy and sherry and
allow it it to soak for about 40 minutes (but not
longer as the cake will becomes soggy. *Anne’s note, I
like it soggy, and left the cake to soak overnight.)
Bring the milk and cream with vanilla pod to a boil in
a double boiler. Remove from heat and discard the
vanilla pod.
Mix the cornstarch with the sugar and eggs and
gradually pour in the milk and cream. Transfer the
mixture back to the double boiler and stir until the
custard becomes thick and creamy; do not allow to boil.
Let the custard cool a little and then pour it over
the cake. Let the cake set and when it fully cooled,
spread any remaining jam on top, then cover with
whipped cream.
Decorate the trifle with citron slices and
crystallized violets or strawberry slices. Refrigerate
until ready to serve. SERVES:6-8

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CLAM CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Clams
1 c Onion — chopped
1 c Potato — diced
1 t Salt
1 c Corn, whole-kernel
1 tb Butter
1/4 c Bacon — chopped
1 c Clam liquor and water
1 t Celery salt
1 d Pepper
2 c Milk
1/3 c Cracker crumbs

Drain clams and save liquor. Chop. Fry bacon until
crisp; drain on absorbent paper. Coon onion in butter
until tender. Add liquor, potatoes, seasonings and
clams. Cook about 15 to 20 minutes or until potatoes
are tender. Add corn, milk, and butter; heat. Stir in
crumbs. Garnish with crumbled bacon sprinkled over top.

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