Recipes Included On This Page New Year Pudding 02 New Year Pudding 01 (Nien Kao) No Cheese Pizza - Vegan LF Nutty Herb Bread Stuffing Nutty Whole Wheat Waffles (Cuisinart Waffle Maker) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New Year Pudding 02 Recipe By : The Chinese Cook Book; compiled by Mr. M. Sing Au Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Chinese brown sugar -- melted and cooled Hot water 1 pound rice flour Chinese prepare this pudding to celebrate the New Year. They believe that its result foretells the luck of the new year. If the pudding turns out good, it will be a good year. If it does not, it means something to worry about. Melt half a pound of Chinese brown sugar and cool. Dissolve in hot water and pour this over one pound of rice flour to form a thin batter. Pour into a deep pan, the sides of which are fenced with ti or banana leaves. Place pan in a pot with water. Steam for four hours, adding hot water whenever needed. From The Chinese Cook Book; compiled and edited for the American cook by Mr. M. Sing Au; 1966. Hallie's comment: I know the directions are a tad skimpy but I thought it was worth sharing for interest. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; trace Fat (3.6% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 1 1/2 Grain(Starch). * Exported from MasterCook * New Year Pudding 01 (Nien Kao) Recipe By :Introductory Traditional Chinese Regional Cuisine Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups glutinous rice flour -- (no mi fen) 1/2 cup peanut oil 1 1/2 cups sugar A few drops red food coloring 1 1/2 cups water Combine flour, oil and sugar. Mix thoroughly. Add food coloring to 1 1/2 cups of water. Stir into flour batter until well blended. Pour into greased 8-inch round or 7-inch square pan. (The batter should flow easily.) Cover pan loosely with foil. Place on steaming rack or in bamboo steamer. Steam over boiling water about 30 minutes. Cool and cut into strips before serving. Nien Kao may be stored in the refrigerator for a week or so. It may be reheated on a greased pan in the oven about 10 minutes or dipped in egg and browned on both sides in oil. Variation - Pour half of batter into a greased pan. Spread 1/2 cup pitted dates on top. Cover with remaining half of batter. Steam as usual. Total preparation time: 45 minutes. From Introductory Traditional Chinese Regional Cuisine by Esther Chen; 1976. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 9g Fat (44.8% calories from fat); 0g Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * No Cheese Pizza - Vegan LF Recipe By :Dean Ornish's "Eat More, Weigh Less" Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- roasted and sliced 1 cup tomato puree -- canned or fresh 1 teaspoon dried thyme 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh parsley 1 teaspoon dried oregano 1 teaspoon minced garlic 1 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon sugar 1 commercially prepared pizza crust 1 eggplant -- oven roasted 1 zucchini -- sliced 1/4-inch-thick and blanched 1 yellow squash -- sliced 1/4-inch-thick and blanched 2 plum tomatoes -- sliced 1/4-inch-thick 1 teaspoon chopped fresh basil Preheat the oven to 450 degrees F. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt and sugar; stir to combine. Spread the mixture over the crust. Chop the flesh of the roasted eggplant and spread over the sauce. Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant. Bake the pizza for 20 to 25 minutes or until the crust is golden brown. Yield : "1 pizza" Contributed to the FareShare Gazette by Chupababi; 10 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; trace Fat (5.7% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 263mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Nutty Herb Bread Stuffing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- (2 sticks) 2 onions -- chopped 1/2 cup pine nuts or chopped walnuts 6 cups fresh bread crumbs -- (6 to 8 cups) 1 tablespoon minced fresh tarragon -- or sage or 1 teaspoon dried crumbled tarragon or sage 4 green onions -- minced 1/2 cup minced fresh parsley 1 teaspoon salt Freshly ground pepper Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the onion; cook, stirring, until it softens, about 5 minutes. Add the nuts; cook, stirring often, until they begin to brown, about 3 minutes. Add the bread crumbs and tarragon; toss to mix. Turn the heat to low; add green onions, parsley, salt and pepper to taste. Toss; adjust seasoning if necessary. Spoon stuffing into turkey; roast according to your favorite recipe. Or spoon into a casserole dish and bake it with the turkey during the last 45 minutes of cooking. Makes 6 cups, enough for a 12-pound bird. Contributed to the FareShare Gazette by Dancer^; 27 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 475 Calories; 38g Fat (70.7% calories from fat); 7g Protein; 28g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 916mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 7 1/2 Fat. * Exported from MasterCook * Nutty Whole Wheat Waffles (Cuisinart Waffle Maker) Recipe By :Cuisinart Waffle Maker Recipe Serving Size : 8 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 cups reduced fat milk 6 tablespoons vegetable oil 2 large eggs 1/2 cup pecans -- walnuts, almonds or hazelnuts -- finely chopped Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit for 5 minutes before using. Preheat your waffle maker on Medium to High setting. Green light will be illuminated when preheated. Pour 1/2 cup batter onto center of grid. Spread, if necessary. Close cover of waffle maker. Light will be red. When light turns green again waffle will be ready. Open cover and carefully remove waffle. Repeat as many times as needed with remaining batter. Serve immediately. However you may keep waffles warm in a 200 F. oven until ready to serve. Source : "Cuisinart Waffle Maker Recipe" S(mastercook formatting by): "bobbi744@comcast.net" Yield : "8 ( 6 1/2 ") waffles" NOTES : Wholesome wheat flavor combed with crunchy pecans makes a delicious breakfast, brunch or snack. Top with warm fruit compote or syrup. Bobbie's Note: I made 1/2 of this recipe using pecans and topped them with Maple Praline syrup. Delicious! I used setting 5 (hottest) on my Cuisinart Waffle Maker. Contributed to the FareShare Gazette by Bobbie; 11 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 16g Fat (52.1% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 331mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 0 Other Carbohydrates.

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