Recipes Included On This Page Macaroons - Vegan Mini Chip Snowball Cookies Mongolian Hot Pot Muhammara (Turkish Walnut, Red Bell Pepper and Cumin Spread) - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Macaroons - Vegan Recipe By : No Cholesterol Passover Recipes by Wasserman and Stahler Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces shredded coconut 2 ripe bananas -- peeled and mashed Mix ingredients together. Spoon onto oiled baking sheet and shape into pyramids. Bake at 350 F. until slightly browned. Source : "ivu.org" Yield : "10 macaroons" No Cholesterol Passover Recipes by Deborah Wasserman and Charles Stahler Contributed to the FareShare Gazette by Chupababi; 11 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. * Exported from MasterCook * Mini Chip Snowball Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups butter or margarine -- softened (3 sticks) 3/4 cup powdered sugar -- plus extra for sprinkling 1 tablespoon vanilla extract 1/2 teaspoon salt 3 cups all-purpose flour 2 cups Nestle Toll House Semi-Sweet Chocolate Mini Morsels [12-oz. pkg.] 1/2 cup finely chopped nuts Preheat oven to 375 degrees F. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 14-inch balls. Place on ungreased baking sheets. Bake for 10-12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers. Contributed to the FareShare Gazette by Dancer^; 6 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4192 Calories; 280g Fat (59.9% calories from fat); 42g Protein; 380g Carbohydrate; 10g Dietary Fiber; 745mg Cholesterol; 3884mg Sodium. Exchanges: 18 1/2 Grain(Starch); 55 Fat; 6 Other Carbohydrates. * Exported from MasterCook * Mongolian Hot Pot Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless lean lamb 4 ounces bean thread noodles 1/2 pound spinach 1/2 pound Chinese cabbage 1 quart chicken stock 1 teaspoon finely chopped ginger root 2 tablespoons finely chopped scallions 1 teaspoon minced garlic 1 tablespoon finely chopped cilantro DIPPING SAUCE 2 tablespoons sesame paste -- or peanut butter 1 tablespoon light soy sauce 1 tablespoon rice wine -- or dry sherry 2 teaspoons chili bean sauce 1 tablespoon sugar 1 tablespoon hot water USING A CLEAVER or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths. Separate the spinach leaves from the stalks and wash them well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces. Combine all the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage. When you are ready to begin, bring the stock to a boil and light the fondue. Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock. Each person selects a piece of food and cooks it quickly in the pot. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls. This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot. Source : "http://www.a-zofwomen.com" Contributed to the FareShare Gazette by Chupababi in response to a request; 20 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; trace Fat (8.8% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1587mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Muhammara (Turkish Walnut, Red Bell Pepper and Cumin Spread) - Vegan Recipe By : Gourmet, December 1993 Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces roasted red peppers -- (1 jar) drained 2/3 cup fine fresh bread crumbs 1/3 cup walnuts -- toasted lightly and chopped fine 2 garlic cloves -- (2 to 4) minced and mashed to a paste with 1/2 teaspoon salt 1 tablespoon fresh lemon juice -- or to taste 2 teaspoons pomegranate molasses [*available at Middle Eastern markets] 1 teaspoon ground cumin 1/2 teaspoon dried hot red pepper flakes 3/4 cup extra-virgin olive oil Toasted pita triangles -- as an accompaniment In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes and salt to taste until the mixture is smooth; with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles. Yield : "1 3/4 cups" Start to Finish Time: "0:45" Contributed to the FareShare Gazette by Chupababi; 27 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1759 Calories; 186g Fat (92.4% calories from fat); 13g Protein; 22g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1075mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 36 1/2 Fat.

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