Recipes

Acorn Squash And Apple Soup

Servings: 6

Ingredients:

½ medium onion; chopped
1 small acorn squash; peel
1 ½ tablespoon butter; (½ Stick)
1 ½ cub apple juice
1 ½ cub nonfat vegetarian broth
1 small apple; peel
salt and white pepper; totaste
sugar; to taste
sour cream; for garnish,optional
parsley; chopped for garnish

Preparation:

Saute the onion and squash in the butter for 2 minutes. Add the apple juice, chicken stock, apple and seasoning. Cook until vegetables are tender, then puree in blender. Serve warm with sour cream on side. Garnish with parsley. Can be served hot or cold.

Source:
"The Searchable Online Archive of Recipes (SOAR)"


Serving Ideas: Especially delicious served cold with a dollop of sour cream

Recipe by: Harvey Steiman's California Kitchen

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Antipasti

Servings: 4

Ingredients:

6 cub mixed greens; such asmesclun, gourmet, It
1 cub artichoke heart quarters;drained
1 cub roasted red peppers; drained
½ cub julienned sun-dried tomatoesin olive oil; drained
½ cub ripe olives
½ cub dry bread crumbs
1 teaspoon Italian seasoning
¼ teaspoon salt
1 egg; beaten
1 tablespoon olive oil
8 ounce smoked mozzarella cheese;cut into ¾ cubes
2 tablespoon balsamic vinegar; optional
¼ cub julienned fresh basil leaves
OR
1 tablespoon dried basil; optional

Preparation:

Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.

Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly.
Repeat process, coating cheese in egg then bread crumb mixture again.

Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"
T(Cook Time):
"0:05"


NOTES : Substitute ¼ teaspoon each dried oregano, basil, rosemary and thyme, if desired. Substitute provolone cheese, cut into ½ cubes, for smoked mozzarella, if desired

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Apple And Carrot Casserole

Servings: 6

Ingredients:

6 large carrots
5 large Rome or York apples
5 tablespoon sugar
5 tablespoon flour
½ teaspoon nutmeg
1 tablespoon margarine
½ cub orange juice

Preparation:

Slice carrots thinly and cook in salted water for 5 minutes; drain. Slice apples and cook in clear water 5 minutes; drain. Layer carrots and apples in casserole.
Mix sugar, flour and nutmeg; sprinkle on top. Dot with margarine.Pour orange juice over all. (Can be made ahead and baked just before serving). Bake 30-40 minutes in 350 oven.

Source:
"Virginia Apple Growers Association"
S(Internet Address):
"http://www.virginiaapples.org"



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Apple Barley Soup

Servings: 6

Ingredients:

2 large onions; thinly sliced
2 tablespoon vegetable oil
3 ½ cub vegetable stock
1 ½ cub apple cider
1/3 cub pearl barley
2 large carrots; diced
1 teaspoon thyme
¼ teaspoon dried marjoram
1 bay leaf
2 cub apples; unpeeled chopped
¼ cub fresh parsley; minced
1 tablespoon lemon juice
¼ teaspoon salt

Preparation:

In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 minutes or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender.
Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.

Source:
"The Searchable Online Archive of Recipes (SOAR)"



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Apple Pasta Salad

Servings: 8

Ingredients:

1 container; (8 ounce) plainnonfat yogurt
2 cub uncooked rotini pasta
1 ca (8 ounce) unsweetenedcrushed pineapple;undrained
½ cub shredded carrot
1 cub sliced celery
½ teaspoon salt; optional
¼ cub sliced green onions
¼ teaspoon garlic powder
¼ cub raisins
¼ teaspoon dry mustard
3 cub diced unpeeled York orWinesap apples
1 teaspoon finely chopped crystallizedginger
1 tablespoon honey

Preparation:

Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt.
Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

Source:
"Virginia Apple Growers Association"
S(Internet Address):
"http://www.virginiaapples.org"
Yield:
"1 cup"



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Artichoke Roman Style

Servings: 4

Ingredients:

4 large California artichokes
1 Lemon; cut in half
Coarse salt; to taste
¼ cub Fresh mint leaves; chopped
1 tablespoon Garlic; minced
½ cub Olive oil

Preparation:

Wash artichokes; remove outer leaves until pale yellow leaves are exposed. Cut off top two inches and stems so artichokes will sit upright. Remove fuzzy centers and rub all surfaces with half of lemon. Add juice of remaining lemon to water and dip artichokes to preserve green color.

Mix mint and garlic with ¼ cup olive oil and spoon into hollows of artichokes. Place in pan just large enough to hold them upright. Add water to depth of three inches, remaining olive oil and salt to taste. Bring to a boil.
Reduce heat, cover and simmer 25 minutes or until just tender.

Cooking will vary with size of artichokes. Remove artichokes, drain and hold warm. Reduce cooking liquid until of a syrupy consistency. Spoon sauce over artichokes and serve.

Source:
"California Artichoke Advisory Board"
S(Internet Address):
"http://www.artichokes.org/"



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Asian-Style Vegetable Stir Fry

Servings: 4

Ingredients:

¼ cub honey
¼ cub prepared stir fry sauce
¼ teaspoon crushed red pepper flakes;(¼ to ½
1 teaspoon )
4 teaspoon peanut oil
OR
4 teaspoon vegetable oil
2 cub small broccoli florets
2 cub small mushrooms
1 small onion; cut into wedges and
separated into 1-inch strips
1 medium carrot; cut diagonally into
1/3 inch slices

Preparation:

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside.
In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

Cuisine:
"Asian"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Cook time):
"0:05"



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Baked Acorn Squash

Servings: 2

Ingredients:

1 whole acorn; butternut, orbanana squash
2 tablespoon butter
2 tablespoon brown sugar
⅛ teaspoon salt

Preparation:

Preheat oven to 400:F. Halve squash and remove the seeds. Melt a very small portion of the butter (about a sixth), brush each half of the squash with the butter, sprinkle with salt and place flat side down in a baking dish. Bake for about 45 minutes. Check with a fork to see if it glides gently through the flesh. Turn right side up, divide the rest of the unmelted butter evenly, place in cavity and sprinkle with the brown sugar. Return to oven for 5 minutes. Serve immediately.

Description:
"Baked, buttery and sweet winter squash."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 3 Complexity 1 Cost 2
Fanciness 2 Fat Content 5
Good For Crowds 10 Kid Appeal 5
Looks 2 Serving Temperature 9



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Baked Black Beans

Servings: 8

Ingredients:

6 sun-dried tomatoes
Vegetable cooking spray
1 cub chopped onion
4 cloves garlic; minced
½ jalapeno (½ to 1) pepper;seeds and veins disc
2 15 ounce can black beans;drained and rinsed
2 cub frozen thawed whole kernelcorn
1 tablespoon (1 to 2) honey
1 cub finely chopped cilantro
¾ teaspoon dried tarragon leaves
1 bay leaf
½ cub (2 ounces) fat-free Cheddarcheese
½ cub (2 ounces) crumbled Mexicanwhite or farme

Preparation:

Pour hot water over sun-dried tomatoes in small bowl, let stand until tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop.

Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute onion, garlic and jalapeqo pepper until tender, about 5 minutes.

Combine all ingredients, except cheeses, in 1 ½-quart casserole; sprinkle cheeses over top. Bake, covered, at 350 degrees F until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard bay leaf.

Source:
"American Dry Bean Board"
S(Internet Address):
"http://adbb-sql.cdirect.com/"



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Baked Vegetable Gumbo Creole

Servings: 10

Ingredients:

1 pound okra; sliced diagonally
20 ounce frozen okra; sliced
boiling salted water
1 rib celery; sliced diagonal
2 bell peppers; cut in strips
20 ounce lima beans; frozen
8 ears corn kernels; fresh
20 ounce corn; frozen
margarine
bread crumbs
1 small onion; chopped
4 ripe tomatoes; sliced
2 serrano chiles; thinlysliced
1 teaspoon fresh basil; chopped
½ teaspoon dried basil; crumbled
salt and pepper; to taste

Preparation:

Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables.

Oil a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. Sprinkle with chiles and season with salt and pepper. Dot with margarine and sprinkle with bread crumbs.

Repeat layering until casserole is filled. Top with a layer of okra that has been dipped in crumbs and lightly sauteed. Bake uncovered in preheated 300F for 1 hour.

Source:
"The Searchable Online Archive of Recipes (SOAR)"


NOTES : This can be baked in the morning and reheated slowly before serving.
It tastes even better the second day

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Baked Vegetables Au Gratin

Servings: 8

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 medium onion; chopped
1 cub sliced mushrooms
1 large carrot; sliced the length
the carrot; about ¼ inchwide
1 zucchini; sliced into long
thin strips
2 ½ cub grated Cheddar cheese
1 small head broccoli; sliced intolong
thin pieces
1 small head cauliflower; slicedinto long
thin pieces
3 medium potatoes; sliced into long
thin slices
2 tablespoon butter
Salt
Black pepper
BEAT TOGETHER WELL
2 cub milk
3 eggs
TOPPING - MIX TOGETHER
¼ cub Parmesan cheese
3 cub bread crumbs

Preparation:

Melt butter into oil, swirl to mix and add onions. Sauti until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375:F. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper, lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture.
Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes.
Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan mixture and bake another 15 minutes.

Description:
"Carrots, broccoli, cauliflower, zucchini and potatoes baked in a cheese sauce."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 4 Complete Meal 7 Complexity 1 Cost 2
Fanciness 2 Good For Crowds 7
Kid Appeal 1 Looks 4
Portability 7 Serving Temperature 8


Serving Ideas: Good with Sunny Mushroom Bulghur for a complete vegetarian meal.

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Bean And Tomato Bruschetta

Servings: 12

Ingredients:

3 tablespoon olive oil
1 cooking onion; diced
2 cloves garlic; minced
2 tablespoon fresh sage; finely chopped
2 cub well-cooked white pea beans;mashed with fork
2 plum tomatoes; seeded anddiced
1 tablespoon red wine vinegar
Salt and pepper

Preparation:

In a small skillet, heat the olive oil over medium heat. Cook the onion and garlic until softened.
Add the sage and stir to combine. Let come to room temperature. In a medium bowl, combine the mashed white pea beans, onion mixture, tomatoes and red wine vinegar.
Season with salt and pepper to taste. Spoon mixture over grilled pieces of bread.

Description:
"A good source of Folate."
Source:
"Ontario White Bean Producers"
S(Internet Address):
"http://users.imag.net/~lon.whitepeabeans/"



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Bean, Rice, And Corn Salad

Servings: 8

Ingredients:

3 cub cooked white pea beans
1 cub cooked brown rice
1 cub frozen corn; cooked
1 sweet red pepper; diced
1 stalk celery; diced
½ red onion; diced
1 small jalapeno; minced optional
½ cub chopped cilantro
cherry tomatoes; optional
VINAIGRETTE
2 juice of 2 limes
¼ cub vegetable oil
1 tablespoon chili powder
1 teaspoon cumin

Preparation:

In a large bowl, combine all salad ingredients. Set aside.
To make the vinaigrette, combine the lime juice, vegetable oil, chili powder and cumin in a small jar with a tight-fitting lid. Shake well.
Toss salad with dressing. Season with salt and pepper to taste. Garnish with additional cilantro and cherry tomatoes if desired.

Description:
"An excellent source of Folate. A good source of Vitamin A, Vitamin C, Thiamin and Iron."
Source:
"Ontario White Bean Producers"
S(Internet Address):
"http://users.imag.net/~lon.whitepeabeans/"



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Black Bean And Rice Burritos

Servings: 6

Ingredients:

1 cub cooked rice
1 tablespoon butter
1 clove garlic; minced
1 15 ounce can black beans
¼ teaspoon ground cumin
½ teaspoon chili powder
⅛ teaspoon ground cinnamon
6 medium flour tortillas
¾ cub grated Cheddar or MontereyJack cheese
6 tablespoon salsa
6 tablespoon sour cream
OR
6 tablespoon yogurt
6 tablespoon chopped green onion;(optional)

Preparation:

Start rice, if not already cooked. Sauti garlic in butter until golden. Stir in black beans, cumin, chili powder and cinnamon in a saucepan; bring to a boil. Reduce heat, and simmer uncovered, 5 minutes, stirring occasionally.
Remove from heat. Top each tortilla with 2 tablespoons of rice, 3 tablespoons of beans, 2 tablespoons of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream. (Onions if you wish.) Roll up and serve.

Description:
"Quick burritos made from spiced-up canned goods." Cuisine:
"Mexican"



Recipe by: Dee Bell

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Blue Cheese Stuffed Mushrooms

Servings: 1

Ingredients:

20 large fresh mushrooms
2 tablespoon butter or margarine
¼ cub finely chopped red pepper
½ cub heavy cream
1/3 cub crumbled blue cheese
1 ½ cub cooked rice
1 tablespoon minced fresh basil
⅛ teaspoon ground white pepper
Fresh basil; chopped, forgarnish

Preparation:

Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet.

Add cream; bring to a boil. Reduce heat and add cheese; cook until melted.
Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan.

Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.

Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"



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Broccoli Baked Potatoes

Servings: 6

Ingredients:

6 medium Idaho potatoes
3 stalks broccoli
¼ cub skim milk
1 cub shredded Cheddar cheese
⅛ tablespoon pepper

Preparation:

Scrub potatoes. Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake at 350: until done, 30 to 60 minutes, depending on size.

Peel broccoli stems. Steam whole stalks just until tender and chop finely.

Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli. Add the milk, ¾ cup cheese and pepper. Mash together until the mixture is pale green with dark green flecks.

Heap into the potato jackets and sprinkle with remaining cheese. Return in oven to heat through (about 15 minutes).

Source:
"The Idaho Potato Commission"
S(Internet Address):
"www.idahopotato.com"



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Broccoli Cheese Souffle

Servings: 4

Ingredients:

8 ounce broccoli; cooked
1 cub nonfat cottage cheese
1 tablespoon milk
1 ½ tablespoon butter
1 tablespoon all-purpose flour
3 large California Fresh Eggs;separated
1 teaspoon Dijon style mustard
½ teaspoon salt
¼ teaspoon ground black pepper
2 ounce Monterey Jack cheese;shredded

Preparation:

Preheat oven to 3750F.Puree cooked broccoli, cottage cheese and milk in blender. Melt butter in saucepan and stir in flour.
Add egg yolks, mustard, broccoli mixture, salt and pepper.Cook until thickened. Remove from heat and stir in cheese.

Source:
"California Egg Commission"
S(Internet Address):
"http://www.eggcom.com"



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Buff Puff

Servings: 6

Ingredients:

1 7 ounce can whole greenchiles; split
4 ounce low-fat Jack cheese; grated
6 California Fresh Eggs
1 10 ounce can whole kernelcorn
¾ cub skim milk
1 tablespoon flour
1 teaspoon baking powder
½ teaspoon garlic salt
4 ounce low-fat Cheddar cheese;grated

Preparation:

Preheat oven to 350:F In a greased 7 W 11 baking dish, layer split chiles and Jack cheese.

Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well. Pour over chiles, top with Cheddar cheese. Bake at 350:F for 30 minutes until puffed and browned. Serve with Salsa.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "


NOTES : A "buff" body is toned, well exercised and in great shape. This egg puff is nutritious and delicious for any meal

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Butternut Squash Chowder

Servings: 6

Ingredients:

2 cub butternut squash; peeled
1 cub sweet potato; peeled
1 cub carrots; peeled
3 cub water*
½ cub red bell pepper; diced
½ cub onion; diced
2 teaspoon sea salt
1 ½ teaspoon garlic; minced
1 ½ teaspoon basil; chopped
¾ teaspoon rosemary; chopped
½ teaspoon thyme; chopped
2 teaspoon sesame oil; olive oil, orother
cooking oil
½ cub celery; diced
½ cub green bell pepper orzucchini; diced
5 teaspoon vogue vegy base
¼ teaspoon paprika

Preparation:

Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

Source:
"The Searchable Online Archive of Recipes (SOAR)"


NOTES : * Including water left over from steaming the vegetables

Recipe by: From DEEANNE's recipe files

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Cabbage Miso Soup With Dumplings

Servings: 4

Ingredients:

1 cub sweet rice flour
¼ cub boiling water
2 cub cabbage; shredded
1 quart stock or water
¼ cub miso
oil; for sauteeing

Preparation:

Place flour in a bowl, add boiling water and blend. Knead for 5 min. then mold dumplings into any form you wish (about ½" thick). Set aside. Saute the cabbage. Add enough stock to cover it and bring to a boil. Cover pot and simmer til cabbage is tender.

Add remainder of stock, bring soup to boil and drop dumplings into the soup.
When dumplings rise to the surface they are cooked. Reduce flame. Place miso in bowl, add ¼ cup broth and puree. Add puree to soup and allow to simmer for a few minutes. Garnish with parsley.

Source:
"The Searchable Online Archive of Recipes (SOAR)"



Recipe by: Recipe from How to Cook with Miso by Aveline Tomoko Kushi

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Calabrian Asparagus Soup

Servings: 6

Ingredients:

2 clove garlic; minced
2 tablespoon olive oil; extra-virgin
2 pound asparagus; trimmed and cutinto
2 teaspoon salt
½ teaspoon pepper; freshly ground
4 cub vegetable broth
4 eggs
½ cub parmesan*; *fresly grated,PLUS
6 slice Italian bread; toasted

Preparation:

In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes.

In a small bowl, beat the eggs with ½ cup of the cheese. Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. Once incorporated, gradually stir the egg mixture into the soup in the saucepan.

Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. Do not allow the soup to boil or the eggs will curdle. Remove from the heat. Place one slide of toasted bread into each soup bowl. Ladle the hot soup on top and serve with additional grated cheese.

Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste. The toasts may be made from day-old or slightly stale bread.

Source:
"The Searchable Online Archive of Recipes (SOAR)"


Serving Ideas: Serve with a Sauvignon Blanc.

Recipe by: Fred Peters.

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Caliente Cheese And Egg Brunch Dish

Servings: 36

Ingredients:

8 eggs
1 teaspoon Tabasco sauce
½ cub all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 cub shredded Monterey Jackcheese
1 ½ cub shredded Cheddar cheese
1/3 cub minced green bell peppers
2 tablespoon sliced black olives
2 tablespoon chopped green chiles

Preparation:

Lightly grease a 9-inch square pan. Heat oven to 375 degrees.
Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes.
Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles.
Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa.


Serving Ideas: Serve as appetizers or brunch dish with salsa.

Recipe by: Jo Anne Merrill

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California Harvest Salad

Servings: 4

Ingredients:

½ cub unflavored nonfat yogurt
3 tablespoon orange juice concentrate;thawed
½ teaspoon salt
2 cub green apples; diced
½ cub prunes; chopped
1 cub celery; thinly sliced
1/3 cub green onion; sliced
4 Kale leaves
6 large California Fresh Eggs;hard-cooked,quartere
d
2 tablespoon roasted sunflower seeds
½ cub alfalfa sprouts

Preparation:

Mix yogurt, orange juice concentrate and salt to blend. Add remaining ingredients except eggs, kale, sunflower seeds and alfalfa sprouts and toss well. Line serving plates with kale leaves and garnish with 6 egg quarters.
Mound salad mixture in center. Garnish with sunflower seeds and alfalfa sprouts.

Source:
"California Egg Commission"
S(Internet Address):
"http://www.eggcom.com"



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Carrot Thurum (Grated Carrot Curry)

Servings: 2

Ingredients:

1 cub grated carrot
1 pinch asafoetida
2 green chilies; finelychopped
A few coriander leaves
2 tablespoon oil
2 teaspoon lemon juice
Salt; to taste

Preparation:

Heat oil in a skillet. When oil is hot, add asafoetida, grated carrot, chopped green chili, coriander leaves and salt. Fry for six minutes on high heat.
Remove from heat and add lemon juice.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:10"


Serving Ideas: It's very good as a salad or a light curry with chapati.

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Cauliflower Pakora

Servings: 4

Ingredients:

REQUIRED INGREDIENTS
2 pound cauliflower; cut intobite-size-pieces
¼ cub yogurt; (thick)
1 cub chick pea flour
¼ teaspoon baking powder
½ teaspoon carom seed; (ajwain inHindi/vaamu in Telug
¼ teaspoon red chili powder
¼ cub water
Salt; to taste
Oil; to deep fry

Preparation:

In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same consistency as that of a cake.

Dip cauliflower pieces in the batter such that they are completely covered with the batter.

In a deep skillet heat oil on medium and when oil is hot add the batter-covered cauliflower pieces. Fry until this batch is about half done (just about when the color of the batter starts to change) and remove from heat and keep aside.

Do the same for all the batches. In the end take the first batch and refry them until they turn brown. Repeat for the other batches.

Goes well with ketchup.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:30"



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Cheesy Wontons With Sweet And Sour Dip

Servings: 12

Ingredients:

12 ounce (3 to 4 cups) Jalapeno Jackcheese; cut into ¾
24 square wonton wrappers
3 cub (3 to 4) vegetable oil
1 pa (8 ounce) cream cheese;softened
1/3 cub bottled sweet-sour sauce

Preparation:

Place 1 cube of cheese in middle of wonton wrapper. Fold in half to form a triangle, sealing edges with water. Fold remaining 2 edges together and seal.
Repeat with remaining cheese and wrappers.

Heat oil in deep skillet to 375F.

Fry wontons 6 to 8 at a time until golden brown, about 4 minutes. Drain on paper towel.

For dip, combine cream cheese and sweet-sour sauce in small bowl until smooth.
Serve wontons with sauce for dipping.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"
T(Cook Time):
"0:18"



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Chilled Avocado Soup

Servings: 8

Ingredients:

2 cub buttermilk
2 cub avocado pulp; about 2 ripeavocado
1 cucumber; peeled and chopped
2 tablespoon white onion; diced
1 lime; zest and juice
1 teaspoon salt
1 teaspoon white pepper
2 cub milk
1 cub water
2 tablespoon jalapeno sauce*
sour cream; for garnish

Preparation:

Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper. With blender running, add milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream and a little lime zest.

Source:
"THe Searchable Online Archive of Recipes (SOAR)"


NOTES : * Or another smooth green hot sauce with a tangy finis

Recipe by: "The Great Hot Sauce Book" by Jennifer Trainer Thompson

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Chinese Vegetables

Servings: 1

Ingredients:

½ cub vegetable broth
2 cub fresh broccoli florets
2 tablespoon diced ginger
½ cub sliced red pepper
¼ head cabbage; shredded
1 8 ounce can bamboo shoots;drained and diced
1 medium onion
1 medium onion; sliced thin, separat
2 cub fresh cauliflower florets
10 ounce snow peas
½ cub sliced celery
12 mushrooms; sliced thinly
2 tablespoon Tamari soy sauce
1 8 ounce can water chestnuts;drained and sliced
½ 1 pound can bean sprouts;drained and rinsed

Preparation:

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger, snow peas, and red pepper. Cook, stirring, 2-3 minutes.

Add mushrooms and cabbage and continue to cook and stir 1-2 minutes. Stir in remaining ingredients and cook for 1 min. more over high heat, stirring.
Reduce heat and simmer 1 min. Serve immediately with rice.

S(Internet Address):
""



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Cold Sichuan Noodles

Servings: 2

Ingredients:

1 pound Chinese egg noodles
2 tablespoon Peanut oil
2 tablespoon Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Yellow bean sauce
2 teaspoon Chili bean sauce
2 teaspoon Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoon Dark soy sauce
2 tablespoon Sesame oil
GARNISH
Fresh coriander leaves

Preparation:

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.

Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic,yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes.

Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

S(Internet Address):
""



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Creamed Mushrooms On Toast With Hard-Boiled Eggs

Servings: 4

Ingredients:

1 tablespoon butter
½ small onion; diced
3 cub sliced mushrooms
3 cub White Sauce - Medium;favorite
⅛ teaspoon salt
⅛ teaspoon black pepper
¾ cub grated Parmesan cheese;(optional)
4 eggs; hard boiled
4 slice bread; toasted
⅛ teaspoon paprika; (optional)

Preparation:

Brown onions in butter and add mushroom slices; sauti until slightly tender.

Prepare favorite White Sauce, stir into mushrooms and onions. If using cheese, add it now. Add salt and pepper to taste.

Chop up egg whites into small dice and crumble yolks.

Make toast, cut into diagonals and lay on individual plates, slightly separated. Spoon equal amounts of creamed mushrooms generously over toast and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle with paprika and serve immediately.

Description:
"Sautied onions and mushrooms in a white sauce, served on toast with crumbled hard-boiled egg."
Cuisine:
"American"
Ratings : Cholesterol Rating 3 Complete Meal 9 Complexity 1 Cost 2
Difficulty 1 Fat Content 3
Good For Crowds 5 Kid Appeal 7


NOTES :

Recipe by: Dee Bell

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Creamed Spinach On Toast

Servings: 4

Ingredients:

1 package frozen spinach; thawed anddrained
OR
2 cub chopped fresh spinach
3 cub favorite white sauce
⅛ teaspoon salt
⅛ teaspoon black pepper
4 slice bread; toasted
4 eggs; hard boiled
⅛ teaspoon paprika

Preparation:

Make white sauce, stir in spinach and warm through. Salt and pepper to taste.
Chop up egg whites into small dice and crumble yolks. Make toast, cut into diagonals and lay on individual plates, slightly separated. Spoon equal amounts of creamed spinach generously over toast and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle with paprika and serve immediately.

Description:
"Spinach in a white sauce, served on toast with crumbled hard-boiled egg."
Cuisine:
"American"
Ratings : Cholesterol Rating 3 Complete Meal 9 Complexity 1 Cost 2
Difficulty 1 Fat Content 3
Good For Crowds 5 Kid Appeal 7


NOTES : Use your imagination and vegetable leftovers to vary this dish. Add sautied onion and/or Parmesan cheese for extra flavor

Recipe by: Dee Bell

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Crisp Fried Noodles And Chili Vegetables

Servings: 2

Ingredients:

1 ¾ ounce Chinese vermicelli Oil
½ teaspoon Oil
1 teaspoon Grated fresh ginger
½ tablespoon Chopped coriander
½ Garlic clove
½ Onion
½ Red pepper
½ Green pepper
½ large Carrot
7 ounce Baby corn
7 ounce Straw mushrooms
¼ cub Soy sauce
⅛ cub Malt vinegar
1 teaspoon Brown sugar
¼ cub Coriander leaves
½ teaspoon Preserved chopped chili

Preparation:

Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges.

Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm.

Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes.

Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. Stir to combine and cook over a high heat for 3 minutes. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve.

S(Internet Address):
""



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Crunchy Baked Tomatoes

Servings: 8

Ingredients:

4 large tomatoes
Peanut oil
¾ teaspoon salt
½ cub sharp cheddar cheese; grated
½ cub dry bread crumbs
½ cub chopped roasted peanuts
¼ cub margarine; melted
¾ teaspoon basil leaves; crumbled
⅛ teaspoon cayenne pepper

Preparation:

Use fully ripened tomatoes. Wash and cut in half. Lightly brush outer skin with oil or spray with vegetable spray. Place cut side up, in a baking dish.

Sprinkle cut side with salt; set aside. In a small bowl combine cheese, bread crumbs, peanuts, melted margarine, basil and cayenne pepper. Blend.

Spoon approximately 1 heaping tablespoon cheese mixture on top of each tomato.
Bake in preheated 350 F oven for about 15 minutes.

Source:
"Virginia Carolina Peanuts"
S(Internet Address):
"http://aboutpeanuts.com/"



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Cucumber And Potato Soup

Servings: 4

Ingredients:

1 medium cucumber
4 medium potatoes; peeled and diced
1 teaspoon salt
2 cub water; cold
¼ teaspoon pepper; white
1 cub cream; heavy
½ cub milk
1 green onion; grated
1 teaspoon dill weed; dried or
1 tablespoon fresh dill; chopped

Preparation:

Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 ½-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender.
Add dill and season to taste. Serve hot.

Source:
"The Searchable Online Archive of Recipes (SOAR)"



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Curried Grain And Nut Dish

Servings: 1

Ingredients:

1 cub barley; soaked 3 days
½ cub almonds; soaket 12-24 hours,
blanched; chopped
1 cub sunflower seeds; soaked 5-6hours
¼ cub flax seed oil
2 tablespoon Spike vegetable seasoning
Mix all ingredients in abowl

Preparation:

Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator for at least 2 hours until warm to the touch, below 112 degrees.
This is a rich dish, and makes a wonderful thanksgiving dish or for a special occasion.



Recipe by: Richard Salome

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Double Pepper Pizza

Servings: 4

Ingredients:

1 medium green bell pepper; thinlysliced
1 medium red bell pepper; thinlysliced
1 medium onion; thinly sliced
1 tablespoon vegetable oil
1 12 inch pizza crust
1 14 ounce jar Ragz PizzaQuick Sauce
1 cub shredded Mozzarella cheese

Preparation:

Preheat oven to 425 degrees F. In a large skillet, sauti peppers and onion in vegetable oil until tender. Evenly top pizza crust with ½ jar Ragz Pizza Quick Sauce and pepper mixture.

Sprinkle with cheese. Bake 10-12 minutes or until bubbly.

Source:
"Ragz"
S(Internet address):
"http://www.eat.com/index.html"



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Eggplant Croquettes

Servings: 4

Ingredients:

2 Eggplants; peeled & cubed
1 cub Sharp cheese; grated
1 cub Bread crumbs; seasoned
2 Eggs
2 tablespoon Parsley; fresh, chopped
2 tablespoon Onion
1 Clove garlic; minced
1 cub Corn oil
1 teaspoon Salt
½ teaspoon Pepper

Preparation:

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 minutes on each side.

Source:
"Mrs. Robert F Lewis"



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Eggplant Manicotti

Servings: 6

Ingredients:

2 medium eggplants; peeled
18 ounce Ricotta cheese
2 tablespoon olive oil
2 cub tomato sauce
½ cub heavy cream
½ teaspoon salt

Preparation:

Preheat oven to 400 degrees F.

Peel eggplant and slice into 12 pieces, ¼-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.

In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-½ ounce of Ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce.

Bake in oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish.

SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.



Recipe by: Vincent Bommarito, Jr., of Tony's, St. Louis, MO

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Falafel

Servings: 8

Ingredients:

3 16 ounce can garbanzo beans;drained and rinsed
1 cub chopped onion
1 teaspoon minced garlic
½ cub fresh parsley; chopped
1 teaspoon minced jalapeno pepper; totaste
1 teaspoon ground cumin
1 teaspoon baking powder
Salt and pepper; to taste
4 cub vegetable oil;(approximately)
6 warm whole-wheat pitas
2 cub shredded iceberg lettuce

Preparation:

--TAHINI SAUCE--
1 cup Tahini
2 tablespoons lemon juice
2 cloves garlic -- peeled
Salt -- to taste
½ cup cool water -- (approximately)

Combine garbanzo beans, onion, garlic, parsley, cilantro, jalapeno pepper, cumin, baking powder, and salt and pepper in food processor fitted with a metal blade, using quick on-and-off turns. Do not puree.

Cover and refrigerate for 30 minutes. When chilled, form garbanzo mixture into patties 2 inches round and about ¾ of an inch thick. Set aside.

Heat oil in deep-sided frying pan over high heat. When hot, carefully lower patties into hot oil a few at a time using a slotted spoon. Fry for about 3 minutes, turning frequently, until patties are golden

Drain on a paper towel. Cut pitas in half. Place two falafel in each pocket and sprinkle with lettuce and drizzle with Tahini Sauce.

TAHINI SAUCE:
Place tahini, lemon juice, garlic and salt in food processor fitted with metal blade. Process until smooth, adding enough water to make a thin sauce. Cover and refrigerate until ready to use.

Source:
"American Dry Bean Board"
S(Internet Address):
"http://adbb-sql.cdirect.com/"



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Fresh Mushroom, Black Bean And Green Chili Melt

Servings: 4

Ingredients:

2 tablespoon olive oil
8 ounce fresh white mushrooms;sliced (about 2 ½
1 teaspoon minced garlic
1 loaf Italian bread; (8 to 10ounces)
OR
4 individual Italian rolls
1 15 ounce can black beans;drained, rinsed and
lightly crushed
1 4 ounce can chopped mildgreen chilies; drained
¼ cub chunky mild or medium salsa
2 cub (8 ounces) shredded Montereyjack cheese

Preparation:

Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until the mushroom liquid has evaporated, about 10 minutes.

Cut bread in half horizontally; scoop out center leaving a ½-inch thick shell; set aside.

In a medium bowl combine black beans, green chilies and salsa.

Sprinkle about half the cheese over the bottom half of the bread. Spoon about half the mushroom mixture over cheese. Spread bean mixture over mushrooms; top with remaining mushrooms, then remaining cheese.

Gently press top of bread over filling; wrap tightly in aluminum foil.
Bake until heated through and cheese has melted, about 15 minutes. Remove from foil and cut the Italian loaf into quarters; serve with mixed greens and fruit, if desired.

Source:
"The Mushroom Council"
Yield:
"4 "



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Fresh Mushroom, Onion And Walnut Stuffing

Servings: 6

Ingredients:

1 ¼ pound fresh white or crimini;(brown) mushrooms
3 tablespoon butter; divided
1 cub coarsely chopped onions
1 package (about 4 cups) herb-seasonedstuffing mix
½ cub coarsely chopped walnuts
½ cub finely chopped sweet redbell pepper

Preparation:

Heat oven to 350 degrees. Trim and slice mushrooms. In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into large bowl.

Melt another tablespoon of the butter in the same skillet. Add half of the prepared mushrooms; cook and stir until golden, about 5 minutes; remove to the bowl with the onions.

Repeat with remaining butter and mushrooms. Add 2 cups water to skillet; stir to loosen browned bits; pour into mushroom mixture. Stir in stuffing mix, walnuts, pepper, and salt to taste.

Spoon into shallow 2 to 3 quart casserole. Bake until hot and crisp on top, about 45 minutes. Sprinkle with chopped parsley, if desired.

Source:
"The Mushroom Council"
S(Internet Address):
"www.mushroomcouncil.com"



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Gado-Gado

Servings: 1

Ingredients:

1 cub Almond Butter
4 tablespoon Chopped Onion
1 tablespoon Honey
1 Lemon; juiced
1 tablespoon Grated Ginger Root
1 tablespoon Tamari Soy Sauce
1 tablespoon Sesame Oil
½ teaspoon Cayenne Pepper
½ cub Water

Preparation:

Place all ingredients in blender, add enough water to allow blender to run.
Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings.

Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it

Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. ) 1998 Nomi Shannon. All commercial rights reserved.
This recipe may be distributed freely for non-commercial purposes provided:
that this copyright notice is included with the following web site address.
(http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter.
(rawgourmet@living-foods.com).

Source:
"http://www.living-foods.com/recipes/gadogado.html" Copyright:
") 1998 Nomi Shannon. Please read copyright notice." Yield:
"2 ½ Cups"


NOTES : The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is allowed and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isnt recommended is that it is not possible to make a butter out of raw peanuts.
Peanut butter is produced from roasted peanuts.

Recipe by: Nomi Shannon

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Garden Vegetable Kebabs

Servings: 4

Ingredients:

APRICOT-FENNEL BASTING SAUCE
¾ cub apricot all-fruit spread
3 teaspoon Dijon mustard
2 teaspoon fennel seeds; crushed
3 tablespoon water
VEGETABLES
2 medium sweet potatoes
½ small eggplant
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red or green pepper
1 medium yellow pepper
8 medium mushrooms
8 cherry tomatoes

Preparation:

TO MAKE THE APRICOT-FENNEL BASTING SAUCE: In a small bowl, whisk together the all-fruit spread, mustard, fennel seeds and enough of the water to make a saucy, spreadable consistency.<BR><BR>

TO MAKE THE VEGETABLES: Cut the sweet potatoes, eggplant, squash, zucchini, red or green peppers and yellow peppers into bite-size pieces.
Place the sweet potatoes in a small saucepan. Add 1" of water, cover and simmer for 5 to 8 minutes, or until the sweet potatoes are crisp-tender.
Drain, rinse with cold water and drain again.<BR><BR>

Thread the sweet potatoes, eggplant, squash, zucchini, red or green peppers, yellow peppers, mushrooms and tomatoes on 8 long metal or wooden skewers to make kebabs.<BR><BR>

Preheat the broiler. Broil the kebabs 5" from the heat or grill over medium-hot coals for a total of 8 to 10 minutes, or until the vegetables are tender. Baste several times with the basting sauce. Turn the kebabs halfway through the cooking time.<BR><BR>

Source: "Prevention's The Healthy Cook"<BR>
Copyright: 1997 Rodale Press, Inc.


NOTES : together 1

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Giant Spinach Shells

Servings: 6

Ingredients:

24 whole giant shells
1 tablespoon vegetable oil
1 10 ounce pac frozen spinach;chopped
1 small onion; minced
2 tablespoon butter; melted
1 pound cottage cheese
1 egg; beaten
½ teaspoon salt
¼ teaspoon black pepper
30 ounce tomato sauce
1 cub Mozzarella cheese; shredded

Preparation:

Cook shells in boiling, salted water for 9 minutes, drain. Gently toss shells in oil and reserve. Thaw spinach and drain, squeezing out all water.

Saute onion in butter until soft. Stir in spinach. Remove to a bowl. Add cottage cheese, egg, onion, salt, and pepper. Fill each shell with mixture.
Pour half of sauce into a 9 W 13-inch baking dish. Arrange stuffed shells in dish and cover with remaining sauce. Bake at 350 degrees for 30 minutes. Sprinkle with Mozzarella cheese and return to oven until cheese is melted and bubbly, about 3 minutes.

T(Baking Time):
"0:30"



Recipe by: Elizabeth Powell

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Green And White Lasagne

Servings: 12

Ingredients:

6 pieces Lasagne; uncooked
½ cub chopped onion
2 tablespoon margarine
2 tablespoon cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil; crushed
¼ teaspoon garlic powder
⅛ teaspoon ground nutmeg
2 cub skim milk
1 10 ounce pac frozen choppedspinach; thawed and drained
1 2 ¼ ounce sliced pittedripe olives; drained
1 15 ounce car part-skimRicotta cheese
1 beaten egg
1 8 ounce pack shreddedMozzarella cheese
½ cub grated Parmesan cheese

Preparation:

Cook lasagne according to package directions; drain. Rinse in cold water; drain well. In a medium saucepan, cook onion in margarine until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once.
Cook and stir until thickened and bubbly. Stir in spinach and olives.

In a medium bowl, stir together Ricotta and egg. Add Mozzarella and half of the Parmesan; mix well.

Preheat oven to 350:F. Arrange three of the lasagne pieces in the bottom of a greased 12 W 7 W 2-inch baking dish. Top with half of the spinach mixture and half the Ricotta mixture. Repeat layers. Top with remaining Parmesan cheese.
Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.

Serves 10-12

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
T(Baking Time):
"0:30"



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Green Bananas In Balsamic-Olive Vinaigrette

Servings: 6

Ingredients:

2 cub milk
Salt
4 pound green bananas; halvedcrosswise
2/3 cub balsamic vinegar
Ground black pepper
1 2/3 cub olive oil
1 cub Kalamata olives; pitted,quartered
4 bay leaves

Preparation:

TO PREPARE: Bring milk and 2 quarts water to boil in a soup kettle. Add 1 tablespoon salt and bananas. Bring to boil and simmer until bananas are cooked but still firm, 20 to 25 minutes. Drain, peel, and cut bananas, crosswise, into ½-inch thick slices.

Mix vinegar and 1 tablespoon pepper in a large nonreactive bowl. Whisk in oil in a slow, steady stream. Stir in olives, bay leaves, and banana slices. Let stand at room temperature at least 1 hour, then serve.

(Can be refrigerated overnight.)

Description:
"A tropical salad with bananas boiled in milk and dressed with olive oil, balsamic vinegar and black olives."
Cuisine:
"Puerto Rican"
Source:
"Cook's Magazine April 1990"


NOTES : An intriguing tropical accompaniment for grilled chicken, fish, or meat. Sweet balsamic vinegar from Italy and Kalamata olives from Greece add a cross-cultural dimension to this version of escabeche - pickled green bananas

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Grilled Vegetarian Portabella Sandwich

Servings: 1

Ingredients:

4 round fresh PortabellaMushrooms
2 tablespoon Olive Oil
2 tablespoon Balsamic Vinegar
1 medium Shallot; minced
¼ medium Red Bell Pepper
¼ medium Yellow Bell Pepper
¼ medium Carrot; cut lengthwise,¼"
¼ medium Zucchini; cutlengthwise,¼"
2 tablespoon Herbed Goat Cheese
1 medium Red Onion; sliced
2 large slices Multi-grain Bread
½ bunch Watercress; washed,drained,drie

Preparation:

Make a marinade for the frilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade.

Grill vegetables for 5 minutes maximum. Midway through, turn vegetables over.
(Or roast in a 425 degree oven for 8 to 10 minutes.) Towards the end of the cooking time, toast bread. To assemble, slice mushroom and bell peppers into ¼" slices.

Spread goat cheese on toasted bread. Add the grilled vegetables; top with onion or scallion and drizzle on reserved marinade.

Source:
"The Mushroom Council"
S(Internet Address):
"www.mushroomcouncil.com"


Serving Ideas: Serve with watercress on the side.

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Healthy Chili

Servings: 8

Ingredients:

2 cub firm tofu; crumbled
1 clove garlic; minced
1 tablespoon chili powder
2 tablespoon Worcestershire sauce
1 cub onion; chopped
1 large green pepper; chopped
1 carrot; thinly sliced
2 tablespoon soyoil
1 cub tomatoes; chopped
1 16 ounce can tomato sauce
1 15 ounce can dark red kidneybeans
½ teaspoon dried basil; crushed
1 teaspoon cumin
1 teaspoon cayenne pepper
1 6 ounce can tomato paste;optional
Salt; to taste
4 cub cooked brown rice
GARNISHES
Minced onion; optional
Grated Cheddar cheese;optional
Avocado; optional

Preparation:

In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside.

In a large skillet, sauti onion green pepper and carrot in soyoil until onion becomes transparent. Add tofu mixture cook and stir 3 minutes over medium heat.

Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste. Serve on brown rice. Garnish with minced raw onion, grated Cheddar cheese and avocado, as desired.

Makes 8-1 cup servings.

Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
Yield:
"8 cups"



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Homestead Grilled Cheese

Servings: 1

Ingredients:

2 slice rye bread
2 teaspoon butter
¼ cub crushed cornflake cereal
1 tablespoon creamy peanut butter
1 ripe banana
½ cub shredded mild Cheddar cheese

Preparation:

Butter each slice of bread on one side. Press buttered side of bread firmly onto crushed cornflakes.

Evenly spread peanut butter on non-buttered side of bread slice. Top with banana and shredded cheese.

Place other piece of bread on top. Grill in lightly buttered skillet on low heat until golden brown on both sides.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"



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Hot Garlic Eggplant

Servings: 6

Ingredients:

1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1 teaspoon Hot bean paste
2 teaspoon soy sauce
1 teaspoon sugar or sucanat
1 teaspoon salt; (adjust for low sodiumversion)
½ cub soup stock or water
1 teaspoon chopped green onion

Preparation:

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan.

On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soy sauce and stock/water.

Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 teaspoon corn starch mixed with 2 teaspoons water. Serve over white/brown rice.

S(Internet Address):
""



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Lava Soup

Servings: 1

Ingredients:

2/3 quart Carrot Juice
4 Avocados
5 Cloves Garlic
2 Inches Ginger Root
1 teaspoon Paprika
1 pinch Cayenne; to taste
2 tablespoon Tamari Soy Sauce

Preparation:

Preparation:
Blend all ingredients in cuisinart of blender until smooth (add carrot juice last). Serve cold or at room temperature. Use extra cayenne if you like it spicy. It's so simple and so healthy. Bon Appetite!

Source:
"http://www.living-foods.com/recipes/lavasoup.html"



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Lemon-Grilled Tempeh

Servings: 4

Ingredients:

¼ cub freshly squeezed lemon juice
⅛ cub olive oil
¼ teaspoon thyme
⅛ teaspoon black pepper
16 ounce tempeh
1 large onion; sliced into rings
4 whole wheat rolls

Preparation:

Preheat the oven to 400F. In a small bowl, combine the lemon juice, olive oil, thyme, and black pepper for a marinade; set aside. Cut the tempeh into pieces.
Place the tempeh pieces in a steamer or metal sieve over boiling water and steam for 15 minutes.

In a 2-quart casserole dish, combine the tempeh and the onions; pour the marinade over them. Refrigerate for at least 4 hours.

Bake the tempeh, onions, and marinade, covered, for 30 minutes; or cook the tempeh and onions over a grill until heated through, basting with the marinade.

Place the tempeh and onions on the rolls. Garnish with lettuce and sliced tomatoes.

Source:
"Indiana Soybean Board"
S(Internet Address):
"http://www.soyfoods.com/index.html"



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Linguine And Spinach Pesto

Servings: 8

Ingredients:

1 pound Spaghetti; Linguine, or ThinSpaghetti, uncooked
1 10 ounce pac frozen spinach;thawed, well-drained
2 tablespoon vegetable oil
¼ cub grated Parmesan cheese
2 tablespoon chopped parsley
2 cloves garlic
½ teaspoon salt
½ teaspoon dried basil
2 tablespoon butter or margarine
1/3 cub water
4 ounce crumbled Feta cheese

Preparation:

Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Toss with pasta. Sprinkle Feta on top and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"



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Macadamia Nut Rice

Servings: 6

Ingredients:

½ cub chopped macadamia nuts
¼ teaspoon (¼ to ½) crushed hot redpepper flakes
2 teaspoon butter or margarine
3 cub cooked rice
2 tablespoon grated Parmesan cheese
1 ½ tablespoon chopped fresh parsley

Preparation:

Cook nuts with pepper flakes in butter in large skillet over medium-high heat until nuts are lightly browned.

Add rice, cheese and parsley; stir until thoroughly heated.

Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"



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Middle Eastern Sandwiches

Servings: 1

Ingredients:

1 pita pocket
¼ cub hummus
1/3 cub tabouli
2 tablespoon Feta cheese; crumbled
1 leaf romaine lettuce; torninto pieces
¼ tablespoon tomato; chopped
¼ cub alfalfa sprouts
1 tablespoon Greek olives; chopped
Lemon Dill dressing; (seerecipe)

Preparation:

Cut top ¼ from pita pocket and reserve for another use*. Open pocket and spread one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad dressing over all. This serves one, but is easily multiplied for many.

* Broiled pieces of pita bread are excellent for dipping extra hummus.

Cuisine:
"Middle Eastern"



Recipe by: Elizabeth Powell

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Pilaf-Stuffed Peppers

Servings: 4

Ingredients:

1 2/3 cub reduced-sodium vegetablebroth
¾ cub long-grain white rice
¼ cub wild rice
4 sweet red yellow or greenpeppers
1 tablespoon olive oil
½ cub chopped onions
1 clove garlic; minced
½ cub peas; fresh or frozen
½ cub corn; fresh or frozen
½ cub shredded carrots
½ cub shredded reduced-fatmozzarella cheese
1 ½ teaspoon chopped fresh basil
4 thin slices reduced-fatmozzarella cheese
2 cub tomato sauce; warmed

Preparation:

In a small saucepan, combine the broth, white rice and wild rice. Bring to a boil over medium heat. Cover, reduce the heat to low and simmer for 20 minutes, or until the rice is tender and the broth has been absorbed. Set aside.

Cut the tops off the peppers, about 1" down. Remove the seeds and ribs, being careful not to tear or rip the peppers. If necessary, trim the pepper bottoms so that they stand upright. Blanch the peppers in gently boiling water for 6 minutes, or until the peppers are soft but still retain their shape. Drain well and set aside.

In a large no-stick skillet over medium heat, warm the oil. Add the onions and sauti for 4 minutes, or until tender. Add the garlic, peas, corn and carrots. Reduce the heat to low, cover and cook for 5 minutes. Remove from the heat. Stir in the rice, shredded mozzarella and basil.

Preheat the oven to 375:.

Stuff the peppers with the rice mixture; top each with a slice of mozzarella. Place the peppers upright in an 8" W 8" no-stick baking dish.
Pour ¼" water into the dish. Bake for 15 minutes, or until heated through. Turn on the broiler and broil about 6" from the heat for 3 minutes, or until the cheese is lightly browned and bubbly. Serve with the tomato sauce.

Source:
"Prevention's The Healthy Cook"
Copyright:
"1997 Rodale Press, Inc."



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Pineapple Pilaf

Servings: 6

Ingredients:

1 tablespoon butter or margarine
1 cub sliced green onions
½ cub chopped walnuts
½ cub raisins
½ teaspoon salt
½ teaspoon ground ginger
3 cub cooked rice
1 ca (8 ounce) pineappletidbits; drained

Preparation:

Heat butter in large skillet over medium-high heat.

Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.

Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"



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Plain Omelet With Potato And Onion

Servings: 1

Ingredients:

2 large eggs
½ teaspoon water
Salt
Black pepper
3 tablespoon chopped onions; sautied
1 medium potato; diced
1 tablespoon clarified butter or oil
1 tablespoon oil

Preparation:

Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautied onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.

Description:
"Your basic Midwestern version of a French omelet with sautied onion and potato."


NOTES : An omelet can be filled with just about anything you can dream up:
leftovers, cooked meats, cheeses, sautied vegetables, fruit, sour cream or cream cheese

Recipe by: Dee Bell

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Polenta Pie With Fresh Mushrooms & Spinach

Servings: 4

Ingredients:

1 pound fresh white mushrooms
1 tablespoon olive oil
½ cub freshly gratedParmigiano-Reggiano cheese;divided
1 p (10 ounce) frozen; choppedspinach, thawed andsqueezed
1 cub prepared pesto
1 cub instant polenta or cornmeal

Preparation:

Preheat oven to 375 degrees. Lightly coat a 9-inch pie plate with butter or nonstick cooking spray. Trim mushrooms; cut into thin slices. In a large nonstick skillet, heat over high heat until hot. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes.

Remove 1 cup of the mushrooms to a small bowl; stir in 1 tablespoon of the Parmigiano-Reggiano; set aside. Into mushrooms remaining in skillet, stir in spinach and pesto; cook until hot, about 2 minutes. Cook polenta according to package directions.

Remove from heat; stir in the remaining 7 tablespoons of cheese. Spread half of the polenta in the prepared pie plate. Spoon the mushroom-spinach mixture over the polenta; with a knife, spread the remaining polenta on top; top with the remaining mushroom-Parmiagiano mixture.

Bake, uncovered until heated through, about 10 minutes. Remove from oven and let stand 5 minutes; cut into wedges.

Source:
"The Mushroom Council"
S(Internet Address):
"www.mushroomcouncil.com"


Serving Ideas: Serve on a bed of tomato sauce or top with a dollop of pesto

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Polenta With Roasted Red Pepper Sauce

Servings: 8

Ingredients:

¾ cub yellow cornmeal
2 cub boiling water
6 ounce blue cheese; crumbled
Salt & pepper
Butter
2 medium zucchini; sliced sauteed
2 j (12-ounce) roasted redpeppers; drained pureed
2 teaspoon sugar

Preparation:

Gradually stir cornmeal into boiling water in large saucepan; cook over low heat until thick, stirring constantly. Stir in 4 oz. blue cheese; season with salt and pepper. Pour into buttered 8-inch cake pan and chill (1 hour).

Heat jar peppers and sugar in small saucepan until hot. Cut polenta into wedges; saute in oil until browned. Serve with pepper sauce and hot zucchini; sprinkle with remaining blue cheese.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"



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Red Bell Pepper Burritos

Servings: 4

Ingredients:

2 teaspoon olive oil
1 small onion; minced
1 clove garlic; small
½ cub red peppers; chopped
1 ½ cub kidney beans; canned
1 tablespoon mild chili peppers; chopped
½ teaspoon cumin
¼ teaspoon oregano; dried
8 flour tortillas
½ cub Monterey Jack cheese;shredded

Preparation:

In a medium skillet, heat oil. Add onions and garlic; cook until soft, about 5 minutes. Add peppers and cook until almost tender, 5 to 10 minutes. Add beans, chilies, cumin and oregano. Heat through

Place a tortilla in a heavy 10" skillet over moderate heat and cook, turning frequently, until pliable. Spread 4 tablespoons of filling down the center of the tortilla. Sprinkle with 1 tablespoon of cheese, roll up
and place in a casserole with the seam side down. Repeat with remaining tortillas.

Heat burritos in a 325 Deg. F. oven for 15 minutes. Serve with salsa, hot-pepper sauce, sour cream, tomatoes and lettuce.


NOTES : To lower fat content, try using fat free cheese

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Roasted Veggie And Cheese Pitas

Servings: 6

Ingredients:

8 ounce eggplant; unpeeled
8 ounce each red; yellow & greenpeppers
Olive oil
1 ½ teaspoon Italian seasoning
Salt & pepper
6 pitas or pocket breads
6 ounce Muenster cheese; 1-½ cupsshredded

Preparation:

Cut vegetables into ½-inch slices; arrange on greased, foil-lined baking pan; brush lightly with olive oil and sprinkle with seasonings. Bake at 425 degrees F until tender, 30-40 minutes; season with salt and pepper.

Spoon vegetables on pitas; sprinkle with cheese. Bake on cookie sheet until cheese is melted, 3-4 minutes; fold in half.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"



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Soynut Cilantro Rice Pilaf

Servings: 1

Ingredients:

2 ¼ cub water
1 cub long-grain rice
1 ½ cub carrots; thinly sliced
1 cub chopped frozen broccoli;thawed
1 cub sweet red pepper; diced
½ cub onion; diced
2 teaspoon minced fresh ginger
2 teaspoon minced garlic
1/3 cub vegetable or chicken broth
1/3 cub soynut butter
2 tablespoon fresh cilantro; chopped

Preparation:

Bring water to a boil in a large saucepan. Stir in rice, carrots, broccoli, red pepper, onion, ginger, and garlic. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and all water is absorbed

In smaller saucepan, combine broth, soynut butter and cilantro. Stir constantly over medium heat for 1-2 minutes, or until the soynut butter is smooth. Set aside. When rice is done, stir in the soynut butter mixture. Serve immediately.

Source:
"Indiana Soybean Board"
S(Internet Address):
"http://www.soyfoods.com/index.html"
Yield:
"5 cups"



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Spanish Bean Frittata

Servings: 4

Ingredients:

1 14 ounce can Beans in TomatoSauce
3 green onions; sliced
1 medium tomato; chopped
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
6 eggs
2 tablespoon water
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoon butter or margarine

Preparation:

In a saucepan, combine beans, green onions, tomato, chili powder and Worcestershire sauce. Bring to boil; simmer over low heat while frittata cooks.

Whisk together eggs, water, salt and pepper. In 9-inch (23 cm) frying pan, melt butter over medium-high heat. Add egg mixture.

As bottom cooks, lift up cooked portion to allow uncooked egg mixture to flow underneath. When almost set, cover and cook over low heat until puffed and set. Cut frittata into wedges and spoon bean mixture over top.

Source:
"Ontario White Bean Producers"
S(Internet Address):
"http://users.imag.net/~lon.whitepeabeans/"



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Spinach In Phyllo

Servings: 6

Ingredients:

2 pound Spinach; fresh
2 cub Onion; minced
2 tablespoon Olive oil
5 Garlic cloves; crushed
1 pinch Nutmeg
1 pinch Fennel
1 pinch Salt; pepper
1 package Phyllo; whole wheat
¼ cub Corn oil or soy margarine
melted

Preparation:

Preheat oven to 375.

Boil 2 quarts of salted water. Place spinach in the boiling water for 2 to 3 seconds and remove.

Place in colander, rinse under cold water and squeeze out excess water.

Saute onions in olive oil until soft, about 6 to 8 minutes. Add garlic and cook for 2 to 3 minutes. Set aside.

When onions and garlic have cooled, mix them with spinach and add seasonings. Set aside.

Place a phyllo sheet on a dry work surface. Using a pastry brush, lightly coat it with corn oil. Place a second sheet over the first and brush with oil

Fold the phyllo into thirds vertically, making a strip about 4" wide.

Place 2/3 cup of spinach filling on bottom left corn of phyllo. Encase it by folding the left-hand, bottom corner over the filling, forming a triangle with two equal sides.

Continue folding at a right angle to the end of the strip.

Repeat with remaining phyllo sheets until all filling is used.

Bake for 12 to 15 minutes until golden brown.

Serve immediately or store up to one week in
refrigerator or freeze.



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Spinach, Mushroom, And Mozzarella Wrap

Servings: 2

Ingredients:

1 tablespoon olive oil
8 ounce fresh white mushrooms;sliced (2-½ cups)
1 teaspoon minced garlic
2 flour; (10-inch) tortillas
OR
2 mountain bread*
½ pound fresh spinach; trimmed,steamed
OR
½ pound arugula; trimmed, steamed
1 plum tomato; diced
½ cub shredded part-skimmozzarella cheese; (2 ou

Preparation:

Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.

On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish.
Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters.

Serve hot or at room temperature with a mixed green salad, if desired.

Source:
"The Mushroom Council"


NOTES : *Mountain bread is available in the deli or health food section of your market

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Surprise Tomato Egg Basket

Servings: 10

Ingredients:

10 medium tomatoes
1 tablespoon dried crushed basil
OR
1 tablespoon tarragon
Salt and pepper; to taste
10 large California Fresh Eggs
6 tablespoon butter; melted
1 cub shredded Swiss cheese
1 cub fine; dry seasoned breadcrumbs
Parsley or edible flowersfor garnish

Preparation:

Preheat oven to 350. Cut thin slice from top of each tomato. Using a grapefruit knife make a circular cut (do not pierce skin) and scoop out pulp gently with a spoon. Invert tomatoes on paper towels and allow to drain.
Grease 10-4" individual souffle dishes. Sprinkle the inside of each tomato with basil, salt and pepper and place upright in souffle dishes. Gently break an egg into each shell and bake 35-40 minutes or until egg whites have set.
Remove from oven.

Blend melted butter, cheese and bread crumbs together. Sprinkle the tops of each egg liberally with this mixture. Return to oven and bake until crumbs are browned, about 3-5 minutes.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "


NOTES : The Headlands Inn * P.O. Box 132 * Mendocino, CA 95460 * (707) 937-4431

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Szechwan Noodles

Servings: 4

Ingredients:

¼ cub Sesame oil
½ cub Soy sauce
Ginger; grated to taste
Garlic; minced
Hot bean paste; to taste
¼ cub Creamy peanut butter
Hot cooked pasta
Scallions; shaved

Preparation:

Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately.

S(Internet Address):
""


NOTES : Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator

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Tangy Pear 'n Pecan Noodle Salad

Servings: 8

Ingredients:

12 ounce Medium or Wide Egg Noodles;uncooked
½ cub fresh orange juice
4 tablespoon balsamic vinegar
2 tablespoon fresh lemon juice
1 garlic clove; minced
1 tablespoon orange zest
1 tablespoon vegetable or olive oil
Salt and freshly groundpepper; to taste
16 ounce spinach; stems removed andri
4 pears (red or green ormixed); cored and sliced,le
½ cub golden raisins
¾ cub crumbled blue cheese
¼ cub pecan pieces; toasted
½ red onion; thinly sliced

Preparation:

Prepare noodles according to package directions. Drain and place in large bowl.

Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl.

In a large sauti pan, heat 2 tablespoons of dressing over medium heat. Sauti spinach in 2 to 3 batches until slightly wilted.

In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion. Add remaining dressing and toss to combine. Sprinkle top with remaining cheese and pecans. Serve immediately.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"



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Toasted Couscous With Almonds And Raisins

Servings: 8

Ingredients:

1 ½ cub couscous
¼ cub slivered almonds
2 cub vegetable stock
2 stalks celery; diced
⅛ teaspoon salt and pepper
1 pinch ground cumin and cayennepepper
½ cub California Raisins

Preparation:

Heat a large nonstick skillet over moderate heat. Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.

Transfer to a plate. Add the almonds to the hot skillet and toast them in the same way, stirring frequently. Transfer them to another plate. Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.

Simmer about 3 minutes or until the celery is slightly softened. Add the couscous and raisins to the saucepan and stir gently just to mix.

Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender. Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.

Description:
"Sweet, crunchy, and slightly spicy, this delectable dish goes well with meat or curried dishes."
Source:
"California Raisin Marketing Association"
S(Internet Address):
"http://www.calraisins.org/"
T(Cooking Time):
"0:25"



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Vietnamese Spring Rolls

Servings: 2

Ingredients:

2 rice paper wrappers - 6"
2 California Fresh Eggs
OR
1 3 ½ ounces egg product;liquid or frozen
1 teaspoon soy sauce
¼ teaspoon jalapeqo pepper; minced
1 tablespoon green onions; chopped
1 teaspoon cilantro; minced
1 pinch bean sprouts
2 red pepper strips;pre-blanched
4 pea pods; pre-blanched
2 sprigs mint leaves
2 lettuce leaves
DIPPING SAUCE
¼ cub soy sauce
2 tablespoon lime juice
1 garlic clove; crushed
2 teaspoon crushed red peppers
1 green onion; chopped

Preparation:

Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.

To order, scramble eggs with soy sauce, jalapeqos and green onions.

Divide egg mixture between the two wrappers.

Add cilantro and sprouts.

Roll tortilla style and tuck in pepper strips and pea pods for garnish.

Present each spring roll with a spring of mint on a lettuce leaf.

Serve with dipping sauce.

Cuisine:
"Vietnamese"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "


Serving Ideas: Rich with contrast, these spring rolls combine east-west flavors and complimentary textures. Soft rice paper wrappers are filled with scrambled eggs seasoned with soy sauce and accented with red peppers and snow peas. To eat, the roll is wrapped in lettuce with the mint garnish and dipped in a zingy red pepper sauce.

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Wild Mushroom Torta

Servings: 8

Ingredients:

6 cub sliced wild mushrooms(Oyster; Shiitake)
1 teaspoon minced garlic
2 tablespoon butter
Salt & pepper
1 p; (11-ounce) refrigeratedFrench bread
¼ cub pesto sauce
3 ounce white Cheddar cheese;crumbled

Preparation:

Saute mushrooms and garlic with butter in large skillet until tender; season with salt and pepper. Shape dough into a round; press onto bottom and side of buttered 10-inch quiche dish and spread with pesto.

Sprinkle with half the cheese, top with mushrooms and add remaining cheese.
Bake at 350 degrees F until browned, 35-40 minutes.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"



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Zippy Cheese Artichoke Oven Omelet

Servings: 6

Ingredients:

¾ cub picante sauce or salsa; hotor mild
1 cub artichoke hearts; chopped
¼ cub (1 ounce) Parmesan cheese;grated
1 cub (4 ounces) Monterey Jackcheese; shredded
1 cub (4 ounces) sharp Cheddarcheese; shredded
6 large eggs
1 ca; (8 ounce) sour cream
Tomato wedges; optional
Parsley sprigs; optional

Preparation:

Preheat oven to 350 F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce.

Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and Cheddar cheese. Blend the eggs in a blender until smooth. Add the sour cream to the eggs and blend until mixed.

Pour the egg mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or until set. Cut into wedges and serve garnished with tomato wedges and parsley.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"
T(Cook Time):
"0:35"



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Zucchini Cheese Casserole

Servings: 4

Ingredients:

6 cub water; boiling
2 4 ounce boxe onion soup mix
4 ounce spaghetti; broken
1/3 cub margarine
2/3 cub chopped onions
1 cub chopped green bell peppers
1 ½ pound sliced zucchini
4 fresh tomatoes; cut inwedges
¼ cub chopped parsley
⅛ teaspoon black pepper
4 cub (2 packages) gratedMozzarella cheese

Preparation:

Preheat oven to 350:F. Cook spaghetti in water and onion soup mix and drain.

Sauti onion, green pepper; add zucchini, tomatoes, parsley and pepper.
Cook about 5 minutes.

In a greased casserole, put spaghetti and zucchini mixture. Sprinkle Mozzarella cheese on top; bake for 25 minutes until hot and bubbly.

Description:
"A baked zucchini-tomato casserole made with fresh vegetables, spaghetti, onion soup mix and Mozzarella cheese." Cuisine:
"American"
Ratings : Cholesterol Rating 2 Complete Meal 6 Complexity 3 Cost 2
Depth 3 Difficulty 1
Fat Content 4 Good For Crowds 10
Kid Appeal 7 Portability 6
Serving Temperature 10


NOTES :

Recipe by: Sid Orrik

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