Szechwan Bean Curd

Ingredients: 

      4 oz 85% lean ground beef;

      1 c  Green onions; with tops

           -chopped

      1 cl Garlic; minced

    3/4 c  Chicken broth;

      2 tb (light) Soy sauce reduced

           -sodium

      1 tb Chile sauce;

      1 ts Seasame oil;

    1/4 ts Hot oil; (optional; see

           -below)

    1/4 ts Red pepper flakes;

      2 tb Cornstarch;

      2 tb Water

      1 c  Bean curd(tofu); cut into

           -1/2-inch cubes

Methods:

Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned.  Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes.Mix cornstarch with cold water. Add to skillet.  Cook. stirring constantly, untill sauce thickens. Gently stir in bean curd. Contiune to cooking over medium heat 3 minutes.

Swiss Cucumber Soup

Ingredients: 

  2 1/2 c  Cucumbers

           --(peeled, seeded & sliced)

      1 md Onion; halved & sliced

      4 tb Chopped fresh parsley; -OR-

      2 tb -Dried parsley

    1/4 ts Sea salt

    1/2 ts Fresh dill weed; -OR-

    1/4 ts -Dried dill

      2 tb Corn oil

      2 tb Arrowroot or cornstarch

  1 3/4 c  Water

      2 c  Light soy milk or skim milk

    1/4 ts Ground black pepper

      6    Sprigs of fresh dill

Methods:

In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.In a small bowl, whisk arrowroot with water.  Pour into sauted vegetable mixture and stir over medium heat until thickened.Gradually add soy milk and stir until smooth and creamy. Simmer for 3  minutes.Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.

Sweet and Sour Cucumber Salad

   

  Ingredients:

    1/2 c  Water
      1 c  Cider vinegar;
           Non-nutritive sweetener;equivalent to 2 tbs sugar
      2 tb Dill pickle; chopped fine
  1 1/2 ts Salt;
      2 c  Cucumbers; sliced thin
      1    Stack celery; sliced thin;

 Methods:
Boil water, vinegar, sweetener, pickle, and salt.Place cucumbers and celery,slices in glass jar;pour boiling liguid over; cover and refrigerate overnight.Drain before serving.