In this issue:

Tuesday's Vegetarian Recipe: *Vegetable Garbanzo Bean Salad*
Requests & Replies from Subscribers:   Frozen Key Lime Pie

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* Exported from MasterCook *

Vegetable Garbanzo Bean Salad

Recipe By : Real Food for Real People
Serving Size : 12            Preparation Time :0:00
Categories : Salad                  Side Dish
                 Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove Garlic -- minced or pressed
1/4 cup Toasted Sesame Seeds
1/2 teaspoon Salt
1/2 teaspoon Fresh Ground Pepper
1/4 cup Fresh Lemon Juice
1/3 cup Olive Oil
1 pound Carrots -- julienned
16 ounces Garbanzo Beans -- drained, rinsed
1 large Cucumber -- julienned
1/4 cup Minced Fresh Parsley
1/4 cup Pitted Black Olives

Toast sesame seeds in a heated dry skillet over medium heat, shaking pan or
stirring, until seeds are light brown and fragrant, 2-3 minutes. Make dressing:
Process garlic, sesame seeds, salt and pepper in a blender bowl or food
processor. Blend in lemon juice and oil. Cook carrots in a large pot of boiling
salted water until crisp tender, about 4 minutes; drain well. Toss carrots with
garbanzo beans and dressing in a large bowl. Let cool to room temperature. Add
cucumber, parsley and olives. Toss to coat with dressing. Serve at room
temperature.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 137 Calories; 8g Fat (51.3% calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 240mg Sodium.

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

NOTES : Garbanzo beans are the same thing as Chick Peas.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I have some phillo paper... any one have some healthy ideas of what to use these
for. I am interested in meals beside dessert ideas. Thank you!

Barrie MacLauchlin
    

  
Dear All,

I have been part of this E-Zine newsletter for quite some time and enjoyed it
tremendously. I thank you for all the wonderful recipes and tips I have received
over the years. But now I need some serious help. My 27 year old daughter lost
her husband to a brain tumor a year ago. She has three sons ages 2, 4, & 6. All
boys. The 2 & 4 year olds are lactose intolerant, the 4 year old is Autistic. He
can't have wheat, gluten or dairy. She is looking for recipes that would actually
taste good without using these three things. It seems as if flavor is sacrificed
without these items. Anyone have any ideas? Thank you.

Corrie
      

My mom use to make a rhubarb sauce when I was a kid it was a creamy sauce and I
know had real cream in it but I never found it in her recipes.. any ideas out there?

Wanda Wilson
 

~ Subscriber Responses ~
 

 

This is for heather who was looking for a frozen whipped key lime pie recipe...

Frozen Key Lime Pie

1-1/4 cups crushed pretzels
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice
1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
MIX crushed pretzels, sugar and butter. Press firmly onto bottom and up side of
9-inch pie plate. Refrigerate until ready to fill.

COMBINE condensed milk, lime juice and drink mix in large bowl until well
blended. Remove 1/2 cup whipped topping; set aside. Gently stir in remaining 2-
1/2 cups whipped topping. Pour into crust.

FREEZE 6 hours or overnight. Let stand at room temperature 15 min. or until pie
can be cut easily. Garnish with reserved whipped topping before serving. Store
leftover pie in freezer.

Frozen Key Lime Pie

1 can (6 oz.) frozen limeade
1 can Eagle Brand Milk
2 tubs (8 oz. each) Cool Whip, divided
1 graham cracker pie crust
 
Mix frozen limeade concentrate, sweetened condensed milk and 1 tub of Cool Whip.
Place in pie shell and freeze for a few hours.
Top with remaining Cool Whip.
Notes- Other flavors can be used such as strawberry, lemon, etc.

Patty                    pkift12@windstream.net
   

STRAWBERRY PRETZEL JELL-O SALAD

2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry banana Jell-O
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350
degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely.
Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix
Jell-O and water until dissolved. Add strawberries. Stir into Jell-O, then set
aside for 10 minutes. Pour over cheese mixture. Chill.

Snoozigal@aol.com
 

For Suzanne - who wants a recipe with strawberries and pretzels:
 
PRETZEL SALAD

Bottom - mix together:
2 2/3 cup crushed pretzels
3 Tbs sugar
1 1/2 sticks margarine (melted)

Use as a crust in 9 x 13 inch pan. Bake at 350 for 10 minutes. Cool.

Middle - mix:
1 (8 oz) pkg cream cheese (softened)
1 cup sugar
1 (8 oz) container of Cool Whip
Spread over cooled crust.

Top: Mix:
1 (6 oz) pkg strawberry jello
3 cups boiling water
Let this sit until slightly thickened.
Add 1 (10 oz) package of frozen strawberries when jello is slightly thickened.
Pour over middle layer. Put in refrigerator and let it set.

This is mmmm good and really EASY!

Diana in Minnesota         deemn58@yahoo.com
 

Brittany asked for it:

Pronto Pups aka Corn Dogs

By: Fair weather cook
These are also known as Corn Dogs, but our school and church term for them are
Pronto Pups. My family loves these Friday nights, I can never seem to make enough
for the kids!

1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
24 wooden skewers
oil

1. Combine cornmeal, flour, baking powder, salt, egg and sugar.
2. Add milk until batter has a pancake type consistency (Too much milk, and
batter wont stay on hot dogs, too little and your batter when fried will be cracked).
3. Dry off hot dogs with paper towels, coat with flour, and skewer through the
center of the corndog.
4. Heat 2" deep oil to 370 degrees F.
5. Dip skewered hot dogs into batter mix and coat evenly.
6. Fry until golden brown about 2 1/2 minutes.
7. Let cool and drain on a paper towel.
8. With left over batter drop like dumplings into the oil until golden brown and drain.
9. Serve with ketchup, mustard, tartar sauce or a dressing of your choosing.

Note: If not spicy enough for you, try adding a bit of cayenne or hot sauce to
the batter. 24 Pronto Pups

Jack Poulter On an Island in the Pacific                   jpoulter@islandnet.com
 

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