Recipes Included On This Page Double Berry Sauce Doug's Chicken Tofu Curry Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Double Berry Sauce Recipe By : Splenda recipe booklet Serving Size : 5 Preparation Time :2:30 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons cornstarch -- (10 mL) [aka cornflour in the UK] 1/4 cup Splenda Granular -- (50 mL) 1/3 cup water -- (75 mL) 1 cup blueberries -- fresh or frozen (250 mL) 2 cups sliced strawberries -- (500 mL) 2 tablespoons Amaretto -- (25 mL) if desired [or orange-flavoured liqueur] In a small heavy saucepan, combine the cornstarch, Splenda and water. Stir in the blueberries. Cook and stir over medium heat until the mixture comes to a boil. Simmer 3 minutes. Remove from heat, stir in the strawberries and the liqueur. Cover and chill. Good to use with desserts such as Strawberry Yogurt Freeze. Makes 2 1/2 cups (625 mL). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; trace Fat (6.2% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit. * Exported from MasterCook * Doug's Chicken Tofu Curry Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken breast -- cut into bite-size chunks 1 egg white 1 tablespoon corn starch 450 grams medium firm tofu -- weighted (see note) [one block] 1 large onion -- chopped medium 1 jalapeno pepper -- seeded, chopped 1 apple -- peeled, seeded and chunked (sprinkle with lemon juice) 1 tablespoon Madras curry powder -- (1 to 2 tablespoons) 1 garlic clove 1 ginger knob -- minced [about 1 teaspoon] 15 ounces coconut milk --(1 can, 398ml) 2 tablespoons flour -- mixed with 3 tablespoons cold water Salt -- to taste Freshly ground black pepper -- to taste Sesame oil -- to taste NOTE : Weight the tofu block on paper towel and drain most of the water from it, then cut into 16 pieces. Marinate the chicken pieces in beaten egg white/corn starch mixture with a dash of sesame oil for at least an hour, up to overnight is fine. In a large sauce pan, place 2 tablespoons olive or peanut oil; simmer onions, garlic and ginger slowly for about 15 minutes, covered; sprinkle the curry powder over this and continue on simmer, covered, until the aroma is good. Add half the can of coconut milk, after shaking it up well. Let this cook for a few minutes; add the jalapeno pepper. In a wok or small deep fryer, fry the chicken pieces until just lightly browned; remove and retain, then do the same with the tofu pieces. Set aside. Add the chicken pieces to the curry mixture; add the apple pieces then carefully stir in the tofu pieces. Try not to break up the tofu pieces. Add the flour/water mixture to the remaining coconut milk and stir into the curry mixture; stir gently as it thickens. Sprinkle a few drops of sesame oil over it all and serve, over rice. With a green salad this is a memorable meal. Contributed to the FareShare Gazette Recipe Challenge by Doug; 25 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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