Recipes Included On This Page Veal Stew Gremolata Vegetable Wontons - 2 pts Vegetable-Pasta Stir-Fry - 8 or 9 Pts Vegetarian Turkish Pide (TVP - Veg) Venetian Risotto with Turkey Ham Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Veal Stew Gremolata Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean veal shoulder 3/4 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 1 garlic clove -- crushed 1 teaspoon vegetable oil 1/2 cup dry red wine or beef broth 1 tablespoon chopped fresh or 1 teaspoon dried basil 1/4 teaspoon salt 15 ounces tomato puree -- (1 can) 1 large bell pepper -- cut into wedges 8 ounces fresh mushrooms -- cut in half GREMOLATA 3 tablespoons finely chopped fresh parsley 1 teaspoon grated lemon peel 1 teaspoon finely chopped garlic Trim fat from veal shoulder. Cut veal into 1-inch pieces. Cook veal, onion, carrot, celery and garlic in oil in Dutch oven over medium-high heat 3 to 4 minutes, stirring occasionally, until veal is brown. Stir in remaining ingredients except Gremolata. Heat to boiling; reduce heat to low. Cover and cook 50 to 60 minutes, stirring occasionally, until veal is tender. Stir in Gremolata just before serving. GREMOLATA Mix all ingredients. Contributed to the FareShare Gazette by Dancer^; 2 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 2g Fat (14.3% calories from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 588mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Vegetable Wontons - 2 pts Recipe By :Great American Recipes Serving Size : 50 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 50 won-ton wrappers 1/2 cup celery -- diced 3 green onions -- finely chopped 1/2 cup bean sprouts -- chopped 8 ounces water chestnuts, canned -- drained and chopped 3 tablespoons fresh ginger -- grated 1/4 cup carrot -- grated 2 tablespoons peanut oil 1 1/2 tablespoons soy sauce, low sodium 1/2 cup water 3 cups vegetable oil -- for frying 1. In a medium skillet, saute celery, green onion, bean sprouts, water chestnuts, ginger and carrots in hot peanut oil until soft but still slightly crunchy. 2. Cool slightly. Mix in soy sauce and sesame oil. 3. Separate wonton skins (a few at a time). Lay out on flat surface. Place about 1 teaspoon of vegetable mixture in center of wonton. 4. Fold wonton twice diagonally toward center, lightly bruising folding edges with water to hold wonton together. 5. Pour vegetable oil in saucepan and heat to 350 degrees F. 6. With a slotted spoon, dip wontons in batches in hot oil and fry 2-3 minutes or until golden brown. 7. Drain on paper towels. When I did this, I measured out my 3 cups of oil (I use Wesson) and after frying re-measured the remaining oil. Total amount used was 1 cup so no need to worry about the frying. Contributed to the FareShare Gazette by Chupababi; 22 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 14g Fat (84.1% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Vegetable-Pasta Stir-Fry - 8 or 9 Points Recipe By : BH&G Stir-Fry Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces linguine -- broken up 1 tablespoon vegetable oil 2 cloves garlic -- minced 1 cup carrots -- thinly sliced 1 1/4 cups zucchini -- thinly sliced 1 medium onion -- chopped 15 ounces garbanzo beans, canned -- drained 3 medium tomatoes -- chopped 1/2 cup black pitted olives -- sliced 1/4 cup parsley -- chopped 1 teaspoon dried basil 1/4 cup parmesan cheese -- grated 3 tablespoons Brummel and Brown Spread 1/2 cup mozzarella cheese -- (optional) 1. Cook linguine in boiling water according to package directions; drain. Keep warm. 2. Heat oil in wok. Stir-fry garlic for 15 seconds. Add carrots; stir-fry 2 minutes. Add zucchini, onion and celery; stir-fry for 3 minutes or until vegetables are tender crisp. 3. Gently stir in garbanzo beans, tomatoes, olives, parsley and basil. Cover and cook 1-2 minutes or until thoroughly heated. 3. Remove wok from heat. Add linguine, parmesan cheese and Brummel and Brown. Toss gently until mixture is coated. 4. Transfer to serving plates and sprinkle with mozzarella cheese. Contributed to the FareShare Gazette by Chupababi; 22 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 455 Calories; 13g Fat (24.4% calories from fat); 18g Protein; 69g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 644mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Vegetarian Turkish Pide (TVP - Veg) Recipe By : sanitarium.com Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup TVP, see note 1 tablespoon olive oil 1 onion -- diced 3/4 cup hot water 1 Turkish pide -- or focacia 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 tablespoons currants 2 tablespoons water -- extra 2 cups shredded flat leaf spinach 2 7/8 ounces fetta cheese -- crumbled 1 tablespoon pinenuts 1/3 cup tomato paste Combine TVP and hot water; cover and set aside. Heat the oil in a non-stick frypan. Saute the onion until golden. Add the cumin, cinnamon, currants, pinenuts, TVP and extra water. Cook for 2 minutes. Spread pide with tomato paste and top with shredded spinach, TVP mixture and feta cheese. Bake for 15 minutes or until crisp and golden; slice. Note: TVP is texturized vegetable protein; dried crushed soybeans most like. It used to be available only at health food stores. Now it's in the healthy food section of my local super market! If you buy your groceries online, there are all kinds of providers. Chupa Contributed to the FareShare Gazette by Chupababi; 27 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 1g Fat (40.9% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Venetian Risotto with Turkey Ham Recipe By : The National Turkey Federation Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- thinly sliced 1/4 teaspoon dried thyme leaves 2 tablespoons margarine 5 ounces Turkey Ham -- shaved and cut into 1/2-inch strips 1 cup arborio rice 1/2 cup dry white wine 3 cups reduced-sodium chicken broth -- heated 1/4 cup grated parmesan cheese 1 cup frozen peas -- thawed 1/2 cup skim milk 1. In 3-quart saucepan, over medium heat, saute onions and thyme in margarine 4 to 5 minutes until onions are translucent. 2. Fold in turkey ham. Add rice and wine. Cook 1 to 2 minutes. 3. Add broth; bring mixture to boil. Reduce heat to low, cover and simmer 30 minutes. 4. Stir in Parmesan cheese, peas and milk; cook 1 minute or until risotto is heated throughout and creamy. Serve immediately. 5. Yields 4 appetizer servings or 2 entree servings. Meal Type: Appetizer, Entree Ethnicity : Italian SOURCE : Recipe by The National Turkey Federation. You may view this recipe on the National Turkey Federation web site at: http://recipes.eatturkey.com/recipe.asp?R=413 Contributed to the FareShare Gazette by Chupababi; 21 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 9g Fat (25.4% calories from fat); 15g Protein; 45g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 579mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

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