MISCELLANEOUS VEGETABLE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANTIPASTO HERO (04-18-92) 1/3 CUP DIJON MUSTARD 3 TABLESPOONS VEGETABLE OIL 1 TABLESPOON RED WINE VINEGAR 2 CUPS SLICED FRESH MUSHROOMS 1 LARGE TOMATO, SEEDED AND COARSELY CHOPPED 1/2 CUP SLICED CELERY 1/2 CUP SLICED RADISHES 1/2 CUP SLICED PIMENTO STUFFED OLIVES 1/3 CUP CHOPPED GREEN PEPPER 1/3 CUP THINLY SLICED SCALLIONS 1/4 CUP CHOPPED FRESH PARSLEY 1 LARGE CLOVE GARLIC, CRUSHED 2 TABLESPOONS CAPERS 1/8 TEASPOON GROUND BLACK PEPPER ITALIAN BREAD LOAF (ABOUT 16 TO 18 INCHES LONG) IN BOWL, COMBINE ALL INGREDIENTS EXCEPT BREAD. COVER; CHILL FOR 1 HOUR. CUT BREAD IN HALF LENGTHWISE. REMOVE SOFT INSIDES FROM TOP AND BOTTOM HALVES, LEAVING A 1/2 INCH THICK SHELL. COARSELY CRUMBLE INSIDES; RESERVE 1 CUP CRUMBS. (FREEZE REMAINING CRUMBS FOR ANOTHER USE. ) MIX RESERVED CRUMBS INTO VEGETABLE MIXTURE; FIRMLY PACK MIXTURE INTO BOTTOM HALF OF BREAD LOAF. TOP WITH REMAINING HALF. WRAP TIGHTLY IN FOIL. CHILL SEVERAL HOURS OR OVERNIGHT. SLICE AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ARTICHOKE TART IN WALNUT PASTRY (08-07-93) (16:08) SERVINGS: 8 8 EA CHOPPED SCALLIONS, 6 OZ JAR MARINATED ARTICHOKE HEART 1 C LIGHT CREAM 3 EA EGGS 1/2 PT SALT 1 C ALL PURPOSE FLOUR 1/2 PT SALT 8 T COLD UNSALTED BUTTER, CUT UP 1 EA EGG 1 CL GARLIC, FINELY MINCED 4 T BUTTER  EA GROUND PEPPER, TO TASTE 8 OZ GRUYERE CHEESE, GRATED  WALNUT PASTRY 1/2 C WALNUTS, TOASTED, COOLED PREHEAT OVEN TO 375 DEGREES FOR 10 MINUTES. 1. SAUTE SCALLIONS AND GARLIC IN BUTTER UNTIL SOFTENED. CUT ARTICHOKE 2. COMBINE CREAM, EGGS, SALT AND PEPPER IN MEDIUM BOWL. 3. SPRINKLE GRATED CHEESE OVER THE BOTTOM OF THE PARTIALLY BAKED CRUST. 4. BAKE 35 MINUTES UNTIL GOLDEN AND SLIGHTLY PUFFY. LET REST 10 WALNUT PASTRY 1. PROCESS WALNUTS UNTIL COARSELY GROUND. ADD FLOUR AND SALT TO WORK 2. PLACE PIECES OF BUTTER ATOP DRY INGREDIENTS AND PULSE UNTIL MIXTURE 3. ADD EGG AND PROCESS JUST UNTIL MIXTURE BEGINS TO HOLD TOGETHER. DO 4. REMOVE DOUGH FROM PROCESSOR AND SHAPE INTO A FLATTENED DISC. COVER 5. ROLL DOUGH LARGE ENOUGH TO FIT INTO 10 INCH QUICHE OR TART PAN. 6. LINE CHILLED PASTRY WITH LARGE SHEET OF ALUMINUM FOIL AND FILL WITH -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASSORTED VEGETABLES IN A CLEAR SAUCE (05/20/93) (0:46) THIS RECIPE CAN BE USED WITH ANY FIRM, MILD FLAVORED VEGETABLES IN SEASON. 2 MEDIUM TURNIPS 2 SMALL CARROTS 4 GREEN ONIONS 3 FRESH ASPARAGUS SPEARS 1/2 C BUTTON MUSHROOMS 1/2 C PEELED STRAW MUSHROOMS 8 BABY SWEET CORN 8 WATER CHESTNUTS 1/2 T FRESH GINGER ROOT 1 T TIENTSIN PRESERVED VEGETABLE 2 T PEANUT OIL 2 C CHICKEN STOCK 1 T SALT 1 PINCH SUGAR CORNSTARCH PASTE 1 T CHICKEN FAT 1/2 C CRAB MEAT OR SHELLED SHRIMP (OPT) PREPARATION: PEEL TURNIPS & CARROTS. USE MELON SCOOP TO CUT TURNIPS INTO LARGE BALLS. SLICE CARROTS 1/2" THICK; THEN WITH PARING KNIFE, CUT 4 EVENLY SPACED NOTCHES INTO RIM OF EACH SLICE (DON'T CUT INTO CENTER CORE). CARROTS SHOULD LOOK LIKE LITTLE FLOWERS. PARBOIL TURNIP & CARROTS IN STOCK UNTIL BARELY TENDER. REMOVE FROM STOCK & PLUNGE PIECES INTO COLD WATER; DRAIN. CUT ONIONS, ASPARAGUS & BABY CORN INTO 1 1/2" PIECES. MINCE TOGETHER FRESH GINGER ROOT & TIENTSIN PRESERVED VEGETABLE. IN SMALL POT OR BEAKER ON MEDIUM HEAT, RENDER PIECES OF CHICKEN FAT. STIR-FRYING: ADD PEANUT OIL TO HOT WOK. WHEN IT BEGINS TO SMOKE, BRISKLY FRY CRAB MEAT OR SHRIMP FOR 1 MINUTE. ADD ASPARAGUS, BABY CORN, MUSHROOMS & WATER CHESTNUTS, STIR-FRYING UNTIL THEY ARE HOT. ADD GINGER MIXTURE, THEN ONIONS. STIR-FRY ANOTHER 30 SECONDS. ADD 1/2 STOCK, SALT & SUGAR; BRING TO BOIL. ADD TURNIPS & CARROTS. COVER & REDUCE HEAT; SIMMER FOR 5 MINUTES.UNCOVER, PUSH INGREDIENTS OUT OF LIQUID, & DRIBBLE IN CORNSTARCH PASTE TO THICKEN SLIGHTLY. STIR LIQUID TO PREVENT LUMPING WHILE IT THICKENS TO A THICK SOUP. RECOMBINE, THEN MIX IN CHICKEN OIL. REMOVE TO SERVING PLATTER. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON WRAPPED WATER CHESTNUTS (04-01-93) (1:49) IBM 12 SLICES BACON 1 CAN (10 OUNCES) WHOLE WATER CHESTNUTS, DRAINED 1/4 CUP SOY SAUCE ARRANGE BACON BETWEEN 2 LAYERS OF PAPER TOWELS ON PLATE. MICROWAVE AT HIGH FOR 4 MINUTES TO PRECOOK SLIGHTLY. SET ASIDE. IN SMALL BOWL COMBINE WATER CHESTNUTS AND SOY SAUCE, STIRRING TO COAT. CUT BACON SLICES INTO THIRDS. WRAP ONE PIECE BACON AROUND EACH WATER CHESTNUT, SECURE WITH TOOTHPICK. ARRANGE HALF THE APPETIZERS IN A CIRCULAR PATTERN IN 9 INCH PIE PLATE. COVER WITH PAPER TOWELS. MICROWAVE AT HIGH FOR 4 TO 5 MINUTES, REARRANGING AFTER HALF THE TIME. REPEAT WITH REMAINING APPETIZERS. MAKES 36. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED BARLEY WITH MUSHROOMS 1/2 POUND MUSHROOMS, SLICED 1 MEDIUM SIZED CARROT, SLICED 1 SMALL ONION, DICED 1 CHICKEN FLAVORED BOUILLON CUBE OR ENVELOPE 3/4 CUP BARLEY 4 TABLESPOONS MARGARINE OR BUTTER (1/2 STICK), CUT UP 1/4 TEASPOON SALT ABOUT 2 1/2 HOURS BEFORE SERVING: IN 2-QUART CASSEROLE, MIX ALL INGREDIENTS. COVER; BAKE IN 350 DEGREE OVEN 2 HOURS, STIRRING OFTEN. MAKES 8 ACCOMPANIMENT SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED CHEDDAR OLIVES (11-26-93) (1:18) INGREDIENTS 1 CUP CHEDDAR CHEESE, GRATED 2 TBSP UNSALTED BUTTER, SOFTENED 1/2 CUP FLOUR 1/8 TSP CAYENNE PEPPER 24 EA PIMIENTO-STUFFED OLIVES (A 3 OZ. JAR) DIRECTIONS DRAIN OLIVES AND PAT DRY WITH TOWELS. COMBINE CHEESE AND BUTTER IN A BOWL. ADD FLOUR AND CAYENNE AND BLEND UNTIL WELL MIXED. DROP THE DOUGH BY TABLESPOONS ONTO WAX PAPER AND WRAP OR MOLD EACH PIECE OF DOUGH AROUND AN OLIVE, COVERING IT COMPLETELY. BAKE THE WRAPPED OLIVES ON A BAKING SHEET IN THE MIDDLE OF A PREHEATED 400F OVEN FOR 15 MINUTES OR UNTIL GOLDEN. SERVE WARM. MAKES 24 OLIVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED GARDEN OMELETTE (10-04-92) (0:06) 1 (16 OUNCE) PACKAGE FROZEN VEGETABLE COMBINATION, COOKED AND DRAINED 12 EXTRA LARGE EGGS, BEATEN 3/4 CUP MILK 2 TABLESPOONS CHOPPED FRESH BASIL 1 CUP SHREDDED MOZZARELLA CHEESE 1 CUP SHREDDED FONTINA OR PROVOLONE CHEESE 1 (30 OUNCE) JAR CHUNKY GARDEN STYLE PASTA SAUCE IN A LARGE BOWL THOROUGHLY COMBINE VEGETABLES, EGGS, MILK, BASIL, AND CHEESES. ADD 1 CUP SAUCE; MIX THOROUGHLY. POUR MIXTURE INTO A BUTTERED 13 X 9 INCH BAKING DISH. HEAT OVEN TO 350 DEGREES. BAKE 45 TO 50 MINUTES OR UNTIL OMELETTE IS SET. ALLOW OMELETTE TO COOL SLIGHTLY; CUT INTO SQUARES. SERVE WITH REMAINING HEATED SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED SWEET POTATOES SCRUB SWEET POTATOES. BAKE AT 374 DEGREES TO 400 DEGREES FOR 40 TO 45 MINUTES. PASS BUTTER, SALT, AND PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEAN CURD WITH OYSTER SAUCE (05/20/93) (0:53) A BLISSFUL MARRIAGE OF FLAVOR, TEXTURE AND GOOD HEALTH. 1/2 LB SOY BEAN CURD (CANNED OR FRESH) 2 GREEN ONIONS 1/2 T MINCED GARLIC 2 T PEANUT OIL 1/2 C CHICKEN STOCK 1 PINCH SUGAR 2 T PREMIUM OYSTER SAUCE CORNSTARCH PASTE 1 T PEANUT OIL SLICE BEAN CURD INTO 1/4" CUBES; SLIVER GREEN ONIONS. IN HOT WOK, HEAT OIL JUST TO POINT OF SMOKING. ADD BEAN CURD, GREEN ONIONS AND GARLIC. STIR GENTLY TO AVOID BREAKING UP CURD; TURN PIECES TO COAT WITH OIL. BE SURE OIL IS NOT TOO HOT OR CURD WILL TEND TO STICK TO PAN. WHEN AROMA OF GARLIC IS APPARENT, ADD STOCK AND BRING TO BOIL. LOWER HEAT, COVER, AND SIMMER FOR ABOUT 30 SECONDS (DON'T LET CURD FALL APART). REMOVE COVER; STIR IN OYSTER SAUCE AND SUGAR. INCREASE HEAT, AND WHEN LIQUID BOILS AGAIN, ADD ENOUGH CORNSTARCH PASTE TO MAKE A CREAMY (BUT NOT TOO THICK) SAUCE. SWIRL IN PEANUT OIL TO MAKE A GLAZE. SERVE OVER RICE OR IN A SHALLOW SERVING BOWL. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED GARLIC (05/14/93) (6:24) SERVINGS: 8 8 EA HEADS GARLIC 4 T BUTTER 1 X SPRINGS OF FRESH ROSEMARY * * FRESH OREGANO ALSO MAY BE USED. -------------------------------------------------------------------------- PLACE WHOLE HEADS OF GARLIC, PREPARED AS FOR ROASTED GARLIC, ON A SHEET OF HEAVY-DUTY FOIL. TOP WITH BUTTER (4 T PER 8 HEADS) AND A FEW SPRIGS OF FRESH ROSEMARY OR OREGANO. IF FRESH HERBS ARE UNAVAILABLE, SUBSTITUTE DRIED (2 T OF DRIED HERBS FOR 8 HEADS OF GARLIC). FOLD THE FOIL OVER THE GARLIC AND SEAL THE PACKAGE WELL. COOK OVER HOT COALS FOR ABOUT 45 MINUTES, TURNING THE PACKAGE OCCASIONALLY WITH TONGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARLEY-MUSHROOM CASSEROLE (11-11-92) (20:07) 2 TABLESPOONS BUTTER OR MARGARINE 2 SHALLOTS OR 4 GREEN ONIONS, COARSELY CHOPPED 4 OUNCES MUSHROOMS, TRIMMED AND SLICED 3/4 CUP BARLEY 1 3/4 CUPS CHICKEN BROTH 1/4 TEASPOON DRIED THYME, CRUMBLED 1/4 TEASPOON BLACK PEPPER 2 GREEN ONIONS, INCLUDING TOPS, THINLY SLICED IN A 2 QUART, FLAMEPROOF CASSEROLE, OVER LOW HEAT, MELT THE BUTTER. ADD SHALLOTS AND MUSHROOMS; SAUTE, STIRRING OCCASIONALLY, UNTIL GOLDEN BROWN 5 TO 7 MINUTES. ADD BARLEY, CHICKEN BROTH, THYME AND PEPPER; BRING TO A BOIL OVER HIGH HEAT. REDUCE THE HEAT TO LOW; COVER AND SIMMER FOR 45 MINUTES, STIRRING OCCASIONALLY. STIR IN SLICED GREEN ONIONS AND TRANSFER TO A HEATED SERVING DISH. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER BATTER FRIED VEGGIES 'N' THINGS (05-02-93) (21:33) SERVINGS: 4 1 X OIL 1 EA ENV. GOLDEN ONION SOUP MIX 1 C UNBLEACHED ALL-PURPOSE FLOUR 1 T BAKING POWDER 2 EA LARGE EGGS 1/2 C BEER, ANY REGULAR BEER 1 T PREPARED MUSTARD 1 X VEGIES 'N' THINGS * * SUGGESTED VEGGIES 'N' THINGS: USE ANY OF THE FOLLOWING TO EQUAL 4 TO 5 CUPS--BROCCOLI FLORETS, CAULIFLOWERETS, SLICED MUSHROOMS, SLICED ZUCCHINI OR CHILLED SPEARS OF MOZZARELLA CHEESE. IN DEEP FAT FRYER, HEAT OIL TO 375 DEGREES F. MEANWHILE, IN LARGE BOWL, BEAT GOLDEN ONION RECIPE SOUP MIX, FLOUR, BAKING POWDER, EGGS, MUSTARD AND BEER UNTIL SMOOTH AND WELL BLENDED. LET BATTER STAND 10 MINUTES. DIP SUGGESTED VEGGIES 'N' THINGS INTO BATTER, THEN CAREFULLY DROP INTO HOT OIL. FRY, TURNING ONCE, UNTIL GOLDEN BROWN; DRAIN ON PAPER TOWELS. SERVE WARM. MAKES ABOUT 4 CUPS VEGIES 'N' THINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI AND MUSHROOMS IN OYSTER SAUCE (08-27-93) (23:31) SERVINGS: 4 1 EA BUNCH BROCCOLI IN PIECES 1/2 LB MUSHROOMS, SLICED 1 T GARLIC, MINCED 1 EA WATER OR CHICKEN STOCK 2 T VEGETABLE OIL 2 T OYSTER SAUCE CLEAN BROCCOLI. TRIM OFF FLOWERS INTO BITE-SIZE PIECES, LIGHTLY PEEL BROCCOLI STALKS AND SLICED INTO DIAGONAL MEDALLIONS. HEAT WOK ON HIGH ADD OIL AND WHEN THE OIL IS HOT, ADD GARLIC AND STIR-FRY 10 SECONDS. ADD BROCCOLI, STIR-FRY RAPIDLY UNTIL THE BROCCOLI IS COVERED IN OIL. WHEN THE WOK IS NO LONGER OILY, ADD A SPLASH OF WATER OR CHICKEN STOCK AND CONTINUE TO FRY, STIRRING CONSTANTLY FOR 3 MINUTES, REPLENISHING WATER/CHICKEN STOCK WHENEVER WOK BECOMES DRY. TOSS IN MUSHROOMS, STIR, ADD OYSTER SAUCE, STIR, COVER AND SIMMER AT MEDIUM HEAT TWO MINUTES. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED CHEDDAR-OLIVE (05-01-93) (16:16) SERVINGS: 8 2 EA EGGS; LG 8 OZ CHEDDAR; SHARP, GRATED 1 1/4 C OLIVES; RIPE,CHOPPED, PITTED 1/2 C GREEN BELL PEPPER; CHOPPED 1/4 C ONION; CHOPPED 1/3 C CATSUP 2 TB MAYONNAISE 2 TS MUSTARD; PREPARED 1/4 TS MARJORAM 1/8 TS OREGANO 1/8 TS SALT 1 PN PEPPER; TO TASTE 4 EA SANDWICH BUNS 1 X BUTTER HARD COOK THE EGGS AND SLICE THEM INTO A MEDIUM-SIZED BOWL. GRATE THE CHEDDAR AND PUT INTO THE BOWL. PREPARE AND ADD THE OLIVES, GREEN PEPPER AND ONION. BLEND TOGETHER THE CATSUP, MAYONNAISE AND PREPARED MUSTARD AND THE SPICES (BLEND THEM TOGETHER IN A SMALL CUP OR BOWL). ADD THE MIXTURE TO THE CHEESE MIXTURE AND SET ASIDE. SET THE OVEN TO BROIL AND SPLIT THE BUNS (IF NOT ALREADY SPLIT) WITH A SHARP KNIFE. SET THE BUNS ON THE BROILER RACK, CUT SIDES UP, AND BROIL WITH THE BUNS 2 INCHES FROM THE HEAT SOURCE UNTIL GOLDEN BROWN. REMOVE THE BUNS FROM THE OVEN AND SPREAD WITH BUTTER. SPREAD ABOUT 1/8 OF THE CHEDDAR MIXTURE ON A BUTTERED SIDE OF EACH BUN AND RETURN TO THE BROILER WITH THE TOPS OF THE SANDWICHES 3-INCHES FROM THE HEAT SOURCE. BROIL UNTIL THE CHEDDAR IS BUBBLY AND SERVE RIGHT FROM THE OVEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CALIFORNIA VEGETABLE CURRY (04-29-92) (3:35) 1 LARGE ONION, CHOPPED (1 CUP) 2 CLOVES GARLIC, MINCED 1/4 CUP SALAD OIL 1 TABLESPOON BUTTER OR MARGARINE 1 TO 3 TABLESPOONS CURRY POWDER 2 TEASPOONS GROUND CUMIN 2 CUPS SHELLED BABY LIMA BEANS BLANCHED 2 CUPS SHELLED PEAS 1 CUP SLICED CELERY 1 CUP SLICED ZUCCHINI 1 CUP SLICED RED BELL PEPPER 1 CUP BROCCOLI FLORETS 1 LARGE APPLE, PEELED, CORED AND COARSELY CHOPPED (ABOUT 1 CUP) 1 MEDIUM CARROT, SLICED 1/2 CUP (ABOUT 6) MUSHROOMS SLICED 1 CUP CHICKEN BROTH 1 CONTAINER (8 OUNCES) DAIRY SOUR CREAM COOKED WHITE OR BROWN RICE SAUTE ONION AND GARLIC IN OIL AND BUTTER IN A HEAVY, DEEP 12 INCH SKILLET UNTIL SOFTENED. STIR IN CURRY POWDER AND CUMIN UNTIL A THICK PASTE FORMS. ADD VEGETABLES TO SKILLET AND COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL VEGETABLES ARE SLIGHTLY TENDER. STIR IN BROTH. COVER AND COOK OVER LOW HEAT, STIRRING OCCASIONALLY, FOR 5 TO 7 MINUTES, OR UNTIL VEGETABLES ARE COOKED BUT STILL HOLD THEIR SHAPE. REMOVE FROM HEAT. STIR IN SOUR CREAM UNTIL WELL BLENDED. SERVE WITH COOKED RICE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY VEGETABLE ORZO (02/26/94) (13:32) 1 CHOPPED ONION 2 MINCED CLOVES GARLIC 2 C CHICKEN BROTH 1/2 C GREEN BEANS OR BROCCOLI FLORETS 1 TSP DRIED BASIL 1/2 C ORZO 2 OZ SHREDDED EXTRA SHARP CHEDDAR CHEESE HEAT A SKILLET, THEN ADD HALF A TEASPOON OIL IF SKILLET ISN'T NONSTICK. SAUTE THE ONION AND GARLIC ABOUT TWO MINUTES, THEN ADD BROTH, VEGETABLE, AND BASIL. BRING TO A BOIL. ADD THE ORZO, REDUCE THE HEAT TO A SIMMER, COVER THE SKILLET AND COOK ABOUT 15 MINUTES, STIRRING OCCASIONALLY. REMOVE FROM HEAT, STIR IN CHEESE UNTIL MELTED, COVER THE SKILLET AGAIN, AND LET SIT FOR ABOUT 2 MINUTES. SERVES 2. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE STYLE VEGETABLES 1 TABLESPOON WATER 3 CUPS FINELY SHREDDED CABBAGE 1 CUP THIN DIAGONAL SLICES CELERY 2/3 CUP CHOPPED ONION 1 MEDIUM GREEN PEPPER, CUT INTO THIN DIAGONAL SLICES 1 TEASPOON SALT 1 TABLESPOON SOY SAUCE IN MEDIUM SKILLET, MIX WATER AND VEGETABLES. COVER; STEAM 5 MINUTES OR UNTIL VEGETABLES ARE CRISP TENDER, STIRRING SEVERAL TIMES. SEASON WITH SALT AND PEPPER; STIR IN SOY SAUCE. MAKES 4 SERVINGS 40 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE VEGETABLES 2 CUPS SLICED CELERY 1 CUP SLICED ONION 2 TABLESPOON PEANUT OIL 1 10 OZ CAN CHICKEN BROTH 1 16 OZ CAN BEAN SPROUT 1/3 CUP BAMBOO SHOOTS 1/3 CUP WATER CHESTNUTS 2 TABLESPOON CORNSTARCH 1 TABLESPOON SOY SAUCE COOKED RICE IN A SKILLET OR WOK, COOK DIAGONALLY SLICED CELERY AND ONION IN OIL UNTIL TENDER. ADD REMAINING INGREDIENTS EXCEPT RICE. COOK OVER LOW HEAT, STIRRING UNTIL THICKENED. SERVE OVER RICE WITH ADDITIONAL SOY SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHUTNEY GARNISH FILL TINY SAKI CUPS WITH CHOPPED CHUTNEY; SPRINKLE WITH SNIPPED PARSLEY. SURROUND CUPS WITH PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCKTAIL OKRA (12-01-93) (1:22) SERVINGS: 5 2 LB FRESH TENDER OKRA PODS 5 EA HOT RED/GREEN PEPPERS 5 EA CLOVES GARLIC, PEELED 1 QT DISTILLED VINEGAR 1/2 C WATER 6 T PICKLING SALT 1 T CELERY SEED 1 T MUSTARD SEED WASH OKRA AND PACK INTO CLEAN JARS WITH SCREW TOPS. INTO EACH JAR PUT 1 RED OR GREEN HOT PEPPER AND 1 CLOVE GARLIC. BRING REMAINING INGREDIENTS TO A BOIL AND POUR OVER THE OKRA, FILLING THE JARS TO OVERFLOWING. SEAL WHILE HOT AND LET AGE FOR 2 MONTHS BEFORE USING. MAKES 5 PINTS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLD SHREDDED VEGETABLES WITH CHICKEN (11-16-93) (0:20) 2 LARGE LEEKS 3 GREEN ONIONS 2 SMALL ZUCCHINI 2 SMALL CARROTS 2 LONG "SEEDLESS TYPE" CUCUMBERS 1 LONG WHITE RADISH 2 WOOD EAR BLACK FUNGUS 1 EGG 1 T PEANUT OIL 1/2 C COOKED CHICKEN MEAT 2 MEDIUM TOMATOES SAUCE: 1 T JUICE OF GINGER ROOT 1 T DRY MUSTARD 2 T SUGAR 1 1/2 T THIN SOY SAUCE 1 1/2 T SESAME OIL 1 1/2 T CHINKIANG VINEGAR 1 T FRESHLY SQUEEZED TOMATO JUICE PREPARE DRESSING: IN MIXING BOWL, MIX MUSTARD & SUGAR; GRADUALLY ADD THIN SOY SAUCE, BLEND TO AVOID LUMPING. SQUEEZE SOME PEELED GINGER ROOT THROUGH A GARLIC PRESS TO EXTRACT JUICE. SQUEEZE JUICE FROM TOMATO. ADD OTHER SAUCE INGREDIENTS; STIR WELL AND SET ASIDE. PREPARE SALAD: WASH, THEN SOAK, WOOD EAR FUNGUS IN 3 CUPS WARM WATER FOR 1 HOUR. BEAT EGG; FRY VERY THIN OMELET IN LARGE SKILLET GREASED WITH PEANUT OIL. FRY BOTH SIDES GENTLY. SET ASIDE TO COOL. TRIM LEEKS, GREEN ONIONS, ZUCCHINI, CARROTS & WHITE RADISH. CUT ENDS OFF CUCUMBER, BUT DON`T PEEL. PEEL CARROTS & RADISH. SHRED VEGETABLES WITH SHREDDER OR CLEAVER. WASH TOMATOES & CUT EACH INTO EIGHTHS. SHRED CHICKEN WITH FINGERS. THINLY SLICE OMELET INTO STRIPS. POUR BOILING WATER OVER FUNGUS & DRAIN. CUT OUT HARD CENTER & CUT FLOPPY EARS INTO THIN STRIPS. FINISH: LAYER SHREDDED VEGETABLES IN CENTER OF SERVING PLATE, MOUNDING SLIGHTLY AS YOU BUILD LAYERS OF CUCUMBER, CARROT, CHICKEN, FUNGUS, ZUCCHINI, EGG, LEEKS, RADISH, GREEN ONION & SO ON, ENDING WITH CUCUMBER. ARRANGE TOMATOE WEDGE AROUND OUTER EDGE. WORKING FROM CENTER OF VEGETABLE MOUND, ARRANGE EGG STRIPS LIKE SPOKES OF A WHEEL. ADD DRESSING AND SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN VEGETABLE MEDLEY (11-13-92) (7:07) 1 CAN (10 3/4 OUNCES) GOLDEN CORN SOUP 1/2 CUP MILK 2 CUPS BROCCOLI FLOWERETS 1 CUP SLICED CARROTS 1 CUP CAULIFLOWERETS 1/2 CUP SHREDDED CHEDDAR CHEESE IN SAUCEPAN, HEAT SOUP AND MILK TO BOILING, STIRRING OFTEN. STIR IN VEGETABLES. RETURN TO BOILING. COVER; COOK OVER LOW HEAT FOR 20 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING OFTEN. STIR IN CHEESE. HEAT THROUGH. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COUSCOUS AND TOMATOES (02/17/94) (13:24) SERVES 4 1 14 1/2 OZ. CAN STEWED TOMATOES, UNDRAINED 1/4 CUP CHOPPED ONION 1/8 - 1/4 TSP GROUND RED PEPPER 1/8 TSP GARLIC POWDER 1 CUP WATER 1/2 TSP SALT 2/3 CUP COUSCOUS 1/4 CUP SLICED PITTED RIPE OLIVES 1/4 CUP SNIPPED PARSLEY IN A SAUCEPAN, COMBINE 1ST 6 INGREDIENTS. BRING TO A BOIL. STIR IN COUSCOUS. COVER, REMOVE FROM HEAT. LET STAND 5 MINUTES. STIR IN OLIVES & PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE ARTICHOKE BARS (11-11-92) (2:55) IBM 1 (1 POUND) LOAF CRUSTY BREAD, UNSLICED 1 (8 OUNCE) PACKAGE CREAM CHEESE 1/2 CUP SOUR CREAM 2 (6 OUNCE) JAR MARINATED ARTICHOKE HEARTS, DRAINED AND CHOPPED 1 (4 OUNCE) JAR CHOPPED PIMENTOS, DRAINED 1 1/2 CUPS SHREDDED CHEDDAR CHEESE 3 TABLESPOONS GRATED PARMESAN CHEESE SALT AND PEPPER TO TASTE CUT A 1/2 INCH SLICE HORIZONTALLY FROM TOP OF BREAD; SET ASIDE. REMOVE CENTER FROM BREAD, LEAVING 3/4 INCH THICK SHELL. IN LARGE BOWL BEAT CREAM CHEESE WITH SOUR CREAM UNTIL SMOOTH. STIR IN ARTICHOKE HEARTS, PIMENTOS, CHEDDAR AND PARMESAN CHEESES, SALT AND PEPPER. HEAT OVEN TO 400 DEGREES. SPOON MIXTURE INTO BREAD SHELL. PLACE RESERVED SLICE ON TOP; WRAP TIGHTLY IN FOIL. BAKE 1 1/2 HOURS. SERVE WITH THIN SLICES OF CRUSTY FRENCH BREAD OR RAW VEGETABLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY SWEET POTATOES (10-17-92) (20:32) 9 MEDIUM SIZE SWEET POTATOES, PEELED AND CUT INTO CHUNKS 1/3 CUP MILK 3 TABLESPOONS BROWN SUGAR 1/2 TEASPOON SALT MARGARINE OR BUTTER, SOFTENED ABOUT 1 HOUR BEFORE SERVING: IN 8 QUART SAUCEPOT OVER HIGH HEAT, HEAT SWEET POTATOES AND ENOUGH WATER TO COVER TO BOILING. REDUCE HEAT TO MEDIUM LOW; COVER AND COOK 25 TO 30 MINUTES UNTIL POTATOES ARE TENDER; DRAIN. IN LARGE BOWL, WITH MIXER AT LOW SPEED, BEAT SWEET POTATOES, MILK, BROWN SUGAR, SALT, AND 6 TABLESPOONS MARGARINE OR BUTTER UNTIL SMOOTH, SCRAPING BOWL WITH RUBBER SPATULA. INCREASE SPEED TO HIGH; BEAT POTATOES UNTIL LIGHT AND FLUFFY. SPOON POTATOES INTO WARM LARGE BOWL; TOP WITH 2 TABLESPOONS MARGARINE OR BUTTER. MAKES 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED LENTILS (02/26/94) (13:32) 1 C LENTILS 3 C BROTH OR WATER 2 LARGE ONIONS, CHOPPED FINE (2 CUPS) DIVIDED SALT TO TASTE, IF DESIRED (OMIT IF USING BROTH) 1 TBSP OLIVE OIL 1 MINCED CLOVE GARLIC 1 TSP CURRY POWDER IN A MEDIUM SAUCEPAN, COMBINE THE LENTILS, BROTH OR WATER, HALF THE ONIONS, AND SALT. BRING THE INGREDIENTS TO A BOIL, REDUCE THE HEAT, COVER THE PAN, AND SIMMER THE LENTILS UNTIL THEY ARE TENDER, ABOUT 30-40 MINUTES. DRAIN THE LENTILS. WHILE THE LENTILS ARE COOKING, HEAT THE OIL IN A SKILLET, ADD THE REMAINING ONIONS AND THE GARLIC, AND SAUTE THE VEGETABLES UNTIL THEY BEGIN TO BROWN. ADD THEM TO THE COOKED LENTILS ALONG WITH THE CURRY, COMBINING THE INGREDIENTS WELL. COVER THE PAN AND HEAT THE LENTILS A FEW MINUTES LONGER. SERVE OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ETHIOPIAN GINGER VEGETABLES (03/12/94) (12:14) 5 EA GREEN CHILES;SKIN,SEED,CHOP 1 TS FRESH GINGER; GRATED 6 EA SMALL POTATOES; CUBED 1/2 LB GREEN BEANS 4 EA CARROTS; CUT IN STRIPS WATER 2 MD ONIONS; QUARTERED, SEPARATED 2 TB OLIVE OIL 2 CL GARLIC SALT AND PEPPER TO TASTE PLACE POTATOES, GREEN BEANS, AND CARROTS INTO BOILING SALTED WATER, COVER, AND COOK 5 MINS. REMOVE VEGGIES AND RINSE. SAUTE THE CHILE AND ONION IN OIL UNTIL SOFT BUT NOT BROWN. ADD THE GINGER, GARLIC, SALT, AND PEPPER AND SAUTEE 5 MINS. ADD THE REST OF INGREDIENTS, STIR WELL, AND COOK OVER MEDIUM HEAT UNTIL VEGGIES ARE TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ETHIOPIAN LENTILS (03/04/94) (22:22) YIELD: 6 SERVINGS 2 C DRIED LENTILS; PICKED OVER -AND WASHED 6 C WATER 3/4 C ANAHEIM GREEN PEPPERS; -SEEDED AND CHOPPED 2 C RED ONIONS; PEELED, CHOPPED 1/4 C SPICED BUTTER 1 TB GRATED FRESH GINGER 2 CL GARLIC; PEELED, CRUSHED 1 TB BERBERE SAUCE FRESHLY GROUND BLACK -PEPPER TO TASTE BOIL THE LENTILS IN WATER FOR 5 MINS. DRAIN, RESERVING LIQUID. IN 4 QUART SAUCEPOT, SAUTE THE ANAHEIM PEPPERS AND ONIONS IN THE SPICED BUTTER UNTIL THE ONIONS ARE TENDER. ADD THE LENTILS, 4C OF THE RESERVED LIQUID, AND THE REMAINING INGREDIENTS AND BRING TO A SIMMER. COOK, COVERED, OVER LOW HEAT 35-40 MINS, STIRRING OCCASIONALLY TO PREVENT STICKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FALAFEL (03/09/94) (1:09) 1 CN GARBANZO BEANS; DRAINED 2 CL GARLIC 1/4 TS CUMIN 1 TB FRESH PARSLEY; CHOPPED FRESH GROUND PEPPER 1/3 C BREAD CRUMBS; DRY, FINE 1 MD ONION; CHOPPED 4 SL WHITE BREAD; CUBED 4 SM DRIED RED CHILIS; CRUSHED SALT TO TASTE 1 EA EGG; BEATEN SHREDDED LETTUCE TOMATO SLICES PROCESS BEANS, ONION, GARLIC, BREAD, CUMIN AND CHILIS IN A BLENDER OR FOOD PROCESSOR UNTIL SMOOTH. SPOON INTO BOWL. ADD PARSLEY, SALT, PEPPER AND EGG; MIX WELL. FORM INTO 8 BALLS AND COAT IN BREAD CRUMBS. FRY IN DEEP FRYER, OR PAN FRY. SERVE IN PITA BREAD WITH LETTUCE, ONION AND TOMATO SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FOUR KINDS OF STEAMED VEGETABLES (05/20/93) (0:51) IN THIS RECIPE, YOU CAN SUBSTITUTE ALMOST ANY SELECTION OF BLAND VEGETABLES THAT PROVIDE CONTRASTING TEXTURE AND COLOR. 8 STALKS CANNED BABY CORN 1 CAN PEELED STRAW MUSHROOMS 2 MEDIUM SIZE FRESH TOMATOES 8 SMALL STALKS OF BOK CHOY OR CHOY SUM 1/2 T SALT 1 C CHICKEN STOCK 1 T PEANUT OIL 1/4 T SUGAR CORNSTARCH PASTE 2 T CHICKEN OIL (RENDERED FAT) PREPARATION: HAVE WATER IN STEAMER BOILING. DIP TOMATOES TO LOOSEN SKINS; REMOVE SKINS; SLICE IN HALF. WASH AND TRIM BOK CHOY STALKS. USE SLENDER END OF STALK ONLY (USE LEAVES AND THICK STALK IN OTHER DISH). DRAIN BABY CORN AND STRAW MUSHROOMS. STEAMING: FIRST STEAM BABY CORN AND STRAW MUSHROOMS FOR 5 MINUTES. PLACE TOMATOES AND BOK CHOY ON SEPARATE PLATE; SPRINKLE WITH SALT; STEAM FOR 3 MINUTES; DRAIN. ARRANGE VEGETABLES ON WARM ROUND SERVING PLATTER IN FLOWER PATTERN. SAUCE: TO RENDER CHICKEN FAT, PLACE PIECES IN SMALL SAUCEPAN WITH A FEW DROPS OF OIL TO PREVENT STICKING. COOK ON MEDIUM HEAT FOR 20 MINUTES OR SO, UNTIL CHICKEN OIL SEPARATES FROM SOLIDS. DRAIN OIL, RESERVE. ALTERNATIVELY, MAKE AROMATIC OIL BY STEEPING SEVERAL PEELED GARLIC CLOVES IN HOT COOKING OIL (AFTER REMOVING IT FROM HEAT). IN SMALL SAUCEPAN, HEAT CHICKEN STOCK, PEANUT OIL AND SUGAR. WHEN IT STARTS TO BOIL, DRIBBLE IN ENOUGH CORNSTARCH PASTE TO GIVE A LIGHT BODY. KEEP WARM UNTIL READY TO USE. WHEN VEGETABLES ARE BEING STEAMED, REHEAT SAUCE WITH CHICKEN OIL. POUR SAUCE OVER VEGETABLES. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRITTATA PRIMAVERA 1 TABLESPOON MARGARINE 1 MEDIUM ONION CHOPPED 1 MEDIUM RED OR GREEN PEPPER, CUT INTO STRIPS 1 MEDIUM POTATO, PEELED AND GRATED (ABOUT 1 CUP) 1 CUP COARSELY CHOPPED BROCCOLI 1 TEASPOON DRIED OREGANO LEAVES 1/4 TEASPOON GROUND BLACK PEPPER 1 (8 OZ) CONTAINER EGG SUBSTITUTE IN A 10 INCH NONSTICK OMELET PAN MELT MARGARINE OVER MEDIUM-LOW HEAT. ADD ONION, PEPPER, POTATO, BROCCOLI, OREGANO AND BLACK PEPPER; COVER AND COOK, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TENDER-CRISP. WITH MIXER AT HIGH SPEED MIX EGG SUBSTITUTE FOR 2 MINUTES UNTIL LIGHT AND FLUFFY; POUR OVER VEGETABLES. COOK; COVER OVER LOW HEAT 5 TO 7 MINUTES UNTIL EGGS ARE SET. SERVE FROM PAN OR CAREFULLY INVERT ONTO WARM SERVING PLATE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN CHUNKY LASAGNA (10-02-92) (23:04) 2 MEDIUM ZUCCHINI, SHREDDED 2 LARGE CARROTS, SHREDDED 2 TABLESPOONS OLIVE OIL 1 (10 OUNCE) PACKAGE FROZEN CHOPPED SPINACH, THAWED, COOKED AND WELL DRAINED 1 POUNDS PART SKIM RICOTTA CHEESE 8 OUNCES PART SKIM MOZZARELLA CHEESE, SHREDDED 2 EGGS, BEATEN SALT AND PEPPER TO TASTE PINCH NUTMEG 1 (30 OUNCE JAR) CHUNKY GARDEN STYLE PASTA SAUCE 12 LASAGNA NOODLES, COOKED AND DRAINED 1/4 CUP GRATED PARMESAN CHEESE IN A LARGE SKILLET OVER MEDIUM HEAT, SAUTE ZUCCHINI AND CARROTS IN OLIVE OIL UNTIL TENDER. STIR IN SPINACH. IN A MEDIUM BOWL COMBINE RICOTTA AND MOZZARELLA CHEESES, EGGS, SALT, PEPPER AND NUTMEG. MIX WELL. HEAT OVEN TO 375 DEGREES. IN A 13 X 9 INCH BAKING DISH EVENLY SPREAD 1/2 CUP PASTA SAUCE. LAYER 4 LASAGNA NOODLES, 1 CUP SAUCE AND HALF EACH OF CHEESE AND VEGETABLE MIXTURES. REPEAT LAYERS, ENDING WITH LASAGNA NOODLES AND REMAINING SAUCE. SPRINKLE WITH PARMESAN CHEESE. LOOSELY COVER AND BAKE 1 HOUR OR UNTIL BUBBLY. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC COEURS A LA CREME (05/14/93) (6:25) SERVINGS: 8 1 LB LOW-FAT COTTAGE CHEESE 1 LB CHEESE * 1 EA PURREE ** 2 C PLAIN YOGURT * USE EITHER FRESH, WHITE GOAT CHEESE (MOTRACHET OR BOUCHERON (SCRAPE OFF COATING OF WOOD ASH OR BUY WITHOUT.) PREFERABLY), OR USE CREAM CHEESE. ** USE THE PUREE FROM 2 HEADS OF ROASTED GARLIC. RUB THE COTTAGE CHEESE THROUGH A SIEVE INTO A MIXING BOWL. WITH A WOODEN SPOON, OR ELECTRIC MIXER, BEAT THE GOAT CHEESE AND THE GARLIC PUREE INTO THE COTTAGE CHEESE. BEAT IN THE YOGURT. LINE 8 COURE A LA CREME MOLDS WITH DAMP CHEESECLOTH, ALLOWING AN OVERHANG. SPOON MIXTURE INTO MOLDS, WRAP AN PLACE ON RACK OVER A DEEP PLATE. REFRIGERATE OVERNIGHT TO DRAIN. UNWRAP AND UNMOLD ONTO 8 SMALL PLATES. DISCARD CHEESECLOTH. SERVE WITH THIN BROWN BREAD, TOAST, OR BAGELS AND SLICES OF SMOKED SALMON, IF DESIRED. SAVORY CREME: LACKING COEUR A LA CREME MOLDS, SPOON MIXTURE INTO A CHEESECLOTH LINED COLANDER AND REFRIGERATE OVERNIGHT TO DRAIN. UNMOLD ONTO A SERVING PLATTER AND ALLOW EACH DINER TO SCOOP OFF A PORTION. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HEARTY MEATLESS CHILI (05-02-93) (21:43) SERVINGS: 4 1 EA ENV. SOUP MIX * 4 C WATER 16 OZ (1 CAN) CHICK PEAS ** 16 OZ (1 CAN) RED KIDNEY BEANS *** 14 1/2 OZ (1 CAN) TOMATOES **** 1 C LENTILS, RINSED & DRAINED 1 EA LARGE STALK CELERY ***** 1 T CHILI POWDER 2 T GROUND CUMIN 1 EA MED. CLOVE GARLIC FINE CHOP 1/4 T CRUSHED RED PEPPER * ONE OF THE FOLLOWING SOUP MIXES CAN BE USED. ONION, ONION-MUSHROOM, BEEFY MUSHROOM. ** USE EITHER CHICK PEAS OR GARBANZOS, RINSED AND DRAINED. *** RINSE AND DRAIN THE KIDNEY BEANS. **** TOMATOES SHOULD BE WHOLE PEELED TOMATOES UNDRAINED AND CHOPPED. ***** CELERY STALK SHOULD BE COARSELY CHOPPED. IN LARGE SAUCEPAN OR STOCKPOT, COMBINE ALL INGREDIENTS. BRING TO A BOIL, THEN SIMMER, COVERED, STIRRING OCCASIONALLY, 20 MINUTES OR UNTIL LENTILS ARE ALMOST TENDER. REMOVE COVER AND SIMMER, STIRRING OCCASIONALLY, AN ADDITIONAL 30 MINUTES OR UNTIL LIQUID IS ALMOST ABSORBED AND LENTILS ARE TENDER. SERVE, IF DESIRED, OVER HOT COOKED BROWN OR WHITE RICE AND TOP WITH SHREDDED CHEDDAR CHEESE. MAKES ABOUT 4 (2 CUP) SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOMESTYLE ZUCCHINI & TOMATOES (08-27-93) (23:48) SERVINGS: 4 2 T OIL 1 EA MED CLOVE GARLIC FINE CHOP 4 1/2 C THINLY SLICED ZUCCHINI 14 1/2 OZ (1 CAN) TOMATOES * 1 EA ENV. SOUP MIX ** 1 1/4 T BASIL LEAVES * TOMATOES SHOULD BE WHOLE PEELED TOMATOES, DRAINED AND CHOPPED. ** CHOOSE ONE OF THE FOLLOWING SOUP MIXES TO BE USED: GOLDEN ONION OR --------------------------------------------------------------------- ---- IN LARGE SKILLET, HEAT OIL AND COOK GARLIC WITH ZUCCHINI OVER MEDIUM-HIGH HEAT 3 MINUTES. STIR IN TOMATOES, THEN GOLDEN ONION RECIPE SOUP MIX, THOROUGHLY BLENDED WITH RESERVED LIQUID AND BASIL. BRING TO A BOIL, THEN SIMMER, STIRRING OCCASIONALLY, 10 MINUTES OR UNTIL ZUCCHINI IS TENDER AND SAUCE IS SLIGHTLY THICKENED. NOTE: YOU CAN USE 1/4 T GARLIC POWDER FOR CLOVE OF GARLIC. MICROWAVE DIRECTIONS: IN 2-QUART CASSEROLE, COMBINE ZUCCHINI WITH TOMATOES. STIR IN GOLDEN ONION RECIPE SOUP MIX THOROUGHLY BLENDED WITH RESERVED LIQUID, GARLIC AND BASIL. HEAT COVERED AT HIGH (FULL POWER) 5 MINUTES, STIRRING ONCE. REMOVE COVER AND HEAT 4 MINUTES ON HIGH (FULL POWER) OR UNTIL ZUCCHINI IS TENDER, STIRRING ONCE. LET STAND COVERED 2 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT AND SPICY ORIENTAL VEGETABLES (12/10/93) (19:00) SERVINGS: 6 2 T SESAME OIL 2 EA CLOVES GARLIC,MINCED 1 1/2 T FRESH MINCED GINGER 1/2 T CRUSHED RED PEPPER 1 T BOTTLE CHILI SAUCE 1 T CIDER VINEGAR 2 T SOY SAUCE 2 T CHICKEN BROTH OR WATER 6 EA ZUCCHINI,CUT LENGTHWISE 4 EA RED BELL PEPPERS,QUARTERED HEAT OIL IN A SAUCEPAN.ADD GARLIC,GINGER AND CRUSHED RED PEPPER;STIR FRY FOR 30 SECONDS.STIR IN CHILI SAUCE,VINEGAR,SOY SAUCE AND BROTH OR WATER.HEAT JUST TO BOILING.REMOVE FROM HEAT. BRUSH VEGETABLES WITH SAUCE,ARRANGE IN GRILL BASKET AND CLOSE THE TOP.GRILL 4 TO 5" ABOVE HOT COALS,TURNING ONCE,ABOUT 8 MINUTES OR UNTIL ZUCCHINI IS CRISP TENDER.DO NOT OVERCOOK.ARRANGE VEGETABLES ON A SERVING PLATE,BRUSH WITH REMAINING SAUCE.SERVE HOT OR WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUMMUS (08-07-93) (16:07) SERVINGS: 6 1 T SAFFLOWER OIL 2 T CHOPPED ONION 1 X CLOVE GARLIC, MINCED 1/4 C MINCED FRESH PARSLEY 1 T BASIL 1/4 T GROUND CORIANDER 1/4 T OREGANO 1/4 T BLACK PEPPER 15 OZ CAN DRAINED CHICK PEAS 3 T LEMON JUICE 2 T TOASTED SESAME SEEDS 1 DS CUMIN GARNISH: LEMON WEDGES, CHERRY TOMATOES, OR FRESH PARSLEY SPRIGS (OPT) IN A SMALL SKILLET, HEAT OIL; SAUTE ONION AND GARLIC UNTIL ONION IS SOFTENED. ADD SEASONINGS. STIR JUST LONG ENOUGH TO SOFTEN PARSLEY. IN FOOD PROCESSOR, COMBINE RINSED AND DRAINED CHICK PEAS AND LEMON JUICE; PROCESS UNTIL SMOOTH. STIR IN ONION AND HERB MIXTURE; STIR IN SESAME SEEDS. SPOON INTO SERVING BOWL. TOP WITH GARNISH IF DESIRED. MAKES 1 1/2 CUPS VARIATIONS: - SUBSTITUTE 15-OZ CAN GREAT NORTHERN BEANS FOR CHICK PEAS. USE ONLY 2 T LEMON JUICE, SINCE THIS IS A MOISTER BEAN. - REPLACE CHICK PEAS WITH 1/2 LB FIRM TOFU (1 CUP) AND 1/2 CUP TAHINI; USE ONLY 1 T LEMON JUICE AND ADD 1 T SOY SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN VEGETABLE RICE PIZZA (11-04-92) (11:01) IBM 1 1/2 CUPS WATER 1 1/2 CUPS FAST COOK RICE 1 1/2 CUPS (6 OUNCES) SHREDDED MOZZARELLA CHEESE, DIVIDED 2 EGG WHITES, LIGHTLY BEATEN 1 (8 OUNCE) CAN TOMATO SAUCE 1/4 TEASPOON DRIED BASIL, CRUSHED 1 CLOVE GARLIC, MINCED 1/4 TEASPOON DRIED OREGANO, CRUSHED 1/2 SMALL EGGPLANT, THINLY SLICED 1/2 CUP THINLY SLICED ZUCCHINI 1 TOMATO, CUT INTO THIN WEDGES 2 TABLESPOONS GRATED PARMESAN CHEESE HEAT OVEN TO 400 DEGREES. IN MEDIUM SAUCEPAN BRING WATER TO A BOIL. STIR IN RICE; COVER; REMOVE FROM HEAT; SET ASIDE 5 MINUTES OR UNTIL ALL LIQUID IS ABSORBED. STIR HALF THE MOZZARELLA INTO RICE. WHEN CHEESE IS MELTED STIR IN EGG WHITES. TURN MIXTURE ONTO 12 INCH GREASED PIZZA PAN; FLATTEN TO FOR 1/2 INCH CRUST. BAKE 5 MINUTES. DRIZZLE TOMATO SAUCE OVER CRUST; SPRINKLE WITH BASIL, GARLIC AND OREGANO. ARRANGE EGGPLANT, ZUCCHINI AND TOMATO OVER CRUST; TOP WITH REMAINING CHEESES. CONTINUE BAKING 10 MINUTES OR UNTIL VEGETABLES ARE TENDER AND CHEESE IS LIGHTLY BROWNED. COOL 5 MINUTES; SLICE INTO 4 WEDGES AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KOORMA VEGETABLE CURRY (08-27-93) (23:49) SERVINGS: 6 2 T MARGARINE 1 EA HOPPED ONION 4 EA GARLIC CLOVES 14 OZ CAN PLUM TOM W LIQUID, CHOP 4 OZ CAN MILD CHILES DRAINED CHOP 1 T GRATED GINGER, SALT, CUMIN 1 T CORIANDER, DRY MUSTARD 1/2 T TURMERIC, NUTMEG, CINNAMON 2 EA POTATOES, PEELED AND DICED 3 C BITE SIZED CAULIFLOWER 2 EA LARGE CARROTS 3 T CHOPPED FRESH CILANTRO 2 C STRING BEANS, 1 IN. PIECES 1 C PLAIN LOW FAT YOGURT HEAT MARGARINE IN WOK. ADD ONION SAUTE UNTIL TRANSLUCENT. ADD GARLIC CONTINUE UNTIL ONION GOLDEN. ADD TOMATOES, CHILES, GINGER, SALT AND SPICES. BRING TO A SIMMER, THEN STIR IN POTATOES, CAULIFLOWER, AND CARROTS. COVER AND SIMMER OVER MEDIUM-LOW HEAT FOR 10 MIN., STIRRING OCCASIONALLY, THEN STIR IN THE CILANTRO. SIMMER FOR ANOTHER 20 MIN OVER LOW HEAT, UNTIL VEGETABLES AND TENDER BUT FIRM. WHILE COOKING, THERE SHOULD BE ENOUGH LIQUID TO FORM A SAUCE; IF NEEDED ADD ADDITIONAL WATER, BUT NOT SO MUCH THAT BECOMES SOUPY.STEAM STRING BEANS SEPARATELY UNTIL BRIGHT GREEN AND CRISP TENDER. STIR INTO VEGETABLE MIXTURE. REMOVE FROM HEAT AND STIR IN YOGURT. SERVE AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LASAGNE (02/15/94) (23:53) YIELD: 8 SERVINGS 1 MD ONION, CHOPPED 1 MD CARROT, GRATED 1/2 C WATER OR RED WINE 3 GARLIC CLOVES, MINCED 2 C SLICED FRESH MUSHROOMS 15 OZ CAN TOMATOES, CHOPPED WITH -THEIR JUICE 28 OZ CAN TOMATO SAUCE 1 TS EACH DRIED BASIL AND OREGANO 1/2 TS EACH DRIED THYME AND FENNEL SEED 1/8 TS CAYENNE 1 LB FIRM TOFU, MASHED 1/2 C CHOPPED FRESH PARSLEY 2 TB SOY SAUCE 10 OZ PKG. FROZEN CHOPPED SPINACH, -THAWED AND SQUEEZED DRY 12 OZ LASAGNE NOODLES (10 NOODLES) BRAISE THE ONION AND CARROT IN THE WATER OR WINE UNTIL SOFT, THEN ADD THE GARLIC AND MUSHROOMS; CONTINUE COOKING UNTIL MUSHROOMS ARE BROWN. STIR IN THE TOMATOES, TOMATO SAUCE, AND SEASONINGS AND SIMMER 20 TO 30 MINUTES. COMBINE THE TOFU, PARSLEY, AND SOY SAUCE IN A BOWL. PREHEAT THE OVEN TO 350 DEGREES F. SPREAD ABOUT 1/2 CUP OF SAUCE OVER THE BOTTOM OF A 9 X 12 INCH CASSEROLE. COVER WITH A LAYER OF UNCOOKED NOODLES, THEN WITH HALF OF THE TOFU MIXTURE AND HALF THE SPINACH. SPREAD HALF THE REMAINING SAUCE OVER THIS. NOW MAKE LAYERS WITH THE REMAINING NOODLES, TOFU MIXTURE, SPINACH, AND SAUCE. COVER TIGHTLY WITH FOIL, AND BAKE FOR 1 HOUR, OR UNTIL THE NOODLES ARE TENDER. LET STAND 10 MINUTES BEFORE SERVING TO ALLOW IT TO SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEEK AND POTATO GRATIN (08-27-93) (23:49) SERVINGS: 8 2 T MARGARINE 2 EA LG LEEKS, WHITE PART CHOPPED 1 EA RED BELL PEPPER, DICED 3 EA MATZOS, BROKEN 1 C HOT WATER 4 EA POTATOES, BAKED, PEEL, SLICE 6 OZ EVAPORATED SKIM MILK 1 EA SALT AND PEPPER 1 C GRATED MOZZARELLA 1 EA MINCED CHIVES FOR TOP PREHEAT OVEN TO 350F. HEAT MARGARINE IN SKILLET. ADD LEEKS AND SAUTE, COVER UNTIL WILTED. ADD RED PEPPER SAUTE 5 MIN.COMBINE MATZOS WITH WATER IN BOWL, SOAK 3-5 MIN. UNTIL SOFT. DRAIN, SQUEEZE OUT EXCESS WATER.COMBINE LEEK MIXTURE AND MATZOS WITH REMAINING INGREDIENTS, EXCEPT CHEESE AND CHIVES. STIR UNTIL FULLY MIXED. POUR INTO AN OILED SHALLOW 2 QT. CASSEROLE. SPRINKLE CHEESE OVER TOP FOLLOWED BY CHIVES. BAKE 35 TO 40 MIN, OR UNTIL TOP GOLDEN. LET STAND 5 TO 10 MIN AND CUT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON GRASS SPICY VEGETABLES (02/20/94) (16:21) 3/4 CUP LONG-GRAIN RICE 1 TABLESPOON THAI GALANGAL OR COARSELY GRATED FRESH OR FROZEN GINGER 3 SHALLOTS 1 CLOVE GARLIC 2 STALKS LEMON GRASS 2 TEASPOONS CHILI PASTE WITH GARLIC 2 TABLESPOONS LIME JUICE 4 TEASPOONS SUGAR 1 CUP CHOPPED SCALLIONS 14 OUNCES WHOLE CELERY AND PEELED CARROTS OR 12 OUNCE MIXTURE OF FINELY CHOPPED READY-CUT CELERY AND SHREDDED READY-CUT CARROTS, ABOUT 2/3 CARROTS AND 1/3 CELERY 4 OUNCES SHIITAKE MUSHROOMS 4 OUNCES WHOLE BROCCOLI OR 2 OUNCES READY-CUT BROCCOLI FLORETTES 2 TEASPOONS TOASTED SESAME OIL 1/4 CUP NO-SALT-ADDED VEGETABLE STOCK 1/4 CUP CANNED COCONUT MILK 2 TEASPOONS REDUCED SODIUM SOY SAUCE 1. COMBINE RICE AND 1 1/2 CUPS WATER; BRING TO BOIL. REDUCE HEAT TO LOW, COVER AND SIMMER FOR 17 MINUTES, UNTIL WATER HAS BEEN ABSORBED AND RICE IS COOKED. 2. COARSELY GRATE GALANGAL OR GINGER; MINCE SHALLOTS AND GARLIC. 3. TRIM THE TOUGH OUTER LEAVES FROM THE LEMON GRASS; TRIM OFF ROOTS. THINLY SLICE THE LEMON GRASS AT THE ROOT END INTO ROUNDS, AND THEN CUT EACH IN HALF. 4. COMBINE THE GALANGAL OR GINGER, SHALLOTS, GARLIC, LEMON GRASS, CHILI PASTE, LIME JUICE AND SUGAR AND SET ASIDE. 5. WASH, TRIM, SLICE SCALLIONS. 6. CHOP THE WHOLE CELERY AND COARSELY GRATE THE CARROTS. 7. WASH, TRIM AND SLICE SHIITAKE CAPS THINLY. 8. REMOVE STEMS FROM WHOLE BROCCOLI; CUT FLORETTES INTO SMALL PIECES. 9. HEAT OIL IN LARGE NONSTICK SKILLET UNTIL IT IS VERY HOT.REDUCE HEAT TO MEDIUM-HIGH, ADD THE LEMON GRASS MIXTURE AND STIR FOR ABOUT 1 MINUTE. 10. ADD ALL OF THE REMAINING VEGETABLES, AND STIR-FRY ANOTHER MINUTE. 11. ADD THE STOCK, COCONUT MILK AND SOY SAUCE, AND CONTINUE COOKING OVER MEDIUM LOW HEAT UNTIL VEGETABLES ARE CRISP BUT TENDER. 12. SERVE OVER RICE. YIELD 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LENTILS OLE (02/26/94) (13:31) 3 C WATER 1 C LENTILS 1 TBSP OLIVE OIL 4 CLOVES GARLIC, MINCED 1/2 C CHOPPED SCALLIONS, INCLUDING SOME GREEN 1/2 C CHOPPED SWEET GREEN PEPPER 1/2 TSP CRUSHED CUMIN SEEDS OR 3/8 TSP GROUND CUMIN 1 TBSP CHILI POWDER 1 8-OZ CAN TOMATO SAUCE 1 TBSP RED WINE VINEGAR 1 TBSP MOLASSES IN A LARGE SAUCEPAN, BRING THE WATER AND THE LENTILS TO A BOIL. REDUCE THE HEAT TO MEDIUM-LOW, COVER THE PAN, AND SIMMER THE LENTILS FOR 25-30 MINUTES OR UNTIL THE LENTILS ARE TENDER BUT NOT MUSHY. DO NOT OVERCOOK THE LENTILS. WHILE THE LENTILS COOK, IN A MEDIUM-SIZED SKILLET, PREFERABLY ONE WITH A NONSTICK SURFACE, HEAT THE OIL, ADD THE GARLIC, SCALLIONS, GREEN PEPPER, CUMIN, AND CHILI POWDER, AND SAUTE THE INGREDIENTS FOR 2 MINUTES OR UNTIL THE VEGETABLES ARE TENDER-CRISP. STIR IN THE TOMATO SAUCE, VINEGAR, AND MOLASSES, AND SIMMER THE MIXTURE FOR 1 MINUTE. WHEN THE LENTILS ARE COOKED, ADD THE VEGETABLE MIXTURE TO THE LENTILS, AND HEAT THE MIXTURE THROUGH BEFORE SERVING IT. NOTE: SERVE OVER RICE OR WITH CORN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARINATED FRESH VEGETABLES (04-19-93) (23:54) IBM 1/2 CUP WHITE WINE VINEGAR 1 CUP WATER 1 TABLESPOON OLIVE OIL 1 CLOVE GARLIC, SLICED THIN 1/2 TEASPOON PAPRIKA 1/4 TEASPOON BLACK PEPPER 2 MEDIUM SIZE CARROTS, PEELED AND CUT INTO MATCHSTICK STRIPS 1 STALK CELERY, CUT INTO MATCHSTICK STRIPS 1 MEDIUM SIZE ZUCCHINI, CUT INTO MATCHSTICK STRIPS 1 SMALL SWEET RED PEPPER, CORED, SEEDED AND CUT INTO MATCHSTICK STRIPS 1 TABLESPOON DRIED CAPERS IN A MEDIUM SIZE BOWL, MIX THE VINEGAR, WATER, OLIVE OIL, GARLIC, PAPRIKA AND BLACK PEPPER. ADD THE CARROTS, CELERY, ZUCCHINI, RED PEPPER AND CAPERS AND TOSS WELL. COVER AND REFRIGERATE OVERNIGHT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARINATED VEGETABLE ENSALADA (04-18-92) 2 MEDIUM TOMATOES, COARSELY CHOPPED 1 MEDIUM, RIPE AVOCADO COARSELY CHOPPED 1 MEDIUM ZUCCHINI, COARSELY CHOPPED 1 CUP CANNED KIDNEY BEANS 2 TABLESPOONS DICED JALAPENOS, OPTIONAL 1/2 CUP SLICED PITTED RIPE OLIVES 1/2 CUP MILD, MEDIUM OR HOT SALSA 1/4 LIME JUICE 2 TABLESPOONS OLIVE OIL 1/4 CUP CHOPPED PARSLEY OR CILANTRO LETTUCE LEAVES IN LARGE BOWL, COMBINE TOMATOES, AVOCADO, ZUCCHINI, KIDNEY BEANS, JALAPENOS AND OLIVES; SET ASIDE. IN SMALL BOWL, COMBINE SALSA, LIME JUICE, OIL AND PARSLEY. POUR OVER VEGETABLES, TOSSING TO COAT WELL. COVER; CHILL FOR 2 TO 3 HOURS. SERVE SALAD ON LETTUCE LEAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MUSHROOM AND SWEET PEPPER QUICHE (11/02/94) (21:25) YIELD: 6 SERVINGS 2 TS OLIVE OIL, (OR 1/4 C WHITE GRAPE JUICE) 1 MD ONION, CHOPPED 1 MD GREEN PEPPER, CHOPPED 2 1/2 C SLICED MUSHROOMS 2 CLOVES GARLIC, MINCED 2 LB MEDIUM-FIRM TOFU 2 TB NUTRITIONAL YEAST, OPTIONAL 1 TS SALT, OPTIONAL SLICED TOMATOES FOR GARNISH HEAT OIL OR WHITE GRAPE JUICE IN A MEDIUM-SIZED SKILLET. SAUTE VEGETABLES AND GARLIC UNTIL LIMP. IN A LARGE BOWL, CRUMBLE OR MASH TOFU. ADD SAUTEED VEGETABLES, AND YEAST AND SALT IF DESIRED. PREHEAT OVEN TO 350 DEGREES (325 IF USING GLASS PAN). SPREAD TOFU MIXTURE EVENLY INTO A 9 OR 10-INCH QUICHE PAN. BAKE 30 TO 40 MINUTES, UNTIL THE EDGES OF THE TOFU START TO BROWN. GARNISH WITH TOMATOES. SERVES 6-8. VARIATION: IF YOU PREFER QUICHE WITH A CRUST, USE YOUR FAVORITE SINGLE PIE CRUST RECIPE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- OLIVE CHEESE BALL BLEND ONE 8 OUNCE PACKAGE CREAM CHEESE, SOFTENED, 8 OUNCES BLUE CHEESE AND 1/4 CUP BUTTER. STIR IN 2/3 CUP WELL DRAINED CHOPPED RIPE OLIVES AND 1 TABLESPOON SNIPPED CHIVES. CHILL SLIGHTLY; FORM IN BALL. CHILL WELL. PRESS 1/3 CUP CHOPPED WALNUTS OVER OUTSIDE OF BALL. SERVE SURROUNDED WITH ASSORTED CRACKERS. MAKES 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION FILLED RYE PINWHEELS (02/26/94) (13:35) 1 C WARM WATER 1 TBSP SUGAR 1 PACKAGE YEAST 2/3 C INSTANT POTATOES 1 TSP SALT 3 TBSP OLIVE OIL 1 C RYE FLOUR 1-2 C WHITE FLOUR 1/4 C BUTTER 1 MEDIUM ONION, CHOPPED 1 EGG BEATEN WITH 1 TBSP HALF-AND-HALF DISSOLVE SUGAR AND YEAST IN WARM WATER. DISSOLVE POTATOES IN WATER. ADD SALT AND OLIVE OIL; MIX WELL. ADD RYE FLOUR. ADD ENOUGH WHITE FLOUR TO MAKE A WORKABLE DOUGH. TURN DOUGH OUT ONTO A WELL-FLOURED BOARD AND KNEAD UNTIL ELASTIC, ABOUT 5-8 MINUTES. PLACE DOUGH IN A BOWL, COVER, AND LET RISE UNTIL DOUBLE, ABOUT 30-45 MINUTES. SAUTE THE ONIONS IN THE BUTTER UNTIL TRANSLUCENT. SET ASIDE TO COOL. PREHEAT OVEN TO 350 DEGREES. PUNCH DOUGH DOWN AND DIVIDE IN HALF. ROLL OUT ONE HALF TO ABOUT 1/4 INCH THICKNESS AND CUT INTO 6 SQUARES. (A PIZZA CUTTER WORKS WELL FOR THIS.) CUT DIAGONALLY FROM CORNERS TO ABOUT AN INCH FROM THE CENTER OF EACH SQUARE. BRUSH ENTIRE SURFACE WITH EGG WASH. PLACE ABOUT 1 TBSP OF SAUTEED ONION IN THE CENTER OF EACH SQUARE. PULL ONE CUT CORNER OF EACH PAIR INTO THE CENTER OVER THE ONION, STICKING TOGETHER WITH ADDITIONAL EGG WASH IF NECESSARY, SO THAT A PINWHEEL SHAPE IS FORMED. BRUSH AGAIN WITH EGG WASH. REPEAT WITH ALL SQUARES. REPEAT WITH OTHER HALF OF DOUGH. PLACE ROLLS ON GREASED BAKING SHEETS, AND BAKE 15-20 MINUTES, UNTIL LIGHTLY BROWNED. REMOVE TO RACKS. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE AND PEANUT SWEET POTATOES (05/15/93) (0:26) SERVINGS: 2 2 EA MED. SWEET POTATOES 1/4 T FINELY SHREDDED ORANGE PEEL 2 T ORANGE JUICE 1/2 C ORANGE JUICE 2 T CORNSTARCH 4 T HONEY OR MAPLE (FLAVORED) SYRUP 2 T PEANUTS PEEL AND SLICE SWEET POTATOES CROSSWISE INTO 1/2-INCH THICK SLICES. PLACE IN A 1-QUART CASSEROLE. SPRINKLE LIGHTLY WITH SALT. SPRINKLE WITH 2 T ORANGE JUICE. MICRO-COOK, COVERED, ON 100% POWER FOR 6 TO 8 MINUTES OR TILL POTATOES ARE TENDER. LET STAND, COVERED, WHILE PREPARING SAUCE. FOR SAUCE, IN A 2-CUP MEASURE STIR TOGETHER 1/2 C ORANGE JUICE, CORNSTARCH, AND FINELY SHREDDED ORANGE PEEL. STIR IN HONEY OR MAPLE (MAPLE-FLAVORED) SYRUP. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 TO 2 MINUTES OR TILL THICKENED AND BUBBLY, STIRRING EVERY 30 SECONDS. STIR TOGETHER SAUCE AND POTATO SLICES. SPRINKLE WITH ROASTED BUT UNSALTED PEANUTS. NOTE: ----- TRUE MAPLE SYRUP IS THE BEST IF YOU HAVE IT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORIENTAL KABOBS SKEWER WATER CHESTNUTS AND PIECES OF GREEN PEPPER ON WOODEN PICKS; SERVE WITH SOY SAUCE FOR DIPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORIENTAL VEGGIES 1/2 CUP SLICED ONION 1 CUP SLICED CARROT 1 CUP SLICED CAULIFLOWER 1 CUP SLICED GREEN BEANS 2 TABLESPOON PEANUT OIL 1 CUP WATER 2 TEASPOON CHICKEN BROTH PINCH GARLIC 2 TEASPOON CORNSTARCH IN A SKILLET, HEAT OIL AND COOK SLICED GREEN BEANS, CAULIFLOWER, CARROTS, AND ONIONS. COMBINE SAUCE INGREDIENTS: WATER, CHICKEN STOCK BASE, CORNSTARCH AND GARLIC POWDER. ADD TO COOKED VEGETABLES. HEAT THROUGH UNTIL THICKENED. YOU MAY VARY RECIPE BY INCREASING ONION OR USING 1/2 CELERY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORZO, VEGETABLES & BEAN SKILLET (10-07-92) (2:04) 2 CUPS ORZO (RICE SHAPED PASTA) 1 9 OUNCE PACKAGE FROZEN ITALIAN GREEN BEANS OR SNAP PEAS 1 8 OUNCE PACKAGE MUSHROOMS 1 MEDIUM SIZE ONION 1 TABLESPOON OLIVE OR SALAD OIL 2 VEGETABLE FLAVORED BOUILLON CUBES 1 15 TO 16 OUNCE CAN GARBANZO BEANS, DRAINED 1 15 TO 16 OUNCE CAN BLACK BEANS, DRAINED 1 3 OUNCE JAR PIMENTO STUFFED OLIVES ABOUT 30 MINUTES BEFORE SERVING: 1. IN 5 QUART DUTCH OVEN OVER HIGH HEAT, HEAT 8 CUPS WATER TO BOILING. STIR IN ORZO; COOK 8 MINUTES, STIRRING OCCASIONALLY. STIR IN FROZEN ITALIAN GREEN BEANS; HEAT TO BOILING. COOK 2 TO 3 MINUTES LONGER UNTIL BEANS ARE TENDER-CRISP AND ORZO IS DONE; DRAIN. 2. WHILE ORZO IS COOKING, SLICE MUSHROOMS, DICE ONION. IN 12-INCH SKILLET OVER MEDIUM HIGH HEAT, IN HOT OLIVE OR SALAD OIL, COOK MUSHROOMS AND ONION UNTIL ONION IS TENDER AND MUSHROOMS ARE GOLDEN BROWN, ABOUT 10 MINUTES. ADD BOUILLON AND 1 1/2 CUPS WATER, HEAT TO BOILING, STIRRING UNTIL BOUILLON DISSOLVES 3. TO MUSHROOM MIXTURE IN SKILLET, ADD ORZO MIXTURE, GARBANZO BEANS, AND BLACK BEANS; CONTINUE COOKING 5 MINUTES LONGER, STIRRING OCCASIONALLY. MEANWHILE, SLICE OLIVES. 4. TO SERVE, STIR 3/4 OF OLIVES INTO ORZO MIXTURE; SPRINKLE REMAINING OLIVES ON TOP. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PAD THAI (02/17/94) (13:29) YIELD: 2 SERVINGS 1/4 LB DRIED RICE STICK NOODLES 2 TB VEGETABLE OIL 1 TB COARSLEY CHOPPED GARLIC 8 SHRIMP, PEELED AND DEVEINED (HERE YOU CAN USE A 1/4 LB OF PORK OR BEEF AND MORE SHRIMP) 1 EGG, LIGHTLY BEATEN 1 TB FISH SAUCE 2 TS SUGAR 2 TB COARSE CHPD, DRY-ROASTED PEANUTS 1 C BEAN SPROUTS 4 SLENDER GREEN ONIONS, -SLICED IN 1 INCH LENGTH 1 LIME, QUARTERED LENGTHWISE SOAK RICE NOODLES IN WARM WATER TO COVER FOR 15 TO 20 MINUTES. PREPARE ALL THE REMAINING INGREDIENTS AND PLACE THEM NEXT TO THE STOVE, ALONG WITH A SMALL SERVING PLATTER. WHEN THE NOODLES ARE VERY LIMP AND WHITE, DRAIN AND MEASURE 2-1/2 CUPS. SET BY THE STOVE AS WELL. THE IDEA IS TO KEEP EVERYTHING WARM. HEAT WOK OR LARGE SKILLET AT MEDIUM-HI HEAT AND ADD 1 TBS OIL AND SWIRL TO COAT THE SURFACE. WHEN OIL IF VERY HOT DROP IN GARLIC AND TOSS UNTIL GOLDEN, ABOUT 30 SECONDS. ADD SHRIMP AND TOSS UNTIL THEY TURN PINK, FOR BEEF OR PORK UNTIL LIGHT BROWN, NO MORE THAT 1 MIN. FOR SHRIMP. REMOVE FROM PAN AND SET ASIDE. ADD THE EGG TO PAN AND TILT THE PAN TO SPREAD IT INTO A THIN SHEET. AS SOON AS IT BEGINS TO SET, SCRAMBLE IT TO BREAK IT INTO SMALL LUMPS. REMOVE AND SET ASIDE WITH SHRIMP. HEAT 1 TBS OF OIL IN WOK OR SKILLET AND HEAT 30 SECONDS AND ADD SOFTEN NOODLES. THIN NOODLES TO COVER THE SURFACE OF THE PAN, THEN CLUMP THEM TOGETHER AND GENTLY TURN OVER. REPEAT THIS PROCESS UNTIL THE NOODLES SOFTEN AND CURL INTO IVORY RINGLETS. ADD FISH SAUCE AND TURN NOODLES TO EVENLY SEASON. ADD SUGAR AND PEANUTS AND CONTINUE TO TURN THE NOODLES TO SEASON. RESERVE SOME OF THE BEAN SPROUTS, GREEN ONION FOR GARNISH. ADD THE BEAN SPROUTS, GREEN ONIONS AND THE SHRIMP AND EGG MIXTURE. COOK FOR 1 MINUTE, TURNING OFTEN. TRANSFER NOODLES TO THE SERVING PALTTER AND SQUEEZE THE JUICE OF 2 LIME WEDGES OVER THE TOP. GARNISH WITH REMAINING BEANSPROUTS AND LIME AND SERVE AT ONCE. SERVES 1 VERY HUNGRY, OR 2 APPETIZERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PAD THAI 1 (02/17/94) (13:29) YIELD: 4 SERVINGS 8 OZ RICE VERMICELLI 3 T OIL 3 EA GARLIC CLOVES, MINCED 1/4 C DRIED SHRIMP 1/4 C FISH SAUCE 1/4 C SUGAR 2 T TAMARIND JUIC (LEMON OR LIME 1 X -MAY BE SUBSTITUTED) 1 T PAPRIKA 1/2 C FRIED TOFU 2 T DRIED, UNSALTED TURNIP, 1 X -CUT INTO SMALL PIECES 1 EA EGG, BEATEN 1/4 C CHIVES, CUT IN 1 IN LGTHS 1/4 C GROUND ROASTED PEANUTS 1 C BEAN SPROUTS 1 X GARNISH: 1/2 C BEAN SPROUTS 1/2 C CHOPPED CHIVES 1/2 EA LIME, CUT IN WEDGES SOAK NOODLES IN COLD WATER FOR 2 HOURS, UNTIL SOFT. DRAIN AND SET ASIDE.HEAT A LARGE SKILLET UNTIL HOT, THEN ADD OIL. ADD THE GARLIC AND DRIED SHRIMP AND STIRFRY. ADD THE NOODLES AND STIRFRY UNTIL TRANSLUCENT. IT MAY BE NECESSARY TO REDUCE THE HEAT IF THE MIXTURE IS COOKING TOO QUICKLY AND THE NOODLES STICK.ADD FISH SAUCE, SUGAR, TAMARIND JUICE AND PAPRIKA. STIRFRY MIXTURE UNTIL COMBINED. STIR IN THE TOFU, TURNIP AND EGG. TURN THE HEAT TO HIGH AND COOK UNTIL THE EGG SETS, STIRRING GENTLY. THOROUGHLY COMBINE THE MIXTURE AND CONTINUE COOKING OVER MEDIUM-HIGH HEAT FOR ABOUT 2 MINUTES, UNTIL MOST OF THE LIQUID IS REDUCED.MIX IN THE CHIVES, PEANUTS AND PLACE ON A SERVING DISH, ARRANGE THE GARNISHES ATTRACTIVELY AND SERVE. MAKES FOUR SERVINGS.NOTE: TO MAKE FRIED TOFU, CHOP TOFU INTO 1/2 INCH SQUARES AND FRY IN OIL ON BOTH SIDES UNTIL GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA DI PINA (05-02-93) (21:41) SERVINGS: 4 3 T OLIVE OIL 4 EA MED. CLOVES GARLIC * 2 T FRESH BREAD CRUMBS 1/8 T PEPPER 1 EA ENV. GOLDEN ONION SOUP MIX 3 1/2 C WATER 6 OZ UNCOOKED FINE EGG NOODLES 2 T FINELY CHOPPED PARSLEY 1 X GRATED PARMESAN CHEESE * GARLIC CLOVES SHOULD BE FINELY CHOPPED. IN MEDIUM SKILLET, HEAT OIL AND COOK GARLIC WITH BREAD CRUMBS OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL GARLIC AND BREAD CRUMBS ARE GOLDEN. STIR IN PEPPER; SET ASIDE. IN LARGE SAUCEPAN, THOROUGHLY BLEND GOLDEN ONION RECIPE SOUP MIX WITH WATER. BRING TO A BOIL, THEN STIR IN UNCOOKED NOODLES. SIMMER UNCOVERED STIRRING FREQUENTLY, 7 MINUTES OR UNTIL NOODLES ARE TENDER. (DO NOT DRAIN!) REMOVE FROM HEAT, THEN TOSS WITH BREAD CRUMB MIXTURE AND PARSLEY. SPRINKLE WITH CHEESE AND SERVE. MAKES ABOUT 4 APPETIZER OR 2 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE SERVINGS: 10 6 EA LARGE SWEET POTATOES 1 C SUGAR 1/2 C LIGHTLY PACKED BROWN SUGAR 1/4 T GROUND GINGER 2 T CORNSTARCH 1 C UNSWEETENED PINEAPPLE JUICE 1 T LEMON JUICE 1 T LOW FAT MARGARINE PLACE SWEET POTATOES IN A LARGE KETTLE AND ADD WATER TO COVER. COOK OVER MEDIUM HEAT UNTIL BARELY TENDER; DRAIN. PEEL AND CUT POTATOES INTO FOURTHS. ARRANGE IN A MEDIUM SIZE CASSEROLE. PREHEAT OVEN TO 350F. WHILE POTATOES ARE COOKING, COMBINE SUGARS, GINGER AND CORNSTARCH IN A SMALL SAUCEPAN. ADD PINEAPPLE JUICE AND LEMON JUICE. STIR OVER MEDIUM HEAT UNTIL SUGARS ARE DISSOLVED AND MIXTURE STARTS TO BUBBLE; STIR IN MARGARINE. POUR SAUCE OVER POTATOES. BAKE UNCOVERED 50 TO 60 MIN OR UNTIL SAUCE IS THICKENED. CAL: 149, FAT: TRACE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPER LIME SCALLION SALSA (11-04-92) (10:15) IBM SAUTE A LARGE BUNCH OF SCALLIONS, CUT IN 1 INCH PIECES, IN 2 TABLESPOONS OIL UNTIL SOFT AND WILTED. STIR IN JUICE AND GRATED PEEL OF 1 LIME AND 1/4 TEASPOON GROUND RED PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PICKLED BEET AND ONIONS (12-01-93) (1:35) SERVINGS: 8 7 LB MED. BEETS 1 X VINEGAR 2 1/2 C SUGAR 2 T WHOLE MIXED PICKLING SPICES 2 T SALT 3 1/2 C WHITE VINEGAR 1 1/2 C WATER 2 LB MED. ONIONS CUT OFF ALL BUT 2-INCHES OF THE BEET TOPS, LEAVE THE ROOT ENDS ATTACHED. PEEL AND SLICE THE ONIONS INTO 1/4-SLICES. HEAT ENOUGH WATER TO COVER BEETS TO BOILING. ADD BEETS AND 2 T VINEGAR FOR EACH QUART OF WATER USED. COVER AND HEAT TO BOILING. COOK UNTIL BEETS ARE TENDER, 35 TO 45 MINUTES; DRAIN. RUN COLD WATER OVER BEETS, SLIP OFF SKINS AND REMOVE THE ROOT ENDS. CUT BEETS INTO 1/4-INCH SLICES. HEAT REMAINING INGREDIENTS TO BOILING IN A 6-QUART DUTCH OVEN, REDUCE HEAT. SIMMER, UNCOVERED 10 MINUTES, STIR IN BEETS. PACK BEETS AND ONIONS IN HOT JARS, LEAVING 1/2-INCH HEADSPACE. HEAT SYRUP TO BOILING. POUR OVER BEETS AND ONIONS, LEVING ABOUT 1/2-INCH HEADSPACE; SEAL. PROCESS 30 MINUTES IN BOILING WATER BATH. MAKES ABOUT 8 PINTS. NOTE: ----- 7 CANS (16 OUNCES EACH) SLICED BEETS, DRAINED, CAN BE SUBSTITUTED FOR THE BEETS IN THE ABOVE RECIPE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PATIO GRILLED TARRAGON SKILLET (05/26/93) (1:01) 2 YELLOW SQUASH 9 OZ. FROZEN BEANS 1 T. TARRAGON 2 T. LEMON JUICE SPRAY SKILLET WITH LOW-CALORIE VEGETABLE SPRAY. CUT SQUASH LENGTHWISE AND SLICE. COMBINE SQUASH, BEANS, AND TARRAGON IN SKILLET. COVER AND GRILL OVER MEDIUM HOT COALS 15 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY. SPRINKLE WITH LEMON JUICE, TOSS AND SERVE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PESTO SPAGHETTI 1 CUP MINCED PARSLEY 1 TABLESPOON BASIL 1 TEASPOON SALT 1/8 TEASPOON WHITE PEPPER 2 CLOVES MINCED GARLIC 2 TABLESPOON BUTTER 2 TABLESPOON BOILING WATER 3/4 CUP PARMESAN CHEESE 1 PKG THIN SPAGHETTI 1/4 CUP MINCED PIGNOLI 1/2 CUP SALAD OIL COOK SPAGHETTI AS PACKAGE DIRECTS AND DRAIN WELL. COMBINE ALL INGREDIENTS IN A BOWL AND POUR OVER SPAGHETTI. . FINELY CHOPPED WALNUTS SUBSTITUTE FOR PIGNOLI. SERVE WITH PARMESAN CHEESE. LEFTOVERS CAN BE FROZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RADISH FANS MAKE THIN, PARALLEL CUTS ON ONE SIDE OF RADISH TO ABOUT 1/4 INCH OF OTHER SIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAITA (12-06-93) (0:23) 1 CUCUMBER 1 TOMATO 1 BOILTED POTATO 1 T. SALT 1 T. BLACK PEPPER 1 T. CHOPPED CILANTRO 1 T. GROUND ROASTED CUMIN 1/2 T. DRIED MINT 3 C. PLAIN YOGURT PEEL CUCUMBER AND SHRED. DICE TOMATO AND POTATO. MIX VEGETABLES AND ADD YOGURT. SERVE IMMEDIATELY OR CHILL. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE-STUFFED ARTICHOKES (05/15/93) (0:28) SERVINGS: 2 2 EA MED. ARTICHOKES 2 T LEMON JUICE 1/4 C WATER 1/2 C SHREDDED CARROT 1/4 C SLICED GREEN ONION 2 T BUTTER OR MARGARINE 1/4 T DRIED SAGE, CRUSHED 1 C COOKED RICE 1/2 C CHICKEN BROTH 1 T LEMON JUICE 3/4 T CORNSTARCH 1 X DASH WHITE PEPPER 1 EA LARGE BEATEN EGG YOLK CUT OFF STEMS AND LOOSE OUTER LEAVES FROM ARTICHOKE. CUT OF 1-INCH FROM TOPS. SNIP OFF SHARP LEAF TIPS. BRUSH CUT EDGES WITH 2 T LEMON JUICE. PLACE ARTICHOKES AND WATER IN A CASSEROLE. COVER WITH VENTED CLEAR PLASTIC WRAP. MICRO-COOK, COVERED, ON 100% POWER FOR 7 TO 9 MINUTES OR JUST TILL TENDER, ROTATING CASSEROLE A HALF-TURN AFTER 4 MINUTES. LET STAND, COVERED, WHILE PREPARING STUFFING. FOR STUFFING, IN A SMALL NONMETAL BOWL STIR TOGETHER CARROT, ONION, BUTTER OR MARGARINE, AND SAGE. MICRO-COOK, COVERED, ON 100% POWER FOR 2 1/2 TO 3 1/2 MINUTES OR TILL VEGETABLES ARE TENDER, STIRRING ONCE. STIR TOGETHER VEGETABLE MIXTURE AND RICE. DRAIN ARTICHOKES. REMOVE THE CENTER LEAVES AND CHOKES FROM ARTICHOKES. SPREAD ARTICHOKE LEAVES SLIGHTLY. SPOON RICE STUFFING INTO THE CENTER OF EACH ARTICHOKE AND BEHIND EACH LARGE LEAF. RETURN ARTICHOKES TO CASSEROLE. COVER WITH VENTED CLEAR PLASTIC WARP. MICRO-COOK, COVERED, ON 100% POWER FOR 2 TO 3 MINUTES OR TILL STUFFING IS HOT AND BASES OF ARTICHOKES ARE FORK-TENDER, ROTATING THE CASSEROLE A HALF-TURN EVERY MINUTE. LET STAND, COVERED, WHILE PREPARING SAUCE. FOR SAUCE, IN A 2-CUP MEASURE STIR TOGETHER CHICKEN BROTH, 1 T LEMON JUICE, CORNSTARCH, AND PEPPER. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 2 TO 3 MINUTES OR TILL THICKENED AND BUBBLY, STIRRING EVERY 30 SECONDS. STIR HALF THE HOT MIXTURE INTO THE EGG YOLK. RETURN ALL TO THE 2-CUP MEASURE. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 30 SECONDS. TRANSFER STUFFED ARTICHOKES TO A WARM SERVING PLATTER. POUR SAUCE AROUND THE ARTICHOKES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROASTED GARLIC (05/14/93) (6:22) SERVINGS: 1 1 X WHOLE HEADS OF GARLIC 1 X TOASTED ROUNDS FRENCH BREAD 1 X SOFTENED SWEET BUTTER PREHEAT OVEN TO 375 DEGREES F. REMOVE THE PAPERY OUTER COVERING OF WHOLE GARLIC HEAD, BUT DO NOT SEPARATE THE CLOVES OR PEEL THEM. PLACE AS MANY WHOLE HEADS OF GARLIC ON A LARGE SQUARE OF HEAVY-DUTY ALUMINUM FOIL AS THERE ARE PEOPLE TO BE SERVED. FOLD UP FOIL SO THAT THE CLOVES ARE COMPLETELY WRAPPED. BAKE IN THE PREHEATED OVEN FOR 1 HOUR 15 MINUTES. SERVE EACH DINER A HEAD OF GARLIC AND SOME BREAD AND BUTTER. SEPARATE CLOVES. HOLD A CLOVE OVER A PIECE OF BUTTERED BREAD AND SQUEEZE. THE GARLIC PUREE WILL POP OUT, LIKE TOOTHPASTE FROM A TUBE. SPREAD AND EAT. GARLIC PUREE: TO MAKE A BATCH OF GARLIC PUREE FOR LATER USE, LET ROASTED HEADS OF GARLIC COOL, UNWRAPPED FOR AT LEAST 5 MINUTES. GENTLY SEPARATE THE CLOVES AND SQUEEZE EACH ONE OVER A FINE MESHED SIEVE, SO THAT THE SOFTENED GARLIC POPS INTO THE SIEVE. WITH WOODEN SPATULA OR WOODEN SPOON, RUB GARLIC THROUGH THE SIEVE INTO A SMALL CONTAINER OR BOWL. COVER TIGHTLY WITH PLASTIC WRAP AND REFRIGERATE THE PUREE IF NEEDED. QUICK PUREE: IF YOU ARE IN A HURRY, YOU MAY SKIP THE REFINEMENT OF THE SIEVE. SIMPLY SQUEEZE THE CLOVES, ONE BY ONE, OVER A BOWL. WHEN THEY HAVE ALL BEEN SQUEEZED, USE A RUBBER SPATULA TO PUSH THE PUREE INTO A NEAT MOUND COVER TIGHTLY WITH PLASTIC WRAP, AND REFRIGERATE UNTIL NEEDED. IT WILL KEEP FOR MONTHS. TO KEEP INDEFINITELY, COVER WITH A FILM OF OLIVE OIL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROASTED POTATOES W/TOMATOES AND ROSEMARY (08-28-93) (0:08) SERVINGS: 6 6 EA POTATOES, PREF. LONG NARROW 6 EA RIPE PLUM TOMATOES, SLICED 1 EA OLIVE OIL 1 T MINCED FRESH ROSEMARY (T DRY 1 EA MINCED CHIVES 1 EA SALT AND PEPPER PREHEAT OVEN TO 375F. COOK POTATOES IN SKINS, DONE BUT FIRM. PEEL AND SLICE CROSSWISE 1/2 IN. THICK.OIL LARGE SHALLOW BAKING DISH. ALTERNATE POTATOES AND TOMATOES IN ROWS. DRIZZLE LIGHTLY WITH OLIVE OIL, SPRINKLE WITH ROSEMARY, CHIVES, SALT AND PEPPER. BAKE 20 TO 25 MIN, OR UNTIL POTATOES BEGIN TO TURN GOLDEN CRISP AROUND EDGE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROMAINE LETTUCE WITH OYSTER SAUCE (05/20/93) (0:58) WE DECIDED ON ROMAINE LETTUCE FOR THIS DISH BECAUSE IT IS CRISP TEXTURED, AND READILY AVAILABLE. 1 HEAD ROMAINE LETTUCE 1/4 T SALT 2 T PEANUT OIL 1 T PREMIUM OYSTER SAUCE PREPARATION: WASH & REMOVE CORE FROM LETTUCE. COMBINE OIL & OYSTER SAUCE IN SMALL SAUCE PAN; BRING TO SIMMER; KEEP HOT UNTIL READY TO SERVE. BLANCHING: HEAT ABOUT 2 GALLONS WATER IN LARGE POT. WE USE BOTTOM OF ALUMINUM STEAMER. ADD SALT. WHEN WATER REACHES ROLLING BOIL, BLANCH LETTUCE FOR ABOUT 20 SECONDS - UNTIL LEAVES ARE BRIGHT GREEN. REMOVE LEAVES, SHAKE OFF EXCESS WATER. STACK LEAVES & CUT CROSS-WISE INTO 4 PARTS. USE CLEAVER TO PLACE LEAVES ON SERVING PLATTER. POUR HOT OYSTER SAUCE ON LEAVES. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RUTABAGA AND APPLE 3 CUPS CUBED PARED RUTABAGA 1 MEDIUM APPLE, PARED, CORED, AND SLICED 6 TABLESPOONS BROWN SUGAR 2 TABLESPOONS BUTTER COOK RUTABAGA IN BOILING SALTED WATER 20 TO 25 MINUTES, OR UNTIL JUST TENDER; DRAIN. PLACE HALF RUTABAGA AND HALF APPLE IN 1 QUART CASSEROLE. SPRINKLE WITH HALF BROWN SUGAR; DOT WITH HALF BUTTER; SPRINKLE WITH SALT. REPEAT LAYERS. BAKE, COVERED, AT 350 DEGREES FOR 30 MINUTES. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUTEED VEGETABLES WITH GREMOLADA (05-01-93) (20:12) GRATED ZEST OF 1 LEMON 1 MINCED GARLIC CLOVE 2 T. MINCED FRESH PARSLEY 1/2 T. MINCED FRESH TARRAGON 3 T. UNSALTED BUTTER 1 THINLY SLICED SHALLOT 6 OZ. GREEN BEANS, TRIMMED 2 MEDIUM CARROTS, JULIENNED 2 SMALL ZUCCHINI, JULIENNED 1 YELLOW SQUASH, JULIENNED 1 YELLOW OR RED BELL PEPPER (OR COMBO), CUT INTO STRIPS 2 T. LEMON JUICE MAKE GREMOLADA BY COMBINING FIRST FOUR INGREDIENTS. HEAT BUTTER. COOK SHALLOT AND BEANS FOR 3 MINUTES. ADD CARROTS FOR 3 MINUTES. ADD REMAINING VEGETABLES FOR 4 TO 5 MINUTES. SPRINKLE GREMOLADA AND JUICE OVER VEGETABLES AND TOSS. SERVE HOT. MAKES 4 SERVINGS AT 153 CALORIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUTEED ZUCCHINI & MUSHROOMS IN SPICY SAUCE (05/20/93) THIS DISH IS INTENDED TO BE A SIMPLE STATEMENT USING SEASONAL VEGETABLES. 3 SLENDER, FIRM YOUNG ZUCCHINI 1/2 LB FRESH BUTTON MUSHROOMS 1 T SICHUAN VEGETABLE, WASHED AND MINCED 2 CLOVES GARLIC, MINCED 8 SMALL DRIED CHILIES 4 T PEANUT OIL 1/2 C CHICKEN STOCK 1 T THIN SOY SAUCE 1 T SHERRY 1 T BROWN BEAN SAUCE 1/4 T SUGAR 1 T YELLOW RICE VINEGAR CORNSTARCH PASTE TO THICKEN PREPARATION: TRIM ZUCCHINI AND MUSHROOMS. SLICE ZUCCHINI IN HALF LENGTHWISE, THEN ROLL-CUT OR SIMPLY SLICE ON BIAS IN THICK 2" LONG SECTIONS. ZUCCHINI SHOULD BE BITE-SIZE BUT NOT CHUNKY. CUT MUSHROOMS IN HALF THROUGH THE STEM. WASH, THEN FINELY MINCE SICHUAN VEGETABLE (THIS IS THE SECRET INGREDIENT!). RINSE CHILIES; LEAVE WHOLE. COMBINE STOCK, SOY SAUCE, SHERRY, BEAN SAUCE, SUGAR, AND VINEGAR IN BOWL; RESERVE. STIR-FRYING: HEAT OIL IN VERY HOT WOK. JUST BEFORE OIL SMOKES, ADD ZUCCHINI, MUSHROOMS, SICHUAN VEGETABLE, GARLIC, AND CHILIES; STIR-FRY FOR ABOUT 1 MINUTE, TOSSING CONTINUOUSLY SO VEGETABLES DO NOT SCORCH. ADD LIQUID INGREDIENTS; BRING TO BOIL; DRIBBLE IN CORNSTARCH PASTE TO MAKE A LIGHT SAUCE (IT SHOULD NOT HAVE A GRAVY LOOK); THEN COMBINE SAUCE WELL WITH VEGETABLES. SERVE WHEN ZUCCHINI IS STILL SLIGHTLY UNDERCOOKED. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SMASHED RADISHES IN SOY DRESSING (05/20/93) (0:56) THIS VIOLENT SOUNDING DISH IS MORE AN APPETIZER OR SIDE DISH THAN A SALAD. 2 DZ. FRESH RED RADISHES 2 T SALT 1 T WHITE VINEGAR 1 T SUGAR 3 T THIN SOY SAUCE 3 T PEANUT OIL 1 T SESAME OIL 1/4 T FRESH GINGER JUICE CHINESE PARSLEY FOR GARNISH REMOVE HEADS AND TAILS FROM RADISHES; WASH. USING BOTTOM OF HEAVY DRINKING GLASS, ABOUT 2" ACROSS BASE, HIT RADISHES ON SIDE TO CRACK THEM - NOT MASH THEM -SO DRESSING CAN GET INTO FLESH. AVOID RENDERING A CRUSHING BLOW NO MATTER HOW YOU FEEL THAT DAY. SPRINKLE RADISHES ALL OVER WITH SALT, PUT THEM IN A BOWL, AND SET ASIDE FOR ABOUT 15 MINUTES AT ROOM TEMPERATURE. PREPARE DRESSING: COMBINE VINEGAR, SUGAR, THIN SOY SAUCE, PEANUT OIL, SESAME OIL AND FRESH GINGER JUICE. DOUBLE AMOUNT OF VINEGAR FOR A SHARPER TASTE, IF DESIRED. DRAIN LIQUID FROM RADISHES (SALT WILL HAVE DRAWN OFF QUITE A BIT OF WATER); POUR DRESSING OVER THEM; COVER AND REFRIGERATE FOR 30 MINUTES. IF YOU MAKE THIS DISH AHEAD OF TIME, POUR ON DRESSING 30 MINUTES BEFORE SERVING. IMMEDIATELY BEFORE SERVING, TRANSFER RADISHES TO SERVING DISH; GARNISH WITH CHINESE PARSLEY AND SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPRING VEGETABLE PASTA W/CHEESES (11-06-92) (2:53) IBM 1 LARGE CLOVE GARLIC, MINCED 1 1/2 CUPS FRESH BROCCOLI FLOWERETS 2 TABLESPOONS OLIVE OIL 12 OUNCES FRESH ASPARAGUS, CUT INTO 1/2 INCH LENGTHS 1 RED BELL PEPPER, DICED 1 YELLOW BELL PEPPER DICED 1 (9 OUNCE) PACKAGE FROZEN SNOW PEAS, THAWED 1 (27 1/2 OUNCE) JAR PASTA SAUCE 1 (12 OUNCE) PACKAGE LONG FUSILI PASTA, COOKED AND DRAINED 1/2 CUP SHREDDED FONTINA CHEESE 1/4 CUP GRATED ROMANO CHEESE IN LARGE SKILLET SAUTE GARLIC AND BROCCOLI IN OLIVE OIL, ABOUT 3 MINUTES. ADD ASPARAGUS, RED AND YELLOW PEPPERS AND SNOW PEAS. SAUTE LIGHTLY OR UNTIL VEGETABLES ARE TENDER-CRISP. IN A MEDIUM SAUCEPAN HEAT SAUCE THROUGH. IN A LARGE PASTA BOWL SPOON THE SAUCE OVER HOT PASTA. SPRINKLE WITH CHEESES. TOSS TO COAT WELL. TOP WITH SAUTEED VEGETABLES. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPRING VEGETABLE PIE (08-28-93) (0:12) SERVINGS: 6 1 1/2 T OLIVE OIL 1 EA MEDIUM CARROT, CUT LENGTH 1 C CHOPPED CAULIFLOWER 3 EA SCALLIONS, MINCED 1/2 C THAWED FROZEN PEAS 2 T MINCED FRESH PARSLEY 4 EA EGGS BEATEN 2 T LOW FAT MILK 4 OZ CRUMBLED FETA CHEESE 1/4 T DRIED THYME 1 EA PEPPER, TO TASTE 1/2 C FRESH BREAD CRUMBS PREHEAT OVEN 375F. HEAT OIL PLUS 3 T WATER IN LARGE SKILLET. ADD THE CARROTS AND CAULIFLOWER AND SAUTE, COVERED, OVER MODERATE HEAT. LIFT THE LID AND STIR OCCASIONALLY UNTIL CRISP TENDER. STIR IN THE SCALLIONS AND SAUTE FOR ANOTHER MINUTE, JUST UNTIL SLIGHTLY LIMP. STIR IN PEAS AND PARSLEY AND REMOVE FROM HEAT.IN MIXING BOWL, COMBINE BEATEN EGGS WITH THE MILK, FETA AND THYME. STIR IN THE SKILLET MIXTURE AND ADD A LITTLE PEPPER.OIL A 10 IN. TART PAN. LINE THE BOTTOM WITH HALF THE CRUMBS AND POUR THE VEGETABLE MIXTURE IN. TOP WITH THE REMAINING CRUMBS. BAKE FOR 20 TO 25 MINUTES, OR UNTIL SET AND TOP IS GOLDEN. LET STAND FOR 10 MIN BEFORE CUTTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR FRIED VEGETABLES 3 TABLESPOONS SALAD OIL 2 MEDIUM CARROTS, CUT IN MATCH STICK THIN SLICES 2 MEDIUM ONIONS SLICED 1 SMALL BUNCH BROCCOLI CUT 2" X 1/2" PIECES 3/4 TEASPOON SALT 1/2 TEASPOON SUGAR 1 4 OUNCE CAN WHOLE MUSHROOMS IN SKILLET OVER HIGH HEAT, IN HOT OIL, COOK CARROTS, ONIONS AND BROCCOLI, STIRRING FREQUENTLY AND QUICKLY FOR ABOUT 3 TO 4 MINUTES. ADD SALT, SUGAR AND MUSHROOMS WITH THEIR LIQUID. COVER AND COOK FOR 5 TO 6 MINUTES UNTIL VEGETABLES ARE CRISP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR-FRIED VEGETABLES WITH BEANCURD (05/20/93) (0:47) THIS DISH CAN BE PREPARED AHEAD AND SERVED AT ROOM TEMPERATURE, OR SERVED RIGHT FROM THE WOK. 2 SQ SEASONED PRESSED BEANCURD 2 STALKS CELERY 1 LARGE CARROT 6 C BOILING WATER 1/2 C GIANT BAMBOO SHOOTS, CUT INTO STICKS 1/2 MEDIUM WHITE ONION 1 T PEANUT OIL 1/2 C CHICKEN STOCK 1/4 T SALT 1 PINCH SUGAR 1/2 T GINGER ROOT, MINCED 2 T MEDIUM SHERRY 1/2 T SESAME OIL CORNSTARCH PASTE AS THICKENER PREPARATION: CUT PRESSED BEANCURD INTO STICKS 2" LONG, THE SIZE OF A LEAD PENCIL. WASH AND TRIM CELERY AND CARROTS; TRIM STRINGS FROM BACK OF CELERY; CUT INTO STICKS TO MATCH PRESSED BEANCURD. WASH AND SLICE GIANT BAMBOO SHOOT ACROSS GRAIN TO MATCH BEANCURD STICKS. PEEL ONION, TAKE APART LAYERS; CUT INTO STICKS. COMBINE CHICKEN STOCK, SALT, SUGAR, GINGER, SHERRY AND SESAME OIL IN BOWL.RESERVE. PUT CARROTS IN RAPIDLY BOILING WATER; IN 15 SECONDS, ADD CELERY; IN ANOTHER 15 SECONDS, DRAIN AND PLUNGE VEGETABLES INTO RUNNING COLD WATER TO STOP COOKING PROCESS. DRAIN AND RESERVE. STIR-FRYING: HEAT WOK TO VERY HOT; ADD OIL. LET OIL HEAT FOR A FEW SECONDS, THEN ADD ONIONS; TOSS FOR 10 SECONDS. ADD CELERY, CARROTS AND BAMBOO SHOOTS; TOSS FOR 1 MINUTE. SLOWLY POUR IN CHICKEN STOCK MIXTURE AROUND SIDES OF PAN SO IT WILL HEAT QUICKLY. WHEN LIQUID BOILS, ADD BEANCURD STICKS, TAKING CARE NOT TO BREAK PIECES. THICKEN LIQUID SLIGHTLY WITH A DRIBBLE OR TWO OF CORNSTARCH PASTE. KEEP STIRRING GENTLY TO REDUCE LIQUID. REMOVE TO SERVING PLATTER. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR-FRIED ZUCCHINI, CARROTS, AND LEEKS (05/20/93) (0:49) 2 MEDIUM YOUNG ZUCCHINI 3 FRESH CARROTS 2 LARGE LEEKS 3 CLOVES GARLIC 1 T GINGER, MINCED 2 T PEANUT OIL 1/4 T SESAME OIL SEASONINGS: 1/2 T SALT 1/2 T SUGAR 1/4 T 5-SPICE POWDER PREPARATION: WASH VEGETABLES. TRIM ZUCCHINI AND SLICE INTO 2" LONG MATCHSTICKS. PEEL CARROTS AND CUT INTO 2" LONG MATCHSTICKS. TRIM LEEKS AND DO LIKEWISE. PEEL GARLIC AND CUT INTO THIN SLICES. STIR-FRYING: HEAT PEANUT OIL IN HOT WOK UNTIL IT STARTS TO SMOKE. STIR-FRY GARLIC AND GINGER FOR 30 SECONDS, SPLASHING WITH WATER TO PREVENT BURNING. ADD CARROTS AND STIR-FRY FOR ANOTHER 30 SECONDS. ADD LEEKS; STIR-FRY FOR 1 MINUTE. ADD ZUCCHINI; STIR-FRY FOR ANOTHER 30 SECONDS. SPRINKLE WITH SEASONINGS, TOSSING INGREDIENTS AS YOU DO. WHEN VEGETABLES ARE COOKED, SPRINKLE WITH SESAME OIL. TRANSFER TO SERVING PLATTER OR INDIVIDUAL PLATES TO SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR-FRY VEGETABLES (03/16/94) (0:22) YIELD: 4 SERVINGS 1/4 C CARROTS 1/4 C CELERY 1/4 C YELLOW CROOKED NECK SQUASH 1/4 C ZUCCHINI 1/4 C BROCCOLI 1/4 C CAULIFLOWER 2 T OIL 3 LG CLOVES GARLIC; MINCED 1/2 TS SALT; OPTIONAL 1/4 TS PEPPER PN RED CHILI PEPPER 1/4 TS BASIL 1/4 TS OREGANO 1/4 C DRY WHITE WINE 1 T FRESH PARSLEY; CHOPPED 1/4 LEMON CUT CARROTS, CELERY, SQUASH, AND ZUCCHINI INTO 1/2 X 2-INCH PIECES. BREAK BROCCOLI AND CAULIFLOWER INTO SMALL PIECES. HEAT OIL UNTIL ALMOST SMOKING. ADD VEGETABLES; STIR TO COAT WITH OIL. ADD GARLIC, SALT, PEPPERS, BASIL AND OREGANO. SIMMER 1 MINUTE. ADD WINE AND SIMMER 2 MINUTES OR UNTIL VEGETABLES ARE COOKED AL DENTE. ADD PARSLEY AND SQUEEZE IN JUICE OF LEMON AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRATA OLE 6 TOSTADA SHELLS, HALVED 1 CUP CHOPPED ONION 1 CLOVE GARLIC, CRUSHED 1 TEASPOON DRIED OREGANO LEAVES 1/2 TEASPOON GROUND CUMIN 2 TABLESPOONS MARGARINE 1 (16 OUNCE) CAN REFIRED BEANS 1 (4 OUNCE) CAN DICED GREEN CHILES, OPTIONAL 1 1/2 CUPS SHREDDED CHEDDAR CHEESE (6 OUNCES) 4 EGGS 2 CUPS MILK 1/3 CUP GREY POUPON DIJON MUSTARD ARRANGE HALF THE TOSTADAS, OVERLAPPING, IN BOTTOM OF GREASED 12 X 8 X 2 INCH BAKING DISH. SET ASIDE. IN MEDIUM SKILLET, OVER MEDIUM HIGH HEAT, COOK ONION, GARLIC, OREGANO AND CUMIN IN MARGARINE UNTIL VEGETABLES ARE TENDER, STIRRING OCCASIONALLY. REMOVE FROM HEAT. STIR IN REFRIED BEANS AND CHILES; SPOON HALF THE MIXTURE OVER TOSTADAS. SPRINKLE WITH HALF THE CHEESE; REPEAT LAYERS ONCE. IN SMALL BOWL, BEAT TOGETHER EGGS, MILK AND CHEESE. BAKE AT 350 DEGREES FOR 40 MINUTES OR UNTIL PUFFED AND GOLDEN BROWN. LET STAND FOR 10 MINUTES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED BEAN CURD WITH PEAS AND MUSHROOMS (05/20/93) (0:52) CLAY POT COOKERY. 4 SQ. FRESH HARD BEANCURD 1/2 LB GROUND PORK, UNSEASONED 4 DRIED NAMI BLACK MUSHROOMS 1/2 C FRESH SHELLED PEAS 2 T THIN SOY SAUCE 1 T DRY SHERRY 1 CLOVE GARLIC, MINCED 1 GREEN ONION, MINCED 1/4 T FRESH GINGER JUICE 1/4 T SESAME OIL CORNSTARCH 3 C FRYING OIL 4 C CHICKEN BROTH SALT AND PEPPER TO TASTE CORNSTARCH PASTE WASH AND SOAK MUSHROOMS IN WARM WATER FOR 30 MINUTES. COMBINE GROUND PORK, SOY SAUCE, SHERRY, GARLIC, ONION, GINGER JUICE AND SESAME OIL. COVER AND SET ASIDE. SLOWLY HEAT DEEP-FRYING OIL IN WOK; OIL IS HOT ENOUGH WHEN VIGOROUS BUBBLES COME UP AROUND A BAMBOO CHOPSTICK STOOD VERTICALLY IN OIL. DEEP-FRY BEANCURD SQUARES UNTIL BROWN; DRAIN. CUT BEANCURD SQUARES IN HALF DIAGONALLY. USE PARING KNIFE AND SPOON TO MAKE HOLLOW POCKET IN BEANCURD. FILL POCKET WITH A TABLESPOON OR SO OF MEAT MIXTURE; DREDGE MEAT FACE WITH CORNSTARCH. DEEP-FRY EACH PIECE UNTIL FACE IS BROWN AND CRUSTY; DRAIN. COMBINE CHICKEN BROTH, STUFFED DEEP-FRIED BEANCURD, WHOLE MUSHROOMS AND PEAS IN CLAY POT. BRING TO BOIL, COVER, REDUCE HEAT, AND SIMMER FOR 10 MINUTES. UNCOVER, RETURN TO BOIL, AND THICKEN SOUP SLIGHTLY WITH CORNSTARCH PASTE. ADD SALT AND PEPPER TO TASTE. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET AND PUNGENT LOTUS ROOT WITH PORK (05/21/93) (0:46) FOR THIS SIMPLE AND TASTY DISH, USE FRESH LOTUS ROOT IF AVAILABLE. YOU CAN SUBSTITUTE CANNED LOTUS ROOT, THOUGH IT IS LESS CRISP AND SWEET. 1 LB LOTUS ROOT 1/2 LB PORK BUTT 2 SLICES FRESH GINGER ROOT 1 T PEANUT OIL 2 T SUGAR 3 T WATER 1 T THIN SOY SAUCE 2 T WHITE VINEGAR CORNSTARCH PASTE PLACE PORK & GINGER IN BOILING WATER: SIMMER FOR 30 MINUTES. IMMEDIATELY TRANSFER PORK TO BOWL OF ICED WATER TO COOL FOR ANOTHER 30 MINUTES. SLICE PORK WITH THE GRAIN IN 2" STRIPS. WASH & PEEL FRESH LOTUS ROOT. SLICE CROSSWISE INTO 1/4" PIECES. BLANCH FOR 10 MINUTES IN SAME WATER USED FOR PORK; DRAIN IN COLD WATER. ARRANGE LOTUS ROOT IN CIRCLE OF OVERLAPPING SLICES ON ROUND SERVING PLATE; MOUND PORK IN CENTER. COVER & RESERVE. IN WOK OR SAUCEPAN, HEAT OIL TO MEDIUM HOT. ADD SUGAR, WATER, SOY SAUCE & VINEGAR. STIR UNTIL SUGAR IS DISSOLVED, THEN ADD CORNSTARCH PASTE TO MAKE LIGHT SAUCE. COOK BRIEFLY. POUR SAUCE OVER LOTUS ROOT & PORK. ALLOW TO MARINATE FOR AT LEAST 15 MINUTES BEFORE SERVING. SERVE SLIGHTLY WARM. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET AND SOUR TOFU (08-07-93) (15:56) SERVINGS: 5 3 1/2 C HOT COOKED BROWN RICE ------------------------SWEET & SOUR SAUCE (1 3/4 C------------------------ 1 C PINEAPPLE JUICE 1/3 C RICE VINEGAR 2 T SOY SAUCE 2 T CORNSTARCH 3 T TOMATO PASTE 2 T HONEY 1 T MINCED GINGERROOT 1 DS WHITE PEPPER ----------------------------------2ND STEP---------------------------------- 2 T SAFFLOWER OIL 2 X MED CARROTS, SLICED THIN 1 X MED SWEET RED PEPPER, SLICED 1 X MED GREEN BELL PEPPER,SLICED 1 X MED ONION, SLICED 1 X CLOVE GARLIC, MINCED 3/4 LB FIRM TOFU (CUT IN 1/2" CUBES 1 X LG TOMATO, CUT IN WEDGES 8 OZ CAN PINEAPPLE CHUNKS,DRAINED 2 T TOASTED SESAME SEEDS GARNISH: SCALLION CURLS, CHOPPED RAW CASHEWS, CHOPPED PEANUTS, OR SPRIG FRESH CORIANDER, OPTIONAL COOK OR REHEAT RICE. IN A SMALL BOWL, WHISK TOGETHER PINEAPPLE JUICE, VINEGAR, AND SOY SAUCE. ADD CORNSTARCH, STIRRING UNTIL SMOOTH. STIR IN REMAINING SAUCE INGREDIENTS. SET ASIDE. IN LARGE SKILLET OR WOK, HEAT SAFFLOWER OIL ON HIGH. SAUTE CARROTS, PEPPERS, ONION, AND GARLIC UNTIL CARROT IS CRISP/TENDER, ABOUT 5 MINUTES. STIR SAUCE, POUR OVER VEGETABLES, STIRRING UNTIL SAUCE THICKENS. GENTLY FOLD IN REMAINING INGREDIENTS. HEAT THROUGH. SERVE ON HOT RICE. TOP WITH GARNISH. 4 - 6 SERVINGS. VARIATIONS: - ADD SLICED MUSHROOMS; SAUTE WITH OTHER VEGETABLES - IF TIME PERMITS, SLICE TOFU INTO STRIPS 1X2X1/4". BEFORE ADDING, SAUTE UNTIL LIGHTLY BROWNED AND SLIGHTLY CRISPY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET POTATO CRUNCH (01/24/94) (0:12) SERVINGS: 4 3 C COOKED SWEET POTATOES 3/4 C SUGAR 1/2 C BUTTER 1/2 BAG OF MARSHMELLOWS ----------------------------------TOPPING---------------------------------- 1 C BROWN SUGAR 1 C CHOPPED NUTS (PECANS) 1/2 C FLOUR-PLAIN 1/3 C BUTTER MAY USE CAN MASHED SWEET POTATOES. SEASON WITH VANILLA (1 T), SALT (1/2 T), CINNAMON 1/2 TSP. WHIP ALL TOGETHER AND POUR IN GREASED CASSEROLE. MIX TOPPING INGREDIENTS ON TOP AND BAKE FOR 30 MINUTES IN 350 DEGREE OVEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET POTATO KABOBS COVER SWEET POTATOES WITH BOILING SALTED WATER AND SIMMER 25 TO 30 MINUTES. COOL; SLIP OFF SKINS AND CUT POTATOES INTO 1 INCH CUBES. ON SKEWERS, ALTERNATE POTATO CUBES AND PINEAPPLE CHUNKS; BRUSH WITH MELTED BUTTER OR MARGARINE. PLACE ON GRILL 4 INCHES FROM MEDIUM HOT COALS. COOK 20 TO 30 MINUTES OR UNTIL BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET POTATO PIE (11-13-92) (23:24) FOR FILLING: 4 MEDIUM SWEET POTATOES, PEELED AND QUARTERED 1/4 CUP SUGAR 1/4 CUP FIRMLY PACKED BROWN SUGAR 1/4 CUP BUTTER, MELTED 3/4 CUP HALF AND HALF 3 EGGS, SLIGHTLY BEATEN 3/4 TEASPOON CINNAMON 1/4 TEASPOON ALLSPICE 1/4 TEASPOON NUTMEG 1/4 TEASPOON SALT 1 TEASPOON GRATED LEMON PEEL 1 PREPARED SINGLE CRUST PIE PASTRY FOR TOPPING: 1 CUP CRUSHED CORN FLAKES 1/2 CUP CHOPPED PECANS 1/3 CUP FIRMLY PACKED BROWN SUGAR 1/4 CUP BUTTER, MELTED SWEETENED WHIPPED CREAM PLACE SWEET POTATOES IN 4 QUART SAUCEPAN; COVER WITH WATER. COOK OVER HIGH HEAT UNTIL WATER COMES TO A FULL BOIL (6 TO 8 MINUTES). REDUCE HEAT TO MEDIUM HIGH. CONTINUE COOKING UNTIL SWEET POTATOES ARE FORK TENDER (12 TO 18 MINUTES); DRAIN AND MASH. HEAT OVEN TO 375 DEGREES. IN LARGE MIXER BOWL PLACE 3 CUPS MASHED SWEET POTATOES; ADD ALL REMAINING FILLING INGREDIENTS. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED (1 TO 2 MINUTES). LINE A 9 INCH PIE PAN WITH THE PASTRY; CRIMP OR FLUTE CRUST. POUR FILLING INTO PREPARED PIE SHELL. IN SMALL BOWL COMBINE ALL TOPPING INGREDIENTS. STIR WITH FORK UNTIL WELL MIXED. SPRINKLE TOPPING MIXTURE EVENLY OVER FILLING. COVER EDGE OF CRUST WITH 2 INCH STRIP OF ALUMINUM FOIL. BAKE FOR 30 MINUTES; REMOVE ALUMINUM FOIL. CONTINUE BAKING FOR 35 TO 45 MINUTES OR UNTIL FILLING IS SET AND KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL PIE ON WIRE RACK AT ROOM TEMPERATURE AT LEAST 1 HOUR BEFORE SLICING. STORE REFRIGERATED. SERVE WITH SWEETENED WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET POTATO PIE 1 (03/16/94) (0:10) 1/3 CUP RAISINS GOLDEN (PACKED) 1/4 CUP BOURBON 2 TBS BUTTER MELTED 2 SWEET POTATOES, COOKED AND MASHED 2 EGGS 2/3 CUP SUGAR, DARK BROWN 3/4 CUP MILK, HOT 1 TSP VANILLA 1 1/4 TSP CINNAMON 1/2 TSP NUTMEG 1/2 TSP SALT 1/2 CUP PECANS, CHOPPED (OPTL) 9" PIE SHELL 9" FROZEN,UNBAKED,THAWED DIRECTIONS: SOAK RAISINS IN BOURBON FOR AT LEAST 30 MINUTES. HEAT OVEN TO 400 DEGREES. TO MAKE THE FILLING, BEAT BUTTER INTO SWEET-POTATO PUREE. BEAT IN EGGS, BROWN SUGAR, MILK, VANILLA, CINNAMON, NUTMEG AND SALT. MIX IN RAISINS AND BOURBON AND OPTIONAL PECANS. TURN FILLING INTO THE UNBAKED PIE SHELL. BAKE FOR 15 MINUTES. REDUCE OVEN TEMPERATURE TO 350 DEGREES AND CONTINUE TO BAKE 30 TO 40 MINUTES LONGER, UNTIL THE CRUST IS GOLDEN BROWN AND A KNIFE INSERTED IN THE CENTER OF THE PIE COMES OUT CLEAN. LET COOL BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET POTATO PIE 2 (03/17/94) (17:04) YIELD: 8 SERVINGS 1 1/3 LB SWEET POTATOES OR YAMS 1/3 C BUTTER OR MARGARINE;SOFTENED 3 TB GRANULATED SUGAR 3 TB BROWN SUGAR, PACKED 1/4 TS SALT 1/4 TS GROUND NUTMEG 1 EGG; BEATEN 2/3 C MILK 1 1/2 TS VANILLA 1 PIE SHELL, 9-INCH, UNBAKED COOK POTATOES IN BOILING SALTED WATER UNTIL TENDER. DRAIN, PEEL AND MASH. COMBINE BUTTER, SUGARS, SALT AND NUTMEG IN LARGE MIXER BOWL. BEAT AT MEDIUM SPEED UNTIL CREAMY. BEAT IN SWEET POTATOES UNTIL WELL MIXED. BEAT IN EGG. GRADUALLY ADD MILK AND VANILLA AND BEAT AT LOW SPEED. SPOON INTO UNBAKED PIE SHELL. BAKE AT 350 DEGREES 50 TO 60 MINUTES OR UNTIL SET. COOL TO ROOM TEMPERATURE BEFORE SERVING. STORE IN REFRIGERATOR UNTIL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TEN TASTY VEGETABLES (11-16-93) (0:26) 1 C CARROTS, SHREDDED 1 C WHITE CHINESE TURNIP, SHREDDED 1 C WHITE CHINESE CELERY, SHREDDED 8 PIECES SOY SPICED BEANCURD (OR LOMA LINDA BRAND VEGETABLE HAMBURGER) 3 C SOYBEAN SPROUTS (NOT MUNG BEAN SPROUTS) 4 GREEN ONIONS, SHREDDED 1/2 C NAMI DRIED BLACK MUSHROOMS, SOAKED & SHREDDED 1/2 C CLOUD EAR DRIED FUNGUS, SOAKED 1/2 C DRIED LILY FLOWERS, SOAKED & HARD TIPS REMOVED 2 OZ. BEAN THREAD NOODLES, SOAKED 1 T SALT (TO TASTE) ABOUT 6 TO 8 T PEANUT OIL FOR STIR-FRYING PREPARATION: SHRED IN 2" LENGTHS: CARROTS, TURNIP, CHINESE CELERY & BEANCURD. SHRED ONIONS, GREENS & ALL, INTO 2" LENGTHS. RINSE, THEN SOAK IN HOT WATER: ENOUGH MUSHROOMS, FUNGUS AND LILY FLOWERS TO GIVE SPECIFIED AMOUNTS. SHRED MUSHROOMS, CHOP FUNGUS. SOAK BEAN THREAD NOODLES. BEAN THREAD NOODLES ARE IMPORTANT BECAUSE THEY SOAK UP EXCESS MOISTURE FROM OTHER VEGETABLES. VEGETABLES SHOULD BE MOIST BUT NOT SOGGY OR WATERY AFTER STIR-FRYING. STIR-FRYING: STIR-FRY FRESH VEGETABLES SEPARATELY WITH ABOUT 1 TABLESPOON OIL FOR EACH, IN HOT WOK. ADD SALT TO TASTE. DRAIN OFF EXCESS WATER, RESERVE. (SOYBEAN SPROUTS SHOULD BE COOKED UNTIL THEY ARE SLIGHTLY CHARRED FOR FULLEST FLAVOR.) TO STIR-FRY DRIED SOAKED INGREDIENTS, BEGIN WITH HOT WOK, ADD 2-3 TABLESPOONS OIL, THEN ADD MUSHROOM, FUNGUS & LILY FLOWERS. STIR-FRY GREEN ONIONS, ADD ALL OTHER INGREDIENTS TO THEM, INCLUDING NOODLES. ALLOW DISH TO COOL BEFORE SERVING. NOTE: FRESH OR CANNED BAMBOO SHOOT MAY BE SUBSTITUTED FOR ANY VEGETABLE. SEAWEED MAY BE USED INSTEAD OF SOME OF THE FUNGUS. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TORTELLONI & VEGETABLE STIR FRY (10-06-92) (2:59) 1 SMALL HEAD GREEN CABBAGE 1 LARGE ONION 1 LARGE RED PEPPER 1 LARGE GREEN PEPPER 1 LARGE YELLOW PEPPER 2 9 OUNCE PACKAGES REFRIGERATED TORTELLONI 1/4 CUP OLIVE OR SALAD OIL 1 1/2 TEASPOONS SALT 1/2 TEASPOON DRIED BASIL LEAVES 1/2 TEASPOON PEPPER ABOUT 30 MINUTES BEFORE SERVING: 1. CUT OUT TOUGH CORE FROM CABBAGE. COARSELY SLICE CABBAGE. SLICE ONION. CUT EACH PEPPER IN HALF; CUT OFF STEMS AND WHITE MEMBRANES AND DISCARD SEEDS; CUT PEPPERS INTO 1/2- INCH-WIDE STRIPS. 2. MEANWHILE PREPARE TORTELLONI AS LABEL DIRECTS 3. IN 8-QUART DUTCH OVEN OR SAUCEPOT OVER HIGH HEAT, IN HOT OLIVE OR SALAD OIL, COOK CABBAGE, ONION, PEPPERS,SALT, BASIL, AND BLACK PEPPER UNTIL TENDER-CRISP, STIRRING FREQUENTLY 4. TO SERVE, DRAIN TORTELLONI; TOSS WITH VEGETABLES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE CASSEROLE (03/03/94) (13:34) YIELD: 10 SERVINGS 1 CN CORN,WHOLE KERNEL WHT(17OZ) 1 CN GREEN BEANS(16OZ) 1 CN CREAM/CELERY SOUP(10.75OZ) 1/2 C DAIRY SOUR CREAM 1 C CHEDDAR CHEESE,SHARP,GRATED 1/2 C CELERY,CHOPPED 1/2 C ONION,CHOPPED 1/4 C GREEN PEPPER,CHOPPED 3/4 C CRACKER CRUMBS,CHEESE-FLAVOR 2 T BUTTER OR MARGARINE 1. COMBINE CORN, GREEN BEANS, SOUP, SOUR CREAM, CHEESE, CELERY, ONION AND GREEN PEPPER IN A GREASED 2-QUART CASSEROLE. 2. BAKE IN PREHEATED 325'F. OVEN 30 MINUTES. 3. BLEND CRACKER CRUMBS AND BUTTER; SPRINKLE OVER CASSEROLE; BAKE 10 MINUTES LONGER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE CURRY (08-07-93) (15:57) SERVINGS: 5 4 C HOT COOKED BROWN RICE 1 C CAULIFLOWER FLORETS 2 X CARROTS, SLICED 1 C BROCCOLI FLORETS 1 X SWEET RED PEPPER,COARSE CHOP 1 X ONION, CUT INTO WEDGES 1 C PEAS 2 X TOMATOES, CUT INTO WEDGES -----------------------------------SAUCE----------------------------------- 2 T SAFFLOWER OIL 2 T CURRY POWDER (TO TASTE) 2 T MINCED GINGERROOT 3 X CLOVES GARLIC, MINCED 1 X SM HOT CHILI PEPPER * 1/2 C VEGETABLE STOCK 2 T LIME JUICE * VERY FINELY CHOPPED, OR 1/4 T DRY CRUSHED RED PEPPER GARNISH: TOASTED SESAME SEEDS, FRESH CORIANDER LEAVES, OR ROASTED UNSALTED PEANUTS, OPTIONAL. COOK OR REHEAT RICE. STEAM CAULIFLOWER, CARROTS, AND BROCCOLI UNTIL CRISP/TENDER, ABOUT 6-8 MINUTES. ADD RED PEPPER, ONION, AND PEAS FOR THE LAST 3 MINUTES. TOMATOES SHOULD BE ADDED JUST FOR THE LAST 2 MINUTES, SIMPLY TO HEAT. MEANWHILE, IN A SMALL SAUCEPAN, HEAT OIL FOR THE SAUCE. ADD CURRY POWDER, GINGER, AND CHILI PEPPER. SAUTE FOR 3-5 MINUTES. ADD VEGETABLE STOCK AND BOIL, UNCOVERED, FOR ABOUT 3 MINUTES TO REDUCE AND THICKEN SLIGHTLY. STIR IN LIME JUICE. TOSS STEAMED VEGETABLES GENTLY WITH SAUCE. TOP WITH GARNISH. SERVES 4-6 VARIATIONS: - ADD 1 COARSELY CHOPPED APPLE - ADD TOFU CUBES OR SERVE ON SLICES OF LIGHTLY SAUTEED TOFU. - SUBST. OR ADD OTHER VEGGIES, SUCH AS SAUTEED MUSHROOMS OR STEAMED POTATOES - LEFTOVERS ARE DELICIOUS IN OMELETS - SERVE ON BUCKWHEAT NOODLES OR OTHER PASTA -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE LASAGNA (11-29-93) (0:05) 1 SMALL CHOPPED ONION 1 LG. SHREDDED CARROT 2 MINCED GARLIC CLOVES 3 SLICED ZUCCHINI 1 C. SLICED MUSHROOMS 1 15-OZ. CAN SALT-FREE TOMATO SAUCE 1 6-OZ. CAN TOMATO PASTE 1-1/2 T. ITALIAN SEASONING 1/8 T. PEPPER 6 UNCOOKED LASAGNA NOODLES 15 OZ. RICOTTA OR 2 C. LOWFAT COTTAGE CHEESE 2 C. SHREDDED LOWFAT MOZZARELLA CHEESE 1/4 C. GRATED PARMESAN COOK FIRST 3 INGREDIENTS IN MICROWAVE, COVERED, ON HIGH FOR 4 MINUTES UNTIL CARROTS ARE CRISP-TENDER, STIRRING ONCE. ADD ZUCCHINI AND MUSHROOMS AND COOK 4 MINUTES, STIRRING ONCE. COMBINE NEXT 4 INGREDIENTS. SPREAD 1/3 C. SAUCE ON BOTTOM OF MICROPROOF 12 X 8 DISH. TOP WITH 3 NOODLES, HALF THE RICOTTA, HALF THE VEGETABLES, HALF THE REMAINING SAUCE AND HALF THE MOZZARELLA. REPEAT, OMITTING THE MOZZARELLA. COVER DISH TIGHTLY WITH WAX PAPER, TUCKING IT UNDER. COOK ON HIGH 6 MINUTES AND THEN ON MEDIUM FOR 20 MINUTES. SPRINKLE TOP WITH REMAINING MOZZARELLA AND THE PARMESAN. COVER AND LET STAND 10 MINUTES. MAKES 6 SERVINGS AT 334 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE MEDLEY (11-15-92) (0:33) 1 1/3 CUPS MILK 3/4 POUND POTATOES, FINELY CHOPPED 2 GARLIC CLOVES, PRESSED 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 2 CUPS (8 OUNCES) FRESH CHOPPED VEGETABLES 3/4 CUP FINELY SHREDDED PARMESAN CHEESE, DIVIDED IN LARGE SAUCEPAN SLOWLY HEAT MILK, POTATOES, GARLIC, SALT AND PEPPER UNTIL SMALL BUBBLES APPEAR AT EDGES OF PAN. COOK, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL TENDER. MASH JUST ENOUGH POTATOES TO THICKEN MIXTURE. STIR IN VEGETABLES; HEAT THROUGH. REMOVE FROM HEAT; STIR IN 1/2 CUP CHEESE. TOP WITH REMAINING CHEESE. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE MEDLEY 1 (03-29-93) (0:26) 2 CUPS FRESH BROCCOLI FLOWERETS 2 CUPS FROZEN WHOLE KERNEL CORN 2 TABLESPOONS CHOPPED ONION 1 TEASPOON CHOPPED PIMENTO 2 TABLESPOONS WATER 2 TABLESPOONS BUTTER OR MARGARINE 1/4 TEASPOON DRIED ROSEMARY LEAVES, CRUSHED 1/4 TEASPOON SALT 1 TEASPOON GRATED PARMESAN CHEESE IN 2 QUART CASSEROLE COMBINE BROCCOLI, CORN, GREEN ONION, PIMENTO AND WATER. COVER. MICROWAVE AT HIGH 7 TO 8 MINUTES, OR UNTIL BROCCOLI IS TENDER. DRAIN. SET ASIDE, COVERED. IN 1 CUP MEASURE COMBINE BUTTER, ROSEMARY AND SALT. MICROWAVE AT HIGH FOR 45 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. POUR OVER VEGETABLE MIXTURE. TOSS TO COAT. MICROWAVE, UNCOVERED, AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL HOT. SPRINKLE WITH PARMESAN CHEESE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE MELANGE (10-17-92) (20:33) 4 MEDIUM SIZE CELERY STALKS 3 MEDIUM SIZE CARROTS 2 MEDIUM SIZE ZUCCHINI 4 TABLESPOONS MARGARINE OR BUTTER 1 POUND CHINESE PEA PODS 1 TEASPOON SALT 1 TEASPOON WORCESTERSHIRE 1/8 TEASPOON GROUND RED PEPPER ABOUT 30 MINUTES BEFORE SERVING: CUT CELERY, CARROTS, AND ZUCCHINI INTO MATCHSTICK THICK STRIPS. IN 12 INCH SKILLET OVER MEDIUM HEAT, IN HOT MARGARINE OR BUTTER, COOK CELERY AND CARROTS ABOUT 5 MINUTES, STIRRING OCCASIONALLY. ADD ZUCCHINI, PEA PODS, SALT, WORCESTERSHIRE, AND GROUND RED PEPPER. CONTINUE COOKING, STIRRING OCCASIONALLY, UNTIL VEGETABLES ARE TENDER CRISP. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE PITA POCKETS W/GREEK FETA CHEESE (11-14-92) (23:56) 22 SHEETS SELECT A SIZE PAPER TOWELS 1 CUPS CAULIFLOWERETS, SLICED 1 CUPS BROCCOLI FLOWERETS, SLICED 1 CUP JULIENNED CARROTS 1 GREEN BELL PEPPER, JULIENNED 1 RED BELL PEPPER, JULIENNED 4 SLICED MUSHROOMS 1 LARGE CUCUMBER, PEELED AND DICED 3 GREEN ONIONS, SLICED 1 SMALL RED ONION, THINLY SLICED 1 (4 OUNCE) PACKAGE GREEK FETA CHEESE 1 CUP CANNED GARBANZO BEANS, WELL DRAINED 1 (2 1/4 OUNCE) CAN SLICED RIPE OLIVE, WELL DRAINED 1 (6 OUNCE) JAR MARINATED ARTICHOKE HEARTS WITH LIQUID 1 CUP SHREDDED MONTEREY JACK CHEESE SALT AND PEPPER TO TASTE 1/4 CUP PARMESAN CHEESE 1 PACKAGE (6 OR 8) PITA BREAD FRESH SPINACH LEAVES, WASHED AND DRAINED WITH PAPER TOWEL ALFALFA SPROUTS SLICED FRESH BEAN SPROUTS 2 TOMATOES, CHOPPED TEAR OFF 4 SECTIONS PAPER TOWELS. PILE EACH VEGETABLE (CAULIFLOWER, BROCCOLI, CARROTS, PEPPERS AND MUSHROOMS) ON TOP OF THE CENTER PERFORATION; FOLD LONG SIDES OVER TO ENCLOSE. FOLD EACH END OVER TO FORM A PACKAGE. TURN PACKAGE OVER WITH PERFORATION ON TOP. PLACE UNDER FAUCET TO SATURATE COMPLETELY. PLACE IN A MICROWAVE SAFE DISH. COOK EACH VEGETABLE ON HIGH 2 TO 3 MINUTES UNTIL TENDER, DEPENDING ON HOW SOFT YOU PREFER THEM. TEAR OPEN PERFORATION. REMOVE VEGETABLES TO A COLANDER AND DRAIN WELL. PLACE IN A BOWL. ADD ALL REMAINING INGREDIENTS, EXCEPT SPINACH LEAVES, SPROUTS AND TOMATOES. TO SERVE: SLICE ONE END OFF PITA BREAD; ENCLOSE EACH INDIVIDUAL PITA IN 3 SECTIONS OF PAPER TOWELS. PLACE PITA IN CENTER AND FOLD OVER SIDES. HEAT IN MICROWAVE FOR 20 TO 30 SECONDS PER PITA. FILL WITH VEGETABLE MIXTURE; TOP WITH SPINACH LEAVES, SPROUTS AND TOMATOES. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE POLENTA SQUARES (12-28-92) (1:48) MSB 7 CUPS CHICKEN BROTH 2 CUPS POLENTA OR STONE GROUND CORNMEAL, UNCOOKED 1 MEDIUM ONION, CHOPPED 2 TABLESPOONS OLIVE OIL 2 CUPS CHOPPED EGGPLANT 2 CUPS THINLY SLICED FRESH MUSHROOMS 1 SMALL ZUCCHINI, THINLY SLICED 1 SWEET RED PEPPER, SEEDED AND CHOPPED 1 (15 OUNCE) CAN HOT CHILI NO BEANS OR REGULAR CHILI NO BEANS 3 CUPS (12 OUNCES) SHREDDED PART SKIM MOZZARELLA CHEESE, DIVIDED IN LARGE SAUCEPAN OR DUTCH OVEN BOIL CHICKEN BROTH. IN A STEADY STREAM GRADUALLY ADD POLENTA, STIRRING CONSTANTLY WITH WOODEN SPOON. REDUCE HEAT TO SIMMER; KEEP STIRRING; COOK 15 MINUTES OR UNTIL POLENTA IS THICKENED AND PULLS AWAY FROM SIDES OF PAN. POUR INTO GREASED 15 1/2 X 10 1/2 X 1 INCH JELLYROLL PAN; SPREAD EVENLY. LET STAND 1 HOUR OR UNTIL COOL AND FIRM. CUT INTO 3 INCH SQUARES. IN LARGE SKILLET SAUTE ONION IN OIL UNTIL TENDER. ADD EGGPLANT, MUSHROOMS, ZUCCHINI AND RED PEPPER; COOK OVER MEDIUM HEAT 20 MINUTES OR UNTIL VEGETABLES ARE SOFT AND LIQUID IS EVAPORATED, STIRRING FREQUENTLY. STIR IN CHILI. HEAT OVEN TO 400 DEGREES. ARRANGE HALF OF POLENTA SQUARES IN BOTTOM OF GREASED 13 X 9 X 2 INCH BAKING PAN. SPOON HALF OF VEGETABLE MIXTURE OVER POLENTA, SPREADING TO EDGES OF PAN. PRINKLE WITH HALF OF CHEESE. REPEAT LAYERS. BAKE 20 TO 25 MINUTES OR UNTIL CHEESE MELTS. LET STAND 10 MINUTES BEFORE CUTTING. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE ROTINI (08-26-92) (20:56) 1 CAN (10 3/4 OUNCES) BROCCOLI CHEESE SOUP 1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED 3/4 CUP MILK 2 TABLESPOONS DIJON MUSTARD 1/8 TEASPOON PEPPER 3 CUPS COOKED ROTINI (CORKSCREW MACARONI) 3 CUPS COOKED CUT UP FRESH VEGETABLES BROCCOLI AND CAULIFLOWER 1/2 CUP GRATED PARMESAN CHEESE IN 3 QUART SAUCEPAN, GRADUALLY STIR SOUP INTO CREAM CHEESE. ADD MILK, MUSTARD AND PEPPER. OVER LOW HEAT, HEAT THROUGH, STIRRING OFTEN. ADD MACARONI, VEGETABLES AND PARMESAN CHEESE. HEAT THROUGH, STIRRING OFTEN. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE TAMALE PIE (03/04/94) (22:27) YIELD: 4 SERVINGS ---------------------VEGETABLE FILLING-------------------------- 14 OZ BEANS, COOKED PINTO; DRAINED 1 C ONION, WHITE; CHOPPED 1/2 C PEPPER, GREEN BELL; CUBED 2 PEPPER, JALAPENO; SEEDED AND -CHOPPED 2 C TOMATOES, CHOPPED CANNED; -DRAINED 1/2 C PEPPER, RED BELL; CUBED 6 OZ CHEESE, SHARP CHEDDAR; -GRATED 8 OLIVES, RIPE; SLICED 3/4 TS GARLIC 3/4 TS CUMIN, GROUND 3/4 TS CHILE POWDER -----------------------TAMALE TOPPING---------------------------- 1/2 C FLOUR, ALL PURPOSE 1 TB FLOUR, ALL PURPOSE; (ADD TO -ABOVE) 1 1/2 TS BAKING POWDER 3 3/4 OZ CORNMEAL, YELLOW 1/2 TS BAKING SODA 1/8 TS SALT 1 LG EGG; @ ROOM TEMP 1/2 C YOGURT, PLAIN 2 TS MARGARINE; MELTED & COOLED 1 TB CHIVES; CUT TO GARNISH, OPT. PREHEAT OVEN TO 375 DEGREES F. SPRAY AN 8"X8" PAN WITH NON-STICK COOKING SPRAY. INTO PREPARED BAKING PAN, PLACE ALL FILLING INGREDIENTS. TOSS UNTIL WELL MIXED; SET ASIDE. TO PREPARE TAMALE TOPPING, IN MEDIUM BOWL, PLACE FLOUR, CORNMEAL, BAKING POWDER, BAKING SODA, AND SALT; STIR UNTIL EVENLY MIXED. IN A SMALL BOWL, BEAT YOGURT, EGG AND MARGARINE. ADD TO DRY INGREDIENTS AND STIR JUST UNTIL DRY INGREDIENTS ARE MOISTENED. SPOON MIXTURE EVENLY ON TOP OF VEGATABLE FILLING. IF DESIRED, SPRINKLE EVENLY WITH CHIVES. BAKE 35-40 MINUTES, UNTIL FILLING IS HOT AND BUBBLY, TOPPING IS LIGHTLY BROWNED AND A TOOTHPICK INSERTED IN CENTER OF TOPPING COMES CLEAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLES LO EIN (05/20/93) (0:42) LO EIN REFERS TO THE PROCESS FOR COOKING NOODLES; MEIN MEANS NOODLE IN CHINESE. 1/4 LB SOFT, FRESH WHEAT FLOUR NOODLES 6 DRIED JYO MUSHROOMS (OR 10 NAMI MUSHROOMS) 3 LARGE STALKS CELERY 1/2 C SLICED BAMBOO SHOOTS 2 T COOKING OIL 1/4 T SALT 1 C CHICKEN BROTH 1/2 T SUGAR CORNSTARCH PASTE NOODLES: ADD SOFT NOODLES TO BOILING SALTED WATER; STIR WITH CHOP- STICKS & COOK UNTIL NOODLES LOSE THEIR FLOURY TASTE BUT ARE STILL FIRM. IMMEDIATELY DRAIN IN COLANDER & RINSE IN COLD WATER TO ARREST COOKING PROCESS. IF YOU HOLD NOODLES FOR MORE THAN 10 MINUTES TOSS THEM WITH A LITTLE OIL TO PREVENT STICKING. VEGETABLES: SOAK JYO MUSHROOMS FOR 2 HOURS IN WARM WATER (1 HOUR FOR NAMI MUSHROOMS); SLICE IN THIN STRIPS. SLICE CELERY WITH THE GRAIN IN THIN STRIPS ABOUT 3" LONG. CUT BAMBOO SHOOTS IN STRIPS TO MATCH CELERY. STIR-FRYING: HEAT WOK TO MEDIUM-HIGH. WHEN HOT, DRIBBLE OIL AROUND SIDE OF PAN. ADD SALT; STIR BRIEFLY. ADD MUSHROOMS & BAMBOO SHOOTS; STIR FOR ABOUT 30 SECONDS. ADD CELERY, STIR VIGOROUSLY FOR 30 SECONDS. PUSH VEGETABLES UP SIDE OF WOK; ADD BROTH & SUGAR, BRING TO BOIL. ADD NOODLES, A HANDFUL AT A TIME, STIRRING THEM INTO BROTH FOR ABOUT 20 SECONDS. COMBINE VEGETABLES & NOODLES, COVER WOK, STEAM FOR 30 SECONDS. PUSH ALL INGREDIENTS TO SIDE. IF NECESSARY, THICKEN JUICES SLIGHTLY WITH CORNSTARCH PASTE. ADD PASTE A LITTLE AT A TIME, STIR- RING CONSTANTLY. SERVE IMMEDIATELY. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETARIAN JAMBALAYA (01/24/94) (20:45) YIELD: 4 SERVINGS 1 CN 28OZ ITALIAN PLUM TOMATOES 1 C BROTH(VEG, CHICK, OR BEEF) 1 C QUICK COOKING BROWN RICE 1 TS BOTTLED MINCED GARLIC 2 BAY LEAVES 1 TS DRIED BASIL LEAVES 1 TS DRIED THYME LEAVES 1 TS HOT PEPPER SAUCE OR TO TASTE 1 LG GREEN BELL PEPPER 1 CN 16OZ CAN BLACK EYED PEAS DRAINED CHOPPED PARSLEY OR CHIVES FOR GARNISH COMBINE TOMATOES, BROTH, RICE, GARLIC, BAY LEAVES, BASIL, THYME AND HOT PEPPER SAUCE IN A LAGE SAUCEPAN. COVER AND BRING TO A BOIL OVER HIGH HEAT. WHEN RICE IS COOKING, CUT GREEN PEPPER INTO 1 INCH PIECES AND STIR INTO STEW REDUCE HEAT TO MEDIUM, STIR IN BLACK EYED PEAS, COVER AND SIMMER FOR 10 TO 12 MINUTES, STIRRING ONCE. REMOVE AND DISCARD BAY LEAVES. SPRINKLE WITH PARSLEY IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETARIAN LENTIL MEDLEY (03/03/94) (13:36) YIELD: 4 SERVINGS 2/3 C WHOLE GREEN LENTILS 2/3 C SPLIT PEAS 2 1/2 C COLD WATER 2 LEEKS, CUT IN 1/4" SLICES 2 ZUCCHINI, CUT IN 1/4" SLICES 2 CARROTS, THINLY SLICED 2 CELERY STALKS, THINLY SLICED 1 ONION, COARSELY CHOPPED 1 GARLIC CLOVE, CRUSHED 2 T GHEE 1/2 T TURMERIC 1 T MUSTARD SEEDS 2 T GARAM MASALA SALT TO TASTE FRESH CELERY LEAVES LEMON SLICES SOAK LENTILS AND PEAS OVERNIGHT. DRAIN LENTILS AND PEAS AND PUT INTO A SAUCEPAN. ADD COLD WATER, BRING TO A BOIL AND BOIL 10 MINUTES. ADD VEGETABLES AND GARLIC, COVER AND COOK GENTLY 10 MINUTES. MEANWHILE, MELT GHEE IN A SAUCEPAN. ADD TURMERIC, MUSTARD SEEDS AND GARAM MASALA AND COOK GENTLY 2 MINUTES OR UNTIL SEEDS BEGIN TO POP. STIR INTO LENTIL MIXTURE AND COOK 15 MINUTES OR UNTIL VEGETABLES AND LENTILS ARE TENDER AND LIQUID HAS BEEN ABSORBED. SEASON WITH SALT. GARNISH WITH CELERY LEAVES AND LEMON SLICES AND SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGGIE GRILL PACKS W/ORIENTAL MARINADE (05/26/93) (17:53) 30 TRIMMED SNOW PEA PADS 2 RIBS CELERY, SLICED 1 YELLOW SQUASH, SLICED MARINADE: 2 T. SESAME SEEDS 1/4 C. SALT-FREE STEAK SAUCE 1/4 C. WATER 1 CARROT, JULIENNED 1/2 RED ONION, SLICED 1 T. SALT-FREE HERB BLEND 1 T. MINCED GINGER TOAST SESAME SEEDS AND PREPARE MARINADE. TOSS WITH VEGETABLES UNTIL COATED EVENLY. DIVIDE BETWEEN FOUR 12 X 10 SHEETS OF FOIL. FOLD AND SEAL. COOK ON GRILL FOR 10 MINUTES, UNTIL CRISP-TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGGIE PITA SANDWICHES (08-26-92) (1:21) 2 CUPS CHOPPED FRESH SPINACH 1 CUP SLICED CARROTS 1 CUP SLICED MUSHROOMS 1/2 MEDIUM GREEN OR RED PEPPER, CHOPPED 1/4 CUP ITALIAN SALAD DRESSING 4 (4 INCH) MINI WHOLE WHEAT PITA BREADS 4 SLICES LIGHT SWISS CHEESE 1 CUP ALFALFA SPROUTS, DIVIDED SALT AND PEPPER TO TASTE IN LARGE BOWL COMBINE SPINACH, CARROTS, MUSHROOMS AND GREEN PEPPER. ADD DRESSING AND TOSS LIGHTLY TO COAT; SET ASIDE. WITH SCISSORS OR KNIFE, SLIT EACH PITA BREAD HALF WAY AROUND AT THE SEAM TO FORM A POCKET. FILL EACH PITA POCKET WITH 1 SLICE OF CHEESE, ALFALFA SPROUTS AND 1/4 OF SPINACH MIXTURE. SEASON TO TASTE WITH SALT AND PEPPER. WRAP EACH PITA POCKET IN PLASTIC WRAP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WALNUT VEGETABLE MEDLEY (11-04-92) (10:27) IBM 1 POUND CARROTS, CUT INTO 1 1/2 INCH STICKS 1 CAN CREAM OF CELERY SOUP 1/2 CUP OF MILK 1 TEASPOON DRIED BASIL 3 CUPS BROCCOLI FLOWERETS TOASTED CHOPPED WALNUTS IN COVERED SKILLET, IN 1/2 INCH BOILING SALTED WATER, COOK CARROTS 5 MINUTES OR UNTIL TENDER CRISP. DRAIN. STIR IN SOUP, MILK AND BASIL UNTIL SMOOTH. ADD BROCCOLI. HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; SIMMER 10 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING OFTEN. TOP WITH WALNUTS. MAKES 6 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WATERCRESS PINWHEELS 1 LOAF UNSLICED WHITE SANDWICH BREAD 1 CUP SNIPPED WATERCRESS 2 3 OUNCE PACKAGES CHEESE, SOFTENED CUT BREAD LENGTHWISE IN SLICES 3/8 INCH THICK; REMOVE CRUSTS. COMBINE WATERCRESS, CHEESE, AND DASH SALT. SPREAD 1/4 CUP FILLING ON EACH SLICE. ROLL UP, STARTING AT NARROW END. WRAP IN FOIL; CHILL. SLICE PINWHEELS 3/8 INCH THICK. MAKES 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WATERCRESS SALAD W/BEAN CHEESE DRESSING (05/20/93) (0:57) WHITE BEAN CHEESE IS A VARIETY OF FERMENTED BEANCURD, CALLED BAI DOUFU YU; WHEN PROPERLY AGED, IT RESEMBLES A CROSS BETWEEN CAMEMBERT AND BLUE CHEESE, THOUGH MORE PUNGENT AND SALTY. 1 1/2 LB FRESH WATERCRESS (OR SPINACH) DRESSING: 1/2 C SALAD OIL 1/2 T SESAME PASTE 1 SQ. BEAN CHEESE, UNSEASONED 1/2 T CHILI FLAKES 1 PINCH SUGAR 1 T LEMON JUICE 2 T COLD WATER WASH WATERCRESS (OR SPINACH) IN COLANDER. POUR BOILING WATER OVER WATERCRESS. IMMEDIATELY PLUNGE VEGETABLE INTO COLD WATER TO STOP COOKING PROCESS; DRAIN AND RESERVE. YOU CAN REFRIGERATE OR USE AT ROOM TEMPERATURE. CREAM SESAME PASTE, BEAN CHEESE AND SALAD OIL. ADD CHILI FLAKES, SUGAR, LEMON JUICE AND COLD WATER; MIX WELL. SHORTLY BEFORE SERVING, TOSS DRESSING WITH WATERCRESS. SERVE ON INDIVIDUAL SALAD PLATES. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WINTER VEGETABLES PARMESAN (11-19-92) (1:33) MSB SALAD OIL 2 MEDIUM ZUCCHINI, CUT INTO 1/2 INCH SLICES 2 ONIONS. SLICED 1 GARLIC CLOVE, CUT IN HALF SALT 1 SMALL BUNCH BROCCOLI CUT INTO 2 X 1 INCH PIECES 1 CAULIFLOWER, SEPARATED INTO FLOWERETS 1 CUP WATER 1 15 1/2 TO 20 OUNCE CAN GARBANZO BEANS, DRAINED 1 15 TO 15 1/2 OUNCE JAR SPAGHETTI SAUCE 1/2 CUP GRATED PARMESAN CHEESE ABOUT 30 MINUTES BEFORE SERVING: IN 5 QUART DUTCH OVEN OVER MEDIUM HIGH HEAT, IN 2 TABLESPOONS HOT SALAD OIL, COOK ZUCCHINI, ONIONS, GARLIC, AND 1/4 TEASPOON SALT UNTIL TENDER CRISP; DISCARD GARLIC; REMOVE MIXTURE TO A BOWL. IN 2 MORE TABLESPOONS HOT SALAD OIL, STIR BROCCOLI AND CAULIFLOWER; ADD WATER AND 1/4 TEASPOON SALT; COVER; COOK UNTIL TENDER CRISP, STIRRING OCCASIONALLY. RETURN ZUCCHINI MIXTURE TO DUTCH OVEN; ADD REMAINING INGREDIENTS. COVER; COOK 5 MINUTES OR UNTIL HOT. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WOK VEGETABLES (11-14-93) (17:17) 4 T OIL 4 CLOVES GARLIC 1/2 C CASHEWS FOR GARNISH GROUP 1: 1/2 C TURNIPS 1 C ASPARAGUS 1/4 C CARROTS 1 C BROCCOLI 1 C POTATOES GROUP 2: 1 C ONION 1/2 C CAULIFLOWER 1 C CELERY 1 C STRING BEANS 1 1/2 C SNOW PEAS GROUP 3: 1 1/2 C SPROUTS 1 C LETTUCE 1/2 C SPINACH 1 C TOMATOES 1 C MUSHROOMS 1 1/2 C WATER CHESTNUTS CHOOSE AT LEAST 2 VEGETABLES FROM EACH GROUP; DICE THEM. HEAT OIL IN WOK OR LARGE SKILLET; ADD GARLIC. ADD GROUP 1 VEGETABLES TO HOT OIL; STIR-FRY 7 MINUTES. ADD CHOICES FROM GROUP 2; STIR-FRY 5 MINUTES. ADD CHOICES FROM GROUP 3; STIR-FRY 5 MINUTES. SERVE OVER HOT RICE. GARNISH WITH CASHEWS. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= YELLOW PUMPKIN CURRY (02/23/94) (14:28) 500G PUMPKIN 1 SMALL ONION, FINELY CHOPPED 2 CLOVE GARLIC, FINELY CHOPPED 3 FRESH GREEN CHILLIES, SEEDED AND CHOPPED 8-10 CURRY LEAVES 1/2 TEASPOON FENUGREEK SEEDS 1/2 TEASPOON GROUND TUMERIC 2 TEASPOONS POUNDED MALDIVE FISH OR DRIED PRAWNS 1 1/2 CUPS THIN COCONUT MILK 1 TEASPOON SALT 1/2 CUP THICK COCONUT MILK 1 TEASPOON BLACK MUSTARD SEEDS PEEL PUMPKIN AND CUT INTO LARGE CHUNKS. PUT INTO A PAN WITH ALL THE INGREDIENTS EXCEPT THE THICK COCONUT MILK AND MUSTARD SEEDS. BRING SLOWLY TO SIMMERING POINT AND COOK GENTLY, UNCOVERED, UNTIL PUMPKIN IS ALMOST TENDER. MEANWHILE, GRIND THE MUSTARD SEED SEED IN MORTAR AND PESTLE AND MIX THE THE THICK COCONUT MILK. ADD TO THE SIMMERING POT AND COOK FOR 5 MINUTES LONGER ON VERY GENTLE HEAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ZUCCHINI/CARROT/ONION QUICHE (04-19-93) (23:54) IBM 1/2 CUP LONG GRAIN RICE NONSTICK COOKING SPRAY 1 CUP SHREDDED SWISS CHEESE 3 LARGE EGG WHITES 1 MEDIUM SIZE YELLOW ONION, HALVED AND SLICED THIN 1 MEDIUM SIZE CARROT, PEELED AND GRATED 1 MEDIUM SIZE ZUCCHINI, GRATED 1 CUP CHICKEN BROTH 1/4 TEASPOON DRIED MARJORAM, CRUMBLED 1 LARGE EGG 1 CUP SKIM MILK 1/4 TEASPOON BLACK PEPPER COOK THE RICE ACCORDING TO PACKAGE DIRECTIONS. PREHEAT THE OVEN TO 350 DEGREES. COAT A 9 INCH PIE PAN WITH THE COOKING SPRAY AND SET ASIDE. IN A MEDIUM SIZE BOWL, MIX TOGETHER THE RICE, 2 TABLESPOONS OF THE CHEESE, AND 1 EGG WHITE. WITH MOISTENED HANDS, PRESS THE MIXTURE OVER THE BOTTOM AND SIDES OF THE PIE PAN. BAKE, UNCOVERED, FOR 5 MINUTES. REMOVE AND COOL UPRIGHT ON A WIRE RACK WHILE YOU PREPARE THE FILLING. IN A MEDIUM SIZE SAUCEPAN, COOK THE ONION, CARROT, ZUCCHINI, CHICKEN BROTH AND MARJORAM, UNCOVERED, OVER MODERATE HEAT FOR 15 MINUTES. INCREASE THE HEAT TO HIGH AND COOK, STIRRING UNTIL ALL THE LIQUID HAS EVAPORATED AND THE VEGETABLES ARE ALMOST GLAZED-ABOUT 5 MINUTES. TRANSFER TO A MEDIUM SIZE HEATPROOF BOWL AND COOL TO ROOM TEMPERATURE- ABOUT 20 MINUTES. LIGHTLY BEAT TOGETHER THE REMAINING EGG WHITES AND THE EGG; MIX INTO THE COOLED VEGETABLES ALONG WITH THE MILK, PEPPER, AND REMAINING CHEESE. POUR THE MIXTURE INTO THE PIE SHELL AND BAKE, UNCOVERED, UNTIL THE FILLING IS PUFFED AND SET-ABOUT 20 MINUTES. REMOVE AND COOL FOR 15 MINUTES BEFORE SERVING. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=