--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCY00013Date: 08/27/96 From: MARJORIE SCOFIELD Time: 04:32pm \/To: NATHAN NEAL (Read 5 times) Subj: CR*GourmetQuickRicePilaf A note from NATHAN NEAL really brightened my day: * Exported from MasterCook II * Gourmet Quick Rice Pilaf~ Recipe By : Adapted from Cooking for Good Health by Gloria Rose Serving Size : 4 Preparation Time :0:00 Categories : Healthy Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Finely chopped onion 1 clove Garlic -- minced 2 tablespoons Water or stock 1/4 Red red pepper -- diced 1/4 Green pepper -- diced 3 Green onions -- chopped 1/2 pound Sliced mushrooms -- optional 1 tablespoon Low sodium soy sauce MIXED WITH 2 tablespoons Water 1 tablespoon Dry sherry -- optional 2 cups Cooked brown rice -- cooked in Chicken broth Cook onion and garlic in stock 3 minutes. Add remaining veggies, soy sauce and sherry and cook 3 minutes. Combine with rice and serve hot. Per serving: Calories: 111; Protein: 3g; Carbohydrates: 23g; Fat: trace; Sodium: 116mg; Cholesterol: 0mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95. - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * 90% of being smart is knowing what you're dumb at! --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCY00014Date: 08/27/96 From: MARJORIE SCOFIELD Time: 04:33pm \/To: ALL (Read 5 times) Subj: CR*Black Bean Spread * Exported from MasterCook II * Black Bean Spread Recipe By : Chris Ingle 10 Aug 1996 Serving Size : 1 Preparation Time :0:00 Categories : Spread/Topping Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 big can Black beans -- rinsed well/drained 2 Green onions, sliced -- (divided in 2) 1/2 Green chile (Anaheim variety, mild) Pinch of cumin Slosh of salsa Salt to taste Put everything except half of the green onions into a food processor (a blender would work, too), process till smooth. Stir in the rest of the onions, and serve. I ate it on toasted pita bread, and it rocked! - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * Windows user's favorite ice cream: Hoggin' DOS. --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCY00015Date: 08/27/96 From: MARJORIE SCOFIELD Time: 04:33pm \/To: ALL (Read 5 times) Subj: CR*ChkNdlSoupW/CocPnutSa * Exported from MasterCook II * Chicken Noodle Soup With Coconut Peanut Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Soup Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Carrots -- thinly sliced 3 cups Canned chicken broth 3 cups Water 1 clove Garlic -- peeled 3/4 pound Boneless, skinless chicken breasts -- cut in 1/2" chunks 2 cups Fine egg noodles Salt and pepper Especially good for adults: 1/2 cup Or so of Coconut Peanut Sauce -- (recipe follows) -----COCONUT PEANUT SAUCE----- 1 stalk Fresh lemon grass (about 2 feet long) -- optional 1 cup Roasted salted peanuts 2 medium Cloves garlic Quarter size slice of fresh ginger 1 inch by 1/4 inch piece fresh lime rind 3 tablespoons Fresh lime juice 1 tablespoon Anchovy paste 1 teaspoon Sugar 1/2 teaspoon Salt 1/2 teaspoon Dried red pepper flakes 2 cups Unsweetened coconut milk -- (14 ounce can) 1/2 cup Packed fresh basil leaves 2 cups Packed fresh cilantro leaves In a large saucepan combine the carrots, broth, water and garlic. Cover and bring liquid to a boil over high heat. Reduce heat to medium and simmer about 5 minutes or until carrots are tender. Add chicken and egg noodles to broth, cover and cook until the noodles are tender. Fish out garlic clove and divide soup into two batches; serve one plain to the kids. Heat the other half and whisk in 1/2 cup or so (more or less, according to taste) of the coconut peanut sauce. Season to taste and the whole family is happy. Yield: 4 servings COCONUT PEANUT SAUCE: Remove the woody outer leaves of the lemon grass stalk. Finely slice, crosswise, the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime rind, lime juice, anchovy paste, sugar, and red pepper flakes. Add coconut milk and puree into a fine puree. Transfer this mixture to a food processor and puree with basil and cilantro. Season to taste with salt. Pack in half or cup portions and freeze. Yield: 2 1/2 cups - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * A message from You brings sunshine into my day. --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCY00016Date: 08/27/96 From: MARJORIE SCOFIELD Time: 04:33pm \/To: ALL (Read 5 times) Subj: CR*Coconut Peanut Sauce * Exported from MasterCook II * Coconut Peanut Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Oriental Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stalk Fresh lemon grass (about 2 feet long) -- optional 1 cup Roasted salted peanuts 2 medium Cloves garlic Quarter size slice of fresh ginger 1 inch by 1/4 inch piece fresh lime rind 3 tablespoons Fresh lime juice 1 tablespoon Anchovy paste 1 teaspoon Sugar 1/2 teaspoon Salt 1/2 teaspoon Dried red pepper flakes 2 cups Unsweetened coconut milk -- (14 ounce can) 1/2 cup Packed fresh basil leaves 2 cups Packed fresh cilantro leaves Remove the woody outer leaves of the lemon grass stalk. Finely slice, crosswise, the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime rind, lime juice, anchovy paste, sugar, and red pepper flakes. Add coconut milk and puree into a fine puree. Transfer this mixture to a food processor and puree with basil and cilantro. Season to taste with salt. Pack in half or cup portions and freeze. Yield: 2 1/2 cups - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * Do blind men feel better since they don't look good? --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCY00017Date: 08/27/96 From: MARJORIE SCOFIELD Time: 04:34pm \/To: ALL (Read 5 times) Subj: CR*CntryHam&RedeyeGravy * Exported from MasterCook II * Country Ham And Redeye Gravy Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4" thick Slices cured country ham 1/2 cup Brewed coffee Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate. Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the the bottom of the skillet with a wooden spoon. Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits. Yield: 4 servings - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * Heaven don't want me and Hell's afraid I'll take over! --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1)