The problem with wargamers and military history buffs is that, with the occasional exception their activities require a great deal of sitting down, leading to a general extension of the line across the center, while the flanks are also reinforced. They, of course, expect the distaff members of the command structure to maintain their recruit status aspect ratio. In other words its time to put them on a diet, while we shape up for the bathing suit season. Now if you tell them it's a diet meal they're going to respond by retreating. On the other hand the titles of these dishes should appeal to the most hardened veteran of the Bulge. — CLT BELLY CRAWL STIR FRY WITH THAI HO PEANUT SAUCE Yield: 1 servings Stir-Fry 1 c Brocoli florets 1 tb Peanut sauce 1 c Udon noodles Thai Ho Peanut Sauce 1/4 c Peanut butter 1 ts Rice vinegar 1 tb Ginger, freshly grated 1 ts Maple syrup 1 cl Garlic, minced Cayenne pepper 1/4 c Water 1 c Green tea 1 tb Low sodium soy sauce Stir fry Steam broccoli florets. Cook 1 c udon noodles until tender about 9-12 minutes. Drain noodles and toss with broccoli and 1 T Thai Ho Peanut Sauce. Thai Ho Peanut Sauce In a blender, combine 1/4 c peanut butter, 1 T freshly grated ginger, 1 clove minced garlic, 1/4 c water, 1 T low sodium soy sauce, 1 t rice vinegar, 1 t maple syrup and a dash of cayenne pepper. Blend mixture until smooth, adding a bit more water if necessary. STARS AND STRIPES PIZZA AND MESCLUN MIXED SALAD Yield: 1 Servings 1 Whole wheat pita round Roasted red pepper 2 tb Tomato sauce 1 c Mesclun mixed salad greens 1 oz Mozzarella, part skim 1 tb Low calorie salad dressing Mushrooms 12 oz Diet soda or water Onions Top a whole wheat pita round with 2 T tomato sauce, 1 oz shredded part skim mozzarella, mushrooms, onions and roasted red pepper strips laid horizontally across pita. Heat in microwave until cheese melts. CAMOUFLAGE SALAD WITH GRILLED PORTOBELLO MUSHROOMS Yield: 1 servings 1 Portobello Mushroom 1 ts Lemon juice 2 sl Eggplant 1 tb Basil, fresh 1 sl Onion 1/2 Whole wheat pita 3 Bok choy leaves 1 c Flavored seltzer water 1/4 c Balsamic vinegar 1/2 Mixed greens, bag 1 tb Soy sauce Marinate 1 portobello mushroom, 2 1/4 in thick slices of eggplant, 1 1/4 inch thick slice of onion and 3 bok choy leaves in 1/4 c balsamic vinegar, 1 T soy sauce, 1 t lemon juice, 1 T fresh basil and freshly ground black pepper to taste. Spray grill. Place vegetables on grill and turn until all sides are browned. Place on greens. Heat marinade until it is reduced by 1/2. Pour over salad. BUNKER HILL BOWL Yield: 1 Servings 1 c Whole Grain cereal 2 tb Wheat germ 1/2 c 1% milk Coffee or tea w/ 1% milk 2 tb Raisins All Bran, Shredded Wheat, Fiber One, Bran Chex, Nutri-Grain cereals COLONELS' FOUR STAR CHICKEN & WILD RICE/ASPARAGUS Yield: 1 servings 4 oz Chicken 1/2 c Wild rice 1 tb Dijon mustard 1 c Salad greens 2 tb Raspberry vinegar Low fat dressing Sherry 6 Asparagus spears 1 ts Basil,fresh 1 c Skim milk Black pepper 1/2 c Low fat yogurt Bake 4 ounces of chicken with 1 T mustard, 2 T raspberry vinegar, splash sherry, 1 T fresh basil and freshly ground black pepper to taste. Serve with 1/2 c cooked wild rice 1 c salad greens w/low fat dressing 6 steamed asparagus spears KICK BUTT BEANS AND RICE Yield: 1 servings 1 c Brown rice 1 Whole wheat tortilla 1/2 c Black beans 1 oz Monterey Jack cheese 1/2 c Corn 1 tb Scallion 1 Scallion 1 c 1% milk Combine 1 c cooked brown rice with 1/2 c cooked black beans and 1/2 c cooked corn. Add 1 chopped scallion and hot pepper sauce to taste. Toast 1 whole wheat tortilla dn top with 1 ounce low fat Monterey Jack cheese and 1 T chopped scallions. fold and serve. YOUR MOTHER WEARS ARMY BOOTS BURRITO W/STEAMING VEGGIES Yield: 1 servings 1/2 ts Garlic 1 Whole wheat tortilla 1/2 Onion Tomatoes, chopped 1/4 Jalapeno Scallion 1 ts Olive oil Nonfat sour cream 1/2 c Kidney beans 1 c Vegetables 2 tb Coriander, fresh 1 c 1% milk 1 tb Water Saute 1/2 t garlic, 1/4 small onion and 1/4 jalapeno in 1 t olive oil. Add 1/2 c cooked kidney beans, Stir in 2 T fresh coriander or parsley. Puree in blender with 1 T water. Spread on large whole wheat tortilla. Top with chopped tomato, scallions and nonfat sour cream. Serve with 1 c steamed mixed vegetables. BAKED SALMON AND M*A*S*HED POTATOES Yield: 1 servings 4 oz Salmon 1 Carrot 1 tb Mustard 1 Scallion 1 tb Honey 1 ts Thyme 1 tb Balsamic vinegar 1 oz 1% milk 1/2 ts Garlic Salt and pepper 2 Potatoes 1 c 1% milk 1 Parsnip Salmon: Bake 4 ounces salmon with a mixture of 1 T each Dijon mustard, honey, and balsamic vinegar and 1/2 t minced garlic. Bake 5 minutes at 500F M*A*S*Hed potatoes: In a saucepan, place 2 peeled and sliced potatoes. 1 parsnip, 1 carrot and 1 chopped scallion. Cook until potatoes break easily. Mash with 1 t dried thyme, 1 oz 1% milk and salt and pepper to taste. Back to Cry Havoc #22 Table of Contents Back to Cry Havoc List of Issues Back to MagWeb Master Magazine List © Copyright 1997 by David W. Tschanz. This article appears in MagWeb (Magazine Web) on the Internet World Wide Web. Other military history articles and gaming articles are available at http://www.magweb.com