| September 2004 Missouri Regional Newsletter p13 |
| Stir-Fried Green Beans Ingredients: Stir-Fry Sauce 1 1/2 tbsp. minced garlic 1 1/2 tbsp. minced fresh ginger 2 scallions (white and green parts) minced 2 tbsp. dry sherry 2 tbsp. SPLENDA� Granular 2 tbsp. soy sauce 1 tbsp. water 2 tbsp. peanut oil or oil Stir-Fry 1 1/2 lb. green beans, trimmed, and rinsed 2 tbsp. water Instructions: Combine the Stir-Fry Sauce ingredients in a small bowl. Set aside. In a large skillet or wok, heat the oil and stir-fry the green beans until they are barely crisp-tender, approximately 2 minutes. Add the water and continue stir-frying for another two minutes, until the beans are crisp-tender and water has evaporated. Add the sauce and continue stir-frying for five or six more minutes, until the beans are tender but not overcooked. Serve immediately. Serves: 6 Nutrition Facts: Serving: 1 Calories 100 g Fat 5 g, Cholesterol 0 mg, Sodium 480 mg, Courtesy Of: http://www.cooksrecipes.com Ball Park Corn Muffins Ingredients: 1 cup cornmeal 1 cup flour (may be all or part whole wheat) 1 Tbs baking powder 3 egg whites 1 cup soy milk 2 Tbs oil 1 Tbs prepared mustard 1 Tbs dried tomato bits (optional) 1 cup creamed corn 1/4 cup finely diced onion 1/4 cup finely diced green pepper 2 soy hot dogs, finely chopped Instructions: Preheat the oven to 425�. In a large mixing bowl stir together the cornmeal, whole wheat flour and baking powder. Mix the egg whites, soy milk, oil, mustard and tomato bits together in a smaller bowl. Stir in the creamed corn. continued on page 14 |
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