JEWISH #3

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* Exported from MasterCook *

 

Passover Nut And Chocolate Ring

 

Recipe By :Vegetarian Times Magazine, April 1997, page 69

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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8 eggs -- separated

1 cup sugar

3/4 cup ground walnuts

1/4 cup potato starch

1/4 cup grated bittersweet chocolate

 

MAKES 12 SERVINGS OVO-LACTO

 

This cake is incredibly light and fluffy Be sure to oil the pan well so the

cake doesn't stick.

 

Preheat oven to 350 degrees.

 

Beat egg whites until peaks form, gradually adding half of sugar. Beat egg

yolks until thoroughly blended. Add remaining sugar, nuts and potato

starch to yolks; mix well. Fold yolk mixture gradually into egg whites.

Stir in chocolate. Pour mixture into prepared tube pan.

 

Bake 1 hour. Invert pan onto glass or bottle until completely cool. Makes

12 servings.

 

PER SLICE: 244 CAL.; 7G PROT.; 9G TOTAL PAT (3G SAT. FAT); 30G CARB.;

170MG CHOL.; 51MGSOD.; 1G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 149 Calories (kcal); 6g Total Fat; (34% calories from fat); 5g

Protein; 20g Carbohydrate; 125mg Cholesterol; 37mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Passover Vegetable Soup

 

Recipe By :

Serving Size : 14 Preparation Time :0:00

Categories : March '97 Soups/Stews/Chowders

 

 

Amount Measure Ingredient -- Preparation Method

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8 cups vegetable broth

6 cups chopped leek

3 cups diced carrot

3 cups diced peeled turnip

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground saffron (optional)

7 teaspoons chopped fresh cilantro

 

Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired.

Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are

tender. Ladle soup into each of 14 bowls; sprinkle with cilantro.

 

Serving Size: 1 cup soup and 1/2 teaspoon cilantro

 

Source:

" Cooking Light, March 1997, p.180 (adapted) "

Copyright:

" Cooking Light "

 

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Per serving: 139 Calories (kcal); 2g Total Fat; (14% calories from fat); 5g

Protein; 26g Carbohydrate; 1mg Cholesterol; 1050mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 2671 0 26762 0 0 1301 0

 

 

* Exported from MasterCook *

 

Sabra Salad (Prickly Pear Salad)

 

Recipe By :Veggie Life, January, 1999

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Dressing Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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juice of one orange

juice of one lemon

1 tablespoon walnut oil

1/2 teaspoon ground cardamom

3 prickly pears

2 gala apples, cored & cut into -- thin strips

10 dates -- chopped

1 red bell pepper, seeded -- cut into strips

2 tablespoons kirsch*

 

In a large bowl, whisk together orange and lemon juices, walnut oil, and

cardamom.

Peel the prickly pears, removing the roots and horns. Slice and add to

bowl. Add apples, dates, and red pepper. Sprinkle with kirsch and toss well.

 

 

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Per serving: 120 Calories (kcal); 4g Total Fat; (26% calories from fat); 1g

Protein; 23g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : *kirsch: A clear cherry brandy available where liqueurs are sold.

 

Jewish Israeli men are known as Sabras because they are said to be tough on the

outside, but soft and sweet on the inside. This salad is both savory and sweet.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0