Foods Recipes

3 c Lowfat yogurt

2 c Lowfat (1%) milk

1 lg Cucumber, peeled, seeded and

Coarsely grated 2 md Cloves garlic, peeled and

Mashed in a mortar and Pestle, or put through a Garlic press 2 tb Olive oil

2 tb Plus 1 tsp. finely chopped

Fresh dill weed, divided 1 tb Finely chopped fresh mint

2 tb Fresh lemon juice

1/4 To 1/2 teaspoon salt

Freshly ground black pepper To taste 4 Drops hot pepper sauce

6 Paper-thin slices cucumber

With skin 1. Put the yogurt into a cheesecloth-lined strainer and let drip over a

bowl 2 hours at room temperature, or overnight in refrigerator. Discard the water and place yogurt in a bowl. 2. Whisk the milk into the drained yogurt until smooth. Stir in the

cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce. Refrigerate 1 to 2 hours, until ice cold. 3. Garnish each serving with a little of the remaining teaspoon dill and a

slice of cucumber.

2 c Sweet corn kernals

3 c Water

1/2 ts Salt

1/2 c Chopped fresh spinach

1/2 c Cornstarch

1 ts Vegetable oil

Try your hand at swirling two colorful purees into this universal symbol! DIRECTIONS: =========== Place corn in a blender with 1 cup water and 1/4 teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside. Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon salt. Blend until smooth, remove mixture to a second bowl and set aside. In a separate bowl, mix cornstarch with 1 cup water until blended. Heat 1/2 tsp. oil in a saucepan over medium heat. Add corn puress. Add half of cornstarch mixture, stirring until smooth. Then empty contents into a large 2-quart serving bowl. Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add spinach puree and stir. Mix in remaining half of cornstarch mixture. Pour spinach mixture into corn mixture and swirl to create desired design. (Each vegetable puree will hold its shape). Serve warm. Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37 mg calcium Source: Chef George Tang of Harmony Vegetarian Restaurant Recipe published in: Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

2 tb Olive oil

3 lg Yellow bell peppers

-- seeded & coarsely chopped 4 Shallots; finely chopped

1 1/2 c Raw cashews

3 1/2 c Vegetable stock or bouillon

1 ts Dry mustard

1/2 ts Fine sea salt

1/8 ts Freshly ground black pepper

Parsley sprigs, for garnish In a medium skillet, heat the olive oil over medium heat. Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. Remove from the heat. Put the cashews and 1-1/2 cups of the vegetable stock in a blender. Blend until smooth, about 1 minute. Add the cooked peppers, mustard, salt, and pepper, and puree. Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock. Bring just to a simmer over medium heat. Serve hot, garnished with parsley sprigs. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

1 pk Won tons

1 lb Ground Pork

1 ea Egg beaten

1 T Soy sauce

1/2 t Salt

1/4 t Pepper

6 c Chicken broth

2 T Soy sauce

2 T Chopped shallots

Mix pork,egg,soy sauce,salt & pepper. Fill won - tons. Cook in boiling water until won-tons float to top. Remove from water. Heat chicken stock and add won tons, ladle into soup bowls and add shallots and soy sauce. Sandra A - Young - Chee's recipe.

5 tb Butter or margarine

2 md Carrots, finely chopped

2 Celery ribs, finely chopped

1 md Onion, finely chopped

1/2 Green pepper, seeded and

- chopped 5 Mushrooms, chopped

1/2 c Cooked ham, finely chopped

- optional 1/2 c Flour

2 tb Cornstarch

1 qt Chicken broth

1 qt Milk

1/2 ts Paprika

1/4 ts Cayenne (up to 1/2 t.)

1/2 ts Dry mustard

1 lb Sharp cheddar cheese, grate

Salt Freshly ground black pepper In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired). Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Add flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne and mustard. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot. Makes about 2 1/2 quarts soup.