TALK TKL - 10-15-97 - The Joy of Fiber! - Part 2
Moroccan Couscous
Roasted Chicken with Apricots
Chickpea Casserole
Date Nut Loaf
Special K Loaf
Spicy Bean Goulash
Bran Muffins
Old Fashioned Apple Loaf
All Bran Bread
Banda Kopir Tarkari (Vegetables stir fried with spices)
Special Fried Rice
All Bran Bread
Apple Corn Johnny Cake
Fassoulada (Greek Bean Soup)
Lentil Salad
Spanish Bulgur
Mexican Bean Cake
All-Bran Loaf
Create-Your-Own-One-Bowl Soups
Popcorn Drops
Fresh Vegetable Stuffing
Popcorn Balls
Oatbran Meatloaf addition
Indian Lentils
Cranberry-Raisin Cookies
Mulligatawny Soup (India)
Loin of Pork with Prunes (Scandinavia)
Date and Lemon Chutney (India)

Betsy, NY (9:52:32 pm) :
Title: Moroccan Couscous
Categories: Jewish, Ethnic
Yield: 4 servings
1 c Orange or other juice
1 c Instant couscous
1/4 c Pitted dates, finely chopped
1/4 c Raisins
1/4 c Slivered almonds
1 t Cinnamon
From the upcoming "Low-Fat Jewish Vegetarian Cookbook" by Debra Wasserman.
Bring juice and * cup water to a boil in a small pot. Remove from heat.
Stir in couscous and allow to sit covered for 5 minutes.
Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in
* cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.
Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams
carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams
cholesterol, 7 milligrams sodium.
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Betsy, NY (9:53:17 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Roasted Chicken with Apricots
Categories: Poultry, Jewish, Ethnic
Yield: 8 servings
10 oz Dried apricots
1 c White wine
7 lb Chicken pieces (about 1* cut-up fryers
2 t Salt
1 t Pepper
2 t Thyme
1 t Paprika
2 c Onions, cut in chunks
1 c Carrots, chopped
From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet Press,
1993).
Soak apricots in wine in a dish and set aside.
Rinse chicken pieces under cold water and pat dry. Season the chicken with
the dry seasonings and place pieces in a single layer in a large roasting
pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45
minutes, or until the chicken is just beginning to brown. Pour off excess
fat, if desired, and pour apricots and wine over chicne pieces. Baste with
juices (adding more wine, if needed), and finish cooking, about 30 minutes
longer; remove from oven. If not served within 2 hours, chill and bring
back to room temperature before reheating.
To reheat, place the chicken in covered pan or ovenproof serving dish with
cooking juices (you may skim fat again) and reheat at 375'F. for 20-30
minutes while first courses are being served. To serve, place the chicken
pieces on a serving dish and keep warm while deglazing the pan. Scrape up
pan residues, adding a bit more stock or wine to deglaze if necessary. Pour
resulting sauce over chicken and arrange apricots for garnish.
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Betsy, NY (9:54:03 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Chickpea Casserole
Categories: Casseroles, Peas
Yield: 12 servings
4 c Dried chickpeas
Salt to taste
2 T Vegetable oil
2 md Onions, sliced
2 lg Tomatoes, chopped
1 c Tomato paste
1 c Water
1 t Ground coriander
1 t Cumin seed
1 t Cayenne
1/4 t Turmeric
Hot cooked rice
Onion rings for garnish
Chopped coriander for
-garnish
From "The New York Times Cook Book," edited by Craig Claiborne.
Soak the chickpeas overnight in water to cover. (Or use the quick-soaking
method.) Drain and add water to cover to a depth of 1*". Add salt and
simmer two hours or longer, until the chickpeas are tender.
Meanwhile, heat the oil in a saucepan, add the onions and cook until
wilted. Add the tomatoes, tomato paste, water and spices. Add the chickpeas
and simmer 30 minutes longer. Serve hot over rice, garnished with onion
rings and coriander.
Makes 12 or more servings.
Nutritional analysis per serving: 298 calories, 6.68 grams fat, 0
milligrams cholesterol, 33.9 milligrams sodium; 20 percent of calories from
fat.
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Lisette (9:55:17 pm) : Date Nut Loaf
8 oz pitted dates
2 tbsp margarine
1 cup soft light brown sugar
1 tsp baking soda
1 cup boiling water
2 cups white bread flour
pinch of salt
1 tsp baking powder
1/4 tsp vanilla extract
1/2 cup chopped pecans
2 egg whites
Chop dates in a cusinart until sticks together in a gooey ball. Put in a
mixing bowl. Add margarine, sugar, boiling water. Mix. Let stand 10 mins.
Add rest of ingredients. Mix until smooth. Pour into a greased and floured
loaf pan. Bake at 325F for 1 hour until knife pulls out cleanly.
This one is one of my originals!
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Crabby, VA (9:56:54 pm) : This receipe comes from
Sharing OUr Best
VA Emerg. Nurses Assoc.
Special K Loaf by Joy Swanson, RN
6 c. special K Cereal
6 eggs
1/2 c. chopped walnuts or pecans
1/2 c oil
1 Env. Lipton Onion Soup
2 lbs. cottage cheese
Mix all ingredients except for cereal. Stir well. Then add cereal about
1-2c. at a time, mixing well. Place in large casserole. Bake 1 hour and 15
min. at 350 degrees.
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Betsy, NY (10:01:16 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Spicy Bean Goulash
Categories: Beans, Goulash, Vegetarian
Yield: 4 servings
1 c Red kidney beans, soaked
-overnight
1 T Olive oil
1 md Onion, finely chopped
1 Garlic clove, finely chopped
1 sm Red chile, finely chopped
3 lg Red peppers, chopped
3 c Chopped mushrooms
1 md Potato, diced
3 t Paprika
1 t Thyme
2 T Tomato paste
1 t Miso (soy paste), dissolved
-in a little water
Salt
Black pepper
Brown rice or whole-wheat
-noodles
This simple goulash recipe is from "Vegetarian Cooking," an RD Home
Handbook Publication.
Drain the beans, cover with plenty of fresh water, bring to a boil,
uncovered and boil fast for 10 minutes. Reduce heat, cover, and simmer for
40 minutes or until soft. Drain, reserving liquid.
Heat the oil in a large saucepan and gently fry the onion in the oil for 4
to 5 minutes or until soft. Add the garlic, chile, peppers and mushrooms
and cook for five minutes. Cover and cook the mixture for 15-20 minutes
over a very gentle heat.
Add the cooked beans, potato, paprika, thyme, tomato puree and miso to the
stew.
Simmer gently for 30 minutes, adding a little bean liquid if necessary.
Season with salt and pepper and serve hot with rice or noodles. Serves
four.
Nutritional analysis per serving: 289 calories, 4.6 grams fat, 0 milligrams
cholesterol, 111 milligrams sodium; 14 percent of calories from fat.
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Annie, TX (10:05:09 pm) : Bran Muffins
1 cup wheat flour
2 cups 40% Bran Flakes cereal
1/4 cup corn meal
1/2 t. salt
1 t. baking soda
1 1/4 cups skim milk
1/2 cup molasses
1 cup raisins
Mix all ingredients well. Spray muffin tin with Pam or use paper lined
muffin cups. Bake at 325 degrees for 25 minutes. (I didn't leave mine in
that long!)
Makes 12
Recipe from Fat Free Living Cookbook by Jyl Steinback
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Lisette (10:12:38 pm) : Old Fashioned Apple Loaf
loaf ...
2 cups flour
2 tsp baking powder
3/4 tsp cinnamon
dash ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
2/3 cup chunky applesauce
1/2 cup sugar
2 eggs
1/4 cup oil
2 tbsp milk
topping ...
4 tbsp chopped pecans
4 tsp margarine
2 tsp brown sugar
Mix all of the loaf ingredients together. Pour into a greased and floured
loaf pan. Mix topping ingredients together using a fork. Sprinkle topping
down the center of loaf. Bake at 350F for 35-45 minutes until knife pulls
out cleanly.
From: Favorite Brand Names Recipes
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SueA, CA (10:34:00 pm) : { Exported from MasterCook Mac }
All Bran Bread
Recipe By:
Serving Size: 12
Preparation Time: 2:00
Categories: Breads
Amount Measure Ingredient Preparation Method
1 package active dry yeast
1/2 cup warm water
1/2 cup All-BranÆ Cereal
1/3 cup sugar
1/2 cup vegetable shortening
1/4 teaspoon salt
1/2 cup boiling water
1 egg
3 cups all-purpose flour
Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening, and
salt. Pour boiling water over bran mixture. Stir, let cool, then add yeast.
Add egg and half of flour. Beat well. Add remaining flour. Cover and let
rise until double in bulk. Punch down. Form into 2 small loaves, place in
buttered pans, and let rise again until double. Just before baking, brush
tops of loaves with melted butter. Bake at 350 degrees for 30-35 minutes.
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Notes: After first rising, dough may be punched down and put in the
refrigerator overnight, or it may be mixed and put right in refrigerator and
both risings done second day. If refrigerated, allow to stand at room
temperature for a couple of hours before proceeding.
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Betsy, NY (10:35:42 pm) :
Title: Banda Kopir Tarkari (Vegetables stir fried with spices)
Categories: Bangladesh, Main dish, Vegetables, Ethnic, Vegetarian
Yield: 4 servings
1/2 ts Tumeric
1/2 lb Potatoes; 225 g. chopped in small cubes
1 ea Onion; finely chopped
1 ea Bay leaf
1/2 ts Cumin, ground
1/2 ts Ginger, ground
1/4 ts Chili powder
4 ea Tomatoes; chopped
1 c Cabbage; finely sliced
1/2 c Peas
Oil
-Salt
"In Bangladesh, cabbage is usually available in the market during the
winter season, as are tomatoes, peas and carrots. So this dish appears
quite frequently at Bengali dinner tables during the winter. In the markets
where such vegetables are available year round, banda is a popular
standard." Meghna Guharthakurta, Dhaka, Bangladesh
Start by heating the oil in a heavy pan and put in the tumeric and some
salt. Fry for a few seconds and then add the cubed potatoes, turning
frequently so that they turn yellow from the tumeric. Cook them for 5-10
minutes (they will complete their cooking later) and remove them from the
oil and set aside. Adding more oil if necessary, now saute the onion slices
until they are soft and transparent. Then add the bay leaf, cumin, ginger
and chili powder. Stir well and put in the tomatoes. When they have begun
to break down, add the cabbage bit by bit, stirring it in well so that it
is sauteed in the spices. Cover and cook gently for 3-5 minutes. Finally
put in the peas and semi-fried potatoes and seasoning.Mix well, replace the
cover and continue to cook for 5-10 minutes or until potatoes are ready.
Serves:4 SOURCE: _The World in Your Kitchen: Vegetarian Recipes_by Troth
Wells posted by Anne MacLellan
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Lisette (10:36:15 pm) : Special Fried Rice
1/2 tbsp peanut oil
1/2 tsp salt
3/4lb chicken, cut up
3 cups cooked rice (brown for fiber??!!)
1 cup bean sprouts
1/2 cup sliced water chestnuts
3 tbsp soy sauce
1/2 tsp white pepper
1/2 tsp sesame oil
1/4 cup finely chopped green onions
Heat peanut oil and salt in wok. Add chicken. Saute. Add rice and mix it up.
Add bean sprouts, water chestnuts and mix it up. Add soy sauce, white
pepper, sesame oil, green onions and mix it up. Cook covered 10 mins,
stirring once.
This one is an original and the top favorite dinner in our household!
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SueA, CA (10:37:15 pm) : { Exported from MasterCook Mac }
All Bran Bread
Recipe By:
Serving Size: 12
Preparation Time: 2:00
Categories: Breads
Amount Measure Ingredient Preparation Method
1 package active dry yeast
1/2 cup warm water
1/2 cup All-BranÆ Cereal
1/3 cup sugar
1/2 cup vegetable shortening
1/4 teaspoon salt
1/2 cup boiling water
1 egg
3 cups all-purpose flour
Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening, and
salt. Pour boiling water over bran mixture. Stir, let cool, then add yeast.
Add egg and half of flour. Beat well. Add remaining flour. Cover and let
rise until double in bulk. Punch down. Form into 2 small loaves, place in
buttered pans, and let rise again until double. Just before baking, brush
tops of loaves with melted butter. Bake at 350 degrees for 30-35 minutes.
­­­­­
Notes: After first rising, dough may be punched down and put in the
refrigerator overnight, or it may be mixed and put right in refrigerator and
both risings done second day. If refrigerated, allow to stand at room
temperature for a couple of hours before proceeding.
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Betsy, NY (10:40:39 pm) :
Title: APPLE CORN JOHNNY CAKE
Categories: Muffins, Cakes
Yield: 1 servings
1 c Corn meal
3/4 c Rice flour
4 ts Baking powder
1/2 ts Salt
2 tb Sugar
2 Eggs, separated
2 tb Canola oil
1 3/4 c Applesauce (14 oz can)
6 Bacon strips,cooked,crumbled
Breakfast idea without gluten or dairy. Serve warm with maple syrup or as
a quickbread with soup or salad.
In a large mixing bowl combine cornmeal, rice flour, baking powder, salt
and sugar. Beat egg whites until stiff.
To the dry ingredients, add egg yolks, oil, applesauce and bacon. Stir
well.
Fold in egg whites. Pour batter into greased 8x8 inch baking pan (or
prepared muffin pan). Bake in 425 F oven for 45 min or until an inserted
knife comes out clean. Serves 4-5.
Source: Co-op advertising recipe Sept 93 Shared but not tested by
Elizabeth Rodier
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Betsy, NY (10:42:58 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Fassoulada (Greek Bean Soup)
Categories: Greek, Soups, Vegetarian, Ethnic
Yield: 8 servings
1 lb Dried navy beans
2 Onions; chopped
2 Celery stalks with leaves chopped
2 Carrots; scraped & diced
4 Sprigs fresh parsley;chopped
1 c Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 c Olive oil
Wash beans and soak overnight in cold water. The next day, in a soup
kettle, bring the beans to a boil in the soaking water. Skim off the foam,
then add the remaining ingredients, cover, and simmer gently until the
beans are tender, about 3 hours. Serve hot.
Note: Less frequently, the soup is pureed through a sieve. Also, you may
add the herbs during the last hour or so of cooking, if you wish.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York. Typed for you by Karen Mintzias
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SueA, CA (10:44:42 pm) :
Lentil Salad
Serving Size: 6
Preparation Time: 1:00
Categories: Beans Salads Vegetarian
1/4 cup fresh lemon juice
2/3 cup olive oil
1 teaspoon Italian seasoning
1 clove garlic mashed
2 cups dried lentils
1/2 cup diced celery
2 whole red ripe tomatoes chopped
Whisk together lemon juice and olive oil. Beat in Italian seasoning and
garlic.
Wash lentils and boil in a quart of water until barely tender, about 30
minutes. Drain. While warm, toss with lemon dressing. Cool to room
temperature. Add celery and tomatoes. Serve immediately or chill and serve
cold.
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Betsy, NY (10:45:29 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Spanish Bulgur
Categories: Vegetarian, Low-cal
Yield: 8 servings
2 tb Vegetable oil
1 c Thinly sliced carrot
1/2 c Coarsely chopped onion
1 Clove garlic, finely chopped
1 1/4 c Bulgur
3 c Hot chicken or beef broth
19 oz Can tomatoes
2 ts Paprika
1 ts Tarragon
1 ts Salt
1 pn Freshly ground pepper
1 c Coarsely chopped celery
1 c Coarsely chop. green pepper
1 c Cooked garbanzo beans, drain
1/2 c Coarsely chopped soy nuts
Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to
provide complete protein which tastes as good or even better than Spanish
rice.
Heat oil in a frypan. Add carrot, onion and garlic. Stir-cook over medium
heat 5 min. Add bulgur. Continue to stir-cook about 3 min until bulgur is
coated with pan juices.
Add broth, tomatoes, paprika, tarragon, salt and pepper. Heat to a boil;
reduce heat, cover and simmer 30 min. Stir in celery, green pepper, chick
peas and soy nuts; cover and simmer 15 min longer until bulgur is tender
and juices are absorbed.
Turn off heat, let stand, covered, 10 min. Fluff with a fork. Makes 8
cups.
1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32 grams
carbohydrate, 7 grams protein, 5 grams fat.
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93
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Betsy, NY (10:48:49 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: MEXICAN BEAN CAKE
Categories: Cakes, Ethnic, Mexican
Yield: 24 servings
1/3 c Butter or margarine
3/4 c Sugar
1 Egg
2 c Unseasoned pinto bean puree*
2 ts Vanilla extract
1 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice
2 c Peeled and diced apple
1 c Raisins
1/2 c Chopped nuts
1 1/2 c Icing sugar (optional)
Milk or fruit juice
"Mexican meals don't usually include cake, but this one--made with bean
puree and lots of fruit and spices--would fit right in with Mexican food!"
Jean's Beans by Jean Hoare page 112.
BEAN PUREE Start with 1 cup of dried beans or a bit more if using large
white limas and you plan to take off the skins. Extra bean puree may be
frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of
cold water for each cup of beans and bring slowly to a boil. Boil gently
for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off
soaking water.
Cover with fresh cold water, bring to a boil for 10 min, reduce heat and
simmer about 30 min until tender. Drain. Remove lima bean skins and
discard any hard beans. Grind through a foodmill, puree in a blender or
food processor. You may have to add a bit of liquid saved from the cooking
process to get the mixture moving. Force the puree through a sieve about
1/4 cup at a time if you want a very smooth puree. Puree only keeps a day
or two in fridge so freeze any that you are not going to use for the
recipe.
Preheat oven to 350F. Grease and flour the bottom only of a 9x13 inch
rectangular pan.
Cream butter with sugar. Add egg and beat well. Blend in bean puree and
vanilla. In a separate bowl, combine flour, baking soda, salt, and spices.
Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to
creamed mixture and blend well. Pour batter into prepared pan and bake
35-45 min or until cake tests done when tried with a toothpick.
Mix icing sugar with enough milk or fruit juice to make a thin glaze;
drizzle over the still-warm cake. Keep in the refrigerator.
(My notes - I would make this again but leave off the glaze as it is quite
sweet.) Shared by Elizabeth Rodier, reposted Nov 93.
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Alliya (10:51:30 pm) : Alliya, Trinidad in the Caribbean
All-Bran Loaf
1 cup All-Bran Cereal
1 cup dried mixed fruit (raisins, cherries etc.)
3/4 cup sugar
1 cup milk
1 egg
1 cup flour
1 tsp baking powder
1 tsp baking soda (bicarbonate of soda)
Preheat oven to 350
Soak All-Bran, fruit and sugar in milk until soft
Sift flour with baking powder and baking soda
Beat egg slightly and fold into bran mixture gently along with sifted flour
Bake in preheated oven for 3- to 40 minutes
this is great !!
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Betsy, NY (10:54:57 pm) :
Title: CREATE-YOUR-OWN-ONE-BOWL SOUPS
Categories: Soups
Yield: 1 servings
1 c. chicken or beef broth
Add any combinations of the following: 1/4 c. any cooked meat, poultry or
fish 1/4 c. cooked rice, pasta or potatoes or combination
of two 1 c. mixed frozen vegetables or mix your own, such
as celery, onion, green beans, corn, carrots and
cabbage 1/2 c. canned tomatoes
Pinch of thyme, parsley, garlic powder and 1/2
small bay leaf (remove bay leaf before serving)
Salt and pepper to taste 1/4 t. sugar
Fresh green lettuce leaf to add fresh taste
Combine everything in a 2-cup saucepan in order listed. Lay lettuce leaf on
top; cover and bring to a boil. Lower heat to simmer and cook gently for
20 minutes. If using raw vegetables, cook 30 minutes or until vegetables
are tender. Remove bay leaf and lettuce leaf. Enjoy
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Betsy, NY (10:57:19 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Popcorn Drops
Categories: Cookies, Low-cal
Yield: 6 servings
2 c Unsalted popped corn
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb Granulated sugar replacement
Place popped corn in food processor or food grinder. Grind into
kernel-size pieces.
Beat egg whites until frothy and add baking powder, salt and cream of
tartar. Beat into stiff peaks. Add sugar replacement, beating until well
blended. Fold popcorn pieces into stiffly beaten egg whites. Drop by
teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36
cookies.
Exchange 6 cookies: Negligible, 16 calories in 6 cookies.
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand c.
1982 Shared but not tested by Elizabeth Rodier, Nov 93.
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Betsy, NY (10:58:14 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Fresh Vegetable Stuffing (From Chicago Tribune Magazine
Categories: Poultry, Stuffing
Yield: 14 servings
3 tb Olive oil
2 Carrots, chopped
2 Med. Yelloe onions, chopped
1 Stalk celery, chopped
1 ts Fresh thyme*
1 ts Fresh tarragon*
1 ts Fresh sage*
1 ts Fresh basil, chopped*
1/2 ts Salt
1/2 c Fresh chives, chopped
2 ts Cracked black pepper
1/2 ts Salt
2 Small Zuchinni, chopped
2 c Spinach leaves, washed,
- stemmed and shredded
2 Yellow squash, chopped
1/2 c Dry white wine
2 c Fresh homemade bread crumbs
- made from 3 or 4 slices of
- bread
1 c Freshly grated parmesan
-cheese
* if using dried seasonings use 1/2 teaspoon
1. Heat oil in alarge skillet over a medium flame. Add carrots and saute
about 2 minutes. Add Onion, celery, and all seasonings. Cook until
slighltly soft, about 4 minutes. Add squash, spinach, and wine. Cook 2
minutes.
2. Remove from heat and place in large bowl. Add bread crumbs and
parmesan cheese. Stir. If using as stuffing, cool in refrigerator 2 hours
before using. If baking separately, heat oven to 350 degrees. Butter a
3-quart casserole and place mixture in it. Bake until warm.
[This recipe is for stuffing one 14 lb turkey or 2 roasting chickens. Hence
the "servings: 14." If using Mealmaster, use its scaling feature to adjust
quantities to the size poultry you are using.]
This is from the Chicago Tribune Magazine, 11/13/93 and was in a feature on
how to put on a large "corporate" dinner party at home. This recipe was
provided by "At Home Chef," an outfit which has put together 12
professional chefs who work by day as chefs at executive dining rooms and
will come cook meals at private homes for evening functions.
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Betsy, NY (11:00:45 pm) :
Teresa, AR (10:59:32 pm) : Popcorn Balls
4 cups minuature marshmallows
1/2 cup margarine
1/2 tsp. vanilla
1/4 tsp. salt
3 quarts unsalted popcorn
11/2 cups chopped gumdrops
Melt margarine with marshmallows in saucepan over
low heat; stir until smooth. Stir in vanilla and salt.
Pour mixture over combined popped corn and
gumdrops; toss lightly until well coated. Moisten
hands and shape into 11/2 inch balls; place on
greased baking sheet. Makes 3 dozen balls.
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Candy,VA (11:04:06 pm) : A good fiber suggestion is to add oat bran to your
meat mixture when making meatloaf instead of bread crumbs.
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SueA, CA (11:13:41 pm) : Here's one I like from Rodales Basic Natural Foods
Cookbook (low fat too)
Indian Lentils
(Dal)
1 cup dried lentils
3 cups water
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium-sized onion, sliced
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon chili powder
1/4 cup tomato juice
Combine lentils and water in a medium-size saucepan, partially cover pan
with a lid, and bring to a boil. Watch carefully to prevent lentils from
boiling over. Reduce heat and simmer for 45 to 60 minutes, or until lentils
are tender.
Meanwhile heat oil in small skillet and saute garlic and onions. Add spices
and then tomato juice. Cook until onions are soft and mixture is well
blended. Combine onion mixture with lentils and puree in a blender. Serve
with brown rice. 4 to 6 servings.
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SueA, CA (11:46:30 pm) : from Rodales Basic Natural Foods Cookbook
Cranberry-Raisin Cookies
3 cups raisins
1/2 cup white grape juice
1/4 cup butter softened
1/2 cup honey
2 eggs, beaten
2 tablespoons sour cream
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup fresh or frozen chopped cranberries
Preheat oven to 325 degrees F. Oil a baking sheet.
In a small bowl bowl plump raisins in grape juice.
In a large bowl beat together butter and honey, adding eggs and sour cream.
Sift together flour, baking soda, cinnamon, nutmeg, and cloves. Stir
gradually into butter mixture. Add raisins and grape juice. Fold in
cranberries. Drop by teaspoons onto prepared baking sheet, and bake until
lightly browned, 12 to 15 minutes. Remove from baking sheet and cool on wire
racks. Makes about 3 dozen
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Margaret, Ma (00:08:44 am) :
Mulligatawny Soup (India)
1 cup boiling water
1-1/4 cups grated coconut
1 medium onion, sliced
1/4 cup butter
1 Tbs. curry powder
1 frying chicken, cut into serving pieces
1 tsp. salt
4 cups chicken broth
1/2 cup dried lentils
4 bay leaves
hot, cooked rice
fresh limes
1.Pour boiling water over coconut and allow to stand.
2. Cook onion in butter until golden. Add curry powder and cook 3 to 4
minutes, then put in chicken pieces and cook until pieces are browned on all
sides.
3.Drain coconut, pressing well and add liquid and salt to chicken. Discard
coconut residue.
4.Cook 20 minutes or until tender. Set aside the best parts of the chicken.
Add to the remaining chicken in the pot, the broth, lentils and bay leaves.
Simmer 2 hours, then strain, forcing the lentils through the strainer.
5. Taste for seasoning, serve with rice, reserved chicken and freshly
squeezed lime juice.
From: Memorex Library, International Recipes
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Margaret, Ma (00:10:32 am) :
Loin of Pork with Prunes (Scandinavia)
1 four to five lb. loin of pork
20 prunes, pitted
hot water
2 tsps. salt
1/2 tsp. white pepper
1/4 tsp. ginger
1.Have pork loin boned and a pocket cut to the center along the length of
the roast.
2.Cover prunes with hot water and soak 30 minutes. Drain, reserving liquid.
3.Insert prunes into pocket. Season meat with salt, pepper and ginger and
tie into a good shape with a string.
4.In a Dutch oven, brown meat on all sides. Cover and cook in a 325 degree
oven about 1-1/2 hours, basting occasionally with prune juice.
From: Memorex Library, International Recipes
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Margaret, Ma (00:13:06 am) :
Date and Lemon Chutney (India)
8 oz. pitted, chopped dates
1/2 cup coconut, unsweetened
1/4 cup fresh lemon juice
2 Tbs. finely chopped fresh gingerroot
1 Tbs. chopped cilantro
1/2 tsp. fennel seeds
1 tsp. salt
black pepper
1.Combine all ingredients and mix well. Refrigerate for up to 3 days.
From: Memorex Library, International Recipes
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END OF FILE - Part 2 (of 2)
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