Low Fat Low Calorie Recipe

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Spit Roasted Chili Barbequed Ribs

4 T Butter
1 ea Onion finely chopped
2 ea Cloves garlic, fine chopped
4 c Canned plum tomatoes
2 t Chili powder
1 c Dry red wine
1/2 c Soya sauce
2 T Cornstarch
1 T Granulated sugar
1 ea Salt
1/2 c Chicken stock
5 lb Trimmed spareribs
Melt butter in saucepan or skillet over medium high heat and
cook onion until soft. Add garlic and cook a minute longer. Put
tomatoes through a food mill or puree in a blender or food
processor. Add to onion mixture along with all other ingredients
except meat. Bring to a boil and simmer for several minutes. Remove
from heat and set aside. Thread ribs on to spit and secure with
prongs. Close cover two thirds of way. Spit roast for 30 minutes,
then baste every ten or so for another 40 minutes or until juices
run clear. Place several tablespoons of sauce on each plate and
serve with ribs. Makes about 4 servings

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Smoky Mushroom Tart

1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
2 tb Butter
10 oz Fresh mushrooms (1 package),
-sliced 7 oz Shitake mushrooms (1
-package), stems discarded And mushrooms sliced 1 tb Minced
fresh garlic
2 ts Dried oregano, crushed
1/8 ts Ground black pepper
1/2 lb Smoked mozzarella cheese,
-thinly sliced 2 tb Grates asiago or Parmesan
-cheese 1/3 c Walnut pieces
1 tb Chopped flat-leaf (Italian)
-parsley Preheat oven to 400 F. On lightly floured surface roll
dough to a 14-inch round. Transfer to an 11-inch tart pan with
removable bottom. Trim edges; prick bottom with tines of fork. Line
pastry shell with foil and and pastry weights, dried beans, or raw
rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes
longer or just until pastry starts to turn golden. Brush with egg
white; bake 1 minute longer. Cool completely on wire rack. In large
skillet, melt butter over medium-low heat. Add mushrooms, garlic,
oregano, and pepper. Saute until mushrooms are golden and liquid
has evaporated, about 8 minutes; cool to room temperature. Cover
bottom of tart shell with mozzarella, cutting slices to fill in
spaces. Top with mushroom mixture then sprinkle with asiago and
walnuts. Bake 20 minutes. Cool 5 minutes on wire rack before
removing outer ring. Serve warm. Makes 8 servings. [ 1001 HOME
IDEAS MAGAZINE; June 1990 ]

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Cold Sesame Noodles

1/2 lb Noodles, Chinese (thin)
-cooked 1/4 c Sesame oil
2 t Sesame Paste
1/2 c Peanut butter
1 1/2 tb Vinegar
2 t Hunan Pepper Sauce
1 Med Chili Pepper – fresh
2 tb Sugar
1 c Chicken broth
1/2 t White pepper
2 Med Cucumber, 1 medium
2 Pieces Scallions
1/4 c Cilantro
Boil the noodles in a large pot of well-salted water until
tender. Drain, cool thoroughly in cold water, and drain again. Toss
the noodles with the sesame oil. Cover and refrigerate for 1 hour.
Mince the fresh chile pepper, the scallions and the cilantro. Peel
and seed the cucumber and cut into fine julienne. In a large bowl,
combine the sesame seed paste, peanut butter, vinegar, Hunan pepper
sauce, chile, sugar, chicken broth and white pepper. Add the cold
noodles and toss well. Add the cucumbers, scallions and cilantro,
toss again, and serve.