Gingered Carrots Recipe

INGREDIENTS:
6 ea Medium carrots, 1" pieces 1 tb Sugar
1 ts Cornstarch
1/8 ts Ground nutmeg
1/4 ts Ground ginger
1/4 c Orange juice
1 ts Low fat margarine
DIRECTIONS:
Steam carrots just until tender; drain. While carrots are cooking, combine
sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice.
Cook over medium heat, stirring constantly, until sauce thickens. Cook 1
min, then remove from heat and stir in margarine. Place carrots in a
serving dish, pour sauce over them, tossing to coat evenly. Cover and let
stand 4 to 5 min before serving. Cal: 52 Fat 1g.
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Zippy Tomato Sauce Recipe

INGREDIENTS:
2 tb Margarine Or Butter
1/2 c Green Bell Pepper; Chopped,*
1 ea Onion; Small, Thinly Sliced
8 oz Tomato Sauce; 1 can
1 c Chili Sauce
1 ts Worcestershire Sauce
1/4 ts Chili Powder
DIRECTIONS:
Melt margarine in a small saucepan. Add green peppers and onion. Cook and
stir until the onion is tender. (Note: If using the canned peppers, just
cook the onion alone.) Stir in all the remaining ingredients and heat to
boiling, stirring occasionally. Serve hot over patties.
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Maple Glazed Carrots Recipe

INGREDIENTS:
8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tb Maple syrup
1 ea Pinch of mace or nutmeg
3 tb Butter
DIRECTIONS:
Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover and
microwave 8 to 9 minutes at high. Stir again, then add the remianing
ingredients. Microwave, uncovered 2 minutes at high. Stir then check for
doneness. If necessary, cook another 1 minute at High.
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Double Chocolate Chess Pie Recipe

INGREDIENTS:
1/2 cup of Butter
1 1/2 teaspoon of Vanilla extract
2 oz Chocolate, unsweetened 1/8 teaspoon of Salt
1 cup of Sugar
1 Pie shell, baked
3 Eggs, lightly beaten
Vanilla ice cream or
1/4 cup of Creme de cacao liqueur
-sweetened whipped cream
2 tablespoon of Flour (all-purpose)
-(optional)
DIRECTIONS:
Preheat oven to 350 degrees F. In a medium saucepan over low heat, melt
butter and chocolate. Remove from heat. Blend in sugar, eggs, liqueur,
flour, vanilla and salt. Beat until smooth. Pour into the pie shell. Bake
for 30 to 35 minutes or until set. Cool on a wire rack for at least 30
minutes. Serve with ice cream or whipped cream.
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Olive Tapenade Recipe

INGREDIENTS:
2 ea Anchovy Fillets
1 c Black Olives; Chopped
4 ts Worcestershire Sauce
1/2 c Mayonnaise
1/4 c Fresh Parsley; Chopped, OR
4 ts Dried Parsley; Crushed
1/2 ts Salt
1 tb Garlic; Minced
3 tb Fresh Basil; Chopped, OR
1 tb Dried Basil; Crushed
DIRECTIONS:
Chop and mash the anchovies on a cutting board. Put them into a bowl and
mix with the olives and worcestershire sauce. Blend in the mayonnaise and
add all the rest of the ingredients, blending well. Cover and chill. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
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Green Tomato Minced Meat Recipe

INGREDIENTS:
1 lb Cubed stew beef
1/2 c Suet
20 ea Green tomatoes, cored
18 ea Tart apples,peeled
1 1/2 lb Raisins
3 tb Cinnamon
3/4 c Any sweet fruit juice
3/4 c Minced citron
6 tb Orange rind

3 ts Salt
1 tb Cloves
1 1/2 ts Allspice
1 ts Ginger

1 c Beef stock
1 x Brandy,if desired
DIRECTIONS:
1/2 to 1 teaspoon of nutmeg Cover meat with water and simmer until tender.Force
meat,suet, tomatoes and apples through coarse food chopper.Add remaining
ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3
hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if
desired. Seal. Store in cool place.
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Koorma Vegetable Curry Recipe

INGREDIENTS:
2 tb Margarine

1 ea Chopped onion
4 ea Garlic cloves

14 oz Can plum tom w liquid, chop
4 oz Can mild chiles drained chop
1 ts Grated ginger, salt, cumin
1 ts Coriander, dry mustard
1/2 ts Turmeric, nutmeg, cinnamon
2 ea Potatoes, peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots

3 tb Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yogurt
DIRECTIONS:
Heat margarine in wok. Add onion saute until translucent. Add garlic
continue until onion golden. Add tomatoes, chiles, ginger, salt and
spices. Bring to a simmer, then stir in potatoes, cauliflower, and
carrots. Cover and simmer over medium-low heat for 10 min., stirring
occasionally, then stir in the cilantro. Simmer for another 20 min over
low heat, until vegetables and tender but firm. While cooking, there
should be enough liquid to form a sauce; if needed add additional water,
but not so much that becomes soupy.Steam string beans separately until
bright green and crisp tender. Stir into vegetable mixture. Remove from
heat and stir in yogurt. Serve at once.
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