RECIPE: 7..Different Recipes... 4 w/ Nutritional Analysis

Phyllis A.November 30, 2000


When I prepare fresh okra, I always cut off the tips and the stems.

Also, make sure you wash the cut okra thoroughly; otherwise, too much

of the okra liquid (kids call it the gooey, slimey stuff) will get

into the dish.

1 tablespoon butter or margarine

1 large onion, chopped finely

2 cloves of garlic, crushed

3 tomatoes, chopped

1 green chili pepper, seeded and finely chopped

1 pound okra

1 teaspoon ground cumin

1-3/4 cups canned chickpeas, drained

Salt and pepper to taste

In a frying pan, melt the butter and saute the onion and garlic until

the onion is lightly browned. Then, add the remaining ingredients,

stirring occasionally. Heat well and serve.



"TipWorld Recipes"

by Tiffany Taylor

Serves 6 to 8.

This Russian casserole is a tangy, unexpected mixture of mushrooms and cucumbers.

1-1/2 pounds cabbage, shredded

4 teaspoons magarine

1/2 cup water

4 teaspoons vinegar

1 onion, grated

6 ounces tomato paste

2 teaspoons sugar

1-1/2 teaspoons salt

1/4 teaspoon pepper

2 cucumbers

1 pound mushrooms

Preheat oven to 375 degrees. Place cabbage in a large saucepan with

butter, water, and vinegar. Bring to a boil; cover and simmer 5

minutes. Add onion, tomato paste, sugar, salt, and pepper. Mix well.

Put half of cabbage mixture in a lightly buttered casserole dish. Peel

and slice cucumbers; arrange on top of cabbage. Slice mushrooms; place

on top of cucumbers. Add remaining cabbage. Cover and bake 1/2 hour.

Per serving: 92 calories, 3 grams fat, 5 milligrams cholesterol, 13

grams carbohydrates, 4 grams fiber, 4 grams protein, 607 milligrams





by Tiffany Taylor

Serves 4.

6 heads Belgian endive (about 1 pound)

1/3 cup vinegar

2 tablespoons olive oil

1 teaspoon Dijon-style mustard

Salt and pepper to taste

3/4 cup chopped parsley

Rinse endive and cut into long, fine julienne strips. Wrap in paper

towels; place in a plastic bag. Chill.

Pour vinegar and oil into a salad cruet or a jar with a tight-fitting

lid. Add mustard, salt, and pepper. Shake vigorously; chill.

Combine endive and parsley in a serving bowl. Toss with dressing;

serve at once.

Per serving: 91 cal, 7 g fat, 0 mg cholesterol, 6 g carbohydrates, 4 g

fiber, 2 g protein, 55 mg sodium




today's recipe makes one 8-1/2 inch loaf.

1-1/4 cups whole-wheat flour

1/4 cup yellow cornmeal

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

Dash of teaspoon ground nutmeg

Dash of salt

1/3 cup unsalted butter

2/3 cup sugar

1 cup cooked pumpkin

3 egg whites

1/2 cup water

1/4 cup raisins

1/4 cup chopped walnuts

Dry mix the flour, baking soda, nutmeg, and salt together. In another

bowl, mix the...

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