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FareShare Gazette Recipes -- September 2007 - U's

 

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Uncooked Cilantro Chutney

Using Tofu in a Sauce Dish

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* Exported from MasterCook *

Uncooked Cilantro Chutney

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch fresh cilantro leaves
[also called Chinese parsley or coriander]
1 teaspoon lemon juice
1 tablespoon raisins
1/4 teaspoon salt -- (optional)
1/8 teaspoon artificial coconut flavor -- (optional)
1/4 cup mint leaves
[optional for a different flavor]

In a blender, mix all ingredients until smooth, adding water to desired
consistency.

This sauce adds variety served over vegetables, rice dishes and makes an
interesting topping on baked potatoes.

4 servings.

Source : 2000 Dr. Neal Pinckney, Healing Heart Foundation
Formatted by Chupa Babi in MC: 05.21.05

A spicy tropical relish for any vegetable, potato or curry.

Contributed to the FareShare Gazette by Chupa; 3 September 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 10 Calories; trace Fat (0.9% calories from 
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 135mg 
Sodium. Exchanges: 0 Vegetable; 0 Fruit.


 

* Exported from MasterCook *

Using Tofu in a Sauce Dish

Recipe By : Carol Hill
Serving Size :   Preparation Time :0:00
Categories : Volume 10-09 Sep 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

Hi, I am new to this site and look forward to wonderful ideas. I
just wanted to share a hint on using tofu in a sauce dish. Being
a nearly 60 year old California girl, I have lots of background on
the subject. Put the tofu in the freezer till solid; when it
defrosts it will have a more "meaty" texture -- use regular tofu
not the silk kind.

Contributed to the FareShare Gazette by Carol; September 22, 2007
www.fareshare.net



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