Recipes Included On This Page Sesame Buttermilk Bread Seven Grain Salad Primavera Soft Cornmeal Wraps Sophie's Socca Nicoise (Chickpea Pancake) Sour Cream Sauce LF Soy Bean Sandwich Spread - Vegan Spicy Green Chili Pesto LF Stuffed Pork Tenderloin Ala Art Sun-Dried Tomato Olives Sunflower Pate - Vegan Sweet and Sour Stir-Fry - Vegan Sweet and Spicy Slaw LF Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sesame Buttermilk Bread Recipe By :Great American Recipes card 114 Group 15 Serving Size : 32 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- (1/4 oz) 1/4 cup warm water -- (105F-115F) 1 1/2 teaspoons granulated sugar 1 teaspoon salt 1/4 cup vegetable oil 2 cups warmed buttermilk -- (105F-115F) 5 1/2 cups all-purpose flour -- (5 1/2 to 6 cups) GLAZE and TOPPING: 1 large egg 2 tablespoons milk 2 tablespoons sesame seeds TIPS : Baked bread may be frozen after it has cooled. Wrap well, so that loaves will not dry out in the freezer. Dry buttermilk powder is available in supermarkets if you do not keep the fresh milk on hand. Substitute according to package directions in this recipe. 1. In large mixing bowl, dissolve yeast in warm water. Add sugar; let stand 5 minutes. 2. Stir in salt, oil, buttermilk and 1/2 the flour. Beat well. 3. Stir in remaining flour, 1 cup at a time, until dough is stiff. Cover. Let stand 15 minutes. 4. Turn dough out onto floured board. Knead until satiny. 5. Place into clean, greased bowl. Turn dough over. Cover. Let rise in warm, draft-free, place about 1 hour. 6. Punch dough down. Turn out onto lightly oiled surface. Shape into 2 round loaves. 7. Place into 2 greased 9-inch round cake pans. Flatten slightly. Cover. 8. Let rise until almost doubled, 45 minutes. 9. Mix egg and milk; brush onto top of loaves. Sprinkle with sesame seeds. 10. Bake 30 minutes at 375F until loaves sound hollow when tapped. Two 9-inch round loaves; 30 slices From Great American Recipes card 114 Group 15 "From Your Home Bakery" This old-fashioned country style bread has a moist crumb and mildly sour flavor. It's great hot out of the oven to serve with a hearty stew or soup. Contributed to the FareShare Gazette by Linda; 18 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 2g Fat (21.5% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 69mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Seven Grain Salad Primavera Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The following grains -- cooked: 1 cup Quinoa 1 cup Wheatberries 1 cup Wild rice 1 cup White rice 1 cup Bulgur 1 cup Barley 1 cup Couscous **Vegetables** 1/2 red pepper -- chopped 1/2 orange pepper -- chopped 1/2 yellow pepper -- chopped 1 small red onion -- chopped 1/2 bunch scallions -- chopped **Dressing** 1/2 cup mango chutney 1/4 cup prepared plum sauce [available in the Asian section most supermarkets] 1/2 cup orange juice 1/4 cup sesame oil 1 teaspoon roughly chopped fresh ginger 1 teaspoon fresh garlic -- chopped **Grains** You may substitute any of your favorite grains. Cook according to the directions on the package. You will want to end up with approximately 7 cups total of cooked product. **Vegetables** Mix together and set aside. **Dressing** Blend all of the ingredients in a food processor. Add salt and pepper to taste. Mix the grains, dressing and chopped vegetables. Garnish with some extra chopped scallions. Recipe courtesy of Watson's Catering Source : FoodNetwork.com Contributed to the FareShare Gazette by Fatima; 13 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Cornmeal Wraps Recipe By :The King Arthur Flour Company Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached all-purpose flour -- (8 1/2 ounces) 1 cup yellow cornmeal -- (4 1/2 ounces) 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon yeast -- instant or active dry 2 tablespoons Baker's Special Dry Milk or nonfat dry milk -- (5/8 ounce) 2 tablespoons vegetable shortening or lard -- (3/4 ounce) 1 cup water -- (8 ounces) Manual/Mixer Method: In a medium-sized, mix together all of the dry bowl ingredients, then cut in the shortening or lard. Gradually mix in the water. Knead briefly, just until the dough is smooth. Bread Machine Method: Place all of the ingredients into the pan of your machine, program for Manual or Dough, and press Start. Cancel machine and remove the dough when it's smooth, after about 5 minutes of kneading. Divide the dough into 10 pieces, weighing about 2 ounces each. Round them into balls, flatten slightly, and allow them to rest, covered, for at least 30 minutes. This resting period improves the texture of dough by giving the flour time to absorb the water, and it also gives the gluten time to relax, making the wraps easier to roll out. Preheat an ungreased cast iron griddle or heavy frying pan over medium heat. Working with one piece of dough at a time (keep the remaining dough balls covered), roll balls out until they're about 8 inches in diameter. Fry wraps in the ungreased pan for about 45 seconds on each side. (Or, if you have a tortilla baker -- use it!) Stack wraps on top of one another as you fry them to keep them soft and pliable. Serve warm or at room temperature. Store, tightly wrapped, in a plastic bag at room temperature. For storing wraps longer than a couple of days, freeze them. Yield : ten 8-inch wraps. Cuisine : "Mexican" Source : "Reprinted from The Baking Sheet (r) (Vol. XI, No. 5, Summer 2000 issue)" Copyright : "Copyright 2002, The King Arthur Flour Company. All rights reserved." NOTES : Just as tortillas come in plain flour and cornmeal versions, so do our favorite wraps. Cornmeal adds golden color and an elusive hint of sweetness to these soft, pliable rounds. This recipe reprinted from The Baking Sheet (r) (Vol. XI, No. 5, Summer 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.) Contributed to the FareShare Gazette by Fatima; 9 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 3g Fat (34.2% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sophie's Socca Nicoise (Nice, Provence, France Chickpea Pancake) Recipe By :Sunshine Food by Sophie Grigson Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups chickpea flour -- (150 g) 1 teaspoon salt -- (level) 1 1/2 cups water -- (375 ml) 3 tablespoons extra virgin olive oil -- for the pan 1/2 teaspoon finely chopped fresh rosemary -- (optional) Freshly ground black pepper Sift chickpea flour with the salt into a bowl. Make a well in the centre. Whisk in water gradually to form a thin smooth batter. Let it rest for 1 to 2 hours. Preheat the oven to 425°F/220°C. Spoon the oil into a 9 1/2 x 12 1/2 inches (24 x 31 cm) roasting pan and heat through in oven for 3 to 4 minutes. Stir the chickpea batter once more and then pour into the hot pan, scatter over the rosemary, if using, and return immediately to the oven. Bake for 10 to 15 minutes, until the mixture is set and brown around the edges. Take out of the oven and season with black pepper. Let it stand for 5 minutes. Cut into squares or strips, or just tear up and serve. NOTE : Socca is the street pancake of Nice, sold from huge metal dishes, hot and salty, with the golden tan of the chickpea flour that it is made with, browned and crisp at the edges, soft and tender inside. It reappears under a different name -- farinata -- not a million miles away, just across the Italian border in Liguria. Inevitably, it tastes best eaten warm and crisp straight from the vendor out in the sun strewn salty sea air. Nonetheless, it is worth tackling at home, because you can capture most of its charm in your own kitchen. Serve it with drinks before supper, torn into rough squares, as a streetwise Mediterranean preamble to the main event, or use it in place of bread or potatoes. Cut into wedges, it can be dished up as a first course, plated up with a little arugula, a tumble of cherry tomatoes, and mozzarella or feta, dressed with balsamic vinegar and extra virgin olive oil. Or take the street market feel straight to the table -- put the hot pan in the centre, let your guests tear off pieces as big or small as they like, and add a selection of small salads and cheeses for them to dig into as well. Now, if you and your guests are sensible, self-moderating souls, then this quantity will do for six of you served with drinks, or possibly as part of a first course. In my household, where self- moderation is a rare commodity, at least when it comes to great food, this would stretch around four at a pinch. If the dimensions of your roasting pan are a little larger than mine, increase the quantity of chickpea flour (which, incidentally, is sold in Indian food markets as gram flour) to 1 1/2 cups (175 g), and increase the water to a full 1 3/4 cups (450 ml). Source : Sunshine Food by Sophie Grigson Contributed to the FareShare Gazette by Fatima; 14 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 8g Fat (54.0% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 369mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. * Exported from MasterCook * Sour Cream Sauce LF Recipe By :Anne Lindsay Greer Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon light butter 2 shallots -- minced 2/3 cup broth 2 tablespoons all-purpose flour 1 cup low fat buttermilk 1 ounce fat free cream cheese OR light cream cheese 1 1/2 ounces low fat Monterey Jack cheese OR 1 1/2 ounces processed American cheese Salt and pepper -- to taste Heat butter and shallots in a small saucepan over medium heat and cook until shallots are softened. Add flour and 3 to 4 tablespoons broth. Stir until the flour mixture is smooth. Add the remaining chicken stock and buttermilk. Stir constantly over medium heat until thickened, about 2 or 3 minutes. Cool a few minutes, then pour into a blender and blend smooth. Return to the same saucepan and stir in the cream cheese or cheese of choice. Season to taste with salt and pepper. Cuisine : "Mexican" Source : "The Ultimate Low Fat Mexican Cookbook" by Anne Lindsay Greer "Gulf Publishing Co., Houston TX" Copyright : "1995" Yield : "1 1/2 cups" NOTES : There is no sour cream in this sauce, but it has a "sour cream" flavor. Traditional sour cream enchiladas are loaded with both sour cram and melted cheese, adding up to major fat grams and calories. If you use the processed American cheese, the result is more like a cheese sauce. Contributed to the FareShare Gazette by Fatima; 5 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soy Bean Sandwich Spread - Vegan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked soy beans 1 onion -- chopped 3 garlic cloves 2 teaspoons dried parsley 1 teaspoon dried oregano 1 tablespoon soy sauce 1/3 cup vegan mayonnaise 3 tablespoons chopped pickle -- (either dill or sweet) Salt and pepper to taste Sauté the onion, garlic and parsley in a little olive oil until tender. Mash soy beans in your food processor, add the remaining ingredients, and blend until smooth. The Joy of Soy! Despite it's name, this is also very good as dip for fresh veggies, chips and toasted pita bread. But it's especially good as a sandwich filling. This is adapted from a non-vegan recipe (really, the only difference is we'll be using tofu mayo instead of that cholesterol- laden egg stuff.) Source : "veganmania.com" Yield : "2 cups" Contributed to the FareShare Gazette by Fatima; 28 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (4.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 130mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Spicy Green Chili Pesto LF Recipe By :Anne Lindsay Greer Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 serrano chilies --stemmed and seeded OR 1 large poblano chili -- roasted, peeled, seeded 2 cups fresh parsley -- stemmed (packed) 2 cups fresh cilantro -- stemmed (packed) 5 cloves garlic 2 tablespoons pumpkin seeds or pine nuts -- toasted 1 tablespoon Parmesan cheese -- grated or Romano cheese 4 tablespoons safflower oil 1 squeeze fresh lime juice 1/4 teaspoon salt -- (up to 1/2 tsp.) Using a blender or food processor fitted with the metal blade, process chilies, parsley, cilantro, garlic and nuts. Blend until very finely chopped and combined. Add oil, lime juice and salt to taste. Store refrigerated for 2 days or freeze for about 2 months. While the flavors freeze well, the texture becomes somewhat soggy when frozen. Cuisine : "Mexican" Source : "The Ultimate Low Fat Mexican Cookbook" by Anne Lindsay Greer "Gulf Publishing Co., Houston TX" Copyright : "1995" Yield : "1 1/4 cups" NOTES : You can use this to season rice, tip broiled fish, or add to dips when you want to add flavor and spice. Contributed to the FareShare Gazette by Fatima; 3 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Pork Tenderloin Ala Art Recipe By :Art Guyer Serving Size : 6 Preparation Time :0:30 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stuffing: 3/4 cup fresh mushrooms -- chopped 1 small carrot -- finely diced 1 bunch green onions -- chopped including green 1/4 cup sweet onions -- finely diced 1 stalk celery 2 cloves garlic -- minced 1/2 pound pork sausage -- with maple flavoring 1 tablespoon butter 1 tablespoon olive oil -- if needed 1/4 cup port wine 2 tablespoons parsley -- chopped fine 1/2 teaspoon dried Thyme 1/4 teaspoon black pepper -- freshly ground 1/4 teaspoon coarse salt 1 egg -- beaten 4 slices bread -- cut in small cubes Rub: 1 cup bread crumbs -- see below 1/2 cup parmesan cheese -- dried 2 tablespoon dried oregano 2 tablespoon dried basil 1/4 teaspoon coarse salt 1/4 teaspoon black pepper 1 dash cayenne pepper -- to taste Meat: 2 pork tenderloin -- 3/4 to 1 pound each 1 tablespoon olive oil 8 slices bacon Sauce: 1 cup port wine 1 cup vegetable broth 2 teaspoons arrowroot -- more or less salt and pepper -- to taste Preheat the oven to 375F. Stuffing: Mushrooms can be your choice, I used enoki. Prepare the vegetables and reserve to a bowl; mix. I took some of this mixture out to use as toppings on a bed of baby greens and grape tomatoes for a salad. In a sauté pan, break up and brown the sausage. When just about done, add the butter and vegetables. Add olive oil if needed. When onions beginning to turn translucent, add the wine and let mixture steam for a bit. Add the seasonings, egg and bread cubes; remove from heat and fold the mixture until most of liquid has been absorbed. Set aside. Rub: For my own seasoned bread crumbs, I toast 4 pieces of bread and let cool. They can sit for several hours to harden if you like. I then cut them in quarters and put them into a small food processor. After whirring them for a bit, I add the other ingredients and whir until all are mixed and bread crumbs are fine. I keep extra of this in a jar in the refrigerator for up to 3 or 4 weeks. It is great used to coat flattened chicken breasts, tuna steaks, pork chops or just about anything you are going to braise quickly. Place enough of the mixture to lightly coat the pork onto a paper plate and set aside. Meat: Lay the pork tenderloins on a chopping board and trim off almost all the fat. Butterfly the tenderloins, cutting halfway through the width of each tenderloin for its entire length. Open the butterflied tenderloin and place between two sheets of plastic wrap. Pound the pork lightly with a flat mallet until it is flattened to about 1/4 inch thickness. Lightly salt and pepper the surface of the pounded pork. Spoon the sausage and vegetable mixture down the center of the pork. Fold over the 2 end flaps of the pork and then the sides to form a roll. Tie the roll in several places with kitchen string. Gently press and roll the tenderloins in the breadcrumb mixture. In an oven-proof deep pan, heat the olive oil. Gently place the tenderloins into the pan. Using tongs and a fork, gently turn the rolls over until all sides have been browned. Remove from heat. Place the slices of bacon on top of the tenderloins, draping them down the sides. Place in preheated oven and cook for about 30 minutes. Test for internal temperature of 155F; cook longer if necessary. Remove from oven and place on a serving platter. Let stand for 10 minutes; internal temperature will continue to rise. Fresh pork should come to a temperature of 160F for medium; 170F for well done. Sauce: Add the wine to the pan used to cook the pork and deglaze. Add the broth and bring to a boil and reduce. Add arrowroot to thicken as desired. Season to taste. To Serve: When ready to serve, discard the string and bacon. Cut meat into slices crosswise and gently arrange nicely on platter. Drizzle a little of the sauce over the slices and put remainder in a gravy bowl and place on table. I served this with a baby greens and grape tomato salad (using the reserved vegetables mentioned above as toppings) and mashed potatoes. The sauce was great over the potatoes also. Start to Finish Time: "1:00" Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 14 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 641 Calories; 34g Fat (51.8% calories from fat); 32g Protein; 38g Carbohydrate; 4g Dietary Fiber; 124mg Cholesterol; 1265mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Sun-Dried Tomato Olives Recipe By :"Deli Food to make at home", Murdoch Books Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound black olives -- rinsed and drained 3 1/2 ounces sun-dried tomatoes in oil -- drained and chopped -- (reserve oil) 2 garlic cloves -- crushed 2 bay leaves 3 tablespoons fresh thyme leaves 1 tablespoon red wine vinegar 1 cup oil Rinse and drain 500 g (1 lb) black olives. Cut two slits into each olive. Layer in a wide-neck, 750 ml (24 fl oz) sterilized jar with 100 g (3 1/2 oz) drained and chopped sun-dried tomatoes in oil (reserve the oil), 2 crushed cloves garlic, 2 bay leaves and 3 teaspoons fresh thyme leaves. Add 1 tablespoon red wine vinegar and 1 cup (250 ml/8 fl oz) oil (use the reserved sun-dried tomato oil) or enough to cover the olives. Shake well, seal and leave to marinate in the refrigerator for 1-2 weeks. Store in the refrigerator and return to room temperature before serving. Marinated olives are delicious on their own or as part of an antipasto platter, and will generally keep refrigerated for up to 6 months. To successfully store the olives, it is important to sterilize the storage jar first by rinsing with boiling water and placing the jar in a warm oven until it is completely dry. Contributed to the FareShare Gazette by Natalia; 1 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunflower Pate - Vegan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely ground sunflower seeds 1/2 cup cornmeal 1/2 cup engevita yeast or other nutritional not brewers yeast 3 teaspoons dried parsley 1 1/2 teaspoons dried basil 1 teaspoon dried thyme 1 teaspoon sea salt 1/2 teaspoon dried sage 1/4 teaspoon sea kelp* 1 cup finely grated potato 1 1/3 cups water 1/4 cup extra virgin olive oil 2 tablespoons soy sauce 1 tablespoon prepared horseradish -- or dijon mustard Mix dry ingredients together in a bowl. Grate potato and rinse it thoroughly in a fine sieve to remove all the starch (As you are rinsing, some foam will appear -- foam is the starch. Continue rinsing until no foam remains.) Squeeze and drain the grated, rinsed potato until it is very dry. Add the remaining ingredients in the order given, stirring in the potato last. (If you want to make this a layer in lasagna, DO NOT BAKE IT as directed below, but pour directly into your lasagna pan raw.) Preheat your oven to 375 F. Generously oil 9-inch pie plate and pour the pate mixture into it. Place in the oven and immediately turn the heat down to 350 F. Bake 35-45 minutes until well-browned (but still wet-looking in the centre; my oven cooks it in 30-35 minutes, so keep your eye on it). Let the pate cool for an hour then chill it thoroughly before serving to let it set completely. It is tastiest served at room temperature, however. This also freezes well - cut it into wedges and wrap in plastic wrap. *Powdered kelp is a dried seaweed rich in minerals and used as a nutritional supplement. You can find it in your local natural foods store. Source : "VeganMania.com - Kreeli's Vegan Cookery Site" NOTES : Experiment with this dish. My mother-in-law, Carol, wraps the cooked pate in layers of phyllo pastry and bakes it to make pate "pockets". I have used the raw pate as a layer in lasagna (it bakes while the lasagna bakes) and it is incredible. I haven't tried it yet but I suspect using the cooked pate in homemade ravioli or tortellini or gyoza (Japanese dumplings) would be especially good. Otherwise, just serve it out with your favourite crackers or in sandwiches. Yum! Contributed to the FareShare Gazette by Fatima; 29 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet and Sour Stir-Fry - Vegan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pineapple juice 1/4 cup white vinegar 4 tablespoons low-sodium soy sauce 3 tablespoons granulated sugar 2 tablespoons cornstarch 2 tablespoons vegetable oil 1 cup cashews -- optional garnish 1/2 pound extra-firm tofu -- cubed 3 1/2 cups fresh pineapple cubes, 1 med-sized pineapple 1/2 pound snow peas -- trimmed 1 red bell pepper -- cut into long thin strips 2 teaspoons minced garlic 1 tablespoon minced fresh ginger 1. To make sauce: Combine pineapple juice, vinegar, soy sauce, sugar and cornstarch, and mix well. Heat in small saucepan until slightly thick, and set aside. 2. Heat oil in large wok over medium and, when hot, add cashews, and stir-fry for 1 minute. Remove from heat and set aside. Add tofu, pineapple cubes and snow peas, and stir-fry for 1 minute. Add red bell pepper, garlic and ginger, and stir-fry for 1 minute. Add sweet- and-sour sauce, stirring to mix well, and stir-fry for 2 minutes more. 3. Remove from heat, garnish with cashews, if using, and serve alone or over rice or noodles. This dish combines the classic and much-loved sweet-sour flavors of China. Source : "Vegetarian Times, 01-NOV-02 p. 26" NOTES : This dish combines the classic and much-loved sweet-sour flavors of China. Delicious served on its own, this generously portioned stir-fry also works well as topping for Asian rice or egg noodles. Accompany this with vegetarian dumplings and finish with a delicate fruit sorbet. Contributed to the FareShare Gazette by Fatima; 30 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 13g Fat (53.7% calories from fat); 7g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 308mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sweet and Spicy Slaw LF Recipe By :"The Ultimate Low Fat Mexican Cookbook" by Anne Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small head white cabbage -- thinly sliced 1 tablespoon juice from pickled jalapenos 1/4 cup sugar 1/2 cup white wine vinegar 1/4 cup water --- 1 cup jicama -- julienned 1 green pepper -- julienned 1 red bell pepper -- julienned 1 yellow bell pepper -- julienned 1 Granny Smith apple, unpeeled -- julienned 1 cup carrots -- shredded Salt and pepper -- to taste Put the cabbage in a 9x13-inch casserole dish. Bring jalapeno juice, sugar, vinegar and water to a boil. Pour over cabbage and let marinate for 2 to 3 hours, refrigerated. Transfer the cabbage to a large bowl and add jicama, bell peppers, apples and carrots. Toss to coat all ingredients. Season to taste with salt and pepper. Source : "Gulf Publishing Co., Houston TX" Copyright : "1995" Contributed to the FareShare Gazette by Fatima; 10 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; trace Fat (2.1% calories from fat); 1g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Other Carbohydrates.

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