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Index
1. Iced
Orange Tea
2. Instant
Chocolate Mousse
3. "Instant" Squash
4. Italian
Chowder Recipe
5. "It's Not Dead Yet" Hot
Salsa
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1. Iced Orange Tea
Servings: 4
Preparation Time: 5 min.
Cooking Time: 5 min.
Ingredients:
8 black tea bag
2-1/2 cups water, chilled
2-1/2 cups water, chilled
4 cup orange juice
1 lemon, cut into small wedges
This Recipe is considered:
Low Fat
Low Cholesterol
Low Sodium
Cooking Directions:
Steep tea bags in boiling water 5 minutes. Discard tea bags,
squeezing out excess liquid. Stir chilled water into brewed tea.
Stir in orange juice. Pour over ice and sweeten to taste with
sugar. Serve with lemon wedges.
Per Serving: calories 120, fat 2.9g, calories from fat 22%,
protein 2.0g, cholesterol 0.0mg, dietary fiber 1.3g
Nutrients Exchanges
Calories 120 Milk Exchanges 0.0
Protein 2.0g Vegetable Exchanges 0.0
Carbohydrates 28.3g Fruit Exchanges 1.9
Dietary Fiber 1.3g Bread Exchanges 0.0
Sugar 26.0g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 2.9g Lean Meat Exchanges 0.0
Saturated Fat 0.7g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.9g Fat Exchanges 0.0
Poly-unsaturated Fat 1.2g
% Calories from Fat 22%
Cholesterol 0.0mg
Sodium 11.0mg
Vitamins Minerals
Vitamin A 50.4IU Calcium 39.7mg
Thiamin (B1) 2.3mg Copper 2.8mg
Riboflavin (B2) 0.8mg Iron 0.9mg
Niacin (B3) 1.0mg Magnesium 32.1mg
Vitamin B6 1.2mg Manganese 0.7mg
Vitamin B12 0.0mcg Phosphorus 46.5mg
Vitamin C 138.4mg Potassium 533.6mg
Vitamin E 0.4IU Selenium 3.8mcg
Folate 78.0mcg Sodium 11.0mg
Pantothenic Acid 0.5mg Zinc 2.2mg
Source: Nubella.com
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2. Instant Chocolate Mousse
Categories: Desserts
Yield: 1 Servings
6 oz Semisweet chocolate
1/2 ts Instant coffee; or 1/3 c. strong coffee
1/3 c Boiling water
4 lg Eggs; separated
3 tb Sweet Pesach wine; Pesach - Liqueur,
3 tb Sugar
Put the chocolate and instant coffee in food processor fitted
with steel blade, or a blender, and process for a few seconds
until chocolate is finely chopped. With the machine running,
pour the boiling water in through the top, and continue
processing for several more seconds, until the chocolate is
completely melted. Add the egg yolks and wine and process until
well mixed. In a medium sized bowl, beat egg whites until foamy.
Gradually add sugar and continue beating until stiff. Fold
chocolate into whites until no streaks of white remain. Turn
into serving dishes, and chill for several hours until firm.
Serves 6
Recipe By : The Jewish Holiday Cookbook by Gloria Kaufer Greene
Posted to EAT-L Digest 28 Sep 96
Date: Sun, 29 Sep 1996 14:32:06 -0500
From: LD Goss <ldgoss@METRONET.COM>
Source: FreeGroups.net
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3. "Instant" Squash
Categories: None
Yield: 1 Servings
1
Acorn; butternut or similar squash
Spices; (see below)
Salt
Poke a hole or two in the squash and microwave until soft all
over. About 4 ~ 8 minutes depending on size of squash) Cut in
half. (It is very easy when cooked) Scoop out seeds, mash
squash, season and serve. Although I tend to use lots of spices
in things I only lightly use the chili, curry and berberi
mentioned below. In this case just a subtle tast of them works
for me. Season with one of the following combination:
Molly McButter or salt and Brown Sugar (husband's favorite)
Ethopian Berbere spice mix and salt and a few rasins or chopped
apricots (my favorite)
Your favorite curry mix, salt and a few rasins or chopped
apricots.
Chilli powder and chopped sweet onions.
Salsa or Pico de Gallo
Pressed garlic and Molly McButter
Leftover chili beans or cooked veggies such as peas or broccli
Your own thing... I am sure you can think of better ones that
what is above. When you do let the rest of us know.
Posted to fatfree digest by Barb Beck <barb@owlnut.rr.ualberta.ca>
on Dec 9, 1998, converted by MM_Buster v2.0l.
Source: FreeGroups.net
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4. Italian Chowder Recipe
Creamy and cheesy come together for one incredible
taste
From, "Atlanta
Cooknotes,"
INGREDIENTS:
6 cups chopped zucchini
3 cups chopped onion
1 (16-ounce) can tomatoes, drained and chopped
1/3 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon sweet basil
1/8 teaspoon thyme
1/2 cup water
1 (16-ounce) can corn, drained
2 teaspoons lemon juice
1/4 teaspoon Tabasco sauce
8 chicken bouillon cubes
2 cups boiling water
1 stick butter
6 tablespoons all-purpose flour
2-1/2 cups milk
1/2 pound sharp cheddar cheese, grated
1/4 cup Parmesan cheese
1 cup half and half cream TO PREPARE:
In a 6-quart kettle, put zucchini, onion, tomatoes, parsley,
salt, pepper, basil, thyme, and 1/2-cup water. Boil for 10
to 15 minutes. Vegetables should be tender but firm.
Reduce heat to simmer. Add corn, lemon juice, and Tabasco sauce.
Add chicken bouillon cubes which have been dissolved in the
boiling water. In a separate pan, melt butter and blend in
flour to make a roux. Using a whisk, gradually stir in
milk. When mixture thickens, add cheddar and Parmesan
cheeses. Stirring constantly, add milk-cheese mixture to
the vegetable pot. Add cream and heat, but do not boil.
More milk may be added for thinner chowder.
SERVES: 8 - 10Copyright 1997 The Junior League of Atlanta, Inc.
All rights reserved.Visit The
Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/)
to purchase copies of Atlanta Cooknotes and other fine
cookbooks, or call (404) 233-4767.
------------------------------------------------------
5. "It's Not Dead Yet" Hot Salsa
Categories: Sauce
Yield: 24 Servings
5 Whole
Habanero peppers; seeded
10 Whole tomatillos;
husks removed
2 Whole Vidalia
onion; skinned
6 Whole sweet
red peppers; seeded
2 Whole smoked
Habanero peppers
3 Whole
Chipotle peppers
1 tb Cumin powder
2 oz Balsamic vinegar
Date: Wed, 27 Mar 1996 05:52:15 -0500
From: Mac Geek <john@gunterman.mv.com>
Recipe By: John A. Gunterman Process ingredients in a blender
individually in order listed until you reach the dried peppers
and place in a non-reactive container. place Smoked Habs and
Choptles in blender and drain juice from mixture in bowl into
the blender and process. add to the mixture in the bowl. add
cumin and stir well. drizzle Balsamic vinegar over the top. let
marinate overnight
Serving Ideas : Best served warm the day after.
NOTES : Made whie cleaning out the refridgerator....... thus the
name... a litltle of this, a little of that, a little more of
that,a lot of that.... John A. Gunterman
CHILE-HEADS DIGEST V2 #279
From the Chile-Heads recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
Source: FreeGroups.net
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