Gourmet Glossary 2

INGREDIENTS

INSTRUCTIONS

~currants a dried variety of tiny grapes that are often used in
baking. They are not to be confused with red or black currants that
are used fresh in wines and jellies.  ~daikon radish (Oriental radish)
large, crisp white radish that can be  eaten raw in dips and salads,
and cooked as in stir-fries. It is  especially helpful in digesting
greasy foods.  ~eggless mayonnaise a cholesterol-free dressing made
with either tofu,  canola oil or safflower oil instead of eggs.
~endive salad green with silky white leaves that is sometimes sold as
escarole. It is botanically related to chicory.  ~escarole a salad
green with short curly leaves and a succulent flavor  ~fennel seeds
with a licorice-like flavor, from a plant in the parsley  family.
~feta cheese a crumble, white cheese made from goat's milk. It is
especially popular in Greek and Turkish cuisine.  ~flaxseed oil the
mild-tasting oil of an annual herb. It aids in  digestion and acts as a
laxative.  ~FruitSource a brand name sweetener made from grapes and
rice. It is  available in either liquid or granulated form.
~gingerroot fresh root of a tropical plant. it has a pungent, aromatic
flavor used often in Asian stir-fries.  ~habanero pepper a small,
orange, lantern-shaped chile pepper. it is  up to 100 times hotter than
the jalape¤o pepper.  ~jalape¤o pepper a small, plump,
green or red chile pepper used  especially in Mexican cooking. It
varies from mildly hot to very hot.  ~juniper berries small, blue or
black, berry-like cones of a shrub in  the pine family. Juniper berries
oil is used for its antiseptic,  diuretic and detoxifying properties.
~leek a member of the onion family. It has a cylindrical white bulb
and long, slender green leaves.  ~mango chutney a condiment made from
unripe mangoes, oils, chilies and  spices. It is common to Indian
cuisine.  ~masa harina a fine-grained yellow cornmeal treated with lime
and  used in Southwestern cooking.  ~Mexican-style stewed tomatoes
commercially prepared tomatoes stewed  with onions, garlic and cumin.
~miso a salty-tasting paste made from fermented, crushed soybeans and
sometimes grains such as barley, rice or wheat.  ~nopalitos
soft-fleshed green pads of the prickly pear cactus used in
southwestern cooking and found in well-stocked markets.  ~oat flour a
gluten-free flour made from finely ground whole oat  groats. It retains
its natural antioxidant nutrients and is often  used in addition to
other flours for richer texture in baked goods.  VEGETARIAN GOURMET
SPRING 1995 Posted by Michael Prothro KOOK-NET  :þ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920þ  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”