1 16-oz box confectioner's sugar
1/2 cup butter or margarine; no spread, softened
3 tablespoon 1% milk
2 teaspoon vanilla
Beat all ingredients in a medium bowl with mixer on medium-low speed until blended. Increase speed to high; beat until smooth and fluffy.
Lemon Variation: Prepare vanilla frosting with the following changes: Omit milk and vanilla extract; add 1 tsp grated lemon peel and 1/4 cup lemon juice. (To give frosting a more lemony color, beat in 3 drop yellow food color.)
Recipe by: Woman's Day - 3/10/98
Frosted Fudge Cookies
3/4 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup canola oil
1 cup sugar
1 1/2 teaspoon vanilla extract
4 egg whites; unbeaten
2 cup confectioner's sugar
2 to 3 tbsp skim milk; approx.
1 unsweetened cocoa powder; for dusting
Preheat oven to 350°F. Spray a large nonstick cookie sheet with vegetable oil spray. Sift the flour, cocoa, baking powder and salt together. Set aside. Mix together the oil, sugar, 1 tsp. vanilla and the egg whites until well combined. Stir in the flour mixture. Chill for one hour. Using a 1/2 Tbsp. measure, scoop the dough onto the cookie sheet, leaving 2 inches between cookies. Bake for 8-10 minutes or until the cookies are puffed and cooked through. Do not overcook. Transfer the cookies to a rack and cool completely. Mix together the confectioners' sugar, skim milk and remaining 1/2 tsp. vanilla unsil pasty. Add skim milk if necessary. Spread a small amount of vanilla frosting on each cookie. Put the cookies back on the rack, dust lightly with cocoa powder and allow the frosting to dry.
Veal And Potato Stew With Sour Onion And Cabbage
4 oz veal, cubed, trimmed and sliced
1 tablespoon red wine, such as cabernet sauvignon
1 freshly ground black pepper, to taste
2 cup water, approximate
3 cup potato chunks
2 parsnips, chunked
1 cube mushroom gravy, or bouillon
1 sprig fresh rosemary
2 teaspoon dijon mustard
Relish:
1/2 teaspoon canola oil, butter flavored
1 cup red cabbage, thinly sliced
4 tablespoon white onions, thinly sliced
1 tablespoon malt vinegar, approximate
1 chopped fresh parsley, to garnish
1 finely shredded carrot, to garnish
1 potato rolls or bread
Trim and flatten the cubes of lean meat; then cut into 1-inch pieces. Heat nonstick (2 qt) saucepan to high; sear and brown the meat. Deglaze and "proof" with wine. Add water, mushroom base, chunks of vegetables, rosemary and mustard. Reduce heat, and simmer uncovered about 20 mins (to reduce stock). Complete the cooking on low, covered until done (about 50 mins or so.)
In a nonstick (1 qt) saucepan, heat the canola til runny; add the cabbage, then the onion and cook for about 5 or 6 minutes until all is magenta and the aroma is blended. Add the malt vinegar, and swirl. Remove from heat, cover and set aside on the counter until needed to top the stew. Serves 2 at 320 cals, 7.4 g fat, 20.4% cff (mc3 estimates exclude bread.)
Note: I've over-cooked this stew but it did not disintegrate; it does melt in the mouth: about 2-1/2 hrs simmer; reheat for dinner. * Suitable for make-ahead and reheat, adding water as needed. * You can make more relish; it usually disappears. * Use A Dijon Mustard Salad Dressing seasoned with lemon juice, a hint of tarragon, garlic, dried onion, and celery salt. * Irish soda bread is good with this as is potato rolls. Fresh parsley and finely shredded carrot add the crispies. * Use lean boneless veal, pork, or lamb. * Choose a variety of potato. * Puree a potato and use as thickener. * We use reduced salt bouillon.
Veal Stew With White Polenta
For Veal Stew:
2 lb lean veal stew meat
2 tablespoon olive oil
3 cloves garlic, minced
2 cup sliced carrot, (3/4-inch)
1 1/2 cup frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon dried whole basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup dry red wine
1 cup canned crushed tomatoes
10 1/2 oz low-sodium chicken broth, (1 can)
2 bay leaves
4 cup halved fresh mushrooms
2 teaspoon cornstarch
1 teaspoon water
1 white polenta
3 tablespoon grated parmesan cheese
1 flat-leaf parsley, (optional)
For White Polenta:
1 1/2 cup cornmeal
3/4 teaspoon salt
5 cup water
1 clove garlic, crushed
Trim fat from veal. Cut veal into 1-1/2-inch cubes.
Heat oil in a large Dutch oven over medium-high heat. Add veal and garlic; cook 5 minutes or until veal loses its pink color. Add carrot and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.
Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender.
Combine cornstarch and water; add to stew. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves.
Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle with cheese. Yield: 9 servings (serving size: 1 cup stew, 1/2 cup polenta, and 1 teaspoon cheese).
Instructions For White Polenta:
Combine cornmeal and salt in a large saucepan. Gradually add water and garlic, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15 minutes or until thickeneed, stirring frequently. Yield: 9 servings (serving size: 1/2 cup).
Per serving: 299 Calories; 9g Fat (30% calories from fat); 19g Protein; 28g Carbohydrate; 58mg Cholesterol; 463mg Sodium
Serving Ideas : Garnish with parsley, if desired. Serve warm.
Note: Serve crusty Italian bread to sop up the rich veal and wine juices. We recommend a Barbera d'Alba or Barbera d'Asti wine for making and serving with this dish. Substitute 2 pounds of lean, boneless bottom round roast for veal, if desired.
Recipe From: Cooking Light, Sept 1994
Vegan Cheese
8 oz firm tofu
1/3 cup tahini
2 teaspoon umeboshi paste
1/8 teaspoon garlic powder
1/8 teaspoon oregano, dried
1/2 cup water
Blend all of the ingredients until smooth, creamy, but thick. For a creamier cheese, use up to a full cup of water. The creamier cheese will be a little runny.
Recipe From: Friendly Foods by Brother Ron Pickarski
Pork & Veggie Stir-Fry
1 lb lean boneless pork
2/3 cup dry sherry
1/4 cup hoisin sauce
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1/2 lb baby carrots (or carrots cut in 2-inch pieces)
1 tablespoon cornstarch
1 nonstick spray coating
2 cup fresh pea pods , halved crosswise
1 frozen pea pods, thawed and halved; crosswise)
1 tablespoon cooking oil
1 can oyster, straw, or shiitake mushroom's, drained
1 and cut into bite-size pieces (15 o; z)
2 cup bok choy or cabbage, shredded
Partially freeze pork; cut on the bias into thin, bite-size strips. Place pork in a plastic bag set in a shallow baking dish. Combine sherry, hoisin sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and marinate meat for 15 minutes at room temperature or 1 to 2 hours in refrigerator. Meanwhile, cook carrots, covered, in a small amount of boiling salted water for 5 minutes; drain. Drain pork ; save marinade. Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry for 2 minutes. Add peapods; stir-fry for 2 minutes more. Remove vegetables from the wok. Add oil to the wok. Stir-fry pork, half at a time, until no pink remains, 2 to 3 minutes. Return all of the pork to wok; push away from center. Stir marinade mixture and add to center of wok. Cook and stir until bubbly. Cook and stir for 1 minute more. Return vegetables to wok; add mushrooms. Cook and stir for 1 minute more. Serve over bok choy or cabbage leaves.
Microwave Directions: Freeze, slice and marinate pork as above. In a 1-quart microwave casserole, combine carrots and 2 tablespoons water. Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave browning dish on High for 5 minutes. Meanwhile, drain pork; save marinade. Increase cornstarch to 4 teaspoons; stir into marinade and set aside. Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden spoon. Add pork. Cook, uncovered, on High for 4 to 5 minutes or until no pink remains, stirring twice. Remove pork and juices from browning dish and set aside. Add carrots and peapods to browning dish. Cook, covered, on High, for 2 minutes, stirring twice. Stir pork and juices into the vegetables. Add mushrooms. Stir marinade; add to dish, mixing well. Cook, uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking for 30 seconds more. Serve as directed.
Barley and Lentil Stew
1 cup pearl barley
6 cup water
1 light vegetable oil spray
1 cup chopped onion (1 medium)
1 1/2 cup scraped & chopped carrot (2 to 3 carrots)
1 cup dried lentils
1 bay leaf
1/2 teaspoon grated fresh ginger
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
3 cup v8 juice, low-sodium
1 cup chopped zucchini (1 small)
1 cup chopped red bell pepper (1 medium pepper)
1 tablespoon chopped jalapeno pepper (1 small pepper)
1 cup scraped & chopped celery (2 medium; stalks)
1 cup chopped tomato (1 medium)
2 cup chopped mushrooms
6 garlic cloves, peeled and minced
2 tablespoon soy sauce, reduced sodium
1/2 cup chopped fresh parsley
Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the onion and carrots. Saute, stirring constantly, for 3 minutes. Stir in the lentils, bay leaf, ginger, dried herbs, and remaining 2 cups water. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for about 20 minutes, until the lentils are tender. Add the V8 juice, zucchini, peppers, celery, and tomato to the pot. Cook over low heat until the vegetables are tender, about 10 minutes. Pour in the barley and its cooking liquid. Stir in the mushrooms, garlic, and soy sauce. Cook for 10 minutes more to thicken the stew. Garnish with the chopped parsley.
Vegetable Broth
2 unpeeled carrots, sliced
2 leeks, both white and green parts,; washed and sliced
1 green from the fennel bulb, or the; bulb itself, sliced
2 turnips, peeled and sliced
1 large onion, sliced
3 unpeeled garlic cloves, cut in half
1 bunch parsley
4 fresh thyme sprigs or
1 teaspoon dried thyme
1 bay leaf
1 cup mushroom stems
1 tablespoon black peppercorns
1 cup dry white wine
Combine all ingredients except peppercorns and wine in a 4-quart pot. Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.
When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container. Let broth cool, uncovered, for an hour before putting it in the refrigerator.
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