Title: Low Fat Gravy
Categories: Gravy, Low fat, S.powter, Diabetic, Sauces
Yield: 4 servings

1 3/4 c Defatted chicken broth
4 tb Cornstarch
1 ts Onion powder
1/2 ts Garlic powder
1 ts Seasoning salt
1 Chicken or vegetable flavor
Bouillon cube
Salt and pepper to taste

Mix well in saucepan. Cook over medium heat, stirring until smooth. 5
% Fat

From: The Susan Powter Show – Jan. 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson

MMMMM

Green Bean Curry (aka Country Curry or Jungle Curry)

1 lb fresh green beans [if necessary, you may substitute whole frozen ones]
2 T Thai Curry Paste (I like to use the “Key” brand packets of either
“Country Curry” or “Red Curry”; but they are all flavorful.
Mae Ploy and Tommy Tang are other good brands.
2 T vegetable oil
Bamboo shoots (optional; I like to use a large can of bamboo tips because
they are tender and I can cut them into 1/4 inch thick round slices.
You can also use a couple of the small cans of sliced bamboo shoots,
but they will not absorb the flavor as well. I think carrots cut into
coins would also be good, if you like those. I tried potatoes once,
but they just disintegrated.)
6 c chicken broth

Clean and pick green bean tips. In a dutch oven (or equivalent size vessel),
heat oil. Add curry paste and “fry” until fragrant, about 1 minute. Add
broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid
boil and cook like that for about 15-20 minutes (watching that liquid doesn’t
reduce too much; add water as necessary). Reduce heat to a hard simmer and
continue cooking until green beans are VERY done and have absorbed the
flavor of the curry broth. Serve in bowls over rice.

Title: Coffee Liqueur Mold (Kh)
Categories: Desserts
Yield: 1 servings

1 Envelope unflavored gelatin
1 c Whipping cream
Whipped cream (opt)
1/4 c Coffee liqueur
1/4 c Chopped pecans (opt)
1 c Strong hot coffee
1/4 c Sugar

Soften gelatin in coffee liqueur. Dissolve in hot coffee. Add sugar
and stir until dissolved. Cool to lukewarm. Stir in cream. Pour into
a mold. Chill until set. To serve, tum out of mold onto serving
plate. If desired, top with whipped cream and sprinkle with chopped
pecans.

MMMMM

Title: Hearty Beef Pot Pie
Categories: Pies, Main dish
Yield: 5 servings

1 cn DINTY MOORE Beef Stew (40oz)
1 9″ prepared pie crust,
-refrigerated
1 T Grated Parmesan Cheese
1/2 t Dried parsley

Heat oven to 375’F. Spoon stew into 2-quart round casserole. Place pie
crust directly on top of stew. Fold edges under and flute. Sprinkle
with cheese and parsley. Cut 2 or 3 slits in crust. Bake 35-40
minutes or until crust is golden and stew is thoroughly heated.
Serves 5.

MMMMM

Spicy Lentil Patties

Recipe By : Diana Christian
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup lentils — rinsed and drained
3 cups water
1 tsp. curry powder
pinch of salt
1 tsp. coriander
1 tsp. cumin
1 tsp. olive oil
1/4 cup carrot — chopped fine
2 cloves garlic — chopped
1 large onion — chopped
1 1/2 cups whole grain bread crumbs
2 T. wheat flour
2 T. tomato paste mixed w/1 T. soy sauce

Rinse lentils and add to water. Bring to boil, reduce heat, add curry
powder, salt, coriander and cumin. Cover pan and cook for 35 to 45
minutes until tender. Set aside with lid on. Heat in a skillet and saute
the olive oil, carrot, garlic and onion. Lentils should absorb the
remaining liquid; if not, drain. Mash lentils, mix with sauteed
vegetables and bread crumbs (crumbs can be made by putting broken pieces
of bread into a blender and blend a few seconds). Mix in flour and tomato
paste/soy sauce. Form into balls and flatten into patties. Place on oiled
baking sheet and bake at 350-degrees for 20 minutes. Turn over and bake
20 minutes more. Makes 12 patties.

– – – – – – – – – – – – – – – – – –

Kai’s Spinach Pie Recipe

2 packages fresh spinach 8oz. HEALTHY CHOICE FAT FREE
1 package fresh mushrooms grated cheddar cheese
1 large onion 8oz. HEALTHY CHOICE FAT FREE
5 egg whites grated mozzarella
cheese
1 tsp pepper 1 box Phyllo Dough see below

c Remove stems from spinach and wash.
Cut onions and saute in water until tender.
c Wash and slice mushrooms and add to the onions (cook until all
water evaporates).
c Remove onions mushrooms from heat a put in a large bowl.
c Saute spinach in water tossing frequently until all liquid
evaporates.
c Mix onions/mushrooms spinach together in bowl make sure
onions and mushrooms are evenly distributed throughout the
spinach.
c Beat egg whites lightly
c Add grated cheese to egg mixture and mix thoroughly
c Add spinach mixture to egg and cheese mixture and stir until
mixed well.

CRUST: Phyllo pastry dough is that thin very flaky crust used in
many Greek spinach pies and pastries such as baklava. It
has only a trace of fat and I have now seen lemon meringue
pie pumpkin pie recipes that are using phyllo dough for
the crust to cut the fat content in the pies 50% fat to 8%
Phyllo can be found in the frozen food section of
any supermarket. The box is long, like a spaghetti box.
The dough is paper thin and you use many layers.
I use a rectangular glass baking dish, sprayed lightly with
– PAM.
c Quickly layer 5-7 sheets on the bottom of the dish spraying each
layer lightly with Pam.
c Then put half of your spinach mixture on top.
c Put another 5-7 sheets of Phyllo.
c Then the last of your spinach mixture.
c Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam
between each layer.
c Remove any excess dough around the edges.
c Moisten your fingertips and seal around the edges like a normal
pie crust.
c Spray top lightly with Pam.
c Using a sharp knife cut through the top layer in the pattern you
want. (ie: I cut rectangular patter that is the size of the
pieces I will ultimately cut.) In the Greek desert, Baklava
they cut diamond shapes.
c Bake in 400-425 degree oven for 30 minutes.

WARNING: Phyllo dough is sooooo thin it is a little hard to work
with because it dries out in about 2 seconds and sticks together . There are
hints on the box on how to keep it moist.

Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real
cheese made with skim milk, it tastes and melts the same (at least in this
recipe) as high fat cheeses which is not true for other brand name Fat Free
Cheeses
I have tried.

GOOSEBERRY CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Gooseberries
2 tb -Water
1/2 c Sugar
2 tb Unsalted butter
2 Eggs
1 Egg yolk

Rinse the gooseberries and put them in a non-corroding
saucepan with the water. Cover and cook over low to
medium heat, stirring occasionally, for about 20
minutes, or until the gooseberries are very mushy.
Puree them through a food mill or a strainer. You
should have about 1 1/4 cups of puree. Stir the sugar
and butter into the warm puree and heat, stirring
constantly. Whisk the eggs and the egg yolk just
until mixed, then whisk in a little of the hot
gooseberry mixture to heat the eggs. Return to the
pan and cook over low heat, stirring constantly, until
the mixture is well thickened, and has reached a
temperature of 170 F. Pour into a container, cover,
and chill. Use this to fill small tartlets, garnishing
them with rosettes of creme de Chantilly; or fill a
9-inch pre-baked tart shell with the curd and pipe
rosettes of creme Chantilly over the top, leaving a
small spot uncovered in the center so the curd will
show. This also makes a delicious filling for cakes.
Like most high-acid fruit curds, this will keep at
least two weeks in the refrigerator. Creme Chantilly:
Whip the amount of cold fresh cream needed for your
recipe until it mounds softly and will just barely
hold its shape. The volume will approximately double
after it is whipped. There should be no hint of
graininess, which is the first sign that the cream is
overbeaten and turning to butter. Stir in vanilla and
sugar to taste. Or you may flavor the cream with
spirits or liqueurs, wine, fruit purees or jams, or
the reduced liquid from poached fruit.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE SOPHISTICATE
Categories: Desserts, Chocolate
Yield: 6 servings

4 Squares semisweet chocolate
2 ts Instant coffee
1 tb Gelatine
1 tb Water
1/2 c Sugar
1/4 ts Salt
1/4 c Water
1 ts Vanilla
5 Eggs, separated
18 Ladyfingers or spongecake
-strips

The mingling of chocolate and coffee . . . now and then a ladyfinger! This
dessert’s a mark of gracious hospitality.

Melt chocolate in heavy saucepan over very low heat. Add instant coffee and
stir until dissolved. Soften gelatine in 1 tablespoon water. Combine sugar,
salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted
chocolate, vanilla, and softened gelatine. Beat egg yolks until very thick
and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat
egg whites until stiff and fold into chocolate mixture.

Lay split ladyfingers or spongecake strips in bottom of well-oiled 9- by 5-
by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides
of pan with split ladyfingers or spongccake strips, anchoring the ends in
the filling. Fill the mold with alternate layers of chocolate filling and
ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold
on chilled plate. Serve at once. Makes 6 to 8 servings.

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U PONNYA’S NWA MEE HINGA (OXTAIL WATERCRESS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Oxtail, divided into
-sections
2 Cloves garlic, chopped fine
1 tb Fish sauce (nam pya ye)
1/2 ts Salt
4 c Water
1/8 ts Pepper
1/2 bn Watercress, divided into
-stems

The combination of oxtail and watercress gives the
soup a rather unconventional flavor and makes it a
fine luncheon dish. It is reputed to be nourishing for
nursing mothers. Watercress is specified, as
substitute for the traditional green known as ‘chaste
leaf’ or ‘Indian wild pepper’ (Vitex trifolia),
kyaung- ban in Burmese.

1. Broil the oxtail in a gas or electric broiler
until well roasted and slightly charred, about 15
minutes. Better still, barbecue over charcoal to
impart a slightly smoked flavor.

2. Put everything except the watercress into a pan,
and bring to a boil. Cover the pan and cook over
moderately low heat for 1 hour or more to tenderize
the meat until it comes away from the bone.

3. Add the watercress, cover the pan, and cook for 3
minutes more.

Serve hot.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

– – – – – – – – – – – – – – – – – –

Title: ALI’S OATMEAL COOKIES
Categories: Biscuits
Yield: 3 servings

Stephen Ceideburg
1 c Butter-flavored shortening
1 c Granulated sugar
1 c Firmly packed brown sugar
2 Eggs
1 ts Vanilla
1 1/2 c Plus 1 tb sifted all-purpose
-flour, divided
1 ts Baking soda
3/4 ts Salt
2 1/2 c Old-fashioned or:
2 1/2 c Quick-cooking oatmeal,
-uncooked
1 c Finely chopped hazelnuts
1 c Finely diced dried apricots
1 c White chocolate chips

Best Oatmeal Cookie, Oregon State Fair Susan Middleton
and Alisha Delos, Keizer

Preheat oven to 350 degrees. In large bowl, mix
shortening, the sugars, eggs and vanilla. Beat at
medium speed with an electric mixer until well-blended.

Combine 1 1/2 cups of flour, baking soda and salt.
Stir into the shortening mixture. Stir in oatmeal.
Stir in nuts.

Toss apricots with remaining 1 tablespoon flour. Stir
into dough. Stir in white chocolate chips.

Shape dough into 1 1/2-inch balls. Flatten slightly
and place 2 inches apart on ungreased baking sheets.

Bake 11 to 13 minutes until slightly moist in the
center and just beginning to brown around the edges.
Remove immediately to wax-paper-covered paper towels.

Makes 3 dozen

From the Oregonian’s FOODday, 1/12/93.

Posted by Stephen Ceideburg

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