Foods Recipes

7 ounces Turkey -- ground

1/2 cup Onion -- chopped

1 cup Italian tomatoes; canned -- drained, seeded & ch

1/2 cup Tomato sauce

1/2 cup -Water

2 teaspoons Chili powder

1 teaspoon Worcestershire sauce

1 teaspoon White wine vinegar

1 Bay leaf

1/4 teaspoon Salt

1/4 teaspoon Garlic powder

1/8 teaspoon Cinnamon

1/8 teaspoon Allspice

1/8 teaspoon Red pepper -- crushed

1. Spray 3-quart saucepan with nonstick spray and heat over medium-high heat; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned, about 5 minutes. 2. Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, about 25 to 30 minutes. Remove bay leaf before serving. May be frozen for future use--just thaw and reheat. Makes TWO servings, each of which provides: 2 1/2 Protein and 2 1/2 Vegetables.

7 ounces turkey -- ground

1/2 cup onion -- chopped

1 cup italian tomatoes; canned -- drained and chopped

1/2 cup tomato sauce

1/2 cup water

2 teaspoons chili powder

1 teaspoon worcestershire sauce

1 teaspoon white wine vinegar

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon red pepper -- crushed

1. Spray 3-quart saucepan with nonstick spray and heat over medium-high heat; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, s tirring occasionally, until turkey is browned, about 5 minutes.

2. Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, about 25 to 30 minutes . Remove bay leaf before serving. May be frozen for future use--just thaw and r eheat.

Makes TWO servings, each of which provides: 2 1/2 Protein and 2 1/2 Vegetables .

Busted by Christopher E. Eaves <cea260@airmail.net>

-Dorothy Cross -TMPJ72B@PRODIGY.COM 1 21-oz. can apple pie

-filling; well drained and -chopped, 1/2 cup liquid -reserved 1 c Unsweetened apple juice

2 ts Grated lemon peel

1 Large tart cooking apple,

-such as Granny Smith, -peeled, cored; and chopped, -1-1/2 cups 1/3 c Coarsely chopped pecans

1/4 c Raisins

2 3/4 c Variety baking and pancake

-mix, such as Bisquick 1/4 c Granulated sugar

1/2 ts Pumpkin pie spice or ground

-cinnamon All purpose flour for -dusting 1/2 c Milk

Confectioners' sugar 1/4 c Regular (not extra-thick)

-fudge sauce from 10-oz, Warmed 1. Heat oven to 400 degrees. In 13 x 9 x 2-inch baking pan stir reserved

liquid from apple pie filling, apple juice, and grated lemon peel to blend well; set aside. 2. In medium-size bowl combine pie-filling apples, tart apple, pecans, and

raisins; toss well to mix; set aside. 3. In large bowl combine baking mix, granulated sugar, and spice; stir in

milk to make stiff, firm dough. Turn dough out onto lightly floured surface; knead two or three times until smooth. 4. On clean floured surface using floured rolling pin, roll dough out to

12-inch square. Spoon apple mixture over dough, leaving 1/2-inch border on

all sides; roll up jelly- roll style. Using serrated knife, cut roll into twelve 1-inch crosswise slices. 5. Place slices, cut side down, in liquid in baking pan., spacing evenly

apart. Bake 40 minutes until rolls are puffed and browned and syrup is bubbling. Remove pan to wire rack to cool about 20 minutes. 6. Sprinkle rolls with confectioners sugar while still warm; drizzle on

fudge sauce from tip of spoon. Serve warm. Nutrition facts per serving: 248 calories (22% from fat), 6 g fat (1 g saturated), 1 mg cholesterol, 359 mg sodium. Source: Redbook Magazine - February, 1994 COMMENT: Apple goodness rolled up with raisins and drizzled with fudge. Its easy secret: pancake mix. Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM -----

5 tb Vegetable oil

2 md Onions; peeled and minced

8 Garlic cloves

-- peeled and minced 1 tb Ground coriander seeds

2 ts Ground cumin seeds

1/4 ts Ground cayenne pepper

- or more 1 ts Ground turmeric

6 tb Red-ripe tomatoes

-- (finely chopped, skinned) -- fresh or canned 40 oz Canned chickpeas; -OR-

4 1/2 c -Home-cooked chickpeas

2 ts Ground roasted cumin seeds

1 tb Ground amchoor (opt.); OR...

1 sm -Lime (juice & pulp only)

2 ts Kashmiri red pepper

1 ts Garam masala

1/2 ts Salt (or to taste)

1 tb Lemon juice (or more)

1 Fresh hot green chili

-- minced 2 ts Fresh ginger

-- (very finely grated) This dish, a staple street food of the bazaars of Old Delhi, is wonderfully tart and hot. It requires two similar spice blends, one added to the browned onions and garlic, the other toward the end of the cooking time. Amchoor (powdered green mango) lends a haunting sourness. If you can't find this ingredient, substitute the juice and pulp of a small lime (the dish is also delicious without either). You may use Hungarian paprika as a substitute for Kashmiri red pepper; either will give color but no heat. These spicy chickpeas can be made up to two days ahead of time. In fact, their flavor improves if they are left, refrigerated, for at least 24 hours. DIRECTIONS: =========== Heat the oil in a wide pot over a medium flame. When hot, put in the minced onions and garlic. Stir and fry until the mixture is a rich medium brown shade. Turn heat to medium low and add the coriander, cumin, (NOT the roasted cumin), cayenne, and turmeric. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly. Add the drained chickpeas and 1 cup water. Stir. Add the ground roasted cumin, amchoor, red pepper, garam masala, salt, and lemon juice. Stir again. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add the minced green chili and grated ginger. Stir and cook, uncovered, for another 30 seconds. * Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias

1 lg White onion -- peeled

1 Red bell pepper -- seeded

1 Yellow bell pepper -- seeded

1 lb Cabbage

2 md Carrots -- peeled

4 cl Garlic

1/2 lb Fresh green beans

2 tb Soy sauce

2 tb Dark brown sugar

2 1/2 tb Olive oil

1 tb Fresh ginger -- minced

1/2 ts Crushed red pepper flakes

2 c Broccoli florets

2 c Cauliflower florets

1 3/4 c Vegetable broth

1/2 c Peanut butter

1 1/2 tb Lemon juice

1 t Sugar

1/4 c Chopped dry-roasted peanuts

1/4 c Scallions -- chopped

Cut onion, bell peppers and cabbage into 1-inch squares. Cut carrots on diagonal into thin slices. Chop 3 cloves of garlic and crush remaining clove through press. Cut green beans into 1 1/2-inch pieces. Combine soy sauce and brown sugar. Heat oil in a large deep skillet. Stir-fry onion over high heat for 2 to 3 minutes, until browned around the edges. Add carrot, bell pepper, chopped garlic, ginger and pepper flakes and stir-fry 2 minutes. Add cabbage and stir-fry until slightly wilted, 3-5 minutes. Add broccoli, cauliflower, and 1 1/2 cups of the broth. Bring to a boil, cover and cook, stirring occasional, 5 to 7 minutes. Menawhile, in a small bowl combine

peanut butter, remaining broth,soy sauce mixture, lemon juice, sugar and crushed garlic. Stir into stew and simmer uncovered, for 5 minutes. Serve in chopped peanuts and scallions sprinkled on top. Nutritional info per serving: 343 cal; 113g pro, 34g carb, 20g fat (49%) Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/13/96