I like recipes! :)

No thanks - still have VD chocolate to finish off - and then it's back to
the "diet" for me ;)

--?
The ONE and ONLY
lefthanded-pathetic-paranoid-psychotic-sarcastic-wiseass-ditzy
former-blonde in Bloomington! (And proud of it, too)? email me at
nalee1964 (at) insightbb (dot) com
http://community.webshots.com/user/mgcmdjeep

I would love to read about some low-fat, yummy recipes!  Most of the recipes
here are a bit much for me.

Not that I don't eat plenty (way too much) fat, but if I'm going to the effort
of cooking, I want it to be something good for me!

Found some really nice and inexpensive globe artichokes the other day.  I'm
planning to do this with them:

After washing, draining and trimming the chokes, combine bread crumbs,
Parmesan cheese, parsley, garlic, a little melted butter to moisten the
"stuffing" and blend
well.  Stir in the thawed (patted dry) baby shrimps.  Distribute the filling
in the center and a little among the spread leaves.  Brush olive oil over
the chokes and place them in a baking dish.  Add a little water to the pan
and cover it with foil.  Bake at about 325F for about an hour or until the
chokes are tender.

Jill

You're welcome - here's another you might like...:)

SIU MAI

      Ingredients:
      4 medium dried black mushrooms (or 8 fresh)
      1 1/2 teaspoons salt, divided
      1/2 pound medium shrimp, peeled and deveined
      10 ounces skinless, boneless chicken breast
      1/8 teaspoon white pepper
      1/2 teaspoon sesame oil
      1/2 egg white
      1 tablespoon cornstarch
      2 teaspoons vegetable oil
      1 teaspoon finely chopped fresh ginger
      2 tablespoons finely chopped carrot
      4 tablespoons finely chopped onion
      Dipping sauce:
      3 tablespoons light soy sauce
      1/2 teaspoon sugar
      1 tablespoon chopped green onion, with tops
      18 siu mai wrappers

      Soak the mushrooms in hot water for 15 to 20 minutes, or until
soft. Rinse them in cold water and drain. Squeeze out any excess water.
Remove and discard the stems and cut the mushrooms into 1/4-inch
pieces. (Or just clean  the fresh mushrooms and dice them)

      Pour 2 cups warm water in a bowl. Place the shrimp in the water
and swirl. Leave the shrimp in the water for 5 minutes, then rinse with
cold water, drain, and pat dry with paper towels. Cut the shrimp into
1/4-inch diced pieces.

      Trim the excess fat from the chicken and cut into 1/4-inch diced
pieces. In a small bowl, to make the marinade, mix the pepper, sesame
oil, egg white, cornstarch, vegetable oil, the remaining 1/2 teaspoon
salt, the ginger, carrot, and onion. Add the chicken, shrimp, and
mushrooms; mix very well and set aside.

      To make a dipping sauce, in a small bowl, mix the soy sauce,
sugar, 1 tablespoon water, and the chopped green onion.

      Place 1 tablespoon of the chicken and shrimp mixture in the
center of the siu mai wrapper and bring the edges up around the
filling, leaving the top open. Repeat with the remaining siu mai
wrappers.

      Place the dumplings in a single layer on a rack in a steamer,
cover, and steam over boiling water for 12 minutes. (Add boiling water
if necessary.)

Mary,

We don't use that kind of language in this group. Please behave yourself.

Cheers.

Victor